Taco Tuesday

It's Taco Tuesday. Yum! Here are six taco recipes to help you through the day, including Chipotle Shrimp Tacos (yes, shrimp on tacos!) and Spicy Turkey Tacos. Enjoy!

CHIPOTLE QUINOA SWEET POTATO TACOS WITH ROASTED CRANBERRY POMEGRANATE SALSA

I recently discovered Tieghan Gerard’s website, Half Baked Harvest. Some very yummy-looking recipes, including this one.

Cook Time: 40 minutes; Total Time: 45 minutes.

To view this online, click here.

Ingredients

2 tablespoons olive oil

1/2 a small sweet onion

1 clove garlic minced or grated

1 large sweet potato chopped (peel if desired)

salt and pepper

1 1/2 cups cooked quinoa (I used red quinoa)

1 leaves can diced tomatoes (Optional; I normally these out, but sometimes add them)

2 teaspoons chili powder

2 canned chipotle chilies minced

1 tablespoon chipotle in adobo from the chipotle chili can

1 teaspoon smoked paprika

1 teaspoon cumin

1 teaspoon brown sugar

1 teaspoon cayenne or to your taste

1 cup cooked black beans if using canned drain and rinse them

1 lime juiced

1 small bunch cilantro

6-8 four tortillas corn tortillas (warmed) or hard shell tacos (personally my family prefers hards shell, but all of them are good!), warmed

1 avocado sliced or diced, for topping

1 cup shredded sharp cheddar cheese for topping

cotija cheese crumbled, for topping

Roasted Cranberry Pomegranate Salsa

12 ounces fresh cranberries

1/4 cup brown sugar

1 canned chipotle chili chopped

1 lime zested + juiced

1 clove garlic minced or grated

1 jalapeno chopped and seed removed if desired

the arils from 1 pomegranate (learn how to deseed a pomegranate here)

salt and pepper to taste

Instructions

To make the salsa: Heat oven to 450 degrees F. Lightly grease a baking sheet.

Place the cranberries, brown sugar, chipotle chili, lime zest + juice, garlic, jalapeño and a pinch of salt and pepper. Use your hands to toss everything together until the cranberries are evenly coated. Place in the oven and roast until the cranberries burst and release their juices, about 15 minutes. Remove from the oven and and let cool 10 minutes. Then add the pomegranate arils and toss well. Taste and season with more salt and pepper if desired. Set aside and keep at room temperature.

While the cranberries are roasting start the tacos. Heat the olive oil over a large skillet set over medium heat. Add the onions and sweet potatoes and toss to coat. Cover the skillet and let cook until the sweet potatoes are fork tender, but not mushy, stirring once or twice for about 15 minutes. Once the sweet potatoes are fork tender, add the garlic and saute 30 seconds. Then crank up the heat to medium-high (adding more oil if needed) and add the quinoa. Let the quinoa get crispy and cook for about 5 minutes. Add 3/4 cup water, tomatoes (if using), the chili powder, chipotle chilies, adobo sauce, smoked paprika, cumin, brown sugar and cayenne, stir to thoroughly combine and bring the mixture to a boil. Cook for 5-10 minutes or until the water has completely evaporated. Remove from the heat and stir in the black beans, 1/4 cup chopped cilantro and the lime juice. Taste and season with salt and pepper if desired.

To assemble the tacos place some of the quinoa in a tortilla or shell. Top with shredded cheddar cheese, avocado, a large dollop the the roasted cranberry salsa, crumbled catija cheese and fresh chopped cilantro. Take in their beauty and then EAT!

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.

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.

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.

SPICY TURKEY TACOS

This is from Judy Kim on Delish and begins, “Thought ground turkey was blah? Think again.”

According to Delish, “Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.” Check out both Delish and The Judy Lab.

Total Time: 20 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 4

To view this online, click here.

Ingredients

8 hard corn taco shells

1 tsp. extra-virgin olive oil

1 lb. ground turkey

4 tsp. Mexican seasoning

1 tsp. cayenne pepper

kosher salt

Freshly ground black pepper

2 cloves garlic, minced

1 onion, diced

1 c. crushed tomatoes

1/4 c. chopped fresh cilantro, plus more for garnish

1 c. grated mozzarella

1 c. Pico de Gallo

1 c. sour cream

Directions

Preheat oven to 375°. Place taco shells on a sheet pan.

In a large skillet over medium-high heat, heat oil and add ground turkey; brown while breaking up with a wooden spoon. Season with Mexican seasoning, cayenne, salt and pepper.

Add garlic and onions; sauté until softened, about 4 minutes. Add tomatoes and cilantro and stir until warmed through. Turn off heat and cover to keep warm.

Just before serving, bake taco shells until warmed through, about 2 minutes. Spoon spicy turkey mixture into taco shells and top with mozzarella, pico de gallo and cilantro. Serve with sour cream.

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