Crispy Pork Tacos Dorados

These golden, crackling tacos are stuffed with savory pork seasoned with Herbie’s Taco Seasoning, onion, garlic and melted Monterey Jack. Ready in about 35 minutes, they’re perfect for a casual lunch, easy dinner or a table full of hungry friends.

Ingredients

• Pork, ground  ·  1 pound 
• Williamson Wines Extra Virgin Olive Oil  ·  1 tablespoon 
• Yellow Onion, diced  ·  1 
• Garlic, minced  ·  2 cloves 
• Herbie's Taco Seasoning  ·  2 tablespoons 
• Monterey Jack Cheese, shredded  ·  1/2 cup 
• Corn Tortillas  ·  8 
• bunch Cilantro  ·  1/2 
• Limes, cut into wedges  ·  2 
• Iceberg Lettuce or Green Cabbage, shredded  ·  2 cups 
• Vegetable Oil for frying  ·  2 cups 

Instructions

Heat the Williamson Wines Extra Virgin Olive Oil in a large skillet over medium-high heat. Add the onion and cook for 3 minutes until softened, then add the garlic and cook for 30 seconds.

Add the ground pork, breaking it apart with a wooden spoon. Stir in the Herbie’s Taco Seasoning, salt and pepper. Cook for 6–8 minutes until browned with slightly crispy edges. Drain excess fat if necessary, remove from the heat and stir in the Monterey Jack.

Warm the tortillas in the microwave for about 20 seconds until pliable.

Wipe out the skillet and add about ¼ inch of frying oil. Heat over medium-high until shimmering.

Spoon a few tablespoons of pork onto one half of each tortilla and fold into a half-moon. Fry 2–3 tacos at a time for 2–3 minutes per side until deeply golden and crisp.

Transfer to paper towels and season immediately with a small pinch of salt.

Gently open each taco and fill with shredded lettuce, cilantro and a generous squeeze of fresh lime. Serve immediately while hot and crackling.

Jenny's Tip: - Serve straight from the skillet with extra lime wedges, salsa and cilantro at the table. Fresh lime, cilantro and crisp lettuce cut through the richness and keep every bite lively. Eat immediately while they are hot and crackling!