Crispy Slow-Cooked Pork Carnitas Tacos with Fresh Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Slow-Cooked Pork Carnitas Tacos with Fresh Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Slow-Cooked Pork Carnitas Tacos with Fresh Slaw

Enjoy these vibrant tacos featuring tender slow-cooked pork carnitas nestled in warm corn tortillas, topped with a crisp, refreshing slaw of shredded cabbage and carrot, accented by zesty lime and fresh cilantro. The textures and flavors harmonize beautifully in every bite.

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NUTRITION

332kcal
Protein
33.6g
Fat
14.6g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Pork Shoulder Carnitas

2 Corn Tortillas

1 cup shredded Green Cabbage

1/4 cup julienned Carrot

1/8 cup thinly sliced Red Onion

1 tbsp Lime Juice

2 tbsp Fresh Cilantro

Spices (salt, pepper, cumin, garlic powder) to taste

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PREPARATION

  • 1

    Preheat a skillet over medium-high heat. If carnitas are not already crisped, warm the shredded pork in the skillet for 3-4 minutes until edges turn crispy.

  • 2

    In a mixing bowl, combine shredded cabbage, julienned carrot, and thinly sliced red onion.

  • 3

    Drizzle the slaw with lime juice and add fresh cilantro. Season lightly with salt and pepper, tossing to combine.

  • 4

    Warm the corn tortillas in a dry skillet or on a griddle for about 30 seconds per side until pliable.

  • 5

    Assemble the tacos by layering a portion of the crispy pork onto each tortilla, then topping with the fresh slaw.

  • 6

    Finish with a sprinkle of cumin and garlic powder if desired, and serve immediately.

Crispy Slow-Cooked Pork Carnitas Tacos with Fresh Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Slow-Cooked Pork Carnitas Tacos with Fresh Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Slow-Cooked Pork Carnitas Tacos with Fresh Slaw

Enjoy these vibrant tacos featuring tender slow-cooked pork carnitas nestled in warm corn tortillas, topped with a crisp, refreshing slaw of shredded cabbage and carrot, accented by zesty lime and fresh cilantro. The textures and flavors harmonize beautifully in every bite.

NUTRITION

332kcal
Protein
33.6g
Fat
14.6g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Pork Shoulder Carnitas

2 Corn Tortillas

1 cup shredded Green Cabbage

1/4 cup julienned Carrot

1/8 cup thinly sliced Red Onion

1 tbsp Lime Juice

2 tbsp Fresh Cilantro

Spices (salt, pepper, cumin, garlic powder) to taste

PREPARATION

  • 1

    Preheat a skillet over medium-high heat. If carnitas are not already crisped, warm the shredded pork in the skillet for 3-4 minutes until edges turn crispy.

  • 2

    In a mixing bowl, combine shredded cabbage, julienned carrot, and thinly sliced red onion.

  • 3

    Drizzle the slaw with lime juice and add fresh cilantro. Season lightly with salt and pepper, tossing to combine.

  • 4

    Warm the corn tortillas in a dry skillet or on a griddle for about 30 seconds per side until pliable.

  • 5

    Assemble the tacos by layering a portion of the crispy pork onto each tortilla, then topping with the fresh slaw.

  • 6

    Finish with a sprinkle of cumin and garlic powder if desired, and serve immediately.