Pork Carnitas Tacos

img_2795 It’s TACO TUESDAY everyone!

Since I moved to the big city of Detroit, I’ve realized that Taco Tuesday is as popular as Thirsty Thursday back where I came from. This is a tradition, I’m happy to embrace as I am in love with Mexican food and street tacos.

Today I made something more on the street taco variety and is an inspiration from a local restaurant. Ever since I tried pineapple salsa on pork tacos, I’ve been hooked. The sweetness of the pineapple, paired with a sharp red onion and some fresh cilantro really balances the buttery and crispy pork.

This recipe also falls under the weeknight cheats category (meaning we used a store-bought ingredient) by using Carnitas meat from Trader Joe’s. I also believe Kroger has a variety of this pre-cooked meat as well. This ingredient really makes it easy for you to prepare a fun Taco Tuesday feast, even if you’ve been working all day. If you don’t live near a TJ or a Kroger, I’ll post later on how to cook delicious shredded pork for your tacos or pulled pork sandwiches.

Here’s the recipe!

Pork Carnitas Tacos

Serves:4 (or 2 hungry people)

  • 1 pkg Carnitas Meat from Trader Joe’s
  • 8 Soft Corn Tortillas
  • Pickled Red Onions
  • 1/2 c Queso Fresco
  • 1 Avocado (sliced)
  • 1 1/2 c Pineapple
  • 1 t lime juice
  • 2 T Cilantro
  • 2 T Fresh Red Onion (diced very small)
  • 1/4 t Chipotle Powder (more if you like it spicy)
  • 1/2 t Coriander or Cumin
  • 1/2 t Garlic Powder
  • 1/2 t Onion Powder

Open the thawed Carnitas meat from TJ’s and break up with your hands. Place meat in a sauce or frying pan and cook on medium until it starts to brown. Keep rotating meat to make sure you don’t brown it too much on one side. After rotating for about 10 minutes add all the dry spices and a 1/4 cup of water to the meat. This will make sure it’s juicy and crispy.

While the meat is cooking dice your pineapple, onion, and cilantro. Place into a bowl with lime juice, stir and place in the refrigerator until you’re read to assemble the tacos.

Next, break your queso fresco into small pieces and place that in the refrigerator as well. You can also slice your avocado at this point but only if you’re planning on eating this right away. You don’t want it to turn brown.

Pull your meat off the burner, steam your tortillas in the microwave or if you have a gas burner you can quickly warm them on a medium fire burner.

Assemble tacos with pork, queso fresco, sliced avocado and top with your delicious pineapple salsa. Feel free to also squeeze a little lime juice on the taco too.

Enjoy and Happy Taco Tuesday!

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