Ground Pork Tacos

By Scrappin Broad

Ingredients

• FOR THE TACOS
• 1 teaspoon olive oil
• 1 pound ground pork
• 1 to 2 tablespoons taco seasoning, see our homemade taco seasoning
• 1/4 cup water or more as needed
• Salt to taste
• 8 (6-inch) tortillas
• OPTIONAL TOPPINGS
• Shredded cabbage, see notes
• 1 large avocado, pitted and mashed
• 2 tablespoons sour cream, see notes
• Pickled onions, see our pickled onions recipe
• Pico de gallo
• Tomatillo salsa
• Lime, quartered

Details

Servings 8
Adapted from inspiredtaste.net

Preparation

Step 1

PREPARE PORK
Heat a wide skillet over medium heat then add the oil. When the oil is hot, press the pork down into the pan, spreading it out as thin as you can so that it browns evenly on one side, about 5 minutes. When it begins to brown on one side, use a wooden spoon to break the pork up into small crumbles. Continue to cook until browned on all sides, about 3 minutes.

Toss 1 tablespoon of the taco seasoning with the pork. Taste a small crumble to see if it needs more seasoning and adjust from there — when using our homemade taco seasoning mix, we use 2 tablespoons. Stir in the water and let it come to a simmer. The mixture will thicken and coat the pork. Season with a pinch or two of salt (if you are using packaged seasoning, it may already have salt added).

ASSEMBLE TACOS
Wrap tortillas, in two stacks, with aluminum foil. Place into the oven for 10 to 15 minutes, or until heated through.

Fill each warmed tortilla with pork and your favorite toppings. We particularly love these with mashed avocado spread onto the bottom of each tortilla then topped with pork, cabbage, pickled onions and sour cream.

NOTES
Cabbage: Raw shredded cabbage is a great option, but for more flavor, try our Mayo-Free Cilantro Lime Coleslaw. Salting the cabbage before adding the dressing keeps this coleslaw salad crunchy and brings out so much more flavor than without. The dressing is simple — lime, honey and olive oil.
Making thinned sour cream: So it can be drizzled, stir 2 tablespoons of sour cream with a teaspoon or two of water (or lime juice).
Make-ahead: The pork can be made up to 3 days in advance when stored in an airtight container in the refrigerator. Reheat the pork before serving — you may find adding a tablespoon or two of additional water helps to moisten the pork.