Spicy Pork Tacos with Roasted Zucchini

I think these might be the most delicious tacos I’ve ever made – I’m not exaggerating one bit here. It’s really all about the filling, as all tacos are, and you could serve this combination of things in a number of ways, really. You could go the quesadilla route, or do tostadas. You could transform this into some epic nachos or a taco salad or bowls of some sort. These Spicy Pork Tacos with Roasted Zucchini are just a really fantastic combination of things that just so happen to work perfectly together.

The spicy, crispy pork, buttery squash, smoky chipotle cream, and tangy pickled onions are so delicious when enjoyed in a single bite. Ugh we just enjoyed these so much when I made them the other night. I can’t wait for you to sink your teeth into this recipe.

If you read/cooked my “Everything Can Be” Breakfast Tostadas recipe from last week, then you’ll know I really do think that it’s silly to go telling people what to put in their tacos. EVERYTHING can be turned into a taco. Just wrap whatever you like or have got on hand in a nice tortilla and BOOM. Taco. Done.

That said, I think it’s really nice to be given some inspiration when it comes to great flavor and ingredient combinations. And that’s what we’re up to today, with this Spicy Pork Tacos recipe. The revelation here is in the discovery that buttery, tender, roasted squash (summer squash or zucchini) are really delicious when tucked inside a warmed tortilla, along with something spicy and salty. That’s really what I’m trying to convey with this recipe.

The point is in creating a truly delectable balance of big, gorgeous flavors that play so well together in a single bite. Tacos make it possible to enjoy so many flavors in one bite, so being a bit intentional with those ingredients and fillings can really pay off when dinner time rolls around.

The tangy, acid you get from the quick pickled onions.

The buttery, vegetal zucchini.

The spiced, salty, crispy pork crumbles.

A smoky chipotle cream.

Fresh tomatoes and cilantro bring it all home.

Honestly we thoroughly enjoyed these tacos as a family the other night – they were a total home run, y’all. I cannot WAIT for you to give this recipe a whirl.

What you’ll need

2 zucchini, sliced into ¼ to ½-inch rounds

1 red onion, half sliced and half diced

3 TBSP apple cider vinegar

Salt and pepper, as needed

1 tsp sugar

Olive oil, as needed for cooking 

1 lb ground pork

1 poblano pepper, seeded and diced

4 oz. tomato paste 

3 garlic cloves, minced or grated

2 tsp cumin

3 tsp chile powder

2 Roma tomatoes, diced

Handful of cilantro, roughly chopped

½ cup sour cream

½ tsp chipotle powder

12 small tortillas, warmed (see note)

How to make these Spicy Pork Tacos with Roasted Zucchini

Preheat the oven to 400 degrees F. Adjust the rack to the top position. 

Place the sliced half of the onion in a small bowl along with the vinegar, ¼ cup + 1 TBSP water, ½ tsp salt and the sugar. Stir and allow the onions to pickle in the liquid, stirring occasionally if needed. 

Meanwhile, arrange the zucchini on a large baking sheet, and drizzle with enough olive oil to lightly coat. Season lightly with salt and pepper. Roast until tender and golden brown; about 15 to 20 minutes, depending on doneness preference. 

Add a little oil(a couple of teaspoons should do it)  to a large skillet set over med-high heat. When it’s hot, add the pork, season well with salt and pepper and brown it deeply on one side without moving. When the first side is brown, you can start to break it up more and flip it to brown all over. Takes about 5 minutes or so. Transfer the browned pork to a plate and set aside; don’t wipe the pan. 

To the pan, add the diced onion and the poblano and saute for a few minutes until tender. Add the tomato paste, cumin, and chile powder and cook for an additional couple of minutes to caramelize everything. Add the garlic and cook one minute more. 

Add ½ cup water, and stir to combine. 

In a small bowl, combine the sour cream, chipotle powder (use less if you want to start less spicy) and a good drizzle of the pickling liquid, until the cream is easily drizzled. 

To assemble a taco, put some of the pork mixture into a tortilla, along with some zucchini sliced. Top with some pickled onions, tomato, cilantro and a drizzle of chipotle cream. Enjoy!

NOTE: to warm tortillas, if you have a gas stovetop, you can lay the tortillas one at a time right on top of a burner for about 10 seconds, with the flame/heat on medium. This will lightly char and warm them really well. 

You can also put them on a plate, wrap in a kitchen towel or paper towel and microwave them until warmed through. You can also warp them and keep them in a warm oven as well. 

If you like the look of these Spicy Pork Tacos with Roasted Zucchini, you might also enjoy:

“Everything Can Be” Breakfast Tostadas

Slow Cooker Carne Asada Tacos with Cilantro Lime Cream

Print