Taco Tuesday

It's time for another Taco Tuesday. What could be yummier? Today's offerings include Southwest Chipotle Fish Tacos, Chicken and Veggie Fajitas, and Banana Chocolate Tacos. Enjoy!

IMPOSSIBLE™ TACO BOWL WITH FRESH GUACAMOLE

This is from Old El Paso, and begins, "Creamy, flavorful, from-scratch guacamole is easy to make and the perfect complement to the Impossible™ Burger taco filling in these simple, but impressive taco bowls."

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

To view this online, go to https://www.oldelpaso.com/recipes/impossible-taco-bowls-with-fresh-guacamole.

Ingredients

2 ripe medium avocados, pitted, peeled and mashed

1 medium jalapeño chile, seeded and finely chopped

1/4 cup finely chopped red onion

2 tablespoons finely chopped fresh cilantro

1 teaspoon fresh lime juice

1/4 teaspoon salt

1 package (12 oz) Impossible™ Burger

2/3 cup water

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

1 package (8 count) Old El Paso™ soft tortilla bowls, heated as directed on package

1 cup Old El Paso™ Monterey Jack or shredded cheddar cheese (4 oz)

1 cup shredded romaine lettuce

1/2 cup chopped tomatoes

Preparation

In small bowl, stir together Guacamole ingredients. Set aside.

In 10-inch nonstick skillet, cook Impossible™ Burger over medium-high heat 5 to 7 minutes, stirring frequently, until crumbles are browned and cooked through. Stir in water and taco seasoning mix; heat to boiling. Reduce heat; simmer uncovered 1 to 2 minutes, stirring frequently, until thickened.

Divide taco filling among heated tortilla bowls; top with cheese, lettuce, guacamole and tomatoes.

Expert Tips

Red onion or cilantro would make a lovely garnish for these taco bowls.

Lime wedges can be served on the side for an extra squeeze of acidity.

If you like your guacamole spicy, just substitute serrano chile for the jalapeño in this recipe. If you like it even spicier, don’t seed the chile before chopping.

CHICKEN AND VEGGIE FAJITAS

This is from Old El Paso, and begins, "No need to go out for delicious chicken fajitas when you can make this restaurant-inspired version at home. Ready to go big on homemade flavor? These fresh chicken fajitas use seasoned chicken strips, colorful sautéed peppers, sliced red onions and loads of fresh toppings all wrapped in flour tortillas. Chicken and Veggie Fajitas are perfect for picky eaters because they're almost infinitely customizable. Set out your favorite toppings like sliced jalapeños, chopped tomatoes and lime wedges. You'll be serving up a sizzling skillet of flavors in no time."

Prep Time: 30 minutes; Total Time: 30 minutes; Makes 5 servings

To view this online, go to https://www.oldelpaso.com/recipes/chicken-and-veggie-fajitas.

Ingredients

2 tablespoons vegetable oil

2 cups thinly sliced red or yellow bell peppers

1 cup thinly sliced red onions

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

2/3 cup water

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

1 package (8.2 oz) Old El Paso™ Flour Tortillas For Soft Tacos & Fajitas (6 inch), heated as directed on package

Toppings as desired, such as Old El Paso™ Shredded Mexican Style 4 Cheese Blend, sliced jalapeño chiles, chopped tomatoes, lime wedges, Old El Paso™ Creamy Salsa Verde Sauce, Old El Paso™ Crema Mexicana, guacamole, pico de gallo salsa

Preparation

In 12-inch nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add bell peppers and onions. Cook over medium heat 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender. Spoon vegetables onto platter; cover to keep warm.

Add remaining 1 tablespoon oil to same skillet over medium-high heat. Add chicken; cook 5 to 6 minutes, stirring occasionally, until no longer pink in center. Stir in water and taco seasoning mix; heat to boiling. Reduce heat; simmer 2 to 3 minutes or until thickened. Add to platter with vegetables.

To serve, fill tortillas with warmed chicken, bell pepper mixture and your favorite toppings.

Expert Tips

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

Try Old El Paso™ Shredded 3 Pepper Cheese Blend to replace Old El Paso™ Shredded Mexican Style 4 Cheese Blend for a little extra heat for your chicken fajitas.

Short on time? Use 3 cups frozen pepper and onion stir-fry blend to replace fresh bell peppers and onions. Cook according to package directions; add to platter, and cover to keep warm. Continue with recipe.

Fajitas are almost infinitely customizable, so set out your favorite toppings so people can make their own perfect fajita combos.

The word “fajita” is the diminutive form of the Spanish “faja,” which means “strip” or “belt.” So “fajitas” literally means “little strips.”

SPICY QUINOA TACOS

This is from Katelyn Drake in the Share Reader Recipe in Vegetarian Times (April/May 2015, page 12). Serves 6.

Ingredients

1 Tbs. olive oil

1 small onion, diced (1 cup)

1 rib celery, diced (1/2 cup)

1 clove garlic, minced (1 tsp)

1 Tbs. ground cumin

1 Tbs. chili powder

1/2 tsp cayenne pepper

1 15-oz. can fire-roasted diced tomatoes

1 15-oz can diced tomatoes with green chiles

1 cup quinoa, rinsed and drained

2 medium carrots, diced (1 cup)

1 cup low-sodium vegetable broth

1 15-oz can black beans, rinsed and drained

1 cup fresh or thawed frozen corn kernels

12 6-inch corn tortillas

Directions

Heat oil in medium saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until soft. Add garlic, cumin, chili powder, and cayenne, and saute 1 minute. Stir in tomatoes with liquid. Cook 2 minutes, then stir in quinoa, carrots, and broth. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 to 25 minutes, or until quinoa is tender and liquid is absorbed. Season with salt and pepper, if desired. Mix in black beans and corn. Serve in tortillas.

SOUTHWEST CHIPOTLE FISH TACOS

This is from Hidden Valley. Prep Time: 5 minutes; Cook Time: 20 minutes; Total Time: 25 minutes; Servings: 4

To view this online, go to https://www.hiddenvalley.com/recipe/southwest-chipotle-fish-tacos/.

Ingredients

8 frozen fish fillets

1/2 pound coleslaw or shredded cabbage

1/4 cup Hidden Valley® Spicy Ranch Dressing

8 corn tortillas

1 cup salsa

Directions

Prepare fish fillets according to package directions.

In a medium bowl, toss coleslaw and dressing until well-combined.

Wrap tortillas in a damp paper towel and microwave for 30 seconds or until warm.

To assemble, place 1 fish fillet on each tortilla, top with coleslaw and salsa. Serve immediately.

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

For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

BANANA CHOCOLATE TACOS

Chocolate? Bananas? On tacos? Sure, why not? This one is from the May 2016 issue of Runner’s World, and begins, “This taco is a smart dessert choice as research shows dark chocolate can improve brain functioning. Each bite also has the carbs needed to restock your muscles after a spirited run. Plus, ricotta is rich in whey protein to make it easier to build stronger muscles.”

This can be found here.

Ingredients

1 cup part-skim ricotta cheese

2 Tbsp. almond butter

1 Tbsp. maple syrup

1–2 tsp. orange zest

1 tsp. vanilla extract

2 oz. chopped dark chocolate

1/2 tsp. cinnamon

4 small bananas, sliced into 1/2" pieces

4 small (6") whole-wheat tortillas, heated according to package

1/4 cup unsweetened toasted coconut flakes

Instructions

Stir together ricotta, almond butter, syrup, orange zest and vanilla.

Place chocolate in a microwave-safe bowl and heat on high in 20-second intervals, stirring between each interval, until chocolate is melted. Stir in cinnamon.

Spread ricotta mixture on tortillas and top with banana. Drizzle chocolate sauce over top and sprinkle on coconut flakes. Serves 4.

Nutrition Information: Calories per serving: 439; Protein: 14 g; Carbs: 54 g; Fiber: 13 g; Total fat: 20 g; Saturated fat: 9.5 g; Sodium: 342 mg.

SOFT BEAN TACOS

This also comes from Vegetarian Times. Serves 4.

To view this online, click here.

Ingredients:

8 (6-inch) flour tortillas

1/4 cup water

1 small red bell pepper, chopped

1 cup frozen corn kernels, thawed

2 green onions, thinly sliced

1 small jalapeno pepper, seeded and minced (optional)

16-oz. can spicy fat-free refried beans

1 cup shredded cheddar or Monterey Jack cheese, reduced-fat if desired, or soy cheese

Instructions:

Preheat oven to 400°F. Wrap tortillas in aluminum foil and warm in oven.

In large saucepan, combine water and bell pepper. Cover and cook over medium heat, 2 minutes. Add corn, green onions, jalapeño pepper and refried beans. Stir gently until mixture is heated through, about 5 minutes.

Remove tortillas from oven. Spread some of the filling on one half of each tortilla, then sprinkle with a small amount of cheese. Fold over and arrange on individual plates. Top with salsa and yogurt if desired.

Nutrition Information: Calories: 260; Protein: 12 g; Total Fat: 10 g; Saturated Fat: 5 g; Carbohydrates: 33 g; Cholesterol: 17 mg; Sodium: 455 mg; Fiber: 6 g; Sugar: g; Yield: 4 to 6 Servings