Brisket Tacos

Miss F loves tacos and watching Pioneer Woman. When she saw the episode that included brisket tacos, she knew she wanted to have them for dinner as soon as possible.  She was obsessed with these tacos.  We used the leftover meat for quesadillas and tacquitos, I think she had the leftovers lunch and dinner the following day.  This recipe couldn't be any easier and would be great to feed a crowd at a party, just leave the shredded brisket in the crockpot with it set to warm and set out all the fixings, it's taco party time!

Brisket Tacos

2 cloves garlic
1 onion sliced
2 pound brisket, trimmed of most of the fat
1 teaspoon ancho chile powder
½ teaspoon salt
1 15 ounce can red enchilada sauce
12 tortillas
Guacamole


Place the garlic and onions on the bottom of the crockpot and place the brisket on top. Sprinkle the chile powder and salt over the brisket, pour in the enchilada sauce. Cover and cook on low for 8 to 10 hours. Remove the brisket from the crockpot and shred with two forks. Return the meat to the crockpot and toss with the sauce. Serve on warm tortillas with guacamole.

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Fish Tacos with Tomatillo Cream Sauce

Miss F and I are loving our summer of seafood.  She is mildly obsessed with the green sauce at Pappasitos and I make a quick version of equal parts tomatillo salsa and sour cream to appease her.  I have been wanting to use it on fish tacos forever, just never got around to it.  I do miss our seafood selections in Houston, the seafood counter is much more limited here in the mountains of Colorado.  I am still a little bitter that trout is so hard to come by.  These tacos are the perfect summer meal and couldn't be any easier.

Fish Tacos with Tomatillo Cream Sauce

¼ cup sour cream
¼ cup tomatillo salsa
pinch of salt

For the Baja Fish Tacos:
1 tablespoon butter
1 tablespoon olive oil
1 clove garlic, minced
1 pound mild fish, I used cod, but would prefer red snapper
½ teaspoon salt
8 small corn or flour tortillas
1 cup shredded cabbage (I used a cole slaw bag, so it had some carrots as well)
1 avocado, peeled, seeded and diced
1-2 limes, cut into wedges

Whisk together the sour cream, salsa and salt. Set aside.

Add butter and oil to a large non-stick skillet and heat over medium-high heat. Add the garlic to the pan for 30 seconds. Season the fish on both sides with the salt. Sauté the fish 2 to 4 minutes a side until cooked through.

Take a tortilla and add a small amount of the cabbage, squeeze a little lime over it (this helps flavor it a bit), then add the fish pieces and top with the avocado. Top with a drizzle of tomatillo cream and a squeeze of lime juice.

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Tomatillo Pulled Pork Tacos

I love using the crockpot for shredded meats, it really is the easiest way ever to make tacos. Lately, I have been obsessed with tomatillos, they provide the perfect "tang" for TexMex dishes.  I used fresh tomatillos for this, but canned would work just as well if you aren't able to find them fresh.  To even further simplify things, you could easily use premade tomatillo salsa in place of the tomatillos, onion and jalapeno.  Miss F was a big fan of these tacos, especially since I served them in crunchy shells, which is a treat for her.

Tomatillo Pulled Pork Tacos

2 pound pork loin
6 tomatillos, husked and quartered
½ onion, chopped
½ jalapeno, chopped
2 cloves garlic, smashed
¾ cup chicken broth
½ lime
1 teaspoon cumin
½ teaspoon oregano
1 teaspoon salt
½ teaspoon pepper

Place the pork in the bottom of your crockpot. Layer the tomatillos, onions, jalapenos and garlic overtop of the pork. Pour the chicken broth into a 1 cup measure. Add the juice from half a lime, cumin, oregano, salt and pepper to the chicken broth; stir to combine. Pour the chicken broth over the pork in the crockpot. Cook on low for 7 to 8 hours. Remove the pork from the crockpot and shred with two forks. Return the shredded pork to the crockpot and cook for 30 minutes more. Serve with warm tortillas, sour cream, guacamole, cheese and tomatoes.

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Crispy Shrimp Tacos

Whenever C is out for the evening, Miss F and I are usually going to enjoy some sort of seafood dish. Last time she requested shrimp tacos, but the crispy kind. I don't think I have ever made crispy shrimp tacos and I am fairly certain she has never had them out, so I am not sure where she got the idea, but it was a great one. Especially when we topped them with her favorite "green sauce" aka sour cream, tomatillo salsa and lime juice.  She ate her without the cabbage and avocado, but she did add some black beans to her tacos.

Crispy Shrimp Tacos

2 tablespoons flour
1 teaspoon chipotle chili powder
¼ teaspoon salt
1 pound peeled and deveined shrimp, tails removed
2 tablespoons butter
2 tablespoons vegetable oil

½ cup sour cream
½ cup tomatillo salsa
Juice from one lime

1 ripe avocado, peeled and sliced
1 cup shredded purple cabbage
8 flour tortillas, warmed

Whisk together the flour, chile powder,and salt together in a small bowl. Add it to a resealable plastic bag. Add the shrimp to the bag, toss well to make sure they are evenly coated. Heat the butter and oil over medium heat in a large skillet. Cook the shrimp for 4 to 5 minutes, turning halfway through, until cooked through.

In a small bowl, whisk together the sour cream, salsa and lime juice. Salt to taste. Serve the shrimp in flour tortillas with sour cream tomatillo sauce, avocado and cabbage.

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Chipotle Honey Chicken Tacos

I don't know why it took me so long to make this recipe from The Brewer and the Baker.  It has been on my list for nearly a year now.  Now that school is in full swing, things have been a lot busier around here, so crockpot meals are a staple.  Miss F doesn't get home from art class and dance until past 5 pm, which usually involves me picking her up.  This leaves very little time for dinner prep, you know with trying to work in a bath and homework each evening.  Miss F and I were huge fans of this chicken, C was not as impressed.  He said they were "too sweet" and didn't touch the leftovers.  I think I may reduce the honey to a tablespoon or two next time I make them.

Chipotle Honey Chicken Tacos

1 pound boneless, skinless chicken breast
1 to 2 chipotle peppers in adobo sauce
¼ cup honey
¼ small onion, roughly chopped
1 clove garlic
1 tablespoon olive oil
Dash Worcestershire sauce
¼ cup water

Tortillas
Guacamole
Shredded Monterrey Jack cheese
Tomatoes

Place chicken breasts in a crockpot. Add the chipotles, honey, onion, garlic, oil, Worcestershire sauce and water in a blender or mini food processor. Puree until smooth. Pour the sauce over the chicken, cook on low for 4 hours. Remove the chicken and shred using two forks, return to the cooking liquid and stir well to combine. Serve on warm tortillas with guacamole, cheese and tomatoes.

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