Crispy Bacon & Pork Tacos with Creamy Sauce

Ingredients

• 1.5 lb pork shoulder, diced
• 8 oz bacon strips
• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tsp garlic powder
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil
• 2 tbsp lime juice
• ½ cup mayonnaise
• ¼ cup sour cream
• 3 tbsp fresh cilantro, chopped
• 2 whole jalapeños, sliced
• 1 cup cherry tomatoes, halved
• ½ whole red onion, diced
• 2 cup shredded lettuce
• 8 whole corn tortillas
• 1 lb russet potatoes, cut into fries
• 4 cup vegetable oil for frying

Instructions

1. 1

   Cut the russet potatoes into ¼-inch thick fries and soak them in cold water for 15 minutes to remove excess starch. This helps them crisp up perfectly when fried. Drain and pat completely dry with paper towels before cooking.

2. 2

   Heat vegetable oil to 325°F in a deep pot or fryer using a thermometer to ensure proper temperature. Working in batches, fry the potatoes for 5-7 minutes until they're soft but not golden, then remove and drain on paper towels. Set aside until ready for the final frying step.

3. 3

   Cook the bacon strips in a large skillet over medium heat for 6-8 minutes until crispy and golden brown. Transfer to a paper towel-lined plate to cool, then break into bite-sized pieces. Drain all but 1 tablespoon of bacon grease from the skillet.

4. 4

   Add the diced pork to the same skillet over medium-high heat and cook for 8-10 minutes, breaking it apart with a spoon, until no pink remains and the meat is golden. Sprinkle in the chili powder, cumin, garlic powder, salt, and pepper, then toss to coat evenly and cook for 1 minute until fragrant.

5. 5

   Squeeze lime juice over the cooked pork and stir in the crispy bacon pieces. Reduce heat to low and keep warm while you prepare the creamy sauce and vegetables.

6. 6

   Whisk together the mayonnaise, sour cream, chopped cilantro, and minced jalapeño in a small bowl until smooth and creamy. Taste and adjust seasoning with salt and pepper if needed—this is your signature sauce.

7. 7

   Increase the oil temperature to 350°F for a second frying, then carefully add the partially cooked fries in batches for 2-3 minutes until they're golden brown and crispy. Remove and immediately season with salt while hot, then drain on fresh paper towels.

8. 8

   Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable and lightly charred. Stack them on a plate and cover with a clean cloth to keep them warm.

9. 9

   Assemble the tacos by spreading creamy sauce on each warm tortilla, then topping with seasoned pork, shredded lettuce, diced red onion, tomatoes, and jalapeño slices. Garnish with extra cilantro and serve immediately with the crispy fries on the side.

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