By BittersBerg Admin

Unique Tacos

You want your summer party to be exciting and energetic, so you know your entree should set the mood. However, choosing the perfect dish for the occasion might not be as hard as it sounds. This summer, you have the option of unique Underberg Tacos that’ll be the talk of the town. Refreshing ingredients combined with the flavorful punch of Underberg will give your tacos that taste of summer with all the fun of the season!

Underberg Tacos are not only bold and different, but they’re also a plus because of their affordability and flexibility. A little bit of Underberg marinade will cover a lot of meat, which will already stretch with all the other toppings. And, no matter the tastes of your guests the marinade of your taco meat pairs easily with any toppings due to its natural, herbal undertones.

Anything but boring, this dish is ideal the larger the crowd. For an especially large group, you could even try marinating more than one kind of meat because this only increases the combo possibilities. Don’t be afraid to lay out a variety of toppings: sweet, savory, tangy, and spicy. Each different flavor will bring out another side of the Underberg meat, and your company will be free to experiment. Before the party, get a little experimental yourself, and see what kind of sauces you can whip up with the marinade ingredients!

For the pork: 

4 boneless pork chops
3oz rapeseed oil
0.6oz Underberg 1 tbsp honey
0.5oz of thyme
1 garlic clove salt Pepper

For the tortillas:

8 small tortillas
2 avocados
1 red onion
1⁄2 bunch of radishes
2 roman salad hearts
5oz crème fraı̂che
0.5oz parsley
2 spring onions


Preparation time: 30 minutes (+ overnight)

Nutritions per serving: 1165.3 kcal / 4848.3 kj 70 g carbohydrates 36,3 g protein

For the pork, peel and finely chop the garlic clove. Pluck the thyme from the twigs and chop finely. Mix garlic with rapeseed oil, Underberg, honey and thyme and season with salt and pepper. Place the pork chops in the marinade and leave them covered in the refrigerator overnight, preferably for about 6-12 hours. Preheat the grill (approx. 370 °F). Remove the pork chops from the marinade and place them on the grill in the direct heat zone. Grill the chops for approx. 2-4 minutes on each side. For serving the meat should have a core temperature of approx. 150 °F. After grilling, allow to rest for 5 minutes, then cut into strips.

For the tacos, halve the avocados, remove the seeds and take them out of the skin with a large spoon. Cut the avocados into strips. Peel onion and cut into thin rings. Wash the salad and pluck finely. Cut spring onions into small rings and radishes into slices. Spread the tortillas with crème fraı̂che. Cover with avocado, pork, onions, radishes, salad, spring onions and parsley and season with salt and pepper. Roll the tortillas and serve!



Serves 4 (1 taco each)

For the chicken sautee: 

2 cups shredded chicken
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 green bell pepper, thinly sliced
½ white onion, thinly sliced
1 tablespoon olive oil
1 Underberg bitter
1 teaspoon chili powder
½ teaspoon cumin
1 teaspoon salt
½ teaspoon black pepper

For the tortillas:

4 corn tortillas
sour cream, for topping


Preparation time: 30 minutes 

Nutritions per serving: 282 cal,  22 g carbohydrates 25 g protein

For the chicken sautee: In a large, nonstick skillet, heat the olive oil and Underberg over medium heat. Toss in the onions, bell peppers, salt, chili powder, cumin, and black pepper, and sauté until the onions and peppers have softened. Add in the shredded chicken and toss until everything in the pan is evenly coated and warmed through. Pour the chicken mixture into a large serving bowl. 

For the tortillas Toast the tortillas in the seasoned pan, about 3 minutes per side. Divide the mixture evenly between tortillas, top with a drizzle of sour cream, and serve. Enjoy!