- Happy Taco Tuesday!
- Yes!
- Unless it's not Tuesday,
we don't know what day we're posting this yet
but any day of the week can be taco night.
- That's right.
- I've got Laura Fuentes in my kitchen, again.
We did a collab about a month ago,
it was super fun, portable breakfast
and she is back and we are gonna have a taco fiesta
to celebrate her brand new cookbook.
- [Laura] It's the Taco Tuesday Cookbook, 52 tacos to make
Tuesdays in every--
- [Alyssia] One for every week, you're so clever!
- I just love tacos, it's not that I'm that clever.
- No she's actually obsessed.
(laughing)
She gets a little bit too excited about tacos.
We are making two variations.
One for our vegan viewers, the curry cauliflower tacos
and the other is the quick Hawaiian pork tacos.
- [Laura] Yes.
- Both delicious and--
- They both use the pineapple salsa.
- Pineapple.
- So, if you meal prep and I know you probably do
if you follow me or follow Alyssia,
you know, you can just make your salsa
and then use it Monday on the meatless taco.
- Yep.
- Tuesday on the taco Tuesday.
- Very versatile and if you haven't already
from our last collab, checked out Laura's channel,
Youtube.com/momables, link is in the description box.
Go check it out.
Cauliflower.
- Right here.
- Well, this is oil, that's cauliflower.
- First off is our cauliflower tacos.
- Alright, cauliflower goes into a big dish,
baking dish or pan with some oil.
- Yep and all I did was chopped up the cauliflower head
into small florets.
- Yep.
- Or you can buy them precut.
- Yes, but even when I buy them precut,
I still chop them smaller.
- Yeah, no.
Okay, so we have...
- [Together] Curry powder.
- Yep. - Okay.
- [Laura] And a little bit of salt.
- And give it a toss.
I love the color of curry powder.
- And then it makes your cauliflower
really golden and toasty.
- Mm, perfect.
- [Laura] Alright, into the oven.
(upbeat music)
- Quick Hawaiian pork tacos, what do we got?
- So, we're gonna put a little bit of oil
at the bottom of our pan
and we're going to brown our pork loin.
Which I've cubed so it cooks faster.
If you cut it in smaller pieces, it cooks faster
and that's why I love all the recipes in the book
are under 30 minutes or slower cooker.
- Less ingredients.
- Less ingredients and you can actually pull off saying
I'm going to commit to having Taco Tuesday every week.
- [Alyssia] Right, my people are all about
less ingredients, aren't you?
- So, now that it's started sizzling,
we're gonna add the taco seasoning to the pork.
- And you can make your own taco seasoning
or you can just use--
- Store bought.
- Home made, store bought or whatever.
Oo, it smells good!
(funky upbeat music)
The pork is cooked.
- And we're gonna add some pineapple to it.
So the pineapple is going to sort of caramelize.
- (gasping) It just turned into a magic smell.
The second you put the pineapple in there
it changed into a new thing.
- I have a lot of pineapple in this book.
I say a lot but quite a few recipes
'cause I love the way it creates a sauce.
- Yep.
- It sweetens the dish, giving it a little seasoning.
Alright, so now that the pineapple is heated through,
your taco is done.
- Your taco's done.
We have all of our components ready to assemble.
First, let's tell you about this salsa.
- So, I love pico de gallo.
- Yes.
- And as you saw, we used pineapple in our pork tacos
but pico de gallo, it gets elevated to a new level
when you add some fresh pineapple to it
and it becomes a pineapple salsa.
- So this has tomatoes, onion,
jalapeno, cilantro, lime juice.
- All the other things that you would have, yeah.
- Regular pice de gallo plus pineapple.
- Yeah, so you can buy it store bought, mix it
and it's awesome to top your tacos.
- Oh, it looks so good.
So, are we gonna make some?
- Yes, so the first one, why don't you grab a tortilla.
- Yeah.
- And this is our curry cauliflower
and then you want to just add some on the top.
- So this is completely vegan as is.
You could also, if you're vegetarian,
add some sour cream or cheese or--
- I mean--
- You could use my cashew sour cream
that I made a few months ago.
- Yeah, you gonna link that below in the video?
- Mm-hmm, I will link it.
- So, in the book, I have an entire section
of vegetarian recipes, like meatless recipes.
- Oh, cool.
- They're great for your budget, so.
- So, even if you're not vegan
you could still do meatless Monday.
- That's right.
- Meatless Monday--
- Tuesday.
- Taco, meatless Tuesday, meatless taco Tuesday.
- Alright, so are you gonna add some sour cream?
- Yeah.
(fun music)
Cheers.
- Cheers to our tacos.
- Curry and cauliflower, (lip smacking)
Oo, I love the pineapple in the salsa.
- I'm such a taco with a fork eater
'cause look at me, like, you guys.
- Oh my God. (laughing)
Alright, what about the pork one?
- The pork one, same thing,
grab a tortilla, this one has
a little bit more juicy stuff in it,
so if you ever wanted to build like,
say you have leftovers and you wanted to do a rice bowl
the next day, you know, to stretch them out,
you just build the rice, save the sauce
and you pour it over your rice and vegetables.
- That's a great idea.
- This one, I like to sprinkle some Cotija cheese
over the pork so it kinda melts and it's warm.
- [Alyssia] Mm.
- But you could also use goat cheese or...
- Feta cheese.
- Or Feta, yeah.
So you just want a sharp cheese.
- And then do you also add the salsa?
- Yes, so what I love about these two recipes
is that you could, like we said earlier
prep your salsa ahead of time.
- Yep.
- Have it in the fridge and use it for both tacos,
over salads, over omelets, avocado and toast.
- Burrito bowls.
- Burrito bowls, I mean this pineapple salsa is...
- Oh mine is a lot more stuffed than yours.
- I know I--
- I hope it's not gonna fall apart.
- So the key to not having a taco fall apart
is to prewarm your tortillas.
- Whoops!
- Alright, ready?
- Mm, that is a flavor bomb.
As my friend Guy Fieri would say.
Taking me to flavor town.
- Yeah.
(laughing)
- The salty bite of the Cotija cheese is perfect
with the pork and the sweetness of the pineapple,
it's so good.
- You know what, if you're eating kind of low carb
and a lot of your audience does.
- Mm-hmm.
- Instead of using tortillas, you could just use these
in lettuce cups over lettuce, over a salad, right?
- I mean this is good just plain but--
- Right.
- When paired with the Cotija, so good.
- So good.
(upbeat music)
- Let's taco-bout where they can get those recipes.
- [Laura] It's out of The Taco Tuesday Cookbook!
- [Alyssia] It's available when?
- [Laura] In August of 2018
but you can totally pre-order it now.
- [Alyssia] Yes.
- Make you get your first copy.
Lots of bonuses if you pre-order.
- Oo, you can pre-order with the link
in the description box below.
And all of the recipes that we shared today
are there as well.
Thank you guys so much for watching this episode.
I hope you enjoyed this collaboration,
if you want more collabs with Laura and I,
be sure to let us know in the comments
what you want us to make.
Subscribe to Laura's channel at Youtube.com/momables.
If you haven't already,
check out all of her content.
- Yep and I'll be back to visit you and make more tacos
or whatever it is that you guys like to eat.
- Or maybe I'll visit New Orleans.
- You should come to the studio.
- We can eat beignets.
(sighing)
We will see you next time and remember,
especially when it comes to a taco fiesta.
- Yep, it's all a matter. (laughing)
It's all a matter of mind over munch.
(applauding)
We did it!
- [Together] Yay!
- These are seriously delicious.