Carnitas tacos


  • 2 medium peaches, diced (or other seasonal fruit such as mango or persimmon)
  • 1⁄2 small white onion, diced
  • 1 serrano pepper, mined (seeded if you prefer less heat)
  • 1/8 cup cilantro, chopped
  • 4 limes
  • Salt to taste
  • 1 package pre-cooked carnitas (available in the refrigerator section of most grocery stores)
  • 1 dozen small corn tortillas
  • 3 teaspoons vegetable oil
  • 12 ounces grated Apple Walnut Smoked cheese


  1. Soak the diced onions in cold water for 20 minutes to an hour. Drain.
  2. Toss together fruit, onion, serrano, cilantro, and juice from one lime. Mix well and add salt to taste. It's best if left to sit for about an hour for the flavors to come together and can be made up to one day in advance.
  3. Heat a heavy-bottomed skillet over medium heat. Fry carnitas, adding a little oil if they begin to stick. Remove from pan. In the same pan, add 1/4 teaspoon of oil and add a tortilla topped with 1 ounce of cheese. Heat until cheese is just melted through.
  4. Remove tortilla from heat. Top with a little meat and a heaping spoon full of fruit salsa. Repeat with remaining tortillas. Serve with remaining limes, cut into wedges.