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Mexican Street Corn Carnitas Tacos

Savor the Flavor: Mexican Street Corn Carnitas Tacos

Mexican Street Corn Carnitas Tacos are a fiesta of flavors with tender pork and creamy salsa, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 6 hours
Additional Simmering Time 30 minutes
Total Time 7 hours
Servings: 4 tacos
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Carnitas
  • 2 lbs Pork Tenderloin Can substitute with pork loin or boneless pork shoulder.
  • 1 cup Fresh Squeezed Orange Juice Substitute with store-bought if fresh is unavailable.
  • ¼ cup Fresh Squeezed Lime Juice Lime zest can be used for added zestiness.
  • 1 tablespoon Chili Powder Use smoked paprika for extra smokiness.
  • 1 tablespoon Cumin Adjust based on flavor preference.
  • 1 tablespoon Salt Adjust based on dietary needs.
  • 1 tablespoon Oregano
  • 1 teaspoon Black Pepper
  • 1 tablespoon Onion Powder
  • 1 tablespoon Garlic Powder Freshly minced garlic can replace for more flavor.
For the Street Corn Salsa
  • 2 cups Cooked Corn Frozen corn can be used after thawing.
  • 2 cloves Minced Garlic Garlic powder can substitute.
  • ½ cup Light Mayo Greek yogurt can be a healthier alternative.
  • ¼ cup Cilantro Can be omitted or substituted with parsley.
  • 2 stalks Green Onions Chives or shallots can substitute.
For Assembly
  • 8 pieces Flour Tortillas Corn tortillas for gluten-free option.
  • 1 cup Cotija Cheese Feta cheese can serve as a suitable substitute.
  • ½ cup Mexican Crema Sour cream mixed with taco sauce can be a quick alternative.

Equipment

  • Crockpot

Method
 

Step-by-Step Instructions
  1. In a Crockpot, combine the pork tenderloin with fresh squeezed orange juice, lime juice, chili powder, cumin, salt, oregano, black pepper, onion powder, and garlic powder. Set the Crockpot on low and let the mixture cook for 6-8 hours or on high for 3-4 hours until the pork is tender and easily shreddable.
  2. Once the pork is fully cooked, use two forks to shred it into bite-sized pieces. Transfer the shredded pork back into the Crockpot and let it simmer in the remaining juices for an additional 30 minutes.
  3. In a medium bowl, mix the cooked corn, minced garlic, light mayo, lime juice, chili powder, chopped cilantro, and sliced green onions. Stir everything together until well combined, then cover and refrigerate the salsa for at least 30 minutes.
  4. Warm the flour tortillas in a skillet over low heat for about 30 seconds on each side. Lay each tortilla on a plate and fill them generously with the shredded pork carnitas. Top with the creamy street corn salsa, cotija cheese, and a drizzle of Mexican crema.
  5. Serve your Mexican Street Corn Carnitas Tacos immediately while warm, enjoying them with side dishes like cilantro lime rice or refried beans.

Nutrition

Serving: 1tacoCalories: 350kcalCarbohydrates: 37gProtein: 37gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

Adjust seasonings based on preferences. For a crispier edge, briefly broil the shredded pork after cooking.

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