Carnitas Tostadas with Avocado Crema
Crunchy tostadas topped with tender carnitas, creamy avocado crema, and a spicy lime drizzle for a flavorful handheld meal. This Mexican recipe, ready in about 105 minutes, pairs pork shoulder, coarse sea salt, tequila for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2.5 lbs pork shoulder
- 1 tbsp coarse sea salt
- 2 tbsp tequila
- 1 tbsp orange zest
- 12 pcs tostada shells
- 2 medium avocado
- 1 large lime
- 1/4 cup creamed coconut
- 1/4 cup chopped cilantro
- 1 tsp spicy chili flakes
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 300°F (150°C). Rub 2.5 lbs pork shoulder with 1 tbsp coarse sea salt and 2 tbsp tequila. Roast for 2 hours, then increase heat to 400°F (200°C) and cook for 30 minutes until crispy. Let rest 10 minutes, then shred meat.
- Step 2: In a bowl, mash 2 avocados with 1/4 cup creamed coconut, 1 tbsp lime juice, 1/4 cup cilantro, and 1 tsp chili flakes. Season with salt.
- Step 3: Warm 12 tostada shells in a skillet. Top each with 3/4 cup carnitas, 2 tbsp avocado crema, and a drizzle of lime zest. Garnish with additional cilantro and chili flakes.
