Crispy Chicharrón Tacos with Homemade Guacamole & Pico de Gallo

If you love bold, crispy, and fresh flavors, these Crispy Chicharrón Tacos will become your new favorite! Each bite combines golden, crunchy pork belly, creamy guacamole, and zesty pico de gallo, all wrapped in a warm corn tortilla for the perfect balance of texture and taste. Whether you’re hosting a taco night or just craving something deliciously different, these tacos are easy to make and packed with authentic flavor.

What is Chicharrón?

Chicharrón is a crispy, fried pork dish that originates from various Latin American, Spanish, and Filipino cuisines. It often refers to different types of fried pork skin, pork belly, or even chicken skins, with the most popular version using pork belly with the skin on. The result is a golden, crunchy texture with rich, juicy meat inside, making it a perfect filling for tacos, sandwiches, or even as a standalone snack.

In this recipe, we smoke the pork belly first before frying, which helps render the fat and add extra layers of smoky depth. Once fried, the skin turns crispy and crackling, while the meat inside remains tender and flavorful. When paired with creamy guacamole and zesty pico de gallo, the contrast of textures and flavors makes these Crispy Chicharrón Tacos absolutely irresistible.

Serving Size & Yield

• Serving Size: 2 tacos
• Yield: About 6 tacos (serves 3 people)

Prep & Cook Time

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes

Estimated Nutrition (Per Serving – 2 Tacos)

• Calories: ~550-600 kcal
• Protein: ~25g
• Fat: ~40g
• Carbohydrates: ~30g
• Fiber: ~7g
• Sugar: ~4g
• Sodium: ~600mg

Ingredients

Crispy Chicharrón:

• 1 ½ lbs pork belly (skin-on, cut into bite-sized pieces)
• 1 tbsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tbsp vinegar or lime juice
• Oil for frying

Guacamole:

• 2 ripe avocados
• 1 lime (juiced)
• ½ tsp salt
• ¼ tsp garlic powder (optional)
• 1 tbsp chopped cilantro
• 1 tbsp finely diced onion
• 1 small tomato (diced)

Pico de Gallo:

• 2 tomatoes (diced)
• ½ small red onion (diced)
• 1 jalapeño (seeded and finely chopped)
• 2 tbsp chopped cilantro
• 1 lime (juiced)
• Salt to taste

For the Tacos:

• 6 small corn tortillas
• Lime wedges
• Extra cilantro for garnish

How to Make the Best Crispy Chicharrón Tacos

Step-by-Step Instructions for Crispy Chicharrón Tacos

Step 1: Season the Pork Belly

Start by preparing the pork belly. Make sure the pork belly is cut into bite-sized pieces, which helps it cook evenly and become crispy all over. Place the pieces in a large bowl and season them generously with salt, black pepper, garlic powder, and vinegar or lime juice. The vinegar or lime juice adds a tangy flavor and also helps tenderize the meat. Mix everything well, ensuring that every piece is coated evenly. Let the pork sit for 30 minutes so the flavors can fully absorb into the meat.

Step 2: Smoke the Pork Belly

To add a depth of flavor, smoke the pork belly before frying it. Preheat your smoker to 250°F (121°C). Use hickory or applewood chips for a mild, smoky flavor that complements the richness of the pork. Place the seasoned pork belly pieces directly on the smoker grates. Let them smoke for 2-3 hours, or until the internal temperature reaches 185°F (85°C). Smoking the pork belly renders the fat slowly, ensuring the pork becomes juicy inside and perfectly crispy outside when fried.

Step 3: Fry the Chicharrón to Perfection

After smoking, it’s time to fry the pork belly to get that crispy, crunchy exterior. Heat enough oil in a deep pan or fryer to cover the pork pieces. The oil should be at 350°F (175°C) to achieve a golden-brown crust without burning. Carefully add the pork belly pieces in batches, avoiding overcrowding the pan. Fry each batch for 5-7 minutes, turning occasionally to ensure they cook evenly on all sides. Once done, transfer the crispy pork belly to a paper towel-lined plate to drain any excess oil.

Step 4: Make the Creamy Guacamole

While the chicharrón cools slightly, prepare the guacamole. Cut the avocados in half, remove the pits, and scoop the flesh into a bowl. Use a fork to mash the avocados to your desired consistency—whether you like it smooth or a bit chunky. Add lime juice, salt, garlic powder, chopped cilantro, diced onion, and tomato. Mix everything together until well combined. Taste and adjust the seasoning with a little more salt or lime juice if needed. Set the guacamole aside.

Step 5: Make the Fresh Pico de Gallo

For a burst of freshness and color, mix the diced tomatoes, red onion, jalapeño, chopped cilantro, lime juice, and salt in a bowl. Let sit for 10 minutes to allow the flavors to meld together, creating a bright and tangy topping that pairs perfectly with the crispy pork and creamy guacamole.

Step 6: Warm the Corn Tortillas

To soften the tortillas and bring out their natural flavor, warm them in a dry skillet or directly over a gas flame. Heat each tortilla for about 30-45 seconds per side, until they are soft and pliable with slight char marks. Warming the tortillas also makes them less likely to tear when filled with delicious toppings.

Step 7: Assemble the Tacos

Now comes the fun part—building the tacos! Start by spreading a layer of guacamole on each warm tortilla. Then, add a generous amount of crispy chicharrón, ensuring each bite has a good mix of crunchy pork and creamy avocado. Top the chicharrón with a spoonful of fresh pico de gallo, which adds a tangy and slightly spicy element to the tacos. Garnish with extra cilantro and serve with lime wedges for that final citrusy kick.

Final Thoughts: The Ultimate Chicharrón Tacos

These Crispy Chicharrón Tacos bring together everything you love about street-style tacos—crunchy pork, creamy avocado, fresh toppings, and warm tortillas. Whether for Taco Tuesday, game day, or any occasion, these tacos are guaranteed to be a hit. Want more delicious taco recipes and smoky BBQ ideas? Check out all our recipes here and take your cooking to the next level!