Pork Tacos with Roasted Veggies, Fresh Salsa, & Lime Crema

(This one is way easier to follow if it's broken down into sections)

Spice Mixture

• 1 tsp garlic powder
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp salt
• ½ tsp black pepper

Combine in a small bowl. Divide in half.

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Roasted Veggies

• 2 red bell peppers
• 1 medium red onion
• 1 cup frozen corn
• 1 tbsp olive oil
• Half of the spice mix

Preheat oven to 425°F. Slice the bell peppers and half of the onion into thin strips (save the other half of the onion for the salsa). Put into a bowl with the frozen corn, olive oil, and spice mix. Toss to combine. Spread out in a single layer on a baking sheet. Roast in the oven until the veggies have softened, about 18-20 minutes.

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Lime Crema

• 1 lime
• ½ cup plain Greek yogurt
• ½ tsp salt
• ⅛ tsp black pepper

Zest lime into a small bowl (save the lime for the salsa). Add yogurt, salt, and pepper and mix.

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Fresh Salsa

• The lime you zested for the crema
• The other half of the onion from the roasted veggies
• 1 small bunch cilantro
• 1 pint grape tomatoes
• 2 tsp olive oil
• ½ tsp salt
• ¼ tsp black pepper

Juice the zested lime into a medium-size bowl. Finely chop the cilantro, mince the other half of the onion, and quarter the tomatoes. Combine with lime juice. Add olive oil, salt, and pepper. Mix.

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Pork

• 4 pork chops, boneless
• 1 tbsp olive oil
• Half of the spice mix

Slice the pork chops into thin strips. Toss with the remaining spice mix. Preheat a skillet over medium-high heat. Once the skillet is hot, add oil and swirl to coat the bottom. Add the pork, cook, stirring occasionally, until the pork is golden brown, 4-6 minutes.

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Tortillas

• 12 small corn or flour tortillas

Wrap the tortillas in a damp towel and microwave until heated through, 30 to 60 seconds.

Tacos: Assemble!

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Original recipe: Mealime

Posted by Piera

One-Pot Creamy Taco Pasta

Ingredients

• 1 tbsp extra virgin olive oil
• 1 yellow bell pepper, diced
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 1 lb ground turkey
• 12 oz rotini pasta
• 1 (14.5 oz) can diced tomatoes
• 4½ cup water
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 ½ tsp salt
• 1 cup cheddar cheese, shredded
• ¼ cup plain Greek yogurt
• small bunch cilantro, stemmed and diced

Directions

1. Heat olive oil in a large pot over medium heat. Add the bell pepper, onion, garlic, and ground turkey. Stirring occasionally, cook until turkey is cooked through and vegetables are tender, about 6-8 minutes.
2. Add the pasta, tomatoes, water, and spices to the pot. Stir and bring to a boil over high heat. Reduce heat to medium-low and cook, stirring occasionally until pasta is cooked and most of the water is absorbed, about 15 minutes.
3. Once the pasta is done, remove from heat. If more than ½ cup of liquid is remaining in the pot, strain off excess liquid.
4. Add cheese, yogurt, and cilantro to the pot with the pasta and stir until cheese is melted and creamy.

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Original recipe: Mealime

Posted by: Piera

Sweet Potato and Black Bean Nachos

INGREDIENTS

For the roasted sweet potatoes:

• 1 to 2 medium sweet potatoes, cut into 1/2-inch cubes (about 2 cups cubed)
• 2 tablespoons neutral cooking oil (such as grapeseed or canola)
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin

For the beans:

• 2 tablespoons Sofrita sauce (in the Mexican aisle, in jars)
• 1 15-ounce can black beans, drained and rinsed
• Apple cider vinegar or water, as needed

For the Cheese Sauce:

• 2 tablespoons Butter
• 2 tablespoons Flour
• 1 cup Milk
• 1.5 cups shredded sharp Cheddar

To serve:

• Tortilla chips
• Tomatillo salsa verde, homemade or store-bought
• 1 ripe avocado, sliced thin
• Chopped tomatoes
• Fresh cilantro, roughly chopped
• Lime wedges
• Whatever else you want

  

METHOD

1. Roast the sweet potatoes: 
1. Preheat oven to 425F. 
2. In a medium-sized bowl, toss the sweet potatoes, 2 tablespoons oil, salt, cumin, and chili powder. Spread on a baking sheet in an even layer. 
3. Bake 15 minutes, then use a spatula to flip and stir the sweet potatoes. Roast another 15 minutes or until sweet potatoes have puffed up and have crisp, roasted edges.
2. Make the cheese sauce: 
1. Melt the butter in a small sauce pot. 
2. Add the flour, and heat and whisk the butter and flour together until they become bubbly and foamy. Continue to cook and whisk the bubbly mixture for about 60 seconds. 
3. Whisk the milk into the flour and butter mixture. Turn the heat up slightly and allow the milk to come to a simmer while whisking. When it reaches a simmer, the mixture will thicken. 
4. Once it's thick enough to coat a spoon, turn off the heat. Stir in the shredded cheddar, one handful at a time, until melted into the sauce. If needed, place the pot over a low flame to help the cheese melt.
3. Heat the black beans: 
1. Mix Sofrito and beans, then nuke them in the microwave until warm
4. Serve the nachos: 
1. Make a bed of chips, top with cheese sauce, then whatever toppings you wish.

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Original recipe: Simply Recipes and Budget Bytes

Posted by Jasmine

Easy One-Pot Taco Spaghetti

Ingredients

• 1 tablespoon vegetable oil
• 1 lb extra-lean ground beef 
• 32 oz beef broth
• 1 can (14.5 oz) fire roasted crushed tomatoes
• 1 can (4.5 oz) chopped green chiles
• 1/2 cup water
• 1 package (1 oz) taco seasoning mix
• 12 oz uncooked spaghetti, broken in half 
• 1 cup shredded Colby-Monterey Jack cheese (4 oz)

Directions

1. In 5-quart Dutch oven, heat oil over medium-high heat. Add beef; cook 5 to 7 minutes, stirring frequently, until no longer pink.
2.  Stir in broth, tomatoes, chiles, water and taco seasoning mix.
3. Add spaghetti; heat to boiling. 
4. Reduce heat to simmering; cook uncovered 15 to 20 minutes, stirring frequently, until pasta is tender. 
5. Top with cheese.

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Original recipe: Pillsbury

Posted by Jasmine

Crock Pot Carnitas Tacos with Chipotle Cream

Ingredients

For the chipotle cream:

• 2 teaspoons chipotles in adobo, finely minced
• ½ cup sour cream
• 1 teaspoon lime juice

For the carnitas:

• 1 (4-5 lb) boneless pork roast, trimmed & cut into 3" chunks
• 1 tablespoon oil
• 12 oz beer
• 1 large white onion, diced
• 5 cloves garlic, minced
• 1 chipotle in adobo, chopped, plus 1 teaspoon sauce
• 2½ teaspoons cumin
• 1 teaspoon chili powder
• 1½ teaspoons Kosher salt
• 1 teaspoon black pepper

For the tacos:

• 12-16 corn tortillas, toasted
• Cotija cheese, for topping
• Cilantro, for topping

Directions

1. In a small, sealable container, combine the sour cream, chipotles, and lime juice. Mix well and taste-- add more adobo sauce if you like yours spicier, or more sour cream if you'd like to tame the heat. Cover and refrigerate.
2. In a large skillet over high heat, heat the oil. When hot, add in the pork and sear until browned, about 2-3 minutes per side. Place the pork in the bottom of the crock pot.
3. Add in the onion, beer, chipotle, garlic, and seasonings, and stir to combine. Cover and cook on low for 6-8 hours.
4. After 6 hours, check your pork. When it easily shreds with a fork, it is ready to be removed from the broth and shredded.
5. (Optional) Preheat the broiler and prepare two baking sheets with aluminum foil. Scatter the pork around the baking sheets and ladle about ¼ cup of the broth over each sheet of pork.  Place one sheet under the broiler for about 5 minutes, then toss the pork and ladle another ¼ cup of broth over. Broil once more, until crispy but not overcooked, and then ladle another ¼ cup broth over the pork. Repeat with the second sheet.

When the pork is done, serve it in toasted corn tortillas with the chipotle cream. Sprinkle with cotija cheese and cilantro.

The original recipe (follow link below) had quick-pickled jalapenos and onions.  I liked them, but my husband didn't and they honestly didn't add much to the experience.

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Original recipe: Host the Toast

Posted by Jasmine

Cheesy Taco Stuffed Zucchini Boats

Ingredients

• 2 cans diced tomatoes and green chiles
• 3 medium zucchinis, cut in half lengthwise [1]
• 1 lb ground beef
• ⅓ cup diced onion
• 1 clove garlic, grated (or a few spoonfuls of minced)
• 2 tsp chili powder
• 2 tsp ground cumin
• ½ teaspoon oregano, rubbed between the palms of your hands [2]
• 1½ cups cauliflower rice (frozen is a great time-saver)
• ½ cup shredded cheese, orange variety, dealer's choice
• Cilantro for garnish

Instructions

1. Preheat oven to 400°F.
2. Drain the juice from one can of the tomatoes/chilies into a large baking dish. Set aside. Add the entire contents of the other can and spread evenly.
3. Use a small spoon to hollow out the center of the zucchini halves, leaving about ¼ an inch on either side. [3] Place them (cut side up) in the baking dish.
4. Saute the onion over medium-high heat. Add the ground beef and cook until brown. Then add in the garlic, spices, cauliflower rice, and remaining tomatoes and green chiles.
5. Mix everything together until combined and cook until heated through, about 3-5 minutes.
6. Divide the taco filling equally into the hollowed zucchini boats. Top with shredded cheese.
7. Cover with foil and bake 25-35 minutes or until cheese is melted and zucchini is cooked through.

Note: you can forgo the zucchini altogether and spread the taco mixture over tortilla chips, top with cheese, and have a huge, amazing pan of nachos.

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Original recipe: Recipe Runner
Posted by Piera

[1] So I can only fit 3 zucchinos (ha. leaving that) in my 9x13" Pyrex but I also doubled this recipe to not use only half a pound of ground beef (because why) - so the moral of the story is that you will have more taco filling than will fit in the zucchinos. Which is actually quite useful if you have a husband who *does not like* zucchini. or zucchino.
[2] oh, la, fresh-rubbed oregano *eye roll*
[3] no lie, this is actually a lot easier than it seems.

Sweet Potato & Avocado Tacos

Ingredients

• 2 medium sweet potato(es), cubed
• 1 teaspoon olive oil
• ½ teaspoon chile powder
• 1 c cooked black beans
• 1 avocado, diced
• 2 scallions, diced
• 6-8 corn or flour tortillas
• ¼ cup feta or Cotija cheese
• Optional: 1 small roasted jalapeño, diced

Avocado Yogurt Sauce

• ½ cup Greek yogurt
• 1 small avocado
• 1-2 tsp minced garlic
• 1-2 tbsp lime juice (to taste)

Instructions

1. Preheat oven to 400° F.
2. Toss sweet potato cubes with oil, chile powder, salt, and pepper, and spread in one layer on a baking sheet. [1] Bake for 20 minutes, or until soft.
3. In a small food processor (or with an immersion blender), blend yogurt, avocado, garlic, and lime juice until smooth. Taste/adjust as needed.
4. Assemble tacos with roasted sweet potatoes, diced avocado, black beans, scallions, and cheese. Top with avocado yogurt sauce.

Slow Cooker Ranch Chicken Tacos

Ingredients

• 1 chicken taco seasoning packet (or 2ish tbsp homemade)
• 1 packet of ranch seasoning
• 2 lbs chicken breast
• 2 c fresh pico de gallo
• ⅛ c tbsp olive oil + ⅛ c water ... use your judgment on this, depending on how juicy the pico is

Directions

1. Sprinkle the taco and ranch seasonings in the bottom of the slow cooker.
2. Place the chicken in next, and cover with pico. Pour the olive oil and water on top.
3. If chicken is frozen, cook for 6 hours on high. If it's fresh, cook for 3-3½ hours on high.
4. Shred chicken, stir, leave for an additional 30 minutes.

I like to serve with sour cream, avocado, and cheese, but taco toppings are a very personal choice and I respect yours.

Taco Seasoning

Ingredients

• 1 tbsp chili powder
• ¼ tsp garlic powder
• ¼ tsp onion powder
• ¼ tsp crushed red pepper flakes
• ¼ tsp oregano
• ½ tsp paprika
• 1½ tsp cumin
• 1 tsp salt
• 1 tsp pepper

Directions

1. Mix.

Makes... I don't know, a couple tbsp I guess.

Baked Chicken Tacos

Ingredients

• 10 hard shell tacos (flat bottom are best!)
• 1 lb chicken breast, cooked & shredded (click here for a quick way to do this)
• 14oz (1 can) diced tomatoes
• 4 oz (1 min can) green chile
• OR one 14-oz can diced tomatoes with green chiles
• ½ onion, chopped
• Olive oil (for cooking)
• Taco seasoning
• Fresh cilantro, finely chopped (or dried in the spice container, whatever)
• Refried beans (optional)
• Orange cheese of your choice

Directions

1. Heat olive oil and saute onion until tender.
2. Add tomatoes, chiles, and seasoning. Mix together.
3. Add shredded chicken and mix.
4. Place taco shells upright in 9x13 pan.
5. If you're using them, put refried beans in bottom of shells. Add chicken mixture, and top with cheese.
6. Bake at 400 for 12-14 minutes or until cheese is melted. Top with cilantro.