Roast Pork Tacos with Apple Cucumber Salsa Roast Pork Tacos with Apple Cucumber Salsa

Food styling by Eshun Mott | Prop styling by Sabrina Linn Image by: Jesse Brioux

Make this quick version of Mexican carnitas (braised pork tacos) with leftover roast pork. Slice the pork as thinly as you can, then coarsely chop or shred it into bite-size pieces. Use your sharpest, thinnest chef's knife for the job.

  • Prep time 25 minutes
  • Total time 25 minutes
  • Portion size 4 servings


Apple Cucumber Salsa:


Apple Cucumber Salsa: In bowl, stir together apple, cucumber, green onion, jalapeño pepper, cilantro, lime juice, oil and salt. Set aside.

Tacos: In large nonstick skillet, heat oil over medium heat; cook onion and garlic, stirring occasionally, until softened, about 4 minutes. Add chili powder, cumin, coriander, salt and pepper; cook, stirring, for 2 minutes.

Stir in pork and 1/2 cup water; bring to boil. Reduce heat and simmer, stirring, until heated through, 3 to 5 minutes. Serve in tortillas; top with salsa.

Nutritional facts per serving: about

  • Fibre 4 g
  • Sodium 486 mg
  • Sugars 6 g
  • Protein 24 g
  • Calories 412.0
  • Total fat 17 g
  • Potassium 416 mg
  • Cholesterol 51 mg
  • Saturated fat 3 g
  • Total carbohydrate 39 g


  • Iron 17.0
  • Folate 6.0
  • Calcium 7.0
  • Vitamin A 4.0
  • Vitamin C 13.0
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Lunch & Dinner

Roast Pork Tacos with Apple Cucumber Salsa