Caribbean Rum and Pineapple Beef Tacos

This taco recipe is a great taste on your favorite ground beef taco recipe. Our Caribbean Rum Barbeque Sauce and Sriracha Mango Balsamic are an excellent way to wake up your taco Tuesday.

Ingredients:
1 lb ground beef, 85/15
2 Tbsp Pastamore Caribbean Rum Barbeque Marinade and Grill Sauce
1 cup pineapple, diced
2 cubs coleslaw mix
1 Tbsp Pastamore Sriracha Mango White Balsamic Vinegar
2 Tbsp mayonnaise
To taste salt and black pepper
12 tortillas

Directions:
1. Whisk the mayonnaise and Pastamore Sriracha Mango White Balsamic Vinegar together in a medium mixing bowl. Add the coleslaw and mix well. Season to taste with salt and black pepper.

2. Heat a large non-stick pan on the stove over medium heat. Once hot, add the ground beef. Cook for 5 minutes, stirring often and breaking up meat. Add the Pastamore Caribbean Rum Barbeque Marinade and Grill Sauce and pineapple. Cook until meat has reached a minimum internal temperature of 165 F. Season to taste with salt and black pepper.

3. Heat tortillas.

4. Plate tortilla and top with pineapple and ground beef mixture. Top with sriracha mango slaw.

Shrimp Tacos with Grapefruit Pomegranate Slaw

Looking for a way to brighten up your meal with the gray skies and cold weather? This shrimp taco recipe is a quick and easy meal that packs a lot of flavor. Our Pastamore Ruby Red Grapefruit with White Balsamic Vinegar pairs great with seasoned shrimp, avocado, and pomegranate slaw. Top this dish with your favorite hot sauce for a little extra kick.

Ingredients:
1 lb shrimp
1 Tbsp Pastamore Ruby Red Grapefruit with White Balsamic Vinegar
1 Tbsp olive oil
1 tsp dijon mustard
1.5 cups shredded cabbage
4 ounces pomegranate seeds
1 large avocado
12 tortillas
1/2 tsp cumin
1/2 tsp garlic powder
To taste salt and black pepper
As needed cooking spray

Directions:
1. Add Pastamore Ruby Red Grapefruit with White Balsamic Vinegar and dijon mustard to a mixing bowl. Slowly drizzle in olive oil while continuously whisking. Season to taste with salt and black pepper.

2. Add shredded cabbage and pomegranate seeds to the ruby red grapefruit dressing. Mix well and adjust seasoning with salt and black pepper as needed.

3. Remove shells, tails, and devein shrimp. Heat a large non-stick pan on the stove over medium heat and coat with cooking spray. Add shrimp to pan. Season with garlic powder, cumin, and salt and pepper. Cook until firm and opaque. Remove from

4. Remove seed from avocado and cut into slices.

5. Heat tortillas. Plate tortilla, top with shrimp, grapefruit slaw, and top with avocado slices.

Balsamic Tofu with Italian Penne

Looking for a vegetarian or meatless Monday recipe to try? This seared tofu and pasta dish is a great way to start out your week. Swap out the plain olive oil in the recipe for our Pastamore Basil Parmesan Olive Oil for an extra kick of flavor.

Ingredients:
1 12 oz package Pastamore Italian Herb Penne
1 14 oz package extra firm tofu
1 pint grape tomatoes, rinsed
2 Tbsp Pastamore Traditional Barrel-Aged Balsamic Vinegar
2 Tbsp olive oil
1/4 tsp garlic powder
To taste salt and black pepper

Directions:
1. Heat a large pot of water on the stove over high heat. Once boiling, add the Pastamore Italian Herb Penne. Cook until al dente and drain using a colander.

2. While the pasta is cooking, heat a large non-stick pan on the stove medium-low heat. Add 1 Tbsp of olive oil and the grape tomatoes. Stir often.

3. Drain tofu and cut down the middle from top to bottom. Cut tofu into 1/4" thick pieces. Heat a large non-stick pan on the stove over medium heat. Add half of the tofu, season to taste with salt and black pepper, and cook until golden brown on both sides turning once during the cooking process. Cook the second half of the tofu.

4. Return cooked pasta to large pot along with cooked tomatoes, garlic powder, and 1 Tbsp of olive oil. Mix well and season to taste with salt and black pepper.

5. Plate pasta and tofu. Finish dish with a drizzle of Patsamore Traditional Barrel-Aged Balsamic Vinegar.