1 tbsp. canola oil
4 lb. boneless pork shoulder, trimmed, cut into 3 pieces
2 tbsp. ground cumin
1 large white onion, chopped
3 poblano chiles, seeded and chopped
2 serrano chiles, sliced
4 cloves garlic, crushed with press
1/2 c. chicken broth or water
1/4 c. lime juice
24 small tortillas, warmed
Cilantro, sliced green onions, sliced radishes, salsa and lime wedges, for serving
- In 12-in skillet, heat oil on medium-high until hot. Season pork all over with cumin and 1 teaspoon salt. Cook 5 minutes or until browned on two sides, turning over once halfway through. Transfer pork to slow-cooker bowl.
- To skillet, add onion, chiles and garlic; cook 2 minutes, stirring often. Transfer to slow cooker bowl along with broth and lime juice. Cover and cook on Low for 7 hours or until very tender.
- Transfer pork to cutting board; with two forks, pull into bite-size shreds, discarding any fat. Serve with tortillas and fixings.
Recipe and Photo from Good House Keeping
Cilantro Lime Chicken Tacos
2 Tbsp avocado oil
2 chicken breasts, cut into strips
2 Tbsp chili lime seasoning blend (Trader Joe's)
1/2 tsp sea salt
1/4 tsp coarse ground pepper
1 bunch fresh cilantro
8 corn shells
1 Tbsp avocado oil
canned coconut cream
romaine lettuce, chopped
Frank's Red Hot Sauce (optional)
In a skillet over medium heat, add the avocado oil and chicken breast strips. Add the chili lime seasoning blend, sea salt, pepper, fresh lime juice from 1 lime, and chopped fresh cilantro. Stir into the chicken. Let the chicken cook for 5-7 minutes on each side or until cooked through.
Warm the corn shells in a small skillet with 1/2 tsp avocado oil per corn shell. Cook on medium-high heat for about 1 minute on each side. Remove from the skillet.
In each corn shell add a few chicken strips, a small handful of romaine lettuce, a squeeze of fresh lime, a few pieces of fresh cilantro, a dollop of coconut cream, and (if using) a few drops of Frank's Red Hot Sauce. Serve.
Recipe and Photo from Ana Ankeny
Spicy Shrimp Tacos
1lb shrimp, uncooked, peeled, deveined, tails removed (see note on shrimp prep)
1 tsp dark chili powder
1 tsp smoked paprika
½ tsp ground cumin
½ tsp dried oregano
1 tsp garlic, minced (or ½ tsp garlic powder)
½ tsp red pepper flakes
½ tsp kosher salt
Juice of 1 lime (about 2 tsp)
3 tbsp avocado oil
1 medium avocado, seed removed and flesh scooped out
½ cup cilantro
1 jalapeño, seeds removed
3 cloves garlic, peeled
2 limes, juiced (3 tbsp)
½ cup plain greek yogurt
3 tbsp avocado oil
3 tbsp water
½ tsp kosher salt
1 cup shredded green cabbage
1 cup shredded purple cabbage
8-10 small flour or corn tortillas, lightly toasted
- In a small bowl, whisk together the marinade ingredients: 3 tbsp avocado oil, lime juice, chili powder, smoked paprika, cumin, oregano, garlic, red pepper flakes, and kosher salt. Add in prepped shrimp, stir to coat all the shrimp with marinade. Place in refrigerator and marinate for max 30 minutes.
- While the shrimp is marinating, in a food processor add the avocado crema ingredients: avocado, cilantro, jalapeño, garlic, lime juice, yogurt, olive oil, water and kosher salt. Pulse until all the ingredients are smooth. If the consistency is too thick, add another tbsp of water. Set aside.
- Using a mandoline or knife, shred the cabbages. Place in a small bowl, add a few spoons of the avocado crema and toss to combine. Save the rest of the crema to drizzle over the tacos at the end.
- You can either cook the shrimp in a cast iron skillet or grill them. Over medium/high heat place the shrimp into the skillet. Ensure they are all laid flat into the pan and not on top of each other, this will allow for even cooking. Depending on the size of the shrimp, they will cook in about 4-6 minutes. Flip halfway through to get a nice char/color on each side. If grilling, skewer them so they do not fall through the grates (see note on cooking shrimp).
- Assemble the tacos: Place the tortilla down, add a few spoons of the cabbage slaw, add a few shrimp, drizzle avocado crema over the top (see note on crema drizzle), garnish with fresh cilantro, serve with lime wedges!
Recipe and Photo from Girl with the Iron Cast
4 Waffle Bowls
1 pint, Fudge Ripple Ice Cream
1/4 cup, chopped Peanuts
6 oz, Chocolate Melting Candy
- Take waffle bowl and wrap in a dampened paper towel and heat for 18 seconds.
- At this point it should be soft enough to reshape bowl into taco shape.
- Allow top cool and harden.
- Fill tacos with ice cream and return to freezer for 15 minutes to harden.
- Melt chocolate by heating in microwave for 30 seconds, stirring and repeating until melted and smooth.
- Carefully spoon chocolate over exposed ice cream and edges of taco cone and sprinkle with crushed peanuts.
- Return to freezer to harden.
Recipe and Photo from Savings Life Style