Baked Pork Taquitos with Pico De Gallo and Creamy Guacamole

Craving the crunch of a taquito but want to skip the deep fryer? These baked pork taquitos deliver all the crispy, golden goodness without the mess. Rolled up with zesty seasoned ground pork and melty Mexican cheese, each bite is a perfect blend of savory and spice. Serve them with fresh pico de gallo, creamy guacamole and a drizzle of hot sauce for a fully loaded experience that’s sure to become a weeknight favorite.

This recipe is all about big flavors and simple steps. The filling comes together quickly and baking the taquitos ensures they’re perfectly crunchy on the outside while staying tender inside. Whether you’re feeding a crowd or just treating yourself, these taquitos are a fun, delicious way to switch up taco night.

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Ingredients

1 unit OnionView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease with cooking oil.
2. Finely dice the onion. Cut the tomato into small dice. Cut the lime into wedges.
3. In a medium skillet, heat 1 tablespoon olive oil over medium-high heat. Add the ground pork and cook, breaking it apart, until browned, about 4-5 minutes. Drain excess fat if needed.
4. Stir in the Tex-Mex paste and Southwest spice blend. Cook for 1 minute until fragrant. Season with salt and pepper to taste. Remove from heat and let cool slightly.
5. Lay the flour tortillas on a clean work surface. Divide the pork mixture evenly among the tortillas, placing it in a line down the center. Sprinkle the Mexican cheese blend over the pork.
6. Roll each tortilla tightly around the filling and place seam-side down on the prepared baking sheet. Brush the tops lightly with cooking oil.
7. Bake for 12-15 minutes, until the taquitos are golden and crispy.
8. While the taquitos bake, prepare the pico de gallo: in a small bowl, combine the diced tomato, half the diced onion, a squeeze of lime juice and a pinch of salt. Stir to combine.
9. In another small bowl, mix the sour cream with a squeeze of lime juice to thin slightly, if desired.
10. Serve the baked taquitos with pico de gallo, guacamole, sour cream and hot sauce on the side. Garnish with remaining diced onion and lime wedges.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well, but they may be smaller and more prone to cracking. Warm them before rolling to prevent breakage.

How do I store leftovers?

Store leftover taquitos in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore crispiness.

Can I make these ahead of time?

You can assemble the taquitos up to a day ahead and keep them covered in the fridge. Bake just before serving for best results.