Skinny Crispy Carnitas Tacos with Cilantro Lime Ranch

5 from 1 vote

The most obvious and maybe my favorite thing to do with these delicious, light, crispy carnitas.

Prep Time30

Cook Time5

Course: Mexican

Keyword: carnitas, chipotle cream, cilantro lime ranch, instant pot, mexican, pork tenderloin, tacos

Servings:

Calories: 495kcal

Author: Lillie

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...

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.

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