Pork Tenderloin Tacos

I have been trying hard to find great uses for all of my CSA items.  Each week I have received radishes - a vegetable that I had only eaten occasionally in the past.  They really are quite delicious fresh.  So how to use the last few radishes in this week's box? 

Weeknight meals have to be pretty quick and simple after a long day at work and the commute home.  I had a pork tenderloin which I love - versatile, quick cooking, and delicious.  I also like spice rubs because they have the ability to flavor meat so much more quickly than a marinade.  So I decided to make pork tenderloin tacos and use the radishes in a salsa - this is what I came up with adapted from this Cooking Light recipe -

Spice Rubbed Pork Tenderloin

1 1lb. pork tenderloin cut into strips
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon salt

Combine all spices and coat the pork tenderloin evenly.   Sautee the pork in a lightly oiled nonstick skillet until just done. 

Black Bean, Corn, and Radish Salsa

1/2 cup corn kernels
1/2 cup chopped radishes
1/2 cup canned black beans, rinsed and drained
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
1/4 teaspoon ground cumin
1/4 teaspoon salt

Combine all salsa ingredients and chill until ready to serve. 

Serve the pork tenderloin in warmed corn tortillas with the salsa and your favorite guacamole.  These tacos were healthy and delicious!

Baja Fish Tacos

Summertime and fish tacos - something is just so right about that combination. Well, these tacos may have originated on the "other coast", but we certainly love them here in NJ! Thanks California!

Baja Fish Tacos
Adapted from Fisherman's Market and Grill

For the fish:
4 Cod Fillets cut into 2 inch pieces
1 box tempura batter mix
1/2 cup ice cold water
1/2 cup beer

Add the box of tempura batter to a mixing bowl. Toss the cod filets in the dry tempura batter mix, shaking off excess. Set aside on a plate. Next, add the water and beer to the remaining mix (approx. 2/3 package). Whisk to combine - batter should be lumpy. Heat vegetable oil in a skillet over medium high heat until hot enough to fry. Dip the cod filets into the tempura batter and then immediately into the hot oil. Fry until crisp and browned. Turn filets over and cook until browned on the other side. Drain fish filets on a wire rack or on a plate lined with paper towels.

For the cilantro slaw:
4 cups fresh shredded cabbage
4 sliced green onions
2/3 cup chopped fresh cilantro
4tsp. olive oil
2 tbsp. fresh lime juice

In a large bowl, combine the olive oil and lime juice. Toss in the remaining ingredients, cover, and refrigerate until time to serve.

For the white sauce:
1 cup mayonnaise
1/4 cup milk
4 tablespoons fresh lemon juice
1 tsp. garlic salt

Combine all ingredients in a medium bowl and refrigerate until ready to serve.

Serve the beer battered fish filets with corn tortillas, the cilantro slaw, the white sauce, lime wedges, and your favorite hot sauce (Frank's Red Hot- for me!) I served the tacos with black beans and rice. So very tasty! Success! My family loved this dinner!

Crispy Black Bean Tacos with Feta and Cabbage Slaw

Back to healthy!

I have been craving theses tacos - so incredibly fast and easy - and absolutely OMG amazing! I promise you will not miss the meat! The black beans scented with cumin are so good and combine beautifully with the crisp, fresh slaw made with fresh cilantro, lime juice, green onions, olive oil and hot sauce. I picked up a fresh, NJ cabbage from the farm market and shredded it myself. You could use a bagged coleslaw mix as well. A little kick from the hot sauce and the tang of the feta - divine. A really nice depth of flavors from something so simple, healthy and budget friendly. These are addictive!

Black Bean Tacos with Feta and Cabbage Slaw
1 can (15-ounce) black beans, drained
1/2 teaspoon cumin
1/2 teaspoon salt
5 white or yellow corn tortillas
1 tablespoon lime juice
5 teaspoons olive oil, divided
2 cups coleslaw mix
2 scallions, chopped
1/3 cup chopped fresh cilantro
Ground black pepper, to taste

Hot sauce, to taste (I use Frank's Red Hot)
1/3 cup crumbled feta cheese
1. In a small bowl, combine the beans, cumin and salt. Use a fork to partially mash. Divide the mixture between the tortillas, spreading it evenly over 1 side of each. Set aside.
2. In a medium bowl, combine the lime juice and 2 teaspoons of the olive oil. Add the coleslaw mix, scallions and cilantro, then toss well. Season with pepper and hot sauce. Set aside.
3. In a large skillet over medium-high, heat the remaining 3 teaspoons of olive oil. Add the tortillas in a single layer, bean side up, in batches if necessary, and cook for 1 minute.
4. Fold the tacos in half, then cook for about another minute per side, or until golden brown.
5. Fill each taco with a quarter of the coleslaw mixture and the feta cheese. If desired, drizzle with additional hot sauce.

Recipe Source: Bon Appetit Magazine (February 2009)
by the Bon Appetit Test Kitchens

http://www.epicurious.com/recipes/food/views/Crispy-Black-Bean-Tacos-with-Feta-and-Cabbage-Slaw-351271