Korean Tacos

Thank GOD it's Friday! I'm so happy it's the weekend. This week has been frantic with so much work, I'm ready to kick back and relax! So what's a girl to cook on the happiest day of all? Tacos. And even better? KOREAN tacos. Slow cooker tacos.

I especially love the slaw! It's mixed coleslaw with kale! Healthy and delicious, it gives an extra crunch. Bringing added texture, the slaw goes perfectly with the pork combining a sweet and tangy experience in your mouth.

Slow Cooker Korean Tacos

Serves 6-8, recipe from Table for Two Blog

Ingredients:

2 pounds boneless pork loin, cut into 4 pieces

1 cup hoisin sauce

3 garlic cloves, minced

3 green onions, thinly sliced, plus extra for garnish

3 tsp ground ginger

1 16-ounce package of coleslaw or broccoli slaw mix

3 tbsp rice wine vinegar

2 tbsp brown sugar

Small tortillas or hot cooked white (or brown) rice, for serving

Instructions:

  1. Add the pieces of pork in the insert/bowl of your slow cooker. Add hoisin sauce, garlic, green onions, and ground ginger.

  2. Toss each piece of pork a few times to fully coat with the sauce and spices.

  3. Cover and cook on low for 8 to 9 hours.

  4. Prior to serving, in a bowl, toss coleslaw or broccoli slaw mix with rice wine vinegar and brown sugar.

  5. Remove pork from slow cooker and shred. (Best trick I learned to shred meat in a slow cooker is to use an electric hand mixer. Easy peasy!)

  6. Serve in warmed tortillas with slaw on top or spoon pork onto a bed of rice. Garnish with sliced green onions, if desired.

  7. Store leftovers in an airtight container for up to five days.

Like it hot? Try it with some Sriracha sauce or Tabasco sauce. This will definitely elevate the other flavors, giving it a full kick of spiciness... to which, I can never ever get enough of the hottest, most spicy food. Proof: My first night living in New York, I took a dare with a girlfriend and ate a whole Jalapeno pepper while downing it with a shot of Crown Royal. It felt like I had smoke coming out of my ears! It was bad, but oh so fun. Such a great memory.

If you do not eat pork, you can easily substitute with beef or poultry. It'd be just as tasty! I definitely want to mix it up and come up with different kinds of Korean tacos. Perhaps Korean shrimp tacos? Mmmm! Be on the lookout for more! :P

I also have some really exciting upcoming stories for my readers next week! Stay tuned for more!

Have a great weekend! 

Love & xx's,

maQ + suz

Breakfast Taco Tuesday Recipe

Summer's coming to a close and I'm trying to use up all the 'fruits' of my friend's labor. He has one killer garden on the rooftop of our apartment building. We actually spent the 4th of July up there with a bunch of neighbors and friends and watched the fireworks. This past weekend he gifted us a gigantic bag of tomatoes and I'm trying to use as much as I can before they start to get old. I hate wasting food!

Ever since I was a little girl I despised breakfast. To be honest, for several years, my ideal 'breakfast of champions' was coffee & cigarettes. For a long time, the very thought of eating something in the morning revolted me. Now older, I'm trying to take better care of myself and have really gotten in the habit to eat 3-square meals a day. However, when I'm having a good writing day, I can't move, let alone bother to feed myself, and yes, still will sometimes skip a meal if it's going very well. I'll always stay hydrated though. Fun fact: I haven't had a soda in 2 months! Keeping it healthy with water and non-sugary drinks!

One of my favorite quick-and-easy, on-the-go breakfasts are tacos! Yes, I'm one of those New Yorkers who's running around while simultaneously shoving food into my mouth.

Check out the recipe and photos below.

Let's Eat!

Breakfast Tacos (Serves 4)

4  flour tortillas (8 inches) 

1  cup canned refried beans 

1  tablespoon butter 

8  eggs, beaten to mix 

Salt and pepper, to taste 

1  cup shredded Sharp Cheddar cheese

12  cherry tomatoes, halved 

1. To heat the tortillas: Place a tortilla directly on a medium gas flame for a few seconds, or until it starts to puff and is slightly charred at the edges. Using tongs, turn it and let it heat for a few seconds on the other side. Or, heat the tortillas in a heavy, ungreased skillet over medium heat. On a plate lined with a cloth napkin, stack the tortillas and fold the napkin over them to keep them warm. Continue until all the tortillas are warm.

2. In a saucepan over medium heat, warm the refried beans, stirring often, until they are hot.

3. In a skillet over medium-low heat, melt the butter. Add the eggs, salt, and pepper. With a large spoon, stir the eggs until they form small curds.

4. On each of 4 breakfast plates, set 1 tortilla. Spread with 2 tablespoons of beans, 1/4 of the eggs, 2 tablespoons of cheese, and 6 cherry tomato halves. Fold in half. Repeat with remaining tortillas and filling.

* You can also add in salsa, onion, avocado, bacon/sausage etc. Use what you like! :)

Enjoy!

Love & xx's,

maQ + suz

Taco Tuesday Recipe

Hi, my name is Suz and I'm a taco junkie. What's even better? It's Taco Tuesday! Welcome to Tacos Anonymous. ;)

Today I made one of my all-time favorite recipes to share with you: Cilantro Lime Chicken Tacos. This isn't time-consuming and it's such a great twist on dinner or a small get-together. You can even make it ahead of time by freezing it to use later! Oh, who am I kidding, I ate these right after making them. Oops! :X

It has a cilantro and lime base, which in my opinion, is always such a tasty combination. And how can you NOT like cilantro? Seriously! The pesto sauce on the chicken is so savory. Trust me, your taste buds will be very thankful!

Now let's talk necessities. The garnishes required on my taco are: onion, peppers, avocado (ALWAYS), shredded cheese and sour cream. If I'm feeling extra spicy I whip out the Tabasco sauce! You can garnish however you like, but I love making my tacos bright and colorful. I'm about the presentation! Can you say, 'no' to a pretty taco? Nom.

I want to hear about your favorite kind of tacos! Comment below, let's share our addiction and become taco buddies :)

Recipe is below. Go check it out --->

Love & xx's,

maQ + suz

Cilantro Lime Chicken Tacos

cooking spray for sauteing
2-3 large boneless, skinless chicken breasts, cut in bite sized pieces
salt and pepper to taste
1 teaspoon garlic powder
1/2 cup cilantro lime pesto (recipe follows)
flour or corn tortillas
preferred taco garnishes (avocado, salsa, sour cream, cheese, etc)


Season chicken with salt, pepper and garlic powder. In a skillet sprayed with cooking spray, saute chicken over medium high heat and cooked through. Toss cooked, seasoned chicken with the pesto. Fill tortillas with chicken and top with preferred garnishes.

* To make ahead/freezer meal - Cook chicken as directed as above and cool. Place chicken in freezer bag. Prepare cilantro lime pesto as directed below. Place a 1/2 cup of pesto in a small storage bag then place inside the freezer bag with the chicken. Freeze. When ready to prepare, defrost and heat chicken. Toss chicken with defrosted pesto. If desired, heat chicken and pesto together before filling tacos.

Cilantro Lime Pesto

1 cup fresh cilantro leaves (do not include stems)
2 1/2 tablespoons extra virgin olive oil
2 tablespoons sliced, toasted almonds
3 tablespoons chopped, fresh garlic
Juice of 2 limes
1/2 cup shredded asiago (Parmesan or Romano can be substituted too)
1/2 teaspoon kosher salt
1/4 cup chicken broth


Using a blender, mix together the cilantro, olive oil, almonds, garlic, lime juice, asiago, salt and chicken broth on low speed for 2 minutes.