Taco Tuesday

Is there anyone who doesn't love Taco Tuesday?

Okay, that's kind-of a trick question. I think most of us know someone who isn't wild about tacos. But for the rest of us, here are six yummy taco recipes to help you through the day, including Pork Tacos with Mango Salsa and Spinach, Shrimp and Ricotta Tacos. Enjoy!

JAMAICAN CURRIED TEMPEH TACOS

This comes from Vegetarian Times, and begins, “The yellow curry filling, mustard greens, and red pepper strips lend these spicy tacos the colors of the tropics.” Yield: Serves 4.

To view this online, click here.

Ingredients:

1 Tbs. peanut oil

1 small sweet onion, such as Vidalia or Walla Walla, diced (1 cup)

1 8-oz. pkg. tempeh, cut into 1/2-inch cubes

1/2 cup unsweetened pineapple juice

2 Tbs. chopped cilantro

2 1/2 tsp. curry powder

1 1/2 tsp. grated fresh ginger

1 Tbs. lime juice

1 tsp. grated lime zest

4 6-inch corn or flour tortillas, warmed

1/4 cup chopped red bell pepper

1/2 cup curly mustard greens, finely chopped

2 Tbs. chopped peanuts, optional

Instructions:

Heat oil in nonstick skillet over medium-high heat. Add onion, and cook 3 to 5 minutes, or until onion is softened. Stir in tempeh, pineapple juice, cilantro, curry powder, and ginger. Season with salt and pepper to taste. Cook 5 minutes, or until pineapple juice evaporates and tempeh starts to brown, stirring occasionally. Remove from heat, stir in lime juice and zest, and season with salt and pepper.

Fill tortillas with tempeh mixture. Add red bell pepper and mustard greens. Top with peanuts, if desired.

Nutrition Information: Calories: 220; Protein: 14 g; Total Fat: 7.5 g; Saturated Fat: 1.5 g; Carbohydrates: 26 g; Cholesterol: 0 mg; Sodium: 313 mg; Fiber: 7 g; Sugar: 6 g

MAKE-AHEAD CHICKEN AND BEAN BURRITOS

This is from Old El Paso, and begins, "This freezer-friendly, Make-Ahead Chicken and Bean Burrito recipe makes delicious chicken and bean burritos that you can enjoy tonight or prep and freeze for a busy weeknight. With a short prep time, you can have fully assembled burritos with shredded chicken seasoned with Old El Paso™ Original Taco Seasoning Mix, cilantro rice and cheese all wrapped in a delicious, soft flour tortilla that your family will love. Lunchtime is easy with reheating directions to get these make-ahead chicken and bean burritos on your plates in no time. Even better, these burritos last up to a month in the freezer."

Prep Time: 30 minutes; Total Time: 30 minutes; Makes 8 servings

To view this online, go to https://www.oldelpaso.com/recipes/make-ahead-chicken-and-bean-burritos.

Ingredient

2 1/2 cups shredded deli rotisserie chicken

2/3 cup water

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

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

1 cup Old El Paso™ Traditional Refried Beans (from 16-oz can)

1 cup hot cooked rice

1 tablespoon butter

1 tablespoon chopped fresh cilantro leaves

1 package (11 oz) Old El Paso™ Flour Tortillas For Burritos (8 inch)

1 cup Old El Paso™ Shredded 3 Pepper Cheese Blend (4 oz)

Preparation

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

Heat beans as directed on can. In small bowl, stir hot rice, butter and cilantro to combine.

To assemble burritos, heat tortillas as directed on package. Spread 2 tablespoons of the beans in middle of each tortilla, leaving 1-inch border around edges. Sprinkle 2 tablespoons cheese over beans. Spoon 1/4 cup chicken mixture and 2 tablespoons rice evenly down center of each.

Roll up each tortilla tightly to secure filling. (Fold bottom of each tortilla 1 inch over filling. Fold sides in, overlapping to enclose filling. Fold top over sides.) Serve immediately, or freeze as directed below.

To freeze: Wrap each burrito in foil. Label 1-gallon resealable freezer plastic bag. Transfer burritos in single layer to bag; remove as much air as possible, and freeze up to 1 month.

To heat: Remove 1 burrito from foil, and wrap in lightly dampened paper towel. Place on microwavable plate; microwave uncovered on High 3 minutes to 4 minutes 30 seconds, turning wrapped burrito over every minute, until heated through (at least 165°F).

Expert Tips

Try serving burritos with fresh toppings like chopped green onions or a fresh squeeze of lime.

Add some extra flavor by drizzling on Old El Paso™ Creamy Salsa Verde Sauce or Old El Paso™ Crema Mexicana.

Precooked rice is available for purchase in your grocery store's frozen section and is a convenient alternative to the cooked rice in this recipe. You may also use 1 cup leftover cooked rice, heated in the microwave until hot.

When reheating your frozen chicken and bean burrito, be sure to turn over the burrito every minute while microwaving to make sure it heats evenly.

TACO PIZZA ROLLS

This comes from Old El Paso, and begins, "Switch up taco night by combining two family favorites into one tasty dish – Taco Pizza Rolls!"

Prep Time: 10 minutes; Total Time: 35 minutes; Makes 6 servings

To view this inline, go to https://www.oldelpaso.com/recipes/taco-pizza-rolls.

Ingredients

1/2 lb ground beef

2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)

1 can Pillsbury refrigerated classic pizza crust

3 tablespoons water

1 cup shredded Mexican blend cheese

Optional toppings: lettuce, tomato, sour cream, onion, and guacamole

Preparation

Preheat oven to 400°F and lightly spray a baking sheet with cooking spray.

In a medium skillet, cook and brown beef until no longer pink. Drain. Add taco seasoning and water and cook for 2-3 minutes. Set aside and cool slightly before using.

Take pizza dough out of its package and unroll it onto a flat surface. Slightly roll or press the pizza dough out into a rectangle.

Add the taco meat evenly on top of the pizza dough. Sprinkle the cheese evenly on top.

Starting with the long edge of the pizza dough, roll dough tightly up into a roll. Using a serrated knife, make about 1-inch slices along the roll, making about 18 rolls.

Place rolls on prepared baking sheet. Bake for 10-12 minutes or until tops are golden brown.

Serve immediately and top with desired toppings.

JACKFRUIT VEGAN TACOS

This is from Cassidy Carolino at AllRecipes. She wrote, "Jackfruit is a great vegan alternative to shredded chicken to use in tacos. These jackfruit tacos are delicious and vegan! Choose your favorite taco toppings, such as lettuce, tomato, cilantro, avocado, vegan cheese, and vegan sour cream."

Prep Time: 10 minutes; Cook Time: 3 minutes; Total Time: 13 minutes; Servings: 4

To view this online, go to https://www.allrecipes.com/recipe/258806/jackfruit-vegan-tacos/.

Ingredients

2 (20 ounce) cans jackfruit in brine - drained, rinsed, and cut into bite-sized pieces

1 tablespoon vegetable oil

1 tablespoon water, or more as needed

2 tablespoons taco seasoning mix, or to taste

4 taco shells

1/2 cup salsa, or to taste

Directions

Heat oil in a small saucepan over medium heat. Add jackfruit; cook and stir for 2 to 3 minutes. Add 1 tablespoon water and taco seasoning; stir until well combined, about 1 minute. Add additional water 1 tablespoon at a time as needed.

Place a small amount of jackfruit in each taco shell; add 2 tablespoons salsa.

SPINACH, SHRIMP AND RICOTTA TACOS

This is from Priscilla Gilbert, from Indian Harbour Beach, Florida, on Taste of Home. She wrote, "I was looking for a new recipe for tacos, and this version was a perfect solution. With shrimp, green chiles, spinach and ricotta, it's made up of ingredients I love that aren't normally associated with traditional tacos."

Prep/Total Time: 30 minutes; Makes 6 servings

To view this online, go to https://www.tasteofhome.com/recipes/spinach-shrimp-and-ricotta-tacos/.

Ingredients

1 carton (15 ounces) part-skim ricotta cheese

2 tablespoons minced fresh cilantro

4 garlic cloves, minced, divided

1/4 teaspoon salt

1/8 teaspoon pepper

1 tablespoon canola oil

1 medium onion, chopped

1 pound uncooked shrimp (31-40 per pound), peeled and deveined

2 cans (4 ounces each) chopped green chiles

1/4 teaspoon crushed red pepper flakes

10 ounces fresh baby spinach (about 12 cups)

12 corn tortillas (6 inches), warmed

Salsa and lime wedges

Directions

In a large bowl, combine ricotta, cilantro, half the minced garlic, salt and pepper; set aside.

In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until softened, 4-5 minutes. Add shrimp, green chiles and pepper flakes; cook 1 minute longer. Add spinach and remaining garlic; cook and stir until shrimp turn pink and spinach is wilted, 4-5 minutes.

Serve shrimp mixture in tortillas with ricotta mixture, salsa and lime wedges.

Test Kitchen tip

If you happen to have any leftover shrimp, serve it over hot cooked pasta, polenta or quinoa. A little sprinkle of Parmesan cheese won't hurt, either.

Nutrition Facts: 2 tacos: 317 calories, 11g fat (4g saturated fat), 114mg cholesterol, 468mg sodium, 32g carbohydrate (2g sugars, 5g fiber), 25g protein. Diabetic exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.

PORK TACOS WITH MANGO SALSA

This is from Amber Massey, from Argyle, Texas, on Taste of Home. She wrote, "I've made quite a few tacos in my day, but you can't beat the tender filling made in a slow cooker. These are by far the best pork tacos we've had—and we've tried plenty. Make the mango salsa from scratch if you have time! Yum."

Prep Time: 25 minutes; Cook Time: 6 hours; Total Time: 6 hours 25 minutes; Makes 12 servings

To view this online, go to https://www.tasteofhome.com/recipes/pork-tacos-with-mango-salsa/.

Ingredients

2 tablespoons lime juice

2 tablespoons white vinegar

3 tablespoons chili powder

2 teaspoons ground cumin

1-1/2 teaspoons salt

1/2 teaspoon pepper

3 cups cubed fresh pineapple

1 small red onion, coarsely chopped

2 chipotle peppers in adobo sauce

1 bottle (12 ounces) dark Mexican beer

3 pounds pork tenderloin, cut into 1-inch cubes

1/4 cup chopped fresh cilantro

1 jar (16 ounces) mango salsa

24 corn tortillas (6 inches), warmed

Optional: cubed fresh pineapple, chopped avocado and queso fresco

Directions

Puree first 9 ingredients in a blender; stir in beer. In a 5- or 6-qt. slow cooker, combine pork and pineapple mixture. Cook, covered, on low until pork is very tender, 6-8 hours. Stir to break up pork.

Stir cilantro into salsa. Using a slotted spoon, serve pork mixture in tortillas; add salsa and toppings as desired.

Freeze option: Freeze cooled meat mixture and cooking juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts: 2 tacos: 282 calories, 6g fat (2g saturated fat), 64mg cholesterol, 678mg sodium, 30g carbohydrate (5g sugars, 5g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 starch.