Tequila Lime Pork Tacos Recipes
TEQUILA LIME PORK TACOS
These are the best pork tacos I ever had! This is another recipe from my foodie friend, Pleclare! She posted this as a BBQ pork chop recipe, but I tried it this way and I've never looked back! My whole family loves this! Its an easy crockpot recipe and you'll just want to drink the marinade...its so full of flavor!
Provided by Lillian Russo
Categories Tacos & Burritos
Time 4h15m
Number Of Ingredients 18
Steps:
- 1. Place pork in large resealable bag. Combine all marinade ingredients in a small bowl and pour over pork. Refrigerate overnight,turning bag occasionally.
- 2. Place the pork chops and all of the marinade into the crockpot. Cook on low for 4 hours.
- 3. Remove pork from crockpot and shred. Place back into the crockpot juices to keep moist til ready to serve.
- 4. When ready to serve, warm the tortillas according to package directions. Place shredded pork in tortillas and top with your favorite toppings.
TEQUILA-LIME PORK ROAST
Boneless pork loin marinated in tequila and covered with a flavorful rub. Adapted from dLife. The recipe calls for fresh lime juice, but I used bottled (not the sweetened type) since 2 cups of lime juice is about 32 limes and that is too expensive and time consuming for a marinade :) Use 1 fresh lime for the zest and add juice from that lime to the bottled juice. Prep time includes 24 hour marinating time.
Provided by Outta Here
Categories Pork
Time P1DT1h30m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Place pork in a large zip-type plastic bag.
- Combine tequila, lime juice, oil, garlic and 1/8 tsp salt in bowl and por over pork in bag. Seal and refrigerate 24-48 hours.
- Remove pork from bag and discard marinade. Pat pork dry.
- Heat oven to 350°F.
- Mix remaining ingredients in bowl and pat mixture over all surfaces of pork.
- Place pork on a rack in shallow roasting pan. Roast 1-1 1/2 hours until internal temperature reaches 150°F
- Remove from oven and let rest 10 minutes (internal temperature will rise to around 160F).
- Slice and serve.
- NOTE: This could probably be done on a grill, too, but cook time might need adjusting.
TEQUILA-LIME PORK TENDERLOIN
A wonderful overnight marinade gives your pork tenderloin a wonderful lime-grilled flavor. You can also grill one tenderloin and freeze the other for future use.
Provided by celeste
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 8h35m
Yield 12
Number Of Ingredients 11
Steps:
- Whisk together the lime juice, tequila, orange juice, cilantro, chiles, chili powder, garlic, honey, salt, and pepper in a large bowl; pour into a gallon-sized resealable bag; add the pork tenderloins; seal and store in refrigerator overnight.
- Preheat an outdoor grill for high heat and lightly oil grate.
- Cook the pork on the preheated grill, turning occasionally, until meat has reached an internal temperature of 145 degrees F (63 degrees C), about 20 minutes.
Nutrition Facts : Calories 107.5 calories, Carbohydrate 5.1 g, Cholesterol 32.7 mg, Fat 2 g, Fiber 0.5 g, Protein 12 g, SaturatedFat 0.6 g, Sodium 230.7 mg, Sugar 2.8 g
TEQUILA PORK CHOPS
These quick pan browned chops makes a hearty meat dish with rich bold flavors.Recipe comes from Sunset magazine.
Provided by Barb G.
Categories Lime
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Trim and discard fat from chops.
- Wipe chops with a damp towel, then press cumin seeds equally onto pork chops.
- Place a 10-to 12-inch nonstick frying over high heat.
- When hot add 1 teaspoon butter, tilting pan to coat.
- add chops and turn as necessary to brown well on both sides about 6 minutes total.
- Stir in garlic.
- Remove pan from heat (away from vent,fan, or inflammables).
- Stir in broth, tequila, and lime juice into pan.
- Set over high heat, when liquid is boiling, reduce heat and simmer until meat is no longer pink in the center (cut to test), about 4 minutes.
- Transfer chops to a platter; keep warm.
- Over high heat, boil pan juices until reduced to 3 to 4 tablespoons, about 2 minutes.
- Add remaining butter,in a lump, and stir until blended with sauce.
- Season to taste with chilies.
- Pour sauce over chops.
- add salt and pepper to taste.
MARGARITA PORK CHOPS
Margarita Pork Chops jazz up Tuesday with a slightly sweet marinade with lime, jalapeno and - Tequila! Delicious with chicken or shrimp too.
Provided by Kate
Categories Main Course
Number Of Ingredients 9
Steps:
- Combine oil, garlic, honey, jalapeno, lime zest and juice, cumin, salt and tequila.
- Pour marinade over meat, refrigerate and allow to marinate for at least 30 minutes. (Can be left in marinade for up to 3 hours.) Turn meat several times to coat completely while marinating.
- Grill, saute or bake chops until cooked through, 145 degrees F with an instant read thermometer.
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GRILLED TEQUILA LIME CHICKEN TACOS RECIPE | CHEFDEHOME.COM
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Cuisine MexicanCategory Main CourseServings 3-4Total Time 30 mins
- Add 1/4 cup water to the marinade, then add chicken and coat in marinade. Cover and refrigerate for 2-4 hrs.
- Heat an iron griddle or heavy bottom skillet. (You can also grill this chicken outdoors.) When griddle is hot, spray with some oil, place chicken slices and let cook per side 8 minutes or until chicken is fully cooked.
- Remove chicken in plate. Let it rest for sometime. In meantime, warm tortillas in microwave or grill until warm and soft. Slice chicken, top on tortillas, strawberry pico de gallo, fresh avocado, lime wedges and cilantro leaves. Serve and enjoy!
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- Add all of the ingredients but the pork tenderloins to a resealable gallon sized bag. Seal the bag, then squish the ingredients until evenly combined. Open the bag, add the pork tenderloins, squeeze as much air from the bag as you can, and reseal it. Use your hands to squeeze and squish the contents of the bag around to evenly distribute the marinade. Refrigerate and marinate from 1 hour to overnight.
- Preheat your clean grill to medium heat. Use tongs to remove the tenderloins from the marinade and place them on the grill. Turn the tenderloins occasionally to cook them evenly, from 20-27 minutes, or until the internal temperature reaches 145°F. Transfer the tenderloins to a rimmed platter, lightly tent with foil, and let it rest for 3 minutes before slicing.
TEQUILA LIME SHRIMP TACOS - WILL COOK FOR SMILES
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Reviews 10Servings 4Cuisine American, MexicanCategory Dinner
- Preheat a cooking pan over medium heat. Take out the shrimp and add marinade to the pan. Simmer for 5-7 minutes.
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TEQUILA-LIME MARINADE - FOODOLOGY GEEK
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Cuisine American, Fusion, MexicanTotal Time 10 minsCategory MarinadeCalories 58 per serving
- Seal the bag and turn it over several times to make sure that the protein is coated and the ingredients are mixed well.
PORK CARNITAS TACOS RECIPE - KITCHEN SWAGGER
From kitchenswagger.com
Cuisine MexicanTotal Time 8 hrs 15 minsCategory DinnerCalories 516 per serving
- Remove pork from the packaging and rinse with cool water. Pat dry with a paper towel. If the meat contains the fat cap (firm white fatty layer), see note below on removal.
- Combine paprika, cumin, salt, and pepper (to taste) in a small bowl and mix. Rub pork all over with dry rub. Place in a slow cooker and pour pineapple juice and optional beer over the pork. Add in chopped onion and garlic. Cover and cook on low heat setting for 7-8 hours, or high heat setting for 5-6 hours (until the meat easily pulls apart/shreds with two forks). Shoot for an internal temp of 200 °F.
- Shred the pork using two forks. You can remove the whole roast from the slow cooker and shred on a platter, or shred right in the slow cooker. Shredding in the slow cooker allows the meat to soak up some of the juices. Either way, do not discard the juices yet.
- Arguably the most important step. Use a slotted spoon to remove the pulled pork from the slow cooker. Place on a foil-lined 11X17 baking sheet or in a cast-iron skillet and drizzle with little extra juice from the slow cooker. Broil on high for 3-5 minutes until the meat starts to brown/crisp. This lends a little caramelization and crispy texture.
TEQUILA LIME SHREDDED BEEF TACOS - OR WHATEVER YOU DO
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5/5 (1)Total Time 7 hrs 20 minsCategory BeefCalories 144 per serving
- Preheat oil in a large skillet over high heat until nearly smoking. Season beef while oil is heating, and place in skillet to sear 2-3 minutes on each side, or until well browned. Reduce heat to low, and place roast into crock pot on high heat.
- Pour can of green chiles and fire roasted tomatoes (and salsa if you are using it) into the skillet and stir, cooking for 2 minutes. Add tequila and cook another 2 minutes. Pour over the roast in the crock pot and place lid back on crock pot. Let cook for 4-5 hours on high, or 6-7 hours on low depending on your particular cut of meat and crock pot.
- When the roast is fork tender, remove from the crock pot and shred with two forks, removing any fat or connective tissue you find along the way. Pour all but 1/2 cup of the pan juices out of crock pot and place in fridge to chill. Replace shredded beef into the crock pot, stir, and turn setting to warm.
- When the pan juices have chilled and the fat has solidified on the top, scrape it off and pour more of the juice into the crock pot. You probably will not need it all. Save the rest for another use. (Would be great as a base for an enchilada sauce, or in a Mexican flavored soup.)
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