char chicken tacos

12 oz boneless, skinless chicken thighs (breasts work, too)
1 ripe avocado, peeled and pit removed
1 clove garlic, finely minced
1/4 cup chopped fresh cilantro, plus more for garnish
2 limes (1 quartered)
Salt and pepper, to taste
olive oil
1 tsp ground cumin
1 tsp chili powder or 1/2 tsp cayenne pepper
4 jalapeno peppers
1 large yellow onion, peeled and sliced into 1/4 -inch rings

First, make the guacamole: In a mixing bowl, combine the avocado, garlic, cilantro, and juice of one lime. Mix thoroughly and season with salt and pepper.

Preheat a grill on medium high. Drizzle a bit of olive oil over the chicken pieces and then rub them with the cumin, and chili powder or cayenne. Sprinkle on some salt and pepper. Add the chicken, whole jalapenos, and onion rings to the grill. Cook the chicken for 4 to 5 minutes on each side until it's lightly charred and firm to the touch. Cook the jalapenos and onions for the same amount of time, turning them to make sure they caramelize evenly.

Serve the grilled chicken with the guac, grilled vegetables, hunks of fresh lime, and more cilantro.
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Serving Suggestions Eat with: Warm corn tortillas and black beans.
give credit: men's health

crock pot apricot pork tacos

1 onion, sliced, layered in bottom of crock pot
1 hormel pork tendorloin (i usually buy peppercorn seasoned)
1/2 jar of apricot preserves smeared over the tenderloin
jarred jalapeño peppers to taste
cumin, salt, pepper - to taste

cook on medium until pork falls apart. finish with chopped or torn cilantro to your liking.

Serve in tortillas with cheese, sour cream, guac, salsa.

crock pot brisket tacos

4 lb chuck roast
16 oz jar salsa
1 can beef broth
1 can rotel
1 can green chiles
jalopenos
1 onion, chopped
1 pkg dry pinto beans

season the roast with salt, pepper, cayenne pepper, garlic powder and sear it on both sides in hot olive oil

place roast in the crockpot with everything on top. fill the crockpot with water just until it covers everything. cook all night on low and all day on medium.

place in corn tortilla and garnish with guac, sour cream, cheese