Taco Tuesday

If it's Tuesday (and my calendar indicates that it is), it's time for Taco Tuesday. Today's wonderful offeringins include Spinach, Shrimp and Ricotta Tacos and Quick Taco Pizza. Enjoy!

EASY CHICKEN TACOS

This is from Makinze Gore on Delish. Makinze wrote, "While tacos these days take many shapes and forms, we know that even these basic chicken tacos are not the most authentic. The taco history is long and rich and is originally a form of Mexican street food. These are a much more Americanized form of taco, meaning that it's a tortilla filled with spiced meats and yummy toppings. While the true definition and origin of a taco can be quite blurry, we know one thing for sure - tacos are our favorite food group. Try these quick and easy tacos for your next Taco Tuesday and don't forget the margarita!"

Prep Time: 10 minutes; Total Time: 30 minute; Yield: 4 servings

To view this online, go to https://www.delish.com/cooking/recipe-ideas/recipes/a58716/easy-chicken-tacos-recipe/.

Ingredients

For the tacos

3 tbsp. extra-virgin olive oil

4 boneless skinless chicken breasts, cut into 1" strips

Kosher salt

Freshly ground black pepper

2 tsp. chili powder

2 tsp. ground cumin

1/2 tsp. garlic powder

1/4 tsp. paprika

1/4 tsp. cayenne

8 corn tortillas, warmed

Toppings

Sour cream

Thinly sliced red onion

Diced tomatoes

Shredded Monterey Jack

Diced avocados

Fresh cilantro

Lime wedges

Directions

In a large skillet over medium heat, heat oil. Season chicken with salt and pepper and add to skillet. Cook until golden, 6 minutes. Add spices and stir until coated, 1 minute more. If needed, add a little more oil or water to help spices coat chicken.

Build tacos: In tortillas, layer chicken and desired toppings. Serve with lime wedges.

SPICY MEXICAN SHRIMP TACO BOWLS

This recipe from Old El Paso begins, "Fresh, bright, sweet and hot—this meal packs everything you love about summer into one (mini) taco bowl! Just 30 minutes of prep time gets you a batch of spicy shrimp taco bowls ready to be plated up alongside some fresh lime wedges and cilantro garnishes. Perfect game watch appetizer or light meal? You decide!"

Prep Time: 30 minutes; Total Time: 30 minutes; Makes 12 servings

To view this online, go to https://www.oldelpaso.com/recipes/spicy-mexican-shrimp-taco-bowls.

Ingredients

1/3 cup mayonnaise

1 tablespoon honey

1 teaspoon lime juice

1/4 teaspoon salt

3 cups coarsely shredded purple cabbage

1/2 cup thinly sliced green onions, cut on the bias

1 tablespoon butter

1 lb uncooked deveined peeled large shrimp, tail shells removed

2 cloves garlic, very finely chopped

1 tablespoon hot sauce

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

12 Old El Paso™ Mini Taco Bowls™ soft flour tortillas

1/4 cup chopped fresh cilantro leaves

Lime wedges, if desired

Preparation

In medium bowl, mix mayonnaise, honey, lime juice and salt. Stir in cabbage and green onions; set aside.

In 12-inch skillet, melt butter over medium-high heat. Add shrimp; cook 2 to 3 minutes, turning once, until pink. Stir in garlic, hot sauce and taco seasoning mix. Heat to simmering. Reduce heat; simmer uncovered 1 to 2 minutes, stirring frequently, until thickened.

Heat bowls as directed on package. Divide cabbage mixture among bowls; divide shrimp mixture among bowls; top with cilantro, and serve with lime wedges.

Expert Tips

A nonstick skillet is great for many things, but it’s not great for searing shrimp. In fact, it tends to make them water out a bit. If possible, use a regular skillet for this shrimp taco bowl recipe.

To save a few minutes of prep time when making your shrimp taco bowls, look for bagged pre-shredded purple cabbage.

Hate chopping garlic? Leave it out and use chili garlic sauce instead of regular hot sauce.

ELOTE CHICKEN TACOS

This recipe from Old El Paso begins, "This mashup of traditional Mexican grilled street corn and simple skillet chicken tacos comes together in Old El Paso™ Soft Flour Tortilla Bowls for a quick, fun and easy dinner that pairs perfectly with a Corona Light® on Cinco, or any day!"

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

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

Ingredients

2 tablespoons olive oil

2 cups frozen corn kernels

1/4 teaspoon salt

1/4 teaspoon ground red pepper (cayenne)

1 package (16 oz) boneless skinless chicken breasts, cut into thin strips

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

1/4 cup water

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

1/2 cup Old El Paso™ Spicy Queso Blanco Sauce

1/2 cup crumbled queso fresco cheese

2 tablespoons chopped fresh cilantro leaves

Lime wedges, if desired

Preparation

In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add frozen corn, salt and red pepper; cook 5 to 7 minutes, stirring frequently, until corn begins to brown on edges and is steaming hot. Transfer to medium bowl; cover to keep warm.

Place same skillet over medium-high heat; add remaining tablespoon of oil. Add chicken; cook 4 to 6 minutes without moving. Turn chicken; cook 1 to 2 minutes longer, until no longer pink in center. Add taco seasoning mix and water; reduce heat, and cook 1 to 2 minutes, stirring frequently, until thickened.

Divide corn among warm tortilla bowls; top with chicken. Drizzle with Old El Paso™ Spicy Queso Blanco Sauce. Top evenly with cheese and cilantro. Serve with lime wedges.

Expert Tips

Drizzle with your favorite hot sauce for extra heat.

Rinsed and drained canned corn can be used in place of frozen corn.

Top with sliced green onions for extra flavor.

Drink responsibly. Corona Light® Beer. Imported by Crown Imports, Chicago, IL

CHEESE ENCHILADAS

This is from Bryan Washington in The New York Times cooking e-newsletter. Bryan wrote, "Enchiladas are an essential component of Houston’s ebullient, dynamic foodways. Mexican in origin, while distinctly Tex-Mex at the same time, the dish adapts to its surroundings. Each version of enchiladas is deeply local: The style ubiquitous in Monterrey, Mexico, will be different from those found in San Antonio or El Paso or Mexico City. But from enchilada to enchilada, the common denominator is deliciousness. In 'The Enchilada Queen Cookbook,' Sylvia Casares notes, 'for Tex-Mex-style cheese enchiladas, yellow cheese, such as Cheddar, is the traditional choice' yielding 'the quintessential Tex-Mex enchilada.'"

Yield: 4 servings; Time: 1 hour

This was featured in "All Enchiladas Are Perfect. But These Are My Favorite", and can be viewed online at https://cooking.nytimes.com/recipes/1023152-cheese-enchiladas.

Ingredients

3 tablespoons neutral oil, such as canola, plus more for greasing

3 tablespoons all-purpose flour

4 garlic cloves, minced

2 tablespoons ground red chile powder (see Tip)

2 teaspoons ground cumin

1 teaspoon dried oregano

1/2 teaspoon ground black pepper, plus more for sprinkling

2 cups beef broth

Salt

10 corn tortillas

1 pound shredded Cheddar (5 cups)

1/2 cup finely diced white onion

Fresh parsley or cilantro, for garnish (optional)

Preparation

Heat oven to 350 degrees. Lightly grease a 9-by-13-inch shallow baking dish or pan or a very large cast-iron skillet.

Add the oil and flour to a medium skillet. Set over medium-low heat and cook, whisking constantly, until the mixture (known as roux) turns a golden color, smells nutty and thickens, 5 to 7 minutes.

Add garlic, chile powder, cumin, oregano and black pepper to the roux. Whisk until smooth (some clumping from the garlic is fine), being careful to not let the spices burn, about 30 seconds.

While whisking constantly, add beef broth 1/4 cup at a time, whisking after each addition, until smooth. Reduce heat to low and simmer gently, whisking occasionally, for 10 minutes. Then remove from heat, and allow the gravy to rest for another 10 minutes. Taste the gravy and season with salt as needed for a savory sauce.

Meanwhile, in another pan, lightly heat a tortilla over medium just until softened, about 30 seconds per side. Transfer to a clean kitchen towel or sheet of foil and wrap. Repeat with the remaining tortillas, stacking them in the towel or foil. Be careful of overcooking: You’re softening each tortilla to prevent them from cracking as they’re filled and folded.

Fill a softened tortilla with about 1/3 cup of cheese. Roll shut and, with the seam side facing downward, place in the greased baking dish or skillet. Repeat until you’ve filled all of the tortillas, setting the rolls next to each other.

Slowly pour the gravy over all of the tortillas to coat. Afterward, sprinkle the dish with the rest of the cheese and the diced onion.

Bake until the gravy is bubbling and the cheese melted, 20 to 25 minutes.

Garnish with parsley, if desired, alongside a sprinkle of salt and black pepper. Serve immediately.

Tip

You want ground dried chiles, not chili powder, which includes other spices and salt. The choice of mild, medium or hot chile powder is up to you, but avoid using chipotle chile powder, which can end up bitter.

QUICK TACO PIZZA

This is from Old El Paso, and begins, "Blogger Cate O’Malley from Sweetnicks shares a favorite recipe. Some days, you have a craving for tacos. Some days, pizza. With this quick 30 minutes start-to-finish recipe, you don’t have to choose."

Prep Time: 5 minutes; Total Time: 30 minutes; Makes 8 servings

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

Ingredients

1 package Pillsbury™ refrigerated pizza crust

1-1/4 lb ground beef

1 package Old El Paso™ taco seasoning mix

shredded lettuce (just a handful is perfect)

3-4 tablespoons of Old El Paso™ Salsa

1/4 cup shredded Cheddar cheese, more as desired

Preparation

Preheat oven and prepare the pizza crust, following the package instructions.

While the crust is prebaking, put the ground beef in a pan on medium heat, breaking it up. Once the beef has browned, drain the grease from the pan. Add 1/4 cup water and the taco seasoning package. Mix thoroughly, return to the heat, and allow the beef to cook for another 3-4 minutes as the sauce thickens.

Spread the beef on the prebaked crust and pop it back in the oven for 5 minutes. Remove the pizza from the oven and add the shredded lettuce, salsa, and the cheese. Return to the oven until the cheese has melted and the crust has browned, approximately 5-7 minutes. Cut into slices and serve.

Expert Tips

Swap out the Cheddar and use Mexican or Monterey Jack cheese.

Add drizzles of sour cream, chopped green chiles, or diced avocado for extra flavor.

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.