Crispy Carnitas Tacos

Ingredients

• to tastePork carnitas
• to tasteTortillas
• to tasteCilantro
• 1 ripeAvocado, peeled and pitted
• Juice of 1/2Lime
• 0.6 gSalt
• 0.6 gPepper
• 1/2Red onion, peeled and cut crosswise into 6 mm slices
• 1.25 gSugar
• 1.25 gKosher salt
• 120 mlRice vinegar or cider vinegar

Instructions

1. 1

   Blanch the onion

   Put the sliced onion in a small strainer and pour a few cups of boiling water over it.

2. 2

   Mix the pickling liquid

   Stir the remaining pickling ingredients together in a glass jar or small bowl until the sugar and salt dissolve.

3. 3

   Pickle the onion

   Add the onion to the liquid and leave it at room temperature for 30 minutes to 1 hour. Refrigerating it will stop the pickling process.

4. 4

   Blend the crema

   Blend all the crema ingredients until smooth. If you are not using it straight away, cover it tightly with plastic wrap.

5. 5

   Crisp the pork

   Heat a cast-iron skillet over medium-high heat with a drizzle of canola oil. Once hot, add the shredded pork and leave it undisturbed until it begins to crisp, then stir. Heat it through and brown the edges.

6. 6

   Warm and assemble

   Warm the tortillas in a skillet or over a gas flame. Spoon on the avocado crema, then add the pork, pickled onion, cilantro and a lime wedge.

What are carnitas tacos?

Carnitas are shredded pork, commonly cooked until tender and then browned for crisp edges. In these tacos, the rich meat is balanced with a cool avocado-lime crema and punchy quick-pickled onion.

The toppings bring familiar Mexican-inspired taco flavours together without much extra cooking. Warm tortillas make a soft base for the different textures.

Nutrition and macros by portion

The nutrition label shows one serving as written: 550 calories, 30g protein, 46g carbs, 25g fat.

The pork and avocado provide much of the protein and fat, while tortillas contribute most of the carbohydrate. The avocado, onion and cilantro also add fibre; serve the tacos with a salad or vegetables for a more balanced plate.

The pork makes the crunch

Shredded pork: spread it in the hot skillet and give it time to brown before stirring. The recipe calls for warming it through and crisping the edges rather than cooking it for a long time.

Canola oil: use just a drizzle in the pan, as directed, to help the pork make contact with the hot surface.

Quick-pickled onion

Boiling water: pour it over the sliced onion in a strainer before adding it to the pickling liquid. This is a brief blanch, not a long boil.

Pickling time: leave the onion in the vinegar mixture for 30 minutes to 1 hour at room temperature. Put it in the fridge if you want to stop the process.

Crema texture and flavour

Blending: process the avocado and the other crema ingredients until the mixture is smooth. Scrape down the sides if needed so no large pieces remain.

Freshness: cover the crema tightly if it is waiting to be served. The lime adds a bright counterpoint to the pork and helps keep the topping lively.

Warm the tortillas gently

Skillet: heat each tortilla until warm and flexible, taking care not to leave it so long that it dries out.

Gas flame: warm the tortillas over the flame as the method suggests, turning them carefully. Keep them close by for filling while they are still warm.

Build and serve

Layering: spread crema on each tortilla first, then add the pork, pickled onion and cilantro. Finish with a lime wedge for squeezing at the table.

Sides: serve with a simple green salad, grilled vegetables or beans if you want to round out the meal without distracting from the taco toppings.

Recipe notes & tips

• Let the pork sit in the hot skillet before stirring so its edges have a chance to crisp.
• Cut the onion into evenly sized slices so they pickle at a similar rate.
• Taste the pickling liquid before adding the onion and make sure the sugar and salt have dissolved.
• Blend the crema until completely smooth for easy spreading.
• Warm tortillas shortly before serving so they stay pliable.
• Keep the toppings ready before crisping the pork so the tacos can be assembled while it is hot.

Variations

• More heat: add sliced fresh chilli to the tacos.
• Extra citrus: serve with additional lime wedges for squeezing.
• Different vinegar: use rice vinegar or cider vinegar, as listed.
• More crunch: add shredded cabbage alongside the pickled onion.
• Herb swap: use finely chopped coriander leaves if cilantro is labelled that way where you shop.

Common mistakes to avoid

• Stirring too soon: the pork may not brown; leave it undisturbed until the edges start to crisp.
• Over-pickling: the onion can become sharper and softer; refrigerate it to stop the process after the desired time.
• Dry tortillas: heat them only until warm and flexible, then fill promptly.
• Lumpy crema: blend until smooth before spooning it onto the tortillas.
• Cold assembly: warm the tortillas and crisp the pork just before serving so the contrast of textures is at its best.

How to store

Refrigerate leftover pork, crema and pickled onions in separate covered containers and use within 3 days. Reheat the pork in a skillet until hot, warm the tortillas separately, and assemble just before eating; the crema is best served chilled.

Frequently asked questions