Taco Tuesday

It's time for another Taco Tuesday. Today's yummy offerings include Chicken Tacos With Chipotle and Easy Ground Beef Tacos. Enjoy!

CALIFORNIA TACOS

This is from WhirledPeas on AllRecipes. It begins, "These tacos are full of fresh vegetables and lime. They're quick and easy to make and they manage to be both healthy and very budget-friendly!"

Prep Time: 15 minutes; Cook Time: 10 minutes; Total Time: 25 minutes; Servings: 4

To view this online, go to https://www.allrecipes.com/recipe/235121/california-tacos/.

Ingredients

3 tomatoes, seeded and chopped

2 avocados, chopped

1 small onion, chopped

1/4 cup chopped fresh cilantro

2 cloves garlic, minced

1 lime, juiced

2 tablespoons vegetable oil

8 corn tortillas

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

1 cup cooked white rice

2 tablespoons chopped fresh cilantro

1 dash green pepper sauce (such as Tabasco®), or to taste (Optional)

Directions

Mix tomatoes, avocados, onion, 1/4 cup cilantro, and garlic together in a bowl. Drizzle lime juice over tomato mixture; toss to coat.

Heat vegetable oil in a skillet over medium heat. Arrange tortillas, 2 at a time, in hot oil; cook until crisp, about 1 minute per side. Remove tortillas using tongs and repeat with remaining tortillas.

Spoon 2 tablespoons black beans and 2 tablespoons cooked rice onto each crisp tortilla; top with tomato mixture. Garnish tacos using remaining 2 tablespoons cilantro and green pepper sauce.

GRILLED CHICKEN AND VEGGIE FAJITAS

This is from Old El Paso, and begins, "Take Tex-Mex flavor to the grill! Turn off the stove, and fire up the grill for an easy but flavorful grilled fajita recipe using Old El Paso™ Chicken Taco Seasoning Mix. Brush seasoning mixed with vegetable oil onto the chicken and veggies before grilling up, then fill tortillas with grilled chicken, pepper and onions. Grilled Chicken and Veggie Fajitas are made even more perfect topped with your favorite fresh garnishes like avocado, lime wedges and Old El Paso™ Creamy Salsa Verde Sauce."

Prep Time: 20 minutes; Total Time: 40 minutes; Makes 5 servings

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

Ingredients

1 package (0.85 oz) Old El Paso™ Chicken Taco Seasoning Mix

2 tablespoons vegetable oil

2 red or yellow bell peppers, seeded and cut into quarters

1 large red onion, cut into 1/2-inch thick slices

2 boneless skinless chicken breasts (8 oz each)

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

Fresh toppings:

Old El Paso™ Shredded 3 Pepper Cheese Blend, shredded lettuce, halved cherry tomatoes, avocado slices, Old El Paso™ Creamy Salsa Verde Sauce, lime wedges

Preparation

In small bowl, mix taco seasoning mix and oil.

Brush half of taco seasoning mixture onto vegetables. Brush remaining half of taco seasoning mixture onto both sides of chicken breasts.

Heat gas or charcoal grill. Place vegetables and chicken on grill over medium heat. Cover grill; cook 10 to 14 minutes, turning once, until vegetables are tender and juice of chicken is clear when center of thickest part is cut (at least 165°F in center). Transfer to cutting board; let stand 5 minutes.

Cut chicken breasts and peppers into thin strips. Cut onion rounds in half crosswise, and separate into strips. Transfer both the chicken and vegetables to a serving platter.

To serve, fill tortillas with warmed chicken, pepper and onion mixture, and your favorite desired fresh toppings.

Expert Tips

If you want a little more heat in your Grilled Chicken and Veggie Fajitas, substitute one of the bell peppers with a large poblano chile.

We liked these grilled chicken fajitas with Old El Paso™ Creamy Salsa Verde Sauce as a topping option, but if you prefer, either Old El Paso™ Creamy Queso Sauce or Old El Paso™ Zesty Ranch Sauce would also be delicious.

Guacamole and your favorite fresh salsa would make great additions to your grilled fajita topping “bar.”

If you love grilled chicken fajitas, keep that grill fire lit for this recipe for Grilled Steak Tacos with Corn Salsa. Don't forget to marinate the steak first for tender and juicy bites.

You can still enjoy fajitas even when it's not grilling season. Easy Oven-Baked Chicken Fajitas keep it easy with just 10 minutes of prep time.

Nutrition: 2 Fajitas: Calories 340 (Calories from Fat 120); Total Fat 13g (Saturated Fat 3.5g, Trans Fat 0g); Cholesterol 55mg; Sodium 670mg; Total Carbohydrate 32g (Dietary Fiber 2g, Sugars 4g); Protein 24g

% Daily Value: Vitamin A 30%; Vitamin C 50%; Calcium 6%; Iron 15%

Exchanges: 2 Starch, 1/2 Vegetable, 2 1/2 Very Lean Meat, 2 Fat

Carbohydrate Choice: 2

EASY GROUND BEEF TACOS

This is from WW, and begins, "These quick, kid-friendly tacos are perfect for weeknight family dinners. Change them up by serving them in flour tortillas or tostada shells."

Prep Time: 10 minutes; Cook Time: 16 minutes; Total Time: 26 minutes; Serves: 4; Serving Size: 2 tacos; Difficulty: Easy

To view this online, click here.

Ingredients

3⁄4 pound (7% fat or less) uncooked 93% lean ground beef

1 medium uncooked onion, diced

1 medium jalapeño pepper, seeded and minced

2 medium cloves Garlic, minced

1 1/2 tspGround cumin

1 1/2 tspGround coriander

3/4 tsp Table salt

14 1/2 oz (1 can) canned diced tomatoes

8 medium Corn tortillas

2 cups lettuce, chopped, lightly packed thinly sliced romaine or iceberg lettuce

2 oz Reduced-fat cheddar cheese

Directions

Set large nonstick skillet over medium heat; add beef and 1/2 teaspoon salt; cook, breaking up meat with wooden spoon, until no longer pink, about 5 minutes. Add onion and jalapeño and cook, stirring often, until vegetables soften, about 5 minutes. Add garlic, cumin, and coriander and cook, stirring, until fragrant, about 1 minute.

Add tomatoes and remaining 1/4 teaspoon salt; cook, stirring occasionally, until liquid is almost evaporated, 4–5 minutes.

Divide beef mixture evenly among tortillas; top evenly with lettuce, Cheddar, and salsa (if using).

STRAWBERRY SHORTCAKE MINI TACO BOWLS

This is from Old El Paso, and begins, "Looking for a dessert big on flavor but small in portion? These individual strawberry shortcakes are a delicious match. Strawberry shortcake tacos are perfect for summer desserts, picnics, potlucks, or as a snack when you need to satisfy a sweet craving! Fresh strawberries, whipped cream and crushed shortbread cookies are nestled in an Old El Paso™ Soft Tortilla Mini Bowl. Enjoy the sweet flavors and delightful crunch of a mini strawberry shortcake."

Prep Time: 30 minutes; Total Time: 45 minutes; Makes 10 servings

To view this online, go to https://www.oldelpaso.com/recipes/strawberry-shortcake-mini-taco-bowls.

Ingredients

1 lb strawberries, sliced (4 cups)

7 tablespoons sugar

1 tablespoon melted butter

10 Old El Paso™ Taco Bowls™ mini soft flour tortillas (1 sleeve from Party Pack)

1/2 cup heavy whipping cream

1/2 teaspoon vanilla

1/4 cup crushed shortbread cookies

Mint leaves

Preparation

Mix strawberries with 3 tablespoons of the sugar; refrigerate while juices develop, at least 30 minutes.

Meanwhile, heat oven to 375°F. Line cookie sheet with foil. Lightly brush melted butter on all sides of each bowl. Place 3 tablespoons of the sugar in large resealable food-storage plastic bag. Place bowls, a few at a time, into bag, and gently shake until bowls are coated in sugar. Place bowls on cookie sheet. Bake 5 to 8 minutes or until browned on edges and firm to the touch. Bowls will crisp as cooled. Remove to cooling rack to cool.

In chilled small bowl, beat whipping cream, remaining 1 tablespoon sugar and the vanilla with electric mixer on high speed until stiff peaks form.

Use slotted spoon to divide strawberries among bowls. Top with a dollop of whipped cream; garnish with crushed shortbread cookies and mint leaves.

Expert Tips

If you like your strawberries with chocolate, drizzle the filled mini strawberry shortcake bowls with a little chocolate sauce.

Sliced bananas make a nice addition to the strawberry filling in the strawberry shortcake tacos.

If your strawberries are less ripe, refrigerate them with the sugar for longer, up to overnight. The sugar will help soften and break down the fruit.

SHEET-PAN CHICKEN AND STEAK FAJITAS

This is from Old El Paso, and begins, "Give your weeknights extra sizzle with this recipe for oven-baked steak and chicken fajitas. Sheet-pan dinners make everything easier, and these homemade chicken and steak fajitas are no exception. Juicy, delicious chicken and beef are seasoned with Old El Paso™ Original Taco Seasoning Mix and then baked on the same sheet pan as peppers and onions for a simple take on classic fajitas. Top with cheese, lettuce and tomatoes and add a squeeze of Old El Paso™ Cilantro Lime Fire Roasted Verde Sauce for the perfect tangy kick. Throw this Sheet-Pan Chicken and Steak Fajitas recipe together the next time you need a fun and flavorful solution to dinner."

Prep Time: 20 minutes; Total Time: 45 minutes; Makes 5 servings

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

Ingredients

1/4 cup vegetable oil

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon salt

1 medium red bell pepper, cut in strips

1 medium yellow bell pepper, cut in strips

1 cup thinly sliced white onions

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

1/2 lb boneless skinless chicken breasts

1 boneless beef sirloin steak (about 8 oz), 1 to 1 1/2 inches thick

1 package (8.2 oz) Old El Paso™ Soft Flour Tortillas for Tacos & Fajitas (6 inch), (10 count)

1/2 cup (from 9-oz container) Old El Paso™ Cilantro Lime Fire Roasted Verde Sauce

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

1 cup shredded lettuce

1/2 cup seeded, diced tomatoes

Preparation

Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.

In large bowl, mix 2 tablespoons of the oil, the cumin, coriander and salt. Add bell peppers and onions; toss to coat. Pour vegetable mixture in pan.

In same bowl, mix remaining 2 tablespoons oil and the taco seasoning mix; add chicken and steak, and toss to coat. Add chicken and steak to pan with vegetables. Roast 10 minutes. Stir vegetables; turn chicken and steak. Roast 10 to 15 minutes longer or until chicken is no longer pink in center (at least 165°F), steak is cooked to desired doneness (145°F in center for medium-rare) and vegetables are tender. Cut chicken in thin slices; cut steak across grain into thin slices.

Heat tortillas as directed on package. Divide chicken, steak and vegetables among tortillas. Top with sauce, cheese, lettuce and tomatoes.

Expert Tips

Round out the easy chicken and steak fajitas feast with Old El Paso™ Cilantro Lime Rice and Old El Paso™ Refried Beans.

For extra bright, fresh flavor, serve chicken and steak fajitas with chopped fresh cilantro leaves and lime wedges.

Crumbled queso fresco can be substituted for the shredded cheese.

Nutrition: 1 Serving (2 Fajitas): Calories 480 (Calories from Fat 200); Total Fat 22g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 85mg; Sodium 1190mg; Total Carbohydrate 36g (Dietary Fiber 3g, Sugars 4g); Protein 35g

% Daily Value: Vitamin A 35%; Vitamin C 60%; Calcium 10%; Iron 30%

Exchanges: 2 Starch, 1 Vegetable, 3 1/2 Lean Meat, 1/2 High-Fat Meat, 1 1/2 Fat

Carbohydrate Choice: 2.5

CHICKEN TACOS WITH CHIPOTLE

This is from David Tanis on The New York Times cooking site. David wrote, "For good tacos, you need fresh, hot tortillas and a zesty filling. Canned chipotle chiles will do the trick with their smoky heat; it's an easy way to get flavor fast. Look for small cans with 'chipotle chiles in adobo' on the label. And Mexican groceries generally have better-quality tortillas than the ones you find in supermarkets; it's worth seeking those out and heating them gently over steam, or by toasting them in a dry cast-iron pan. You can also use this recipe with precooked chicken, which makes this already quite simple recipe as easy as falling out of bed."

Yield: 4 servings; Time: 1 hour

This was featured in "Chicken Tacos Let You Think Fast", and can be viewed online at https://cooking.nytimes.com/recipes/1017936-chicken-tacos-with-chipotle.

Ingredients

For the tacos:

4 large bone-in chicken thighs, about 1 1/2 pounds

3 scallions, left whole

1 bay leaf

1 thyme branch

3 black peppercorns

1 allspice berry

2 cloves

Kosher salt

3 tablespoons olive oil

1 medium yellow onion, finely diced

2 garlic cloves, minced

1/2 teaspoon ground cumin

2 or 3 chipotle chiles in adobo, chopped

3 tablespoons adobo sauce, from the can

1/2 cup broth (use broth from simmered chicken)

8 fresh corn tortillas

For garnish:

1 small white onion, finely chopped, soaked in ice water for 10 minutes and drained

Thinly sliced serrano chile

Thinly sliced radishes

Sliced avocado

Crumbled queso fresco or mild feta cheese

Crème fraîche or Mexican crema

Cilantro sprigs

Dried oregano

Lime wedges

Preparation

Put chicken thighs in a saucepan and cover with 3 cups water. Add scallions, bay leaf, thyme, peppercorns, allspice, cloves and 1/2 teaspoon kosher salt. Simmer for 30 minutes, then remove chicken and cool. Shred chicken with your fingers, discarding chicken skin and bone. Strain broth and reserve. You should have about 2 cups shredded chicken.

Put olive oil in a skillet over medium heat. Add diced yellow onion, season with salt and cook until softened and a bit browned, about 5 minutes. Add garlic and cumin and cook for 1 minute more. Add chopped chipotle chile and adobo sauce and stir to combine. Add shredded chicken, salt lightly and stir to coat. Add chicken broth and simmer for 2 or 3 minutes, until sauce has thickened somewhat. Keep warm.

Heat the tortillas over steam or by your favorite method, keeping them soft and pliable.

Build the tacos quickly: Put a spoonful of the saucy chicken in the center of each tortilla. Top with a teaspoon of chopped white onion, a few slivers of serrano chile, some radish and avocado slices, a teaspoon of queso fresco and a teaspoon of crème fraîche. Add a few cilantro springs and a small pinch of oregano. Serve immediately with lime wedges on the side.