These Carnitas Tacos with Spicy Avocado Crema are absolutely delicious! Shredded pork is drizzled with a citrusy and spicy jus and baked until slightly crispy. It tops corn tortillas along with onions, cilantro, and a tangy and spicy Avocado Crema.
I’ve linked a few products in this post that are affiliate links. Note that I may receive a small commission.
Time For Tacos (Which Is All The Time)
Have you ever met a person who doesn’t like tacos? Maybe that’s you. In which case…this article might just be MADE for you. I love a good challenge, and if you aren’t a taco lover, I’d love to be the person to convert you.
If you DO love tacos as much as I do, then you’re in good company. These Carnitas Tacos with Spicy Avocado Crema…forgive me, as words escape me. They are so dang simple to make, so unbelievably flavorful, and this recipe makes a boatload of them! They’re spicy, citrusy, fresh, and juicy. And my mouth has officially started salivating just thinking about them.
Read on to learn more about how I make these satisfying tacos that are only made better with a beer and big bowl of guacamole.
How To Make Carnitas
Carnitas is a traditional Mexican dish that translates to, “little meats”. It features pork which has been slowly cooked until it shreds, typically by way of braising.
My recipe uses my Instant Pot Shredded Pork which is incredibly easy (and fast!) to prepare. What normally takes 6-8 hours to achieve tender and juicy results, you can achieve in just 1 hour with an Instant Pot! I highly recommend getting one if you don’t have one already. This is the version I have and love!
Here’s how to make your carnitas full of flavor and crispy:
- Spread leftover shredded pork on a baking sheet.
- Using some of the residual cooking liquid from your Instant Pot Shredded Pork, you’ll create a citrusy and spicy sauce that you’ll be drizzling over the pork. This adds more flavor and allows you to control your spice.
- Bake in a 400 degree oven for 15 minutes total, removing the pork every 5 minutes and drizzling with the sauce.
You won’t believe the flavor that’s infused into the pork by cooking it this way! It’s smoky, bright, and tangy, making the perfect filling for corn tortillas.
How To Make Spicy Avocado Crema
Crema is a Mexican version of sour cream, typically of a thinner consistency, and has a tangier taste. It’s delicious drizzled over these tacos, enchiladas, burrito bowls, or on salads.
This Spicy Avocado Crema features a handful of ingredients that are blended together until smooth. It’s cool and creamy, offering a delicious contrast to the smoky and spicy shredded pork.
Tried this recipe and loved it? Use the hashtag #sohappyyoulikedit and tag @sohappyyoulikedit on social media so I can see your creations!
Let’s be friends! Find me on Instagram, Facebook, and Pinterest. Don’t forget to check out my YouTube Channel!
Carnitas Tacos with Spicy Avocado Crema
Ingredients
- 3 cups leftover shredded pork
- 1/2 cup reserved cooking liquid from shredded pork,
- 1 lime, juiced
- 2 Tbsp freshly squeezed orange juice
- 1 tsp cumin
- 1 tsp chili powder
For the spicy avocado crema:
- 1 avocado
- 1/4 cup greek yogurt
- 1/4 cup cilantro
- 1/2 tsp salt
- 1/2 lime, juiced
- 1/2 jalapeno, roughly chopped, seeds and ribs removed for less spice if you prefer
To serve:
- Corn tortillas
- Lime slices
- Chopped Avocado
- Cilantro
- Red Onion, chopped
Instructions
- Preheat oven to 400 degrees.
- Combine reserved cooking liquid in a glass jar along with the lime juice, orange juice, cumin, and chili powder. Shake to combine.
- Add shredded pork to a baking sheet. Drizzle with a few spoonfuls of the liquid, and place in the one. Cook for 5 minutes. Remove pan from oven, drizzle with more of the liquid, and return to the oven. Do this 3 times, for a total cook time of 15 minutes or until pork is slightly crispy.
For the spicy avocado crema:
- Meanwhile, prepare the spicy avocado crema. Add avocado, greek yogurt, lime juice, jalapeno, salt, and cilantro to a food processor. Blend until smooth.
To Serve:
- Add shredded pork to corn tortillas. Top with chopped red onion, cilantro, and avocado. Drizzle with spicy avocado crema and serve with lime wedges.