Summer Tacos – June 2018 – Rimann Liquors

Summer Tacos – June 2018

June 1, 2018

Summer gives you permission to slow down and stop trying so hard.  Resign yourself to time on the patio with friends, reading for pleasure, and easy meals.  We share several simple and tasty taco recipes which require minimal effort and time, leaving more time to relax.  To round out your simple meal we’ve included a recipe for Watermelon Salad and No Bake Coconut Cookies.

 

Greek Salad Tacos with Cucumber Dill Dressing

Favorite easy summer time meal shared by team member Mitzi Monson.

Making the salad ahead allows for a quick dinner on a busy summer night.

  • 2 Cups Grilled Chicken
  • 4 Cups Cut/shredded Romaine Lettuce
  • 1 Cup Diced Tomatoes
  • 3/4th Cup Diced Cucumbers
  • 1/4th Cup Diced Cilantro
  • 1 Cup Feta Cheese Crumbled
  • 1/2 Cup Sliced Black Olives
  • 1/2 Cup Ken’s Greek Dressing
  • 1 Cup Cucumber and Dill Dip
  • 8 Flour Tortilla’s

Toss the ingredients minus the feta and cucumber dill dip together for the salad.  If you cannot find the dip ready made you can mix together dill weed, plain greek yogurt and little hint of salt for a similar dip.

If you’ve never tried a refrigerated tortilla cooked before you are missing out.  All you do is heat them up in a skillet for about a minute on each side and they are unbelievable good and light.  Simple and life changing.

After you toss the salad, fill your tortillas with the salad to make each taco and top with the feta and drizzle of the dip and you are good to go. Recipe Serves 4 (8 tacos)

 

Pork Tacos with Mango Salsa

Credit:  Taste of Home

  • 2 tablespoons lime juice
  • 2 tablespoons white vinegar
  • 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 3 cups cubed fresh pineapple
  • 1 small red onion, coarsely chopped
  • 2 chipotle peppers in adobo sauce
  • 1 bottle (12 ounces) dark Mexican beer
  • 3 pounds pork tenderloin, cut into 1-inch cubes
  • 1/4 cup chopped fresh cilantro
  • 1 jar (16 ounces) mango salsa
  • 24 corn tortillas (6 inches), warmed

OPTIONAL TOPPINGS:

Cubed fresh pineapple

Cubed avocado

Queso fresco

Puree first nine ingredients in a blender; stir in beer. In a 5- or 6-qt. slow cooker, combine pork and pineapple mixture. Cook, covered, on low until pork is very tender, 6-8 hours. Stir to break up pork.

Stir cilantro into salsa. Using a slotted spoon, serve pork mixture in tortillas; add salsa and toppings as desired.
Freeze option: Freeze cooled meat mixture and cooking juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. Yield: 12 servings.

 

Fish Tacos with Guacamole

Credit:  Taste of Home

Light and healthy tacos.  Try adding tomatoes, green onions and chopped jalapeno’s on top.

GUACAMOLE:

  • 1 medium ripe avocado, peeled and quartered
  • 2 tablespoons fat-free sour cream
  • 1 tablespoon finely chopped onion
  • 1 tablespoon minced fresh cilantro
  • 1/8 teaspoon salt
  • Dash pepper

TACOS:

  • 1 pound tilapia fillets, cut into 1-inch pieces
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 teaspoons canola oil
  • 8 corn tortillas (6 inches), warmed
  • Optional toppings: hot pepper sauce, chopped tomatoes, green onions and jalapeno pepper

COLESLAW:

  • 2 cups coleslaw mix
  • 1-1/2 teaspoons canola oil
  • 1-1/2 teaspoons lime juice

In a small bowl, toss coleslaw mix with oil and lime juice; refrigerate until serving. In another bowl, mash avocado with a fork; stir in sour cream, onion, cilantro, salt and pepper.

Sprinkle tilapia with salt and pepper. In a large nonstick skillet coated with cooking spray, heat oil over medium-high heat. Add tilapia; cook until fish just begins to flake easily with a fork, 3-4 minutes on each side. Serve in tortillas with coleslaw, guacamole and desired toppings.

 

Watermelon Salad Recipe

Credit:  Taste of Home

This salad offers a surprising mix of flavors.  Combine seedless watermelon varieties in yellow, red and pink for a colorful twist.

  • 8 cups cubed seedless watermelon (about 1 medium)
  • 1 small red onion, cut into rings
  • 1 cup coarsely chopped macadamia nuts or slivered almonds, toasted
  • 1 cup fresh arugula or baby spinach
  • 1/3 cup balsamic vinaigrette
  • 3 tablespoons canola oil
  • Watermelon slices, optional
  • 1 cup (4 ounces) crumbled blue cheese

In a large bowl, combine watermelon and onion; cover and refrigerate until cold, about 30 minutes. Just before serving, add macadamia nuts and arugula to watermelon mixture. In a small bowl, whisk vinaigrette and oil; drizzle over salad and toss to coat. Serve over sliced watermelon, if desired. Sprinkle with cheese.

Yield: 10 servings.

To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

 

No Bake Fudgy Coconut Cookies

Easy to make and no need to heat up the oven!  This is a summer favorite of team member Mitzi Monson.

  • 1-1/2 cups sugar
  • 2/3 cup 2% milk
  • 1/2 cup baking cocoa
  • 1/2 cup butter, cubed
  • 1/2 teaspoon salt
  • 1/3 cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 2 cups quick-cooking oats
  • 1 cup sweetened shredded coconut
  • 1/2 cup white baking chips
  • 1 teaspoon shortening

In a large saucepan, combine the first five ingredients. Bring to a boil, stirring constantly. Cook and stir 3 minutes.

Remove from heat; stir in peanut butter and vanilla until blended. Stir in oats and coconut. Drop mixture by tablespoonfuls onto waxed paper-lined baking sheets.

In a microwave, melt baking chips and shortening; stir until smooth. Drizzle over cookies. Refrigerate until set. Store in airtight container.   Best if stored chilled.

Yield: 3-1/2 dozen.

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