Kicking up the heat today with these N’awlins style tacos. Jumbo shrimp that has been sautéed in a Cajun compound butter and tossed with andouille sausage, bacon bits, and peppers. Stuffed in a taco shell and drizzled with a creamy Cajun sauce, shredded cheese, and chopped green onion. You are going to wish every day was Taco day!
Why is it we love tacos so much? We eat them for breakfast, lunch, dinner, and let’s be honest how many late-night taco runs haven’t we made in college? But maybe the real reason we love them so much is that they are inexpensive, delicious, nutritious, can be found everywhere, offer a variety of tastes and sizes, spicy or sweet, and they go great with tequila!
Recipe Two in the pulled pork series. A sweet barbecue pork served in a flour tortilla with Pico de Gallo and Mango-Jicama coleslaw. The sweet tangy barbecue sauce in the meat blends into the sweetness of the coleslaw for a unique and fresh taste that will have you walking away wondering when you can come back for more!
Tacos! Buffalo Sauce! Blue Cheese Dressing! Tie all that in with healthy cauliflower and you have a wonderful Meatless Monday dish that tastes so good the hubby will not growl, “where’s the meat?” Well not as much as usual anyhow.
It’s Taco Tuesday and I have Cinco de Mayo on the mind. This red chile sauce is so fresh and tasty. The ancho chile powder gives it an authentic Mexican taste. Roasting the tomatoes gives it a smoky taste. All of the ingredients together… well all I can say is, Ole!
Here’s a recipe you can use for Meatless Monday or Taco Tuesday and is the second addition to my three-part meatless taco series. This one resembles a traditional taco but uses veggie meat in place of ground beef and a fresh Mexican corn salad instead of lettuce and tomatoes. You will not miss the meat!