From the comfort of my very own couch, I watched all the fanfare as they lit the Rockefeller Center Christmas Tree last night and Ryan and I are planning on getting our tree this weekend. This can only mean one thing, Christmas is rapidly approaching. There are presents to buy, halls to deck and Santa cookies to bake. In other words, it gets pretty busy. When this happens, I whip out my tried and true Slow Cooker Pulled Pork recipe and use it to prepare a variety of quick dishes. First up this time around were these Pulled Pork Tacos. To be more precise, pulled pork tacos with onions, jalapenos, tomatoes, lettuce, cotija cheese and my new secret weapon: Avocado Cream.
I must confess that the avocado cream in this recipe was a last minute concoction. I had used half of an avocado for another recipe and needed to use the other half. My first thought was to cut it up and put it on top of the tacos, but alas that just seemed too darn ordinary. Instead, I decided to add it, along with a little sour cream, cilantro and lime juice to the food processor and blend until smooth. The result was a silky cream that added a cool fresh flavor to these tacos. I don’t think I’ll make any kind of tacos without it again.
A decadent ice cream cake with vanilla bean ice cream, Thin Mint cookies, Andes Mints and hot fudge.
Tender pot roast coated in Cajun seasoning and served with a tomato gravy.
Wontons filled with a delectable mixture of cream cheese, kale and spinach then fried until golden brown and crispy.
Cast iron skillet pizza topped with homemade marinara, loads of mozzarella cheese, sliced onions and succulent meatballs.
A hearty vegetarian sandwich with falafel, lettuce, tomatoes, tzatziki and chili garlic sauce.
A creamy, tangy, Greek yogurt dip with dill, garlic and cucumber.
My name is Des. I’m a Mom to Kellan. Wife to Ryan. Dog mom to Pumpkin and lover of all things food. Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things. Read more »
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