Beet “Carnitas” Street Tacos

Beet “Carnitas” Street Tacos with Citrus Slaw and Avocado Crema

A colorful, craveable way to flex your plant power and thrive beyond 60.

Beets are the star here. We shred and roast them with warm spices until they’re caramelized and a little chewy, then tuck them into toasty corn tortillas with a crisp citrus slaw and a quick avocado crema. The result tastes bright, savory, and a little smoky. It is also weeknight easy.

Recipe

Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Makes: 12 street tacos
Serves: 4 to 6

Ingredients

Beet “carnitas”

• 1 ½ lb beets, peeled and coarsely grated
• 1 small red onion, thinly sliced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp garlic powder
• ½ tsp oregano
• ½ tsp sea salt
• ¼ tsp black pepper
• 1 tbsp apple cider vinegar
• 1 cup cooked black beans, drained and rinsed

Citrus slaw

• 2 cups finely shredded green or purple cabbage
• 1 medium carrot, grated
• 1 orange, segmented and chopped, plus 1 tbsp orange juice
• 1 tbsp lime juice
• 1 tbsp chopped cilantro
• Pinch of salt

Avocado crema

• 1 ripe avocado
• ⅓ cup plain unsweetened dairy-free yogurt or thick cashew cream
• 1 tbsp lime juice
• 1 small garlic clove, grated
• Pinch of salt

To serve

• 12 street-size corn tortillas, warmed
• Extra cilantro, sliced radishes, and hot sauce

Instructions

1. Heat the oven: 425°F. Line a large sheet pan with parchment.
2. Season the beets: In a bowl, toss grated beets and onion with oil, paprika, cumin, garlic powder, oregano, salt, pepper, and vinegar. Spread in a thin layer on the pan.
3. Roast: 15 to 18 minutes, stirring once, until edges darken and turn slightly crisp. Toss in the black beans and roast 5 to 7 minutes more to heat through.
4. Make the slaw: Combine cabbage, carrot, orange, orange juice, lime juice, cilantro, and salt. Toss and set aside.
5. Blend the crema: In a small processor or with a fork, mash avocado with yogurt, lime, garlic, and salt until smooth.
6. Warm tortillas: Skillet or direct over a low flame until pliable.
7. Build tacos: Add beet carnitas, a handful of slaw, a drizzle of crema, and toppings you like.

Chef Tips

• For extra “char,” finish the beets under the broiler for 1 to 2 minutes.
• No grater? Pulse peeled beets in a food processor until rice-like.
• Make it a bowl. Serve beet carnitas over quinoa or greens with slaw and crema.
• Flex option. Add a sprinkle of feta or a fried egg for a protein boost if you include eggs or dairy in your flexitarian plan.

Healthy Benefits at a Glance

• Beets: Rich in nitrates that can support healthy blood pressure and stamina. They deliver folate and betalain antioxidants that help calm oxidative stress.
• Black beans: Plant protein plus plenty of fiber for blood sugar steadiness and a healthy gut.
• Cabbage and carrot: Crunchy crucifers and roots that bring vitamin C, vitamin K, and antioxidant carotenoids.
• Orange and lime: Vitamin C supports collagen and immune health and brightens iron absorption from the beans and beets.
• Avocado: Heart supportive monounsaturated fats and potassium.
• Spices like cumin and paprika: Flavor with phytonutrients that support digestion and metabolic health.

Serving Suggestions

• Party platter: Set out warm tortillas, beet carnitas, slaw, crema, cilantro, and radishes for build-your-own tacos.
• Hiking lunch: Pack the beet carnitas and slaw in separate containers and roll into tortillas at the trailhead.
• Weeknight bowl: Serve over warm quinoa with extra greens and pumpkin seeds.
• Brunch flex: Top tacos with a jammy egg and a few orange segments on the side.

Make Ahead and Storage

• Roast the beet carnitas up to 3 days in advance. Reheat in a hot skillet for best texture.
• Slaw stays crisp for 2 days if you add the orange segments right before serving.
• Crema keeps 1 to 2 days in a sealed jar with a thin layer of lime juice on top.

Estimated Nutrition Facts

Per serving, about 2 tacos with slaw and crema. Estimates only.

• Calories: ~360
• Protein: ~12 g
• Carbohydrates: ~49 g
• Fiber: ~12 g
• Total fat: ~13 g
• Saturated fat: ~2 g
• Sodium: ~380 mg
• Potassium: ~900 mg

If you make these, tell me how you filled your tacos. Snap a photo and tag it with your favorite “flex your plant power” caption.

Disclaimer:
This content is for informational purposes only and is not intended as medical advice. Always consult your healthcare provider before making any changes to your diet, supplements, or lifestyle—especially if you have existing conditions or take medication.

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