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Beef Carnitas Tacos

Becky Luigart-Stayner
Yield Serves 4 (serving size: 2 tacos)
These simple tacos are an ideal showcase for tender Beef Carnitas—tender, slowly cooked, inexpensive beef stew meat that won us over for its great flavor and versatility. You can warm the tortillas in a nonstick skillet just until lightly browned.


  • 2 cups chopped plum tomato (about 2 medium)
  • 1/3 cup chopped onion
  • 1/4 cup diced peeled avocado
  • 2 tablespoons minced fresh cilantro
  • 1 tablespoon fresh lime juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 8 (6-inch) corn tortillas
  • 2 cups Beef Carnitas
  • 1 lime, cut into 8 wedges

Nutrition Information

  • calories 235
  • fat 7.9 g
  • satfat 2.2 g
  • monofat 3.2 g
  • polyfat 0.9 g
  • protein 17.6 g
  • carbohydrate 26 g
  • fiber 3.8 g
  • cholesterol 48 mg
  • iron 2 mg
  • sodium 303 mg
  • calcium 37 mg

How to Make It

  1. Combine first 7 ingredients in a medium bowl; toss well. Warm tortillas according to package directions. Spoon 1/4 cup Beef Carnitas onto each tortilla; top each with about 3 tablespoons avocado mixture. Fold in half; serve with lime wedges.

Cook's Notes

This recipe was updated for the November, 2012 25th anniversary issue.

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