Pork carnitas tacos with avocado and cabbage slaw

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Great for Entertaining

Pork carnitas tacos with avocado and cabbage slaw

Gluten-Free, Dairy-Free, Soy-Free

2 Servings, 770 Calories/Serving

25 – 40 Minutes

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

Very flavorful. We thoroughly enjoyed them!!

82% of customers would order again

In your bag

1 bag serves 2 (2 bags serves 4)
  • 10 ounces braised pork shoulder (contains pork and spices)
  • 1 red onion
  • 2 or 3 radishes (about 2 ounces total; see Market Watch note)
  • 1 lime
  • ¼ pound shredded cabbage (such as Savoy)
  • ½ teaspoon red chile flakes (optional)
  • Carnitas spice blend (chili powder - coriander - cumin - sweet paprika - granulated garlic)
  • 8 Mi Rancho 100% corn tortillas
  • 1 avocado
  • 3 or 4 sprigs fresh cilantro

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.

Market Watch
We love the crisp, cool texture and the peppery bite of radish in the slaw, but in winter, organic radishes can be hard to find. In their place, you might receive a crisp organic cucumber, or peppery baby arugula or watercress.

  • If a cucumber, in Step 1, peel the cucumber, if desired, and cut in half lengthwise, then thinly slice half the cuke crosswise into half-moons. Stir together with the other slaw ingredients.
  • If baby arugula or watercress, trim off any coarse stems, then sprinkle the leaves on the tacos with the other garnishes in Step 5.

Nutrition per serving

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, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Make the cabbage slaw

If warming the tortillas in the oven, heat the oven to 200°F.
  • Let the braised pork shoulder come to room temperature.
  • Peel and thinly slice enough onion to measure ½ cup [1 cup].
  • Trim the ends from the radishes; thinly slice the radishes.
  • Juice half the lime; cut the remaining half into wedges for garnish. [Juice 1 lime; cut 1 lime into wedges for garnish.]
In a large bowl, stir together the cabbage, onion, radishes, 1 tablespoon [2 TBL] lime juice, ½ teaspoon [1 tsp] oil, and as many chile flakes as you like. Season to taste with salt and pepper.


Cook the carnitas

  • In a large bowl, sprinkle the pork with the carnitas spice blend. Season with salt and pepper and stir to combine.
In a large frying pan over medium-high heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Add the pork and cook, stirring occasionally, until lightly crisped and warmed through, 5 to 7 minutes [7 to 10 min].
While the pork cooks, prepare the tortillas and garnishes.


Warm the tortillas

  • Remove 6 [12] 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 [12] tortillas, turning once, until just pliable and warmed through, about 30 seconds per side. Transfer to a clean kitchen towel, cover, and keep warm.
Alternatively, lay a damp kitchen towel on a sheet pan. Arrange the 6 [12] tortillas on the towel, overlapping them slightly; cover them with the other end of the towel [with a 2nd damp towel]. Heat in the oven until warmed through and just pliable, 10 to 12 minutes. Remove from the oven and let stand, still covered, until ready to use. Be careful of the hot towel when unwrapping.
While the tortillas heat, prepare the garnishes.


Prep the garnishes

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



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

Kids Can!

  • Measure the onion.
  • Juice the lime.
  • Stir together the slaw.
  • Sprinkle the pork with the carnitas spice blend.
  • Scoop out the avocado.

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