Caribbean Pork Tacos with Pineapple Salsa

I could really use some summer. At this point, I will even settle for spring. I have been trying so hard not to complain about the weather. But, yesterday morning it was blizzarding! In April? Sheesh.
Well, I guess if I can't get the weather to cooperate, I can still pretend that it is warm and start eating summery foods. Like these tacos.
I found this recipe a couple of years ago in Parents Magazine and thought they sounded really delicious. I made them then and have kept making them ever since.
The marinated pork is delicious, but the real star of the show is the pineapple salsa. I love fresh fruit, so I make sure to pick a perfect pineapple and make this salsa as soon as possible. It is really a simple recipe and can be made in a fairly quickly.
The colors are really pretty in the salsa and something about it just makes you think you are on a beach somewhere. Even if you're not. And that is the power of food.
What is one of your favorite spring/summer foods or dishes?

Caribbean Pork Tacos

1 pork tenderloin, about 1 lb.

1 jalepeno pepper, seeded and minced

2 garlic cloves, minced

1 Tbls. plus 2 tsp. fresh lime juice

1 Tbls pineapple juice

1 Tbls canola oil

2 tsp. grated fresh ginger

1 tsp. cumin

3/4 tsp salt, divided

1 cup diced fresh pineapple

1 large tomato, chopped

2 Tbls red onion, minced

1 Tbls chopped fresh cilantro

taco shells or tortillas

1. In a large resealable plastic bag, place pork tenderloin, jalepeno, garlic, 1 Tbls lime juice, pineapple juice, oil, garlic, ginger, cumin, and 1/2 tsp salt. Refrigerate for 2 hours or overnight.

2. Heat oven to 425 degrees F. In a medium bowl, combine pineapple, tomato, red onion, cilantro, remaining lime juice and 1/4 tsp salt. Refrigerate salsa until ready to serve.

3. Place tenderloin on a foil-lined baking pan. Cook in the oven for 30 minutes, or until a thermometer inserted in the center reaches 155 degrees. Cover with foil and let rest 10 minutes. Internal temperature will rise to 160 degrees.

Warm taco shells according to package directions. Cut pork into slices. Place a few slices of pork in each taco and top with salsa.

You can serve lettuce in the taco, if desired.

Coming Tomorrow- Cocoa Buttermilk Birthday Cake with Ina's Peanut Butter Frosting

2 Bean WonTon Taco Cups and Beef Fajitas

I had some leftover wonton wrappers and we were going to have tacos, so I combined the two in these cute little appetizer cups. These kept the kids busy while I finished everything else for the adults. I love beans, so I doubled up with refried and black. I also love the new lean ground turkey I found in the grocery store that already has the taco seasoning mixed in. It is super moist, which makes it taste wonderful. The brand is Jenny-O, click HERE to see the packaging. You could also just use lean ground turkey or ground beef and use a pkg of taco seasoning. I also had to share the best fajita marinade I have ever tasted. Whenever I serve it, everyone just eats the meat plain, out of the pan because it is so yummy. I added matchstick carrots and thin slices of zucchini to up the veggie intake there. No one even noticed. If you are craving tacos or fajitas, give these a try!

2 Bean WonTon Taco Cups by Mary Ann

18 wonton wrappers

1 pkg. Lean Ground Turkey with Taco Seasoning

1 green pepper, diced

1 can of corn, drained

1 can black beans, drained

1 can fat free refried beans

2 tomatoes, diced

shredded cheese

greek yogurt or sour cream

cilantro leaves

Preheat oven to 425 degrees F. Spray a muffin tin with cooking spray. Push one wonton wrapper into each cavity of the muffin tin, gently. Spray wontons with cooking spray. Bake in oven until corners are golden brown and toasty, about 4-6 minutes.

Set aside to cool.

In an electric skillet, heat 2 tsp olive oil. Add green pepper and onion flakes. Saute for a few minutes and add ground turkey. Cook, breaking up the turkey, for a few minutes. Add corn and black beans. Continue to cook, until turkey is cooked through.

Meanwhile, heat up the refried beans. Scoop a teaspoon or so of refried beans in each wonton cup. Spoon a Tbls of meat mixture over top. Sprinkle some shredded cheese on top. Add tomatoes, a small dollop of greek yogurt, and top with a cilantro leaf.

Serve- There will be enough meat mixture to have regular tacos as well, or serve on top lettuce for a salad the next day

Fajitas by Sussy Jones with vegetable adaptations by Mary Ann

*Fajita marinade

1- 1 1/2 pds beef, cut for stir fry (you could also use chicken or pork)

Flour tortillas

2 Tbls olive oil

1 each, green, red, yellow, and orange bell pepper, thinly sliced

2 small zucchini, sliced horizontally and cut into thin strips

2 cups matchstick carrots

greek yogurt or sour cream

black beans

salsa and other toppings, if desired

1. make fajita marinade and add beef strips. Cover with plastic wrap. Refrigerate for at least 8 hours, but not longer than 24 hours.

2. Preheat Broiler
3. Remove plastic wrap from pan and place in oven about 3-6 inches from the heat. Broil for 8 minutes. Stir and turn meat; broil for 3 more minute or until cooked through to your liking

4. While beef is broiling, heat oil in 10-inch skillet or electric skillet over medium-high heat. Cook bell peppers, zucchini sticks, and matchstick carrots for 3 to 4 minutes, stirring frequently. Sprinkle with onion flakes, reduce heat and cover. Cook until veggies are tender.

*Fajita marinade

¼ cup canola oil

¼ cup red wine vinegar

1 teaspoon sugar

1 teaspoon dried oregano leaves

1 teaspoon chili powder

½ teaspoon garlic powder

1 teaspoon salt

¼ teaspoon pepper

1. Mix all ingredients in a oven-safe 9 by 13-inch pan.

Taco Salad

This was a refreshing way to have tacos in the summertime. I added some ground turkey breast, so we could just have this and be full. The dressing was really delicious!

Taco Salad adapted from Family Fun Magazine
1 pd ground turkey breast

1 pkg. chicken taco seasoning

6 (6-inch diameter) flour tortillas

3 cups shredded romaine lettuce
1 cup diced Monterey Jack/ Colby cheese
1 cup canned black beans, drained and rinsed
1 cup halved grape tomatoes
HONEY-LIME DRESSING:
1/4 cup fresh lime juice
1/4 cup olive oil
2 tablespoons honey
2 tablespoons finely chopped fresh cilantro
1/4 teaspoon coarse salt

Step 1 Heat the oven to 375 degrees. Set six 6-ounce custard cups upside down on a baking sheet.

Step 2 Heat an electric skillet over medium high heat and spray with cooking spray. Add turkey breast, taco seasoning and 1/2 cup water. Crumble meat with wooden spoon and cover. Cook, stirring occasionally, until cooked through, about 7-9 minutes. Turn off heat and keep covered.

Step 3 Cover the tortillas with a damp paper towel and microwave them until they are pliable (about 30 seconds). Working with one tortilla at a time, lightly coat both sides with cooking spray and then place each one over a cup. Gently press the tortilla edges against the cup.

Step 4 Bake the tortillas until they are light golden brown (about 10 to 12 minutes). Remove the baked tortillas from the cups and place them upright on serving plates. Step 5 Toss together the lettuce, cheese, beans, and tomatoes in a large bowl.

Step 6 In a medium bowl, whisk together all the dressing ingredients. Add the dressing to the large bowl and toss the mixture well.

Step 7 Spoon the salad into the taco cups just before eating.

Rachael Ray's Fish Tacos

I love fish tacos. I try them whenever I have the chance at restaurants and have made them once before at home. I have been wanting to make this version ever since I saw RR make them on her show. They were so delicious! The seasoning on the fish was wonderful and everyone raved. I will definitely make these again!

Fish Tacos with Quick Slaw, Avocado Sauce and Green Rice adapted from Rachael Ray's Daytime Show
Ingredients
1/4 cup plus 1 tablespoon EVOO - Extra Virgin Olive Oil, plus additional for drizzling
2 jalapeño peppers, seeds removed and finely chopped
1 1/2 cups rice
3 cups chicken stock, divided
4 firm white fish filets, I used Cod
Zest and juice of 3 limes, divided
1 tablespoon grill seasoning
1 teaspoon ground cumin
1 teaspoon ground coriander (I couldn't find any)
1/4 cup honey
2 tablespoons hot sauce (I used a couple dashes)
1/2 small head red cabbage, shredded
1 small red onion, very thinly sliced
3/4 pound baby spinach
1/2 cup cilantro leaves
2 ripe avocados
1/2 cup sour cream (I used plain greek yogurt)
1 clove garlic, grated
12 6 to 8-inch flour tortillas
Yields: 4 servings
Preparation
Preheat broiler, grill or large, nonstick skillet – whichever you prefer.

Place a medium-size pot over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Toss the jalapeños into the pan and cook until tender, 3-4 minutes. Add in the rice and cook about a minute (you’re toasting it, so it's ready when it starts to smell nutty). Add in 2 1/2 cups stock and bring up to a bubble. Turn the heat down to medium-low and simmer the rice until tender, about 20 minutes.

While the rice is working, season the fish filets on both sides with the lime zest, grill seasoning, cumin and coriander. Lightly drizzle some EVOO over the filets and cook: If you're broiling, the fish should take about 6 minutes to cook (3 minutes per side); if you're grilling, the filets should take about 8 minutes to cook (4 minutes per side); if you're cooking them on the stovetop, they should take about 8 minutes to cook (4 minutes per side). Once the fish is cooked, transfer the filets to a plate and cover them with aluminum foil until you're ready – just don't let them sit too long here!

Once you've got the fish cooking, prepare the quick slaw by mixing together the juice of 2 limes, honey, hot sauce, some salt and freshly ground black pepper in a large bowl. Whisk in the remaining 1/4 cup of EVOO. Add the cabbage and red onion, toss to combine and set aside.

Make the "green" part of the rice by pureeing together the baby spinach, cilantro and remaining vegetable stock (about 1/2 cup) in a food processor. Dump the mixture into a dish and reserve it until the rice is finished cooking. Rinse out the food processor bowl and make the avocado sauce by pureeing together the avocado, sour cream, garlic and the juice of the remaining lime. Season the sauce with salt and pepper and set aside.

When the rice has finished cooking, stir in the green sauce and transfer the rice to a serving bowl or platter.
Assemble the fish tacos by shredding the fish filets (each one should give you enough meat for 3 tacos) and place some meat into each tortilla. Top them off with a little of the quick slaw and some avocado sauce. Serve each person 3 tacos and some green rice, and enjoy!

Root Beer Cookies and Fish Tacos

I realize that is sounds wierd- Root Beer Cookies. But, actually these were quite tasty and very different. We preferred them without the icing and I recommend these to anyone who wants to try a new treat. They are just like an oatmeal cookie with a twist. (recipe located below- in earlier post)

I know what you must be thinking, Fish and Tacos, good separately, but they just don't mix. Well, they do. Ever since I had fish tacos a couple of years ago at The Cheesecake Factory in Jacksonville, Florida, I have been a big fan of these and wanted to make them at home. This recipe was really great. My kids love fish, so they really like these. I used tilapia instead of red snapper and the spices on the fish are mild enough for kids. What really makes this dish is the Lime- Cilantro crema. It is delicious. So give it a try, if you dare!

Fish Tacos with Lime-Cilantro Crema

Crema:

1/4 cup thinly sliced green onions

1/4 cup chopped fresh cilantro

3 tablespoons fat-free mayonnaise

3 tablespoons reduced-fat sour cream

1 teaspoon grated lime rind

1 1/2 teaspoons fresh lime juice

1/4 teaspoon salt

1 garlic clove, minced

Tacos:

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon smoked paprika

1/4 teaspoon ground red pepper

1/8 teaspoon salt

1/8 teaspoon garlic powder

1 1/2 pounds red snapper fillets

Cooking spray

8 (6-inch) corn tortillas

2 cups shredded cabbage

Preparation:

Preheat oven to 425°.
To prepare crema, combine the first 8 ingredients in a small bowl; set aside.
To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.