Hot, crisp, juicy pork is tucked into warm tortillas to make these Carnitas Street Tacos. Topped simply with crunchy shredded cabbage, red onions, fresh cilantro, and plenty of lime, these tacos are street food at its very best. This has been one of my family’s favorite meals for several years now, and I never get tired of making it.
This recipe uses one of my most essential ingredients for meal prep, pork carnitas. The meat is incredibly tasty and easy to make, and it’s why people always end up coming back for seconds. My family loves this meat so much that I’ve even got a shortcut for making pork carnitas in the slow cooker.
I have to give credit to one of my amazing friends here, because Sandra actually introduced me to these tacos over 10 years ago. She made them for us during a girls’ weekend and we all fell in love with them immediately. I’ve been making them ever since.
As I’ve played with adapting this recipe over the years, I’ve found that simple is best. The sharp flavors of the cabbage and red onion are brilliant with the savory pork. Add in a drizzle of lime and fresh cilantro, and each taco packs so many layers of flavor. This is my favorite way to eat them, hands-down.
Tortillas – While classic street tacos are made with corn tortillas, I prefer flour tortillas for the taste and texture when heated. Both flour and corn work well though.
The Meat – I fill each taco with a portion of pork carnitas.
Cabbage – I top the meat with finely shredded green cabbage for extra crunch. Iceberg lettuce will work as well, if cabbage isn’t your thing.
Onions – Red onions are my first choice for this recipe, as they have the most vibrant flavor. However, white, yellow, and green onions will work, too.
Limes – I serve this with sliced limes, and in my opinion, the drizzle of lime juice is non-negotiable.
Cilantro – In my opinion, fresh chopped cilantro should always be included. But, not everyone loves it. So, I get it. This is technically an optional ingredient.
Optional Cheeses: I love cotija cheese for its sharp, bold taste. Extra sharp cheddar works nicely here, as well.
Optional Additional Toppings – I often serve these tacos with a side of sour cream. And, for those who want to make them a little spicier, I dice up fresh jalapeno peppers. Salsas and hot sauces are an option, too.
This recipe is designed to use freshly cooked or leftover meat, so the first step of making these tacos is crisping the meat in the pan. It works with the carnitas from either of my slow cooker pork carnitas or Dutch oven pork carnitas recipes.
Warming the Meat: I use a ladle to scoop the pork as well as some of the liquid into a large skillet over medium high heat.
Crisping the Meat: I let the meat sit in the skillet long enough for it to get a bit crispy between stirring and flipping it over.
Reducing the Juice: I continue to cook it until almost all of the juice has simmered off. If I’m reheating enough to serve my whole family, this can take up to 10 minutes.
Prepping the Toppings: While the meat is heating, I shred the cabbage and onion into very thin strips. And, I chop the cilantro and slice the limes.
Warming the Tortillas: I warm the tortillas one at a time in a hot skillet, or directly over the gas burner.
Layering the Ingredients: I stack the meat, cabbage, and onions onto each tortilla.
Serving the Tacos: I squeeze lime juice over each taco and sprinkle with cilantro before serving.
I cannot overstate the importance of heat and patience in this recipe. It’s absolutely critical to getting the textures right. I use a hot skillet to crisp the carnitas, spreading them out in a single layer to avoid overcrowding. Then, I don’t touch them until the fat has rendered and the edges have caramelized into those glorious crispy bits my family craves. This is what sets carnitas apart from pulled pork!
Warm the Tortillas: I always heat my tortillas, so that they will be softer and more pliable. This makes the tacos less likely to crack or split. Don’t skip this step!
Crisp the Carnitas: I cook the meat until almost all the liquid has been simmered off, but is not completely dry. This increases the flavor in each bite without drying it out, and it keeps the tortillas from becoming soggy.
Don’t Skip the Lime: Limes are the traditional choice to add acidity. I use it sparingly, so that it can sharpen the other flavors without overpowering them. This keeps the carnitas tasting rich, but not heavy.
I served carnitas street tacos last week with a simple side of chipotle lime rice. Well, that and a giant bowl of chips and homemade queso blanco dip. My boys never let me forget the queso!
For a full Mexican feast, homemade tortillas take these tacos right over the top. Then, I whip up a batch of either Mexican street corn dip or street corn coleslaw. And, dessert? Dessert calls for traditional Mexican wedding cookies or even a pot of arroz con leche.
Make Ahead: This is a terrific recipe to make in advance! It’s one of my go-to meals when I’m going to have company, because I can cook the meat and prep the other ingredients 1-3 days in advance.
How to Store: I store each ingredient in a separate airtight container in the fridge until ready to serve.
How to Reheat: Preparing this recipe from leftovers in the fridge will follow the same process as cooking them the first time. I just reheat the meat, warm the tortillas, and assemble.
No, personally I prefer flour tortillas for the flavor and texture. However, corn tortillas are the more “authentic” choice and I frequently use both when making these for friends and family.
No extra fats are needed. The tortillas don’t need it, as we’re only warming them. And, the meat will render in its own fats.
If making more than one pan of carnitas, I loosely tent the cooked meat with foil to help it stay warm. And, I often prep the vegetables ahead of time and store them in the fridge until ready to serve.
I shred or slice the cabbage into very thin strips (about 1/4″ max). I slice the onion into very thin strips as well. And I like to chop the cilantro fairly small as well, so that there will be a bit of everything in each bite.
{originally published 10/14/15 – recipe notes and photos updated 4/8/26}
Just made these tacos last night. Absolutely fire. No notes. This is exactly the kind of succulent Mexican meal I needed. I would never have thought to use cabbage, but it works SO WELL! Thank you!
– Claude