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.

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This might be my most favorite salad EVER.  I’m sometimes reminded not to make statements that can’t stand the test of thyme.  If you deliver me a Tipico Power Bowl {with Grilled Chicken} 5 days a week, I’m certain I will sing your praises.

Have I told you about our Sous Vide? We have a counter contraption (temperature controlled water bath) that cooks foods to precise temperatures with delicious, moist results.  That frozen chicken breast that you forgot to thaw…no problem.  Want to infuse fresh herb flavors…no problem.  I’m working on a dedicated post for Sous Vide cooking.  For this salad however, all you need is a cooked chicken breast (or your favorite protein).

The next component of my new BFF salad is Black Bean Puree. You can check out this recipe post to see why I love it so much.  The black beans make a wonderful chip dip as well and can be made a couple days in advance.

The other surprise component in this Tipico Power Bowl is the fresh Pico de Gallo {Put The Lime In The Coconut}.  It’s bright flavors impart a lime punch in every bite, with a subtle coconut nuance.  It’s marvelous and best served the day it’s made.

Lastly, our Tipico Power Bowl {with Grilled Chicken} is served with a crispy fried tortilla wedge.  Did I mention how much I adore this salad?  I think you will as well.

Recipe inspiration Cheeky Mexican Taqueria Tipico Salad.

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Tipico Power Bowl {with Grilled Chicken}

Author Libby with Lemony Thyme

Ingredients

Per power bowl…

• 2 cups lettuce
• 4 ounces grilled chicken breast sliced
• 1/2 cup black bean puree see recipe link in post
• 1/2 cup Pico de Gallo see recipe link in post
• 4-5 avocado slices
• 2-3 Tbl. Queso fresco crumbled
• 1/4 flour tortilla pan browned until crispy

Instructions

• Arrange ingredients on top of bed of lettuce.
• The pico de gallo serves as enough dressing for me. However the original restaurant salad was served with a side of creamy chipotle dressing.

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Fish Taco Bowls.

I just adore complete meals served in a bowl.  For breakfast, lunch or dinner.  And I don’t discriminate against ingredients based on the time of day.  As long as they are fresh and flavorful…I’m a happy girl.

I walked by my co-worker’s door carrying my breakfast the other morning and she called out….”are you having a salad for breakfast?”  My go-to weekday breakfast is a big bowl of fresh spinach leaves (a great source of calcium and vitamins), topped with cooked egg whites and melted cheese (to give me enough protein to satisfy me until lunch) aka my breakfast salad.  I’d be quite happy with a Fish Taco Bowl for breakfast any day.

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Baked Breakfast Potato {with Scrambled Eggs, Avocado, Tomato & Queso Fresco.

Take all your favorite fresh Mexican flavors and layer them onto a Perfectly Baked Potato.  Scoop out the roasted potato flesh and season it with a little butter, a dash of cumin, chili powder and salt and return it to the jacket.  Now top with a scrambled egg, diced fresh tomato, sliced avocado, queso fresco crumbling cheese and fresh cilantro leaves.

The components of this dish give you the staying power to get you through to the next meal, while treating your taste buds to familiar flavors you love.  If you want a little extra kick, add some diced jalapeno or a spoonful of your favorite salsa.  If you can’t call a meal ‘Breakfast’ without adding a side of bacon, well then go ahead.  Be happy.

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Oh my word.  Mexican Street Corn makes me want to board a plane and head to Mexico.  Wait, I just made this incredible corn at home in 30 minutes.

Do you ever experience a food that you’ve enjoyed hundreds of times before in your life and feel as if you were discovering it for the first time?  Mexican Street Corn did that for me.  I am on record when it comes to my fixation with corn.  Love it every which way you can think to serve it.  How did this fabulous recipe elude me for so many years.  I promise I will make up for lost time.

Shelby declared years ago that she could no longer watch me eat corn on the cob.  I’m passionate…what can I say.  Tonight, as soon as the last picture was taken, I dove it.  I’m not sure she’ll be able to look at me again tonight.  But she will soon share in my love of Mexican Street Corn.  And so will you.

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Mexican Street Corn

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 4

Ingredients

• 4 ears corn on the cob
• 1 lime cut into wedges
• 1/4 cup queso fresco Mexican crumbling cheese
• 2 Tbl. mayonnaise
• 2 Tbl. fine diced red onion
• 2 Tbl. fine diced jalapeno
• 2 Tbl. cilantro chopped
• 1 tsp. chili powder
• salt & pepper

Instructions

• Peel back corn husks, leaving attached at stalk; remove silk. Soak corn in water for 30 minutes. Grill, steam, or oven roast until tender.
• Coat roasted corn with mayonnaise, then sprinkle with chili powder, queso fresco, red onion, jalapeno, cilantro, salt & pepper. Serve with lime wedges.

The post Mexican Street Corn appeared first on Lemony Thyme.

The week following Thanksgiving was epic in terms of leftovers.  The pantry doors were bulging like the doors on a pre-teen girl’s closet.  The fridge was packed full of 1/2 used ingredients begging for a purpose.  And fortunately for us, every food blogger I follow was offering up solutions.  This Mexican Casserole was inspired by this beautiful recipe I found on From Away.

From time to time, and out of necessity, we self-impose an Eat Out of the Fridge/Pantry Week.  It’s a chance for us to use up leftover ingredients for certain, but it also saves us a bunch in grocery bills….and encourages us to get creative in the kitchen. It’s a win-win week.

In the freezer we had a package of ground turkey (although ground beef, leftover Thanksgiving turkey, or shredded chicken would all work great).  In the fridge we had an opened package of queso fresco (Mexican crumbling cheese), the last of a hunk of cheddar cheese, and fresh cilantro.  And in the pantry we can always find canned diced tomatoes and on this day we had the bonus can of Rotel, an open bag of tortilla chips, and an onion.  And this is how it all began for us.  Any variation of ingredients is welcomed and anything goes during Eat Out of the Fridge/Pantry Week!

Brown the ground turkey with diced onion until cooked through.  Season with Mexican spices like chili powder, ground oregano, cumin, and cayenne.  Sprinkle mixture with a little flour, then add in a can of diced tomatoes and a can of Rotel.  Simmer gently for about 10 minutes, adjusting seasoning to taste.  Pour mixture into a large bowl and toss with tortilla chips.  Pour into a baking dish coated with cooking spray.  Sprinkle with crumbled queso fresco cheese and shredded cheddar and bake 10 – 15 minutes at 350 until mixture is bubbly and cheese is melting.  Serve with fresh cilantro sprinkled on top.  Mexican Casserole. Ta da!!

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Mexican Casserole {Eat Out of the Fridge/Pantry Week}

Course Entree

Cuisine Mexican

Cook Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 1 1-1/4 lb. pkg. ground turkey can substitute ground beef
• 1 onion diced
• 1 tsp. chili powder
• 1/2 tsp. ground oregano
• 1/2 tsp. ground cumin
• 1/4 tsp. cayenne
• salt & pepper to taste
• 1 Tbl. flour
• 1 14.5 oz. can diced tomatoes
• 1 10 oz. can Rotel
• 3 cups tortilla chips
• 6 oz. queso fresco cheese crumbled
• 2-3 oz. shredded cheddar
• 1/4 cup fresh cilantro leaves rough chopped

Instructions

• Preheat oven to 350 degrees. Coat 11×7 baking dish with cooking spray.
• In a large skillet, saute the ground turkey and diced onion until cooked through. Add in the seasoning and saute another 1-2 minutes, then dust with flour and cook for an additional minute.
• Add in canned tomatoes and Rotel and simmer mixture gently for 10 minutes, adjust seasoning to taste.
• In large bowl combine meat and tomato mixture with tortilla chips, then pour into prepared baking dish. Top with crumbled/shredded cheeses and bake for 10 – 15 minutes until mixture is bubbly and cheese is melted.
• Serve with fresh cilantro leaves.

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I woke up today, recognizing I was feeling really good in my pj’s and realizing my fridge had a mixed bag of unused (although thoughtfully selected) ingredients.  It’s been one of those weeks….the kind that kicks you in the butt and says snap out of it.  Still in my pajamas as I write this post, I am preparing Spinach & Mushroom Stuffed Turkey Tenderloin.  Never left the house ergo never entered a grocery store = Winning!!  And yes, I’ve snapped out of it.

Jennie-O All Natural Turkey Tenderloins are a fool proof platform for any dinner.  They are so versatile and receptive…kind of like that puppy you had as a kid that let you dress him in doll clothes and push him around in a baby carriage.  Yes, that’s how versatile this turkey tenderloin is.  Tonight we will stuff him with caramelized red onion, mushrooms, white wine, fresh herbs, garlic, spinach, and a little queso fresco cheese.  Oh and a pinch of Garam Masala at the end for that taste that makes you go hmmm…

Prepare the tenderloins by placing them between two pieces of plastic wrap, then gently pound them to an even thickness of about a 1/2 inch.  Once the filling has been made, allow it to cool before stuffing the tenderloin.  Place a generous spoonful at one end of the tenderloin and roll.  Then using butcher’s twine tie the tenderloin in 3-4 places.  Lightly brush the tenderloin with either an egg wash or a little olive oil, then coat in panko breadcrumbs.

Preheat oven to 350 degrees.  Brown tenderloins in a large oven proof skillet over medium heat, then transfer to oven to finish cooking, about 30 minutes or until internal temp. reaches 165 degrees.  As always, allow to stand 10 minutes before slicing.  This will allow the meat to rest, locking in the juices, and the stuffing to set…which makes for a prettier plating.  The turkey will be juicy and tender.  This is a wonderful make ahead dish too and is delicious served cold or at room temperature.  Enjoy!

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Spinach & Mushroom Stuffed Turkey Tenderloin {Applewood Smoked}

Course Entree

Author Libby with Lemony Thyme

Ingredients

• 1 24 oz. Jennie-O All Natural Turkey Tenderloin
• 1 Tbl. olive oil
• 1/2 red onion sliced
• 6-8 mushrooms sliced
• 2 cups fresh spinach leaves
• 1 garlic clove minced
• 1/3 cup white wine
• 2 sprigs fresh lemony thyme leaves only chopped
• 2 sprigs fresh parsley chopped
• 1/2 tsp. rosemary minced
• 1/4 tsp. red pepper flakes
• 1/4 cup queso fresco crumbling cheese or 3-4 wedges Laughing Cow cheese
• pinch of Garam Masala
• salt & pepper to taste
• olive oil
• 1 cup panko breadcrumbs

Instructions

• Preheat oven to 350 degrees.
• In a large skillet, saute onions in olive oil until caramelized. Then add next eight ingredients (through red pepper flakes) and saute until liquid has evaporated. Add cheese, nutmeg, and salt & pepper and stir to combine.
• Cool stuffing before filling turkey tenderloins.
• Place turkey tenderloins, one at a time, between two sheets of plastic wrap. Pound gently to an even thickness of about a 1/2 inch. Place spoonful of stuffing at one end and roll tenderloins. Tie with butcher’s twine in 3-4 places. Lightly brush tenderloins with egg wash or olive oil, then roll in panko breadcrumbs.
• In a large oven-proof skillet, brown tenderloins in olive oil, then transfer to oven. Bake for 30 – 35 minutes, until internal temp. reaches 165 degrees. Remove and allow to rest for 10 minutes before slicing. Don’t forget to gently remove the butcher’s twine before serving.

You might also enjoy…

Jamaican Jerk Marinated Turkey Tenderloin

Sage-Pecan Pesto Encrusted Turkey Tenderloin

The post Spinach & Mushroom Stuffed Turkey Tenderloin {Applewood Smoked} appeared first on Lemony Thyme.

Found a fantastic and super easy recipe for tomatillo sauce which fit right into my plan.  I’ve been wanting to make ‘Red’ Enchilada Sauce which we LOVE…but with an abundance of tomatillos in my fridge…green was the more practical approach.  So Chicken Enchiladas with Tomatillo Sauce it is.

Recipe inspiration…..got up Saturday morning and cleaned out & organized the fridge.  Check!  As I think you can imagine, we tend to end up with open jars & containers, half used produce, and an assortment of must have ingredients.  Once again….yes dear, I am admitting this :) However, in my defense sometimes one of these open jars or leftover recipe items spawns a recipe inspiration.  Just this weekend, 4 open jars of olives & such turned into Olive & Sundried Tomato Tapenade.

Point #1 ~ We’ve been craving Enchiladas.  Point #2 ~ After my Green Bloody Mary post I ended up with way too many tomatillos.  Point #3 ~ Tortillas, corn or flour, are just so adaptable we’ve been keeping them on hand.  Point #4 ~ the one protein we typically keep well stocked in the freezer are boneless, skinless chicken breasts.  Eating from the Fridge/Pantry tonight.  Check!

The Tomatillo Sauce is what makes these Enchiladas unique.  I love cooking with tomatillos because all you have to do is remove their papery husks and they’re ready to go, no peeling or seeding.  I found a super easy recipe on the Williams-Sonama website from Savoring Mexico, and have adapted it to create our Chicken Enchiladas with Tomatillo Sauce.  The tomatillos and serrano peppers are boiled until fork tender and then processed with garlic in a blender until smooth.  The sauce is finished in a skillet fry with canola oil and seasoned generously with salt.

Recipe Note:  My taste kitchen tester…that’s not a typo…just said “that green one way exceeded exptectations.”

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