Low Fat Carnitas Tacos
Savor the bold, authentic flavors of "Low Fat Carnitas Tacos," a healthier twist on a Mexican classic. Made with lean pork tenderloin that's slow-simmered in a zesty blend of orange juice, lime juice, and aromatic spices, these tacos are packed with irresistible juiciness and flavor—all while being low in fat. The tender shredded pork is perfectly complemented by crisp shredded cabbage, fresh cilantro, diced onion, and a touch of heat from sliced jalapeños, all served on warm corn tortillas. Ready in just over two hours, this recipe is a wholesome yet satisfying option for taco night that's bursting with fresh ingredients and vibrant textures. Perfect for family dinners or casual gatherings, these low-calorie carnitas tacos are a guilt-free way to enjoy a taco feast without compromising on taste.
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Recipe Information
Ingredients
- 2 pounds Pork tenderloin
- 1 tablespoon Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Orange juice
- 0.25 cup Lime juice
- 1 cup Low sodium chicken broth
- 12 pieces Corn tortillas
- 2 cups Cabbage, thinly shredded
- 0.25 cup Fresh cilantro, chopped
- 1 medium Diced onion
- 1 medium Jalapeño pepper, thinly sliced
- 2 limes, cut into wedges Lime wedges
Instructions
Trim any visible fat from the pork tenderloin and cut it into 3-inch pieces.
In a small bowl, mix the garlic powder, onion powder, ground cumin, dried oregano, salt, and black pepper.
Rub the spice mixture all over the pork pieces, ensuring they are completely coated.
In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat.
Brown the pork pieces in batches to avoid overcrowding, cooking each side for about 3-4 minutes until nicely seared. Transfer each batch to a plate.
Once all the pork is browned, return all pieces to the pot. Add the orange juice, lime juice, and chicken broth.
Bring the mixture to a simmer, cover, and reduce the heat to low.
Cook covered for 90 minutes, turning the pork pieces occasionally.
After 90 minutes, uncover the pot and increase the heat to medium.
Cook for an additional 30 minutes, occasionally stirring, until the liquid has reduced and the pork is tender enough to shred.
Using two forks, shred the pork directly in the pot, mixing it with the reduced sauce.
Warm the corn tortillas on a skillet or directly over a gas flame until pliable.
Assemble the tacos by placing a portion of the shredded carnitas onto each tortilla.
Top with shredded cabbage, diced onion, cilantro, jalapeños, and a squeeze of lime juice.
Serve immediately and enjoy your low-fat carnitas tacos!
Nutrition Facts
Calories |
2866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.6 g | 82% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 617 mg | 206% | |
| Sodium | 6158 mg | 268% | |
| Total Carbohydrate | 307.4 g | 112% | |
| Dietary Fiber | 47.9 g | 171% | |
| Total Sugars | 26.6 g | ||
| Protein | 267.9 g | 536% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 567 mg | 44% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 6270 mg | 133% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
