These baked tacos are easy to make and perfect for a weeknight dinner. Make the carnitas in a pressure cooker ahead of time or just grab pre-made carnitas or even sub shredded rotisserie chicken to keep it super simple! Just don't skip the delicious crema! It's simply irresistible!
Prep Time: 13 minutesmins
Cook Time: 17 minutesmins
Servings: 4people
Ingredients
Carnitas Tacos:
2.5lb cooked carnitas*
12 organic corn tortillas
6 oz shredded colby jack cheese
Avocado oil spray
Crema:
1 avocado
½ cup organic sour cream or Greek yogurt
1 cup chopped cilantro
¼ cup diced red onion
1 large clove garlic
1 limejuiced
1 tsp fine sea salt
Toppings:
½ large red oniondiced
½ cup chopped cilantro
2 jalapenossliced
1 avocadodiced
1 cup grape tomatoesquartered
½ cup crumbled queso fresco
Instructions
Preheat oven to 425ºF. Line a sheet pan with parchment paper.
Add crema ingredients to a food processor and blend until smooth.
Place tortillas on lined sheet pan, spray or brush lightly with oil, flip them over so the unoiled side faces up.
Sprinkle half of each tortilla with cheese, layer on carnitas, top with more cheese, then bake for 2 minutes or just until cheese is melted.
Fold the tortillas in half, press gently, then bake for 15 more minutes or until crispy and just beginning to brown along the edges.
Top with all the toppings and serve with avocado lime crema. Enjoy!
Notes
*I also love these tasty tacos with shredded chicken! An easy way to do this is to buy a rotisserie chicken, shred it up, season with some cumin, garlic powder, fresh lime juice, and Mexican oregano, then use instead of the carnitas in this recipe. So good too!