Mexican-American · tacos
Quick Crispy Pork Carnitas Tacos
Cooked carnitas turn crisp in a skillet, then land in warm corn tortillas with onion, cilantro, avocado, and lime.
Total time20 min
Hands-on15 min
Cleanuplow
Serves4
Cook
Make dinner
- 01
Pull the cooked pork into bite-size pieces. Heat the oil in a large skillet over medium-high heat.
- 02
Spread the pork in an even layer and cook without stirring for 3 minutes. Turn and cook until hot with crisp edges, 2 to 3 minutes more.
- 03
Warm the tortillas in the same skillet after transferring the pork to a plate.
- 04
Fill each tortilla with crispy pork, onion, cilantro, avocado, and salsa verde. Serve with lime wedges.
Make it work
Useful swaps
- Use leftover home-cooked pork shoulder instead of packaged carnitas.
- Flour tortillas work when gluten is not a concern.
Why this is a good weeknight call
Only 15 minutes are hands-on. It keeps the cleanup to one main pan. The ingredient list stays focused, and the recipe has a clear stopping point instead of extra optional projects.
