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Mexican Street Corn Carnitas Tacos

These Mexican Street Corn Carnitas Tacos are a fiesta for your taste buds. They’re made with soft flour tortillas, tender pork carnitas, and creamy mexican street corn. These tacos are packed with protein and one of my favorite meals to make for a quick lunch or easy weeknight dinner!

Prep Time
15 mins
Cook Time
4 hrs
Total Time
4 hrs 15 mins
Servings: 4 servings
Calories: 456 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

  • 2.5 lb. pork tenderloin
  • 1/2 cup fresh squeezed orange juice (120g) ~2 oranges
  • 1 Tbsp fresh squeezed lime juice
  • 2 tsp EACH: chili powder & cumin
  • 1 tsp EACH: salt & oregano
  • 1/2 tsp EACH: black pepper, onion powder & garlic powder
  • 1/4 cup fresh chopped cilantro
Mexican street corn (makes 4):
  • 2 cups cooked corn (270g)
  • 2 garlic cloves minced
  • 2 Tbsp light mayo (30g)
  • 1 Tbsp fresh lime juice
  • 1/4 tsp each: salt & chili powder
  • 1/4 cup fresh chopped cilantro
  • 3 green onions thinly sliced
For serving:
  • 8 flour tortillas street taco size
  • 4 Tbsp cotija cheese (56g) 56g
  • Mexican crema optional – see notes

Instructions

    Cup of Yum
  1. Carnitas: Place the pork tenderloin in the Crockpot. Add the orange juice, lime juice and all the spices; toss everything around. Cook on low for 6-8 hours or high for 3-4 hours. Pork is done when you’re able to shred easily with a fork). Use two forks to shred pork (leave some thick pieces). Taste and add more salt, if needed, then simmer for another 30 minutes to absorb the juices.
  2. Preheat the broiler to low. Line a large baking sheet lined with foil (for easy clean up). Use a slotted spoon to transfer the shredded pork to the baking sheet leaving juices in the Crockpot. Spread into an even layer. Broil for about 5 minutes, until the ends start to brown then remove from the oven. Add the pork back to the Crockpot and toss with the remaining cooking liquids. Stir in the cilantro.
  3. Mexican street corn: To a medium bowl add the corn, garlic, mayo, lime juice, salt, chili powder, cilantro and green onions. Mix together well. Keep covered in the fridge until ready to use.
  4. Make tacos! Warm tortillas first if desired (see notes) then add carnitas, corn salsa and crumbled cotija – about 1/2 cup (56g) carnitas, 2 tablespoons (37g) corn salsa and 1 tablespoon (7g) cotija cheese per taco. Drizzle with Mexican crema if desired and enjoy!

Notes

  • Corn: If using frozen corn, thaw first and drain excess liquid well. If using ears of corn and cooking first you’ll need about 3 ears. 
  • : If using frozen corn, thaw first and drain excess liquid well. If using ears of corn and cooking first you’ll need about 3 ears. 
  • Mexican crema: mix together 1/2 cup sour cream + 2 Tbsp taco sauce 
  • : mix together 1/2 cup sour cream + 2 Tbsp taco sauce 
  • A few ways to heat tortillas for street tacos:  
  • A few ways to
  • Stove: Heat a skillet over medium-high and cook tortillas for 15–30 seconds on each side. A cast iron skillet works best. For gas stoves, you can warm them directly over the flame.  
  • Microwave: Place tortillas on a microwave-safe plate, cover with a damp paper towel, and heat in 30-second bursts until warm.  
  • Oven: Preheat to 300F, wrap tortillas in aluminum foil, and heat for 10–15 minutes. This method is ideal for 6–8 tortillas.  
  • Stove: Heat a skillet over medium-high and cook tortillas for 15–30 seconds on each side. A cast iron skillet works best. For gas stoves, you can warm them directly over the flame.  
  • Microwave: Place tortillas on a microwave-safe plate, cover with a damp paper towel, and heat in 30-second bursts until warm.  
  • Oven: Preheat to 300F, wrap tortillas in aluminum foil, and heat for 10–15 minutes. This method is ideal for 6–8 tortillas.  

Nutrition Information

Serving 2 tacos assembled Calories 456kcal (23%) Carbohydrates 45.8g (15%) Protein 37.1g (74%) Fat 13.8g (21%) Saturated Fat 5.5g (28%) Cholesterol 88.6mg (30%) Sodium 1725mg (72%) Fiber 3.4g (14%) Sugar 6.3g (13%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 456

% Daily Value*

Serving 2 tacos assembled
Calories 456kcal 23%
Carbohydrates 45.8g 15%
Protein 37.1g 74%
Fat 13.8g 21%
Saturated Fat 5.5g 28%
Cholesterol 88.6mg 30%
Sodium 1725mg 72%
Fiber 3.4g 14%
Sugar 6.3g 13%

* Percent Daily Values are based on a 2,000 calorie diet.