Cuban Pork Tacos

I love the multicooker! It sautes, pressure cooks and reduces – all in one pot!

  • 8 cloves garlic
  • Juice and zest of one grapefruit
  • Juice and zest of one lime
  • 3 tbsp olive oil
  • 2 tbsp Brown sugar
  • 1 tbsp oregano, chopped
  • 2 tsp cumin
  • 1 1/2 tbsp salt
  • 2 – 3 lb pork shoulder, cut into 4 pieces
  • 1 bay leaf
  • Cilantro, chopped
  • Lime wedges
  • Tortillas
  • Romaine, chopped
  • Avocado, sliced thin
  • Tomato salsa

Combine juices, zest, garlic, olive oil, oregano, cumin and salt in a blender and purée till smooth. Pour over pork and let marinade for 4 – 6 hours, turning several times (I just used the pot for the multicooker).

Cook pork for 1 hour and 20 minutes on high pressure. Shred and cook on reduce until most of the juices are absorbed.

Serve with taco fixings.

Serves 6 – 8.

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Pressure Cooker Black Bean Tacos

Leave out the cheese and this one is vegan friendly. Cooking black beans in the pressure cooker is genius!

  • 3 poblano chilies, roasted & chopped
  • 2 jalapeños, roasted & chopped
  • 3 tbsp olive oil
  • 1 onion, diced
  • 2 tbsp sage, minced
  • 3 cloves garlic, minced, plus 1 whole
  • 2 tsp chili powder (or more)
  • 2 tsp cumin (add same amount as chili)
  • 1 lb dried black beans
  • 1 tomato
  • 1 bunch of cilantro
  • 1 jalapeño – not roasted
  • 1 bunch of scallions, sliced thin
  • 1 head romaine, sliced thin
  • 1 avocado, sliced thin
  • Taco shells or tortillas
  • Cheese of your choice

Add onion and oil to multipot and sauté on medium until soft, stir in garlic, sage, chili powder, cumin, chopped pepper and black beans, stir in 5 cups of water. Cover and cook on high pressure for 40 minutes.

In a blender combine tomato, cilantro, scallion whites, 1 clove of garlic, 2 tbsp oil, 1 jalapeno and a pinch of salt and purée till smooth.

When beans are done, stir in tomato purée then simmer on sauté for a few minute to thicken up.

Serve with taco shells and all the fixings!

Serves 6 – 8.

Chorizo and Potato Tacos

Nopalito cookbook is full of authentic Mexican recipes! This potato and chorizo filling can also be used in sopes or gorditas. I made it on a weeknight so corn tortillas were perfect!

  • 2 c Yukon gold potatoes, diced
  • 1 lb chorizo, casing removed
  • Corn tortillas
  • Romaine, chopped
  • Quesa Fresca, crumbles
  • Scallions, chopped
  • Cilantro, chopped
  • Salsa (recipe below)

Boil potatoes until al dente, 6 – 8 minutes. Drain and cool.

In a large skillet cook the chorizo and potatoes, breaking up the chorizo with a wooden spoon. Cook until the potatoes are crispy, add oil if the pan starts to get dry.

Heat the tortillas in the microwave wrapped in moist towel.

Add chorizo to the warm tortillas, romaine, cilantro, scallions, cheese and salsa.

Serves 4 – 6.

Salsa de Arbol

  • 1 tbsp olive oil
  • 1/4 c Arbol chilies, stemmed
  • 12 oz canned, diced tomatoes and juices
  • 1 tomatillo
  • 2 tbsp white vinegar
  • 1 clove garlic
  • Salt

Heat a small pan over medium heat, add chilies and toast about 20 seconds until bright orange.

Add all ingredients to a blender and purée until smooth.

Veggie Tacos

This is from Nopalito – it is amazing! Going to put these into regular rotation for taco Tuesday! You can pretty much use any hearty veggies. You’ll have leftover oil, it will keep in the fridge for several weeks.

  • 3 c diced broccoli
  • 2 c carrots diced
  • 2 c white onions, sliced
  • 2 c butternut squash, cubed
  • 3 c potatoes, cubed
  • 6 tbsp cascabel oil

Cascabel Oil

  • 6 Cascabel chiles, stemmed
  • 2 guajillo chiles, stemmed
  • 1 c grape seed oil
  • 1 clove garlic

Combine all ingredients in a blender and blend till smooth.

Preheat oven to 400. Toss veggies with oil and roast, stirring several times, for 15 – 20 minutes until veggies start to char.

Serve with warmed tortillas and cheese.

Three Cup Chicken Tacos

Flour tortillas are perfect with Asian flavors for a fusion taco!

Chicken:

2 tsp toasted sesame oil

6 cloves garlic, smashed

1 inch piece ginger, sliced thin

4 scallions, sliced thin

1 lb chicken thighs

4 tbsp soy sauce

4 tbsp white wine

Toss in a pressure cooker and cook for 20 minutes and shred.

Asian Slaw

10 oz shredded cabbage

5 oz shredded carrot

4 scallions, sliced thin

2 tbsp toasted sesame seeds

2 tsp sesame oil

1/2 tbsp fish sauce

2 tbsp soy sauce

1/4 c lime juice

Combine in a bowl and toss.

Serve with flour tortillas, chopped peanuts, cilantro, sliced jalapeños and your fav hot sauce.

Serves 4.

Shrimp Taquitos

These are from Skinny Taste – they come together quickly and the crispy tortillas are oh so good!

1/2 onion, finely chopped

2 cloves garlic, minced

2 jalapeno, minced

1 tsp olive oil

1 tomato, diced

12 oz peeled shrimp, chopped

Salt

4 tbsp finely chopped cilantro

3/4 c shredded pepperjack cheese

12 (6-inch) corn tortillas

olive oil spray

In a large skillet over medium heat, saute the onion, garlic and jalapeno in oil until soft.  Add the tomatoes and cook until thickened 3 to 4 minutes. Add the shrimp and 1/4 teaspoon salt and cilantro and cook medium high heat 1 minute.

Preheat the oven to 400F. Line 2 large nonstick baking sheets with foil and spray with oil.

Working in batches, place 3 to 4 tortillas between two paper towels and microwave 30 seconds until they are warm and pliable. Place a tortilla on a clean, dry work surface and then spread about 3 tablespoons of shrimp filling onto the bottom third of the tortilla and top with 1 tablespoon of cheese. Roll the tortilla up from the bottom to surround the filling and once it’s rolled into a tube, place it on the prepared baking sheet, seam side down. Repeat with the remaining shrimp, spray the tops with oil a pinch of salt then bake until tortillas start to get golden and crispy, about 15 minutes.

Serves 4.

Fish Tacos

Nothing says California/Baja like fish tacos. These are quick and easy!

1 clove garlic, minced

2 limes, juiced

Salt and pepper

4 c cabbage, shredded

8 oz scallions, slices thin

2 jalapeño, minced

Olive oil

1 tsp cumin

1 tsp chili powder

12 oz white fish

Tortillas

Sliced avocado

Preheat oven to 400.

In a large bowl combine garlic, cabbage, scallions, jalapeño, lime juice and 2 tbsp olive oil. Season with salt and pepper.

Whisk cumin, chili powder and 1/4 tsp salt. Rub over fish. Bake for 4 – 5 min per side, until cooked through. Flake fish.

Toast tortillas in a pan or over open flame.

Serve tortilla with slaw, fish and avocado.

Serves 4.

Egg Tostada

Ths is from Skinny Taste – so good and totally doable on a weeknight. 

1 tsp oil
1 medium onion, sliced thin
14.5 oz diced tomatoes with chilies
1 tsp ground cumin
1 jalapeno minced
3/4 tsp salt
Pepper
4 corn tortillas
olive oil spray
4 eggs
1 c shredded romaine
1 avocado, sliced thin
2 tbsp cilantro, minced
Shredded jack cheese
Scallions, sliced thin

In a 10 inch skillet, heat oil and onions and cook until soft. Add tomatoes, jalapeno, cumin, salt and pepper. Bring to a boil, reduce to low and simmer 5 minites. 

Heat griddle, spray tortillas and cook until crisp on both side.

Make 4 holes in tomato mixture and break eggs. Cook until whites are cooked through. 

Place tortilla on plate top with lettuce, scallions, cheese and then place a scoop of tomato mixture with an egg in the middle.

Serves 2 – 4.

Shrimp Taco Bowl

This may well be my best taco bowl to date! Mango salsa, Avocado and sweat chili sauce shrimp! It’s perfect for a weeknight meal.

Ingredients:
1 lb shrimp, peeled and deveined
1 tbsp oil
1 tsp salt
1/4 c sweat chili sauce
Zest and juice of 2 limes
1 mango, diced
1/4 c jalapeno, minced
1/4 c chives, minced
1/4 c cilantor, chopped
Butter lettuce, torn
Flour Tortilla
1 avocado, chopped

Preheat oven to 400. Spray a metal bowl and place tortilla in bowl, lightly spray abs bake 8 – 10 min until lightly brown. Repeat.

Toss shrimp in a large bowl with oil and salt. Add chilie sauce, zest and set aside for 10 minutes.

Combine mango, jalapeño, lime juice, cilantro and chives in a bowl.

Heat a large skillet over medium heat and 1 tbsp oil and shrimp and cook until pink and cooked through, about 3 min per side.

Place lettuce in the bottom of each bowl. Top with salsa, shrimp and avocado.

Serves 2 – 4.

Ceviche de Camaron Salad

My variation on a recipe from Nopalito.  I’m totally obsessed with taco bowls (maybe that is why I’ve put on a couple 😛. You can serve this a traditional ceviche with chips, but I love it as a salad meal!

Ingredients:
1 lb fresh raw shrimp, peeled and finely chopped
1 c lime juice
1 red onion, minced
1 1/4 tsp slat
1/2 c carrot, minced
1/2 c cucumber, diced
2 jalapenos, minced
1/4 c cilantro choped
3 green onions, sliced thin
1 avocado, sliced thin
4 taco bowls
1 head romaine chooped

In a large bowl combine shrimp, onion and lime juice. Let sit 10 minutes. Then stir in carrots, cucumber, chilies, cilantro and green onion.

In a taco shell bowl, layer with romaine, Avocado and then ceviche.

Serves 4.