Quick One-Pan Ground Pork Tacos with Chipotle and Lime

These ground pork tacos are the perfect solution for a busy weeknight when you’re craving something bold and satisfying. Instead of hours of slow-cooking, we use a clever spice blend and a splash of chicken stock to create a rich, saucy filling in minutes. The result is a quick, one-pan dinner that doesn’t skimp on flavor.

Each taco is loaded with warmly spiced pork, then topped with a fresh tomato-onion salsa, a drizzle of sour cream and a sprinkle of Monterey Jack cheese. A squeeze of lime brightens every bite. It’s a complete meal that’s as fun to assemble as it is to eat.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chipotle PowderView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fajita Spice BlendView 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

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

Instructions

1. Finely dice the red onion. Core and seed the long green pepper, then dice into small pieces. Dice the tomato. Pick the cilantro leaves from the stems and roughly chop. Cut the lime into wedges.
2. In a small bowl, mix the sour cream with a squeeze of lime juice and a pinch of salt. Set aside.
3. In a large non-stick skillet, heat a drizzle of oil over medium-high heat. Add the ground pork and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Remove the pork from the skillet and set aside.
4. In the same skillet, add a little more oil if needed. Sauté the diced onion and green pepper until softened, about 3-4 minutes. Add the fajita spice blend and chipotle powder, stirring for 30 seconds until fragrant.
5. Stir in the tomato paste and chicken stock concentrate, then add 1/4 cup water and the white wine vinegar. Scrape up any browned bits from the bottom of the pan. Bring to a simmer and cook until slightly thickened, about 2 minutes.
6. Return the cooked ground pork to the skillet, stir to coat with the sauce and cook for another minute until heated through. Season with salt and pepper to taste.
7. Warm the flour tortillas in a dry skillet or directly over a gas flame for about 30 seconds per side, until pliable and lightly charred.
8. To assemble, spoon the pork mixture onto each tortilla. Top with diced tomato, a drizzle of the lime sour cream, shredded Monterey Jack cheese and chopped cilantro. Serve with lime wedges on the side.

Recipe Tips

FAQ

Can I use ground beef or chicken instead of pork?

Yes, ground beef or chicken work well in this recipe. Just adjust the cooking time as needed until the meat is fully cooked.

What can I use instead of fajita spice blend?

You can substitute with a mix of 1/2 teaspoon each of chili powder, cumin, garlic powder and smoked paprika.

How do I make this dairy-free?

Omit the Monterey Jack cheese and use a dairy-free sour cream alternative. The recipe will still be delicious.