It's time for another Taco Tuesday. Today's yummy offerings include Chipotle Shrimp Tacos and a Cheesy Taco Skillet. Enjoy!
CHICKEN TACOS WITH AVOCADO SALSA
This recipe, by Kathy Adams at Taste of Home, is originally from Christine Schenher of Exeter, California. The recipe begins, "This chicken taco recipe features a light, refreshing salsa made from avocados and corn. The chicken takes on the perfect combination of seasonings as you cook this dish; you may even want to make extra because it's just that good.
"Our chicken tacos recipe makes a meal that’s light, refreshing and bound to please just about everyone. This recipe includes an incredibly simple avocado salsa, which is the perfect topping for deliciously seasoned chicken tacos."
Prep Time: 15 minutes; Cook Time: 15 minutes; Yield: 4 servings
To view this online, go to https://www.tasteofhome.com/recipes/chicken-tacos-with-avocado-salsa/.
Ingredients
1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
1/3 cup water
1 teaspoon sugar
1 tablespoon chili powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 medium ripe avocado, peeled and cubed
1 cup fresh or frozen corn, thawed
1 cup cherry tomatoes, quartered
2 teaspoons lime juice
8 taco shells, warmed
Directions
Place a large skillet coated with cooking spray over medium-high heat. Brown chicken. Add water, sugar and seasonings. Cook 4-5 minutes or until chicken is no longer pink, stirring occasionally.
Meanwhile, in a small bowl, gently mix avocado, corn, tomatoes and lime juice. Spoon chicken mixture into taco shells; top with avocado salsa.
IRISH TACOS
This is from Sam Sifton in The New York Times cooking enewsletter. For this yumminess, Sam wrote, "You can certainly eat corned beef with boiled cabbage and carrots, but it can be a great deal more exciting to pile the shredded meat — ruddy pink, salty, fatty and meltingly sweet — into warm flour tortillas, then top it with a bright, crunchy, slightly fiery cabbage slaw. The contrast between the soft and the crisp, the salt and the sweet, is fantastic — particularly if you adorn each taco with a few pickled jalapeños and, perhaps, an additional swipe of mayonnaise. It’s not fusion cooking, nor appropriation. It’s just the fact that everything tastes good on a warm tortilla."
Total Time: 30 minutes; Yield: 6 to 8 servings
This was featured in "What if You Could Make Great Corned Beef?", and can be viewed online at https://cooking.nytimes.com/recipes/1018643-irish-tacos. While you're at it, sign up for The New York Times cooking enewsletter, if you haven't already. Great recipes, guides, and more.
Ingredients
2 to 2-1/2 pounds corned beef (see recipe)
1 small head of green cabbage, cored and thinly sliced
3 carrots, peeled and sliced into julienne
1 cup mayonnaise
3 tablespoons plain Greek yogurt or sour cream
3 tablespoons cider vinegar
Kosher salt and ground black pepper, to taste
1-1/2 tablespoons hot pepper sauce, or to taste
12 to 16 flour tortillas, warmed
Sliced fresh or pickled jalapeños
Preparation
Warm the corned beef in its cooking liquid, or wrap it in foil and set on a sheet pan in a 350-degree oven for 20 minutes or so.
Make the coleslaw: Mix cabbage and carrots together in a large bowl.
In a separate bowl, whisk together mayonnaise, yogurt or sour cream, cider vinegar, salt, pepper and hot pepper sauce to taste.
Pour half the sauce over the cabbage and carrots and toss to coat thoroughly. Season to taste. Reserve remaining sauce.
When the corned beef is hot, remove from liquid or foil and use two forks to shred it. Serve with the warmed tortillas, sliced jalapeños, the slaw, remaining white sauce and some hot pepper sauce.
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 hards 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!
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.
TACO ZUCCHINI LASAGNA
This comes from Linday Funston on Delish, and begins, “So flavorful, you won't even notice the noodles are gone.”
Total Time: 45 minutes; Prep Time: 20 minutes; Level: Easy; Serves: 4 - 6
To view this online, click here.
Ingredients
1 tbsp. extra-virgin olive oil
1 large onion, chopped
1 tsp. ground cumin
1 tsp. chili powder
kosher salt
Freshly ground black pepper
1 lb. ground beef
3/4 c. ricotta
1/2 c. sour cream, plus more for drizzling
1 large egg
1/3 c. salsa
3 large zucchini, thinly sliced lengthwise
2 c. shredded Cheddar
2 c. Shredded Monterey Jack
Fresh cilantro, for garnish
Directions
Preheat oven to 350º. In a large skillet over medium heat, heat oil. Add onion and cook until tender, 5 minutes. Season with cumin, chili powder, salt and pepper. Add ground beef and cook until no longer pink, 8 minutes more. Drain fat.
In a small bowl, stir together ricotta, sour cream, and egg. Season with salt and pepper.
In a large baking or casserole dish, spread a thin layer of salsa. Top with a layer of zucchini noodles, sour cream mixture, ground beef, cheddar, and Monterey Jack. Repeat until all ingredients are used up, ending with zucchini noodles.
Bake until noodles are tender and cheese is bubbly, 25 minutes.
Drizzle with sour cream, 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.
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.
Showing posts with label Chicken Tacos with Avocado Salsa. Show all posts
Showing posts with label Chicken Tacos with Avocado Salsa. Show all posts
Tuesday, August 26, 2025
Tuesday, July 15, 2025
Taco Tuesday
It's time for another Taco Tuesday. Today's offerings include Chicken Tacos with Avocado Salsa and Irish Tacos. Enjoy!
BAJA FISH TACOS
This is from the Food Network, and begins, "Ready in no time with roots in Baja California, who can resist crispy, golden fish fried to perfection and served within warm corn tortillas with avocado and coleslaw?"
Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/baja-fish-tacos-recipe-1973620.
Ingredients
Vegetable oil, for frying
1/4 red cabbage, thinly sliced (about 1-1/2 cups)
1/2 cup fresh cilantro, roughly chopped
Juice of 1 lime, plus wedges for serving
2 tablespoons honey or agave nectar
1/2 cup mayonnaise
Kosher salt
12 corn tortillas
3/4 cup all-purpose flour
1/2 teaspoon chili powder
Freshly ground pepper
1-1/4 pounds skinless halibut fillet, cut into 2-by-1/2-inch pieces
1 Hass avocado
1/2 cup fresh salsa
Directions
Heat about 3 inches vegetable oil in a medium pot over medium-low heat until a deep-fry thermometer registers 375 degrees F. Meanwhile, toss the cabbage, cilantro, lime juice, honey and mayonnaise in a bowl. Season the slaw with salt.
Warm the tortillas in a skillet over medium-low heat or wrap in a damp cloth and microwave 25 seconds. Wrap in a towel to keep warm.
Mix the flour, chili powder, and salt and pepper to taste in a shallow bowl. Dredge the fish in the flour mixture, then fry in batches until golden and just cooked through, 2 to 3 minutes. Transfer with a slotted spoon to a paper-towel-lined plate to drain. Season with salt.
Halve, pit and slice the avocado. Fill the tortillas with the fish, avocado, slaw and salsa. Serve with lime wedges.
ALL AMERICAN BEEF TACO
This is from Alton Brown at the Food Network.
Prep Time: 45 minutes; Cook Time: 30 minutes; Total Time: 1 hour 15 minutes; Yield: 6 servings; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/alton-brown/all-american-beef-taco-recipe-2014469.
Ingredients
3/4 cup peanut oil
12 (6-inch) yellow corn tortillas
Kosher, for seasoning, plus 1 teaspoon for beef
1 medium onion, chopped
16 ounces ground sirloin
2 cloves garlic, minced
1 recipe Taco Potion #19, recipe follows
2/3 cup low-sodium beef broth
6 ounces panela cheese, crumbled
12 pickled jalapeno slices
1 cup shredded iceberg lettuce, optional
1 large tomato, seeded and chopped, optional
1/2 cup fresh cilantro leaves, optional
Taco Potion #19:
2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons cornstarch
2 teaspoons kosher salt
1-1/2 teaspoons hot smoked paprika
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
Special equipment: heavy duty aluminum foil
Directions
Make a taco mold by rolling out aluminum foil and folding it over in 10-inch increments until you have a 4-sheet-thick piece of foil. Fold the large foil square in half horizontally, bringing the bottom to the top, and then turn 90 degrees. Crimp over the top and bottom edges by 1 inch, and then fold over the sides by 1 inch. Place the aluminum foil roll or a narrow rolling pin into the center of the foil square and bring the sides together to create a hollow, narrow tube to mold the taco, making sure it can stand up on the long side.
Heat the oven to 250 degrees F.
Heat the peanut oil in a 12-inch cast iron skillet over medium heat until it reaches 350 degrees F on a deep-fry thermometer, about 5 minutes. Adjust the heat to maintain the temperature.
Shape 1 tortilla around the aluminum foil mold, forming a taco shape. Use tongs to hold up the sides against the mold and put the bottom of the tortilla into the hot oil and fry for 20 seconds. Lay 1 side of the tortilla down in the hot oil and fry for 30 seconds. Flip the tortilla over and fry for an additional 30 seconds. Remove the taco shell to a cooling rack set over a newspaper lined half sheet pan and cool for 30 seconds before removing the mold. Sprinkle the hot tortillas with kosher salt, to taste. Repeat frying procedure with the remaining tortillas. Keep the taco shells warm in the heated oven while preparing the filling.
Drain all but 2 tablespoons of the peanut oil from the skillet and return to medium heat. Once the oil shimmers, add the onion and cook until softened and lightly browned around the edges, about 3 to 4 minutes. Add the ground meat, 1 teaspoon salt, and garlic. Cook until browned, about 3 to 4 minutes, stirring occasionally, to break up the meat. Add Taco Potion and beef broth. Bring to a simmer and cook, uncovered, until sauce is slightly thickened, 2 to 3 minutes.
Assemble each taco with meat mixture, panela, jalapeno slices, lettuce, tomatoes, and cilantro. Serve immediately.
Taco Potion #19:
Yield: 1/4 cup plus 2 tablespoons
Put all of the ingredients in a small jar and shake to combine. Store in an airtight container for up to 1 month.
CHICKEN TACOS WITH AVOCADO SALSA
This recipe, by Kathy Adams at Taste of Home, is originally from Christine Schenher of Exeter, California. The recipe begins, "This chicken taco recipe features a light, refreshing salsa made from avocados and corn. The chicken takes on the perfect combination of seasonings as you cook this dish; you may even want to make extra because it's just that good.
"Our chicken tacos recipe makes a meal that’s light, refreshing and bound to please just about everyone. This recipe includes an incredibly simple avocado salsa, which is the perfect topping for deliciously seasoned chicken tacos."
Prep Time: 15 minutes; Cook Time: 15 minutes; Yield: 4 servings
To view this online, go to https://www.tasteofhome.com/recipes/chicken-tacos-with-avocado-salsa/.
Ingredients
1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
1/3 cup water
1 teaspoon sugar
1 tablespoon chili powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 medium ripe avocado, peeled and cubed
1 cup fresh or frozen corn, thawed
1 cup cherry tomatoes, quartered
2 teaspoons lime juice
8 taco shells, warmed
Directions
Place a large skillet coated with cooking spray over medium-high heat. Brown chicken. Add water, sugar and seasonings. Cook 4-5 minutes or until chicken is no longer pink, stirring occasionally.
Meanwhile, in a small bowl, gently mix avocado, corn, tomatoes and lime juice. Spoon chicken mixture into taco shells; top with avocado salsa.
ROASTED BUTTERNUT SQUASH TACOS
This recipe, by the Taste of Home editorial team at Taste of Home, is originally from Elisabeth Larsen, Pleasant Grove, Utah. For this recipe, Elisabeth wrote, "Spicy butternut squash makes such a great base for these vegetarian tacos. I’m always looking for quick and nutritious weeknight dinners for my family. These fit the bill and are so delicious!"
Prep Time: 10 minutes; Cook Time: 30 minutes; Yield: 6 servings
To view this online, go to https://www.tasteofhome.com/recipes/roasted-butternut-squash-tacos/.
Ingredients
2 tablespoons canola oil
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 medium butternut squash (3 to 4 pounds), peeled and cut into 1/2-inch pieces
12 corn tortillas (6 inches), warmed
1 cup crumbled queso fresco or feta cheese
1 medium ripe avocado, peeled and sliced thin
1/4 cup diced red onion
Pico de gallo, optional
Directions
Preheat oven to 425°. Combine first 6 ingredients. Add squash pieces; toss to coat. Transfer to a foil-lined 15x10x1-in. baking pan. Bake, stirring occasionally, until tender, 30-35 minutes.
Divide squash evenly among tortillas. Top with queso fresco, avocado and red onion. If desired, serve with pico de gallo.
IRISH TACOS
This is from Sam Sifton in The New York Times cooking enewsletter. For this yumminess, Sam wrote, "You can certainly eat corned beef with boiled cabbage and carrots, but it can be a great deal more exciting to pile the shredded meat — ruddy pink, salty, fatty and meltingly sweet — into warm flour tortillas, then top it with a bright, crunchy, slightly fiery cabbage slaw. The contrast between the soft and the crisp, the salt and the sweet, is fantastic — particularly if you adorn each taco with a few pickled jalapeños and, perhaps, an additional swipe of mayonnaise. It’s not fusion cooking, nor appropriation. It’s just the fact that everything tastes good on a warm tortilla."
Total Time: 30 minutes; Yield: 6 to 8 servings
This was featured in "What if You Could Make Great Corned Beef?", and can be viewed online at https://cooking.nytimes.com/recipes/1018643-irish-tacos. While you're at it, sign up for The New York Times cooking enewsletter, if you haven't already. Great recipes, guides, and more.
Ingredients
2 to 2-1/2 pounds corned beef (see recipe)
1 small head of green cabbage, cored and thinly sliced
3 carrots, peeled and sliced into julienne
1 cup mayonnaise
3 tablespoons plain Greek yogurt or sour cream
3 tablespoons cider vinegar
Kosher salt and ground black pepper, to taste
1-1/2 tablespoons hot pepper sauce, or to taste
12 to 16 flour tortillas, warmed
Sliced fresh or pickled jalapeños
Preparation
Warm the corned beef in its cooking liquid, or wrap it in foil and set on a sheet pan in a 350-degree oven for 20 minutes or so.
Make the coleslaw: Mix cabbage and carrots together in a large bowl.
In a separate bowl, whisk together mayonnaise, yogurt or sour cream, cider vinegar, salt, pepper and hot pepper sauce to taste.
Pour half the sauce over the cabbage and carrots and toss to coat thoroughly. Season to taste. Reserve remaining sauce.
When the corned beef is hot, remove from liquid or foil and use two forks to shred it. Serve with the warmed tortillas, sliced jalapeños, the slaw, remaining white sauce and some hot pepper sauce.
CHICKEN TACOS WITH STRAWBERRY SALSA
This recipe from Old El Paso begins, "Tacos take a fruit-filled spin with fresh strawberry salsa and orange juice. Simple skillet chicken breasts and bagged baby greens make these tortilla bowls fresh, fast and delicious. For a perfect pairing, add a Strawberry Corona® Limonada – double the berry flavor!"
Prep Time: 25 minutes; Total Time: 25 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/chicken-tacos-with-strawberry-salsa.
Ingredients
1/2 cup thinly sliced strawberries
1/4 cup finely chopped white onion
1 tablespoon lime juice
1 tablespoon butter
1 package (16 oz) boneless skinless chicken breasts, cut into thin strips
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup orange juice
3 cups mixed baby greens
1 package (8 count) Old El Paso™ Soft Flour Tortilla Bowls, heated as directed on package
3 tablespoons crumbled goat cheese or feta cheese
Preparation
In small bowl, mix strawberries, onion and lime juice. Let stand, uncovered, while cooking the chicken.
Meanwhile, in 10-inch nonstick skillet, melt butter over medium-high heat. Add chicken, salt and pepper; cook 4 to 6 minutes without moving. Turn chicken, and cook 1 to 2 minutes longer, until chicken is browned and no longer pink in center.
Add orange juice to skillet, and heat to boiling; reduce heat, and cook 2 to 3 minutes, stirring frequently, until thickened.
Divide greens among warm tortilla bowls; top with chicken and any remaining cooking liquid from pan. Top evenly with strawberry salsa and cheese.
Expert Tips
For the prettiest presentation, pull off any long stems on the baby greens before adding to the tortilla bowls.
To reduce the sting of raw onions, place in fine-mesh strainer, and rinse under cold water for 30 seconds. Pat dry before using.
Baby spinach leaves can be used in place of the mixed baby greens.
BAJA FISH TACOS
This is from the Food Network, and begins, "Ready in no time with roots in Baja California, who can resist crispy, golden fish fried to perfection and served within warm corn tortillas with avocado and coleslaw?"
Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/baja-fish-tacos-recipe-1973620.
Ingredients
Vegetable oil, for frying
1/4 red cabbage, thinly sliced (about 1-1/2 cups)
1/2 cup fresh cilantro, roughly chopped
Juice of 1 lime, plus wedges for serving
2 tablespoons honey or agave nectar
1/2 cup mayonnaise
Kosher salt
12 corn tortillas
3/4 cup all-purpose flour
1/2 teaspoon chili powder
Freshly ground pepper
1-1/4 pounds skinless halibut fillet, cut into 2-by-1/2-inch pieces
1 Hass avocado
1/2 cup fresh salsa
Directions
Heat about 3 inches vegetable oil in a medium pot over medium-low heat until a deep-fry thermometer registers 375 degrees F. Meanwhile, toss the cabbage, cilantro, lime juice, honey and mayonnaise in a bowl. Season the slaw with salt.
Warm the tortillas in a skillet over medium-low heat or wrap in a damp cloth and microwave 25 seconds. Wrap in a towel to keep warm.
Mix the flour, chili powder, and salt and pepper to taste in a shallow bowl. Dredge the fish in the flour mixture, then fry in batches until golden and just cooked through, 2 to 3 minutes. Transfer with a slotted spoon to a paper-towel-lined plate to drain. Season with salt.
Halve, pit and slice the avocado. Fill the tortillas with the fish, avocado, slaw and salsa. Serve with lime wedges.
ALL AMERICAN BEEF TACO
This is from Alton Brown at the Food Network.
Prep Time: 45 minutes; Cook Time: 30 minutes; Total Time: 1 hour 15 minutes; Yield: 6 servings; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/alton-brown/all-american-beef-taco-recipe-2014469.
Ingredients
3/4 cup peanut oil
12 (6-inch) yellow corn tortillas
Kosher, for seasoning, plus 1 teaspoon for beef
1 medium onion, chopped
16 ounces ground sirloin
2 cloves garlic, minced
1 recipe Taco Potion #19, recipe follows
2/3 cup low-sodium beef broth
6 ounces panela cheese, crumbled
12 pickled jalapeno slices
1 cup shredded iceberg lettuce, optional
1 large tomato, seeded and chopped, optional
1/2 cup fresh cilantro leaves, optional
Taco Potion #19:
2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons cornstarch
2 teaspoons kosher salt
1-1/2 teaspoons hot smoked paprika
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
Special equipment: heavy duty aluminum foil
Directions
Make a taco mold by rolling out aluminum foil and folding it over in 10-inch increments until you have a 4-sheet-thick piece of foil. Fold the large foil square in half horizontally, bringing the bottom to the top, and then turn 90 degrees. Crimp over the top and bottom edges by 1 inch, and then fold over the sides by 1 inch. Place the aluminum foil roll or a narrow rolling pin into the center of the foil square and bring the sides together to create a hollow, narrow tube to mold the taco, making sure it can stand up on the long side.
Heat the oven to 250 degrees F.
Heat the peanut oil in a 12-inch cast iron skillet over medium heat until it reaches 350 degrees F on a deep-fry thermometer, about 5 minutes. Adjust the heat to maintain the temperature.
Shape 1 tortilla around the aluminum foil mold, forming a taco shape. Use tongs to hold up the sides against the mold and put the bottom of the tortilla into the hot oil and fry for 20 seconds. Lay 1 side of the tortilla down in the hot oil and fry for 30 seconds. Flip the tortilla over and fry for an additional 30 seconds. Remove the taco shell to a cooling rack set over a newspaper lined half sheet pan and cool for 30 seconds before removing the mold. Sprinkle the hot tortillas with kosher salt, to taste. Repeat frying procedure with the remaining tortillas. Keep the taco shells warm in the heated oven while preparing the filling.
Drain all but 2 tablespoons of the peanut oil from the skillet and return to medium heat. Once the oil shimmers, add the onion and cook until softened and lightly browned around the edges, about 3 to 4 minutes. Add the ground meat, 1 teaspoon salt, and garlic. Cook until browned, about 3 to 4 minutes, stirring occasionally, to break up the meat. Add Taco Potion and beef broth. Bring to a simmer and cook, uncovered, until sauce is slightly thickened, 2 to 3 minutes.
Assemble each taco with meat mixture, panela, jalapeno slices, lettuce, tomatoes, and cilantro. Serve immediately.
Taco Potion #19:
Yield: 1/4 cup plus 2 tablespoons
Put all of the ingredients in a small jar and shake to combine. Store in an airtight container for up to 1 month.
CHICKEN TACOS WITH AVOCADO SALSA
This recipe, by Kathy Adams at Taste of Home, is originally from Christine Schenher of Exeter, California. The recipe begins, "This chicken taco recipe features a light, refreshing salsa made from avocados and corn. The chicken takes on the perfect combination of seasonings as you cook this dish; you may even want to make extra because it's just that good.
"Our chicken tacos recipe makes a meal that’s light, refreshing and bound to please just about everyone. This recipe includes an incredibly simple avocado salsa, which is the perfect topping for deliciously seasoned chicken tacos."
Prep Time: 15 minutes; Cook Time: 15 minutes; Yield: 4 servings
To view this online, go to https://www.tasteofhome.com/recipes/chicken-tacos-with-avocado-salsa/.
Ingredients
1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
1/3 cup water
1 teaspoon sugar
1 tablespoon chili powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 medium ripe avocado, peeled and cubed
1 cup fresh or frozen corn, thawed
1 cup cherry tomatoes, quartered
2 teaspoons lime juice
8 taco shells, warmed
Directions
Place a large skillet coated with cooking spray over medium-high heat. Brown chicken. Add water, sugar and seasonings. Cook 4-5 minutes or until chicken is no longer pink, stirring occasionally.
Meanwhile, in a small bowl, gently mix avocado, corn, tomatoes and lime juice. Spoon chicken mixture into taco shells; top with avocado salsa.
ROASTED BUTTERNUT SQUASH TACOS
This recipe, by the Taste of Home editorial team at Taste of Home, is originally from Elisabeth Larsen, Pleasant Grove, Utah. For this recipe, Elisabeth wrote, "Spicy butternut squash makes such a great base for these vegetarian tacos. I’m always looking for quick and nutritious weeknight dinners for my family. These fit the bill and are so delicious!"
Prep Time: 10 minutes; Cook Time: 30 minutes; Yield: 6 servings
To view this online, go to https://www.tasteofhome.com/recipes/roasted-butternut-squash-tacos/.
Ingredients
2 tablespoons canola oil
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 medium butternut squash (3 to 4 pounds), peeled and cut into 1/2-inch pieces
12 corn tortillas (6 inches), warmed
1 cup crumbled queso fresco or feta cheese
1 medium ripe avocado, peeled and sliced thin
1/4 cup diced red onion
Pico de gallo, optional
Directions
Preheat oven to 425°. Combine first 6 ingredients. Add squash pieces; toss to coat. Transfer to a foil-lined 15x10x1-in. baking pan. Bake, stirring occasionally, until tender, 30-35 minutes.
Divide squash evenly among tortillas. Top with queso fresco, avocado and red onion. If desired, serve with pico de gallo.
IRISH TACOS
This is from Sam Sifton in The New York Times cooking enewsletter. For this yumminess, Sam wrote, "You can certainly eat corned beef with boiled cabbage and carrots, but it can be a great deal more exciting to pile the shredded meat — ruddy pink, salty, fatty and meltingly sweet — into warm flour tortillas, then top it with a bright, crunchy, slightly fiery cabbage slaw. The contrast between the soft and the crisp, the salt and the sweet, is fantastic — particularly if you adorn each taco with a few pickled jalapeños and, perhaps, an additional swipe of mayonnaise. It’s not fusion cooking, nor appropriation. It’s just the fact that everything tastes good on a warm tortilla."
Total Time: 30 minutes; Yield: 6 to 8 servings
This was featured in "What if You Could Make Great Corned Beef?", and can be viewed online at https://cooking.nytimes.com/recipes/1018643-irish-tacos. While you're at it, sign up for The New York Times cooking enewsletter, if you haven't already. Great recipes, guides, and more.
Ingredients
2 to 2-1/2 pounds corned beef (see recipe)
1 small head of green cabbage, cored and thinly sliced
3 carrots, peeled and sliced into julienne
1 cup mayonnaise
3 tablespoons plain Greek yogurt or sour cream
3 tablespoons cider vinegar
Kosher salt and ground black pepper, to taste
1-1/2 tablespoons hot pepper sauce, or to taste
12 to 16 flour tortillas, warmed
Sliced fresh or pickled jalapeños
Preparation
Warm the corned beef in its cooking liquid, or wrap it in foil and set on a sheet pan in a 350-degree oven for 20 minutes or so.
Make the coleslaw: Mix cabbage and carrots together in a large bowl.
In a separate bowl, whisk together mayonnaise, yogurt or sour cream, cider vinegar, salt, pepper and hot pepper sauce to taste.
Pour half the sauce over the cabbage and carrots and toss to coat thoroughly. Season to taste. Reserve remaining sauce.
When the corned beef is hot, remove from liquid or foil and use two forks to shred it. Serve with the warmed tortillas, sliced jalapeños, the slaw, remaining white sauce and some hot pepper sauce.
CHICKEN TACOS WITH STRAWBERRY SALSA
This recipe from Old El Paso begins, "Tacos take a fruit-filled spin with fresh strawberry salsa and orange juice. Simple skillet chicken breasts and bagged baby greens make these tortilla bowls fresh, fast and delicious. For a perfect pairing, add a Strawberry Corona® Limonada – double the berry flavor!"
Prep Time: 25 minutes; Total Time: 25 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/chicken-tacos-with-strawberry-salsa.
Ingredients
1/2 cup thinly sliced strawberries
1/4 cup finely chopped white onion
1 tablespoon lime juice
1 tablespoon butter
1 package (16 oz) boneless skinless chicken breasts, cut into thin strips
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup orange juice
3 cups mixed baby greens
1 package (8 count) Old El Paso™ Soft Flour Tortilla Bowls, heated as directed on package
3 tablespoons crumbled goat cheese or feta cheese
Preparation
In small bowl, mix strawberries, onion and lime juice. Let stand, uncovered, while cooking the chicken.
Meanwhile, in 10-inch nonstick skillet, melt butter over medium-high heat. Add chicken, salt and pepper; cook 4 to 6 minutes without moving. Turn chicken, and cook 1 to 2 minutes longer, until chicken is browned and no longer pink in center.
Add orange juice to skillet, and heat to boiling; reduce heat, and cook 2 to 3 minutes, stirring frequently, until thickened.
Divide greens among warm tortilla bowls; top with chicken and any remaining cooking liquid from pan. Top evenly with strawberry salsa and cheese.
Expert Tips
For the prettiest presentation, pull off any long stems on the baby greens before adding to the tortilla bowls.
To reduce the sting of raw onions, place in fine-mesh strainer, and rinse under cold water for 30 seconds. Pat dry before using.
Baby spinach leaves can be used in place of the mixed baby greens.
Tuesday, May 27, 2025
Taco Tuesday
Yay! Another round of Taco Tuesday recipes. These six recipes should help hit the spot, including Garlicky Shrimp Tacos and Chicken Tacos with Avocado Salsa. Enjoy!
TACO ZUCCHINI LASAGNA
This comes from Linday Funston on Delish, and begins, “So flavorful, you won't even notice the noodles are gone.”
Total Time: 45 minutes; Prep Time: 20 minutes; Level: Easy; Serves: 4 - 6
To view this online, click here.
Ingredients
1 tbsp. extra-virgin olive oil
1 large onion, chopped
1 tsp. ground cumin
1 tsp. chili powder
kosher salt
Freshly ground black pepper
1 lb. ground beef
3/4 c. ricotta
1/2 c. sour cream, plus more for drizzling
1 large egg
1/3 c. salsa
3 large zucchini, thinly sliced lengthwise
2 c. shredded Cheddar
2 c. Shredded Monterey Jack
Fresh cilantro, for garnish
Directions
Preheat oven to 350º. In a large skillet over medium heat, heat oil. Add onion and cook until tender, 5 minutes. Season with cumin, chili powder, salt and pepper. Add ground beef and cook until no longer pink, 8 minutes more. Drain fat.
In a small bowl, stir together ricotta, sour cream, and egg. Season with salt and pepper.
In a large baking or casserole dish, spread a thin layer of salsa. Top with a layer of zucchini noodles, sour cream mixture, ground beef, cheddar, and Monterey Jack. Repeat until all ingredients are used up, ending with zucchini noodles.
Bake until noodles are tender and cheese is bubbly, 25 minutes.
Drizzle with sour cream, 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.
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.
GARLICKY SHRIMP TACOS
This is from Kay Chun at The New York Times cooking enewsletter. For this recipe, Kay wrote, "A nod to gambas al ajillo, the immensely popular Spanish tapas dish of garlic prawns, this recipe tucks garlic shrimp into festive tacos that can be on the dinner table in 30 minutes. There are very few ingredients involved, but they all pack a punch. The quick-cooking shrimp are seared and finished in olive oil that’s infused with lots of fragrant garlic and rich smoky paprika. Be sure to save the robust oil that’s left in the skillet and enjoy it drizzled over your tacos. Dress them up with crisp sliced radishes, creamy avocado, spicy pico de gallo and fresh, herbaceous cilantro, plus a final squeeze of lime to brighten all the flavors."
Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1025852-garlicky-shrimp-tacos. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend it. Great recipes, guides, and more.
Ingredients
1/2 cup sour cream
1 tablespoon lime juice, plus wedges for serving
Salt
5 tablespoons extra-virgin olive oil
1 pound peeled and deveined large shrimp (about 2 dozen)
2 tablespoons minced garlic
1/2 teaspoon smoked paprika
Warm corn tortillas, sliced avocado, sliced radishes, pico de gallo and cilantro leaves, for serving
Preparation
In a small bowl, combine sour cream and lime juice; season with salt. Mix well and set aside.
In a 12-inch skillet, heat 1 tablespoon of the oil over medium-high. Season shrimp with salt and add half to the skillet; sear for 1 minute on each side and transfer to a plate. Repeat with 1 tablespoon of the oil and the remaining shrimp.
Adjust heat to medium-low. Add the remaining 3 tablespoons oil, the garlic and paprika to the skillet and stir until fragrant, 30 seconds. Add shrimp (and any accumulated juices) and cook, turning and basting, until opaque, just cooked through and nicely coated in the sauce, about 2 minutes. Transfer the shrimp and sauce to a shallow serving bowl.
To build tacos, pile a few shrimp in the center of each tortilla and drizzle with some of the garlic oil. Top with avocado, radishes, pico de gallo, cilantro and lime crema. Serve with lime wedges.
CRISPY CHEDDAR CHICKEN TACOS
This is from Rick A. Martínez in The New York Times cooking newsletter. For this recipe, Rick wrote, "These quick tacos use leftover or store-bought rotisserie chicken, and have a satisfying crispy Cheddar frico called a costra (crust) that is common both in taquerias in the northern half of Mexico and in the southwestern United States. In some taquerias, you can order a taco using only the costra as the shell without a tortilla. In this recipe, the tortilla and costra are layered together to wrap a simple but delicious shredded chicken and chipotle filling."
Prep Time: 5 minutes; Cook Time: 30 minutes; Total Time: 35 minutes; Yield: 8 tacos
To view this online, go to https://cooking.nytimes.com/recipes/1025276-crispy-cheddar-chicken-tacos. While you're at it, if you haven't signed up for The New York Times cooking newsletter yet, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
1/2 medium red onion, thinly sliced (lengthwise, from root to stem end)
1 cup hot water (tap water is fine)
Salt
1/2 teaspoon dried oregano
3 tablespoons fresh lime juice
2 tablespoons fresh orange juice
2 cups shredded, cooked chicken, warmed
2 chipotle peppers in adobo sauce, chopped, plus 2 tablespoons adobo sauce
6 ounces medium Cheddar, Monterey Jack or queso Chihuahua, grated
8 (6-inch) corn tortillas
Sliced avocado, salsa and lime wedges, for serving
Preparation
Set an oven rack in the middle position; heat the oven to 375 degrees.
In a medium bowl, stir the onion, hot water and 1 teaspoon salt until the salt has dissolved. Let sit for 5 minutes. This will soften the onion and lessen any bitter or harsh flavors. Rinse the onion under cold water and drain. In the same bowl, toss the onion with the oregano, lime juice, orange juice and 1/2 teaspoon salt; reserve.
In a separate bowl, quickly toss together the chicken, peppers and adobo sauce, making sure the chicken is completely coated. Season with salt. Cover and keep warm.
Line a baking sheet with parchment paper or a silicone mat (do not use foil or the cheese might stick). Arrange cheese in 8 equal mounds on the prepared baking sheet. Spread each mound evenly to about 3 inches wide, and space at least 1 inch apart. Bake until the cheese is bubbly and deep golden brown in spots and around the edges, about 14 minutes. Remove from the oven and place 1 tortilla over each cheese crust and return to the oven to heat the tortillas, about 2 minutes.
Use tongs to carefully remove each tortilla with its costra, flipping each one onto a plate so that the cheese is facing up. Top with chicken, onions, avocado, salsa and a squeeze of lime.
TURKEY TACOS
This is from Diabetes Food Hub, and begins, "Lean ground turkey makes a great base for a delicious taco meal. This recipe has a spicy kick that can be adjusted by adding more or less jalapeño."
Prep Time: 10 minutes; Cook Time: 10 minutes; Yield: 6 servings; Serving Size: 1 taco
To view this online, go to https://diabetesfoodhub.org/recipes/turkey-tacos.
Ingredients
2 tsp olive oil
1/2 red onion (diced)
2 tbsp finely diced jalapeño pepper
16 oz 94% lean ground turkey
1 clove garlic (minced)
1 tbsp ground cumin
1 tbsp chili powder
1/2 tsp smoked paprika
2 tbsp water
6 6-inch corn tortillas
1 large avocado (diced)
6 tbsp Plain Nonfat Greek yogurt
6 tbsp no-salt-added pico de gallo
Directions
In a large skillet, heat the olive oil over medium-high heat.
Add the onion and jalapeño to the skillet and cook for 2 minutes. Add the turkey and cook until the meat is browned and the vegetables are cooked through, about 5 to 7 minutes. Add the garlic and cumin and cook for 30 seconds.
Lower the heat and add the chili powder, paprika, and water, and mix thoroughly.
Fill each tortilla with 1/2 cup of the turkey mixture, plus about 2 Tbsp diced avocado, 1 Tbsp yogurt, and 1 Tbsp pico de gallo.
CHICKEN TACOS WITH AVOCADO SALSA
This recipe, by Kathy Adams at Taste of Home, is originally from Christine Schenher of Exeter, California. The recipe begins, "This chicken taco recipe features a light, refreshing salsa made from avocados and corn. The chicken takes on the perfect combination of seasonings as you cook this dish; you may even want to make extra because it's just that good.
"Our chicken tacos recipe makes a meal that’s light, refreshing and bound to please just about everyone. This recipe includes an incredibly simple avocado salsa, which is the perfect topping for deliciously seasoned chicken tacos."
Prep Time: 15 minutes; Cook Time: 15 minutes; Yield: 4 servings
To view this online, go to https://www.tasteofhome.com/recipes/chicken-tacos-with-avocado-salsa/.
Ingredients
1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
1/3 cup water
1 teaspoon sugar
1 tablespoon chili powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 medium ripe avocado, peeled and cubed
1 cup fresh or frozen corn, thawed
1 cup cherry tomatoes, quartered
2 teaspoons lime juice
8 taco shells, warmed
Directions
Place a large skillet coated with cooking spray over medium-high heat. Brown chicken. Add water, sugar and seasonings. Cook 4-5 minutes or until chicken is no longer pink, stirring occasionally.
Meanwhile, in a small bowl, gently mix avocado, corn, tomatoes and lime juice. Spoon chicken mixture into taco shells; top with avocado salsa.
TACO ZUCCHINI LASAGNA
This comes from Linday Funston on Delish, and begins, “So flavorful, you won't even notice the noodles are gone.”
Total Time: 45 minutes; Prep Time: 20 minutes; Level: Easy; Serves: 4 - 6
To view this online, click here.
Ingredients
1 tbsp. extra-virgin olive oil
1 large onion, chopped
1 tsp. ground cumin
1 tsp. chili powder
kosher salt
Freshly ground black pepper
1 lb. ground beef
3/4 c. ricotta
1/2 c. sour cream, plus more for drizzling
1 large egg
1/3 c. salsa
3 large zucchini, thinly sliced lengthwise
2 c. shredded Cheddar
2 c. Shredded Monterey Jack
Fresh cilantro, for garnish
Directions
Preheat oven to 350º. In a large skillet over medium heat, heat oil. Add onion and cook until tender, 5 minutes. Season with cumin, chili powder, salt and pepper. Add ground beef and cook until no longer pink, 8 minutes more. Drain fat.
In a small bowl, stir together ricotta, sour cream, and egg. Season with salt and pepper.
In a large baking or casserole dish, spread a thin layer of salsa. Top with a layer of zucchini noodles, sour cream mixture, ground beef, cheddar, and Monterey Jack. Repeat until all ingredients are used up, ending with zucchini noodles.
Bake until noodles are tender and cheese is bubbly, 25 minutes.
Drizzle with sour cream, 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.
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.
GARLICKY SHRIMP TACOS
This is from Kay Chun at The New York Times cooking enewsletter. For this recipe, Kay wrote, "A nod to gambas al ajillo, the immensely popular Spanish tapas dish of garlic prawns, this recipe tucks garlic shrimp into festive tacos that can be on the dinner table in 30 minutes. There are very few ingredients involved, but they all pack a punch. The quick-cooking shrimp are seared and finished in olive oil that’s infused with lots of fragrant garlic and rich smoky paprika. Be sure to save the robust oil that’s left in the skillet and enjoy it drizzled over your tacos. Dress them up with crisp sliced radishes, creamy avocado, spicy pico de gallo and fresh, herbaceous cilantro, plus a final squeeze of lime to brighten all the flavors."
Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1025852-garlicky-shrimp-tacos. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend it. Great recipes, guides, and more.
Ingredients
1/2 cup sour cream
1 tablespoon lime juice, plus wedges for serving
Salt
5 tablespoons extra-virgin olive oil
1 pound peeled and deveined large shrimp (about 2 dozen)
2 tablespoons minced garlic
1/2 teaspoon smoked paprika
Warm corn tortillas, sliced avocado, sliced radishes, pico de gallo and cilantro leaves, for serving
Preparation
In a small bowl, combine sour cream and lime juice; season with salt. Mix well and set aside.
In a 12-inch skillet, heat 1 tablespoon of the oil over medium-high. Season shrimp with salt and add half to the skillet; sear for 1 minute on each side and transfer to a plate. Repeat with 1 tablespoon of the oil and the remaining shrimp.
Adjust heat to medium-low. Add the remaining 3 tablespoons oil, the garlic and paprika to the skillet and stir until fragrant, 30 seconds. Add shrimp (and any accumulated juices) and cook, turning and basting, until opaque, just cooked through and nicely coated in the sauce, about 2 minutes. Transfer the shrimp and sauce to a shallow serving bowl.
To build tacos, pile a few shrimp in the center of each tortilla and drizzle with some of the garlic oil. Top with avocado, radishes, pico de gallo, cilantro and lime crema. Serve with lime wedges.
CRISPY CHEDDAR CHICKEN TACOS
This is from Rick A. Martínez in The New York Times cooking newsletter. For this recipe, Rick wrote, "These quick tacos use leftover or store-bought rotisserie chicken, and have a satisfying crispy Cheddar frico called a costra (crust) that is common both in taquerias in the northern half of Mexico and in the southwestern United States. In some taquerias, you can order a taco using only the costra as the shell without a tortilla. In this recipe, the tortilla and costra are layered together to wrap a simple but delicious shredded chicken and chipotle filling."
Prep Time: 5 minutes; Cook Time: 30 minutes; Total Time: 35 minutes; Yield: 8 tacos
To view this online, go to https://cooking.nytimes.com/recipes/1025276-crispy-cheddar-chicken-tacos. While you're at it, if you haven't signed up for The New York Times cooking newsletter yet, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
1/2 medium red onion, thinly sliced (lengthwise, from root to stem end)
1 cup hot water (tap water is fine)
Salt
1/2 teaspoon dried oregano
3 tablespoons fresh lime juice
2 tablespoons fresh orange juice
2 cups shredded, cooked chicken, warmed
2 chipotle peppers in adobo sauce, chopped, plus 2 tablespoons adobo sauce
6 ounces medium Cheddar, Monterey Jack or queso Chihuahua, grated
8 (6-inch) corn tortillas
Sliced avocado, salsa and lime wedges, for serving
Preparation
Set an oven rack in the middle position; heat the oven to 375 degrees.
In a medium bowl, stir the onion, hot water and 1 teaspoon salt until the salt has dissolved. Let sit for 5 minutes. This will soften the onion and lessen any bitter or harsh flavors. Rinse the onion under cold water and drain. In the same bowl, toss the onion with the oregano, lime juice, orange juice and 1/2 teaspoon salt; reserve.
In a separate bowl, quickly toss together the chicken, peppers and adobo sauce, making sure the chicken is completely coated. Season with salt. Cover and keep warm.
Line a baking sheet with parchment paper or a silicone mat (do not use foil or the cheese might stick). Arrange cheese in 8 equal mounds on the prepared baking sheet. Spread each mound evenly to about 3 inches wide, and space at least 1 inch apart. Bake until the cheese is bubbly and deep golden brown in spots and around the edges, about 14 minutes. Remove from the oven and place 1 tortilla over each cheese crust and return to the oven to heat the tortillas, about 2 minutes.
Use tongs to carefully remove each tortilla with its costra, flipping each one onto a plate so that the cheese is facing up. Top with chicken, onions, avocado, salsa and a squeeze of lime.
TURKEY TACOS
This is from Diabetes Food Hub, and begins, "Lean ground turkey makes a great base for a delicious taco meal. This recipe has a spicy kick that can be adjusted by adding more or less jalapeño."
Prep Time: 10 minutes; Cook Time: 10 minutes; Yield: 6 servings; Serving Size: 1 taco
To view this online, go to https://diabetesfoodhub.org/recipes/turkey-tacos.
Ingredients
2 tsp olive oil
1/2 red onion (diced)
2 tbsp finely diced jalapeño pepper
16 oz 94% lean ground turkey
1 clove garlic (minced)
1 tbsp ground cumin
1 tbsp chili powder
1/2 tsp smoked paprika
2 tbsp water
6 6-inch corn tortillas
1 large avocado (diced)
6 tbsp Plain Nonfat Greek yogurt
6 tbsp no-salt-added pico de gallo
Directions
In a large skillet, heat the olive oil over medium-high heat.
Add the onion and jalapeño to the skillet and cook for 2 minutes. Add the turkey and cook until the meat is browned and the vegetables are cooked through, about 5 to 7 minutes. Add the garlic and cumin and cook for 30 seconds.
Lower the heat and add the chili powder, paprika, and water, and mix thoroughly.
Fill each tortilla with 1/2 cup of the turkey mixture, plus about 2 Tbsp diced avocado, 1 Tbsp yogurt, and 1 Tbsp pico de gallo.
CHICKEN TACOS WITH AVOCADO SALSA
This recipe, by Kathy Adams at Taste of Home, is originally from Christine Schenher of Exeter, California. The recipe begins, "This chicken taco recipe features a light, refreshing salsa made from avocados and corn. The chicken takes on the perfect combination of seasonings as you cook this dish; you may even want to make extra because it's just that good.
"Our chicken tacos recipe makes a meal that’s light, refreshing and bound to please just about everyone. This recipe includes an incredibly simple avocado salsa, which is the perfect topping for deliciously seasoned chicken tacos."
Prep Time: 15 minutes; Cook Time: 15 minutes; Yield: 4 servings
To view this online, go to https://www.tasteofhome.com/recipes/chicken-tacos-with-avocado-salsa/.
Ingredients
1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
1/3 cup water
1 teaspoon sugar
1 tablespoon chili powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 medium ripe avocado, peeled and cubed
1 cup fresh or frozen corn, thawed
1 cup cherry tomatoes, quartered
2 teaspoons lime juice
8 taco shells, warmed
Directions
Place a large skillet coated with cooking spray over medium-high heat. Brown chicken. Add water, sugar and seasonings. Cook 4-5 minutes or until chicken is no longer pink, stirring occasionally.
Meanwhile, in a small bowl, gently mix avocado, corn, tomatoes and lime juice. Spoon chicken mixture into taco shells; top with avocado salsa.
Tuesday, April 15, 2025
Taco Tuesday
It's time for another Taco Tuesday. Today's offerings include Baja Fish Tacos and Chicken Tacos with Avocado Salsa. Enjoy!
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.
GRILLED PORTABELLA AND POBLANO TACOS
This is from Food.com. Makes 4 servings.
To view this online, click here.
Ingredients
Pico de Gallo
2 roma tomatoes, diced
1/2 small red onion, finely diced
1/4 cup chopped fresh cilantro
1 finely minced garlic clove
1 pinch salt
2 teaspoons lime juice
Grilled Portabella Filling
4 medium portabella mushrooms or 1 lb portabella mushroom
1 small red onion, cut into thick slices
1 teaspoon canola oil
salt and pepper
1 whole poblano chile
2 tablespoons olive oil
1 teaspoon lime juice
1/2 teaspoon dried chipotle powder
Assembly and Toppings
8 small corn tortillas, warmed
guacamole
fresh cilantro stem
lime wedge
monterey jack cheese (Shredded) or cheddar cheese (Shredded)
Directions
Preheat a lightly oiled grill on medium-high heat.
While the grill is heating up, prepare the pico de gallo. In a small mixing bowl, combine tomatoes, onion, cilantro, garlic, salt and lime juice. Set aside.
Next, prepare the grilled portabella filling. Remove the stems from the portabellas, and discard. Using a spoon, scrape out the dark gills from the underside of the mushroom caps.
Lightly brush the portabellas and the onions on both sides with canola oil, and sprinkle generously with salt and pepper.
Arrange the mushrooms, onion, and poblano on the hot grill, and cook for 5-6 minutes per side or until the mushrooms are softened and the onion is lightly charred. Remove from heat and transfer to a cutting board.
Remove the stem and seeds from the poblano, and discard. Cut the poblano and the portabellas into thin strips, and roughly chop the onion. Transfer to a mixing bowl and toss with lime juice and chipotle powder until well coated.
To assemble, arrange 2 tortillas per plate, and divide the mushroom filling evenly between them. Serve with pico de gallo and bowls of the different toppings so that everyone can garnish their tacos as they please.
EASY TACO CASSEROLE
This is from charmed71 at allrecipes. The recipe begins, "This quick and easy taco casserole is a great last-minute meal. Top with chopped tomato, onion, and lettuce if desired."
Prep Time: 15 minutes; Cook Time: 35 minutes; Total Time: 50 minutes; Servings: 6; Yield: 1 2-quart casserole
To view this online, go to https://www.allrecipes.com/recipe/228134/easy-taco-casserole/.
Ingredients
1 pound ground beef
1 cup salsa
1/2 cup chopped onion
1/2 cup mayonnaise
2 tablespoons chili powder
1 teaspoon ground cumin
2 cups crushed tortilla chips
4 ounces shredded Cheddar cheese
4 ounces shredded Monterey Jack cheese
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Cook and stir ground beef in a large skillet over medium-high heat until crumbly and browned, 5 to 7 minutes. Drain and discard excess grease. Stir in salsa, onion, mayonnaise, chili powder, and cumin. Remove the skillet from heat.
Spread about 1/2 of the ground beef mixture into the bottom of a 2-quart casserole dish. Spread 1 cup tortilla chips over beef mixture. Top with 1/2 of the Cheddar cheese and 1/2 of the Monterey Jack cheese. Repeat layers with remaining ingredients. Cover the casserole dish with aluminum foil.
Bake in the preheated oven until cheese is melted in the middle, about 30 minutes.
BAJA FISH TACOS
This is from the Food Network, and begins, "Ready in no time with roots in Baja California, who can resist crispy, golden fish fried to perfection and served within warm corn tortillas with avocado and coleslaw?"
Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/baja-fish-tacos-recipe-1973620.
Ingredients
Vegetable oil, for frying
1/4 red cabbage, thinly sliced (about 1-1/2 cups)
1/2 cup fresh cilantro, roughly chopped
Juice of 1 lime, plus wedges for serving
2 tablespoons honey or agave nectar
1/2 cup mayonnaise
Kosher salt
12 corn tortillas
3/4 cup all-purpose flour
1/2 teaspoon chili powder
Freshly ground pepper
1-1/4 pounds skinless halibut fillet, cut into 2-by-1/2-inch pieces
1 Hass avocado
1/2 cup fresh salsa
Directions
Heat about 3 inches vegetable oil in a medium pot over medium-low heat until a deep-fry thermometer registers 375 degrees F. Meanwhile, toss the cabbage, cilantro, lime juice, honey and mayonnaise in a bowl. Season the slaw with salt.
Warm the tortillas in a skillet over medium-low heat or wrap in a damp cloth and microwave 25 seconds. Wrap in a towel to keep warm.
Mix the flour, chili powder, and salt and pepper to taste in a shallow bowl. Dredge the fish in the flour mixture, then fry in batches until golden and just cooked through, 2 to 3 minutes. Transfer with a slotted spoon to a paper-towel-lined plate to drain. Season with salt.
Halve, pit and slice the avocado. Fill the tortillas with the fish, avocado, slaw and salsa. Serve with lime wedges.
SLOW-COOKER CHICKEN TACOS
This recipe, by Lindsay D. Mattison on Taste of Home, is originally from Tracy Gunter of Boise, Idaho. It begins, "This slow-cooker chicken tacos recipe is anything but boring or bland. Fresh lime juice, chili powder, salsa and corn give the tender chicken a burst of fresh flavor.
"This is the only shredded chicken recipe you need for tacos. Seriously, it’s that good! The chicken breasts become juicy and tender as they slow-cook in a chili-lime seasoning. Then, adding corn and salsa takes the slow-cooker chicken taco recipe to the next level. Everything comes together to create a colorful, zesty filling that tastes amazing. If you end up with leftovers, the chicken is also fantastic for other Mexican chicken recipes like burritos or salads."
Prep Time: 10 minutes; Cook Time: 5-1/2 hours: Yield: 6 servings
To view this recipe online, go to https://www.tasteofhome.com/recipes/lime-chicken-tacos/.
Ingredients
1-1/2 pounds boneless skinless chicken breast halves
3 tablespoons lime juice
1 tablespoon chili powder
1 cup fresh or frozen corn, thawed
1 cup chunky salsa
12 fat-free flour tortillas (6 inches), warmed
Optional: Sour cream, pickled onions, shredded lettuce, sliced avocado, shredded cheddar or Cotija cheese, and lime wedges
Directions
Place chicken in a 3-qt. slow cooker. Pour lime juice over chicken; sprinkle with chili powder. Cook, covered, on low until chicken is tender, 5-6 hours.
Remove chicken. When cool enough to handle, shred meat with 2 forks; return to slow cooker. Stir in corn and salsa. Cook, covered, on low until heated through, about 30 minutes. Place filling on tortillas; if desired, serve with sour cream, pickled onions, lettuce, avocado slices, cheese and lime wedges.
CHICKEN TACOS WITH AVOCADO SALSA
This recipe, by Kathy Adams at Taste of Home, is originally from Christine Schenher of Exeter, California. The recipe begins, "This chicken taco recipe features a light, refreshing salsa made from avocados and corn. The chicken takes on the perfect combination of seasonings as you cook this dish; you may even want to make extra because it's just that good.
"Our chicken tacos recipe makes a meal that’s light, refreshing and bound to please just about everyone. This recipe includes an incredibly simple avocado salsa, which is the perfect topping for deliciously seasoned chicken tacos."
Prep Time: 15 minutes; Cook Time: 15 minutes; Yield: 4 servings
To view this online, go to https://www.tasteofhome.com/recipes/chicken-tacos-with-avocado-salsa/.
Ingredients
1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
1/3 cup water
1 teaspoon sugar
1 tablespoon chili powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 medium ripe avocado, peeled and cubed
1 cup fresh or frozen corn, thawed
1 cup cherry tomatoes, quartered
2 teaspoons lime juice
8 taco shells, warmed
Directions
Place a large skillet coated with cooking spray over medium-high heat. Brown chicken. Add water, sugar and seasonings. Cook 4-5 minutes or until chicken is no longer pink, stirring occasionally.
Meanwhile, in a small bowl, gently mix avocado, corn, tomatoes and lime juice. Spoon chicken mixture into taco shells; top with avocado salsa.
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.
GRILLED PORTABELLA AND POBLANO TACOS
This is from Food.com. Makes 4 servings.
To view this online, click here.
Ingredients
Pico de Gallo
2 roma tomatoes, diced
1/2 small red onion, finely diced
1/4 cup chopped fresh cilantro
1 finely minced garlic clove
1 pinch salt
2 teaspoons lime juice
Grilled Portabella Filling
4 medium portabella mushrooms or 1 lb portabella mushroom
1 small red onion, cut into thick slices
1 teaspoon canola oil
salt and pepper
1 whole poblano chile
2 tablespoons olive oil
1 teaspoon lime juice
1/2 teaspoon dried chipotle powder
Assembly and Toppings
8 small corn tortillas, warmed
guacamole
fresh cilantro stem
lime wedge
monterey jack cheese (Shredded) or cheddar cheese (Shredded)
Directions
Preheat a lightly oiled grill on medium-high heat.
While the grill is heating up, prepare the pico de gallo. In a small mixing bowl, combine tomatoes, onion, cilantro, garlic, salt and lime juice. Set aside.
Next, prepare the grilled portabella filling. Remove the stems from the portabellas, and discard. Using a spoon, scrape out the dark gills from the underside of the mushroom caps.
Lightly brush the portabellas and the onions on both sides with canola oil, and sprinkle generously with salt and pepper.
Arrange the mushrooms, onion, and poblano on the hot grill, and cook for 5-6 minutes per side or until the mushrooms are softened and the onion is lightly charred. Remove from heat and transfer to a cutting board.
Remove the stem and seeds from the poblano, and discard. Cut the poblano and the portabellas into thin strips, and roughly chop the onion. Transfer to a mixing bowl and toss with lime juice and chipotle powder until well coated.
To assemble, arrange 2 tortillas per plate, and divide the mushroom filling evenly between them. Serve with pico de gallo and bowls of the different toppings so that everyone can garnish their tacos as they please.
EASY TACO CASSEROLE
This is from charmed71 at allrecipes. The recipe begins, "This quick and easy taco casserole is a great last-minute meal. Top with chopped tomato, onion, and lettuce if desired."
Prep Time: 15 minutes; Cook Time: 35 minutes; Total Time: 50 minutes; Servings: 6; Yield: 1 2-quart casserole
To view this online, go to https://www.allrecipes.com/recipe/228134/easy-taco-casserole/.
Ingredients
1 pound ground beef
1 cup salsa
1/2 cup chopped onion
1/2 cup mayonnaise
2 tablespoons chili powder
1 teaspoon ground cumin
2 cups crushed tortilla chips
4 ounces shredded Cheddar cheese
4 ounces shredded Monterey Jack cheese
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Cook and stir ground beef in a large skillet over medium-high heat until crumbly and browned, 5 to 7 minutes. Drain and discard excess grease. Stir in salsa, onion, mayonnaise, chili powder, and cumin. Remove the skillet from heat.
Spread about 1/2 of the ground beef mixture into the bottom of a 2-quart casserole dish. Spread 1 cup tortilla chips over beef mixture. Top with 1/2 of the Cheddar cheese and 1/2 of the Monterey Jack cheese. Repeat layers with remaining ingredients. Cover the casserole dish with aluminum foil.
Bake in the preheated oven until cheese is melted in the middle, about 30 minutes.
BAJA FISH TACOS
This is from the Food Network, and begins, "Ready in no time with roots in Baja California, who can resist crispy, golden fish fried to perfection and served within warm corn tortillas with avocado and coleslaw?"
Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/baja-fish-tacos-recipe-1973620.
Ingredients
Vegetable oil, for frying
1/4 red cabbage, thinly sliced (about 1-1/2 cups)
1/2 cup fresh cilantro, roughly chopped
Juice of 1 lime, plus wedges for serving
2 tablespoons honey or agave nectar
1/2 cup mayonnaise
Kosher salt
12 corn tortillas
3/4 cup all-purpose flour
1/2 teaspoon chili powder
Freshly ground pepper
1-1/4 pounds skinless halibut fillet, cut into 2-by-1/2-inch pieces
1 Hass avocado
1/2 cup fresh salsa
Directions
Heat about 3 inches vegetable oil in a medium pot over medium-low heat until a deep-fry thermometer registers 375 degrees F. Meanwhile, toss the cabbage, cilantro, lime juice, honey and mayonnaise in a bowl. Season the slaw with salt.
Warm the tortillas in a skillet over medium-low heat or wrap in a damp cloth and microwave 25 seconds. Wrap in a towel to keep warm.
Mix the flour, chili powder, and salt and pepper to taste in a shallow bowl. Dredge the fish in the flour mixture, then fry in batches until golden and just cooked through, 2 to 3 minutes. Transfer with a slotted spoon to a paper-towel-lined plate to drain. Season with salt.
Halve, pit and slice the avocado. Fill the tortillas with the fish, avocado, slaw and salsa. Serve with lime wedges.
SLOW-COOKER CHICKEN TACOS
This recipe, by Lindsay D. Mattison on Taste of Home, is originally from Tracy Gunter of Boise, Idaho. It begins, "This slow-cooker chicken tacos recipe is anything but boring or bland. Fresh lime juice, chili powder, salsa and corn give the tender chicken a burst of fresh flavor.
"This is the only shredded chicken recipe you need for tacos. Seriously, it’s that good! The chicken breasts become juicy and tender as they slow-cook in a chili-lime seasoning. Then, adding corn and salsa takes the slow-cooker chicken taco recipe to the next level. Everything comes together to create a colorful, zesty filling that tastes amazing. If you end up with leftovers, the chicken is also fantastic for other Mexican chicken recipes like burritos or salads."
Prep Time: 10 minutes; Cook Time: 5-1/2 hours: Yield: 6 servings
To view this recipe online, go to https://www.tasteofhome.com/recipes/lime-chicken-tacos/.
Ingredients
1-1/2 pounds boneless skinless chicken breast halves
3 tablespoons lime juice
1 tablespoon chili powder
1 cup fresh or frozen corn, thawed
1 cup chunky salsa
12 fat-free flour tortillas (6 inches), warmed
Optional: Sour cream, pickled onions, shredded lettuce, sliced avocado, shredded cheddar or Cotija cheese, and lime wedges
Directions
Place chicken in a 3-qt. slow cooker. Pour lime juice over chicken; sprinkle with chili powder. Cook, covered, on low until chicken is tender, 5-6 hours.
Remove chicken. When cool enough to handle, shred meat with 2 forks; return to slow cooker. Stir in corn and salsa. Cook, covered, on low until heated through, about 30 minutes. Place filling on tortillas; if desired, serve with sour cream, pickled onions, lettuce, avocado slices, cheese and lime wedges.
CHICKEN TACOS WITH AVOCADO SALSA
This recipe, by Kathy Adams at Taste of Home, is originally from Christine Schenher of Exeter, California. The recipe begins, "This chicken taco recipe features a light, refreshing salsa made from avocados and corn. The chicken takes on the perfect combination of seasonings as you cook this dish; you may even want to make extra because it's just that good.
"Our chicken tacos recipe makes a meal that’s light, refreshing and bound to please just about everyone. This recipe includes an incredibly simple avocado salsa, which is the perfect topping for deliciously seasoned chicken tacos."
Prep Time: 15 minutes; Cook Time: 15 minutes; Yield: 4 servings
To view this online, go to https://www.tasteofhome.com/recipes/chicken-tacos-with-avocado-salsa/.
Ingredients
1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
1/3 cup water
1 teaspoon sugar
1 tablespoon chili powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 medium ripe avocado, peeled and cubed
1 cup fresh or frozen corn, thawed
1 cup cherry tomatoes, quartered
2 teaspoons lime juice
8 taco shells, warmed
Directions
Place a large skillet coated with cooking spray over medium-high heat. Brown chicken. Add water, sugar and seasonings. Cook 4-5 minutes or until chicken is no longer pink, stirring occasionally.
Meanwhile, in a small bowl, gently mix avocado, corn, tomatoes and lime juice. Spoon chicken mixture into taco shells; top with avocado salsa.
Tuesday, April 8, 2025
Taco Tuesday
Yay! It's Taco Tuesday! As if anyone really needs an excuse to enjoy tacos! (If you're like several people I know, I had you at tacos!)
Here are today's six taco recipes to help you through the day, including Chipotle Shrimp Tacos and Chicken Tacos with Avocado Salsa. Enjoy!
JAMAICAN JERK STEAK TACOS
This is from Tiffany Azure on Delish. The recipe begins, “Everything is better when it's a taco. Homemade jerk seasoning has amazing flavor, but you can use store-bought as a shortcut.”
Total Time: 1 hour 30 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 4
To view this online, click here.
According to the note at the end of the recipe, “Tiffany Azure is a self-taught cook and photographer and loves to develop recipes with big bold flavors, using minimal ingredients and easy preparation techniques. You can find her tasty spins on classic recipes at Creme de la Crumb.”
Ingredients
For the Jerk Seasoning
1 tbsp. garlic powder
1 tbsp. dried Italian blend seasoning
2 tsp. sugar
2 tsp. kosher salt
2 tsp. onion powder
1 tsp. ground allspice
1 tsp. crushed red pepper flakes
1 tsp. cayenne pepper
1 tsp. smoked paprika
1/2 tsp. Freshly ground black pepper
1/4 tsp. ground cinnamon
For the Tacos
2 tbsp. jerk seasoning
1/4 c. plus 2 tbsp. canola oil, divided
1-1/2 lb. flank or skirt steak
10 small (taco-sized) flour tortillas
1 c. diced pineapple
1/2 c. diced onion
1/4 c. freshly chopped cilantro
Juice of 1/2 lime, plus lime wedges for serving
1/4 tsp. kosher salt
1 avocado, sliced
Crumbled cotija cheese, for serving (optional)
Directions
Make jerk seasoning: In a small bowl, whisk together spices until combined. (If using store-bought jerk seasoning, move to step 2.)
Make tacos: In a small bowl, whisk together jerk seasoning and 1/4 cup oil until combined. Pour into a large resealable plastic bag and add steak. Press out as much air as you can and seal. Shake to coat the steak in the marinade, then chill for 1 hour or up to 24 hours.
In a large skillet over medium-high heat, add remaining 2 tablespoons oil. Add steak and cook until nicely seared but slightly pink in center, 6 to 8 minutes per side. Remove from heat and let rest 5 minutes.
In a small bowl, stir together pineapple, onion, cilantro, lime juice, and salt.
Thinly slice steak across the grain. Serve in tortillas with pineapple salsa and avocado. Top with cotija cheese if desired and serve with lime.
CHICKEN TACOS WITH AVOCADO SALSA
This recipe, by Kathy Adams at Taste of Home, is originally from Christine Schenher of Exeter, California. The recipe begins, "This chicken taco recipe features a light, refreshing salsa made from avocados and corn. The chicken takes on the perfect combination of seasonings as you cook this dish; you may even want to make extra because it's just that good.
"Our chicken tacos recipe makes a meal that’s light, refreshing and bound to please just about everyone. This recipe includes an incredibly simple avocado salsa, which is the perfect topping for deliciously seasoned chicken tacos."
Prep Time: 15 minutes; Cook Time: 15 minutes; Yield: 4 servings
To view this online, go to https://www.tasteofhome.com/recipes/chicken-tacos-with-avocado-salsa/.
Ingredients
1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
1/3 cup water
1 teaspoon sugar
1 tablespoon chili powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 medium ripe avocado, peeled and cubed
1 cup fresh or frozen corn, thawed
1 cup cherry tomatoes, quartered
2 teaspoons lime juice
8 taco shells, warmed
Directions
Place a large skillet coated with cooking spray over medium-high heat. Brown chicken. Add water, sugar and seasonings. Cook 4-5 minutes or until chicken is no longer pink, stirring occasionally.
Meanwhile, in a small bowl, gently mix avocado, corn, tomatoes and lime juice. Spoon chicken mixture into taco shells; top with avocado salsa.
IRISH TACOS
This is from Sam Sifton in The New York Times cooking enewsletter. For this yumminess, Sam wrote, "You can certainly eat corned beef with boiled cabbage and carrots, but it can be a great deal more exciting to pile the shredded meat — ruddy pink, salty, fatty and meltingly sweet — into warm flour tortillas, then top it with a bright, crunchy, slightly fiery cabbage slaw. The contrast between the soft and the crisp, the salt and the sweet, is fantastic — particularly if you adorn each taco with a few pickled jalapeños and, perhaps, an additional swipe of mayonnaise. It’s not fusion cooking, nor appropriation. It’s just the fact that everything tastes good on a warm tortilla."
Total Time: 30 minutes; Yield: 6 to 8 servings
This was featured in "What if You Could Make Great Corned Beef?", and can be viewed online at https://cooking.nytimes.com/recipes/1018643-irish-tacos. While you're at it, sign up for The New York Times cooking enewsletter, if you haven't already. Great recipes, guides, and more.
Ingredients
2 to 2-1/2 pounds corned beef (see recipe)
1 small head of green cabbage, cored and thinly sliced
3 carrots, peeled and sliced into julienne
1 cup mayonnaise
3 tablespoons plain Greek yogurt or sour cream
3 tablespoons cider vinegar
Kosher salt and ground black pepper, to taste
1-1/2 tablespoons hot pepper sauce, or to taste
12 to 16 flour tortillas, warmed
Sliced fresh or pickled jalapeños
Preparation
Warm the corned beef in its cooking liquid, or wrap it in foil and set on a sheet pan in a 350-degree oven for 20 minutes or so.
Make the coleslaw: Mix cabbage and carrots together in a large bowl.
In a separate bowl, whisk together mayonnaise, yogurt or sour cream, cider vinegar, salt, pepper and hot pepper sauce to taste.
Pour half the sauce over the cabbage and carrots and toss to coat thoroughly. Season to taste. Reserve remaining sauce.
When the corned beef is hot, remove from liquid or foil and use two forks to shred it. Serve with the warmed tortillas, sliced jalapeños, the slaw, remaining white sauce and some hot pepper sauce.
VEGETARIAN BEAN TACOS
This recipe, by Kim Behby at Taste of Home, is originally from Amanda Petrucelli, Plymouth, Indiana. This recipe begins, "You don't need to be a vegetarian to eat vegetarian tacos! Loaded with beans, spices and sauteed onions, these hearty tacos are a quick and easy meal the whole family will enjoy."
Prep Time: 15 minutes; Cook Time: 10 minutes; Yield: 4 servings
To view this online, go to https://www.tasteofhome.com/recipes/vegetarian-bean-tacos/#RecipeCard.
Ingredients
1 tablespoon canola oil
1 medium onion, chopped
1 jalapeno pepper, seeded and finely chopped
2 garlic cloves, minced
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon ground coriander
1 can (16 ounces) vegetarian refried beans
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) no-salt-added diced tomatoes, drained
4 whole wheat tortillas (8 inches), warmed
Optional toppings: Shredded lettuce, shredded cheddar cheese, cubed avocado, sour cream and salsa
Directions
In a large nonstick skillet, heat oil over medium heat. Add onion and jalapeno; cook and stir until tender. Add garlic and seasonings; cook 1 minute longer. Stir in beans and tomatoes; heat through.
Serve bean mixture in tortillas with toppings as desired.
CHIPOTLE SHRIMP TACOS
This is from Taste for Life, 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.
BREAKFAST BURRITOS
This comes from Vegetarian Times (May 2005 issue, page 94), in an article featuring Inn Serendipity in Browntown, WI. The recipes begins, "This is the inn’s most popular breakfast item, and it’s a very versatile recipe—sturdy enough for dinner too. Use whatever vegetables are seasonal and abundant. Serve with salsa and sour cream. Note: You must start this dish one day ahead of serving." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/breakfast-burritos/.
Ingredients
2 tsp. olive oil
1/2 medium-sized onion, sliced
1 red bell pepper, cut lengthwise into 2-inch-thick slices
1 large clove garlic, minced
1 10-oz. pkg. frozen chopped spinach
2 Tbs. fresh dill
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 3/4 cups shredded Monterey Jack cheese
6 8-inch flour tortillas
4 large eggs, beaten
2 cups skim milk
1 Tbs. all-purpose flour
1 tsp. mustard powder
Preparation
Grease 9×13-inch baking dish.
Heat oil in large skillet over medium heat. Sauté onion and pepper 5 minutes, or until tender. Add garlic, and cook 2 minutes more. Stir in spinach, dill, salt and pepper; cover and cook 5 minutes, or until spinach has completely thawed. Season with pepper sauce, if desired, and stir in 3/4 cup shredded cheese.
Spoon 1/3 cup of spinach/veggie mixture down the center of each tortilla. Roll tortilla tightly, and place seam side down in baking dish. Whisk together eggs, milk, flour and mustard powder, and pour over tortillas. Cover dish with foil, and refrigerate overnight.
Preheat oven to 350°F.
Bake burritos 45 minutes, or until eggs are set. Sprinkle with 1 cup cheese, and bake 5 minutes more, or until cheese has melted and begins to brown. Let stand 10 minutes before serving with salsa and sour cream.
Here are today's six taco recipes to help you through the day, including Chipotle Shrimp Tacos and Chicken Tacos with Avocado Salsa. Enjoy!
JAMAICAN JERK STEAK TACOS
This is from Tiffany Azure on Delish. The recipe begins, “Everything is better when it's a taco. Homemade jerk seasoning has amazing flavor, but you can use store-bought as a shortcut.”
Total Time: 1 hour 30 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 4
To view this online, click here.
According to the note at the end of the recipe, “Tiffany Azure is a self-taught cook and photographer and loves to develop recipes with big bold flavors, using minimal ingredients and easy preparation techniques. You can find her tasty spins on classic recipes at Creme de la Crumb.”
Ingredients
For the Jerk Seasoning
1 tbsp. garlic powder
1 tbsp. dried Italian blend seasoning
2 tsp. sugar
2 tsp. kosher salt
2 tsp. onion powder
1 tsp. ground allspice
1 tsp. crushed red pepper flakes
1 tsp. cayenne pepper
1 tsp. smoked paprika
1/2 tsp. Freshly ground black pepper
1/4 tsp. ground cinnamon
For the Tacos
2 tbsp. jerk seasoning
1/4 c. plus 2 tbsp. canola oil, divided
1-1/2 lb. flank or skirt steak
10 small (taco-sized) flour tortillas
1 c. diced pineapple
1/2 c. diced onion
1/4 c. freshly chopped cilantro
Juice of 1/2 lime, plus lime wedges for serving
1/4 tsp. kosher salt
1 avocado, sliced
Crumbled cotija cheese, for serving (optional)
Directions
Make jerk seasoning: In a small bowl, whisk together spices until combined. (If using store-bought jerk seasoning, move to step 2.)
Make tacos: In a small bowl, whisk together jerk seasoning and 1/4 cup oil until combined. Pour into a large resealable plastic bag and add steak. Press out as much air as you can and seal. Shake to coat the steak in the marinade, then chill for 1 hour or up to 24 hours.
In a large skillet over medium-high heat, add remaining 2 tablespoons oil. Add steak and cook until nicely seared but slightly pink in center, 6 to 8 minutes per side. Remove from heat and let rest 5 minutes.
In a small bowl, stir together pineapple, onion, cilantro, lime juice, and salt.
Thinly slice steak across the grain. Serve in tortillas with pineapple salsa and avocado. Top with cotija cheese if desired and serve with lime.
CHICKEN TACOS WITH AVOCADO SALSA
This recipe, by Kathy Adams at Taste of Home, is originally from Christine Schenher of Exeter, California. The recipe begins, "This chicken taco recipe features a light, refreshing salsa made from avocados and corn. The chicken takes on the perfect combination of seasonings as you cook this dish; you may even want to make extra because it's just that good.
"Our chicken tacos recipe makes a meal that’s light, refreshing and bound to please just about everyone. This recipe includes an incredibly simple avocado salsa, which is the perfect topping for deliciously seasoned chicken tacos."
Prep Time: 15 minutes; Cook Time: 15 minutes; Yield: 4 servings
To view this online, go to https://www.tasteofhome.com/recipes/chicken-tacos-with-avocado-salsa/.
Ingredients
1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
1/3 cup water
1 teaspoon sugar
1 tablespoon chili powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 medium ripe avocado, peeled and cubed
1 cup fresh or frozen corn, thawed
1 cup cherry tomatoes, quartered
2 teaspoons lime juice
8 taco shells, warmed
Directions
Place a large skillet coated with cooking spray over medium-high heat. Brown chicken. Add water, sugar and seasonings. Cook 4-5 minutes or until chicken is no longer pink, stirring occasionally.
Meanwhile, in a small bowl, gently mix avocado, corn, tomatoes and lime juice. Spoon chicken mixture into taco shells; top with avocado salsa.
IRISH TACOS
This is from Sam Sifton in The New York Times cooking enewsletter. For this yumminess, Sam wrote, "You can certainly eat corned beef with boiled cabbage and carrots, but it can be a great deal more exciting to pile the shredded meat — ruddy pink, salty, fatty and meltingly sweet — into warm flour tortillas, then top it with a bright, crunchy, slightly fiery cabbage slaw. The contrast between the soft and the crisp, the salt and the sweet, is fantastic — particularly if you adorn each taco with a few pickled jalapeños and, perhaps, an additional swipe of mayonnaise. It’s not fusion cooking, nor appropriation. It’s just the fact that everything tastes good on a warm tortilla."
Total Time: 30 minutes; Yield: 6 to 8 servings
This was featured in "What if You Could Make Great Corned Beef?", and can be viewed online at https://cooking.nytimes.com/recipes/1018643-irish-tacos. While you're at it, sign up for The New York Times cooking enewsletter, if you haven't already. Great recipes, guides, and more.
Ingredients
2 to 2-1/2 pounds corned beef (see recipe)
1 small head of green cabbage, cored and thinly sliced
3 carrots, peeled and sliced into julienne
1 cup mayonnaise
3 tablespoons plain Greek yogurt or sour cream
3 tablespoons cider vinegar
Kosher salt and ground black pepper, to taste
1-1/2 tablespoons hot pepper sauce, or to taste
12 to 16 flour tortillas, warmed
Sliced fresh or pickled jalapeños
Preparation
Warm the corned beef in its cooking liquid, or wrap it in foil and set on a sheet pan in a 350-degree oven for 20 minutes or so.
Make the coleslaw: Mix cabbage and carrots together in a large bowl.
In a separate bowl, whisk together mayonnaise, yogurt or sour cream, cider vinegar, salt, pepper and hot pepper sauce to taste.
Pour half the sauce over the cabbage and carrots and toss to coat thoroughly. Season to taste. Reserve remaining sauce.
When the corned beef is hot, remove from liquid or foil and use two forks to shred it. Serve with the warmed tortillas, sliced jalapeños, the slaw, remaining white sauce and some hot pepper sauce.
VEGETARIAN BEAN TACOS
This recipe, by Kim Behby at Taste of Home, is originally from Amanda Petrucelli, Plymouth, Indiana. This recipe begins, "You don't need to be a vegetarian to eat vegetarian tacos! Loaded with beans, spices and sauteed onions, these hearty tacos are a quick and easy meal the whole family will enjoy."
Prep Time: 15 minutes; Cook Time: 10 minutes; Yield: 4 servings
To view this online, go to https://www.tasteofhome.com/recipes/vegetarian-bean-tacos/#RecipeCard.
Ingredients
1 tablespoon canola oil
1 medium onion, chopped
1 jalapeno pepper, seeded and finely chopped
2 garlic cloves, minced
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon ground coriander
1 can (16 ounces) vegetarian refried beans
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) no-salt-added diced tomatoes, drained
4 whole wheat tortillas (8 inches), warmed
Optional toppings: Shredded lettuce, shredded cheddar cheese, cubed avocado, sour cream and salsa
Directions
In a large nonstick skillet, heat oil over medium heat. Add onion and jalapeno; cook and stir until tender. Add garlic and seasonings; cook 1 minute longer. Stir in beans and tomatoes; heat through.
Serve bean mixture in tortillas with toppings as desired.
CHIPOTLE SHRIMP TACOS
This is from Taste for Life, 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.
BREAKFAST BURRITOS
This comes from Vegetarian Times (May 2005 issue, page 94), in an article featuring Inn Serendipity in Browntown, WI. The recipes begins, "This is the inn’s most popular breakfast item, and it’s a very versatile recipe—sturdy enough for dinner too. Use whatever vegetables are seasonal and abundant. Serve with salsa and sour cream. Note: You must start this dish one day ahead of serving." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/breakfast-burritos/.
Ingredients
2 tsp. olive oil
1/2 medium-sized onion, sliced
1 red bell pepper, cut lengthwise into 2-inch-thick slices
1 large clove garlic, minced
1 10-oz. pkg. frozen chopped spinach
2 Tbs. fresh dill
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 3/4 cups shredded Monterey Jack cheese
6 8-inch flour tortillas
4 large eggs, beaten
2 cups skim milk
1 Tbs. all-purpose flour
1 tsp. mustard powder
Preparation
Grease 9×13-inch baking dish.
Heat oil in large skillet over medium heat. Sauté onion and pepper 5 minutes, or until tender. Add garlic, and cook 2 minutes more. Stir in spinach, dill, salt and pepper; cover and cook 5 minutes, or until spinach has completely thawed. Season with pepper sauce, if desired, and stir in 3/4 cup shredded cheese.
Spoon 1/3 cup of spinach/veggie mixture down the center of each tortilla. Roll tortilla tightly, and place seam side down in baking dish. Whisk together eggs, milk, flour and mustard powder, and pour over tortillas. Cover dish with foil, and refrigerate overnight.
Preheat oven to 350°F.
Bake burritos 45 minutes, or until eggs are set. Sprinkle with 1 cup cheese, and bake 5 minutes more, or until cheese has melted and begins to brown. Let stand 10 minutes before serving with salsa and sour cream.
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