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Three different types of carnitas tacos on a plate.

Carnitas Tacos (Three Ways)

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.  

Course Dinner
Cuisine Mexican
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 8 tacos
Calories 309 kcal
Author Tracy

Ingredients

Carnitas Tacos

  • 4 cups pork carnitas
  • 8 taco-sized tortillas flour or corn
  • Paper towels optional

Classic I

  • 1 cup diced cilantro
  • 1/2 cup finely diced white onion
  • 2 limes quartered

Classic II

  • 1 cup chopped tomatoes
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream

Breakfast Tacos

  • 4 large eggs
  • 2 teaspoons milk
  • Salt
  • 1 cup salsa
  • 1 cup shredded cheddar cheese

Instructions

Prepare Your Ingredients

  1. 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.

Classic I

  1. Layer each tortilla with 1/2 cup carnitas, cilantro, and white onion. Finish with a squeeze of lime juice. Serve and enjoy!

Classic II

  1. To each tortilla, add 1/2 cup carnitas, tomatoes, shredded cheese, and sour cream.

Breakfast Tacos

  1. 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.

Recipe Notes

Approximate nutritional information is for one Classic Carnitas Tacos I.