Taco Tuesday

It's time for another Taco Tuesday. Yay! Today's yummy offerings include Southwest Turkey Tacos and Crispy Thai Roasted Cauliflower Tacos. Enjoy!

MINI BEEF TEN-MINUTE TACO BOWLS

This is from Old El Paso, and begins, "Try these fun new bowls for your next taco night; they will be a hit with both adults and kids!"

Prep Time: 10 minutes; Total Time: 10 minutes; Makes 6 servings

To view this online, go to https://www.oldelpaso.com/recipes/mini-beef-ten-minute-taco-bowls.

Ingredients

1 lb lean (at least 80%) ground beef

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

1 package (5.1 oz) Old El Paso™ Flour Soft Tortilla Mini Bowls (12 Count)

Serve with, if desired

Diced avocado

Shredded cheese

Shredded lettuce

Diced tomatoes

Sour cream

Old El Paso™ Mild Taco Sauce

Preparation

In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Sprinkle with taco seasoning mix. Cook until beef is cooked through, stirring occasionally.

Heat bowls as directed on package.

Divide beef among warmed bowls; add FRESH toppings.

Expert Tips

If you prefer ground chicken or turkey, feel free to substitute, following the same directions as above.

Exchanges: 1 Other Carbohydrate; 2 Lean Meat; 1 Fat

Carbohydrate Choice: 1

STEAK TACO SALAD

This is from Tricia Manzanero Studeman on Southern Living's site. The recipe begins, "Who doesn’t love a good taco salad? It’s everything you love about taco night, but less assembly!

"Here, we sneak some classic Tex-Mex flavor from store-bought seasoning packets—they give the grilled flank steak a savory, cumin-scented punch. Piled high with grilled corn, tomatoes, creamy avocado, shredded cheese, and crumbled tortilla chips, this hearty main dish salad will make any weeknight dinner a fiesta."

First off, here are DIY Pickled Onions.

Microwave 1/2 cup each vinegar and water in a heatproof jar for 3 minutes. Stir in 1 tsp. sugar, 1/2 tsp. salt, and 1 sliced red onion. Let stand 20 minutes.."

Active Time: 45 minutes; Total Time: 55 minutes; Makes 4 servings

To view this online, go to https://www.southernliving.com/steak-taco-salad-7556399.

Ingredients

1 (8-oz.) container sour cream

2/3 cup smooth mild salsa

1/2 cup plus 1 Tbsp. chopped fresh cilantro, divided, plus more for garnish

3 tsp. kosher salt, divided

1 (1-oz.) envelope taco seasoning mix, divided

2 Tbsp. canola oil

3 ears (about 1 lb. total) fresh yellow corn

1 (1-1/2-lb.) top sirloin steak (1 to 1-1/2 inches thick)

1 (5-oz.) pkg. spring mix salad greens (about 7 cups)

1 (7-oz.) pkg. shredded Mexican 3-cheese blend (about 1-3/4 cups)

1-1/2 cups roughly crushed tortilla chips

1-1/2 cups diced plum tomatoes (from 3 medium tomatoes)

1-1/2 cups thinly sliced pickled red onions (from 1 [16-oz.] jar)

2 medium avocados, chopped

Directions

Whisk together sour cream, salsa, 1 tablespoon of the cilantro, 1-1/2 teaspoons of the salt, and 1-1/2 teaspoons of the taco seasoning mix until smooth; set dressing aside.

Preheat grill to high (450°F to 500°F). Whisk together oil and remaining taco seasoning mix in a small bowl. Brush corn with 1-1/2 teaspoons oil mixture; set remaining oil mixture aside. Pat steak dry using paper towels; sprinkle evenly with remaining 1-1/2 teaspoons salt.

Place corn and steak on oiled grates. Grill corn, covered, until slightly charred and tender, 10 to 12 minutes, turning occasionally. Grill steak, covered, until a thermometer inserted into thickest portion registers 135°F to 145°F (medium), 8 to 11 minutes, or to desired degree of doneness, brushing both sides with reserved oil mixture halfway through grill time. Transfer steak to a cutting board. Cover with aluminum foil, and let rest 10 minutes.

When corn is cool enough to handle, cut kernels from cobs. Thinly slice steak against the grain; cut slices into 1-inch pieces. Divide lettuce and remaining 1/2 cup cilantro among 4 bowls. Top with steak, corn, cheese, chips, tomatoes, onions, and avocados. Drizzle as desired with dressing. Garnish with cilantro, and serve with remaining dressing.

TACO SOUP

This is from Naz Deravian at The New York Times cooking enewsletter. For this recipe, Naz wrote, "A cozy mash-up of tacos and hearty chili, this soup fills the spot on those days when you're in need of a quick bowl of comfort. You can use a taco seasoning packet from the store, but it’s very easy to make your own blend to suit your taste (and whip up extra, if you like, to have on hand for other dishes). If using a packet, it will also include salt, so adjust accordingly when seasoning. You can easily make this soup vegetarian by omitting the meat and using an extra can of beans or subbing in a meat substitute. Set up a colorful toppings bar and be sure to squeeze on a little lime to brighten up all the flavors."

Time: 1 hour 15 minutes; Yield: 6 servings

To view this online, go to https://cooking.nytimes.com/recipes/1024354-taco-soup.

Ingredients

For the Taco Seasoning (equivalent to a 1-ounce Packet)

1 to 2 tablespoons chili powder, to taste

2 teaspoons ground cumin

1 teaspoon smoked paprika

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon dried oregano

For the Soup

1/4 cup extra-virgin olive oil

1 large yellow or red onion, finely chopped, plus more for serving

Kosher salt (such as Diamond Crystal) and black pepper

4 garlic cloves, finely chopped

1 pound ground beef, (or pork, turkey or chicken)

1 to 2 jalapeños, finely chopped, to taste, plus more for serving

1 tablespoon tomato paste

2 (4-ounce) cans diced green chiles (see Tip)

1 (15-ounce) can pinto beans, drained and rinsed

1 (15-ounce) can black beans, drained and rinsed

2 (15-ounce) cans diced fire-roasted tomatoes

2-1/2 cups low-sodium chicken or vegetable broth, or water

2 cups frozen corn

Handful cilantro leaves and tender stems, roughly chopped, plus more for serving

Chopped avocado, pickled red onion, grated Cheddar, pickled jalapeños, sour cream, tortilla chips and/or lime wedges, for serving (optional)

Preparation

If making your own taco seasoning: Mix the chili powder, cumin, smoked paprika, garlic powder, onion powder and dried oregano in a small bowl. Set aside.

Make the soup: In a large pot or Dutch oven, heat the oil over medium. Add the onion and cook, stirring occasionally, until golden, 8 to 10 minutes. Sprinkle with a little salt, reduce the heat to medium-low, stir in the garlic and cook until fragrant, about 1 minute.

Increase the heat to medium, add the ground beef, breaking it up with a spoon, and brown until all the pink is gone, about 5 minutes. Season with salt (about 1 teaspoon) and black pepper. Add the jalapeño and the taco seasoning and stir for 1 minute. Push the meat to the sides of the pan, making a little space in the center, and add the tomato paste. Cook to deepen its color, about 1 minute, then stir everything together.

Add the green chiles and their liquid, and the pinto and black beans. Season with salt (about 2 teaspoons). Stir in the tomatoes and their juices, and the broth. Increase the heat to medium-high and bring to a boil. Reduce to medium-low and simmer, covered, stirring occasionally, until the flavors have melded, about 20 minutes.

Taste for seasoning, adding salt, pepper and chili powder, if desired. Stir in the frozen corn and cilantro. Cover and simmer until the corn has heated through, about 10 minutes. Serve with toppings of choice. Thin out with stock or water when reheating, if necessary.

Tip

If your fire-roasted tomatoes include green chiles, omit the 2 cans of green chiles.

SOUTHWEST TURKEY TACOS

This is from Old El Paso, and begins, "Lean ground turkey, veggies and savory salsa meld in the slow cooker to make this deliciously easy taco filling."

Prep Time: 20 minutes; Total Time: 6 hours 20 minutes; Makes 12 servings

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

Ingredients

1 package (20 oz) extra-lean ground turkey

1/2 cup chopped onion (1 medium)

1 teaspoon salt

1/4 teaspoon pepper

2 cups Old El Paso™ Thick ‘n Chunky salsa

1 can (15 oz) Progresso™ black beans, drained

1 can (11 oz) whole kernel corn with red and green peppers, drained, rinsed

1 tablespoon chili powder

2 boxes (4.6 oz each) Old El Paso™ taco shells (24 shells total)

3 tablespoons finely chopped fresh cilantro

3 cups chopped lettuce

3 medium tomatoes, chopped (1 1/2 cups)

Preparation

In 12-inch skillet, place turkey and onion; sprinkle with salt and pepper. Cook over medium-high heat 4 to 6 minutes, stirring occasionally, until turkey is no longer pink.

Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix turkey mixture, salsa, beans, corn and chili powder.

Cover; cook on Low heat setting 6 to 7 hours.

To serve, heat taco shells in oven as directed on boxes. Stir cilantro into turkey mixture. Spoon about 1/4 cup mixture into each warm taco shell; top with lettuce and tomatoes.

Expert Tips

This taco mixture is also delicious served over rice and topped with chopped fresh cilantro.

Top with fat-free sour cream, if desired.

Exchanges:1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat; Carbohydrate Choices:2 *Percent Daily Values are based on a 2,000 calorie diet.

CRISPY THAI ROASTED CAULIFLOWER TACOS [VEGAN, GLUTEN-FREE]

This comes from One Green Planet, and starts off, “These cauliflower tacos are an explosion of flavors and textures that will leave you wanting more. The crispy Thai cauliflower is mellowed by a tasty slaw and the whole taco is tied together with a delightful avocado-lime sauce. These tacos are sure to be crowd pleasers.”

This recipe is: Dairy-Free and Vegan; Serves 4.

To view this online, click here.

Ingredients

For the Tacos:

1 tablespoon red curry paste

1 tablespoon olive oil

1 tablespoon lime juice

4 cups cauliflower florets

2 teaspoon Thai seasoning (see below)

4 small, gluten-free tortillas

For the Slaw:

3 cups purple cabbage, shredded

1 carrot, shredded

3 tablespoon cilantro, coarsely chopped

1 tablespoon flaked toasted coconut

2 teaspoon each extra virgin olive oil and lime juice

1 teaspoon agave

1 jalapeno pepper, thinly sliced

For the Avocado Lime Drizzle:

1 avocado, pitted

1/2 cup cilantro, chopped

1/4 cup water

2 limes, peeled (flesh only – take the skin and white bits off with a knife)

For the Thai Seasoning:

2 teaspoons ground cumin

1 teaspoon ground black pepper

1 teaspoon paprika

1 teaspoon chili powder

1 teaspoon dried lemon zest

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon powdered ginger

1 teaspoon ground coriander

A few pinches of dried chili flakes

Preparation

Preheat the oven to 400°F.

In a bowl, whisk together the curry paste, olive oil, and lime juice to make a thinner paste.

Toss the cauliflower in the mixture and stir it to coat.

In a small jar, combine all spices for the Thai seasoning and shake them together to blend.

Sprinkle 2 teaspoons of the Thai seasoning over the cauliflower and stir it to coat.

Line a baking sheet with foil and scatter the cauliflower florets in a single layer.

Roast them for 15-20 minutes or until they are crispy.

Meanwhile, combine all ingredients for the cabbage slaw in a large bowl.

Stir the olive oil, lime juice, and agave together. Then, pour it over the slaw and stir everything in.

In a blender, puree all ingredients for the avocado drizzle. Transfer it to a bottle with a squeeze top, or a sealed jar as you’ll have extra to store in the fridge.

When the cauliflower is ready, remove it from the oven.

Divide the cabbage slaw between 3-4 tortillas, then evenly distribute the roasted cauliflower. Drizzle the tacos with avocado sauce and garnish with additional cilantro and toasted coconut if desired.

CHICKEN TACOS

This is from Makinze Gore on Delish. She wrote, “These chicken tacos are loaded with all the best spices. They pair perfectly with watermelon margaritas.”

Yields: 4 servings; Prep Time: 10 minutes; Total Time: 30 minutes.

To view this online, click here.

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. cumin

1/2 tsp. garlic powder

1/4 tsp. paprika

1/4 tsp. cayenne

8 corn tortillas, warmed

Toppings

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.

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