Taco Tuesday

It's Taco Tuesday, time to check out a few new taco recipes. Today's offerings include Chicken-Watermelon Tacos and Easy Green Chile Chicken Tacos. Enjoy!

TACO ZUCCHINI LASAGNA

This comes from Linday Funston on Delish, and begins, “So flavorful, you won't even notice the noodles are gone.”

Total Time: 45 minutes; Prep Time: 20 minutes; Level: Easy; Serves: 4 - 6

To view this online, click here.

Ingredients

1 tbsp. extra-virgin olive oil

1 large onion, chopped

1 tsp. ground cumin

1 tsp. chili powder

kosher salt

Freshly ground black pepper

1 lb. ground beef

3/4 c. ricotta

1/2 c. sour cream, plus more for drizzling

1 large egg

1/3 c. salsa

3 large zucchini, thinly sliced lengthwise

2 c. shredded Cheddar

2 c. Shredded Monterey Jack

Fresh cilantro, for garnish

Directions

Preheat oven to 350º. In a large skillet over medium heat, heat oil. Add onion and cook until tender, 5 minutes. Season with cumin, chili powder, salt and pepper. Add ground beef and cook until no longer pink, 8 minutes more. Drain fat.

In a small bowl, stir together ricotta, sour cream, and egg. Season with salt and pepper.

In a large baking or casserole dish, spread a thin layer of salsa. Top with a layer of zucchini noodles, sour cream mixture, ground beef, cheddar, and Monterey Jack. Repeat until all ingredients are used up, ending with zucchini noodles.

Bake until noodles are tender and cheese is bubbly, 25 minutes.

Drizzle with sour cream, garnish with cilantro, and serve.

EASY GREEN CHILE CHICKEN TACOS

This taco recipe is from Kaleigh McMordie, MCN, RDN, who not only posts recipes on VeryWell Fit, but has her own food site, called Lively Table.

For this recipe, Kaleigh wrote, “Instead of making the same old tacos this week, why not change things up with delicious and healthy green chile chicken tacos?

“This chicken taco recipe is super easy to make. Just boil the chicken in a bit of broth, shred, and add diced green chiles. It's a simple nutritious meal that the whole family will love.

“Corn tortillas are naturally whole grain, so they make a great choice for these tacos. Top with a bit of shredded red cabbage, creamy avocado, and fresh cilantro to make a weeknight meal.”

Total Time: 35 minutes; Prep Time: 5 minutes; CookTime: 30 minutes; Servings: 4 (2 tacos each)

To view this online, click here.

Ingredients

1 (8-ounce) boneless, skinless chicken breast

2 cloves garlic

1 fresh jalapeno

1 cup low sodium chicken broth

Water

1 can (7-ounce) diced green chiles

8 warm corn tortillas

1 small avocado, sliced

1 cup red cabbage, shredded

Fresh cilantro, to taste

Preparation

In a medium saucepan, add chicken, garlic, jalapeno, and broth. Add water to cover the chicken. Cover and simmer over medium-low heat until chicken is cooked through, about 20 minutes. Remove chicken and shred using two forks. Discard garlic and jalapeno, reserving cooking liquid.

In a skillet, add green chiles and shredded chicken. Cook over low heat, stirring until warmed through and sauce is thickened. Add reserved cooking liquid as needed to keep the chicken moist.

Serve with warmed corn tortillas, avocado, cabbage, and cilantro.

Ingredient Variations and Substitutions

Use any type of tortilla that you like. Look for whole grain options, if possible.

You can also leave out the tortillas and serve the chicken on top of lettuce to make a taco salad or with brown rice and beans to make taco bowls.

Canned green chiles are usually found in the Mexican food aisle at the grocery store. They come in two varieties, spicy and mild. Choose the kind that best suits your taste.

Cooking and Serving Tips

Serve tacos with a side of low-sodium canned black beans for a quick and easy meal.

Add any toppings you like, such as your favorite salsa, tomatoes, or a dollop of plain Greek yogurt.

CHICKEN-WATERMELON TACOS

This yumminess is from the Food Network Kitchen.

Total: 30 min; Prep: 10 min; Cook: 20 min; Yield: 4 servings; Level: Easy

To view this online, click here.

Ingredients

4 tomatillos, husked and rinsed

1 large jalapeno pepper

1 small red onion (1/2 cut into large chunks, 1/2 thinly sliced)

2 tablespoons extra-virgin olive oil

3 cups shredded rotisserie chicken (skin removed)

Juice of 2 limes, plus wedges for serving

Kosher salt

2 cups chopped watermelon

1 1/2 cups fresh cilantro

3/4 cup crumbled Cotija cheese (about 3 ounces)

Freshly ground pepper

12 corn tortillas

1 avocado, chopped

Directions

Heat a large cast-iron skillet over high heat. Add the tomatillos, jalapeno and red onion chunks. Cook, turning, until blistered, 5 to 6 minutes for the onion and 7 to 8 minutes for the tomatillos and jalapeno. Transfer to a cutting board; cool slightly. Chop the tomatillos and onion; seed and chop the jalapeno.

Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the tomatillos, chopped onions and half of the jalapeno. Cook until the vegetables release their juices, then add the chicken, the juice of 1 lime and 1/2 teaspoon salt. Simmer until warmed through, about 2 minutes. Keep warm over low heat.

Toss the watermelon, 1/2 cup cilantro, the sliced red onion, the remaining jalapeno, juice of 1 lime, 1 tablespoon olive oil and half of the cheese in a bowl. Season with 1/4 teaspoon salt and a few grinds of pepper. Warm the tortillas in a dry skillet.

Add the remaining 1 cup cilantro to the chicken mixture. Divide among the tortillas; top with the watermelon salad, the remaining cheese and the avocado. Serve with lime wedges.

GRILLED ASPARAGUS AND AVOCADO TACOS

This was on the Runner’s World website (by Meghan Kita, posted on June 28, 2013), and begins, “Ivy Stark, runner and executive chef for Dos Caminos in New York City, loves this healthy, filling recipe.”

The article begins, “Unless you're a no-meat athlete, your grill likely cooks hot dogs, hamburgers, chicken breasts, or steaks almost every time you fire it up. Sure, you'll throw on some veggies as a side dish, but the meat tends to take center grate.

“...You'll need to oil your grill and your avocadoes really well to ensure that they don't stick. The asparagus, you can just toss in oil before grilling. It's time-consuming to make your own refried beans, but they'll come out much fresher — and much less metallic-tasting — than ones from the can.”

GRILLED ASPARAGUS AND AVOCADO TACOS

Recipes by Ivy Stark, executive chef at Dos Caminos

View this online at https://www.runnersworld.com/nutrition-weight-loss/a20846612/recipe-grilled-asparagus-and-avocado-tacos/.

Ingredients

12 corn tortillas

12 teaspoons cucumber pico de gallo (recipe below)

12 ounces refried white beans (recipe below) OR store-bought refried beans

12 spears grilled asparagus

2 ripe hass avocados, grilled (oil them AND the grill really well to prevent sticking) and cut into twelve slices

12 teaspoons queso fresco

Directions

Warm the corn tortillas by placing them on a warm griddle for 30 seconds.

Place 1 ounce beans into each of the tortillas.

Cut asparagus in half and place on top of beans.

Place 1 slice of grilled avocado in each tortilla.

Top avocado with 1 teaspoon of cucumber pico de gallo in each taco.

Sprinkle with queso fresco. Serves 4.

CUCUMBER PICO DE GALLO

Ingredients

2 kirby cucumbers, ends trimmed and then peeled

1/2 small red onion, finely diced

2 roma tomatoes, finely diced

1 jalapeno pepper, finely chopped

1 serrano chile, finely chopped

1/4 cup freshly squeezed lime juice

2 teaspoons extra virgin olive oil

1 teaspoon lemon olive oil

salt

Directions

Finely dice the cucumbers, combine with the remaining ingredients, and season with salt.

Let stand 30 minutes before serving.

REFRIED WHITE BEANS

Ingredients

1 cup dried cannellini beans

2 serrano chiles, split

1/2 gallon water

1 tablespoon olive oil

1/2 medium yellow onion, diced

1/2 teaspoon dried oregano

2 teaspoons lemon olive oil

1 teaspoon salt

Directions

Wash the cannellini beans in a colander under the faucet.

Spread the beans out on a sheet pan or counter and sort through. Discard any stray dirt, stones, or shriveled beans.

Bring the water to a boil in a medium stock pot. Add the beans and the serranos.

Reduce to a simmer, cover, and cook, skimming foam from the top occasionally, approximately 1 hour and 45 minutes.

To test for doneness, taste three or four of the smaller beans. They should be cooked through and creamy inside.

Drain the beans, and reserve the liquid.

Mash the beans, along with about a tablespoon of the bean cooking liquid, with a potato masher or the back of a wooden spoon until creamy but not completely mashed.

Heat the olive oil in a medium-sized saucepan over medium heat. Sauté the onion with the oregano and salt until golden brown, about 10 minutes.

Add the mashed beans and cook, stirring occasionally. Cook until the liquid evaporates and the beans form a mass that pulls away from the sides and bottom of the pan, about 10 minutes.

Puree in the blender, while adding the lemon olive oil in a steady stream.

Season with salt to taste.