Ohhhh my goodness, are you a taco lover?  

BIG taco lovers in this household!  Shredded beef tacos, lime chicken tacos, fish tacos, steak tacos, and pork tacos.  I love how quick and easy they are to whip up, whether the meat cooks in a crock pot all day, or whether you pull out frozen tilapia fillets at the last minute.  Lately, I’ve thrown just about anything in a warm corn tortilla, topped it with some jicama sticks and salsa, and called it a taco.  It’s the perfect meal.


Mango salsa is my one true love, but this pineapple salsa is super good too, and picks up the slack when fresh mangos are no longer available.  Good with chicken, fish, or steak tacos! You can use canned pineapple, but the fresh option is just so much better.

1 (3lb) pork roast
1 cup salsa verde
1 can chopped green chilies
1 tsp cumin
1 tsp chili powder
Jicama, sliced into thin spears 
1 Pkg corn or flour tortillas
Place all ingredients into a crock pot on low heat.  Cook for 4-6 hours.  When roast can shred easily with two forks, shred it all up and let simmer 30 more minutes in the juices. Warm corn tortillas in a small fry pan.  Fill tortillas with pork, followed by a scoop of pineapple salsa and top with sour cream.
2 cups fresh pineapple diced
1/4 cup chopped cilantro
1/2 cup diced onion
1 Tbs diced jalapeno
1 fresh lime 
Mix all ingredients in a small bowl, then squeeze the fresh lime over all.  Stir until blended.