Taco Tuesday

It's time for another Taco Tuesday. Today's yummy offerings include Chipotle Shrimp Tacos and Ground Beef Tacos w/Spicy Shells. Enjoy!

SLOW COOKER CHIPOTLE-HONEY CHICKEN TACOS

This is from Sarah DiGregorio in The New York Times cooking enewsletter. For this recipe, Sarah wrote, "These may be the easiest tacos you ever make, but you’d never know it. The recipe hinges on just two ingredients: canned chipotles and honey, which slowly caramelize together for a glossy and incredibly tasty sauce. You may hesitate because there's so little liquid in the slow cooker with the chicken, but don't worry. That's how it's supposed to be. It allows the sauce to get a little sticky, which is exactly what you want. (Get the pressure cooker version of this recipe here.)"

Total Time: 3 to 5 hours; Yield: 4 servings

To view this online, click here. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.

Ingredients

1-1/2 pounds boneless, skinless chicken thighs

3 tablespoons honey

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon ground cumin

1 teaspoon kosher salt

1 to 4 chipotles from a can of chipotles in adobo, finely chopped, plus 2 tablespoons adobo sauce

1 (15-ounce) can black beans, rinsed and drained

Juice of 1 lime

Warmed tortillas, for serving

Pickled onion, for serving (see Tip)

Sliced or cubed avocado, for serving

Preparation

Combine the chicken, honey, onion and garlic powders, cumin, salt and chipotle chiles and adobo sauce in a 5- to 8-quart slow cooker. Stir well. Cook for at least 3 hours and up to 5 hours on low. If it’s more convenient, you can let the slow cooker switch to warm after 5 hours. The dish will hold on warm for about another 3 hours before the chicken starts to become quite dry.

Using two forks, coarsely shred the chicken in the sauce. Stir in the black beans and lime juice. Cover and let the beans warm through, about 5 minutes. Taste and add more salt or lime juice if necessary. Serve in tortillas with pickled onion and avocado.

Tip

To make quick-pickled onions, thinly slice a red onion and put the slices in a bowl or container. Bring about 1-1/2 cups cider or white vinegar to a boil, and add about 3 heaping spoonfuls of sugar and a big pinch of salt to dissolve. You can also add a pinch of red-pepper flakes, a bay leaf or some dried oregano, if you like. Pour the hot vinegar over the onions and let them cool. They’re ready to use right away, and can be stored in the refrigerator for 2 weeks.

SMOKED PORK TACOS

This comes from Elizabeth Helskell on the Today Show site. The recipe begins, "Using store-bought pulled pork makes these tacos super quick to throw together. Just warm, assemble and serve.

"Technique tip: When using cilantro, rinse very well, roll in damp paper towel and place in airtight container. This will extend the freshness of this precious herb by one week.

"Swap option: Smoked chicken would be equally delicious."

Prep Time: 20 minutes; Cook Time: 20 minutes; Makes 4 servings

You can find this recipe online at https://www.today.com/recipes/smoked-pork-tacos-recipe-t206530.

Ingredients

8 flour or corn tortillas

2 pounds store-bought pulled pork shoulder with barbecue sauce

2 cups queso dip

1 cup pickled jalapeños

1 cup sour cream

1/2 red onion, chopped

fresh cilantro, chopped for garnish

Directions

Place tortillas on flat surface. In center of each tortilla, place pulled pork in center and drizzle with queso. Top with jalapeños and sour cream. Top with barbecue sauce and cilantro and serve.

SALSA-GUAVA POT ROAST TACOS

This recipe comes from Publix.

Servings: 8; Total Time: about 5 1/2 hours; Active Time: 15 minutes

To view this recipe online, click here.

Ingredients

1 slow cooker liner (optional)

3 lb beef chuck roast

2 tablespoons reduced-sodium soy sauce

Large zip-top bag

1 large red onion, thinly sliced and divided

2 teaspoons fresh ginger, grated

1/2 cup fresh cilantro, coarsely chopped and divided

1 tablespoon olive oil

1 (15.5-oz) jar medium (or mild) salsa

1/2 cup guava jelly

16 small flour tortillas

1/2 cup cilantro-avocado dressing

Directions

Use slow cooker liner following package instructions, if desired. Coat beef with soy sauce; place in bag and let stand 30 minutes to marinate. Slice onion (1 1/2 cups). Peel and grate ginger; chop cilantro.

Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place oil in pan and add beef (discard bag); cook 4 minutes, turning occasionally, or until browned on all sides. Transfer beef to slow cooker; top with 1 cup onions.

Combine salsa, jelly, ginger, and 4 tablespoons cilantro until blended. Pour mixture over beef and onions. Cover and cook on HIGH for 4 to 4-1/2 hours (or LOW for 6–7 hours) or until tender and beef is 145°F.

Shred beef. Divide beef mixture evenly between tortillas; top with even amounts dressing, remaining 2 tablespoons cilantro, and 1/2 cup onions. Serve.

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

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.

CHIPOTLE SHRIMP TACOS

This is from TasteforLife, and can be viewed online here.

Prep Time: 35 minutes prep time + 1 hour marinate time;Number of Servings: Serves 4 (2 tacos each); Recipe Source: From the Taste for Life test kitchen

Ingredients:

1 clove garlic, minced

1 c thinly sliced red radish

1 c thinly sliced red cabbage

1/2 c apple cider vinegar

1 tsp sugar

1/2 tsp salt

1/2 c plain Greek yogurt or sour cream

1 1/2 Tbsp lime juice

2 Tbsp chopped cilantro

1 Tbsp oil

2 tsp chopped chipotle chile in adobo sauce*

1 tsp ground cumin

1/2 tsp salt

1 lb raw small or medium shrimp, peeled and deveined

8 soft corn taco shells

Diced cucumber, for garnish

Chopped cilantro, for garnish

Directions:

Place garlic, radish, and cabbage in a medium bowl. Add vinegar, sugar, and salt. Stir to combine. Place in fridge for 1 to 2 hours to allow vegetables to marinate.

Combine yogurt, lime juice, and cilantro in a small bowl. Set aside in fridge while making shrimp.

Preheat oven to 300°. To make shrimp, whisk together oil, chipotle chile, cumin, and salt in a large bowl. Add shrimp and toss to coat.

Heat an outdoor grill or stovetop grill pan. Grill shrimp until cooked through, approximately 1 to 3 minutes per side, depending on size of shrimp.

Lay soft corn taco shells directly over oven racks in preheated oven. Carefully, using oven mitts and a fork, and without burning yourself, gently push edges of taco shells toward bottom of oven—encouraging shells to droop over racks. Bake until shells are curved and crisp, about 30 minutes. (For soft taco shells, use shells as is without baking them.)

To assemble tacos, place some pickled radish and cabbage on bottom of a shell. Add shrimp. Garnish with yogurt sauce, cucumbers, and cilantro.

Notes:

A chipotle chile is a smoked and dried jalapeno. You can find them canned in adobo sauce in the Mexican or International foods aisle of most supermarkets.

Taco Tuesday

It's time for another Taco Tuesday. Today's yummy offerings include Chipotle Shrimp Tacos and a Cheesy Taco Skillet. Enjoy!

CHICKEN TACOS WITH AVOCADO SALSA

This recipe, by Kathy Adams at Taste of Home, is originally from Christine Schenher of Exeter, California. The recipe begins, "This chicken taco recipe features a light, refreshing salsa made from avocados and corn. The chicken takes on the perfect combination of seasonings as you cook this dish; you may even want to make extra because it's just that good.

"Our chicken tacos recipe makes a meal that’s light, refreshing and bound to please just about everyone. This recipe includes an incredibly simple avocado salsa, which is the perfect topping for deliciously seasoned chicken tacos."

Prep Time: 15 minutes; Cook Time: 15 minutes; Yield: 4 servings

To view this online, go to https://www.tasteofhome.com/recipes/chicken-tacos-with-avocado-salsa/.

Ingredients

1 pound boneless skinless chicken breasts, cut into 1/2-inch strips

1/3 cup water

1 teaspoon sugar

1 tablespoon chili powder

1 teaspoon onion powder

1 teaspoon dried oregano

1 teaspoon ground cumin

1 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon garlic powder

1 medium ripe avocado, peeled and cubed

1 cup fresh or frozen corn, thawed

1 cup cherry tomatoes, quartered

2 teaspoons lime juice

8 taco shells, warmed

Directions

Place a large skillet coated with cooking spray over medium-high heat. Brown chicken. Add water, sugar and seasonings. Cook 4-5 minutes or until chicken is no longer pink, stirring occasionally.

Meanwhile, in a small bowl, gently mix avocado, corn, tomatoes and lime juice. Spoon chicken mixture into taco shells; top with avocado salsa.

IRISH TACOS

This is from Sam Sifton in The New York Times cooking enewsletter. For this yumminess, Sam wrote, "You can certainly eat corned beef with boiled cabbage and carrots, but it can be a great deal more exciting to pile the shredded meat — ruddy pink, salty, fatty and meltingly sweet — into warm flour tortillas, then top it with a bright, crunchy, slightly fiery cabbage slaw. The contrast between the soft and the crisp, the salt and the sweet, is fantastic — particularly if you adorn each taco with a few pickled jalapeños and, perhaps, an additional swipe of mayonnaise. It’s not fusion cooking, nor appropriation. It’s just the fact that everything tastes good on a warm tortilla."

Total Time: 30 minutes; Yield: 6 to 8 servings

This was featured in "What if You Could Make Great Corned Beef?", and can be viewed online at https://cooking.nytimes.com/recipes/1018643-irish-tacos. While you're at it, sign up for The New York Times cooking enewsletter, if you haven't already. Great recipes, guides, and more.

Ingredients

2 to 2-1/2 pounds corned beef (see recipe)

1 small head of green cabbage, cored and thinly sliced

3 carrots, peeled and sliced into julienne

1 cup mayonnaise

3 tablespoons plain Greek yogurt or sour cream

3 tablespoons cider vinegar

Kosher salt and ground black pepper, to taste

1-1/2 tablespoons hot pepper sauce, or to taste

12 to 16 flour tortillas, warmed

Sliced fresh or pickled jalapeños

Preparation

Warm the corned beef in its cooking liquid, or wrap it in foil and set on a sheet pan in a 350-degree oven for 20 minutes or so.

Make the coleslaw: Mix cabbage and carrots together in a large bowl.

In a separate bowl, whisk together mayonnaise, yogurt or sour cream, cider vinegar, salt, pepper and hot pepper sauce to taste.

Pour half the sauce over the cabbage and carrots and toss to coat thoroughly. Season to taste. Reserve remaining sauce.

When the corned beef is hot, remove from liquid or foil and use two forks to shred it. Serve with the warmed tortillas, sliced jalapeños, the slaw, remaining white sauce and some hot pepper sauce.

CHIPOTLE QUINOA SWEET POTATO TACOS WITH ROASTED CRANBERRY POMEGRANATE SALSA

I recently discovered Tieghan Gerard’s website, Half Baked Harvest. Some very yummy-looking recipes, including this one.

Cook Time: 40 minutes; Total Time: 45 minutes.

To view this online, click here.

Ingredients

2 tablespoons olive oil

1/2 a small sweet onion

1 clove garlic minced or grated

1 large sweet potato chopped (peel if desired)

salt and pepper

1-1/2 cups cooked quinoa (I used red quinoa)

1 leaves can diced tomatoes (Optional; I normally these out, but sometimes add them)

2 teaspoons chili powder

2 canned chipotle chilies minced

1 tablespoon chipotle in adobo from the chipotle chili can

1 teaspoon smoked paprika

1 teaspoon cumin

1 teaspoon brown sugar

1 teaspoon cayenne or to your taste

1 cup cooked black beans if using canned drain and rinse them

1 lime juiced

1 small bunch cilantro

6-8 four tortillas corn tortillas (warmed) or hard shell tacos (personally my family prefers hards shell, but all of them are good!), warmed

1 avocado sliced or diced, for topping

1 cup shredded sharp cheddar cheese for topping

cotija cheese crumbled, for topping

Roasted Cranberry Pomegranate Salsa

12 ounces fresh cranberries

1/4 cup brown sugar

1 canned chipotle chili chopped

1 lime zested + juiced

1 clove garlic minced or grated

1 jalapeno chopped and seed removed if desired

the arils from 1 pomegranate (learn how to deseed a pomegranate here)

salt and pepper to taste

Instructions

To make the salsa: Heat oven to 450 degrees F. Lightly grease a baking sheet.

Place the cranberries, brown sugar, chipotle chili, lime zest + juice, garlic, jalapeño and a pinch of salt and pepper. Use your hands to toss everything together until the cranberries are evenly coated. Place in the oven and roast until the cranberries burst and release their juices, about 15 minutes. Remove from the oven and and let cool 10 minutes. Then add the pomegranate arils and toss well. Taste and season with more salt and pepper if desired. Set aside and keep at room temperature.

While the cranberries are roasting start the tacos. Heat the olive oil over a large skillet set over medium heat. Add the onions and sweet potatoes and toss to coat. Cover the skillet and let cook until the sweet potatoes are fork tender, but not mushy, stirring once or twice for about 15 minutes. Once the sweet potatoes are fork tender, add the garlic and saute 30 seconds. Then crank up the heat to medium-high (adding more oil if needed) and add the quinoa. Let the quinoa get crispy and cook for about 5 minutes. Add 3/4 cup water, tomatoes (if using), the chili powder, chipotle chilies, adobo sauce, smoked paprika, cumin, brown sugar and cayenne, stir to thoroughly combine and bring the mixture to a boil. Cook for 5-10 minutes or until the water has completely evaporated. Remove from the heat and stir in the black beans, 1/4 cup chopped cilantro and the lime juice. Taste and season with salt and pepper if desired.

To assemble the tacos place some of the quinoa in a tortilla or shell. Top with shredded cheddar cheese, avocado, a large dollop the the roasted cranberry salsa, crumbled catija cheese and fresh chopped cilantro. Take in their beauty and then EAT!

CHIPOTLE SHRIMP TACOS

This is from TasteforLife, and can be viewed online here.

Prep Time: 35 minutes prep time + 1 hour marinate time;Number of Servings: Serves 4 (2 tacos each); Recipe Source: From the Taste for Life test kitchen

Ingredients:

1 clove garlic, minced

1 c thinly sliced red radish

1 c thinly sliced red cabbage

1/2 c apple cider vinegar

1 tsp sugar

1/2 tsp salt

1/2 c plain Greek yogurt or sour cream

1 1/2 Tbsp lime juice

2 Tbsp chopped cilantro

1 Tbsp oil

2 tsp chopped chipotle chile in adobo sauce*

1 tsp ground cumin

1/2 tsp salt

1 lb raw small or medium shrimp, peeled and deveined

8 soft corn taco shells

Diced cucumber, for garnish

Chopped cilantro, for garnish

Directions:

Place garlic, radish, and cabbage in a medium bowl. Add vinegar, sugar, and salt. Stir to combine. Place in fridge for 1 to 2 hours to allow vegetables to marinate.

Combine yogurt, lime juice, and cilantro in a small bowl. Set aside in fridge while making shrimp.

Preheat oven to 300°. To make shrimp, whisk together oil, chipotle chile, cumin, and salt in a large bowl. Add shrimp and toss to coat.

Heat an outdoor grill or stovetop grill pan. Grill shrimp until cooked through, approximately 1 to 3 minutes per side, depending on size of shrimp.

Lay soft corn taco shells directly over oven racks in preheated oven. Carefully, using oven mitts and a fork, and without burning yourself, gently push edges of taco shells toward bottom of oven—encouraging shells to droop over racks. Bake until shells are curved and crisp, about 30 minutes. (For soft taco shells, use shells as is without baking them.)

To assemble tacos, place some pickled radish and cabbage on bottom of a shell. Add shrimp. Garnish with yogurt sauce, cucumbers, and cilantro.

Notes:

A chipotle chile is a smoked and dried jalapeno. You can find them canned in adobo sauce in the Mexican or International foods aisle of most supermarkets.

TACO ZUCCHINI LASAGNA

This comes from Linday Funston on Delish, and begins, “So flavorful, you won't even notice the noodles are gone.”

Total Time: 45 minutes; Prep Time: 20 minutes; Level: Easy; Serves: 4 - 6

To view this online, click here.

Ingredients

1 tbsp. extra-virgin olive oil

1 large onion, chopped

1 tsp. ground cumin

1 tsp. chili powder

kosher salt

Freshly ground black pepper

1 lb. ground beef

3/4 c. ricotta

1/2 c. sour cream, plus more for drizzling

1 large egg

1/3 c. salsa

3 large zucchini, thinly sliced lengthwise

2 c. shredded Cheddar

2 c. Shredded Monterey Jack

Fresh cilantro, for garnish

Directions

Preheat oven to 350º. In a large skillet over medium heat, heat oil. Add onion and cook until tender, 5 minutes. Season with cumin, chili powder, salt and pepper. Add ground beef and cook until no longer pink, 8 minutes more. Drain fat.

In a small bowl, stir together ricotta, sour cream, and egg. Season with salt and pepper.

In a large baking or casserole dish, spread a thin layer of salsa. Top with a layer of zucchini noodles, sour cream mixture, ground beef, cheddar, and Monterey Jack. Repeat until all ingredients are used up, ending with zucchini noodles.

Bake until noodles are tender and cheese is bubbly, 25 minutes.

Drizzle with sour cream, garnish with cilantro, and serve.

CHEESY TACO SKILLET

This is from Lindsay Funston on Delish. The recipe begins, “Everything you love in beef tacos, only without the tortillas.

Total Time: 20 minutes; Prep Time: 5 minutes; Level: Easy; Serves: 4.

Ingredients

1 tbsp. vegetable oil

1 red bell pepper, chopped

1/4 c. sliced green onions, plus more for garnish

2 cloves garlic, minced

1 tbsp. chili powder

1 tbsp. ground cumin

kosher salt

1 lb. ground beef

1 15-oz. can diced tomatoes

1 c. black beans

1 tbsp. Hot sauce

1 c. Shredded Monterey Jack

1 c. shredded Cheddar

Directions

In a large skillet over medium-high heat, heat oil. Add bell pepper and green onions and cook until tender, 5 minutes. Add garlic and cook until fragrant, 1 minute. Add chili powder and cumin and stir until combined, then season with salt.

Add ground beef and cook until no longer pink, 5 minutes more.

Add diced tomatoes and black beans and stir until combined. Stir in hot sauce, Monterey jack, and cheddar. Cover with a lid and let melt, 2 minutes, then garnish with green onions and serve.

Taco Tuesday

It's time for another Taco Tuesday. Today's yummy offerings include Grilled Steak Tacos with Cherry Tomato-Avocado Tacos and Chipotle Shrimp Tacos. Enjoy!

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.

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.

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.

GRILLED STEAK TACOS WITH CHERRY TOMATO-AVOCADO SALSA

This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “In this supremely summery taco recipe, chile-rubbed grilled steak is topped with a spicy tomato-avocado salsa before being rolled into warm corn tortillas. Grilling the onions, garlic and jalapeño for the salsa adds a concentrated sweetness, while lime zest keeps everything sharp and bright. If you don’t have access to a grill, feel free to use your broiler.”

Yield: 8 servings

To view this online, click here.

Ingredients

For the Steak:

2 teaspoons kosher salt

2-1/2 teaspoons New Mexican or other mild chile powder

1-1/2 teaspoons ground coriander

1/2 teaspoon ground cumin

1 large garlic clove, finely grated or minced

Finely grated zest of 1 lime (cut lime into wedges for serving)

2-1/2 pounds skirt steak (usually 2 steaks)

For the Salsa:

1 white onion, peeled and sliced into 1-inch-thick slices

2 large garlic cloves, unpeeled

2 jalapeños

1 quart cherry tomatoes, quartered

1 avocado, diced

1/4 cup chopped cilantro leaves and stems

2 teaspoons fresh lime juice, more to taste

3/4 teaspoon kosher salt, more to taste

Corn or flour tortillas, for serving

Sliced radishes, for serving

Mexican crema or sour cream, for serving (optional)

Preparation

Prepare the steak: In a small bowl, mix together the salt, chile powder, coriander, cumin, garlic and lime zest. Rub mixture all over the steaks, cover and refrigerate for at least 1 hour or preferably overnight.

Prepare the salsa: Light the grill or heat to medium-high (or heat the broiler). Grill onion, garlic and 1 jalapeño until tender and charred on all sides, 5 to 10 minutes (or place on a broiler pan and broil). Remove from heat until cool enough to handle, then roughly chop onions, peel garlic and remove seeds and stem from jalapeño.

Transfer grilled onion, garlic and jalapeño to a blender or mini food processor. Halve the fresh jalapeño and seed it, if desired, then add it to the blender. Process to a chunky paste. Scrape into a serving bowl and toss with tomatoes, avocado, cilantro, lime juice and salt.

Add more charcoal to the grill, if needed, and grill the steaks until done to taste, about 2 minutes per side for rare (or broil). Let meat rest on a cutting board covered with foil for at least 7 minutes. Meanwhile, grill or broil the tortillas until warm.

To serve, slice the meat across the grain, and serve with the warm tortillas, radishes, lime wedges, salsa and crema. Let people assemble their own tacos at the table.

CHIPOTLE SHRIMP TACOS

This is from TasteforLife, and can be viewed online here.

Prep Time: 35 minutes prep time + 1 hour marinate time;Number of Servings: Serves 4 (2 tacos each); Recipe Source: From the Taste for Life test kitchen

Ingredients:

1 clove garlic, minced

1 c thinly sliced red radish

1 c thinly sliced red cabbage

1/2 c apple cider vinegar

1 tsp sugar

1/2 tsp salt

1/2 c plain Greek yogurt or sour cream

1 1/2 Tbsp lime juice

2 Tbsp chopped cilantro

1 Tbsp oil

2 tsp chopped chipotle chile in adobo sauce*

1 tsp ground cumin

1/2 tsp salt

1 lb raw small or medium shrimp, peeled and deveined

8 soft corn taco shells

Diced cucumber, for garnish

Chopped cilantro, for garnish

Directions:

Place garlic, radish, and cabbage in a medium bowl. Add vinegar, sugar, and salt. Stir to combine. Place in fridge for 1 to 2 hours to allow vegetables to marinate.

Combine yogurt, lime juice, and cilantro in a small bowl. Set aside in fridge while making shrimp.

Preheat oven to 300°. To make shrimp, whisk together oil, chipotle chile, cumin, and salt in a large bowl. Add shrimp and toss to coat.

Heat an outdoor grill or stovetop grill pan. Grill shrimp until cooked through, approximately 1 to 3 minutes per side, depending on size of shrimp.

Lay soft corn taco shells directly over oven racks in preheated oven. Carefully, using oven mitts and a fork, and without burning yourself, gently push edges of taco shells toward bottom of oven—encouraging shells to droop over racks. Bake until shells are curved and crisp, about 30 minutes. (For soft taco shells, use shells as is without baking them.)

To assemble tacos, place some pickled radish and cabbage on bottom of a shell. Add shrimp. Garnish with yogurt sauce, cucumbers, and cilantro.

Notes:

A chipotle chile is a smoked and dried jalapeno. You can find them canned in adobo sauce in the Mexican or International foods aisle of most supermarkets.

Taco Tuesday

It's time for another Taco Tuesday. Today's offerings include Slow-Cooker Chicken Tacos and Chipotle Shrimp Tacos. Enjoy!

EGGPLANT TACOS

This is from Reiko on her blog, The Culinary Tribune. She starts off writing, “I love eggplant!…

“These tacos are so delicious!!

“If you like eggplant, try this.

“If you are a vegan or vegetarian, try this.

“If you want good tacos, try this.”

To view this online, click here. It looks like this makes 2 tacos.

Ingredients

2 tablespoons canola oil

1 eggplant, cut into bite sized pieces

2 tablespoons water

1/2 tablespoon sugar

1-1/2 tablespoon soy sauce

1/2 tablespoon garlic chili paste

dry oregano

ground cumin

1/2 teaspoon corn starch plus water (for thickening)

salt and pepper

2 taco shells

a few slices of red onion

1 tablespoon chopped cilantro

1 tablespoon chopped green onion

Cook eggplant in oil until tender. Add water, sugar, soy sauce, garlic chili paste, oregano, and cumin. Add corn starch and water mixture to thicken it slightly. Salt and pepper.

Warm taco shells in a toaster.

Fill the shells with the eggplant. Serve with red onion slices, cilantro, and green onion.

CHICKEN TACOS WITH CHIPOTLE

This comes from David Tanis in The New York Times cooking e-newsletter. He wrote, “For good tacos, you need fresh, hot tortillas and a zesty filling. Canned chipotle chiles will do the trick with their smoky heat; it's an easy way to get flavor fast. Look for small cans with “chipotle chiles in adobo” on the label. And Mexican groceries generally have better-quality tortillas than the ones you find in supermarkets; it's worth seeking those out and heating them gently over steam, or by toasting them in a dry cast-iron pan. You can also use this recipe with precooked chicken, which makes this already quite simple recipe as easy as falling out of bed.”

Yield: 4 servings; Time: 1 hour.

This was featured in “Chichen Tacos Let You Think Fast” and can be viewed online here.

Ingredients

For the Tacos:

4 large bone-in chicken thighs, about 1 1/2 pounds

3 scallions, left whole

1 bay leaf

1 thyme branch

3 black peppercorns

1 allspice berry

2 cloves

Kosher salt

3 tablespoons olive oil

1 medium yellow onion, finely diced

2 garlic cloves, minced

1/2 teaspoon ground cumin

2 or 3 chipotle chiles in adobo, chopped

3 tablespoons adobo sauce, from the can

1/2 cup broth (use broth from simmered chicken)

8 fresh corn tortillas

For Garnish:

1 small white onion, finely chopped, soaked in ice water for 10 minutes and drained

Thinly sliced serrano chile

Thinly sliced radishes

Sliced avocado

Crumbled queso fresco or mild feta cheese

Crème fraîche or Mexican crema

Cilantro sprigs

Dried oregano

Lime wedges

Preparation

Put chicken thighs in a saucepan and cover with 3 cups water. Add scallions, bay leaf, thyme, peppercorns, allspice, cloves and 1/2 teaspoon kosher salt. Simmer for 30 minutes, then remove chicken and cool. Shred chicken with your fingers, discarding chicken skin and bone. Strain broth and reserve. You should have about 2 cups shredded chicken.

Put olive oil in a skillet over medium heat. Add diced yellow onion, season with salt and cook until softened and a bit browned, about 5 minutes. Add garlic and cumin and cook for 1 minute more. Add chopped chipotle chile and adobo sauce and stir to combine. Add shredded chicken, salt lightly and stir to coat. Add chicken broth and simmer for 2 or 3 minutes, until sauce has thickened somewhat. Keep warm.

Heat the tortillas over steam or by your favorite method, keeping them soft and pliable.

Build the tacos quickly: Put a spoonful of the saucy chicken in the center of each tortilla. Top with a teaspoon of chopped white onion, a few slivers of serrano chile, some radish and avocado slices, a teaspoon of queso fresco and a teaspoon of crème fraîche. Add a few cilantro springs and a small pinch of oregano. Serve immediately with lime wedges on the side.

GRILLED PORTABELLA AND POBLANO TACOS

This is from Food.com. Makes 4 servings.

To view this online, click here.

Ingredients

Pico de Gallo

2 roma tomatoes, diced

1/2 small red onion, finely diced

1/4 cup chopped fresh cilantro

1 finely minced garlic clove

1 pinch salt

2 teaspoons lime juice

Grilled Portabella Filling

4 medium portabella mushrooms or 1 lb portabella mushroom

1 small red onion, cut into thick slices

1 teaspoon canola oil

salt and pepper

1 whole poblano chile

2 tablespoons olive oil

1 teaspoon lime juice

1/2 teaspoon dried chipotle powder

Assembly and Toppings

8 small corn tortillas, warmed

guacamole

fresh cilantro stem

lime wedge

monterey jack cheese (Shredded) or cheddar cheese (Shredded)

Directions

Preheat a lightly oiled grill on medium-high heat.

While the grill is heating up, prepare the pico de gallo. In a small mixing bowl, combine tomatoes, onion, cilantro, garlic, salt and lime juice. Set aside.

Next, prepare the grilled portabella filling. Remove the stems from the portabellas, and discard. Using a spoon, scrape out the dark gills from the underside of the mushroom caps.

Lightly brush the portabellas and the onions on both sides with canola oil, and sprinkle generously with salt and pepper.

Arrange the mushrooms, onion, and poblano on the hot grill, and cook for 5-6 minutes per side or until the mushrooms are softened and the onion is lightly charred. Remove from heat and transfer to a cutting board.

Remove the stem and seeds from the poblano, and discard. Cut the poblano and the portabellas into thin strips, and roughly chop the onion. Transfer to a mixing bowl and toss with lime juice and chipotle powder until well coated.

To assemble, arrange 2 tortillas per plate, and divide the mushroom filling evenly between them. Serve with pico de gallo and bowls of the different toppings so that everyone can garnish their tacos as they please.

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.

SLOW-COOKER CHICKEN TACOS

This recipe, by Lindsay D. Mattison on Taste of Home, is originally from Tracy Gunter of Boise, Idaho. It begins, "This slow-cooker chicken tacos recipe is anything but boring or bland. Fresh lime juice, chili powder, salsa and corn give the tender chicken a burst of fresh flavor.

"This is the only shredded chicken recipe you need for tacos. Seriously, it’s that good! The chicken breasts become juicy and tender as they slow-cook in a chili-lime seasoning. Then, adding corn and salsa takes the slow-cooker chicken taco recipe to the next level. Everything comes together to create a colorful, zesty filling that tastes amazing. If you end up with leftovers, the chicken is also fantastic for other Mexican chicken recipes like burritos or salads."

Prep Time: 10 minutes; Cook Time: 5-1/2 hours: Yield: 6 servings

To view this recipe online, go to https://www.tasteofhome.com/recipes/lime-chicken-tacos/.

Ingredients

1-1/2 pounds boneless skinless chicken breast halves

3 tablespoons lime juice

1 tablespoon chili powder

1 cup fresh or frozen corn, thawed

1 cup chunky salsa

12 fat-free flour tortillas (6 inches), warmed

Optional: Sour cream, pickled onions, shredded lettuce, sliced avocado, shredded cheddar or Cotija cheese, and lime wedges

Directions

Place chicken in a 3-qt. slow cooker. Pour lime juice over chicken; sprinkle with chili powder. Cook, covered, on low until chicken is tender, 5-6 hours.

Remove chicken. When cool enough to handle, shred meat with 2 forks; return to slow cooker. Stir in corn and salsa. Cook, covered, on low until heated through, about 30 minutes. Place filling on tortillas; if desired, serve with sour cream, pickled onions, lettuce, avocado slices, cheese and lime wedges.

CRISPY TOFU TACOS

This is from Alexa Weibel in The New York Time cooking enewsletter. For this yumminess, Alexa wrote, "There are plenty of crispy tofu recipes, but few truly deliver on the promise, since tofu has a tendency to steam because of its high moisture content. But time can do the trick in the oven, creating brittle edges and a chewy texture with little effort. Squeeze out as much excess liquid as you can from your block of tofu, grate it coarsely, season it fearlessly, then roast it until sizzling. The key step is to drizzle the tofu with a combination of olive oil and tomato paste toward the end of cooking, which crisps the edges and lends a deep umami flavor, so much so that this tofu could almost be mistaken for seasoned ground beef. A swipe of avocado mayo, loosened with lime juice and electrified with zest, adds richness and tang, and quite literally holds the tacos together. Choose your mayonnaise and tortillas wisely and the whole dish is vegan."

Prep Time: 15 minutes; Cook Time: 1 hour; Total Time: 1-1/4 hours; Yield: 8 to 10 tacos

To view this online, go to https://cooking.nytimes.com/recipes/1026900-crispy-tofu-tacos. While you're at it, sign up for The New York Time cooking enewsletter, if you haven't already. Great recipes, guides, and more.

Ingredients

2 (14- to 16-ounce) blocks firm tofu

1/4 cup plus 3 tablespoons olive oil, divided

2 tablespoons soy sauce, divided

2 teaspoons ground cumin

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 to 1/2 teaspoon ground cayenne (the lower end is mild; the higher end tingly but not spicy)

Salt and black pepper

1/4 cup tomato paste

2 ripe avocados

2 tablespoons mayonnaise (vegan, if desired)

1/2 teaspoon finely grated lime zest and 3 tablespoons juice

8 flour or 10 corn tortillas, warmed

Minced red onion, thinly sliced radishes and chopped cilantro, for serving

Preparation

Heat the oven to 400 degrees.

Prepare your tofu: Drain it, squeezing out any excess moisture over the sink (your tofu may break into chunks). Coarsely grate the drained tofu onto two large (11-by-17-inch), foil-lined sheet pans. (The tofu will crumble chaotically, and that is fine!) Drizzle the tofu in each pan with 2 tablespoons olive oil and 1 tablespoon soy sauce. In a small bowl, mix the cumin, paprika, garlic powder, onion powder, cayenne, 1 teaspoon salt and 1 teaspoon pepper; sprinkle half the seasonings over each pan and toss to coat. Spread the mixture in an even layer.

Roast the tofu, stirring halfway through and rotating the pans, until the tofu sizzles, darkens and crisps, 30 to 35 minutes.

In a small bowl, mix together the tomato paste with the remaining 3 tablespoons oil. Drizzle the mixture over the tofu, adding half to each pan, then toss to combine, spread into an even layer and roast again until the tofu audibly crackles and develops a slight crunch, 10 to 15 minutes.

While the tofu roasts, prepare the avocado cream: In a small food processor (or blender), blend the avocados, mayo, lime zest and juice until creamy; season generously with salt.

Swipe the warmed tortillas with the avocado cream, then top with tofu mixture, red onion, radishes and cilantro. Serve immediately.

Taco Tuesday

If you're like me, you don't mind that it's time for another Taco Tuesday. Today's yummy offerings include Chipotle Shrimp Tacos and Jamaican Jerk Steak Tacos. Enjoy!

GROUND BEEF TACOS WITH SPICY SHELLS

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

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

To view this online, click here.

Ingredients

2 tbsp. olive oil

1 medium onion, finely chopped

2 large cloves garlic, finely chopped

2 tsp. ground cumin

1 tsp. dried oregano

1 tsp. ground coriander

1/2 tsp. chili powder

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

3 tbsp. tomato paste

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

8 small yellow corn tortillas (see box, below)

8 butter or iceberg lettuce leaves

2 tomatoes, chopped

Shredded cheddar, for serving

Directions

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

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

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

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

JAMAICAN JERK STEAK TACOS

This is from Tiffany Azure on Delish. The recipe begins, “Everything is better when it's a taco. Homemade jerk seasoning has amazing flavor, but you can use store-bought as a shortcut.”

Total Time: 1 hour 30 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 4

To view this online, click here.

According to the note at the end of the recipe, “Tiffany Azure is a self-taught cook and photographer and loves to develop recipes with big bold flavors, using minimal ingredients and easy preparation techniques. You can find her tasty spins on classic recipes at Creme de la Crumb.”

Ingredients

For the Jerk Seasoning

1 tbsp. garlic powder

1 tbsp. dried Italian blend seasoning

2 tsp. sugar

2 tsp. kosher salt

2 tsp. onion powder

1 tsp. ground allspice

1 tsp. crushed red pepper flakes

1 tsp. cayenne pepper

1 tsp. smoked paprika

1/2 tsp. Freshly ground black pepper

1/4 tsp. ground cinnamon

For the Tacos

2 tbsp. jerk seasoning

1/4 c. plus 2 tbsp. canola oil, divided

1 1/2 lb. flank or skirt steak

10 small (taco-sized) flour tortillas

1 c. diced pineapple

1/2 c. diced onion

1/4 c. freshly chopped cilantro

Juice of 1/2 lime, plus lime wedges for serving

1/4 tsp. kosher salt

1 avocado, sliced

Crumbled cotija cheese, for serving (optional)

Directions

Make jerk seasoning: In a small bowl, whisk together spices until combined. (If using store-bought jerk seasoning, move to step 2.)

Make tacos: In a small bowl, whisk together jerk seasoning and 1/4 cup oil until combined. Pour into a large resealable plastic bag and add steak. Press out as much air as you can and seal. Shake to coat the steak in the marinade, then chill for 1 hour or up to 24 hours.

In a large skillet over medium-high heat, add remaining 2 tablespoons oil. Add steak and cook until nicely seared but slightly pink in center, 6 to 8 minutes per side. Remove from heat and let rest 5 minutes.

In a small bowl, stir together pineapple, onion, cilantro, lime juice, and salt.

Thinly slice steak across the grain. Serve in tortillas with pineapple salsa and avocado. Top with cotija cheese if desired and serve with lime.

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.

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.

TACOS WITH SPICY TOFU, TOMATOES AND CHARD

This is from Martha Rose Schulman in The New York Times cooking e-newsletter. 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 here.

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.

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.

Taco Tuesday

It's time for another Taco Tuesday. Today's offerings include Chipotle Shrimp Tacos and Spicy Turkey Tacos. Enjoy!

QUICK CHICKEN TACOS

This is from Campbell's, and begins, "All you need is 6 on-hand ingredients and 15 minutes start-to finish to get these delicious tacos on the table. Canned chicken simmers in salsa for the filling- then serve in taco shells (or tortillas or over tortilla chips) with your favorite taco toppings."

Prep Time: 5 minutes; Total Time: 15 minutes; Serves: 2

To view this online, go to https://www.campbells.com/swanson/recipes/quick-chicken-tacos/.

Ingredients

1 can (4.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained

1/4 cup Pace® Chunky Salsa or Pace® Picante Sauce

2 tablespoons shredded lettuce

4 taco shell

1/4 cup shredded Cheddar cheese (optional)

2 tablespoons sour cream (optional)

Instructions

Stir the chicken and salsa in a 1-quart saucepan. Heat over low heat until the mixture is hot and bubbling, stirring often.

Arrange the lettuce in the taco shells. Top with 1/4 cup chicken mixture, shredded Cheddar cheese and sour cream and serve with additional salsa, if desired.

CHIPOTLE QUINOA SWEET POTATO TACOS WITH ROASTED CRANBERRY POMEGRANATE SALSA

I recently discovered Tieghan Gerard’s website, Half Baked Harvest. Some very yummy-looking recipes, including this one.

Cook Time: 40 minutes; Total Time: 45 minutes.

To view this online, click here.

Ingredients

2 tablespoons olive oil

1/2 a small sweet onion

1 clove garlic minced or grated

1 large sweet potato chopped (peel if desired)

salt and pepper

1-1/2 cups cooked quinoa (I used red quinoa)

1 leaves can diced tomatoes (Optional; I normally these out, but sometimes add them)

2 teaspoons chili powder

2 canned chipotle chilies minced

1 tablespoon chipotle in adobo from the chipotle chili can

1 teaspoon smoked paprika

1 teaspoon cumin

1 teaspoon brown sugar

1 teaspoon cayenne or to your taste

1 cup cooked black beans if using canned drain and rinse them

1 lime juiced

1 small bunch cilantro

6-8 four tortillas corn tortillas (warmed) or hard shell tacos (personally my family prefers hards shell, but all of them are good!), warmed

1 avocado sliced or diced, for topping

1 cup shredded sharp cheddar cheese for topping

cotija cheese crumbled, for topping

Roasted Cranberry Pomegranate Salsa

12 ounces fresh cranberries

1/4 cup brown sugar

1 canned chipotle chili chopped

1 lime zested + juiced

1 clove garlic minced or grated

1 jalapeno chopped and seed removed if desired

the arils from 1 pomegranate (learn how to deseed a pomegranate here)

salt and pepper to taste

Instructions

To make the salsa: Heat oven to 450 degrees F. Lightly grease a baking sheet.

Place the cranberries, brown sugar, chipotle chili, lime zest + juice, garlic, jalapeño and a pinch of salt and pepper. Use your hands to toss everything together until the cranberries are evenly coated. Place in the oven and roast until the cranberries burst and release their juices, about 15 minutes. Remove from the oven and and let cool 10 minutes. Then add the pomegranate arils and toss well. Taste and season with more salt and pepper if desired. Set aside and keep at room temperature.

While the cranberries are roasting start the tacos. Heat the olive oil over a large skillet set over medium heat. Add the onions and sweet potatoes and toss to coat. Cover the skillet and let cook until the sweet potatoes are fork tender, but not mushy, stirring once or twice for about 15 minutes. Once the sweet potatoes are fork tender, add the garlic and saute 30 seconds. Then crank up the heat to medium-high (adding more oil if needed) and add the quinoa. Let the quinoa get crispy and cook for about 5 minutes. Add 3/4 cup water, tomatoes (if using), the chili powder, chipotle chilies, adobo sauce, smoked paprika, cumin, brown sugar and cayenne, stir to thoroughly combine and bring the mixture to a boil. Cook for 5-10 minutes or until the water has completely evaporated. Remove from the heat and stir in the black beans, 1/4 cup chopped cilantro and the lime juice. Taste and season with salt and pepper if desired.

To assemble the tacos place some of the quinoa in a tortilla or shell. Top with shredded cheddar cheese, avocado, a large dollop the the roasted cranberry salsa, crumbled catija cheese and fresh chopped cilantro. Take in their beauty and then EAT!

CHIPOTLE SHRIMP TACOS

This is from TasteforLife, and can be viewed online here.

Prep Time: 35 minutes prep time + 1 hour marinate time; Number of Servings: Serves 4 (2 tacos each); Recipe Source: From the Taste for Life test kitchen

Ingredients:

1 clove garlic, minced

1 c thinly sliced red radish

1 c thinly sliced red cabbage

1/2 c apple cider vinegar

1 tsp sugar

1/2 tsp salt

1/2 c plain Greek yogurt or sour cream

1 1/2 Tbsp lime juice

2 Tbsp chopped cilantro

1 Tbsp oil

2 tsp chopped chipotle chile in adobo sauce*

1 tsp ground cumin

1/2 tsp salt

1 lb raw small or medium shrimp, peeled and deveined

8 soft corn taco shells

Diced cucumber, for garnish

Chopped cilantro, for garnish

Directions:

Place garlic, radish, and cabbage in a medium bowl. Add vinegar, sugar, and salt. Stir to combine. Place in fridge for 1 to 2 hours to allow vegetables to marinate.

Combine yogurt, lime juice, and cilantro in a small bowl. Set aside in fridge while making shrimp.

Preheat oven to 300°. To make shrimp, whisk together oil, chipotle chile, cumin, and salt in a large bowl. Add shrimp and toss to coat.

Heat an outdoor grill or stovetop grill pan. Grill shrimp until cooked through, approximately 1 to 3 minutes per side, depending on size of shrimp.

Lay soft corn taco shells directly over oven racks in preheated oven. Carefully, using oven mitts and a fork, and without burning yourself, gently push edges of taco shells toward bottom of oven—encouraging shells to droop over racks. Bake until shells are curved and crisp, about 30 minutes. (For soft taco shells, use shells as is without baking them.)

To assemble tacos, place some pickled radish and cabbage on bottom of a shell. Add shrimp. Garnish with yogurt sauce, cucumbers, and cilantro.

Notes:

A chipotle chile is a smoked and dried jalapeno. You can find them canned in adobo sauce in the Mexican or International foods aisle of most supermarkets.

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.

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.

WHITE BEAN AND POTATO TACOS (GLUTEN FREE AND VEGAN)

A while back, I stumbled across Oh My Veggies. They have all sorts of yummy veggie recipes, including a bunch of taco links.

This taco recipe, which was among the taco links on Oh My Veggies, is from Beard & Bonnet. Beard & Bonnet’s Meg van der Kruik is “the writer, mother, photographer, designer, cook and creative spirit behind Beard & Bonnet.”

This can be viewed online at http://beardandbonnet.com/white-bean-and-potato-tacos-gluten-free-and-vegan/.

Serves 4; Prep Time: 20 min

Ingredients

2 cups cooked white beans, I used Navy beans, or 1 can of cannelini beans, washed and drained

4-5 small potatoes, unpeeled, scrubbed, and cut into tiny cubes (or 1 large russet potato)

1/2 cup cilantro, minced

Juice and zest of 1 lime

Olive oil for frying

salt and fresh cracked pepper to taste

To assemble

6-8 white corn tortillas, blistered on both sides in a cast iron skillet

pickled jalapenos & radishes

cherry tomatoes, halved; I used Sungold cherry tomatoes from my CSA

lime wedges for serving

Instructions

Pour about 2 tablespoons of olive oil into a large skillet over medium-high heat. Add the potatoes and a large pinch of salt, toss to coat and cover with a tight fitting lid. The potatoes will take about 5-8 minutes to cook through. Be sure to periodically lift the lid, scrape the pan, and toss the potatoes to ensure that all sides are crisp and golden.

While the potatoes are cooking toss the precooked, warmed, white beans with the chopped cilantro, lime zest, and juice. Mix well to combine and set aside.

When the potatoes are finished cooking set up an assembly line at your table with the tortillas, potatoes, white beans, and toppings. Allow your family to each build there own to suit their tastes.

Taco Tuesday

It's Taco Tuesday. Yum! Here are six taco recipes to help you through the day, including Cheeseburger Tacos and Chipotle Shrimp Tacos. 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.

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.

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.

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.

CHEESY TACO SKILLET

This is from Lindsay Funston on Delish. The recipe begins, “Everything you love in beef tacos, only without the tortillas.

Total Time: 20 minutes; Prep Time: 5 minutes; Level: Easy; Serves: 4.

Ingredients

1 tbsp. vegetable oil

1 red bell pepper, chopped

1/4 c. sliced green onions, plus more for garnish

2 cloves garlic, minced

1 tbsp. chili powder

1 tbsp. ground cumin

kosher salt

1 lb. ground beef

1 15-oz. can diced tomatoes

1 c. black beans

1 tbsp. Hot sauce

1 c. Shredded Monterey Jack

1 c. shredded Cheddar

Directions

In a large skillet over medium-high heat, heat oil. Add bell pepper and green onions and cook until tender, 5 minutes. Add garlic and cook until fragrant, 1 minute. Add chili powder and cumin and stir until combined, then season with salt.

Add ground beef and cook until no longer pink, 5 minutes more.

Add diced tomatoes and black beans and stir until combined. Stir in hot sauce, Monterey jack, and cheddar. Cover with a lid and let melt, 2 minutes, then garnish with green onions and serve.

SLOW COOKER SMOKY PULLED PORK TACOS

This comes from Heidi, self-described “photo-taking, storytelling, magazine and e-cookbook designing food blogger” for FoodieCrush. If you’ve never heard of her or checked out her blog, I suggest checking it out ASAP. Seriously.

For this recipe, Heidi wrote, “Just four simple ingredients tossed in your crock pot make this easy pulled pork shoulder recipe taco-night ready when topped with a crunchy Mexican slaw, smoky roasted salsa and guacamole.”

Total Time: 15 hours; Cook Time: 15 hours; Serves: 3-4 pounds pulled pork.

To view this on FoodieCrush, go to https://www.foodiecrush.com/slow-cooker-pulled-pork-tacos/.

Ingredients

6-8 pound bone-in pork shoulder

1 pint jar Smoky Roasted Salsa or smoky-flavored store-bought salsa

6 whole cloves garlic, peeled and smashed

3-4 canned chipotles in adobo sauce, chopped

6-inch corn or flour tortillas

Mexican coleslaw

Guacamole

Cotija cheese

Cilantro leaves, chopped

Instructions

Place the pork shoulder in a 6-1/2 to 8 quart slow cooker. In a medium size bowl, mIx the salsa with the smashed garlic cloves and the chipotles in adobo sauce. Pour the salsa mixture over the pork. Cover with the lid of the slow cooker and cook on low for 12-14 hour, or until the pork falls off of the bone. Chill the crock with the contents still in it until cold all the way through.

Preheat the oven to 375 degrees F. Scrape away the congealed fat around the pork shoulder and use a bit of the fat to grease a 9 X 13-inch baking dish. Discard the rest of the fat but reserve the cooking juices.

Transfer the meat to a large cutting board and scrape away any visible fat. Use your hands to shred the meat into same-size pieces. Transfer the meat to the baking dish and bake, uncovered for 20 minutes or until the pork is hot all the way through. At the 10 minute mark, check to see if the meat is getting too dry. If so, toss it with a fork to keep it from drying out too much.

While the pork bakes, strain the cooking juices through a fine mesh sieve into a small saucepan. Bring to a boil, then reduce the heat to simmer and cook until reduced to 1/4 its original volume.

When the pork is hot, pour the reduced pan juices over the pork and toss to coat.

Warm the tortillas, either in a damp towel in a warm oven at 200 degrees F, or lightly char the tortillas over the flame of a gas stove. Assemble the tacos with a 1/3-1/2 cup pulled pork, Mexican coleslaw, guacamole and sprinkle with cotija cheese. Garnish with cilantro and serve with more smoky salsa if desired.

Pulled Pork recipe from Not Your Mama's Canning Book, by Rebecca Lindamood.