Warm spices, fresh orange essence, and a low slow cook time makes this Slow Cooker Carnitas tender, juicy, and full of flavor. Perfect for tacos, burritos and more!

PREP TIME: 15 mins COOK TIME: 5 hrs 15 mins Servings: 8

INGREDIENTS

• 1 yellow onion
• 4 cloves garlic
• 2 small cinnamon sticks 
• 1/2 Tbsp oregano 
• 1/2 Tbsp cumin 
• 1/2 tsp salt 
• Freshly cracked pepper 
• 1/2 tsp chipotle pepper powder
• 3 lb pork butt roast
• 2 small (or one large) orange 

INSTRUCTIONS

• Dice the onion and peel the garlic cloves. Place the onion, garlic, and cinnamon sticks in the bottom of the slow cooker.
• In a small bowl, combine the oregano, cumin, salt, pepper, and chipotle powder. Cut the pork roast into 2-inch cubes. Place the cubed meat in a bowl and sprinkle the spice mix over top. Toss the meat in the spices until evenly coated. Place the seasoned meat in the slow cooker on top of the onion, garlic, and cinnamon.
• Use a vegetable peeler to remove the thin layer of orange zest from one of the oranges. Squeeze about 1/2 cup juice from the oranges. Pour the orange juice over the meat in the slow cooker, than sprinkle the pieces of orange zest over top.
• Place a lid on the slow cooker, turn it on to high, and cook for 5 hours, or until the meat is tender and falls apart.
• Use tongs to stir and shred the meat, and remove the cinnamon sticks. Either divide the meat and liquid into smaller containers to refrigerate for later, or transfer the meat and some of the liquid to a skillet (preferably non-stick or cast iron). Cook the meat over medium flame until browned and crispy on the edges. Avoid stirring the meat too much as it will break down into tiny pieces. Use the crispy meat as a filling for tacos, burritos, nachos, or burrito bowls.

Source: BudgetBytes

We’re not sure if this is more of a salad or taco but either way it’s delicious. They’re a nice light dinner or lunch option that’ll leave you feeling like you’re on the Mediterranean coast.

Recipe Serves 4 (8 tacos)

Ingredients

2 Cups Grilled Chicken
4 Cups Cut/shredded Romaine Lettuce
1 Cup Diced Tomatoes
3/4th Cup Diced Cucumbers
1/4th Cup Diced Cilantro
1 Cup Feta Cheese Crumbled
1/2 Cup Sliced Black Olives
1/2 Cup Ken’s Greek Dressing
1 Cup Dannon Oikos Dips Cucumber and Dill (sold in the refrigerated section with the party dips)
8 Flour Tortilla’s

Instructions

Toss all of the ingredients together for the salad except leave the feta and the cucumber dill dip/dressing until you get the salad into the tacos.  The cucumber dill dip is made by Dannon and is an Oikos dip that has become a favorite of mine.  If you’ve never tried it before, it’s sold in the refrigerated section with the other party dips but its a Greek yogurt dip.  If for some reason you cannot find it, you can mix together dill weed, plain greek yogurt and little hint of salt for a similar dip.

If you’ve never tried a refrigerated tortilla before that has to be cooked, let me tell you that it’s life changing.  All you have to do is heat them up for about a minute on each side and they are unbelievable good and light.  It’s all I will use now.

After you toss the salad, fill your tortillas with the salad to make each taco and top with the feta and drizzle of the dip and you are good to go.  If you want to make these for dinner and grill your own chicken, the Ken’s Greek Dressing is the best marinade for chicken!

Source: The Creativity Exchange

This week we’re switching it up with a Tempeh Burrito Bowl that’s totally homemade and totally delicious. Feel free to customize this as you please with different vegetables or meat substitutes.

 Prep Time: 15 mins  Cook Time: 20 mins  Total Time: 35 mins

Ingredients

Roasted Sweet Potatoes

• 1 sweet potato (about 1 lb.)
• 1 Tbsp cooking oil

Seasoned Tempeh*

• 8 oz. tempeh
• 1 cup water
• 1 Tbsp cooking oil
• 1 Tbsp tomato paste
• 2 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp cumin
• 1/8 tsp cayenne
• 1/4 tsp oregano
• 1/4 tsp garlic powder
• 1/2 tsp salt
• freshly cracked pepper

Bowl Ingredients

• 4 cups cooked rice
• 1/2 cup salsa
• 1 cup frozen corn kernels, thawed
• 1 jalapeño
• 1 avocado
• 1/4 cup sour cream

Instructions

• Preheat the oven to 400ºF. Peel and dice the sweet potato into 1/2-inch cubes. Spread the cubes out onto a baking sheet, drizzle with oil, then toss to coat. Season with a pinch of salt.
• Roast the sweet potatoes in the preheated oven for 20 minutes, stirring half way through. Once roasted, set aside.
• While the sweet potatoes are roasting, prepare the seasoned tempeh. Crumble the brick of tempeh into a skillet. Add the water, oil, tomato paste, chili powder, smoked paprika, cumin, cayenne, oregano, garlic powder, salt, and some freshly cracked pepper (about 10 cranks of a pepper mill). Stir briefly to combine.
• Place a lid on the skillet and turn the heat on to medium. Allow the skillet to come up to a simmer. Let the tempeh simmer, stirring every few minutes, for about 10 minutes total, or until the liquid reduces to a thick sauce.
• While the tempeh is simmering, slice the avocado and jalapeño. 
• To build the bowls, place 1 cup cooked rice in the bottom of each bowl. Divide the seasoned tempeh, roasted sweet potatoes, corn, and avocado between all four bowls. Top each bowl with 1 to 2 tablespoons of salsa, 1 tablespoon of sour cream, and a few slices of jalapeño. Eat immediately or refrigerate for up to 4 days.

For pictures and more information check out the original recipe at BUDGETBYTES

Baked Beef and Black Bean Tacos are a fast and easy way to take Taco Tuesday to the next level and is the perfect fast and easy weeknight meal.

Prep Time: 15 mins  Cook Time: 20 mins  Total Time: 35 mins

Ingredients

Taco Seasoning

• 1 Tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp cumin
• 1/2 tsp oregano
• 1/4 tsp cayenne
• 1/2 tsp salt
• Freshly cracked pepper

Tacos

• 1 Tbsp cooking oil
• 1 yellow onion
• 2 cloves garlic
• 1/2 lb lean ground beef (93% lean or higher)*
• 15 oz can black beans
• 1 box 10 hard taco shells
• 1 cup shredded cheddar (4oz.)

Optional Toppings

• 1 tomato
• 1 jalapeño
• Handful fresh cilantro
• 1/4 cup sour cream

Instructions

• In a small bowl, combine the ingredients for the taco seasoning, then set the seasoning aside (or use one envelope of store-bought taco seasoning). Preheat the oven to 400ºF.
• Dice the onion and mince the garlic. Add the onion, garlic, and cooking oil to a large skillet. Sauté the onion and garlic over medium heat until the onion is soft and translucent (about 5 minutes). Add the ground beef and prepared taco seasoning and continue to sauté until the beef is cooked through (another 5 minutes).
• Arrange the taco shells in a casserole dish so they are all standing upright. If you do not have a dish that fits them snuggly enough to hold them up, use balled up aluminum foil to act as “book ends” to help hold the line of tacos upright.
• Drain the can of black beans well, but do not rinse them. A little sauciness helps keep the beef mixture moist.Stir the beans into the seasoned beef and allow them to heat through.
• Fill the tacos with the beef and bean mixture. Sprinkle the shredded cheese over top. Bake the tacos in the preheated oven for 7-10 minutes, or until the cheese is melted and the taco shells are golden brown on the edges.
• While the tacos are baking, dice the tomato, slice the jalapeño, and roughly chop the cilantro leaves. Sprinkle the diced tomato, jalapeño, and cilantro over the tacos, and add a dollop of sour cream just before serving.

NOTES

*If using a higher fat beef, brown the beef without the taco seasoning first, then drain the excess fat. After draining, add the taco seasoning and sauté for about one minute more before moving onto the next step.

Source: BudgetBytes

When days in the park and on the beach are being put on the calendar, I always start thinking about the beloved seafood taco. Hopefully this recipe becomes one of your favorite summer dishes!

Note: If you don’t have Cajun spice, you can make your own! Just stir together some salt, pepper, cayenne, garlic powder, onion powder, paprika, and dried oregano before rubbing it on the salmon.

Ingredients For Salmon

1 lb. salmon

Kosher salt

Freshly ground black pepper

1 tbsp. Cajun spice

2 tbsp. extra-virgin olive oil

Ingredients For Salsa/Serving

1 cup diced pineapple

2 ripe avocados, diced

1/4 cup red onion, diced

2 small tomatoes, diced

Juice of 1 lime, plus wedges for serving

Freshly chopped cilantro, for garnish

6 corn tortillas, warmed or grilled

Instructions

Pat salmon dry, if necessary, then evenly season all sides of the filets with salt, pepper, and Cajun spice.

In a large skillet over medium heat, heat oil. When oil is hot but not smoking, add salmon. Cook until deeply golden, about 5 to 6 minutes, then flip and cook for another 2 to 3 minutes, until salmon is opaque.

Let rest and cool slightly, then flake into large pieces.

Make pineapple avocado salsa: In a medium bowl, add mango, avocado, onion, tomatoes, and lime juice. Season with salt and toss to combine.

Assemble tacos: Top tortillas with salmon, avocado salsa, and cilantro. Serve with lime wedges for squeezing.

Source: Delish

Ingredients (makes 8 cups)

• 12 large tomatoes, halved and seeded, divided
• 2 tablespoons olive oil, divided
• 1 bunch fresh cilantro, trimmed
• 1/4 cup lime juice
• 4 garlic cloves, peeled
• 2 teaspoons grated lime zest
• 1 large sweet yellow pepper, finely chopped
• 6 jalapeno peppers, minced
• 12 green onions, thinly sliced
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• 1 tablespoon ground chipotle pepper
• 2 teaspoons salt
• 1/4 teaspoon Louisiana-style hot sauce
• Tortilla chips

 

Directions

• Arrange six tomatoes cut side down on a 15x10x1-in. baking pan; drizzle with 1 tablespoon oil. Broil 4 in. from the heat until skin blisters, about 4 minutes. Cool slightly; drain well.
• In a food processor, process uncooked and roasted tomatoes in batches until chunky. Transfer all to a large bowl.
• Place the cilantro, lime juice, garlic, lime zest and remaining oil in the food processor. Cover and process until blended; add to tomatoes. Stir in the peppers, onions, cumin, paprika, chipotle pepper, salt and hot sauce. Let stand 1 hour to allow flavors to blend. Serve with chips.

Source: Taste of Home

 

Lately I’ve been cooking through Gwyneth Paltrow’s cookbook “It’s all Good” and these Korean Chicken Tacos caught my eye (as most tacos do). They were so delicious & the cucumber kimchi is bound to make your tastebuds perk up. Korean Chicken Tacos 2 Tbsp. toasted sesame oil 1 tsp. gochugaru (Korean red chili flakes, I […]

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  The absolute BEST ground beef, chicken, or tofu meat seasoning! An easy to make homemade taco seasoning and a secret ingredient that makes this the most flavorful and juiciest taco meat EVER! Perfect for loading up on soft or hard shell tacos and topping with all your favorites! Prep Time: 2 Minutes Cook Time: […]

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  Ingredients 1 tablespoon Olive Oil, Or canola oil 1 1/2 pounds Ground Beef 1 10 ounce can Chunky Diced Tomatoes and Green Chiles 1 4 ounce can Diced Green Chiles 1 1/2 teaspoons Salt 1/2 teaspoon Ground Black Pepper 1 teaspoon Cumin 1/2 teaspoon Garlic Powder 6 8-Inch Flour Tortillas 3 cups Mexican Style […]

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