Citrus Tacos

Yum!

The recipe is for grilled pork tacos. However, we made a vegetarian version and they were so good. Instead of heating up the grill, we just cooked the shrimp in a skillet and used whatever else we had on hand. We made baked potato wedges to have with tacos. I thought it was a great meal and I think mom and dad agreed. Here are the recipes with our edits.

Grilled Pork Tacos with Summer Corn and Nectarine Salsa

Yield: 4 servings (serving size: 2 tacos)

Ingredients
2 3 tablespoons fresh lime juice, divided
1 1/2 3 tablespoons extra-virgin olive oil, divided
4 (4-ounce) boneless center-cut loin pork chops 1 lb raw shrimp
3/4 teaspoon salt, divided
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
Cooking spray
1 ear shucked corn can corn kernels, drained
1/4 cup diced red bell pepper
1/2 cup diced ripe nectarine diced peach
1/2 teaspoon grated lime rind
1 minced seeded jalapeño pepper
8 (6-inch) corn tortillas Whole Wheat Tortillas
1 cup shredded cabbage shredded romaine lettuce

Preparation
1. Preheat grill to medium-high heat.

2. Combine 2 teaspoons Tablespoons lime juice, 1 1 1/2 tablespoon oil, and 1/2 teaspoon salt, cumin, ground pepper, and garlic pork in a zip-top plastic bag; seal. Marinate 10 minutes while preparing everything else at room temperature. Remove pork from bag; discard marinade. Sprinkle both sides of pork with 1/2 teaspoon salt, cumin, pepper, and garlic. Place pork on a grill rack coated with cooking spray; grill 3 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Slice pork into thin strips.

3. Lightly coat corn with cooking spray. Place corn on a grill rack coated with cooking spray; grill 6 minutes or until lightly charred, turning occasionally. Let corn stand 5 minutes; cut kernels from cob. Heat 1 teaspoon olive oil in skillet over medium-high heat. Add kernels and toss constantly to heat through and slightly char. Combine kernels, 2 teaspoons juice, remaining 1 1/2 teaspoons oil, remaining 1/4 teaspoon salt, bell pepper, and next 3 ingredients (through jalapeño) in a bowl; toss. *In the same skillet used for corn, add shrimp and half of marinade. Sauté until shrimp is cooked through.

4. Place tortillas on a grill rack coated with cooking spray, and grill for 1 minute on each side or until lightly browned. Warm tortillas. Toss cabbage with remaining 2 teaspoons lime juice. Place 2 tortillas on each of 4 plates, and divide pork evenly among tortillas. Top each taco with about 1 tablespoon cabbage mixture and about 2 tablespoons salsa. Fill your tortillas with shrimp, lettuce, and pepper/fruit mixture. Squeeze a little extra lime juice on top if you wish.

The recipe above was enough for four packed tacos. It is realistic to get 6 good size tacos out of it. One taco was enough for each of us with the side of sweet potato wedges.


Baked Sweet Potato Sticks

1 tablespoon olive oil
1/2 teaspoon paprika
8 sweet potatoes, sliced lengthwise into quarters
Directions

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
In a large bowl, mix olive oil and paprika. Add potato sticks, and stir by hand to coat. Place on the prepared baking sheet.
Bake 40 minutes in the preheated oven.

Notes: For 2-3 people I use 2 good size sweet potatoes and cut them into eighths lengthwise. I place the wedges in a bowl and toss them with a little bit of olive oil and paprika. You don't want them soaked in oil. Put them on a baking sheet and in the oven for 30-40 minutes. Check them after 30 min. Eat these yummies at room temp.

Enjoy!
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