Pork and Fish Chili Tacos

Pork and Fish Chili Tacos

Pork and Fish Chili Tacos

After a protracted conversation, they convinced me not to make the pork-a-poloza chili. Spurned, I set out to make pork and fish tacos.  You won’t find these babies at Taco Bell.  It is this type of outside the box thinking that manifested; in an election as class president (6th grade), a selection as team captain (JV hockey), and being chosen “Most Likely to Be Eaten by a Bear” (USA Today, straw poll-2014).

Bring it on, you Winnie the Pooh rejects.

Bring it on, you Winnie the Pooh rejects.


Independent, non-linear thinking most be genetic, as the kids are already achieved proficiency in this ‘high art’.


Chili Jr. – has been known to use the pick-up line, “My spider sense is tingling.”

Pre- has filed papers seeking 501(c) status for his new charity- Hot Dogs for Dachshunds.

The Pirate- Has done the following while ‘relaxing” on our hammock: broken her arm, knocked out one or more teeth (on two occasions).





¾ lb pork tenderloin, diced

¾ lb diced fish meat (we used Swai)

½ C jalapeno salsa (El Pato brand)

1 T chili powder

½ t paprika

½ t coriander

½ t cumin

½ t garlic powder



Taco shells

Shredded mozzarella cheese

Shredded lettuce




  1. Place chili ingredients in a slow cooker, mix well and cook for 8 hours.
  2. To serve, fill taco shell with meat, cheese, and lettuce.

Tasting Notes:


The decision rendered by the Involuntary Taste Panel- “The chili was actually quite excellent.”  There they are with the qualifier- actually.  Is it that they couldn’t conceive that the dis-synchronous alchemy of fish and pork would functionally result is mind-bending taco deliciousness?  That may be so.  For me, after a *mandatory* training run along a frigid lake as arctic winds pounded exposed flesh,  the tacos were a nice belly warmer- not very spicy but meaty and seafood-y and good with taco shells and cheese.  Maybe the bears would like some.


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