Ingredients
- 1 tsp olive oil
- 1 lb ground pork (or ground beef)
- 1-2 tbsp taco seasoning
- ¼ cup water (can substitute broth)
- salt to taste
- 8 flour or corn tortillas
OPTIONAL TOPPINGS
- shredded cabbage, see notes
- 1 large avocado, pitted and mashed
- 2 tbsp sour cream, see notes
- pickled onions
- pico de gallo
- tomatillo salsa
- lime, quartered
Directions
PREPARE PORK
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Heat a wide skillet over medium heat and add the oil. Press the pork flat into the pan and brown undisturbed for about 5 minutes.
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Break into small crumbles with a wooden spoon. Cook until browned on all sides, about 3 minutes.
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Toss with 1 tbsp taco seasoning. Taste and adjust — with homemade seasoning, use 2 tbsp.
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Stir in the water and simmer until thickened and coating the pork. Season with salt if needed.
ASSEMBLE TACOS
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Wrap tortillas in two foil-wrapped stacks and warm in a 350°F oven for 10-15 minutes.
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Fill each tortilla with pork and toppings. Try mashed avocado on the bottom, then pork, cabbage, pickled onions, and sour cream.
Notes
- Cabbage: Raw shredded cabbage works, but a cilantro lime coleslaw (lime, honey, olive oil dressing) is even better. Salt the cabbage before dressing for crunch.
- Sour cream: To drizzle, thin 2 tbsp sour cream with 1-2 tsp water or lime juice.
- Make-ahead: Pork keeps refrigerated up to 4 days. Reheat with a splash of water to moisten.