Cinco de Mayo

Cara Cara Orange Margaritas

January 24, 2019 by laurenpacek Leave a Comment

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.

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.

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

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

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.
Over ice, add the orange juice, tequila, triple sec, and lime juice to a cocktail shaker. Shake until very cold.
Strain the drink into the prepared glass.
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.

Roasted Shrimp Tacos with Pineapple Salsa

September 7, 2018 by laurenpacek 1 Comment

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.

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!

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.

5 from 1 vote

Shrimp Tacos with Pineapple Salsa | A Nerd Cooks

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

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

To make the shrimp

Preheat the oven to 400 degrees F. Line a baking sheet with foil and set aside.
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.
Place the seasoned shrimp on the prepared baking sheet. Bake for 10 minutes, or until shrimp are just cooked through.

To assemble the tacos

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).
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.

Pomegranate Margaritas

May 3, 2018 by laurenpacek Leave a Comment

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.

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

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

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.
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.
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!

Mexican Moscow Mule

April 5, 2018 by laurenpacek 17 Comments

This Mexican Moscow Mule is a fun variation on the traditional Moscow Mule. All you have to do is swap in tequila for the usual vodka and you’re in business!

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.

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!

And you know what? As it turns out, they’re great together!

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.

Interested in more Moscow Mule recipes? Check out these Moscow Mule variations: Bourbon Moscow Mules, Cranberry Vanilla, Caramel Apple, Pomegranate Champagne, Old Kentucky Mules (bourbon + apple cider), and original Moscow Mules (with a slight twist)!

5 from 4 votes

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

Pour the tequila into a copper mug filled with ice
Squeeze the half lime into the mug
Top with ginger beer

Recipe Notes

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

Three Ingredient Slow Cooker Taco Chicken

April 5, 2017 by laurenpacek 10 Comments

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!

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

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

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

Pressure Cooker Carnitas

March 30, 2017 by laurenpacek 7 Comments

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 OR slow cooker.

I have made these carnitas embarrassingly often since first discovering the recipe 3 years ago. The original recipe 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. For me, this is not always the case. 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.

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. They’re also excellent in a taco (corn tortillas, please).

The slow cooker preparation comes from Damn Delicious.

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

Combine all of the spices in a small bowl. Set aside.

Instructions for pressure cooker

Cut the pork shoulder into 2- to 3-inch chunks.
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.
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

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.
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

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