Taco Tuesday

If you love tacos as much as I do, you won't mind that it's time for another Taco Tuesday. Today's offerings include Carnitas Mini Taco Bowls and Chicken-Watermelon Tacos. (Yes, you read that right!) Enjoy!

TACOS CON PUERCO

Yield: Serves 4

Source: NPB

Recipe and image appear courtesy of the National Pork Board.

View this online at https://diabeticgourmet.com/diabetic-recipe/tacos-con-puerco.

Ingredients

1 pound Ground Pork

1 (14-1/2 oz) can tomatoes, diced, fire-roasted

1/4 cup chopped onion

1 tablespoon chili powder

1/4 teaspoon garlic powder

salt, to taste

black pepper, to taste

8 taco shells

2 cups iceberg lettuce, shredded

2 tomatoes, cut in wedges

1 cup Cheddar cheese, shredded

Directions

In heavy skillet, brown ground pork; stir in undrained canned tomatoes, onion, chili powder and garlic powder.

Bring to boiling; reduce heat and simmer, uncovered, until most liquid evaporates, about 15 minutes, stirring occasionally.

Season to taste with salt and pepper.

Heat taco shells and portion filling into shells; top with tomatoes and lettuce.

Notes:

Set up the table for everyone to be able to assemble their own tacos. Remember to have salsa, sour cream, hot sauce, guacamole and other taco favorites for condiments.

Nutritional Information Per Serving: Calories: 285; Fat: 11 g; Saturated Fat: 3 g; Fiber: 4 g; Sodium: 238 mg; Cholesterol: 57 mg; Protein: 25 g; Carbohydrates: 21 g

GRILLED MEXICAN CHICKEN CAESAR TACOS

This is from Old El Paso, and begins, "Caesar salad has a whole new look, with all the same crunchy, creamy flavors you love, in these quick and easy tacos."

Prep Time: 40 minutes; Total Time: 40 minutes; Makes 10 servings

To view this online, go to https://www.oldelpaso.com/recipes/grilled-mexican-chicken-caesar-tacos.

Ingredients

2 tablespoons vegetable oil

1 package (0.85 oz) Old El Paso™ Chicken Taco Seasoning Mix

20 oz boneless skinless chicken thighs

2 cups shredded romaine lettuce

1 package (10 count) Old El Paso™ Stand ‘N Stuff™ Taco Shells, heated as directed on package

1/3 cup bottled Caesar salad dressing

1/3 cup diced fresh tomato

1/4 cup cooked corn kernels

1/4 cup crumbled queso fresco cheese

Lime wedges

Preparation

Heat gas or charcoal grill. In gallon-size resealable food-storage plastic bag, mix oil and taco seasoning mix. Add chicken; seal bag. Shake until chicken is evenly coated. If not grilling immediately, place in refrigerator to marinate, up to 2 hours.

Remove chicken from marinade; discard marinade. Place chicken on grill over medium heat (350°F to 400°F). Cover grill; cook 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F).

Transfer to cutting board, and cover loosely with foil; let rest 5 minutes, then chop.

Divide lettuce and chicken among heated taco shells; drizzle with dressing. Top with tomato, corn and cheese. Serve with lime wedges.

Expert Tips

Two tablespoons grated Parmesan cheese can be substituted for the queso fresco.

This recipe also tastes great in Old El Paso™ Soft Tortilla Bowls.

Use whatever kind of cooked corn you prefer. Canned, cooked frozen or cooked fresh corn all work well.

BUFFALO CAULIFLOWER TACOS WITH GREEK YOGURT RANCH

This is from Hidden Valley. Prep Time: 15 minutes; Cook Time: 30 minutes; Total Time: 45 minutes; Servings: 2 - 4

To view this online, go to https://www.hiddenvalley.com/recipe/buffalo-cauliflower-tacos-with-greek-yogurt-ranch/.

Ingredients

1 cup Bob's Red Mill 1:1 Gluten-free Baking Flour (or sub white whole wheat flour)

1/2 cup milk

1/2 cup water

1/2 tablespoon lemon pepper

1/4 teaspoon sea salt

1/2 head cauliflower

1/2 cup buffalo sauce

15 oz. can organic sweet kernel corn, rinsed and drained

8 gluten-free corn tortillas (or sub flour ones if you prefer)

1/4 cup chopped cilantro

1 cup mixed greens (or sub chopped red cabbage)

1/4 cup Hidden Valley® Greek Yogurt Ranch

Directions

Preheat oven to 450°F.

Combine the batter ingredients in a medium mixing bowl: flour, milk, water, lemon pepper and sea salt.

Break or cut the cauliflower into small 1 1/2 inch pieces.

Prepare a baking sheet by lining it with aluminum foil and spraying with nonstick spray.

Dip each cauliflower piece into the batter, completely covering it and then shake off any excess batter before laying it on the foil. Repeat for all cauliflower pieces being sure to lay them in a single layer without having them touch each other.

Bake for 15 minutes, then flip them over and bake for another 15 minutes.

Meanwhile, over medium-high heat, cook your sweet kernel corn for approximately 10 minutes. Let it sit and stick to the bottom of the pan periodically so that it caramelizes and gets some of that charred look/flavor. Set aside.

Once the cauliflower is done baking (they should be lightly browned, crispy on the outside, and soft on the inside), put the pieces in a bowl with the buffalo sauce and stir until completely covered.

Assemble your tacos immediately: corn tortillas, buffalo cauliflower, a spoonful of roasted corn, a pinch of diced cilantro and a drizzle of Hidden Valley® Greek Yogurt Ranch.

Note: For safe meat preparation, reference the USDA website.

CHICKEN-WATERMELON TACOS

This is from the Food Network.

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

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/chicken-watermelon-tacos-3364575.

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.

MAKE-AHEAD CHICKEN AND BEAN BURRITOS

This is from Old El Paso, and begins, "This freezer-friendly, Make-Ahead Chicken and Bean Burrito recipe makes delicious chicken and bean burritos that you can enjoy tonight or prep and freeze for a busy weeknight. With a short prep time, you can have fully assembled burritos with shredded chicken seasoned with Old El Paso™ Original Taco Seasoning Mix, cilantro rice and cheese all wrapped in a delicious, soft flour tortilla that your family will love. Lunchtime is easy with reheating directions to get these make-ahead chicken and bean burritos on your plates in no time. Even better, these burritos last up to a month in the freezer."

Prep Time: 30 minutes; Total Time: 30 minutes; Makes 8 servings

To view this online, go to https://www.oldelpaso.com/recipes/make-ahead-chicken-and-bean-burritos.

Ingredient

2 1/2 cups shredded deli rotisserie chicken

2/3 cup water

1 package (1 oz) Old El Paso™ Original Taco Seasoning Mix

1 can (4.5 oz) Old El Paso™ Chopped Green Chiles

1 cup Old El Paso™ Traditional Refried Beans (from 16-oz can)

1 cup hot cooked rice

1 tablespoon butter

1 tablespoon chopped fresh cilantro leaves

1 package (11 oz) Old El Paso™ Flour Tortillas For Burritos (8 inch)

1 cup Old El Paso™ Shredded 3 Pepper Cheese Blend (4 oz)

Preparation

In 10-inch nonstick skillet, cook chicken, water, taco seasoning mix and green chiles over medium heat 5 to 6 minutes, stirring frequently, until chicken is heated through. Remove from heat.

Heat beans as directed on can. In small bowl, stir hot rice, butter and cilantro to combine.

To assemble burritos, heat tortillas as directed on package. Spread 2 tablespoons of the beans in middle of each tortilla, leaving 1-inch border around edges. Sprinkle 2 tablespoons cheese over beans. Spoon 1/4 cup chicken mixture and 2 tablespoons rice evenly down center of each.

Roll up each tortilla tightly to secure filling. (Fold bottom of each tortilla 1 inch over filling. Fold sides in, overlapping to enclose filling. Fold top over sides.) Serve immediately, or freeze as directed below.

To freeze: Wrap each burrito in foil. Label 1-gallon resealable freezer plastic bag. Transfer burritos in single layer to bag; remove as much air as possible, and freeze up to 1 month.

To heat: Remove 1 burrito from foil, and wrap in lightly dampened paper towel. Place on microwavable plate; microwave uncovered on High 3 minutes to 4 minutes 30 seconds, turning wrapped burrito over every minute, until heated through (at least 165°F).

Expert Tips

Try serving burritos with fresh toppings like chopped green onions or a fresh squeeze of lime.

Add some extra flavor by drizzling on Old El Paso™ Creamy Salsa Verde Sauce or Old El Paso™ Crema Mexicana.

Precooked rice is available for purchase in your grocery store's frozen section and is a convenient alternative to the cooked rice in this recipe. You may also use 1 cup leftover cooked rice, heated in the microwave until hot.

When reheating your frozen chicken and bean burrito, be sure to turn over the burrito every minute while microwaving to make sure it heats evenly.

Nutrition: 1 Burrito; Calories: 340 (Calories from Fat: 120); Total Fat: 14g (Saturated Fat: 7g, Trans Fat: 0g); Cholesterol: 55mg; Sodium: 840mg; Total Carbohydrate: 34g (Dietary Fiber: 2g, Sugars: 0g); Protein: 20g

% Daily Value: Vitamin A 6%; Vitamin C 0%; Calcium 15%; Iron 15%;

Exchanges: 1 1/2 Starch, 1/2 Other Carbohydrate, 1/2 Vegetable, 1 Very Lean Meat, 1 High-Fat Meat, 1 Fat

Carbohydrate Choices: 2

CARNITAS MINI TACO BOWLS

This is from Old El Paso, and begins, "This Carnitas Mini Taco Bowl recipe brings warm, spicy flavor with a hassle-free approach. Simmer pulled pork in Old El Paso™ Original Taco Seasoning, then serve up in our Old El Paso™ Soft Mini Tortilla Bowls with queso fresco cheese, and then spice it up with jalapeño chiles and radish slices. Easy to make, and customizable to anyone's taste, these mini pulled pork taco bowls make any taco night delicious."

Prep Time: 40 minutes; Total Time: 3 hours 50 minutes; Makes 12 servings

To view this online, go to https://www.oldelpaso.com/recipes/mini-carnitas-taco-bowls.

Ingredient

1/4 cup vegetable oil

1 package (1 oz) Old El Paso™ original taco seasoning mix

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon salt

3- to 4-lb boneless pork shoulder, trimmed, cut in 2- to 3-inch pieces

2 cups chopped yellow onions

6 cloves garlic, peeled

2 cups water

1/4 cup orange juice

2 tablespoons fresh lime juice

2 packages (5.1 oz each) Old El Paso™ soft tortilla mini bowls, heated as directed on package

1 1/2 cups crumbled queso fresco

1 cup sliced radishes

2 medium jalapeño chiles, thinly sliced

Lime wedges

Preparation

In large bowl, mix vegetable oil, taco seasoning mix, cumin, coriander and salt. Add pork, and toss to coat; pour into 5-quart Dutch oven. Place onions and garlic on top of pork. Add water, orange juice and lime juice. Heat to boiling over high heat. Stir; reduce heat to medium-low, and simmer uncovered 2 to 3 hours, stirring occasionally, until pork is tender.

Increase heat to medium; cook 3 to 7 minutes, stirring frequently and pressing on pork with spatula to shred meat, until sauce thickens and pork is coated in cooking liquid.

Divide pork mixture among heated mini bowls; top with queso fresco, radishes and jalapeño chiles. Serve with lime wedges.

Expert Tips

Remove as much fat as possible from the pork to avoid a fatty sauce.

Nutrition: 2 Mini Taco Bowls: Calories 400 (Calories from Fat 220); Total Fat 24g (Saturated Fat 8g, Trans Fat 0g); Cholesterol 80mg; Sodium 660mg; Total Carbohydrate 19g (Dietary Fiber 1g, Sugars 2g); Protein 28g

% Daily Value: Vitamin A 4%; Vitamin C 8%; Calcium 10%; Iron 10%;

Exchanges: 1 Starch, 1/2 Other Carbohydrate, 3 Lean Meat, 1/2 High-Fat Meat, 2 Fat

Carbohydrate Choice: 1