Pork Carnitas Tacos
with Pico de Gallo, Avocado and Baby Gem Lettuce
Pork carnitas is a traditional Mexican dish of slowcooked pork shoulder. It's then shredded and panfried to give it a crispy texture. We've created a kidfriendly cheat version using ground pork. The secret is cooking the meat until it's very brown!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
500 g
Porc haché
24 g
Assaisonnement mexicain
113 g
Oignon rouge, haché
639 g
Archived
1 pièce(s)
Gousses d'ail
1 pièce(s)
Avocat
2 pièce(s)
Tomate
1 pièce(s)
Lime
10 g
Coriandre
Instructions
Wash and dry all produce.* Cut the tomatoes into 1/2-inch cubes. Zest, then cut the lime into wedges. Mince or grate the garlic. Finely chop the cilantro. Thinly slice the baby gem lettuce. Peel, pit and cut the avocado into 1/2- inch cubes.
Heat a large non-stick pan over medium heat. Add a drizzle of oil, then the onions. Cook, stirring occasionally, until softened, 3-4 min.
Crumble in the pork and add the garlic to the pan. Cook, breaking up the pork into smaller pieces, until the pork is very brown and no pink remains, 6-8 min. Add 1/2 cup water, tomato paste, Mexican seasoning, lime zest and 1 tsp sugar. Cook until warmed through, 1-2 min.
Meanwhile, in a small bowl, mix together the tomatoes, cilantro and the juice of 2 lime wedges.
Divide the pork between the tortillas. Top with the pico de gallo, avocado, baby gem lettuce and cheese. Squeeze over a lime wedge, if desired.
