ROOT VEGETABLE TACOS WITH PINEAPPLE SALSA
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 450 degrees F. Spread the garlic and all but 2 red onion wedges on a rimmed baking sheet (reserve the remaining onion wedges for the salsa). Spread the sweet potatoes and celery root on a separate rimmed baking sheet. Drizzle each pan with 2 tablespoons vegetable oil and season each with 1/4 teaspoon salt and a few grinds of pepper. Roast, flipping the vegetables and switching the pans halfway through, until the vegetables are caramelized, 25 to 30 minutes. Let cool slightly.
- Meanwhile, finely chop the reserved red onion wedges, the pineapple and serrano (remove the seeds for less heat); transfer to a medium bowl. Add half of the cilantro and the lime juice and season with salt and pepper.
- Squeeze the roasted garlic from the skins into a separate medium bowl; mash. Stir in the beans. Cover with plastic wrap and microwave until warmed through, 2 minutes.
- Warm the tortillas as the label directs. Spread each tortilla with some of the beans and top with the roasted vegetables, pineapple salsa and the remaining cilantro.
Nutrition Facts : Calories 450, Fat 17 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 792 milligrams, Carbohydrate 67 grams, Fiber 11 grams, Protein 9 grams, Sugar 12 grams
RED CHILE PORK TACOS WITH CARAMELIZED ONIONS
Make and share this Red Chile Pork Tacos With Caramelized Onions recipe from Food.com.
Provided by LMillerRN
Categories Pork
Time 45m
Yield 8 tacos, 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425°.
- Combine first 3 ingredients; rub evenly over pork. Place pork on a broiler pan coated with cooking spray. Bake at 425° for 20 minutes or until a thermometer registers 160° (slightly pink). Remove pork from oven; let sit 5 minutes before slicing.
- While pork cooks, heat oil in a large nonstick skillet coated with cooking spray over medium heat. Add onion; cover and cook 10 minutes or until golden brown, stirring frequently. Uncover and cook 1 minute, stirring constantly.
- Fill each taco shell with about 2 ounces pork, 3 tablespoons sautéed onion, 1 tablespoon tomato, and 1 teaspoon green onions.
Nutrition Facts : Calories 354.6, Fat 13.7, SaturatedFat 3.2, Cholesterol 74.8, Sodium 468.6, Carbohydrate 32, Fiber 4.7, Sugar 7.2, Protein 26.8
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