Taco Tuesday

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Crispy Slow Cooker Carnitas, recipe provided below (adapted from Gimme Some Oven)

Ingredients

  • 1 tablespoon olive oil
  • 1 (4-5 pound) lean boneless pork roast, excess fat trimmed, cut into 3-inch chunks
  • 1 cup beer (or chicken stock)
  • 1 medium white onion, diced
  • 4 cloves garlic, peeled and minced
  • 1 tablespoon chipotle powder (or 1 chipotle in adobo sauce, minced)
  • 2 teaspoons cumin
  • 1 teaspoon black pepper
  • 1 teaspoon chili powder
  • 1 1/2 teaspoons salt

Directions

  • Heat oil in a large saute pan over high heat. Add the pork and sear on each side until browned (about 1-2 minutes per side). Transfer pork to the slow cooker.
  • Add the remaining ingredients to the slow cooker, and give the mixture a stir to combine. Cook on low for 6-8 hours or on high for 4-5 hours until the pork is completely tender and shreds easily with a fork.
  • Once the pork is cooked, preheat your broiler to high heat and prepare two baking sheets with aluminum foil. Use a fork to shred the meat into bite-sized pieces, and then use a slotted spoon to transfer it to the prepared baking sheets, spreading the pork in an even layer and leaving the juices behind in the slow cooker.  (Don't discard the juices, we're going to use them later!)
  • Place one sheet under the broiler for about 5 minutes, or until the edges of the pork begin browning and crisping up. Remove the sheet from the oven, then ladle about 1/4 cup of the juices from the slow cooker evenly over the pork, and then give it a good toss with some tongs.  Broil for an additional 5 minutes to get the meat more crispy. Then remove and ladle an additional 1/4 cup of broth over the crispy pork. Repeat with the other baking sheet of pork.
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Skinny Baja Chicken Tacos, a portion of the recipe provided below. For the full recipe visit The Live Fit Girls.

  • For the Chicken
    • 1 pound boneless, skinless chicken breast
    • 2 tablespoons extra virgin olive oil
    • 2 teaspoons chili powder
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon ground cumin
    • Salt & pepper to taste
    • Juice from 1 lime
  • For the Cabbage Slaw
    • 3/4 cup red cabbage, shredded
    • 3/4 cup Napa cabbage, shredded
    • 1/2 shredded carrot (about 1 large carrot)
    • 3 tablespoons nonfat Greek yogurt
    • Juice from 2 limes
    • 1 teaspoon raw honey (optional)
    • Salt & pepper to taste
  • For the Spicy Chipotle Sauce
    • 1/2 cup nonfat Greek yogurt
    • 1-2 ancho chili (canned in sauce)
  • Toppings
    • 8 sprouted corn tortillas
    • Guacamole
    • Pico de gallo
    • Lime wedges for garnish
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Grilled Fish Tacos with Lime Cabbage Slaw, recipe provided below (adapted from Cooking Classy)

Ingredients

  • 1 lb Tilapia, cod or mahi mahi fillets
  • 2 Tbsp canola oil
  • 1 1/2 Tbsp fresh lime juice
  • 1 clove garlic, minced
  • 1 1/2 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp ground paprika
  • 1/8 tsp cayenne pepper (optional)
  • Salt and pepper
  • 6 corn or flour tortillas
  • 1 large hass avocado, sliced
  • Sour cream, cotija cheese, hot sauce or salsa, for serving (optional)
  • Slaw
    • 1/2 small red cabbage, cored and sliced thin (8 oz)
    • 1/4 cup cilantro, chopped
    • 3/4 cup thinly sliced red onion (run under cool water and drain to remove harsh bite. 1/2 small red onion)
    • 1 1/2 Tbsp lime juice
    • 1 Tbsp canola oil

Directions:

  • In a mixing bowl whisk together canola oil, lime juice, garlic, chili powder, cumin, paprika, cayenne and season with salt and pepper to taste (about 1/2 tsp salt 1/4 tsp pepper). Place fish into a gallon size resealable bag and pour marinade over fish. Seal bag (move bag around to evenly coat fish with marinade) and allow to marinate in mixture 20 minutes (and no longer than 30 minutes).
  • Preheat a grill to medium-high heat. Brush grill grates with oil and place fish on grill. Grill until cooked through, about 3 minutes per side (cook time will vary based on thickness of fish). Transfer to a plate, break into pieces and serve in warmed taco shells with cabbage slaw, avocado slices and other optional toppings.
  • For the red cabbage slaw: Add cabbage, red onion and cilantro to a medium mixing bowl. Pour lime juice and canola oil over top and season lightly with salt and pepper. Toss to evenly coat.