Beef Carnitas Tacos

Becky Luigart-Stayner

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.

Yield: Serves 4 (serving size: 2 tacos)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 235
  • Fat: 7.9g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 0.9g
  • Protein: 17.6g
  • Carbohydrate: 26g
  • Fiber: 3.8g
  • Cholesterol: 48mg
  • Iron: 2mg
  • Sodium: 303mg
  • Calcium: 37mg

Ingredients

  • 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

Preparation

  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.
Note:

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

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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