A Nerd Cooks

... and bakes and mixes the occasional cocktail!

Cinco de Mayo

Cara Cara Orange Margaritas

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These Cara Cara Orange Margaritas are sweet, just a little tart, and pleasantly boozy. You will not regret shaking up one (or two!) of these drinks.

Cara Cara Orange Margaritas | A Nerd Cooks

I am obsessed with Cara Cara oranges. There, I said it. It’s always really exciting when they start showing up in grocery stores. Fortunately, Costco often carries them during the Winter months. I picked up a big bag during our last shopping trip.

Cara Caras are sweet, not very tart, and have really pretty pink-orange flesh. I like to peel and slice them up to have for breakfast with some avocado and a little kosher salt. They’re also good in a salad. And now, I know that they’re great in a cocktail.

Cara Cara Orange Margaritas | A Nerd Cooks

If you can’t get your hands on Cara Cara oranges, you can sub navel or even blood oranges. But please use freshly juiced fruit. It makes all the difference.

It can be as simple as cutting an orange in half and squeezing it over a strainer. I put my Le Creuset citrus juicer to work when making these drinks (not sponsored–boy do I wish–I just really like it).

Cara Cara Orange Margaritas | A Nerd Cooks
Print
Cara Cara Orange Margaritas
Prep Time
5 mins
 
Course: Beverage, Cocktail
Cuisine: Mexican
Servings: 1 cocktail
Author: Lauren Pacek
Ingredients
  • lime wedge, for rimming glass
  • kosher salt, for rimming glass
  • 2 oz Cara Cara orange juice, freshly squeezed
  • 1 1/2 oz blanco or silver tequila
  • 3/4 oz triple sec
  • 1/2 lime, juiced
  • lime and Cara Cara orange wedges, for garnish
Instructions

  1. Rim a rocks or margarita glass with lime juice and kosher salt. See the notes for detailed instructions on how to do this. Add ice to the glass and set aside.

  2. Over ice, add the orange juice, tequila, triple sec, and lime juice to a cocktail shaker. Shake until very cold.

  3. Strain the drink into the prepared glass.

  4. Garnish with lime and Cara Cara orange wedges.

Recipe Notes

Notes:

How to rim a glass with salt (or sugar)

If you want to check out a couple other delicious margarita recipes, look no further than myPomegranate Margaritas and Apple Cider Margaritas.

Or if you want other cocktails that use orange juice, take a look at my Orange Creamsicle Crush recipe or these Blood Orange Bourbon Sours.

Cara Cara Orange Margaritas | A Nerd Cooks

Roasted Shrimp Tacos with Pineapple Salsa

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These Roasted Shrimp Tacos with Pineapple Salsa are light, fresh, and full of savory-sweet flavor. They’re also very easy to make, and come together quickly, making them an ideal weeknight meal.

Shrimp Tacos with Pineapple Salsa | A Nerd Cooks

We’re not strangers to tacos made with seafood, right? These Salmon BLT Tacos are still a favorite in my house. I think you’d love them, too.

I think that seafood in tacos (except for maybe fried/grilled fish) can be a little unexpected. But in my opinion, this kind of unexpected can be a really good thing.

If you’re looking for a more traditional taco filling, check out my Three Ingredient Slow Cooker Taco Chicken and Pressure Cooker Carnitas!

Shrimp Tacos with Pineapple Salsa | A Nerd Cooks

The combination of savory taco seasoning on sweet shrimp and sweet/tangy/spicy salsa is pretty perfectly complementary. I’m was getting ready to say that it’s a great meal for summertime, but really, it’s a great meal for any season.

Shrimp Tacos with Pineapple Salsa | A Nerd Cooks

5 from 1 vote
Shrimp Tacos with Pineapple Salsa | A Nerd Cooks
Print
Roasted Shrimp Tacos with Pineapple Salsa
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 
Course: Main Course
Cuisine: Mexican, Tex-Mex
Author: Lauren Pacek
Ingredients
For the salsa
  • 2 cups pineapple, diced
  • 1 cup tomato, diced
  • 1/2 - 1 jalapeño pepper, minced
  • 2 tbs cilantro, minced
  • 1/2 lime, juiced
  • salt and pepper, to taste
For the shrimp
  • 1 lb raw shrimp, peeled, deveined, and tails removed
  • salt and pepper, to taste
  • 1 packet taco seasoning
  • 1/2 lime, juiced
For the tacos
  • 6-8 corn tortillas
  • guacamole, optional
  • queso fresco, optional
Instructions
To make the salsa

  1. Combine all ingredients in a medium-sized bowl. Set aside.

To make the shrimp

  1. Preheat the oven to 400 degrees F. Line a baking sheet with foil and set aside.

  2. Place the shrimp, salt, pepper, taco seasoning, and lime juice in a large zip top bag. Close the bag and shake until all shrimp are covered in seasoning.

  3. Place the seasoned shrimp on the prepared baking sheet. Bake for 10 minutes, or until shrimp are just cooked through.

To assemble the tacos

  1. One at a time, toast the corn tortillas in a dry skillet over medium heat until they just begin to crisp (~1-2 minutes per side).

  2. Fill the tortillas with shrimp and salsa, as well as whatever other toppings you'd like.

Need more taco action in your life? I got you! Salmon BLT Tacos are unexpected and delicious. Three Ingredient Slow Cooker Taco Chicken and Pressure Cooker Carnitas are a little more traditional, but no less tasty.

Shrimp Tacos with Pineapple Salsa | A Nerd Cooks

 

Shrimp Tacos with Pineapple Salsa | A Nerd Cooks Shrimp Tacos with Pineapple Salsa | A Nerd Cooks
Roasted Shrimp Tacos with Pineapple Salsa | A Nerd Cooks Roasted Shrimp Tacos with Pineapple Salsa | A Nerd Cooks

Pomegranate Margaritas

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These Pomegranate Margaritas are tart, not too sweet, and would be perfect for sipping on Cinco de Mayo. Although, now that I’m looking at these photos again, I think they’d make a pretty fantastic Christmas-time cocktail, too, given the color palette and all.

Pomegranate Margaritas | A Nerd Cooks

Okay, let’s be real, they’d be great no matter what time of year it is.

I’d highly recommend serving these alongside some Pressure Cooker Carnitas or Slow Cooker Taco Chicken. Serve them up taco-style, in a burrito or quesadilla, or just on their own. Maybe alongside some Cilantro Lime Rice?

Pomegranate Margaritas | A Nerd Cooks

Pomegranate Margaritas | A Nerd Cooks
Print
Pomegranate Margaritas
Course: Beverage, Cocktail
Cuisine: American, Mexican
Servings: 1 cocktail
Author: Lauren Pacek
Ingredients
  • lime wedge for rimming the glass, optional
  • coarse salt or sugar for rimming the glass, optional
  • 2 1/2 oz pomegranate juice
  • 2 oz tequila
  • 1 oz triple sec
  • 1/2 oz simple syrup, see notes
  • 1/2 lime, juiced
  • pomegranate arils, for garnish
  • lime wedge, for garnish
Instructions

  1. Rub a wedge of lime around the rim of a margarita or rocks glass. Turn the glass upside down and press the rim into the coarse salt or sugar. Add ice to the glass. Set aside.

  2. In a cocktail shaker with ice, combine the pomegranate juice, tequila, triple sec, simple syrup, and lime juice. Shake until very cold and strain into the prepared glass.

  3. Garnish with pomegranate arils and a lime wedge.

Recipe Notes

Note:simple syrup can be found here The recipe for .

Looking for more tequila-based cocktails? Try these Apple Cider Margaritas, Mexican Moscow Mules, or a Pomegranate Palermo! In keeping with the pomegranate them, these Pomegranate Champagne Moscow Mules ain’t bad, either!

Pomegranate Margaritas | A Nerd Cooks

Pomegranate Margaritas | A Nerd Cooks

Mexican Moscow Mule

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This cocktail is a fun variation on the traditional Moscow Mule.

In order to make a Mexican Moscow Mule, all you have to do is swap in tequila for the usual vodka and you’re in business!

Sounds easy, right? It is!

Mexican Moscow Mule | A Nerd Cooks

It’s pretty obvious that I <3 Moscow Mules, right?

It’s not really a secret at this point that I’m pretty enamored with Moscow Mule cocktails. Seriously, just search this blog.

You’ll find more than a handful of really delicious variations on the classic vodka + lime juice + ginger beer cocktail.

Don’t believe me? Ahem…

We’ve got…

PHEW!

It’s so hard to pick a favorite, too. They’re all refreshing, and they are each delicious in their own ways. This is a serious contender, to be sure.

Mexican Moscow Mule | A Nerd Cooks

What to make, what to make…

Last weekend, when in need of an adult beverage, I took stock of my pantry. Ginger beer? Check. Limes? Check.

I was well on my way to enjoying a refreshing Moscow Mule. When it came time to select the liquor for this drink, I got to thinking… why not tequila instead of vodka?

We all know that tequila and lime play very well together (hello, margaritas). But tequila and ginger beer? Only one way to find out!

Mexican Moscow Mule | A Nerd Cooks

We have a winner!

And you know what? As it turns out, they’re great together! And thus, the Mexican Moscow Mule was born.

These Mexican Moscow Mules are super refreshing, making them perfect for the upcoming warmer weather. If Winter ever ends, that is. They’d also be great alongside any Mexican food that you love to eat.

So, how do you make a Mexican Moscow Mule?

It’s very easy. Start by filling a copper mug with crushed ice. If you don’t have copper mugs, go get some. Until then, use any old glass.

Pour a shot of tequila over the ice. Squeeze that lime. Top with ginger beer and garnish with a lime wedge. Boom. There you go.

If you need suggestions for food pairings, let me recommend:

Mexican Moscow Mule | A Nerd Cooks

What equipment will I need to make this cocktail?

5 from 5 votes
Mexican Moscow Mule | A Nerd Cooks
Print
Mexican Moscow Mule
Prep Time
2 mins
Total Time
2 mins
 
Course: Beverage, Cocktail
Cuisine: American
Servings: 1 cocktail
Author: laurenpacek
Ingredients
  • 1.5 oz tequila
  • 1/2 lime, juiced
  • ginger beer, to fill glass
  • lime wedge, for garnish
Instructions

  1. Pour the tequila into a copper mug filled with ice

  2. Squeeze the half lime into the mug

  3. Top with ginger beer

Recipe Notes

Note: I like reposado or añejo tequilas, but use whatever you like!

Interested in more Moscow Mule recipes?

Yes. Yes you are. In case you missed it above, do yourself a favor and check these varieties out:

 

What about more tequila drinks?

I got you there, too.

And if you’re interested in eating your tequila, try this Strawberry Margarita Pie!

 

Pin this recipe for later!

Mexican Moscow Mule | A Nerd Cooks

Mexican Moscow Mule | A Nerd Cooks

Three Ingredient Slow Cooker Taco Chicken

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This Slow Cooker Taco Chicken is super easy and delicious. Just throw three ingredients into the slow cooker and walk away. Shred the chicken and enjoy it in a variety of ways!

Three Ingredient Slow Cooker Taco Chicken | A Nerd Cooks

This is another one of those dishes that I’ve made countless times, but have never taken the time to photograph. Usually we just dig in to dinner, and by the time I remember to take a picture, the natural light isn’t very good anymore or the sun has set completely.

We make this taco chicken at least once a month. It’s versatile (use it in tacos, burritos, etc.), requires almost no effort to prepare, and makes a lot of food. As a result, we get to enjoy leftovers at least once during the week. For me, this just adds to this chicken’s appeal.

Three Ingredient Slow Cooker Taco Chicken | A Nerd Cooks

Three Ingredient Slow Cooker Taco Chicken | A Nerd Cooks
Print
Three Ingredient Slow Cooker Taco Chicken
Prep Time
5 mins
Cook Time
6 hrs
Total Time
6 hrs 5 mins
 
Course: Main Course
Cuisine: American, Mexican
Author: laurenpacek
Ingredients
  • 4 chicken breasts, boneless and skinless
  • 15.5 oz jar of salsa
  • 1 oz packet taco seasoning
Instructions

  1. Place all ingredients in a 4 quart slow cooker. Cook on high for 4 hours or on low for 6 hours. 

  2. Using two forks, shred the chicken.

Recipe Notes

Note: I usually use mild salsa, but feel free to go as spicy or as mild as you like.

Just like the Pressure Cooker Carnitas that I shared last week, this shredded chicken is pretty versatile. Eat it in tacos, quesadillas, burritos, or alongside/atop some Cilantro Lime Rice. Do you! Do what feels right.

If you’re looking for something a little spicier, but just as easy to throw together, take a look at this Slow Cooker Buffalo Chicken. Super easy to make, and can also be used in a number of ways.

Three Ingredient Slow Cooker Taco Chicken | A Nerd Cooks

 

Three Ingredient Slow Cooker Taco Chicken | A Nerd Cooks

Three Ingredient Slow Cooker Taco Chicken | A Nerd Cooks Three Ingredient Slow Cooker Taco Chicken | A Nerd Cooksimg class=”alignnone size-full wp-image-8234″ src=”https://anerdcooks.files.wordpress.com/2017/03/slow_cooker_taco_chicken_longpin.gif” alt=”Three Ingredient Slow Cooker Taco Chicken | A Nerd Cooks” width=”367″ height=”1008″ />

Pressure Cooker Carnitas

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You have no idea how close you are to eating delicious carnitas…

These Pressure Cooker Carnitas are the easiest, most delicious carnitas you will ever make. Depending on how much time you have on your hands, I’ve included instructions for how to make them in either the electric pressure cooker (e.g., Instant Pot) OR slow cooker.

You’ve got options!

FYI – this post contains affiliate links

Pressure Cooker Carnitas | A Nerd Cooks

So, just how easy is it to make this recipe?

So easy.

Basically, all you do is mix up a spice mix in a little bowl and set it aside for a sec. Cut your pork into chunks and toss ’em into the pressure cooker (or slow cooker). Rub the spice mix allll over the pork chunks with (clean!) hands. Squeeze some citrus juice over the top and walk away. It’s that easy.

From there on out, you follow the pressure cooker- or slow-cooker specific cooking instructions. 

But once the meat is done, you’ll shred it up, put it on prepared baking sheets, and let it broil until some of the bits are crispy. Sprinkle with cilantro, and that’s it!

How should I serve these carnitas?

Follow your heart, baby. You can’t go wrong.

Eat them as the main course, stick them in a taco (corn tortillas, please), burrito it up… the list goes on and on.

BUT I will say that our favorite way to eat these carnitas is Chipotle burrito bowl-style. Toss some of this crispy yet tender pork in a bowl with some Cilantro Lime Rice and a variety of taco/bowl toppings (beans, cheese, guacamole, etc.), and you’re in business. 

What inspired this recipe?

Well, I first found and made the original recipe for these carnitas about 5 (!!) years ago. The OG version is for the slow cooker, which is great if you have all day, or have the presence of mind to throw everything together before you leave for work.

Though I’ve definitely made these bad boys in the slow cooker numerous times, I’m not always on top of my game in the morning when it comes to meal prep.  After receiving an electric pressure cooker for Christmas, I decided to adapt the recipe. That way, I’m able to have carnitas in a fraction of the time and I don’t have to have my act together early in the morning.

Using the pressure cooker to make carnitas has been a real game changer. Think about it: carnitas in less than an hour!!

 

The slow cooker preparation comes from Damn Delicious.

Pressure Cooker Carnitas | A Nerd Cooks
Print
Pressure Cooker Carnitas
Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins
 
Course: Main Course
Cuisine: American, Mexican, Tex-Mex
Servings: 8 people
Ingredients
  • 4 cloves garlic
  • 2 onions, quartered
  • 1 tbs chili powder
  • 2 tsp ground cumin
  • 2 tsp dried oregano
  • 2 tsp kosher salt
  • 1 tsp ground black pepper
  • 3-4 lbs boneless pork shoulder, trimmed of excess fat
  • 2 oranges, juiced
  • 2 limes, juiced
  • fresh cilantro, chopped
Instructions
  1. Combine all of the spices in a small bowl. Set aside.
Instructions for pressure cooker
  1. Cut the pork shoulder into 2- to 3-inch chunks.

  2. Add the garlic cloves, quartered onions, and cubed pork to the electric pressure cooker insert. Sprinkle the spice mixture over everything. Using your hands, toss the garlic, onions, and pork around in the spices, rubbing the spices into the meat. Add the orange and lime juice to the pressure cooker.

  3. Place the lid on and lock it. Cook for 25 minutes on high pressure. Depending on your preference, you can allow the pressure to release naturally or do a quick release.

Instructions for the slow cooker
  1. Add the garlic cloves, quartered onions, and pork to the slow cooker. Sprinkle the spice mixture over everything. Using your hands, toss the garlic, onions, and pork around in the spices, rubbing the spices into the meat. Add the orange and lime juice to the slow cooker.
  2. Put the lid on and cook on low for 8 hours or on high for 4-5 hours.
Instructions for both preparations after meat is finished cooking
  1. Now that the pork shoulder is cooked through, you'll want to crisp things up a bit. Preheat the broiler to high. Remove the pork from to a baking sheet lined with foil, and shred the meat. Spoon some of the juices and onions that are left over onto the shredded meat. Broil for 2-3 minutes.

  2. Remove the sheet pan from the oven and toss the meat around a bit with tongs. Pour some more of the juices over the meat and broil for 2-3 additional minutes. 

  3. Remove from the oven, top with chopped cilantro, and serve immediately. 

Looking for other tasty taco-ish recipes?

You know I’ve got your back!

What sort of equipment should I have on hand to make this recipe?

Pin this recipe for later!

Pressure Cooker Carnitas | A Nerd Cooks

Pressure Cooker Carnitas | A Nerd Cooks