It’s early in the work week, you’re consumed with a taste for cookout fare and can’t wait for the weekend, so what to do? Roger Mooking has you covered. The musically inclined chef and host of Man Fire Food (Tuesdays at 8pm ET on Cooking Channel) knows all about good eats. Here, he shares two of his favorite quick and easy recipes. You probably already have the ingredients – or reasonable substitutes – on hand so you can go from hangry to happy in 30 minutes or less.
“Shrimp and Pork go together very naturally and is extremely popular in many cultures all over the world. Also, the pork in this recipe can easily be replaced with ground Chicken,” shares Mooking.
Shrimp and Pork Tacos with Tomato Salsa and Creamed Avocado
Provided by Roger Mooking
Ingredients
Shrimp and Pork Filling
- 1 teaspoon vegetable oil
- 12 ounces ground pork (or ground chicken)
- 1 shallot, diced
- 1 clove garlic, diced
- 1 green chile, chopped
- 2 tablespoons ground cumin
- 2 teaspoon smoked paprika
- 15 (21/25 count) shrimp, shelled, deveined and coarsely chopped
- 1/2 cup canned water chestnuts, rinsed, drained and diced
- Pinch sugar
- 2 tablespoons chopped fresh cilantro stems
- Zest and juice of 1 lime
- Salt
- 8 soft tortilla shells, warmed over grill or in microwave for 30 seconds
- Fresh cilantro sprigs, for garnish
- Salt
Tomato Salsa
- 3 plum tomatoes, diced
- 2 green onions, chopped
- Juice of 1/2 lime
- 1/4 bunch fresh cilantro, leaves picked and stems chopped
- Pinch sugar
- Salt
Creamed Avocado
- 2 avocados, halved, pitted, peeled and chopped
- Juice of 2 1/2 limes
- 1/4 bunch green onion, chopped
- 2 tablespoons sugar
- 1/4 cup sour cream
- Salt
- Assembling Shrimp and Pork Tacos
Directions
Once the pork has browned, add the shallots, garlic, and chiles, cook for 1 to 2 minutes.
Add the cumin and smoked paprika and stir. Add the shrimp and stir. Once the shrimp has turned pink, add the water chestnuts and stir. Add the sugar, cilantro stems, lime zest and juice, remove from heat.
For the tomato salsa: Put the tomatoes and green onions in a small bowl. Add the lime juice, cilantro leaves and stems and mix. Season the salsa with sugar and salt.
For the creamed avocado: Put the avocados in a bowl, add the lime juice and chopped green onion. Add the sugar and sour cream. Mash until the mixture is incorporated. Season with salt.
To assemble the shrimp and pork tacos: Place the tortilla shells on a plate. Divide the pork and shrimp filling among the tortilla shells. Spoon the filling in the center of the taco.
Spoon the creamed avocado and tomato salsa over the tortilla shells. Garnish with cilantro.
Tis the season for sweet corn so take advantage asap. Mooking notes, “This grilled corn is inspired by Indian street food and is a very simple way to pack extra flavor into an already classic favorite.”
Grilled Corn with Five Spice and Lime
Provided by Roger Mooking
- 4 ears corn, husked
- 2 limes, halved
- 1 tablespoon five-spice powder
- Kosher salt
Directions
Preheat a grill to medium-high and lightly oil the grate. Arrange the corn on the grates, and let them cook through and char, turning frequently, approximately 15 minutes. Rub the grilled corn with the limes, and season them with five-spice powder, and salt, to taste.
Catch all new episodes of Man Fire Food Tuesdays at 8pm ET on Cooking Channel.