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Crispy Carnitas Tacos with Roasted Jalapeño Lime Avocado
Ingredients
  • 2 to 3 pounds pork butt, or 6 chicken thighs/breasts
  • 2 to 3 chipotle peppers in adobo, chopped
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 2 teaspoons salt
  • ½ cup fresh orange juice
  • ¼ cup fresh lime juice
  • 1 cup red enchilada sauce
  • 12 hard shell tacos (see notes for homemade)
  • 2 cups shredded Mexican cheese
  • subheading: ROASTED JALAPEÑO LIME AVOCADO:
  • 1 to 2 jalapeño peppers
  • 2 avocados, diced
  • ⅓ cup fresh chopped cilantro
  • 2 tablespoons lime juice
Steps
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