4 Taco Recipes for Your Cinco De Mayo Celebration

Tuesday, May 3, 2016

Smoked Brisket Taco with Field Peas, Peaches & Goat Cheese

Ingredients:

• 1 1/2 Tbsp red wine vinegar
• 1/2 Tbsp dijon mustard
• 1/2 Tbsp honey
• 1/2 tsp smoked paprik
• 1 spicy pepper, diced
• 1 peach, pitted & diced
• 2 cups field peas, boiled & drained
• 1 scallion, chopped
• 1 cup swiss chard, chopped
• 3 T Caly Road goat cheese, crumbled
• 3/4 cup onion, diced
• 1 tsp garlic, minced
• 1/2 tsp coriander
• 1 lime, juiced
• 1/2 lb Pine Street Market Smoked Brisket
• 4 tortillas
• 2 Tbsp cilantro, chopped

Directions:

1. In a bowl, whisk 1/3 of the red wine vinegar, 1 Tbsp olive oil, dijon mustard, honey & smoked paprika then add scallions, chard, cilantro, peaches & field peas
2. Heat 1 Tbsp oil over med
3. Add onions & saute 3-4 min
4. Add garlic & pepper then cook 1-2 min
5. Reduce heat to med-low & add coriander, lime juice, remaining red wine vinegar, salt & pepper then cook 1-2 min
6. Add brisket & cook 4-5 min, until warmed through
7. Scoop brisket into warm tortillas & garnish with field pea salad & cilantro

Ground Pork Tacos with Strawberry Sauce & Marinated Greens

Ingredients:

• 2 cups swiss chard, chopped (including stems)
• 2 Tbsp cilantro, chopped
• 1 Tbsp red wine vinegar
• 1 tsp sugar
• 1 spicy pepper, diced
• 1 1/2 t garlic, minced
• 1 cup strawberries, diced
• 1/2 cup red onion, diced
• 1/4 cup cider vinegar
• 2 Tbsp honey
• 1/2 lb ground pork, cooked
• 4 tortillas
• 1/2 cup radish, thinly sliced
• 2 Tbsp butter

Directions:

1. Bring 1 1/2 cups water to a boil
2. In a bowl, combine chard, radish, 3/4 of cilantro, red wine vinegar, sugar & salt to taste
3. Heat 1 tsp oil over med
4. Add onion & garlic, spicy pepper & strawberries then cook 3-4 min
5. Add cider vinegar, honey, butter & 2 Tbsp water then cook 8-10 min, until thickened
6. Puree strawberry mixture
7. Scoop pork & marinated greens into tortilla & top with strawberry sauce & remaining cilantro

Lime Spiced Fish Tacos with Kale Cabbage Slaw

Ingredients:

• 1 pkg hake fillets
• 1 tsp cumin
• 1/2 tsp ancho chili powder
• 2 limes, juiced
• 4 tortillas
• 1/2 cup kale, chopped
• 1/2 cup cabbage, sliced
• 2 scallions, diced
• 2 Tbsp cilantro, chopped
• 2 Tbsp mayo
• 2 Tbsp Atlanta Fresh Greek Yogurt
• 1 tsp honey
• 1/2 tsp garlic

Directions:

1. Preheat oven to 425
2. In a resealable bag, combine 1/2 lime juice, 2 Tbsp oil, cumin, ancho chili powder, salt, pepper & hake fillets, toss to coat & marinate 10-15 min
3. In a bowl, whisk together mayo, greek yogurt, honey & garlic then toss with kale, cabbage, scallions & cilantro
4. Bake fish 9-11 min, until cooked through
5. Place fish in tortillas & top with slaw

Jerk Veggie Tacos with Scallion Yogurt Sauce

Ingredients:

• Jerk Spice (1 Tbsp onion powder, 2 Tbsp oregano, 1 tsp nutmeg, 1 tsp ginger, 1 tsp garlic powder, 1 ½ Tbsp thyme, 1 tsp all spice, ¼ tsp cinnamon, 1/2 tsp cayenne)
• 3/4 lb shiitake mushrooms
• 1 cup fennel, sliced
• 1 cup sweet peppers, sliced
• 1/2 lb green beans
• 1 cup onion, sliced
• 1/4 cup scallions, chopped
• 1 cup Atlanta Fresh Green Yogurt
• 2 limes, juiced
• 4 tortillas

Directions:

1. Preheat oven to high broil
2. Reserve 2 tsp jerk spice for yogurt sauce then toss the rest of it with 1/2 cup oil, salt & pepper
3. Spread veggies onto a roasting pan & toss with spice mixture
4. Cook 15 min, tossing halfway through
5. In a bowl, whisk yogurt with scallions, lime juice, salt, pepper & remaining jerk spice
6. Scoop veggies into warm tortillas, top with yogurt sauce & enjoy