Hi friends! Hope you all had a relaxing Labor Day Weekend. I’m not going to lie, seeing all of the Labor Day posts on my social media feeds made me wish yesterday was MY labor day, but I’m still pregnant with child. My children like to take their time and stay cozy. Sigh.
On to better news… you know what day it is, right? It’s Taco Tuesday – one of our favorite days of the week because it means we get to devour all the tacos we want. I won’t mention the disaster our kitchen always seems to be at the end of every Tuesday night because it’s SO WORTH IT! Here are a couple of my favorite Taco Tuesday recipes:
I’m not sure how many more warm Taco Tuesdays we’ll have here in Chicago, so I’m going to continue incorporating summer flavors in my tacos until fall weather creeps up on me and tells me to stop. I love you fall, but it scares me how quickly you’ve arrived.
Today, I’m sharing a chipotle ground pork taco topped with the peach and serrano salsa I shared last week. After making these and tasting the smokiness of the chipotle and sweet, juiciness of the salsa, I knew it was going to be a three taco night. I couldn’t help myself, especially because these babies are topped with a lime crema, giving them a cool and refreshing finish.
Before the cool weather kicks in, these should absolutely be on your week night menu! It’s a great dish that will spice up your week and allow you to savor the goodness of peaches and fresh peppers. If you do make it, don’t forget to tag your photos with #marinamakeseats!
Pork & Peach Salsa Tacos
- 2 tablespoons of olive oil
- 2 cloves of garlic, minced
- 1 pound of ground pork
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- 1 teaspoon of oregano
- 1/4 teaspoon of cinnamon
- 1/2 teaspoon of salt
- 1/4 teaspoon of salt
- 2 chipotle in adobo peppers, diced into small pieces
- 1 1/2 tablespoons of flour
- 1/4 cup of chicken broth
- Peach Salsa
Cilantro Lime Crema
- 1/4 cup of sour cream
- 1/4 cup of half and half
- 2 tablespoons of lime juice
- 2 tablespoons of chopped cilantro
- A pinch or two of salt
Add olive oil and garlic to a large skillet and cook on medium heat for about 30 seconds to a minute, until the garlic is fragrant. Add the ground pork, cumin, paprika, oregano, cinnamon, salt, pepper and diced chipotle peppers. Combine the spices and the meat and cook until browned, about 7-10 minutes.
When the meat is cooked through, sprinkle the flour on the pork and stir to combine. Allow the pork to soak up the flour and cook for an additional minute or two. Add the chicken broth and stir to combine. Increase the heat and bring the mixture to simmer, cooking it until most of the liquid is absorbed.
To make the cilantro lime crema, combine everything in a bowl until it reaches a smooth consistency.
Assemble the tacos by adding the chipotle pork mixture to a tortilla and topping it with peach salsa and crema.