Cilantro Lime Chicken Tacos

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This recipe is quick and easy - good for those nights you don't have a lot of time to prepare dinner. Chicken breast is simmered in a lemon-lime marinade, then served with taco fixings so that everyone can make their own soft taco. 
Makes: 8 servings 

Ingredients
1 pound skinless, boneless chicken breast halves, cut into bite size pieces
1 cup lemonade
2 tablespoons olive oil
1 tablespoon lime juice
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon Smokey sweet paprika
1/2 teaspoon chili powder
very little salt and as much pepper as you like
1 (12 ounce) package tortillas(we used flour, it's what we had)
2 cups Cilantro lime slaw(recipe below)
1 (8 ounce) package shredded Mexican cheese
1 (8 ounce) Pico de Gaia
1 (8 ounce) container sour cream

How to make it:
In a large skillet over medium heat, combine chicken, lemonade, olive oil, lime juice, and Worcestershire sauce. Season with garlic powder, onion powder, paprika and chili powder. Simmer until chicken is no longer pink, and juices run clear, 15 to 20 minutes.
Meanwhile, warm the tortillas in the oven or skillet till warm. When chicken is fully cooked, transfer to serving bowl. Place toppings in serving dishes. Each person can create their own taco, using their preferred ingredients.

Cilantro Lime Chicken

Cilantro Lime Slaw 

Cilantro Lime Slaw is a great summertime side dish or taco topping. Make this No Mayo Coleslaw with a few simple ingredients

Ingredients
1 Small Head Green Cabbage – core removed, shredded
1 Bunch Cilantro – stems removed, chopped
2 Jalapenos – seeds/stems removed, finely chopped
1 green onion diced
3 Tablespoons Oil (Algae, Olive or Avocado)
Juice of 2 Small Limes
Salt/Pepper – to taste
Small Pinch Sugar (optional)
Instructions
Combine cabbage, cilantro and jalapeno, onion
Mix oil, lime juice, salt and pepper. Pour mixture over cabbage.
Toss until slaw is evenly coated with dressing.
Set aside at least 15 minutes before serving.

Pork Tacos with Sweet Chili Slaw

 

Tasty cooked pork can either be sliced or cooked longer and pulled for Tacos, really good seasoning in this recipe. 

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INGREDIENTS

4 pounds pork roast

1/2 teaspoon cumin and chili powder

red onion, sliced thin

1 teaspoon salt

2 teaspoon pepper

1 teaspoon smoked paprika

1 teaspoon onion powder

1/2 teaspoon garlic powder

2 tablespoons olive oil

8 ounces beer and 8 ounces chicken broth

2 cups sliced green cabbage

3 tablespoons sweet chili sauce

1 lime juiced

a bunch of (4-inch) tortillas, for serving (I used white corn tonight)

shredded cheese, for topping

cilantro avocado cream

1 avocado, chopped

1 lime, juiced + zested

3 tablespoons sour cream or greek yogurt

3 tablespoons chopped fresh cilantro

INSTRUCTIONS 

Rub the pork with a little olive oil,  then sprinkle pork with the salt, pepper, paprika, onion powder and garlic powder, cumin, chili powder. Pour your favorite beer  and chicken broth in the pot, around the sides, not rinsing off the spices, cover and cook for 5-6 hours on high. Check with meat thermometer if it's 165 you can slice it and serve like I did, or if you want it pulled into pieces let cook a little more. After 7 hours, remove the top and pull the pork apart with tongs or forks. I toss it well with the beer and then cover it and let it cook for another 15 minutes or so. Mix well to combine everything. Taste the pork and season it additionally if desired.

To make the slaw, add the cabbage to a large bowl. Toss it with the sweet chili sauce and the lime juice, adding in a pinch of salt. You can make this a few hours ahead of time and keep it in the fridge if desired.

To make the avocado cream, add the avocado, lime juice and zest, sour cream or yogurt and the cilantro to a food processor. Blend until pureed and creamy.

Assemble the tacos by adding some pork to each tortilla and covering it with a drizzle of the avocado cream. Add the slaw on top and crumble on a bit of cheese.

Super Easy CARNITAS

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Seasoned with oregano, cumin, chili powder, lime juice, these Mexican Slow Cooker Pork Carnitas Tacos are the perfect meal for any night of the week.  These are gluten free, dairy free, paleo, healthy foods

This easy carnitas recipe can be made in the slow cooker or Instant Pot for foolproof Mexican pulled pork that's juicy and flavorful. Perfect for tacos, tostadas, gorditas, burrito bowls and more! (gluten free, paleo, low carb)

10 servings

What you will need:

FOR THE CARNITAS

2 1/2 pounds pork shoulder (also known as ‘pork butt’)
1 small onion sliced or diced
4-5 garlic cloves minced
1 tablespoon lime juice
2 teaspoons coarse sea salt
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon onion powder
1/2 teaspoon ground black pepper
1 cup broth (chicken, beef or vegetable) *for Instant Pot cooking method only*

How to make it:

SLOW COOKER INSTRUCTIONS

Lightly spray crock pot with Olive Oil. Cut the pork shoulder into large 4-inch chunks. Place in the crock pot. Toss in your onions and garlic cloves minced.

Mix spices salt, ground cumin, chili powder, garlic powder, dried oregano, onion powder and black pepper. Mix thoroughly to coat the meat with all the seasonings.

Cover and cook on high for 4 hours, or on low for 7-8 hours. When tender, shred the meat by pulling it apart with two forks. Sprinkle with Lime.

Mix in freshly chopped cilantro if desired and serve in tacos, gorditas, tostadas, burrito bowls and salads.

INSTANT POT INSTRUCTIONS

Cut the pork shoulder into large 4-inch chunks. Add onions, and garlic minced to pot. Place in the Instant Pot.

Mix spices salt, ground cumin, chili powder, garlic powder, dried oregano, onion powder, black pepper and 1 cup of broth. Mix thoroughly to coat the meat with all the seasonings.

Lock the lid and set the steam release vent to the "sealing" position. Press the "manual" button and set the timer on high pressure for 40 minutes.

When the 40 minutes are up, let the pressure naturally release for 15 minutes. Then manually release the remaining pressure by moving the steam release vent to the "venting" position.

Open the lid and shred the meat with two forks. Mix in freshly chopped cilantro if desired add lime juice and serve in tacos, gorditas, tostadas, burrito bowls and salads.

Pork Carnitas

Served with cabbage, onions, sour cream cilantro sauce, cilantro and limes

TIPS:

Feeding a lot you can double the recipe, I would double everything except salt, you can add more salt after cooking if you really need to.

To make this with pork loin, I recommend adding 2 tablespoons of cooking fat, either olive oil, coconut oil, canola oil or whatever you prefer. Since pork loin is a much leaner cut than pork shoulder, I’d also add 1/4 cup of liquid – either broth or orange juice. The meat won’t be as juicy as if you were using pork shoulder, but it’ll still taste great!

To freeze, cool the carnitas in the fridge. Place it in an air-tight freezer bag, leaving about 2 inches of room at the top to allow for expansion, and freeze. It can be kept frozen for 4-6 months. To reheat, heat it up in medium pot on the stove or a large bowl in the microwave.

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