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Easy Crispy Carnitas Tacos with Roasted Jalapeño Lime Avocado. Slow-cooked pork seasoned with smoky chipotle chilies and dried spices. Then braised with fresh orange juice, lime juice, and enchilada sauce until caramelized and falling apart. Shred the meat, then stuff it into hard taco shells with cheese. Bake the tacos in the oven until they’re crispy and cheesy. Each taco is crunchy, a little spicy, and so cheesy inside. Serve with creamy, salty, roasted jalapeño lime avocado mash, plus a mix of your favorite toppings. These come together easily and are so delicious. The perfect crispy tacos that everyone loves!
I think you all know by now that we love tacos in my family. The long, short story is simply that my brothers and I grew up eating my dad’s crispy tacos at least once and sometimes twice a week. They were easy for him to make, and we loved them.
My dad always made his tacos with beef, then he would stuff the meat into hard shells with cheese. The unique thing that he did was melt the cheese in the oven. It’s completely delicious and my personal favorite way to enjoy any kind of taco.
I’ve made many beef tacos, chicken tacos, and even cauliflower tacos, but the one meat I’ve neglected a bit is pork. That is until today!
These are my take on carnitas tacos. Carnitas, translated, means little meats. They’re Mexican slow-cooked pork that’s seasoned with spices. The meat is shredded and used for tacos, burritos, or served over rice.
Because pork has a high fat, the meat always comes out juicy and delicious.
You can make my carnitas using either the oven or the crockpot. Either way, the recipe is so easy and, of course, so delicious.
These are the details
Step 1: season the pork
My go-to seasoning blend is canned chipotle chilies in adobo, garlic powder, onion powder, smoked paprika, cumin, Mexican oregano, and salt.
I then add enchilada sauce, which is not traditional, but I like to use it for a bit of extra flavor and sauce!
Step 2: slow-cook the meat
You can braise the meat in the oven or use the crockpot. Both methods are almost identical and equally delicious.
Arrange the meat in a large Dutch oven, then toss with all those yummy seasonings. Add orange juice, lime juice, and enchilada sauce, then water. Slow braise the meat for 2-3 hours in the oven or 5 hours in the crockpot. As the meat is slowly cooking, the braising liquid turns into a yummy red sauce. Save this sauce for serving alongside your crispy tacos.
Step 3: shred the meat
When the roast is falling apart, remove it from the pot and shred the meat.
Then toss with some of the sauce left in the pot.
Step 4: the crispy shells
Instead of using store-bought taco shells, I like to take corn tortillas and stuff them with the meat and cheese. I throw them into the oven to bake until the tortillas are crispy.
This method is my favorite, and I use it every time I make tacos for my family. We love the crispy oven “fried” shells and melty cheese. It’s the best when some of the cheese melts out onto the pan and gets crispy too. Delicious.
You can easily use store-bought hard taco shells as well. When I’m crunched for time, I often will too!
Step 5: the jalapeño lime avocado
Roasted jalapeños mixed with avocado, cilantro, lime, and sea salt. It’s not fancy, but it’s so good! Great for scooping up with chips too!
Serve up the avocado on each taco, then add whatever other toppings you love most. I always recommend a pineapple salsaormango salsa. I love a good fruity salsa. And don’t forget the leftover red sauce in the pot. It’s so good, so use it for dipping!
Looking for more simple weeknight recipes? Here are a few favorites:
Crockpot Chipotle Pot Roast Tacos
Crispy Cider Braised White Chili Chicken Tacos
Crispy Jalapeño Cream Cheese Buffalo Chicken Taquitos
Sheet Pan Buffalo Chicken Pizza
Slow Cooker Chipotle Chicken Tortilla Soup with Salty Lime Chips
Healthier Homemade Crunchwrap Supreme
Crispy Chipotle Chicken Tacos with Cilantro Lime Ranch
Crockpot Crispy Buffalo Chicken Tacos
Lastly, if you make these Crispy Carnitas Tacos with Roasted Jalapeño Lime Avocado, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Author: Tieghan Gerard
Prep Time 25 minutes minutes
Cook Time 3 hours hours
Total Time 3 hours hours 25 minutes minutes
Servings: 8
Calories Per Serving: 448 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Ingredients
- 2-3 pounds pork butt, or 6 chicken thighs/breasts
- 2-3 chipotle peppers in adobo, chopped
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 teaspoons salt
- 1/2 cup fresh orange juice
- 1/4 cup fresh lime juice
- 1 cup red enchilada sauce
- 12 hard shell tacos (see notes for homemade)
- 2 cups shredded Mexican cheese
Roasted Jalapeño Lime Avocado
- 1-2 jalapeño peppers
- 2 avocados, diced
- 1/3 cup fresh chopped cilantro
- 2 tablespoons lime juice
US Customary – Metric
Instructions
1. Preheat the oven to 325° F.
2. Arrange the pork in a large, oven-safe Dutch oven. Add the chipotle chiles, garlic powder, onion powder, paprika, cumin, oregano, and salt. Rub the roast all over with the spices. Pour over the orange juice, lime juice, enchilada sauce, and 1 cup water. Cover and roast for 2 1/2 to 3 hours or until very tender.
3. Crank the heat on the oven up to 425° F. Uncover and cook for 10 minutes, until deeply caramelized on top. Remove the meat from the pot and shred it.
4. Line the unfilled taco shells up in a 9×13 inch baking dish. Transfer to the oven and bake for 5 minutes. Stuff the pork into each taco shell and top with cheese. Bake for 10 minutes, until the cheese has melted.
5. Meanwhile, roast the jalapeños alongside the tacos or char them over an open flame using a gas burner. Once charred, remove some of the charred skin, and if desired, de-seed, then chop. Mix the jalapeños with the avocado, cilantro, and lime – season with salt and lightly mash.
6. Serve the tacos topped with cilantro, avocado, and any braising liquid left in the pan. I also love to serve with mango salsa.
Crockpot
1. Arrange the pork in bottom of the crockpot bowl. Add the chipotle chiles, garlic powder, onion powder, paprika, cumin, oregano, and salt. Rub the roast all over with the spices. Pour over the orange juice, lime juice, enchilada sauce, and 1 cup water. Cover and cook on LOW for 5 hours or on HIGH for 3 hours.
2. Remove the meat from the crockpot and shred it using two forks.
3. Line the unfilled taco shells up in a 9×13 inch baking dish. Transfer to the oven and bake for 5 minutes. Stuff the pork into each taco shell and top with cheese. Bake for 10 minutes, until the cheese has melted.
4. Meanwhile, roast the jalapeños alongside the tacos or char them over an open flame using a gas burner. Once charred, remove some of the charred skin, and if desired, de-seed, then chop. Mix the jalapeños with the avocado, cilantro, and lime – season with salt and lightly mash.
5. Serve the tacos topped with cilantro, avocado, and any braising liquid left in the pan. I also love to serve with mango salsa.
Notes
For Easy Homemade Hard Shells:Warm 8-12 corn tortillas for 30 seconds to 1 minute in the microwave, until pliable. On a baking sheet, rub the tortillas with olive oil. Lay each flat and then layer evenly with cheese and meat. Fold the other half of the tortilla over the filling, gently pushing to adhere (see above photo). Transfer to the oven and bake for 5-8 minutes, then flip and cook another 5 minutes more, or until the cheese has melted and the tortillas are crisp.
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