Crispy Carnitas Tacos with Roasted Jalapeño Lime Avocado

Crispy Carnitas Tacos with Roasted Jalapeño Lime Avocado are a bold and irresistible twist on classic street tacos. These tacos feature fall-apart tender carnitas made with citrusy, smoky braised pork, stuffed into crisped taco shells with melted cheese, and topped with a creamy, zesty jalapeño avocado mash. They’re bursting with layered flavors and textures—perfect for Taco Tuesday or any night you want to impress.

Why You’ll Love This Recipe

• Slow-cooked pork that’s juicy, flavorful, and fork-tender
• Crispy, cheesy taco shells for the perfect crunch
• Roasted jalapeño avocado mash adds creamy, tangy heat
• Bright citrus notes from orange and lime juice
• A balance of smoky, spicy, savory, and fresh
• Customizable with your favorite taco toppings
• Ideal for entertaining or feeding a crowd
• Leftovers reheat beautifully
• Gluten-free friendly with corn taco shells
• A homemade meal that tastes like your favorite taco truck

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Carnitas:

• Boneless pork shoulder or butt, cut into large chunks
• Olive oil
• Yellow onion, chopped
• Garlic cloves, minced
• Ground cumin
• Dried oregano
• Chipotle chili powder or canned chipotle in adobo
• Orange juice
• Fresh lime juice
• Chicken broth
• Green enchilada sauce or salsa verde
• Salt and pepper

For the Tacos:

• Corn taco shells
• Shredded cheese (cheddar, Monterey jack, or a blend)

For the Roasted Jalapeño Lime Avocado:

• Ripe avocados
• Jalapeños
• Lime juice
• Olive oil
• Salt

Optional toppings:

• Cilantro
• Pickled red onions
• Sour cream or Greek yogurt
• Lime wedges

directions

this recipe

1. Make the Carnitas: In a large Dutch oven or slow cooker, heat olive oil and sear pork until browned. Add onions, garlic, cumin, oregano, chipotle, orange juice, lime juice, broth, and enchilada sauce.
2. Slow Cook: Simmer on low for 3–4 hours (or use a slow cooker on low for 6–8 hours) until the pork is tender and easy to shred. Shred the meat and reduce the liquid slightly until thickened.
3. Roast the Jalapeños: While the pork cooks, roast jalapeños under a broiler or in a hot oven until charred. Peel and deseed if desired. Mash with avocado, lime juice, olive oil, and salt to taste.
4. Assemble the Tacos: Preheat oven to 425°F (220°C). Place a spoonful of shredded carnitas in each taco shell. Top with cheese and place on a baking sheet.
5. Bake the Tacos: Bake for 8–10 minutes or until the shells are crispy and the cheese is melted.
6. Serve: Top with roasted jalapeño avocado mash and additional toppings of your choice. Serve immediately.

Servings and timing

Servings: 6 (makes about 12 tacos)
Prep time: 25 minutes
Cook time: 3–4 hours (or 6–8 hours in slow cooker)
Bake time: 10 minutes
Total time: About 4 hours

Variations

• Stovetop Only: Simmer pork covered on the stove over low heat instead of baking.
• Make it Spicier: Add more chipotle or fresh chilies.
• Pineapple Twist: Add pineapple chunks to the carnitas for a sweet-savory combo.
• Dairy-Free: Use dairy-free cheese or skip the cheese and load up on avocado.
• Different Meats: Use chicken thighs or beef chuck as an alternative to pork.

storage/reheating

Storage: Store shredded carnitas and roasted avocado mash in separate airtight containers in the fridge for up to 4 days.
Reheating: Reheat carnitas in a skillet over medium heat until crispy. Reheat taco shells and assemble fresh for best texture.
Freezing: The carnitas freeze well for up to 3 months. Thaw and reheat before assembling tacos.

FAQs

Can I use pre-cooked pulled pork?

Yes, just simmer it in the sauce ingredients to infuse the flavor and then continue with the taco assembly.

Is this recipe very spicy?

It has a mild to medium heat. Adjust the chipotle and jalapeño to taste.

Can I make this in an Instant Pot?

Yes, cook on high pressure for 40 minutes with natural release for tender pork.

What’s the best cut of pork for carnitas?

Pork shoulder or butt works best due to its fat content and tenderness when slow-cooked.

Can I prep this ahead of time?

Absolutely. The carnitas can be made a day or two ahead and reheated before assembling tacos.

How do I keep taco shells from getting soggy?

Bake them just before serving and avoid overfilling with wet ingredients.

Can I make the avocado mash without roasting the jalapeños?

Yes, but roasting adds a smoky depth. You can use raw jalapeños for a sharper heat.

Can I use flour tortillas?

You can, though they won’t crisp as much in the oven as corn shells do.

What sides go well with these tacos?

Try rice, beans, a simple cabbage slaw, or grilled street corn.

Is this gluten-free?

Yes, as long as you use gluten-free corn tortillas and check the enchilada sauce ingredients.

Conclusion

Crispy Carnitas Tacos with Roasted Jalapeño Lime Avocado are a flavor explosion in every bite—crunchy, cheesy, citrusy, and just the right amount of spicy. Whether you’re entertaining or just spicing up a weeknight dinner, this recipe delivers big on taste and texture with minimal effort. It’s one to keep on repeat for taco lovers everywhere.

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