October 2026- Crispy Pork Tacos Dorados

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 
• Herbie's Smoked Paprika  ·  1 tablespoon 
• 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 
• Neutral Oil for frying (vegetable or canola oil)  ·  2 cups 

Instructions

Heat the Williamson Wines Extra Virgin Olive Oil in a large skillet over medium-high heat.

Add the diced onion and cook for 3 minutes until softened. Add the garlic and cook for another 30 seconds until fragrant. Add the ground pork, breaking it up with a wooden spoon.

Stir in the Herbie’s Taco Seasoning and Herbie's Smoked Paprika, salt, and pepper. Cook for 6 to 8 minutes until the pork is fully browned and slightly crispy around the edges. Drain any excess grease if desired, then remove from heat. Stir in the cheese if using.

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

Place a couple of tablespoons of the pork filling onto one half of a warmed tortilla. Fold the other half over to create a half-moon shape.

Carefully place the taco into the hot oil. (You can usually fry 2 or 3 at a time depending on your skillet size). Fry for 2 to 3 minutes per side until the corn tortilla is golden brown and deeply crunchy.

Use tongs to lift the tacos out, letting excess oil drain back into the pan, and place them on a plate lined with paper towels. Immediately hit them with a tiny pinch of salt.

Gently pry the crispy taco open just enough to stuff in your shredded lettuce, tomatoes, cilantro, and a heavy squeeze of fresh lime juice. Top with salsa and eat immediately while they are hot and crackling!