Tacos de Canasta de Chicharrón
Crispy fried pork skin tacos with warm tortillas, onion, cilantro, and lime. A beloved Mexican street food that's crunchy, savory, and ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 4
- Calories
- 320
- Protein
- 18g
Ingredients
- 8 oz pork chicharrón (fried pork skin), store-bought or homemade
- 8 count corn tortillas
- ½ medium white onion, finely diced
- ¼ cup fresh cilantro, chopped
- 2 count limes, cut into wedges
- 2 tbsp vegetable oil
- salt and pepper to taste
Instructions
- 1
Break chicharrón into bite-sized pieces, roughly 1 to 2 inches. Set aside.
- 2
Warm tortillas in a dry skillet over medium heat, 30 seconds per side until pliable.
- 3
Heat oil in another skillet over medium-high until shimmering, about 1 minute.
- 4
Add chicharrón to hot oil and fry, stirring often, until edges crisp and color deepens, 3–4 minutes.
- 5
Season with salt and pepper. Transfer to a paper towel to drain excess oil.
- 6
Fill each warm tortilla with chicharrón, top with onion and cilantro.
- 7
Serve immediately with lime wedges on the side.
Tools you’ll need
- 12-inch skillet
- second skillet or comal
- paper towels
- knife and cutting board
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
