with Pineapple Salsa

These might be my favorite tacos ever! Sweet and savory with a spicy kick.

This is probably the most involved dish I've posted so far (until I make my famous Gumbo that is) but it's WELL worth it. This is for the slow cooker and it comes out Fanfreakintastic! I've made this a few times and I've finally got it perfected. This isgood for a party or as in my case, something to make and eat for a week.The mix of the biting chipotle with the lime infused into the pork and the fresh, light slaw on top followed by the subtle zing of the cilantro.. Well, it'll make this a new favorite of anyone who tries it! I had the idea for this a couple years ago and couldn't find a recipe exactly as I imagined. So I made my own. After a few rounds of trial and error over the years I've finally got the methods down for the best results.I use purple onion because yellow, white and green were too strong. I now add the chipotle to the base instead of after pulling the pork because chipotle is very strong. It can easily overpower the subtle, delicious flavors we're infusing into this dish for hours. The trick is having the perfect blend of the spicy, tangy, zesty slaw and the savory of the cilantro. I use honey in the marinade because the sugars in it makes a world of difference in the caramelization of the sear.... Anyways just, Mmm, SO good!Enjoy! That's an order!

I made it today for lunch so easy & healthy. Everyone loved it!!

A delicious, basic chorizo soft taco

Our local catfish restaurant, Catfish Cabin, has huge servings. I always take leftovers home and usually end up tossing them away. Today I was trying to think of something different for lunch and came up with this.

Super delicious Potato soft tacos! Vegitarian and vegan friendly. One of my absolute favorite dishes! Not only is it easy and fast but also very popular with the kids!

No heat just full flavor! The Boston Butt pork roast wasn't seasoned with salt cooked.

For the Performance Triad, please use the nutrient & serving size information provided below.Recipe Analysis: (1 serving = 1 taco)Per Serving: 275 calories; 24g protein; 10g fat, 22g carbs (1 carbs: 1 protein)Recipe = 1 servings of vegetables, 0 servings of fruit (1 vegetable per serving, 0 fruit per serving)*This recipe is from APHC Cooking Guide for Soldiers

Who doesn't love a hot, juicy, spicy, fresh, soft Fajita taco covered in chilly salsa wrapped up in a warm flour tortilla? My culinary students sure do and they make them every chance they get! Great work kiddos! These tacos were fabulous!

While on vacation with my family, we went surf fishing. I caught this fish. My oldest daughter was scared of the fish when it was jumping in the bucket. Now she is 30 years old, yelling dad keep that thing away from me. Well to make a long story short we cleaned the fish and cut it into small nuggets. The reason for this was because the drama shown made my oldest granddaughter scared of a little fish. So the only way for her to try it was in small pieces. She ate them, it was a hilarious time.