Taco Tuesday

It's time for the final Taco Tuesday of 2020. Today's offerings include Grilled Chicken Tacos with Avocado-Lime Blender Sauce and Mexican Chicken Cobb Tacos. Enjoy!

INSTANT POT SPICY CHICKEN TACOS

This is from Makinze Gore on Delish. She wrote, “If we knew the Instant Pot could turn out delicious, juicy chicken tacos, then we would have bought one a lot sooner. If you haven't jumped on the bandwagon already you're going to want to for these.”

Yields: 12; Prep Time: 20 minutes; Total Time: 55 minutes

To view this online, click here.

Ingredients

For the Chicken

2 lb. boneless skinless chicken breasts (about 4)

1 (15-oz.) can fire roasted diced tomatoes

1 c. low-sodium chicken broth

1/4 c. hot sauce

1 1/2 tsp. kosher salt

1 tsp. chili powder

1 tsp. ground cumin

1 tsp. garlic powder

1/2 tsp. freshly ground black pepper

For Serving

Corn tortillas

Avocado, diced

Jalapeño, sliced

Red onion, thinly sliced

Freshly chopped cilantro

Sour cream

Directions

In a 6-quart Instant Pot add chicken, diced tomatoes, broth, hot sauce, and seasonings. Lock lid and set to Pressure Cook on High for 12 minutes.

Follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid. Shred chicken with two forks.

Use a slotted spoon to serve chicken on tortillas with desired toppings.

SWEET THAI PEANUT CAULIFLOWER TACOS

This came from the Vegetarian Times website, and starts, "The combination of savory and sweet paired with crispy cauliflower is also a win-win at any party. This is my husband, David’s, absolute favorite recipe in the book, and he has tried them all!"

Reprinted on the Vegetarian Times websitewith permission from Epic Vegan © 2019. Makes 4 servings.

Ingredients:

Sweet Thai Chili Sauce

1 cup packed organic light brown sugar

1/2 cup water, divided

1/4 cup rice vinegar

2 cloves garlic, minced

1/2 teaspoon crushed red pepper flakes

2 tablespoons cornstarch

1 tablespoon ketchup

Taco Sauce

1 batch Sweet Thai Chili Sauce

1/4 cup creamy peanut butter

For Cauliflower:

Canola oil

1 cup all-purpose flour

1 cup stone-ground yellow cornmeal or polenta

1/4 cup cornstarch

1 teaspoon sea salt

1/2 teaspoon black pepper

1 1/2 cups seltzer water

1 head cauliflower, cut into tiny florets (see Tip)

For Tacos:

8 small (6-inch) soft taco shells, warmed (see Tip)

1 cup shredded carrots

1 cup shredded red cabbage

2 scallions, chopped (optional)

Cocktail peanuts, crushed (optional)

White sesame seeds (optional)

Ingredients:

Thai Chili Sauce

In a small saucepan, combine the brown sugar, 1/4 cup of the water, rice vinegar, garlic, and crushed red pepper. Bring to a boil, then reduce to a simmer for 5 minutes, or until the sugar has completely dissolved.

In a small bowl, whisk together the cornstarch and remaining 1/4 cup water to create a slurry. Whisk the slurry into the saucepan until well combined. Simmer for 2 to 4 minutes, until thickened.

Whisk in the ketchup and transfer to a serving dish or use as needed in a recipe. Store in a sealed container in the refrigerator for up to 5 days. Yield: 1 cup

Tacos

To make the sauce: In a small saucepan whisk together the Thai chili sauce and peanut butter. Bring to a simmer and heat for 2 to 5 minutes, or until all the peanut butter has mixed in and the sauce is smooth and creamy. Remove from the heat and set aside.

To make the cauliflower: In a wok or large saucepan, pour 3 inches (7.5 cm) of canola oil. Heat the oil 350°F when tested with a candy thermometer or a drop of batter bubbles up to the top and fries quickly. Line a plate with paper towels.

In a medium bowl, whisk together the flour, cornmeal or polenta, cornstarch, salt, and pepper. Slowly whisk in the seltzer water until well combined and a thick batter forms.

Working in 2 batches, transfer half of the cauliflower florets to the batter. Mix around until all the pieces are fully coated. Using tongs, shake off excess batter and carefully transfer battered cauliflower pieces, 1 at a time, into the frying oil.

Fry in small batches for 4 to 6 minutes, or until golden brown. Use a slotted spoon to transfer the cauliflower to the paper towel–lined plate. Repeat with the remaining cauliflower.

When all the cauliflower has been fried, transfer it to a large bowl and toss with the peanut-chili sauce.

To build the tacos: Start with a warm tortilla, 2 tablespoons (about 14 g) carrot, 2 tablespoons (about 9 g) cabbage, 6 to 8 coated cauliflower florets, and a sprinkle of scallions, peanuts, and sesame seeds (if using). Serve warm.

Tip

It’s important for these florets to be small so that several can fit on a taco. To make them the size of 1 or 2 marbles, completely remove the stem and cut the floret into smaller florets. Before you fry the cauliflower, warm the taco shells by setting them on a baking sheet (overlapping is okay) and placing in 200°F oven until time to build the tacos.

GRILLED CHICKEN TACOS WITH AVOCADO-LIME BLENDER SAUCE

This came from Brooklyn Supper, a really cool site I found recently. This recipe begins, "These quick and easy grilled chicken tacos start with a vibrant orange and lime juice marinade, and are layered with avocado-lime sauce, and a simple red cabbage and radish slaw."

Prep Time: 20 mins; Cook Time: 10 mins; Marinating time: 3 hrs; Servings: 4

To view this online, go to https://brooklynsupper.com/grilled-chicken-tacos/#more-18294.

Ingredients

Marinade

3/4 cup orange juice (from 2 - 3 oranges)

Juice of 1 lime

2 tablespoon apple cider vinegar

2 tablespoons extra virgin olive oil

1 teaspoon cumin seed, fresh ground

1 teaspoon spicy paprika

1/2 teaspoon ground turmeric

1 tsp dried oregano leaves

1 teaspoon sea salt

1 package Farmer Focus Chicken Tenders (about 1 1/2 pounds)

Canola oil, for grilling

Slaw

1/2 head red cabbage, cored and sliced thin

1/2 cup watermelon radish or radishes of choice, julienned

Juice of 1 lime

1/2 teaspoon cumin seed, fresh ground

1/2 teaspoon sea salt, plus more to taste

2 green onions, trimmed and cut into thin strips

1/4 cup cilantro leaves

Avocado Sauce

2 avocados, peeled and pitted

1 - 2 jalapeños, seeded and chopped

1/2 cup cilantro (stems and all)

Juice of 1 lime

1/4 teaspoon sea salt, plus more to taste

3/4 - 1 cup water, as needed

For Serving

12 corn tortillas, warmed

1/4 cup cilantro leaves

1 jalapeño, seeded and sliced thin (if desired, toss with thinly sliced radishes and a squeeze of lime)

Lime wedges

Instructions

The night before, or at least an hour ahead of time, set out a container with a tight fitting lid large enough to hold all the chicken. Combine citrus juices, ACV, olive oil, spices, and sea salt, and whisk with a fork. Immerse chicken in marinade. Cover and refrigerate until needed.

To make the slaw, toss cabbage and radishes with lime, cumin, and sea salt, and set aside. After 15 minutes, fold in cilantro and green onion. Slaw will keep well covered in the fridge for three days.

To make the sauce, pulse to combine avocado, jalapeño, cilantro, lime juice, and sea salt. With blender running on high, drizzle in 3/4 cup water. Mixture should be thin enough to just drip off a spoon, so add up to 1/4 cup more water as needed.

To grill chicken tenders, prepare a hot grill or heat a grill pan over medium-high/medium heat. Douse a paper towel with canola oil and lightly grease the grill grate or pan. Shake excess liquid from the chicken and arrange over indirect heat on a grill grate or in a grill pan. If using open flame, grill 3 minutes per side, and then move to indirect heat until internal temp reaches 165 degrees F. For a grill pan, grill 5 minutes per side or until internal temp hits 165 degrees F (edge heat down as needed if things get smoky). For either method, you’ll want to move chicken just a bit as it cooks to prevent it sticking to the grate or grill pan.

On a large cutting board, slice and pull chicken tenders into bite-sized pieces.

Serve grilled chicken with warm tortillas, cabbage slaw, avocado sauce, and the fixings of your choice.

TACO SOUP WITH RANCH

This is from Hidden Valley. Prep Time: 5 minutes; Cook Time: 25 minutes; Total Time: 30 minutes; Servings: 4 - 6

To view this online, go to https://www.hiddenvalley.com/recipe/taco-soup-with-ranch/.

Ingredients

2 tablespoons olive oil

3/4 pound ground beef

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

1 can (14.5 ounces) Mexican-style stewed tomatoes, with juice

1 cup corn (fresh, frozen or canned)

1 tablespoon Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker

2 cups chicken broth

garnishes of choice: shredded cheese, chopped red onions, sour cream, shredded cabbage, diced avocado, tortilla chips

Directions

In a medium pot set over medium heat, heat the olive oil. Add ground beef and sauté, breaking up with a spoon, until browned and cooked through.

Stir in the beans, tomatoes, corn, seasoning mix and broth. Break the tomatoes up with a spoon.

Continue to cook for another 10 to 15 minutes, until the flavors are blended. Serve hot with toppings of choice.

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

EASY TERIYAKI CHICKEN TACOS

This yummy taco recipe is from Old El Paso, and begins, "If you’re cruisin’ for some fusion, look no further than these easy Japanese-inspired teriyaki tacos. Loaded with savory chicken and fresh veggies, they come together fast and taste great!"

Prep Time: 30 minutes; Total Time: 30 minutes; Makes 10 servings.

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

Ingredient

1 tablespoon vegetable oil

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

1/3 cup water

1 package Old El Paso™ Japanese Inspired Teriyaki World Taco Kit

1 cup shredded Napa cabbage

1/2 cup shredded carrot

1/3 cup diced avocado

1/4 cup sliced green onions

1/4 cup chopped fresh cilantro leaves

Preparation

In 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 7 to 8 minutes, stirring occasionally, until no longer pink in center.

Stir in water and seasoning mix (from taco kit); heat to boiling. Reduce heat; simmer uncovered 1 to 3 minutes, stirring frequently, until thickened.

While chicken is cooking, heat tortillas (from taco kit) as directed on package. Divide chicken among tortillas, and drizzle with sauce (from taco kit). Top with cabbage, carrot, avocado, green onions and cilantro.

Expert Tips

For best results, pat chicken slices dry before adding to hot skillet.

Shredded lettuce makes a nice substitute for the cabbage.

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.