Take On Taco Tuesday!

Let's taco-bout it...we all love a good Taco Tuesday! But sometimes this reoccurring meal can get a little boring. If you celebrate every week like we do and want to spice things up a bit, you're in for a real treat! Reclaim your favorite night of the week with this fresh take on Taco Tuesday!

Start the night off right with a Honey Paloma:

Ingredients
1 1/2 oz tequila
3 oz fresh grapefruit juice
1/2 oz fresh lime juice
1 1/2 tsp honey syrup
Grapefruit soda, to top
Salt
Garnish: Flower or grapefruit wedge

Instructions
Rim a stemless wine glass with salt. Add all the ingredients except the soda to a shaker with ice and shake for 20 seconds.  Pour into the prepared glass. Top with the soda. Garnish with a flower or grapefruit wedge.

Switch up the Ground Beef for Barbacoa Short Ribs:

Ingredients
1 tablespoon vegetable oil
6 pounds beef short ribs (fat trimmed)
4 chiptole peppers in adobo sauce, chopped (plus the adobo sauce)
1 white onion, finely chopped
1 tablespoon minced garlic (or 4 cloves garlic, minced)
1/3 cup barbecue sauce
1/4 cup fresh lime juice
2 tablespoons apple cider vinegar
2 bay leaves
1 tablespoon ground cumin
1 tablespoon salt
1/2 cup beef broth / stock
Warm corn tortillas

Instructions
Heat the oil in a large skillet over medium-high heat. Trim as much visible fat as possible from each rib (optional but helps lessen the fat content). Brown the ribs in batches until browned on both sides (about 3-4 minutes each side, per batch). Transfer the browned ribs to a 6 litre slow cooker. In a large jug, combine the chipotles, chipotle sauce, onion, garlic, barbecue sauce, lime juice, vinegar, bay leaves, cumin, salt, and broth together. Whisk well and pour over the ribs. Cover and cook for 6 hours on high or 10-12 hours on low, until the meat is falling off the bone. Allow the ribs to cool slightly in the sauce.

Remove the ribs from the sauce. Remove any excess fat from the ribs; discard the bones and shred the meat. Using a metal spoon, skim the fat from the surface of the sauce in the slow cooker and discard. Mix the sauce into the meat and season with salt and pepper, to taste. Spoon the meat and sauce into warm corn tortillas and serve with chopped fresh cilantro or parsley, the avocado slices and sour cream (or Crema).

Don't forget dessert! Set the churros aside, we're going for a refreshing after dinner treat; Chili Lime Fruit Salad!

Ingredients
1 whole pineapple
½ watermelon
1 mango
1 papaya
2 limes
Jicama
Chili powder

Instructions
Slice all of your fruits into bite-sized, 1-inch by 1-inch pieces. Add to a bowl, then squeeze the juice of your two limes all over the fruit, mixing as you squeeze. Sprinkle with chili powder, and serve chilled.

Taco-bout a good time! Devour the details of a fresh take on Taco Tuesday and enjoy a delicious dinner week after week!