Tacos de Carnitas with Mango-Pineapple Salsa, Red Cabbage Slaw, & Cilantro Yogurt Crema

tacos carnitas, mango salsa, red cabbage slaw, cilantro crema

I grew up in England, and after moving to Canada my very English mother would occasionally make us “tack-ohs”- a.k.a. one of those crunchy taco kits from the supermarket with shredded iceberg lettuce and cheddar cheese. As a notoriously picky eater, it was a small miracle that I would even touch this distant cousin of something vaguely Mexican. As an adult I looove Mexican food, but I find that most of the dishes I have tried are missing a fresh vegetable element- not counting avocado(which is technically a fruit.) Fatty, cheesy, sour cream-drenched Mexican food might not be what comes to mind when you think of fresh and healthy meals, but the flavours of Mexican cooking easily translate into nutritious and balanced dishes, like these Tacos de Carnitas with Mango-Pineapple Salsa, Red Cabbage Slaw, & Cilantro Yogurt Crema.

tacos carnitas, mango salsa, red cabbage slaw, cilantro crema

These tacos are fresh, colourful, and delicious, as well as being good for you. The carnitas are more carnitas-inspired than totally authentic and are made in the slow cooker. You could fry the meat after shredding to get those crispy bits that true carnitas have. Everything else can be made ahead of time, so when its time to serve you can just warm up the tortillas and pull the toppings out of the fridge! The tacos are comprised of slow-cooked pork shoulder, a sweet and spicy salsa, a crunchy cabbage slaw, and a cool yogurt crema. I served them with a big bowl of my signature guacamole, blue corn chips, and some homemade pico de gallo, which is so easy it’s barely even a recipe.

tacos carnitas, mango salsa, red cabbage slaw, cilantro crema

Tacos de Carnitas with Mango-Pineapple Salsa, Red Cabbage Slaw, & Cilantro Yogurt Crema

Ingredients

  • 16 small corn tortillas
  • shredded cheese
  • guacamole
  • pico de gallo
  • good quality tortilla chips
  • For the Carnitas:
  • 1 3-4lb pork shoulder
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp cinnamon
  • 2 bay leaves
  • 1 1/2 cups chicken or beef broth
  • 1/2 cup tomato sauce
  • For the Red Cabbage Slaw:
  • 1/2 a small red cabbage, shredded
  • juice of half a large orange
  • juice of half a lime
  • 1 teaspoon dijon mustard
  • 2 tablespoons olive oil
  • pinch salt & pepper
  • For the Mango, Pineapple & Red Pepper Salsa:
  • 1/2 cup diced mango
  • 1/2 cup diced pineapple
  • 1 red bell pepper, diced
  • 1/4 cup red onion, diced
  • 1 clove garlic, minced
  • 1/2 a jalapeno, finely minced
  • For the Cilantro Yogurt Crema:
  • 1/2 cup greek yogurt
  • 1/4 cup chopped cilantro
  • squeeze of lime juice
  • pinch garlic powder
  • pinch salt & pepper

Instructions

    For the Carnitas:
  1. Mix the stock and tomato sauce together and set aside. Combine the spices in a small bowl.
  2. Rub the spice mixture all over the pork roast and place in the slow cooker. Pour the liquid around the sides, and set on low for 8-10 hours.
  3. Ladle out most of the liquid and shred the pork using two forks. Add back liquid as needed to moisten the meat- it should be juicy but not liquidy.
  4. For the slaw:
  5. Combine all ingredients and refrigerate until needed.
  6. For the salsa:
  7. Combine all ingredients and refrigerate until needed.
  8. For the crema:
  9. Blend ingredients in food processor or blender until combined
  10. To Assemble:
  11. Warm the tortillas in a 300F oven for ten minutes. Stuff with desired fillings and enjoy!
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tacos carnitas, mango salsa, red cabbage slaw, cilantro crema

 

tacos carnitas, mango salsa, red cabbage slaw, cilantro crema

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