Taco Tuesday

You know the drill: If it's Tuesday (and it is), then it's time for another Taco Tuesday. Today's offerings include Salsa Roja Black Bean Tacos and Pulled Pork Tacos with Pineapple Slaw. Enjoy!

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.

TACO SALAD WITH CUMIN DRESSING

Recipe Yield: Servings: 8

Source: The Diabetic Newsletter

View this online at https://diabeticgourmet.com/diabetic-recipes/taco-salad-with-cumin-dressing.

Ingredients

8 tortillas

1 teaspoon powdered mustard

2 tablespoons Parmesan cheese, grated

1 teaspoon ground cumin

8 cups romaine lettuce

1/2 cup water

1/2 teaspoon salt

4 tablespoons vegetable oil

4 tablespoons red wine vinegar

4 cups turkey, chopped and cooked

1/4 teaspoon black pepper

1 teaspoon cumin seeds

1/4 teaspoon garlic powder

6 large ripe tomatoes, chopped

4 teaspoons lemon juice

2 cups cheddar cheese, grated

Directions

Toast the tortillas on a baking sheet in a 400F oven for about 10 minutes.

While hot, sprinkle on the Parmesan cheese.

Cool and break into bite-size pieces.

Chop the lettuce and arrange it in the bottom of a salad bowl.

Make the cumin dressing by combining the salt, vinegar, pepper, garlic powder, lemon juice, mustard, cumin, water and oil in a bowl or jar.

Heat the turkey in a skillet with the cumin seeds.

Sprinkle chunks of turkey over the lettuce.

Add the tomato pieces and cheese.

Pour on the cumin dressing and top with tortilla chips.

Nutritional Information Per Serving: Calories: 205; Fat: 11 g; Protein: 17 g; Carbohydrates: 10 g

Diabetic Exchanges: 1 Fat; 1/2 Bread/Starch; 1/2 Vegetable; 2 Lean Meat

EASY KOREAN BARBECUE BEEF TACOS

This yumminess comes from Old El Paso, and begins, "Get the fresh, rich flavors of Korean barbecue without the hassle with these easy ground beef tacos."

Prep Time: 25 minutes; Total Time: 25 minutes; Makes: 10 Servings

To view this online, go to https://www.oldelpaso.com/recipes/easy-korean-barbecue-beef-tacos.

Ingredients

1 lb ground beef (at least 80% lean)

1/2 cup water

1 package Old El Paso™ Korean Inspired Barbecue World Taco Kit

1 cup Old El Paso™ Shredded Monterey Jack Cheese (4 oz)

1 cup shredded red cabbage

1/2 cup shredded carrot

1/4 cup sliced green onions

1/4 cup chopped fresh cilantro leaves

Lime wedges

Preparation

In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain.

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 beef is cooking, heat tortillas (from taco kit) as directed on package. Divide cheese among tortillas; top with beef, and drizzle with sauce (from taco kit). Top with cabbage, carrot, green onions and cilantro. Serve with lime wedges.

Expert Tips

Like it hot? Top with some chopped spicy kimchi.

Shredded Napa cabbage or lettuce make nice substitutes for the red cabbage.

EASY AL PASTOR CHICKEN TACOS

This is from Old El Paso, and begins, "Take tacos al pastor for a spin with this easy, family friendly chicken recipe."

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

To view this online, go to https://www.oldelpaso.com/recipes/easy-al-pastor-chicken-tacos.

Ingredients

1 tablespoon vegetable oil

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

1 can (8 oz) pineapple tidbits in juice, undrained

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

1 cup shredded iceberg lettuce

1 package (8 count) Old El Paso™ Soft Tortilla Bowls, heated as directed on package

1/3 cup sour cream, if desired

1 cup Old El Paso™ Shredded Monterey Jack Cheese (4 oz)

1/3 cup diced red bell pepper

1/3 cup sliced green onions

Directions

In 10-inch skillet, heat oil over medium-high heat. Add chicken; cook 4 to 6 minutes, stirring occasionally, until no longer pink in center.

Stir in pineapple and taco seasoning mix; heat to boiling. Reduce heat; simmer uncovered 1 to 3 minutes, stirring frequently, until thickened.

Divide lettuce among tortilla bowls. Top with sour cream. Divide chicken mixture among tortilla bowls; add cheese, bell pepper and green onions.

Expert Tips

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

Shredded green cabbage makes a nice substitute for the shredded lettuce.

Nutrition: 8 servings (1 tortilla bowl each); 1 Tortilla Bowl Calories 240 (Calories from Fat 90); Total Fat 10g (Saturated Fat 4.5g, Trans Fat 0g); Cholesterol 50mg; Sodium 440mg; Total Carbohydrate 21g (Dietary Fiber 1g, Sugars 6g); Protein 17g; % Daily Value: Vitamin A 6%; Vitamin C 10%; Calcium 15%; Iron 8%; Exchanges: 1 1/2 Starch, 1 Very Lean Meat, 1 High-Fat Meat; Carbohydrate Choice: 1.5

PULLED PORK TACOS WITH PINEAPPLE SLAW

This is from Delish. The recipe begins, “You'll want to use the pineapple slaw on everything.”

Yields: 8; Prep Time: 15 minutes; Total Time: 8 hours 15 minutes

To view this online, click here.

Ingredients

4 lb. pork shoulder

1 c. barbecue sauce

1/2 c. brown sugar

Juice of 3 limes, divided

2 tbsp. garlic powder

2 tbsp. chili powder

2 tsp. cayenne pepper

1/2 head cabbage, shredded

1 whole pineapple, cut and diced

2 tbsp. extra-virgin olive oil

1/2 small red onion, sliced

2 green onions, sliced

1 tsp. crushed red pepper flakes

8 corn tortillas

Directions

In a 6-quart slow-cooker, add pork. In a medium bowl, combine barbecue sauce, brown sugar, juice of 2 limes, garlic powder, chili powder, and cayenne, then mix together into a thick paste and spread all over pork.

Cook on high for 5 to 6 hours or on low 8 to 9 hours, until tender, then shred.

When ready to eat, make pineapple slaw: Combine cabbage, pineapple, remaining lime juice, olive oil, red onions, green onions, and red pepper flakes.

Top tortillas with shredded pork and pineapple slaw.

SALSA ROJA BLACK BEAN TACOS

This is from Vegetarian Times, and begins, "Salsa roja is a cooked salsa made with skillet- or grill-blackened onions, tomatoes, and garlic. Serve in warmed corn tortillas." Makes 4 servings

To view this online, go to https://www.vegetariantimes.com/recipes/salsa-roja-black-bean-tacos/.

Ingredients

1 large onion, quartered, divided

2 round or plum tomatoes

2 cloves garlic, peeled

1 chipotle chile in adobo sauce, plus 1/2 tsp. adobo sauce

1 15-oz. can black beans, rinsed and drained

Preparation

Cut one-quarter of onion into 3 or 4 chunks. Chop remaining three-quarters of onion, and set aside.

Place medium skillet over medium-high heat. Char onion chunks, tomatoes, and garlic cloves in dry skillet 10 minutes, turning occasionally. Remove onion and garlic to plate while tomatoes continue 
to blacken. Break up tomatoes with wooden spoon or spatula; return onion and garlic to skillet. Add chipotle chile, adobo sauce, and 1 cup water. Bring to a simmer, reduce heat to medium-low, and simmer 15 minutes. Transfer to blender, and blend until smooth.

Wipe out skillet, and coat with cooking spray. Heat over medium heat. Add chopped onion, cover, and cook 5 minutes, or until translucent. Add beans and salsa roja, and cook 3 to 4 minutes, or until thickened.