Switching it up this Taco Tuesday with a Korean inspired BBQ sauce, pork and super sweet coleslaw!
Korean BBQ Pork Tacos with Sweet Coleslaw
- 1½ pounds boneless pork loin
- ½ medium red onion, thinly sliced
- ¼ cup cilantro, chopped
- 8 street taco tortillas
- ½ cup hoisin sauce
- 2 TB soy sauce
- 1 TB sesame oil
- 1 TB rice vinegar
- 3 TB sweet yellow mustard
- 2 tsp garlic powder
- 4 cups classic cole slaw mix
- 3 TB sweet yellow mustard
- 1/3 cup light mayo
- 1 TB granulated sugar
- pinch of black pepper
- Add 1 cup of water to a slow-cooker, followed by pork loin. Cover and cook on high for 4 hours. After pork is fully cooked through, remove from slow-cooker to a plate and shred into thin pieces using 2 forks. Drain slow cooker before adding pork back and covering with BBQ sauce. Mix well so that pork is covered evenly with sauce.
- Prepare coleslaw in a medium size bowl. Set aside.
- Add pork to tortillas followed by cole slaw, topped with red onion and cilantro.
What is it with the beginning of the school year and illnesses? Both kids have been sick and now I seem to have caught it, so as I type this up I am “enjoying” a cup of hot alka seltzer and praying that my throat won’t feel as awful as it does now in the morning. Talk about not much of a productive past 7 days.
Anyhow – my husband is out of town, and while I had originally planned on slow-cooking some barbacoa for this Taco Tuesday, I felt it would be a waste if I had a 3lb chuck roast all to myself. Instead of spending more money at the grocery and dragging said sick child #2 out, I worked with what I got and I have to say; I was extremely pleased with the results!
I was introduced to lentils via FitGirlsGuide a couple years back. I haven’t met a bean I didn’t like and I’ve used potatoes in place of meat before, so paired with pico de gallo, I can totally see why this combination can work great if you’re trying to do without meat or you’re a vegetarian. Just make sure you don’t go light on the lentils! They’re high in lean protein and a great source of potassium.
Lentils and Potato Tacos
Skip the meat! A delicious take on tacos using lentils and potatoes.
- 4 6-inch corn tortillas
- 1 cup lentils, boiled
- 2 medium potatoes, diced small and cooked
- 3-4 tablespoons pico de gallo
- ½ cup shredded monterey jack cheese
- ¼ teaspoon fresh cilantro, thinly chopped
- sour cream, optional
- salsa, optional
- Using a small pot, bring 1 cup of lentils and 4 cups of hot water to a slight boil over medium heat. Allow to cook 25-30 minutes, or until lentils seem tender. Drain and set aside.
- At the same time, using a large skillet - add 1 tablespoon of olive oil and set heat to medium. Add diced potatoes, making sure to stir with a spatula to prevent burning. Cook until potatoes seem crispy. Set aside.
- When both lentils and potatoes are ready, assemble your corn tortilla - beginning with potatoes and followed by lentils, 1 tablespoon of pico de gallo, cheese and cilantro. Top with sour cream or salsa, if desired. Repeat step with each tortilla.
I have no problem whatsoever dedicating a night each week to tacos. And for the most part traditional style tacos always hit the spot, but I like to switch it up every once in awhile. So why not combine a taco with something else I love to eat: a potato! I originally wanted to test this on a sweet potato, but we only had russet potatoes in the refrigerator and I wanted to avoid a trip to the grocery store for at least one day. Does anyone else feel like they’re at the grocery so much they may as well have stock in it?
Did you know that potatoes are the number one vegetable crop in the United States? That’s crazy! It probably helps that the low-calorie veggie is loaded with potassium and Vitamin C; both essential things needed in our daily dietary. In my book, that makes it A-OK to stuff them with some extra stuff; especially if it’s additional healthy things like ground turkey, beans and corn.
Stuffed Taco Potatoes
This is a recipe for taco styled potatoes that are chockful of all your favorite mexican toppings. Great to use for any Taco Tuesday or Mexican-themed meal.
- 4 russet potatoes
- 1lb ground turkey
- 2 tablespoons taco seasoning
- 8-ounces low-fat refried beans
- 1 cup fresh sweet corn kernels
- 1 medium onion, chopped
- ½ cup sharp cheddar cheese, shredded
- Preheat oven to 400 degrees. Scrub potatoes well, pat dry with a paper towel and add to oven rack to bake for 1 hour. While doing so, line a baking sheet with foil and lightly spray with cooking spray.
- While potatoes are cooking, brown ground turkey and onion in a skillet over med-high heat. Drain excess grease in a strainer and return turkey mix to skillet. Add taco seasoning, corn and refried beans; stirring well to combine. Lower heat to low and allow to cook for an additional 5 minutes, stirring often.
- When potatoes have finished cooking, remove from oven and allow to slightly cool down before cutting in half. Scoop the inside out, leaving a thin layer at bottom of potato. Spray potato inside and outside with cooking spray. Place each individually on baking sheet, upside down, and bake for 5 minutes.
- After potato skins seem crispier, add turkey mix. Top with a tablespoon of salsa and sprinkle cheddar cheese. Add to oven and allow to cook for 3-5 minutes, or until cheese has melted.
- Serve with additional garnishes like sour cream, green onions, bacon.