Taco Tuesday

If it's Tuesday, then it's time for another Taco Tuesday. Today's yummy offerings include Best Breakfast Tacos and a vegan Thanksgiving Leftovers Tacos With Cranberry Salsa.

I can almost hear someone thinking, Thanksgiving was months ago! That's okay, simply read through the recipe, gather the veggies listed, or add more veggies, if you'd like. It's all good! Enjoy!

PERFECT FISH TACOS

This is from Lauren Miyashiro, the former Food Director and currently a "contributing recipe" for Delish. Lauren wrote, "Love fish tacos? Well, these are the end-all be-all...

"The fish—we use cod, but any flaky variety, like tilapia, works—marinates in a mixture of lime juice, chili powder, and cumin that will become your standard. (Seriously, steak or chicken marinated in this will also taste bomb.) But the real gem of this recipe is the cabbage slaw—don't skip it. It takes just a few minutes to toss together and its brightness is the perfect condiment to the spiced cod."

Prep Time: 20 minutes; Total Time: 35 minutes; Yields: 4 servings

To view this online, including the rest of what Lauren wrote, go to https://www.delish.com/cooking/recipe-ideas/recipes/a53296/easy-fish-taco-recipe/.

Ingredients

3 tbsp. extra-virgin olive oil

Juice of 1 lime

2 tsp. chili powder

1 tsp. paprika

1/2 tsp. ground cumin

1/2 tsp. cayenne pepper

1-1/2 lb. cod (or other flaky white fish)

1/2 tbsp. vegetable oil

Kosher salt

Freshly ground black pepper

8 corn tortillas

1 avocado, diced

Lime wedges, for serving

Sour cream, for serving

For the corn slaw:

1/4 c. mayonnaise

Juice of 1 lime

2 tbsp. freshly chopped cilantro

1 tbsp. honey

2 c. shredded purple cabbage

1 c. corn kernels

1 jalapeño, minced

Directions

In a medium shallow bowl, whisk together olive oil, lime juice, paprika, chili powder, cumin, and cayenne.

Add cod, tossing until evenly coated. Let marinate 15 minutes.

Meanwhile, make slaw: In a large bowl, whisk together mayonnaise, lime juice, cilantro, and honey. Stir in cabbage, corn, and jalapeño. Season with salt and pepper.

In a large nonstick skillet over medium-high heat, heat vegetable oil. Remove cod from marinade and season both sides of each filet with salt and pepper. Add fish flesh side-down. Cook until opaque and cooked through, 3 to 5 minutes per side. Let rest 5 minutes before flaking with a fork.

Assemble tacos: Serve fish over grilled tortillas with corn slaw and avocado. Squeeze lime juice on top and garnish with sour cream.

BEST BREAKFAST TACOS

This is from Lena Abraham, the Senior Food Editor for Delish. For this recipe, Lena wrote, "A good breakfast taco is a thing of beauty. Not only will these keep you full until lunch, they've also been known to cure a mean hangover. (Hair of the dog, a la Michelada, anyone?) Pickled onions aren't necessary, but they do add a nice crunch.

"(Psst! Vegetarians! These will still be great, sans chorizo. 😄)"

Prep Time: 15 minutes; Total Time: 40 minutes; Yields: 2 servings

To view this online, go to https://www.delish.com/cooking/recipe-ideas/a32687489/breakfast-tacos-recipe/.

Ingredients

1 large russet potato, peeled and diced into 1/2" pieces

Kosher salt

1 tbsp. extra-virgin olive oil, plus more as needed

4 oz. fresh chorizo sausage, casing removed if necessary

1/4 small yellow onion, diced

Freshly ground black pepper

2 tbsp. butter

3 large eggs, beaten

4 medium flour tortillas

1/2 c. shredded cheddar

Hot sauce, for serving

2 green onions, thinly sliced, for serving

Sliced avocado, for serving (optional)

Pickled onions, for serving (optional)

Directions

Place potatoes in a large pot and cover with 1" of cold water. Season water with 1 teaspoon kosher salt and bring to a boil. Simmer until potatoes are tender, 3 to 5 minutes. Drain.

Meanwhile, in a large skillet over medium heat, heat olive oil. Add chorizo and onion cook, stirring occasionally, until chorizo is cooked through and onions are translucent, 6 to 8 minutes.

Move chorizo and onion to the edges of your skillet and add another tablespoon of oil if the skillet looks dry. Add drained potatoes to the center of the skillet and spread out in an even layer. Let cook undisturbed until undersides of potatoes begin to turn brown and crisp, 4 to 6 minutes. Stir potatoes into chorizo and turn off heat.Make eggs: In a medium nonstick skillet, melt butter. Pour eggs into the pan and let set slightly, then reduce heat to medium-low. Drag the eggs with a spatula or wooden spoon to create curds. When the eggs are cooked to your liking, season with salt and pepper and remove from heat.

Build the tacos: lightly toast each of your tortillas over an open flame or in a large dry skillet, then transfer to serving plates. Divide cheddar evenly between tortillas, then top with a scoop of chorizo and potatoes and a scoop of eggs. Serve with your choice of garnishes—and don’t forget the hot sauce!

TACOS CON PUERCO

Recipe Yield: Yield: Serves 4

Source: NPB

Recipe and image appear courtesy of the National Pork Board.

To view this online, go to https://diabeticgourmet.com/diabetic-recipe/tacos-con-puerco.

Ingredients

1 pound Ground Pork

1 (14-1/2 oz) can tomatoes, diced, fire-roasted

1/4 cup chopped onion

1 tablespoon chili powder

1/4 teaspoon garlic powder

salt, to taste

black pepper, to taste

8 taco shells

2 cups iceberg lettuce, shredded

2 tomatoes, cut in wedges

1 cup Cheddar cheese, shredded

Directions

In heavy skillet, brown ground pork; stir in undrained canned tomatoes, onion, chili powder and garlic powder.

Bring to boiling; reduce heat and simmer, uncovered, until most liquid evaporates, about 15 minutes, stirring occasionally.

Season to taste with salt and pepper.

Heat taco shells and portion filling into shells; top with tomatoes and lettuce.

Notes:

Set up the table for everyone to be able to assemble their own tacos. Remember to have salsa, sour cream, hot sauce, guacamole and other taco favorites for condiments.

Nutritional Information Per Serving: Calories: 285; Fat: 11 g; Saturated Fat: 3 g; Fiber: 4 g; Sodium: 238 mg; Cholesterol: 57 mg; Protein: 25 g; Carbohydrates: 21 g

THANKSGIVING LEFTOVERS TACOS WITH CRANBERRY SALSA [VEGAN, GLUTEN-FREE]

This is from Annessia Maillet & Beth DeCarlo at One Green Planet. The recipe begins, "Thanksgiving leftover sandwiches are kind of legendary. We mean, the best part about Thanksgiving is getting to put all those leftovers in a sandwich, right? Well, why no try it in a taco? You can make this recipe using your Thanksgiving leftovers, but if you don’t happen to have a refrigerator full of leftovers, you can easily whip up some Thanksgiving tacos from scratch. Just roast a couple of veggies, sauté up some herbed seitan or veggie meat, top it off with some cranberry salsa and a drizzle of tahini, and you have yourself one glorious taco."

Serves 8

To view this online, go to https://www.onegreenplanet.org/vegan-recipe/thanksgiving-leftovers-tacos-with-cranberry-salsa/.

Ingredients

For the Cranberry Salsa:

1-1/2 cups fresh cranberries

1 large apple (a sweet variety, like Gala or Fuji, works best)

1/2 a jalapeño pepper

1 shallot or 1/2 small onion

Juice from 1 lime

3 tablespoons of sugar or coconut sugar

For the Tacos:

2 small sweet potatoes or mashed potatoes

8 ounces Brussels sprouts

8 ounces seitan or 2 cups any veggie meat, cubed

2-1/2 tablespoons olive oil

1/2 teaspoon ground sage

1/2 teaspoon dried thyme

1/2 teaspoon cinnamon

1/2 teaspoon salt

8 flour tortillas (gluten-free if necessary)

Tahini, for drizzling (see notes)

Preparation

To Make the Salsa:

Dice the apple, jalapeño, and shallot into 1/4-inch pieces. Remove the seeds from the jalapeno before dicing if you prefer.

Add the cranberries, apple, jalapeño, and shallot to your food processor. Pulse several times so that the ingredients are finely chopped but are not liquefied.

Put the mixture in a small bowl. Add the lime juice and sugar, then stir. Let the flavors meld for at least 15 minutes before serving.

To Make the Tacos:

Preheat the oven to 425°F. Peel and cut the sweet potato into 1/2-inch cubes. Cut the Brussels sprouts into quarters.

Line two baking sheets with parchment paper. Place the sweet potatoes on one sheet and the Brussels sprouts on the other. Drizzle 1 tablespoon of olive oil over each sheet, and sprinkle each with 1/2 teaspoon of cinnamon and salt. Toss to make sure the vegetables are well-coated.

Bake both sheets for 15-20 minutes, until the sweet potatoes are soft and the Brussels sprouts are soft and beginning to brown. The sweet potatoes may need to be baked 5 minutes longer than the Brussels sprouts. Remove both sheets from the oven when they are ready.

While the vegetables are baking, cut the seitan or veggie meat into bite-size pieces. Heat a skillet over medium heat.

When the pan is hot, add 1/2 tablespoon of olive oil and the seitan. Add the thyme and sage and stir to make sure the seitan is well-coated. Cook the seitan for 5-7 minutes, turning the seitan frequently to brown on all sides.

Remove from the heat once brown and crispy.

Warm the tortillas in a skillet, add the sweet potatoes, Brussels sprouts, and seitan. Top with salsa. Drizzle tahini over each taco.

Notes

If your tahini is too thick to drizzle, thin it out with some warm water.

CHEESY NACHO WALKING TACO BOWLS

This is from Old El Paso, and begins, "Whether you enjoy these Cheesy Nacho Walking Taco Bowls at the table or on the go, with only 20 minutes of prep time needed, this simple meal is sure to make it to your list of go-to recipes. Seasoned ground beef and crushed up nacho-flavored tortilla chips punch up the flavor while Old El Paso™ Soft Tortilla Bowls bring taste and convenience to this walking taco recipe. Just fill it up and go."

Prep Time: 20 minutes; Total Time: 20 minutes; Serves: 8

To view this online, go to https://www.oldelpaso.com/recipes/cheesy-nacho-walking-taco-bowls.

Ingredients

1 lb ground beef (at least 80% lean)

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

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

1 cup shredded romaine lettuce

3 cups nacho cheese tortilla chips, coarsely crushed

1/4 cup chopped tomatoes

1/2 cup Old El Paso™ Mild Taco Sauce

1/3 cup Old El Paso™ Crema Mexicana

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, taco seasoning mix and green chiles; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring frequently, until thickened.

Divide warmed beef mixture among heated tortilla bowls. Top with cheese, lettuce, tortilla chips, tomatoes, taco sauce and sour cream.

Expert Tips

Want a little more heat? Top your walking taco bowls with Old El Paso™ Medium Taco Sauce.

\Try Shredded Mexican Style 4 Cheese Blend to replace Shredded 3 Pepper Cheese Blend for a different flavor twist.

Try topping with more fresh toppings like chopped avocados or green onions.

CHESSY SKILLET TACO MAC

This is from Kardea Brown on the Food Network. The recipe begins, "You may be familiar with that one-skillet macaroni dish that comes in a box where all you have to add is ground beef? Well, this is my version, with a little Tex-Mex twist. The whole family will eat it up, and it's so easy to put together."

Active Time: 25 minutes; Total Time: 40 minutes; Makes 4 servings; Level: Easy

View this online at https://www.foodnetwork.com/recipes/cheesy-skillet-taco-mac-12821434.

Ingredients

1 tablespoon vegetable oil

1 cup diced onion

2 cloves garlic, minced

1 pound ground chuck

1 tablespoon Miss Brown’s House Seasoning, recipe follows

2 tablespoons tomato paste

1 tablespoon chili powder

2 teaspoons ground cumin

1-1/2 cups beef stock

8 ounces elbow pasta, cooked according to package directions

One 8-ounce block sharp Cheddar, shredded

Kosher salt and freshly ground black pepper

Sour cream and chopped green onions, for serving, optional

Miss Brown’s House Seasoning:

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon paprika

1 tablespoon kosher salt

1 tablespoon freshly ground pepper

Directions

Heat the oil in a large cast-iron skillet over medium heat. Add the onion, garlic, ground beef and House Seasoning. Cook until the veggies begin to soften and the beef is slightly browned and no longer pink, about 7 minutes. Stir in the tomato paste, chili powder, cumin and beef stock.

Increase the heat to medium-high and bring the mixture to a rolling boil. Reduce the heat to low and cook until the sauce reduces, 5 to 10 minutes. Add the pasta and continue to cook, stirring constantly, until the liquid starts to slightly absorb. Add the cheese and remove from the heat. Season with salt and pepper.

To serve, top with the sour cream and sprinkle with the green onions, if using.

Miss Brown’s House Seasoning:

Yield: 5 tablespoons

Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.