Baked Pork Carnitas Tacos
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If one of your New Year’s resolutions was to eat at home more and you’re looking for easy weeknight meals that are not boring (and seriously delicious), you have to try these Baked Carnitas Tacos, which are part of my new Taco Series!
These tacos are super easy to make using my Slow Cooker Pork Carnitas and are baked to crispy, cheesy perfection! Plus, I love to whip up this super easy cilantro crema that really takes them over the top!!
Enjoy these carnitas tacos with all your favorite taco toppings, or serve them with a side of my favorite cilantro lime rice for a delicious and easy weeknight meal!
If you’re looking for more Mexican-inspired recipes, check out my Baked Bean and Cheese Taquitos, Green Chicken Enchiladas, Chicken Fajita Pasta (One Pot), Sheet Pan Quesadillas, Sheet Pan Nachos, or Green Chicken Enchilada Soup.
Table Talk with Tawnie
One of the reasons I kicked off my new Taco Series at the start of the year is that I know so many people set a goal to eat at home more. I hear it all the time that cooking at home feels boring, repetitive, or like it requires way too many ingredients for a busy weeknight. If that sounds familiar, these easy taco recipes are for you!! They’re designed to make eating at home actually doable, with quick recipes that use just a handful of ingredients (and almost always an easy, meal-prepped protein like these Slow Cooker Pork Carnitas), while still delivering big, crave-worthy flavor. The goal is to make home cooking feel fun and satisfying, not like a chore, and I know my family and I are absolutely loving these tacos as we ease into the new year!!🌮
- Pork carnitas: These tacos use my Slow Cooker Pork Carnitas. These carnitas can also be used for burrito bowls, salads, sliders, or pile it on your favorite nachos!
- Shredded cheese: Monterey Jack is my favorite for these tacos, but you can also use a Mexican blend, cheddar cheese, Colby Jack, or pepper jack cheese. I recommend not buying the pre-shredded cheese because it usually doesn’t melt as well as grating it fresh.
- Tortillas: You can use 6-inch corn tortillas or the fajita-sized flour tortillas. If using corn tortillas (or if your flour tortillas are refrigerated), be sure to warm them, wrapped in a damp paper towel, in the microwave prior to adding the carnitas and cheese so the tortillas don’t break.
- Neutral oil: Use any neutral oil (avocado, canola, or vegetable) to lightly coat the assembled tacos before baking. This helps to achieve a crispy exterior and golden brown color.
- Cilantro crema: I love to make a simple cilantro crema using sour cream, fresh cilantro, lime juice, and garlic to dip these tacos in! This is totally optional but really takes these baked tacos to the next level! Or, feel free to skip the crema and just top with any of your favorite taco toppings!
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Assemble tacos
Assemble your tacos by adding the shredded pork and cheese. P.S. Don’t skimp on the cheese! This helps “glue” the taco together and creates those delicious crispy edges!!
Fold & brush
Fold the tortilla in half and place it on the prepared baking sheet. Lightly brush the tops with oil and sprinkle a little salt.
Bake
Bake for 8-10 minutes. Tip: If using flour tortillas, broil for 1-2 minutes at the end to get extra crispy!😍
Make crema
Add all the crema ingredients to a mixing bowl and mix until smooth.
Serve & enjoy!
Serve warm with all your favorite taco toppings and ENJOY!!😋🌮🥑
Expert Tips
- Crispy carnitas = crispy tacos: Make sure not to skip broiling your shredded pork after cooking in the slow cooker! Broiling the pork for a few minutes gets it nice and crispy, which also helps prevent your tacos from being soggy!
- Don’t skimp on cheese: Sprinkling a layer of shredded cheese on top of the filling before baking helps to create a “glue” to hold the tacos shut and also gives them those tasty crispy edges.
- Warm tortillas = fewer tears: Especially if using corn tortillas (or refrigerated flour tortillas)! Warming them up helps to make them pliable so they don’t rip apart when folding them over.
- Don’t overfill: Avoid overfilling these baked carnitas tacos, as this can make them difficult to handle and prone to falling apart. Aim for a moderate filling that allows the tacos to be folded easily.
- Broil for crispier tacos: If you’re using flour tortillas, you can broil for 1-2 minutes at the end to get them crispier if needed. Just watch them closely, as we all know, things can burn quickly when broiling🫣
- Add toppings after baking: After the tacos are baked, add fresh toppings such as a cilantro crema, pico de gallo, guacamole, pickled jalapenos, shredded lettuce, etc. This preserves the freshness and texture of the toppings and allows you to customize each taco to your liking.
Taco Series
Check out my new series featuring easy and fun weeknight taco recipes! You’ll find everything from classic favorites to creative twists to take your Taco Tuesday to the next level!🌮
Storage / Freezing
- Store in the fridge for up to 3 days, if they last that long!
- Leftovers reheat best in the air fryer (375°F for 3–4 minutes). Or, you can reheat in the oven or toaster oven for 10 minutes, or in the microwave for about 1 minute.
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Baked Carnitas Tacos
Ingredients
For the tacos:
- ~3 cups Slow Cooker Pork Carnitas (shredded and broiled)
- 12 small flour or corn tortillas (I use 6-inch corn or fajita-size flour)
- 2 cups shredded Monterey Jack or Mexican blend cheese
- Neutral oil for brushing (avocado, canola, or vegetable)
- Kosher salt (to finish)
Crema for serving (optional):
- 4 cup sour cream
- 1/4 cup fresh cilantro
- Zest + juice of 1 lime
- 1 small garlic clove
- Salt (to taste)
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Prep: Preheat oven to 425°F. Line 2 large baking sheets with parchment paper or a silicone baking mat.
- Warm the tortillas: If using corn tortillas (or refrigerated flour tortillas), wrap the tortillas in a slightly damp paper towel and microwave for 45-60 seconds, flipping them halfway through. This step helps prevent the tortillas from breaking and makes them more pliable and easier to fold. If the tortillas don’t feel pliable or are still breaking, microwave tortillas again for about 10 seconds.12 small flour or corn tortillas
- Assemble the tacos: Working one at a time, place a tortilla on the sheet pan and sprinkle 1-2 tablespoons of cheese on half of the tortilla. Add a spoonful of the warm Pork Carnitas (about 2–3 tablespoons). Top with just a little more cheese (kind of acts as the glue to hold the tortilla down).~3 cups Slow Cooker Pork Carnitas, 2 cups shredded Monterey Jack or Mexican blend cheese
- Fold & brush: Fold the tortilla in half to close and place on the prepared baking sheet. Lightly brush the tops of each taco with oil. Sprinkle a tiny pinch of salt over the top.Neutral oil for brushing, Kosher salt
- Bake: Bake for 8-10 minutes or until golden and crispy on both sides. If using flour tortillas, you can broil for 1-2 minutes if the tortillas need to get a little crisper. Start Timer
- Make the crema: Meanwhile, mix the crema ingredients until smooth. Thin with a splash of water or milk if needed.4 cup sour cream, 1/4 cup fresh cilantro, Zest + juice of 1 lime, 1 small garlic clove, Salt
- Serve: Serve warm with all your favorite taco toppings or dips.
Notes
- Don’t skimp on cheese! It creates the “glue” that seals the tacos shut and gives those tasty crispy edges.
- Warm tortillas = fewer tears. Especially if using corn tortillas. The warmth makes them pliable.
- Extra crispy: Broil for 1-2 min to get the flour crispy after they’re baked if needed!
- To reheat: Reheat leftovers in the air fryer (375°F for 3–4 minutes).
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photos by Megan McKeehan of The Broke Girl Table
