What's for Dinner? Shredded Beef and Guacamole Tacos!

This week I've been a little busy.  My good friends, Tim and Meredith, are getting married this weekend and I am in the wedding.  So between errands/work for that and doctors appointments to find out that I am having ANOTHER BOY (AHHHHHH!), we've been having really quick and easy meals (none of them too blog-worthy).  But this one was another idea of my friend Angie.  It's so simple because you cook the meat in a crockpot with more of that delicious Frontera Skillet Sauce and you almost have an insti-meal.  Just take a few minutes to chop up some ingredients for the guac, and it really is a simple, good dinner.  If you don't dig on beef, you could probably do this with 3 or so chicken breasts...although I haven't tried it, so don't quote me on it!  :)  Enjoy!

Shredded Beef Tacos
Serves as many as you want it to serve!

1 chuck roast (I used a 2 lb roast and it made enough for probably 10-12 tacos)
1 packet Frontera Taco Skillet Sauce (I used the Chipotle Garlic flavor)
1/2 onion, diced
2 cloves garlic, minced
diced tomato
shredded lettuce
shredded cheese
salsa (try my recipe for "Spencer's Salsa" from last month)
Holy Guacamole (recipe to follow)
Sour cream
Flour or corn tortillas

In a crock pot, place chuck roast in and pour Skillet Sauce over top.  Sprinke in onions and garlic.  Cook for 6-8 hours until beef shreds easily with fork.  Shred meat.  Assemble tacos to your liking! 

Holy Guacamole!

Serves 4

2 large ripe avocados, halved and flesh scooped out into medium bowl
1 roma tomato, finely diced
1/4 small red onion, finely diced (eyeball this...don't go too crazy with the onion)
1 large handful of cilantro, chopped
1 clove garlic, pressed through garlic press
1/2 jalapeno, seeded and finely diced
juice from 1/2 lime
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1/2 teaspoon salt (fit this to taste)

Mash avocado in bowl to desired consistency (I like mine chunky).  Stir in all other ingredients.  Taste to make sure properly seasoned.  Serve with tortilla chips or on tacos!

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What's for Dinner? Blackened Tilapia Tacos!

I was tired today (I guess I have a case of the Mondays) and really wanted something quick for dinner. I had just been down to Southport to meet a friend for lunch and had some yummy grouper salad at the Provision Company down on the water, so I was feeling like more seafood. They had tilapia on sale at the Teet (Harris Teeter grocery store, for those of you non-North Carolinians), so I picked up some of that and a few other ingredients and was on my way.  In this version of fish tacos the fish is blackened, not fried, so it is a lot healthier (and after my grouper salad sandwich, I needed something light!).  Sully declared "it tastes better when it's fried", but really, what doesn't?  I still thought it was great and super fresh tasting.  If you just can't help yourself and want to fry the fish, go for it, but you really don't need to with all the other fresh toppings.  Enjoy!

Blackened Tilapia Tacos
Serves 4

• 1 lb fresh tilapia
• 2 TBSP blackening seasoning
• 1 TBSP olive oil
• 1 avocado
• 1 Roma tomato, diced small
• 1/4 red onion, diced small
• 1/4 cup cilantro, chopped
• 1 tsp fresh lime juice
• salt and pepper to taste
• 1/4 small head cabbage, very finely sliced
• 1 can black beans, warmed (TIP**-the Goya black bean soup in the red can are awesome seasoned black beans...just drain off the top liquid and heat as normal...they rock!).
• Sour cream
• 4 tortillas, small or medium size

Slice tilapia into long strips or nuggets.  Coat with blackening seasoning.  Heat oil in skillet and cook fish (in two batches if needed) until browned and cooked through (about 3 minutes...but don't overcook!).

In small bowl, peel avocado and scoop out flesh into bowl.  Add tomato, onion, most of the cilantro (save a little for garnish on top) and lime juice.  Add salt and pepper to taste.  (If you don't feel like making your own guac...by all means, buy some!)

TIP**-if you have a gas stove, turn on burner and place tortilla directly over flame.  Cook 15 seconds on one side and flip with tongs. Cook another 15 seconds (edges should just begin to brown and it should slightly blister).  Continue with remaining tortillas...this gives regular, store bought tortillas an authentic taste!

On a tortilla, add beans, cabbage, fish, guacamole and a dollop of sour cream.  Top with a sprinkle of cilantro.  Doesn't get much easier or fresher than this!

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