I absolutely love these tacos.  Simple and delicious. 

Flame roasted corn tortillas, shredded pork, sliced avocado, diced red onion, crumbled queso fresco cheese, and a spoonful or two of this fabulous Chimichurri Sauce.

I was completely happy using a pair of tongs and flame roasting the corn tortillas over my gas stove burner.  Not that I don’t love a deep fried tortilla, but this Healthy Choice gave me all I needed. 

Also, we actually cooked this Boston Butt Roast in our crock pot and you know what that means, melt in your mouth goodness. 

I think for Carnitas the pulled pork needs a ‘crisping’ step, which likely calls for a dip in hot oil.  I resisted the urge :)

So instead of Carnitas, we have Shredded Pork Tacos {with Chimichurri Sauce}. 

Full of flavor.  And I mean full. 

The pork was seasoned wonderfully and the Chimichurri Sauce is a flavor explosion.

Are you a Chimichurri fan like me? Check out our Steak & Potato Dinner Salad with Chimichurri Sauce. It’s a hearty delicious and healthy meal!

How do you use leftover pulled pork? Your feedback is so important to me (and keeps me seriously motivated). Don’t forget to follow us @LemonyThyme on Instagram and Facebook!

xo Libby

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Shredded Pork Tacos {with Chimichurri Sauce}

Flame roasted corn tortillas, shredded pork, sliced avocado, diced red onion, crumbled queso fresco cheese, and a spoonful or two of this fabulous Chimichurri Sauce.

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 8 corn tortillas
• 2 cups shredded cooked pork
• 1 avocado
• 1/2 cup queso fresco crumbling cheese
• 1/4 cup finely diced red onion
• 1/2 cup Chimichurri Sauce see recipe link in post
• fresh cilantro leaves for garnish

Instructions

• Warm corn tortillas over an open flame or in a skillet. Layer each tortilla with warm shredded pork, sliced avocado, crumbled queso fresco cheese, a sprinkle of diced red onion, and a spoonful or two of Chimichurri Sauce. Garnish with fresh cilantro leaves.

The post Shredded Pork Tacos {with Chimichurri Sauce} appeared first on Lemony Thyme.

Virtually any vegetables will work in these tacos, but I love sweet potato, onion and zucchini as my base – I added corn and jalapeño to give it a nice Southwest flavor flare.

Oven Roasted Veggies

Simply toss your diced veggies of choice in a little olive oil, salt & pepper. Spread on a baking sheet (not too crowded) and roast at 400 degrees until golden brown, typically 20 minutes delivers. I adjust the size of my dice according to cooking time. For example, sweet potatoes take longer to cook than zucchini, so I use a smaller dice for the potatoes.

Oven roasting vegetables deepens the flavors. It’s a great way to use those ‘tired’ carrots, celery, Brussels, zucchini, cauliflower (insert occupants of your veggie drawer here). You can roast ahead and incorporate into Lunch Bowls all week long! There’s three strong reasons to roast veggies.

We filled our tortillas with roasted veggies, seasoned black beans (Homemade Taco Seasoning), and shredded cheese. Then we topped them with Chipotle Salsa, fresh cilantro and guacamole. These Southwest Vegetarian Tacos were bursting with flavor!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Southwest Vegetarian Tacos

Southwest Vegetarian Tacos. Customizable. Comfortable (who doesn't love a taco). Your taste buds will thank you.

Course Main Course

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Ingredients

For the Roasted Veggies

• 1 large sweet potato diced
• 1 large zucchini diced
• 1 small onion diced
• 1 ear of corn kernels removed from cob
• 1 jalapeno thinly sliced
• 2 Tbl olive oil
• salt & pepper

For the Tacos

• 8 small corn or flour tortillas
• 1 can 15 ounce black beans rinsed and drained
• 2 teaspoons taco seasoning reipe link in post
• 1 cup shredded monterey jack or cheddar cheese
• 1/2 cup guacamole recipe link in post
• 1/2 cup Chipotle Salsa recipe link in post
• 1/4 cup fresh cilantro leaves

Instructions

For the Roasted Veggies

• Preheat oven to 400 degrees F. Toss diced veggies in olive oil. Season with salt & pepper. Spread on large baking sheet. Roast for 20 minutes or until golden brown and tender.

For the Tacos

• In a hot skillet or over an open flame, char tortillas slightly on each side.
• Warm black beans and taco seasoning in a saucepan.
• Fill tortillas with roasted veggies, black beans, shredded cheese. Top with chipotle salsa, fresh cilantro and guacamole.

The post Southwest Vegetarian Tacos appeared first on Lemony Thyme.

To say I love ‘thrifting’ is an understatement.  And as a food blogger, I’m not alone.  We’ve always got an eye out for unique dishes and props to use for our food photography sessions.  I head straight to the dish/cookware section when I enter a thrift store then head to the cookbook shelf.  Last week while visiting our local Humane Society Thrift Store I spied this gorgeous cookbook.  The cover recipe was for Budín Azteca aka Aztec Casserole which matched this week’s Farmers Market bounty beautifully.

I was giddy when I pulled this gorgeous cookbook quietly off the shelf.  Yes I said quietly.  There’s an unspoken art to thrifting.  When entering an isle do a rapid visual inspection of the wares ahead of you.  If a treasure is spotted, you must act swiftly.  Like the day I spied a Romertopf Clay Baker on the bottom shelf at the very end of my isle.  I abandoned my buggie in order to maneuver my way to it without ever taking my eye off the prize.  This one was worth a fight (only if necessary of course).

The Farmers Market, located just walking distance from my office, reopened for the summer this past week.  Every Wednesday and Saturday morning from now through October our fresh produce will be purchased from our local farmers.  Boy does that make me happy.  Some of my favorite recipes on Lemony Thyme were Farmers Market inspired.

This Aztec Casserole is built in layers.  Sautéed squash, zucchini and corn become the vegetable layer.  Then there is the puréed tomato sauce layer, corn tortilla layer, roasted poblano peppers, cheeses, and chicken layers.  Repeated in true casserole style.

Once assembled the casserole is baked for 20 minutes or so until the cheese has melted and the ingredients are heated through.  The squash, zucchini and corn are cooked until just crisp-tender maintaining their fresh from the garden flavor.  I think that’s what I love most about this dish, well that and the fresh tomato sauce….along with the chicken and cheese.  And I can’t forget the tasty surprise of finding layers of corn tortillas nestled amongst all this goodness.

Aztec Casserole is as delicious to eat as it is cookbook-cover delicious to look at.  I can’t wait to try more authentic recipes from the regions of Mexico and share them with you.

All my best,
xo Libby

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Farmers Market Aztec Casserole

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 6 -8

Author Mexico The Beautiful Cookbook, lightly adapted

Ingredients

• 2 Tbl. olive oil
• 1 onion diced
• 2 garlic cloves minced
• 3 large tomatoes about 1 1/2 lbs, peeled and puréed
• 1 tsp. salt
• 1 Tbl. butter
• 3 cups fresh or frozen corn kernels
• 2 cups zucchini diced
• 2 cups summer squash diced
• 1/3 cup water
• oil for frying
• 10 corn tortillas
• 2 poblano chiles roasted, peeled & seeded, cut into strips
• 1 cup sour cream
• 2 cups cooked and shredded chicken
• 1 1/2 cups shredded cheese Monterey Jack, Cheddar cheese or Muenster

Instructions

• Heat olive oil in a skillet, add the onion and sauté until transparent. Add the garlic and sauté an additional 30 seconds. Add the puréed tomatoes and bring to a boil, reduce heat and simmer covered for 10 minutes. Set aside.
• Melt the butter in a large saucepan. Add the zucchini, summer squash and corn and cook for 2 minutes. Add the water; cover and cook for 8 minutes or until the zucchini is crisp-tender. Drain and set aside.
• In a skillet heat 1/2-inch of oil over medium heat. Add the tortillas one at a time and cook about 30 seconds per side. Reserve.
• Preheat oven to 375 degrees. Butter a large casserole dish.

To assemble…

• Place a thin layer of vegetable layer on bottom. Top with a layer of 4-5 tortillas. Then add a layer of tomato sauce. Add half of the remaining vegetables, half of the poblano strips, 1/2 cup of the sour cream in dollops, half of the chicken and 3/4 cup of shredded cheese. Repeat layers finishing with the cheese.
• Bake uncovered until the cheese has melted and the layers are heated through, about 15 – 20 minutes.

The post Farmers Market Aztec Casserole appeared first on Lemony Thyme.

There are about a bazillion corn tortillas in a package. 

Have you noticed that? 

No matter what recipe I make with them, inevitably I will have half a bazillion leftover.  That’s what led me to this classic Mexican dish.  Chilaquiles are traditionally made from corn tortillas that may have been hanging around for a bit…aka stale.

Cut the corn tortillas into triangles.  Then working in batches, give them a quick swim in hot oil until they are golden brown on each side.  Transfer to a paper towel lined baking sheet.

Heat a tablespoon of canola oil in a skillet.  Add the Salsa Verde and simmer for 2-3 minutes.  Gently add the crispy tortilla triangles and turn to coat with salsa.  Sprinkle with the shredded chicken and heat through.

Chicken Chilaquiles {with Fried Eggs} is often served as a breakfast dish. 

We topped ours with shredded cheese, scallions, fresh cilantro, diced red onion, sliced avocado and fried eggs.  Since we are huge Breakfast for Dinner fans, we had no problem turning this into a weeknight meal.

My first introduction to Chilaquiles came from Cooking Light.  Upon further recipe research I favored a version closer to this recipe from Simply Recipes.  Most importantly this is a wonderful no-fuss recipe that uses up some of those extra corn tortillas and leftover chicken, shredded cheese….

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Chicken Chilaquiles {with Fried Eggs}

Author Libby with Lemony Thyme

Ingredients

• 12 corn tortillas cut into triangles
• canola oil for pan frying
• 2 cups salsa verde see recipe link in post
• 2 cups shredded cooked chicken
• 1 cup shredded pepperjack cheese
• 2 scallions thinly sliced
• 2 Tbl. finely diced red onion
• a handful of fresh cilantro leaves
• 1 avocado sliced
• 3 Tbl. sour cream
• 2 eggs

Instructions

• Cut corn tortillas into triangles (I got 6 per tortilla). Heat 1/2-inch of canola oil in pan over medium high heat. Fry tortilla pieces until golden brown on each side. Remove to paper towel lined baking sheet.
• Add 1 Tablespoon of oil to skillet over medium-low heat. Add salsa verde and cook for 2-3 minutes. Gently add in crispy tortilla triangles and turn to coat. Simmer for another couple minutes. Sprinkle with shredded chicken and heat through. Meanwhile, fry eggs.
• To serve, top chilaquiles with shredded cheese, scallion, red onion, cilantro, sliced avocado, sour cream drizzle and fried eggs.

The post Chicken Chilaquiles {with Fried Eggs} appeared first on Lemony Thyme.

Once you’ve made a batch of Buffalo Chicken Dip, you’ve opened up endless recipe-twist possibilities.  I decided on Buffalo Chicken Taquitos.  Warm corn tortillas filled with buffalo chicken dip and a little shredded cheddar…all rolled up and baked into a great new appetizer.

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Buffalo Chicken Taquitos

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 10

Author Libby with Lemony Thyme

Ingredients

For Buffalo Chicken Dip…

• 1 8- ounce block cream cheese softened
• 4- ounces Monterey Jack cheese shredded
• 1 cup ranch dressing
• 1/2 – 1 cup Frank’s Hot Sauce
• 2 cups shredded cooked chicken a rotisserie chicken works well

For Taquitos…

• 20 small corn tortillas
• 1 cup shredded cheddar cheese
• sour cream and/or salsa for serving

Instructions

• On the stovetop or in microwave safe bowl, heat cream cheese until melting.
• Stir in shredded cheese, ranch dressing, hot sauce, and shredded chicken. Heat for another minute or two until hot and bubbly.
• Preheat oven to 350 degrees. Coat a shallow baking dish with cooking spray.
• In a small skillet coated with cooking spray, warm corn tortillas one by one for about 10 seconds each.
• Fill each tortilla with 3-4 Tbl. of buffalo chicken dip and a tablespoon of shredded cheddar cheese. Roll tightly and place seam side down in baking dish. Continue with remaining tortillas.
• Bake for 25 – 30 minutes, until filling is bubbly and tortillas begin to turn golden brown. Serve with sour cream and/or fresh salsa.

The post Buffalo Chicken Taquitos appeared first on Lemony Thyme.

I tossed onion, zucchini, and cherry tomatoes in olive oil, oregano, salt and pepper and then roasted them for about 20 minutes until the onions were tender and the tomatoes began to burst. 

This mixture took the place of the traditional tomato-chili sauce and refried beans. 

You could substitute with whatever fresh veggies you have on hand, after all this is eat of the fridge/pantry week. 

Warm corn tortillas in an oiled skillet then remove them to fry the eggs. 

To serve, we layered the corn tortillas with the roasted veggies, fried eggs, a sprinkling of grated cheese, jalapenos slices, fresh cilantro & scallions, and a dollop of sour cream. 

You’ll notice the hash-brown potatoes in the background, found those in the bottom drawer of the fridge. 

They were very happy to see me.

This was a really nice light brunch.  The roasted veggies still had a little firmness giving the dish a wonderful fresh feel.  

Huevos Rancheros could definitely be a Breakfast for Dinner dish. If you’re an egg lover like me check out some of our favorite incredible, edible egg recipes HERE.

Don’t forget to follow us @LemonyThyme on Instagram, TikTok and Facebook!

All my best,
xo Libby

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Huevos Rancheros {Kind Of}

Course Breakfast

Cuisine Mexican

Servings 2

Author Libby with Lemony Thyme

Ingredients

• 2 eggs
• 2 corn tortillas
• 8-10 cherry tomatoes
• 1 small zucchini
• 1 small onion
• 2 Tbl. olive oil
• 1 tsp. dried oregano
• salt & pepper

For garnish…

• fresh cilantro leaves
• sliced scallion & jalapeno
• grated cheese
• sour cream

Instructions

• Preheat oven to 400 degrees.
• Toss tomatoes, onion, and zucchini in olive oil, then sprinkle with oregano, salt, and pepper. Roast on a foil lined pan for about 20 minutes, until onion is tender and tomatoes begin to burst.
• Warm tortillas in a oiled skillet, turning once until just starting to lightly brown. Remove and fry eggs.
• On plate, layer tortilla with roasted veggies and fried eggs. Sprinkle with cilantro, scallions, jalapeno, cheese, and a dollop of sour cream.

The post Huevos Rancheros {Kind Of} appeared first on Lemony Thyme.

It’s funny how one abundant ingredient can spark all kinds of recipe inspiration.  For us, it’s what seems to be a never ending bag of Corn Tortillas taking up space in our fridge drawer.  Thumbing through my cookbook rack yesterday, I came across my Weight Watchers cookbook and well, let’s just say we may need to visit a couple of these recipes heading into the holidays ;)  Tonight we’ll start by adapting a WW Shrimp Tostadas recipe.

Recipe adaptations:  A cilantro lime marinade for the shrimp to give them a little flavor boost.  Some nice crisp purple cabbage for crunch.  A spoonful of Fresh Tomato Salsa.  A crumble of queso fresco cheese and a drizzle of this amazing Southwest Sauce to finish.

The post Cilantro Lime Shrimp & Avocado Tostadas {Weight Watchers} appeared first on Lemony Thyme.

When we have leftover pork roast, recipe ideas begin swirling in my head.  Should we make Pozole, or Pork & Sweet Potato Hash, or Mexican Breakfast with Pulled Pork & Eggs.  This time it’s going to be Mexican Breakfast for dinner.

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Mexican Breakfast with Pulled Pork & Eggs {Breakfast for Dinner}

Course Breakfast

Cuisine Mexican

Author Libby with Lemony Thyme

Ingredients

• 4 corn tortillas
• 1 cup cooked pulled pork
• 2 eggs
• 1/2 cup shredded pepper jack cheese
• 1 tsp. olive oil
• 1 small onion sliced
• 1 small jalapeno fine diced
• 4-5 button mushroom sliced
• 1 medium tomato sliced
• 1/4 tsp. chili powder
• 1/4 tsp. ground oregano
• sea salt & freshly cracked pepper
• 2 Tbl. canola oil for frying

Instructions

• In a medium skillet over medium heat, saute onion and jalapeno in olive oil until tender, then add tomato and mushroom slices, and continue cooking 2-3 minutes.
• Season with chili powder, oregano, salt & pepper. Remove to warm bowl and cover.
• Add pulled pork to pan and stir to heat through. Remove to warm bowl and cover.
• Add 1 Tbl. canola oil to pan, add 1 tortilla and cook for 1 minute on each side, remove to plate.
• Add another tortilla, cook for one minute on each side, then top with 1/4 cup shredded cheese. Top with first tortilla, making a cheese sandwich. Cook until cheese has melted. Remove to plate and do the same with the remaining two tortillas and cheese.
• Fry two eggs to over-medium or to your liking.

For assembly…

• On warm plates, layer one cheese and tortilla sandwich, top with 1/2 of sauteed veggies, 1/2 cup warm pulled pork, and finish with a fried egg on top.

The post Mexican Breakfast with Pulled Pork & Eggs {Breakfast for Dinner} appeared first on Lemony Thyme.