Ingredients
For the Tacos
- 1 batch Slow Cooker Crispy Carnitas
- 12 (6-inch) corn tortillas, warmed
- ½ cup finely diced white onion
- ½ cup roughly chopped cilantro
- Salsa verde, homemade or store bought, to taste
- 2 limes, cut into wedges
Instructions
- Prepare Carnitas: Make or have ready your slow cooker crispy carnitas. This involves cooking the pork slowly until tender and then crisping it up before serving.
- Warm Tortillas: Heat the corn tortillas in a skillet or direct flame until pliable and warm, enhancing their flavor and texture for assembling the tacos.
- Assemble Tacos: Divide the crispy carnitas evenly among the warmed tortillas, distributing the meat and ensuring each taco is well filled.
- Add Toppings: Top each taco with finely diced white onion and roughly chopped cilantro for freshness and crunch.
- Finish with Salsa and Lime: Spoon salsa verde over each taco to add bright, zesty flavor, then squeeze fresh lime wedges on top to garnish and add acidity.
Notes
- For best flavor, use freshly made salsa verde; store-bought works well for convenience.
- Warm tortillas just before serving to keep them soft and pliable.
- Leftover carnitas can be refrigerated and crisped up again in a skillet for quick meals.
- Adjust the amount of salsa and lime according to your taste preference.
- To make this dish gluten free, ensure tortillas and salsa verde are gluten free certified.
- Prep Time: 10 min
- Cook Time: 8 hrs
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
