Carnitas Street Tacos

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Carnitas Street Tacos - get the recipe at barefeetinthekitchen.com

Street tacos layered with pulled pork carnitas, crunchy cabbage, red onion, cheese, and cilantro make an awesome dinner any night of the week. My family gives these tacos ten thumbs up every time we make them.

A few weeks ago, I was lucky enough to have four awesome friends visit and spend the weekend with me. We enjoyed an absurd amount of really great food, talked and laughed non stop, and spent almost a full day sitting in holiday traffic. (Note to self, don’t ever head to Sedona on a holiday weekend, it’s ugly.)

A group of people posing for a photo

One night while we were hanging out at the house, my friend Sandra made these street tacos for us. The tacos are so simple, and yet, they taste amazing. Don’t skip that squeeze of lime on each taco, it absolutely makes them!

Mexican Street Tacos made with the best pork carnitas! get the recipe at barefeetinthekitchen.com

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Carnitas Street Tacos

4 from 1 vote
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Servings: 4 -5 servings

Ingredients 

  • 12 small corn or flour tortillas
  • 1 recipe Slow-Cooker Pork Carnitas or Traditional Pork Carnitas
  • 2 cups very thinly shredded green cabbage or iceberg lettuce
  • 1/2 red onion very thinly sliced
  • 1/2 cup crumbled cotija cheese
  • 1/4 cup chopped fresh cilantro
  • 3 limes cut into wedges
  • 1/2 cup sour cream optional

Instructions

  • Warm the tortillas in a hot skillet or in the microwave. Layer the meat, cabbage, and onion on the tortillas. Sprinkle with cheese and cilantro. Squeeze a wedge of lime over each taco and serve with sour cream and additional lime wedges on the side, if desired. Enjoy!

Notes

You won't need a full recipe of carnitas in order to make these tacos. You'll need approximately 3 cups worth of cooked carnitas for every dozen or so tacos. Feta cheese can be substituted for the cotija, if that is easier or your preference.
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Becki says

    Yum – these look wonderful, Mary. I love Pork Carnitas and almost always order them when I am out for Mexican food. I also always top my taco off with a squeeze of lime. Delicious!

  2. IFortuna says

    Our family is Mexican and I will give you tips on how we prepare our carnitas in the traditional way. I pressure cook it without any spices or herbs. We like the taste of pork (we never use pork loin) and don’t want to mask it. Once the pork is cooked and can be pulled, we put it on a cookie sheet and stick it under a broiler for it to crisp up. Also, a large dry skillet will achieve the same results and a little faster. We make a pico de gallo from chopped seeded tomatoes, the green part of green onions and two bunches of chopped fresh cilantro. Do not add sugar or salt as it will make your pico de gallo watery and tasteless and will last in your fridge longer if you don’t. Serve with lime wedges. We always use fried or steamed corn tortillas for carnitas tacos and we never use cheese (does not mix well with pork or lime wedges), lettuce, or cabbage. If you feel you must use cheese (not traditional), the best for this would be queso fresco, a fresh cheese crumbled on top (not melted).4 stars

  3. Liz says

    I enjoy your weekend notes. I think you must be a very thoughtful and kind person. You loving Ohio really makes me smile. We moved from Savannah to Michigan and what a gift. We are back in the South now and these are my roots, but no Words to express how much I love my Michigan Friends.