1 lb ground pork
1 small onion, finely chopped
1 large garlic cloves, minced
Salt and pepper
1 1/2 tsp ground cumin
1 1/2 tsp chili powder
1 tsp oregano
1 tsp smoked paprika
Cayenne pepper, to taste
2/3 c coconut milk, stirred
3 tbsp pineapple juice
2 tbsp lime juice
Corn or flour tortillas
1 large avocado, diced
Other recommended toppings: chopped cilantro, sour cream, shredded cheddar or Monterey jack cheese
In a large skillet, heat 1 tbsp of olive oil over medium heat. Add onion, garlic, and a large pinch of salt and pepper; cook, stirring occasionally, until they’ve softened, about 3 to 5 minutes. Push the onion and garlic to one side of the pan, and add the cumin, chili powder, paprika, oregano, and cayenne. Let sizzle in the pan until they’re toasted and fragrant, about 1 minute, then stir well until the onions and garlic are evenly coated with the spices.
Add the ground pork to the pan. Cook over medium-high heat, breaking up any large chunks of pork and stirring occasionally, until the pork is just cooked through. Remove any excess fat from the pan.
Add the coconut milk; simmer for about 5 minutes until thickened, then stir in the black beans, pineapple juice and lime juice and cook for an additional minute or two.
Serve in warm tortillas with your favorite toppings.
This is inspired by Skinny Taste. It takes minute to prepare and tastes out of this world! I served it with grilled romaine and onions, it would also be great in tacos.
1 lb peeled and deveined jumbo shrimp
1/2 tsp ground cumin
1/2 tsp salt and pepper
1/2 tbsp olive oil
4 garlic cloves, minced
1/4 tsp crushed red pepper flakes
4 tbsp lime juice
2 oz tequilla
1/3 c rough chopped cilantro
2 heads of romaine, halved lengthwise
1 sweet onion, sliced into 1/2 inch thicknslices
1 avocado, sliced thin
Preheat a grill to medium high. Spray lettuce and onions on both sides with olive oil.
Grill veggies until nicely charged on both sides. Remove from grill and set aside.
Combine cumin, salt, pepper, red pepper flakes and garlic in a large bowl. Toss shrimp in spices and set aside.
Heat oil is a large skillet over medium heat. Add shrimp and stir occasional till they start to turn pink and curl, add lime juice and tequila and cook for 30 seconds. Remove from heat and stir in cilantro.
Serve shrimp and sauce over the grilled romaine and onions with avocado.