Vegetarian Cauliflower Rice Taco Salad

I have been eating mostly vegetarian for over a year now. I would say that I am vegetarian probably ninety percent of the time. I still use chicken stock in many of my soups. I occasionally dribble a little gravy over my mashed potatoes when I make a big Sunday dinner for the family. And, being a food blogger means that I taste all of the dishes that I make while testing recipes - meat or otherwise. But, I never really sit down and eat an actual "meat forward" meal very often. One thing I have missed terribly is traditional tacos, taco salads and burritos. That was until I started making tacos with cauliflower rice.

It changed my life. Seriously. I can enjoy tacos again ... tacos that actually taste as if regular seasoned ground beef is included. Like, cauliflower rice seasoned with taco seasoning is amazing, guys. And, it tastes like, well ... taco meat. I will admit I was hesitant even as it was cooked up and ready in the pan. When I tasted it, I thought that it tasted like cauliflower rice cooked up with taco seasoning. But, get it in a taco or taco salad with all of the fixings ... mind blown.

I feel like a whole new world opened up to me with this concept. Frozen cauliflower rice may scare some of you. Please don't let it. Even my ten-year old daughter who despises cooked cauliflower said that it felt as if she was eating regular taco meat. (That's huge.)

For this post, I've utilized the cauliflower rice taco "meat" in a taco salad. But, it works just as great in regular tacos or loaded burritos. When we tried it in tacos, we definitely agreed that the one notable difference between cauliflower rice versus ground beef is the lack of fat/grease. But, once sour cream and/or guacamole was added into the taco, that void was totally filled. So, I would recommend the inclusion of one or the other (or both).

Yields 4 servings.

Festive Farro Rainbow Taco Salad

If you're anything like me, taco salads are a favorite. The blending of simple ingredients into one salad that's loaded with spice, texture and freshness always seems to be a hit. In our house, we prefer our taco salads without meat. {This particular one could easily be adapted to include some grilled chicken or shrimp, however, if you desire.} I find that the farro is pretty hearty and actually mimics the texture somewhat of ground beef. I season it up simply in this recipe by blending it with fresh salsa, so it has a lot of flavor and a little kick. Building this salad using blue tortilla chips, tomatoes, corn, iceberg lettuce, sweet peppers and cheddar cheese drives home the rainbow theme and yields quite the pretty presentation.

Farro is a grain that is pretty easily found in most supermarkets these days. You could replace it with brown rice or quinoa if you'd like here, but I think you'll agree that the use of cooked farro is a great choice in taco salads.

This taco salad is hearty and filling enough to be a meal all on its own. And, it makes for a quick and easy-to-prepare weeknight dinner that is especially satisfying in the summer.

Serves 4.

Slow Cooker Kickin' Mexican Pulled Pork

I cannot urge you enough to make this pork. After testing several versions over the past couple of years and doing quite a bit of research, this recipe rose to the top of my list as the tastiest, most-succulent Mexican pulled pork I've ever made.

First of all, utilizing the slow cooker means that the pork has a chance to really break down and become ultra tender {while staying super moist and juicy}.  Also, I now realize that I never quite took the plunge and went all the way with the spices I was using in previous attempts at Mexican pulled pork. I just wasn't heavy-handed enough. I'd sprinkle just a pinch of this and that on the meat, but never really committed to seasoning the pork the way it needed to be seasoned. That all changed with this recipe.

This pulled pork has real depth of flavor ... perfectly-spiced pork perfection. I love the complexity of the spices used. The typical key players of Mexican cuisine like, ground cumin and chili powder are present. But, so are some other spices that you may not expect - a pinch of ground clove and a bit of cinnamon, for example. Massage the spice rub onto the pork the night prior to cooking for maximum flavor impartment. Then, just sear and toss into the slow cooker in the morning.

The result is pure perfection. The pulled pork can be used for tacos, enchiladas, quesadillas, tostadas or Mexican pizza.

Yields 6 - 8 servings.

Baked Tacos {Including Two Tricks for Taking Your Tacos from Average to Amazing}

 

Okay.  You might be thinking that a taco is a taco is a taco.  Right?  Well, there are a couple of key components to this recipe that will yield the tacos of your dreams right at home. These little "secrets" will truly take your "Taco Tuesday" from average to amazing.

The first tip that I want to share involves utilizing your slow cooker for the taco meat.  We aren't starting in the slow cooker, but that's where the meat will eventually end up.  (Bear with me.)  Typically, we all brown up our ground beef in a skillet on the stovetop, then add in the seasoning and water (after draining the fat).  And, typically, we would immediately serve up the cooked taco meat right away. 

Here's where we take a little detour on our journey to "taco nirvana."

After you've cooked, drained and seasoned your ground beef, you want to place it in a bread pan or small, aluminum disposable pan.  Where's it going to end up?  Your slow cooker!  That's right.  I make my taco meat early in the day, then place it in my slow cooker on low for several hours.  What's the point?  Well, this method will yield ultra tender, soft and blow-your-mind ground beef.  It will just melt in your mouth.

Think of cooking a pot roast ... it becomes fall-apart tender from all-day slow cooking.  Same concept!  (I use a small heat-safe container to place the meat in inside of the slow cooker because I usually only make one pound of taco meat.  If you're making a large amount for a crowd, you can just place all of the cooked taco meat right into the actual slow cooker insert.)

My words do not do justice to the results.  Just try it!  (Pretty please.)  This technique will not disappoint!

Now, let's move on the another aspect of AMAZING tacos.  I know there are avid flour tortilla lovers out there.  My kiddos were just like you!  But, I urge you to start with soft corn shells, then transform them by baking them off and forming them into semi-crispy shells.

Don't we all just love when we eat tacos out at a good Mexican joint ... the corn tortillas are usually that perfect combination of crispiness and chewiness?  Well, I've got a mega easy way to achieve that right in your oven using your bare oven rack.  You can read all about it in the recipe directions below.

And, one last thing ... I use one pound of ground beef to make nine tacos.  One pound of meat can yield between nine and twelve tacos - depending on how full you fill the shells. 

Fiesta Taco Wonton Cups

I have become mildly obsessed with wonton wrappers in recent months.  One of my favorite ways to use them is in my Buffalo Chicken Wonton Cups. This taco version is another of my favorites! Bite-size food totally appeals to me ... and the bonus is that my kids think these are super cute (and fun to eat).

 

These little Fiesta Taco Wonton Cups are a great way to use up leftover taco meat.  I have made them with refried beans placed in the bottom of the cups (in addition to the taco meat) or with black beans and corn added into the taco meat.  They are a fabulous way to stretch your grocery budget since you only use a half of a pound of ground beef and minimal toppings.  And, wonton wrappers are very inexpensive.  Plus, this recipe comes together in like, thirty minutes, so you don't need a lot of time to throw these beauties together.  I usually pair these with a side of my Mexican rice.

These make perfect party or game day appetizers, too. Shredded beef or pork would be a great substitute for the ground beef.  You can find my Slow Cooker Mexican Shredded Pork recipe HERE.  Also, you can use ground turkey for a more-healthful version.

Yields 12 taco cups.

Slow Cooker Mexican Shredded Pork

I'm sharing this basic recipe for Slow Cooker Mexican Shredded Pork with you today as a starting point for another recipe that I'll be sharing soon - one that utilizes the pork in a super yummy way. This pork, however, can be used for any type of tacos, taquitos, enchiladas or burritos. It's kind of a basic recipe that I often use in addition to my Green Chili and Lime Pulled Pork for tacos and such. 

Since this makes way more shredded pork than I use for one dinner or dish, I often freeze some of it after it is done in the slow cooker for later use.  I freeze mine in disposable aluminum containers.  When I want to use it, I thaw it out in the fridge overnight and place the whole disposable container right into my slow cooker to heat the pork back up.  (You can reheat it in a pan on the stove top, as well.)

Spiced Lime Vinaigrette Tilapia Tacos with Pineapple Salsa

I love, love, love my kids' openness to trying new foods.  With a day off from school yesterday due to President's Day, we ventured off to our closest large city for some shopping and lunch.  Well, it must have been "taste of the ocean" day at one particular store because there were employees up and down every aisle passing out all kinds of fish and seafood samples.  From shrimp to crab cakes to flounder to tilapia to salmon - in every flavor of sauce, breading and seasoning - my kids tried them all (and loved them all).  And, of course, they begged to pretty much buy them all.

 

Never mind that we simply went in there to pick up boxes of candy bars for Allanah's Washington D.C. trip fundraiser. (Wanna buy a candy bar?  They're only a dollar!)

 

We settled on some fresh tilapia.

 

We decided on using it in fish tacos. Spiced Lime Vinaigrette Tilapia Tacos with Pineapple Salsa to be exact. I love this recipe and it's actually quite simple to prepare. The vinaigrette for the fish consists of some basic taco-style seasonings, fresh lime juice and a little oil. Once brushed with the vinaigrette and cooked, the fish gets snuggled inside of a warm tortilla and topped with a super healthful, fresh pineapple salsa. Add on a little shredded cabbage and bright, fresh cilantro for the perfect fish taco.

Yields 8 tacos (4 servings).

Pork Carnitas

 

Thank you to Carole from My Kitchen Escapades for enlightening me to this recipe!  Seriously!  You deserve an award!

I usually make a green chile and lime shredded pork recipe in the slow cooker when I'm planning pork tacos.  That was my plan up until last night when I happened upon Carole's recipe and changed my game plan.  Holy moly ... I'm so glad I did!

Let it be noted that this recipe does require a couple of extra steps compared to just slow-cooking seasoned pork and then shredding it.  It requires that the pork be started on the stove top, then slow-cooked for a couple of hours in the oven, then broken up (while the cooking liquid reduces on the stove top), then combined with said reduced liquid and then broiled in the oven to finish.

But, I promise you that it is 100% worth it!  This recipe results in tender, juicy meat that is super flavorful and caramelized.  Simply put ... it is pork perfection!  Everyone in our house loved this!   It's certainly something that I will make again ... many times over! 

Chile Colorado Burritos

After seeing a few versions of this recipe floating around on some of my favorite food blogs, I knew I wanted to make these.  Mexican food is one of my favorite cuisines.  I was overjoyed to find out that the meat for these burritos is made in the slow cooker.  Woo-hoo ... major time-saver!  Throw everything in the slow cooker in the morning, allow it to cook all day and you'll just have a few minutes of prep time just before dinner to finish up the recipe!

Today was a wonderful, lazy Saturday.  The hubby took the kids to the movies this afternoon while I stayed home and "kept an eye on dinner" (a.k.a. caught up on some recordings of Law & Order: SVU and The Pioneer Woman).

No, seriously, I did get some laundry done, too.  But, mainly, I parked my booty on the couch with the remote while I snacked on some pita chips and hummus.

(Okay ... and maybe I indulged in some Häagen-Dazs White Chocolate Raspberry Truffle ice cream.)

Shhhh!  That'll be our little secret!  (P.S. That stuff is to die for!)

What were we talking about again?  Oh, yeah ... the burritos.

Slow Cooker Chicken Tacos

My children have this {lofty} dream that someday we should own and operate a food truck. When I make this recipe, they remind me over and over that we would for sure need to serve these tacos. This recipe is one of their favorite things that I make and they swear it's the best kind of taco they've ever eaten. Juicy, perfectly-seasoned chicken is easily obtainable right in the slow cooker for use in chicken tacos that pretty much edge out all other chicken tacos.

This recipe could not be more simple. Throw everything in the slow cooker in the morning, shred the chicken once cooked, prep your taco toppings and you've got one fabulous meal. Serving the chicken in soft tortillas is how my kids like this, but the chicken can be used in taco salads, quesadillas or even enchiladas.

NOTE:  I, typically, utilize chicken breasts {my kids' preference}, but 8 - 10 thighs work great, too.

Serves 4 - 6.

Foil and the Slow Cooker, Volume I

We all assume that using a slow cooker means dumping in a bunch of ingredients, mixing it all up and lettin' it cook all day! I recently decided to try something a little different ... to look at the slow cooker in a different light. I was so excited about this idea that I ranted and carried on to the family. (My kids did not necessarily share my over-the-top enthusiasm as they do not necessarily see how this has the potential to open a lot of new doors in the kitchen for this mom!). I haven't really researched if this has been done before, so I don't claim to have like, invented it or anything. But, it's a new concept to me ... quite a revelation, actually! Everything in this recipe does go in the slow cooker and yes, it will result in a finished all-in-one meal. However ... there's a small, little twist! (And, I'm so excited to share this!)

Green Chile and Lime Pulled Pork Tacos

 

This is a really simple recipe for pulled pork filling for tacos, enchiladas or quesadillas. It can be made in advance and reheated, is even better the next day and can be frozen for later use. I often make it the night before and put it in the fridge. Then, in the morning I put it in the slow cooker on low so it is hot and ready when it's dinnertime!