This recipe could not have worked better for my needs! I have been relaxing in St. George, FL with my family from Atlanta. I do not get to see them very often so, I am spending as much quality time with them as I can. For my night to cook, I chose Mexican cuisine using the slow cooker. My whole family supports Crock-N-Roll, and was anxious to see how tacos turn out in the crock. My sister-in-law, Brooke, is an expert at slow cookin'. She suggested that I use a crock pot liner to make clean up even more simple. She made pulled pork sandwiches in the crock the night before and demonstrated how easy it was to use a liner.
The tacos fed everyone in my family! While browning the meat, I added salt, pepper, and diced jalepeno. I have read that cooking fresh jalepenos relieves the heat. I noticed the serving size varied based on how much meat filling you want to use in your taco. The taco seasoning I used flavored the meat like chili. I think for my next attempt I will use taco seasoning I have tried before. St. George, FL is a tiny island in the Gulf and grocery stores are extrememly limited so I had slim pickins. Other than the flavor of the meat, the tacos were delish! I don't think you could really go wrong with a Mexican recipe (since it mainly consists of tortilla, meat, cheese, and vegetables) just monitor your flavor and use fresh veggies.
- Chef Mimi
I have to share a great photo from St. George Island, FL. This pretty much sums up the vibe on our trip: