HOW TO SERVE TACOS RECIPES

Name: Pulled pork tacos with pineapple salsa
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Yield: Serves 6 (or 4 adults and 4 children)
Ingredients: 1½kg boneless pork shoulder, rind removed and cut into 6 chunks; 2 garlic cloves , crushed; 2 tbsp tomato purée; 1 tbsp chipotle paste; 1 orange , juiced; 2 limes , juiced; 432g can pineapple , juice only (save the chunks for the salsa, below); 2 tsp dried oregano; 2 tsp smoked paprika; 1 tsp ground cumin; 1 tsp ground coriander; grating of fresh nutmeg; 432g can pineapple , drained; ½ red onion , finely chopped; handful of coriander , chopped; 1 lime , juiced; 1 red chilli , chopped (optional); 8-10 taco shells or wraps; ½ red cabbage , finely shredded; 1 avocado , sliced; 100ml soured cream (optional)

PULLED PORK TACOS WITH PINEAPPLE SALSA RECIPE - BBC G…

Pulled pork tacos with pineapple salsa recipe - BBC G… image

Put the pork for these pulled pork tacos in the slow cooker in the morning, and you’ll have a family feast for dinner. Serve with cabbage, avocado and salsa

Provided by Cassie Best

Categories Dinner, Main course, Supper

Total Time 6 hours 20 minutes

Prep Time 20 minutes

Cook Time 6 hours

Yield Serves 6 (or 4 adults and 4 children)

Number Of Ingredients 21

Ingredients

1½kg boneless pork shoulder, rind removed and cut into 6 chunks
2 garlic cloves , crushed
2 tbsp tomato purée
1 tbsp chipotle paste
1 orange , juiced
2 limes , juiced
432g can pineapple , juice only (save the chunks for the salsa, below)
2 tsp dried oregano
2 tsp smoked paprika
1 tsp ground cumin
1 tsp ground coriander
grating of fresh nutmeg
432g can pineapple , drained
½ red onion , finely chopped
handful of coriander , chopped
1 lime , juiced
1 red chilli , chopped (optional)
8-10 taco shells or wraps
½ red cabbage , finely shredded
1 avocado , sliced
100ml soured cream (optional)

Steps:

Put the pork in a large, lidded ovenproof dish with the remaining ingredients and mix well to coat. If you can, chill and marinate overnight.
Heat the oven to 140C/120C fan/gas 1. Put the lid on the dish and cook on the middle shelf for 4 hrs. Check after 2 hrs and spoon over the juices. Check the meat is tender by pulling it apart with two forks. If it resists, cook for 1-2 hrs more.
Mix the ingredients for the salsa in a bowl and warm the tacos. Shred the pork and remove any fat or sinew. Serve with the cabbage, avocado, soured cream and salsa.

Nutrition Facts : Calories 537 calories, FatContent 32 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 25 grams carbohydrates, SugarContent 12 grams sugar, FiberContent 5 grams fiber, ProteinContent 35 grams protein, SodiumContent 0.4 milligram of sodium

IRISH TACOS RECIPE - NYT COOKING

Irish Tacos Recipe - NYT Cooking image

You can certainly eat corned beef with boiled cabbage and carrots, but it can be a great deal more exciting to pile the shredded meat — ruddy pink, salty, fatty and meltingly sweet — into warm flour tortillas, then top it with a bright, crunchy, slightly fiery cabbage slaw. The contrast between the soft and the crisp, the salt and the sweet, is fantastic — particularly if you adorn each taco with a few pickled jalapeños and, perhaps, an additional swipe of mayonnaise. It’s not fusion cooking, nor appropriation. It’s just the fact that everything tastes good on a warm tortilla.

Provided by Sam Sifton

Total Time 30 minutes

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

2 to 2 1/2 pounds corned beef (see recipe)
1 small head of green cabbage, cored and thinly sliced
3 carrots, peeled and sliced into julienne
1 cup mayonnaise
3 tablespoons plain Greek yogurt or sour cream
3 tablespoons cider vinegar
Kosher salt and ground black pepper, to taste
1 1/2 tablespoons hot pepper sauce, or to taste
12 to 16 flour tortillas, warmed
Sliced fresh or pickled jalapeños

Steps:

Warm the corned beef in its cooking liquid, or wrap it in foil and set on a sheet pan in a 350-degree oven for 20 minutes or so.
Make the coleslaw: Mix cabbage and carrots together in a large bowl.
In a separate bowl, whisk together mayonnaise, yogurt or sour cream, cider vinegar, salt, pepper and hot pepper sauce to taste.
Pour half the sauce over the cabbage and carrots and toss to coat thoroughly. Season to taste. Reserve remaining sauce.
When the corned beef is hot, remove from liquid or foil and use two forks to shred it. Serve with the warmed tortillas, sliced jalapeños, the slaw, remaining white sauce and some hot pepper sauce.

Nutrition Facts : @context http//schema.org, Calories 749, UnsaturatedFatContent 34 grams, CarbohydrateContent 51 grams, FatContent 48 grams, FiberContent 5 grams, ProteinContent 28 grams, SaturatedFatContent 11 grams, SodiumContent 2461 milligrams, SugarContent 7 grams, TransFatContent 0 grams

More about "how to serve tacos recipes"

PULLED PORK TACOS WITH PINEAPPLE SALSA RECIPE - BBC G…

Put the pork for these pulled pork tacos in the slow cooker in the morning, and you’ll have a family feast for dinner. Serve with cabbage, avocado and salsa
From bbcgoodfood.com
Total Time 6 hours 20 minutes
Category Dinner, Main course, Supper
Calories 537 calories per serving

Mix the ingredients for the salsa in a bowl and warm the tacos. Shred the pork and remove any fat or sinew. Serve with the cabbage, avocado, soured cream and salsa.

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