Pork carnitas tacos with avocado and cabbage-radish slaw
One Pan Meal

Pork carnitas tacos with avocado and cabbage-radish slaw

Gluten-Free, Dairy-Free, Soy-Free

2 Servings, 770 Calories/Serving

25 – 35 Minutes

Pre-braised shredded pork shoulder delivers authentic taco-truck flavor to these easy carnitas tacos, which come together in about 30 minutes.


  • 10 ounces braised pork shoulder (contains pork and spices)
  • 1 red onion
  • 2 or 3 red radishes
  • 1 lime
  • ¼ pound shredded Savoy cabbage
  • ½ teaspoon red chile flakes (optional)
  • Cumin-paprika spice blend (chili powder - granulated garlic - paprika - cumin - coriander)
  • 1 avocado
  • 3 or 4 sprigs fresh cilantro
  • 8 Mi Rancho 100% corn tortillas

Chef's Tip

Turn your remaining tortillas into chips: Heat the oven to 350°F. Cut the tortillas into wedges. On a sheet pan, drizzle the wedges with 1 to 2 teaspoons neutral oil, season generously with salt and pepper, and toss to coat. Bake until crisp, 10 to 12 minutes.

Nutrition per serving



Make the cabbage-radish slaw

  • Let the braised pork shoulder come to room temperature.
  • Peel and thinly slice enough red onion to measure ½ cup.
  • Trim the ends from the radishes; thinly slice the radishes.
  • Juice half the lime; cut half into wedges for garnish.
In a medium bowl, stir together the cabbage, onion, radishes, lime juice, ½ teaspoon oil, and as many chile flakes as you like. Season to taste with salt and pepper.


Cook the carnitas

  • In another medium bowl, sprinkle the pork with the cumin-paprika spice blend. Season with salt and pepper and stir to combine.
In a medium frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the pork and cook, stirring occasionally, until lightly crisped and warmed through, 5 to 7 minutes.
While the pork cooks, prepare the garnishes and heat the tortillas.


Prep the garnishes

  • Cut the avocado in half. Remove the pit, scoop out the flesh, and cut the flesh into ¼-inch-thick slices.
  • Coarsely chop the cilantro.
In a small bowl, season the avocado with salt to taste and toss to coat.


Warm the tortillas

  • Remove 6 tortillas from the package; save the rest for another use.
On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the 6 tortillas, turning once, until just pliable and warmed through, about 30 seconds per side. Transfer to a clean kitchen towel, cover, and keep warm.



Transfer the tortillas to individual plates. Top with the carnitas, slaw, and avocado and garnish with the cilantro. Serve with the lime wedges.

Calories: 770, Protein: 47g (94% DV), Fiber: 18g (72% DV), Total Fat: 39g (60% DV), Monounsaturated Fat: 22g, Polyunsaturated Fat: 5g, Saturated Fat: 7g (35% DV), Cholesterol: 125mg (42% DV), Sodium: 260mg (11% DV), Carbohydrates: 62g (21% DV), Total Sugars: 12g, Added Sugars: 0g (0% DV).

Sodium does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV). Not a significant source of trans fat.