Taco Tuesday

It's time for another Taco Tuesday, which is not a problem, as far as I'm concerned. I mean, who doesn't love tacos?

Okay, that might be a trick question, since I've known several people who really aren't terribly wild about tacos. But that's cool; to each his or her own, right?

Anywho, for those who (like me) love tacos, today's offerings include Pulled Pork Tacos with Pineapple Slaw and Mexican Chicken Cobb Tacos. Enjoy!

HOMEMADE TORTILLAS

This, as well as the next two recipes (Chipotle Pork and Sweet Potato Tacos and Chicken Lettuce Tacos with Pickled Strawberry Salsa), are from the May 2016 issue of Runner’s World, and can be found here. This one begins, “Corn tortillas are rich in flavonoids, which help protect against certain cancers.”

Ingredients

2 cups masa harina (corn flour)

1/2 tsp. salt

1 1/2 cups warm tap water

Instructions

In a large bowl, combine masa and salt. Slowly pour the water into the dry ingredients and mix until the dough is just moistened and forms small clumps. Add more water, if needed by the tablespoon, but don’t let dough become too moist. It should feel like play-dough.

Divide dough into 12 golf-ball size balls. Cover with a damp paper towel. Cut a quart-size ziptop plastic bag up both side seams. Place one ball of dough between the plastic sheets and press down firmly with a medium pot or a tortilla press to form a 4 -5” circle about 1/8” thick.

Heat a heavy skillet or griddle over medium and lightly brush with some oil. Cook the tortilla for 1 minute, or until darkened in some spots and the dough looks dry. Flip and cook for 30 seconds more. Transfer to a clean kitchen towel and fold over to keep warm. Repeat with remaining tortillas, brushing the skillet with more oil as needed.

Nutrition Information: Calories per serving: 69; Protein: 2 g; Carbs: 15 g; Fiber: 1 g; Total fat: 1 g; Saturated fat: 0 g; Sodium: 99 mg

CHIPOTLE PORK AND SWEET POTATO TACOS

This one begins, “Grated sweet potato cooks in a flash so you can quickly nail your immune-boosting vitamin A quota. Pork tenderloin provides plenty of low-fat muscle-building protein and a yogurt topping gives you some gut-friendly probiotics.”

Ingredients

4 tsp. canola oil or grapeseed oil

1 lb. pork tenderloin, sliced 1/4” thick

Kosher salt and freshly ground black pepper

1 large sweet potato, peeled and shredded

1/2 cup plain yogurt

1 tsp. minced chipotle chili in adobo sauce

1/2 tsp. lime zest

1 1/2 tsp. lime juice

1/4 tsp. ground cumin

8 small corn tortillas

2 cups baby spinach

1/3 cup cilantro

Instructions

Heat 2 tsp. oil in a large skillet over medium heat. Season the pork with salt and pepper, add to pan and cook until no longer pink, 5-6 minutes. Remove pork and set aside. Add remaining oil to skillet. Add sweet potato, season with salt and pepper and cook until tender, stirring often, about 4 minutes.

Stir together yogurt, chipotle chili, lime zest, lime juice, cumin and a pinch of salt. Top tortillas with spinach, pork, sweet potato, yogurt sauce and cilantro. Serves 4.

Nutrition Information: Calories per serving: 367; Protein: 29 g; Carbs: 41 g; Sugar: 7 g; Total fat: 10 g; Saturated fat: 2 g; Sodium: 202 mg

CHICKEN LETTUCE TACOS WITH PICKLED STRAWBERRY SALSA

This one begins, “Using crisp lettuce as a taco base adds fresh flavor and shaves off calories. The vinegar soaked strawberries infuses the salsa with sweet, briny taste and special antioxidants shown to bolster heart health by improving cholesterol numbers.”

Ingredients

1 Tbsp. granulated sugar

1 tsp. kosher salt

1/2 cup cider vinegar; more as needed

2 cups halved strawberries

1/2 cup unsweetened coconut milk

2 garlic cloves, minced

1 lb. lean ground chicken

1/2 cup chopped mint

2 tsp. lemon zest

1 cup grape tomatoes, quartered

1 yellow bell pepper, diced

2 scallions, thinly sliced

1 jalapeno pepper, seeded and minced

8 large lettuce leaves, such as Boston

Instructions

In a glass jar, stir the sugar and 1/2 tsp. salt with 1/4 cup boiling water until dissolved. Add the cider vinegar and let cool to room temperature. Add the strawberries and more vinegar if needed to cover berries. Seal lid and let stand for at least 30 minutes or up to 1 day in the refrigerator.

In a large skillet, bring coconut milk, garlic and 1/2 tsp. salt to a simmer. Stir in chicken and simmer until meat is no longer pink, stirring occasionally, about 7 minutes. Remove from heat and stir in mint and lemon zest. Season to taste with salt.

Remove strawberries from brine and toss with tomato, yellow pepper, scallions and jalapeno.

Divide chicken among the lettuce leaves and top with strawberry salsa. Serves 4.

Nutrition Information: Calories per serving: 221; Protein: 22 g; Carbs: 12 g; Fiber: 3 g; Sugar: 6 g; Total fat: 10 g; Saturated fat: 3 g; Sodium: 360 mg

PULLED PORK TACOS WITH PINEAPPLE SLAW

This is from Delish. The recipe begins, “You'll want to use the pineapple slaw on everything.”

Yields: 8; Prep Time: 15 minutes; Total Time: 8 hours 15 minutes

To view this online, click here.

Ingredients

4 lb. pork shoulder

1 c. barbecue sauce

1/2 c. brown sugar

Juice of 3 limes, divided

2 tbsp. garlic powder

2 tbsp. chili powder

2 tsp. cayenne pepper

1/2 head cabbage, shredded

1 whole pineapple, cut and diced

2 tbsp. extra-virgin olive oil

1/2 small red onion, sliced

2 green onions, sliced

1 tsp. crushed red pepper flakes

8 corn tortillas

Directions

In a 6-quart slow-cooker, add pork. In a medium bowl, combine barbecue sauce, brown sugar, juice of 2 limes, garlic powder, chili powder, and cayenne, then mix together into a thick paste and spread all over pork.

Cook on high for 5 to 6 hours or on low 8 to 9 hours, until tender, then shred.

When ready to eat, make pineapple slaw: Combine cabbage, pineapple, remaining lime juice, olive oil, red onions, green onions, and red pepper flakes.

Top tortillas with shredded pork and pineapple slaw.

AIR FRYER LOADED TACO FRIES

This comes from Old El Paso, and begins, "While this recipe for air fryer taco fries was initially inspired by Taco Bell’s™ Nacho Fries, we got a little carried away and ended up creating something even better! Sure, these taco fries are healthier for you than the original recipe thanks to the air fryer, but they are also packed with Mexican spices and piled high with loads of delicious and savory nacho toppings. Top it all with our genius hack for amazingly simple spiced sour cream - don’t worry it’s delicious but not complicated, just add Old El Paso™ original taco seasoning to sour cream and pour it on everything. These air fryer taco fries are instant crowd-favorites, so be prepared to make this recipe a second time soon!"

Prep Time: 35 minutes; Total Time: 35 minutes; Makes 8 servings

To view this online, go to https://www.oldelpaso.com/recipes/air-fryer-loaded-taco-fries.

Ingredients

1/3 cup sour cream

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

2 tablespoons vegetable oil

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

16 oz (4 cups) frozen French-fried potatoes (from 32-oz bag)

1 cup shredded Colby-Monterey Jack cheese (4 oz)

1/2 medium avocado, pitted, peeled and diced (1/2 cup)

1/4 cup diced tomato

2 tablespoons sliced green onions (2 green onions)

2 tablespoon chopped fresh cilantro leaves

Preparation

In small bowl, mix Seasoned Sour Cream ingredients. Cover and refrigerate until ready to serve.

In large bowl, mix oil and 1 tablespoon taco seasoning mix. Add frozen potatoes; toss to coat. Pour mixture into air fryer basket. Set to 400°F; cook 22 to 26 minutes or until crispy, shaking basket every 5 minutes.

Transfer to microwavable serving plate. Top with cheese. Microwave uncovered on High 30 to 90 seconds or until cheese melts. Top with avocado, tomato, green onions and cilantro. Serve with seasoned sour cream.

Nutrition: 1 Serving Calories 220 (Calories from Fat 130); Total Fat 14g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 20mg; Sodium 170mg; Total Carbohydrate 17g (Dietary Fiber 2g, Sugars 1g); Protein 5g

% Daily Value: Vitamin A 4%; Vitamin C 6%; Calcium 10%; Iron 2%

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

MEXICAN CHICKEN COBB TACOS

This is from Old El Paso, and begins, "The classic cobb salad gets a Mexican twist in this easy-to-assemble taco. Taco seasoned shredded rotisserie chicken layered on a bed of chopped romaine lettuce and topped with shredded Mexican style 4 cheese blend, chopped avocado, bacon and tomatoes."

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

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

Ingredients

2 teaspoons olive oil

2 1/2 cups shredded deli rotisserie chicken

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

1/4 cup water

2 cups chopped romaine lettuce

1 cup Old El Paso™ Shredded Mexican Style 4 Cheese Blend (4 oz)

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

1 medium avocado, pitted, peeled and coarsely chopped

4 slices cooked bacon, chopped (1/2 cup)

1/2 cup cherry tomatoes, quartered

1/2 cup Old El Paso™ Zesty Ranch sauce

Lime wedges, if desired

Directions

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

Divide romaine lettuce, chicken mixture and cheese among heated tortilla bowls.

Top each bowl with avocado, bacon and tomatoes. Serve with ranch sauce and lime wedges.

Expert Tips

Ranch dressing can be used instead of Old El Paso™ Zesty Ranch sauce.

To dice avocado, cut in half, and remove pit. Using large spoon, scoop flesh from skin. Place one half avocado cut side down on cutting board. Make two horizontal cuts to make three planks, then cut lengthwise into strips. Turn 90 degrees, and cut again. Repeat with other half of avocado.