pork tacos

 Pork Tacos 

INGREDIENTS

Ingredient Checklist

• 2 medium yellow bell peppers, halved and seeded
• 1 medium white onion, cut into 1/2-inch-thick slices
• 5 tablespoons canola or avocado oil, divided
• 1 teaspoon salt, divided
• 1 (12 ounce) pork tenderloin
• 1 cup loosely packed cilantro leaves and tender stems
• 1 medium jalapeño pepper, seeded and coarsely chopped
• 3 tablespoons lime juice
• 8 6-inch corn tortillas
• 4 medium radishes, thinly sliced
• ½ cup crumbled queso fresco
• Lime wedges for serving

DIRECTIONS

Checklist

• Step 1

  Heat a grill to medium-high.

• Step 2

  Brush peppers and onion with 1 tablespoon oil and season with 1/4 teaspoon salt. Brush pork tenderloin with 1 tablespoon oil and season with 1/4 teaspoon salt. Grill the vegetables until tender and lightly charred, about 4 minutes per side. Grill the pork until an instant-read thermometer inserted in the thickest part registers 145°F, 5 to 6 minutes per side. Let the pork rest for 5 to 6 minutes.

• Step 3

  Meanwhile, place the remaining 3 tablespoons oil, cilantro, jalapeño, lime juice and 1/2 teaspoon salt in a mini food processor. Pulse until slightly chunky, 10 to 15 times.

• Step 4

  Grill tortillas until lightly charred, about 1 minute per side. Thinly slice the pork and vegetables. Transfer to a medium bowl, add the cilantro mixture and toss to coat. Serve the pork and vegetables in the tortillas, topped with radish slices and queso fresco. Serve with lime wedges, if desired.

NUTRITION FACTS

Serving Size: 2 Tacos 

Per Serving:

 

427 calories; fat 25g; cholesterol 56mg; sodium 760mg; carbohydrates 30g; dietary fiber 4g; protein 23g; sugars 4g; niacin equivalents 10mg; saturated fat 4g; vitamin a iu 557IU; vitamin b6 1mg.

blacked chicken salad

 Blackened Chicken with Chopped Salad

In this spin, we coat this blackened chicken with spices common to Cajun cooking, like dried thyme and cayenne pepper. Then, instead of using the traditional method of searing in a cast-iron pan, we take advantage of the warmer weather by grilling outside.

Total:

25 mins

Active:

25 mins

Servings:

4

 Jason Donnelly

Ingredients

Ingredient Checklist

• 1 ½ tablespoons paprika
• 1 ½ teaspoons garlic powder, divided
• ¾ teaspoon ground pepper, divided
• ½ teaspoon salt plus a pinch, divided
• ½ teaspoon dried thyme
• ¼ teaspoon cayenne pepper
• 1 pound chicken cutlets
• 4 tablespoons grated Parmesan cheese, divided
• 2 tablespoons lemon juice
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons mayonnaise
• 8 cups chopped butter lettuce
• 1 cup cherry tomatoes, halved or quartered if large

Directions

Instructions Checklist

• Step 1

  Preheat grill to medium-high.

• Step 2

  Combine paprika, 1 teaspoon garlic powder, 1/2 teaspoon each pepper and salt, thyme and cayenne in a medium bowl. Add chicken and toss to coat.

• Step 3

  Oil the grill rack. Grill the chicken, flipping once, until an instant-read thermometer inserted in the thickest part registers 165°F, about 6 minutes. Transfer to a clean cutting board. Let rest for 5 minutes, then slice.

• Step 4

  Meanwhile, whisk 2 tablespoons Parmesan, lemon juice, oil and mayonnaise with the remaining 1/2 teaspoon garlic powder, 1/4 teaspoon ground pepper and pinch of salt in a large bowl. Add lettuce and tomatoes and toss to coat. Top the salad with the chicken and the remaining 2 tablespoons Parmesan.

Nutrition Facts

Serving Size: 

3 oz. chicken & 1 1/2 cups salad

Per Serving:

 

307 calories; fat 17g; cholesterol 90mg; sodium 523mg; carbohydrates 9g; dietary fiber 3g; protein 29g; sugars 4g; niacin equivalents 11mg; saturated fat 3g; vitamin a iu 4672IU.

tequila lime shrimp

 

INGREDIENTS

• 24 peeled and deveined jumbo shrimp, 1 lb
• 1/4 tsp ground cumin
• 1/4 tsp kosher salt and freshly ground black pepper
• 1/2 tbsp extra-virgin olive oil
• 4 garlic cloves, crushed
• 1/4 tsp crushed red pepper flakes
• 2 tablespoons lime juice, from 1 medium lime
• 2 oz tequila
• 3 tablespoons rough chopped fresh cilantro

INSTRUCTIONS

• Season the shrimp with cumin, and salt and pepper to taste.
• Heat a very large nonstick skillet over high heat.
• Add the oil and shrimp to the pan, and cook them undisturbed for about 2 minutes.
• Turn the shrimp over, add garlic, red pepper flakes and cook until opaque throughout, about 1 minute.
• Add the tequila and cook 30 to 40 seconds until slightly evaporated, remove from heat then squeeze the lime juice over all the shrimp.
• Add the cilantro, toss well, and serve.

Ideas: 
Serve on tostada, salad with lime vinaigrette, over rice, with a quinoa salad 

Avocado Quinoa Salad

 

INGREDIENTS

• 1 1/2 cups cooked quinoa, red or tricolor
• 8 ounces haas avocado, from 2 small, diced
• juice of 1 lime
• 1 ripe beefsteak or heirloom tomato, diced
• 2 mini cucumbers, diced
• 1/3 cup chopped cilantro
• 1/3 cup chopped red onion
• 1 jalapeño, sliced thin with seeds
• 1 teaspoon extra virgin olive oil
• 1/4 teaspoon kosher salt, plus more to taste

INSTRUCTIONS

• Combine all the ingredients together in a bowl and eat right away.
• Taste for salt and lime juice, and adjust as needed.
• If meal prepping, combine all the ingredients except for the avocado, and add when ready to eat.
• Multiply the recipe for more servings.

Chipotle lime cauliflower taco bowls

 https://www.eatingwell.com/recipe/276890/chipotle-lime-cauliflower-taco-bowls/