DIFFICULTY LEVEL:
Easy
SERVES:
2
COURSE:
Entree
CUISINE:
Mexican
DIFFICULTY LEVEL:
Easy
SERVES:
2
COURSE:
Entree
CUISINE:
Mexican
Easy Carnitas Style Tacos
These tacos bring bold, savory flavors to your table in just 25 minutes. Tender pulled pork is sautéed with taco sauce, then nestled into warm tortillas and topped with tangy marinated red onions, creamy avocado slices, juicy tomatoes, spicy jalapeños, fresh cilantro, and crumbled cotija cheese. A squeeze of lime adds the perfect finishing touch. This quick and easy recipe is ideal for busy nights when you crave a delicious, satisfying meal.
Easy Carnitas Style Tacos
These tacos bring bold, savory flavors to your table in just 25 minutes. Tender pulled pork is sautéed with taco sauce, then nestled into warm tortillas and topped with tangy marinated red onions, creamy avocado slices, juicy tomatoes, spicy jalapeños, fresh cilantro, and crumbled cotija cheese. A squeeze of lime adds the perfect finishing touch. This quick and easy recipe is ideal for busy nights when you crave a delicious, satisfying meal.
Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
25 minutes
Difficulty Level:
Easy
Serves:
2
Course:
Entree
Cuisine:
Mexican
INGREDIENTS
1⁄2 cup white vinegar
1⁄2 teaspoon salt
1 tablespoon granulated sugar
1 small red onion, peeled and sliced into strips, from stem to root
6 6” corn or flour tortillas
1 tablespoon olive oil
1 (12 oz./340 g) can Harvest Creek Pulled Pork, drained
2 tablespoons store-bought bottled taco sauce
1 avocado, thinly sliced
1⁄4 cup chopped fresh tomatoes or fresh tomato salsa
1 jalapeño pepper, thinly sliced
1 small bunch cilantro sprigs
1⁄4 cup cotija cheese, crumbled
1 lime, sliced into wedges
INGREDIENTS
1⁄2 cup white vinegar
1⁄2 teaspoon salt
1 tablespoon granulated sugar
1 small red onion, peeled and sliced into strips, from stem to root
6 6” corn or flour tortillas
1 tablespoon olive oil
1 (12 oz./340 g) can Harvest Creek Pulled Pork, drained
2 tablespoons store-bought bottled taco sauce
1 avocado, thinly sliced
1⁄4 cup chopped fresh tomatoes or fresh tomato salsa
1 jalapeño pepper, thinly sliced
1 small bunch cilantro sprigs
1⁄4 cup cotija cheese, crumbled
1 lime, sliced into wedges
INSTRUCTIONS
1. Place vinegar, sugar, salt, and red onion into medium bowl and toss to combine. Set aside. 2. Heat a medium cast-iron or nonstick skillet over medium-high heat. Working one at a time, heat tortillas, 10–15 seconds. Flip and heat on second side, about 10 seconds. Stack and wrap in a kitchen towel to keep warm as you go. (Tortillas can also be warmed in a foil packet in oven). 3. Heat oil in small skillet over medium heat. Add pork and sauté until heated through and beginning to brown, about 3 minutes. Add taco sauce and toss to coat meat. Remove from heat and set aside. 4. Assemble tacos: Divide meat evenly between tortillas and top with marinated red onion, avocados, chopped tomatoes or salsa, jalapeños, cilantro sprigs, and cheese. Serve with lime wedges alongside.
ESTIMATED NUTRITIONAL VALUES
Calories: ~1,625 kcal
Protein: ~61 g
Fat: ~92 g
Carbohydrates: ~138 g
Fiber: ~20 g
Sodium: ~1,800–2,200 mg
INSTRUCTIONS
1. Place vinegar, sugar, salt, and red onion into medium bowl and toss to combine. Set aside. 2. Heat a medium cast-iron or nonstick skillet over medium-high heat. Working one at a time, heat tortillas, 10–15 seconds. Flip and heat on second side, about 10 seconds. Stack and wrap in a kitchen towel to keep warm as you go. (Tortillas can also be warmed in a foil packet in oven). 3. Heat oil in small skillet over medium heat. Add pork and sauté until heated through and beginning to brown, about 3 minutes. Add taco sauce and toss to coat meat. Remove from heat and set aside. 4. Assemble tacos: Divide meat evenly between tortillas and top with marinated red onion, avocados, chopped tomatoes or salsa, jalapeños, cilantro sprigs, and cheese. Serve with lime wedges alongside.
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ESTIMATED NUTRITIONAL VALUES
Calories: ~1,625 kcal
Protein: ~61 g
Fat: ~92 g
Carbohydrates: ~138 g
Fiber: ~20 g
Sodium: ~1,800–2,200 mg