Three different ways to make Carnitas Tacos. Rich, crispy pork carnitas make the best pork tacos, whether piled with cilantro and onions, topped with cheese and sour cream, or served with eggs and salsa for breakfast.
So, yesterday I posted a recipe for the best homemade carnitas (have you checked it out yet?) and I have to admit, I am so glad to have finally finished that post because I have spent the last two months up to my eyeballs in carnitas doing recipe testing.
As much as I love carnitas, there’s only so much super rich, delicious, crispy pork a girl can eat. My freezer is currently packed with it, and what I didn’t eat, I’ve been making into all sorts of delicious things these last two months.
See Also: Crispy Slow Cooker Carnitas
Which is why I’m here today with not one, but three different carnitas tacos recipes. There are so many really excellent ways to use carnitas that it seemed a shame to limit this post to just one. I have a bunch more carnitas recipes coming your way over the next month and a half (update: Carnitas Enchiladas, Carnitas Nacho Fries, Carnitas Burrito Bowls), but today I’m starting with these three different perfect little pork tacos.
These three carnitas taco recipes all call for cooked carnitas, so they’re perfect for using up leftovers. But if you don’t have some already cooked, go make them (this post will walk you through making carnitas from start to finish because even though they are super easy, it’s a bit of a process), and then come back.
Anyways, on to the tacos!
Carnitas Tacos, Three Ways
Classic Pork Tacos I
It doesn’t get much easier or tastier than traditional tacos. A handful of simple ingredients really let the carnitas shine. You get the bright, clean flavors of cilantro, finely diced white onion, and a squeeze of lime that go so well with the crispy richness of the pork.
Classic Carnitas Tacos II
These are the tacos I think a lot of us grew up eating, shredded lettuce, tomatoes, cheddar cheese and sour cream, usually with hamburger in the place of pork. I love these tacos for using up leftover carnitas because you probably have these ingredients on hand already.
And I know it’s not traditional traditional, but cheese and sour cream are delicious, and they taste extra delicious in a taco.
Carnitas Breakfast Tacos
And finally, why not eat pork tacos for breakfast? Scramble some eggs, add salsa, carnitas, and a handful of cheese, wrap it all up in a tortilla, and you’ve got a breakfast that starts your day off right.
More Taco Toppings and Ideas
All of these recipes can be made with flour or corn tortillas (warmed in the microwave or pan fried (SO GOOD!)) and customized any way you want. There are so many other good things you could add to a carnitas taco, like:
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Carnitas Tacos (Three Ways)
- 4 cups pork carnitas
- 8 taco-sized tortillas flour or corn
- Paper towels optional
- 1 cup diced cilantro
- 1/2 cup finely diced white onion
- 2 limes quartered
- 1 cup chopped tomatoes
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 4 large eggs
- 2 teaspoons milk
- 1 cup salsa
- 1 cup shredded cheddar cheese
Prepare Your Ingredients
- If starting with cold, leftover carnitas, reheat them in the microwave. To warm your tortillas, microwave 4 at a time on a microwave-safe plate and cover with a damp paper towel to keep them from drying out. Heat in 30-second increments until warm.
- Layer each tortilla with 1/2 cup carnitas, cilantro, and white onion. Finish with a squeeze of lime juice. Serve and enjoy!
- To each tortilla, add 1/2 cup carnitas, tomatoes, shredded cheese, and sour cream.
- In a medium bowl, whisk together eggs and milk. Lightly grease a medium skillet and heat over medium heat. Add eggs and a sprinkle of salt, and scramble the eggs. Top tortillas with 1/2 cup carnitas, scrambled eggs, salsa, and cheese.