SAVE $1.00 NOW
recipes recipes

Moore’s Taco Tuesday

Let’s taco ‘bout bringing #MooreFlavor to Taco Tuesday. With our versatile sauces and variety of recipes, there are countless ways enjoy this tasty Mexican dish. Using four different Moore’s sauces, each of the recipes below brings a unique flavor twist to Taco Tuesday. Plus, with Moore’s NEW Hot Sauces, you can add an extra spicy kick to any of these tacos. 

Check out the recipes and start planning your next Taco Tuesday fiesta. Don’t forget the margaritas and chips and salsa!  
For the Tacos
2 Large Chicken Breasts
Moore’s Original Buffalo Wing Sauce
Small Flour Tortillas (Street taco size)
For the Toppings:
1/2 Chopped Bell Pepper (I used orange for color)
1/2 Cup Chopped Red Cabbage
1/4 Cup Chopped Cilantro
1/2 Cup Fresh Arugula
1/2 Cup Grilled Sweet Corn (Optional)
Cotija Cheese, Freshly Grated
  1. Marinate chicken breasts with buffalo sauce in a Ziploc bag or small container in the fridge overnight.
  2. Start and warm grill. Remove chicken breasts from marinade, and place on grill.
  3. While the chicken is grilling, prepare all of your taco toppings. Chop your fresh veggies and grate the cotija cheese.
  4. Once the chicken is fully cooked at 165 degrees F, remove from the grill. Let sit until cool enough to handle. Shred the chicken breasts with a fork.
  5. Heat a small frying pan to medium heat. Place each taco shell on pan for a few seconds, until warm and slightly brown. Flip each side.
  6. Serve your tacos with your favorite toppings, and top with a drizzle of buffalo sauce.
Chuck roast – 1.5-2 lbs.
Olive oil – 1 TB
Salt – 1 tsp.
Black pepper – 1 tsp.
Garlic powder – 1 tsp.
Onion powder – 1/2 tsp.
Cumin – 1/2 tsp.
Paprika – 1/2 tsp.
Ground cayenne pepper – 1/4 tsp.
Beef broth – 1/2 c.
Cooked bacon, chopped – 1/2 c.
Moore’s Honey BBQ Wing Sauce – 2 c.
Chipotle sauce – 1 TB
Shredded cheddar cheese – for garnish
Chopped cilantro – for garnish
Easy Coleslaw:
Shredded cabbage – 2 c.
Red onion – 1/4 c.
Salt – 1/2 tsp.
Black pepper – 1/2 tsp.
Dill seed – 1/4 tsp.
Apple cider vinegar – 1 tsp.
Mayonnaise – 1/4 c.
  1. Divide the olive oil and spices to rub them evenly into your chuck roast on both sides.
  2. Place the chuck roast in a slow cooker and pour the beef broth over it.
  3. Cook the roast on high for 6 hours, or until the meat has become tender enough to shred apart. Use a pair of forks tear the chuck roast into shredded pieces.
  4. Stir in the chopped bacon, Moore’s Honey BBQ Wing Sauce, and chipotle sauce into the slow cooker.
  5. Cook the shredded beef for 1-2 more hours on low heat before serving.
  6. For the slaw, combine all of the ingredients in a bowl. Wrap the bowl in plastic wrap, and let it chill in the fridge for at least one hour.
  7. Spoon your Honey BBQ Chipotle Beef into corn tortillas. Top it with slaw, cheddar cheese, and a pinch of cilantro!
For Tacos:
2 1/4 lb. pork shoulder
1 tablespoon olive oil
1 tablespoon butter
1 cup carrots, chopped
1 cup celery, chopped
1 cup sweet onion, chopped
Salt and pepper
2 bay leaves
2 tablespoons all-purpose flour
1/2 cup Moore's Spicy Habanero Wing & Hot Sauce
3 cups chicken stock
2 habaneros, de-seeded and ribs removed
kosher salt and pepper
freshly made corn tortillas
For Slaw: 
3 cups shredded slaw mix
3 tablespoons mayonnaise
1 tablespoon fresh lime juice
1/2 cup Moore's Spicy Habanero Wing & Hot Sauce
3 tablespoons green onion, chopped, green part only
  1. Preheat oven to 350 degrees.
  2. Heat a heavy-bottom Dutch oven or brazier over medium-high heat.  Once it starts to get hot, add the olive oil and butter to melt.  Add the pork and brown on all sides. Remove the pork and set aside.
  3. Add the vegetables and cook approximately 4 minutes while stirring occasionally.  Season with 1/2 tsp. salt and 1/4 tsp. pepper.  Add the flour and stir until blended into the fat.  Add 1/2 cup Spicy Habanero Sauce and chicken stock, stirring to blend.  
  4. Return the pork to the pan adding the habaneros and bay leaves.  Cover with a tight fitting lid and place in oven for about 2 1/2 hours or until fork tender.
  5. While pork is cooking, whisk together the mayonnaise, lime juice, and 1/2 cup Spicy Habanero Sauce. Combine slaw mix and green onions in medium bowl.  Pour 1/3 cup of dressing onto the slaw and mix well.  Add more if desired.  Chill until ready to serve.
  6. When pork is fork tender, transfer to a bowl and pull.  Strain the braising liquid and discard the vegetables.
  7. Transfer the sauce to a saucepan and heat over medium heat to reduce and thicken.  Remove any oil that collects on the surface.  Taste and adjust seasoning if needed.
  8. When ready to serve, toss pulled meat in just enough sauce to coat the meat.  Serve on corn tortillas with 1/4 cup of the slaw on each taco.
2 cups cabbage-and-carrot-coleslaw mix
2 Tbsp. chopped fresh cilantro
4 Tbsp. mayonnaise
2 Tbsp. fresh lime juice
1 ½ tsp. sugar
1 Tbsp. Habanero Hot Sauce
1 Tbsp. olive oil
4 (6-oz.) mahi-mahi fillets (13/4 inches thick)
2 Tbsp. Caribbean jerk seasoning
12 (6-inch) fajita-size corn tortillas
Garnish: lime wedges
  1. Coat a cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° to 400° (medium-high) heat.
  2. Combine first 6 ingredients in a medium bowl; toss well to coat.
  3. Brush fish with olive oil. Spread seasoning in a dish. Dredge fish in seasoning, turning to coat.
  4. Grill fish, covered, with grill lid 5 to 7 minutes on each side or until fish begins to flake when poked with a fork and is opaque in center. Remove fish from grill. Cool 5 minutes. Flake fish into bit-size pieces.
  5. While fish cools, heat tortillas over grill, turning when small brown spots appear. Transfer to a sheet of foil.
  6. Serve fish and slaw in warm tortillas with lime wedges.