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–+ servings
baked crispy pork tacos topped with herbs, lime wedges, avocado and sour cream.
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5 from 5 votes

Shredded Pork Tacos

Crispy on the outside, melty and packed with protein on the inside, these Sheet Pan Shredded Pork Tacos are the weeknight dinner you’ll make on repeat. With just a handful of ingredients and minimal prep, they’re perfect for meal prep, hosting, or anytime you need a no-fuss, crowd-pleasing taco night. 🌮
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: dinner, lunch, Main Course
Cuisine: Mexican
Servings: 6
Calories: 500kcal
Author: Courtney Paige

Equipment

  • sheet pan
  • Mixing Bowl
  • Rubber Spatula
  • Measuring Cups

Ingredients

  • 16 oz Pre-Shredded pork or chicken
  • ½ cup Cottage cheese 4% small-curd
  • ½ cup Salsa verde any salsa will work
  • 1 can refried beans 15oz
  • 15 White corn tortillas 6 inch, we love Guerrero's
  • ½ cup Cheddar cheese shredded
  • ½-¾ cup Taco cheese shredded
  • ½ cup Monterey jack cheese shredded
  • Cooking spray

Instructions

  • In a mixing bowl, combine shredded pork, cottage cheese, and salsa verde. Stir together.
  • Wrap half of the corn tortillas in damp paper towels and place on a microwave safe plate. Microwave for 30-seconds and remove from the paper towel. Tip: do two batches so the corn tortillas do not dry out while waiting to assemble. We want them warm and pliable.
  • Put the refried beans in a microwave safe bowl and also warm slightly; this makes them easier to spread.
  • Mix all of the shredded cheese together in a small bowl
  • Preheat the oven to 450°F and spray a sheet pan with cooking spray.
  • Build the assembly line: warm tortillas, warm refried beans, shredded meat mixture, cheeses.
    collage of four process shots for pork tacos.
  • Smear 1-2 tbsp of refried beans on half of a warm tortilla. Place 2-3 tbsp meat mixture on the other side of the tortilla, then top with 1-2 tbsp of shredded cheeses. Fold the refried bean side over the cheese/meat (it helps it “stick”) and press down.
  • Place each taco on the greased sheet pan (I like to line the pan with aluminum foil first for easy clean up), cheese/meat side closest to the pan. Repeat the process until all meat mixture is gone. You should have between 12-18 tortillas, depending on how filled they are.
  • Bake for 20-25 minutes until golden and crispy. They're done when you've got crunchy taco shells. If you see the tortillas are starting to open, feel free to gently push them back down with the back of a spatula.
    baked crispy pork tacos topped with herbs, lime wedges, pickled onions, and avocado.
  • Enjoy warm topped with avocado, pickled onions, jalapenos, lime wedges or any other of your favorite toppings!

Notes

Depending on how filled the tacos are, you may need 1/4 cup more shredded cheese.
If there are any large chunks, shred pork so all of the pieces are even. This helps the tacos keep their shape in the oven.
Store leftovers in an airtight container for up to four days.

Nutrition

Serving: 1serving (2.5 tacos) | Calories: 500kcal | Carbohydrates: 41g | Protein: 31g | Fat: 26g