Taco Tuesday with Old El Paso!
Slow Cooked Pulled Pork Tacos
3 onions, sliced
1.5 pork shoulder, boneless
3 garlic cloves, chopped
1 tsp chilli powder - optional
1 teaspoon cumin
1 tablespoon smoked paprika
1 cup BBQ sauce
1 cup water
2 tablespoons apple cider vinegar
1 tsp Dijon mustard
2 tablespoon Worcestershire sauce
Salt & Pepper
Place sliced onions in slow cooker.
Pop pork on top.
Combine remaining ingredients and pour over pork.
Place lid on pan and cook. I like to cook on low for 8 hours. Turning the pork over a few times in between.
Season accordingly and shred.
I served the pulled pork with the coleslaw I used with my fish tacos (recipe below), using Old El Paso soft tacos, a good serve of guacamole and for an extra spicy kick, a few Old El Paso Jalapeños on top.
Fresh ling fillets cut in strips
Rice crumbs (Panko crumbs would be great too)
1 heaped tbsp ground coriander
1/2 tsp ground chipotle (optional for the heat shy)
Salt & pepper
Splash of milk
Combine crumbs, spices and s&p on a flat plate.
Whisk egg with milk in a separate bowl
Coat fish fillets in egg mixture then cover with crumb mixture.
Either fry crumbed fish in oil and a little butter until cooked or bake in a 160 degree oven for 12 minutes (flipping fish over half way. If baking, drizzle crumbed fish with a good glug of olive oil before popping in oven,
I made my own mayonnaise in my thermo, but using a good quality store bought one is just as good.
Simply blitz jalapeños with mayonnaise - I used Old El Paso Jalapeños
I used a pre cut Coleslaw mix from Woolworths which I blended with 2 tbsp plain mayonnaise (you could use jalapeños mayonnaise!) fresh coriander, juice of 1 lime, 1 green apple sliced thinly, olive oil and sea salt.
We love to eat our fish tacos using Old El Paso soft tacos, and a good serve of guacamole.
1 tbsp oil
700 grams chicken breast (cut into 3-4 cm pieces)
1 brown onion, thinly sliced
2 garlic cloves, finely chopped
1 red chilli, deseeded and chopped finely (optional)
1 sachet Old El Paso Chicken Taco Mix
1 tomato diced
2 tbsp tomato paste
1/2 cup water
salt and pepper
4-5 sprigs fresh coriander
Add Old El Paso Chicken Taco mix along with 1 tablespoon oil to chicken and give a good mix. You could do this a few hours before or overnight.
Heat oil in pan and gently saute onion & garlic. Add in chilli and cook for 30 seconds. Remove from pan.
Seal off chicken in the same pan until lightly golden (not cooked through). Season with salt & pepper.
Add in cooked onion, garlic, chilli, chopped tomato, tomato paste and water. Stir until combined.
Pop lid on pan and gently simmer on low/medium heat until chicken is cooked through.
You can either serve chicken mix as is, or alternatively once chicken mix is slightly cooled, pop in a food processor and shred.
Mix through chopped fresh coriander.
We like to build our tacos with shredded iceberg lettuce, grater cheddar, diced tomatoes, grated carrot, sour cream, guacamole, Old El Paso Thick ‘N Chunky Salsa & Sammy’s fave, jalapeños.