Rib Tacos with Cherry Salsa and Chipotle Cream

Sometimes I over estimate how much people will actually eat.

The last trip we took to northern Michigan I packed 6 slabs of ribs. To feed six people.

Needless to say, I came home with 3 slabs. I had to give some of it away but after eating ribs one night...my husband politely declined ribs for the rest of the week...until I decided to disguise them!

I love tacos and these were no exception. These things were divine!

The cherry in the salsa, the smoky chipotle cream and the crunch from the cabbage, really pulls these things together!

Pork Tacos with Cherry Salsa and Chipotle Cream

Recipe by: Cafe Coco

Ingredients:

2 cups left over rib meat

4-6 corn tortilla shells

1/4 cup cojita cheese crumbled (or feta if you can’t find it)

Canola oil

Cabbage Slaw:

1 cup red cabbage

2 tablespoons fresh cilantro, finely chopped

1 tablespoon fresh lime juice

2 tablespoons olive oil

Salsa

1/2 yellow pepper, chopped

1/2 small onion, finely chopped

3-4 tomatoes, cut into large chunks

1 jalapeno, finely chopped

1/2 clove fresh garlic, finely chopped

1 cup chopped fresh cherries

1 tablespoon olive oil

1 teaspoon honey

salt/pepper to taste

Chipotle Cream

1 cup non-fat yogurt

1 tablespoon chipotle finely chopped, seeds removed

Directions:

Cabbage Slaw: In a medium sized bowl, whisk lime and olive oil. Mix in cilantro and cabbage

Salsa: Mix all ingredients in a food processor for a few seconds until desired consistency. Season with salt and pepper.

Chipotle cream: Blend ingredients together in a small food processor or blender

Heat heavy bottomed skillet. Add canola oil. Add tortilla. Cook on one side for about 30-60 seconds, flip then fold. Cook on each side for about 1-2 minutes (Keep an eye on it...you want them a little browned and crispy).

Fill each shell with rib meat, cabbage slaw, salsa, cojita cheese, and chipotle cream

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