Tacos Mixtos de Pollo y Carnitas (Chicken and Pork Taco Platter)
Two fillings on one table: soft shredded chicken with lime and crisp-edged pork carnitas, piled into warm corn tortillas.
Made with Corn tortillas from masa harina and Carnitas (slow cooked pork) and Shredded chicken (pollo deshebrado). Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 min
- LevelEasy
- Costabout £3.14 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Take your ready made pollo deshebrado (see the base recipe) and carnitas (see the base recipe) out of the fridge 20 minutes before cooking so they lose the chill.
- 2
Warm the oil in a large frying pan over a medium high heat. Add the carnitas in one layer and leave it alone for 4 minutes, then turn, until the edges are browned and crisp. Tip onto a warm plate.
4 min - 3
In the same pan add the pollo deshebrado with the cumin, the juice of one lime, a pinch of salt and 3 tablespoons of water. Stir for 3 minutes until steaming hot all the way through.
3 min - 4
Warm a dry pan or griddle over a medium heat and heat the corn tortillas (see the base recipe) for 30 seconds each side until soft and flecked with brown. Wrap them in a clean tea towel to keep warm.
- 5
Mix the onion and coriander together for the topping.
- 6
Fill each tortilla with a spoonful of chicken or pork, a little onion and coriander, a slice of avocado and a few radish slices. Serve with lime wedges and let everyone build their own.
Tips
- Use two tortillas per taco for the carnitas if you want a sturdier street style taco that does not tear under the juicy pork.
- The crisp edges on the carnitas are the point. Do not stir it constantly, let the pan do the work.
- Add your favourite salsa on the table, a smoky salsa taquera suits the pork and a green salsa suits the chicken.
Storing and freezing
Keep leftover fillings separately in the fridge for up to 3 days and reheat until steaming hot all the way through. Assemble tacos only when serving.
Questions
Can I use only one of the two fillings?
Yes. Use 400 g of either the chicken or the carnitas and the dish still works. The mix gives you soft and crisp textures side by side.
Are these tacos gluten free and dairy free?
Yes, when made with the corn tortillas from masa harina and the gluten free, dairy free base recipes. Check any shop bought salsa labels.
How many tacos is that per person?
Two each makes a light supper for 4. For hungrier people allow three each and warm a few extra tortillas.
More made with corn tortillas from masa harina
Tacos de Chorizo con Papa (Chorizo and Potato Tacos)
DFEFNFCostillas de Puerco en Salsa Verde (Pork Ribs in Green Sauce)
DFEFNFEnchiladas Rancheras de Queso (Cheese Enchiladas with Ranchera Sauce)
GFEFNFCordero Estofado en Chile Rojo (Braised Lamb in Red Chilli Sauce)
DFEFNFDouble check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.