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street carnitas with red onion, lime and cilantro garnish

Street Carnitas

Make these amazingly delicious pulled pork Street Carnitas with cilantro lime slaw, avocado cream and tangy pickled onions.
Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Total Time 20 minutes
Servings 6
Calories 602kcal
Author Amber



  • 2 lb pulled pork
  • 12 corn tortillas
  • queso fresco
  • 2 limes cut into wedges
  • ¼ cup cilantro chopped

Cilantro Lime Slaw

  • cups red cabbage
  • cups green cabbage
  • 3 carrots shredded
  • ½ cup corn roasted
  • ½ cup cilantro chopped
  • 1 jalapeño seeded and diced (or use pickled)
  • ½ tsp cumin
  • 2 tbsp lime juice
  • ½ tsp salt

Avocado Cream

  • 2 avocados
  • ½ cup Mexican crema or sour cream
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 2 tbsp pickled jalapeños chopped
  • 2 tbsp pickled jalepeño brine
  • 2 tbsp lime juice

Pickled Onions


  • Combine all the ingredients for the slaw and chill in fridge while you prep the remaining ingredients.
  • Place all the ingredients for Avocado cream in a food processor or blender and pulse till the consistency you prefer.  Add more crema or jalapeno juice to thin it to the consistency you like.
  • To make the pickled onions, combine the vinegars, water, sugar and salt in a small microwavable bowl. Microwave for 30 seconds, stir to combine and let it cool.  Place the onions in a bowl or jar and pour the brine over the onions.  Allow to marinate for a few minutes or overnight before using.
  • Dampen 2 paper towels and squeeze dry, then place the tortillas in the middle, folding the paper towel over them.  Microwave on high for 30 seconds.  Or, if you like your tacos crunchy, heat just a bit of oil in a pan and cook each side of the tortilla for 15 seconds, flip and continue cooking.
  • Fill each tortilla with a couple heaping tablespoons of pulled pork, then top with slaw, avocado crema, queso fresco, chopped cilantro and pickled onions.


  • Pickled onions are easy and delicious to make and are great on everything from tacos to sandwiches, pizza and more.
  • I like to make a big batch of pulled pork and divide it up, freezing parts for tacos, sliders, and BBQ.
  • There are a lot of precooked pulled pork options in the grocery store.  I also like to get extra from the BBQ restaurant.
  • Store individual ingredients in an airtight container in the refrigerator for up to 5 days. Warm and assemble as needed


Calories: 602kcal | Carbohydrates: 73g | Protein: 26g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 75mg | Sodium: 3038mg | Potassium: 723mg | Fiber: 11g | Sugar: 30g | Vitamin A: 6019IU | Vitamin C: 43mg | Calcium: 205mg | Iron: 3mg