Taco Tuesday

It's Taco Tuesday, time for another round of tacos. Today's six taco recipes include Soft Tacos with Chicken and Tomato-Corn Salsa and Turkey Taco Bowls. Enjoy!

GROUND BEEF TACOS WITH SPICY SHELLS

This is from Delish and begins, “Line taco shells with lettuce leaves so the filling stays put inside.”

Total Time: 25 minutes; Prep Time: 25 minutes; Level: Easy; Serves:4

To view this online, click here.

Ingredients

2 tbsp. olive oil

1 medium onion, finely chopped

2 large cloves garlic, finely chopped

2 tsp. ground cumin

1 tsp. dried oregano

1 tsp. ground coriander

1/2 tsp. chili powder

1 1/4 lb. ground beef (at least 90% lean)

3 tbsp. tomato paste

2 tsp. low-sodium beef bouillon base (we used Better than Bouillon)

8 small yellow corn tortillas (see box, below)

8 butter or iceberg lettuce leaves

2 tomatoes, chopped

Shredded cheddar, for serving

Directions

Heat the oil in a large skillet over medium heat. Add the onion and cook, covered, stirring occasionally, until tender, 8 to 10 minutes. Add the garlic, cumin, oregano, coriander and chili powder and cook, stirring, 1 minute.

Increase heat to medium-high, add the beef and cook, breaking it up with a spoon until browned, 4 to 5 minutes. Add the tomato paste and cook, stirring 2 minutes. Add the bouillon base and 1 cup water and gently simmer until thickened, 2 to 3 minutes.

While the beef is browning, prepare the spicy taco shells (see tip, below). Line the tortillas with lettuce, fill with the beef, and top with the tomatoes and cheese, if desired.

PER SERVING 494 CAL, 28 G FAT (7.5 G SAT FAT), 92 MG CHOL, 154 MG SOD, 33 G PRO, 29 G CAR, 5 G FIBER

BEEF TACO SALAD

This comes from Judy Kim on Delish. According to Delish, “Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.

For this recipe, Judy wrote, “Try a healthier twist on Taco Tuesdays.” Total Time: 20 minutes; Prep Time: 5 minutes; Level: Easy; Yield: 4 servings.

To view this online, click here.

Ingredients

1 lb. ground beef

kosher salt

Freshly ground black pepper

2 tbsp. Taco Seasoning

2 tbsp. tomato paste

vegetable oil

2 corn tortillas, cut into 1/4" strips

2 heads romaine lettuce, chopped

cherry tomatoes, halved

1 can black beans, drained and rinsed

1 c. shredded Cheddar

1 c. Pico de Gallo

sour cream

1/4 c. Chopped cilantro

Directions

Heat a large cast iron skillet over medium-high heat. Brown beef using a wooden spoon and break up meat into small pieces. Add 1 teaspoon salt and 1/2 teaspoon black pepper, taco seasoning, 2 tablespoons water, and tomato paste. Cook through, about 5 minutes. Turn off heat and set aside.

In a sauté pan add about 1/2" of vegetable oil. Heat until hot but not smoking. Fry tortilla strips until golden brown; transfer to a plate lined with paper towels. Season tortillas with salt just after removing from hot oil.

Assemble salad in 4 bowls with romaine, tomatoes, black beans, and warm taco meat. Top with cheddar cheese, pico de gallo, and sour cream. Garnish with cilantro and crisp tortilla strips.

SLOW COOKER PULLED ORANGE CHICKEN TACOS WITH PICKLED VEGETABLES

This comes from the American Heart Association, and begins, “Here is a fantastic American/Southern, barbecue beef recipe that you can make a 'set-it-and-forget-it" feast of chicken tacos.”

Makes 4 servings.

To view this online, click here.

Ingredients

For the Crock Pot Orange Chicken:

1 large halved orange (with peel on)

3/4 cup sugar-free, 100% orange juice

1 cup low-sodium chicken stock

14.5 oz canned, no salt added, diced tomatoes

2 Tbsp apple cider vinegar

4 clove fresh garlic (minced), OR 4 tsp jarred, minced garlic

2 medium onions (coarsely chopped)

1 medium bell pepper (any color) coarsely chopped

2 Tbsp dried, salt-free Italian seasoning

1 cup water

2 boneless, skinless chicken breast (about 2 pounds), all visible fat discarded

For the Pickled Vegetables:

1/3 cup carrots (about 1/2 a carrot) cut into bite-size strips

1/3 cup cucumber (cut into bite-size strips)

3/4 cup red onion (about half an onion) cut into thin strips

1/2 fresh, diced jalapeño (about 1 tablespoon, for spice) optional

1/2 cup apple cider vinegar

1 Tbsp sugar substitute/artificial sweetener

1/4 tsp salt

1/2 tsp peppercorns

1/2 tsp coriander seeds (optional)

1 bay leaf

For the Tacos:

3/4 cup purple cabbage (shredded)

1/3 cup fat-free sour cream

1/2 cup fresh cilantro leaves (small handful)

8 small corn tortillas

Tip: Keep the leftover shredded chicken to make a next-day salad with fresh vegetables or in tortilla soup.

Directions

For the Crock Pot Orange Chicken:

Combine the orange, orange juice, chicken stock, tomatoes, 2 tablespoons apple cider vinegar, garlic, the 2 medium onions, Italian seasoning, bell pepper and water in crock-pot.

Add chicken and submerge under mixture. Cook on low for 4-6 hours.

Remove chicken, tomatoes, onions and pepper from crockpot using a slotted spoon and discard cooking liquid.

When cool enough to touch, shred meat by hand or with two forks. Set aside until assembly.

For the Pickled Vegetables:

In a medium bowl, combine carrots, cucumbers and red onion; set aside.

Combine jalapeno (optional), 1/2 cup vinegar, 1/2 cup water, sugar substitute, salt, peppercorns, coriander and bay leaf in small saucepot and bring to boil.

Remove from heat and pour over vegetables. Let marinate for 15-30 minutes.

For the Tacos:

Fill each tortilla with 2 oz. (1/2 cup) chicken, approx. 1/4 cup pickled vegetables, 2 tsp. sour cream, cabbage and cilantro leaves for garnish.

TURKEY TACO BOWLS

This is from page 35 of the June 2017 issue of Runner’s World, and begins, “A large egg adds 6 grams of muscle-rebuilding protein.”

Makes 4 servings

To view this, as well as other recipes in the article, online here.

Ingredients

5 teaspoons olive oil, divided

1 pound lean ground turkey

1 tablespoon taco seasoning

4 cups shredded red cabbage

2 cups chopped kale

Juice of 1 lime

Salt to taste

4 eggs

2 whole-wheat tortillas

1 tablespoon crumbled feta

1 avocado, sliced

1 tablespoon salsa (optional)

Instructions

Heat 2 teaspoons of olive oil over medium heat in a large skillet. Add turkey, taco seasoning, and 1/2 cup of water. Cook, breaking up meat with a spoon, until water has evaporated and turkey is browned, 6 to 8 minutes. Meanwhile, in another large skillet, heat 2 teaspoons of olive oil over medium-high heat. Add cabbage and kale and cook until bright-colored and slightly wilted, about 4 minutes. Stir in lime juice and sprinkle with salt. Divide mixture among 4 bowls. Wipe skillet and heat 1 teaspoon of olive oil over medium heat and cook eggs sunny side up, 3 to 4 minutes. Warm tortillas, then cut into 1/2″-wide strips. Top each bowl of cabbage mixture with turkey, an egg, and tortilla strips. Sprinkle each with feta, avocado, and salsa, if desired.

SOFT TACOS WITH CHICKEN AND TOMATO-CORN SALSA

This comes from Martha Rose Schulman in The New York Times cooking e-newsletter. Martha wrote, “Tomato-corn salsa is substantial, almost like a salad. These light, fresh tacos make a wonderful summer meal.” Yield: Serves four; Time: 15 minutes.

This was featured in “Sweet Corn: Getting an Earful in Summer”, and can be found online by clicking here.

Ingredients

1/2 small red or white onion, finely chopped

1 ear of corn, steamed for five minutes

1 pound ripe tomatoes, finely chopped

1 to 3 jalapeño or serrano peppers (to taste), seeded if desired and minced

1/2 cup chopped fresh cilantro

2 tablespoons fresh lime juice

Salt to taste

1 boneless, skinless chicken breast, poached and shredded (about 2 cups)

8 corn tortillas

1/2 cup crumbled queso fresco or feta cheese

Preparation

Place the chopped onion in a small bowl, and cover with cold water. Let sit for five minutes, then drain and rinse with cold water. Drain on paper towels. Cut the kernels off the steamed ear of corn.

Toss together the tomatoes, minced chiles, cilantro, onion and steamed corn. Season to taste with salt, and add up to 1 tablespoon fresh lime juice. Place the shredded chicken in a bowl, and season with 1 tablespoon lime juice and salt to taste.

Heat the tortillas. Wrap in aluminum foil, and heat through in a 350-degree oven for 10 to 15 minutes; or heat through one at a time in a dry skillet over medium-high heat until flexible. Place one or two on each plate, top with shredded chicken and a generous spoonful of the salsa, and sprinkle some cheese on top. Serve, passing additional salsa if there is any at the table.

Tip

Advance preparation: The poached, shredded chicken will keep for three days in the refrigerator. The salsa can be assembled several hours before serving. Martha Rose Shulman can be reached at martha-rose-shulman.com.

CHEESY TACO MEATLOAF

This comes from Campbell’s Kitchen, begins, “It takes just 10 minutes and a few ingredients to put together this scrumptious meatloaf...and when it comes out of the oven you've got two family favorites, tacos and meatloaf, combined into one tasty dish!”

Prep Time: 10 minutes; Total Time: 1 hour 16 minutes; Serves: 8 people

To view this online, go to https://www.campbells.com/kitchen/recipes/cheesy-taco-meatloaf/.

Ingredients

2 pounds ground beef

1 jar (16 ounces) Pace® Chunky Salsa - Mild or Pace® Picante Sauce - Medium

1 1/2 ounces tortilla chips, crushed (about 1/2 cup)

1 egg

1 teaspoon chili powder

3/4 teaspoon kosher salt

1/4 teaspoon ground black pepper

1/2 cup shredded Cheddar cheese

Directions

Set the oven to 350°F. Thoroughly mix the beef, 1 cup salsa, tortilla chips, egg, chili powder, salt and black pepper in a large bowl. Place the beef mixture into a 3-quart shallow baking pan and shape into an 9x4-inch loaf.

Bake for 1 hour or until the meatloaf is cooked through.

Spread the remaining salsa over the meatloaf and sprinkle with the cheese. Bake for 5 minutes or until the cheese is melted.