These are not your ordinary Taco Tuesday ground beef tacos
But they are just as easy!
You can make them with chicken or pork
Boxed or fresh corn tortillas,
Purchased or homemade Flour Tortillas, what ever you like
The roasted vegetables really make these tacos a nutritious and satisfying meal
Put the vegetables on a lined pan, season and toss with olive oil and roast for 20-30 minutes
Build your tacos and dive in!
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
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
HHjr garnished his with lime wedges…showoff
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
Proceed to top chicken tacos with guacamole and roasted vegetables
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!
Look for the minis, individual 2 oz cups, you can open a little or as much as you need
Serve with additional salsa and sour cream if desired
TWO WAY TACOS WITH ROASTED TOMATO AND SQUASH SALSA
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
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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