We at ROOM8 believe we should live everyday like its Taco Tuesday.
Check out some of our favorite taco recipes below and have a taco night with your roomies!
Pork Verde Tacos cooked in the crock pot and served with a drizzle of amazing jalapeño sauce!
Author: Jen Nikolaus
Recipe type: Dinner
Serves: 15 servings+
3 stalks celery
3 cloves garlic
½ - 1 cup water, (enough to thin down and blend) 1 tsp. chili powder
½ tsp. ground coriander ½ tsp. cayenne (or less if preferred) ½ tsp. Mexican oregano 1 tsp. cumin
2 jalapeños, seeded
1 tsp. salt
¾ 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
½ cup Greek fat-free plain yogurt ½ cup light mayonnaise 1 clove garlic
½ bunch of cilantro ¾ Tbsp. vinegar ¾ Tbsp. water, or more if needed to thin down ¼ tsp. salt ¼ tsp. pepper 1-2 jalapeños, seeded
Juice from ¼ of a lime
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.
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.
Take pork out of crock pot and shred. Drain about ½ 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.
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.
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!
Buffalo Chicken Tacos with Blue Cheese Cilantro Ranch by Carlsbad Cravings
1 Recipe Buffalo Chicken
4-6 flour taco size tortillas or 6-8 corn tortillas
1/2 cup cheddar cheese, more or less
Corn Avocado Topping
1 cup romaine lettuce, chopped
Corn from 1 ear of sweet corn
1 cup Matchstick carrots
4 sticks sticks celery, chopped
1 avocado, chopped
1 tablespoon lime juice
Blue Cheese Cilantro Ranch
1/2 cup real mayonnaise
1/2 cup sour cream (may sub Greek yogurt)
3 tablespoons Blue cheese crumbles
1/4 cup packed cilantro leaves and stems
2 teaspoons dried parsley
1 teaspoon dried chives
1/2 teaspoons dried dill
1/4 teaspoon salt
1/4 teaspoon pepper
Milk as needed
Blue cheese crumbles
Buffalo Chicken: Prepare Buffalo Chicken according to directions.
Blue Cheese Cilantro Ranch: While your chicken is marinating, add all of the dressing ingredients to your blender and chop then liquefy until smooth, scraping sides down as needed and adding milk as needed to reach desired consistency. Chill until ready to use.
Corn Avocado Topping: Add all of the corn Avocado Toppings to a large bowl except avocados and toss until evenly combined. Add avocados and gently toss.
To assemble, melt cheese on tortillas in the microwave or stovetop then top with desired amount of Buffalo Chicken, Corn Avocado Topping and drizzle with Blue Cheese Cilantro Ranch. Garnish with additional blue cheese and lime if desired.
Chicken Ranch Tacos by Dinner at the Zoo
8 small flour tortillas
3 cups warm cooked chicken , cut into bite sized pieces
1 cup diced tomatoes
1 cup shredded romaine lettuce
3/4 cup cooked crumbled bacon
1 cup shredded cheddar cheese
3/4 cup of sour cream
1-2 tablespoons of ranch powder (start with 1 tablespoon and add more to taste)
Mix together the sour cream and ranch powder, set aside. Alternatively you can use prepared ranch dressing.
Warm the tortillas.
Divide the lettuce and tomatoes evenly among the tortillas. Place the chicken on top of each tortilla.
Divide the bacon and cheese evenly among the tortillas. Drizzle with ranch sauce (or prepared ranch dressing) and serve.
Asian Chicken Tacos with a Mango Slaw by Chelsea’s Messy Apron
Scant 1/2 cup mayo
2 large limes
3 teaspoons Sriracha
1 teaspoon white sugar
Mango Avocado Slaw
1 large mango
2 cups chopped green cabbage
1 cup chopped cilantro
1/2 large red onion
1 cup shredded carrots
Protein: See Notes
10-12 mini flour or corn tortillas
Additional limes and cilantro for serving
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Prepare the Sriracha sauce.
Zest part of 1 lime to get about 1/2 teaspoon lime zest and then juice 2 limes to get about 3-4 tablespoons lime juice.
Combine the mayo, lime juice, lime zest, Sriracha, and white sugar in a bowl. Add some salt + pepper to taste. Stir well and then taste (add additional lime or Sriracha to personal preference).
Prepare the slaw.
Chop a mango and add to a bowl. Chop some green cabbage and then pack 2 cups full of the cabbage. Add to bowl.
Coarsely chop the cilantro and loosely measure to get 1 cup. Add to bowl.
Very thinly slice 1/2 a red onion and add.
Add in the shredded carrots. Mix to combine.
Toss the cooked protein of choice (see notes) with 2-3 tablespoons of the prepared sauce or until coated.
To prepare the tacos: top each tortilla with protein of choice, a generous heap of the slaw, and a generous amount of the sauce. Add additional cilantro and a squeeze of lime juice to each taco. Add avocado if desired.
For the protein use about 3/4ths a pound of what you like best: grilled shrimp or fish would work great. We used a prepared and shredded rotisserie chicken (super quick prep!) and also have tried cutting up the chicken breast into small pieces and cooking it in a skillet with vegetable oil. Alternatively grilled chicken would be delicious. Whatever you like best!