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Crispy baked pork tacos piled on top of each other with small bowl of pickled red onions on the side.
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Baked Carnitas Tacos

Taco Tuesday just got a serious upgrade! These Baked Carnitas Tacos start with my Slow Cooker Pork Carnitas, then get baked into the easiest, most delicious crispy, cheesy tacos. Top these tacos with my quick cilantro crema or load them up with all your favorite taco toppings for an easy weeknight dinner you’ll be craving time and time again!
Course Main Course
Cuisine Mexican
Keyword carnitas tacos
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 tacos
Calories 385kcal
Author Tawnie Graham of Kroll's Korner

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
US Customary - Metric

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
    Side-by-side image showing how to wrap the tortillas in a damp paper bowl and heat them.
  • 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
    Three images side by side showing how to assemble the tacos with cheese and shredded pork.
  • 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
    Side-by-side image of folding taco over then brushing with oil before baking.
  • 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
    Six pork carnitas tacos baked on baking tray with silicone mat underneath.
  • 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
    Side-by-side image of adding all the ingredients for the cilantro crema in a small bowl and mixing until combined.
  • Serve: Serve warm with all your favorite taco toppings or dips.
    Side-by-side image of pork carnitas tacos on plate garnished with toppings then beside it a picture of a taco being dipped in the cilantro crema.

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

Serving: 1taco | Calories: 385kcal | Carbohydrates: 26g | Protein: 15g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 88mg | Sodium: 501mg | Potassium: 162mg | Fiber: 2g | Sugar: 12g | Vitamin A: 712IU | Vitamin C: 2mg | Calcium: 251mg | Iron: 1mg