Carnitas Tacos with Pickled Red Onions

February 16, 2021

One of my favorite recipes of all time. Hands down my favorite tacos we make at home. Carnitas are a perfect + flavorful weeknight dinner!

Taco Tip: Get a friend from Texas

When it comes to carnitas, I take advice only from the best tex-mex cook I know. My friend Treva was born and raised in San Antonio, Texas. She rocked my world when she shared her mom’s secrets to great carnitas:

  1. First, braise the pork in just enough orange juice to cover the meat.
  2. Turn up the heat and let the liquid evaporate.

You’re left with tiny tender pieces of generously seasoned pork crisping in their own rendered fat. My tacos have never been the same since learning this Texan insider tip.

I took the extra step to introduce a few other flavors like lime, garlic, and what I call the triple threat of Mexican spices: chili powder, coriander, and cumin. Served in warm tortillas and topped with proper fixins’—especially fresh-tasting, homemade pickled onions—carnitas will feed a crowd easily. 

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Maple Mustard Salmon

  • Author: Kelsey Nixon
  • Total Time: 15 minutes
  • Yield: 4 servings 1x


Quick and simple 5 ingredient meal.



1/4 cup Maple Syrup
1/4 cup Whole Grain Dijon Mustard
Salmon Fillets
Baby Potatoes


Combine the maple syrup and mustard. Brush liberally over salmon fillets evenly spaced on a sheet pan. Scatter halved potatoes, and trimmed asparagus in between the salmon. Drizzle veggies with olive oil and season with salt and pepper.

Bake at 425°F for 12-15 minutes.

*salmon can be swapped for chicken thighs and increase bake time to 18-20 min.

  • Cook Time: 15 minutes