4 Taco Tuesday Taco Recipes

Today isn't just Taco Tuesday, it's also Cinco de Mayo! Since we aren't able to celebrate as we usually do, we figured we can still celebrate with some homemade tacos. We've got four delicious recipes for you to try today or any day. One is a fast and fun twist on a traditional taco, one is a slow cooker meal, one is a quick and tasty meal for the whole family, and the last one puts a fresh, bright spin on a California inspired taco.

1. Chicken Taco Pockets

• 2 tubes (8 ounces each) refrigerated crescent rolls
• 1/2 cup salsa, plus more for serving
• 1/2 cup sour cream
• 2 tablespoons taco seasoning
• 1 cup shredded rotisserie chicken
• 1 cup shredded cheddar cheese
• Optional: Shredded lettuce, guacamole and additional sour cream

Directions:

1. Preheat oven to 375°. Unroll one tube crescent dough and separate into two rectangles; press perforations to seal. Repeat with second tube. In a bowl, combine salsa, sour cream and taco seasoning. Spoon chicken onto the left side of each rectangle; top with salsa mixture. Sprinkle with cheese. Fold dough over filling; pinch edges to seal.

2. Place on an ungreased baking sheet. Bake until golden brown, 13-15 minutes. Cut in half. Serve with salsa and desired toppings.

2. Slow Cooker Pork Verde Tacos

Verde Sauce:

• 1 onion
• 3 stalks celery
• 3 cloves garlic
• 1/2 - 1 cup water (enough to thin down and blend)
• 1 tsp. chili powder
• 1/2 tsp. ground coriander
• 1/2 tsp. cayenne or less if preferred
• 1/2 tsp. Mexican oregano
• 1 tsp. cumin
• 2 jalapeños seeded
• 1 tsp. salt
• 3/4 tsp. pepper
• 2 4-oz cans diced green chilies
• 2 7-oz cans salsa verde (I used Herdez brand)
• 5 lb. Smithfield Prime Boneless Center Cut Pork Loin

Jalapeno Sauce:

• 1/2 cup Greek fat-free plain yogurt
• 1/2 cup light mayonnaise
• 1 clove garlic
• 1/2 bunch of cilantro
• 3/4 Tbsp. vinegar
• 3/4 Tbsp. water or more if needed to thin down
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1-2 jalapeños seeded
• Juice from 1/4 of a lime

Instructions

1. In a blender, combine onion, celery, garlic, water, chili powder, coriander, cayenne, oregano, cumin, jalapeños, salt and pepper. Blend until consistency desired (much like a salsa thickness). Fold in 2 cans of green chilies.
2. In a pan, heat a bit of oil and brown the pork on all sides. Place in crock pot and pour verde sauce on top of the pork. Cook on LOW for 8-10 hours, or until the pork is tender and shreds easily.
3. Take pork out of crock pot and shred. Drain about 1/2 the liquid from the crock pot and place shredded meat back inside the crock pot. Add in the 2 cans of salsa verde and stir. Let heat through.
4. Make jalapeño sauce by blending together the yogurt, mayo, garlic, cilantro, vinegar, water, salt, pepper, jalapeños and lime juice. Taste and add more salt and pepper if needed.
5. When ready to serve, place shredded pork on taco shell and drizzle jalapeño sauce over the top. Also very good with sliced avocado, red onion, cilantro and cotija cheese. Enjoy!

3. Quick Chicken, Bacon, Ranch Tacos