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Crispy Carnitas Tacos

Course Main
Cuisine Mexican
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Author Justin McChesney-Wachs

Ingredients

Avocado-Lime Crema

  • 1 Ripe Avocado, peeled and pitted
  • 1/2 Lime, juiced
  • 1/8 teaspoon Salt
  • 1/8 teaspoon Pepper

Quick Pickled Onions

  • 1/2 Red Onion, skin removed and cut into 1/4" slices crosswise
  • 1/4 tsp Sugar
  • 1/4 tsp Kosher Salt
  • 1/2 cup Rice Vinegar or Apple Cider Vinegar

Instructions

To make the Quick Pickled Onions

  • Place the sliced onions in a small strainer and pour a few cups of boiling water over the top. 
  • Combine all the remaining ingredients in a glass jar or a small bowl, stirring to dissolve the sugar and salt.
  • Add the onions to the pickling liquid and let sit at room temperature for 30 minutes to 1 hour. Placing in the refrigerator will stop the pickling process.

To make the Avocado Crema

  • Blend all of the crema ingredients until smooth. Cover tightly with plastic wrap if not using right away.

To make the Tacos

  • Heat a cast iron skillet over medium-high heat with a drizzle of canola oil. When the skillet is hot, add the shredded pork and let it start to get crispy before stirring. You just want to warm it through and get the edges crispy.
  • Warm the tortillas in a skillet or over a gas flame on your stove. Spoon the avocado crema onto the tortillas, followed by the pork, pickled onions,  cilantro and a lime wedge.

Notes

Any carnitas will work, but I recommend my Smoked Pork Shoulder recipe