To me, mexican food is the easiest dish to make gluten free because so many mexican dishes are made with corn tortillas! What could be easier to make than corn tortilla tacos!? Corn tortillas are naturally gluten free and dairy free so they are perfect to make dairy free tacos out of!
These oven baked dairy free tacos are packed with leftover pulled pork, peppers and onions! You can use any left over shredded pork you may have from a pot roast or any other pork dish! They are made with corn tortillas so they are naturally gluten free dinner recipe, and contain no cheese so they are easy dairy free!
This gluten free taco recipe comes together quickly in less than 30 minutes, requires minimal cleanup, and is perfect for a quick weeknight dinner, just like my one pan easy shrimp creole recipe and my gluten free turkey meatballs.
why you’ll love this recipe
- Perfect for a quick weeknight dinner. It’s made with leftover pork so you don’t need to waste time making it after work!
- Minimal ingredients: You only need 5 simple ingredients to make these dairy free tacos with pork. I love recipes that have minimal ingredients. Anything with 20+ ingredients and you can count me out.
- You can make these tacos in the oven or in the air fryer!
ingredients & substitutions
Shredded Pork: I love using leftovers to make this dairy free taco recipe easier! Leftover pulled pork, shredded pork shoulder roast, pot roast, or even ground pork can be used in this recipe. This helps save time! If you don’t have ant leftover pulled pork feel free to use shredded chicken or a rotisserie chicken.
Bell Pepper and Onion: These sliced veggies add texture, color and sweetness. Any color bell peppers will work as well as any onions! Red onion, white onion, etc! Feel free to use your favorites. No fresh peppers or onions? A cup of frozen mixed peppers and onions works in a pinch too.
Corn Tortillas: These dairy free tacos are made on corn tortillas which are naturally gluten free! It makes my life so much easier! Remember corn tortillas work better when they are heated up. So let the tacos bake for a few minutes before folding them in half so your tortillas don’t crack!
directions
Step 1
Saute the vegetables: Heat a skillet over medium heat and add a small amount of oil, if desired. Add the sliced bell pepper and onion and saute until softened, about 5-7 minutes.
Step 2
Assemble the dairy free tacos: Warm the corn tortillas in a dry skillet or microwave until pliable. You can also let them bake in the oven for a few minutes as well. Place a spoonful of sauteed vegetables on each tortilla, top with shredded pork, and fold over.
Step 3
Bake: Place the assembled dairy free tacos on a baking sheet and bake at 400°F for 5-7 minutes, or until the tortillas are golden brown.
Step 4
Serve: Enjoy your dairy free tacos with pork immediately with your favorite toppings, such as salsa, avocado, cilantro, lime wedges, or hot sauce.
expert tips & tricks
- Choose lean cuts of pork and skip the baking to keep the recipe fat-free.
- Use dairy-free toppings like salsa, avocado, and cilantro to make the tacos dairy-free as well.
- Pro note: corn tortillas always work better when they are heated up. They’re not as dry and easier to work with. Make sure to let the tacos bake for a few minutes before folding them in half so your tortillas don’t crack!
- To make these dairy free tacos low carb, I replace the corn tortillas with low-carb tortillas made with cauliflower or coconut flour. how to make this low fat or healthier
how to serve, store and meal prep
For storage in the refrigerator: I allow the cooked tacos to cool completely. Then, I wrap each taco individually in aluminum foil or plastic wrap. I store the wrapped tacos in an airtight container in the refrigerator for up to 3 days.
To reheat: Preheat your oven or toaster oven to 350°F. I then unwrap the dairy free tacos with pork and place them on a baking sheet. I heat for 5-7 minutes, or until warmed through and crispy.
For storage in the freezer: Place the wrapped dairy free tacos in a freezer-safe bag or container. I freeze for up to 3 months.
To reheat from frozen: Thaw the frozen dairy free tacos overnight in the refrigerator. Then, I heat in the oven or air fryer until warm.
Meal Prep for Individual Portions: I like to double or triple the recipe to make a large batch of tacos.
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Dairy Free Tacos with Pork
Ingredients
- 1 1/2 cups shredded pork or pulled pork
- 1 tbsp olive oil
- 1 bell pepper sliced
- 1 onion sliced
- Salt and pepper to taste
- 1 tsp garlic minced
- 6 corn tortillas
- 3 tbsp bbq sauce
Instructions
- Heat a skillet over medium heat and add a olive oil.
- Add the sliced bell pepper and onion and saute until softened, about 5-7 minutes. Add in salt, pepper and garlic. Cook for 1 more minute.
- Place a spoonful of sauteed vegetables on each tortilla, top with bbq sauce, shredded pork, and fold over.
- Place the assembled tacos on a baking sheet and bake at 400°F for 5-7 minutes, or until the tortillas are golden brown.
- Enjoy your crispy pork tacos immediately with your favorite toppings, such as salsa, avocado, cilantro, lime wedges, or hot sauce.
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