These Crispy Pork Tacos are filled with shredded pork and Oaxaca cheese then pan fried to perfection. This easy taco recipe is a must make for your next taco night!

Taco night is a weekly occurrence in our household. It has become such a tradition that my family doesn’t see tacos on them menu they are asking “but what about the tacos?!” This family love of tacos leads us to try many different varieties. From traditional seasoned taco meat to steak tacos and baked chicken tacos, there isn’t a variation of tacos that we aren’t in love with.

These Crispy Pork Tacos are our latest obsession. I love them because they are really easy to make. My family loves them because they are crispy on the outside but melty and cheesy on the inside thanks to the Oaxaca cheese. They are a win all around and certain to have a permanent spot in our taco rotation.

Let’s talk about what you’ll need to make them:

Crispy Pork Taco Ingredients:

Crispy Pork Tacos ingredients on white background with towel.
  • PULLED PORK: One of my favorite kitchen secrets is to make a huge batch of slow cooker pulled pork and then portion it out and freeze it. That way I can use it for several different dinners. You’ll need about 3 – 4 cups for this recipe.
  • TACO SEASONING: To season the pork. You can make your own taco seasoning or use your favorite store bought blend.
  • WATER
  • CORN TORTILLAS: When it comes to tacos, I prefer corn tortillas so that is what this recipe calls for. They crisp up nicely but still have a chewy bite to them.
  • OAXACA CHEESE: This is a Mexican semi-hard white cheese. It is mild like a jack but stringy like mozzarella. It can be harder to find and if you cannot find it, you can substitute either shredded jack cheese or mozzarella.
  • OIL: For cooking the pork and tacos.
  • COTIJA CHEESE/CILANTRO: For garnish if desired.

Step by Step Photos and Instructions:

Just like any other taco recipe, making Crispy Pork Tacos is really easy! I’ve included step by step photos and instructions here to help you along your way.

  • Cook pork with water and taco seasoning.
  • Warm tortillas in a dry skillet so they become pliable.
  • Fill taco shells with 1/4 cup meat and 1 – 2 tablespoons cheese.
  • Cook tacos in a skillet until crispy on the outside and cheese is melted.
  • STEP #1: Heat a little bit of oil in a cast iron, or other heavy bottomed skillet, over medium heat. Add pork and cook until warmed through. Add in water and taco seasoning. Continue cooking until taco seasoning and water have been absorbed into the meat. Remove meat from pan and set aside.
  • STEP #2: Warm corn tortillas according to package directions to make them pliable (they may tear if you skip this step).
  • STEP #3: Fill each corn tortilla with 1/4 cup of meat filling and sprinkle about 1 tablespoon of cheese into each taco. Fold over. You may need to press to close.
  • STEP #4: In the same skillet that you cooked the pork, add 1 more tablespoon of oil. Cook tacos over medium heat until the shells are browned and the cheese is melted. Sprinkle with Cotija cheese and cilantro, serve immediately.

Serve with all of your favorite taco toppings, salsa, sour cream and Creamy Cilantro Sauce are favorites around here.

Storage and Leftovers:

While I prefer to eat these right after cooking, if you have leftovers, you can reheat the tacos in a medium skillet until they are warmed through and the cheese is melted.

Recipe FAQ:

What is Oaxaca cheese?

Oaxaca cheese is a semi-hard Mexican cheese. It’s mild, salty and great for melting. If you can’t find it, you can substitute low-moisture mozzarella or jack cheese.

Why are my fried tacos soggy?

The oil is too cold. If the oil is too cold the tortilla will absorb the oil and become soggy rather than crisp when it cooks.

Can you eat corn tortillas without heating?

Yes, you can eat them without heating, however, after warming they will be more pliable and less likely to tear. I highly recommend heating corn tortillas for this reason.

Looking for more taco recipes? I have got you covered!

Fried Shrimp Tacos with a Creamy Mango Slaw are full of flavor!

If you’ve got leftover Prime Rib from your holiday dinner, you’ve GOT to try these Prime Rib Tacos.

Fish Tacos with Spicy Slaw Perfectly crispy panko coated cod and spicy slaw piled into a corn tortilla, the perfect taco for your next Taco Tuesday.

Crispy Pork Tacos

Servings

4

Ingredients

  • 2 tablespoons oil (divided )
  • 3 cups pulled pork
  • 2 tablespoons taco seasoning
  • 1/2 cup water
  • 12 corn tortillas
  • 1 1/2 cups Oaxaca cheese (shredded )
  • 1/4 cup Cotija cheese (crubmled )
  • 1/4 cup cilantro (chopped )

Instructions

  1. Heat 1 tablespoon oil in a large cast iron (or other heavy bottomed skillet) over medium heat. Add pork and cook until warmed through. Add in taco seasoning and water. Continue cooking until water has been absobed. Transfer to a bowl and set aside.

  2. Heat corn tortillas in a dry skillet until they are warm and pliable.

  3. Fill each corn tortilla with 1/4 cup of the meat and 1 - 2 tablespoons of cheese. Fold over, press to close.

  4. Add remaining tablespoon of oil to the same skillet you cooked the pork in. Cook tacos, in batches, until the tortillas are crisp and the cheese is melted. Garnish with cotija cheese and cilantro

Notes

chopped
Nutrition Facts
Amount per serving
Calories
904
% Daily Value*
Total Fat 50g 64%
Saturated Fat 25g 125%
Cholesterol 117mg 39%
Sodium 2095mg 91%
Total Carbohydrate 71g 26%
Dietary Fiber 5g 18%
Total Sugars 27g
Protein 47g
* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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Deseree

Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things.

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