Happy Taco Tuesday! Grab your margaritas and get ready for a fiesta! In this episode, we’re cooking up the ultimate nachos and three types of tacos. A Mahi Mahi fish taco with mango salsa, a pulled pork taco with corn salsa, and a surprise vegetarian taco with guacamole and pico de Gallo! 🌮  Click above to see how to make each taco and the ultimate nachos!

 

 Pulled Pork Taco with Fresh Corn Salsa 

Discover this flavorful pulled pork recipe that makes this taco stand out!

Prep Time 4 hours to cook pork

Total Time 4 hours 20 mins

Servings 8-10

      Ingredients

• • 2 1/2 cups brown sugar
  • 2 tablespoons chili powder
  • 1/4 cup onion powder
  • 1/4 cup garlic powder
  • 1/4 cup salt
  • 1/8 cup coriander
  • 1/8 cup paprika
  • 1/8 cup cumin
  • sugar and salt to taste
  • pork shoulder
  • chicken stock (any stock)
  • dairy free sour cream
  • cilantro
  • lime
  • tortillas
  • corn salsa (see recipe below or click here)

      Directions

• • Preheat the oven to 400 degrees.
  • Let’s begin by making our spiced rub! Combine onion, garlic, coriander, paprika, cumin, and salt in a bowl.
  • Place pork shoulder inside your crockpot.
  • Cover pork shoulder completely with the spiced rub.
  • Surround with chicken or the stalk of your choice to keep it moist while cooking.
  • Cover the pot with a lid and cook in the oven for 4 hours or until fully cooked.
  • *Baste every hour if possible to keep the meat moist!
  • Once the pork is cooked, remove it from the oven and shred it with forks – the meat should fall off the bone without using a knife.
  • Save juices to make a quick, yummy barbecue sauce! Add tomato sauce and paste to drippings, and season to taste!
  • Add pulled pork, corn salsa, sour cream, and cilantro to assemble the taco on a warm tortilla.
  • Garnish with fresh cilantro and lime, and enjoy!

*Baste- spoon surrounding juices over meat to ensure a juicy and moist —-

Roasted Corn Salsa

                  Ingredients

• • • 6-8 earns corn
    • olive oil
    • salt + pepper
    • jalapeños
    • red & orange peppers

                  Directions

• • • Preheat the oven to 425 degrees.
    • Place peeled corn on a baking sheet and brush with olive oil.
    • Sprinkle with salt, then cook in the oven for 20 – 25 minutes.
    • Chop corn off of the cob into a bowl.
    • Add red and orange peppers, jalapeños, cilantro, olive oil, salt, and pepper to the corn.
    • Stir to combine and enjoy!

 

Mahi Mahi Fish Taco with Mango Salsa

Nothing like a fresh fish taco, and this mango salsa takes it over the top!

Total Time 20 mins

Servings 6-8 tacos

      Ingredients

• • 4 pieces of fresh Mahi Mahi
  • 2 tablespoons chili powder
  • 1 teaspoon dried oregano
  • 1 1/2 teaspoons black pepper
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1-2 teaspoons blackened seasoning
  • pickled onions (sliced onions soaked in red wine vinegar overnight+)
  • dairy free sour cream or regular sour cream
  • radishes for garnish
  • cilantro
  • mango salsa (recipe below)

     Directions

• • Begin by heating a drizzle of olive oil in a large skillet.
  • Combine chili powder, oregano, pepper, salt, paprika, onion powder, and blackened seasoning in a bowl.
  • Cover both sides of the fish with seasoning.
  • Place fish in skillet and cook for 4-5 minutes on each side.
  • Once fish is cooked, remove from heat.
  • In a small bowl, combine sour cream and cilantro, then set aside.
  • Cut and place fish onto a warm tortilla to assemble the taco, followed by mango salsa, pickled onions, cilantro, and sour cream.
  • Finish with fresh cilantro, sliced radishes, and lime.
  • Grab a margarita and enjoy!

Fresh Mango Salsa

Ingredients

• 2 mangos diced
• 1 cup diced cucumber
• 1/2 cup red onion
• 2 tablespoons jalapeño
• 1 tablespoon cilantro
• juice of 1/2 lime
• salt + pepper to taste

 

Directions

• juice of 1/2 lime
• Dice and combine mango, cucumber, jalapeño, onion, and cilantro into a bowl.
• Squeeze and add juice from half a lime.
• Mix together and season with salt and pepper to taste!

Vegetarian Jackfruit Taco with Guacamole & Pico de Gallo

Nothing like a fresh fish taco, and the mango salsa takes it over the top!

Total Time 20 mins

Servings 6-8 tacos

      Ingredients

• • jackfruit 2 8oz canned or fresh
  • poultry seasoning
  • jerk seasoning
  • salt + pepper
  • 1 white onion
  • flour tortillas
  • refried black beans
  • guacamole (recipe below)
  • pico de gallo (recipe below)
  • cilantro for garnish

      Directions

• • Begin by chopping onions coarsely.
  • Heat a medium-large pan on medium-high heat. Drizzle a little olive oil.
  • Add onions to the sauté pan and cook for 3-4 minutes.
  • Pour jackfruit into a bowl and shred apart using 2 forks.
  • Add poultry seasoning, jerk seasoning, salt, and pepper and mix until jackfruit is covered.
  • Add seasoned jackfruit to the pan with onions and sauté for 5 minutes or until jackfruit is soft and set aside.
  • Combine refried beans with dairy-free sour cream, salt, and pepper in a small bowl, then set aside.
  • To assemble, spread a nice layer of refried beans onto the base of the crunchy taco (to see how to make a puffy taco, see below!)
  • Add jackfruit followed by guacamole and pico de Gallo to the taco.
  • Garnish with cilantro, and enjoy!

The Perfect Guacamole

It doesn’t take much to make the perfect guacamole!

Ingredients

• • • 4-5 ripe avocados
    • 1/2 cup red onion
    • 2 medium tomatoes
    • 3 tablespoons cilantro
    • salt + pepper to taste
    • 1 lime squeezed  juice
    • sea salt

Directions

• • • Cut and deseed 4-5 avocados.
    • Mash avocados with a fork or masher.
    • Add diced onion, tomatoes, cilantro, sea salt, pepper, and lime juice and combine.
    • Taste to see if it needs anything extra!
    • Grab some tortilla chips and enjoy!

Fresh Pico de Gallo

Ingredients

• • • 4-5 tomatoes
    • 1/2 red onion
    • 2-4 tablespoons jalapeño, depending on the spice level
    • 3-4 tablespoons chopped cilantro
    • salt + pepper
    • lime juice

Directions

• • • Dice and combine tomatoes, jalapeños, onion, and cilantro in a bowl.
    • Add 2 splashes of lime juice or juice of 1 lime.
    • Salt and pepper to taste.
    • Combine and enjoy!

 

 

• How to Make Crunchy Puffy Taco Shell

  • Heat medium pot with oil to 325 degrees.
  • With tongs, place the tortilla in the middle of the pot.
  • After 1-2 minutes, flip the tortilla and cook on the other side for 1-2 minutes.
  • With your tongs, press down in the middle of the tortilla and hold to create the shape of a taco.
  • Use the side of the pot to create straight sides.
  • Once you have the shape you like, remove it from the oil and place it on a paper towel-lined plate.
  • Let the puffy taco shell cool and enjoy!

 

 

Ultimate Nacho Supreme

The nachos of all nachos! Fresh chips, toppings on toppings, get ready for the ultimate nacho supreme!

 

       Ingredients

• • 1 lb ground beef
  • 1 onion diced
  • 1 can of pinto beans
  • 1 can of black beans
  • 1 bag dairy-free Mexican cheese blend
  • taco seasoning
  • 1 can of fire-roasted tomatoes
  • tortilla chips (see below or click here for the recipe)
  • pico de Gallo (recipe above)
  • corn salsa (recipe above)
  • guacamole (recipe above)
  • sour cream
  • 1-2 jalapeños
  • cilantro for garnish

      Directions

• • Heat a drizzle of olive oil in a large pan, then add ground beef.
  • Cook until brown, around 5 minutes, then drain most of the excess fat from the pan.
  • Return to stove, then add and sauté onions.
  • Add taco seasoning, beans, cheese, and tomatoes.
  • Mix until combined, then set aside.
  • Arrange tortilla chips onto a plate (recipe below to learn how to make your own ones!)
  • Pour meat mixture over tortilla chips until nicely covered.
  • Top with corn salsa, pico de gallo, jalapeños, guacamole, sour cream, chopped chives, and cilantro.
  • Enjoy!!

 

 

• How to Make Your Own Tortilla Chips

                   Ingredients

  • • flour tortillas
    • oil for frying
    • salt

                   Directions

  • • Heat oil in pot or fryer to 325 degrees.
    • Cut flour tortillas into 4 or 6 pieces each.
    • With tongs, place into a pot and cook for about 2 minutes on each side.
    • Once slightly golden, remove onto a paper towel-lined baking sheet.
    • Season with salt immediately.
    • Let cool and enjoy!