Skinny Crispy Carnitas Tacos with Cilantro Lime Ranch
The most obvious and maybe my favorite thing to do with these delicious, light, crispy carnitas.
Disclaimer: the grams I’ve listed manually after each ingredient are accurate for a single recipe, but they will not multiply if you choose the 2x or 3x option. Please make sure and multiply on your own!
Ingredients
- 3 extra thin Mission corn tortillas follow the link to see what they look like, I get mine at Ralphs and sometimes Walmart. Only 8 carbs per tortilla and they're totally normal sized, not tiny like street tacos.
- 30 g chipotle cream
- 150 g Crispy Salsa Verde Carnitas done in the crock or instant pot.
- 25 g avocado
- 25 g mango *optional
- 10 g red onion
- Spring Mix
- 10 g cotija cheese Don't underestimate this stuff... I think it's the secret to bringing Mexican food to life with so little fat!
- 30 g light cilantro lime ranch
- radishes cilantro, and any other lovely add-ons you want...
Instructions
- Heat leftover shredded carnitas in a hot skillet sprayed with cooking spray to crisp up. (Or transfer directly from slow cooker or instant-pot, leaving much of the juices behind.) "Fry" until the liquid cooks out and the meat is a little crispy and sooo tasty. yum
- In another pan, cook tortillas over medium high heat, spraying each side with cooking spray.
- Divide everything amongst those three tortillas. Top each with a thin spread of chipotle cream, carnitas, avocado, mango (if you have it), red onion, spring mix, cotija, and a drizzle of cilantro lime ranch.
Notes
To log: Search MFP for "Lillie Eats and Tells Carnitas Tacos."
Nutrition
Serving: 3tacosCalories: 495kcalCarbohydrates: 51.5gProtein: 42.2gFat: 13.4gSaturated Fat: 3.9gFiber: 8.4g
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