Thursday, May 8, 2014

Hawaiian Beef Tacos with Pineapple Slaw and Pickled Jicama & Radishes

For some reason, I have been in a taco mood the past couple of weeks.  These were so refreshing and delicious.  Perfect for a spring dinner!

Hawaiian Beef

2/3 cup low-sodium soy sauce
1/4 cup rice vinegar
1/3 cup brown sugar
1/4 cup pineapple juice
1 tbsp Sriracha
2 tbsp ketchup
small piece (about 1 inch) of fresh ginger, minced
5 garlic cloves, minced
2-3 lb chuck roast

Mix first 8 ingredients in crockpot sprayed with cooking spray.  Add the meat. Cook on low for 8 hours turning every 2-3 hours or so.  Shred the meat with 2 forks and cook for an additional 30 minutes.

Pineapple Slaw
1 cup fresh pineapple, cut into small cubes
2 cups shredded cabbage
1/4 cup green onions, chopped
3 tbsp cilantro, chopped
1/2 jalapeño, seeds removed, minced
3 tbsp greek yogurt
2 tbsp mayonnaise
1 tbsp rice vinegar
2 tbsp pineapple juice
1 tbsp brown sugar
1 tsp fresh orange zest

Combine first 5 ingredients in a bowl.  In separate container, mix together remaining ingredients. Refrigerate both for 1 hour.  Combine the cabbage mixture with the yogurt mixture and refrigerate 2 hours or until chilled.

Pickled Jicama & Radishes
1/2 Jicama, sliced on a mandolin
5-6 Radishes, sliced on mandolin
1/4 sweet onion, thinly sliced
2/3 cup rice vinegar
3 tbsp sugar
Salt & Pepper, to taste

Combine all ingredients.  Refrigerate 2-3 hours.

For the tacos:
Small Flour Tortillas
Shredded Pepper Jack Cheese
Lime wedges

Build your delicious tacos.  Serve with a Coconut or Cilantro Lime Rice.  Enjoy!

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