These “vampiro”-style tacos are a popular — and indulgent — street food option that involve griddling the tortilla atop a pile of cheese, and then flipping and topping it. It’s a fun technique to bring into your kitchen.

Carnitas are a terrific filling for low-carb, keto-friendly tacos. Make your own, using our Instant Pot Authentic Carnitas (which you also can slow roast in the oven), or pick up prepared heat-and-heat carnitas from the supermarket.

Prep time: 15 min | Cook time: 5 min

2 cups shredded Mexican-blend cheese
4 La Tortilla Factory Zero Net Carb Carb Cutting Tortillas
3 cups cooked carnitas, warm
Guacamole, for garnish
¼ cup finely chopped red onion
Hot sauce, for garnish
Cilantro, for garnish
1 lime, cut into wedges

Heat a nonstick or well-seasoned cast-iron skillet over medium. Add a ½-cup pile of cheese to pan. Top with a tortilla, pressing down. Cook 1 minute or until cheese is golden brown. Turn tortilla cheese side up. Top with 3/4 cup carnitas. Repeat with remaining tortillas, cheese and carnitas. Serve garnished with guacamole, onions, hot sauce and cilantro. Serve with lime wedges.

Number of Servings: 4