Taco Tuesday

If you love tacos as much as I do, you don't mind that it's time for another Taco Tuesday. Today's yummy offerings include Grilled Shrimp Tacos with Sriracha Slaw and Chicken-Watermelon Tacos. (Yes, you read that right!) Enjoy!

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.

CHICKEN-WATERMELON TACOS

This is from the Food Network.

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

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

Ingredients

4 tomatillos, husked and rinsed

1 large jalapeno pepper

1 small red onion (1/2 cut into large chunks, 1/2 thinly sliced)

2 tablespoons extra-virgin olive oil

3 cups shredded rotisserie chicken (skin removed)

Juice of 2 limes, plus wedges for serving

Kosher salt

2 cups chopped watermelon

1 1/2 cups fresh cilantro

3/4 cup crumbled Cotija cheese (about 3 ounces)

Freshly ground pepper

12 corn tortillas

1 avocado, chopped

Directions

Heat a large cast-iron skillet over high heat. Add the tomatillos, jalapeno and red onion chunks. Cook, turning, until blistered, 5 to 6 minutes for the onion and 7 to 8 minutes for the tomatillos and jalapeno. Transfer to a cutting board; cool slightly. Chop the tomatillos and onion; seed and chop the jalapeno.

Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the tomatillos, chopped onions and half of the jalapeno. Cook until the vegetables release their juices, then add the chicken, the juice of 1 lime and 1/2 teaspoon salt. Simmer until warmed through, about 2 minutes. Keep warm over low heat.

Toss the watermelon, 1/2 cup cilantro, the sliced red onion, the remaining jalapeno, juice of 1 lime, 1 tablespoon olive oil and half of the cheese in a bowl. Season with 1/4 teaspoon salt and a few grinds of pepper. Warm the tortillas in a dry skillet.

Add the remaining 1 cup cilantro to the chicken mixture. Divide among the tortillas; top with the watermelon salad, the remaining cheese and the avocado. Serve with lime wedges.

SWEET POTATO TACOS

This is from the TODAY Show, and begins, "These tacos are simple to make and require minimal prep, making them an ideal dinner on hectic weeknights. You can dress up this veggie-based meal with avocado, a squeeze of lime, crumbled feta cheese and fresh cilantro."

To view this online, go to https://www.today.com/recipes/sweet-potato-tacos-recipe-t149463.

Ingredients

2 sweet potatoes, peeled and diced

Extra virgin olive oil

1 tablespoon honey

1 teaspoon cumin

1 clove garlic, minced

1 onion, chopped

One 15.5-ounce can black beans, rinsed and drained

One 15.25-ounce can corn, drained

1 cup cooked quinoa

18 small corn tortillas, warmed

Toppings (optional)

Avocado, chopped or sliced

Lime wedges

Feta cheese, crumbled

Directions

Preheat oven to 375°F.

Toss diced sweet potatoes with 1 tablespoon olive oil, honey and cumin. Place on a rimmed baking sheet and roast in the oven for 35 minutes or until tender. Set aside.

Add 1 tablespoon of olive oil to a large skillet set over medium-low heat. Add the garlic and onion and sauté. Add the black beans, corn, cooked quinoa and sweet potatoes. Season with salt and pepper to taste.

Spoon about 1/3 cup of filling onto each tortilla. Top with chopped avocado, a squeeze of lime and feta cheese.

CHICKEN AND AVOCADO TEN MINUTE TACO BOWLS

This comes from Old El Paso, and begins, "These taco 'bowls' are sure to be the next family favorite; even better, they come together in record time!"

Prep Time: 10 minutes; Total Time: 10 minutes; Makes 8 servings

To view this online, go to https://www.oldelpaso.com/recipes/chicken-and-avocado-ten-minute-taco-bowls.

Ingredient

1 tablespoon vegetable oil

3 boneless skinless chicken breasts (about 1.25 lbs), cut into very small thin strips

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

8 Old El Paso™ Stand 'N Stuff™ soft tortillas

2 Avocados from Mexico™, pitted, peeled and diced

Make it FRESH toppings, if desired (see below)

Preparation

In 10-inch nonstick skillet, heat oil over medium heat. Add chicken; cook, stirring occasionally, until browned on both sides. Sprinkle with taco seasoning mix. Cook, stirring occasionally, just until chicken is no longer pink in center.

While chicken is cooking, heat shells and prepare toppings. Divide chicken among shells; add avocado and other desired toppings.

Expert Tips

Ideas for Make it FRESH toppings: shredded lettuce, diced tomato, shredded cheese and sour cream.

GRILLED SHRIMP TACOS WITH SRIRACHA SLAW

This is from Delish, and begins, “Smoky, grilled shrimp and spicy slaw are the keys to next-level tacos.”

Prep Time: 10 minutes; Total Time: 40 minutes; Yields: 4

To view this online, click here.

Ingredients

1/4 c. extra-virgin olive oil

3 tbsp. freshly chopped cilantro

Juice of 3 limes, divided

kosher salt

Freshly ground black pepper

1 lb. large shrimp, peeled and deveined

1/4 head red cabbage, shredded

1/4 c. mayonnaise

1 tbsp. sriracha

4 medium tortillas

Directions

In a small bowl, mix together olive oil, cilantro, and 1/3 of the lime juice. Season with salt and pepper.

Add shrimp to a baking dish and pour over mixture. Toss until completely coated and let marinate 20 minutes.

Meanwhile, make slaw: In a large bowl, toss cabbage with mayo, remaining lime juice and Sriracha. Season with salt.

Heat grill to high. Skewer shrimp and grill until charred, 3 minutes per side.

Grill tortillas until charred, 1 minute per side.

Serve shrimp in tortillas with slaw.

TACO SPAGHETTI BAKE

This is from Betty Crocker kitchens, and begins, "This easy, family friendly casserole, dotted with melty pockets of cheese, proves that tacos and spaghetti are a match made in heaven."

Prep Time: 35 minutes; Total Time: 1 hour 10 minutes; Makes 8 servings

To view this online, go to https://www.bettycrocker.com/recipes/taco-spaghetti-bake/d777fa4f-7a46-4106-a893-bbc49e9fa97c.

Ingredients

12 oz uncooked spaghetti

1 lb lean (at least 80%) ground beef

1 cup chopped onion

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

1/4 cup water

1 can (4.5 oz) Old El Paso™ chopped green chiles

1 teaspoon ground cumin

1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained

1 can (15 oz) Muir Glen™ organic tomato sauce

2 cups shredded Mexican cheese blend (8 oz)

8 oz Kraft™ Velveeta™ pasteurized prepared cheese product, cut in 1/2-inch cubes

Directions

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook spaghetti to al dente as directed on package.

In 5-quart Dutch oven, cook beef and onion over medium heat 8 to 9 minutes, stirring occasionally, until brown; drain. Stir in taco seasoning mix, water, chiles and cumin; stir until well blended. Cook 1 to 2 minutes or until slightly thickened. Add tomatoes, tomato sauce, 1 1/2 cups of the shredded cheese and the spaghetti; stir well to blend. Pour mixture into baking dish. Scatter cheese cubes throughout casserole, and push gently into pasta mixture. Top with remaining 1/2 cup shredded cheese.

Bake 30 to 35 minutes or until cheese is melted and lightly browned.

Expert Tips

Garnish with sour cream, sliced jalapeño chiles and chopped fresh cilantro.

Ground turkey can be substituted for ground beef in this recipe.