Take-out Tuesday, Two Way Tacos with Roasted Tomato & Squash Salsa

These are not your ordinary Taco Tuesday ground beef tacos

chicken tacos with roasted tomato salsa

But they are just as easy!

cheesy baked chicken tacos

You can make them with chicken or pork

chopped pork

Boxed or fresh corn tortillas,

IMG_3790

Purchased or homemade Flour Tortillas, what ever you like

flour tortillas 1 thepaintedapron.com

The roasted vegetables really make these tacos a nutritious and satisfying meal

vegetable rainbow

Put the vegetables on a lined pan, season and toss with olive oil and roast for 20-30 minutes

roasted vegetabls

Build your tacos and dive in!

flour tortilla pork taco

We used a pork roast for these, and then sliced and chopped it.  I recommend using a pork butt, and shred the meat for the best texture

pork

Lightly fry flour tortillas in a scant amount of oil on both sides and drain on paper towels.  Add meat and drizzle with BBQ sauce, the pile on the veggies

BBQ pork tacos

HHjr garnished his with lime wedges…showoff

lime garnished pork tacos

For the chicken version, cook Salsa Chicken in the slowcooker, then shred it. Place some grated Mexican cheese blend in the Stand and Stuff shell bottoms, fill with chicken and top with a little more cheese.  Place filled shells in the oven at 350-400 for 10 minutes to cook shells and melt cheese

cheesy baked chicken tacos

Proceed to top chicken tacos with guacamole and roasted vegetables

chicken tacos with roasted tomato salsa

We loved the guacamole in these chicken tacos, the creamy texture and flavor really complimented the spicy chicken and roasted vegetables…just like the BBQ sauce in the pork tacos

I took a short cut and used Wholly Guacamole and it was really good!

wholly guacamole

Look for the minis, individual 2 oz cups, you can open a little or as much as you need

veggie chicken tacos

Serve with additional salsa and sour cream if desired

TWO WAY TACOS WITH ROASTED TOMATO AND SQUASH SALSA

make these tacos with either pork or chicken!
Course Main Course
Cuisine American, Tex-Mex
Servings 4

Ingredients
  

BBQ Pork Tacos

  • 1 1/2-2 lbs cooked BBQ pork
  • 8 flour tortillas
  • BBQ sauce
  • olive oil
  • Roasted Tomato and Squash Salsa

Salsa Chicken Tacos

  • 6 boneless chicken thighs
  • 1 cup medium salsa
  • 1 bottle beer
  • 1 pkg taco seasoning mix
  • 8 stand and stuff corn taco shells
  • 8 oz. shredded Mexican blend cheese
  • guacamole sour cream, optional
  • Roasted Tomato and Squash Salsa

Roasted Tomato and Squash Salsa

  • 1-2 yellow squash halved and sliced
  • 1-2 zucchini halved and sliced
  • 1/2-1 pint grape or cherry tomatoes
  • 1/2- 1 red or sweet onion sliced
  • olive oil
  • salt & pepper

Instructions
 

BBQ Pork Tacos

  • Grill pork until done. Chop or shred or use take out BBQ pork.
  • Fry tortillas lightly in skillet with a little olive oil until they start to turn golden, flip and cook other side, leaving tortillas still flexible enough to fold Drain on paper towels.
  • Fill tortillas with half way with pork and drizzle with BBQ sauce. Add vegetables and fold into tacos to serve. Makes 8

Roasted Tomato and Squash Salsa

  • Place vegetables on a foil or parchment lined baking sheet. Season. Drizzle with olive oil and toss to coat. Bake at 400 for 20-30 minutes.

Salsa Chicken

  • Sprinkle with taco seasoning, cover with salsa and beer. Cover and cook on low heat 6 hours or high heat 3 hours.
  • Remove chicken to bowl and shred.
  • Place 1/2 oz cheese in the bottom of each shell and top with shredded chicken and then remaining cheese.
  • Bake for 10 minutes at 350-400 degrees for 10 minutes to cook shells and melt cheese. Top with guacamole, if desired, and then fill with roasted vegetable salsa
Keyword tacos
lime garnished pork tacos

chicken tacos with roasted tomato salsa

Enjoy!

By the way, you can see all the Mexican type recipes and table tops from the Painted Apron on Fiesta here

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Comments
11 Responses to “Take-out Tuesday, Two Way Tacos with Roasted Tomato & Squash Salsa”
  1. Mary says:

    I love the roasted veggies for your tacos Jenna and the guac minis are the perfect topping size and so convenient~ I’ll have to look for them! It just so happens we have some pulled pork in the freezer too 🙂

  2. Kim says:

    Holy guacamole! These look awesome!

  3. Emily says:

    Yum, I love tacos and this is a little different and I bet just delicious! Loving and servings a lot of veggies here I will have to try your recipe. Love this idea………..

  4. Lynn says:

    I would desire both salsa and sour cream:@) Sounds good!

  5. Jenna, wow these look amazing! Great family night dinner idea!

  6. Yum, Jenna, even at 6am these look delicious! I’ll take one of each. We eat tacos of every sort but I have never thought to add roasted veggies or even fill the stand up shells ahead like this! I will have to add this to our taco night. Linda

  7. Stacey says:

    These sounds amazing! We love squash incorporated into recipes. It’s so savory and delicious.

  8. Karen says:

    Love the idea of the roasted veggies added to the tacos. The chicken ones sound especially good.

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