This Pork Belly Tacos with Chorizo and Pineapple comes together in about 30 minutes, all on one griddle, making it a quick and easy weeknight meal that your family will absolutely love!
Ingredient Breakdown
To create these taco perfection, you’ll need the following:
- Pork Belly: This is the star of the dish! You’ll want pork belly that’s meaty and a bit fatty for the best crispy texture.
- Chorizo: Adds a spicy twist to these tacos. You can use fresh or cured chorizo depending on what’s available.
- Pineapple: Pineapple adds a sweet contrast to the savory pork and spicy chorizo, so choose ripe, juicy slices for grilling.
- Tortillas: Corn or flour tortillas work great here! I personally love flour tortillas for their softness.
- Melted Cheese: Because tacos and cheese are a match made in heaven! A pepper jack or cheddar will work beautifully.
- Cilantro and Onion: For garnish, both add fresh flavors and a nice crunch.
- Avocado: We’re using it to make a creamy avocado lime crema.
- Lime: Fresh lime juice brings brightness to the crema.
- Sour Cream: Adds creaminess and tang to the avocado lime crema.
- Salt and Pepper: Just a couple pinches to season everything just right.
How to Make Crispy Pork Belly Tacos with Chorizo and Pineapple
Make the Avocado Lime Crema: Start by blending avocados, lime juice, sour cream, salt, and pepper in a blender until smooth and creamy. This will take about 2-3 minutes. Taste it, because honestly, the best part about making your own sauces is tasting along the way!
Prepare the Pork Belly: Heat your griddle to medium-high and add the pork belly pieces. Cook them on a two-zone grill, so one side gets all the heat while the other stays cooler for even cooking. Glisten that beautiful fat until the outside is super crispy and the inside remains tender, this should take about 15-20 minutes.
Cook the Chorizo: In a separate pan, crumble the chorizo and cook it until browned, roughly 5-7 minutes. The aromas here are seriously amazing, your kitchen’s going to smell like a little fiesta.
Grill the Pineapple: Toss the pineapple slices onto the griddle. Grill or sauté them until they are caramelized, which takes about 3-5 minutes. The sugars from the pineapple will get all jammy and sweet, trust me, you won’t want to skip this step!
Warm the Tortillas: On the cool side of the griddle, warm your tortillas for about 1-2 minutes on each side, just enough to make them pliable but not crispy.
Assemble the Tacos: Time to build those tacos! Layer some crispy pork belly, sautéed chorizo, and grilled pineapple on each tortilla. Add a handful of melted cheese, sprinkle with cilantro and onion, and drizzle generously with the avocado lime crema.
Serve: These tacos are best served warm. Gather your family around the table and enjoy every delicious bite!
I mean, does it get any better than tacos?
If you loved this recipe, be sure to check out my Crispy Pork Belly with Caramelized Sauce!
Tips for Success
Quick & Easy
The beauty of this recipe is that it comes together all in one griddle. You can have dinner on the table in under 30 minutes with minimal cleanup, a total lifesaver after a busy day!
Budget-Friendly
Pork belly and chorizo can be found at most grocery stores, and they’re relatively affordable options for creating a flavor-packed meal. You could even make this a budget meal by employing any mix of leftover meats, making it a feel-good option for your wallet!
Customizable
Feel free to get creative here! Don’t have chorizo? Use ground beef or turkey instead. Don’t like pineapple? Swap it for any fruit or even grilled peppers. This dish is all about making it your own!
Crowd-Pleaser
When I serve these tacos, they disappear in no time. Kids, adults, everyone loves them! They’re super fun to make as a family activity, too, with everyone customizing their own tacos.
Serving and Storage Tips
How to Serve This
These tacos pair wonderfully with a side of refried beans, Mexican street corn salad, or even a light salsa verde for dipping. You could also serve them with a fresh guacamole for extra creaminess!
Storing Leftovers
You can refrigerate any leftover taco filling (pork belly, chorizo, and pineapple) in an airtight container for up to 3 days. Just reheat gently in a skillet before serving.
Reheating Instructions
To reheat, simply warm the leftover taco fillings in a pan over medium heat until heated through. The tortillas are best warmed fresh; if needed, you can sprinkle some water on them and wrap in foil before warming in the oven.
Freezer Friendly: Yes or No?
This recipe is not freezer-friendly due to the textures but it can definitely sit in the fridge. Just make sure to store everything separately to keep your taco shells nice and soft when you’re ready to feast again!
Now that you know how to make these amazing crispy pork belly tacos, get your family together, gather the ingredients, and get cooking. Trust me, they’ll be begging for seconds!
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Crispy Pork Belly Tacos with Chorizo and Pineapple
Ingredients
Method
- Blend avocados, lime juice, sour cream, salt, and pepper in a blender until smooth and creamy.
- Heat your griddle to medium-high and add the pork belly pieces. Cook on a two-zone grill until crispy, about 15-20 minutes.
- Crumble and cook the chorizo in a separate pan until browned, roughly 5-7 minutes.
- Grill or sauté pineapple slices on the griddle until caramelized, about 3-5 minutes.
- Warm tortillas on the cool side of the griddle for about 1-2 minutes on each side.
- Layer crispy pork belly, sautéed chorizo, and grilled pineapple on each tortilla.
- Top with melted cheese, cilantro, onion, and drizzle with avocado lime crema.
- Serve warm, best enjoyed with family and friends.