Quick Ground Pork Tacos with Pickled Onions and Lime Crema

These ground pork tacos are a speedy take on classic carnitas, delivering deep, savory flavor without hours of simmering. A blend of fajita spices and a touch of stock transforms the pork into a rich, saucy filling that comes together in minutes.

Pile the meat onto warm tortillas and let everyone customize with crunchy pickled onions, juicy diced tomatoes, fresh cilantro and a drizzle of lime crema. It’s an interactive, fun meal that’s perfect for busy weeknights.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

0.5 ounce CilantroView ingredient guideLike ingredientDislike ingredient

2 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 tablespoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

20 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fajita Spice BlendView ingredient guideLike ingredientDislike ingredient

2 tablespoon Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

0.5 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView 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 finely chop the poblano. Roughly chop the cilantro. Core and dice the tomatoes. Halve the lime; cut one half into wedges for serving.
2. In a medium bowl, combine the sliced onion, vinegar, 2 teaspoons sugar, ½ teaspoon salt and 1 tablespoon water. Toss until the sugar and salt are mostly dissolved. Set aside to marinate, tossing occasionally.
3. Heat a large 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 until browned, 4-5 minutes. Transfer the pork to a plate using a slotted spoon. Discard any excess grease from the pan.
4. Heat another large drizzle of olive oil in the same pan over medium-high heat. Add the chopped onion and poblano. Season with salt and pepper. Cook, tossing, until softened, 3-4 minutes. Return the pork to the pan and add the fajita spice blend, 2 tablespoons tomato paste, the chicken stock concentrate and 2 tablespoons water. Cook, stirring, until everything comes together in a saucy mixture, 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 give the crema a drizzly consistency. Meanwhile, wrap the tortillas in a damp paper towel and microwave on high until warm, about 30 seconds.
6. Divide the filling among the tortillas. Top with tomatoes, cheese, cilantro, pickled onion and a drizzle of crema. (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 chicken or turkey instead of pork?

Yes, ground chicken or turkey works well as a substitute. Just be sure to cook it thoroughly and adjust seasoning as needed.

How do I store leftovers?

Store the cooked pork mixture, pickled onions 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 onions ahead of time?

Absolutely! The pickled onions can be made up to a week in advance and stored in the refrigerator. They’ll only get more flavorful.