Quick Cheesy Ground Pork Tacos with Pickled Onion

These ground pork tacos are a speedy, weeknight-friendly take on classic carnitas. Instead of hours of slow cooking, you’ll use a spice blend and a bit of stock to create rich, saucy meat in minutes. The result is a warmly flavored filling that serves as the star of your taco night.

Alongside the savory pork, you’ll find a colorful lineup of toppings: tangy pickled red onion, fresh diced tomato, creamy Monterey Jack cheese and a zesty lime crema. Set everything out in bowls and let everyone build their own perfect taco. It’s simple, convenient and absolutely delicious.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fajita Spice BlendView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve and peel the onion. Finely chop one half; thinly slice the other half from pole to pole. Core, seed and dice the poblano into ½-inch squares. Roughly chop the cilantro. Core and dice the tomato. Halve the lime; cut one half into wedges.
2. In a medium bowl, combine the sliced onion, white wine vinegar, 2 teaspoons sugar, ½ teaspoon salt and 1 tablespoon water. Toss until the sugar and salt are mostly dissolved. Set aside, tossing occasionally.
3. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the ground pork, breaking it up into pieces. Season with salt and pepper. Cook, tossing, until browned, 4-5 minutes. Transfer to a plate and set aside.
4. Heat another drizzle of olive oil in the same pan over medium-high heat. Add the poblano and chopped onion. Season with salt and pepper. Cook, tossing, until softened, 3-4 minutes. Return the pork to the pan along with the fajita spice blend, chicken stock concentrate, 2 tablespoons water and 1 tablespoon tomato paste. Scrape up any browned bits from the bottom. Cook, stirring, until thick and saucy, 2-3 minutes.
5. In a small bowl, combine the sour cream, a squeeze of lime juice and a pinch of salt and pepper. Stir in a splash or two of water to create a drizzling consistency. Wrap the tortillas in a damp paper towel and microwave on high until warm, about 30 seconds.
6. Divide the filling, diced tomato, shredded Monterey Jack cheese, chopped cilantro, pickled onion and lime crema among the tortillas. (Tip: Place everything in individual serving bowls and let everyone assemble their own tacos.) Serve with lime wedges on the side for squeezing over.

Recipe Tips

FAQ

Can I use ground beef or chicken instead of pork?

Yes, ground beef or chicken can be substituted for the pork. Adjust cooking time as needed to ensure it’s fully cooked.

How do I store leftovers?

Store the cooked pork, pickled onion and other toppings separately in airtight containers in the refrigerator for up to 3 days. Reheat the pork in a skillet before serving.

Can I make the pickled onion ahead of time?

Absolutely! The pickled onion can be made up to a week in advance and stored in the refrigerator. It will only get better as it sits.