Pork Carnitas Tacos

Pork Carnitas Tacos

with Lettuce, Onion, and a Lime Crema

One-Pot Wonder
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Think of this as a quicker, weeknight-friendly version of carnitas, one that doesn’t involve hours of slow-cooking like it typically would. To create that deep, warm profile in minimal time, you’ll add a spice blend and a bit of stock to ground pork, which makes it nice, rich, and saucy. It’s the centerpiece of these tacos, which come with lots of tasty toppings that everyone can add as they please.

Tags:SpicyOne Pan

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time25 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

1 unit

Red Onion

1 unit

Poblano Pepper

½ ounce


1 unit

Romaine Lettuce

1 unit


2 tablespoon

White Wine Vinegar

20 ounce

Ground Pork

1 tablespoon

Fajita Spice Blend

2 tablespoon

Tomato Paste

1 unit

Chicken Stock Concentrate

4 tablespoon

Sour Cream


12 unit

Flour Tortillas


½ cup

Monterey Jack Cheese


Not included in your delivery

4 teaspoon

Olive Oil

2 teaspoon




Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3054 kJ
Calories730 kcal
Fat43 g
Saturated Fat18 g
Carbohydrate49 g
Sugar6 g
Dietary Fiber4 g
Protein31 g
Cholesterol115 mg
Sodium780 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pan
Slotted Spoon
Paper Towel
Small Bowl
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Peel and halve onion. Finely chop one half; very thinly slice other half from pole to pole. Core, seed, and finely chop poblano. Roughly chop cilantro. Thinly slice lettuce crosswise into shreds. Cut lime in half. Cut one half into wedges.


Add sliced onion, white wine vinegar, 2 tsp sugar, ½ tsp salt, and 1 TBSP water to a medium bowl. Toss until sugar and salt are mostly dissolved. Set aside to marinate, tossing occasionally.


Heat a large drizzle of olive oil in a large pan over medium-high heat. Add pork and season with salt and pepper. Cook, breaking up meat into pieces, until browned, 4-5 minutes. Transfer to a plate using a slotted spoon. Pour out and discard any excess grease in pan.


Heat another large drizzle of olive oil in same pan over medium-high heat. Add chopped onion and poblano. Season with salt and pepper. Cook until softened, 3-4 minutes. Add pork to pan along with fajita spice, 2 TBSP tomato paste (we sent more), stock concentrate, and 2 TBSP water. Cook, stirring, until everything comes together in a saucy mixture, 2-3 minutes.


Combine sour cream, a squeeze of lime juice, and a pinch of salt and pepper in a small bowl. Stir in a splash or two of water to give crema a drizzly consistency. Meanwhile, wrap tortillas in a damp paper towel and microwave on high until warm, about 30 seconds.


Divide filling, lettuce, cheese, cilantro, pickled onion, and crema between tortillas. (TIP: You can put everything in individual serving bowls and let everyone assemble their own tacos.) Serve with lime wedges on the side for squeezing over.