Pork Carnitas Tacos with Mango Black Bean Salsa
User Reviews
5
8 reviews
Excellent
Pork Carnitas Tacos with Mango Black Bean Salsa
Report
A flavor-packed recipe for pork carnitas tacos with mango black bean salsa. Juicy, tender pork carnitas with crisp brown edges, served with a fresh, fruity mango black bean salsa and roasted tomatillo salsa verde. INTERMEDIATE - Marked intermediate because of the number of components involved. All these components however are easy to complete on their own. Read the recipe carefully and plan to make the recipe over two days to make the workload easy. Especially if this is your first time with this recipe. This recipe can be made over two days (both the carnitas and the verde can be made the day before). Assembling is easy and can be done before serving.
Share:
Ingredients
Pork Carnitas Tacos
- 16 corn tortillas small
- red cabbage optional, thinly sliced
- 1 recipe pork slow roasted carnitas
- 1 recipe Tomatillo Salsa Verde or store-bought if you prefer, roasted
Mango Black Bean Salsa
- 1 avocado cubed
- 1 Mango cubed (or frozen mango, thawed, cubed - about ¾ cup)
- ¼ cup red onion diced
- ½ can black beans rinsed and drained (from a 15 oz can)
- ½ can sweet corn rinsed and drained (from a 15 oz can, from can
- 2 - 3 tbsp cilantro chopped
- 1 -2 jalapeño chopped and de-seeded
- lime to taste, juice of 1
- salt to taste
Instructions
Pork Carnitas Tacos
- Prepare the pork carnitas and roasted tomatillo salsa verde by following the linked recipe instructions. This can be done the day before.
- Heat a non-stick pan or griddle on medium heat. Brush it with some oil and heat the tortillas until they are heated on both sides. I like them to be slightly toasted on both sides, but still pliable.
- Top the tortillas with carnitas, mango black bean salsa, salsa verde, cabbage and serve.
Mango Black Bean Salsa
- Mix the first 7 ingredients, plus juice of ½ a lime together in a bowl, being careful not to crush the avocado. Add more lime juice and salt to taste.
- Cover and refrigerate until needed.
Notes
- The carnitas and the salsa verde can be made a day ahead.
- While the carnitas are cooking in the oven, prep the ingredients for the tomatillo verde.
- When the carnitas are done slow cooking, they will need to rest for 30 minutes. During this time, you can prep the ingredients for the salsa verde (roast them in the oven).
- While the verde ingredients are cooling down after roasting in the oven, the carnitas can be shredded and grilled under the broil setting.
- Both of these can be stored in the fridge in air-tight containers for up to 5 days.
Nutrition Information
Show Details
Serving
2tacos
Calories
621kcal
(31%)
Carbohydrates
53g
(18%)
Protein
51g
(102%)
Fat
21g
(32%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
9g
(45%)
Cholesterol
137mg
(46%)
Sodium
622mg
(26%)
Potassium
1543mg
(33%)
Fiber
10g
(40%)
Sugar
13g
(26%)
Vitamin A
443IU
(9%)
Vitamin C
23mg
(26%)
Calcium
60mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 621 kcal
% Daily Value*
| Serving | 2tacos | |
| Calories | 621kcal | 31% |
| Carbohydrates | 53g | 18% |
| Protein | 51g | 102% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 137mg | 46% |
| Sodium | 622mg | 26% |
| Potassium | 1543mg | 33% |
| Fiber | 10g | 40% |
| Sugar | 13g | 26% |
| Vitamin A | 443IU | 9% |
| Vitamin C | 23mg | 26% |
| Calcium | 60mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
Other Recipes
You'll Also Love
