One-Pan Pork Carnitas Tacos with Lime Crema and Pickled Onions
These hearty pork carnitas tacos bring restaurant-quality flavors to your home kitchen with minimal cleanup. Ground pork is seasoned with fajita spices and cooked with poblano peppers and onions until perfectly saucy, while quick-pickled onions add tangy brightness. The creamy lime crema balances the rich, spiced meat, and fresh lettuce and cilantro provide crisp contrast. Perfect for busy weeknight dinners or casual entertaining, this one-pan approach delivers maximum flavor with easy cleanup.
Ingredients
- 1 unit Red Onion
- 1 unit Poblano Pepper
- ½ ounce Cilantro
- 1 unit Romaine Lettuce
- 1 unit Lime
- 2 tablespoon White Wine Vinegar
- 20 ounce Ground Pork
- 1 tablespoon Fajita Spice Blend
- 2 tablespoon Tomato Paste
- 1 unit Chicken Stock Concentrate
- 4 tablespoon Sour Cream
- 12 unit Flour Tortillas
- ½ cup Monterey Jack Cheese
- 4 teaspoon Olive Oil
- 2 teaspoon Sugar
- Salt
- Pepper
Instructions
- 1
Wash and dry all produce
- 2
Peel and halve onion, finely chop one half and thinly slice other half from pole to pole
- 3
Core, seed, and finely chop poblano
- 4
Roughly chop cilantro
- 5
Thinly slice lettuce crosswise into shreds
- 6
Cut lime in half and cut one half into wedges
- 7
Add sliced onion, white wine vinegar, sugar, salt, and water to medium bowl, toss until sugar and salt dissolve, set aside to marinate
- 8
Heat olive oil in large pan over medium-high heat
- 9
Add pork, season with salt and pepper, cook breaking up meat until browned
- 10
Transfer pork to plate using slotted spoon, pour out excess grease
- 11
Heat more olive oil in same pan over medium-high heat
- 12
Add chopped onion and poblano, season with salt and pepper, cook until softened
- 13
Add pork back to pan with fajita spice, tomato paste, stock concentrate, and water
- 14
Cook stirring until everything comes together in saucy mixture
- 15
Combine sour cream, lime juice, salt, pepper, and water in small bowl for crema
- 16
Wrap tortillas in damp paper towel and microwave until warm
- 17
Divide filling, lettuce, cheese, cilantro, pickled onion, and crema between tortillas
- 18
Serve with lime wedges
Tips
You can put all components in individual serving bowls and let everyone assemble their own tacos for a fun, interactive meal
Use a slotted spoon when transferring the cooked pork to avoid excess grease in your final dish
Adjust the crema consistency with water until it reaches a drizzly texture that's easy to distribute
Good to Know
Store assembled tacos covered in refrigerator for up to 2 days. Store components separately for best quality up to 3 days.
Pickled onions can be made up to 3 days ahead. Pork filling can be prepared up to 2 days ahead and reheated before serving.
Serve immediately while tortillas are warm and components are fresh for best texture and flavor.
Common Mistakes
Don't skip draining excess grease to avoid greasy tacos
Don't overheat tortillas or they will become tough
Add water gradually to crema to avoid making it too thin
Substitutions
FAQ
Can I use corn tortillas instead of flour tortillas?
Yes, corn tortillas work well and are more traditional for carnitas tacos. Warm them the same way or char them lightly over an open flame for extra flavor.
How long do the pickled onions need to marinate?
The onions will be lightly pickled and ready to eat after just a few minutes of marinating, but they get better with time and can be made hours ahead.
Can I freeze the leftover pork filling?
Yes, the cooked pork filling freezes well for up to 3 months. Thaw overnight in refrigerator and reheat in a pan with a splash of water if needed.