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Pork carnitas tacos with cabbage slaw and avocado

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

One-Pan Meal

Pork carnitas tacos with cabbage slaw and avocado

Soy-Free, Dairy-Free, Gluten-Free

2 Servings, 690 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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 10 ounces braised pork shoulder (contains pork and spices)
  • Carnitas spice blend (chili powder - coriander - cumin - sweet paprika - granulated garlic)
  • 2 or 3 organic radishes (about 2 ounces total)
  • 1 organic lime
  • ¼ pound organic shredded Savoy or other cabbage
  • 8 Mi Rancho 100% corn tortillas
  • 1 organic avocado

Ingredient IQ

Chile, spelled with an “e,” is a name for a hot pepper (and a country). Chile powder is made by grinding dried whole chile peppers. Chili, spelled with an “i,” is a stew. Chili powder, on the other hand, is a blend of chile powder and other spices and seasonings.

Nutrition per serving

Calories: 690, Protein: 44g (88% DV), Fiber: 15g (60% DV), Total Fat: 37g (57% DV), Monounsaturated Fat: 22g, Polyunsaturated Fat: 5g, Saturated Fat: 7g (35% DV), Cholesterol: 125mg (42% DV), Sodium: 250mg (10% DV), Carbohydrates: 43g (14% DV), Total Sugars: 7g, 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.

Instructions

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

Wash produce before use

1

Cook the carnitas

  • In a large bowl, stir together the braised pork shoulder and carnitas spice blend. Season with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons 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 cabbage slaw.

2

Make the cabbage slaw

  • Trim the ends from the radishes. Cut them in half, then cut the halves into thin half-moons.
  • Juice the lime; set aside 1 tablespoon [2 TBL] for the avocado.
In a large bowl, toss together the cabbage, radishes, 1 tablespoon [2 TBL] lime juice, and ½ teaspoon [1 tsp] oil. Season to taste with salt and pepper.

3

Warm the tortillas

On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the tortillas, turning once, until just pliable and warmed through, about 30 seconds per side. Transfer to a clean kitchen towel, cover, and keep warm.

4

Prep the avocado

  • Cut the avocado in half lengthwise. Remove the pit, scoop out the flesh, and cut the flesh into 1/4-inch-thick slices.
In a medium bowl, toss the avocado with the remaining lime juice. Season to taste with salt and pepper.

5

Serve

Set out the tortillas, carnitas, cabbage slaw, and avocado and invite everyone to assemble their own tacos.

Kids Can!

  • Juice the lime.
  • Toss the slaw.
  • Scoop out the avocado.
  • Customize their own tacos.

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