Q.E.D.: Pork Tacos with Diced Mango

I mentioned that we got a lot of leftovers out of our slow cooker pulled pork. So we decided to make some pork tacos. Of course they were amazing! It's hard for them not to be since the pork was so great.

Notes: The only thing I think I would have changed would be to add some lime zest to the cabbage/cilantro mixture. But I didn't have any limes.

I opted for the havarti cheese because I didn't want the cheese to overpower the pork. You can use whatever you like, but I wouldn't go with something strong.

If you haven't made slow cooker pork, you could use some rotisserie chicken from the store in its place to keep this meal Q.E.D.

Ingredients:

1 box of your favorite taco shells

2-3 cups of cooked shredded pork 

1/2 Nappa cabbage

1 bunch cilantro

1 mango

4-5 oz. of havarti cheese

Salt

Hot sauce (optional)

Directions: Heat the oven to the temperature you need for your taco shells.

Thinly slice the Nappa cabbage. For 6 tacos, you'll need about 1 1/2 cups. Finely chop the cilantro. Mix the cabbage and cilantro together in a small bowl, season with salt, and set aside. 

Dice the mango and set aside. Grate the cheese and set aside.

Warm the shredded pork in the microwave or in a pot on the stove while you taco shells are cooking. Add as much hot sauce as you like.

When the shells and pork are hot, assemble everything together. Serve the mango on the side or on top of the tacos. Enjoy!

Black Bean and Mango Tacos with Avocado Broccoli Slaw

Hello friends! Needless to say, it's been awhile (since January -- yikes!). I cannot promise that this marks the resuming of my regular posts, but I am certainly going to try.

So, how about a summer-y taco recipe?

Notes: I'm sans photo for this one. I thought I downloaded it, but I didn't.

I recommend that you allow the lime juice to soften the broccoli slaw while you're prepping everything else. It can be crunchy, which is part of the appeal, but it's easier to stir if it's not so stiff.

This slaw would be great on a burger or as a side dish. If you have someone in your life who is not a fan of mayo, avocado gives you the creamy texture to replace it.

Ingredients:
1 ripe mango
1 15 oz can black beans
2 ears fresh corn or half a bag of frozen
1 sweet onion
1/2 bag of broccoli slaw
1 lime
1 1/2 tablespoons honey
1 avocado
1 bunch cilantro
1 1/2 tablespoons chili powder
2 tablespoons cumin
2-3 garlic cloves
2 tablespoons butter or oil
Salt
Pepper
Your favorite box of taco shells
Your favorite taco cheese (I used a gouda blend)

Directions:

In a medium bowl, squeeze half a lime over the broccoli slaw. Season with salt and pepper. Put it in the fridge to let it marinate while you prep everything else.

Dice the mango and onion, strip the kernels off the ears of corn, and mince the garlic. Rinse and drain the beans. Add butter or oil to a medium-heat skillet and toss in the chili powder, cumin, and garlic. Let them heat in the pan until they become fragrant. Add in the onion and cook until soft. Add in the black beans and mango, season with salt and pepper, and stir. If the mixture looks dry, add about a 1/2 cup of water. Let all the ingredients simmer (stir occasionally) while you finish the other prep.

Heat your oven to 350. Chop the cilantro. Slice the avocado, remove the pit, and empty the flesh into a small bowl. Squeeze the other half of the lime over it and add in the honey. Season with salt and pepper and mash it together with a fork.

Bake your taco shells (between 3-5 minutes). Grate the cheese (if you don't have pre-shredded) and toss the avocado dressing with the broccoli slaw. Add the cilantro to the black beans. Spoon the black bean mixture in the taco shells, add cheese, and top with crunchy slaw. Enjoy!

Q.E.D.: Chickpeas with Kale and Mango

Time for a Q.E.D. healthy meal!

Notes: Mangos aren't quite in season yet, so roasting them helps to bring out the natural sweetness. Plus, sauteed fruit can fall apart too much in the pan.

This dish turned out great, but it didn't make a big batch. You can easily double the size of you need to feed more people: just add an extra can of chickpeas and an extra mango.

Ingredients:
1 15 oz. can chickpeas
1 bunch kale
3 cloves of garlic
1 mango
1 teaspoon cumin
1/2 teaspoon cinnamon
1/2 teaspoon of honey
Butter
Salt
Pepper

Directions: Heat the oven to 400.

Dice the mango and lay it on a baking sheet. Roast it for 10 minutes.

Rinse and drain the chickpeas. Slice the kale thin and mince the garlic. Heat the butter in a skillet on medium-high. Add in the kale and garlic and saute for about a minute. Season with cumin, cinnamon, salt, and pepper. Add in the chickpeas, put a lid on the pan, and turn the heat down to low. When the mango is done, add it to the pan and stir everything together.

Enjoy!