Crispy Pork Tostadas with Pico De Gallo and Lime Crema

If you love the flavors of tacos but crave the crunch of nachos, tostadas are the perfect solution. These crispy tortilla bases are topped with melty cheese, savory spiced pork, sautéed green peppers and a bright homemade pico de gallo. A drizzle of tangy lime crema brings it all together.

This recipe is quick enough for a weeknight but impressive enough for company. Customize with your favorite toppings like avocado or hot sauce for an extra kick.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit OnionView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView 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

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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F. Line a baking sheet with foil or parchment paper.
2. Thinly slice the onion. Cut the green pepper into thin strips. Dice the tomato. Zest and juice the lime.
3. In a small bowl, combine the sour cream with half the lime zest and a squeeze of lime juice to make the lime crema. Season with salt and pepper. Set aside.
4. In a medium bowl, combine the diced tomato with a pinch of salt, a squeeze of lime juice and a bit of the remaining lime zest to make the pico de gallo. Set aside.
5. Heat 2 teaspoons of oil in a large skillet over medium-high heat. Add the ground pork and cook, breaking it apart, until browned, about 4-5 minutes. Stir in the Tex-Mex paste and Southwest spice blend. Cook for 1 minute more. Transfer to a plate.
6. In the same skillet, heat the remaining 2 teaspoons of oil. Add the sliced onion and green pepper strips. Cook until softened, about 3-4 minutes. Season with salt and pepper.
7. Place the flour tortillas on the prepared baking sheet. Sprinkle the Monterey Jack cheese and Mexican cheese blend evenly over the tortillas. Bake until the cheese is melted and the tortillas are crispy, about 5-7 minutes.
8. Top the crispy tortillas with the cooked pork, then the sautéed peppers and onions. Spoon the pico de gallo over the top and drizzle with the lime crema. Serve immediately.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well. They may be smaller and crisp up nicely. Adjust baking time as needed.

What can I substitute for Tex-Mex paste?

You can use 2 tablespoons of tomato paste mixed with 1 teaspoon of chili powder and a pinch of cumin.

How do I store leftovers?

Store the pork, veggies, pico de gallo and crema separately in airtight containers in the fridge for up to 3 days. Assemble tostadas fresh.