| Ingredient | ULF # | Portion |
|---|---|---|
| Cloverdale Fully Cooked Pork Carnita Meat | 553543 | 1 cup, divided |
| 6" White Corn Tortilla | 140994 | 4 each |
| White Onion, diced | 138719 | 1/2 cup, divided |
| Cilantro, chopped | 127712 | 1/4 cup, divided |
| Sauce Craft Honey Sriracha Sauce | 463590 | As needed |
| Capital City Lime, quartered | 105304 | 1 each |
Yield: 2 tacos
Heat oven to 375ºF. Remove carnitas from the package and transfer to a deep roasting pan. Roast for 35-45 minutes or until the meat thermometer reaches 135ºF. Gently shred.
Optional step: Heat a skillet over medium heat. Spray the tortillas on both sides with a little oil. Heat the tortillas in a skillet until starting to turn golden and a bit crispy. Flip and do the same on the other side.
Layer two tortillas together and top with 1/2 cup carnitas, 1/4 cup white onion, 2 Tbsp. cilantro, and a drizzle of Honey Sriracha sauce. Repeat for the other taco and serve with limes.
