Carnitas Tacos with Crispy, Chile-Charred Pork
These tacos start with either my favorite carnitas made with a rich dried pepper sauce or my easy crockpot version for a weeknight. The crispy pork is then piled high into warm tortillas and finished with guacamole, diced onion, cilantro, and lime.
Ingredients
- Mexican Pork Carnitas
- 2 large ripe avocados
- Juice from ½ lime
- 1 clove garlic, finely minced
- A pinch of salt
- 12 small tortillas, corn or flour
- Minced red onions, to serve
- Other optional toppings: sour cream, minced cilantro, tomato salsa, a squeeze of lime juice
Instructions
- Start by making one of my two carnitas recipes:Mexican Pork Carnitas uses dried Mexican chiles and is the recipe I use 99% of the time.Easy Pork Carnitas is the recipe I make on weekdays when I need something easier.
- Make the guacamole: In a medium-sized bowl, mash the avocados with the lime juice, garlic, and salt.2 large ripe avocados, Juice from ½ lime, 1 clove garlic, A pinch of salt
- Serve: Put a scoop of carnitas in a tortilla, add a spoonful of the mashed avocados (guacamole), top with a sprinkle of minced red onions and any or all of the optional toppings.12 small tortillas, Other optional toppings: sour cream, minced cilantro, tomato salsa, a squeeze of lime juice, Minced red onions
Notes
Serving size: My Mexican Pork Carnitas recipe yields at least 8 servings. You can halve the recipe, or better yet, enjoy the leftovers on nachos or in burritos, sandwiches, or more tacos.
Serving: 1, Calories: 753kcal, Carbohydrates: 84g, Protein: 31g, Fat: 34g, Saturated Fat: 9g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 11g, Cholesterol: 73mg, Sodium: 1693mg, Potassium: 607mg, Fiber: 10g, Sugar: 29g, Vitamin A: 404IU, Vitamin C: 14mg, Calcium: 230mg, Iron: 5mg