Taco Tuesday

Who doesn't love Taco Tuesday? For those who do love tacos (and, therefore, Taco Tuesday), here are six yummy taco recipes, including Buffalo Soft Tacos and Lime Chicken 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.

BUFFALO SOFT TACOS

4 Servings. Serving size: 1 taco

Source: Cooking Up Fun For Kids With Diabetes

View Recipe: http://diabeticgourmet.com/recipes/html/573.shtml

Ingredients

1/3 cup mild cayenne pepper sauce (such as Frank's Red Hot Sauce)

1 teaspoon corn oil

2 cups (about 10 ounces) diced cooked chicken breast

4 (8 inch) tortillas, warmed if desired

1/2 cup (2 ounces) finely shredded Monterey Jack cheese

1 cup finely chopped lettuce

2 tablespoons + 2 teaspoons light ranch dressing

Directions

Put cayenne pepper sauce and oil in a large zip-top bag. Add cooked chicken, seal bag, and shake to coat chicken well. Refrigerate for 30 minutes to allow chicken to marinate.

Pour chicken and sauce in a microwave-safe dish, cover, and heat 2 minutes or until hot (or pour chicken and marinade in a pan and warm on the stove over medium heat).

Lay 4 flour tortillas on the counter. Spoon 1/4 of chicken in the center of each one. Drizzle with the warm marinade if you want to. Top each with 1/4 of the cheese and 1/4 of the lettuce. Drizzle each with 1/4 of the dressing.

Fold each taco in half, or roll it up. Slice in half if you want to.

Nutritional Information Per Serving: Calories: 351; Protein: 30 g; Fat: 13 g; Sodium: 1220 mg; Cholesterol: 72 mg; Saturated Fat: 5 g; Dietary Fiber: 5 g; Carbohydrates: 26 g; Exchanges: 1-1/2 Starch, 4 Meat, lean

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 (175°C) 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 (93°C, or gas mark 1/2) oven until time to build the tacos.

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.

LIME CHICKEN TACOS

This comes from Taste of Home, and begins with this note from Tracy Gunter (of Boise, Idaho), "Our fun, simple chicken taco recipe is perfect for a relaxing dinner with friends. If we have any leftover filling, I toss it into a garden-fresh taco salad."

Prep: 10 minutes; Cook: 5 1/2 hours; Makes: 6 servings

View this online at https://www.tasteofhome.com/recipes/lime-chicken-tacos/.

Ingredients

1-1/2 pounds boneless skinless chicken breast halves

3 tablespoons lime juice

1 tablespoon chili powder

1 cup frozen corn, thawed

1 cup chunky salsa

12 fat-free flour tortillas (6 inches), warmed

Optional: Sour cream, pickled onions, shredded lettuce and shredded cheddar or Cotija cheese

Directions

Place chicken in a 3-qt. slow cooker. Combine lime juice and chili powder; pour over chicken. Cook, covered, on low until chicken is tender, 5-6 hours.

Remove chicken. When cool enough to handle, shred meat with 2 forks; return to slow cooker. Stir in corn and salsa. Cook, covered, on low until heated through, about 30 minutes. Place filling on tortillas; if desired, serve with sour cream, pickled onions, lettuce and cheese.

BLACK BEAN, RICE AND QUESO MINI TACOS

This is from Old El Paso, and begins, "Kids will love these filled mini tacos, which are packed with cilantro-lime rice, black beans, cheese and drizzled with Old El Paso™ Creamy Queso sauce. Easy to assemble and great for on-the-go, busy families."

Prep Time: 24 minutes; Total Time: 40 minutes; Makes 6 servings

To view this online, go to https://www.oldelpaso.com/recipes/black-bean-rice-and-queso-mini-tacos.

Ingredients

1/2 cup uncooked regular long-grain white rice

1 cup water

1 tablespoon butter

1 tablespoon lime juice

1/4 cup chopped fresh cilantro

1 package (12 count) Old El Paso™ Mini Soft Tortilla Bowls

1 can (15 oz) Progresso™ black beans, drained, rinsed

1 can (4.5 oz) Old El Paso™ Chopped Green Chiles

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

1/2 cup pico de gallo

1/3 cup Old El Paso™ Creamy Queso sauce

Directions

In 1 to 1 1/2-quart saucepan, heat white rice and water to boiling; reduce heat. Cover and simmer 8 to 10 minutes or until all water is absorbed. Remove from heat; let stand covered 5 minutes. Fluff with fork; stir in butter, lime juice and cilantro. Cover and set aside.

Heat oven to 375°F. In ungreased 13x9-inch (3-quart) baking dish, place tortilla bowls.

In medium bowl, mix beans and green chiles. Divide rice mixture evenly among tortilla bowls; top each with 2 teaspoons of the cheese. Divide bean mixture evenly among tortilla bowls; top each with remaining cheese.

Bake 10 to 12 minutes or until hot and cheese is melted. Top with pico de gallo and sauce.

Expert Tips

Salsa may be substituted for the pico de gallo in this recipe.

Precooked rice is available for purchase in the frozen section of the grocery store and is a convenient alternative to the cooked rice in this recipe. You may also use 1 1/2 cups leftover cooked rice, heated in microwave.

Variation: Try Old El Paso™ Creamy Salsa Verde sauce as an alternative to the creamy queso sauce.

Nutrition: 6 servings (2 mini tacos each);1 Serving Calories 330 (Calories from Fat 100); Total Fat 12g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 25mg; Sodium 740mg; Total Carbohydrate 44g (Dietary Fiber 5g, Sugars 2g); Protein 11g;% Daily Value: Vitamin A 4%; Vitamin C 4%; Calcium 20%; Iron 15%; Exchanges: 1 Starch, 2 Other Carbohydrate, 1/2 Vegetable, 1 High-Fat Meat, 1/2 Fat; Carbohydrate Choice: 3