Carnitas , a crispy Mexican style pulled pork, can be used in a number of different dishes and sometimes simple is best, especially when you want to experience the carnitas in all their glory, and tacos fit the bill perfectly. My initial thought for tacos is almost always to simply throw some diced sweet onion and cilantro in along with the meat but carnitas and salsa verde are such a great combo that I cannot resist adding them to the mix. For carnitas tacos I very often go with the simple combination of carnitas, salsa verde, pickled red onions and the cilantro with an optional touch of crumbled cotija and this combo shows off the carnitas nicely.
Throw some cool and creamy avocados into the mix if you like.
These tacos are so simple and yet so addictively good!
Tasty moist and crispy carnitas tacos with salsa verde, pickled red onions, crumbled cotija and cilantro.
- 12 small corn tortillas
- 1 pound carnitas, warm
- 1 cup salsa verde
- 1/2 cup pickled red onions or fresh sweet onions
- 1/4 cup cotija, crumbled
- 1/4 cup cilantro, torn
- 2 avocados, sliced
- Assemble tacos and enjoy.
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These look heavenly!
Ashley Bee says
I love the directions: "assemble tacos and enjoy" hehe. I keep forgetting to try carnitas!
I did not see the directions for making the carnitas but here are mine. I buy about a 4 lb. roast and pressure cook it for about 20 to 30 minutes per pound. Once it is cooked I fry it to get it crispy. It will crisp up best if you use a little margarine but it is not necessary. I pickle my onions by first blanching them, rinse with cold water and store in beet juice, and a little vinegar with some sliced up beets (op). We top our carnitas with pico de gallo but these other toppings are also delicious. Queso fresco or Cotija cheese is great in this recipe and also great for enchiladas verde. Serve it fresh not cooked for these two.
Gloria Baker says
Kevin this look absoñutely delicious! love the colors!!
The Carnitas are truly a favorite and typically go well with any Mexican style shredded cheese. Sometimes it’s best to melt the cheese but it’s just as good cold. Thanks for the recipe!