It's time for another Taco Tuesday. Check out the Spicy Turkey Tacos, the Chipotle Shrimp Tacos, and the rest of today's offerings. Enjoy!
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.
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.
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.
SPICY TURKEY TACOS
This is from Judy Kim on Delish and begins, “Thought ground turkey was blah? Think again.”
According to Delish, “Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.” Check out both Delish and The Judy Lab.
Total Time: 20 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 4
To view this online, click here.
Ingredients
8 hard corn taco shells
1 tsp. extra-virgin olive oil
1 lb. ground turkey
4 tsp. Mexican seasoning
1 tsp. cayenne pepper
kosher salt
Freshly ground black pepper
2 cloves garlic, minced
1 onion, diced
1 c. crushed tomatoes
1/4 c. chopped fresh cilantro, plus more for garnish
1 c. grated mozzarella
1 c. Pico de Gallo
1 c. sour cream
Directions
Preheat oven to 375°. Place taco shells on a sheet pan.
In a large skillet over medium-high heat, heat oil and add ground turkey; brown while breaking up with a wooden spoon. Season with Mexican seasoning, cayenne, salt and pepper.
Add garlic and onions; sauté until softened, about 4 minutes. Add tomatoes and cilantro and stir until warmed through. Turn off heat and cover to keep warm.
Just before serving, bake taco shells until warmed through, about 2 minutes. Spoon spicy turkey mixture into taco shells and top with mozzarella, pico de gallo and cilantro. Serve with sour cream.
GROUND BEEF TACOS WITH SPICY SHELLS
This is from Delish and begins, “Line taco shells with lettuce leaves so the filling stays put inside.”
Total Time: 25 minutes; Prep Time: 25 minutes; Level: Easy; Serves:4
To view this online, click here.
Ingredients
2 tbsp. olive oil
1 medium onion, finely chopped
2 large cloves garlic, finely chopped
2 tsp. ground cumin
1 tsp. dried oregano
1 tsp. ground coriander
1/2 tsp. chili powder
1-1/4 lb. ground beef (at least 90% lean)
3 tbsp. tomato paste
2 tsp. low-sodium beef bouillon base (we used Better than Bouillon)
8 small yellow corn tortillas (see box, below)
8 butter or iceberg lettuce leaves
2 tomatoes, chopped
Shredded cheddar, for serving
Directions
Heat the oil in a large skillet over medium heat. Add the onion and cook, covered, stirring occasionally, until tender, 8 to 10 minutes. Add the garlic, cumin, oregano, coriander and chili powder and cook, stirring, 1 minute.
Increase heat to medium-high, add the beef and cook, breaking it up with a spoon until browned, 4 to 5 minutes. Add the tomato paste and cook, stirring 2 minutes. Add the bouillon base and 1 cup water and gently simmer until thickened, 2 to 3 minutes.
While the beef is browning, prepare the spicy taco shells (see tip, below). Line the tortillas with lettuce, fill with the beef, and top with the tomatoes and cheese, if desired.
PER SERVING 494 CAL, 28 G FAT (7.5 G SAT FAT), 92 MG CHOL, 154 MG SOD, 33 G PRO, 29 G CAR, 5 G FIBER
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.
Showing posts with label Chicken Tacos with Strawberry Salsa. Show all posts
Showing posts with label Chicken Tacos with Strawberry Salsa. Show all posts
Tuesday, December 9, 2025
Tuesday, December 2, 2025
Taco Tuesday
I love tacos, so it shouldn't come as a surprise that I love posting Taco Tuesday recipes. Here are today's six taco recipes to help you through the day, including Chicken Tacos with Strawberry Salsa and Chicken Tacos with Chipotle. Enjoy!
JERK CHICKEN TACOS
This is from Judy Kim on Delish. According to the site, “Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.” I’ve checked out The Judy Lab and have one word to say for it: Wow! I recommend checking it out.
This recipe begins, “Give your taco fillings a Caribbean twist.”
Total Time: 30 minutes; Prep Time: 25 minutes; Level: Easy; Serves: 4
To view this online, click here.
Ingredients
1 tbsp. soy sauce
1 tsp. white vinegar
3 tbsp. extra-virgin olive oil, divided
1 tbsp. jerk seasoning
1 tbsp. brown sugar
kosher salt
Freshly ground black pepper
1 1/2 lb. chicken breast, cut into 2" pieces
8 corn tortillas
1/4 c. heavy cream
1 1/2 c. shredded Mexican cheese blend
2 c. Shredded cabbage
1 c. salsa verde
1/2 c. fresh chopped cilantro
2 limes, cut into wedges
Directions
In a medium mixing bowl combine soy sauce, vinegar, 1 tablespoon olive oil, jerk seasoning, brown sugar, salt, and pepper; add chicken and marinate for 5 minutes. In a cast-iron skillet over medium-high heat, add remaining 2 tablespoons olive oil. Add chicken without marinade; sear chicken on one side until deep golden brown, then flip chicken and add marinade to pan. Cook until internal temperature reaches 165° and sauce begins to reduce. Turn off heat and set aside. Shred chicken using 2 forks, mixing with pan sauce.
Warm tortillas in a dry skillet in batches. Transfer to a clean kitchen towel and wrap to keep warm.
Meanwhile, in a saucepan over medium heat, whisk heavy cream and cheese until creamy.
Assemble tacos: Top tortillas with shredded cabbage, chicken, salsa, cheese sauce, and cilantro. Serve with lime wedges.
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.
TACO STUFFED PEPPERS
This comes from Lauren Miyahira on Delish, and begins, “Taco 'bout a healthy dinner!”
Total Time: 35 minutes; Prep Time: 15 minutes; Level: Easy; Yield: 6
To view this online, click here.
Ingredients
extra-virgin olive oil
1/2 Onion, chopped (about 1 cup)
1 clove garlic, minced
1 lb. ground beef
kosher salt
Freshly ground black pepper
2 tbsp. Chopped cilantro
1 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. smoked paprika
3 bell peppers, halved (seeds removed)
1 c. shredded Cheddar
1 c. Shredded Monterey Jack
1 c. Shredded lettuce
Pico de gallo, for serving
Hot sauce, for serving
Lime wedges, for serving
Directions
Preheat oven to 375° and spray a large baking dish with cooking spray.
In a large skillet over medium heat, heat about 1 tablespoon olive oil.
Add onion and cook until the onion is tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef and cook until no longer pink, about 5 minutes. Drain fat.
Add chili powder, ground cumin, and paprika to beef mixture, then season with salt and pepper.
Drizzle bell peppers with olive oil and season with salt and pepper. Place the peppers, cut side up, in the baking dish and spoon meat mixture into each pepper. Top with cheese and bake until the cheese is melted and the peppers are crisp-tender, about 20 minutes.
Top each pepper with lettuce and serve with pico de gallo, hot sauce, and lime wedges.
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.
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.
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.
JERK CHICKEN TACOS
This is from Judy Kim on Delish. According to the site, “Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.” I’ve checked out The Judy Lab and have one word to say for it: Wow! I recommend checking it out.
This recipe begins, “Give your taco fillings a Caribbean twist.”
Total Time: 30 minutes; Prep Time: 25 minutes; Level: Easy; Serves: 4
To view this online, click here.
Ingredients
1 tbsp. soy sauce
1 tsp. white vinegar
3 tbsp. extra-virgin olive oil, divided
1 tbsp. jerk seasoning
1 tbsp. brown sugar
kosher salt
Freshly ground black pepper
1 1/2 lb. chicken breast, cut into 2" pieces
8 corn tortillas
1/4 c. heavy cream
1 1/2 c. shredded Mexican cheese blend
2 c. Shredded cabbage
1 c. salsa verde
1/2 c. fresh chopped cilantro
2 limes, cut into wedges
Directions
In a medium mixing bowl combine soy sauce, vinegar, 1 tablespoon olive oil, jerk seasoning, brown sugar, salt, and pepper; add chicken and marinate for 5 minutes. In a cast-iron skillet over medium-high heat, add remaining 2 tablespoons olive oil. Add chicken without marinade; sear chicken on one side until deep golden brown, then flip chicken and add marinade to pan. Cook until internal temperature reaches 165° and sauce begins to reduce. Turn off heat and set aside. Shred chicken using 2 forks, mixing with pan sauce.
Warm tortillas in a dry skillet in batches. Transfer to a clean kitchen towel and wrap to keep warm.
Meanwhile, in a saucepan over medium heat, whisk heavy cream and cheese until creamy.
Assemble tacos: Top tortillas with shredded cabbage, chicken, salsa, cheese sauce, and cilantro. Serve with lime wedges.
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.
TACO STUFFED PEPPERS
This comes from Lauren Miyahira on Delish, and begins, “Taco 'bout a healthy dinner!”
Total Time: 35 minutes; Prep Time: 15 minutes; Level: Easy; Yield: 6
To view this online, click here.
Ingredients
extra-virgin olive oil
1/2 Onion, chopped (about 1 cup)
1 clove garlic, minced
1 lb. ground beef
kosher salt
Freshly ground black pepper
2 tbsp. Chopped cilantro
1 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. smoked paprika
3 bell peppers, halved (seeds removed)
1 c. shredded Cheddar
1 c. Shredded Monterey Jack
1 c. Shredded lettuce
Pico de gallo, for serving
Hot sauce, for serving
Lime wedges, for serving
Directions
Preheat oven to 375° and spray a large baking dish with cooking spray.
In a large skillet over medium heat, heat about 1 tablespoon olive oil.
Add onion and cook until the onion is tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef and cook until no longer pink, about 5 minutes. Drain fat.
Add chili powder, ground cumin, and paprika to beef mixture, then season with salt and pepper.
Drizzle bell peppers with olive oil and season with salt and pepper. Place the peppers, cut side up, in the baking dish and spoon meat mixture into each pepper. Top with cheese and bake until the cheese is melted and the peppers are crisp-tender, about 20 minutes.
Top each pepper with lettuce and serve with pico de gallo, hot sauce, and lime wedges.
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.
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.
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, October 28, 2025
Taco Tuesday
It's time for another Taco Tuesday. Today's offerings include Chicken Tacos with Strawberry Salsa and Easy Fish Tacos. Enjoy!
CHORIZO AND AVOCADO BREAKFAST TACOS
This comes from Leah Maroney in the Spruce Eats. For this recipe, Leah wrote, "Tacos for breakfast? You bet!
"Whether you have leftover chorizo from a previous meal, or you are just looking for a heartier way to jazz up your morning routine, we can't think of a better way to start your day than to take this classic Tex-Mex meal from dinner to fuel-powered breakfast. It's as simple as adding eggs.
"Perfect for a Cinco de Mayo celebration or a fun weekend brunch, you can transform the mundane breakfast of scrambled eggs with a few simple and basic ingredients, such as avocados, onions, tomatoes, and cheese. Have fun additions like tater tots, sour cream, beans, salsa, hot sauce, bacon, and chives, and get your kids engaged by creating a build-your-own-taco bar.
"If you're ovo-vegetarian, you can leave out the chorizo (and bacon)."
Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes; Servings: 2; Yield: 4 tacos
To view this online, go to https://www.thespruceeats.com/breakfast-tacos-4159319.
Ingredients
4 flour tortillas
1/4 pound raw or dried chorizo sausage
9 frozen tater tots, thawed
4 large eggs, beaten
1/3 cup shredded taco and nacho seasoned cheese
1 tablespoon chopped fresh cilantro
1/2 small red onion, diced
1 small tomato, diced
1/2 avocado, diced
1/4 cup salsa
Salt, to taste
Freshly ground black pepper, to taste
Directions
Gather the ingredients.
Warm up flour tortillas in the microwave or quickly over an open flame. If you want the char, place over an open flame for 5 to 7 seconds and then flip with metal tongs, and char for another 5 to 7 seconds.
Heat a large nonstick skillet or cast-iron pan on medium-high heat. Add the chorizo, breaking it up as it cooks. If the chorizo is dried, dice it first and then add it to the pan and sauté until some of the fat has rendered and the chorizo is crispy.
Remove the chorizo from the pan, leaving the grease behind.
Add the thawed tater tots to the chorizo grease and cook until slightly browned. Remove the tater tots from the pan and add them to the chorizo. Keep the chorizo and potato mixture warm in a 200 F oven while you cook the eggs.
Using that same pan, turn down the heat to low. Pour in the beaten eggs and cook, stirring gently until completely cooked. Use a spatula to separate the eggs into four portions. While the eggs are still in the pan, turn the heat down even more and top each portion with cheese.
Sprinkle the cheddar over the top of each egg portion and cover the pan with a lid. Allow to cook for 1 to 2 minutes or until the cheese has melted. Add salt and pepper to taste.
Fill each tortilla with a portion of the eggs. Divide the potato and chorizo mixture between the four tortillas. Then sprinkle the cilantro, diced onions, tomatoes, and avocados over the top of each taco. Then drizzle the salsa over each taco and serve immediately.
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.
CHEESEBURGER TACOS
This is from Family Time, and begins, “Cheeseburger tacos are a tasty take on tried-and-true burgers. Try them filled with lettuce, onion and pickle relish and seasoned with savory taco seasoning mix.”
Serves: 6; Prep Time: 15 minutes; Cook Time: 15 minutes
To view this online, click here.
Ingredients
1 pound lean lean beef
3/4 cup water
1 packet (1.25-oz.) ORTEGA® Taco Seasoning Mix
8 ounces pasteurized prepared cheese, cubed
2 tablespoons prepared yellow mustard
12 ORTEGA® Taco Shells or White Corn Taco Shells, warmed
2 cups shredded lettuce
2 cups chopped tomato
1 cup sweet pickle relish
1 cup chopped onion
1 cup ORTEGA® Medium Taco Sauce
Directions
Brown beef; drain. Stir in water and seasoning mix; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 5 to 6 minutes or until thickened. Add cheese and mustard; stir until cheese is melted.
Fill taco shells with beef mixture. Top with lettuce, tomato, relish, onion and taco sauce.
EASY CHICKEN TACOS
This is from Makinze Gore on Delish. Makinze wrote, "While tacos these days take many shapes and forms, we know that even these basic chicken tacos are not the most authentic. The taco history is long and rich and is originally a form of Mexican street food. These are a much more Americanized form of taco, meaning that it's a tortilla filled with spiced meats and yummy toppings. While the true definition and origin of a taco can be quite blurry, we know one thing for sure - tacos are our favorite food group. Try these quick and easy tacos for your next Taco Tuesday and don't forget the margarita!"
Prep Time: 10 minutes; Total Time: 30 minute; Yield: 4 servings
To view this online, go to https://www.delish.com/cooking/recipe-ideas/recipes/a58716/easy-chicken-tacos-recipe/.
Ingredients
For the tacos
3 tbsp. extra-virgin olive oil
4 boneless skinless chicken breasts, cut into 1" strips
Kosher salt
Freshly ground black pepper
2 tsp. chili powder
2 tsp. ground cumin
1/2 tsp. garlic powder
1/4 tsp. paprika
1/4 tsp. cayenne
8 corn tortillas, warmed
Toppings
Sour cream
Thinly sliced red onion
Diced tomatoes
Shredded Monterey Jack
Diced avocados
Fresh cilantro
Lime wedges
Directions
In a large skillet over medium heat, heat oil. Season chicken with salt and pepper and add to skillet. Cook until golden, 6 minutes. Add spices and stir until coated, 1 minute more. If needed, add a little more oil or water to help spices coat chicken.
Build tacos: In tortillas, layer chicken and desired toppings. Serve with lime wedges.
TACO LETTUCE WRAPS
This is from Kristina72913 on Allrecipes. Kristina wrote, "Easy taco lettuce wraps."
Prep Time: 5 minutes; Cook Time: 20 minutes; Total Time: 25 minutes; Yield: 6 servings
To view this online, go to https://www.allrecipes.com/recipe/274968/taco-lettuce-wraps/.
Ingredients
1 pound ground turkey
1 (16 ounce) package frozen corn
1 (15 ounce) can black beans
1 (14.5 ounce) can diced tomatoes
1 (1 ounce) package taco seasoning mix
romaine leaves, rinsed and dried
Directions
Heat a large nonstick skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir in corn, black beans, diced tomatoes, and taco seasoning. Bring to a simmer and cook until heated through, 10 to 12 minutes.
Lay lettuce leaves on a flat surface and fill with turkey and bean mixture.
Cook's Note:
I make my own taco seasoning mix, but store-bought works
EASY FISH TACOS
This recipe, by the Taste of Home editorial team at Taste of Home, is originally from Jennifer Palmer, Rancho Cucamonga, California. For this recipe, Jennifer wrote, "Searching for a lighter alternative to traditional fried fish, I came up with this crispy, crunchy fish tacos recipe. It's a hit with friends and family."
Prep Time: 20 minutes; Cook Time: 10 minutes; Yield: 4 servings
To view this online, go to https://www.tasteofhome.com/recipes/fantastic-fish-tacos/.
Ingredients
1/2 cup fat-free mayonnaise
1 tablespoon lime juice
2 teaspoons fat-free milk
1 large egg
1 teaspoon water
1/3 cup dry bread crumbs
2 tablespoons salt-free lemon-pepper seasoning
1 pound mahi mahi or cod fillets, cut into 1-inch strips
1 tablespoon canola oil
4 corn tortillas (6 inches), warmed
Toppings:
1 cup coleslaw mix
2 medium tomatoes, chopped
1 cup shredded reduced-fat Mexican cheese blend
1 tablespoon minced fresh cilantro
Directions
For sauce, in a small bowl, mix mayonnaise, lime juice and milk; refrigerate until serving.
In a shallow bowl, whisk together egg and water. In another shallow bowl, toss bread crumbs with lemon pepper. Dip fish in egg mixture, then in crumb mixture, patting to help coating adhere.
In a large nonstick skillet, heat oil over medium-high heat. Add fish; cook 2-4 minutes per side or until golden brown and fish just begins to flake easily with a fork. Serve in tortillas with toppings and sauce.
CHORIZO AND AVOCADO BREAKFAST TACOS
This comes from Leah Maroney in the Spruce Eats. For this recipe, Leah wrote, "Tacos for breakfast? You bet!
"Whether you have leftover chorizo from a previous meal, or you are just looking for a heartier way to jazz up your morning routine, we can't think of a better way to start your day than to take this classic Tex-Mex meal from dinner to fuel-powered breakfast. It's as simple as adding eggs.
"Perfect for a Cinco de Mayo celebration or a fun weekend brunch, you can transform the mundane breakfast of scrambled eggs with a few simple and basic ingredients, such as avocados, onions, tomatoes, and cheese. Have fun additions like tater tots, sour cream, beans, salsa, hot sauce, bacon, and chives, and get your kids engaged by creating a build-your-own-taco bar.
"If you're ovo-vegetarian, you can leave out the chorizo (and bacon)."
Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes; Servings: 2; Yield: 4 tacos
To view this online, go to https://www.thespruceeats.com/breakfast-tacos-4159319.
Ingredients
4 flour tortillas
1/4 pound raw or dried chorizo sausage
9 frozen tater tots, thawed
4 large eggs, beaten
1/3 cup shredded taco and nacho seasoned cheese
1 tablespoon chopped fresh cilantro
1/2 small red onion, diced
1 small tomato, diced
1/2 avocado, diced
1/4 cup salsa
Salt, to taste
Freshly ground black pepper, to taste
Directions
Gather the ingredients.
Warm up flour tortillas in the microwave or quickly over an open flame. If you want the char, place over an open flame for 5 to 7 seconds and then flip with metal tongs, and char for another 5 to 7 seconds.
Heat a large nonstick skillet or cast-iron pan on medium-high heat. Add the chorizo, breaking it up as it cooks. If the chorizo is dried, dice it first and then add it to the pan and sauté until some of the fat has rendered and the chorizo is crispy.
Remove the chorizo from the pan, leaving the grease behind.
Add the thawed tater tots to the chorizo grease and cook until slightly browned. Remove the tater tots from the pan and add them to the chorizo. Keep the chorizo and potato mixture warm in a 200 F oven while you cook the eggs.
Using that same pan, turn down the heat to low. Pour in the beaten eggs and cook, stirring gently until completely cooked. Use a spatula to separate the eggs into four portions. While the eggs are still in the pan, turn the heat down even more and top each portion with cheese.
Sprinkle the cheddar over the top of each egg portion and cover the pan with a lid. Allow to cook for 1 to 2 minutes or until the cheese has melted. Add salt and pepper to taste.
Fill each tortilla with a portion of the eggs. Divide the potato and chorizo mixture between the four tortillas. Then sprinkle the cilantro, diced onions, tomatoes, and avocados over the top of each taco. Then drizzle the salsa over each taco and serve immediately.
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.
CHEESEBURGER TACOS
This is from Family Time, and begins, “Cheeseburger tacos are a tasty take on tried-and-true burgers. Try them filled with lettuce, onion and pickle relish and seasoned with savory taco seasoning mix.”
Serves: 6; Prep Time: 15 minutes; Cook Time: 15 minutes
To view this online, click here.
Ingredients
1 pound lean lean beef
3/4 cup water
1 packet (1.25-oz.) ORTEGA® Taco Seasoning Mix
8 ounces pasteurized prepared cheese, cubed
2 tablespoons prepared yellow mustard
12 ORTEGA® Taco Shells or White Corn Taco Shells, warmed
2 cups shredded lettuce
2 cups chopped tomato
1 cup sweet pickle relish
1 cup chopped onion
1 cup ORTEGA® Medium Taco Sauce
Directions
Brown beef; drain. Stir in water and seasoning mix; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 5 to 6 minutes or until thickened. Add cheese and mustard; stir until cheese is melted.
Fill taco shells with beef mixture. Top with lettuce, tomato, relish, onion and taco sauce.
EASY CHICKEN TACOS
This is from Makinze Gore on Delish. Makinze wrote, "While tacos these days take many shapes and forms, we know that even these basic chicken tacos are not the most authentic. The taco history is long and rich and is originally a form of Mexican street food. These are a much more Americanized form of taco, meaning that it's a tortilla filled with spiced meats and yummy toppings. While the true definition and origin of a taco can be quite blurry, we know one thing for sure - tacos are our favorite food group. Try these quick and easy tacos for your next Taco Tuesday and don't forget the margarita!"
Prep Time: 10 minutes; Total Time: 30 minute; Yield: 4 servings
To view this online, go to https://www.delish.com/cooking/recipe-ideas/recipes/a58716/easy-chicken-tacos-recipe/.
Ingredients
For the tacos
3 tbsp. extra-virgin olive oil
4 boneless skinless chicken breasts, cut into 1" strips
Kosher salt
Freshly ground black pepper
2 tsp. chili powder
2 tsp. ground cumin
1/2 tsp. garlic powder
1/4 tsp. paprika
1/4 tsp. cayenne
8 corn tortillas, warmed
Toppings
Sour cream
Thinly sliced red onion
Diced tomatoes
Shredded Monterey Jack
Diced avocados
Fresh cilantro
Lime wedges
Directions
In a large skillet over medium heat, heat oil. Season chicken with salt and pepper and add to skillet. Cook until golden, 6 minutes. Add spices and stir until coated, 1 minute more. If needed, add a little more oil or water to help spices coat chicken.
Build tacos: In tortillas, layer chicken and desired toppings. Serve with lime wedges.
TACO LETTUCE WRAPS
This is from Kristina72913 on Allrecipes. Kristina wrote, "Easy taco lettuce wraps."
Prep Time: 5 minutes; Cook Time: 20 minutes; Total Time: 25 minutes; Yield: 6 servings
To view this online, go to https://www.allrecipes.com/recipe/274968/taco-lettuce-wraps/.
Ingredients
1 pound ground turkey
1 (16 ounce) package frozen corn
1 (15 ounce) can black beans
1 (14.5 ounce) can diced tomatoes
1 (1 ounce) package taco seasoning mix
romaine leaves, rinsed and dried
Directions
Heat a large nonstick skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir in corn, black beans, diced tomatoes, and taco seasoning. Bring to a simmer and cook until heated through, 10 to 12 minutes.
Lay lettuce leaves on a flat surface and fill with turkey and bean mixture.
Cook's Note:
I make my own taco seasoning mix, but store-bought works
EASY FISH TACOS
This recipe, by the Taste of Home editorial team at Taste of Home, is originally from Jennifer Palmer, Rancho Cucamonga, California. For this recipe, Jennifer wrote, "Searching for a lighter alternative to traditional fried fish, I came up with this crispy, crunchy fish tacos recipe. It's a hit with friends and family."
Prep Time: 20 minutes; Cook Time: 10 minutes; Yield: 4 servings
To view this online, go to https://www.tasteofhome.com/recipes/fantastic-fish-tacos/.
Ingredients
1/2 cup fat-free mayonnaise
1 tablespoon lime juice
2 teaspoons fat-free milk
1 large egg
1 teaspoon water
1/3 cup dry bread crumbs
2 tablespoons salt-free lemon-pepper seasoning
1 pound mahi mahi or cod fillets, cut into 1-inch strips
1 tablespoon canola oil
4 corn tortillas (6 inches), warmed
Toppings:
1 cup coleslaw mix
2 medium tomatoes, chopped
1 cup shredded reduced-fat Mexican cheese blend
1 tablespoon minced fresh cilantro
Directions
For sauce, in a small bowl, mix mayonnaise, lime juice and milk; refrigerate until serving.
In a shallow bowl, whisk together egg and water. In another shallow bowl, toss bread crumbs with lemon pepper. Dip fish in egg mixture, then in crumb mixture, patting to help coating adhere.
In a large nonstick skillet, heat oil over medium-high heat. Add fish; cook 2-4 minutes per side or until golden brown and fish just begins to flake easily with a fork. Serve in tortillas with toppings and sauce.
Tuesday, September 9, 2025
Taco Tuesday
It's time for another Taco Tuesday. Today's offerings include Spicy Turkey Tacos and Chicken Tacos with Strawberry Salsa. Yum! 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.
EASY FISH TACOS
This recipe, by the Taste of Home editorial team at Taste of Home, is originally from Jennifer Palmer, Rancho Cucamonga, California. For this recipe, Jennifer wrote, "Searching for a lighter alternative to traditional fried fish, I came up with this crispy, crunchy fish tacos recipe. It's a hit with friends and family."
Prep Time: 20 minutes; Cook Time: 10 minutes; Yield: 4 servings
To view this online, go to https://www.tasteofhome.com/recipes/fantastic-fish-tacos/.
Ingredients
1/2 cup fat-free mayonnaise
1 tablespoon lime juice
2 teaspoons fat-free milk
1 large egg
1 teaspoon water
1/3 cup dry bread crumbs
2 tablespoons salt-free lemon-pepper seasoning
1 pound mahi mahi or cod fillets, cut into 1-inch strips
1 tablespoon canola oil
4 corn tortillas (6 inches), warmed
Toppings:
1 cup coleslaw mix
2 medium tomatoes, chopped
1 cup shredded reduced-fat Mexican cheese blend
1 tablespoon minced fresh cilantro
Directions
For sauce, in a small bowl, mix mayonnaise, lime juice and milk; refrigerate until serving.
In a shallow bowl, whisk together egg and water. In another shallow bowl, toss bread crumbs with lemon pepper. Dip fish in egg mixture, then in crumb mixture, patting to help coating adhere.
In a large nonstick skillet, heat oil over medium-high heat. Add fish; cook 2-4 minutes per side or until golden brown and fish just begins to flake easily with a fork. Serve in tortillas with toppings and 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.
SPICY TURKEY TACOS
This is from Judy Kim on Delish and begins, “Thought ground turkey was blah? Think again.”
According to Delish, “Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.” Check out both Delish and The Judy Lab.
Total Time: 20 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 4
To view this online, click here.
Ingredients
8 hard corn taco shells
1 tsp. extra-virgin olive oil
1 lb. ground turkey
4 tsp. Mexican seasoning
1 tsp. cayenne pepper
kosher salt
Freshly ground black pepper
2 cloves garlic, minced
1 onion, diced
1 c. crushed tomatoes
1/4 c. chopped fresh cilantro, plus more for garnish
1 c. grated mozzarella
1 c. Pico de Gallo
1 c. sour cream
Directions
Preheat oven to 375°. Place taco shells on a sheet pan.
In a large skillet over medium-high heat, heat oil and add ground turkey; brown while breaking up with a wooden spoon. Season with Mexican seasoning, cayenne, salt and pepper.
Add garlic and onions; sauté until softened, about 4 minutes. Add tomatoes and cilantro and stir until warmed through. Turn off heat and cover to keep warm.
Just before serving, bake taco shells until warmed through, about 2 minutes. Spoon spicy turkey mixture into taco shells and top with mozzarella, pico de gallo and cilantro. Serve with sour cream.
TURKEY TACO BOWLS
This is from page 35 of the June 2017 issue of Runner’s World, and begins, “A large egg adds 6 grams of muscle-rebuilding protein.”
Makes 4 servings
To view this, as well as other recipes in the article, online here.
Ingredients
5 teaspoons olive oil, divided
1 pound lean ground turkey
1 tablespoon taco seasoning
4 cups shredded red cabbage
2 cups chopped kale
Juice of 1 lime
Salt to taste
4 eggs
2 whole-wheat tortillas
1 tablespoon crumbled feta
1 avocado, sliced
1 tablespoon salsa (optional)
Instructions
Heat 2 teaspoons of olive oil over medium heat in a large skillet. Add turkey, taco seasoning, and 1/2 cup of water. Cook, breaking up meat with a spoon, until water has evaporated and turkey is browned, 6 to 8 minutes. Meanwhile, in another large skillet, heat 2 teaspoons of olive oil over medium-high heat. Add cabbage and kale and cook until bright-colored and slightly wilted, about 4 minutes. Stir in lime juice and sprinkle with salt. Divide mixture among 4 bowls. Wipe skillet and heat 1 teaspoon of olive oil over medium heat and cook eggs sunny side up, 3 to 4 minutes. Warm tortillas, then cut into 1/2″-wide strips. Top each bowl of cabbage mixture with turkey, an egg, and tortilla strips. Sprinkle each with feta, avocado, and salsa, if desired.
VEGAN TACOS
This recipe is by Taqueria Los Gorditos and was in the September 2009 issue of Bon Appetite. Makes 6 servings.
To view this online, click here.
Ingredients
1 teaspoon vegetable oil
1/2 onion, sliced
2 teaspoons chopped seeded jalapeño chile
1 12-ounce package soy chorizo (sometimes labeled Soyrizo), casing removed
1 15.4-ounce to 16-ounce can vegetarian refried black beans
12 corn tortillas, warm
Diced onion
Chopped fresh cilantro
Preparation
Heat oil in large nonstick skillet over medium heat. Add sliced onion and jalapeño; sauté until tender, about 10 minutes. Add soy chorizo and cook until beginning to brown in spots, stirring often, about 5 minutes.
Meanwhile, cook beans in heavy small saucepan over low heat until heated through, stirring occasionally.
Stack 2 warm tortillas for each of 6 tacos. Spread scant 2 tablespoons beans over each stack. Top with soy chorizo mixture, dividing equally. Sprinkle with diced onion and cilantro.
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.
EASY FISH TACOS
This recipe, by the Taste of Home editorial team at Taste of Home, is originally from Jennifer Palmer, Rancho Cucamonga, California. For this recipe, Jennifer wrote, "Searching for a lighter alternative to traditional fried fish, I came up with this crispy, crunchy fish tacos recipe. It's a hit with friends and family."
Prep Time: 20 minutes; Cook Time: 10 minutes; Yield: 4 servings
To view this online, go to https://www.tasteofhome.com/recipes/fantastic-fish-tacos/.
Ingredients
1/2 cup fat-free mayonnaise
1 tablespoon lime juice
2 teaspoons fat-free milk
1 large egg
1 teaspoon water
1/3 cup dry bread crumbs
2 tablespoons salt-free lemon-pepper seasoning
1 pound mahi mahi or cod fillets, cut into 1-inch strips
1 tablespoon canola oil
4 corn tortillas (6 inches), warmed
Toppings:
1 cup coleslaw mix
2 medium tomatoes, chopped
1 cup shredded reduced-fat Mexican cheese blend
1 tablespoon minced fresh cilantro
Directions
For sauce, in a small bowl, mix mayonnaise, lime juice and milk; refrigerate until serving.
In a shallow bowl, whisk together egg and water. In another shallow bowl, toss bread crumbs with lemon pepper. Dip fish in egg mixture, then in crumb mixture, patting to help coating adhere.
In a large nonstick skillet, heat oil over medium-high heat. Add fish; cook 2-4 minutes per side or until golden brown and fish just begins to flake easily with a fork. Serve in tortillas with toppings and 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.
SPICY TURKEY TACOS
This is from Judy Kim on Delish and begins, “Thought ground turkey was blah? Think again.”
According to Delish, “Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.” Check out both Delish and The Judy Lab.
Total Time: 20 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 4
To view this online, click here.
Ingredients
8 hard corn taco shells
1 tsp. extra-virgin olive oil
1 lb. ground turkey
4 tsp. Mexican seasoning
1 tsp. cayenne pepper
kosher salt
Freshly ground black pepper
2 cloves garlic, minced
1 onion, diced
1 c. crushed tomatoes
1/4 c. chopped fresh cilantro, plus more for garnish
1 c. grated mozzarella
1 c. Pico de Gallo
1 c. sour cream
Directions
Preheat oven to 375°. Place taco shells on a sheet pan.
In a large skillet over medium-high heat, heat oil and add ground turkey; brown while breaking up with a wooden spoon. Season with Mexican seasoning, cayenne, salt and pepper.
Add garlic and onions; sauté until softened, about 4 minutes. Add tomatoes and cilantro and stir until warmed through. Turn off heat and cover to keep warm.
Just before serving, bake taco shells until warmed through, about 2 minutes. Spoon spicy turkey mixture into taco shells and top with mozzarella, pico de gallo and cilantro. Serve with sour cream.
TURKEY TACO BOWLS
This is from page 35 of the June 2017 issue of Runner’s World, and begins, “A large egg adds 6 grams of muscle-rebuilding protein.”
Makes 4 servings
To view this, as well as other recipes in the article, online here.
Ingredients
5 teaspoons olive oil, divided
1 pound lean ground turkey
1 tablespoon taco seasoning
4 cups shredded red cabbage
2 cups chopped kale
Juice of 1 lime
Salt to taste
4 eggs
2 whole-wheat tortillas
1 tablespoon crumbled feta
1 avocado, sliced
1 tablespoon salsa (optional)
Instructions
Heat 2 teaspoons of olive oil over medium heat in a large skillet. Add turkey, taco seasoning, and 1/2 cup of water. Cook, breaking up meat with a spoon, until water has evaporated and turkey is browned, 6 to 8 minutes. Meanwhile, in another large skillet, heat 2 teaspoons of olive oil over medium-high heat. Add cabbage and kale and cook until bright-colored and slightly wilted, about 4 minutes. Stir in lime juice and sprinkle with salt. Divide mixture among 4 bowls. Wipe skillet and heat 1 teaspoon of olive oil over medium heat and cook eggs sunny side up, 3 to 4 minutes. Warm tortillas, then cut into 1/2″-wide strips. Top each bowl of cabbage mixture with turkey, an egg, and tortilla strips. Sprinkle each with feta, avocado, and salsa, if desired.
VEGAN TACOS
This recipe is by Taqueria Los Gorditos and was in the September 2009 issue of Bon Appetite. Makes 6 servings.
To view this online, click here.
Ingredients
1 teaspoon vegetable oil
1/2 onion, sliced
2 teaspoons chopped seeded jalapeño chile
1 12-ounce package soy chorizo (sometimes labeled Soyrizo), casing removed
1 15.4-ounce to 16-ounce can vegetarian refried black beans
12 corn tortillas, warm
Diced onion
Chopped fresh cilantro
Preparation
Heat oil in large nonstick skillet over medium heat. Add sliced onion and jalapeño; sauté until tender, about 10 minutes. Add soy chorizo and cook until beginning to brown in spots, stirring often, about 5 minutes.
Meanwhile, cook beans in heavy small saucepan over low heat until heated through, stirring occasionally.
Stack 2 warm tortillas for each of 6 tacos. Spread scant 2 tablespoons beans over each stack. Top with soy chorizo mixture, dividing equally. Sprinkle with diced onion and cilantro.
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, January 2, 2024
Taco Tuesday
Here we are with the first Taco Tuesday of the New Year. Here are six yummy taco recipes to start your new year off just right, including Chicken Tacos with Strawberry Salsa and Tasty Black Beans & Corn Tacos. Enjoy!
SLOW COOKER BIRRIA BEEF TACOS
This recipe, from Old El Paso, begins, "Check out this tasty taco twist on a traditional Mexican dish. Birria is a meat stew often served at holidays and celebrations. For this easy take on birria, we’ve turned the traditional rustic stew into Slow Cooker Birria Beef Tacos using our Old El Paso™ Barbacoa Beef Street Taco Kit. Slow-cooking the beef makes it melt-in-your-mouth tender as it takes on the delicious flavors of the broth mixture made of chipotle chiles in adobo sauce, garlic, taco kit seasoning and onions. Looking for new taco night inspiration? This Slow Cooker Birria Beef Tacos recipe will make coming home to dinner a delicious treat."
Prep Time: 45 minutes; Total Time: 7 hours 45 minutes; Makes 4 servings
To view this online, go to https://www.oldelpaso.com/recipes/slow-cooker-birria-beef-tacos.
Ingredients
2 1/4 cups diced white onions
2 tablespoons finely chopped canned chipotle chiles in adobo sauce
3 cloves garlic, finely chopped
1 package Old El Paso™ Barbacoa Beef Street Taco Kit
1 teaspoon salt
1 cup water
2 tablespoons vegetable oil
1 3/4 to 2 1/4 lb boneless beef chuck roast
1 cup Old El Paso™ Shredded 4 Cheese Mexican Blend (4 oz)
1/4 cup chopped fresh cilantro leaves
Lime wedges
Directions
Spray 6-quart slow cooker with cooking spray. In slow cooker, mix 2 cups of the onions, the chiles, garlic, seasoning mix (from taco kit) and salt. Stir in water.
In 12-inch skillet, heat oil over medium-high heat. Cook beef roast in oil 8 to 10 minutes, turning once, until browned on both sides. Transfer to mixture in slow cooker; turn to coat. Cook on Low heat setting 7 to 8 hours, until beef is tender.
Transfer beef to cutting board; cool slightly. Shred beef, discarding any pieces of fat. Toss beef with 1/4 cup of the cooking liquid. Place remaining cooking liquid in small bowl, for dipping.
Fill tortillas (from taco kit) with beef, cheese, remaining 1/4 cup onions and the cilantro. Serve with salsa verde (from taco kit), reserved cooking liquid and lime wedges.
Expert Tips
The flavorful cooking liquid from the birria, or “consommé,” is often served as a dipping sauce.The shredded slow cooker birria beef is also delicious tucked into a cheesy quesadilla or served over rice with some cooking liquid.
If desired, strain cooking liquid before transferring to bowl for dipping.
TACOS WITH SPICY TOFU, TOMATOES AND CHARD
This is from Martha Rose Shulman on The New York Times cooking site. Martha wrote, "In these tacos, tofu stands in for meat in a vegan picadillo, cooked in a modified salsa ranchera. I’ve never been one for meat “substitutes,” and I normally don’t advocate using tofu in anything other than Asian dishes. But I find this pretty irresistible, a sort of vegan picadillo. You can make it spicier by adding more chiles, milder by using less. The tofu is cooked in a modified salsa ranchera; being tofu, it absorbs the sweet and spicy flavors of the tomatoes and chiles. I used firm tofu and mashed it with the back of my spoon. Silken tofu is also a good choice, though then you will have something more akin to Mexican scrambled eggs."
Yield: 8 tacos, 4 servings; Time: About 45 minutes
This was featured in "Vegetarian Taco Night", and can be viewed online at https://cooking.nytimes.com/recipes/1016748-tacos-with-spicy-tofu-tomatoes-and-chard.
Ingredients
1 pound tomatoes
1/2 pound Swiss chard, stemmed, leaves washed in 2 changes of water
Salt to taste
1 tablespoon grapeseed oil
1 small or 1/2 medium red onion, chopped (about 1 cup)
2 large garlic cloves, minced
1 teaspoon lightly toasted cumin seeds, ground
1 teaspoon mild chili powder
1 to 2 serrano or jalapeño chiles (to taste), seeded if desired and minced
1 14-ounce box firm tofu, drained and cut into medium-size cubes
1/4 cup chopped cilantro (more to taste)
8 warm corn tortillas
Salsa fresca (optional)
Preparation
Preheat broiler with rack set about 4 inches from the heat. Cover a baking sheet with foil. Place tomatoes on foil and broil for 6 minutes, until blackened in spots or all over. Using tongs, flip over and broil for another 4 to 6 minutes. The tomatoes should be charred and cooked through. Remove from oven and tip, with juices, into a bowl. Allow to cool until you can handle them, then core and discard skins. Purée, along with juices in the bowl, in a blender or a food processor.
Meanwhile, bring a large pot of water to a boil while you stem and wash the chard. When water comes to a boil, add salt to taste and chard. Blanch for 1 minute and transfer to a bowl of cold water. Drain and take up chard by the handful to squeeze out excess water. Cut in 1/4-inch wide strips and set aside.
Heat oil in a large, heavy skillet over medium heat and add onion. Cook, stirring, until tender and beginning to color, 5 to 8 minutes. Add a generous pinch of salt, the garlic, cumin and chili powder and cook, stirring, until garlic is fragrant, about 30 seconds. Add puréed tomatoes, which should sizzle as soon as they hit the pan. Cook, stirring often, until purée thickens and leaves a canal when you run your spoon down the middle, about 5 minutes. Season to taste with salt.
Add minced chiles and tofu, and mash tofu into the tomatoes using the back of your spoon. Add Swiss chard and salt to taste, and continue to cook for another 5 minutes, stirring and mashing tofu. Stir in cilantro. Taste and adjust seasonings.
Heat tortillas and top with tofu mix. Serve with salsa on the side if desired.
Tip
Advance preparation: The cooked tofu keeps well for a couple of days.
TASTY BLACK BEANS AND CORN TACOS
This also comes from Vegetarian Times, and begins, "Filled with beans and vegetables, these healthful tacos will be a kid's favorite." Makes 12 tacos.
To view this online, click here.
Ingredients:
Black Beans and Corn Filling
1 15-oz. can black beans, drained and rinsed
1 medium-sized zucchini, diced
1 cup frozen corn kernels
1/2 cup mild enchilada sauce
Tortillas
12 6- to 8-inch corn or flour tortillas
Toppings, Optional
Note: No toppings were listed, but I would suggest shredded cheese, lettuce, tomatoes, and/or sour cream. A diced avocado would be nice, too. Or if there's something else that you love to top your tacos with, go for it! Just one thing: Enjoy!
Instructions:
To make Black Beans and Corn Filling: Put all ingredients into a saucepan. Bring to a boil over medium-high heat. Reduce heat to low. Cover, and cook for approximately 8 to 10 minutes, stirring often, until heated through.
To prepare Tortillas: Preheat a cast-iron skillet or griddle on stove over medium-high heat. Lay tortillas in single layer on skillet or griddle for about 10 seconds. Turn and warm other side. Remove from heat, and wrap in a napkin or dishcloth until ready to assemble tacos.
To assemble, set a tortilla on a plate, and spoon on some filling. Top as desired, roll up and eat.
Nutrition Information: Calories: 100; Protein: 4 g; Total Fat: 1 g; Saturated Fat: g; Carbohydrates: 22 g; Cholesterol: mg; Sodium: 170 mg; Fiber: 4 g; Sugar: 1 g
CRUNCHY BLACK BEAN TACOS
This comes from The Kitchn’s e-newsletter. If you haven’t signed up for The Kitchn’s e-newsletter yet, I highly recommend that, as well as its sibling site, Apartment Therapy.
This recipe serves 3 to 4, or makes 8 tacos; Prep Time: 10 minutes; Total Time: 30 minutes and can be found online by clicking here.
Ingredients
2 cups cooked black beans
1/2 cup minced red onion
2 tablespoons minced fresh cilantro
1/2 teaspoon ground cumin
1 teaspoon paprika
Pinch of salt
4 to 6 ounces (1 heaping cup) grated Pepper Jack cheese
2 tablespoons vegetable or canola oil
8 corn tortillas
Toppings
Avocado
Hot sauce
Salsa
Sour cream
Directions
In a medium bowl, add beans along with red onion, cilantro, cumin, and paprika. Add a pinch of salt and lightly mash all the ingredients together. Grate the cheese and have it ready as well.
In a large, nonstick or cast-iron skillet, add the 2 tablespoons oil and heat over medium-high heat. Add one corn tortilla at a time and let each get hot in the oil for a few seconds. Then add about 1/4 cup of the bean filling to one half of the tortilla. Top with a sprinkle of grated cheese. Try not to overfill the tacos, or you might have issues flipping them without losing filling.
Using a spatula, carefully fold the other half of the tortilla over to form a shell. Press down lightly on the tortilla so it holds its shape. If some cheese spills out, don’t worry — it will get crispy and delicious.
As the first taco cooks, move it to the side and begin a second one. Depending on the size of your pan, you can cook two or three tacos at once. A griddle will hold even more.
Cook each taco until they are nicely browned and crispy, about 3 minutes per side. When flipping the taco to cook on the other side, use a spatula and flip the taco toward the fold so the filling doesn’t fall out. If your pan is very dry between batches, add another drizzle of oil.
Place the cooked tacos in a warm oven while you finish the rest. If the tacos are very greasy, blot them with a paper towel before moving them to the oven.
Serve tacos with toppings like hot sauce, salsa, avocados, and sour cream.
Recipe Notes:
Corn tortillas are resilient to heat. Don’t worry about burning them; they are very sturdy. Just be sure to cook tortillas on each side long enough to get them really crispy.
SPICY MEXICAN SHRIMP TACO BOWLS
This recipe from Old El Paso begins, "Fresh, bright, sweet and hot—this meal packs everything you love about summer into one (mini) taco bowl! Just 30 minutes of prep time gets you a batch of spicy shrimp taco bowls ready to be plated up alongside some fresh lime wedges and cilantro garnishes. Perfect game watch appetizer or light meal? You decide!"
Prep Time: 30 minutes; Total Time: 30 minutes; Makes 12 servings
To view this online, go to https://www.oldelpaso.com/recipes/spicy-mexican-shrimp-taco-bowls.
Ingredients
1/3 cup mayonnaise
1 tablespoon honey
1 teaspoon lime juice
1/4 teaspoon salt
3 cups coarsely shredded purple cabbage
1/2 cup thinly sliced green onions, cut on the bias
1 tablespoon butter
1 lb uncooked deveined peeled large shrimp, tail shells removed
2 cloves garlic, very finely chopped
1 tablespoon hot sauce
1 package (1 oz) Old El Paso™ original taco seasoning mix
12 Old El Paso™ Mini Taco Bowls™ soft flour tortillas
1/4 cup chopped fresh cilantro leaves
Lime wedges, if desired
Preparation
In medium bowl, mix mayonnaise, honey, lime juice and salt. Stir in cabbage and green onions; set aside.
In 12-inch skillet, melt butter over medium-high heat. Add shrimp; cook 2 to 3 minutes, turning once, until pink. Stir in garlic, hot sauce and taco seasoning mix. Heat to simmering. Reduce heat; simmer uncovered 1 to 2 minutes, stirring frequently, until thickened.
Heat bowls as directed on package. Divide cabbage mixture among bowls; divide shrimp mixture among bowls; top with cilantro, and serve with lime wedges.
Expert Tips
A nonstick skillet is great for many things, but it’s not great for searing shrimp. In fact, it tends to make them water out a bit. If possible, use a regular skillet for this shrimp taco bowl recipe.
To save a few minutes of prep time when making your shrimp taco bowls, look for bagged pre-shredded purple cabbage.
Hate chopping garlic? Leave it out and use chili garlic sauce instead of regular hot 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.
SLOW COOKER BIRRIA BEEF TACOS
This recipe, from Old El Paso, begins, "Check out this tasty taco twist on a traditional Mexican dish. Birria is a meat stew often served at holidays and celebrations. For this easy take on birria, we’ve turned the traditional rustic stew into Slow Cooker Birria Beef Tacos using our Old El Paso™ Barbacoa Beef Street Taco Kit. Slow-cooking the beef makes it melt-in-your-mouth tender as it takes on the delicious flavors of the broth mixture made of chipotle chiles in adobo sauce, garlic, taco kit seasoning and onions. Looking for new taco night inspiration? This Slow Cooker Birria Beef Tacos recipe will make coming home to dinner a delicious treat."
Prep Time: 45 minutes; Total Time: 7 hours 45 minutes; Makes 4 servings
To view this online, go to https://www.oldelpaso.com/recipes/slow-cooker-birria-beef-tacos.
Ingredients
2 1/4 cups diced white onions
2 tablespoons finely chopped canned chipotle chiles in adobo sauce
3 cloves garlic, finely chopped
1 package Old El Paso™ Barbacoa Beef Street Taco Kit
1 teaspoon salt
1 cup water
2 tablespoons vegetable oil
1 3/4 to 2 1/4 lb boneless beef chuck roast
1 cup Old El Paso™ Shredded 4 Cheese Mexican Blend (4 oz)
1/4 cup chopped fresh cilantro leaves
Lime wedges
Directions
Spray 6-quart slow cooker with cooking spray. In slow cooker, mix 2 cups of the onions, the chiles, garlic, seasoning mix (from taco kit) and salt. Stir in water.
In 12-inch skillet, heat oil over medium-high heat. Cook beef roast in oil 8 to 10 minutes, turning once, until browned on both sides. Transfer to mixture in slow cooker; turn to coat. Cook on Low heat setting 7 to 8 hours, until beef is tender.
Transfer beef to cutting board; cool slightly. Shred beef, discarding any pieces of fat. Toss beef with 1/4 cup of the cooking liquid. Place remaining cooking liquid in small bowl, for dipping.
Fill tortillas (from taco kit) with beef, cheese, remaining 1/4 cup onions and the cilantro. Serve with salsa verde (from taco kit), reserved cooking liquid and lime wedges.
Expert Tips
The flavorful cooking liquid from the birria, or “consommé,” is often served as a dipping sauce.The shredded slow cooker birria beef is also delicious tucked into a cheesy quesadilla or served over rice with some cooking liquid.
If desired, strain cooking liquid before transferring to bowl for dipping.
TACOS WITH SPICY TOFU, TOMATOES AND CHARD
This is from Martha Rose Shulman on The New York Times cooking site. Martha wrote, "In these tacos, tofu stands in for meat in a vegan picadillo, cooked in a modified salsa ranchera. I’ve never been one for meat “substitutes,” and I normally don’t advocate using tofu in anything other than Asian dishes. But I find this pretty irresistible, a sort of vegan picadillo. You can make it spicier by adding more chiles, milder by using less. The tofu is cooked in a modified salsa ranchera; being tofu, it absorbs the sweet and spicy flavors of the tomatoes and chiles. I used firm tofu and mashed it with the back of my spoon. Silken tofu is also a good choice, though then you will have something more akin to Mexican scrambled eggs."
Yield: 8 tacos, 4 servings; Time: About 45 minutes
This was featured in "Vegetarian Taco Night", and can be viewed online at https://cooking.nytimes.com/recipes/1016748-tacos-with-spicy-tofu-tomatoes-and-chard.
Ingredients
1 pound tomatoes
1/2 pound Swiss chard, stemmed, leaves washed in 2 changes of water
Salt to taste
1 tablespoon grapeseed oil
1 small or 1/2 medium red onion, chopped (about 1 cup)
2 large garlic cloves, minced
1 teaspoon lightly toasted cumin seeds, ground
1 teaspoon mild chili powder
1 to 2 serrano or jalapeño chiles (to taste), seeded if desired and minced
1 14-ounce box firm tofu, drained and cut into medium-size cubes
1/4 cup chopped cilantro (more to taste)
8 warm corn tortillas
Salsa fresca (optional)
Preparation
Preheat broiler with rack set about 4 inches from the heat. Cover a baking sheet with foil. Place tomatoes on foil and broil for 6 minutes, until blackened in spots or all over. Using tongs, flip over and broil for another 4 to 6 minutes. The tomatoes should be charred and cooked through. Remove from oven and tip, with juices, into a bowl. Allow to cool until you can handle them, then core and discard skins. Purée, along with juices in the bowl, in a blender or a food processor.
Meanwhile, bring a large pot of water to a boil while you stem and wash the chard. When water comes to a boil, add salt to taste and chard. Blanch for 1 minute and transfer to a bowl of cold water. Drain and take up chard by the handful to squeeze out excess water. Cut in 1/4-inch wide strips and set aside.
Heat oil in a large, heavy skillet over medium heat and add onion. Cook, stirring, until tender and beginning to color, 5 to 8 minutes. Add a generous pinch of salt, the garlic, cumin and chili powder and cook, stirring, until garlic is fragrant, about 30 seconds. Add puréed tomatoes, which should sizzle as soon as they hit the pan. Cook, stirring often, until purée thickens and leaves a canal when you run your spoon down the middle, about 5 minutes. Season to taste with salt.
Add minced chiles and tofu, and mash tofu into the tomatoes using the back of your spoon. Add Swiss chard and salt to taste, and continue to cook for another 5 minutes, stirring and mashing tofu. Stir in cilantro. Taste and adjust seasonings.
Heat tortillas and top with tofu mix. Serve with salsa on the side if desired.
Tip
Advance preparation: The cooked tofu keeps well for a couple of days.
TASTY BLACK BEANS AND CORN TACOS
This also comes from Vegetarian Times, and begins, "Filled with beans and vegetables, these healthful tacos will be a kid's favorite." Makes 12 tacos.
To view this online, click here.
Ingredients:
Black Beans and Corn Filling
1 15-oz. can black beans, drained and rinsed
1 medium-sized zucchini, diced
1 cup frozen corn kernels
1/2 cup mild enchilada sauce
Tortillas
12 6- to 8-inch corn or flour tortillas
Toppings, Optional
Note: No toppings were listed, but I would suggest shredded cheese, lettuce, tomatoes, and/or sour cream. A diced avocado would be nice, too. Or if there's something else that you love to top your tacos with, go for it! Just one thing: Enjoy!
Instructions:
To make Black Beans and Corn Filling: Put all ingredients into a saucepan. Bring to a boil over medium-high heat. Reduce heat to low. Cover, and cook for approximately 8 to 10 minutes, stirring often, until heated through.
To prepare Tortillas: Preheat a cast-iron skillet or griddle on stove over medium-high heat. Lay tortillas in single layer on skillet or griddle for about 10 seconds. Turn and warm other side. Remove from heat, and wrap in a napkin or dishcloth until ready to assemble tacos.
To assemble, set a tortilla on a plate, and spoon on some filling. Top as desired, roll up and eat.
Nutrition Information: Calories: 100; Protein: 4 g; Total Fat: 1 g; Saturated Fat: g; Carbohydrates: 22 g; Cholesterol: mg; Sodium: 170 mg; Fiber: 4 g; Sugar: 1 g
CRUNCHY BLACK BEAN TACOS
This comes from The Kitchn’s e-newsletter. If you haven’t signed up for The Kitchn’s e-newsletter yet, I highly recommend that, as well as its sibling site, Apartment Therapy.
This recipe serves 3 to 4, or makes 8 tacos; Prep Time: 10 minutes; Total Time: 30 minutes and can be found online by clicking here.
Ingredients
2 cups cooked black beans
1/2 cup minced red onion
2 tablespoons minced fresh cilantro
1/2 teaspoon ground cumin
1 teaspoon paprika
Pinch of salt
4 to 6 ounces (1 heaping cup) grated Pepper Jack cheese
2 tablespoons vegetable or canola oil
8 corn tortillas
Toppings
Avocado
Hot sauce
Salsa
Sour cream
Directions
In a medium bowl, add beans along with red onion, cilantro, cumin, and paprika. Add a pinch of salt and lightly mash all the ingredients together. Grate the cheese and have it ready as well.
In a large, nonstick or cast-iron skillet, add the 2 tablespoons oil and heat over medium-high heat. Add one corn tortilla at a time and let each get hot in the oil for a few seconds. Then add about 1/4 cup of the bean filling to one half of the tortilla. Top with a sprinkle of grated cheese. Try not to overfill the tacos, or you might have issues flipping them without losing filling.
Using a spatula, carefully fold the other half of the tortilla over to form a shell. Press down lightly on the tortilla so it holds its shape. If some cheese spills out, don’t worry — it will get crispy and delicious.
As the first taco cooks, move it to the side and begin a second one. Depending on the size of your pan, you can cook two or three tacos at once. A griddle will hold even more.
Cook each taco until they are nicely browned and crispy, about 3 minutes per side. When flipping the taco to cook on the other side, use a spatula and flip the taco toward the fold so the filling doesn’t fall out. If your pan is very dry between batches, add another drizzle of oil.
Place the cooked tacos in a warm oven while you finish the rest. If the tacos are very greasy, blot them with a paper towel before moving them to the oven.
Serve tacos with toppings like hot sauce, salsa, avocados, and sour cream.
Recipe Notes:
Corn tortillas are resilient to heat. Don’t worry about burning them; they are very sturdy. Just be sure to cook tortillas on each side long enough to get them really crispy.
SPICY MEXICAN SHRIMP TACO BOWLS
This recipe from Old El Paso begins, "Fresh, bright, sweet and hot—this meal packs everything you love about summer into one (mini) taco bowl! Just 30 minutes of prep time gets you a batch of spicy shrimp taco bowls ready to be plated up alongside some fresh lime wedges and cilantro garnishes. Perfect game watch appetizer or light meal? You decide!"
Prep Time: 30 minutes; Total Time: 30 minutes; Makes 12 servings
To view this online, go to https://www.oldelpaso.com/recipes/spicy-mexican-shrimp-taco-bowls.
Ingredients
1/3 cup mayonnaise
1 tablespoon honey
1 teaspoon lime juice
1/4 teaspoon salt
3 cups coarsely shredded purple cabbage
1/2 cup thinly sliced green onions, cut on the bias
1 tablespoon butter
1 lb uncooked deveined peeled large shrimp, tail shells removed
2 cloves garlic, very finely chopped
1 tablespoon hot sauce
1 package (1 oz) Old El Paso™ original taco seasoning mix
12 Old El Paso™ Mini Taco Bowls™ soft flour tortillas
1/4 cup chopped fresh cilantro leaves
Lime wedges, if desired
Preparation
In medium bowl, mix mayonnaise, honey, lime juice and salt. Stir in cabbage and green onions; set aside.
In 12-inch skillet, melt butter over medium-high heat. Add shrimp; cook 2 to 3 minutes, turning once, until pink. Stir in garlic, hot sauce and taco seasoning mix. Heat to simmering. Reduce heat; simmer uncovered 1 to 2 minutes, stirring frequently, until thickened.
Heat bowls as directed on package. Divide cabbage mixture among bowls; divide shrimp mixture among bowls; top with cilantro, and serve with lime wedges.
Expert Tips
A nonstick skillet is great for many things, but it’s not great for searing shrimp. In fact, it tends to make them water out a bit. If possible, use a regular skillet for this shrimp taco bowl recipe.
To save a few minutes of prep time when making your shrimp taco bowls, look for bagged pre-shredded purple cabbage.
Hate chopping garlic? Leave it out and use chili garlic sauce instead of regular hot 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, September 19, 2023
Taco Tuesday
Whoo-hoo! It's time for another Taco Tuesday! Today's yummy taco recipes include Spicy Mexican Shrimp Taco Bowls and Chicken Tacos with Strawberry Salsa. Enjoy!
ROASTED ROOT VEGGIE BREAKFAST TACOS
This is from Leyla Shamayeva, MS, RD at VeryWellFit. Leyla wrote, "Enjoy a heartburn-friendly taco…for breakfast! These don’t contain a single heartburn trigger—no spicy jalapeños, chili pepper, paprika, BBQ sauce, garlic, onions, or acidic lime juice. However, you’ll still get the traditional Mexican flare from spices like cumin and coriander, corn tortillas, and lime zest."
Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes; Servings: 2 (1 taco each)
To view this online, go to https://www.verywellfit.com/heartburn-friendly-breakfast-tacos-4129420.
Ingredients
1 small sweet potatoes, cubed (1/4” - 1/2” pieces)
1 medium carrot, peeled and sliced (1/4” rounds)
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon salt
Zest of 1/2 lime
1 cup canned black beans (mashed)
2 (6-inch) corn tortillas
Preparation
Preheat oven to 350 F and line a small baking sheet with parchment paper.
In a small bowl, mix the sweet potatoes and carrots with olive oil, cumin, coriander, salt, and lime zest. Transfer to the baking sheet and roast for 15 minutes.
Once the vegetables are ready, spread the mashed black beans on the tortilla and top with the veggies.
See the serving tips below for additional topping suggestions.
Ingredient Substitutions and Variations
Swap in your favorite root vegetables if you’re not a fan of carrots and sweet potatoes—turnips, parsnips, rutabaga, radishes, and kohlrabi are good choices that won’t trigger heartburn.
You can also use a different kind of bean if you don’t have the black variety handy.
Cooking and Serving Tips
The roasted vegetables explode with flavor, so you can easily enjoy these breakfast tacos without anything added. They’ll feel more like breakfast topped with an egg or lime-zested yogurt though. You can add a fried egg, cooked in half a teaspoon of olive oil, and sprinkle with a little bit of lime zest for an additional 90 calories. Alternatively, top with 2 tablespoons plain low-fat yogurt mixed with zest from half a lime for an additional 35 calories.
You can serve these tacos traditionally, with a double tortilla, but it’s important to keep portions in check when you have heartburn. Larger meals tend to increase abdominal pressure and force acid past the barrier between your stomach and esophagus. If you think you’ll feel full with a single tortilla layer, stick to that.
To save time in the morning, prepare the veggies and black bean mash the night before and simply assemble your taco in the morning.
TACO PASTA SALAD
This is from Old El Paso, and begins, "A Taco Pasta Salad is a great idea for any event, from weeknight taco nights to potlucks or picnics. It's hearty enough to be the main course or a cool side dish to other grill recipes. All you need is 10 minutes of prep time and Old El Paso™ Original Taco Seasoning Mix to make pasta salad with taco seasoning. It's packed with all your favorite ingredients like black beans, corn, cilantro, tomatoes, salsa, lime juice, avocados and cheese. Chill before you serve, and enjoy!"
Prep Time: 10 minutes; Total Time: 45 minutes; Makes 12 servings
To view this online, go to https://www.oldelpaso.com/recipes/taco-pasta-salad.
Ingredients
1 lb medium pasta shells (or other pasta shape)
1 (15 oz) can black beans, rinsed and drained
2 cups corn, frozen, canned, or fresh (cooked)
1/2 cup cilantro, finely chopped
2 tomatoes, seeded and diced
1 1/2 cups salsa
1/3 cup olive oil
1/4 cup lime juice
2 tablespoons Old El Paso™ taco seasoning mix
2 cloves garlic, minced
Salt and pepper to taste
2 cups shredded Mexican blend cheese
3 avocados, firm but ripe - diced
Preparation
Cook pasta according to package directions. Drain and cool.
In a large bowl, add the cooled pasta, black beans, corn, cilantro, tomatoes, and salsa. Toss gently.
In a small bowl, whisk together the olive oil, lime juice, taco seasoning, and garlic. Pour over pasta and toss to coat. Add salt and pepper to taste. Chill until serving.
Right before serving, toss in the cheese and avocado. Add your favorite taco toppings like sour cream or crushed tortillas.
Expert Tips
This Taco Pasta Salad works best with firm but ripe avocados. Overly ripe avocados will become mushy.
You can make Taco Pasta Salad with shells or any small pasta shape. Feel free to use what you have on hand.
Reserve a small amount of veggies to sprinkle on top of the cold taco pasta salad for a pretty presentation.
CHICKEN TACOS WITH CHIPOTLE
This is from David Tanis on The New York Times cooking site. David 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 "Chicken Tacos Let You Think Fast", and can be viewed online at https://cooking.nytimes.com/recipes/1017936-chicken-tacos-with-chipotle.
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.
SHRIMP AND MANGO TACOS
This is from Martha Rose Shulman on The New York Times cooking site. Martha wrote, "This sweet and pungent combination of mango, shrimp, chilies and cumin is as quick to put together as a stir-fry. Indeed, if you don’t have corn tortillas on hand, serve the shrimp with rice."
Uield: 4 servings; Time: 30 minutes, less if using microwave to heat tortillas
This was featured in "The ‘King of Fruits’ Commands Respect", and can be viewed online at https://cooking.nytimes.com/recipes/1013581-shrimp-and-mango-tacos.
Ingredients
2 tablespoons canola oil
1 pound medium or small shrimp, peeled and deveined
2 garlic cloves, sliced
2 teaspoons cumin seeds, lightly toasted and ground
2 Serrano or bird chilies, or 1 large jalapeño, minced
1 large mango, peeled, seeded and finely chopped
1/4 cup chopped cilantro
4 to 5 tablespoons lime juice
8 corn or flour tortillas
Preparation
Heat a large, heavy skillet or wok over medium-high heat, and add the canola oil. When the oil is hot, add the shrimp, salt to taste and the garlic. Sauté, stirring or shaking the pan, until the shrimp begins to color, about two minutes. Add the cumin, and continue to cook until the shrimp is pink and opaque, about three minutes. Add the chilies, mango and cilantro, and stir together for one minute. Stir in the lime juice, and remove from the heat. Taste and adjust seasonings.
Wrap the tortillas in a heavy kitchen towel, and place in a steamer basket over 1 inch of boiling water. Cover the pot, and steam for one minute. Turn off the heat, and allow to sit for 15 minutes without uncovering. Alternatively, wrap the tortillas in a towel, and heat in the microwave for one minute. Warm the shrimp briefly in the pan. Place 2 tortillas on each plate, top with the shrimp, fold over the tortillas and serve with rice.
Tip
Advance preparation: This is best served right after you cook the shrimp and mango.
SPICY MEXICAN SHRIMP TACO BOWLS
This recipe from Old El Paso begins, "Fresh, bright, sweet and hot—this meal packs everything you love about summer into one (mini) taco bowl! Just 30 minutes of prep time gets you a batch of spicy shrimp taco bowls ready to be plated up alongside some fresh lime wedges and cilantro garnishes. Perfect game watch appetizer or light meal? You decide!"
Prep Time: 30 minutes; Total Time: 30 minutes; Makes 12 servings
To view this online, go to https://www.oldelpaso.com/recipes/spicy-mexican-shrimp-taco-bowls.
Ingredients
1/3 cup mayonnaise
1 tablespoon honey
1 teaspoon lime juice
1/4 teaspoon salt
3 cups coarsely shredded purple cabbage
1/2 cup thinly sliced green onions, cut on the bias
1 tablespoon butter
1 lb uncooked deveined peeled large shrimp, tail shells removed
2 cloves garlic, very finely chopped
1 tablespoon hot sauce
1 package (1 oz) Old El Paso™ original taco seasoning mix
12 Old El Paso™ Mini Taco Bowls™ soft flour tortillas
1/4 cup chopped fresh cilantro leaves
Lime wedges, if desired
Preparation
In medium bowl, mix mayonnaise, honey, lime juice and salt. Stir in cabbage and green onions; set aside.
In 12-inch skillet, melt butter over medium-high heat. Add shrimp; cook 2 to 3 minutes, turning once, until pink. Stir in garlic, hot sauce and taco seasoning mix. Heat to simmering. Reduce heat; simmer uncovered 1 to 2 minutes, stirring frequently, until thickened.
Heat bowls as directed on package. Divide cabbage mixture among bowls; divide shrimp mixture among bowls; top with cilantro, and serve with lime wedges.
Expert Tips
A nonstick skillet is great for many things, but it’s not great for searing shrimp. In fact, it tends to make them water out a bit. If possible, use a regular skillet for this shrimp taco bowl recipe.
To save a few minutes of prep time when making your shrimp taco bowls, look for bagged pre-shredded purple cabbage.
Hate chopping garlic? Leave it out and use chili garlic sauce instead of regular hot 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.
ROASTED ROOT VEGGIE BREAKFAST TACOS
This is from Leyla Shamayeva, MS, RD at VeryWellFit. Leyla wrote, "Enjoy a heartburn-friendly taco…for breakfast! These don’t contain a single heartburn trigger—no spicy jalapeños, chili pepper, paprika, BBQ sauce, garlic, onions, or acidic lime juice. However, you’ll still get the traditional Mexican flare from spices like cumin and coriander, corn tortillas, and lime zest."
Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes; Servings: 2 (1 taco each)
To view this online, go to https://www.verywellfit.com/heartburn-friendly-breakfast-tacos-4129420.
Ingredients
1 small sweet potatoes, cubed (1/4” - 1/2” pieces)
1 medium carrot, peeled and sliced (1/4” rounds)
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon salt
Zest of 1/2 lime
1 cup canned black beans (mashed)
2 (6-inch) corn tortillas
Preparation
Preheat oven to 350 F and line a small baking sheet with parchment paper.
In a small bowl, mix the sweet potatoes and carrots with olive oil, cumin, coriander, salt, and lime zest. Transfer to the baking sheet and roast for 15 minutes.
Once the vegetables are ready, spread the mashed black beans on the tortilla and top with the veggies.
See the serving tips below for additional topping suggestions.
Ingredient Substitutions and Variations
Swap in your favorite root vegetables if you’re not a fan of carrots and sweet potatoes—turnips, parsnips, rutabaga, radishes, and kohlrabi are good choices that won’t trigger heartburn.
You can also use a different kind of bean if you don’t have the black variety handy.
Cooking and Serving Tips
The roasted vegetables explode with flavor, so you can easily enjoy these breakfast tacos without anything added. They’ll feel more like breakfast topped with an egg or lime-zested yogurt though. You can add a fried egg, cooked in half a teaspoon of olive oil, and sprinkle with a little bit of lime zest for an additional 90 calories. Alternatively, top with 2 tablespoons plain low-fat yogurt mixed with zest from half a lime for an additional 35 calories.
You can serve these tacos traditionally, with a double tortilla, but it’s important to keep portions in check when you have heartburn. Larger meals tend to increase abdominal pressure and force acid past the barrier between your stomach and esophagus. If you think you’ll feel full with a single tortilla layer, stick to that.
To save time in the morning, prepare the veggies and black bean mash the night before and simply assemble your taco in the morning.
TACO PASTA SALAD
This is from Old El Paso, and begins, "A Taco Pasta Salad is a great idea for any event, from weeknight taco nights to potlucks or picnics. It's hearty enough to be the main course or a cool side dish to other grill recipes. All you need is 10 minutes of prep time and Old El Paso™ Original Taco Seasoning Mix to make pasta salad with taco seasoning. It's packed with all your favorite ingredients like black beans, corn, cilantro, tomatoes, salsa, lime juice, avocados and cheese. Chill before you serve, and enjoy!"
Prep Time: 10 minutes; Total Time: 45 minutes; Makes 12 servings
To view this online, go to https://www.oldelpaso.com/recipes/taco-pasta-salad.
Ingredients
1 lb medium pasta shells (or other pasta shape)
1 (15 oz) can black beans, rinsed and drained
2 cups corn, frozen, canned, or fresh (cooked)
1/2 cup cilantro, finely chopped
2 tomatoes, seeded and diced
1 1/2 cups salsa
1/3 cup olive oil
1/4 cup lime juice
2 tablespoons Old El Paso™ taco seasoning mix
2 cloves garlic, minced
Salt and pepper to taste
2 cups shredded Mexican blend cheese
3 avocados, firm but ripe - diced
Preparation
Cook pasta according to package directions. Drain and cool.
In a large bowl, add the cooled pasta, black beans, corn, cilantro, tomatoes, and salsa. Toss gently.
In a small bowl, whisk together the olive oil, lime juice, taco seasoning, and garlic. Pour over pasta and toss to coat. Add salt and pepper to taste. Chill until serving.
Right before serving, toss in the cheese and avocado. Add your favorite taco toppings like sour cream or crushed tortillas.
Expert Tips
This Taco Pasta Salad works best with firm but ripe avocados. Overly ripe avocados will become mushy.
You can make Taco Pasta Salad with shells or any small pasta shape. Feel free to use what you have on hand.
Reserve a small amount of veggies to sprinkle on top of the cold taco pasta salad for a pretty presentation.
CHICKEN TACOS WITH CHIPOTLE
This is from David Tanis on The New York Times cooking site. David 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 "Chicken Tacos Let You Think Fast", and can be viewed online at https://cooking.nytimes.com/recipes/1017936-chicken-tacos-with-chipotle.
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.
SHRIMP AND MANGO TACOS
This is from Martha Rose Shulman on The New York Times cooking site. Martha wrote, "This sweet and pungent combination of mango, shrimp, chilies and cumin is as quick to put together as a stir-fry. Indeed, if you don’t have corn tortillas on hand, serve the shrimp with rice."
Uield: 4 servings; Time: 30 minutes, less if using microwave to heat tortillas
This was featured in "The ‘King of Fruits’ Commands Respect", and can be viewed online at https://cooking.nytimes.com/recipes/1013581-shrimp-and-mango-tacos.
Ingredients
2 tablespoons canola oil
1 pound medium or small shrimp, peeled and deveined
2 garlic cloves, sliced
2 teaspoons cumin seeds, lightly toasted and ground
2 Serrano or bird chilies, or 1 large jalapeño, minced
1 large mango, peeled, seeded and finely chopped
1/4 cup chopped cilantro
4 to 5 tablespoons lime juice
8 corn or flour tortillas
Preparation
Heat a large, heavy skillet or wok over medium-high heat, and add the canola oil. When the oil is hot, add the shrimp, salt to taste and the garlic. Sauté, stirring or shaking the pan, until the shrimp begins to color, about two minutes. Add the cumin, and continue to cook until the shrimp is pink and opaque, about three minutes. Add the chilies, mango and cilantro, and stir together for one minute. Stir in the lime juice, and remove from the heat. Taste and adjust seasonings.
Wrap the tortillas in a heavy kitchen towel, and place in a steamer basket over 1 inch of boiling water. Cover the pot, and steam for one minute. Turn off the heat, and allow to sit for 15 minutes without uncovering. Alternatively, wrap the tortillas in a towel, and heat in the microwave for one minute. Warm the shrimp briefly in the pan. Place 2 tortillas on each plate, top with the shrimp, fold over the tortillas and serve with rice.
Tip
Advance preparation: This is best served right after you cook the shrimp and mango.
SPICY MEXICAN SHRIMP TACO BOWLS
This recipe from Old El Paso begins, "Fresh, bright, sweet and hot—this meal packs everything you love about summer into one (mini) taco bowl! Just 30 minutes of prep time gets you a batch of spicy shrimp taco bowls ready to be plated up alongside some fresh lime wedges and cilantro garnishes. Perfect game watch appetizer or light meal? You decide!"
Prep Time: 30 minutes; Total Time: 30 minutes; Makes 12 servings
To view this online, go to https://www.oldelpaso.com/recipes/spicy-mexican-shrimp-taco-bowls.
Ingredients
1/3 cup mayonnaise
1 tablespoon honey
1 teaspoon lime juice
1/4 teaspoon salt
3 cups coarsely shredded purple cabbage
1/2 cup thinly sliced green onions, cut on the bias
1 tablespoon butter
1 lb uncooked deveined peeled large shrimp, tail shells removed
2 cloves garlic, very finely chopped
1 tablespoon hot sauce
1 package (1 oz) Old El Paso™ original taco seasoning mix
12 Old El Paso™ Mini Taco Bowls™ soft flour tortillas
1/4 cup chopped fresh cilantro leaves
Lime wedges, if desired
Preparation
In medium bowl, mix mayonnaise, honey, lime juice and salt. Stir in cabbage and green onions; set aside.
In 12-inch skillet, melt butter over medium-high heat. Add shrimp; cook 2 to 3 minutes, turning once, until pink. Stir in garlic, hot sauce and taco seasoning mix. Heat to simmering. Reduce heat; simmer uncovered 1 to 2 minutes, stirring frequently, until thickened.
Heat bowls as directed on package. Divide cabbage mixture among bowls; divide shrimp mixture among bowls; top with cilantro, and serve with lime wedges.
Expert Tips
A nonstick skillet is great for many things, but it’s not great for searing shrimp. In fact, it tends to make them water out a bit. If possible, use a regular skillet for this shrimp taco bowl recipe.
To save a few minutes of prep time when making your shrimp taco bowls, look for bagged pre-shredded purple cabbage.
Hate chopping garlic? Leave it out and use chili garlic sauce instead of regular hot 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.
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