Pork carnitas is a traditional Mexican dish of slow-cooked pork shoulder. It's then shredded and pan-fried to give it a crispy texture. We've created a kid-friendly quick version using ground pork. The secret is cooking the meat until it's dark brown!
/ serving 4 people
/ serving 4 people
Red Onion, chopped
Flour Tortillas, 6in(ContainsWheat/Blé, Soy/Soja, Sulphites/Sulfite)
Monterey Jack Cheese, shredded(ContainsMilk/Lait)
Salt and Pepper*
The great thing about DIY tacos is that kids and adults can mix and match toppings to suit their own tastes!
Wash and dry all produce.* Cut tomatoes into 1/4-inch pieces. Zest, then juice limes. Peel, then mince or grate garlic. Finely chop cilantro. Peel, pit and cut avocado into 1/2-Inch pieces.
Heat a large non-stick pan over medium heat. When the pan is hot, add 1 tbsp oil, then onions. Cook, stirring occasionally, until softened, 3-4 min.
In the same pan with onions, add pork, garlic and 3 tbsp Mexican seasoning. Cook, breaking up pork into smaller pieces, until no pink remains, 6-8 min. (TIP: Cook to a min. internal temp. of 71°C/160°F.**) Add tomato paste and 1 tsp sugar. Cook, stirring often, until warmed through, 1-2 min.
Meanwhile, in a small bowl, toss together tomatoes, cilantro, half the lime zest and half the lime juice. Season with salt and pepper. Set aside. (NOTE: This is your pico de gallo!) In another small bowl, whisk together remaining lime zest, remaining lime juice, 2 tsp sugar and 2 tbsp oil. Season with salt and pepper. Set aside. (NOTE: This is your dressing!)
Divide tortillas into two stacks and wrap each stack with paper towel (6 tortillas in each stack). Microwave, until tortillas are warm and flexible, 1 min. (NOTE: You can skip this step if you don't want to warm tortillas!)
In a large bowl, add spring mix and avocado. Drizzle over as much dressing as you like. Toss together. Divide cheese between tortillas, then top with pork and pico de gallo. Serve with salad on the side.