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Light Instant Pot Carnitas Tacos www.lillieeatsandtells.com

Skinny Crispy Carnitas Tacos with Cilantro Lime Ranch

The most obvious and maybe my favorite thing to do with these delicious, light, crispy carnitas.
5 from 1 vote
Author Lillie
Course Mexican
Prep Time 30 minutes
Cook Time 5 minutes
Servings 1
Calories 495 kcal

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

To log: Search MFP for "Lillie Eats and Tells Carnitas Tacos."

Nutrition

Serving: 3tacosFiber: 8.4gCalories: 495kcalSaturated Fat: 3.9gFat: 13.4gProtein: 42.2gCarbohydrates: 51.5g
Keywords carnitas, chipotle cream, cilantro lime ranch, instant pot, mexican, pork tenderloin, tacos

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