It's time for another Taco Tuesday. Today's yummy offerings include Cheesy Breakfast Tacos and Crustless Taco Pie. Enjoy!
CHIPOTLE SHRIMP TACOS
This is from TasteforLife, and can be viewed online here.
Prep Time: 35 minutes prep time + 1 hour marinate time;Number of Servings: Serves 4 (2 tacos each); Recipe Source: From the Taste for Life test kitchen
Ingredients:
1 clove garlic, minced
1 c thinly sliced red radish
1 c thinly sliced red cabbage
1/2 c apple cider vinegar
1 tsp sugar
1/2 tsp salt
1/2 c plain Greek yogurt or sour cream
1-1/2 Tbsp lime juice
2 Tbsp chopped cilantro
1 Tbsp oil
2 tsp chopped chipotle chile in adobo sauce*
1 tsp ground cumin
1/2 tsp salt
1 lb raw small or medium shrimp, peeled and deveined
8 soft corn taco shells
Diced cucumber, for garnish
Chopped cilantro, for garnish
Directions:
Place garlic, radish, and cabbage in a medium bowl. Add vinegar, sugar, and salt. Stir to combine. Place in fridge for 1 to 2 hours to allow vegetables to marinate.
Combine yogurt, lime juice, and cilantro in a small bowl. Set aside in fridge while making shrimp.
Preheat oven to 300°. To make shrimp, whisk together oil, chipotle chile, cumin, and salt in a large bowl. Add shrimp and toss to coat.
Heat an outdoor grill or stovetop grill pan. Grill shrimp until cooked through, approximately 1 to 3 minutes per side, depending on size of shrimp.
Lay soft corn taco shells directly over oven racks in preheated oven. Carefully, using oven mitts and a fork, and without burning yourself, gently push edges of taco shells toward bottom of oven—encouraging shells to droop over racks. Bake until shells are curved and crisp, about 30 minutes. (For soft taco shells, use shells as is without baking them.)
To assemble tacos, place some pickled radish and cabbage on bottom of a shell. Add shrimp. Garnish with yogurt sauce, cucumbers, and cilantro.
Notes:
A chipotle chile is a smoked and dried jalapeno. You can find them canned in adobo sauce in the Mexican or International foods aisle of most supermarkets.
CHEESEBURGER TACOS
This is from Family Time, and begins, “Cheeseburger tacos are a tasty take on tried-and-true burgers. Try them filled with lettuce, onion and pickle relish and seasoned with savory taco seasoning mix.”
Serves: 6; Prep Time: 15 minutes; Cook Time: 15 minutes
To view this online, click here.
Ingredients
1 pound lean lean beef
3/4 cup water
1 packet (1.25-oz.) ORTEGA® Taco Seasoning Mix
8 ounces pasteurized prepared cheese, cubed
2 tablespoons prepared yellow mustard
12 ORTEGA® Taco Shells or White Corn Taco Shells, warmed
2 cups shredded lettuce
2 cups chopped tomato
1 cup sweet pickle relish
1 cup chopped onion
1 cup ORTEGA® Medium Taco Sauce
Directions
Brown beef; drain. Stir in water and seasoning mix; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 5 to 6 minutes or until thickened. Add cheese and mustard; stir until cheese is melted.
Fill taco shells with beef mixture. Top with lettuce, tomato, relish, onion and taco sauce.
CHICKEN TACOS WITH CHIPOTLE
This comes from David Tanis in The New York Times cooking e-newsletter. He wrote, “For good tacos, you need fresh, hot tortillas and a zesty filling. Canned chipotle chiles will do the trick with their smoky heat; it's an easy way to get flavor fast. Look for small cans with “chipotle chiles in adobo” on the label. And Mexican groceries generally have better-quality tortillas than the ones you find in supermarkets; it's worth seeking those out and heating them gently over steam, or by toasting them in a dry cast-iron pan. You can also use this recipe with precooked chicken, which makes this already quite simple recipe as easy as falling out of bed.”
Yield: 4 servings; Time: 1 hour.
This was featured in “Chichen Tacos Let You Think Fast” and can be viewed online here.
Ingredients
For the Tacos:
4 large bone-in chicken thighs, about 1 1/2 pounds
3 scallions, left whole
1 bay leaf
1 thyme branch
3 black peppercorns
1 allspice berry
2 cloves
Kosher salt
3 tablespoons olive oil
1 medium yellow onion, finely diced
2 garlic cloves, minced
1/2 teaspoon ground cumin
2 or 3 chipotle chiles in adobo, chopped
3 tablespoons adobo sauce, from the can
1/2 cup broth (use broth from simmered chicken)
8 fresh corn tortillas
For Garnish:
1 small white onion, finely chopped, soaked in ice water for 10 minutes and drained
Thinly sliced serrano chile
Thinly sliced radishes
Sliced avocado
Crumbled queso fresco or mild feta cheese
Crème fraîche or Mexican crema
Cilantro sprigs
Dried oregano
Lime wedges
Preparation
Put chicken thighs in a saucepan and cover with 3 cups water. Add scallions, bay leaf, thyme, peppercorns, allspice, cloves and 1/2 teaspoon kosher salt. Simmer for 30 minutes, then remove chicken and cool. Shred chicken with your fingers, discarding chicken skin and bone. Strain broth and reserve. You should have about 2 cups shredded chicken.
Put olive oil in a skillet over medium heat. Add diced yellow onion, season with salt and cook until softened and a bit browned, about 5 minutes. Add garlic and cumin and cook for 1 minute more. Add chopped chipotle chile and adobo sauce and stir to combine. Add shredded chicken, salt lightly and stir to coat. Add chicken broth and simmer for 2 or 3 minutes, until sauce has thickened somewhat. Keep warm.
Heat the tortillas over steam or by your favorite method, keeping them soft and pliable.
Build the tacos quickly: Put a spoonful of the saucy chicken in the center of each tortilla. Top with a teaspoon of chopped white onion, a few slivers of serrano chile, some radish and avocado slices, a teaspoon of queso fresco and a teaspoon of crème fraîche. Add a few cilantro springs and a small pinch of oregano. Serve immediately with lime wedges on the side.
CHEESY BREAKFAST TACOS
This is from Nicole Hopper on Food & Wine. The recipe begins, "Chorizo, eggs, peppers, and lots of cheese make these breakfast tacos perfect for the weekend."
Nicole goes on to write, "Imagine those crispy little bits of cheese that ooze out of your quesadilla or grilled cheese and get all crispy and toasty in the skillet. That cheese skirt gives these breakfast tacos an extra toasty crunch."
Active Time: 55 minutes; Total Time: 55 minutes; Servings: 4; Yield: 8 tacos
To view this online, as well as reading the rest of what Nicole has to say about these yummy tacos, go to https://www.foodandwine.com/cheesy-breakfast-tacos-8572475.
Ingredients
8 large eggs
1/4 cup whole milk
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon oil, such as canola
9 ounces fresh Mexican-style chorizo, casings removed (about 4 links) (from 1 [14-ounce] package)
1 small (6-ounce) red bell pepper, finely chopped (about 3/4 cup)
2 medium scallions (about 1 ounce total), thinly sliced (about 1/3 cup)
1 medium (1 ounce) jalapeño, stemmed, seeded if desired, and finely chopped (about 2 tablespoons)
Fresh cilantro sprigs and thinly sliced jalapeño half-moons, for garnish
12 ounces pepper Jack cheese, shredded (about 3 cups), divided
8 taco-size (5-inch diameter) flour tortillas, divided
Chopped fresh cilantro and hot sauce, for serving
Directions
Whisk together eggs, milk, salt, and pepper in a medium bowl; set aside.
Heat oil in a large nonstick skillet over medium. Add chorizo, bell pepper, scallions, and chopped jalapeño; cook, stirring occasionally and breaking meat into smaller pieces, until chorizo has rendered and vegetables are softened, about 5 minutes. Reduce heat to medium-low, and pour in egg mixture; cook, stirring and folding often with a flexible spatula to form large curds, until mixture is softly set, about 3 minutes. Transfer to a medium bowl; cover to keep warm, and set aside.
While eggs cook, heat a medium nonstick skillet over medium. Arrange a few cilantro sprigs and jalapeño slices in the center of skillet. Sprinkle 1/4 cup of the cheese over top, forming an approximately 6-inch circle (it’s OK if there are gaps or holes). Cook, undisturbed, until cheese begins to bubble and is fully melted, 30 seconds to 1 minute. Place 1 tortilla on cheese, pressing down gently to adhere (edges of the cheese will not be covered by the tortilla); sprinkle 2 tablespoons of the cheese evenly over tortilla. Cook, undisturbed, until bottom cheese layer is golden brown and top cheese layer is mostly melted, 2 to 3 minutes. Remove skillet from heat; let cool slightly, about 30 seconds. Spoon a rounded 1/3 cup egg mixture onto one side of tortilla, then use a thin spatula to get underneath the crispy cheese layer; fold tortilla in half over filling. Transfer taco to a paper towel-lined plate to drain. Wipe skillet clean with a paper towel, and return to medium heat. Repeat procedure with remaining cheese, tortillas, and egg mixture. (If desired, to speed things up, once eggs are finished cooking in large skillet, wash skillet and use both pans to cook 2 tortillas at once).
To serve, sprinkle with chopped cilantro and drizzle with hot sauce.
TACO STUFFED PEPPERS
This comes from Lauren Miyahira on Delish, and begins, “Taco 'bout a healthy dinner!”
Total Time: 35 minutes; Prep Time: 15 minutes; Level: Easy; Yield: 6
To view this online, click here.
Ingredients
extra-virgin olive oil
1/2 Onion, chopped (about 1 cup)
1 clove garlic, minced
1 lb. ground beef
kosher salt
Freshly ground black pepper
2 tbsp. Chopped cilantro
1 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. smoked paprika
3 bell peppers, halved (seeds removed)
1 c. shredded Cheddar
1 c. Shredded Monterey Jack
1 c. Shredded lettuce
Pico de gallo, for serving
Hot sauce, for serving
Lime wedges, for serving
Directions
Preheat oven to 375° and spray a large baking dish with cooking spray.
In a large skillet over medium heat, heat about 1 tablespoon olive oil.
Add onion and cook until the onion is tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef and cook until no longer pink, about 5 minutes. Drain fat.
Add chili powder, ground cumin, and paprika to beef mixture, then season with salt and pepper.
Drizzle bell peppers with olive oil and season with salt and pepper. Place the peppers, cut side up, in the baking dish and spoon meat mixture into each pepper. Top with cheese and bake until the cheese is melted and the peppers are crisp-tender, about 20 minutes.
Top each pepper with lettuce and serve with pico de gallo, hot sauce, and lime wedges.
CRUSTLESS TACO PIE
This is from Everyday Diabetic Recipes, and begins, "Our version of a taco pie is so flavorful, it doesn't even need the tortilla shell. Crustless Taco Pie is a low-carb, weeknight dinner winner that's sure to be a hit with the whole family!"
Cook Time: 40 minutes; Serves: 8
To view this online, go to https://www.everydaydiabeticrecipes.com/Beef/Crustless-Taco-Pie.
Ingredients
1 pound extra-lean ground beef
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1-1/2 cup liquid egg substitute
1 cup low-fat (1%) milk
1/2 teaspoon black pepper
1 cup reduced-fat, shredded Cheddar cheese
Directions
Preheat oven to 350 degrees F. Coat a 9-inch deep dish pie plate with cooking spray.
In a large skillet over medium heat, cook the ground beef, chili powder, cumin, onion powder, and garlic powder 6-8 minutes, or until no longer pink. Evenly spread into pie plate.
In a large bowl, combine egg substitute, milk, and black pepper. Pour over beef. Sprinkle with shredded cheese and bake 40 minutes, or until center is set. Remove and let sit 5 minutes.
Just a Suggestion!
To really finish off this taco pie, top with some chopped tomatoes, avocado, and a dollop of fat-free sour cream!
For more taco goodness, try our Slow Cooker Taco Soup or our Turkey Taco Pie.
Plus, keep the Tex-Mex party going with our Marinated Steak Nachos!
Showing posts with label Cheesy Breakfast Tacos. Show all posts
Showing posts with label Cheesy Breakfast Tacos. Show all posts
Tuesday, February 18, 2025
Tuesday, December 10, 2024
Taco Tuesday
It's time for another Taco Tuesday. Today's offerings include Grilled Steak Tacos W/Cherry Tomato-Avocado Salsa and Chipotle Quinoa Sweet Potato Tacos w/Roasted Cranberry Pomegranate Salsa. Enjoy!
STEAK CARNITAS MEAT IN THE CROCKPOT
I originally found this at NoshOn.it; the link to this is at http://noshon.it/recipes/crockpot-steak-carnitas-tacos/ and takes you . (Bless this Mess, run by “food lover, chicken wrangler, house builder, goodness seeker, mom of 5” Melissa Griffiths, looks like a really good place for more recipes. Check it out!)
This recipe Serves 6-8.
Ingredients
For the spice rub:
1 T. chili powder
1 1/2 tsp cumin or smoked cumin
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cayenne pepper, or more to taste
1 tsp salt
1/2 tsp black pepper
2 lbs flank steak
1 yellow onion, chopped
1 green bell pepper, chopped
1 jalapeno, seeded and chopped
Serving Options:
Corn tortillas
Shredded lettuce
Grated cheese
Tomato
Sour cream
Salsa
Instructions
Mix all of the spice together in a small bowl for the spice rub. Rub the spices into each side of the steak, using all of the mixture.
Place the spice rubbed-steak in the bottom of the crock pot. Place the chopped onion, bell pepper, and jalapeno on top of the steak. Cook for on low for 7 to 8 hours.
After the cooking time has lapsed, remove the steak from the crock pot and shred with two forks. Serve immediately or return to the crock pot for a few hours until you are ready to eat.
Serve on corn tortillas with your favorite topping.
Notes
Flank steak is generally a tougher, and therefore cheaper piece of meat. It's a great candidate for the crock pot. I actually have used everything from elk steaks, lamb, and pork and loved them all in this recipe. Use what you have on hand or what's on sale... if it's a leaner cut of meat you may need to add a bit of beef stock at the end to make sure it doesn't dry out before cooking.
CHEESY BREAKFAST TACOS
This is from Nicole Hopper on Food & Wine. The recipe begins, "Chorizo, eggs, peppers, and lots of cheese make these breakfast tacos perfect for the weekend."
Nicole goes on to write, "Imagine those crispy little bits of cheese that ooze out of your quesadilla or grilled cheese and get all crispy and toasty in the skillet. That cheese skirt gives these breakfast tacos an extra toasty crunch."
Active Time: 55 minutes; Total Time: 55 minutes; Servings: 4; Yield: 8 tacos
To view this online, as well as reading the rest of what Nicole has to say about these yummy tacos, go to https://www.foodandwine.com/cheesy-breakfast-tacos-8572475.
Ingredients
8 large eggs
1/4 cup whole milk
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon oil, such as canola
9 ounces fresh Mexican-style chorizo, casings removed (about 4 links) (from 1 [14-ounce] package)
1 small (6-ounce) red bell pepper, finely chopped (about 3/4 cup)
2 medium scallions (about 1 ounce total), thinly sliced (about 1/3 cup)
1 medium (1 ounce) jalapeño, stemmed, seeded if desired, and finely chopped (about 2 tablespoons)
Fresh cilantro sprigs and thinly sliced jalapeño half-moons, for garnish
12 ounces pepper Jack cheese, shredded (about 3 cups), divided
8 taco-size (5-inch diameter) flour tortillas, divided
Chopped fresh cilantro and hot sauce, for serving
Directions
Whisk together eggs, milk, salt, and pepper in a medium bowl; set aside.
Heat oil in a large nonstick skillet over medium. Add chorizo, bell pepper, scallions, and chopped jalapeño; cook, stirring occasionally and breaking meat into smaller pieces, until chorizo has rendered and vegetables are softened, about 5 minutes. Reduce heat to medium-low, and pour in egg mixture; cook, stirring and folding often with a flexible spatula to form large curds, until mixture is softly set, about 3 minutes. Transfer to a medium bowl; cover to keep warm, and set aside.
While eggs cook, heat a medium nonstick skillet over medium. Arrange a few cilantro sprigs and jalapeño slices in the center of skillet. Sprinkle 1/4 cup of the cheese over top, forming an approximately 6-inch circle (it’s OK if there are gaps or holes). Cook, undisturbed, until cheese begins to bubble and is fully melted, 30 seconds to 1 minute. Place 1 tortilla on cheese, pressing down gently to adhere (edges of the cheese will not be covered by the tortilla); sprinkle 2 tablespoons of the cheese evenly over tortilla. Cook, undisturbed, until bottom cheese layer is golden brown and top cheese layer is mostly melted, 2 to 3 minutes. Remove skillet from heat; let cool slightly, about 30 seconds. Spoon a rounded 1/3 cup egg mixture onto one side of tortilla, then use a thin spatula to get underneath the crispy cheese layer; fold tortilla in half over filling. Transfer taco to a paper towel-lined plate to drain. Wipe skillet clean with a paper towel, and return to medium heat. Repeat procedure with remaining cheese, tortillas, and egg mixture. (If desired, to speed things up, once eggs are finished cooking in large skillet, wash skillet and use both pans to cook 2 tortillas at once).
To serve, sprinkle with chopped cilantro and drizzle with hot sauce.
BUFFALO STYLE TACOS
Makes 8 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1341
View recipe with photo: http://diabeticgourmet.com/recipes/html/1341.shtml
Ingredients
1 (16-ounce) package JENNIE-O Lean Ground Turkey
1/3 cup hot pepper wing sauce
8 hard corn taco shells, heated as specified on package
1 cup shredded lettuce
2 tomatoes, diced
1 avocado, sliced
1/2 cup blue cheese dressing
Directions
Cook turkey as specified on package. Always cook to well-done, 165F as measured by a meat thermometer.
Add hot pepper sauce. Stir to combine.
Fill tacos shells with lettuce, turkey mixture, tomatoes and avocado.
Drizzle with blue cheese dressing.
Nutritional Information Per Serving: Calories: 220; Protein: 14 g; Fat: 13 g; Sodium: 260 mg; Cholesterol: 45 mg; Saturated Fat: 4 g; Dietary Fiber: 3 g; Sugars: 1 g; Carbohydrates: 13 g
CHIPOTLE QUINOA SWEET POTATO TACOS WITH ROASTED CRANBERRY POMEGRANATE SALSA
I recently discovered Tieghan Gerard’s website, Half Baked Harvest. Some very yummy-looking recipes, including this one.
Cook Time: 40 minutes; Total Time: 45 minutes.
To view this online, click here.
Ingredients
2 tablespoons olive oil
1/2 a small sweet onion
1 clove garlic minced or grated
1 large sweet potato chopped (peel if desired)
salt and pepper
1 1/2 cups cooked quinoa (I used red quinoa)
1 leaves can diced tomatoes (Optional; I normally these out, but sometimes add them)
2 teaspoons chili powder
2 canned chipotle chilies minced
1 tablespoon chipotle in adobo from the chipotle chili can
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon brown sugar
1 teaspoon cayenne or to your taste
1 cup cooked black beans if using canned drain and rinse them
1 lime juiced
1 small bunch cilantro
6-8 four tortillas corn tortillas (warmed) or hard shell tacos (personally my family prefers hard shell, but all of them are good!), warmed
1 avocado sliced or diced, for topping
1 cup shredded sharp cheddar cheese for topping
cotija cheese crumbled, for topping
Roasted Cranberry Pomegranate Salsa
12 ounces fresh cranberries
1/4 cup brown sugar
1 canned chipotle chili chopped
1 lime zested + juiced
1 clove garlic minced or grated
1 jalapeno chopped and seed removed if desired
the arils from 1 pomegranate (learn how to deseed a pomegranate here)
salt and pepper to taste
Instructions
To make the salsa: Heat oven to 450 degrees F. Lightly grease a baking sheet.
Place the cranberries, brown sugar, chipotle chili, lime zest + juice, garlic, jalapeño and a pinch of salt and pepper. Use your hands to toss everything together until the cranberries are evenly coated. Place in the oven and roast until the cranberries burst and release their juices, about 15 minutes. Remove from the oven and and let cool 10 minutes. Then add the pomegranate arils and toss well. Taste and season with more salt and pepper if desired. Set aside and keep at room temperature.
While the cranberries are roasting start the tacos. Heat the olive oil over a large skillet set over medium heat. Add the onions and sweet potatoes and toss to coat. Cover the skillet and let cook until the sweet potatoes are fork tender, but not mushy, stirring once or twice for about 15 minutes. Once the sweet potatoes are fork tender, add the garlic and saute 30 seconds. Then crank up the heat to medium-high (adding more oil if needed) and add the quinoa. Let the quinoa get crispy and cook for about 5 minutes. Add 3/4 cup water, tomatoes (if using), the chili powder, chipotle chilies, adobo sauce, smoked paprika, cumin, brown sugar and cayenne, stir to thoroughly combine and bring the mixture to a boil. Cook for 5-10 minutes or until the water has completely evaporated. Remove from the heat and stir in the black beans, 1/4 cup chopped cilantro and the lime juice. Taste and season with salt and pepper if desired.
To assemble the tacos, place some of the quinoa in a tortilla or shell. Top with shredded cheddar cheese, avocado, a large dollop the the roasted cranberry salsa, crumbled catija cheese and fresh chopped cilantro. Take in their beauty and then EAT!
GRILLED STEAK TACOS WITH CHERRY TOMATO-AVOCADO SALSA
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “In this supremely summery taco recipe, chile-rubbed grilled steak is topped with a spicy tomato-avocado salsa before being rolled into warm corn tortillas. Grilling the onions, garlic and jalapeño for the salsa adds a concentrated sweetness, while lime zest keeps everything sharp and bright. If you don’t have access to a grill, feel free to use your broiler.”
Yield: 8 servings
To view this online, click here.
Ingredients
For the Steak:
2 teaspoons kosher salt
2 1/2 teaspoons New Mexican or other mild chile powder
1 1/2 teaspoons ground coriander
1/2 teaspoon ground cumin
1 large garlic clove, finely grated or minced
Finely grated zest of 1 lime (cut lime into wedges for serving)
2 1/2 pounds skirt steak (usually 2 steaks)
For the Salsa:
1 white onion, peeled and sliced into 1-inch-thick slices
2 large garlic cloves, unpeeled
2 jalapeños
1 quart cherry tomatoes, quartered
1 avocado, diced
1/4 cup chopped cilantro leaves and stems
2 teaspoons fresh lime juice, more to taste
3/4 teaspoon kosher salt, more to taste
Corn or flour tortillas, for serving
Sliced radishes, for serving
Mexican crema or sour cream, for serving (optional)
Preparation
Prepare the steak: In a small bowl, mix together the salt, chile powder, coriander, cumin, garlic and lime zest. Rub mixture all over the steaks, cover and refrigerate for at least 1 hour or preferably overnight.
Prepare the salsa: Light the grill or heat to medium-high (or heat the broiler). Grill onion, garlic and 1 jalapeño until tender and charred on all sides, 5 to 10 minutes (or place on a broiler pan and broil). Remove from heat until cool enough to handle, then roughly chop onions, peel garlic and remove seeds and stem from jalapeño.
Transfer grilled onion, garlic and jalapeño to a blender or mini food processor. Halve the fresh jalapeño and seed it, if desired, then add it to the blender. Process to a chunky paste. Scrape into a serving bowl and toss with tomatoes, avocado, cilantro, lime juice and salt.
Add more charcoal to the grill, if needed, and grill the steaks until done to taste, about 2 minutes per side for rare (or broil). Let meat rest on a cutting board covered with foil for at least 7 minutes. Meanwhile, grill or broil the tortillas until warm.
To serve, slice the meat across the grain, and serve with the warm tortillas, radishes, lime wedges, salsa and crema. Let people assemble their own tacos at the table.
MEXICAN TACO SALAD
This recipe comes from FamilyTime. Serves: varies; Prep Time: 10 minutes; Cook Time: Varies
To view this online, go to http://www.familytime.com/recipe/showrecipe.aspx?recipeid=13446.
Ingredients
1 pound beef or turkey, ground
1 cup onion, chopped
1 cup ORTEGA® Thick & Chunky Salsa
3/4 cup water
1 packet (1.25-oz.) ORTEGA® Taco Seasoning Mix
1 can (15-oz.) kidney or pinto beans
1 can (4-oz.) ORTEGA® Diced Green Chiles
6 tortilla shells, or 3 cups of tortilla chips
6 cups lettuce, shredded
3/4 cup nacho and taco blend cheese, shredded
Directions
Cook beef and onion until beef is browned; drain. Stir in salsa, water and seasoning mix. Bring to a boil. Reduce heat to lwo; cook for 2 to 3 minutes. Stir in beans and chiles.
Layer ingredients as follows in each shell: 1 cup lettuce, 3/4 cup meat mixture, 2 tablespoons cheese, guacamole and tomatoes for garnish. Serve with ORTEGA® Thick & Smooth Taco Sauce, if desired.
STEAK CARNITAS MEAT IN THE CROCKPOT
I originally found this at NoshOn.it; the link to this is at http://noshon.it/recipes/crockpot-steak-carnitas-tacos/ and takes you . (Bless this Mess, run by “food lover, chicken wrangler, house builder, goodness seeker, mom of 5” Melissa Griffiths, looks like a really good place for more recipes. Check it out!)
This recipe Serves 6-8.
Ingredients
For the spice rub:
1 T. chili powder
1 1/2 tsp cumin or smoked cumin
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cayenne pepper, or more to taste
1 tsp salt
1/2 tsp black pepper
2 lbs flank steak
1 yellow onion, chopped
1 green bell pepper, chopped
1 jalapeno, seeded and chopped
Serving Options:
Corn tortillas
Shredded lettuce
Grated cheese
Tomato
Sour cream
Salsa
Instructions
Mix all of the spice together in a small bowl for the spice rub. Rub the spices into each side of the steak, using all of the mixture.
Place the spice rubbed-steak in the bottom of the crock pot. Place the chopped onion, bell pepper, and jalapeno on top of the steak. Cook for on low for 7 to 8 hours.
After the cooking time has lapsed, remove the steak from the crock pot and shred with two forks. Serve immediately or return to the crock pot for a few hours until you are ready to eat.
Serve on corn tortillas with your favorite topping.
Notes
Flank steak is generally a tougher, and therefore cheaper piece of meat. It's a great candidate for the crock pot. I actually have used everything from elk steaks, lamb, and pork and loved them all in this recipe. Use what you have on hand or what's on sale... if it's a leaner cut of meat you may need to add a bit of beef stock at the end to make sure it doesn't dry out before cooking.
CHEESY BREAKFAST TACOS
This is from Nicole Hopper on Food & Wine. The recipe begins, "Chorizo, eggs, peppers, and lots of cheese make these breakfast tacos perfect for the weekend."
Nicole goes on to write, "Imagine those crispy little bits of cheese that ooze out of your quesadilla or grilled cheese and get all crispy and toasty in the skillet. That cheese skirt gives these breakfast tacos an extra toasty crunch."
Active Time: 55 minutes; Total Time: 55 minutes; Servings: 4; Yield: 8 tacos
To view this online, as well as reading the rest of what Nicole has to say about these yummy tacos, go to https://www.foodandwine.com/cheesy-breakfast-tacos-8572475.
Ingredients
8 large eggs
1/4 cup whole milk
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon oil, such as canola
9 ounces fresh Mexican-style chorizo, casings removed (about 4 links) (from 1 [14-ounce] package)
1 small (6-ounce) red bell pepper, finely chopped (about 3/4 cup)
2 medium scallions (about 1 ounce total), thinly sliced (about 1/3 cup)
1 medium (1 ounce) jalapeño, stemmed, seeded if desired, and finely chopped (about 2 tablespoons)
Fresh cilantro sprigs and thinly sliced jalapeño half-moons, for garnish
12 ounces pepper Jack cheese, shredded (about 3 cups), divided
8 taco-size (5-inch diameter) flour tortillas, divided
Chopped fresh cilantro and hot sauce, for serving
Directions
Whisk together eggs, milk, salt, and pepper in a medium bowl; set aside.
Heat oil in a large nonstick skillet over medium. Add chorizo, bell pepper, scallions, and chopped jalapeño; cook, stirring occasionally and breaking meat into smaller pieces, until chorizo has rendered and vegetables are softened, about 5 minutes. Reduce heat to medium-low, and pour in egg mixture; cook, stirring and folding often with a flexible spatula to form large curds, until mixture is softly set, about 3 minutes. Transfer to a medium bowl; cover to keep warm, and set aside.
While eggs cook, heat a medium nonstick skillet over medium. Arrange a few cilantro sprigs and jalapeño slices in the center of skillet. Sprinkle 1/4 cup of the cheese over top, forming an approximately 6-inch circle (it’s OK if there are gaps or holes). Cook, undisturbed, until cheese begins to bubble and is fully melted, 30 seconds to 1 minute. Place 1 tortilla on cheese, pressing down gently to adhere (edges of the cheese will not be covered by the tortilla); sprinkle 2 tablespoons of the cheese evenly over tortilla. Cook, undisturbed, until bottom cheese layer is golden brown and top cheese layer is mostly melted, 2 to 3 minutes. Remove skillet from heat; let cool slightly, about 30 seconds. Spoon a rounded 1/3 cup egg mixture onto one side of tortilla, then use a thin spatula to get underneath the crispy cheese layer; fold tortilla in half over filling. Transfer taco to a paper towel-lined plate to drain. Wipe skillet clean with a paper towel, and return to medium heat. Repeat procedure with remaining cheese, tortillas, and egg mixture. (If desired, to speed things up, once eggs are finished cooking in large skillet, wash skillet and use both pans to cook 2 tortillas at once).
To serve, sprinkle with chopped cilantro and drizzle with hot sauce.
BUFFALO STYLE TACOS
Makes 8 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1341
View recipe with photo: http://diabeticgourmet.com/recipes/html/1341.shtml
Ingredients
1 (16-ounce) package JENNIE-O Lean Ground Turkey
1/3 cup hot pepper wing sauce
8 hard corn taco shells, heated as specified on package
1 cup shredded lettuce
2 tomatoes, diced
1 avocado, sliced
1/2 cup blue cheese dressing
Directions
Cook turkey as specified on package. Always cook to well-done, 165F as measured by a meat thermometer.
Add hot pepper sauce. Stir to combine.
Fill tacos shells with lettuce, turkey mixture, tomatoes and avocado.
Drizzle with blue cheese dressing.
Nutritional Information Per Serving: Calories: 220; Protein: 14 g; Fat: 13 g; Sodium: 260 mg; Cholesterol: 45 mg; Saturated Fat: 4 g; Dietary Fiber: 3 g; Sugars: 1 g; Carbohydrates: 13 g
CHIPOTLE QUINOA SWEET POTATO TACOS WITH ROASTED CRANBERRY POMEGRANATE SALSA
I recently discovered Tieghan Gerard’s website, Half Baked Harvest. Some very yummy-looking recipes, including this one.
Cook Time: 40 minutes; Total Time: 45 minutes.
To view this online, click here.
Ingredients
2 tablespoons olive oil
1/2 a small sweet onion
1 clove garlic minced or grated
1 large sweet potato chopped (peel if desired)
salt and pepper
1 1/2 cups cooked quinoa (I used red quinoa)
1 leaves can diced tomatoes (Optional; I normally these out, but sometimes add them)
2 teaspoons chili powder
2 canned chipotle chilies minced
1 tablespoon chipotle in adobo from the chipotle chili can
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon brown sugar
1 teaspoon cayenne or to your taste
1 cup cooked black beans if using canned drain and rinse them
1 lime juiced
1 small bunch cilantro
6-8 four tortillas corn tortillas (warmed) or hard shell tacos (personally my family prefers hard shell, but all of them are good!), warmed
1 avocado sliced or diced, for topping
1 cup shredded sharp cheddar cheese for topping
cotija cheese crumbled, for topping
Roasted Cranberry Pomegranate Salsa
12 ounces fresh cranberries
1/4 cup brown sugar
1 canned chipotle chili chopped
1 lime zested + juiced
1 clove garlic minced or grated
1 jalapeno chopped and seed removed if desired
the arils from 1 pomegranate (learn how to deseed a pomegranate here)
salt and pepper to taste
Instructions
To make the salsa: Heat oven to 450 degrees F. Lightly grease a baking sheet.
Place the cranberries, brown sugar, chipotle chili, lime zest + juice, garlic, jalapeño and a pinch of salt and pepper. Use your hands to toss everything together until the cranberries are evenly coated. Place in the oven and roast until the cranberries burst and release their juices, about 15 minutes. Remove from the oven and and let cool 10 minutes. Then add the pomegranate arils and toss well. Taste and season with more salt and pepper if desired. Set aside and keep at room temperature.
While the cranberries are roasting start the tacos. Heat the olive oil over a large skillet set over medium heat. Add the onions and sweet potatoes and toss to coat. Cover the skillet and let cook until the sweet potatoes are fork tender, but not mushy, stirring once or twice for about 15 minutes. Once the sweet potatoes are fork tender, add the garlic and saute 30 seconds. Then crank up the heat to medium-high (adding more oil if needed) and add the quinoa. Let the quinoa get crispy and cook for about 5 minutes. Add 3/4 cup water, tomatoes (if using), the chili powder, chipotle chilies, adobo sauce, smoked paprika, cumin, brown sugar and cayenne, stir to thoroughly combine and bring the mixture to a boil. Cook for 5-10 minutes or until the water has completely evaporated. Remove from the heat and stir in the black beans, 1/4 cup chopped cilantro and the lime juice. Taste and season with salt and pepper if desired.
To assemble the tacos, place some of the quinoa in a tortilla or shell. Top with shredded cheddar cheese, avocado, a large dollop the the roasted cranberry salsa, crumbled catija cheese and fresh chopped cilantro. Take in their beauty and then EAT!
GRILLED STEAK TACOS WITH CHERRY TOMATO-AVOCADO SALSA
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “In this supremely summery taco recipe, chile-rubbed grilled steak is topped with a spicy tomato-avocado salsa before being rolled into warm corn tortillas. Grilling the onions, garlic and jalapeño for the salsa adds a concentrated sweetness, while lime zest keeps everything sharp and bright. If you don’t have access to a grill, feel free to use your broiler.”
Yield: 8 servings
To view this online, click here.
Ingredients
For the Steak:
2 teaspoons kosher salt
2 1/2 teaspoons New Mexican or other mild chile powder
1 1/2 teaspoons ground coriander
1/2 teaspoon ground cumin
1 large garlic clove, finely grated or minced
Finely grated zest of 1 lime (cut lime into wedges for serving)
2 1/2 pounds skirt steak (usually 2 steaks)
For the Salsa:
1 white onion, peeled and sliced into 1-inch-thick slices
2 large garlic cloves, unpeeled
2 jalapeños
1 quart cherry tomatoes, quartered
1 avocado, diced
1/4 cup chopped cilantro leaves and stems
2 teaspoons fresh lime juice, more to taste
3/4 teaspoon kosher salt, more to taste
Corn or flour tortillas, for serving
Sliced radishes, for serving
Mexican crema or sour cream, for serving (optional)
Preparation
Prepare the steak: In a small bowl, mix together the salt, chile powder, coriander, cumin, garlic and lime zest. Rub mixture all over the steaks, cover and refrigerate for at least 1 hour or preferably overnight.
Prepare the salsa: Light the grill or heat to medium-high (or heat the broiler). Grill onion, garlic and 1 jalapeño until tender and charred on all sides, 5 to 10 minutes (or place on a broiler pan and broil). Remove from heat until cool enough to handle, then roughly chop onions, peel garlic and remove seeds and stem from jalapeño.
Transfer grilled onion, garlic and jalapeño to a blender or mini food processor. Halve the fresh jalapeño and seed it, if desired, then add it to the blender. Process to a chunky paste. Scrape into a serving bowl and toss with tomatoes, avocado, cilantro, lime juice and salt.
Add more charcoal to the grill, if needed, and grill the steaks until done to taste, about 2 minutes per side for rare (or broil). Let meat rest on a cutting board covered with foil for at least 7 minutes. Meanwhile, grill or broil the tortillas until warm.
To serve, slice the meat across the grain, and serve with the warm tortillas, radishes, lime wedges, salsa and crema. Let people assemble their own tacos at the table.
MEXICAN TACO SALAD
This recipe comes from FamilyTime. Serves: varies; Prep Time: 10 minutes; Cook Time: Varies
To view this online, go to http://www.familytime.com/recipe/showrecipe.aspx?recipeid=13446.
Ingredients
1 pound beef or turkey, ground
1 cup onion, chopped
1 cup ORTEGA® Thick & Chunky Salsa
3/4 cup water
1 packet (1.25-oz.) ORTEGA® Taco Seasoning Mix
1 can (15-oz.) kidney or pinto beans
1 can (4-oz.) ORTEGA® Diced Green Chiles
6 tortilla shells, or 3 cups of tortilla chips
6 cups lettuce, shredded
3/4 cup nacho and taco blend cheese, shredded
Directions
Cook beef and onion until beef is browned; drain. Stir in salsa, water and seasoning mix. Bring to a boil. Reduce heat to lwo; cook for 2 to 3 minutes. Stir in beans and chiles.
Layer ingredients as follows in each shell: 1 cup lettuce, 3/4 cup meat mixture, 2 tablespoons cheese, guacamole and tomatoes for garnish. Serve with ORTEGA® Thick & Smooth Taco Sauce, if desired.
Tuesday, November 12, 2024
Taco Tuesday
If it's Tuesday (and it appears that it is), it's time for another Taco Tuesday. Today's offerings include Perfect Fish Tacos and Cheesy Breakfast Tacos. Enjoy!
SLOW COOKER CHIPOTLE-HONEY CHICKEN TACOS
This comes from Sarah DiGregorio in The New York Times cooking enewsletter. For this yumminess, Sarah wrote, "These may be the easiest tacos you ever make, but you’d never know it. The recipe hinges on just two ingredients: canned chipotles and honey, which slowly caramelize together for a glossy and incredibly tasty sauce. You may hesitate because there's so little liquid in the slow cooker with the chicken, but don't worry. That's how it's supposed to be. It allows the sauce to get a little sticky, which is exactly what you want. (Get the pressure cooker version of this recipe here.)"
Total Time: 3 to 5 hours; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1019693-slow-cooker-chipotle-honey-chicken-tacos. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend it. Great recipes, guides, and more.
Ingredients
1-1/2 pounds boneless, skinless chicken thighs
3 tablespoons honey
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1 teaspoon kosher salt
1 to 4 chipotles from a can of chipotles in adobo, finely chopped, plus 2 tablespoons adobo sauce
1 (15-ounce) can black beans, rinsed and drained
Juice of 1 lime
Warmed tortillas, for serving
Pickled onion, for serving (see Tip)
Sliced or cubed avocado, for serving
Preparation
Combine the chicken, honey, onion and garlic powders, cumin, salt and chipotle chiles and adobo sauce in a 5- to 8-quart slow cooker. Stir well. Cook for at least 3 hours and up to 5 hours on low. If it’s more convenient, you can let the slow cooker switch to warm after 5 hours. The dish will hold on warm for about another 3 hours before the chicken starts to become quite dry.
Using two forks, coarsely shred the chicken in the sauce. Stir in the black beans and lime juice. Cover and let the beans warm through, about 5 minutes. Taste and add more salt or lime juice if necessary. Serve in tortillas with pickled onion and avocado.
Tip
To make quick-pickled onions, thinly slice a red onion and put the slices in a bowl or container. Bring about 1-1/2 cups cider or white vinegar to a boil, and add about 3 heaping spoonfuls of sugar and a big pinch of salt to dissolve. You can also add a pinch of red-pepper flakes, a bay leaf or some dried oregano, if you like. Pour the hot vinegar over the onions and let them cool. They’re ready to use right away, and can be stored in the refrigerator for 2 weeks.
CHEESY BREAKFAST TACOS
This is from Nicole Hopper on Food & Wine. The recipe begins, "Chorizo, eggs, peppers, and lots of cheese make these breakfast tacos perfect for the weekend."
Nicole goes on to write, "Imagine those crispy little bits of cheese that ooze out of your quesadilla or grilled cheese and get all crispy and toasty in the skillet. That cheese skirt gives these breakfast tacos an extra toasty crunch."
Active Time: 55 minutes; Total Time: 55 minutes; Servings: 4; Yield: 8 tacos
To view this online, as well as reading the rest of what Nicole has to say about these yummy tacos, go to https://www.foodandwine.com/cheesy-breakfast-tacos-8572475.
Ingredients
8 large eggs
1/4 cup whole milk
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon oil, such as canola
9 ounces fresh Mexican-style chorizo, casings removed (about 4 links) (from 1 [14-ounce] package)
1 small (6-ounce) red bell pepper, finely chopped (about 3/4 cup)
2 medium scallions (about 1 ounce total), thinly sliced (about 1/3 cup)
1 medium (1 ounce) jalapeño, stemmed, seeded if desired, and finely chopped (about 2 tablespoons)
Fresh cilantro sprigs and thinly sliced jalapeño half-moons, for garnish
12 ounces pepper Jack cheese, shredded (about 3 cups), divided
8 taco-size (5-inch diameter) flour tortillas, divided
Chopped fresh cilantro and hot sauce, for serving
Directions
Whisk together eggs, milk, salt, and pepper in a medium bowl; set aside.
Heat oil in a large nonstick skillet over medium. Add chorizo, bell pepper, scallions, and chopped jalapeño; cook, stirring occasionally and breaking meat into smaller pieces, until chorizo has rendered and vegetables are softened, about 5 minutes. Reduce heat to medium-low, and pour in egg mixture; cook, stirring and folding often with a flexible spatula to form large curds, until mixture is softly set, about 3 minutes. Transfer to a medium bowl; cover to keep warm, and set aside.
While eggs cook, heat a medium nonstick skillet over medium. Arrange a few cilantro sprigs and jalapeño slices in the center of skillet. Sprinkle 1/4 cup of the cheese over top, forming an approximately 6-inch circle (it’s OK if there are gaps or holes). Cook, undisturbed, until cheese begins to bubble and is fully melted, 30 seconds to 1 minute. Place 1 tortilla on cheese, pressing down gently to adhere (edges of the cheese will not be covered by the tortilla); sprinkle 2 tablespoons of the cheese evenly over tortilla. Cook, undisturbed, until bottom cheese layer is golden brown and top cheese layer is mostly melted, 2 to 3 minutes. Remove skillet from heat; let cool slightly, about 30 seconds. Spoon a rounded 1/3 cup egg mixture onto one side of tortilla, then use a thin spatula to get underneath the crispy cheese layer; fold tortilla in half over filling. Transfer taco to a paper towel-lined plate to drain. Wipe skillet clean with a paper towel, and return to medium heat. Repeat procedure with remaining cheese, tortillas, and egg mixture. (If desired, to speed things up, once eggs are finished cooking in large skillet, wash skillet and use both pans to cook 2 tortillas at once).
To serve, sprinkle with chopped cilantro and drizzle with hot sauce.
CHEESY TACO SKILLET
This is from Lindsay Funston on Delish. The recipe begins, “Everything you love in beef tacos, only without the tortillas.
Total Time: 20 minutes; Prep Time: 5 minutes; Level: Easy; Serves: 4.
Ingredients
1 tbsp. vegetable oil
1 red bell pepper, chopped
1/4 c. sliced green onions, plus more for garnish
2 cloves garlic, minced
1 tbsp. chili powder
1 tbsp. ground cumin
kosher salt
1 lb. ground beef
1 15-oz. can diced tomatoes
1 c. black beans
1 tbsp. Hot sauce
1 c. Shredded Monterey Jack
1 c. shredded Cheddar
Directions
In a large skillet over medium-high heat, heat oil. Add bell pepper and green onions and cook until tender, 5 minutes. Add garlic and cook until fragrant, 1 minute. Add chili powder and cumin and stir until combined, then season with salt.
Add ground beef and cook until no longer pink, 5 minutes more.
Add diced tomatoes and black beans and stir until combined. Stir in hot sauce, Monterey jack, and cheddar. Cover with a lid and let melt, 2 minutes, then garnish with green onions and serve.
GLUTEN-FREE EGG AND BLACK BEAN BREAKFAST TACOS
This comes from Kaleigh McMordie, MCN, RDN, LD at VeryWellFit. Kaleigh wrote, “Did you know that corn tortillas are actually considered a whole grain? They are also low in sodium, so they make a great base for healthy breakfast tacos.
“Fried potatoes, meats like bacon and sausage, and cheese can quickly add up when it comes to sodium and saturated fat. These tacos have none of that. Instead, try adding sauteed vegetables, beans, and creamy avocado to your eggs for healthy and flavorful tacos that will have you feeling good all morning long.
“These breakfast tacos are gluten-free and vegetarian, and can be made dairy-free if you leave out the milk or use a milk substitute. If you have other vegetables that need to be used up, feel free to add them in with the onions and jalapeno. Top with your favorite salsa for a flavorful and delicious breakfast.”
Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Servings: 2 (1 taco each).
To view this recipe online, click here.
Ingredients
olive oil spray
2 tablespoons onion, diced
1 tablespoon jalapeno, diced
1/4 cup low sodium black beans
1 large egg
1 tablespoon skim milk
2 corn tortillas
1/4 small avocado, sliced
1 tablespoon cilantro
Directions
Heat a small nonstick skillet over medium heat and spray with oil. Add onions and jalapeno and cook, stirring, until softened, about three minutes. Add black beans and continue cooking until heated through. Remove from skillet and wipe clean.
Turn heat to low and spray skillet with oil again. Whisk together egg and milk. Pour into pan and cook, stirring, until eggs are set.
In a separate pan, heat tortillas over low heat. Divide eggs and bean mixture between the tortillas. Top with avocado and cilantro. Serve.
Ingredient Variations and Substitutions
You can use egg whites or egg substitute in place of the egg for a lower-fat version.
Cooking and Serving Tips
Serve with a side of fresh fruit for a balanced meal.
CHICKEN CHILI TACOS
This is from the TODAY Show Recipes e-newsletter. Prep Time: 10 minutes; Servings: 4.
To view this online, click here.
Ingredients
6 boneless, skinless chicken thighs
1 1/2 cups prepared pico de gallo or salsa
1/4 cup fresh lime juice (about 1 1/2 limes)
2 teaspoons cumin seeds, lightly toasted
2 cloves garlic. minced
1/4 cup chopped fresh cilantro
12 taco shells (crisp or soft/flour or corn)
Preparation
Place the chicken, pico de gallo or salsa, lime juice, cumin seeds and garlic in a slow cooker and stir to combine. Cover and cook on low for 6 hours. (You can also cook on high for 3 hours.)
Allow to cool a bit. Scoop the chicken out with a big slotted spoon and place it in a large serving bowl. Use two forks to pull the meat apart. The chicken will shred easily. Stir in some cooking juice from the pot and top with the cilantro.
Place the shredded chicken, your taco shells and desired fixings on the table and let everyone put together their perfect taco.
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.
SLOW COOKER CHIPOTLE-HONEY CHICKEN TACOS
This comes from Sarah DiGregorio in The New York Times cooking enewsletter. For this yumminess, Sarah wrote, "These may be the easiest tacos you ever make, but you’d never know it. The recipe hinges on just two ingredients: canned chipotles and honey, which slowly caramelize together for a glossy and incredibly tasty sauce. You may hesitate because there's so little liquid in the slow cooker with the chicken, but don't worry. That's how it's supposed to be. It allows the sauce to get a little sticky, which is exactly what you want. (Get the pressure cooker version of this recipe here.)"
Total Time: 3 to 5 hours; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1019693-slow-cooker-chipotle-honey-chicken-tacos. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend it. Great recipes, guides, and more.
Ingredients
1-1/2 pounds boneless, skinless chicken thighs
3 tablespoons honey
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1 teaspoon kosher salt
1 to 4 chipotles from a can of chipotles in adobo, finely chopped, plus 2 tablespoons adobo sauce
1 (15-ounce) can black beans, rinsed and drained
Juice of 1 lime
Warmed tortillas, for serving
Pickled onion, for serving (see Tip)
Sliced or cubed avocado, for serving
Preparation
Combine the chicken, honey, onion and garlic powders, cumin, salt and chipotle chiles and adobo sauce in a 5- to 8-quart slow cooker. Stir well. Cook for at least 3 hours and up to 5 hours on low. If it’s more convenient, you can let the slow cooker switch to warm after 5 hours. The dish will hold on warm for about another 3 hours before the chicken starts to become quite dry.
Using two forks, coarsely shred the chicken in the sauce. Stir in the black beans and lime juice. Cover and let the beans warm through, about 5 minutes. Taste and add more salt or lime juice if necessary. Serve in tortillas with pickled onion and avocado.
Tip
To make quick-pickled onions, thinly slice a red onion and put the slices in a bowl or container. Bring about 1-1/2 cups cider or white vinegar to a boil, and add about 3 heaping spoonfuls of sugar and a big pinch of salt to dissolve. You can also add a pinch of red-pepper flakes, a bay leaf or some dried oregano, if you like. Pour the hot vinegar over the onions and let them cool. They’re ready to use right away, and can be stored in the refrigerator for 2 weeks.
CHEESY BREAKFAST TACOS
This is from Nicole Hopper on Food & Wine. The recipe begins, "Chorizo, eggs, peppers, and lots of cheese make these breakfast tacos perfect for the weekend."
Nicole goes on to write, "Imagine those crispy little bits of cheese that ooze out of your quesadilla or grilled cheese and get all crispy and toasty in the skillet. That cheese skirt gives these breakfast tacos an extra toasty crunch."
Active Time: 55 minutes; Total Time: 55 minutes; Servings: 4; Yield: 8 tacos
To view this online, as well as reading the rest of what Nicole has to say about these yummy tacos, go to https://www.foodandwine.com/cheesy-breakfast-tacos-8572475.
Ingredients
8 large eggs
1/4 cup whole milk
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon oil, such as canola
9 ounces fresh Mexican-style chorizo, casings removed (about 4 links) (from 1 [14-ounce] package)
1 small (6-ounce) red bell pepper, finely chopped (about 3/4 cup)
2 medium scallions (about 1 ounce total), thinly sliced (about 1/3 cup)
1 medium (1 ounce) jalapeño, stemmed, seeded if desired, and finely chopped (about 2 tablespoons)
Fresh cilantro sprigs and thinly sliced jalapeño half-moons, for garnish
12 ounces pepper Jack cheese, shredded (about 3 cups), divided
8 taco-size (5-inch diameter) flour tortillas, divided
Chopped fresh cilantro and hot sauce, for serving
Directions
Whisk together eggs, milk, salt, and pepper in a medium bowl; set aside.
Heat oil in a large nonstick skillet over medium. Add chorizo, bell pepper, scallions, and chopped jalapeño; cook, stirring occasionally and breaking meat into smaller pieces, until chorizo has rendered and vegetables are softened, about 5 minutes. Reduce heat to medium-low, and pour in egg mixture; cook, stirring and folding often with a flexible spatula to form large curds, until mixture is softly set, about 3 minutes. Transfer to a medium bowl; cover to keep warm, and set aside.
While eggs cook, heat a medium nonstick skillet over medium. Arrange a few cilantro sprigs and jalapeño slices in the center of skillet. Sprinkle 1/4 cup of the cheese over top, forming an approximately 6-inch circle (it’s OK if there are gaps or holes). Cook, undisturbed, until cheese begins to bubble and is fully melted, 30 seconds to 1 minute. Place 1 tortilla on cheese, pressing down gently to adhere (edges of the cheese will not be covered by the tortilla); sprinkle 2 tablespoons of the cheese evenly over tortilla. Cook, undisturbed, until bottom cheese layer is golden brown and top cheese layer is mostly melted, 2 to 3 minutes. Remove skillet from heat; let cool slightly, about 30 seconds. Spoon a rounded 1/3 cup egg mixture onto one side of tortilla, then use a thin spatula to get underneath the crispy cheese layer; fold tortilla in half over filling. Transfer taco to a paper towel-lined plate to drain. Wipe skillet clean with a paper towel, and return to medium heat. Repeat procedure with remaining cheese, tortillas, and egg mixture. (If desired, to speed things up, once eggs are finished cooking in large skillet, wash skillet and use both pans to cook 2 tortillas at once).
To serve, sprinkle with chopped cilantro and drizzle with hot sauce.
CHEESY TACO SKILLET
This is from Lindsay Funston on Delish. The recipe begins, “Everything you love in beef tacos, only without the tortillas.
Total Time: 20 minutes; Prep Time: 5 minutes; Level: Easy; Serves: 4.
Ingredients
1 tbsp. vegetable oil
1 red bell pepper, chopped
1/4 c. sliced green onions, plus more for garnish
2 cloves garlic, minced
1 tbsp. chili powder
1 tbsp. ground cumin
kosher salt
1 lb. ground beef
1 15-oz. can diced tomatoes
1 c. black beans
1 tbsp. Hot sauce
1 c. Shredded Monterey Jack
1 c. shredded Cheddar
Directions
In a large skillet over medium-high heat, heat oil. Add bell pepper and green onions and cook until tender, 5 minutes. Add garlic and cook until fragrant, 1 minute. Add chili powder and cumin and stir until combined, then season with salt.
Add ground beef and cook until no longer pink, 5 minutes more.
Add diced tomatoes and black beans and stir until combined. Stir in hot sauce, Monterey jack, and cheddar. Cover with a lid and let melt, 2 minutes, then garnish with green onions and serve.
GLUTEN-FREE EGG AND BLACK BEAN BREAKFAST TACOS
This comes from Kaleigh McMordie, MCN, RDN, LD at VeryWellFit. Kaleigh wrote, “Did you know that corn tortillas are actually considered a whole grain? They are also low in sodium, so they make a great base for healthy breakfast tacos.
“Fried potatoes, meats like bacon and sausage, and cheese can quickly add up when it comes to sodium and saturated fat. These tacos have none of that. Instead, try adding sauteed vegetables, beans, and creamy avocado to your eggs for healthy and flavorful tacos that will have you feeling good all morning long.
“These breakfast tacos are gluten-free and vegetarian, and can be made dairy-free if you leave out the milk or use a milk substitute. If you have other vegetables that need to be used up, feel free to add them in with the onions and jalapeno. Top with your favorite salsa for a flavorful and delicious breakfast.”
Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Servings: 2 (1 taco each).
To view this recipe online, click here.
Ingredients
olive oil spray
2 tablespoons onion, diced
1 tablespoon jalapeno, diced
1/4 cup low sodium black beans
1 large egg
1 tablespoon skim milk
2 corn tortillas
1/4 small avocado, sliced
1 tablespoon cilantro
Directions
Heat a small nonstick skillet over medium heat and spray with oil. Add onions and jalapeno and cook, stirring, until softened, about three minutes. Add black beans and continue cooking until heated through. Remove from skillet and wipe clean.
Turn heat to low and spray skillet with oil again. Whisk together egg and milk. Pour into pan and cook, stirring, until eggs are set.
In a separate pan, heat tortillas over low heat. Divide eggs and bean mixture between the tortillas. Top with avocado and cilantro. Serve.
Ingredient Variations and Substitutions
You can use egg whites or egg substitute in place of the egg for a lower-fat version.
Cooking and Serving Tips
Serve with a side of fresh fruit for a balanced meal.
CHICKEN CHILI TACOS
This is from the TODAY Show Recipes e-newsletter. Prep Time: 10 minutes; Servings: 4.
To view this online, click here.
Ingredients
6 boneless, skinless chicken thighs
1 1/2 cups prepared pico de gallo or salsa
1/4 cup fresh lime juice (about 1 1/2 limes)
2 teaspoons cumin seeds, lightly toasted
2 cloves garlic. minced
1/4 cup chopped fresh cilantro
12 taco shells (crisp or soft/flour or corn)
Preparation
Place the chicken, pico de gallo or salsa, lime juice, cumin seeds and garlic in a slow cooker and stir to combine. Cover and cook on low for 6 hours. (You can also cook on high for 3 hours.)
Allow to cool a bit. Scoop the chicken out with a big slotted spoon and place it in a large serving bowl. Use two forks to pull the meat apart. The chicken will shred easily. Stir in some cooking juice from the pot and top with the cilantro.
Place the shredded chicken, your taco shells and desired fixings on the table and let everyone put together their perfect taco.
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.
Tuesday, August 20, 2024
Taco Tuesday
Who doesn't love tacos? I really can't remember having tacos as a kid. But once I'd moved to Florida with my mom, brother and sister, Mom started fixing tacos on a regular basis. Back then, she'd cook up some ground beef, chop up lettuce and tomatoes, grate up a block of cheese, and put everything in bowls in the middle of the table for us to make our own tacos.
These days, you don't need the same old beef-lettuce-tomatos-and-cheese tacos to enjoy Taco Tuesday. While the Cheeseburger Tacos in today's offerings are similar to Mom's tacos (though somewhat fancier), these six taco recipes that help prove that point that you can build your tacos your way, including Cheesy Taco Skillet and Cheesy Chicken Tacos. Enjoy!
CHEESY CHICKEN TACOS
This is from Lindsay Funston on Delish. Total Time: 30 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 9 tacos.
Click here to view this online.
Ingredients
1 tbsp. vegetable oil
1 onion, chopped
1 tbsp. ground cumin
kosher salt
Freshly ground black pepper
2 c. Shredded chicken
1 can green chilis
1 c. Favorite Salsa
1 Can Refried Beans
9 hard taco shells
1 1/2 c. shredded pepperjack
Chopped fresh cilantro, for garnish
Directions
Preheat oven to 350º. In a large skillet over medium heat, heat oil. Add onion and cook until tender, 6 minutes, then add cumin and season with salt and pepper. Stir until combined. Add chicken, green chilis, and salsa and stir until combined and heated through.
In a baking dish, spread a thin layer of refried beans (to help the taco shells stand up!). Spoon remaining refried beans into the bottom of a taco shell and top with chicken mixture. Place in baking dish. Repeat with remaining taco shells and ingredients, tightly standing up the taco shells in the dish.
Top all over with cheese.
Bake until cheese is melted, 10 minutes.
Garnish with cilantro and serve.
CHEESY TACO SKILLET
This is from Lindsay Funston on Delish. The recipe begins, “Everything you love in beef tacos, only without the tortillas.
Total Time: 20 minutes; Prep Time: 5 minutes; Level: Easy; Serves: 4.
Click here to view the recipe online.
Ingredients
1 tbsp. vegetable oil
1 red bell pepper, chopped
1/4 c. sliced green onions, plus more for garnish
2 cloves garlic, minced
1 tbsp. chili powder
1 tbsp. ground cumin
kosher salt
1 lb. ground beef
1 15-oz. can diced tomatoes
1 c. black beans
1 tbsp. Hot sauce
1 c. Shredded Monterey Jack
1 c. shredded Cheddar
Directions
In a large skillet over medium-high heat, heat oil. Add bell pepper and green onions and cook until tender, 5 minutes. Add garlic and cook until fragrant, 1 minute. Add chili powder and cumin and stir until combined, then season with salt.
Add ground beef and cook until no longer pink, 5 minutes more.
Add diced tomatoes and black beans and stir until combined. Stir in hot sauce, Monterey jack, and cheddar. Cover with a lid and let melt, 2 minutes, then garnish with green onions and serve.
LOADED GUACAMOLE VEGETARIAN TACOS
This is from Karen, the Soup Addict. Karen wrote, “Veggie-loaded with lots of guacamole, black beans, corn, and peppers, these vegetarian tacos are full-on yummy.”
Prep Time: 20 minutes; Cook Time: 8 minutes; Total Time: 28 minutes; Serves: 6 tacos.
This can be viewed online at http://soupaddict.com/2014/06/loaded-guacamole-vegetarian-tacos/.
Ingredients
for the guacamole
2 avocados, pit and skin removed, roughly chopped
1/2 of a lime
1/2 of a lemon
1/4 salt (plus extra as needed)
1/3 cup corn kernels (raw, from about 1/2 of a large cob, or thawed from frozen)
1/4 cup red bell pepper, diced
2 tablespoons diced poblano pepper
1 tablespoon diced red onion
1 tablespoon diced jalapeño pepper
2 teaspoons minced cilantro
1 clove garlic, minced
for the black beans
1 can black beans (15 ounces)
1/3 cup corn kerns (raw, from 1/2 of a large cob, or thawed from frozen)
1/4 cup red bell pepper, diced
1/4 cup poblano peppers, diced
1/2 teaspoon ground cumin
for the tacos
6 small flour or soft corn tortillas
2 cups chopped iceberg or romaine lettuce
1 tablespoon minced cilantro
hot sauce, such as Cholula or Sriracha (optional)
lime and/or lemon wedges
Instructions
prepare the guacamole
Mash the avocado in a medium bowl with a fork (or molcajete) until it reaches your desired consistency, chunky or smooth. Add a small squeeze each of lime and lemon juice, along with 1/4 teaspoon salt. Mix well and taste. Add more lime juice, lemon juice, and salt as you like. Stir in the remaining guacamole ingredients. (To make ahead, cover the bowl with plastic wrap and press gently against the guacamole. The entire surface of the guac should be touching and covered by the wrap, to keep air out. Then, cover the bowl with a second sheet of wrap, and refrigerate.)
prepare the black beans
Add all of the black bean ingredients to a 2 quart sauce pot and heat over medium-low until hot. Turn off the heat and allow to cool to a very warm, eatable temp (a few minutes should do it).
assemble
If the tortillas are not soft and pliable (or if you like your tortillas warm), stack them on a microwaveable plate, separated with paper towels, and heat for 20 to 30 seconds.
Line half of each tortilla with lettuce. Spoon the black bean mixture over the lettuce (on half of the tortilla). Spoon guacamole on the other half. Top with a few shakes of hot sauce (optional) and a sprinkle of cilantro. Serve with lemon and lime wedges.
SLOW COOKER CHIPOTLE-HONEY CHICKEN TACOS
This comes from Sarah DiGregorio in The New York Times cooking enewsletter. For this yumminess, Sarah wrote, "These may be the easiest tacos you ever make, but you’d never know it. The recipe hinges on just two ingredients: canned chipotles and honey, which slowly caramelize together for a glossy and incredibly tasty sauce. You may hesitate because there's so little liquid in the slow cooker with the chicken, but don't worry. That's how it's supposed to be. It allows the sauce to get a little sticky, which is exactly what you want. (Get the pressure cooker version of this recipe here.)"
Total Time: 3 to 5 hours; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1019693-slow-cooker-chipotle-honey-chicken-tacos. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend it. Great recipes, guides, and more.
Ingredients
1-1/2 pounds boneless, skinless chicken thighs
3 tablespoons honey
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1 teaspoon kosher salt
1 to 4 chipotles from a can of chipotles in adobo, finely chopped, plus 2 tablespoons adobo sauce
1 (15-ounce) can black beans, rinsed and drained
Juice of 1 lime
Warmed tortillas, for serving
Pickled onion, for serving (see Tip)
Sliced or cubed avocado, for serving
Preparation
Combine the chicken, honey, onion and garlic powders, cumin, salt and chipotle chiles and adobo sauce in a 5- to 8-quart slow cooker. Stir well. Cook for at least 3 hours and up to 5 hours on low. If it’s more convenient, you can let the slow cooker switch to warm after 5 hours. The dish will hold on warm for about another 3 hours before the chicken starts to become quite dry.
Using two forks, coarsely shred the chicken in the sauce. Stir in the black beans and lime juice. Cover and let the beans warm through, about 5 minutes. Taste and add more salt or lime juice if necessary. Serve in tortillas with pickled onion and avocado.
Tip
To make quick-pickled onions, thinly slice a red onion and put the slices in a bowl or container. Bring about 1-1/2 cups cider or white vinegar to a boil, and add about 3 heaping spoonfuls of sugar and a big pinch of salt to dissolve. You can also add a pinch of red-pepper flakes, a bay leaf or some dried oregano, if you like. Pour the hot vinegar over the onions and let them cool. They’re ready to use right away, and can be stored in the refrigerator for 2 weeks.
CHEESY BREAKFAST TACOS
This is from Nicole Hopper on Food & Wine. The recipe begins, "Chorizo, eggs, peppers, and lots of cheese make these breakfast tacos perfect for the weekend."
Nicole goes on to write, "Imagine those crispy little bits of cheese that ooze out of your quesadilla or grilled cheese and get all crispy and toasty in the skillet. That cheese skirt gives these breakfast tacos an extra toasty crunch."
Active Time: 55 minutes; Total Time: 55 minutes; Servings: 4; Yield: 8 tacos
To view this online, as well as reading the rest of what Nicole has to say about these yummy tacos, go to https://www.foodandwine.com/cheesy-breakfast-tacos-8572475.
Ingredients
8 large eggs
1/4 cup whole milk
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon oil, such as canola
9 ounces fresh Mexican-style chorizo, casings removed (about 4 links) (from 1 [14-ounce] package)
1 small (6-ounce) red bell pepper, finely chopped (about 3/4 cup)
2 medium scallions (about 1 ounce total), thinly sliced (about 1/3 cup)
1 medium (1 ounce) jalapeño, stemmed, seeded if desired, and finely chopped (about 2 tablespoons)
Fresh cilantro sprigs and thinly sliced jalapeño half-moons, for garnish
12 ounces pepper Jack cheese, shredded (about 3 cups), divided
8 taco-size (5-inch diameter) flour tortillas, divided
Chopped fresh cilantro and hot sauce, for serving
Directions
Whisk together eggs, milk, salt, and pepper in a medium bowl; set aside.
Heat oil in a large nonstick skillet over medium. Add chorizo, bell pepper, scallions, and chopped jalapeño; cook, stirring occasionally and breaking meat into smaller pieces, until chorizo has rendered and vegetables are softened, about 5 minutes. Reduce heat to medium-low, and pour in egg mixture; cook, stirring and folding often with a flexible spatula to form large curds, until mixture is softly set, about 3 minutes. Transfer to a medium bowl; cover to keep warm, and set aside.
While eggs cook, heat a medium nonstick skillet over medium. Arrange a few cilantro sprigs and jalapeño slices in the center of skillet. Sprinkle 1/4 cup of the cheese over top, forming an approximately 6-inch circle (it’s OK if there are gaps or holes). Cook, undisturbed, until cheese begins to bubble and is fully melted, 30 seconds to 1 minute. Place 1 tortilla on cheese, pressing down gently to adhere (edges of the cheese will not be covered by the tortilla); sprinkle 2 tablespoons of the cheese evenly over tortilla. Cook, undisturbed, until bottom cheese layer is golden brown and top cheese layer is mostly melted, 2 to 3 minutes. Remove skillet from heat; let cool slightly, about 30 seconds. Spoon a rounded 1/3 cup egg mixture onto one side of tortilla, then use a thin spatula to get underneath the crispy cheese layer; fold tortilla in half over filling. Transfer taco to a paper towel-lined plate to drain. Wipe skillet clean with a paper towel, and return to medium heat. Repeat procedure with remaining cheese, tortillas, and egg mixture. (If desired, to speed things up, once eggs are finished cooking in large skillet, wash skillet and use both pans to cook 2 tortillas at once).
To serve, sprinkle with chopped cilantro and drizzle with hot sauce.
These days, you don't need the same old beef-lettuce-tomatos-and-cheese tacos to enjoy Taco Tuesday. While the Cheeseburger Tacos in today's offerings are similar to Mom's tacos (though somewhat fancier), these six taco recipes that help prove that point that you can build your tacos your way, including Cheesy Taco Skillet and Cheesy Chicken Tacos. Enjoy!
CHEESY CHICKEN TACOS
This is from Lindsay Funston on Delish. Total Time: 30 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 9 tacos.
Click here to view this online.
Ingredients
1 tbsp. vegetable oil
1 onion, chopped
1 tbsp. ground cumin
kosher salt
Freshly ground black pepper
2 c. Shredded chicken
1 can green chilis
1 c. Favorite Salsa
1 Can Refried Beans
9 hard taco shells
1 1/2 c. shredded pepperjack
Chopped fresh cilantro, for garnish
Directions
Preheat oven to 350º. In a large skillet over medium heat, heat oil. Add onion and cook until tender, 6 minutes, then add cumin and season with salt and pepper. Stir until combined. Add chicken, green chilis, and salsa and stir until combined and heated through.
In a baking dish, spread a thin layer of refried beans (to help the taco shells stand up!). Spoon remaining refried beans into the bottom of a taco shell and top with chicken mixture. Place in baking dish. Repeat with remaining taco shells and ingredients, tightly standing up the taco shells in the dish.
Top all over with cheese.
Bake until cheese is melted, 10 minutes.
Garnish with cilantro and serve.
CHEESY TACO SKILLET
This is from Lindsay Funston on Delish. The recipe begins, “Everything you love in beef tacos, only without the tortillas.
Total Time: 20 minutes; Prep Time: 5 minutes; Level: Easy; Serves: 4.
Click here to view the recipe online.
Ingredients
1 tbsp. vegetable oil
1 red bell pepper, chopped
1/4 c. sliced green onions, plus more for garnish
2 cloves garlic, minced
1 tbsp. chili powder
1 tbsp. ground cumin
kosher salt
1 lb. ground beef
1 15-oz. can diced tomatoes
1 c. black beans
1 tbsp. Hot sauce
1 c. Shredded Monterey Jack
1 c. shredded Cheddar
Directions
In a large skillet over medium-high heat, heat oil. Add bell pepper and green onions and cook until tender, 5 minutes. Add garlic and cook until fragrant, 1 minute. Add chili powder and cumin and stir until combined, then season with salt.
Add ground beef and cook until no longer pink, 5 minutes more.
Add diced tomatoes and black beans and stir until combined. Stir in hot sauce, Monterey jack, and cheddar. Cover with a lid and let melt, 2 minutes, then garnish with green onions and serve.
LOADED GUACAMOLE VEGETARIAN TACOS
This is from Karen, the Soup Addict. Karen wrote, “Veggie-loaded with lots of guacamole, black beans, corn, and peppers, these vegetarian tacos are full-on yummy.”
Prep Time: 20 minutes; Cook Time: 8 minutes; Total Time: 28 minutes; Serves: 6 tacos.
This can be viewed online at http://soupaddict.com/2014/06/loaded-guacamole-vegetarian-tacos/.
Ingredients
for the guacamole
2 avocados, pit and skin removed, roughly chopped
1/2 of a lime
1/2 of a lemon
1/4 salt (plus extra as needed)
1/3 cup corn kernels (raw, from about 1/2 of a large cob, or thawed from frozen)
1/4 cup red bell pepper, diced
2 tablespoons diced poblano pepper
1 tablespoon diced red onion
1 tablespoon diced jalapeño pepper
2 teaspoons minced cilantro
1 clove garlic, minced
for the black beans
1 can black beans (15 ounces)
1/3 cup corn kerns (raw, from 1/2 of a large cob, or thawed from frozen)
1/4 cup red bell pepper, diced
1/4 cup poblano peppers, diced
1/2 teaspoon ground cumin
for the tacos
6 small flour or soft corn tortillas
2 cups chopped iceberg or romaine lettuce
1 tablespoon minced cilantro
hot sauce, such as Cholula or Sriracha (optional)
lime and/or lemon wedges
Instructions
prepare the guacamole
Mash the avocado in a medium bowl with a fork (or molcajete) until it reaches your desired consistency, chunky or smooth. Add a small squeeze each of lime and lemon juice, along with 1/4 teaspoon salt. Mix well and taste. Add more lime juice, lemon juice, and salt as you like. Stir in the remaining guacamole ingredients. (To make ahead, cover the bowl with plastic wrap and press gently against the guacamole. The entire surface of the guac should be touching and covered by the wrap, to keep air out. Then, cover the bowl with a second sheet of wrap, and refrigerate.)
prepare the black beans
Add all of the black bean ingredients to a 2 quart sauce pot and heat over medium-low until hot. Turn off the heat and allow to cool to a very warm, eatable temp (a few minutes should do it).
assemble
If the tortillas are not soft and pliable (or if you like your tortillas warm), stack them on a microwaveable plate, separated with paper towels, and heat for 20 to 30 seconds.
Line half of each tortilla with lettuce. Spoon the black bean mixture over the lettuce (on half of the tortilla). Spoon guacamole on the other half. Top with a few shakes of hot sauce (optional) and a sprinkle of cilantro. Serve with lemon and lime wedges.
SLOW COOKER CHIPOTLE-HONEY CHICKEN TACOS
This comes from Sarah DiGregorio in The New York Times cooking enewsletter. For this yumminess, Sarah wrote, "These may be the easiest tacos you ever make, but you’d never know it. The recipe hinges on just two ingredients: canned chipotles and honey, which slowly caramelize together for a glossy and incredibly tasty sauce. You may hesitate because there's so little liquid in the slow cooker with the chicken, but don't worry. That's how it's supposed to be. It allows the sauce to get a little sticky, which is exactly what you want. (Get the pressure cooker version of this recipe here.)"
Total Time: 3 to 5 hours; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1019693-slow-cooker-chipotle-honey-chicken-tacos. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend it. Great recipes, guides, and more.
Ingredients
1-1/2 pounds boneless, skinless chicken thighs
3 tablespoons honey
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1 teaspoon kosher salt
1 to 4 chipotles from a can of chipotles in adobo, finely chopped, plus 2 tablespoons adobo sauce
1 (15-ounce) can black beans, rinsed and drained
Juice of 1 lime
Warmed tortillas, for serving
Pickled onion, for serving (see Tip)
Sliced or cubed avocado, for serving
Preparation
Combine the chicken, honey, onion and garlic powders, cumin, salt and chipotle chiles and adobo sauce in a 5- to 8-quart slow cooker. Stir well. Cook for at least 3 hours and up to 5 hours on low. If it’s more convenient, you can let the slow cooker switch to warm after 5 hours. The dish will hold on warm for about another 3 hours before the chicken starts to become quite dry.
Using two forks, coarsely shred the chicken in the sauce. Stir in the black beans and lime juice. Cover and let the beans warm through, about 5 minutes. Taste and add more salt or lime juice if necessary. Serve in tortillas with pickled onion and avocado.
Tip
To make quick-pickled onions, thinly slice a red onion and put the slices in a bowl or container. Bring about 1-1/2 cups cider or white vinegar to a boil, and add about 3 heaping spoonfuls of sugar and a big pinch of salt to dissolve. You can also add a pinch of red-pepper flakes, a bay leaf or some dried oregano, if you like. Pour the hot vinegar over the onions and let them cool. They’re ready to use right away, and can be stored in the refrigerator for 2 weeks.
CHEESY BREAKFAST TACOS
This is from Nicole Hopper on Food & Wine. The recipe begins, "Chorizo, eggs, peppers, and lots of cheese make these breakfast tacos perfect for the weekend."
Nicole goes on to write, "Imagine those crispy little bits of cheese that ooze out of your quesadilla or grilled cheese and get all crispy and toasty in the skillet. That cheese skirt gives these breakfast tacos an extra toasty crunch."
Active Time: 55 minutes; Total Time: 55 minutes; Servings: 4; Yield: 8 tacos
To view this online, as well as reading the rest of what Nicole has to say about these yummy tacos, go to https://www.foodandwine.com/cheesy-breakfast-tacos-8572475.
Ingredients
8 large eggs
1/4 cup whole milk
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon oil, such as canola
9 ounces fresh Mexican-style chorizo, casings removed (about 4 links) (from 1 [14-ounce] package)
1 small (6-ounce) red bell pepper, finely chopped (about 3/4 cup)
2 medium scallions (about 1 ounce total), thinly sliced (about 1/3 cup)
1 medium (1 ounce) jalapeño, stemmed, seeded if desired, and finely chopped (about 2 tablespoons)
Fresh cilantro sprigs and thinly sliced jalapeño half-moons, for garnish
12 ounces pepper Jack cheese, shredded (about 3 cups), divided
8 taco-size (5-inch diameter) flour tortillas, divided
Chopped fresh cilantro and hot sauce, for serving
Directions
Whisk together eggs, milk, salt, and pepper in a medium bowl; set aside.
Heat oil in a large nonstick skillet over medium. Add chorizo, bell pepper, scallions, and chopped jalapeño; cook, stirring occasionally and breaking meat into smaller pieces, until chorizo has rendered and vegetables are softened, about 5 minutes. Reduce heat to medium-low, and pour in egg mixture; cook, stirring and folding often with a flexible spatula to form large curds, until mixture is softly set, about 3 minutes. Transfer to a medium bowl; cover to keep warm, and set aside.
While eggs cook, heat a medium nonstick skillet over medium. Arrange a few cilantro sprigs and jalapeño slices in the center of skillet. Sprinkle 1/4 cup of the cheese over top, forming an approximately 6-inch circle (it’s OK if there are gaps or holes). Cook, undisturbed, until cheese begins to bubble and is fully melted, 30 seconds to 1 minute. Place 1 tortilla on cheese, pressing down gently to adhere (edges of the cheese will not be covered by the tortilla); sprinkle 2 tablespoons of the cheese evenly over tortilla. Cook, undisturbed, until bottom cheese layer is golden brown and top cheese layer is mostly melted, 2 to 3 minutes. Remove skillet from heat; let cool slightly, about 30 seconds. Spoon a rounded 1/3 cup egg mixture onto one side of tortilla, then use a thin spatula to get underneath the crispy cheese layer; fold tortilla in half over filling. Transfer taco to a paper towel-lined plate to drain. Wipe skillet clean with a paper towel, and return to medium heat. Repeat procedure with remaining cheese, tortillas, and egg mixture. (If desired, to speed things up, once eggs are finished cooking in large skillet, wash skillet and use both pans to cook 2 tortillas at once).
To serve, sprinkle with chopped cilantro and drizzle with hot sauce.
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