Poached Egg Taco Bowl

This is one of those recipes that comes about at the end of the week when you are two tired to cooks. You could also fry the egg. This is more of a guide than a recipe.

  • 1 c rice
  • 1 4 oz can green chilies
  • 1 head of romaine, chopped
  • 1 avocado chopped
  • Tomatillo salsa
  • Red salsa
  • 2 eggs poached

Cook rice according to package, stir in chilies at the end.

Divide rice on half the plate, romaine on the other top with remaining ingredients and serve.

Serves 2.

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Shrimp Tacos

These are so simple and so good. I used Lucky Dogs Year of the Dog Sauce, sriracha would make a fine substitute.

  • 1/2 red onion, sliced thin
  • Juice of 1 lime
  • I pineapple cores and sliced into rounds
  • Olive oil
  • 1 lb shrimp
  • 1 tbsp hot sauce
  • 8 corn tortillas
  • 1 avocado sliced thin
  • 1 jalapeños, sliced thin,
  • Cilantro chopped
  • Cabbage slaw
  • Shredded carrots
  • 2 limes juiced

Heat broiler on medium. Spray a pan with olive oil and spray pineapple slices. Broil until edges lightly charred about 5 min. Flip and cook 5 more minutes. Remove from the oven the chop.

Toss onions with juice of 1 lime, set aside.

Toss shrimp with hot sauce and 1 tbsp oil. Place on baking sheet and cook 3 -5 minutes until cooked through.

Combine slaw, carrots and lime juice with 1 tsp oil – toss to combine.

Heat tortillas in microwave wrapped in moist towel for 1 minute.

Diced amount plates, top with slaw, pineapple, avocado, jalapeños, shrimp and cilantro.

Serves 4

Korean Style Tacos

I love dishes I can toss in my pressure cooker and forget it! You can also cook for 6 hours in a slow cooker.

  • 1 14-ounce can pears, drained (fresh pears work, too)
  • 1 two-inch knob of fresh ginger
  • 4 cloves garlic
  • 1/2 c soy sauce
  • 2 lbs. top sirloin

For the Tacos:

  • chopped cilantro
  • chopped peanuts
  • kimchi
  • Grated carrots
  • Sliced jalapeño
  • Crisp Bibb lettuce leave
  • Corn tortilla

Make the sauce: Pulse pears, ginger, garlic, soy sauce until mostly smooth. Reserve half for later use.

Cook the meat: Trim any fat off the meat and cut into a few large chunks (it will shred, but cutting the meat helps it cook faster). Place in an Instant Pot and cover with half of the sauce. Cook on high pressure (manual) for 45 minutes. Release steam and shred the meat in the Instant Pot with two forks.

Serve and let folks assembly their tacos.

Serves 4.

Veggie Enchiladas

These recipe is adapted from Nopalito – if you leave off the cheese they are vegan. Pick the prettiest veggies you can find at the farmers market – you can use any combo of veggies that is in season for this recipe.

Cilantro Salsa

  • 16 tomatillos, husked
  • 4 jalapeños
  • 4 cloves garlic
  • Salt
  • 1/4 c cilantro
  • 1/4 c white onion

In a medium pot, combine tomatillos, jalapeños and garlic, cover with water and bring to a boil, then simmer for 15 minutes.

Drain and add to blender with the remaining ingredients, blend till smooth. Chill until ready to use.

Enchiladas

  • Oil for cooking
  • 1 c onion, diced
  • 1 garlic, minced
  • 1 1/2 c carrots, diced
  • 1 1/2 c small cauliflower florets
  • 1 1/2 c zucchini, diced
  • 1 1/2 c broccoli florets
  • 1 batch salsa (above)
  • 12 corn tortillas
  • 3 c jack cheese, shredded

Preheat oven to 350. In a large skillet or Dutch oven heat 1/4 c oil over medium heat. Add onion and garlic and cook for 5 minutes. Add remaining veggies, raise heat to high and cook for 10 minutes, stirring occasionally, until al dente. Add salsa to the pan and bring to a boil, then turn off the heat.

In a dry pan, heat tortillas over medium heat until soft – about 1 minute per side.

Scoop 1/4 mixture into tortilla and fold or roll and place in a baking dish, repeat. Pour any remaining filling and salsa over the top and sprinkle with cheese. Bake for 20 minutes until heated through and cheese is melted.

Serves 6.

Burrito Bowl

Chicken Burrito Bowl is a weeknight dream come true. Slow cook it all day, shred, reduce and chop some veggies. This is whole 30 friendly, as is Lucky Dog Hot Sauce who uses apple cider vinegar in most of their sauces.

Chicken

  • 1 1/2 lb chicken thighs
  • 1 tsp salt
  • 1 1/2 c chunky salsa
  • 1 c black beans, drained and rinsed
  • 1/2 tsp garlic powder
  • 1 tsp cumin

Toss in slow cooked and cook for 4 hours on high, 8 on low. Shred and reduce I’d needed.

Bowls:

  • 2 c cooked brown rice
  • 2 c shredded romaine
  • Pics de Gallo
  • Sliced olives
  • Jalapeños, sliced
  • Guacamole
  • Cilantro, chopped

Divide amount bowls and serve.

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.

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.