Taco Tuesday

It's time for another Taco Tuesday. Today's yummy offerings include Mushroom Chicharrón Tacos andTacos with Roasted Potatoes Squash and Peppers (Rajas). Enjoy!

CILANTRO-LIME SHRIMP TACOS

This comes from Delish.com, and begins, "Originating in Baja California, fish and shrimp tacos have become popular pretty much anywhere seafood is available. These in particular have quickly become a fan favorite. The combination of avocado slaw, marinated shrimp, and garlic-lime mayo makes for a seriously delicious taco. Serve 'em up with a margarita and extra hot sauce on the side."

Total Time: 35 minutes; Yields: 4 servings

To view this online (including more Q&A about this), go to https://www.delish.com/cooking/a21271308/cilantro-lime-shrimp-tacos-recipe/.

Ingredients

For the tacos

Juice of 3 limes

2 tbsp. freshly chopped cilantro, plus more for garnish

2 garlic cloves, minced

1/2 tsp. cumin

1 tbsp. olive oil

Zest of 1 lime

Kosher salt

1 lb. shrimp, peeled and deveined

8 Tortillas, warmed, for serving

For the cabbage slaw

1 c. shredded green cabbage

1/4 c. cilantro

1/4 red onion, thinly sliced

1/2 avocado, thinly sliced

Juice of 1 lime

1 tbsp. extra-virgin olive oil

Kosher salt

For the garlic-lime mayo

1/3 c. Duke's Mayonnaise

2 tbsp. hot sauce

Zest of 1 lime

1/2 tsp. garlic powder

Kosher salt

Directions

In a large bowl, whisk together lime juice, cilantro, garlic, cumin, olive oil, lime zest and season with salt. Add shrimp and cover with plastic wrap. Let marinate 20 minutes in refrigerator.

Make slaw: in a large bowl combine all slaw ingredients. Toss gently to combine and season with salt.

Make garlic-lime mayo: in a medium bowl, combine all ingredients. Whisk and season with salt.

Preheat grill or grill pan to medium heat. Grill shrimp until pink and opaque, about 2 to 3 minutes per side.

Build tacos: add a scoop of slaw, a few shrimp, and a drizzle of the garlic-lime mayo to each taco. Garnish with cilantro and serve.

MUSHROOM CHICHARRON TACOS

This some from Jocelyn Ramirez in The New York Times cooking newsletter. Jocelyn wrote, "This simple recipe calls for pan-searing meaty oyster mushrooms so they become as perfectly crispy and golden as chicharrón. Paired with fresh pico de gallo, these mushrooms feel satisfying with their natural umami savoriness. This quick dish tastes like juicy carniceria tacos that balance the richness of fried meat with the acidic punch of salsa."

Yield: 4 servings; Time: 40 minutes

This can be viewed online at https://cooking.nytimes.com/recipes/1022424-mushroom-chicharron-tacos.

Ingredients

For the Pico de Gallo:

1 large beefsteak tomato, cored and cut into 1/4-inch dice

1 large ripe Hass avocado, pitted, peeled and cut into 1/4-inch dice

2 jalapeños, stemmed and finely chopped (seeded if desired)

1/2 cup cilantro leaves, finely chopped

3 tablespoons fresh lime juice (from 1 to 2 limes)

Coarse kosher salt

For the Mushroom Tacos:

18 ounces oyster mushrooms (from 2 to 3 medium clusters)

1/3 cup neutral oil, such as canola

1/4 teaspoon ground cumin

1 1/2 teaspoons coarse kosher salt

Black pepper

12 corn tortillas

Preparatioin

Make the pico de gallo: Combine the tomato, avocado, jalapeños, cilantro and lime juice in a bowl and season with salt. Gently fold together. Set aside to allow flavors to marry while the mushrooms cook.

Make the tacos: Tear the oyster mushrooms into bite-size pieces, leaving some mushroom tops whole. To make sure the mushrooms become crisp, cook in two batches: Heat a large cast iron or other heavy skillet over medium-high and coat with half of the oil. Once the oil is hot, add half of the mushrooms in a single layer without crowding the skillet. Cook, stirring every few minutes, until deep golden brown and crisp, 10 to 15 minutes. Transfer to a plate, then repeat with the remaining oil and mushrooms. Return the first batch to the skillet, and add the cumin and salt, and season with pepper. Stir well, then remove from the heat.

While the mushrooms are cooking, warm the tortillas on a comal or heavy skillet over medium-high heat until soft and pliable. Wrap them in a dish towel to keep them warm until ready to serve. Divide the mushrooms and pico de gallo among the warm tortillas. Serve immediately.

TACOS WITH ROASTED POTATOES, SQUASH AND PEPPERS (RAJAS)

This is from Martha Rose Shulman on The New York Times cooking site. Martha wrote, "You can turn the heat up or down on this taco, depending on your taste for spiciness. Season the potatoes, onions and squash before roasting. A comforting filling that you can heat up or tone down, depending on your taste for spicy. If you like heat, use a preponderance of poblanos and Anaheims for your peppers; if not, use more bell peppers. I season the potatoes, onions and squash with cumin and chili powder before I roast them, and serve the tacos with a cooked salsa ranchera.."

Yield: Serves 4; Time: 40 minutes

This was featured in "Vegetarian Taco Night", and can be viewed online at https://cooking.nytimes.com/recipes/1016746-tacos-with-roasted-potatoes-squash-and-peppers-rajas.

Ingredients

1 pound potatoes, such as Yukon golds, cut into 1-inch chunks

Salt to taste

1 teaspoon lightly toasted cumin seeds, ground

1 teaspoon mild chili powder

2 tablespoons extra-virgin olive oil

1/2 pound summer squash, preferably a dense squash like Ronde de Nice, cut into 1-inch chunks

1 medium red onion, cut in half lengthwise and sliced in half-moons

1 pound mixed sweet and hot peppers (such as a mix of poblanos and bell peppers), roasted, peeled, seeded and cut in thin 2-inch strips8 warm corn tortillas

1 recipe salsa ranchera (without chipotles)

3 ounces goat cheese (about 3/4 cup crumbled)

Preparation

Preheat oven to 425 degrees. Line 2 baking sheets with parchment. Place potatoes on one baking sheet and toss with salt to taste, 3/4 teaspoon each of the ground cumin and chili powder, and 1 tablespoon of the olive oil. Spread in an even layer.

Place squash and onion slices on other parchment-covered baking sheet and toss with the remaining olive oil, salt to taste, cumin and chili powder.

Depending on the size of your oven, roast vegetables together or separately on the middle rack. Roast potatoes for 20 to 25 minutes, stirring after 10 minutes, or until lightly browned and tender all the way through. Remove from oven and transfer to a large bowl. Roast squash and onions for about 15 minutes, stirring after 10 minutes, until tender and lightly colored. Remove from oven and add to bowl with potatoes. Add pepper strips (rajas) and toss together. Season to taste with salt, and add more chili powder if desired. Keep warm.

Spoon filling onto warm tortillas and add a generous spoonful of salsa. Top with goat cheese and serve.

Tip

Advance preparation: The filling can be made up to a day ahead and refrigerated. Reheat gently in a pan or in the microwave. It will not be as moist, and you might want to add a little olive oil.

TACO PASTA SALAD

This is from Old El Paso, and begins, "A Taco Pasta Salad is a great idea for any event, from weeknight taco nights to potlucks or picnics. It's hearty enough to be the main course or a cool side dish to other grill recipes. All you need is 10 minutes of prep time and Old El Paso™ Original Taco Seasoning Mix to make pasta salad with taco seasoning. It's packed with all your favorite ingredients like black beans, corn, cilantro, tomatoes, salsa, lime juice, avocados and cheese. Chill before you serve, and enjoy!"

Prep Time: 10 minutes; Total Time: 45 minutes; Makes 12 servings

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

Ingredients

1 lb medium pasta shells (or other pasta shape)

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

2 cups corn, frozen, canned, or fresh (cooked)

1/2 cup cilantro, finely chopped

2 tomatoes, seeded and diced

1 1/2 cups salsa

1/3 cup olive oil

1/4 cup lime juice

2 tablespoons Old El Paso™ taco seasoning mix

2 cloves garlic, minced

Salt and pepper to taste

2 cups shredded Mexican blend cheese

3 avocados, firm but ripe - diced

Preparation

Cook pasta according to package directions. Drain and cool.

In a large bowl, add the cooled pasta, black beans, corn, cilantro, tomatoes, and salsa. Toss gently.

In a small bowl, whisk together the olive oil, lime juice, taco seasoning, and garlic. Pour over pasta and toss to coat. Add salt and pepper to taste. Chill until serving.

Right before serving, toss in the cheese and avocado. Add your favorite taco toppings like sour cream or crushed tortillas.

Expert Tips

This Taco Pasta Salad works best with firm but ripe avocados. Overly ripe avocados will become mushy.

You can make Taco Pasta Salad with shells or any small pasta shape. Feel free to use what you have on hand.

Reserve a small amount of veggies to sprinkle on top of the cold taco pasta salad for a pretty presentation.

TACO LETTUCE WRAPS

This is from Kristina72913 at AllRecipes. Prep Time: 5 minutes; Cook Time: 20 minutes; Total Time: 25 minutes; Makes 6 servings

To view this online, go to https://www.allrecipes.com/recipe/274968/taco-lettuce-wraps/.

Ingredients

1 pound ground turkey

1 (16 ounce) package frozen corn

1 (15 ounce) can black beans

1 (14.5 ounce) can diced tomatoes

1 (1 ounce) package taco seasoning mix

romaine leaves, rinsed and dried

Directions

Heat a large nonstick skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir in corn, black beans, diced tomatoes, and taco seasoning. Bring to a simmer and cook until heated through, 10 to 12 minutes.

Lay lettuce leaves on a flat surface and fill with turkey and bean mixture.

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