Pineapple BBQ Pulled Pork Tacos

What is it about bbq pulled pork that makes my mouth water?  Put it in a simple taco with some sliced avocado, tomato, and arugula you have your self a gourmet-ish meal.  This tasty dish is easy to make for a large crowd:  Throw a large pork shoulder/butt roast in the slow cooker and cook it low and slow all day long.  When you are ready to eat, serve up some fresh grainless coconut tortillas (recipe below) and your favorite garnishes.  To make it even easier, you could serve these with warmed corn tortillas (if you are corn tolerant of course).  The perfect party meal.  Easy.  Inexpensive.  Guilt free.  Enjoy.

The perfect American taco

Ingredients:
1 pork shoulder or butt roast
1tbs salt
1/2tbs pepper
2tbs brown sugar
1 1/2c bbq sauce (I used Trader Joe's All Natural BBQ Sauce but you can or try your favorite or use a paleo bbq sauce like this one)
1 small can (6oz) pineapple juice

For Garnish:
arugula
sliced tomatoes
sliced avocado

For Grainless Coconut Tortillas (makes about 4):
1/3c water
2 large eggs, beaten
1squeezed wedge lemon juice (about a tsp or two)
1/4tsp cumin
1/4tsp salt
1/4tsp baking powder
2tbs coconut flour
1/4c coconut oil for frying

Directions:
1. Rub pork roast with salt, pepper and brown sugar mixture all over.  Place in a slow cooker.
2. In a bowl, mix bbq sauce and pineapple juice.  Pour over entire roast.  Cover and cook on low about 10 hours or high about 6 hours (when the pork pulls away easily with a fork it's done... undercook it and it will feel tough.  Overcook it and it will feel like mush.)
3. When the pork is done, remove it and shred it into chunky pieces using 2 forks.  Drain all of the liquid into a sauce pan and bring to a boil over the stove.  When the liquid has reduced by half, pour it over the shredded pork and give it a good toss.
4. When you are ready to eat, make your tortillas:  In a large bowl, mix water, egg, juice, cumin, and salt.  Slowly (VERY SLOWLY) add coconut flour and baking powder while you whisk.  If you add it too fast it will clump.  Let it set for a minute or two to thicken (you want it thinner than pancake batter but thicker than water).  If it seems too thin give it a little more coconut flour. 
5. Heat a tbs or 2 of coconut oil in a large nonstick skillet or a large breakfast electric skillet.  When hot, pour in 1/4c of batter.  Let it cook for a minute or two.  When the bottom side has browned and the top has air bubbles, flip it over like a pancake and cook it on the other side.  Use this tortilla to judge how thick/thin you want it to be (add flour or water depending).  Keep adding oil as the skillet gets dry.  Continue making tortillas until you are tired or full.
6. Serve your tortillas with some glazed bbq pork, sliced avocado, sliced tomato, and arugula.  Enjoy!

Indian Beef Lettuce-Tacos

Here is another recipe that is simple to prepare but makes a big impact.  I used fresh ground sirloin because it is a bit leaner and more tender than regular ground beef (and let's get honest, it was on sale).  You could also use lean ground beef, ground turkey, or ground chicken if you prefer.  I bought a package of "Living Boston Leaf Lettuce" at the grocery store and used each leaf as my taco.  Another great alternative is butter lettuce because it is so tender and forgiving.  This aromatic meal takes less than 30 minutes to make which is perfect for a fast weeknight dinner.  It would also make a great appetizer or party idea (self-serve tacos anyone?!) Enjoy!

A simple, healthy, delicious meal in less than 30 minutes

Ingredients:
2tbs virgin coconut oil
1tbs minced garlic
1/4c minced ginger
2lb ground sirloin (or other lean beef or poultry)
1tbs coriander
1tbs paprika
1/4tsp cinnamon
1/4tsp ground cloves
1tsp cumin
1/2tsp cayenne
2tsp onion powder
2tsp garlic powder
2tsp salt plus more to taste
1/2tsp pepper
chopped cilantro, for serving
1 head Boston leaf lettuce

Directions:
1. In a large nonstick pan, heat coconut oil over medium heat.  Add your minced garlic and ginger and cook until beginning to soften, a couple of minutes.  Add your ground beef and cook until almost browned.  Add the remainder of your spices and stir well.  Cook until the beef is fully cooked through and the spices have simmered and matured, about 10 minutes.  Taste and adjust seasonings as needed.
2. Fill each lettuce leaf with 1/3c meat mixture.  Top with chopped cilantro and enjoy!

Mahi Fish Tacos

Fish tacos are pretty much my favorite thing in the world.  I could eat them every day.  My favorite fish taco is grilled mahi-mahi with pico de gallo and guacamole.  I recreated it here and added a red pepper and jicama slaw for crunch with a kick of chipotle mayonnaise.  There were no leftovers from this meal and there never are.  Delish!

Fresh ingredients make the perfect summer tacos

Ingredients:
2 mahi-mahi fillets (I bought Trader Joe's pre-marinated fillets but you can marinate your own in lemon, olive oil, garlic and parsley or cilantro)
1/4c mayonaisse
1tbs chipotle chili pepper in adobo puree (basically puree a can of it and store it in the fridge for recipes)
corn tortillas, for serving

For the Pico de Gallo, combine the following:
1 pint cherry or cocktail tomatoes (or any really sweet ripe tomato)
1 handful chopped cilantro
1/4c minced red onion
1 avocado, diced
1/2 lime, juiced
garlic powder & sea salt to taste

For the Red Pepper Jicama Slaw, combine the following:
1 large red pepper, julienned
1c jicama, julienned
1/2 lime, juiced

Directions:
1. Preheat the oven to 400F.  Bake fish about 5-6 minutes per side, or until flakes easily with a fork.
2. Combine pico ingredients and season to taste with garlic powder and salt.
3. Combine slaw ingredients.
4. Combine mayo with chipotle puree (add a little lime juice if desired)
5. When fish is done, heat tortillas over a tortilla warmer and top with mayo, fish, salsa, and slaw

 

Chipotle Honey Glazed Chicken Zucchini Tacos with Chipotle Cream

This is a "kicked up" version of the traditional chicken zucchini tacos I usually make.  I used a spice rub over the chicken thighs and zucchini before I grilled it and then made a quick chipotle wing sauce to glaze over the chicken.  The end result was a juicy, meaty, sweet and spicy taco.  You will never go back to the ground beef and McCormic Taco Seasoning traditional taco again.

Sweet, Tangy, Spicy and Delicious in less than 30 mintues!

Ingredients:
8 boneless skinless chicken thighs
2 zucchini, sliced 1/4" thick lenghwise
Olive Oil
Corn Tortillas
Garnishes (I used salsa and sharp shredded cheddar)

Spice Rub:
1tbs paprika
2tbs brown sugar
2tsp garlic powder
2tsp chili powder
2tsp salt

Chipotle Creme:
1/3c sour cream
2tsp chipotle puree (To make the puree, take a can of chipotle chilis in adobo and puree it all in a food processor until smooth.  Keep a jar of this in the fridge for quick Mexican recipes!)
1tbs cilantro, chopped

Chipotle Honey "Wing" Sauce:
(Yes, it's also good on chicken wings)
1/2c red wine vinegar
1tbs dijon mustard
2tbs chipotle chili puree
2tbs honey
1tbs canola oil
3tbs butter
2tsp ancho chile powder


Directions:
1. Mix together all ingredients in spice rub.  Set aside.
2. Mix together all ingredients in chipotle creme.  Refrigerate until ready to serve.
3. Lightly coat zucchini and chicken with olive oil (I use an olive oil sprayer but you can also just use a few tsp of oil and lightly coat all the food).  Rub the spice mix all over the chicken and zucchini until evenly coated (but keep separate to prevent contamination).

Also makes great leftovers as a chicken salad!

4. Grill the chicken and zucchini over medium high until done (5 or 6 minutes per side).
5. Meanwhile, whisk together wing sauce ingredients in a saucepan.  Place over medium heat and cook until boiling.  Continue to stir and turn to low for a few minutes.
6. When chicken is done, slice into bite size pieces and throw them in the sauce pan to coat them with the wing sauce.  Remove the chicken and place in a serving bowl.
7. Heat tortillas over a tortilla warmer or over the grill or a flame until hot and lightly charred on each side.  Top with cheese, chicken, zucchini, salsa and chipotle cream.  Enjoy!

Memorial Day Jalapeno Orange Salmon Tacos

Our Memorial Day feast started with some spicy sweet salmon tacos.  The rich chipotle mayo blended nicely with a drizzle of tangy sweet orange jalapeno sauce.  I served this with some blue corn tortilla chips and coconut cilantro salsa... an interesting twist for a sweet dip.  

I ran out of corn tortillas but flour was a fine substitute

 Ingredients (2 servings)
Salmon fillet: about 8oz
1c shredded cabbage
1/3c mayonnaise
1 chipotle chile in adobo + 2tsp sauce (remove seeds for less spice)
1/2 lime, juiced
1 quart orange juice, not from concentrate
1 jalapeno
2 tbs honey
Your favorite tortillas (For a gluten free meal, use corn or brown rice tortillas: no flour!)

Directions
1. Mix together mayonnaise, chipotle chile and sauce, and lime juice.  Set aside.
2. Cut a few slits with a knife into jalapeno pepper.  Place into a sauce pot and fill with orange juice.  Boil until orange juice reduces to about 1 cup (20-40 minutes).  Stir occasionally.  Once reduced, turn off heat and whisk in honey and some salt to taste.  Set aside until at room temperature.
3. Heat grill to medium high.  Lightly coat salmon with oil, salt and pepper and grill 3 minutes per side or until done.
4. Cut salmon into chunks and place in a bowl with cabbage.  Mix in chipotle mayo.
5. Heat tortillas.  Fill with salmon cabbage mix.  Drizzle with a few tsp of orange jalapeno sauce and serve.

Blue Corn Chips w/ Coconut Cilantro Salsa

Interesting sauce for anyone who like to eat outside the box

Ingredients:
3c cilantro
3 green onions, dark and light green parts only, chopped
juice of 3 limes
2 tbs olive oil
1/4c coconut, or more to taste
2 garlic cloves
1 Serrano or jalapeno pepper, seeds removed, chopped
honey and salt to taste

Directions:
1. Combine all in a food processor.  Season to taste with salt, honey and vinegar.  Serve with your favorite tortilla chips (mine are Tostido Naturals - pricey but you can TELL the difference!)