Pork Carnitas Tacos with Mango Black Bean Salsa

Toasted tortilla on a white plate topped with pork carnitas, mango black bean salsa and salsa verde.

Pork Carnitas Tacos with Mango Black Bean Salsa

Course: Breakfast, Brunch, Dinner, Lunch

Cuisine: Mexican, South American

Prep Time: 2

Cook Time: 4 30

Resting time: 1

Total Time: 7 30

Servings: servings

Calories: 621kcal

Author: Dini Kodippili

A flavor-packed recipe for pork carnitas tacos with mango black bean salsa. Juicy, tender pork carnitas with crisp brown edges, served with a fresh, fruity mango black bean salsa and roasted tomatillo salsa verde.

INTERMEDIATE - Marked intermediate because of the number of components involved. All these components however are easy to complete on their own. Read the recipe carefully and plan to make the recipe over two days to make the workload easy. Especially if this is your first time with this recipe.

This recipe can be made over two days (both the carnitas and the verde can be made the day before). Assembling is easy and can be done before serving.

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Ingredients

Pork Carnitas Tacos

16 Small corn tortillas
Thinly sliced red cabbage optional
1 recipe Slow Roasted Pork Carnitas
1 recipe Roasted Tomatillo Salsa Verde (or store-bought if you prefer)

Mango Black Bean Salsa

1 avocado cubed
1 mango cubed (or frozen mango, thawed, cubed - about ¾ cup)
¼ cup red onion diced
½ can black beans rinsed and drained (from a 15 oz can)
½ can sweet corn can rinsed and drained (from a 15 oz can)
2 - 3 tbsp cilantro chopped
1 -2 jalapeno chopped and de-seeded
Juice of 1 lime to taste
Salt to taste

Instructions

Pork Carnitas Tacos

Prepare the pork carnitas and roasted tomatillo salsa verde by following the linked recipe instructions. This can be done the day before.
1 recipe Slow Roasted Pork Carnitas, 1 recipe Roasted Tomatillo Salsa Verde
Heat a non-stick pan or griddle on medium heat. Brush it with some oil and heat the tortillas until they are heated on both sides. I like them to be slightly toasted on both sides, but still pliable.
16 Small corn tortillas
Top the tortillas with carnitas, mango black bean salsa, salsa verde, cabbage and serve.
Thinly sliced red cabbage

Mango Black Bean Salsa

Mix the first 7 ingredients, plus juice of ½ a lime together in a bowl, being careful not to crush the avocado. Add more lime juice and salt to taste.
1 avocado, 1 mango, ¼ cup red onion, ½ can black beans, ½ can sweet corn can, 2 - 3 tbsp cilantro, 1 -2 jalapeno, Juice of 1 lime, Salt to taste
Cover and refrigerate until needed.

Notes

Food prep tips

The carnitas and the salsa verde can be made a day ahead.

While the carnitas are cooking in the oven, prep the ingredients for the tomatillo verde.

When the carnitas are done slow cooking, they will need to rest for 30 minutes. During this time, you can prep the ingredients for the salsa verde (roast them in the oven).

While the verde ingredients are cooling down after roasting in the oven, the carnitas can be shredded and grilled under the broil setting.

Both of these can be stored in the fridge in air-tight containers for up to 5 days.

Nutrition