Crispy Chicharrón Tacos
Fried pork belly skin transforms into shatteringly crisp chicharrón for tacos topped with fresh lime, onion, and cilantro. Ready in 15 minutes, these are irresistible.
- Total time
- 15 min
- Servings
- 2
- Calories
- 520
- Protein
- 22g
Ingredients
- ¾ lb pork belly skin (chicharrón)
- 2 cups neutral oil for frying
- 6 count corn tortillas
- ½ count white onion
- ¼ cup fresh cilantro, chopped
- 2 count limes, halved
- 1 tsp salt
- 1 count jalapeños (optional)
Instructions
- 1
Cut pork belly skin into 2-inch pieces, patting dry with paper towels.
- 2
Dice onion finely. Slice jalapeño thinly if using.
- 3
Warm tortillas in a dry skillet over medium heat, 20 seconds per side.
- 4
Heat oil in a medium pot to 350°F. Test with a single piece — it should sizzle immediately.
- 5
Fry pork pieces in batches 3–4 minutes, stirring occasionally, until deep golden and puffed.
- 6
Drain on paper towels. Season immediately with salt while still hot.
- 7
Fill each tortilla with chicharrón. Top with diced onion, cilantro, and jalapeño.
- 8
Serve with lime halves for squeezing over each taco.
Tools you’ll need
- chef's knife and cutting board
- paper towels
- 12-inch skillet
- medium heavy-bottomed pot (3–4 qt)
- instant-read thermometer
- slotted spoon or spider strainer
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