Cajun Shredded Beef Tacos


  • 1 medium size Beef Roast
  • 1 Red and 1 Green Bell Peppers
  • 1 Medium White Onion
  • Can of Coca Cola
  • 8-10 Corn Tortillas
  • MyHappyCajun Seasoning



  • Dice 1/2 of the onion and place in the crock-pot 
  • Pour the coca cola into the crock-pot
  • Cube the roast and put in the crock-pot
  • Cook for 5-7 hrs on Medium
  • Meat should easily shred apart once it is fully cooked


  • Once the meat is done, cut the bell peppers and the other half of the onion in slices and saute in a skillet over medium heat. Add a little olive oil to avoid sticking. 
  • Sprinkle 2 tbsp of MyHappyCajun seasoning over the veggies; mix well. 
  • Set aside once the veggies are cooked

  • Brown the corn tortillas on each side; but ensure they are still soft.


  • Place a scoop of the shredded meat on a corn tortilla, top it with the mixed veggies
  • Add sour cream or chopped cilantro as a garnish (optional)

Caribbean Jerk Chicken Tacos

Incredibly tasty Caribbean Jerk chicken tacos topped with a quick and easy Caribbean salsa featuring mango, pineapple, red onions, and cilantro!

Taco Ingredients 

  • 3 Chicken breasts, boneless skinless
  • 1½ tablespoons MyHappyPalate Caribbean Jerk seasoning
  • 8 taco-sized soft flour tortillas
  • 2 cups coleslaw (without dressing)

Caribbean Salsa Ingredients 

  • 1 mango, diced
  • 1 cup pineapple, diced
  • ¼ cup cilantro, roughly chopped
  • ½ red bell pepper, diced
  • ½ red onion, diced
  • 1 tablespoon fresh lime juice (about ½ of a juicy lime)
  • ½ teaspoon salt
  • ½ teaspoon garlic powder


  • Prepare the salsa by combining all ingredients in a bowl and stirring well. Cover and chill until ready to use.
  • Slice chicken breasts into strips (or chop into bite-sized pieces) and place in a bowl. Sprinkle chicken with half of the Caribbean seasoning, stir, then sprinkle with remaining seasoning and toss to coat.
  • Cook chicken in a large greased pan or skillet over medium heat for 5-8 minutes until cooked through.
  • To serve, fill each tortilla with cooked chicken, then top with coleslaw and Caribbean salsa. Serve immediately with fresh limes for drizzling if desired.

Rosemary Garlic Chicken


  • 1 whole roasting chicken
  • Olive oil to coat the pan
  • Rub the Rosemary Garlic seasoning over the entire chicken

Option: Stuff the chicken additional garlic and rosemary springs


  • Preheat oven to 325° F.
  • Remove giblets and neck from chicken cavity.  (Save “parts” to simmer for stock, or discard.)
  • Rinse chicken inside and out with cool water; drain, then pat dry with paper towels.
  • Place the chicken breast-side-up in a shallow roasting pan; rub skin with olive oil.  Season liberally with Rosemary Garlic
  • Optional: Insert one rosemary sprig into the chicken cavity.  Cut the garlic head in half horizontally (peel & all) and insert into cavity with rosemary.
  • Lasso the legs together :) — truss or tie the drumsticks together with kitchen twine.
  • Roast uncovered for 2 hours (adjust roasting time as needed, depending on the size of your chicken — mine was 5 pounds) and baste once, halfway through cooking time.
  • Chicken is done when juices run clear.  (Test by slicing between the drumstick and thigh; if in doubt, use a meat thermometer.)
  • Remove twine; discard rosemary and garlic.