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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.

Ingredients

  • 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)
  • Carnitas spice blend (chili powder - granulated garlic - 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.

Instructions

1

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.

2

Cook the carnitas

  • In another medium bowl, sprinkle the pork with the 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.

3

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.

4

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.

5

Serve

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

Nutrition per serving: Protein: 47g (94% DV), Fiber: 18g (72% DV), Total Fat: 38g (58% DV), Monounsaturated Fat: 22g, Polyunsaturated Fat: 5g, Saturated Fat: 7g (35% DV), Cholesterol: 125mg (42% DV), Sodium: 250mg (10% DV) (does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV), Carbohydrates: 62g (21% DV), Total Sugars: 12g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.

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