Easy Mexican Tacos: Carnitas | Corn Tortillas | Pico De Gallo | Sweet Potato & Black Beans

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork butt

Chicken thighs are leaner, while pork butt offers similar flavor at a lower cost.

corn tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: flour tortillas

Whole wheat tortillas add fiber, while flour tortillas are often less expensive.

jalapeños

🥗Healthier: bell peppers

💰Cheaper: banana peppers

Bell peppers are milder and lower in calories, while banana peppers are budget-friendly.

avocado

🥗Healthier: guacamole

💰Cheaper: sour cream

Guacamole is a healthier fat source, while sour cream is a more affordable alternative.

Prepare the carnitas by seasoning the pork shoulder with salt, pepper, and crushed garlic.

Sear the pork in a hot skillet until browned on all sides, about 5-7 minutes.

Add orange zest, juice, sliced onions, bay leaves, and water to the skillet, then cover and reduce heat to low.

Braised the pork for 2-3 hours until tender, shredding it with forks afterward.

Prepare the sweet potato and black beans by cooking the diced sweet potato and black beans (if using dried, soak overnight).

Prepare the pico de gallo by dicing plum tomatoes, avocado (if using), and spring onions or onion, and mixing with chopped cilantro and lime juice.

Warm the corn tortillas on a grill or skillet until pliable, about 1-2 minutes per side.

Assemble the tacos by placing shredded carnitas onto warm tortillas.

Top with pico de gallo before serving.

Cooking Techniques

Equipment Needed

Spice Level: