Taco Tuesday

If you like tacos as much as I do, you don't mind having Taco Tuesday. Here are six yummy taco recipes to help you through the day, including Greek Chickpea Tacos and Chicken Tacos with Chipotle. Enjoy!

SALSA-GUAVA POT ROAST TACOS

This recipe comes from Publix.

Servings: 8; Total Time: about 5 1/2 hours; Active Time: 15 minutes

To view this recipe online, click here.

Ingredients

1 slow cooker liner (optional)

3 lb beef chuck roast

2 tablespoons reduced-sodium soy sauce

Large zip-top bag

1 large red onion, thinly sliced and divided

2 teaspoons fresh ginger, grated

1/2 cup fresh cilantro, coarsely chopped and divided

1 tablespoon olive oil

1 (15.5-oz) jar medium (or mild) salsa

1/2 cup guava jelly

16 small flour tortillas

1/2 cup cilantro-avocado dressing

Directions

Use slow cooker liner following package instructions, if desired. Coat beef with soy sauce; place in bag and let stand 30 minutes to marinate. Slice onion (1 1/2 cups). Peel and grate ginger; chop cilantro.

Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place oil in pan and add beef (discard bag); cook 4 minutes, turning occasionally, or until browned on all sides. Transfer beef to slow cooker; top with 1 cup onions.

Combine salsa, jelly, ginger, and 4 tablespoons cilantro until blended. Pour mixture over beef and onions. Cover and cook on HIGH for 4–4 1/2 hours (or LOW for 6–7 hours) or until tender and beef is 145°F.

Shred beef. Divide beef mixture evenly between tortillas; top with even amounts dressing, remaining 2 tablespoons cilantro, and 1/2 cup onions. Serve.

TANDOOR TOFU SCRAMBLE TACOS [VEGAN, GLUTEN-FREE]

This recipe comes from One Green Planet, and is dairy free, gluten-free, high in fiber and protein, has no refined sugar, is vegan, and is wheat free. Thank goodness, it is NOT low in taste!

Serves: 4; Cook Time: 21 minutes

To view this online, click here.

Ingredients

For the Tandoori Tofu Scramble:

8 ounces super firm tofu

2 tablespoons olive oil

1/2 red onion, chopped

1 garlic clove, minced

1 red bell pepper, chopped

3 green onions, cut into large chunks

1 tablespoon tandoori spice blend

2 tablespoons tomato paste

1 15-ounce can kidney beans

2 large kale leaves, destemmed and chopped coarsely

For the Tacos:

Soft shell corn tortillas, gluten-free if needed

1 handful of arugula

2 cups red cabbage, sliced or shredded

1/2 red onion sliced

1 avocado, mashed with salt

Red pepper flakes, as needed

Preparation

To Make the Scramble:

Crumble the tofu and set aside. In a large sautéeing pan medium-hight heat, add the olive oil, red onion, garlic, green onions and the tandoor spice.

Cook this for 1 minute and add tomato paste, tofu crumbles, and kidney beans. Stir this well and cook it for 2 more minutes.

Add the kale and cook the mixture for 1 more minute.

To Make the Tacos:

Warm up the tortillas in a pan and once they are warm remove them.

Add the arugula, the tandoori tofu scramble, red cabbage, red onion, and avocado. Sprinkle the tacos with salt and red pepper flakes as needed.

GREEK CHICKPEA TACOS

I found this, along with five other taco recipes, on the Runner’s World website (posted on June 26, 2018), though it’s originally from the Prevention test kitchen.

This recipe begins, “Bring the Mediterranean diet to taco night: This dish delivers probiotic-rich Greek yogurt, stomach-soothing mint, and 10 grams of fiber per serving for healthy digestion.”

Serves: 4; Prep Time: 10 minutes; Total Time: 20 minutes

This can be found at https://www.runnersworld.com/nutrition-weight-loss/a21946015/healthy-taco-recipes/. They were originally from: Prevention US.

Ingredients

1 can (15 oz) unsalted chickpeas, drained and rinsed

2 Tbsp fresh lemon juice

2 Tbsp olive oil

1 tsp dried oregano

4 whole wheat pitas (6" diameter), warmed

2 c mixed spring greens

1 large tomato, diced

1/2 small red onion, thinly sliced

1/4 c pitted kalamata olives, sliced

1/2 seedless cucumber, peeled and grated (reserve and dice extra cucumber for garnish, if desired)

1 c plain Greek yogurt

2 Tbsp chopped fresh mint + leaves for garnish

1 clove garlic, minced

Directions

Mash chickpeas with 1 Tbsp lemon juice, olive oil, and oregano in medium bowl. Spread one-quarter of mixture on each pita. Top with greens, tomato, onion, and olives.

Combine cucumber, yogurt, mint, remaining 1 Tbsp lemon juice, garlic, and a pinch of kosher salt in medium bowl. Drizzle over taco fillings. Top with mint leaves and diced cucumber, if desired.

Per serving: 429 calories, 17 g protein, 58 g carb, 10 g fiber, 6 g sugars (0 g added sugars), 16.5 g fat, 3.5 g sat fat, 8 mg cholesterol, 696 mg sodium

CARNE ASADA TACOS

This comes from the Food Network, and begins, “These steaks tacos are great at home, but also meant to travel to tailgates or cookouts. Bring the bagged and marinating steak with you if you know there's a grill available (or grill ahead of time and wait to slice at your destination). And don't skip on doubling up on the tortillas -- these tacos are juicy so the extra tortilla ensures no tearing.”

Level: Easy; Total Time: 5 hours (includes marinating time); Active Time: 40 minutes; Yield: 6 to 12 servings (makes 12 tacos)

To view this online, click here.

Ingredients

1 1/2 teaspoons cumin seed

4 serrano chilies, halved (seeds removed for less heat)

2 cloves garlic

3 tablespoons vegetable oil, plus more for brushing the grill and scallions

2 tablespoons light brown sugar

Juice of 4 limes (about 1/3 cup), plus lime wedges, for serving

Kosher salt and freshly ground black pepper

2 pounds skirt steak (halved, if needed, to fit on the grill)

2 bunches scallions

24 white corn tortillas

Guacamole, for serving

Pico de gallo, for serving

Directions

Heat a large cast-iron skillet over medium-high heat. Add the cumin seed and cook, stirring occasionally, until toasted, about 1 minute. Transfer to a small bowl. Add the chilies and garlic to the skillet. Cook over medium high heat, turning occasionally, until both are soft and blotchy black in spots, about 5 minutes. Remove from the skillet and cool. Add the chilies, garlic, toasted cumin seeds, oil, brown sugar and lime juice, 1 1/2 teaspoon salt and a few grinds of pepper to a blender and process until very smooth. Transfer the marinade to a large re-sealable plastic bag and add the steak. Shake well to coat, refrigerate for 1 to 4 hours.

Prepare a grill for high heat.

Remove the steaks from the marinade and shake off any excess. Brush the grill grates lightly with oil, lay the steak on the grill and cook until very well charred and grill marks appear, about 5 minutes. Turn the steaks and continue to cook until nicely charred, about 1 to 3 minutes more depending on thickness. Transfer the steaks to a cutting board and let rest for 10 minutes. While the steak rests, brush the scallions lightly with oil and grill, turning once until wilted and charred, about 2 minutes. Coarsely chop.

Warm the tortillas on the grill grates. Thinly slice the steak against the grain on a bias. Double the tortillas then top with the steak, grilled scallions, guacamole and pico de gallo. Serve with lime wedges.

TACO CASSEROLE

This comes from Kraft Recipes, and begins, “Give your friends and family something to taco about with this quick and easy Taco Casserole recipe. Make this yummy Taco Casserole in under one hour.”
br />Prep Time: 25 minutes; Cook Time: 30 minutes; Total Time: 55 minutes; Makes 12 servings.

To view this online, click here.
br />Ingredients

1 lb. lean ground beef

2 green onions, sliced

1 clove garlic, minced

1 pkg. (1 oz.) TACO BELL® Taco Seasoning Mix

1 can (15.5 oz.) kidney beans, undrained

1 can (8 oz.) tomato sauce

1 can (4.5 oz.) chopped green chiles, undrained

1 pkg. (30 oz.) ORE-IDA Shredded Hash Brown Potatoes

1 cup KRAFT Shredded Cheddar Cheese

Directions

Heat oven to 350°F.

Cook meat, onions, garlic and taco seasoning mix in large skillet sprayed with cooking spray on medium heat 10 min. or until meat is done, stirring frequently. Remove from heat.

Drain beans, reserving 1/4 cup of the liquid; set beans aside. Add reserved bean liquid to meat mixture along with the tomato sauce and chiles; mix well.

Spread half the meat mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with layers of half each of the beans and potatoes. Repeat layers.

Bake 30 min. or until hot and bubbly. Sprinkle with cheese; bake 5 min. or until melted.

Kitchen Tips

Tip 1

Serving Suggestion

Serve topped with guacamole, BREAKSTONE'S or KNUDSEN Sour Cream, and/or additional sliced green onions.

Tip 2

Make Ahead

This delicious casserole can be mixed together ahead of time. Refrigerate up to 24 hours. When ready to serve, bake as directed, increasing the baking time as necessary until casserole is hot and bubbly. Sprinkle with cheese; bake 5 min. or until melted.

CHICKEN TACOS WITH CHIPOTLE

This comes from David Tanis in The New York Times cooking e-newsletter. He wrote, “For good tacos, you need fresh, hot tortillas and a zesty filling. Canned chipotle chiles will do the trick with their smoky heat; it's an easy way to get flavor fast. Look for small cans with “chipotle chiles in adobo” on the label. And Mexican groceries generally have better-quality tortillas than the ones you find in supermarkets; it's worth seeking those out and heating them gently over steam, or by toasting them in a dry cast-iron pan. You can also use this recipe with precooked chicken, which makes this already quite simple recipe as easy as falling out of bed.”

Yield: 4 servings; Time: 1 hour.

This was featured in “Chichen Tacos Let You Think Fast” and can be viewed online here.

Ingredients

For the Tacos:

4 large bone-in chicken thighs, about 1 1/2 pounds

3 scallions, left whole

1 bay leaf

1 thyme branch

3 black peppercorns

1 allspice berry

2 cloves

Kosher salt

3 tablespoons olive oil

1 medium yellow onion, finely diced

2 garlic cloves, minced

1/2 teaspoon ground cumin

2 or 3 chipotle chiles in adobo, chopped

3 tablespoons adobo sauce, from the can

1/2 cup broth (use broth from simmered chicken)

8 fresh corn tortillas

For Garnish:

1 small white onion, finely chopped, soaked in ice water for 10 minutes and drained

Thinly sliced serrano chile

Thinly sliced radishes

Sliced avocado

Crumbled queso fresco or mild feta cheese

Crème fraîche or Mexican crema

Cilantro sprigs

Dried oregano

Lime wedges

Preparation

Put chicken thighs in a saucepan and cover with 3 cups water. Add scallions, bay leaf, thyme, peppercorns, allspice, cloves and 1/2 teaspoon kosher salt. Simmer for 30 minutes, then remove chicken and cool. Shred chicken with your fingers, discarding chicken skin and bone. Strain broth and reserve. You should have about 2 cups shredded chicken.

Put olive oil in a skillet over medium heat. Add diced yellow onion, season with salt and cook until softened and a bit browned, about 5 minutes. Add garlic and cumin and cook for 1 minute more. Add chopped chipotle chile and adobo sauce and stir to combine. Add shredded chicken, salt lightly and stir to coat. Add chicken broth and simmer for 2 or 3 minutes, until sauce has thickened somewhat. Keep warm.

Heat the tortillas over steam or by your favorite method, keeping them soft and pliable.

Build the tacos quickly: Put a spoonful of the saucy chicken in the center of each tortilla. Top with a teaspoon of chopped white onion, a few slivers of serrano chile, some radish and avocado slices, a teaspoon of queso fresco and a teaspoon of crème fraîche. Add a few cilantro springs and a small pinch of oregano. Serve immediately with lime wedges on the side.