Easy Pork Tacos

From The Best One-Dish Suppers, from the editors of Cook's Illustrated.

Serves 4
We prefer fresh ripe mangos here, but you can substitute 2 C frozen mangos, thawed and chopped as directed.If your mangos are unripe, add sugar to the salsa in step 1 as needed.

2 medium mangos, peeled, pitted and cut into 1/4-inch dice
1 small red onion, minced
1/2 C chopped fresh cilantro leaves, divided
2 T lime juice from 1 lime, divided
2 teaspoons vegetable oil
2 teaspoons minced chipotle chile in adobo sauce
1 1/2 pounds ground pork (i used less, probably around 1 pound, whatever was in my prepacked meat pack)
2 ounces Montery Jack cheese, shredded (about 1/2 cup)
12 6-inch corn tortillas

1. Combine the mangos, half of the onion, 1/4 cup of the cilantro, 1 tablespoon of the lime juice, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl; set aside.

2.Heat the oil in a 12-inch skillet over medium-high heat. Add the remaining onion and chipotles and cook until softened, about 5 minutes. Stir in the pork and cook, breaking up the meat with a wooden spoon, until no longer pink, about 5 minutes.Off the heat, stir in the remaining 1/4 cup cilantro, remaining 1 tablespoon lime juice, and cheese. Season with salt and pepper to taste.

3.Stack the tortillas on a plate, cover, and microwave on high power until warm and soft, 1-2 minutes. Spoon a small amount of the pork filling into the center of each warm tortilla, top with the mango mixture, and serve.

Amazing Southwest Cilantro Lime Mango Grilled Chicken Sandwiches

INGREDIENTS

MARINADE
1/4 cup finely chopped fresh cilantro
1 clove garlic, minced
1/4 jalapeno chile pepper, seeded and minced
2 tablespoons finely grated fresh lime zest
1 1/2 teaspoons salt
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
1/4 teaspoon chipotle chile powder
1 tablespoon olive oil
1 pound chicken breast tenderloins or strips

SALSA
1 medium tomato, chopped
1 small sweet onion, finely chopped
2 tablespoons finely chopped fresh cilantro
1/2 jalapeno chile pepper, seeded and minced
1 clove garlic, finely chopped
1/4 teaspoon ground black pepper
1/4 teaspoon sea salt
1/8 teaspoon chipotle chile powder
1 tablespoon fresh lime juice

GRILLED VEGETABLES
1 sweet onion cut into 1/2-inch slices
1 red bell pepper, quartered
1 tablespoon olive oil
1/4 teaspoon salt
1/2 teaspoon minced garlic

LIME MAYONNAISE
1/2 cup mayonnaise
2 tablespoons fresh lime juice

16 thick slices French bread
2 mangos - peeled, seeded, and sliced
8 slices Monterey Pepper Jack cheese

DIRECTIONS
For the marinade: Place 1/4 cup cilantro, 1 clove minced garlic, 1/4 jalapeno, lime zest, 1 1/2 teaspoons salt, onion powder, 1/4 teaspoon black pepper, 1/4 teaspoon chipotle chile powder, and 1 tablespoon olive oil in a small bowl and stir until well combined. Place the chicken breast tenderloins in a large resealable plastic bag. Pour the marinade into the bag with the chicken, seal, and shake the bag to coat. Refrigerate for 1 hour.

For the salsa: Combine the tomato, 1 small onion, 2 tablespoons cilantro, 1/2 jalapeno, 1 clove garlic, 1/4 teaspoon black pepper, sea salt, 1/8 teaspoon chipotle pepper, and 1 tablespoon lime juice in a bowl. Cover with plastic wrap and refrigerate.
To prepare the grilled vegetables, toss the onions and red peppers with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1 clove garlic in a bowl; set aside.

For the lime mayonnaise: Whisk together the mayonnaise and 2 tablespoons of lime juice; cover with plastic wrap and refrigerate.

Preheat an outdoor grill for medium-high heat.
Grill the marinated chicken on the prepared grill until no longer pink in the center and juices run clear, 8 to 10 minutes. Grill the red pepper and onions until tender and golden brown, 8 to 10 minutes. Remove the chicken and vegetables from the grill. Slice the grilled pepper into thin strips.

Spread each slice of bread with 1 1/2 teaspoons of prepared lime mayonnaise. Layer half of the pieces of bread with sliced mango, 1 tablespoon prepared salsa, grilled chicken tenderloins, grilled peppers, grilled onions, and a slice of Monterey Jack cheese. Top off the sandwiches with the remaining slices of bread. Return the sandwiches to the grill, turning when the bottom is golden brown

Return the sandwiches to the grill and grill them until the bread is toasted and the cheese melts, about 2 minutes per side.

* This recipe is a bit of work but so worth it! It is also from allrecipes.com. I made this when the weather didn't allow me to use my outdoor grill so I just used the broiler in my toaster oven - it was still awesome! Even Eddie liked it which doesn't happen very often with these adventurous recipes.

Penne Pasta with Black Beans and Mango

My neighbor raved about this recipe. I haven't tried it yet, but she said to be sure to use fresh, not dried, basil.

1 14-oz can chopped tomatoes
1 sm. onion, chopped
3 cloves garlic, crushed
1 can black beans, drained and rinsed
2 T olive oil
4 oz penne pasta, al dente
1 mango, peeled and cubed
1/2 c fresh basil leaves, sliced
salt and freshly ground pepper, to taste.

Simmer tomatoes, onion, and garlic in a medium saucepan over medium heat for about 10 minutes. Add beans and oil and cook one additional minute. Place cooked pasta in a serving bowl and spoon bean sauce over top. At table, let everyone top with mango, basil, salt, pepper, to taste.