Crispy Mini Carnitas Tacos

20 mini tacos
40 min

Who is ready to Taco About it?


This recipe will elevate your entertaining game to the next level. I used watermelon radish instead of taco shells, filled with pork carnitas and mango salsa, just amazing, tangy and delicious.


I used lean pork loins seasoned with SIETE carnitas seasoning mix, then seared to perfection for about 2 minutes each side. I transfer it to the instapot and cooked with orange juice, lime juice and more carnitas seasoning mix. The meat was so tender and tasty. The next step was to sauteed in a hot cast iron pan to get a little chard on the meat.


For the mango salsa, I simply mix mango, pickled onions, diced tomatoes, cilantro and avocado. Seasoned with salt, pepper and lime juice. you may add diced jalapenos for a nice kick of spiciness.


The combination of the pork carnitas and mango salsa is a burst of flavors in your mount. The mini radish taco shells is the perfect base to plate the carnitas, mango salsa for a beautiful and colorful appetizer tray and impress your guests.

Simple and fresh ingredients.

The perfect appetizer for your next party!

Mini carnitas tacos

Let's Dishplay _it together and elevate home cooked meals!


Xoxo,

Myriam

Recipe details

  • 20  mini tacos
  • Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min
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Ingredients

Insta Pot Pork Carnitas

  • 1 lb of pork chop or loin ( 2 pork steaks about 1 inch in thickness)
  • 2 TBSP of SIETE carnitas seasoning mix
  • 1 tbsp of avocado oil
  • 1/4 cup of orange juice
  • 1 lime (juice and zest)
  • For the tacos:
  • 1 medium size watermelon radish
  • 1/4 cup of pepita seeds to garnish
  • Mango salsa
  • Shredded cabbage salad or lettuce

Mango salsa

  • 1 medium size mango
  • 1/2 avocado cut into cubes
  • 1/4 cup chopped cilantro
  • 1/4 chopped tomatoes
  • 1TSP of lime juice
  • salt and pepper to taste
  • Pickled onions

Instructions


First, lets prep the pork carnitas:
I used lean pork loins seasoned with SIETE carnitas seasoning mix, then seared to perfection for about 2 minutes each side. I transfer it to the instapot and cooked with orange juice, lime juice and more carnitas seasoning mix. I cooked in high pressure for 20 minutes. The meat was so tender and tasty. When ready shred the meat with 2 forks, add a little bit of the juices from the meat. The next step is to sauteed in a hot cast iron pan to get a little chard on the meat. This took about 5 minutes or so.
For the mango salsa, I simply mix mango, pickled onions, diced tomatoes, cilantro and avocado. Seasoned with salt, pepper and lime juice. you may add diced jalapenos for a nice kick of spiciness.
For the watermelon radish taco shells, simply peel and cut the ends of the radish. Then using a mandolin thinly sliced the radish. Transfer to a container, add a little water about 1/4 of a cup. Do not cover all slices with water to allow the air to dry the radish a little bit to take shape. Cover the bowl and let them rest for 10-15 minutes, the radish will start to curve into a taco shell.
How to dishplay_iy?
Grab the radish taco shell, pad dry and arrange the in a tray. Then add the pork carnitas, a little bit of shredded cabbage or lettuce, top off with the mango salsa and pepita seeds.
Enjoy!

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