Mojo Pork Cuban Smash Tacos with Ham and Swiss- Low Carb
Mojo Pork Cuban Smash Tacos
These Mojo Pork Cuban Smash Tacos are a fun mash-up of crispy smash tacos and the bold, tangy flavors of a Cuban sandwich.
They start with seasoned ground pork pressed directly onto low-carb tortillas and cooked until browned and crisp. Then they are topped with ham, Swiss cheese, pickles, and a creamy Dijon mustard sauce.
I like to serve them with my Cuban Slaw and Cuban Black Beans, but those are separate recipes and can be added as sides or toppings depending on how you want to serve the meal.
Why You’ll Love These Cuban Smash Tacos
These tacos are easy, fast, and full of flavor.
You get crispy tortillas, savory pork, melty Swiss, salty ham, tangy pickles, and a creamy Dijon mustard sauce all in one bite.
They are also a great way to change up taco night without making anything complicated.
What Are Cuban Smash Tacos?
Smash tacos are made by pressing seasoned ground meat directly onto a tortilla and cooking the meat side down in a hot skillet or on a griddle.
The meat gets browned and flavorful while the tortilla warms and crisps.
For this version, I used ground pork and gave it a mojo-inspired flavor with garlic, citrus, cumin, and oregano. Then I finished the tacos with ham, Swiss cheese, pickles, and Dijon mustard crema.
These are Cuban-inspired rather than traditional Cuban food, but the flavor combination is definitely inspired by a Cuban sandwich.
Ingredients for Mojo Pork Cuban Smash Tacos
For the Mojo Pork
- 1 pound ground pork
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Zest of about 1/2 orange
- 1 tablespoon fresh orange juice
- 1 teaspoon fresh lime juice
For the Tacos
- 8 small low-carb tortillas
- Thinly sliced ham
- Swiss cheese
- Dill pickle slices
- Dijon mustard crema
- Optional: Cuban Slaw for topping
- Optional: Cuban Black Beans for serving
Why Add Orange Zest?
A little orange zest gives the pork that bright citrus flavor that works so well with mojo-style seasonings.
You do not need much.
About the zest from half an orange is plenty. Make sure you only zest the orange outer layer and avoid the white pith underneath, which can taste bitter.
How to Make Cuban Smash Tacos
1. Season the Pork
Add the ground pork to a bowl.
Mix in the garlic, cumin, oregano, garlic powder, onion powder, salt, pepper, orange zest, orange juice, and lime juice.
Mix just until everything is combined.
2. Press the Pork onto the Tortillas
Divide the pork mixture evenly between the tortillas.
Press a thin layer of pork over one side of each tortilla, spreading it toward the edges.
Keeping the pork fairly thin helps it cook quickly and evenly.
3. Cook the Tacos
Heat a large skillet or griddle over medium-high heat.
Place each tortilla pork-side down in the hot skillet.
Cook for about 3 to 4 minutes, or until the pork is browned and cooked through.
4. Flip and Add the Toppings
Flip the tacos so the tortilla side is down.
Top each taco with ham and Swiss cheese.
Cook until the tortilla is lightly crisp and the cheese is melted.
You can cover the skillet briefly if needed to help the cheese melt.
5. Finish the Tacos
Remove the tacos from the skillet.
Add dill pickle slices and drizzle with Dijon mustard crema.
If desired, add a little Cuban Slaw to the tacos or serve it on the side.
Serve with Cuban Black Beans if you want a complete Cuban-inspired meal.
Dijon Mustard Crema
This quick mustard crema is the perfect sauce for these tacos.
Ingredients
- 1/4 cup nonfat Greek yogurt or sour cream
- 2 tablespoons Dijon mustard
- 1 teaspoon fresh lime juice
- 1 teaspoon dill pickle juice, optional
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Instructions
Stir everything together until smooth.
Taste and adjust the mustard, lime juice, or pickle juice if desired.
If you want a thinner sauce for drizzling, stir in a small splash of water.
What to Serve with Cuban Smash Tacos
These tacos are delicious on their own, but I especially like them with:
- Cuban Slaw
- Cuban Black Beans
- Cauliflower rice
- Regular rice for family members who want more carbs
- Roasted vegetables
- Air-fried potatoes
- A simple green salad
- Sliced avocado
- Extra pickles
Can I Make Cuban Smash Tacos Ahead?
You can prep several parts ahead.
The pork mixture can be seasoned and refrigerated several hours before cooking.
The Dijon mustard crema can also be mixed ahead and refrigerated.
I recommend cooking the actual tacos right before serving so the tortillas stay crisp.
How Do I Store Leftovers?
Store the cooked tacos in an airtight container in the refrigerator for up to 3 to 4 days.
For the best texture, reheat them in a skillet, air fryer, or toaster oven.
Add the pickles and mustard crema after reheating.
Can I Use Ground Turkey Instead of Pork?
Yes.
Ground turkey will work, especially if that is what you have on hand.
Pork does give the tacos a richer flavor that works especially well with the Cuban-inspired ingredients, but turkey is still a good option.
Are Cuban Smash Tacos Low Carb?
They can be.
Use your favorite low-carb tortillas and keep your sides low carb if needed.
The exact carb count will depend on the tortillas and other products you use.
Trim Healthy Mama Notes
For Trim Healthy Mama, this meal will usually fall into an S-style meal when made with low-carb tortillas, ground pork, Swiss cheese, and the Dijon mustard crema.
Your exact fuel type will depend on the specific tortillas, cheese, meat, and sides you use.
If you serve the tacos with Cuban Black Beans, that may change the fuel type depending on the serving size and the rest of the meal.
Tips for the Best Smash Tacos
Make sure your skillet is fully heated before adding the tacos.
Press the pork into a thin, even layer so it cooks quickly.
Do not overcrowd the skillet. Cook in batches if necessary.
Add the cold toppings after the tacos finish cooking.
And do not skip the pickles. They add the salty, tangy bite that makes the Cuban sandwich-inspired flavor really come through.
Frequently Asked Questions
What meat works best for Cuban smash tacos?
Ground pork works especially well because it pairs naturally with mojo-style seasonings and Cuban sandwich flavors.
How long do you cook pork smash tacos?
Cook the pork side for about 3 to 4 minutes over medium-high heat, then flip and cook until the tortilla is crisp and the cheese is melted.
What cheese goes on Cuban smash tacos?
Swiss cheese is the best fit for the Cuban sandwich-inspired flavor.
What sauce goes on Cuban smash tacos?
A Dijon mustard crema made with Greek yogurt or sour cream, Dijon mustard, lime juice, and seasonings works especially well.
Can I cook these on a Blackstone?
Yes.
A flat-top griddle is perfect for smash tacos because you can cook several at once.
Can I double the recipe?
Yes.
The recipe doubles easily. Just cook the tacos in batches so the skillet or griddle does not get overcrowded.
Recipes Related to this Recipe:
- Cuban Slaw
- Cuban Black Beans
- Greek Smash Tacos
- Chicken Bacon Ranch Smash Tacos
- Potsticker Smash Tacos
- Big Mac Smash Tacos
- German Smash Tacos
Mojo Cuban Smash Tacos
Servings 4Ingredients
- 1 Lb Ground Pork
- 1/2 T Minced Garlic
- 1 t Ground Cumin
- 1 t Oregano
- 1/2 t Garlic Powder
- 1/2 t Onion Powder
- 1/2 t Salt
- 1/4 t Pepper
- Zest of half an orange
- 1 T Fresh Orange juice
- 1 t Lime Juice
- 8 Small Low Carb Tortillas
- Ham Slices
- Pickle Slices
- Swiss Cheese Slices
Mustard Cream
- 1/4 C Non-fat Greek Yogurt
- 2 T Dijon Mustard
- 1 t Lime Juice
- 1 t Pickle Juice
- 1/4 t Garlic Powder
- 1/4 t Pepper
- 1/4 t Salt
Instructions
- Apparently I did not geta picture of the meat and seasoning. I was preparing the components of the whole meal, I apologize for that. Mix your meat and seasonings in a bowl. Once mixed, carefully spread a thin layer of the meat on the 8 tortillas. If you used fajita sized, you might end up with more smash tacos.
- In a large skillet (a griddle is preferrable) over medium heat start cooking them meat side down. Cook between 3-5 minutes, depending on how thick the meat layer is. When cooked, flip.
- I used sandwich slices of Swiss cheese. I broke the cheese to fit down the middle of the taco.
- And then top with 2 slices of thin ham.
- After a minute or two, fold in half.
- Make the mustard crema. Taste. Add more of anything you think it might need. Assemble tacos. I didn't get pictures of this, just the final product.
- Add the pickles inside the tacos and top with the crema.
- Serve as desired. I served with a slaw inspired by this recipe and some Cuban black beans.
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