Tag Archives: Tacos

Chipotle BBQ Pulled Pork Tacos with Cilantro Lime Slaw

Honestly this was the first time I had made a new dish in a while. We were attending my cousin’s wedding last weekend and a version of these were served during cocktail hour. My husband and I had at least 3 each (they were minis I swear!) and haven’t stopped thinking about them since. So, we had to give it a try…🌮🌮🌮

I’ll start by saying that there is quite a bit of prep work. Luckily most can be made in advance. I began with a 7lb pork shoulder and trimmed off about 80% of the fat. You will want to soak it in a brine for at least 5 hours. It can soak up to 24 hours, but we couldn’t wait that long.😄

For the brine you’ll need 6 cups of cold water, 1/4 cup of lime juice, 1/4 cup of brown sugar, 1/4 cup of salt, and 3 smashed garlic cloves.

Once everything is combined and you submerge your pork, cover it and set it in the fridge.

Meanwhile, I went ahead with the slaw prep. Combine 1/4 cup Greek yogurt, 1tsp Dijon, 2tbl chopped cilantro, 1 lime zested and juiced, 1tbl sugar, and 2 green onions sliced (green and white parts).

Fold in 4 cups of finely shredded cabbage and 1 cup of shredded carrots. Salt and pepper to taste. Cover and refrigerate.

For the chipotle barbecue sauce begin by warming 2tbl EVOO over medium heat. Add 1 large, finely diced onion and cook until it becomes soft and translucent. Then add 3tsp minced garlic and continue cooking for about 30 seconds until fragrant. Add 3/4tsp salt and 1/4tsp pepper. Pour in 1/2 cup white wine. Whisk to combine. Now add the following: 1/4 cup tomato paste, 1/4 cup honey, 1/2 cup brown sugar, 2tbl Dijon, 1 chopped chipotle pepper and a tablespoon of the adobo sauce that it comes in. Reduce your heat and let that simmer for 25-30 minutes. Now add 2tbl white wine vinegar and 1tbl Worcestershire.

Pour into a blender or food processor and purée.

For the meat seasoning combine: 2tbl brown sugar, 2tsp onion powder, 2tsp garlic powder, 1tsp cumin, 1tsp salt, 1tsp pepper.

You can use an oven or slow cooker to cook the pork, but we used our pressure cooker to drastically speed up the process. If you don’t have one of these magical machines, I HIGHLY recommend you get one!

We used fresh corn tortillas and layered in the shredded pork, slaw, bbq sauce, and topped them with avocado and jalapeños. Wow, talk about an instant favorite! And I’m not sure I’ll ever buy bottled bbq sauce again either. Ah-maz-ing.🙌🏼💃🏻🌮

Adapted From: Fashionable Foods

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Crispy Filet Tacos

We happened to have some leftover steak from a couple of nights ago (doesn’t happen very often). However, when this does happen, we either turn it into amazing steak sandwiches or tacos. 

Begin by chopping off any excess fat and then dicing your steak into small pieces. Dice an onion and a handful of cilantro. 

Add in a bit of cracked pepper and sea salt. Then stir to combine. 

Warm about 1/4C of EVOO over medium heat in a large saucepan. Place cooked corn tortillas into oil and add a couple spoonfuls of your meat mixture and spicy shredded cheese (this variety is pretty tasty). 


Use the back of your spatula to fold the tacos over and cook for ~3 minutes per side until they begin to brown. 

Combine ingredients for your pico (recipe also on blog). 

Serve and enjoy!

Easy Shrimp Tacos

You know what I could eat every single day? Fresh shrimp. I am so fortunate to live in a coastal town where you can buy local shrimp (when in season) on the side of the road for $5-$6/pound. There is nothing finer.
For these tacos and also for creating a shrimp dip bar (will post about my favorite dips for shrimp later) I oven roast the shrimp. This is as easy as coating your peeled and deveined shrimp in EVOO, salt & pepper, and spreading them on a lined baking sheet. Roast at 400 degrees for 6-8 minutes depending on the size of your shrimp.

Now, sauté finely shredded cabbage in a couple tablespoons of EVOO until it softens. Whisk together 3/4 cup of Greek yogurt, a handful of chopped cilantro, juice of a lime, and 1/2 teaspoon cayenne pepper. 

Warm up some uncooked corn tortillas (Tortilla Land are awesome) and then spoon in some yogurt sauce, cabbage, shrimp, and top with chopped avocado. Enjoy!!

Crispy Black Bean Tacos

You ladies can imagine what my husband said (several years ago) when I told him I was making black bean tacos for our “Meatless Monday” supper. He could no more imagine dinner without meat than he could football without beer. Fast forward to today: This is one of the most popular dishes in my house – even my 2 year old loves it!👍🏼

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Combine a drained and rinsed can of black beans, a handful of chopped cilantro, a quarter cup of diced red onion, a teaspoon each of cumin and paprika, and a pinch of sea salt. Stir to combine, mash gently with a potato masher, and stir again.


Typically I use fresh tortillas for everything but these work better with the thin cooked variety. Warm a few tablespoons of EVOO in a saucepan over medium heat. Once hot, lay down your corn tortilla and place a couple of spoonfuls of your bean mixture down along with a sprinkle of shredded cheese (I love pepper jack with these!). Flip your spatula over and gently fold one side over the other. You should be able to fit 3-4 in a pan. Cook for about 3 minutes per side and transfer to a paper towel lined plate to cool.


We top ours with plain Greek yogurt, pico, and Sriracha. OMG SO GOOD!!