Super Taco Party

Barbeque Pork Tacos with Apple Slaw and mango salsa

Yield 2:

Pork

½ can (12 ounces) root beer

slaw:

1 cup shredded red cabbage

½ medium Granny Smith apples, julienned

1tablespoon cider vinegar

1/4 cup minced fresh cilantro

1 lime juice

1 tablespoons sugar

Salt and pepper to taste

SALSA:

1 mango, diced

¼ cup cilantro, minced

½ jalapeno, minced

1 lime juiced

Salt and pepper to taste

assembly:

1 bbq sauce recipe

6-8 taco shells

Place pork in a 3-qt. slow cooker. Pour root beer over top. Cook, covered, on low just until tender (a thermometer inserted in pork should read at least 145°), 2 to 2-1/2 hours.

Meanwhile, in a bowl, toss slaw ingredients. In another bowl toss salsa ingredients.  Refrigerate, covered, until serving.

Remove tenderloins to a cutting board; let stand, covered, 5 minutes. Discard cooking juices.

Coarsely chop pork; return to slow cooker. Stir in barbecue sauce; heat through. Serve in taco shells; top with some of the slaw. Serve remaining slaw on the side.

 BBQ sauce

  Yield: 2

½ cup ketchup

½ teaspoon vinegar

 1 teaspoon mustard

1 teaspoon honey

2 tablespoons brown sugar

1 teaspoon paprika

½ teaspoon garlic powder

½ teaspoon onion powder

Salt and pepper to taste

Combine all ingredients together, taste adjust seasoning with salt and pepper. serve.

Cilantro Steak Tacos with Chimichurri

Yield 2:

For the Tacos

½ orange, juiced

1 limes, juiced

¼ cup soy sauce

¼ cup olive oil

1 tsp honey

2 garlic cloves, minced

½ cup chopped fresh cilantro, stems and leaves

1 cup, sliced steak

¼ large sweet onion, sliced

6-8 corn or flour tortillas, warmed

Cilantro Chimichurri

For the Cilantro Chimichurri (makes 1 cup)

½ jalapeño, seeded if desired

2 garlic cloves, peeled

¼ cup chopped onion

1 packed cup fresh cilantro, stems and leaves

1 packed cup fresh flat-leaf parsley, stems and leaves

½ cup extra virgin olive oil

¼ cup lime juice

2 tsp ground cumin

¾ tsp kosher salt

Instructions

For the Steak Tacos

In a medium bowl, whisk together the marinade ingredients. Add the steak and onion slices. Heat a skillet over medium-high heat. Cook the steak slices for 3 to 6 minutes, flipping the pieces to cook them evenly. Transfer the steak to a plate, leaving the juices in the skillet. Add the onion slices to the skillet, reduce the heat to medium, and cook, stirring constantly, until golden and caramelized. Add the steak back to the skillet to heat through. Assemble each taco by layering the steak and grilled onion on a tortilla, then topping with cilantro chimichurri.

For the Cilantro Chimichurri

In a food processor, pulse the jalapeño, garlic, and onion several times, until chopped. Add the cilantro and parsley and pulse again. Add the oil, lime, cumin, and salt. Pulse until combined. Use immediately or transfer to an airtight container and refrigerate for up to 1 week.

Shredded Chicken Tacos with Scallion-peanut Relish

Yield 2:

½ cup shredded carrots

¼ cup shredded radish

½ teaspoon granulated sugar

2 tablespoons rice vinegar

Salt to taste

2 tablespoons soy sauce

1 tablespoons honey

1 to 2 teaspoons sriracha

1 cup shredded chicken

¼ cup roasted peanuts, roughly chopped

2 leafs fresh mint, chopped

2 scallions, thinly sliced

6-8 corn or flour tortillas

Toss together carrots, Radish, sugar, 1 tablespoon rice vinegar, and salt in a large bowl. Let stand at room temperature, tossing occasionally, for at least 15 minutes and up to 1 hour.

Whisk together soy sauce, honey, sriracha, and remaining 1 tablespoon vinegar in a bowl until honey dissolves. Add chicken to sauce and toss to coat.

Mix together peanuts, mint, and scallions in a separate bowl and season with salt.

Warm tortillas in a skillet.

Fill tortillas with pickled carrot mixture and chicken. Top with scallion-peanut relish and drizzle.

Waffle Taco Sunday

Yield 2:

2 frozen waffles, thawed and cooked slightly in oven

Ice cream

Whipped cream

Chocolate syrup

Dessert cherry

Assemble ingredients into waffle and fold into a taco and enjoy