Carnitas Tacos Recipe
Published April 26, 2024. This post may contain affiliate links. Please read my disclosure policy.
This tasty Carnitas Tacos Recipe is loaded with tender, delicious pork carnitas, salsa verde, onion, and cilantro in a warm corn tortilla. Once you try these tacos, you won’t want to go back to your favorite Mexican restaurant.
We eat tacos weekly in our house; we love them that much. We also love serving them with an assortment of sides, like my Refried Beans or Mexican Rice.
Carnitas Tacos
Carnitas tacos are a traditional Mexican taco of cooked and shredded pork carnitas meat in a corn tortilla with salsa verde, onion, and cilantro. It can additionally have more toppings that best suit whoever is making it. This very popular taco is served across Mexican restaurants and street carts across Mexico and the United States
Carnitas means little meat because of the small bite-size pieces of meat. The method of cooking carnitas is very similar to the process of confit, which is slow-cooked in fat until well browned and fork tender.
Ingredients and Substitutions
- Carnitas – You will need cooked and shredded pork carnitas for this recipe.
- Tortillas – It is most traditional to use corn tortillas. However, you could use flour tortillas if that’s all you have.
- Salsa – Salsa verde is the classic salsa to use. However, you can also use a regular salsa rojo or Pico de Gallo.
- Onion – A white, yellow, sweet, or red onion can be used.
- Cilantro – Some fresh cilantro leaves that are whole or minced are classic.
- Limes – Carnitas tacos are always served with fresh lime wedges.
- Optional Toppings – You can serve these tacos with pickled red onions, queso fresco, or pickled jalapeños.
How to Make Carnitas Tacos
Shred or cut your cooked hot carnitas pork into bitesize pieces.
Toss with 1 lime juice and season with coarse salt.
Place about ¼ to 1/3 cup of the carnitas meat onto a heated corn tortilla.
Add on some salsa verde, diced onion, and cilantro.
Add any additional toppings that you want and serve.
Make-Ahead and Storage
Make-Ahead: These tacos are meant to be eaten as soon as assembled. However, keep the meat warm and all the ingredients separate up to 30 minutes before serving.
How to Store: Cover all the ingredients separately and keep them in the refrigerator for up to 5 days. These will not freeze well.
How to Reheat: Heat the desired amount of carnitas meat in a medium-sized pan with 2 to 3 tablespoons of water and heat over low heat until warm.
Chef Notes + Tips
- I like to serve tacos with two tortillas so they do not fall apart.
- Feel free to serve the tacos with your favorite toppings.
More Taco Recipes
Video
Carnitas Tacos Recipe
Ingredients
- 2 pounds cooked shredded pork carnitas
- 16 warmed corn tortillas
- ½ cup salsa verde
- ½ peeled and small diced white onion
- ¼ cup finely minced fresh cilantro
- 1 lime cut into 8 wedges
Instructions
- Shred or cut your cooked hot carnitas pork into bitesize pieces.
- Toss with the juice of 1 lime and season with coarse salt.
- Place about ¼ to 1/3 cup of the carnitas meat onto a heated corn tortilla that is doubled up.
- Evenly add the salsa verde, diced onion, and cilantro.
- Add any additional toppings that you want and serve.
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