It's time for another Taco Tuesday. Today's yummy offerings include Pork Tacos with Mango Salsa and Easy Oven-Baked Chicken Tacos. Enjoy!
SPINACH, SHRIMP AND RICOTTA TACOS
This is from Priscilla Gilbert, from Indian Harbour Beach, Florida, on Taste of Home. She wrote, "I was looking for a new recipe for tacos, and this version was a perfect solution. With shrimp, green chiles, spinach and ricotta, it's made up of ingredients I love that aren't normally associated with traditional tacos."
Prep/Total Time: 30 minutes; Makes 6 servings
To view this online, go to https://www.tasteofhome.com/recipes/spinach-shrimp-and-ricotta-tacos/.
Ingredients
1 carton (15 ounces) part-skim ricotta cheese
2 tablespoons minced fresh cilantro
4 garlic cloves, minced, divided
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon canola oil
1 medium onion, chopped
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
2 cans (4 ounces each) chopped green chiles
1/4 teaspoon crushed red pepper flakes
10 ounces fresh baby spinach (about 12 cups)
12 corn tortillas (6 inches), warmed
Salsa and lime wedges
Directions
In a large bowl, combine ricotta, cilantro, half the minced garlic, salt and pepper; set aside.
In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until softened, 4-5 minutes. Add shrimp, green chiles and pepper flakes; cook 1 minute longer. Add spinach and remaining garlic; cook and stir until shrimp turn pink and spinach is wilted, 4-5 minutes.
Serve shrimp mixture in tortillas with ricotta mixture, salsa and lime wedges.
Test Kitchen tip
If you happen to have any leftover shrimp, serve it over hot cooked pasta, polenta or quinoa. A little sprinkle of Parmesan cheese won't hurt, either.
Nutrition Facts: 2 tacos: 317 calories, 11g fat (4g saturated fat), 114mg cholesterol, 468mg sodium, 32g carbohydrate (2g sugars, 5g fiber), 25g protein. Diabetic exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.
PORK TACOS WITH MANGO SALSA
This is from Amber Massey, from Argyle, Texas, on Taste of Home. She wrote, "I've made quite a few tacos in my day, but you can't beat the tender filling made in a slow cooker. These are by far the best pork tacos we've had—and we've tried plenty. Make the mango salsa from scratch if you have time! Yum."
Prep Time: 25 minutes; Cook Time: 6 hours; Total Time: 6 hours 25 minutes; Makes 12 servings
To view this online, go to https://www.tasteofhome.com/recipes/pork-tacos-with-mango-salsa/.
Ingredients
2 tablespoons lime juice
2 tablespoons white vinegar
3 tablespoons chili powder
2 teaspoons ground cumin
1-1/2 teaspoons salt
1/2 teaspoon pepper
3 cups cubed fresh pineapple
1 small red onion, coarsely chopped
2 chipotle peppers in adobo sauce
1 bottle (12 ounces) dark Mexican beer
3 pounds pork tenderloin, cut into 1-inch cubes
1/4 cup chopped fresh cilantro
1 jar (16 ounces) mango salsa
24 corn tortillas (6 inches), warmed
Optional: cubed fresh pineapple, chopped avocado and queso fresco
Directions
Puree first 9 ingredients in a blender; stir in beer. In a 5- or 6-qt. slow cooker, combine pork and pineapple mixture. Cook, covered, on low until pork is very tender, 6-8 hours. Stir to break up pork.
Stir cilantro into salsa. Using a slotted spoon, serve pork mixture in tortillas; add salsa and toppings as desired.
Freeze option: Freeze cooled meat mixture and cooking juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts: 2 tacos: 282 calories, 6g fat (2g saturated fat), 64mg cholesterol, 678mg sodium, 30g carbohydrate (5g sugars, 5g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 starch.
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.
MUSHROOM CHICHARRON TACOS
This is from Jocelyn Ramirez in The New York Times cooking enewsletter. Jocelyn write, "This simple recipe calls for pan-searing meaty oyster mushrooms so they become as perfectly crispy and golden as chicharrón. Paired with fresh pico de gallo, these mushrooms feel satisfying with their natural umami savoriness. This quick dish tastes like juicy carniceria tacos that balance the richness of fried meat with the acidic punch of salsa."
Yield: 4 servings; Time: 30 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1022424-mushroom-chicharron-tacos.
Ingredients
For the Pico de Gallo:
1 large beefsteak tomato, cored and cut into 1/4-inch dice
1 large ripe Hass avocado, pitted, peeled and cut into 1/4-inch dice
2 jalapeños, stemmed and finely chopped (seeded if desired)
1/2 cup cilantro leaves, finely chopped
3 tablespoons fresh lime juice (from 1 to 2 limes)
Coarse kosher salt
For the Mushroom Tacos:
18 ounces oyster mushrooms (from 2 to 3 medium clusters)
1/3 cup neutral oil, such as canola
1/4 teaspoon ground cumin
1-1/2 teaspoons coarse kosher salt
Black pepper
12 corn tortillas
Preparation
Make the pico de gallo: Combine the tomato, avocado, jalapeños, cilantro and lime juice in a bowl and season with salt. Gently fold together. Set aside to allow flavors to marry while the mushrooms cook.
Make the tacos: Tear the oyster mushrooms into bite-size pieces, leaving some mushroom tops whole. To make sure the mushrooms become crisp, cook in two batches: Heat a large cast iron or other heavy skillet over medium-high and coat with half of the oil. Once the oil is hot, add half of the mushrooms in a single layer without crowding the skillet. Cook, stirring every few minutes, until deep golden brown and crisp, 10 to 15 minutes. Transfer to a plate, then repeat with the remaining oil and mushrooms. Return the first batch to the skillet, and add the cumin and salt, and season with pepper. Stir well, then remove from the heat.
While the mushrooms are cooking, warm the tortillas on a comal or heavy skillet over medium-high heat until soft and pliable. Wrap them in a dish towel to keep them warm until ready to serve. Divide the mushrooms and pico de gallo among the warm tortillas. Serve immediately.
EASY OVEN-BAKED CHICKEN TACOS
This is from Betty Crocker. It begins, "These cheese- and bean-stuffed tacos are our new favorite way to turn a rotisserie chicken into a super-easy dinner that serves up to 10."
Prep Time: 20 minutes; Total Time: 30 minutes; Makes 10 servings
To view this online, click here.
Ingredients
1 package (4.7 oz) Old El Paso™ Stand ‘N Stuff™ taco shells
2-1/2 cups shredded deli rotisserie chicken
1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
1/4 cup water
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 can (16 oz) Old El Paso™ refried beans
1-1/4 cups shredded Mexican cheese blend (5 oz)
Diced avocado, chopped tomato, green onions, shredded lettuce, salsa and sour cream, if desired
Directions
Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray. Place taco shells standing up and together in dish; set aside.
In 10-inch nonstick skillet, cook chicken, taco seasoning mix, water and chiles over medium heat 5 to 6 minutes, stirring frequently, until chicken is heated through. Remove from heat.
To assemble, spread about 2 tablespoons refried beans in bottom of each shell. Top each with heaping 1/4 cup chicken mixture and 2 tablespoons shredded cheese. Bake 5 to 7 minutes or until cheese is melted. Top with remaining ingredients, if desired.
Tips from the Betty Crocker Kitchens
tip 1
Try other varieties of Old El Paso™ taco seasoning mix, such as original or hot & spicy for something different.
tip 2
Try Monterey Jack or pepper Jack cheese for a flavor twist!
BAJA SHRIMP TACOS WITH CREAMY SLAW
This is from Real Simple, and begins, " For these tacos, we took a couple extra steps to keep the batter for the fried shrimp light: 1) We cut the flour with a little cornstarch, which prevents it from getting tough (because cornstarch has no gluten), but you can substitute rice flour or arrowroot; and 2) Bubbles in the seltzer add air, so the batter stays crisp and light. Pro tip: Whisk your batter over an ice bath to preserve more seltzer bubbles, and then keep it cold until ready to use.
"A tangy cabbage slaw topping balances the richness of the fried shrimp, and then lime, hot sauce, and sliced scallions seal the deal."
Hands On Time: 25minutes; Total Time: 40 minutes; Yield: 4 servings
To view this online, go to https://www.realsimple.com/food-recipes/browse-all-recipes/baja-shrimp-tacos-creamy-slaw.
Ingredients
For the slaw:
1/3 cup mayonnaise
1-1/2 tablespoons apple cider vinegar
3/4 teaspoon granulated sugar
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
2 cups thinly sliced red cabbage (about 6 oz.)
2 cups thinly sliced green cabbage (about 6 oz.)
1/3 cup chopped fresh cilantro
For the tacos:
Vegetable oil
1/2 cup all-purpose flour
1/2 cup cornstarch
1/2 teaspoon kosher salt
3/4 cup seltzer or club soda
1 large egg white
1 pound large shrimp, peeled and deveined
8 6-in. flour tortillas, warmed
Lime wedges, hot sauce, and sliced scallions, for serving
Directions
Prepare the Slaw: Whisk mayonnaise, vinegar, sugar, salt, and cayenne in a large bowl, add both cabbages and cilantro, and then toss to combine. Let stand at least 20 minutes.
Prepare the Tacos: Pour oil into a large heavy-bottomed pot to a depth of about 2 inches, affix with a deep-fry thermometer, and then heat over medium-high to 350°F.
Combine flour, cornstarch, and salt in a medium bowl, and then make a well in the center and whisk in seltzer and egg white until just combined.
Dredge a half-pound of shrimp in batter, shaking off excess, and then carefully lower into hot oil and fry, turning occasionally, until golden and cooked through, 2 to 3 minutes.
Transfer fried shrimp to a paper towel-lined plate to drain, and then repeat with remaining shrimp.
Divide shrimp evenly among tortillas and top with slaw, hot sauce, and scallions. Serve with lime wedges.
Showing posts with label Easy Oven-Baked Chicken Tacos. Show all posts
Showing posts with label Easy Oven-Baked Chicken Tacos. Show all posts
Tuesday, January 23, 2024
Tuesday, December 26, 2023
Taco Tuesday
Hope everyone has had a good holiday season this year. (And yes, I did take Christmas off yesterday, in case you were wondering. It was nice.)
This is the last Taco Tuesday of 2023. Today's offerings include Easy Oven-Baked Chicken Tacos and Double-Cheese Bacon Beef Takis Fuego Tacos. Enjoy!
BLACK BEAN AND POBLANO TACOS
This comes from David Tanis in The New York Times cooking e-newsletter. David wrote, “There are many kinds of tacos, some piled high and overstuffed and some more minimal, meant to be more a snack than a meal. These little tacos are in the second category, similar to what you might find in a Mexican market for a quick bite. Savory black beans and roasted poblano chiles make a satisfying vegetarian version. Fresh soft corn tortillas, hot off the griddle, are essential.” Yield: 6 to 8 servings.
This was featured in “The Unstuffy Taco” and can be viewed online here.
Ingredients
1/2 pound black beans, rinsed and soaked 4 to 6 hours, or overnight if possible
1 small onion, halved
1 bay leaf
1 large sprig epazote (optional)
1 teaspoon salt
4 poblano chiles
Soft corn tortillas
1/2 pound fresh mozzarella or Oaxacan-style string cheese, shredded
1/2 pound queso fresco, available in Latino groceries
8 ounces crème fraîche or Mexican crema
Preparation
Drain beans, put in medium pot, add water to cover and bring to a boil over hight heat. Add onion, bay leaf, epazote and salt and reduce heat to a gentle simmer. Cook for about 1 hour, longer if necessary, adding water occasionally if liquid falls below surface of beans. When beans are tender, taste and adjust salt. Keep beans warm in their broth.
Meanwhile, roast poblano chiles over a charcoal grill, under the broiler or directly on a gas stovetop burners until skins are completely blackened and blistered. Set chiles aside to cool, then split lengthwise. Scrape away skins and seeds with a paring knife. Cut cleaned chiles into 1/2-inch ribbons, transfer to small bowl and season lightly with salt.
To serve, warm the tortillas on a hot griddle or cast iron pan over a burner. Put 2 warm tortillas side by side on a small plate. With a slotted spoon, place 2 tablespoons beans on each tortilla. Top with a few shreds of mozzarella and 2 or 3 strips of poblano. Crumble a little queso fresco and drizzle about 1 teaspoon crème fraîche on each taco.
ELOTE CHICKEN TACOS
This recipe from Old El Paso begins, "This mashup of traditional Mexican grilled street corn and simple skillet chicken tacos comes together in Old El Paso™ Soft Flour Tortilla Bowls for a quick, fun and easy dinner that pairs perfectly with a Corona Light® on Cinco, or any day!"
Prep Time: 30 minutes; Total Time: 30 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/elote-chicken-tacos.
Ingredients
2 tablespoons olive oil
2 cups frozen corn kernels
1/4 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1 package (16 oz) boneless skinless chicken breasts, cut into thin strips
1 package (0.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
1/4 cup water
1 package (8 count) Old El Paso™ Soft Flour Tortilla Bowls, heated as directed on package
1/2 cup Old El Paso™ Spicy Queso Blanco Sauce
1/2 cup crumbled queso fresco cheese
2 tablespoons chopped fresh cilantro leaves
Lime wedges, if desired
Preparation
In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add frozen corn, salt and red pepper; cook 5 to 7 minutes, stirring frequently, until corn begins to brown on edges and is steaming hot. Transfer to medium bowl; cover to keep warm.
Place same skillet over medium-high heat; add remaining tablespoon of oil. Add chicken; cook 4 to 6 minutes without moving. Turn chicken; cook 1 to 2 minutes longer, until no longer pink in center. Add taco seasoning mix and water; reduce heat, and cook 1 to 2 minutes, stirring frequently, until thickened.
Divide corn among warm tortilla bowls; top with chicken. Drizzle with Old El Paso™ Spicy Queso Blanco Sauce. Top evenly with cheese and cilantro. Serve with lime wedges.
Expert Tips
Drizzle with your favorite hot sauce for extra heat.
Rinsed and drained canned corn can be used in place of frozen corn.
Top with sliced green onions for extra flavor.
Drink responsibly. Corona Light® Beer. Imported by Crown Imports, Chicago, IL
DOUBLE-CHEESE BACON BEEF TAKIS FUEGO TACOS
This is from Old El Paso, and begins, "Love heat? And bacon? And melty cheese? Then we've got a superstar meal for you, all wrapped up in taco form. Taste the intensity with these super-spicy, indulgently cheesy, bacon-topped Takis® tacos. One bite, and you may never touch your standard taco recipe again!"
Prep Time: 25 minutes; Total Time: 25 minutes; Makes 10 servings
To view this online, go to https://www.oldelpaso.com/recipes/double-cheese-bacon-beef-takis-fuego-tacos.
Ingredients
1 lb ground beef (at least 80% lean)
2/3 cup water
1 package (1 oz) Old El Paso™ Original Taco Seasoning Mix
1 package (4.7 oz) Old El Paso™ Stand ‘N Stuff™ Takis® Fuego® Taco Shells (10 shells), heated as directed on package
1 1/4 cups Old El Paso™ Shredded 3 Pepper Cheese Blend (5 oz)
1 1/4 cups shredded lettuce
3/4 cup diced tomato or salsa
1/2 cup Old El Paso™ Spicy Queso Blanco Sauce
1/2 cup crumbled cooked bacon
1/4 cup sliced green onions
1/2 cup Mini Takis® Fuego® Rolled Tortilla Chips
Preparation
In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in water and taco seasoning mix; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring frequently, until thickened.
Divide beef among heated shells; top with cheese, lettuce and tomato. Drizzle with sauce, then top with bacon, green onions and chips.
Expert Tips
To save time, opt for preshredded bagged lettuce or substitute shredded green or red cabbage for the lettuce.
Need even more heat? Try sliced fresh jalapeño chile, or drizzle Takis® tacos with your favorite hot sauce.
CHEESE ENCHILADAS
This is from Bryan Washington in The New York Times cooking e-newsletter. Bryan wrote, "Enchiladas are an essential component of Houston’s ebullient, dynamic foodways. Mexican in origin, while distinctly Tex-Mex at the same time, the dish adapts to its surroundings. Each version of enchiladas is deeply local: The style ubiquitous in Monterrey, Mexico, will be different from those found in San Antonio or El Paso or Mexico City. But from enchilada to enchilada, the common denominator is deliciousness. In 'The Enchilada Queen Cookbook,' Sylvia Casares notes, 'for Tex-Mex-style cheese enchiladas, yellow cheese, such as Cheddar, is the traditional choice' yielding 'the quintessential Tex-Mex enchilada.'"
Yield: 4 servings; Time: 1 hour
This was featured in "All Enchiladas Are Perfect. But These Are My Favorite", and can be viewed online at https://cooking.nytimes.com/recipes/1023152-cheese-enchiladas.
Ingredients
3 tablespoons neutral oil, such as canola, plus more for greasing
3 tablespoons all-purpose flour
4 garlic cloves, minced
2 tablespoons ground red chile powder (see Tip)
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground black pepper, plus more for sprinkling
2 cups beef broth
Salt
10 corn tortillas
1 pound shredded Cheddar (5 cups)
1/2 cup finely diced white onion
Fresh parsley or cilantro, for garnish (optional)
Preparation
Heat oven to 350 degrees. Lightly grease a 9-by-13-inch shallow baking dish or pan or a very large cast-iron skillet.
Add the oil and flour to a medium skillet. Set over medium-low heat and cook, whisking constantly, until the mixture (known as roux) turns a golden color, smells nutty and thickens, 5 to 7 minutes.
Add garlic, chile powder, cumin, oregano and black pepper to the roux. Whisk until smooth (some clumping from the garlic is fine), being careful to not let the spices burn, about 30 seconds.
While whisking constantly, add beef broth 1/4 cup at a time, whisking after each addition, until smooth. Reduce heat to low and simmer gently, whisking occasionally, for 10 minutes. Then remove from heat, and allow the gravy to rest for another 10 minutes. Taste the gravy and season with salt as needed for a savory sauce.
Meanwhile, in another pan, lightly heat a tortilla over medium just until softened, about 30 seconds per side. Transfer to a clean kitchen towel or sheet of foil and wrap. Repeat with the remaining tortillas, stacking them in the towel or foil. Be careful of overcooking: You’re softening each tortilla to prevent them from cracking as they’re filled and folded.
Fill a softened tortilla with about 1/3 cup of cheese. Roll shut and, with the seam side facing downward, place in the greased baking dish or skillet. Repeat until you’ve filled all of the tortillas, setting the rolls next to each other.
Slowly pour the gravy over all of the tortillas to coat. Afterward, sprinkle the dish with the rest of the cheese and the diced onion.
Bake until the gravy is bubbling and the cheese melted, 20 to 25 minutes.
Garnish with parsley, if desired, alongside a sprinkle of salt and black pepper. Serve immediately.
Tip
You want ground dried chiles, not chili powder, which includes other spices and salt. The choice of mild, medium or hot chile powder is up to you, but avoid using chipotle chile powder, which can end up bitter.
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.
EASY OVEN-BAKED CHICKEN TACOS
This is from Betty Crocker. It begins, "These cheese- and bean-stuffed tacos are our new favorite way to turn a rotisserie chicken into a super-easy dinner that serves up to 10."
Prep Time: 20 minutes; Total Time: 30 minutes; Makes 10 servings
To view this online, click here.
Ingredients
1 package (4.7 oz) Old El Paso™ Stand ‘N Stuff™ taco shells
2 1/2 cups shredded deli rotisserie chicken
1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
1/4 cup water
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 can (16 oz) Old El Paso™ refried beans
1 1/4 cups shredded Mexican cheese blend (5 oz)
Diced avocado, chopped tomato, green onions, shredded lettuce, salsa and sour cream, if desired
Directions
Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray. Place taco shells standing up and together in dish; set aside.
In 10-inch nonstick skillet, cook chicken, taco seasoning mix, water and chiles over medium heat 5 to 6 minutes, stirring frequently, until chicken is heated through. Remove from heat.
To assemble, spread about 2 tablespoons refried beans in bottom of each shell. Top each with heaping 1/4 cup chicken mixture and 2 tablespoons shredded cheese. Bake 5 to 7 minutes or until cheese is melted. Top with remaining ingredients, if desired.
Tips from the Betty Crocker Kitchens
tip 1
Try other varieties of Old El Paso™ taco seasoning mix, such as original or hot & spicy for something different.
tip 2
Try Monterey Jack or pepper Jack cheese for a flavor twist!
This is the last Taco Tuesday of 2023. Today's offerings include Easy Oven-Baked Chicken Tacos and Double-Cheese Bacon Beef Takis Fuego Tacos. Enjoy!
BLACK BEAN AND POBLANO TACOS
This comes from David Tanis in The New York Times cooking e-newsletter. David wrote, “There are many kinds of tacos, some piled high and overstuffed and some more minimal, meant to be more a snack than a meal. These little tacos are in the second category, similar to what you might find in a Mexican market for a quick bite. Savory black beans and roasted poblano chiles make a satisfying vegetarian version. Fresh soft corn tortillas, hot off the griddle, are essential.” Yield: 6 to 8 servings.
This was featured in “The Unstuffy Taco” and can be viewed online here.
Ingredients
1/2 pound black beans, rinsed and soaked 4 to 6 hours, or overnight if possible
1 small onion, halved
1 bay leaf
1 large sprig epazote (optional)
1 teaspoon salt
4 poblano chiles
Soft corn tortillas
1/2 pound fresh mozzarella or Oaxacan-style string cheese, shredded
1/2 pound queso fresco, available in Latino groceries
8 ounces crème fraîche or Mexican crema
Preparation
Drain beans, put in medium pot, add water to cover and bring to a boil over hight heat. Add onion, bay leaf, epazote and salt and reduce heat to a gentle simmer. Cook for about 1 hour, longer if necessary, adding water occasionally if liquid falls below surface of beans. When beans are tender, taste and adjust salt. Keep beans warm in their broth.
Meanwhile, roast poblano chiles over a charcoal grill, under the broiler or directly on a gas stovetop burners until skins are completely blackened and blistered. Set chiles aside to cool, then split lengthwise. Scrape away skins and seeds with a paring knife. Cut cleaned chiles into 1/2-inch ribbons, transfer to small bowl and season lightly with salt.
To serve, warm the tortillas on a hot griddle or cast iron pan over a burner. Put 2 warm tortillas side by side on a small plate. With a slotted spoon, place 2 tablespoons beans on each tortilla. Top with a few shreds of mozzarella and 2 or 3 strips of poblano. Crumble a little queso fresco and drizzle about 1 teaspoon crème fraîche on each taco.
ELOTE CHICKEN TACOS
This recipe from Old El Paso begins, "This mashup of traditional Mexican grilled street corn and simple skillet chicken tacos comes together in Old El Paso™ Soft Flour Tortilla Bowls for a quick, fun and easy dinner that pairs perfectly with a Corona Light® on Cinco, or any day!"
Prep Time: 30 minutes; Total Time: 30 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/elote-chicken-tacos.
Ingredients
2 tablespoons olive oil
2 cups frozen corn kernels
1/4 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1 package (16 oz) boneless skinless chicken breasts, cut into thin strips
1 package (0.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
1/4 cup water
1 package (8 count) Old El Paso™ Soft Flour Tortilla Bowls, heated as directed on package
1/2 cup Old El Paso™ Spicy Queso Blanco Sauce
1/2 cup crumbled queso fresco cheese
2 tablespoons chopped fresh cilantro leaves
Lime wedges, if desired
Preparation
In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add frozen corn, salt and red pepper; cook 5 to 7 minutes, stirring frequently, until corn begins to brown on edges and is steaming hot. Transfer to medium bowl; cover to keep warm.
Place same skillet over medium-high heat; add remaining tablespoon of oil. Add chicken; cook 4 to 6 minutes without moving. Turn chicken; cook 1 to 2 minutes longer, until no longer pink in center. Add taco seasoning mix and water; reduce heat, and cook 1 to 2 minutes, stirring frequently, until thickened.
Divide corn among warm tortilla bowls; top with chicken. Drizzle with Old El Paso™ Spicy Queso Blanco Sauce. Top evenly with cheese and cilantro. Serve with lime wedges.
Expert Tips
Drizzle with your favorite hot sauce for extra heat.
Rinsed and drained canned corn can be used in place of frozen corn.
Top with sliced green onions for extra flavor.
Drink responsibly. Corona Light® Beer. Imported by Crown Imports, Chicago, IL
DOUBLE-CHEESE BACON BEEF TAKIS FUEGO TACOS
This is from Old El Paso, and begins, "Love heat? And bacon? And melty cheese? Then we've got a superstar meal for you, all wrapped up in taco form. Taste the intensity with these super-spicy, indulgently cheesy, bacon-topped Takis® tacos. One bite, and you may never touch your standard taco recipe again!"
Prep Time: 25 minutes; Total Time: 25 minutes; Makes 10 servings
To view this online, go to https://www.oldelpaso.com/recipes/double-cheese-bacon-beef-takis-fuego-tacos.
Ingredients
1 lb ground beef (at least 80% lean)
2/3 cup water
1 package (1 oz) Old El Paso™ Original Taco Seasoning Mix
1 package (4.7 oz) Old El Paso™ Stand ‘N Stuff™ Takis® Fuego® Taco Shells (10 shells), heated as directed on package
1 1/4 cups Old El Paso™ Shredded 3 Pepper Cheese Blend (5 oz)
1 1/4 cups shredded lettuce
3/4 cup diced tomato or salsa
1/2 cup Old El Paso™ Spicy Queso Blanco Sauce
1/2 cup crumbled cooked bacon
1/4 cup sliced green onions
1/2 cup Mini Takis® Fuego® Rolled Tortilla Chips
Preparation
In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in water and taco seasoning mix; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring frequently, until thickened.
Divide beef among heated shells; top with cheese, lettuce and tomato. Drizzle with sauce, then top with bacon, green onions and chips.
Expert Tips
To save time, opt for preshredded bagged lettuce or substitute shredded green or red cabbage for the lettuce.
Need even more heat? Try sliced fresh jalapeño chile, or drizzle Takis® tacos with your favorite hot sauce.
CHEESE ENCHILADAS
This is from Bryan Washington in The New York Times cooking e-newsletter. Bryan wrote, "Enchiladas are an essential component of Houston’s ebullient, dynamic foodways. Mexican in origin, while distinctly Tex-Mex at the same time, the dish adapts to its surroundings. Each version of enchiladas is deeply local: The style ubiquitous in Monterrey, Mexico, will be different from those found in San Antonio or El Paso or Mexico City. But from enchilada to enchilada, the common denominator is deliciousness. In 'The Enchilada Queen Cookbook,' Sylvia Casares notes, 'for Tex-Mex-style cheese enchiladas, yellow cheese, such as Cheddar, is the traditional choice' yielding 'the quintessential Tex-Mex enchilada.'"
Yield: 4 servings; Time: 1 hour
This was featured in "All Enchiladas Are Perfect. But These Are My Favorite", and can be viewed online at https://cooking.nytimes.com/recipes/1023152-cheese-enchiladas.
Ingredients
3 tablespoons neutral oil, such as canola, plus more for greasing
3 tablespoons all-purpose flour
4 garlic cloves, minced
2 tablespoons ground red chile powder (see Tip)
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground black pepper, plus more for sprinkling
2 cups beef broth
Salt
10 corn tortillas
1 pound shredded Cheddar (5 cups)
1/2 cup finely diced white onion
Fresh parsley or cilantro, for garnish (optional)
Preparation
Heat oven to 350 degrees. Lightly grease a 9-by-13-inch shallow baking dish or pan or a very large cast-iron skillet.
Add the oil and flour to a medium skillet. Set over medium-low heat and cook, whisking constantly, until the mixture (known as roux) turns a golden color, smells nutty and thickens, 5 to 7 minutes.
Add garlic, chile powder, cumin, oregano and black pepper to the roux. Whisk until smooth (some clumping from the garlic is fine), being careful to not let the spices burn, about 30 seconds.
While whisking constantly, add beef broth 1/4 cup at a time, whisking after each addition, until smooth. Reduce heat to low and simmer gently, whisking occasionally, for 10 minutes. Then remove from heat, and allow the gravy to rest for another 10 minutes. Taste the gravy and season with salt as needed for a savory sauce.
Meanwhile, in another pan, lightly heat a tortilla over medium just until softened, about 30 seconds per side. Transfer to a clean kitchen towel or sheet of foil and wrap. Repeat with the remaining tortillas, stacking them in the towel or foil. Be careful of overcooking: You’re softening each tortilla to prevent them from cracking as they’re filled and folded.
Fill a softened tortilla with about 1/3 cup of cheese. Roll shut and, with the seam side facing downward, place in the greased baking dish or skillet. Repeat until you’ve filled all of the tortillas, setting the rolls next to each other.
Slowly pour the gravy over all of the tortillas to coat. Afterward, sprinkle the dish with the rest of the cheese and the diced onion.
Bake until the gravy is bubbling and the cheese melted, 20 to 25 minutes.
Garnish with parsley, if desired, alongside a sprinkle of salt and black pepper. Serve immediately.
Tip
You want ground dried chiles, not chili powder, which includes other spices and salt. The choice of mild, medium or hot chile powder is up to you, but avoid using chipotle chile powder, which can end up bitter.
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.
EASY OVEN-BAKED CHICKEN TACOS
This is from Betty Crocker. It begins, "These cheese- and bean-stuffed tacos are our new favorite way to turn a rotisserie chicken into a super-easy dinner that serves up to 10."
Prep Time: 20 minutes; Total Time: 30 minutes; Makes 10 servings
To view this online, click here.
Ingredients
1 package (4.7 oz) Old El Paso™ Stand ‘N Stuff™ taco shells
2 1/2 cups shredded deli rotisserie chicken
1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
1/4 cup water
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 can (16 oz) Old El Paso™ refried beans
1 1/4 cups shredded Mexican cheese blend (5 oz)
Diced avocado, chopped tomato, green onions, shredded lettuce, salsa and sour cream, if desired
Directions
Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray. Place taco shells standing up and together in dish; set aside.
In 10-inch nonstick skillet, cook chicken, taco seasoning mix, water and chiles over medium heat 5 to 6 minutes, stirring frequently, until chicken is heated through. Remove from heat.
To assemble, spread about 2 tablespoons refried beans in bottom of each shell. Top each with heaping 1/4 cup chicken mixture and 2 tablespoons shredded cheese. Bake 5 to 7 minutes or until cheese is melted. Top with remaining ingredients, if desired.
Tips from the Betty Crocker Kitchens
tip 1
Try other varieties of Old El Paso™ taco seasoning mix, such as original or hot & spicy for something different.
tip 2
Try Monterey Jack or pepper Jack cheese for a flavor twist!
Tuesday, December 13, 2022
Taco Tuesday
Even with holidays coming up, many of us still love Taco Tuesday. Today's offerings include Baja Shrimp Tacos With Creamy Slaw, Slab Bacon Tacos with Burned Scallion Crema, and Double-Cheese Bacon Beef Takis Fuego Tacos. Enjoy!
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.
SLAB BACON TACOS WITH BURNED SCALLION CREMA
This is from Sam Sifton in The New York Times cooking enewsletter. Sam wrote, "This is candied bacon, essentially, on corn tortillas with a creamy, smoke-flecked sauce that tastes of scallion and lime. I like it with pineapple salsa as well, and a salad of cilantro, mint and soft lettuce. You could make it with your standard sliced bacon from the market, but it’s far superior with the thick-cut variety or, best of all, with a chunk of uncut bacon that you can slice as thick as you like."
Yield: 6 to 8 servings; Time: 45 minutes
This was featured in "The Expandable Feast", and can be viewed online at https://cooking.nytimes.com/recipes/1018991-slab-bacon-tacos-with-burned-scallion-crema.
Ingredients
For the bacon:
2 tablespoons chile powder
1 tablespoon ground cumin
1 tablespoon brown sugar
2 teaspoons freshly ground black pepper
2 pounds slab bacon, cut into 1/4-inch slices
For the crema:
1 bunch green scallions, trimmed and cut into large pieces
1 jalapeño
1 to 2 limes
1 cup sour cream
1/2 cup mayonnaise
1 teaspoon kosher salt, or to taste
For serving:
Corn tortillas
Lime wedges
Pineapple salsa (see recipe)
Preparation
Heat oven to 450 degrees. Mix the chile powder, ground cumin, brown sugar and black pepper together in a large bowl, and then add the bacon slices, tossing to coat them with the spice mixture.
Arrange the coated bacon slices on a sheet pan, ideally one fitted with a wire rack. Roast in the oven until they are caramelized and starting to crisp at the edges, approximately 10 to 15 minutes. Remove pan from oven, chop the bacon into large dice and keep warm. Reserve the bacon fat for another use.
While the bacon cooks, make the crema. Put the scallions and jalapeño in a large dry sauté pan and cook over high heat, tossing occasionally, until the scallions and jalapeño have blackened at the edges, approximately 10 to 12 minutes.
Put the scallions and jalapeño in the bowl of a food processor, and blitz them with the juice of 1 lime, then add the sour cream and mayonnaise, and blitz the mixture until it is smooth and flecked with blackened bits. Season to taste with the salt and, if you’d like the mixture thinner, the juice of the second lime. Scrape into a bowl, and reserve.
To serve, warm the tortillas in the dry pan, one or two at a time, and reserve them in a tortilla warmer or clean dish towel. Fill them with the diced bacon and a slash of the crema, along with quartered limes and, if you like, salsa, cilantro, mint and 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.
DOUBLE-CHEESE BACON BEEF TAKIS FUEGO TACOS
This is from Old El Paso, and begins, "Love heat? And bacon? And melty cheese? Then we've got a superstar meal for you, all wrapped up in taco form. Taste the intensity with these super-spicy, indulgently cheesy, bacon-topped Takis® tacos. One bite, and you may never touch your standard taco recipe again!"
Prep Time: 25 minutes; Total Time: 25 minutes; Makes 10 servings
To view this online, go to https://www.oldelpaso.com/recipes/double-cheese-bacon-beef-takis-fuego-tacos.
Ingredients
1 lb ground beef (at least 80% lean)
2/3 cup water
1 package (1 oz) Old El Paso™ Original Taco Seasoning Mix
1 package (4.7 oz) Old El Paso™ Stand ‘N Stuff™ Takis® Fuego® Taco Shells (10 shells), heated as directed on package
1 1/4 cups Old El Paso™ Shredded 3 Pepper Cheese Blend (5 oz)
1 1/4 cups shredded lettuce
3/4 cup diced tomato or salsa
1/2 cup Old El Paso™ Spicy Queso Blanco Sauce
1/2 cup crumbled cooked bacon
1/4 cup sliced green onions
1/2 cup Mini Takis® Fuego® Rolled Tortilla Chips
Preparation
In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in water and taco seasoning mix; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring frequently, until thickened.
Divide beef among heated shells; top with cheese, lettuce and tomato. Drizzle with sauce, then top with bacon, green onions and chips.
Expert Tips
To save time, opt for preshredded bagged lettuce or substitute shredded green or red cabbage for the lettuce.
Need even more heat? Try sliced fresh jalapeño chile, or drizzle Takis® tacos with your favorite hot sauce.
EASY OVEN-BAKED CHICKEN TACOS
This is from Betty Crocker. It begins, "These cheese- and bean-stuffed tacos are our new favorite way to turn a rotisserie chicken into a super-easy dinner that serves up to 10."
Prep Time: 20 minutes; Total Time: 30 minutes; Makes 10 servings
To view this online, click here.
Ingredients
1 package (4.7 oz) Old El Paso™ Stand ‘N Stuff™ taco shells
2 1/2 cups shredded deli rotisserie chicken
1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
1/4 cup water
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 can (16 oz) Old El Paso™ refried beans
1 1/4 cups shredded Mexican cheese blend (5 oz)
Diced avocado, chopped tomato, green onions, shredded lettuce, salsa and sour cream, if desired
Directions
Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray. Place taco shells standing up and together in dish; set aside.
In 10-inch nonstick skillet, cook chicken, taco seasoning mix, water and chiles over medium heat 5 to 6 minutes, stirring frequently, until chicken is heated through. Remove from heat.
To assemble, spread about 2 tablespoons refried beans in bottom of each shell. Top each with heaping 1/4 cup chicken mixture and 2 tablespoons shredded cheese. Bake 5 to 7 minutes or until cheese is melted. Top with remaining ingredients, if desired.
Tips from the Betty Crocker Kitchens
tip 1
Try other varieties of Old El Paso™ taco seasoning mix, such as original or hot & spicy for something different.
tip 2
Try Monterey Jack or pepper Jack cheese for a flavor twist!
BAJA SHRIMP TACOS WITH CREAMY SLAW
This is from Real Simple, and begins, " For these tacos, we took a couple extra steps to keep the batter for the fried shrimp light: 1) We cut the flour with a little cornstarch, which prevents it from getting tough (because cornstarch has no gluten), but you can substitute rice flour or arrowroot; and 2) Bubbles in the seltzer add air, so the batter stays crisp and light. Pro tip: Whisk your batter over an ice bath to preserve more seltzer bubbles, and then keep it cold until ready to use.
"A tangy cabbage slaw topping balances the richness of the fried shrimp, and then lime, hot sauce, and sliced scallions seal the deal."
Hands On Time: 25minutes; Total Time: 40 minutes; Yield: 4 servings
To view this online, go to https://www.realsimple.com/food-recipes/browse-all-recipes/baja-shrimp-tacos-creamy-slaw.
Ingredients
For the slaw:
1/3 cup mayonnaise
1-1/2 tablespoons apple cider vinegar
3/4 teaspoon granulated sugar
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
2 cups thinly sliced red cabbage (about 6 oz.)
2 cups thinly sliced green cabbage (about 6 oz.)
1/3 cup chopped fresh cilantro
For the tacos:
Vegetable oil
1/2 cup all-purpose flour
1/2 cup cornstarch
1/2 teaspoon kosher salt
3/4 cup seltzer or club soda
1 large egg white
1 pound large shrimp, peeled and deveined
8 6-in. flour tortillas, warmed
Lime wedges, hot sauce, and sliced scallions, for serving
Directions
Prepare the Slaw: Whisk mayonnaise, vinegar, sugar, salt, and cayenne in a large bowl, add both cabbages and cilantro, and then toss to combine. Let stand at least 20 minutes.
Prepare the Tacos: Pour oil into a large heavy-bottomed pot to a depth of about 2 inches, affix with a deep-fry thermometer, and then heat over medium-high to 350°F.
Combine flour, cornstarch, and salt in a medium bowl, and then make a well in the center and whisk in seltzer and egg white until just combined.
Dredge a half-pound of shrimp in batter, shaking off excess, and then carefully lower into hot oil and fry, turning occasionally, until golden and cooked through, 2 to 3 minutes.
Transfer fried shrimp to a paper towel-lined plate to drain, and then repeat with remaining shrimp.
Divide shrimp evenly among tortillas and top with slaw, hot sauce, and scallions. Serve with lime wedges.
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.
SLAB BACON TACOS WITH BURNED SCALLION CREMA
This is from Sam Sifton in The New York Times cooking enewsletter. Sam wrote, "This is candied bacon, essentially, on corn tortillas with a creamy, smoke-flecked sauce that tastes of scallion and lime. I like it with pineapple salsa as well, and a salad of cilantro, mint and soft lettuce. You could make it with your standard sliced bacon from the market, but it’s far superior with the thick-cut variety or, best of all, with a chunk of uncut bacon that you can slice as thick as you like."
Yield: 6 to 8 servings; Time: 45 minutes
This was featured in "The Expandable Feast", and can be viewed online at https://cooking.nytimes.com/recipes/1018991-slab-bacon-tacos-with-burned-scallion-crema.
Ingredients
For the bacon:
2 tablespoons chile powder
1 tablespoon ground cumin
1 tablespoon brown sugar
2 teaspoons freshly ground black pepper
2 pounds slab bacon, cut into 1/4-inch slices
For the crema:
1 bunch green scallions, trimmed and cut into large pieces
1 jalapeño
1 to 2 limes
1 cup sour cream
1/2 cup mayonnaise
1 teaspoon kosher salt, or to taste
For serving:
Corn tortillas
Lime wedges
Pineapple salsa (see recipe)
Preparation
Heat oven to 450 degrees. Mix the chile powder, ground cumin, brown sugar and black pepper together in a large bowl, and then add the bacon slices, tossing to coat them with the spice mixture.
Arrange the coated bacon slices on a sheet pan, ideally one fitted with a wire rack. Roast in the oven until they are caramelized and starting to crisp at the edges, approximately 10 to 15 minutes. Remove pan from oven, chop the bacon into large dice and keep warm. Reserve the bacon fat for another use.
While the bacon cooks, make the crema. Put the scallions and jalapeño in a large dry sauté pan and cook over high heat, tossing occasionally, until the scallions and jalapeño have blackened at the edges, approximately 10 to 12 minutes.
Put the scallions and jalapeño in the bowl of a food processor, and blitz them with the juice of 1 lime, then add the sour cream and mayonnaise, and blitz the mixture until it is smooth and flecked with blackened bits. Season to taste with the salt and, if you’d like the mixture thinner, the juice of the second lime. Scrape into a bowl, and reserve.
To serve, warm the tortillas in the dry pan, one or two at a time, and reserve them in a tortilla warmer or clean dish towel. Fill them with the diced bacon and a slash of the crema, along with quartered limes and, if you like, salsa, cilantro, mint and 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.
DOUBLE-CHEESE BACON BEEF TAKIS FUEGO TACOS
This is from Old El Paso, and begins, "Love heat? And bacon? And melty cheese? Then we've got a superstar meal for you, all wrapped up in taco form. Taste the intensity with these super-spicy, indulgently cheesy, bacon-topped Takis® tacos. One bite, and you may never touch your standard taco recipe again!"
Prep Time: 25 minutes; Total Time: 25 minutes; Makes 10 servings
To view this online, go to https://www.oldelpaso.com/recipes/double-cheese-bacon-beef-takis-fuego-tacos.
Ingredients
1 lb ground beef (at least 80% lean)
2/3 cup water
1 package (1 oz) Old El Paso™ Original Taco Seasoning Mix
1 package (4.7 oz) Old El Paso™ Stand ‘N Stuff™ Takis® Fuego® Taco Shells (10 shells), heated as directed on package
1 1/4 cups Old El Paso™ Shredded 3 Pepper Cheese Blend (5 oz)
1 1/4 cups shredded lettuce
3/4 cup diced tomato or salsa
1/2 cup Old El Paso™ Spicy Queso Blanco Sauce
1/2 cup crumbled cooked bacon
1/4 cup sliced green onions
1/2 cup Mini Takis® Fuego® Rolled Tortilla Chips
Preparation
In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in water and taco seasoning mix; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring frequently, until thickened.
Divide beef among heated shells; top with cheese, lettuce and tomato. Drizzle with sauce, then top with bacon, green onions and chips.
Expert Tips
To save time, opt for preshredded bagged lettuce or substitute shredded green or red cabbage for the lettuce.
Need even more heat? Try sliced fresh jalapeño chile, or drizzle Takis® tacos with your favorite hot sauce.
EASY OVEN-BAKED CHICKEN TACOS
This is from Betty Crocker. It begins, "These cheese- and bean-stuffed tacos are our new favorite way to turn a rotisserie chicken into a super-easy dinner that serves up to 10."
Prep Time: 20 minutes; Total Time: 30 minutes; Makes 10 servings
To view this online, click here.
Ingredients
1 package (4.7 oz) Old El Paso™ Stand ‘N Stuff™ taco shells
2 1/2 cups shredded deli rotisserie chicken
1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
1/4 cup water
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 can (16 oz) Old El Paso™ refried beans
1 1/4 cups shredded Mexican cheese blend (5 oz)
Diced avocado, chopped tomato, green onions, shredded lettuce, salsa and sour cream, if desired
Directions
Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray. Place taco shells standing up and together in dish; set aside.
In 10-inch nonstick skillet, cook chicken, taco seasoning mix, water and chiles over medium heat 5 to 6 minutes, stirring frequently, until chicken is heated through. Remove from heat.
To assemble, spread about 2 tablespoons refried beans in bottom of each shell. Top each with heaping 1/4 cup chicken mixture and 2 tablespoons shredded cheese. Bake 5 to 7 minutes or until cheese is melted. Top with remaining ingredients, if desired.
Tips from the Betty Crocker Kitchens
tip 1
Try other varieties of Old El Paso™ taco seasoning mix, such as original or hot & spicy for something different.
tip 2
Try Monterey Jack or pepper Jack cheese for a flavor twist!
BAJA SHRIMP TACOS WITH CREAMY SLAW
This is from Real Simple, and begins, " For these tacos, we took a couple extra steps to keep the batter for the fried shrimp light: 1) We cut the flour with a little cornstarch, which prevents it from getting tough (because cornstarch has no gluten), but you can substitute rice flour or arrowroot; and 2) Bubbles in the seltzer add air, so the batter stays crisp and light. Pro tip: Whisk your batter over an ice bath to preserve more seltzer bubbles, and then keep it cold until ready to use.
"A tangy cabbage slaw topping balances the richness of the fried shrimp, and then lime, hot sauce, and sliced scallions seal the deal."
Hands On Time: 25minutes; Total Time: 40 minutes; Yield: 4 servings
To view this online, go to https://www.realsimple.com/food-recipes/browse-all-recipes/baja-shrimp-tacos-creamy-slaw.
Ingredients
For the slaw:
1/3 cup mayonnaise
1-1/2 tablespoons apple cider vinegar
3/4 teaspoon granulated sugar
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
2 cups thinly sliced red cabbage (about 6 oz.)
2 cups thinly sliced green cabbage (about 6 oz.)
1/3 cup chopped fresh cilantro
For the tacos:
Vegetable oil
1/2 cup all-purpose flour
1/2 cup cornstarch
1/2 teaspoon kosher salt
3/4 cup seltzer or club soda
1 large egg white
1 pound large shrimp, peeled and deveined
8 6-in. flour tortillas, warmed
Lime wedges, hot sauce, and sliced scallions, for serving
Directions
Prepare the Slaw: Whisk mayonnaise, vinegar, sugar, salt, and cayenne in a large bowl, add both cabbages and cilantro, and then toss to combine. Let stand at least 20 minutes.
Prepare the Tacos: Pour oil into a large heavy-bottomed pot to a depth of about 2 inches, affix with a deep-fry thermometer, and then heat over medium-high to 350°F.
Combine flour, cornstarch, and salt in a medium bowl, and then make a well in the center and whisk in seltzer and egg white until just combined.
Dredge a half-pound of shrimp in batter, shaking off excess, and then carefully lower into hot oil and fry, turning occasionally, until golden and cooked through, 2 to 3 minutes.
Transfer fried shrimp to a paper towel-lined plate to drain, and then repeat with remaining shrimp.
Divide shrimp evenly among tortillas and top with slaw, hot sauce, and scallions. Serve with lime wedges.
Tuesday, August 30, 2022
Taco Tuesday
It's time for another Taco Tuesday. Today's offerings include two taco recipes with shrimp, beginning with Spinach, Shrimp and Ricotta Tacos and ending with Grilled Shrimp Tacos with Sriracha Slaw, as well as Easy Oven-Baked Chicken Tacos and several other yummy taco recipes. Enjoy!
SPINACH, SHRIMP AND RICOTTA TACOS
This is from Priscilla Gilbert, from Indian Harbour Beach, Florida, on Taste of Home. She wrote, "I was looking for a new recipe for tacos, and this version was a perfect solution. With shrimp, green chiles, spinach and ricotta, it's made up of ingredients I love that aren't normally associated with traditional tacos."
Prep/Total Time: 30 minutes; Makes 6 servings
To view this online, go to https://www.tasteofhome.com/recipes/spinach-shrimp-and-ricotta-tacos/.
Ingredients
1 carton (15 ounces) part-skim ricotta cheese
2 tablespoons minced fresh cilantro
4 garlic cloves, minced, divided
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon canola oil
1 medium onion, chopped
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
2 cans (4 ounces each) chopped green chiles
1/4 teaspoon crushed red pepper flakes
10 ounces fresh baby spinach (about 12 cups)
12 corn tortillas (6 inches), warmed
Salsa and lime wedges
Directions
In a large bowl, combine ricotta, cilantro, half the minced garlic, salt and pepper; set aside.
In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until softened, 4-5 minutes. Add shrimp, green chiles and pepper flakes; cook 1 minute longer. Add spinach and remaining garlic; cook and stir until shrimp turn pink and spinach is wilted, 4-5 minutes.
Serve shrimp mixture in tortillas with ricotta mixture, salsa and lime wedges.
Test Kitchen tip
If you happen to have any leftover shrimp, serve it over hot cooked pasta, polenta or quinoa. A little sprinkle of Parmesan cheese won't hurt, either.
Nutrition Facts: 2 tacos: 317 calories, 11g fat (4g saturated fat), 114mg cholesterol, 468mg sodium, 32g carbohydrate (2g sugars, 5g fiber), 25g protein. Diabetic exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.
PORK TACOS WITH MANGO SALSA
This is from Amber Massey, from Argyle, Texas, on Taste of Home. She wrote, "I've made quite a few tacos in my day, but you can't beat the tender filling made in a slow cooker. These are by far the best pork tacos we've had—and we've tried plenty. Make the mango salsa from scratch if you have time! Yum."
Prep Time: 25 minutes; Cook Time: 6 hours; Total Time: 6 hours 25 minutes; Makes 12 servings
To view this online, go to https://www.tasteofhome.com/recipes/pork-tacos-with-mango-salsa/.
Ingredients
2 tablespoons lime juice
2 tablespoons white vinegar
3 tablespoons chili powder
2 teaspoons ground cumin
1-1/2 teaspoons salt
1/2 teaspoon pepper
3 cups cubed fresh pineapple
1 small red onion, coarsely chopped
2 chipotle peppers in adobo sauce
1 bottle (12 ounces) dark Mexican beer
3 pounds pork tenderloin, cut into 1-inch cubes
1/4 cup chopped fresh cilantro
1 jar (16 ounces) mango salsa
24 corn tortillas (6 inches), warmed
Optional: cubed fresh pineapple, chopped avocado and queso fresco
Directions
Puree first 9 ingredients in a blender; stir in beer. In a 5- or 6-qt. slow cooker, combine pork and pineapple mixture. Cook, covered, on low until pork is very tender, 6-8 hours. Stir to break up pork.
Stir cilantro into salsa. Using a slotted spoon, serve pork mixture in tortillas; add salsa and toppings as desired.
Freeze option: Freeze cooled meat mixture and cooking juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts: 2 tacos: 282 calories, 6g fat (2g saturated fat), 64mg cholesterol, 678mg sodium, 30g carbohydrate (5g sugars, 5g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 starch.
MUSHROOM CHICHARRON TACOS
This is from Jocelyn Ramirez in The New York Times cooking enewsletter. Jocelyn write, "This simple recipe calls for pan-searing meaty oyster mushrooms so they become as perfectly crispy and golden as chicharrón. Paired with fresh pico de gallo, these mushrooms feel satisfying with their natural umami savoriness. This quick dish tastes like juicy carniceria tacos that balance the richness of fried meat with the acidic punch of salsa."
Yield: 4 servings; Time: 30 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1022424-mushroom-chicharron-tacos.
Ingredients
For the Pico de Gallo:
1 large beefsteak tomato, cored and cut into 1/4-inch dice
1 large ripe Hass avocado, pitted, peeled and cut into 1/4-inch dice
2 jalapeños, stemmed and finely chopped (seeded if desired)
1/2 cup cilantro leaves, finely chopped
3 tablespoons fresh lime juice (from 1 to 2 limes)
Coarse kosher salt
For the Mushroom Tacos:
18 ounces oyster mushrooms (from 2 to 3 medium clusters)
1/3 cup neutral oil, such as canola
1/4 teaspoon ground cumin
1-1/2 teaspoons coarse kosher salt
Black pepper
12 corn tortillas
Preparation
Make the pico de gallo: Combine the tomato, avocado, jalapeños, cilantro and lime juice in a bowl and season with salt. Gently fold together. Set aside to allow flavors to marry while the mushrooms cook.
Make the tacos: Tear the oyster mushrooms into bite-size pieces, leaving some mushroom tops whole. To make sure the mushrooms become crisp, cook in two batches: Heat a large cast iron or other heavy skillet over medium-high and coat with half of the oil. Once the oil is hot, add half of the mushrooms in a single layer without crowding the skillet. Cook, stirring every few minutes, until deep golden brown and crisp, 10 to 15 minutes. Transfer to a plate, then repeat with the remaining oil and mushrooms. Return the first batch to the skillet, and add the cumin and salt, and season with pepper. Stir well, then remove from the heat.
While the mushrooms are cooking, warm the tortillas on a comal or heavy skillet over medium-high heat until soft and pliable. Wrap them in a dish towel to keep them warm until ready to serve. Divide the mushrooms and pico de gallo among the warm tortillas. Serve immediately.
EASY OVEN-BAKED CHICKEN TACOS
This is from Betty Crocker. It begins, "These cheese- and bean-stuffed tacos are our new favorite way to turn a rotisserie chicken into a super-easy dinner that serves up to 10."
Prep Time: 20 minutes; Total Time: 30 minutes; Makes 10 servings
To view this online, click here.
Ingredients
1 package (4.7 oz) Old El Paso™ Stand ‘N Stuff™ taco shells
2 1/2 cups shredded deli rotisserie chicken
1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
1/4 cup water
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 can (16 oz) Old El Paso™ refried beans
1 1/4 cups shredded Mexican cheese blend (5 oz)
Diced avocado, chopped tomato, green onions, shredded lettuce, salsa and sour cream, if desired
Directions
Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray. Place taco shells standing up and together in dish; set aside.
In 10-inch nonstick skillet, cook chicken, taco seasoning mix, water and chiles over medium heat 5 to 6 minutes, stirring frequently, until chicken is heated through. Remove from heat.
To assemble, spread about 2 tablespoons refried beans in bottom of each shell. Top each with heaping 1/4 cup chicken mixture and 2 tablespoons shredded cheese. Bake 5 to 7 minutes or until cheese is melted. Top with remaining ingredients, if desired.
Tips from the Betty Crocker Kitchens
tip 1
Try other varieties of Old El Paso™ taco seasoning mix, such as original or hot & spicy for something different.
tip 2
Try Monterey Jack or pepper Jack cheese for a flavor twist!
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.
GRILLED SHRIMP TACOS WITH SRIRACHA SLAW
This is from Delish, and begins, “Smoky, grilled shrimp and spicy slaw are the keys to next-level tacos.”
Prep Time: 10 minutes; Total Time: 40 minutes; Yields: 4
To view this online, click here.
Ingredients
1/4 c. extra-virgin olive oil
3 tbsp. freshly chopped cilantro
Juice of 3 limes, divided
kosher salt
Freshly ground black pepper
1 lb. large shrimp, peeled and deveined
1/4 head red cabbage, shredded
1/4 c. mayonnaise
1 tbsp. sriracha
4 medium tortillas
Directions
In a small bowl, mix together olive oil, cilantro, and 1/3 of the lime juice. Season with salt and pepper.
Add shrimp to a baking dish and pour over mixture. Toss until completely coated and let marinate 20 minutes.
Meanwhile, make slaw: In a large bowl, toss cabbage with mayo, remaining lime juice and Sriracha. Season with salt.
Heat grill to high. Skewer shrimp and grill until charred, 3 minutes per side.
Grill tortillas until charred, 1 minute per side.
Serve shrimp in tortillas with slaw.
SPINACH, SHRIMP AND RICOTTA TACOS
This is from Priscilla Gilbert, from Indian Harbour Beach, Florida, on Taste of Home. She wrote, "I was looking for a new recipe for tacos, and this version was a perfect solution. With shrimp, green chiles, spinach and ricotta, it's made up of ingredients I love that aren't normally associated with traditional tacos."
Prep/Total Time: 30 minutes; Makes 6 servings
To view this online, go to https://www.tasteofhome.com/recipes/spinach-shrimp-and-ricotta-tacos/.
Ingredients
1 carton (15 ounces) part-skim ricotta cheese
2 tablespoons minced fresh cilantro
4 garlic cloves, minced, divided
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon canola oil
1 medium onion, chopped
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
2 cans (4 ounces each) chopped green chiles
1/4 teaspoon crushed red pepper flakes
10 ounces fresh baby spinach (about 12 cups)
12 corn tortillas (6 inches), warmed
Salsa and lime wedges
Directions
In a large bowl, combine ricotta, cilantro, half the minced garlic, salt and pepper; set aside.
In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until softened, 4-5 minutes. Add shrimp, green chiles and pepper flakes; cook 1 minute longer. Add spinach and remaining garlic; cook and stir until shrimp turn pink and spinach is wilted, 4-5 minutes.
Serve shrimp mixture in tortillas with ricotta mixture, salsa and lime wedges.
Test Kitchen tip
If you happen to have any leftover shrimp, serve it over hot cooked pasta, polenta or quinoa. A little sprinkle of Parmesan cheese won't hurt, either.
Nutrition Facts: 2 tacos: 317 calories, 11g fat (4g saturated fat), 114mg cholesterol, 468mg sodium, 32g carbohydrate (2g sugars, 5g fiber), 25g protein. Diabetic exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.
PORK TACOS WITH MANGO SALSA
This is from Amber Massey, from Argyle, Texas, on Taste of Home. She wrote, "I've made quite a few tacos in my day, but you can't beat the tender filling made in a slow cooker. These are by far the best pork tacos we've had—and we've tried plenty. Make the mango salsa from scratch if you have time! Yum."
Prep Time: 25 minutes; Cook Time: 6 hours; Total Time: 6 hours 25 minutes; Makes 12 servings
To view this online, go to https://www.tasteofhome.com/recipes/pork-tacos-with-mango-salsa/.
Ingredients
2 tablespoons lime juice
2 tablespoons white vinegar
3 tablespoons chili powder
2 teaspoons ground cumin
1-1/2 teaspoons salt
1/2 teaspoon pepper
3 cups cubed fresh pineapple
1 small red onion, coarsely chopped
2 chipotle peppers in adobo sauce
1 bottle (12 ounces) dark Mexican beer
3 pounds pork tenderloin, cut into 1-inch cubes
1/4 cup chopped fresh cilantro
1 jar (16 ounces) mango salsa
24 corn tortillas (6 inches), warmed
Optional: cubed fresh pineapple, chopped avocado and queso fresco
Directions
Puree first 9 ingredients in a blender; stir in beer. In a 5- or 6-qt. slow cooker, combine pork and pineapple mixture. Cook, covered, on low until pork is very tender, 6-8 hours. Stir to break up pork.
Stir cilantro into salsa. Using a slotted spoon, serve pork mixture in tortillas; add salsa and toppings as desired.
Freeze option: Freeze cooled meat mixture and cooking juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts: 2 tacos: 282 calories, 6g fat (2g saturated fat), 64mg cholesterol, 678mg sodium, 30g carbohydrate (5g sugars, 5g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 starch.
MUSHROOM CHICHARRON TACOS
This is from Jocelyn Ramirez in The New York Times cooking enewsletter. Jocelyn write, "This simple recipe calls for pan-searing meaty oyster mushrooms so they become as perfectly crispy and golden as chicharrón. Paired with fresh pico de gallo, these mushrooms feel satisfying with their natural umami savoriness. This quick dish tastes like juicy carniceria tacos that balance the richness of fried meat with the acidic punch of salsa."
Yield: 4 servings; Time: 30 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1022424-mushroom-chicharron-tacos.
Ingredients
For the Pico de Gallo:
1 large beefsteak tomato, cored and cut into 1/4-inch dice
1 large ripe Hass avocado, pitted, peeled and cut into 1/4-inch dice
2 jalapeños, stemmed and finely chopped (seeded if desired)
1/2 cup cilantro leaves, finely chopped
3 tablespoons fresh lime juice (from 1 to 2 limes)
Coarse kosher salt
For the Mushroom Tacos:
18 ounces oyster mushrooms (from 2 to 3 medium clusters)
1/3 cup neutral oil, such as canola
1/4 teaspoon ground cumin
1-1/2 teaspoons coarse kosher salt
Black pepper
12 corn tortillas
Preparation
Make the pico de gallo: Combine the tomato, avocado, jalapeños, cilantro and lime juice in a bowl and season with salt. Gently fold together. Set aside to allow flavors to marry while the mushrooms cook.
Make the tacos: Tear the oyster mushrooms into bite-size pieces, leaving some mushroom tops whole. To make sure the mushrooms become crisp, cook in two batches: Heat a large cast iron or other heavy skillet over medium-high and coat with half of the oil. Once the oil is hot, add half of the mushrooms in a single layer without crowding the skillet. Cook, stirring every few minutes, until deep golden brown and crisp, 10 to 15 minutes. Transfer to a plate, then repeat with the remaining oil and mushrooms. Return the first batch to the skillet, and add the cumin and salt, and season with pepper. Stir well, then remove from the heat.
While the mushrooms are cooking, warm the tortillas on a comal or heavy skillet over medium-high heat until soft and pliable. Wrap them in a dish towel to keep them warm until ready to serve. Divide the mushrooms and pico de gallo among the warm tortillas. Serve immediately.
EASY OVEN-BAKED CHICKEN TACOS
This is from Betty Crocker. It begins, "These cheese- and bean-stuffed tacos are our new favorite way to turn a rotisserie chicken into a super-easy dinner that serves up to 10."
Prep Time: 20 minutes; Total Time: 30 minutes; Makes 10 servings
To view this online, click here.
Ingredients
1 package (4.7 oz) Old El Paso™ Stand ‘N Stuff™ taco shells
2 1/2 cups shredded deli rotisserie chicken
1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
1/4 cup water
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 can (16 oz) Old El Paso™ refried beans
1 1/4 cups shredded Mexican cheese blend (5 oz)
Diced avocado, chopped tomato, green onions, shredded lettuce, salsa and sour cream, if desired
Directions
Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray. Place taco shells standing up and together in dish; set aside.
In 10-inch nonstick skillet, cook chicken, taco seasoning mix, water and chiles over medium heat 5 to 6 minutes, stirring frequently, until chicken is heated through. Remove from heat.
To assemble, spread about 2 tablespoons refried beans in bottom of each shell. Top each with heaping 1/4 cup chicken mixture and 2 tablespoons shredded cheese. Bake 5 to 7 minutes or until cheese is melted. Top with remaining ingredients, if desired.
Tips from the Betty Crocker Kitchens
tip 1
Try other varieties of Old El Paso™ taco seasoning mix, such as original or hot & spicy for something different.
tip 2
Try Monterey Jack or pepper Jack cheese for a flavor twist!
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.
GRILLED SHRIMP TACOS WITH SRIRACHA SLAW
This is from Delish, and begins, “Smoky, grilled shrimp and spicy slaw are the keys to next-level tacos.”
Prep Time: 10 minutes; Total Time: 40 minutes; Yields: 4
To view this online, click here.
Ingredients
1/4 c. extra-virgin olive oil
3 tbsp. freshly chopped cilantro
Juice of 3 limes, divided
kosher salt
Freshly ground black pepper
1 lb. large shrimp, peeled and deveined
1/4 head red cabbage, shredded
1/4 c. mayonnaise
1 tbsp. sriracha
4 medium tortillas
Directions
In a small bowl, mix together olive oil, cilantro, and 1/3 of the lime juice. Season with salt and pepper.
Add shrimp to a baking dish and pour over mixture. Toss until completely coated and let marinate 20 minutes.
Meanwhile, make slaw: In a large bowl, toss cabbage with mayo, remaining lime juice and Sriracha. Season with salt.
Heat grill to high. Skewer shrimp and grill until charred, 3 minutes per side.
Grill tortillas until charred, 1 minute per side.
Serve shrimp in tortillas with slaw.
Tuesday, August 16, 2022
Taco Tuesday
Oh, joy! It's Taco Tuesday! Today's yummy offerings include Easy Oven-Baked Chicken Tacos and Spicy Mexican Shrimp Taco Bowls. Sounds yummy, right? Enjoy!
QUICK TACO PIZZA
Tacos and pizza? Does it get any better than this? This recipes is from Old El Paso, and begins, "Blogger Cate O’Malley from Sweetnicks shares a favorite recipe. Some days, you have a craving for tacos. Some days, pizza. With this quick 30 minutes start-to-finish recipe, you don’t have to choose."
Prep Time: 5 minutes; Total Time: 30 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/quick-taco-pizza.
Ingredients
1 package Pillsbury™ refrigerated pizza crust
1-1/4 lb ground beef
1 package Old El Paso™ taco seasoning mix
shredded lettuce (just a handful is perfect)
3-4 tablespoons of Old El Paso™ Salsa
1/4 cup shredded Cheddar cheese, more as desired
Preparation
Preheat oven and prepare the pizza crust, following the package instructions.
While the crust is prebaking, put the ground beef in a pan on medium heat, breaking it up. Once the beef has browned, drain the grease from the pan. Add 1/4 cup water and the taco seasoning package. Mix thoroughly, return to the heat, and allow the beef to cook for another 3-4 minutes as the sauce thickens.
Spread the beef on the prebaked crust and pop it back in the oven for 5 minutes. Remove the pizza from the oven and add the shredded lettuce, salsa, and the cheese. Return to the oven until the cheese has melted and the crust has browned, approximately 5-7 minutes. Cut into slices and serve.
Expert Tips
Swap out the Cheddar and use Mexican or Monterey Jack cheese.
Add drizzles of sour cream, chopped green chiles, or diced avocado for extra flavor.
SLAB BACON TACOS WITH BURNED SCALLION CREMA
This is from Sam Sifton in The New York Times cooking enewsletter. Sam wrote, "This is candied bacon, essentially, on corn tortillas with a creamy, smoke-flecked sauce that tastes of scallion and lime. I like it with pineapple salsa as well, and a salad of cilantro, mint and soft lettuce. You could make it with your standard sliced bacon from the market, but it’s far superior with the thick-cut variety or, best of all, with a chunk of uncut bacon that you can slice as thick as you like."
Yield: 6 to 8 servings; Time: 45 minutes
This was featured in "The Expandable Feast", and can be viewed online at https://cooking.nytimes.com/recipes/1018991-slab-bacon-tacos-with-burned-scallion-crema.
Ingredients
For the bacon:
2 tablespoons chile powder
1 tablespoon ground cumin
1 tablespoon brown sugar
2 teaspoons freshly ground black pepper
2 pounds slab bacon, cut into 1/4-inch slices
For the crema:
1 bunch green scallions, trimmed and cut into large pieces
1 jalapeño
1 to 2 limes
1 cup sour cream
1/2 cup mayonnaise
1 teaspoon kosher salt, or to taste
For serving:
Corn tortillas
Lime wedges
Pineapple salsa (see recipe)
Preparation
Heat oven to 450 degrees. Mix the chile powder, ground cumin, brown sugar and black pepper together in a large bowl, and then add the bacon slices, tossing to coat them with the spice mixture.
Arrange the coated bacon slices on a sheet pan, ideally one fitted with a wire rack. Roast in the oven until they are caramelized and starting to crisp at the edges, approximately 10 to 15 minutes. Remove pan from oven, chop the bacon into large dice and keep warm. Reserve the bacon fat for another use.
While the bacon cooks, make the crema. Put the scallions and jalapeño in a large dry sauté pan and cook over high heat, tossing occasionally, until the scallions and jalapeño have blackened at the edges, approximately 10 to 12 minutes.
Put the scallions and jalapeño in the bowl of a food processor, and blitz them with the juice of 1 lime, then add the sour cream and mayonnaise, and blitz the mixture until it is smooth and flecked with blackened bits. Season to taste with the salt and, if you’d like the mixture thinner, the juice of the second lime. Scrape into a bowl, and reserve.
To serve, warm the tortillas in the dry pan, one or two at a time, and reserve them in a tortilla warmer or clean dish towel. Fill them with the diced bacon and a slash of the crema, along with quartered limes and, if you like, salsa, cilantro, mint and hot 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.
EASY OVEN-BAKED CHICKEN TACOS
This is from Betty Crocker. It begins, "These cheese- and bean-stuffed tacos are our new favorite way to turn a rotisserie chicken into a super-easy dinner that serves up to 10."
Prep Time: 20 minutes; Total Time: 30 minutes; Makes 10 servings
To view this online, click here.
Ingredients
1 package (4.7 oz) Old El Paso™ Stand ‘N Stuff™ taco shells
2 1/2 cups shredded deli rotisserie chicken
1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
1/4 cup water
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 can (16 oz) Old El Paso™ refried beans
1 1/4 cups shredded Mexican cheese blend (5 oz)
Diced avocado, chopped tomato, green onions, shredded lettuce, salsa and sour cream, if desired
Directions
Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray. Place taco shells standing up and together in dish; set aside.
In 10-inch nonstick skillet, cook chicken, taco seasoning mix, water and chiles over medium heat 5 to 6 minutes, stirring frequently, until chicken is heated through. Remove from heat.
To assemble, spread about 2 tablespoons refried beans in bottom of each shell. Top each with heaping 1/4 cup chicken mixture and 2 tablespoons shredded cheese. Bake 5 to 7 minutes or until cheese is melted. Top with remaining ingredients, if desired.
Tips from the Betty Crocker Kitchens
tip 1
Try other varieties of Old El Paso™ taco seasoning mix, such as original or hot & spicy for something different.
tip 2
Try Monterey Jack or pepper Jack cheese for a flavor twist!
BUFFALO TURKEY TACOS
Makes 8 servings
Source: Jennie-O
Find this recipe at: http://diabeticgourmet.com/recipes/html/1341.shtml
Ingredients
1 (16-ounce) package JENNIE-O Lean Ground Turkey
1/3 cup hot pepper wing sauce
8 hard corn taco shells, heated as specified on package
1 cup shredded lettuce
2 tomatoes, diced
1 avocado, sliced
1/2 cup blue cheese dressing
Directions
Cook turkey as specified on package. Always cook to well-done, 165F as measured by a meat thermometer.
Add hot pepper sauce. Stir to combine.
Fill tacos shells with lettuce, turkey mixture, tomatoes and avocado.
Drizzle with blue cheese dressing.
Nutritional Information Per Serving: Calories: 220; Protein: 14 g; Fat: 13 g; Sodium: 260 mg; Cholesterol: 45 mg; Saturated Fat: 4 g; Dietary Fiber: 3 g; Sugars: 1 g; Carbohydrates: 13 g
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.
QUICK TACO PIZZA
Tacos and pizza? Does it get any better than this? This recipes is from Old El Paso, and begins, "Blogger Cate O’Malley from Sweetnicks shares a favorite recipe. Some days, you have a craving for tacos. Some days, pizza. With this quick 30 minutes start-to-finish recipe, you don’t have to choose."
Prep Time: 5 minutes; Total Time: 30 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/quick-taco-pizza.
Ingredients
1 package Pillsbury™ refrigerated pizza crust
1-1/4 lb ground beef
1 package Old El Paso™ taco seasoning mix
shredded lettuce (just a handful is perfect)
3-4 tablespoons of Old El Paso™ Salsa
1/4 cup shredded Cheddar cheese, more as desired
Preparation
Preheat oven and prepare the pizza crust, following the package instructions.
While the crust is prebaking, put the ground beef in a pan on medium heat, breaking it up. Once the beef has browned, drain the grease from the pan. Add 1/4 cup water and the taco seasoning package. Mix thoroughly, return to the heat, and allow the beef to cook for another 3-4 minutes as the sauce thickens.
Spread the beef on the prebaked crust and pop it back in the oven for 5 minutes. Remove the pizza from the oven and add the shredded lettuce, salsa, and the cheese. Return to the oven until the cheese has melted and the crust has browned, approximately 5-7 minutes. Cut into slices and serve.
Expert Tips
Swap out the Cheddar and use Mexican or Monterey Jack cheese.
Add drizzles of sour cream, chopped green chiles, or diced avocado for extra flavor.
SLAB BACON TACOS WITH BURNED SCALLION CREMA
This is from Sam Sifton in The New York Times cooking enewsletter. Sam wrote, "This is candied bacon, essentially, on corn tortillas with a creamy, smoke-flecked sauce that tastes of scallion and lime. I like it with pineapple salsa as well, and a salad of cilantro, mint and soft lettuce. You could make it with your standard sliced bacon from the market, but it’s far superior with the thick-cut variety or, best of all, with a chunk of uncut bacon that you can slice as thick as you like."
Yield: 6 to 8 servings; Time: 45 minutes
This was featured in "The Expandable Feast", and can be viewed online at https://cooking.nytimes.com/recipes/1018991-slab-bacon-tacos-with-burned-scallion-crema.
Ingredients
For the bacon:
2 tablespoons chile powder
1 tablespoon ground cumin
1 tablespoon brown sugar
2 teaspoons freshly ground black pepper
2 pounds slab bacon, cut into 1/4-inch slices
For the crema:
1 bunch green scallions, trimmed and cut into large pieces
1 jalapeño
1 to 2 limes
1 cup sour cream
1/2 cup mayonnaise
1 teaspoon kosher salt, or to taste
For serving:
Corn tortillas
Lime wedges
Pineapple salsa (see recipe)
Preparation
Heat oven to 450 degrees. Mix the chile powder, ground cumin, brown sugar and black pepper together in a large bowl, and then add the bacon slices, tossing to coat them with the spice mixture.
Arrange the coated bacon slices on a sheet pan, ideally one fitted with a wire rack. Roast in the oven until they are caramelized and starting to crisp at the edges, approximately 10 to 15 minutes. Remove pan from oven, chop the bacon into large dice and keep warm. Reserve the bacon fat for another use.
While the bacon cooks, make the crema. Put the scallions and jalapeño in a large dry sauté pan and cook over high heat, tossing occasionally, until the scallions and jalapeño have blackened at the edges, approximately 10 to 12 minutes.
Put the scallions and jalapeño in the bowl of a food processor, and blitz them with the juice of 1 lime, then add the sour cream and mayonnaise, and blitz the mixture until it is smooth and flecked with blackened bits. Season to taste with the salt and, if you’d like the mixture thinner, the juice of the second lime. Scrape into a bowl, and reserve.
To serve, warm the tortillas in the dry pan, one or two at a time, and reserve them in a tortilla warmer or clean dish towel. Fill them with the diced bacon and a slash of the crema, along with quartered limes and, if you like, salsa, cilantro, mint and hot 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.
EASY OVEN-BAKED CHICKEN TACOS
This is from Betty Crocker. It begins, "These cheese- and bean-stuffed tacos are our new favorite way to turn a rotisserie chicken into a super-easy dinner that serves up to 10."
Prep Time: 20 minutes; Total Time: 30 minutes; Makes 10 servings
To view this online, click here.
Ingredients
1 package (4.7 oz) Old El Paso™ Stand ‘N Stuff™ taco shells
2 1/2 cups shredded deli rotisserie chicken
1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
1/4 cup water
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 can (16 oz) Old El Paso™ refried beans
1 1/4 cups shredded Mexican cheese blend (5 oz)
Diced avocado, chopped tomato, green onions, shredded lettuce, salsa and sour cream, if desired
Directions
Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray. Place taco shells standing up and together in dish; set aside.
In 10-inch nonstick skillet, cook chicken, taco seasoning mix, water and chiles over medium heat 5 to 6 minutes, stirring frequently, until chicken is heated through. Remove from heat.
To assemble, spread about 2 tablespoons refried beans in bottom of each shell. Top each with heaping 1/4 cup chicken mixture and 2 tablespoons shredded cheese. Bake 5 to 7 minutes or until cheese is melted. Top with remaining ingredients, if desired.
Tips from the Betty Crocker Kitchens
tip 1
Try other varieties of Old El Paso™ taco seasoning mix, such as original or hot & spicy for something different.
tip 2
Try Monterey Jack or pepper Jack cheese for a flavor twist!
BUFFALO TURKEY TACOS
Makes 8 servings
Source: Jennie-O
Find this recipe at: http://diabeticgourmet.com/recipes/html/1341.shtml
Ingredients
1 (16-ounce) package JENNIE-O Lean Ground Turkey
1/3 cup hot pepper wing sauce
8 hard corn taco shells, heated as specified on package
1 cup shredded lettuce
2 tomatoes, diced
1 avocado, sliced
1/2 cup blue cheese dressing
Directions
Cook turkey as specified on package. Always cook to well-done, 165F as measured by a meat thermometer.
Add hot pepper sauce. Stir to combine.
Fill tacos shells with lettuce, turkey mixture, tomatoes and avocado.
Drizzle with blue cheese dressing.
Nutritional Information Per Serving: Calories: 220; Protein: 14 g; Fat: 13 g; Sodium: 260 mg; Cholesterol: 45 mg; Saturated Fat: 4 g; Dietary Fiber: 3 g; Sugars: 1 g; Carbohydrates: 13 g
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.
Tuesday, June 1, 2021
Taco Tuesday
Whoo-hoo! It's time for another Taco Tuesday! Today's offerings include Lime Chicken Tacos and Chicken Chili Tacos, along with four other taco recipes. Enjoy!
SOUTHWEST CHIPOTLE FISH TACOS
This also comes from Hidden Valley. Prep Time: 5 minutes; Cook Time: 20 minutes; Total Time: 25 minutes; Servings: 4
To view this online, go to https://www.hiddenvalley.com/recipe/southwest-chipotle-fish-tacos/.
Ingredients
8 frozen fish fillets
1/2 pound coleslaw or shredded cabbage
1/4 cup Hidden Valley® Spicy Ranch Dressing
8 corn tortillas
1 cup salsa
Directions
Prepare fish fillets according to package directions.
In a medium bowl, toss coleslaw and dressing until well-combined.
Wrap tortillas in a damp paper towel and microwave for 30 seconds or until warm.
To assemble, place 1 fish fillet on each tortilla, top with coleslaw and salsa. Serve immediately.
Notes: For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
CHICKEN CHILI TACOS
This is from the TODAY Show Recipes e-newsletter. Prep Time: 10 minutes; Servings: 4.
To view this online, click here.
Ingredients
6 boneless, skinless chicken thighs
1 1/2 cups prepared pico de gallo or salsa
1/4 cup fresh lime juice (about 1 1/2 limes)
2 teaspoons cumin seeds, lightly toasted
2 cloves garlic. minced
1/4 cup chopped fresh cilantro
12 taco shells (crisp or soft/flour or corn)
Preparation
Place the chicken, pico de gallo or salsa, lime juice, cumin seeds and garlic in a slow cooker and stir to combine. Cover and cook on low for 6 hours. (You can also cook on high for 3 hours.)
Allow to cool a bit. Scoop the chicken out with a big slotted spoon and place it in a large serving bowl. Use two forks to pull the meat apart. The chicken will shred easily. Stir in some cooking juice from the pot and top with the cilantro.
Place the shredded chicken, your taco shells and desired fixings on the table and let everyone put together their perfect taco.
LIME CHICKEN TACOS
This comes from Taste of Home, and begins with this note from Tracy Gunter (of Boise, Idaho), "Our fun, simple chicken taco recipe is perfect for a relaxing dinner with friends. If we have any leftover filling, I toss it into a garden-fresh taco salad."
Prep: 10 minutes; Cook: 5 1/2 hours; Makes: 6 servings
View this online at 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 frozen corn, thawed
1 cup chunky salsa
12 fat-free flour tortillas (6 inches), warmed
Optional: Sour cream, pickled onions, shredded lettuce and shredded cheddar or Cotija cheese
Directions
Place chicken in a 3-qt. slow cooker. Combine lime juice and chili powder; pour over chicken. 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 and cheese.
TASTY LENTIL TACOS
This also comes from Taste of Home, and begins with this note from Michelle Thomas (Bangor, Maine), " When my husband's cholesterol numbers rose, I quickly lowered the fat in our family's diet. Finding dishes that were healthy for him and yummy for our five children was a challenge, but this fun taco recipe was a huge hit with everyone."
Prep Time: 15 minutes; Cook Time: 40 minutes; Makes: 6 servings
View this online at https://www.tasteofhome.com/recipes/tasty-lentil-tacos/.
Ingredients
1 teaspoon canola oil
1 medium onion, finely chopped
1 garlic clove, minced
1 cup dried lentils, rinsed
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
2-1/2 cups vegetable or reduced-sodium chicken broth
1 cup salsa
12 taco shells
1-1/2 cups shredded lettuce
1 cup chopped fresh tomatoes
1-1/2 cups shredded reduced-fat cheddar cheese
6 tablespoons fat-free sour cream
Directions
In a large nonstick skillet, heat oil over medium heat; saute onion and garlic until tender. Add lentils and seasonings; cook and stir 1 minute. Stir in broth; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, 25-30 minutes.
Cook, uncovered, until mixture is thickened, 6-8 minutes, stirring occasionally. Mash lentils slightly; stir in salsa and heat through. Serve in taco shells. Top with remaining ingredients.
EASY OVEN-BAKED CHICKEN TACOS
This comes from Old El Paso, and begins, "Looking for a new taco night favorite? These oven-baked chicken tacos are sure to be a win with the whole family. By starting with pre-cooked deli rotisserie chicken, they’re a total time-saver, so you can get back to enjoying time with the fam. Try a Corona™ Light alongside these chicken tacos—it’s a classically delicious way to go."
Prep Time: 25 minutes; Total Time: 35 minutes; Makes 10 servings
To view this online, go to https://www.oldelpaso.com/recipes/easy-oven-baked-chicken-tacos.
Ingredients
1 package (4.7 oz) Old El Paso™ Stand ‘N Stuff™ taco shells (10 shells)
2 1/2 cups shredded deli rotisserie chicken
1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
1/4 cup water
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 can (16 oz) Old El Paso™ refried beans
1 1/4 cups shredded Mexican cheese blend (5 oz)
1 cup guacamole
1 cup halved grape tomatoes
1/4 cup sliced green onions
Directions
Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray. Place taco shells standing up and together in dish; set aside.
In 10-inch nonstick skillet, cook chicken, taco seasoning mix, water and chiles over medium heat 5 to 6 minutes, stirring frequently, until chicken is heated through. Remove from heat.
To assemble, spread about 2 tablespoons refried beans in bottom of each shell. Top each with heaping 1/4 cup chicken mixture and 2 tablespoons shredded cheese. Bake 5 to 7 minutes or until cheese is melted. Top with guacamole, tomatoes and green onions.
Expert Tips
Try other varieties of Old El Paso™ taco seasoning mix, such as original or hot & spicy for something different.
Try Monterey Jack or pepper Jack cheese for a flavor twist!
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.
SOUTHWEST CHIPOTLE FISH TACOS
This also comes from Hidden Valley. Prep Time: 5 minutes; Cook Time: 20 minutes; Total Time: 25 minutes; Servings: 4
To view this online, go to https://www.hiddenvalley.com/recipe/southwest-chipotle-fish-tacos/.
Ingredients
8 frozen fish fillets
1/2 pound coleslaw or shredded cabbage
1/4 cup Hidden Valley® Spicy Ranch Dressing
8 corn tortillas
1 cup salsa
Directions
Prepare fish fillets according to package directions.
In a medium bowl, toss coleslaw and dressing until well-combined.
Wrap tortillas in a damp paper towel and microwave for 30 seconds or until warm.
To assemble, place 1 fish fillet on each tortilla, top with coleslaw and salsa. Serve immediately.
Notes: For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
CHICKEN CHILI TACOS
This is from the TODAY Show Recipes e-newsletter. Prep Time: 10 minutes; Servings: 4.
To view this online, click here.
Ingredients
6 boneless, skinless chicken thighs
1 1/2 cups prepared pico de gallo or salsa
1/4 cup fresh lime juice (about 1 1/2 limes)
2 teaspoons cumin seeds, lightly toasted
2 cloves garlic. minced
1/4 cup chopped fresh cilantro
12 taco shells (crisp or soft/flour or corn)
Preparation
Place the chicken, pico de gallo or salsa, lime juice, cumin seeds and garlic in a slow cooker and stir to combine. Cover and cook on low for 6 hours. (You can also cook on high for 3 hours.)
Allow to cool a bit. Scoop the chicken out with a big slotted spoon and place it in a large serving bowl. Use two forks to pull the meat apart. The chicken will shred easily. Stir in some cooking juice from the pot and top with the cilantro.
Place the shredded chicken, your taco shells and desired fixings on the table and let everyone put together their perfect taco.
LIME CHICKEN TACOS
This comes from Taste of Home, and begins with this note from Tracy Gunter (of Boise, Idaho), "Our fun, simple chicken taco recipe is perfect for a relaxing dinner with friends. If we have any leftover filling, I toss it into a garden-fresh taco salad."
Prep: 10 minutes; Cook: 5 1/2 hours; Makes: 6 servings
View this online at 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 frozen corn, thawed
1 cup chunky salsa
12 fat-free flour tortillas (6 inches), warmed
Optional: Sour cream, pickled onions, shredded lettuce and shredded cheddar or Cotija cheese
Directions
Place chicken in a 3-qt. slow cooker. Combine lime juice and chili powder; pour over chicken. 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 and cheese.
TASTY LENTIL TACOS
This also comes from Taste of Home, and begins with this note from Michelle Thomas (Bangor, Maine), " When my husband's cholesterol numbers rose, I quickly lowered the fat in our family's diet. Finding dishes that were healthy for him and yummy for our five children was a challenge, but this fun taco recipe was a huge hit with everyone."
Prep Time: 15 minutes; Cook Time: 40 minutes; Makes: 6 servings
View this online at https://www.tasteofhome.com/recipes/tasty-lentil-tacos/.
Ingredients
1 teaspoon canola oil
1 medium onion, finely chopped
1 garlic clove, minced
1 cup dried lentils, rinsed
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
2-1/2 cups vegetable or reduced-sodium chicken broth
1 cup salsa
12 taco shells
1-1/2 cups shredded lettuce
1 cup chopped fresh tomatoes
1-1/2 cups shredded reduced-fat cheddar cheese
6 tablespoons fat-free sour cream
Directions
In a large nonstick skillet, heat oil over medium heat; saute onion and garlic until tender. Add lentils and seasonings; cook and stir 1 minute. Stir in broth; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, 25-30 minutes.
Cook, uncovered, until mixture is thickened, 6-8 minutes, stirring occasionally. Mash lentils slightly; stir in salsa and heat through. Serve in taco shells. Top with remaining ingredients.
EASY OVEN-BAKED CHICKEN TACOS
This comes from Old El Paso, and begins, "Looking for a new taco night favorite? These oven-baked chicken tacos are sure to be a win with the whole family. By starting with pre-cooked deli rotisserie chicken, they’re a total time-saver, so you can get back to enjoying time with the fam. Try a Corona™ Light alongside these chicken tacos—it’s a classically delicious way to go."
Prep Time: 25 minutes; Total Time: 35 minutes; Makes 10 servings
To view this online, go to https://www.oldelpaso.com/recipes/easy-oven-baked-chicken-tacos.
Ingredients
1 package (4.7 oz) Old El Paso™ Stand ‘N Stuff™ taco shells (10 shells)
2 1/2 cups shredded deli rotisserie chicken
1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
1/4 cup water
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 can (16 oz) Old El Paso™ refried beans
1 1/4 cups shredded Mexican cheese blend (5 oz)
1 cup guacamole
1 cup halved grape tomatoes
1/4 cup sliced green onions
Directions
Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray. Place taco shells standing up and together in dish; set aside.
In 10-inch nonstick skillet, cook chicken, taco seasoning mix, water and chiles over medium heat 5 to 6 minutes, stirring frequently, until chicken is heated through. Remove from heat.
To assemble, spread about 2 tablespoons refried beans in bottom of each shell. Top each with heaping 1/4 cup chicken mixture and 2 tablespoons shredded cheese. Bake 5 to 7 minutes or until cheese is melted. Top with guacamole, tomatoes and green onions.
Expert Tips
Try other varieties of Old El Paso™ taco seasoning mix, such as original or hot & spicy for something different.
Try Monterey Jack or pepper Jack cheese for a flavor twist!
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.
Tuesday, January 12, 2021
Taco Tuesday
It's time for another Taco Tuesday. Yay! Today's offerings include Chipotle Pork & Sweet Potato Tacos and Chicken Lettuce Tacos with Pickled Salsa. Enjoy!
EASY OVEN-BAKED CHICKEN TACOS
This comes from Old El Paso, and begins, "Looking for a new taco night favorite? These oven-baked chicken tacos are sure to be a win with the whole family. By starting with pre-cooked deli rotisserie chicken, they’re a total time-saver, so you can get back to enjoying time with the fam. Try a Corona™ Light alongside these chicken tacos—it’s a classically delicious way to go."
Prep Time: 25 minutes; Total Time: 35 minutes; Makes 10 servings
To view this online, go to https://www.oldelpaso.com/recipes/easy-oven-baked-chicken-tacos.
Ingredients
1 package (4.7 oz) Old El Paso™ Stand ‘N Stuff™ taco shells (10 shells)
2 1/2 cups shredded deli rotisserie chicken
1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
1/4 cup water
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 can (16 oz) Old El Paso™ refried beans
1 1/4 cups shredded Mexican cheese blend (5 oz)
1 cup guacamole
1 cup halved grape tomatoes
1/4 cup sliced green onions
Directions
Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray. Place taco shells standing up and together in dish; set aside.
In 10-inch nonstick skillet, cook chicken, taco seasoning mix, water and chiles over medium heat 5 to 6 minutes, stirring frequently, until chicken is heated through. Remove from heat.
To assemble, spread about 2 tablespoons refried beans in bottom of each shell. Top each with heaping 1/4 cup chicken mixture and 2 tablespoons shredded cheese. Bake 5 to 7 minutes or until cheese is melted. Top with guacamole, tomatoes and green onions.
Expert Tips
Try other varieties of Old El Paso™ taco seasoning mix, such as original or hot & spicy for something different.
Try Monterey Jack or pepper Jack cheese for a flavor twist!
Nutrition: 1 Taco: Calories 260 (Calories from Fat 120); Total Fat 13g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 45mg; Sodium 810mg; Total Carbohydrate 19g (Dietary Fiber 4g, Sugars 2g); Protein 16g
% Daily Value: Vitamin A 8%; Vitamin C 8%; Calcium 15%; Iron 8%
Exchanges: 1 1/2 Starch, 1 Lean Meat, 1/2 High-Fat Meat, 1 Fat; Carbohydrate Choice: 1
CHICKEN CORN TACOS
This comes from Old El Paso, and begins, "These Chicken Corn Tacos will bring everyone to the table with a craveable combo of crunchy, sweet, and spicy. This easy one-skillet wonder uses chicken, flavored with Old El Paso™ Taco Seasoning Mix. Choose your heat with Mild, Original, or Hot and Spicy Taco Seasoning Mix, add sweet, juicy corn, then scoop the flavor into Old El Paso™ Crunchy Corn Tortilla Shells. These Chicken Corn Tacos will be a new family favorite to eat, and your favorite to make."
Prep Time: 20 minutes; Total Time: 20 minutes; Makes 10 servings
To view this online, go to https://www.oldelpaso.com/recipes/chicken-corn-tacos.
Ingredients
2 cups shredded cooked chicken breast
1 package (1 oz) Old El Paso™ taco seasoning mix
1 can (7 oz) whole kernel corn with red and green peppers, drained
10 Old El Paso™ taco shells or flour tortillas
1 cup shredded lettuce
1 medium tomato, chopped
1/4 cup sliced ripe olives
1/2 cup shredded Cheddar cheese (2 oz)
Directions
In 12-inch skillet, mix chicken, taco seasoning mix and and amount of water called for on seasoning mix packet. Heat to boiling. Reduce heat to medium; simmer uncovered 5 to 10 minutes, stirring occasionally, until water is evaporated. Stir in corn; cook until thoroughly heated.
Heat taco shells or tortillas as directed on package. Fill each shell with 1/4 cup chicken filling. Top each with lettuce, tomato, olives and cheese. Serve immediately.
HOMEMADE TORTILLAS
This, as well as the next two recipes (Chipotle Pork and Sweet Potato Tacos and Chicken Lettuce Tacos with Pickled Strawberry Salsa), are from the May 2016 issue of Runner’s World, and can be found here. This one begins, “Corn tortillas are rich in flavonoids, which help protect against certain cancers.”
Ingredients
2 cups masa harina (corn flour)
1/2 tsp. salt
1 1/2 cups warm tap water
Instructions
In a large bowl, combine masa and salt. Slowly pour the water into the dry ingredients and mix until the dough is just moistened and forms small clumps. Add more water, if needed by the tablespoon, but don’t let dough become too moist. It should feel like play-dough.
Divide dough into 12 golf-ball size balls. Cover with a damp paper towel. Cut a quart-size ziptop plastic bag up both side seams. Place one ball of dough between the plastic sheets and press down firmly with a medium pot or a tortilla press to form a 4 -5” circle about 1/8” thick.
Heat a heavy skillet or griddle over medium and lightly brush with some oil. Cook the tortilla for 1 minute, or until darkened in some spots and the dough looks dry. Flip and cook for 30 seconds more. Transfer to a clean kitchen towel and fold over to keep warm. Repeat with remaining tortillas, brushing the skillet with more oil as needed.
Nutrition Information: Calories per serving: 69; Protein: 2 g; Carbs: 15 g; Fiber: 1 g; Total fat: 1 g; Saturated fat: 0 g; Sodium: 99 mg
CHIPOTLE PORK AND SWEET POTATO TACOS
This one begins, “Grated sweet potato cooks in a flash so you can quickly nail your immune-boosting vitamin A quota. Pork tenderloin provides plenty of low-fat muscle-building protein and a yogurt topping gives you some gut-friendly probiotics.”
Ingredients
4 tsp. canola oil or grapeseed oil
1 lb. pork tenderloin, sliced 1/4” thick
Kosher salt and freshly ground black pepper
1 large sweet potato, peeled and shredded
1/2 cup plain yogurt
1 tsp. minced chipotle chili in adobo sauce
1/2 tsp. lime zest
1 1/2 tsp. lime juice
1/4 tsp. ground cumin
8 small corn tortillas
2 cups baby spinach
1/3 cup cilantro
Instructions
Heat 2 tsp. oil in a large skillet over medium heat. Season the pork with salt and pepper, add to pan and cook until no longer pink, 5-6 minutes. Remove pork and set aside. Add remaining oil to skillet. Add sweet potato, season with salt and pepper and cook until tender, stirring often, about 4 minutes.
Stir together yogurt, chipotle chili, lime zest, lime juice, cumin and a pinch of salt. Top tortillas with spinach, pork, sweet potato, yogurt sauce and cilantro. Serves 4.
Nutrition Information: Calories per serving: 367; Protein: 29 g; Carbs: 41 g; Sugar: 7 g; Total fat: 10 g; Saturated fat: 2 g; Sodium: 202 mg
CHICKEN LETTUCE TACOS WITH PICKLED STRAWBERRY SALSA
This one begins, “Using crisp lettuce as a taco base adds fresh flavor and shaves off calories. The vinegar soaked strawberries infuses the salsa with sweet, briny taste and special antioxidants shown to bolster heart health by improving cholesterol numbers.”
Ingredients
1 Tbsp. granulated sugar
1 tsp. kosher salt
1/2 cup cider vinegar; more as needed
2 cups halved strawberries
1/2 cup unsweetened coconut milk
2 garlic cloves, minced
1 lb. lean ground chicken
1/2 cup chopped mint
2 tsp. lemon zest
1 cup grape tomatoes, quartered
1 yellow bell pepper, diced
2 scallions, thinly sliced
1 jalapeno pepper, seeded and minced
8 large lettuce leaves, such as Boston
Instructions
In a glass jar, stir the sugar and 1/2 tsp. salt with 1/4 cup boiling water until dissolved. Add the cider vinegar and let cool to room temperature. Add the strawberries and more vinegar if needed to cover berries. Seal lid and let stand for at least 30 minutes or up to 1 day in the refrigerator.
In a large skillet, bring coconut milk, garlic and 1/2 tsp. salt to a simmer. Stir in chicken and simmer until meat is no longer pink, stirring occasionally, about 7 minutes. Remove from heat and stir in mint and lemon zest. Season to taste with salt.
Remove strawberries from brine and toss with tomato, yellow pepper, scallions and jalapeno.
Divide chicken among the lettuce leaves and top with strawberry salsa. Serves 4.
Nutrition Information: Calories per serving: 221; Protein: 22 g; Carbs: 12 g; Fiber: 3 g; Sugar: 6 g; Total fat: 10 g; Saturated fat: 3 g; Sodium: 360 mg
BAKED SMOTHERED CHICKEN BURRITOS
This comes from Old El Paso, and begins, "These Baked Smothered Chicken Burritos are the perfect combination of two Tex-Mex favorites; burritos and enchiladas. Create your burritos, with chicken seasoned with Old El Paso™ Chicken Seasoning Mix, layered with Old El Paso™ Refried Beans, and roll them up in flour tortillas. Smother each burrito in Old El Paso™ Enchilada Sauce for irresistible flavor in every bite. Bake and serve these hearty burritos that will soon be a new family favorite."
Prep Time: 25 minutes; Total Time: 1 hour 5 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/baked-smothered-chicken-burritos.
Ingredients
2 cups shredded cooked chicken
1 can (10 oz) Old El Paso™ enchilada sauce
1 tablespoon Old El Paso™ chicken taco seasoning mix (from 0.85-oz package)
1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 inch)
1 cup Old El Paso™ refried beans (from 16-oz can)
1 1/2 cups cooked rice
2 cups shredded Colby-Monterey Jack cheese blend (8 oz)
2 green onions, thinly sliced
2 tablespoons chopped fresh cilantro leaves
Lime wedges, if desired
Preparation
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix chicken, 1 cup of the enchilada sauce and the taco seasoning mix.
Place tortillas on work surface. Divide refried beans, rice and chicken mixture among center of each tortilla in 4-inch long strip. Top with 1 cup of the cheese.
Roll up into burritos, and place seam side down in baking dish.
Bake 35 minutes. Drizzle with remaining 1/4 cup enchilada sauce; sprinkle with remaining 1 cup cheese. Bake 5 to 10 minutes longer or until cheese is melted and burritos are heated through (165°F). Top with green onions and cilantro. Serve with lime wedges.
To freeze: Spray 13x9-inch disposable foil cake pan with cooking spray. Assemble burritos as directed in steps 1 through 3; do not bake. Drizzle with remaining 1/4 cup enchilada sauce and sprinkle with remaining 1 cup cheese. Cover pan with sprayed foil, and wrap in double layer of plastic wrap. Label and freeze. To bake: Thaw overnight in refrigerator. Heat oven to 350°F. Remove plastic, and place foil-covered pan on baking sheet. Bake 1 hour to 1 hour 10 minutes or until thermometer inserted in center reads 165°F.
Expert Tips
To roll burritos, fold one edge of tortilla over length of filling, tucking filling in slightly. Then fold two short edges over. Roll filled tortilla over toward remaining unfolded edge.
Leftover rice is perfect for this recipe, but packaged frozen cooked rice works well in a pinch.
Nutrition: Calories 370 (Calories from Fat 140); Total Fat 16g (Saturated Fat 8g, Trans Fat 1.5g); Cholesterol 55mg; Sodium 1030mg; Potassium 135mg; Total Carbohydrate 36g (Dietary Fiber 2g); Protein 22g % Daily Value: Vitamin A 10%; Vitamin C 0%; Calcium 30%; Iron 15% Exchanges: 1 1/2 Starch, 1 Other Carbohydrate, 2 Very Lean Meat, 1/2 High-Fat Meat, 2 Fat Carbohydrate Choices: 2 1/2
EASY OVEN-BAKED CHICKEN TACOS
This comes from Old El Paso, and begins, "Looking for a new taco night favorite? These oven-baked chicken tacos are sure to be a win with the whole family. By starting with pre-cooked deli rotisserie chicken, they’re a total time-saver, so you can get back to enjoying time with the fam. Try a Corona™ Light alongside these chicken tacos—it’s a classically delicious way to go."
Prep Time: 25 minutes; Total Time: 35 minutes; Makes 10 servings
To view this online, go to https://www.oldelpaso.com/recipes/easy-oven-baked-chicken-tacos.
Ingredients
1 package (4.7 oz) Old El Paso™ Stand ‘N Stuff™ taco shells (10 shells)
2 1/2 cups shredded deli rotisserie chicken
1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
1/4 cup water
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 can (16 oz) Old El Paso™ refried beans
1 1/4 cups shredded Mexican cheese blend (5 oz)
1 cup guacamole
1 cup halved grape tomatoes
1/4 cup sliced green onions
Directions
Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray. Place taco shells standing up and together in dish; set aside.
In 10-inch nonstick skillet, cook chicken, taco seasoning mix, water and chiles over medium heat 5 to 6 minutes, stirring frequently, until chicken is heated through. Remove from heat.
To assemble, spread about 2 tablespoons refried beans in bottom of each shell. Top each with heaping 1/4 cup chicken mixture and 2 tablespoons shredded cheese. Bake 5 to 7 minutes or until cheese is melted. Top with guacamole, tomatoes and green onions.
Expert Tips
Try other varieties of Old El Paso™ taco seasoning mix, such as original or hot & spicy for something different.
Try Monterey Jack or pepper Jack cheese for a flavor twist!
Nutrition: 1 Taco: Calories 260 (Calories from Fat 120); Total Fat 13g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 45mg; Sodium 810mg; Total Carbohydrate 19g (Dietary Fiber 4g, Sugars 2g); Protein 16g
% Daily Value: Vitamin A 8%; Vitamin C 8%; Calcium 15%; Iron 8%
Exchanges: 1 1/2 Starch, 1 Lean Meat, 1/2 High-Fat Meat, 1 Fat; Carbohydrate Choice: 1
CHICKEN CORN TACOS
This comes from Old El Paso, and begins, "These Chicken Corn Tacos will bring everyone to the table with a craveable combo of crunchy, sweet, and spicy. This easy one-skillet wonder uses chicken, flavored with Old El Paso™ Taco Seasoning Mix. Choose your heat with Mild, Original, or Hot and Spicy Taco Seasoning Mix, add sweet, juicy corn, then scoop the flavor into Old El Paso™ Crunchy Corn Tortilla Shells. These Chicken Corn Tacos will be a new family favorite to eat, and your favorite to make."
Prep Time: 20 minutes; Total Time: 20 minutes; Makes 10 servings
To view this online, go to https://www.oldelpaso.com/recipes/chicken-corn-tacos.
Ingredients
2 cups shredded cooked chicken breast
1 package (1 oz) Old El Paso™ taco seasoning mix
1 can (7 oz) whole kernel corn with red and green peppers, drained
10 Old El Paso™ taco shells or flour tortillas
1 cup shredded lettuce
1 medium tomato, chopped
1/4 cup sliced ripe olives
1/2 cup shredded Cheddar cheese (2 oz)
Directions
In 12-inch skillet, mix chicken, taco seasoning mix and and amount of water called for on seasoning mix packet. Heat to boiling. Reduce heat to medium; simmer uncovered 5 to 10 minutes, stirring occasionally, until water is evaporated. Stir in corn; cook until thoroughly heated.
Heat taco shells or tortillas as directed on package. Fill each shell with 1/4 cup chicken filling. Top each with lettuce, tomato, olives and cheese. Serve immediately.
HOMEMADE TORTILLAS
This, as well as the next two recipes (Chipotle Pork and Sweet Potato Tacos and Chicken Lettuce Tacos with Pickled Strawberry Salsa), are from the May 2016 issue of Runner’s World, and can be found here. This one begins, “Corn tortillas are rich in flavonoids, which help protect against certain cancers.”
Ingredients
2 cups masa harina (corn flour)
1/2 tsp. salt
1 1/2 cups warm tap water
Instructions
In a large bowl, combine masa and salt. Slowly pour the water into the dry ingredients and mix until the dough is just moistened and forms small clumps. Add more water, if needed by the tablespoon, but don’t let dough become too moist. It should feel like play-dough.
Divide dough into 12 golf-ball size balls. Cover with a damp paper towel. Cut a quart-size ziptop plastic bag up both side seams. Place one ball of dough between the plastic sheets and press down firmly with a medium pot or a tortilla press to form a 4 -5” circle about 1/8” thick.
Heat a heavy skillet or griddle over medium and lightly brush with some oil. Cook the tortilla for 1 minute, or until darkened in some spots and the dough looks dry. Flip and cook for 30 seconds more. Transfer to a clean kitchen towel and fold over to keep warm. Repeat with remaining tortillas, brushing the skillet with more oil as needed.
Nutrition Information: Calories per serving: 69; Protein: 2 g; Carbs: 15 g; Fiber: 1 g; Total fat: 1 g; Saturated fat: 0 g; Sodium: 99 mg
CHIPOTLE PORK AND SWEET POTATO TACOS
This one begins, “Grated sweet potato cooks in a flash so you can quickly nail your immune-boosting vitamin A quota. Pork tenderloin provides plenty of low-fat muscle-building protein and a yogurt topping gives you some gut-friendly probiotics.”
Ingredients
4 tsp. canola oil or grapeseed oil
1 lb. pork tenderloin, sliced 1/4” thick
Kosher salt and freshly ground black pepper
1 large sweet potato, peeled and shredded
1/2 cup plain yogurt
1 tsp. minced chipotle chili in adobo sauce
1/2 tsp. lime zest
1 1/2 tsp. lime juice
1/4 tsp. ground cumin
8 small corn tortillas
2 cups baby spinach
1/3 cup cilantro
Instructions
Heat 2 tsp. oil in a large skillet over medium heat. Season the pork with salt and pepper, add to pan and cook until no longer pink, 5-6 minutes. Remove pork and set aside. Add remaining oil to skillet. Add sweet potato, season with salt and pepper and cook until tender, stirring often, about 4 minutes.
Stir together yogurt, chipotle chili, lime zest, lime juice, cumin and a pinch of salt. Top tortillas with spinach, pork, sweet potato, yogurt sauce and cilantro. Serves 4.
Nutrition Information: Calories per serving: 367; Protein: 29 g; Carbs: 41 g; Sugar: 7 g; Total fat: 10 g; Saturated fat: 2 g; Sodium: 202 mg
CHICKEN LETTUCE TACOS WITH PICKLED STRAWBERRY SALSA
This one begins, “Using crisp lettuce as a taco base adds fresh flavor and shaves off calories. The vinegar soaked strawberries infuses the salsa with sweet, briny taste and special antioxidants shown to bolster heart health by improving cholesterol numbers.”
Ingredients
1 Tbsp. granulated sugar
1 tsp. kosher salt
1/2 cup cider vinegar; more as needed
2 cups halved strawberries
1/2 cup unsweetened coconut milk
2 garlic cloves, minced
1 lb. lean ground chicken
1/2 cup chopped mint
2 tsp. lemon zest
1 cup grape tomatoes, quartered
1 yellow bell pepper, diced
2 scallions, thinly sliced
1 jalapeno pepper, seeded and minced
8 large lettuce leaves, such as Boston
Instructions
In a glass jar, stir the sugar and 1/2 tsp. salt with 1/4 cup boiling water until dissolved. Add the cider vinegar and let cool to room temperature. Add the strawberries and more vinegar if needed to cover berries. Seal lid and let stand for at least 30 minutes or up to 1 day in the refrigerator.
In a large skillet, bring coconut milk, garlic and 1/2 tsp. salt to a simmer. Stir in chicken and simmer until meat is no longer pink, stirring occasionally, about 7 minutes. Remove from heat and stir in mint and lemon zest. Season to taste with salt.
Remove strawberries from brine and toss with tomato, yellow pepper, scallions and jalapeno.
Divide chicken among the lettuce leaves and top with strawberry salsa. Serves 4.
Nutrition Information: Calories per serving: 221; Protein: 22 g; Carbs: 12 g; Fiber: 3 g; Sugar: 6 g; Total fat: 10 g; Saturated fat: 3 g; Sodium: 360 mg
BAKED SMOTHERED CHICKEN BURRITOS
This comes from Old El Paso, and begins, "These Baked Smothered Chicken Burritos are the perfect combination of two Tex-Mex favorites; burritos and enchiladas. Create your burritos, with chicken seasoned with Old El Paso™ Chicken Seasoning Mix, layered with Old El Paso™ Refried Beans, and roll them up in flour tortillas. Smother each burrito in Old El Paso™ Enchilada Sauce for irresistible flavor in every bite. Bake and serve these hearty burritos that will soon be a new family favorite."
Prep Time: 25 minutes; Total Time: 1 hour 5 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/baked-smothered-chicken-burritos.
Ingredients
2 cups shredded cooked chicken
1 can (10 oz) Old El Paso™ enchilada sauce
1 tablespoon Old El Paso™ chicken taco seasoning mix (from 0.85-oz package)
1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 inch)
1 cup Old El Paso™ refried beans (from 16-oz can)
1 1/2 cups cooked rice
2 cups shredded Colby-Monterey Jack cheese blend (8 oz)
2 green onions, thinly sliced
2 tablespoons chopped fresh cilantro leaves
Lime wedges, if desired
Preparation
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix chicken, 1 cup of the enchilada sauce and the taco seasoning mix.
Place tortillas on work surface. Divide refried beans, rice and chicken mixture among center of each tortilla in 4-inch long strip. Top with 1 cup of the cheese.
Roll up into burritos, and place seam side down in baking dish.
Bake 35 minutes. Drizzle with remaining 1/4 cup enchilada sauce; sprinkle with remaining 1 cup cheese. Bake 5 to 10 minutes longer or until cheese is melted and burritos are heated through (165°F). Top with green onions and cilantro. Serve with lime wedges.
To freeze: Spray 13x9-inch disposable foil cake pan with cooking spray. Assemble burritos as directed in steps 1 through 3; do not bake. Drizzle with remaining 1/4 cup enchilada sauce and sprinkle with remaining 1 cup cheese. Cover pan with sprayed foil, and wrap in double layer of plastic wrap. Label and freeze. To bake: Thaw overnight in refrigerator. Heat oven to 350°F. Remove plastic, and place foil-covered pan on baking sheet. Bake 1 hour to 1 hour 10 minutes or until thermometer inserted in center reads 165°F.
Expert Tips
To roll burritos, fold one edge of tortilla over length of filling, tucking filling in slightly. Then fold two short edges over. Roll filled tortilla over toward remaining unfolded edge.
Leftover rice is perfect for this recipe, but packaged frozen cooked rice works well in a pinch.
Nutrition: Calories 370 (Calories from Fat 140); Total Fat 16g (Saturated Fat 8g, Trans Fat 1.5g); Cholesterol 55mg; Sodium 1030mg; Potassium 135mg; Total Carbohydrate 36g (Dietary Fiber 2g); Protein 22g % Daily Value: Vitamin A 10%; Vitamin C 0%; Calcium 30%; Iron 15% Exchanges: 1 1/2 Starch, 1 Other Carbohydrate, 2 Very Lean Meat, 1/2 High-Fat Meat, 2 Fat Carbohydrate Choices: 2 1/2
Subscribe to:
Posts (Atom)