Taco Tuesday

It's time for another Taco Tuesday. Check out the Breakfast Burritos, the Stir-Fry Vegetable Tacos, and the rest of today's offerings. Enjoy!

JERK CHICKEN TACOS

This is from Judy Kim on Delish. According to the site, “Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.” I’ve checked out The Judy Lab and have one word to say for it: Wow! I recommend checking it out.

This recipe begins, “Give your taco fillings a Caribbean twist.”

Total Time: 30 minutes; Prep Time: 25 minutes; Level: Easy; Serves: 4

To view this online, click here.

Ingredients

1 tbsp. soy sauce

1 tsp. white vinegar

3 tbsp. extra-virgin olive oil, divided

1 tbsp. jerk seasoning

1 tbsp. brown sugar

kosher salt

Freshly ground black pepper

1 1/2 lb. chicken breast, cut into 2" pieces

8 corn tortillas

1/4 c. heavy cream

1 1/2 c. shredded Mexican cheese blend

2 c. Shredded cabbage

1 c. salsa verde

1/2 c. fresh chopped cilantro

2 limes, cut into wedges

Directions

In a medium mixing bowl combine soy sauce, vinegar, 1 tablespoon olive oil, jerk seasoning, brown sugar, salt, and pepper; add chicken and marinate for 5 minutes. In a cast-iron skillet over medium-high heat, add remaining 2 tablespoons olive oil. Add chicken without marinade; sear chicken on one side until deep golden brown, then flip chicken and add marinade to pan. Cook until internal temperature reaches 165° and sauce begins to reduce. Turn off heat and set aside. Shred chicken using 2 forks, mixing with pan sauce.

Warm tortillas in a dry skillet in batches. Transfer to a clean kitchen towel and wrap to keep warm.

Meanwhile, in a saucepan over medium heat, whisk heavy cream and cheese until creamy.

Assemble tacos: Top tortillas with shredded cabbage, chicken, salsa, cheese sauce, and cilantro. Serve with lime wedges.

BREAKFAST BURRITOS

This comes from Vegetarian Times (May 2005 issue, page 94), in an article featuring Inn Serendipity in Browntown, WI. The recipes begins, "This is the inn’s most popular breakfast item, and it’s a very versatile recipe—sturdy enough for dinner too. Use whatever vegetables are seasonal and abundant. Serve with salsa and sour cream. Note: You must start this dish one day ahead of serving." Makes 6 servings

To view this online, go to https://www.vegetariantimes.com/recipes/breakfast-burritos/.

Ingredients

2 tsp. olive oil

1/2 medium-sized onion, sliced

1 red bell pepper, cut lengthwise into 2-inch-thick slices

1 large clove garlic, minced

1 10-oz. pkg. frozen chopped spinach

2 Tbs. fresh dill

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

1-3/4 cups shredded Monterey Jack cheese

6 8-inch flour tortillas

4 large eggs, beaten

2 cups skim milk

1 Tbs. all-purpose flour

1 tsp. mustard powder

Preparation

Grease 9×13-inch baking dish.

Heat oil in large skillet over medium heat. Sauté onion and pepper 5 minutes, or until tender. Add garlic, and cook 2 minutes more. Stir in spinach, dill, salt and pepper; cover and cook 5 minutes, or until spinach has completely thawed. Season with pepper sauce, if desired, and stir in 3/4 cup shredded cheese.

Spoon 1/3 cup of spinach/veggie mixture down the center of each tortilla. Roll tortilla tightly, and place seam side down in baking dish. Whisk together eggs, milk, flour and mustard powder, and pour over tortillas. Cover dish with foil, and refrigerate overnight.

Preheat oven to 350°F.

Bake burritos 45 minutes, or until eggs are set. Sprinkle with 1 cup cheese, and bake 5 minutes more, or until cheese has melted and begins to brown. Let stand 10 minutes before serving with salsa and sour cream.

STIR-FRY VEGETABLE TACOS

This one also comes from Vegetarian Times, and begins, "Spice up these tacos with sliced pickled ginger, crushed wasabi peas, and sriracha chile sauce, for garnish." Yield: Serves 4.

To view this online, click here.

Ingredients:

3 Tbs. peanut oil

2 cups shiitake mushrooms, stems removed and caps sliced (6 oz.)

1 cup sugar snap peas, trimmed

1 cup frozen shelled edamame

1/4 tsp. cayenne pepper

3 Tbs. white miso

2 Tbs. orange juice

2 tsp. rice vinegar

2 cups broccoli slaw

4 6-inch corn or flour tortillas, warmed

2 Tbs. sliced green onions

Instructions:

Heat oil in nonstick skillet over high heat. Add mushrooms, sugar snap peas, edamame, and cayenne pepper; cook 7 to 9 minutes, or until vegetables start to turn golden, stirring occasionally. Transfer to bowl, and cool 10 minutes in refrigerator.

Meanwhile, whisk together miso, orange juice, and rice vinegar in small bowl. Drizzle over mushroom mixture. Stir in broccoli slaw. Fill tortillas with vegetable mixture, and garnish with green onions.

Nutrition Information: Calories: 272; Protein: 8 g; Total Fat: 13 g; Saturated Fat: 2 g; Carbohydrates: 35 g; Cholesterol: 0 mg; Sodium: 386 mg; Fiber: 7 g; Sugar: 10 g

MEXICAN TACO SALAD

This recipe comes from FamilyTime. Serves: varies; Prep Time: 10 minutes; Cook Time: Varies

To view this online, go to http://www.familytime.com/recipe/showrecipe.aspx?recipeid=13446.

Ingredients

1 pound beef or turkey, ground

1 cup onion, chopped

1 cup ORTEGA® Thick & Chunky Salsa

3/4 cup water

1 packet (1.25-oz.) ORTEGA® Taco Seasoning Mix

1 can (15-oz.) kidney or pinto beans

1 can (4-oz.) ORTEGA® Diced Green Chiles

6 tortilla shells, or 3 cups of tortilla chips

6 cups lettuce, shredded

3/4 cup nacho and taco blend cheese, shredded

Directions

Cook beef and onion until beef is browned; drain. Stir in salsa, water and seasoning mix. Bring to a boil. Reduce heat to lwo; cook for 2 to 3 minutes. Stir in beans and chiles.

Layer ingredients as follows in each shell: 1 cup lettuce, 3/4 cup meat mixture, 2 tablespoons cheese, guacamole and tomatoes for garnish. Serve with ORTEGA® Thick & Smooth Taco Sauce, if desired.

TACO PIZZAS

This is from Lena Abraham at Delish. The recipe begins, “Tacos and pizzas are meant to be together.”

Total Time: 20 minutes; Prep Time: 10 minutes; Level: Easy; Serves: 6 servings

To view this online, click here.

Ingredients

1 tbsp. extra-virgin olive oil

1 medium onion, chopped

1 lb. ground beef

1 packet taco seasoning

kosher salt

Freshly ground black pepper

6 tostada shells

1 c. salsa

2 c. Mexican blend cheese

1 c. cherry tomatoes, cut into rounds

1 c. Shredded lettuce

1/2 c. sour cream

Cilantro, for garnish

Directions

In a medium skillet over medium heat, heat oil. Add onion and cook until tender, about 5 minutes. Add ground beef and taco seasoning, breaking up the meat with a wooden spoon. Season with salt and pepper, and cook until the beef is no longer pink, about 6 minutes. Drain fat and set aside.

Build your “pizza”: spread a spoonful of salsa on your tostada shell, then top with cheese, meat, tomatoes, lettuce and a dollop of sour cream. Garnish with cilantro if desired and serve.

SLOW COOKER PULLED ORANGE CHICKEN TACOS WITH PICKLED VEGETABLES

This comes from the American Heart Association, and begins, “Here is a fantastic American/Southern, barbecue beef recipe that you can make a 'set-it-and-forget-it" feast of chicken tacos.”

Makes 4 servings.

To view this online, click here.

Ingredients

For the Crock Pot Orange Chicken:

1 large halved orange (with peel on)

3/4 cup sugar-free, 100% orange juice

1 cup low-sodium chicken stock

14.5 oz canned, no salt added, diced tomatoes

2 Tbsp apple cider vinegar

4 clove fresh garlic (minced), OR 4 tsp jarred, minced garlic

2 medium onions (coarsely chopped)

1 medium bell pepper (any color) coarsely chopped

2 Tbsp dried, salt-free Italian seasoning

1 cup water

2 boneless, skinless chicken breast (about 2 pounds), all visible fat discarded

For the Pickled Vegetables:

1/3 cup carrots (about 1/2 a carrot) cut into bite-size strips

1/3 cup cucumber (cut into bite-size strips)

3/4 cup red onion (about half an onion) cut into thin strips

1/2 fresh, diced jalapeño (about 1 tablespoon, for spice) optional

1/2 cup apple cider vinegar

1 Tbsp sugar substitute/artificial sweetener

1/4 tsp salt

1/2 tsp peppercorns

1/2 tsp coriander seeds (optional)

1 bay leaf

For the Tacos:

3/4 cup purple cabbage (shredded)

1/3 cup fat-free sour cream

1/2 cup fresh cilantro leaves (small handful)

8 small corn tortillas

Tip: Keep the leftover shredded chicken to make a next-day salad with fresh vegetables or in tortilla soup.

Directions

For the Crock Pot Orange Chicken:

Combine the orange, orange juice, chicken stock, tomatoes, 2 tablespoons apple cider vinegar, garlic, the 2 medium onions, Italian seasoning, bell pepper and water in crock-pot.

Add chicken and submerge under mixture. Cook on low for 4-6 hours.

Remove chicken, tomatoes, onions and pepper from crockpot using a slotted spoon and discard cooking liquid.

When cool enough to touch, shred meat by hand or with two forks. Set aside until assembly.

For the Pickled Vegetables:

In a medium bowl, combine carrots, cucumbers and red onion; set aside.

Combine jalapeno (optional), 1/2 cup vinegar, 1/2 cup water, sugar substitute, salt, peppercorns, coriander and bay leaf in small saucepot and bring to boil.

Remove from heat and pour over vegetables. Let marinate for 15-30 minutes.

For the Tacos:

Fill each tortilla with 2 oz. (1/2 cup) chicken, approx. 1/4 cup pickled vegetables, 2 tsp. sour cream, cabbage and cilantro leaves for garnish.

Taco Tuesday

It's time for another Taco Tuesday. Today's offerings include Jerk Chicken Tacos and Buffalo Turkey Tacos. Enjoy!

TACOS CON PUERCO

Recipe Yield: Yield: Serves 4

Source: NPB

Recipe and image appear courtesy of the National Pork Board.

To view this online, go to 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

JERK CHICKEN TACOS

This is from Judy Kim on Delish. According to the site, “Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.” I’ve checked out The Judy Lab and have one word to say for it: Wow! I recommend checking it out.

This recipe begins, “Give your taco fillings a Caribbean twist.”

Total Time: 30 minutes; Prep Time: 25 minutes; Level: Easy; Serves: 4

To view this online, click here.

Ingredients

1 tbsp. soy sauce

1 tsp. white vinegar

3 tbsp. extra-virgin olive oil, divided

1 tbsp. jerk seasoning

1 tbsp. brown sugar

kosher salt

Freshly ground black pepper

1 1/2 lb. chicken breast, cut into 2" pieces

8 corn tortillas

1/4 c. heavy cream

1-1/2 c. shredded Mexican cheese blend

2 c. Shredded cabbage

1 c. salsa verde

1/2 c. fresh chopped cilantro

2 limes, cut into wedges

Directions

In a medium mixing bowl combine soy sauce, vinegar, 1 tablespoon olive oil, jerk seasoning, brown sugar, salt, and pepper; add chicken and marinate for 5 minutes. In a cast-iron skillet over medium-high heat, add remaining 2 tablespoons olive oil. Add chicken without marinade; sear chicken on one side until deep golden brown, then flip chicken and add marinade to pan. Cook until internal temperature reaches 165° and sauce begins to reduce. Turn off heat and set aside. Shred chicken using 2 forks, mixing with pan sauce.

Warm tortillas in a dry skillet in batches. Transfer to a clean kitchen towel and wrap to keep warm.

Meanwhile, in a saucepan over medium heat, whisk heavy cream and cheese until creamy.

Assemble tacos: Top tortillas with shredded cabbage, chicken, salsa, cheese sauce, and cilantro. Serve with lime wedges.

JAMAICAN CURRIED TEMPEH TACOS

This comes from Vegetarian Times, and begins, “The yellow curry filling, mustard greens, and red pepper strips lend these spicy tacos the colors of the tropics.” Yield: Serves 4.

To view this online, click here.

Ingredients:

1 Tbs. peanut oil

1 small sweet onion, such as Vidalia or Walla Walla, diced (1 cup)

1 8-oz. pkg. tempeh, cut into 1/2-inch cubes

1/2 cup unsweetened pineapple juice

2 Tbs. chopped cilantro

2 1/2 tsp. curry powder

1 1/2 tsp. grated fresh ginger

1 Tbs. lime juice

1 tsp. grated lime zest

4 6-inch corn or flour tortillas, warmed

1/4 cup chopped red bell pepper

1/2 cup curly mustard greens, finely chopped

2 Tbs. chopped peanuts, optional

Instructions:

Heat oil in nonstick skillet over medium-high heat. Add onion, and cook 3 to 5 minutes, or until onion is softened. Stir in tempeh, pineapple juice, cilantro, curry powder, and ginger. Season with salt and pepper to taste. Cook 5 minutes, or until pineapple juice evaporates and tempeh starts to brown, stirring occasionally. Remove from heat, stir in lime juice and zest, and season with salt and pepper.

Fill tortillas with tempeh mixture. Add red bell pepper and mustard greens. Top with peanuts, if desired.

Nutrition Information: Calories: 220; Protein: 14 g; Total Fat: 7.5 g; Saturated Fat: 1.5 g; Carbohydrates: 26 g; Cholesterol: 0 mg; Sodium: 313 mg; Fiber: 7 g; Sugar: 6 g

VEGGIE TACOS WITH AVOCADO TOMATILLO SALSA

This is from Jeanine & Jack at Love & Lemons. The recipe starts off, “I know – another taco recipe already? Well, I like tacos. I’m sure you do too because you are here after all.”
Prep time: 10 mins; Cook time: 30 mins; Total time: 40 mins; Serves: serves 2-3

To view this online, click here.

Ingredients

1 small Japanese eggplant, chopped into 1-inch pieces

1 cup chopped summer squash (yellow, pattypan, or zucchini)

1 red bell pepper, deseeded and sliced into 1-inch pieces

1 cup cherry tomatoes, sliced

drizzle of extra-virgin olive oil

6 corn or flour tortillas

1 cup cooked black beans, drained and rinsed

1/2 avocado, diced

handful of cilantro

1 serrano pepper, sliced (optional)

crumbled cotija cheese (optional)

sea salt and freshly ground black pepper

Avocado Tomatillo Sauce:

1/3 cup store-bought or homemade tomatillo salsa

1/4 cup pepitas

1/2 avocado

handful of spinach

2 tbsp olive oil

squeezes of lime, to taste

sea salt and freshly ground black pepper

Instructions

Preheat the oven to 400° F and line a baking sheet with parchment paper. Place the chopped eggplant, squash, red pepper and tomatoes onto the baking sheet. Drizzle with olive oil and pinches of salt and pepper and roast until golden brown around the edges 25-30 minutes.

Meanwhile, make your sauce. In a food processor, blend together the tomatillo salsa, pepitas, avocado, spinach, olive oil, lime juice and pinches of salt and pepper, to taste. Chill until ready to use.

Assemble the tacos with the black beans, roasted vegetables, diced avocado, cilantro, serrano, cotija (if using), and a generous scoop of the avocado tomatillo sauce. Serve with extra sauce on the side.

Store extra sauce in the fridge for 2 to 3 days.

Notes

Vegan: skip the cotija cheese

Gluten free: use corn tortillas

GROUND BEEF TACOS WITH SPICY SHELLS

This is from Delish and begins, “Line taco shells with lettuce leaves so the filling stays put inside.”

Total Time: 25 minutes; Prep Time: 25 minutes; Level: Easy; Serves:4

To view this online, click here.

Ingredients

2 tbsp. olive oil

1 medium onion, finely chopped

2 large cloves garlic, finely chopped

2 tsp. ground cumin

1 tsp. dried oregano

1 tsp. ground coriander

1/2 tsp. chili powder

1 1/4 lb. ground beef (at least 90% lean)

3 tbsp. tomato paste

2 tsp. low-sodium beef bouillon base (we used Better than Bouillon)

8 small yellow corn tortillas (see box, below)

8 butter or iceberg lettuce leaves

2 tomatoes, chopped

Shredded cheddar, for serving

Directions

Heat the oil in a large skillet over medium heat. Add the onion and cook, covered, stirring occasionally, until tender, 8 to 10 minutes. Add the garlic, cumin, oregano, coriander and chili powder and cook, stirring, 1 minute.

Increase heat to medium-high, add the beef and cook, breaking it up with a spoon until browned, 4 to 5 minutes. Add the tomato paste and cook, stirring 2 minutes. Add the bouillon base and 1 cup water and gently simmer until thickened, 2 to 3 minutes.

While the beef is browning, prepare the spicy taco shells (see tip, below). Line the tortillas with lettuce, fill with the beef, and top with the tomatoes and cheese, if desired.

PER SERVING 494 CAL, 28 G FAT (7.5 G SAT FAT), 92 MG CHOL, 154 MG SOD, 33 G PRO, 29 G CAR, 5 G FIBER

BUFFALO TURKEY TACOS

Source: Jennie-O

Recipe Yield: Makes 8 servings

To view this online, go to https://diabeticgourmet.com/diabetic-recipes/buffalo-turkey-tacos

Ingredients

1 (16-ounce) package JENNIE-O Lean Ground Turkey

1/3 cup hot pepper wing sauce

8 hard corn taco shells, heated as specified on package

1 cup shredded lettuce

2 tomatoes, diced

1 avocado, sliced

1/2 cup blue cheese dressing

Directions

Cook turkey as specified on package. Always cook to well-done, 165F as measured by a meat thermometer.

Add hot pepper sauce. Stir to combine.

Fill tacos shells with lettuce, turkey mixture, tomatoes and avocado.

Drizzle with blue cheese dressing.

Nutritional Information Per Serving: Calories: 220; Fat: 13 g; Saturated Fat: 4 g; Fiber: 3 g; Sodium: 260 mg; Cholesterol: 45 mg; Protein: 14 g; Carbohydrates: 13 g; Sugars: 1 g

Taco Tuesday

It's time for another Taco Tuesday. Today's offerings include Jerk Chicken Tacos and Tacos Con Puerco. Enjoy!

SLOW COOKER CHIPOTLE-HONEY CHICKEN TACOS

This yummy recipe is from Sarah DiGregorio in The New York Times cooking enewsletter. For this recipe, Sarah wrote, "These may be the easiest tacos you ever make, but you’d never know it. The recipe hinges on just two ingredients: canned chipotles and honey, which slowly caramelize together for a glossy and incredibly tasty sauce. You may hesitate because there's so little liquid in the slow cooker with the chicken, but don't worry. That's how it's supposed to be. It allows the sauce to get a little sticky, which is exactly what you want. (Get the pressure cooker version of this recipe here.)"

Total Time: 3 to 5 hours; Yield: 4

To view this online, go to https://cooking.nytimes.com/recipes/1019693-slow-cooker-chipotle-honey-chicken-tacos. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.

Ingredients

1-1/2 pounds boneless, skinless chicken thighs

3 tablespoons honey

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon ground cumin

1 teaspoon kosher salt

1 to 4 chipotles from a can of chipotles in adobo, finely chopped, plus 2 tablespoons adobo sauce

1 (15-ounce) can black beans, rinsed and drained

Juice of 1 lime

Warmed tortillas, for serving

Pickled onion, for serving (see Tip)

Sliced or cubed avocado, for serving

Preparation

Combine the chicken, honey, onion and garlic powders, cumin, salt and chipotle chiles and adobo sauce in a 5- to 8-quart slow cooker. Stir well. Cook for at least 3 hours and up to 5 hours on low. If it’s more convenient, you can let the slow cooker switch to warm after 5 hours. The dish will hold on warm for about another 3 hours before the chicken starts to become quite dry.

Using two forks, coarsely shred the chicken in the sauce. Stir in the black beans and lime juice. Cover and let the beans warm through, about 5 minutes. Taste and add more salt or lime juice if necessary. Serve in tortillas with pickled onion and avocado.

Tip

To make quick-pickled onions, thinly slice a red onion and put the slices in a bowl or container. Bring about 1½ cups cider or white vinegar to a boil, and add about 3 heaping spoonfuls of sugar and a big pinch of salt to dissolve. You can also add a pinch of red-pepper flakes, a bay leaf or some dried oregano, if you like. Pour the hot vinegar over the onions and let them cool. They’re ready to use right away, and can be stored in the refrigerator for 2 weeks.

GARLICKY SHRIMP TACOS

This is from Kay Chun at The New York Times cooking enewsletter. For this recipe, Kay wrote, "A nod to gambas al ajillo, the immensely popular Spanish tapas dish of garlic prawns, this recipe tucks garlic shrimp into festive tacos that can be on the dinner table in 30 minutes. There are very few ingredients involved, but they all pack a punch. The quick-cooking shrimp are seared and finished in olive oil that’s infused with lots of fragrant garlic and rich smoky paprika. Be sure to save the robust oil that’s left in the skillet and enjoy it drizzled over your tacos. Dress them up with crisp sliced radishes, creamy avocado, spicy pico de gallo and fresh, herbaceous cilantro, plus a final squeeze of lime to brighten all the flavors."

Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Yield: 4 servings

To view this, go to https://cooking.nytimes.com/recipes/1025852-garlicky-shrimp-tacos. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.

Ingredients

1/2 cup sour cream

1 tablespoon lime juice, plus wedges for serving

Salt

5 tablespoons extra-virgin olive oil

1 pound peeled and deveined large shrimp (about 2 dozen)

2 tablespoons minced garlic

1/2 teaspoon smoked paprika

Warm corn tortillas, sliced avocado, sliced radishes, pico de gallo and cilantro leaves, for serving

Preparation

In a small bowl, combine sour cream and lime juice; season with salt. Mix well and set aside.

In a 12-inch skillet, heat 1 tablespoon of the oil over medium-high. Season shrimp with salt and add half to the skillet; sear for 1 minute on each side and transfer to a plate. Repeat with 1 tablespoon of the oil and the remaining shrimp.

Adjust heat to medium-low. Add the remaining 3 tablespoons oil, the garlic and paprika to the skillet and stir until fragrant, 30 seconds. Add shrimp (and any accumulated juices) and cook, turning and basting, until opaque, just cooked through and nicely coated in the sauce, about 2 minutes. Transfer the shrimp and sauce to a shallow serving bowl.

To build tacos, pile a few shrimp in the center of each tortilla and drizzle with some of the garlic oil. Top with avocado, radishes, pico de gallo, cilantro and lime crema. Serve with lime wedges.

SWEET POTATO AND SPINACH CHICKEN TACOS

This is from Diabetes Food Hub, and begins, "Unexpected taco fillings are all the rage on the food truck scene. Make these rich and savory versions at home!"

Prep Time: 5 minutes; Cook Time: 20 minutes; Servings: 4; Serving Size: 1 taco

To view this online, go to https://www.diabetesfoodhub.org/recipes/sweet-potato-and-spinach-chicken-tacos.html.

Ingredients

1-1/2 tbsp olive oil

1 clove garlic (minced)

24 oz. baby spinach

1 (about 8 oz) large sweet potato (peeled and diced)

1/4 tsp cumin

1/4 tsp black pepper

4 tbsp water

1 cup cooked shredded chicken

4 6-inch corn tortillas (warmed)

4 tsp light sour cream

1/2 cup pico de gallo or salsa

Directions

In a large nonstick pan, heat the oil over medium heat. Add the garlic and sauté for 30 seconds. Add the spinach and sauté for 3 to 4 minutes.

Add the sweet potato, cumin, black pepper, and water to the pan. Sauté for 2 minutes. Cover, reduce the heat to low, and cook for 8 minutes.

Add the chicken to the pan and mix to incorporate. Heat for 2 minutes.

Fill each tortilla with 1/4 of the chicken and sweet potato mixture. Top with 1 Tsp. of sour cream and 2 Tbsp. of pico de gallo.

TACOS CON PUERCO

Recipe Yield: Yield: Serves 4

Source: NPB

Recipe and image appear courtesy of the National Pork Board.

To view this online, go to 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

JERK CHICKEN TACOS

This is from Judy Kim on Delish. According to the site, “Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.” I’ve checked out The Judy Lab and have one word to say for it: Wow! I recommend checking it out.

This recipe begins, “Give your taco fillings a Caribbean twist.”

Total Time: 30 minutes; Prep Time: 25 minutes; Level: Easy; Serves: 4

To view this online, click here.

Ingredients

1 tbsp. soy sauce

1 tsp. white vinegar

3 tbsp. extra-virgin olive oil, divided

1 tbsp. jerk seasoning

1 tbsp. brown sugar

kosher salt

Freshly ground black pepper

1 1/2 lb. chicken breast, cut into 2" pieces

8 corn tortillas

1/4 c. heavy cream

1 1/2 c. shredded Mexican cheese blend

2 c. Shredded cabbage

1 c. salsa verde

1/2 c. fresh chopped cilantro

2 limes, cut into wedges

Directions

In a medium mixing bowl combine soy sauce, vinegar, 1 tablespoon olive oil, jerk seasoning, brown sugar, salt, and pepper; add chicken and marinate for 5 minutes. In a cast-iron skillet over medium-high heat, add remaining 2 tablespoons olive oil. Add chicken without marinade; sear chicken on one side until deep golden brown, then flip chicken and add marinade to pan. Cook until internal temperature reaches 165° and sauce begins to reduce. Turn off heat and set aside. Shred chicken using 2 forks, mixing with pan sauce.

Warm tortillas in a dry skillet in batches. Transfer to a clean kitchen towel and wrap to keep warm.

Meanwhile, in a saucepan over medium heat, whisk heavy cream and cheese until creamy.

Assemble tacos: Top tortillas with shredded cabbage, chicken, salsa, cheese sauce, and cilantro. Serve with lime wedges.

STIR-FRY VEGETABLE TACOS

This one also comes from Vegetarian Times, and begins, "Spice up these tacos with sliced pickled ginger, crushed wasabi peas, and sriracha chile sauce, for garnish." Yield: Serves 4.

To view this online, click here.

Ingredients:

3 Tbs. peanut oil

2 cups shiitake mushrooms, stems removed and caps sliced (6 oz.)

1 cup sugar snap peas, trimmed

1 cup frozen shelled edamame

1/4 tsp. cayenne pepper

3 Tbs. white miso

2 Tbs. orange juice

2 tsp. rice vinegar

2 cups broccoli slaw

4 6-inch corn or flour tortillas, warmed

2 Tbs. sliced green onions

Instructions:

Heat oil in nonstick skillet over high heat. Add mushrooms, sugar snap peas, edamame, and cayenne pepper; cook 7 to 9 minutes, or until vegetables start to turn golden, stirring occasionally. Transfer to bowl, and cool 10 minutes in refrigerator.

Meanwhile, whisk together miso, orange juice, and rice vinegar in small bowl. Drizzle over mushroom mixture. Stir in broccoli slaw. Fill tortillas with vegetable mixture, and garnish with green onions.

Nutrition Information: Calories: 272; Protein: 8 g; Total Fat: 13 g; Saturated Fat: 2 g; Carbohydrates: 35 g; Cholesterol: 0 mg; Sodium: 386 mg; Fiber: 7 g; Sugar: 10 g

Taco Tuesday

Time for another Taco Tuesday. Today's offerings include Jerk Chicken Tacos and Chicken Tacos with Chipotle. Enjoy!

WHITE BEAN AND POTATO TACOS (GLUTEN FREE AND VEGAN)

A while back, I stumbled across Oh My Veggies. They have all sorts of yummy veggie recipes, including a bunch of taco links.

This taco recipe, which was among the taco links on Oh My Veggies, is from Beard & Bonnet. Beard & Bonnet’s Meg van der Kruik is “the writer, mother, photographer, designer, cook and creative spirit behind Beard & Bonnet.”

This can be viewed online at http://beardandbonnet.com/white-bean-and-potato-tacos-gluten-free-and-vegan/.

Serves 4; Prep Time: 20 min

Ingredients

2 cups cooked white beans, I used Navy beans, or 1 can of cannelini beans, washed and drained

4-5 small potatoes, unpeeled, scrubbed, and cut into tiny cubes (or 1 large russet potato)

1/2 cup cilantro, minced

Juice and zest of 1 lime

Olive oil for frying

salt and fresh cracked pepper to taste

To assemble

6-8 white corn tortillas, blistered on both sides in a cast iron skillet

pickled jalapenos & radishes

cherry tomatoes, halved; I used Sungold cherry tomatoes from my CSA

lime wedges for serving

Instructions

Pour about 2 tablespoons of olive oil into a large skillet over medium-high heat. Add the potatoes and a large pinch of salt, toss to coat and cover with a tight fitting lid. The potatoes will take about 5-8 minutes to cook through. Be sure to periodically lift the lid, scrape the pan, and toss the potatoes to ensure that all sides are crisp and golden.

While the potatoes are cooking toss the precooked, warmed, white beans with the chopped cilantro, lime zest, and juice. Mix well to combine and set aside.

When the potatoes are finished cooking set up an assembly line at your table with the tortillas, potatoes, white beans, and toppings. Allow your family to each build there own to suit their tastes.

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.

VEGGIE TACOS WITH AVOCADO TOMATILLO SALSA

This is from Jeanine & Jack at Love & Lemons. The recipe starts off, “I know – another taco recipe already? Well, I like tacos. I’m sure you do too because you are here after all.”
Prep time: 10 mins; Cook time: 30 mins; Total time: 40 mins; Serves: serves 2-3

To view this online, click here.

Ingredients

1 small Japanese eggplant, chopped into 1-inch pieces

1 cup chopped summer squash (yellow, pattypan, or zucchini)

1 red bell pepper, deseeded and sliced into 1-inch pieces

1 cup cherry tomatoes, sliced

drizzle of extra-virgin olive oil

6 corn or flour tortillas

1 cup cooked black beans, drained and rinsed

1/2 avocado, diced

handful of cilantro

1 serrano pepper, sliced (optional)

crumbled cotija cheese (optional)

sea salt and freshly ground black pepper

Avocado Tomatillo Sauce:

1/3 cup store-bought or homemade tomatillo salsa

1/4 cup pepitas

1/2 avocado

handful of spinach

2 tbsp olive oil

squeezes of lime, to taste

sea salt and freshly ground black pepper

Instructions

Preheat the oven to 400° F and line a baking sheet with parchment paper. Place the chopped eggplant, squash, red pepper and tomatoes onto the baking sheet. Drizzle with olive oil and pinches of salt and pepper and roast until golden brown around the edges 25-30 minutes.

Meanwhile, make your sauce. In a food processor, blend together the tomatillo salsa, pepitas, avocado, spinach, olive oil, lime juice and pinches of salt and pepper, to taste. Chill until ready to use.

Assemble the tacos with the black beans, roasted vegetables, diced avocado, cilantro, serrano, cotija (if using), and a generous scoop of the avocado tomatillo sauce. Serve with extra sauce on the side.

Store extra sauce in the fridge for 2 to 3 days.

Notes

Vegan: skip the cotija cheese

Gluten free: use corn tortillas

JAMAICAN JERK STEAK TACOS

This is from Tiffany Azure on Delish. The recipe begins, “Everything is better when it's a taco. Homemade jerk seasoning has amazing flavor, but you can use store-bought as a shortcut.”

Total Time: 1 hour 30 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 4

To view this online, click here.

According to the note at the end of the recipe, “Tiffany Azure is a self-taught cook and photographer and loves to develop recipes with big bold flavors, using minimal ingredients and easy preparation techniques. You can find her tasty spins on classic recipes at Creme de la Crumb.”

Ingredients

For the Jerk Seasoning

1 tbsp. garlic powder

1 tbsp. dried Italian blend seasoning

2 tsp. sugar

2 tsp. kosher salt

2 tsp. onion powder

1 tsp. ground allspice

1 tsp. crushed red pepper flakes

1 tsp. cayenne pepper

1 tsp. smoked paprika

1/2 tsp. Freshly ground black pepper

1/4 tsp. ground cinnamon

For the Tacos

2 tbsp. jerk seasoning

1/4 c. plus 2 tbsp. canola oil, divided

1-1/2 lb. flank or skirt steak

10 small (taco-sized) flour tortillas

1 c. diced pineapple

1/2 c. diced onion

1/4 c. freshly chopped cilantro

Juice of 1/2 lime, plus lime wedges for serving

1/4 tsp. kosher salt

1 avocado, sliced

Crumbled cotija cheese, for serving (optional)

Directions

Make jerk seasoning: In a small bowl, whisk together spices until combined. (If using store-bought jerk seasoning, move to step 2.)

Make tacos: In a small bowl, whisk together jerk seasoning and 1/4 cup oil until combined. Pour into a large resealable plastic bag and add steak. Press out as much air as you can and seal. Shake to coat the steak in the marinade, then chill for 1 hour or up to 24 hours.

In a large skillet over medium-high heat, add remaining 2 tablespoons oil. Add steak and cook until nicely seared but slightly pink in center, 6 to 8 minutes per side. Remove from heat and let rest 5 minutes.

In a small bowl, stir together pineapple, onion, cilantro, lime juice, and salt.

Thinly slice steak across the grain. Serve in tortillas with pineapple salsa and avocado. Top with cotija cheese if desired and serve with lime.

JERK CHICKEN TACOS

This is from Judy Kim on Delish. According to the site, “Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.” I’ve checked out The Judy Lab and have one word to say for it: Wow! I recommend checking it out.

This recipe begins, “Give your taco fillings a Caribbean twist.”

Total Time: 30 minutes; Prep Time: 25 minutes; Level: Easy; Serves: 4

To view this online, click here.

Ingredients

1 tbsp. soy sauce

1 tsp. white vinegar

3 tbsp. extra-virgin olive oil, divided

1 tbsp. jerk seasoning

1 tbsp. brown sugar

kosher salt

Freshly ground black pepper

1 1/2 lb. chicken breast, cut into 2" pieces

8 corn tortillas

1/4 c. heavy cream

1 1/2 c. shredded Mexican cheese blend

2 c. Shredded cabbage

1 c. salsa verde

1/2 c. fresh chopped cilantro

2 limes, cut into wedges

Directions

In a medium mixing bowl combine soy sauce, vinegar, 1 tablespoon olive oil, jerk seasoning, brown sugar, salt, and pepper; add chicken and marinate for 5 minutes. In a cast-iron skillet over medium-high heat, add remaining 2 tablespoons olive oil. Add chicken without marinade; sear chicken on one side until deep golden brown, then flip chicken and add marinade to pan. Cook until internal temperature reaches 165° and sauce begins to reduce. Turn off heat and set aside. Shred chicken using 2 forks, mixing with pan sauce.

Warm tortillas in a dry skillet in batches. Transfer to a clean kitchen towel and wrap to keep warm.

Meanwhile, in a saucepan over medium heat, whisk heavy cream and cheese until creamy.

Assemble tacos: Top tortillas with shredded cabbage, chicken, salsa, cheese sauce, and cilantro. Serve with lime wedges.

TURKEY TACO BOWLS

This is from page 35 of the June 2017 issue of Runner’s World, and begins, “A large egg adds 6 grams of muscle-rebuilding protein.”

Makes 4 servings

To view this, as well as other recipes in the article, online here.

Ingredients

5 teaspoons olive oil, divided

1 pound lean ground turkey

1 tablespoon taco seasoning

4 cups shredded red cabbage

2 cups chopped kale

Juice of 1 lime

Salt to taste

4 eggs

2 whole-wheat tortillas

1 tablespoon crumbled feta

1 avocado, sliced

1 tablespoon salsa (optional)

Instructions

Heat 2 teaspoons of olive oil over medium heat in a large skillet. Add turkey, taco seasoning, and 1/2 cup of water. Cook, breaking up meat with a spoon, until water has evaporated and turkey is browned, 6 to 8 minutes. Meanwhile, in another large skillet, heat 2 teaspoons of olive oil over medium-high heat. Add cabbage and kale and cook until bright-colored and slightly wilted, about 4 minutes. Stir in lime juice and sprinkle with salt. Divide mixture among 4 bowls. Wipe skillet and heat 1 teaspoon of olive oil over medium heat and cook eggs sunny side up, 3 to 4 minutes. Warm tortillas, then cut into 1/2″-wide strips. Top each bowl of cabbage mixture with turkey, an egg, and tortilla strips. Sprinkle each with feta, avocado, and salsa, if desired.

Taco Tuesday

It's Taco Tuesday. (Yay!) Here are six yummy taco recipes to help you through the day, including Jerk Chicken Tacos and Chipotle Shrimp Tacos. Enjoy!

JAMAICAN JERK STEAK TACOS

This is from Tiffany Azure on Delish. The recipe begins, “Everything is better when it's a taco. Homemade jerk seasoning has amazing flavor, but you can use store-bought as a shortcut.”

Total Time: 1 hour 30 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 4

To view this online, click here.

According to the note at the end of the recipe, “Tiffany Azure is a self-taught cook and photographer and loves to develop recipes with big bold flavors, using minimal ingredients and easy preparation techniques. You can find her tasty spins on classic recipes at Creme de la Crumb.”

Ingredients

For the Jerk Seasoning

1 tbsp. garlic powder

1 tbsp. dried Italian blend seasoning

2 tsp. sugar

2 tsp. kosher salt

2 tsp. onion powder

1 tsp. ground allspice

1 tsp. crushed red pepper flakes

1 tsp. cayenne pepper

1 tsp. smoked paprika

1/2 tsp. Freshly ground black pepper

1/4 tsp. ground cinnamon

For the Tacos

2 tbsp. jerk seasoning

1/4 c. plus 2 tbsp. canola oil, divided

1 1/2 lb. flank or skirt steak

10 small (taco-sized) flour tortillas

1 c. diced pineapple

1/2 c. diced onion

1/4 c. freshly chopped cilantro

Juice of 1/2 lime, plus lime wedges for serving

1/4 tsp. kosher salt

1 avocado, sliced

Crumbled cotija cheese, for serving (optional)

Directions

Make jerk seasoning: In a small bowl, whisk together spices until combined. (If using store-bought jerk seasoning, move to step 2.)

Make tacos: In a small bowl, whisk together jerk seasoning and 1/4 cup oil until combined. Pour into a large resealable plastic bag and add steak. Press out as much air as you can and seal. Shake to coat the steak in the marinade, then chill for 1 hour or up to 24 hours.

In a large skillet over medium-high heat, add remaining 2 tablespoons oil. Add steak and cook until nicely seared but slightly pink in center, 6 to 8 minutes per side. Remove from heat and let rest 5 minutes.

In a small bowl, stir together pineapple, onion, cilantro, lime juice, and salt.

Thinly slice steak across the grain. Serve in tortillas with pineapple salsa and avocado. Top with cotija cheese if desired and serve with lime.

JERK CHICKEN TACOS

This is from Judy Kim on Delish. According to the site, “Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.” I’ve checked out The Judy Lab and have one word to say for it: Wow! I recommend checking it out.

This recipe begins, “Give your taco fillings a Caribbean twist.”

Total Time: 30 minutes; Prep Time: 25 minutes; Level: Easy; Serves: 4

To view this online, click here.

Ingredients

1 tbsp. soy sauce

1 tsp. white vinegar

3 tbsp. extra-virgin olive oil, divided

1 tbsp. jerk seasoning

1 tbsp. brown sugar

kosher salt

Freshly ground black pepper

1 1/2 lb. chicken breast, cut into 2" pieces

8 corn tortillas

1/4 c. heavy cream

1 1/2 c. shredded Mexican cheese blend

2 c. Shredded cabbage

1 c. salsa verde

1/2 c. fresh chopped cilantro

2 limes, cut into wedges

Directions

In a medium mixing bowl combine soy sauce, vinegar, 1 tablespoon olive oil, jerk seasoning, brown sugar, salt, and pepper; add chicken and marinate for 5 minutes. In a cast-iron skillet over medium-high heat, add remaining 2 tablespoons olive oil. Add chicken without marinade; sear chicken on one side until deep golden brown, then flip chicken and add marinade to pan. Cook until internal temperature reaches 165° and sauce begins to reduce. Turn off heat and set aside. Shred chicken using 2 forks, mixing with pan sauce.

Warm tortillas in a dry skillet in batches. Transfer to a clean kitchen towel and wrap to keep warm.

Meanwhile, in a saucepan over medium heat, whisk heavy cream and cheese until creamy.

Assemble tacos: Top tortillas with shredded cabbage, chicken, salsa, cheese sauce, and cilantro. Serve with lime wedges.

CHIPOTLE SHRIMP TACOS

This is from TasteforLife, and can be viewed online here.

Prep Time: 35 minutes prep time + 1 hour marinate time;Number of Servings: Serves 4 (2 tacos each); Recipe Source: From the Taste for Life test kitchen

Ingredients:

1 clove garlic, minced

1 c thinly sliced red radish

1 c thinly sliced red cabbage

1/2 c apple cider vinegar

1 tsp sugar

1/2 tsp salt

1/2 c plain Greek yogurt or sour cream

1 1/2 Tbsp lime juice

2 Tbsp chopped cilantro

1 Tbsp oil

2 tsp chopped chipotle chile in adobo sauce*

1 tsp ground cumin

1/2 tsp salt

1 lb raw small or medium shrimp, peeled and deveined

8 soft corn taco shells

Diced cucumber, for garnish

Chopped cilantro, for garnish

Directions:

Place garlic, radish, and cabbage in a medium bowl. Add vinegar, sugar, and salt. Stir to combine. Place in fridge for 1 to 2 hours to allow vegetables to marinate.

Combine yogurt, lime juice, and cilantro in a small bowl. Set aside in fridge while making shrimp.

Preheat oven to 300°. To make shrimp, whisk together oil, chipotle chile, cumin, and salt in a large bowl. Add shrimp and toss to coat.

Heat an outdoor grill or stovetop grill pan. Grill shrimp until cooked through, approximately 1 to 3 minutes per side, depending on size of shrimp.

Lay soft corn taco shells directly over oven racks in preheated oven. Carefully, using oven mitts and a fork, and without burning yourself, gently push edges of taco shells toward bottom of oven—encouraging shells to droop over racks. Bake until shells are curved and crisp, about 30 minutes. (For soft taco shells, use shells as is without baking them.)

To assemble tacos, place some pickled radish and cabbage on bottom of a shell. Add shrimp. Garnish with yogurt sauce, cucumbers, and cilantro.

Notes:

A chipotle chile is a smoked and dried jalapeno. You can find them canned in adobo sauce in the Mexican or International foods aisle of most supermarkets.

TACOS WITH SPICY TOFU, TOMATOES AND CHARD

This is from Martha Rose Schulman in The New York Times cooking e-newsletter. Martha wrote, “In these tacos, tofu stands in for meat in a vegan picadillo, cooked in a modified salsa ranchera. I’ve never been one for meat “substitutes,” and I normally don’t advocate using tofu in anything other than Asian dishes. But I find this pretty irresistible, a sort of vegan picadillo. You can make it spicier by adding more chiles, milder by using less. The tofu is cooked in a modified salsa ranchera; being tofu, it absorbs the sweet and spicy flavors of the tomatoes and chiles. I used firm tofu and mashed it with the back of my spoon. Silken tofu is also a good choice, though then you will have something more akin to Mexican scrambled eggs.”

Yield: 8 tacos, 4 servings; Time: About 45 minutes

This was featured in “Vegetarian Taco Night” and can be viewed online here.

Ingredients

1 pound tomatoes

1/2 pound Swiss chard, stemmed, leaves washed in 2 changes of water

Salt to taste

1 tablespoon grapeseed oil

1 small or 1/2 medium red onion, chopped (about 1 cup)

2 large garlic cloves, minced

1 teaspoon lightly toasted cumin seeds, ground

1 teaspoon mild chili powder

1 to 2 serrano or jalapeño chiles (to taste), seeded if desired and minced

1 14-ounce box firm tofu, drained and cut into medium-size cubes

1/4 cup chopped cilantro (more to taste)

8 warm corn tortillas

Salsa fresca (optional)

Preparation

Preheat broiler with rack set about 4 inches from the heat. Cover a baking sheet with foil. Place tomatoes on foil and broil for 6 minutes, until blackened in spots or all over. Using tongs, flip over and broil for another 4 to 6 minutes. The tomatoes should be charred and cooked through. Remove from oven and tip, with juices, into a bowl. Allow to cool until you can handle them, then core and discard skins. Purée, along with juices in the bowl, in a blender or a food processor.

Meanwhile, bring a large pot of water to a boil while you stem and wash the chard. When water comes to a boil, add salt to taste and chard. Blanch for 1 minute and transfer to a bowl of cold water. Drain and take up chard by the handful to squeeze out excess water. Cut in 1/4-inch wide strips and set aside.

Heat oil in a large, heavy skillet over medium heat and add onion. Cook, stirring, until tender and beginning to color, 5 to 8 minutes. Add a generous pinch of salt, the garlic, cumin and chili powder and cook, stirring, until garlic is fragrant, about 30 seconds. Add puréed tomatoes, which should sizzle as soon as they hit the pan. Cook, stirring often, until purée thickens and leaves a canal when you run your spoon down the middle, about 5 minutes. Season to taste with salt.

Add minced chiles and tofu, and mash tofu into the tomatoes using the back of your spoon. Add Swiss chard and salt to taste, and continue to cook for another 5 minutes, stirring and mashing tofu. Stir in cilantro. Taste and adjust seasonings.

Heat tortillas and top with tofu mix. Serve with salsa on the side if desired.

Tip

Advance preparation: The cooked tofu keeps well for a couple of days.

TURKEY TACO BOWLS

This is from page 35 of the June 2017 issue of Runner’s World, and begins, “A large egg adds 6 grams of muscle-rebuilding protein.”

Makes 4 servings

To view this, as well as other recipes in the article, online here.

Ingredients

5 teaspoons olive oil, divided

1 pound lean ground turkey

1 tablespoon taco seasoning

4 cups shredded red cabbage

2 cups chopped kale

Juice of 1 lime

Salt to taste

4 eggs

2 whole-wheat tortillas

1 tablespoon crumbled feta

1 avocado, sliced

1 tablespoon salsa (optional)

Instructions

Heat 2 teaspoons of olive oil over medium heat in a large skillet. Add turkey, taco seasoning, and 1/2 cup of water. Cook, breaking up meat with a spoon, until water has evaporated and turkey is browned, 6 to 8 minutes. Meanwhile, in another large skillet, heat 2 teaspoons of olive oil over medium-high heat. Add cabbage and kale and cook until bright-colored and slightly wilted, about 4 minutes. Stir in lime juice and sprinkle with salt. Divide mixture among 4 bowls. Wipe skillet and heat 1 teaspoon of olive oil over medium heat and cook eggs sunny side up, 3 to 4 minutes. Warm tortillas, then cut into 1/2″-wide strips. Top each bowl of cabbage mixture with turkey, an egg, and tortilla strips. Sprinkle each with feta, avocado, and salsa, if desired.

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.

Taco Tuesday

I love tacos, so it shouldn't come as a surprise that I love posting Taco Tuesday recipes. Here are today's six taco recipes to help you through the day, including Chicken Tacos with Strawberry Salsa and Chicken Tacos with Chipotle. Enjoy!

JERK CHICKEN TACOS

This is from Judy Kim on Delish. According to the site, “Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.” I’ve checked out The Judy Lab and have one word to say for it: Wow! I recommend checking it out.

This recipe begins, “Give your taco fillings a Caribbean twist.”

Total Time: 30 minutes; Prep Time: 25 minutes; Level: Easy; Serves: 4

To view this online, click here.

Ingredients

1 tbsp. soy sauce

1 tsp. white vinegar

3 tbsp. extra-virgin olive oil, divided

1 tbsp. jerk seasoning

1 tbsp. brown sugar

kosher salt

Freshly ground black pepper

1 1/2 lb. chicken breast, cut into 2" pieces

8 corn tortillas

1/4 c. heavy cream

1 1/2 c. shredded Mexican cheese blend

2 c. Shredded cabbage

1 c. salsa verde

1/2 c. fresh chopped cilantro

2 limes, cut into wedges

Directions

In a medium mixing bowl combine soy sauce, vinegar, 1 tablespoon olive oil, jerk seasoning, brown sugar, salt, and pepper; add chicken and marinate for 5 minutes. In a cast-iron skillet over medium-high heat, add remaining 2 tablespoons olive oil. Add chicken without marinade; sear chicken on one side until deep golden brown, then flip chicken and add marinade to pan. Cook until internal temperature reaches 165° and sauce begins to reduce. Turn off heat and set aside. Shred chicken using 2 forks, mixing with pan sauce.

Warm tortillas in a dry skillet in batches. Transfer to a clean kitchen towel and wrap to keep warm.

Meanwhile, in a saucepan over medium heat, whisk heavy cream and cheese until creamy.

Assemble tacos: Top tortillas with shredded cabbage, chicken, salsa, cheese sauce, and cilantro. Serve with lime wedges.

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.

TACO STUFFED PEPPERS

This comes from Lauren Miyahira on Delish, and begins, “Taco 'bout a healthy dinner!”

Total Time: 35 minutes; Prep Time: 15 minutes; Level: Easy; Yield: 6

To view this online, click here.

Ingredients

extra-virgin olive oil

1/2 Onion, chopped (about 1 cup)

1 clove garlic, minced

1 lb. ground beef

kosher salt

Freshly ground black pepper

2 tbsp. Chopped cilantro

1 tsp. chili powder

1/2 tsp. ground cumin

1/2 tsp. smoked paprika

3 bell peppers, halved (seeds removed)

1 c. shredded Cheddar

1 c. Shredded Monterey Jack

1 c. Shredded lettuce

Pico de gallo, for serving

Hot sauce, for serving

Lime wedges, for serving

Directions

Preheat oven to 375° and spray a large baking dish with cooking spray.

In a large skillet over medium heat, heat about 1 tablespoon olive oil.

Add onion and cook until the onion is tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef and cook until no longer pink, about 5 minutes. Drain fat.

Add chili powder, ground cumin, and paprika to beef mixture, then season with salt and pepper.

Drizzle bell peppers with olive oil and season with salt and pepper. Place the peppers, cut side up, in the baking dish and spoon meat mixture into each pepper. Top with cheese and bake until the cheese is melted and the peppers are crisp-tender, about 20 minutes.

Top each pepper with lettuce and serve with pico de gallo, hot sauce, and lime wedges.

CHICKEN TACOS WITH AVOCADO SALSA

This recipe, by Kathy Adams at Taste of Home, is originally from Christine Schenher of Exeter, California. The recipe begins, "This chicken taco recipe features a light, refreshing salsa made from avocados and corn. The chicken takes on the perfect combination of seasonings as you cook this dish; you may even want to make extra because it's just that good.

"Our chicken tacos recipe makes a meal that’s light, refreshing and bound to please just about everyone. This recipe includes an incredibly simple avocado salsa, which is the perfect topping for deliciously seasoned chicken tacos."

Prep Time: 15 minutes; Cook Time: 15 minutes; Yield: 4 servings

To view this online, go to https://www.tasteofhome.com/recipes/chicken-tacos-with-avocado-salsa/.

Ingredients

1 pound boneless skinless chicken breasts, cut into 1/2-inch strips

1/3 cup water

1 teaspoon sugar

1 tablespoon chili powder

1 teaspoon onion powder

1 teaspoon dried oregano

1 teaspoon ground cumin

1 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon garlic powder

1 medium ripe avocado, peeled and cubed

1 cup fresh or frozen corn, thawed

1 cup cherry tomatoes, quartered

2 teaspoons lime juice

8 taco shells, warmed

Directions

Place a large skillet coated with cooking spray over medium-high heat. Brown chicken. Add water, sugar and seasonings. Cook 4-5 minutes or until chicken is no longer pink, stirring occasionally.

Meanwhile, in a small bowl, gently mix avocado, corn, tomatoes and lime juice. Spoon chicken mixture into taco shells; top with avocado salsa.

BREAKFAST BURRITOS

This comes from Vegetarian Times (May 2005 issue, page 94), in an article featuring Inn Serendipity in Browntown, WI. The recipes begins, "This is the inn’s most popular breakfast item, and it’s a very versatile recipe—sturdy enough for dinner too. Use whatever vegetables are seasonal and abundant. Serve with salsa and sour cream. Note: You must start this dish one day ahead of serving." Makes 6 servings

To view this online, go to https://www.vegetariantimes.com/recipes/breakfast-burritos/.

Ingredients

2 tsp. olive oil

1/2 medium-sized onion, sliced

1 red bell pepper, cut lengthwise into 2-inch-thick slices

1 large clove garlic, minced

1 10-oz. pkg. frozen chopped spinach

2 Tbs. fresh dill

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

1-3/4 cups shredded Monterey Jack cheese

6 8-inch flour tortillas

4 large eggs, beaten

2 cups skim milk

1 Tbs. all-purpose flour

1 tsp. mustard powder

Preparation

Grease 9×13-inch baking dish.

Heat oil in large skillet over medium heat. Sauté onion and pepper 5 minutes, or until tender. Add garlic, and cook 2 minutes more. Stir in spinach, dill, salt and pepper; cover and cook 5 minutes, or until spinach has completely thawed. Season with pepper sauce, if desired, and stir in 3/4 cup shredded cheese.

Spoon 1/3 cup of spinach/veggie mixture down the center of each tortilla. Roll tortilla tightly, and place seam side down in baking dish. Whisk together eggs, milk, flour and mustard powder, and pour over tortillas. Cover dish with foil, and refrigerate overnight.

Preheat oven to 350°F.

Bake burritos 45 minutes, or until eggs are set. Sprinkle with 1 cup cheese, and bake 5 minutes more, or until cheese has melted and begins to brown. Let stand 10 minutes before serving with salsa and sour cream.

CHICKEN TACOS WITH STRAWBERRY SALSA

This recipe from Old El Paso begins, "Tacos take a fruit-filled spin with fresh strawberry salsa and orange juice. Simple skillet chicken breasts and bagged baby greens make these tortilla bowls fresh, fast and delicious. For a perfect pairing, add a Strawberry Corona® Limonada – double the berry flavor!"

Prep Time: 25 minutes; Total Time: 25 minutes; Makes 8 servings

To view this online, go to https://www.oldelpaso.com/recipes/chicken-tacos-with-strawberry-salsa.

Ingredients

1/2 cup thinly sliced strawberries

1/4 cup finely chopped white onion

1 tablespoon lime juice

1 tablespoon butter

1 package (16 oz) boneless skinless chicken breasts, cut into thin strips

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 cup orange juice

3 cups mixed baby greens

1 package (8 count) Old El Paso™ Soft Flour Tortilla Bowls, heated as directed on package

3 tablespoons crumbled goat cheese or feta cheese

Preparation

In small bowl, mix strawberries, onion and lime juice. Let stand, uncovered, while cooking the chicken.

Meanwhile, in 10-inch nonstick skillet, melt butter over medium-high heat. Add chicken, salt and pepper; cook 4 to 6 minutes without moving. Turn chicken, and cook 1 to 2 minutes longer, until chicken is browned and no longer pink in center.

Add orange juice to skillet, and heat to boiling; reduce heat, and cook 2 to 3 minutes, stirring frequently, until thickened.

Divide greens among warm tortilla bowls; top with chicken and any remaining cooking liquid from pan. Top evenly with strawberry salsa and cheese.

Expert Tips

For the prettiest presentation, pull off any long stems on the baby greens before adding to the tortilla bowls.

To reduce the sting of raw onions, place in fine-mesh strainer, and rinse under cold water for 30 seconds. Pat dry before using.

Baby spinach leaves can be used in place of the mixed baby greens.

Taco Tuesday

It's time for another Taco Tuesday. Today's yummy offerings include Turkey Taco Bowls and Jerk Chicken Tacos. Enjoy!

VEGGIE TACOS

This recipe is by Laruen Richeson at Taste of Home. It begins, "Filled with vegetables, chiles and black beans, these vibrant veggie tacos are a delicious and nutritious option for any day of the week.

"Who said tacos should always have meat? These veggie tacos skip the animal protein, making them a vibrant and flavorful option for a quick weeknight meal or a fun weekend gathering. Our veggie taco recipe features crisp-tender vegetables like cabbage, red bell pepper and onion mixed with black beans and green chiles. The rich, slightly spicy, nutritious bean mixture fills crisp taco shells (or tortillas), which you can top with your favorite taco accompaniments like lettuce, cheese and salsa."

Prep Time: 15 minutes; Cook Time: 15 minutes; Yield: 4 servings

To view this online, go to https://www.tasteofhome.com/recipes/veggie-tacos/#RecipeCard.

Ingredients

2 tablespoons canola oil

3 cups shredded cabbage

1 medium sweet red pepper, julienned

1 medium onion, halved and sliced

2 teaspoons sugar

1 can (15 ounces) black beans, rinsed and drained

1 cup salsa

1 can (4 ounces) chopped green chiles

1 teaspoon minced garlic

1 teaspoon chili powder

1/4 teaspoon ground cumin

8 taco shells, warmed

1/2 cup shredded cheddar cheese

1 medium ripe avocado, peeled and sliced

Directions

In a large skillet, heat oil over medium-high heat; saute cabbage, pepper and onion until crisp-tender, about 5 minutes. Sprinkle with sugar.

Stir in beans, salsa, chiles, garlic, chili powder and cumin; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 5 minutes.

Serve in taco shells. Top with cheese and avocado.

IRISH TACOS

This is from Sam Sifton in The New York Times cooking enewsletter. For this yumminess, Sam wrote, "You can certainly eat corned beef with boiled cabbage and carrots, but it can be a great deal more exciting to pile the shredded meat — ruddy pink, salty, fatty and meltingly sweet — into warm flour tortillas, then top it with a bright, crunchy, slightly fiery cabbage slaw. The contrast between the soft and the crisp, the salt and the sweet, is fantastic — particularly if you adorn each taco with a few pickled jalapeños and, perhaps, an additional swipe of mayonnaise. It’s not fusion cooking, nor appropriation. It’s just the fact that everything tastes good on a warm tortilla."

Total Time: 30 minutes; Yield: 6 to 8 servings

This was featured in "What if You Could Make Great Corned Beef?", and can be viewed online at https://cooking.nytimes.com/recipes/1018643-irish-tacos. While you're at it, sign up for The New York Times cooking enewsletter, if you haven't already. Great recipes, guides, and more.

Ingredients

2 to 2-1/2 pounds corned beef (see recipe)

1 small head of green cabbage, cored and thinly sliced

3 carrots, peeled and sliced into julienne

1 cup mayonnaise

3 tablespoons plain Greek yogurt or sour cream

3 tablespoons cider vinegar

Kosher salt and ground black pepper, to taste

1-1/2 tablespoons hot pepper sauce, or to taste

12 to 16 flour tortillas, warmed

Sliced fresh or pickled jalapeños

Preparation

Warm the corned beef in its cooking liquid, or wrap it in foil and set on a sheet pan in a 350-degree oven for 20 minutes or so.

Make the coleslaw: Mix cabbage and carrots together in a large bowl.

In a separate bowl, whisk together mayonnaise, yogurt or sour cream, cider vinegar, salt, pepper and hot pepper sauce to taste.

Pour half the sauce over the cabbage and carrots and toss to coat thoroughly. Season to taste. Reserve remaining sauce.

When the corned beef is hot, remove from liquid or foil and use two forks to shred it. Serve with the warmed tortillas, sliced jalapeños, the slaw, remaining white sauce and some hot pepper sauce.

QUICK CHICKEN TACOS

This is from Campbell's, and begins, "All you need is 6 on-hand ingredients and 15 minutes start-to finish to get these delicious tacos on the table. Canned chicken simmers in salsa for the filling- then serve in taco shells (or tortillas or over tortilla chips) with your favorite taco toppings."

Prep Time: 5 minutes; Total Time: 15 minutes; Serves: 2

To view this online, go to https://www.campbells.com/swanson/recipes/quick-chicken-tacos/.

Ingredients

1 can (4.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained

1/4 cup Pace® Chunky Salsa or Pace® Picante Sauce

2 tablespoons shredded lettuce

4 taco shell

1/4 cup shredded Cheddar cheese (optional)

2 tablespoons sour cream (optional)

Instructions

Stir the chicken and salsa in a 1-quart saucepan. Heat over low heat until the mixture is hot and bubbling, stirring often.

Arrange the lettuce in the taco shells. Top with 1/4 cup chicken mixture, shredded Cheddar cheese and sour cream and serve with additional salsa, if desired.

JERK CHICKEN TACOS

This is from Judy Kim on Delish. According to the site, “Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.” I’ve checked out The Judy Lab and have one word to say for it: Wow! I recommend checking it out.

This recipe begins, “Give your taco fillings a Caribbean twist.”

Total Time: 30 minutes; Prep Time: 25 minutes; Level: Easy; Serves: 4

To view this online, click here.

Ingredients

1 tbsp. soy sauce

1 tsp. white vinegar

3 tbsp. extra-virgin olive oil, divided

1 tbsp. jerk seasoning

1 tbsp. brown sugar

kosher salt

Freshly ground black pepper

1 1/2 lb. chicken breast, cut into 2" pieces

8 corn tortillas

1/4 c. heavy cream

1 1/2 c. shredded Mexican cheese blend

2 c. Shredded cabbage

1 c. salsa verde

1/2 c. fresh chopped cilantro

2 limes, cut into wedges

Directions

In a medium mixing bowl combine soy sauce, vinegar, 1 tablespoon olive oil, jerk seasoning, brown sugar, salt, and pepper; add chicken and marinate for 5 minutes. In a cast-iron skillet over medium-high heat, add remaining 2 tablespoons olive oil. Add chicken without marinade; sear chicken on one side until deep golden brown, then flip chicken and add marinade to pan. Cook until internal temperature reaches 165° and sauce begins to reduce. Turn off heat and set aside. Shred chicken using 2 forks, mixing with pan sauce.

Warm tortillas in a dry skillet in batches. Transfer to a clean kitchen towel and wrap to keep warm.

Meanwhile, in a saucepan over medium heat, whisk heavy cream and cheese until creamy.

Assemble tacos: Top tortillas with shredded cabbage, chicken, salsa, cheese sauce, and cilantro. Serve with lime wedges.

CHIPOTLE SHRIMP TACOS

This is from TasteforLife, and can be viewed online here.

Prep Time: 35 minutes prep time + 1 hour marinate time;Number of Servings: Serves 4 (2 tacos each); Recipe Source: From the Taste for Life test kitchen

Ingredients:

1 clove garlic, minced

1 c thinly sliced red radish

1 c thinly sliced red cabbage

1/2 c apple cider vinegar

1 tsp sugar

1/2 tsp salt

1/2 c plain Greek yogurt or sour cream

1 1/2 Tbsp lime juice

2 Tbsp chopped cilantro

1 Tbsp oil

2 tsp chopped chipotle chile in adobo sauce*

1 tsp ground cumin

1/2 tsp salt

1 lb raw small or medium shrimp, peeled and deveined

8 soft corn taco shells

Diced cucumber, for garnish

Chopped cilantro, for garnish

Directions:

Place garlic, radish, and cabbage in a medium bowl. Add vinegar, sugar, and salt. Stir to combine. Place in fridge for 1 to 2 hours to allow vegetables to marinate.

Combine yogurt, lime juice, and cilantro in a small bowl. Set aside in fridge while making shrimp.

Preheat oven to 300°. To make shrimp, whisk together oil, chipotle chile, cumin, and salt in a large bowl. Add shrimp and toss to coat.

Heat an outdoor grill or stovetop grill pan. Grill shrimp until cooked through, approximately 1 to 3 minutes per side, depending on size of shrimp.

Lay soft corn taco shells directly over oven racks in preheated oven. Carefully, using oven mitts and a fork, and without burning yourself, gently push edges of taco shells toward bottom of oven—encouraging shells to droop over racks. Bake until shells are curved and crisp, about 30 minutes. (For soft taco shells, use shells as is without baking them.)

To assemble tacos, place some pickled radish and cabbage on bottom of a shell. Add shrimp. Garnish with yogurt sauce, cucumbers, and cilantro.

Notes:

A chipotle chile is a smoked and dried jalapeno. You can find them canned in adobo sauce in the Mexican or International foods aisle of most supermarkets.

TURKEY TACO BOWLS

This is from page 35 of the June 2017 issue of Runner’s World, and begins, “A large egg adds 6 grams of muscle-rebuilding protein.”

Makes 4 servings

To view this, as well as other recipes in the article, online here.

Ingredients

5 teaspoons olive oil, divided

1 pound lean ground turkey

1 tablespoon taco seasoning

4 cups shredded red cabbage

2 cups chopped kale

Juice of 1 lime

Salt to taste

4 eggs

2 whole-wheat tortillas

1 tablespoon crumbled feta

1 avocado, sliced

1 tablespoon salsa (optional)

Instructions

Heat 2 teaspoons of olive oil over medium heat in a large skillet. Add turkey, taco seasoning, and 1/2 cup of water. Cook, breaking up meat with a spoon, until water has evaporated and turkey is browned, 6 to 8 minutes. Meanwhile, in another large skillet, heat 2 teaspoons of olive oil over medium-high heat. Add cabbage and kale and cook until bright-colored and slightly wilted, about 4 minutes. Stir in lime juice and sprinkle with salt. Divide mixture among 4 bowls. Wipe skillet and heat 1 teaspoon of olive oil over medium heat and cook eggs sunny side up, 3 to 4 minutes. Warm tortillas, then cut into 1/2″-wide strips. Top each bowl of cabbage mixture with turkey, an egg, and tortilla strips. Sprinkle each with feta, avocado, and salsa, if desired.

Taco Tuesday

It's Taco Tuesday. (Yay!) Here are six yummy taco recipes to help you through the day, including Chipotle Shrimp Tacos and Cheeseburger Tacos. Enjoy!

JAMAICAN JERK STEAK TACOS

This is from Tiffany Azure on Delish. The recipe begins, “Everything is better when it's a taco. Homemade jerk seasoning has amazing flavor, but you can use store-bought as a shortcut.”

Total Time: 1 hour 30 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 4

To view this online, click here.

According to the note at the end of the recipe, “Tiffany Azure is a self-taught cook and photographer and loves to develop recipes with big bold flavors, using minimal ingredients and easy preparation techniques. You can find her tasty spins on classic recipes at Creme de la Crumb.”

Ingredients

For the Jerk Seasoning

1 tbsp. garlic powder

1 tbsp. dried Italian blend seasoning

2 tsp. sugar

2 tsp. kosher salt

2 tsp. onion powder

1 tsp. ground allspice

1 tsp. crushed red pepper flakes

1 tsp. cayenne pepper

1 tsp. smoked paprika

1/2 tsp. Freshly ground black pepper

1/4 tsp. ground cinnamon

For the Tacos

2 tbsp. jerk seasoning

1/4 c. plus 2 tbsp. canola oil, divided

1-1/2 lb. flank or skirt steak

10 small (taco-sized) flour tortillas

1 c. diced pineapple

1/2 c. diced onion

1/4 c. freshly chopped cilantro

Juice of 1/2 lime, plus lime wedges for serving

1/4 tsp. kosher salt

1 avocado, sliced

Crumbled cotija cheese, for serving (optional)

Directions

Make jerk seasoning: In a small bowl, whisk together spices until combined. (If using store-bought jerk seasoning, move to step 2.)

Make tacos: In a small bowl, whisk together jerk seasoning and 1/4 cup oil until combined. Pour into a large resealable plastic bag and add steak. Press out as much air as you can and seal. Shake to coat the steak in the marinade, then chill for 1 hour or up to 24 hours.

In a large skillet over medium-high heat, add remaining 2 tablespoons oil. Add steak and cook until nicely seared but slightly pink in center, 6 to 8 minutes per side. Remove from heat and let rest 5 minutes.

In a small bowl, stir together pineapple, onion, cilantro, lime juice, and salt.

Thinly slice steak across the grain. Serve in tortillas with pineapple salsa and avocado. Top with cotija cheese if desired and serve with lime.

JERK CHICKEN TACOS

This is from Judy Kim on Delish. According to the site, “Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.” I’ve checked out The Judy Lab and have one word to say for it: Wow! I recommend checking it out.

This recipe begins, “Give your taco fillings a Caribbean twist.”

Total Time: 30 minutes; Prep Time: 25 minutes; Level: Easy; Serves: 4

To view this online, click here.

Ingredients

1 tbsp. soy sauce

1 tsp. white vinegar

3 tbsp. extra-virgin olive oil, divided

1 tbsp. jerk seasoning

1 tbsp. brown sugar

kosher salt

Freshly ground black pepper

1 1/2 lb. chicken breast, cut into 2" pieces

8 corn tortillas

1/4 c. heavy cream

1 1/2 c. shredded Mexican cheese blend

2 c. Shredded cabbage

1 c. salsa verde

1/2 c. fresh chopped cilantro

2 limes, cut into wedges

Directions

In a medium mixing bowl combine soy sauce, vinegar, 1 tablespoon olive oil, jerk seasoning, brown sugar, salt, and pepper; add chicken and marinate for 5 minutes. In a cast-iron skillet over medium-high heat, add remaining 2 tablespoons olive oil. Add chicken without marinade; sear chicken on one side until deep golden brown, then flip chicken and add marinade to pan. Cook until internal temperature reaches 165° and sauce begins to reduce. Turn off heat and set aside. Shred chicken using 2 forks, mixing with pan sauce.

Warm tortillas in a dry skillet in batches. Transfer to a clean kitchen towel and wrap to keep warm.

Meanwhile, in a saucepan over medium heat, whisk heavy cream and cheese until creamy.

Assemble tacos: Top tortillas with shredded cabbage, chicken, salsa, cheese sauce, and cilantro. Serve with lime wedges.

CHEESEBURGER TACOS

This is from Family Time, and begins, “Cheeseburger tacos are a tasty take on tried-and-true burgers. Try them filled with lettuce, onion and pickle relish and seasoned with savory taco seasoning mix.”

Serves: 6; Prep Time: 15 minutes; Cook Time: 15 minutes

To view this online, click here.

Ingredients

1 pound lean lean beef

3/4 cup water

1 packet (1.25-oz.) ORTEGA® Taco Seasoning Mix

8 ounces pasteurized prepared cheese, cubed

2 tablespoons prepared yellow mustard

12 ORTEGA® Taco Shells or White Corn Taco Shells, warmed

2 cups shredded lettuce

2 cups chopped tomato

1 cup sweet pickle relish

1 cup chopped onion

1 cup ORTEGA® Medium Taco Sauce

Directions

Brown beef; drain. Stir in water and seasoning mix; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 5 to 6 minutes or until thickened. Add cheese and mustard; stir until cheese is melted.

Fill taco shells with beef mixture. Top with lettuce, tomato, relish, onion and taco sauce.

TACO STUFFED PEPPERS

This comes from Lauren Miyahira on Delish, and begins, “Taco 'bout a healthy dinner!”

Total Time: 35 minutes; Prep Time: 15 minutes; Level: Easy; Yield: 6

To view this online, click here.

Ingredients

extra-virgin olive oil

1/2 Onion, chopped (about 1 cup)

1 clove garlic, minced

1 lb. ground beef

kosher salt

Freshly ground black pepper

2 tbsp. Chopped cilantro

1 tsp. chili powder

1/2 tsp. ground cumin

1/2 tsp. smoked paprika

3 bell peppers, halved (seeds removed)

1 c. shredded Cheddar

1 c. Shredded Monterey Jack

1 c. Shredded lettuce

Pico de gallo, for serving

Hot sauce, for serving

Lime wedges, for serving

Directions

Preheat oven to 375° and spray a large baking dish with cooking spray.

In a large skillet over medium heat, heat about 1 tablespoon olive oil.

Add onion and cook until the onion is tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef and cook until no longer pink, about 5 minutes. Drain fat.

Add chili powder, ground cumin, and paprika to beef mixture, then season with salt and pepper.

Drizzle bell peppers with olive oil and season with salt and pepper. Place the peppers, cut side up, in the baking dish and spoon meat mixture into each pepper. Top with cheese and bake until the cheese is melted and the peppers are crisp-tender, about 20 minutes.

Top each pepper with lettuce and serve with pico de gallo, hot sauce, and lime wedges.

CHIPOTLE SHRIMP TACOS

This is from TasteforLife, and can be viewed online here.

Prep Time: 35 minutes prep time + 1 hour marinate time;Number of Servings: Serves 4 (2 tacos each); Recipe Source: From the Taste for Life test kitchen

Ingredients:

1 clove garlic, minced

1 c thinly sliced red radish

1 c thinly sliced red cabbage

1/2 c apple cider vinegar

1 tsp sugar

1/2 tsp salt

1/2 c plain Greek yogurt or sour cream

1-1/2 Tbsp lime juice

2 Tbsp chopped cilantro

1 Tbsp oil

2 tsp chopped chipotle chile in adobo sauce*

1 tsp ground cumin

1/2 tsp salt

1 lb raw small or medium shrimp, peeled and deveined

8 soft corn taco shells

Diced cucumber, for garnish

Chopped cilantro, for garnish

Directions:

Place garlic, radish, and cabbage in a medium bowl. Add vinegar, sugar, and salt. Stir to combine. Place in fridge for 1 to 2 hours to allow vegetables to marinate.

Combine yogurt, lime juice, and cilantro in a small bowl. Set aside in fridge while making shrimp.

Preheat oven to 300°. To make shrimp, whisk together oil, chipotle chile, cumin, and salt in a large bowl. Add shrimp and toss to coat.

Heat an outdoor grill or stovetop grill pan. Grill shrimp until cooked through, approximately 1 to 3 minutes per side, depending on size of shrimp.

Lay soft corn taco shells directly over oven racks in preheated oven. Carefully, using oven mitts and a fork, and without burning yourself, gently push edges of taco shells toward bottom of oven—encouraging shells to droop over racks. Bake until shells are curved and crisp, about 30 minutes. (For soft taco shells, use shells as is without baking them.)

To assemble tacos, place some pickled radish and cabbage on bottom of a shell. Add shrimp. Garnish with yogurt sauce, cucumbers, and cilantro.

Notes:

A chipotle chile is a smoked and dried jalapeno. You can find them canned in adobo sauce in the Mexican or International foods aisle of most supermarkets.

LOADED GUACAMOLE VEGETARIAN TACOS

This is from Karen, the Soup Addict. Karen wrote, “Veggie-loaded with lots of guacamole, black beans, corn, and peppers, these vegetarian tacos are full-on yummy.”

Prep Time: 20 minutes; Cook Time: 8 minutes; Total Time: 28 minutes; Serves: 6 tacos.

This can be viewed online at http://soupaddict.com/2014/06/loaded-guacamole-vegetarian-tacos/.

Ingredients

for the guacamole

2 avocados, pit and skin removed, roughly chopped

1/2 of a lime

1/2 of a lemon

1/4 salt (plus extra as needed)

1/3 cup corn kernels (raw, from about 1/2 of a large cob, or thawed from frozen)

1/4 cup red bell pepper, diced

2 tablespoons diced poblano pepper

1 tablespoon diced red onion

1 tablespoon diced jalapeño pepper

2 teaspoons minced cilantro

1 clove garlic, minced

for the black beans

1 can black beans (15 ounces)

1/3 cup corn kerns (raw, from 1/2 of a large cob, or thawed from frozen)

1/4 cup red bell pepper, diced

1/4 cup poblano peppers, diced

1/2 teaspoon ground cumin

for the tacos

6 small flour or soft corn tortillas

2 cups chopped iceberg or romaine lettuce

1 tablespoon minced cilantro

hot sauce, such as Cholula or Sriracha (optional)

lime and/or lemon wedges

Instructions

prepare the guacamole

Mash the avocado in a medium bowl with a fork (or molcajete) until it reaches your desired consistency, chunky or smooth. Add a small squeeze each of lime and lemon juice, along with 1/4 teaspoon salt. Mix well and taste. Add more lime juice, lemon juice, and salt as you like. Stir in the remaining guacamole ingredients. (To make ahead, cover the bowl with plastic wrap and press gently against the guacamole. The entire surface of the guac should be touching and covered by the wrap, to keep air out. Then, cover the bowl with a second sheet of wrap, and refrigerate.)

prepare the black beans

Add all of the black bean ingredients to a 2 quart sauce pot and heat over medium-low until hot. Turn off the heat and allow to cool to a very warm, eatable temp (a few minutes should do it).

assemble

If the tortillas are not soft and pliable (or if you like your tortillas warm), stack them on a microwaveable plate, separated with paper towels, and heat for 20 to 30 seconds.

Line half of each tortilla with lettuce. Spoon the black bean mixture over the lettuce (on half of the tortilla). Spoon guacamole on the other half. Top with a few shakes of hot sauce (optional) and a sprinkle of cilantro. Serve with lemon and lime wedges.