Name: Salsa Verde Pork Street Tacos
Yield: 4 servings
Ingredients: 1 pound Salsa Verda Pork (see link in notes); 16 4 inch white corn tortillas; 1/3 cup Mexican blend cheese (reduced fat); 1/2 cup onion (chopped); 4 tablespoons cilantro (chopped); 1 lime (cut into wedges)

Salsa Verde Pork Street Tacos

December 19, 2025 by Dinner Tonight

Busy night? No problem!
These Salsa Verde Pork Tacos come together in under 20 minutes when you use our slow-cooked Salsa Verde Pork. 🌮 Pair them with a fresh black bean salad and a side of fruit for a quick, balanced dinner that’s perfect for hectic weeknights.

✅ Fast
✅ Flavorful
✅ Family-friendly

Salsa Verde Pork Street Tacos

Servings

4 servings

Servings

4 servings

Salsa Verde Pork Street Tacos

Servings

4 servings

Servings

4 servings

Ingredients

1 pound Salsa Verda Pork see link in notes
16 4 inch white corn tortillas
1/3 cup Mexican blend cheese reduced fat
1/2 cup onion chopped
4 tablespoons cilantro chopped
1 lime cut into wedges

Servings: servings

Units:

Instructions

In a dry skillet heat 2 tortillas flip after 2 minutes and add 1 teaspoon of Mexican blend cheese and some of the shredded pork.
After another 2 minutes or when they are golden brown remove from the skillet and top with chopped onion and cilantro and a squeeze of lime.
Repeat process until all tortillas have been used.

Recipe Notes

Salsa Verde Pork Recipe Link https://dinnertonight.tamu.edu/recipe/salsa-verde-pork/

Fiesta Cucumber Salad

March 17, 2025 by Dinner Tonight

Looking for a refreshing, healthy side dish that’s bursting with flavor? Try Fiesta Cucumber Salad!, packed with crisp cucumbers, colorful veggies, pineapple, and a zesty dressing, it’s the perfect addition to your next meal.

Fiesta Cucumber Salad

Servings

4 1/2 cup servings

Servings

4 1/2 cup servings

Fiesta Cucumber Salad

Servings

4 1/2 cup servings

Servings

4 1/2 cup servings

Ingredients

4 tablespoons Greek yogurt
2 tablespoons cotija cheese
1 lime zest and juice
1/2 teaspoon chili powder
1/4 teaspoon cumin
1 clove garlic minced
1/4 teaspoon salt
2 medium English cucumbers sliced thin
1 cup frozen pineapple thawed and diced
1 cup frozen corn thawed
1/4 cup cilantro chopped
1/2 cup red onion sliced thin

Servings: 1/2 cup servings

Units:

Instructions

Wash hands and clean the cooking area.
In a bowl combine Greek yogurt, cotija cheese, lime zest and juice, chili powder, cumin, garlic, and salt. Whisk together until smooth.
Add cucumbers, pineapple, corn, cilantro, and red onion to bowl with dressing mixture. Stir until well combined.
Store in the refrigerator and serve cold.

Recipe Notes

Tex-Mex Sorghum Stuffed Mushrooms

December 11, 2020 by Dinner Tonight

The Tex-Mex Sorghum Stuffed Mushrooms are a hearty vegetarian main dish packed with flavor and nutrition. These mushrooms kick up the “fiesta” flavor with fresh vegetables and spices without the added salt.

Tex-Mex Sorghum Stuffed Mushrooms

CourseMain Dish

Servings

8 servings

Servings

8 servings

Tex-Mex Sorghum Stuffed Mushrooms

CourseMain Dish

Servings

8 servings

Servings

8 servings

Ingredients

Stuffed Mushrooms

8 portabella mushrooms stems removed, and gills scraped
2 Tablespoon olive oil
2 cups red onion chopped
1 1/2 cups red bell pepper chopped
1 cup sweet corn canned
1/2 teaspoon salt
1 Tablespoon garlic powder
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 cup sorghum grain cooked
15 ounces low sodium canned black beans drained, and rinsed
1/2 cup Mexican blend shredded cheese

Guacamole Topping

1 medium whole avocado
1/4 cup cilantro leaves chopped
1 clove of garlic chopped
1 medium lime freshly squeezed juice

Servings: servings

Units:

Instructions

Preheat oven to 400 degrees F. Line a baking sheet with foil and spray with nonstick spray. Rinse mushrooms under cool running water. Cut the stems, remove the gills, and pat dry with a paper towel.
Evenly place mushrooms (gills side up) on a baking sheet and mist with nonstick spray. Bake in the oven for 12-15 minutes until tender. Remove from the oven and gently blot mushroom caps using a paper towel to remove any moisture. Set aside and keep oven temperature at 400 degrees F.
Warm olive oil over medium heat in a large skillet. Sauté onions and bell peppers until soft. Add corn, salt, garlic powder, chili powder, and cayenne pepper to the skillet. Combine ingredients well and continue cooking vegetables until tender. Remove from heat and stir in cooked sorghum grain and drained black beans.
Scoop ½ cup of vegetable stuffing into each mushroom cap. Return to baking sheet and top with shredded cheese. Bake in oven for 5-7 minutes, or until cheese is melted.
Prepare guacamole topping during baking. Mash together avocado with chopped cilantro and garlic. Squeeze lime juice and mix well.
Top 1 tablespoon of guacamole over each stuffed mushroom before serving.
**you can adjust the cayenne pepper to your liking. For minimal spice, change amount to 1/8 teaspoon, or omit

Recipe Notes

Aguas Frescas Watermelon and Lime

May 24, 2019 by Dinner Tonight

Did you know that watermelon is made of 96% water and a great way to hydrate these hot summer days? The Watermelon and Lime Aguas Frescas recipe is full of natural sweetness and will be a great way to keep hydrated. Make for your next barbeque or just keep in the fridge for the family to enjoy.

Aguas Frescas Watermelon and Lime

Servings

8 servings

Servings

8 servings

Aguas Frescas Watermelon and Lime

Servings

8 servings

Servings

8 servings

Ingredients

5 cups seedless watermelon cubed
3 cups water divided
5-6 mint leaves
1 lime sliced for garnish
1 cup Ice

Servings: servings

Units:

Instructions

Combine watermelon, 1 cup of water, and mint leaves into a blender untill liquefied.
Pour the watermelon mixture into a 2 quart pitcher, add 2 cups of water and ice, stir together.
Garnish the drink with thinly sliced lime rings and enjoy.
Serve or store in refrigerator up to 2 days.
Tip: Use a strainer when pouring the liquefied watermelon into the 2 quart pitcher for a thinner consistency.