This doesn’t really need a recipe since I’ve already posted the one for the carnitas, and the super light cilantro lime ranch… and you probably know how to make a taco. BUT all of these things come together SO well–and I have these lovely pictures lying around …and sometimes it’s the little tips that MAKE IT. Not all tacos are created equal after all. So here are my blog-worthy Skinny Crispy Carnitas Tacos with Cilantro Lime Ranch with all the small details you need to make the PERFECT taco IMO.
What You’ll Need for Skinny Crispy Carnitas Tacos
Putting these tacos together is SO easy. We make tacos ALL the time at our house, and I don’t always follow a recipe… but this combo makes the yummiest tacos. And I cannot lie.
Here’s what you’ll need:
- Extra Thin Mission Corn tortillas
- Chipotle Cream
- Crispy Salsa Verde Carnitas
- Avocado
- Mango
- Red Onion
- Spring Mix
- Cotija Cheese
- Light Cilantro Lime Ranch
- Optional Toppings: Radishes, Cilantro
When I make tacos, I usually use Romaine and cabbage. They are my usual go-to’s for tacos, but I was out. So I decided to use these dark greens instead, and it turns out, it’s my favorite way to eat them now! I just feel like the dark greens compliment the creamy dressing and garlicky pork best…
Another thing we have to talk about is the cheese.
One of the most amazing revelations I’ve had with food since I started counting macros is how much I don’t miss cheese. And I LOVE CHEESE! Who doesn’t!? But I thought it was a total MUST with Mexican, and I’ve been surprised to find that with a yummy dressing like this cilantro lime ranch, and a light sprinkle of rich, salty cotija that amounts to so little fat overall…. I’m just fine without jack or cheddar… or whatever I was using before.
Maybe that’s just me. But if you’re not already using cotija on all of your Mexican food, YOU’RE NOT LIVING. Or at best, your tacos aren’t as good.
Why I Love Extra Thin Mission Corn Tortillas
Oh and these extra thin mission corn tortillas are my favorite. I see a lot of people mention the street taco tortillas because of the macros. But they’re like bite-sized! That just means I’d need eight or so to feel full, and that’s just not gonna work for me.
These are totally legit sized, you’d never even notice they’re thinner… but they’re only eight carbs a piece! Easy to fit three tacos for dinner while still being super filling. They’re also perfect for baking your own tostadas… or chips for these nachos– YUM.
In fact, make a double batch of the carnitas and put all three in your week’s meal plan! Done.
How to Make Crispy Carnitas Tacos
The recipe for these tacos is pretty straight-forward, and you can find most of the info you need for the carnitas and the sauce on their own posts. But one key part is ‘crisping’ up your leftover pulled pork in the skillet.
Heat up your favorite skillet on high heat, and give it a quick spritz of your favorite cooking spray. Add the meat to the hot skillet with as little juices possible, and fry it until all the juices are gone. This should leave you with nice, crisp carnitas for the perfect tacos!
I also LOVE to heat up the tortillas in another pan on medium high-heat by spritzing each side of the tortilla with cooking spray, and then cooking them fairly quickly until they’re done!
Then, all you have to do is build your favorite tacos!
And if you don’t want to cook the tortillas one by one in a skillet, I also love to make sheet pan tacos on a baking sheet when time is short. You can check that out here.
Similar Recipes
Tacos are a staple at my house, and because of that, you can find some of the best taco recipes all over my blog! Honestly, I’ve never met a taco I didn’t like. Give me all of them.
Here are few tried and true staples…
- Sheet Pan Tacos with Jalapeño Avocado Dressing
- Shaved Pork Tacos with Spicy Mango Slaw
- Easy Air Fried Fish Tacos
- Blackened Salmon Tacos
- Buffalo Chicken Tacos
Also, these yummy no-carb tacos are a total win. The recipe is tucked in the caption of this reel here.
Skinny Crispy Carnitas Tacos with Cilantro Lime Ranch
These pork carnitas tacos are EVERYTHING, and you’re sure to love them. Whether you make them in a skillet or on a baking sheet, they’re sure to be delicious. Of course, it’s all about the details when it comes to making macro-friendly food taste so good! So don’t skip the cotija cheese or chipotle cream because you’ll regret it–and of course, you can always add some your favorites on top too, like some fresh lime juice or Pico de Gallo.
When it comes to toppings, the options are endless. Just remember that if you’re tracking, you’ll need to add those yourself, since they’re not already counted in the recipe.
If you’re ready to make macro-counting easier, you can get one of my cookbooks here. All of my cookbooks are loaded into MyFitnessPal, Lose It, and Macros First for easy logging. And if you want more macro-friendly food inspiration, come hang out with me on the gram where I show my FAVORITE foods and daily eats.
Disclosure: I only recommend products I would use myself and all opinions expressed here are my own. This post may contain affiliate links that at no additional cost to you, I may earn a small commission. Read the full privacy policy here.
Skinny Crispy Carnitas Tacos with Cilantro Lime Ranch
Ingredients
- 3 extra thin Mission corn tortillas follow the link to see what they look like, I get mine at Ralphs and sometimes Walmart. Only 8 carbs per tortilla and they’re totally normal sized, not tiny like street tacos.
- 30 g chipotle cream
- 150 g Crispy Salsa Verde Carnitas done in the crock or instant pot.
- 25 g avocado
- 25 g mango *optional
- 10 g red onion
- Spring Mix
- 10 g cotija cheese Don’t underestimate this stuff… I think it’s the secret to bringing Mexican food to life with so little fat!
- 30 g light cilantro lime ranch
- radishes cilantro, and any other lovely add-ons you want…
Instructions
- Heat leftover shredded carnitas in a hot skillet sprayed with cooking spray to crisp up. (Or transfer directly from slow cooker or instant-pot, leaving much of the juices behind.) “Fry” until the liquid cooks out and the meat is a little crispy and sooo tasty. yum
- In another pan, cook tortillas over medium high heat, spraying each side with cooking spray.
- Divide everything amongst those three tortillas. Top each with a thin spread of chipotle cream, carnitas, avocado, mango (if you have it), red onion, spring mix, cotija, and a drizzle of cilantro lime ranch.
Notes
Nutrition
Tried this recipe?
Tag @LillieEatsAndTells on Instagram with #LillieEatsandTells! We’d love to see your creations!
We make these at least once a week. The carnitas are delicious! And, as usual, Lillie takes the guess work out of macro counting, if you’re into that. If not, just enjoy the deliciousness!