Pork Carnitas Tacos

Pork Carnitas Tacos are a hit every.single.time. Lightly toasted corn shells are filled with crispy and flavorful homemade pork carnitas, cotija cheese, onions, lots of fresh cilantro and a squeeze of lime juice.

Course adult beverages, Mains & Entrees

Cuisine Mexican

Keyword high protein, pork, pork tacos, tacos

Prep Time 25

Total Time 25

Servings servings

Calories 534

Author Laurie McNamara

Ingredients

1 recipe pork carnitas
4 ounces cotija cheese or use queso fresco or feta
1 medium white onion
1 bunch cilantro finely chopped
lime wedges

Optional Toppings:

jalapeño raw or pickled
hot sauce
lettuce shredded
avocado or guacamole

US Customary - Metric

Instructions

Once the pork carnitas are cooked (this can be made a day in advance), shred and add the pork to a large 12-inch nonstick skillet and heat over medium-high. Let the pork cook until golden and crispy, then toss and repeat.
Meanwhile, toast a bunch of corn tortillas. To toast the tortillas, I heat a dry skillet over medium to medium-high and once hot, cook a few seconds on each side until slightly golden in spots. They should still be soft but slightly more firm. As I go, I keep them warm on a plate wrapped in a clean kitchen towel.
Sometimes I use 2 per taco and sometimes I don’t – it just depends. If you want a sturdier taco, double them up – just make sure to buy enough to do this.
Grab one or two toasted corn shells and top with pork carnitas, cilantro, cotija and onions – I do both pickled (if I have them) and raw white onion. I also add a squeeze of lime to each taco and some jalapeños for a spicy kick.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Note: The nutritional value is for the listed recipe ingredients and does not include the "optional toppings".

Nutrition