Tostadas de Carnitas (Crisp Pork Tostadas with Pickled Onions)
Crisp tostadas topped with golden, crackling-edged pork, creamy avocado, cool cabbage and sharp pickled onions.
Made with Pickled red onions (cebollas encurtidas) and Tostadas and totopos (tortilla chips) and Carnitas (slow cooked pork). Make a batch of the base first, then this takes minutes. Skip to the method
- Time20 min
- LevelEasy
- Costabout £3.00 a head
- Oven160°C (140°C fan)
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
Toss the cabbage with the lime juice and salt in a bowl and leave it for 10 minutes to soften slightly.
10 min - 2
Heat the oil in a large frying pan over a high heat. Add your ready made carnitas (see the base recipe) in one layer and fry for 5 to 6 minutes, turning once or twice, until the edges are crisp and the pork is steaming hot all the way through.
5 min 30 s - 3
Warm the tostadas (see the tostadas and totopos base recipe) in a 160°C (140°C fan) oven for 3 minutes if they have lost their snap.
3 min - 4
Lay a few avocado slices on each tostada, then add the hot carnitas.
- 5
Top with the cabbage, pickled red onions (see the base recipe), radishes and coriander. Serve straight away.
Tips
- Fry the carnitas in a single layer and do not stir too often, so the pork catches and crisps instead of steaming.
- Build the tostadas at the table or just before serving. Even a crisp tostada softens within a few minutes under wet toppings.
- A spoonful of salsa verde or salsa taquera on top adds heat if you want it.
- Use the shredded cabbage as a crunchy barrier between the pork and the tostada.
Storing and freezing
Eat straight away. Keep the crisped pork and the toppings separately in the fridge for up to 3 days, then reheat the pork until steaming hot all the way through before assembling on fresh tostadas.
Questions
Can I use leftover carnitas?
Yes. Carnitas reheats well and is best crisped in a hot pan with a little oil. Keep it in the fridge for up to 3 days and make sure it is steaming hot all the way through.
How do I stop the tostadas going soft?
Assemble just before eating and put the driest ingredients, such as avocado or beans, on the tostada first. Keep wet toppings like pickled onions for the top.
Is this gluten free and dairy free?
Yes, provided your tostadas are made from corn tortillas labelled gluten free. There is no dairy, egg or nuts in the dish.
More made with pickled red onions (cebollas encurtidas)
Fideo Seco a la Diabla (Spicy Dry Noodle Soup)
DFNFVTacos de Pollo en Salsa Verde (Green Sauce Chicken Tacos)
DFEFNFEnsalada de Sandía con Queso Fresco (Watermelon and Queso Fresco Salad)
EFNFTorta de Pastor (Pastor Pork Sandwich with Refried Beans and Avocado)
EFNFSee every dish made with pickled red onions (cebollas encurtidas)
Double 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.