Crispy Baked Pork Taquitos with Pico De Gallo and Creamy Guacamole

These crispy baked pork taquitos are a fun twist on taco night. Rolled up with seasoned ground pork and melted Mexican cheese, then baked until golden and crunchy, they deliver all the flavor of fried taquitos without the mess. Topped with fresh pico de gallo, creamy guacamole and a drizzle of hot sauce, every bite is a fiesta.

Perfect for a weeknight dinner or game day snack, these taquitos come together quickly with simple ingredients. The filling is cooked in a skillet with Southwest spices and tomato paste, then rolled into flour tortillas and baked. Serve them with the bright, tangy toppings for a complete meal that everyone will love.

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with foil and lightly oil it. Wash and dry produce. Halve, peel and thinly slice the onion; mince a few slices to get 1 tablespoon (2 tablespoons for 4 servings).
2. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add sliced onion; cook for 3 minutes. Add ground pork; cook, breaking it up, until browned and cooked through, 4-6 minutes. Stir in Southwest Spice Blend, Tex-Mex paste and 1/3 cup water (1/2 cup for 4 servings). Simmer until thickened, 2-3 minutes. Turn off heat.
3. Drizzle tortillas with olive oil (1 tablespoon for 2 servings, 2 for 4); brush to coat both sides. Place tortillas on a work surface. Spoon a heaping 1/4 cup filling onto one side of each tortilla; sprinkle with 1 tablespoon Mexican cheese blend. Roll up tightly, starting from the filled side. Place seam-side down on the prepared baking sheet, snugly so they don’t unroll. Bake until golden and crispy, 8-12 minutes.
4. While taquitos bake, finely dice tomato. Zest and quarter lime. In a small bowl, combine tomato, minced onion, half the lime zest and a squeeze of lime juice. Season with salt. In another small bowl, mix guacamole, sour cream, remaining lime zest and a squeeze of lime juice. Season with salt and pepper. Divide taquitos among plates; top with pico de gallo, creamy guacamole and hot sauce. Serve.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well, but they may be more prone to cracking. Warm them briefly in the microwave or on a skillet to make them pliable before rolling.

How do I store leftover taquitos?

Store leftover taquitos in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for about 10 minutes to restore crispiness.

Can I make these taquitos ahead of time?

You can assemble the taquitos (without baking) and refrigerate them for up to 24 hours. When ready to serve, bake as directed, adding a few extra minutes if needed.