It's that time again: time for another Taco Tuesday. Today's yummy offerings include Chipotle Pork and Sweet Potato Tacos and Chicken Lettuce Tacos with Pickled Salsa. Enjoy!
MEXICAN CHICKEN COBB TACOS
This is from Old El Paso, and begins, "The classic cobb salad gets a Mexican twist in this easy-to-assemble taco. Taco seasoned shredded rotisserie chicken layered on a bed of chopped romaine lettuce and topped with shredded Mexican style 4 cheese blend, chopped avocado, bacon and tomatoes."
Prep Time: 25 minutes; Total Time: 25 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/mexican-chicken-cobb-tacos.
Ingredients
2 teaspoons olive oil
2 1/2 cups shredded deli rotisserie chicken
1 package (0.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
1/4 cup water
2 cups chopped romaine lettuce
1 cup Old El Paso™ Shredded Mexican Style 4 Cheese Blend (4 oz)
1 package (8 count) Old El Paso™ Soft Tortilla Bowls, heated as directed on package
1 medium avocado, pitted, peeled and coarsely chopped
4 slices cooked bacon, chopped (1/2 cup)
1/2 cup cherry tomatoes, quartered
1/2 cup Old El Paso™ Zesty Ranch sauce
Lime wedges, if desired
Directions
In 10-inch nonstick skillet, heat oil over medium heat. Add chicken, taco seasoning mix and water; cook 5 to 6 minutes, stirring frequently, until chicken is heated through. Remove from heat.
Divide romaine lettuce, chicken mixture and cheese among heated tortilla bowls.
Top each bowl with avocado, bacon and tomatoes. Serve with ranch sauce and lime wedges.
Expert Tips
Ranch dressing can be used instead of Old El Paso™ Zesty Ranch sauce.
To dice avocado, cut in half, and remove pit. Using large spoon, scoop flesh from skin. Place one half avocado cut side down on cutting board. Make two horizontal cuts to make three planks, then cut lengthwise into strips. Turn 90 degrees, and cut again. Repeat with other half of avocado.
BEEF TACOS WITH MANGO SALSA
This comes from Old El Paso, and begins, "Family taco night gets a summery twist with this easy beef taco topped with Monterey Jack cheese, shredded red cabbage and a fresh mango, red onion salsa."
Prep Time: 25 minutes; Total Time: 25 minutes; Makes 10 servings.
To view this online, go to https://www.oldelpaso.com/recipes/beef-tacos-with-mango-salsa.
Ingredient
1 ripe medium mango, seed removed, peeled and diced (about 1 cup)
2 tablespoons chopped red onion
1 tablespoon lime juice
1 teaspoon honey
1 lb ground beef (at least 80% lean)
2/3 cup water
1 package (1 oz) Old El Paso™ Original Taco Seasoning Mix
1 package (10 count) Old El Paso™ Stand ‘N Stuff™ Taco Shells, heated as directed on package
1 1/4 cups Old El Paso™ Shredded Monterey Jack Cheese (5 oz)
1 1/4 cups shredded red cabbage
2 tablespoons chopped fresh cilantro leaves
Preparation
In small bowl, mix mango, red onion, lime juice and honey. Set aside.
In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in water and taco seasoning mix; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring frequently, until thickened.
Divide warmed beef mixture among heated taco shells. Top with cheese, cabbage, mango salsa and cilantro.
Expert Tips
No red cabbage? Use shredded green cabbage. If shredded cabbage has larger pieces, chop into smaller, more bite-size pieces.
To peel a mango, first stand the fruit on its end, and use a knife to cut straight down on either side, avoiding the large seed in the middle. Slice horizontally and crosswise on the flesh to make diced mango. To save time, purchase already peeled and sliced mango.
Nutrition: 1 Taco Calories 230 (Calories from Fat 110); Total Fat 12g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 45mg; Sodium 340mg; Total Carbohydrate 18g (Dietary Fiber 2g, Sugars 6g); Protein 12g
% Daily Value: Vitamin A 10%; Vitamin C 15%; Calcium 15%; Iron 8%
Exchanges: 1/2 Starch, 1/2 Other Carbohydrate, 1 Medium-Fat Meat, 1/2 High-Fat Meat, 1/2 Fat; Carbohydrate Choice: 1
HOMEMADE TORTILLAS
This, as well as the next two recipes (Chipotle Pork and Sweet Potato Tacos and Chicken Lettuce Tacos with Pickled Strawberry Salsa), are from the May 2016 issue of Runner’s World, and can be found here. This one begins, “Corn tortillas are rich in flavonoids, which help protect against certain cancers.”
Ingredients
2 cups masa harina (corn flour)
1/2 tsp. salt
1 1/2 cups warm tap water
Instructions
In a large bowl, combine masa and salt. Slowly pour the water into the dry ingredients and mix until the dough is just moistened and forms small clumps. Add more water, if needed by the tablespoon, but don’t let dough become too moist. It should feel like play-dough.
Divide dough into 12 golf-ball size balls. Cover with a damp paper towel. Cut a quart-size ziptop plastic bag up both side seams. Place one ball of dough between the plastic sheets and press down firmly with a medium pot or a tortilla press to form a 4 -5” circle about 1/8” thick.
Heat a heavy skillet or griddle over medium and lightly brush with some oil. Cook the tortilla for 1 minute, or until darkened in some spots and the dough looks dry. Flip and cook for 30 seconds more. Transfer to a clean kitchen towel and fold over to keep warm. Repeat with remaining tortillas, brushing the skillet with more oil as needed.
CHIPOTLE PORK AND SWEET POTATO TACOS
This one begins, “Grated sweet potato cooks in a flash so you can quickly nail your immune-boosting vitamin A quota. Pork tenderloin provides plenty of low-fat muscle-building protein and a yogurt topping gives you some gut-friendly probiotics.”
Ingredients
4 tsp. canola oil or grapeseed oil
1 lb. pork tenderloin, sliced 1/4” thick
Kosher salt and freshly ground black pepper
1 large sweet potato, peeled and shredded
1/2 cup plain yogurt
1 tsp. minced chipotle chili in adobo sauce
1/2 tsp. lime zest
1 1/2 tsp. lime juice
1/4 tsp. ground cumin
8 small corn tortillas
2 cups baby spinach
1/3 cup cilantro
Instructions
Heat 2 tsp. oil in a large skillet over medium heat. Season the pork with salt and pepper, add to pan and cook until no longer pink, 5-6 minutes. Remove pork and set aside. Add remaining oil to skillet. Add sweet potato, season with salt and pepper and cook until tender, stirring often, about 4 minutes.
Stir together yogurt, chipotle chili, lime zest, lime juice, cumin and a pinch of salt. Top tortillas with spinach, pork, sweet potato, yogurt sauce and cilantro. Serves 4.
Nutrition Information: Calories per serving: 367; Protein: 29 g; Carbs: 41 g; Sugar: 7 g; Total fat: 10 g; Saturated fat: 2 g; Sodium: 202 mg
CHICKEN LETTUCE TACOS WITH PICKLED STRAWBERRY SALSA
This one begins, “Using crisp lettuce as a taco base adds fresh flavor and shaves off calories. The vinegar soaked strawberries infuses the salsa with sweet, briny taste and special antioxidants shown to bolster heart health by improving cholesterol numbers.”
Ingredients
1 Tbsp. granulated sugar
1 tsp. kosher salt
1/2 cup cider vinegar; more as needed
2 cups halved strawberries
1/2 cup unsweetened coconut milk
2 garlic cloves, minced
1 lb. lean ground chicken
1/2 cup chopped mint
2 tsp. lemon zest
1 cup grape tomatoes, quartered
1 yellow bell pepper, diced
2 scallions, thinly sliced
1 jalapeno pepper, seeded and minced
8 large lettuce leaves, such as Boston
Instructions
In a glass jar, stir the sugar and 1/2 tsp. salt with 1/4 cup boiling water until dissolved. Add the cider vinegar and let cool to room temperature. Add the strawberries and more vinegar if needed to cover berries. Seal lid and let stand for at least 30 minutes or up to 1 day in the refrigerator.
In a large skillet, bring coconut milk, garlic and 1/2 tsp. salt to a simmer. Stir in chicken and simmer until meat is no longer pink, stirring occasionally, about 7 minutes. Remove from heat and stir in mint and lemon zest. Season to taste with salt.
Remove strawberries from brine and toss with tomato, yellow pepper, scallions and jalapeno.
Divide chicken among the lettuce leaves and top with strawberry salsa. Serves 4.
Nutrition Information: Calories per serving: 221; Protein: 22 g; Carbs: 12 g; Fiber: 3 g; Sugar: 6 g; Total fat: 10 g; Saturated fat: 3 g; Sodium: 360 mg
LIME CILANTRO PORTOBELLO TACOS
I first found this at Nosh On.It, along with several other vegetarian taco recipes (you can check out all nine here). This one is from Sarah Yates Mora, who has a cool blog called A House in the Hills, where she posted this recipe.
Sarah started off this recipe by writing, “I don’t want to come across all braggy braggerson, but i made those tortillas. with my BARE HANDS! ok, my bare hands and a tortilla press.” She continued on by writing that “making tortillas is mind blowingly simple. like, really really really simple. i had NO IDEA.” (I love her enthusiasm!)
Anywho, the link to this recipe on her blog is https://ahouseinthehills.com/2013/7/10/lime-cilantro-portobello-tacos/. I seriously suggest checking it out!
Ingredients
2 large portobello mushrooms
3/4 cup shredded purple cabbage
1 avocado
1 bunch cilantro
1 jalapeno pepper, thinly sliced and de-seeded (unless you want some extra kick in which case leave the seeds be!)
1/3 cup fresh squeezed lime juice
1/3 cup extra virgin olive oil
1/2 teaspoon sea salt
3/4 cup masa
grapeseed oil
Directions
Rinse and thoroughly clean two large portobello mushrooms.
Prepare mushroom marinade by combining olive oil, fresh squeezed lime juice, 1 tablespoon finely chopped cilantro and 1/2 teaspoon of sea salt.
You’ll want to marinate the mushrooms for as long as possible, preferably 8 or more hours. I started mine in the early evening and made them for an early lunch the next day. To marinate, place mushrooms and marinade in a large plastic ziplock, give them a few shakes and refrigerate.
When mushrooms are marinated you’ll grill them (I used a grill pan) over medium heat until cooked through (a couple of minutes on each side)
To make tortillas:
Combine 3/4 cup masa with 1/2 cup of hot water and knead with hands. Add more water if needed, or add more masa if mixture seems too wet. You’re looking to achieve the consistency of brand new play-doh. You’ll know you’re spot on when you’re able to pull a full tortilla out of the press. I played around for a bit to get it just right, but it only took fussing with the mixture a little bit at a time to get there!
Lightly coat a cast iron pan in grapeseed oil and heat on medium low.
Cover the top and bottom of the tortilla press* with large ziplock bags or saran wrap. Roll a ball of masa dough about 1 1/2″ big in the palm of your hands in place in the center of the press.
Gently use the top press to flatten the tortilla, then peel away and add to the pan.
Cook for 30 seconds or so on each side.
Continue with the rest of the dough (this amount of masa makes roughly 7 tortillas) until all are dough is used. Keep cooked tortillas warm by wrapping in a damp tea towel and placing in a dutch oven over LOW heat.
* if you do not have a tortilla press, use your hand or a rolling pin to flatten tortillas!
To make tacos:
Assemble tacos by laying tortillas with slices of the grilled portobellos, slices of avocado, cilantro, cabbage and jalapeno. Squeeze with lime juice. Serve hot and enjoy!
Showing posts with label Chicken Lettuce Tacos with Pickled Salsa. Show all posts
Showing posts with label Chicken Lettuce Tacos with Pickled Salsa. Show all posts
Tuesday, June 29, 2021
Tuesday, January 12, 2021
Taco Tuesday
It's time for another Taco Tuesday. Yay! Today's offerings include Chipotle Pork & Sweet Potato Tacos and Chicken Lettuce Tacos with Pickled Salsa. Enjoy!
EASY OVEN-BAKED CHICKEN TACOS
This comes from Old El Paso, and begins, "Looking for a new taco night favorite? These oven-baked chicken tacos are sure to be a win with the whole family. By starting with pre-cooked deli rotisserie chicken, they’re a total time-saver, so you can get back to enjoying time with the fam. Try a Corona™ Light alongside these chicken tacos—it’s a classically delicious way to go."
Prep Time: 25 minutes; Total Time: 35 minutes; Makes 10 servings
To view this online, go to https://www.oldelpaso.com/recipes/easy-oven-baked-chicken-tacos.
Ingredients
1 package (4.7 oz) Old El Paso™ Stand ‘N Stuff™ taco shells (10 shells)
2 1/2 cups shredded deli rotisserie chicken
1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
1/4 cup water
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 can (16 oz) Old El Paso™ refried beans
1 1/4 cups shredded Mexican cheese blend (5 oz)
1 cup guacamole
1 cup halved grape tomatoes
1/4 cup sliced green onions
Directions
Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray. Place taco shells standing up and together in dish; set aside.
In 10-inch nonstick skillet, cook chicken, taco seasoning mix, water and chiles over medium heat 5 to 6 minutes, stirring frequently, until chicken is heated through. Remove from heat.
To assemble, spread about 2 tablespoons refried beans in bottom of each shell. Top each with heaping 1/4 cup chicken mixture and 2 tablespoons shredded cheese. Bake 5 to 7 minutes or until cheese is melted. Top with guacamole, tomatoes and green onions.
Expert Tips
Try other varieties of Old El Paso™ taco seasoning mix, such as original or hot & spicy for something different.
Try Monterey Jack or pepper Jack cheese for a flavor twist!
Nutrition: 1 Taco: Calories 260 (Calories from Fat 120); Total Fat 13g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 45mg; Sodium 810mg; Total Carbohydrate 19g (Dietary Fiber 4g, Sugars 2g); Protein 16g
% Daily Value: Vitamin A 8%; Vitamin C 8%; Calcium 15%; Iron 8%
Exchanges: 1 1/2 Starch, 1 Lean Meat, 1/2 High-Fat Meat, 1 Fat; Carbohydrate Choice: 1
CHICKEN CORN TACOS
This comes from Old El Paso, and begins, "These Chicken Corn Tacos will bring everyone to the table with a craveable combo of crunchy, sweet, and spicy. This easy one-skillet wonder uses chicken, flavored with Old El Paso™ Taco Seasoning Mix. Choose your heat with Mild, Original, or Hot and Spicy Taco Seasoning Mix, add sweet, juicy corn, then scoop the flavor into Old El Paso™ Crunchy Corn Tortilla Shells. These Chicken Corn Tacos will be a new family favorite to eat, and your favorite to make."
Prep Time: 20 minutes; Total Time: 20 minutes; Makes 10 servings
To view this online, go to https://www.oldelpaso.com/recipes/chicken-corn-tacos.
Ingredients
2 cups shredded cooked chicken breast
1 package (1 oz) Old El Paso™ taco seasoning mix
1 can (7 oz) whole kernel corn with red and green peppers, drained
10 Old El Paso™ taco shells or flour tortillas
1 cup shredded lettuce
1 medium tomato, chopped
1/4 cup sliced ripe olives
1/2 cup shredded Cheddar cheese (2 oz)
Directions
In 12-inch skillet, mix chicken, taco seasoning mix and and amount of water called for on seasoning mix packet. Heat to boiling. Reduce heat to medium; simmer uncovered 5 to 10 minutes, stirring occasionally, until water is evaporated. Stir in corn; cook until thoroughly heated.
Heat taco shells or tortillas as directed on package. Fill each shell with 1/4 cup chicken filling. Top each with lettuce, tomato, olives and cheese. Serve immediately.
HOMEMADE TORTILLAS
This, as well as the next two recipes (Chipotle Pork and Sweet Potato Tacos and Chicken Lettuce Tacos with Pickled Strawberry Salsa), are from the May 2016 issue of Runner’s World, and can be found here. This one begins, “Corn tortillas are rich in flavonoids, which help protect against certain cancers.”
Ingredients
2 cups masa harina (corn flour)
1/2 tsp. salt
1 1/2 cups warm tap water
Instructions
In a large bowl, combine masa and salt. Slowly pour the water into the dry ingredients and mix until the dough is just moistened and forms small clumps. Add more water, if needed by the tablespoon, but don’t let dough become too moist. It should feel like play-dough.
Divide dough into 12 golf-ball size balls. Cover with a damp paper towel. Cut a quart-size ziptop plastic bag up both side seams. Place one ball of dough between the plastic sheets and press down firmly with a medium pot or a tortilla press to form a 4 -5” circle about 1/8” thick.
Heat a heavy skillet or griddle over medium and lightly brush with some oil. Cook the tortilla for 1 minute, or until darkened in some spots and the dough looks dry. Flip and cook for 30 seconds more. Transfer to a clean kitchen towel and fold over to keep warm. Repeat with remaining tortillas, brushing the skillet with more oil as needed.
Nutrition Information: Calories per serving: 69; Protein: 2 g; Carbs: 15 g; Fiber: 1 g; Total fat: 1 g; Saturated fat: 0 g; Sodium: 99 mg
CHIPOTLE PORK AND SWEET POTATO TACOS
This one begins, “Grated sweet potato cooks in a flash so you can quickly nail your immune-boosting vitamin A quota. Pork tenderloin provides plenty of low-fat muscle-building protein and a yogurt topping gives you some gut-friendly probiotics.”
Ingredients
4 tsp. canola oil or grapeseed oil
1 lb. pork tenderloin, sliced 1/4” thick
Kosher salt and freshly ground black pepper
1 large sweet potato, peeled and shredded
1/2 cup plain yogurt
1 tsp. minced chipotle chili in adobo sauce
1/2 tsp. lime zest
1 1/2 tsp. lime juice
1/4 tsp. ground cumin
8 small corn tortillas
2 cups baby spinach
1/3 cup cilantro
Instructions
Heat 2 tsp. oil in a large skillet over medium heat. Season the pork with salt and pepper, add to pan and cook until no longer pink, 5-6 minutes. Remove pork and set aside. Add remaining oil to skillet. Add sweet potato, season with salt and pepper and cook until tender, stirring often, about 4 minutes.
Stir together yogurt, chipotle chili, lime zest, lime juice, cumin and a pinch of salt. Top tortillas with spinach, pork, sweet potato, yogurt sauce and cilantro. Serves 4.
Nutrition Information: Calories per serving: 367; Protein: 29 g; Carbs: 41 g; Sugar: 7 g; Total fat: 10 g; Saturated fat: 2 g; Sodium: 202 mg
CHICKEN LETTUCE TACOS WITH PICKLED STRAWBERRY SALSA
This one begins, “Using crisp lettuce as a taco base adds fresh flavor and shaves off calories. The vinegar soaked strawberries infuses the salsa with sweet, briny taste and special antioxidants shown to bolster heart health by improving cholesterol numbers.”
Ingredients
1 Tbsp. granulated sugar
1 tsp. kosher salt
1/2 cup cider vinegar; more as needed
2 cups halved strawberries
1/2 cup unsweetened coconut milk
2 garlic cloves, minced
1 lb. lean ground chicken
1/2 cup chopped mint
2 tsp. lemon zest
1 cup grape tomatoes, quartered
1 yellow bell pepper, diced
2 scallions, thinly sliced
1 jalapeno pepper, seeded and minced
8 large lettuce leaves, such as Boston
Instructions
In a glass jar, stir the sugar and 1/2 tsp. salt with 1/4 cup boiling water until dissolved. Add the cider vinegar and let cool to room temperature. Add the strawberries and more vinegar if needed to cover berries. Seal lid and let stand for at least 30 minutes or up to 1 day in the refrigerator.
In a large skillet, bring coconut milk, garlic and 1/2 tsp. salt to a simmer. Stir in chicken and simmer until meat is no longer pink, stirring occasionally, about 7 minutes. Remove from heat and stir in mint and lemon zest. Season to taste with salt.
Remove strawberries from brine and toss with tomato, yellow pepper, scallions and jalapeno.
Divide chicken among the lettuce leaves and top with strawberry salsa. Serves 4.
Nutrition Information: Calories per serving: 221; Protein: 22 g; Carbs: 12 g; Fiber: 3 g; Sugar: 6 g; Total fat: 10 g; Saturated fat: 3 g; Sodium: 360 mg
BAKED SMOTHERED CHICKEN BURRITOS
This comes from Old El Paso, and begins, "These Baked Smothered Chicken Burritos are the perfect combination of two Tex-Mex favorites; burritos and enchiladas. Create your burritos, with chicken seasoned with Old El Paso™ Chicken Seasoning Mix, layered with Old El Paso™ Refried Beans, and roll them up in flour tortillas. Smother each burrito in Old El Paso™ Enchilada Sauce for irresistible flavor in every bite. Bake and serve these hearty burritos that will soon be a new family favorite."
Prep Time: 25 minutes; Total Time: 1 hour 5 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/baked-smothered-chicken-burritos.
Ingredients
2 cups shredded cooked chicken
1 can (10 oz) Old El Paso™ enchilada sauce
1 tablespoon Old El Paso™ chicken taco seasoning mix (from 0.85-oz package)
1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 inch)
1 cup Old El Paso™ refried beans (from 16-oz can)
1 1/2 cups cooked rice
2 cups shredded Colby-Monterey Jack cheese blend (8 oz)
2 green onions, thinly sliced
2 tablespoons chopped fresh cilantro leaves
Lime wedges, if desired
Preparation
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix chicken, 1 cup of the enchilada sauce and the taco seasoning mix.
Place tortillas on work surface. Divide refried beans, rice and chicken mixture among center of each tortilla in 4-inch long strip. Top with 1 cup of the cheese.
Roll up into burritos, and place seam side down in baking dish.
Bake 35 minutes. Drizzle with remaining 1/4 cup enchilada sauce; sprinkle with remaining 1 cup cheese. Bake 5 to 10 minutes longer or until cheese is melted and burritos are heated through (165°F). Top with green onions and cilantro. Serve with lime wedges.
To freeze: Spray 13x9-inch disposable foil cake pan with cooking spray. Assemble burritos as directed in steps 1 through 3; do not bake. Drizzle with remaining 1/4 cup enchilada sauce and sprinkle with remaining 1 cup cheese. Cover pan with sprayed foil, and wrap in double layer of plastic wrap. Label and freeze. To bake: Thaw overnight in refrigerator. Heat oven to 350°F. Remove plastic, and place foil-covered pan on baking sheet. Bake 1 hour to 1 hour 10 minutes or until thermometer inserted in center reads 165°F.
Expert Tips
To roll burritos, fold one edge of tortilla over length of filling, tucking filling in slightly. Then fold two short edges over. Roll filled tortilla over toward remaining unfolded edge.
Leftover rice is perfect for this recipe, but packaged frozen cooked rice works well in a pinch.
Nutrition: Calories 370 (Calories from Fat 140); Total Fat 16g (Saturated Fat 8g, Trans Fat 1.5g); Cholesterol 55mg; Sodium 1030mg; Potassium 135mg; Total Carbohydrate 36g (Dietary Fiber 2g); Protein 22g % Daily Value: Vitamin A 10%; Vitamin C 0%; Calcium 30%; Iron 15% Exchanges: 1 1/2 Starch, 1 Other Carbohydrate, 2 Very Lean Meat, 1/2 High-Fat Meat, 2 Fat Carbohydrate Choices: 2 1/2
EASY OVEN-BAKED CHICKEN TACOS
This comes from Old El Paso, and begins, "Looking for a new taco night favorite? These oven-baked chicken tacos are sure to be a win with the whole family. By starting with pre-cooked deli rotisserie chicken, they’re a total time-saver, so you can get back to enjoying time with the fam. Try a Corona™ Light alongside these chicken tacos—it’s a classically delicious way to go."
Prep Time: 25 minutes; Total Time: 35 minutes; Makes 10 servings
To view this online, go to https://www.oldelpaso.com/recipes/easy-oven-baked-chicken-tacos.
Ingredients
1 package (4.7 oz) Old El Paso™ Stand ‘N Stuff™ taco shells (10 shells)
2 1/2 cups shredded deli rotisserie chicken
1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
1/4 cup water
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 can (16 oz) Old El Paso™ refried beans
1 1/4 cups shredded Mexican cheese blend (5 oz)
1 cup guacamole
1 cup halved grape tomatoes
1/4 cup sliced green onions
Directions
Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray. Place taco shells standing up and together in dish; set aside.
In 10-inch nonstick skillet, cook chicken, taco seasoning mix, water and chiles over medium heat 5 to 6 minutes, stirring frequently, until chicken is heated through. Remove from heat.
To assemble, spread about 2 tablespoons refried beans in bottom of each shell. Top each with heaping 1/4 cup chicken mixture and 2 tablespoons shredded cheese. Bake 5 to 7 minutes or until cheese is melted. Top with guacamole, tomatoes and green onions.
Expert Tips
Try other varieties of Old El Paso™ taco seasoning mix, such as original or hot & spicy for something different.
Try Monterey Jack or pepper Jack cheese for a flavor twist!
Nutrition: 1 Taco: Calories 260 (Calories from Fat 120); Total Fat 13g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 45mg; Sodium 810mg; Total Carbohydrate 19g (Dietary Fiber 4g, Sugars 2g); Protein 16g
% Daily Value: Vitamin A 8%; Vitamin C 8%; Calcium 15%; Iron 8%
Exchanges: 1 1/2 Starch, 1 Lean Meat, 1/2 High-Fat Meat, 1 Fat; Carbohydrate Choice: 1
CHICKEN CORN TACOS
This comes from Old El Paso, and begins, "These Chicken Corn Tacos will bring everyone to the table with a craveable combo of crunchy, sweet, and spicy. This easy one-skillet wonder uses chicken, flavored with Old El Paso™ Taco Seasoning Mix. Choose your heat with Mild, Original, or Hot and Spicy Taco Seasoning Mix, add sweet, juicy corn, then scoop the flavor into Old El Paso™ Crunchy Corn Tortilla Shells. These Chicken Corn Tacos will be a new family favorite to eat, and your favorite to make."
Prep Time: 20 minutes; Total Time: 20 minutes; Makes 10 servings
To view this online, go to https://www.oldelpaso.com/recipes/chicken-corn-tacos.
Ingredients
2 cups shredded cooked chicken breast
1 package (1 oz) Old El Paso™ taco seasoning mix
1 can (7 oz) whole kernel corn with red and green peppers, drained
10 Old El Paso™ taco shells or flour tortillas
1 cup shredded lettuce
1 medium tomato, chopped
1/4 cup sliced ripe olives
1/2 cup shredded Cheddar cheese (2 oz)
Directions
In 12-inch skillet, mix chicken, taco seasoning mix and and amount of water called for on seasoning mix packet. Heat to boiling. Reduce heat to medium; simmer uncovered 5 to 10 minutes, stirring occasionally, until water is evaporated. Stir in corn; cook until thoroughly heated.
Heat taco shells or tortillas as directed on package. Fill each shell with 1/4 cup chicken filling. Top each with lettuce, tomato, olives and cheese. Serve immediately.
HOMEMADE TORTILLAS
This, as well as the next two recipes (Chipotle Pork and Sweet Potato Tacos and Chicken Lettuce Tacos with Pickled Strawberry Salsa), are from the May 2016 issue of Runner’s World, and can be found here. This one begins, “Corn tortillas are rich in flavonoids, which help protect against certain cancers.”
Ingredients
2 cups masa harina (corn flour)
1/2 tsp. salt
1 1/2 cups warm tap water
Instructions
In a large bowl, combine masa and salt. Slowly pour the water into the dry ingredients and mix until the dough is just moistened and forms small clumps. Add more water, if needed by the tablespoon, but don’t let dough become too moist. It should feel like play-dough.
Divide dough into 12 golf-ball size balls. Cover with a damp paper towel. Cut a quart-size ziptop plastic bag up both side seams. Place one ball of dough between the plastic sheets and press down firmly with a medium pot or a tortilla press to form a 4 -5” circle about 1/8” thick.
Heat a heavy skillet or griddle over medium and lightly brush with some oil. Cook the tortilla for 1 minute, or until darkened in some spots and the dough looks dry. Flip and cook for 30 seconds more. Transfer to a clean kitchen towel and fold over to keep warm. Repeat with remaining tortillas, brushing the skillet with more oil as needed.
Nutrition Information: Calories per serving: 69; Protein: 2 g; Carbs: 15 g; Fiber: 1 g; Total fat: 1 g; Saturated fat: 0 g; Sodium: 99 mg
CHIPOTLE PORK AND SWEET POTATO TACOS
This one begins, “Grated sweet potato cooks in a flash so you can quickly nail your immune-boosting vitamin A quota. Pork tenderloin provides plenty of low-fat muscle-building protein and a yogurt topping gives you some gut-friendly probiotics.”
Ingredients
4 tsp. canola oil or grapeseed oil
1 lb. pork tenderloin, sliced 1/4” thick
Kosher salt and freshly ground black pepper
1 large sweet potato, peeled and shredded
1/2 cup plain yogurt
1 tsp. minced chipotle chili in adobo sauce
1/2 tsp. lime zest
1 1/2 tsp. lime juice
1/4 tsp. ground cumin
8 small corn tortillas
2 cups baby spinach
1/3 cup cilantro
Instructions
Heat 2 tsp. oil in a large skillet over medium heat. Season the pork with salt and pepper, add to pan and cook until no longer pink, 5-6 minutes. Remove pork and set aside. Add remaining oil to skillet. Add sweet potato, season with salt and pepper and cook until tender, stirring often, about 4 minutes.
Stir together yogurt, chipotle chili, lime zest, lime juice, cumin and a pinch of salt. Top tortillas with spinach, pork, sweet potato, yogurt sauce and cilantro. Serves 4.
Nutrition Information: Calories per serving: 367; Protein: 29 g; Carbs: 41 g; Sugar: 7 g; Total fat: 10 g; Saturated fat: 2 g; Sodium: 202 mg
CHICKEN LETTUCE TACOS WITH PICKLED STRAWBERRY SALSA
This one begins, “Using crisp lettuce as a taco base adds fresh flavor and shaves off calories. The vinegar soaked strawberries infuses the salsa with sweet, briny taste and special antioxidants shown to bolster heart health by improving cholesterol numbers.”
Ingredients
1 Tbsp. granulated sugar
1 tsp. kosher salt
1/2 cup cider vinegar; more as needed
2 cups halved strawberries
1/2 cup unsweetened coconut milk
2 garlic cloves, minced
1 lb. lean ground chicken
1/2 cup chopped mint
2 tsp. lemon zest
1 cup grape tomatoes, quartered
1 yellow bell pepper, diced
2 scallions, thinly sliced
1 jalapeno pepper, seeded and minced
8 large lettuce leaves, such as Boston
Instructions
In a glass jar, stir the sugar and 1/2 tsp. salt with 1/4 cup boiling water until dissolved. Add the cider vinegar and let cool to room temperature. Add the strawberries and more vinegar if needed to cover berries. Seal lid and let stand for at least 30 minutes or up to 1 day in the refrigerator.
In a large skillet, bring coconut milk, garlic and 1/2 tsp. salt to a simmer. Stir in chicken and simmer until meat is no longer pink, stirring occasionally, about 7 minutes. Remove from heat and stir in mint and lemon zest. Season to taste with salt.
Remove strawberries from brine and toss with tomato, yellow pepper, scallions and jalapeno.
Divide chicken among the lettuce leaves and top with strawberry salsa. Serves 4.
Nutrition Information: Calories per serving: 221; Protein: 22 g; Carbs: 12 g; Fiber: 3 g; Sugar: 6 g; Total fat: 10 g; Saturated fat: 3 g; Sodium: 360 mg
BAKED SMOTHERED CHICKEN BURRITOS
This comes from Old El Paso, and begins, "These Baked Smothered Chicken Burritos are the perfect combination of two Tex-Mex favorites; burritos and enchiladas. Create your burritos, with chicken seasoned with Old El Paso™ Chicken Seasoning Mix, layered with Old El Paso™ Refried Beans, and roll them up in flour tortillas. Smother each burrito in Old El Paso™ Enchilada Sauce for irresistible flavor in every bite. Bake and serve these hearty burritos that will soon be a new family favorite."
Prep Time: 25 minutes; Total Time: 1 hour 5 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/baked-smothered-chicken-burritos.
Ingredients
2 cups shredded cooked chicken
1 can (10 oz) Old El Paso™ enchilada sauce
1 tablespoon Old El Paso™ chicken taco seasoning mix (from 0.85-oz package)
1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 inch)
1 cup Old El Paso™ refried beans (from 16-oz can)
1 1/2 cups cooked rice
2 cups shredded Colby-Monterey Jack cheese blend (8 oz)
2 green onions, thinly sliced
2 tablespoons chopped fresh cilantro leaves
Lime wedges, if desired
Preparation
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix chicken, 1 cup of the enchilada sauce and the taco seasoning mix.
Place tortillas on work surface. Divide refried beans, rice and chicken mixture among center of each tortilla in 4-inch long strip. Top with 1 cup of the cheese.
Roll up into burritos, and place seam side down in baking dish.
Bake 35 minutes. Drizzle with remaining 1/4 cup enchilada sauce; sprinkle with remaining 1 cup cheese. Bake 5 to 10 minutes longer or until cheese is melted and burritos are heated through (165°F). Top with green onions and cilantro. Serve with lime wedges.
To freeze: Spray 13x9-inch disposable foil cake pan with cooking spray. Assemble burritos as directed in steps 1 through 3; do not bake. Drizzle with remaining 1/4 cup enchilada sauce and sprinkle with remaining 1 cup cheese. Cover pan with sprayed foil, and wrap in double layer of plastic wrap. Label and freeze. To bake: Thaw overnight in refrigerator. Heat oven to 350°F. Remove plastic, and place foil-covered pan on baking sheet. Bake 1 hour to 1 hour 10 minutes or until thermometer inserted in center reads 165°F.
Expert Tips
To roll burritos, fold one edge of tortilla over length of filling, tucking filling in slightly. Then fold two short edges over. Roll filled tortilla over toward remaining unfolded edge.
Leftover rice is perfect for this recipe, but packaged frozen cooked rice works well in a pinch.
Nutrition: Calories 370 (Calories from Fat 140); Total Fat 16g (Saturated Fat 8g, Trans Fat 1.5g); Cholesterol 55mg; Sodium 1030mg; Potassium 135mg; Total Carbohydrate 36g (Dietary Fiber 2g); Protein 22g % Daily Value: Vitamin A 10%; Vitamin C 0%; Calcium 30%; Iron 15% Exchanges: 1 1/2 Starch, 1 Other Carbohydrate, 2 Very Lean Meat, 1/2 High-Fat Meat, 2 Fat Carbohydrate Choices: 2 1/2
Tuesday, December 15, 2020
Taco Tuesday
It's time for another Taco Tuesday, which is not a problem, as far as I'm concerned. I mean, who doesn't love tacos?
Okay, that might be a trick question, since I've known several people who really aren't terribly wild about tacos. But that's cool; to each his or her own, right?
Anywho, for those who (like me) love tacos, today's offerings include Pulled Pork Tacos with Pineapple Slaw and Mexican Chicken Cobb Tacos. Enjoy!
HOMEMADE TORTILLAS
This, as well as the next two recipes (Chipotle Pork and Sweet Potato Tacos and Chicken Lettuce Tacos with Pickled Strawberry Salsa), are from the May 2016 issue of Runner’s World, and can be found here. This one begins, “Corn tortillas are rich in flavonoids, which help protect against certain cancers.”
Ingredients
2 cups masa harina (corn flour)
1/2 tsp. salt
1 1/2 cups warm tap water
Instructions
In a large bowl, combine masa and salt. Slowly pour the water into the dry ingredients and mix until the dough is just moistened and forms small clumps. Add more water, if needed by the tablespoon, but don’t let dough become too moist. It should feel like play-dough.
Divide dough into 12 golf-ball size balls. Cover with a damp paper towel. Cut a quart-size ziptop plastic bag up both side seams. Place one ball of dough between the plastic sheets and press down firmly with a medium pot or a tortilla press to form a 4 -5” circle about 1/8” thick.
Heat a heavy skillet or griddle over medium and lightly brush with some oil. Cook the tortilla for 1 minute, or until darkened in some spots and the dough looks dry. Flip and cook for 30 seconds more. Transfer to a clean kitchen towel and fold over to keep warm. Repeat with remaining tortillas, brushing the skillet with more oil as needed.
Nutrition Information: Calories per serving: 69; Protein: 2 g; Carbs: 15 g; Fiber: 1 g; Total fat: 1 g; Saturated fat: 0 g; Sodium: 99 mg
CHIPOTLE PORK AND SWEET POTATO TACOS
This one begins, “Grated sweet potato cooks in a flash so you can quickly nail your immune-boosting vitamin A quota. Pork tenderloin provides plenty of low-fat muscle-building protein and a yogurt topping gives you some gut-friendly probiotics.”
Ingredients
4 tsp. canola oil or grapeseed oil
1 lb. pork tenderloin, sliced 1/4” thick
Kosher salt and freshly ground black pepper
1 large sweet potato, peeled and shredded
1/2 cup plain yogurt
1 tsp. minced chipotle chili in adobo sauce
1/2 tsp. lime zest
1 1/2 tsp. lime juice
1/4 tsp. ground cumin
8 small corn tortillas
2 cups baby spinach
1/3 cup cilantro
Instructions
Heat 2 tsp. oil in a large skillet over medium heat. Season the pork with salt and pepper, add to pan and cook until no longer pink, 5-6 minutes. Remove pork and set aside. Add remaining oil to skillet. Add sweet potato, season with salt and pepper and cook until tender, stirring often, about 4 minutes.
Stir together yogurt, chipotle chili, lime zest, lime juice, cumin and a pinch of salt. Top tortillas with spinach, pork, sweet potato, yogurt sauce and cilantro. Serves 4.
Nutrition Information: Calories per serving: 367; Protein: 29 g; Carbs: 41 g; Sugar: 7 g; Total fat: 10 g; Saturated fat: 2 g; Sodium: 202 mg
CHICKEN LETTUCE TACOS WITH PICKLED STRAWBERRY SALSA
This one begins, “Using crisp lettuce as a taco base adds fresh flavor and shaves off calories. The vinegar soaked strawberries infuses the salsa with sweet, briny taste and special antioxidants shown to bolster heart health by improving cholesterol numbers.”
Ingredients
1 Tbsp. granulated sugar
1 tsp. kosher salt
1/2 cup cider vinegar; more as needed
2 cups halved strawberries
1/2 cup unsweetened coconut milk
2 garlic cloves, minced
1 lb. lean ground chicken
1/2 cup chopped mint
2 tsp. lemon zest
1 cup grape tomatoes, quartered
1 yellow bell pepper, diced
2 scallions, thinly sliced
1 jalapeno pepper, seeded and minced
8 large lettuce leaves, such as Boston
Instructions
In a glass jar, stir the sugar and 1/2 tsp. salt with 1/4 cup boiling water until dissolved. Add the cider vinegar and let cool to room temperature. Add the strawberries and more vinegar if needed to cover berries. Seal lid and let stand for at least 30 minutes or up to 1 day in the refrigerator.
In a large skillet, bring coconut milk, garlic and 1/2 tsp. salt to a simmer. Stir in chicken and simmer until meat is no longer pink, stirring occasionally, about 7 minutes. Remove from heat and stir in mint and lemon zest. Season to taste with salt.
Remove strawberries from brine and toss with tomato, yellow pepper, scallions and jalapeno.
Divide chicken among the lettuce leaves and top with strawberry salsa. Serves 4.
Nutrition Information: Calories per serving: 221; Protein: 22 g; Carbs: 12 g; Fiber: 3 g; Sugar: 6 g; Total fat: 10 g; Saturated fat: 3 g; Sodium: 360 mg
PULLED PORK TACOS WITH PINEAPPLE SLAW
This is from Delish. The recipe begins, “You'll want to use the pineapple slaw on everything.”
Yields: 8; Prep Time: 15 minutes; Total Time: 8 hours 15 minutes
To view this online, click here.
Ingredients
4 lb. pork shoulder
1 c. barbecue sauce
1/2 c. brown sugar
Juice of 3 limes, divided
2 tbsp. garlic powder
2 tbsp. chili powder
2 tsp. cayenne pepper
1/2 head cabbage, shredded
1 whole pineapple, cut and diced
2 tbsp. extra-virgin olive oil
1/2 small red onion, sliced
2 green onions, sliced
1 tsp. crushed red pepper flakes
8 corn tortillas
Directions
In a 6-quart slow-cooker, add pork. In a medium bowl, combine barbecue sauce, brown sugar, juice of 2 limes, garlic powder, chili powder, and cayenne, then mix together into a thick paste and spread all over pork.
Cook on high for 5 to 6 hours or on low 8 to 9 hours, until tender, then shred.
When ready to eat, make pineapple slaw: Combine cabbage, pineapple, remaining lime juice, olive oil, red onions, green onions, and red pepper flakes.
Top tortillas with shredded pork and pineapple slaw.
AIR FRYER LOADED TACO FRIES
This comes from Old El Paso, and begins, "While this recipe for air fryer taco fries was initially inspired by Taco Bell’s™ Nacho Fries, we got a little carried away and ended up creating something even better! Sure, these taco fries are healthier for you than the original recipe thanks to the air fryer, but they are also packed with Mexican spices and piled high with loads of delicious and savory nacho toppings. Top it all with our genius hack for amazingly simple spiced sour cream - don’t worry it’s delicious but not complicated, just add Old El Paso™ original taco seasoning to sour cream and pour it on everything. These air fryer taco fries are instant crowd-favorites, so be prepared to make this recipe a second time soon!"
Prep Time: 35 minutes; Total Time: 35 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/air-fryer-loaded-taco-fries.
Ingredients
1/3 cup sour cream
1 teaspoon Old El Paso™ original taco seasoning mix (from 1-oz package)
2 tablespoons vegetable oil
1 tablespoon Old El Paso™ original taco seasoning mix (from 1-oz package)
16 oz (4 cups) frozen French-fried potatoes (from 32-oz bag)
1 cup shredded Colby-Monterey Jack cheese (4 oz)
1/2 medium avocado, pitted, peeled and diced (1/2 cup)
1/4 cup diced tomato
2 tablespoons sliced green onions (2 green onions)
2 tablespoon chopped fresh cilantro leaves
Preparation
In small bowl, mix Seasoned Sour Cream ingredients. Cover and refrigerate until ready to serve.
In large bowl, mix oil and 1 tablespoon taco seasoning mix. Add frozen potatoes; toss to coat. Pour mixture into air fryer basket. Set to 400°F; cook 22 to 26 minutes or until crispy, shaking basket every 5 minutes.
Transfer to microwavable serving plate. Top with cheese. Microwave uncovered on High 30 to 90 seconds or until cheese melts. Top with avocado, tomato, green onions and cilantro. Serve with seasoned sour cream.
Nutrition: 1 Serving Calories 220 (Calories from Fat 130); Total Fat 14g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 20mg; Sodium 170mg; Total Carbohydrate 17g (Dietary Fiber 2g, Sugars 1g); Protein 5g
% Daily Value: Vitamin A 4%; Vitamin C 6%; Calcium 10%; Iron 2%
Exchanges: 1/2 Starch, 1/2 Other Carbohydrate, 1/2 High-Fat Meat, 2 Fat
MEXICAN CHICKEN COBB TACOS
This is from Old El Paso, and begins, "The classic cobb salad gets a Mexican twist in this easy-to-assemble taco. Taco seasoned shredded rotisserie chicken layered on a bed of chopped romaine lettuce and topped with shredded Mexican style 4 cheese blend, chopped avocado, bacon and tomatoes."
Prep Time: 25 minutes; Total Time: 25 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/mexican-chicken-cobb-tacos.
Ingredients
2 teaspoons olive oil
2 1/2 cups shredded deli rotisserie chicken
1 package (0.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
1/4 cup water
2 cups chopped romaine lettuce
1 cup Old El Paso™ Shredded Mexican Style 4 Cheese Blend (4 oz)
1 package (8 count) Old El Paso™ Soft Tortilla Bowls, heated as directed on package
1 medium avocado, pitted, peeled and coarsely chopped
4 slices cooked bacon, chopped (1/2 cup)
1/2 cup cherry tomatoes, quartered
1/2 cup Old El Paso™ Zesty Ranch sauce
Lime wedges, if desired
Directions
In 10-inch nonstick skillet, heat oil over medium heat. Add chicken, taco seasoning mix and water; cook 5 to 6 minutes, stirring frequently, until chicken is heated through. Remove from heat.
Divide romaine lettuce, chicken mixture and cheese among heated tortilla bowls.
Top each bowl with avocado, bacon and tomatoes. Serve with ranch sauce and lime wedges.
Expert Tips
Ranch dressing can be used instead of Old El Paso™ Zesty Ranch sauce.
To dice avocado, cut in half, and remove pit. Using large spoon, scoop flesh from skin. Place one half avocado cut side down on cutting board. Make two horizontal cuts to make three planks, then cut lengthwise into strips. Turn 90 degrees, and cut again. Repeat with other half of avocado.
Okay, that might be a trick question, since I've known several people who really aren't terribly wild about tacos. But that's cool; to each his or her own, right?
Anywho, for those who (like me) love tacos, today's offerings include Pulled Pork Tacos with Pineapple Slaw and Mexican Chicken Cobb Tacos. Enjoy!
HOMEMADE TORTILLAS
This, as well as the next two recipes (Chipotle Pork and Sweet Potato Tacos and Chicken Lettuce Tacos with Pickled Strawberry Salsa), are from the May 2016 issue of Runner’s World, and can be found here. This one begins, “Corn tortillas are rich in flavonoids, which help protect against certain cancers.”
Ingredients
2 cups masa harina (corn flour)
1/2 tsp. salt
1 1/2 cups warm tap water
Instructions
In a large bowl, combine masa and salt. Slowly pour the water into the dry ingredients and mix until the dough is just moistened and forms small clumps. Add more water, if needed by the tablespoon, but don’t let dough become too moist. It should feel like play-dough.
Divide dough into 12 golf-ball size balls. Cover with a damp paper towel. Cut a quart-size ziptop plastic bag up both side seams. Place one ball of dough between the plastic sheets and press down firmly with a medium pot or a tortilla press to form a 4 -5” circle about 1/8” thick.
Heat a heavy skillet or griddle over medium and lightly brush with some oil. Cook the tortilla for 1 minute, or until darkened in some spots and the dough looks dry. Flip and cook for 30 seconds more. Transfer to a clean kitchen towel and fold over to keep warm. Repeat with remaining tortillas, brushing the skillet with more oil as needed.
Nutrition Information: Calories per serving: 69; Protein: 2 g; Carbs: 15 g; Fiber: 1 g; Total fat: 1 g; Saturated fat: 0 g; Sodium: 99 mg
CHIPOTLE PORK AND SWEET POTATO TACOS
This one begins, “Grated sweet potato cooks in a flash so you can quickly nail your immune-boosting vitamin A quota. Pork tenderloin provides plenty of low-fat muscle-building protein and a yogurt topping gives you some gut-friendly probiotics.”
Ingredients
4 tsp. canola oil or grapeseed oil
1 lb. pork tenderloin, sliced 1/4” thick
Kosher salt and freshly ground black pepper
1 large sweet potato, peeled and shredded
1/2 cup plain yogurt
1 tsp. minced chipotle chili in adobo sauce
1/2 tsp. lime zest
1 1/2 tsp. lime juice
1/4 tsp. ground cumin
8 small corn tortillas
2 cups baby spinach
1/3 cup cilantro
Instructions
Heat 2 tsp. oil in a large skillet over medium heat. Season the pork with salt and pepper, add to pan and cook until no longer pink, 5-6 minutes. Remove pork and set aside. Add remaining oil to skillet. Add sweet potato, season with salt and pepper and cook until tender, stirring often, about 4 minutes.
Stir together yogurt, chipotle chili, lime zest, lime juice, cumin and a pinch of salt. Top tortillas with spinach, pork, sweet potato, yogurt sauce and cilantro. Serves 4.
Nutrition Information: Calories per serving: 367; Protein: 29 g; Carbs: 41 g; Sugar: 7 g; Total fat: 10 g; Saturated fat: 2 g; Sodium: 202 mg
CHICKEN LETTUCE TACOS WITH PICKLED STRAWBERRY SALSA
This one begins, “Using crisp lettuce as a taco base adds fresh flavor and shaves off calories. The vinegar soaked strawberries infuses the salsa with sweet, briny taste and special antioxidants shown to bolster heart health by improving cholesterol numbers.”
Ingredients
1 Tbsp. granulated sugar
1 tsp. kosher salt
1/2 cup cider vinegar; more as needed
2 cups halved strawberries
1/2 cup unsweetened coconut milk
2 garlic cloves, minced
1 lb. lean ground chicken
1/2 cup chopped mint
2 tsp. lemon zest
1 cup grape tomatoes, quartered
1 yellow bell pepper, diced
2 scallions, thinly sliced
1 jalapeno pepper, seeded and minced
8 large lettuce leaves, such as Boston
Instructions
In a glass jar, stir the sugar and 1/2 tsp. salt with 1/4 cup boiling water until dissolved. Add the cider vinegar and let cool to room temperature. Add the strawberries and more vinegar if needed to cover berries. Seal lid and let stand for at least 30 minutes or up to 1 day in the refrigerator.
In a large skillet, bring coconut milk, garlic and 1/2 tsp. salt to a simmer. Stir in chicken and simmer until meat is no longer pink, stirring occasionally, about 7 minutes. Remove from heat and stir in mint and lemon zest. Season to taste with salt.
Remove strawberries from brine and toss with tomato, yellow pepper, scallions and jalapeno.
Divide chicken among the lettuce leaves and top with strawberry salsa. Serves 4.
Nutrition Information: Calories per serving: 221; Protein: 22 g; Carbs: 12 g; Fiber: 3 g; Sugar: 6 g; Total fat: 10 g; Saturated fat: 3 g; Sodium: 360 mg
PULLED PORK TACOS WITH PINEAPPLE SLAW
This is from Delish. The recipe begins, “You'll want to use the pineapple slaw on everything.”
Yields: 8; Prep Time: 15 minutes; Total Time: 8 hours 15 minutes
To view this online, click here.
Ingredients
4 lb. pork shoulder
1 c. barbecue sauce
1/2 c. brown sugar
Juice of 3 limes, divided
2 tbsp. garlic powder
2 tbsp. chili powder
2 tsp. cayenne pepper
1/2 head cabbage, shredded
1 whole pineapple, cut and diced
2 tbsp. extra-virgin olive oil
1/2 small red onion, sliced
2 green onions, sliced
1 tsp. crushed red pepper flakes
8 corn tortillas
Directions
In a 6-quart slow-cooker, add pork. In a medium bowl, combine barbecue sauce, brown sugar, juice of 2 limes, garlic powder, chili powder, and cayenne, then mix together into a thick paste and spread all over pork.
Cook on high for 5 to 6 hours or on low 8 to 9 hours, until tender, then shred.
When ready to eat, make pineapple slaw: Combine cabbage, pineapple, remaining lime juice, olive oil, red onions, green onions, and red pepper flakes.
Top tortillas with shredded pork and pineapple slaw.
AIR FRYER LOADED TACO FRIES
This comes from Old El Paso, and begins, "While this recipe for air fryer taco fries was initially inspired by Taco Bell’s™ Nacho Fries, we got a little carried away and ended up creating something even better! Sure, these taco fries are healthier for you than the original recipe thanks to the air fryer, but they are also packed with Mexican spices and piled high with loads of delicious and savory nacho toppings. Top it all with our genius hack for amazingly simple spiced sour cream - don’t worry it’s delicious but not complicated, just add Old El Paso™ original taco seasoning to sour cream and pour it on everything. These air fryer taco fries are instant crowd-favorites, so be prepared to make this recipe a second time soon!"
Prep Time: 35 minutes; Total Time: 35 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/air-fryer-loaded-taco-fries.
Ingredients
1/3 cup sour cream
1 teaspoon Old El Paso™ original taco seasoning mix (from 1-oz package)
2 tablespoons vegetable oil
1 tablespoon Old El Paso™ original taco seasoning mix (from 1-oz package)
16 oz (4 cups) frozen French-fried potatoes (from 32-oz bag)
1 cup shredded Colby-Monterey Jack cheese (4 oz)
1/2 medium avocado, pitted, peeled and diced (1/2 cup)
1/4 cup diced tomato
2 tablespoons sliced green onions (2 green onions)
2 tablespoon chopped fresh cilantro leaves
Preparation
In small bowl, mix Seasoned Sour Cream ingredients. Cover and refrigerate until ready to serve.
In large bowl, mix oil and 1 tablespoon taco seasoning mix. Add frozen potatoes; toss to coat. Pour mixture into air fryer basket. Set to 400°F; cook 22 to 26 minutes or until crispy, shaking basket every 5 minutes.
Transfer to microwavable serving plate. Top with cheese. Microwave uncovered on High 30 to 90 seconds or until cheese melts. Top with avocado, tomato, green onions and cilantro. Serve with seasoned sour cream.
Nutrition: 1 Serving Calories 220 (Calories from Fat 130); Total Fat 14g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 20mg; Sodium 170mg; Total Carbohydrate 17g (Dietary Fiber 2g, Sugars 1g); Protein 5g
% Daily Value: Vitamin A 4%; Vitamin C 6%; Calcium 10%; Iron 2%
Exchanges: 1/2 Starch, 1/2 Other Carbohydrate, 1/2 High-Fat Meat, 2 Fat
MEXICAN CHICKEN COBB TACOS
This is from Old El Paso, and begins, "The classic cobb salad gets a Mexican twist in this easy-to-assemble taco. Taco seasoned shredded rotisserie chicken layered on a bed of chopped romaine lettuce and topped with shredded Mexican style 4 cheese blend, chopped avocado, bacon and tomatoes."
Prep Time: 25 minutes; Total Time: 25 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/mexican-chicken-cobb-tacos.
Ingredients
2 teaspoons olive oil
2 1/2 cups shredded deli rotisserie chicken
1 package (0.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
1/4 cup water
2 cups chopped romaine lettuce
1 cup Old El Paso™ Shredded Mexican Style 4 Cheese Blend (4 oz)
1 package (8 count) Old El Paso™ Soft Tortilla Bowls, heated as directed on package
1 medium avocado, pitted, peeled and coarsely chopped
4 slices cooked bacon, chopped (1/2 cup)
1/2 cup cherry tomatoes, quartered
1/2 cup Old El Paso™ Zesty Ranch sauce
Lime wedges, if desired
Directions
In 10-inch nonstick skillet, heat oil over medium heat. Add chicken, taco seasoning mix and water; cook 5 to 6 minutes, stirring frequently, until chicken is heated through. Remove from heat.
Divide romaine lettuce, chicken mixture and cheese among heated tortilla bowls.
Top each bowl with avocado, bacon and tomatoes. Serve with ranch sauce and lime wedges.
Expert Tips
Ranch dressing can be used instead of Old El Paso™ Zesty Ranch sauce.
To dice avocado, cut in half, and remove pit. Using large spoon, scoop flesh from skin. Place one half avocado cut side down on cutting board. Make two horizontal cuts to make three planks, then cut lengthwise into strips. Turn 90 degrees, and cut again. Repeat with other half of avocado.
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