Carnitas Tacos Recipe
This tasty Carnitas Tacos Recipe is loaded with tender, delicious pork carnitas, salsa verde, onion, and cilantro in a warm corn tortilla.
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.
Notes
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.
I like to serve tacos with two tortillas so they do not fall apart.
Feel free to serve the tacos with your favorite toppings.