Spiced Pork and Mango Tacos

A spin on the traditional taco night with pork and mango.  If you can’t find mango, substitute pineapple.  Recipe serves 4.

What you’ll need:

  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/8 teaspoon allspice
  • 2 (6-ounce) boneless pork loin chops
  • 1 tablespoon olive oil
  • 1 cup sliced onion
  • 1 cup sliced red bell pepper
  • 8 (6-inch) corn tortillas
  • 1 1/2 cups sliced mango
  • 3 tablespoons chopped fresh cilantro
  • 8 lime wedges

What you’ll do:

  • Combine the salt, garlic powder, cumin, paprika and allspice in a small bowl.
  • Rub the spice mixture evenly over the pork.
  • Heat a large cast-iron skillet over medium-high heat.
  • Add the oil to the pan; swirling to coat.
  • Add the pork to the pan and cook 3 minutes on each side or until done.
  • Remove the pork from the pan and let stand 5 minutes.
  • Add the onion and bell pepper to the pan and saute 5 minutes or until lightly charred.
  • Remove the onion mixture from the pan.
  • Warm the tortillas according to package directions.
  • Top the tortillas evenly with the pork, onion mixture, mango and cilantro.
  • Serve tacos with a lime wedge.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

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Three-Bean Tacos

Taco night gets a hefty dose of protein with this fun meatless recipe that features three different types of beans along with veggies, cheese and spices.  Recipe serves 6.

What you’ll need:

  • 1 teaspoon olive oil
  • 1 cup diced onion
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced green bell pepper
  • 1 tablespoon chili powder
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1 garlic clove, minced
  • 1 cup canned chickpeas, rinsed and drained
  • 1/2 cup canned black beans, rinsed and drained
  • 1/2 cup canned pinto beans, rinsed and drained
  • 1 (8-ounce) can tomato sauce
  • 12 taco shells
  • 3/4 cup shredded lettuce
  • 3/4 cup diced tomato
  • 1/2 cup shredded cheese
  • 1/2 cup salsa

What you’ll do:

  • Heat oil in a large nonstick skillet over medium-high heat until hot.
  • Add the onion, bell peppers, chili powder, oregano, cumin and garlic.
  • Saute 2 minutes.
  • Add the chickpeas and beans along with the tomato sauce.
  • Bring to a boil, reduce heat and simmer for 20 minutes or until thick.
  • Prepare the taco shells according to package direction.
  • Spoon 1/4 cup bean mixture into each shell and top as desired.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

Roasted Pork Tenderloin Tacos

Thick and tangy Mexican crema cools down these tacos.  If you can’t find crema, substitute sour cream with a splash of lime juice.  Recipe serves 4.

What you’ll need:

  • 1 (1-pound) pork tenderloin
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 tablespoon canola oil
  • 2 tablespoons mojo marinade (such as Goya)
  • 1/2 cup white wine vinegar
  • 3 tablespoons water
  • 1 1/2 tablespoons sugar
  • 1 cup thinly sliced red onion
  • 8 (6-inch) corn tortillas
  • 1 jalapeno pepper, cut into 16 slices
  • 1 rip avocado, cut into 16 slices
  • 1/4 cup Mexican crema

What you’ll do:

  • Preheat oven to 425 degrees.
  • Sprinkle the pork with salt and pepper.
  • Heat a large ovenproof skillet over medium-high heat.
  • Add the oil to pan and swirl to coat.
  • Add the pork.
  • Cook 5 minutes, turning to brown all sides.
  • Place pan in the oven.
  • Bake for 8 minutes; let stand for 5 minutes.
  • Cut into 16 slices.
  • Combine the pork and the mojo marinade in a medium bowl; toss to coat.
  • Combine the vinegar, 3 tablespoons of water and sugar in a small saucepan; bring to boil.
  • Remove from heat and add onion slices.  Let stand for 10 minutes, then drain.
  • Working with 1 tortilla at a time, toast in a pan until warmed and tender.
  • Arrange two pork slices in the center of each tortilla.  Top with 2 tablespoons onion, 2 jalapeno slices, 2 avocado wedges and 1/2 teaspoon crema.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

Shrimp Tacos with Green Apple Salsa

Serve this twist on a classic with some mashed black beans on the side.  Recipe serves 4.

What you’ll need:

  • 1 1/2 tablespoons olive oil
  • 4 teaspoons lime juice
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon ground red pepper
  • 1 pound medium shrimp, peeled and deveined
  • 1/3 cup sliced green onions
  • 1/4 teaspoon salt
  • 1/2 teaspoon grated lime rind
  • 1 Granny Smith apple, thinly sliced
  • 1 minced jalapeno pepper (remove the seeds!)
  • 8 (6-inch) corn tortillas
  • 1 ounce crumbled queso fresco (or feta)

What you’ll do:

  • Combine 1 tablespoon of olive oil, 2 teaspoons of lime juice, cumin, paprika, and red pepper in a small bowl.
  • Combine the shrimp with the spice mixture in a large zip-lock bag.  Seal.  Let it rest for 15 minutes.
  • Combine 1 1/2 teaspoons olive oil, 2 teaspoons lime juice, onions, 1/8 teaspoon salt, lime zest, apple slices and jalapeno in a bowl.  Toss.
  • Remove the shrimp from the bag and discard of the remaining marinade.
  • Heat a grill pan over medium-high heat.
  • Sprinkle the shrimp with 1/8 teaspoon salt.
  • Grill shrimp 2 minutes on each side or until down.
  • Remove the shrimp from the pan and keep warm.
  • Toast the tortillas in the hot grill pan, if desired.
  • Divide the shrimp evenly among the tortillas along with the apple salsa and the cheese.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

Taco Tuesday {five filling ideas}

Want to make taco night more exciting?  Try one of these fast fillings for tortillas.  Start with a warm 6-inch tortillas and then pick from these tasty combos.  Each combo is one serving and about 200 calories.  So you might want to make two tacos.

Fajita-Style Steak

1.5 ounces grilled flank steak

1 tablespoon guacamole

1 tablespoon pepper Jack cheese

1/4 cup grilled peppers and onions

Crustacean Crunch

2 tablespoons pico de gallo

1/4 cup shredded red cabbage

2 ounces grilled shrimp

1 tablespoon salsa verde

Classic

1 tablespoon light sour cream

1 tablespoon Monterey-Jack cheese

1/4 cup shredded lettuce

1.5 ounces seasoned lean ground beef

Black Bean Fiesta

1 1/2 tablespoons feta cheese

1/4 cup black beans

1/4 cup sauteed zucchini

2 tablespoons grilled corn

1 tablespoon salsa

Wakey Breaky

1 tablespoon roasted poblano peppers

1 tablespoon queso fresco (or feta cheese)

1 tablespoon diced tomato

1 large egg, scrambled

2 tablespoons hash brown potatoes

Images and recipes from Cooking Light.

So what are you waiting for….Get dinner on the table!

 

Pulled Pork Tacos

Let your crock pot do all the work with only 15 minutes of prep time.  Recipe serves 6 (3 tacos per person).

What you’ll need:

  • 2 cups bottled salsa
  • 2 tablespoons chili powder
  • 2 tablespoons dried oregano
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1 (2 1/2 pound) boneless pork butt (or shoulder), trimmed of excess fat
  • 18 corn tortillas
  • 1/2 cup fresh cilantro
  • 3/4 cup plain Greek yogurt (or fat-free sour cream)
  • 1 lime, cut into wedges (optional)

What you’ll do:

  • Combine the salsa, chili powder, oregano, cocoa powder and salt in the slow cooker.
  • Add the pork and turn to coat.
  • Cook, covered, on high for 4-5 hours or on low for 7-8 hours.
  • Preheat the oven to 350 degrees about 20 minutes before dinner.
  • Stack the tortillas and wrap in foil.
  • Bake for 15 minutes or until warm.
  • Shred the pork with 2 forks and stir into the cooking liquid.
  • Serve the shredded pork with the warmed tortillas and top with cilantro, Greek yogurt, lime and extra salsa.

Recipe and image from Health.

So what are you waiting for…Get dinner on the table!

Asian Tacos

Tacos with a twist!  Serve this 20-minute tacos with some pineapple chunks and you’ll have a happy family.  Recipes makes 4 servings, 2 tacos each.

What you’ll need:

  • 1 tablespoon canola oil
  • 1 1/4 pounds boneless, skinless chicken breasts, cut into bite size chunks
  • 1 bag (1 pound) frozen broccoli, red peppers, onions, mushrooms (or other combo), thawed
  • 1/2 cup stir-fry sauce
  • 8 whole-wheat tortillas (8 inch)

What you’ll do:

  • In a large skillet or wok, heat oil over high heat.
  • Add the chicken and cook 3 to 4 minutes or until no longer pink in the center.  Remove from heat.
  • Cut the vegetables so their all the same size (about 1 inch).
  • Add to the chicken in the skillet and cook about 2 minutes.
  • Add 1/2 cup stir-fry sauce and heat through.
  • Serve about 1/2 cup of the chicken mixture in each tortilla (warm tortillas, if desired).

Recipe and image from Betty Crocker. 

So what are you waiting for…Get dinner on the table!