Tacos!

Is there anything better than a good taco? I mean, they are so easy to make and you can make so many different kinds of tacos. Savory tacos. Sweet tacos. Spicy tacos. Crunchy tacos...and I'll stop there before I start sound like Buba from Forrest Gump.

I prepared the taco meat the same way I did for the taco salad , but I added onions, and I used the leftover yogurt dressing from it to top one of the tacos with. So there's our savory with a slight kick taco. The other taco I topped with glazed pineapple and mint. Sweet with a zing taco.

Tacos!

1 lb ground beef

1 tsp cumin

2 tsp creole

1/2 tsp salt

2 limes

1/2 white onion, diced

1 cup pineapple, cubed

2 tbsp brown sugar

2 sprigs mint leaves

1/4 cup jicama, chopped

12 whole wheat tortillas

left over yogurt sauce recipe

Brown the ground beef with creole, salt, cumin until done. Drain grease and saute the onions for a minute and then put meat back into the pan. Squeeze the juice of one lime and combine. Cover pan and turn off heat. Heat a  small skillet and toss in the pineapple and brown sugar. Cook each side of the pineapple for about a minute each. Make sure both sides have brown sugar on them. Once done, take off heat and put on a plate. 

To assemble your savory tacos. Load your tortilla with the meat and onion mixture. Add some jicama and desired amount of yogurt sauce. Serve with a lime wedge and devour. 

To assemble the sweet tacos, load your tortillas with the meat and onion mixture and add some jicama. top with glazed pineapple and a few mint leaves.