Taco Tuesday

It's time for another Taco Tuesday post, which is fine with me. I love tacos; I hope you do, too. Here are today's six taco recipes to get you through the day, including Easy Chicken Tacos and Easy Ground Beef Tacos. Enjoy!

MUSHROOM TACOS

This is from Runner's World and can be viewed online here. Recipe feeds 2-3 runners; Time needed: 30-45 minutes

What you’ll need:

Pound of scrubbed assorted mushrooms (creminis and portabellos work well)

1 yellow onion

2 cloves garlic

6 small corn tortillas

1 orange

1 lime

1 teaspoon cumin

2 teaspoons dark chili powder

1 teaspoon oregano

3 tablespoons extra virgin olive oil

Salt to taste

Cilantro

How to make it:

Dice up one onion, setting aside three tablespoons for onion topping. Cut mushrooms into large chunks.

Heat oil in a large skillet over medium high-heat. Add onions and mushrooms and sauté for about 10 minutes until onions are tender and mushrooms begin to brown.

Mince garlic. Juice orange and lime. Reserve two wedges of lime.

Add garlic, cumin, oregano, and chili powder to onions and mushroom.

Saute for 30 seconds until garlic is aromatic, then add orange and lime juice, along with about a teaspoon of salt.

Cook for two to three minutes until the juice reduces.

Heat tortillas individually in a dry pan on the stove or all together wrapped in a towel in the microwave.

Spoon mushroom mix into tortillas and garnish with reserved raw onion and chopped cilantro. Enjoy!

MEXICAN ROSE TACO SALAD

This is from Vegetarian Times and begins, "Pick up the festive flavors of Mexico in this robust main-course salad. This would also make a beckoning brunch main dish. In either case, offer a basket of hot corn or flour tortillas as wrappers. To underscore the taco flavor, garnish this salad with whole or crushed taco chips, if desired." Yield: 4 to 6 servings.

This can be viewed online here.

Ingredients

1 head red leaf lettuce, rinsed

15-oz. can black or navy beans, drained and rinsed

15 1/4-oz. can corn, drained

6-oz. can pitted black olives, drained

1 bunch scallions, cut into 1-inch lengths

2 medium-sized tomatoes, thinly sliced

1 ripe avocado, peeled and thinly sliced

1 cup loosely packed fresh coriander leaves

1 to 2 jalapeno chiles, thinly sliced, for garnish

Dressing

1/2 cup olive oil

Juice of 1/2 lime

1 tsp. chili powder, or to taste

3 Tbs. taco sauce

1 Tbs. granulated sugar, or to taste

Instructions:

Dry lettuce leaves, trim off tough ends and line salad bowl with leaves.

Combine beans, corn kernels, olives, scallions and tomatoes in a mixing bowl and toss to combine. Add avocado and coriander leaves and stir in gently.

To make dressing, combine ingredients in bowl and beat together to combine. Toss salad ingredients with dressing.

To serve, scoop bean mixture into the salad bowl. Garnish with sliced jalapeños.

Nutrition Information: Calories: 470; Protein: 20 g; Total Fat: 30 g; Saturated Fat: 3 g; Carbohydrates: 46 g; Cholesterol: mg; Sodium: 280 mg; Fiber: 10 g; Sugar: g

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 tsp Ground cumin

1-1/2 tsp Ground 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).

TACO LETTUCE WRAPS

This is from Kristina72913 on Allrecipes. Kristina wrote, "Easy taco lettuce wraps."

Prep Time: 5 minutes; Cook Time: 20 minutes; Total Time: 25 minutes; Yield: 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.

Cook's Note:

I make my own taco seasoning mix, but store-bought works

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.