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You are here: Home » International Recipes » Mexican » Carnitas Street Tacos

Carnitas Street Tacos

October 14, 2015 · 12 Comments

This post may contain affiliate links. Please read my disclosure policy.

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.)

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
4 from 1 vote
Print
Carnitas Street Tacos
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
  1. 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.

ONE YEAR AGO: The Best Cheesecake Cookie Bars
TWO YEARS AGO: Baked Filipino Lumpia
THREE YEARS AGO: Roasted Italian Apples and Potatoes with Pork
FOUR YEARS AGO: Vegetable Pulao

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Filed Under: Mexican, Pork

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About 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

    October 14, 2015 at 11:25 am

    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!

    Reply
  2. Aimee says

    October 14, 2015 at 11:39 am

    These look amazing. And anything with the name "street taco" automatically gets more street cred in my book 🙂

    Reply
  3. Creations4Christ says

    October 14, 2015 at 4:06 pm

    Those street tacos look divine! That group of gals seem amazing and fun too!

    Reply
    • Sandra Dorris says

      October 17, 2015 at 12:45 pm

      You are right about that! It's an amazing group of gals 😉

      Reply
  4. Cheri Savory Spoon says

    October 14, 2015 at 8:20 pm

    Hi Mary, your street tacos look delicious, how wonderful to be able to spend some time with friends.

    Reply
  5. Ashley @ Wishes and Dishes says

    October 15, 2015 at 1:12 am

    These look like the best tacos ever!

    Reply
  6. Chris says

    November 9, 2015 at 3:58 pm

    Great looking tacos, we love carnitas but don't make them often enough.

    Reply
  7. IFortuna says

    March 20, 2018 at 11:16 am

    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).

    Reply
  8. Liz says

    October 5, 2019 at 7:25 pm

    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.

    Reply
    • Mary Younkin says

      October 6, 2019 at 5:23 am

      I’m so glad that you enjoy the newsletter each week, Liz! Thanks for taking the time to tell me.

      Reply

Trackbacks

  1. Pulled Pork Tater Tot Nachos | barefeetinthekitchen.com says:
    September 5, 2017 at 4:33 am

    […] Pulled Pork Tater Tot Nachos start with piping hot cheesy tater tots that are piled high with crispy pulled pork. This dinner is a guaranteed two thumbs up meal in our house. All of my kids would probably choose pulled pork as their favorite meal, especially when it’s served hot and crispy, like in these Carnita Street Tacos. […]

    Reply
  2. Pulled Pork Tater Tot Nachos & San Francisco, CA | barefeetinthekitchen.com says:
    October 16, 2017 at 3:32 pm

    […] Pulled Pork Tater Tot Nachos start with piping hot cheesy tater tots that are piled high with crispy pulled pork. This dinner is a guaranteed two thumbs up meal in our house. All of my kids would probably choose pulled pork as their favorite meal, especially when it’s served hot and crispy, like in these Carnita Street Tacos. […]

    Reply

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