It's time for another Taco Tuesday. Today's yummy offerings include Mexican Street Tacos, Baja Pork Tacos, and Jackfruit Vegan Tacos. Enjoy!
EASY TERIYAKI CHICKEN TACOS
This is from Old El Paso, and begins, "If you’re cruisin’ for some fusion, look no further than these easy Japanese-inspired teriyaki tacos. Loaded with savory chicken and fresh veggies, they come together fast and taste great!"
Prep Time: 30 minutes; Total Time: 30 minutes; Makes 10 servings
To view this online, go to https://www.oldelpaso.com/recipes/easy-teriyaki-chicken-tacos.
Ingredients
1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into 1/2-inch strips
1/3 cup water
1 package Old El Paso™ Japanese Inspired Teriyaki World Taco Kit
1 cup shredded Napa cabbage
1/2 cup shredded carrot
1/3 cup diced avocado
1/4 cup sliced green onions
1/4 cup chopped fresh cilantro leaves
Directions
In 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 7 to 8 minutes, stirring occasionally, until no longer pink in center.
Stir in water and seasoning mix (from taco kit); heat to boiling. Reduce heat; simmer uncovered 1 to 3 minutes, stirring frequently, until thickened.
While chicken is cooking, heat tortillas (from taco kit) as directed on package. Divide chicken among tortillas, and drizzle with sauce (from taco kit). Top with cabbage, carrot, avocado, green onions and cilantro.
Expert Tips
For best results, pat chicken slices dry before adding to hot skillet.
Shredded lettuce makes a nice substitute for the cabbage.
EASY AL PASTOR CHICKEN TACOS
This is from Old El Paso, and begins, "Take tacos al pastor for a spin with this easy, family friendly chicken recipe."
Prep Time: 25 minutes; Total Time: 25 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/easy-al-pastor-chicken-tacos.
Ingredients
1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into 1/2-inch strips
1 can (8 oz) pineapple tidbits in juice, undrained
1 package (0.85 oz) Old El Paso™ Al Pastor Taco Seasoning Mix
1 cup shredded iceberg lettuce
1 package (8 count) Old El Paso™ Soft Tortilla Bowls, heated as directed on package
1/3 cup sour cream, if desired
1 cup Old El Paso™ Shredded Monterey Jack Cheese (4 oz)
1/3 cup diced red bell pepper
1/3 cup sliced green onions
Directions
In 10-inch skillet, heat oil over medium-high heat. Add chicken; cook 4 to 6 minutes, stirring occasionally, until no longer pink in center.
Stir in pineapple and taco seasoning mix; heat to boiling. Reduce heat; simmer uncovered 1 to 3 minutes, stirring frequently, until thickened.
Divide lettuce among tortilla bowls. Top with sour cream. Divide chicken mixture among tortilla bowls; add cheese, bell pepper and green onions.
Expert Tips
For best results, pat chicken slices dry before adding to hot skillet.
Shredded green cabbage makes a nice substitute for the shredded lettuce.
JACKFRUIT VEGAN TACOS
This is from Cassidy Carolino at AllRecipes. She wrote, "Jackfruit is a great vegan alternative to shredded chicken to use in tacos. These jackfruit tacos are delicious and vegan! Choose your favorite taco toppings, such as lettuce, tomato, cilantro, avocado, vegan cheese, and vegan sour cream."
Prep Time: 10 minutes; Cook Time: 3 minutes; Total Time: 13 minutes; Servings: 4
To view this online, go to https://www.allrecipes.com/recipe/258806/jackfruit-vegan-tacos/.
Ingredients
2 (20 ounce) cans jackfruit in brine - drained, rinsed, and cut into bite-sized pieces
1 tablespoon vegetable oil
1 tablespoon water, or more as needed
2 tablespoons taco seasoning mix, or to taste
4 taco shells
1/2 cup salsa, or to taste
Directions
Heat oil in a small saucepan over medium heat. Add jackfruit; cook and stir for 2 to 3 minutes. Add 1 tablespoon water and taco seasoning; stir until well combined, about 1 minute. Add additional water 1 tablespoon at a time as needed.
Place a small amount of jackfruit in each taco shell; add 2 tablespoons salsa.
BAJA PORK TACOS
This is from Ariella Winn, from Mesquite, Texas, on Taste of Home. She wrote, "This delicious pork tacos recipe is my copycat version of the most excellent Mexican food we ever had, when we were visiting Flagstaff, Arizona. The original recipe used beef instead of pork, but this comes mighty close to the same taste."
Prep Time: 10 minutes; Cook Time: 8 hours; Total Time: 8 hours 10 minutes; Makes 12 servings
To view this online, go to https://www.tasteofhome.com/recipes/baja-pork-tacos/.
Ingredients
1 boneless pork sirloin roast (3 pounds)
5 cans (4 ounces each) chopped green chiles
2 tablespoons reduced-sodium taco seasoning
3 teaspoons ground cumin
24 corn tortillas (6 inches), warmed
3 cups shredded lettuce
1-1/2 cups shredded part-skim mozzarella cheese
Directions
Cut roast in half; place in a 3- or 4-qt. slow cooker. Mix chiles, taco seasoning and cumin; spoon over pork. Cook, covered, on low 8-10 hours or until meat is tender.
Remove pork; cool slightly. Skim fat from cooking juices. Shred meat with 2 forks. Return to slow cooker; heat through. Serve in tortillas with lettuce and cheese.
Freeze option: Place cooled pork mixture in freezer containers; freeze up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little broth if necessary.
Health tip: Using reduced-sodium taco seasoning saves about 80 milligrams of sodium in each serving.
Nutrition Facts: 2 tacos: 320 calories, 11g fat (4g saturated fat), 77mg cholesterol, 434mg sodium, 26g carbohydrate (1g sugars, 4g fiber), 30g protein. Diabetic exchanges: 3 medium-fat meat, 2 starch.
MEXICAN STREET TACOS
This comes from Chungah and her wonderful site, Damn Delicious. If you've never run across this site, I highly reecommend checking it out. Seriously. Go ahead, I'll wait…
Okay, so starts off with the disclaimer, "Easy, quick, authentic carne asada street tacos you can now make right at home! Top with onion, cilantro + fresh lime juice! SO GOOD!"
Prep Time: 1 hour 15 minutes; Cook Time: 15 minutes; Total Time: 1 hour 30 minutes; Yield: 6 servings
To view this online, go to https://damndelicious.net/2019/04/18/mexican-street-tacos/. If you're like me, you'll also enjoy the intro to the recipe. Check it out!
Ingredients
2 tablespoons reduced sodium soy sauce
2 tablespoons freshly squeezed lime juice
2 tablespoons canola oil, divided
3 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 1/2 pounds skirt steak, cut into 1/2-inch pieces
12 mini flour tortillas, warmed
3/4 cup diced red onion
1/2 cup chopped fresh cilantro leaves
1 lime, cut into wedges
Directions
In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin and oregano.
In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally.
Heat remaining 1 tablespoon canola oil in a large skillet over medium high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until desired doneness.
Serve steak in tortillas, topped with onion, cilantro and lime.
TACO LETTUCE WRAPS
This is from Kristina72913 at AllRecipes. Prep Time: 5 minutes; Cook Time: 20 minutes; Total Time: 25 minutes; Makes 6 servings
To view this online, go to https://www.allrecipes.com/recipe/274968/taco-lettuce-wraps/.
Ingredients
1 pound ground turkey
1 (16 ounce) package frozen corn
1 (15 ounce) can black beans
1 (14.5 ounce) can diced tomatoes
1 (1 ounce) package taco seasoning mix
romaine leaves, rinsed and dried
Directions
Heat a large nonstick skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir in corn, black beans, diced tomatoes, and taco seasoning. Bring to a simmer and cook until heated through, 10 to 12 minutes.
Lay lettuce leaves on a flat surface and fill with turkey and bean mixture.
Showing posts with label Easy al Pastor Chicken Tacos. Show all posts
Showing posts with label Easy al Pastor Chicken Tacos. Show all posts
Tuesday, November 15, 2022
Tuesday, June 28, 2022
Taco Tuesday
If you love tacos as much as I do, you won't mind that it's time for another Taco Tuesday.
It might seem strange for some people, but I don't think my family eat tacos before I was 17. That's when my mom, brother, sister, and I moved from upstate New York to Florida's west coast. Once here, Mom decided that tacos would be a wonderful (and inexpensive) meal to fix at least once a week.
Of course, back then, tacos were pretty much restricted to the crunchy taco shells (always yum), along with a bowl of cooked-up ground beef, and other bowls filled with cut up tomatoes, shredded cheese, and lettuce. Everyone pretty much made their own tacos, but that was fine.
Now, there are so many other ingredients to add to tacos, which makes it a whole lot more interesting. Check out the Pulled Pork Tacos with Pineapple Slaw, Crack Chicken Tacos, or any of the other yummy taco recipes in today's post. Enjoy!
Mom, sitting by our Florida pool, along with her Uncle George, and Tom (a family friend).
BLACK BEAN, RICE AND QUESO MINI TACOS
This is from Old El Paso, and begins, "Kids will love these filled mini tacos, which are packed with cilantro-lime rice, black beans, cheese and drizzled with Old El Paso™ Creamy Queso sauce. Easy to assemble and great for on-the-go, busy families."
Prep Time: 24 minutes; Total Time: 40 minutes; Makes 6 servings
To view this online, go to https://www.oldelpaso.com/recipes/black-bean-rice-and-queso-mini-tacos.
Ingredients
1/2 cup uncooked regular long-grain white rice
1 cup water
1 tablespoon butter
1 tablespoon lime juice
1/4 cup chopped fresh cilantro
1 package (12 count) Old El Paso™ Mini Soft Tortilla Bowls
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (4.5 oz) Old El Paso™ Chopped Green Chiles
1 cup Old El Paso™ ™ Shredded Mexican Style 4 Cheese Blend
1/2 cup pico de gallo
1/3 cup Old El Paso™ Creamy Queso sauce
Directions
In 1 to 1 1/2-quart saucepan, heat white rice and water to boiling; reduce heat. Cover and simmer 8 to 10 minutes or until all water is absorbed. Remove from heat; let stand covered 5 minutes. Fluff with fork; stir in butter, lime juice and cilantro. Cover and set aside.
Heat oven to 375°F. In ungreased 13x9-inch (3-quart) baking dish, place tortilla bowls.
In medium bowl, mix beans and green chiles. Divide rice mixture evenly among tortilla bowls; top each with 2 teaspoons of the cheese. Divide bean mixture evenly among tortilla bowls; top each with remaining cheese.
Bake 10 to 12 minutes or until hot and cheese is melted. Top with pico de gallo and sauce.
Expert Tips
Salsa may be substituted for the pico de gallo in this recipe.
Precooked rice is available for purchase in the frozen section of the grocery store and is a convenient alternative to the cooked rice in this recipe. You may also use 1 1/2 cups leftover cooked rice, heated in microwave.
Variation: Try Old El Paso™ Creamy Salsa Verde sauce as an alternative to the creamy queso sauce.
EASY AL PASTOR CHICKEN TACOS
This is from Old El Paso, and begins, "Take tacos al pastor for a spin with this easy, family friendly chicken recipe."
Prep Time: 25 minutes; Total Time: 25 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/easy-al-pastor-chicken-tacos.
Ingredients
1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into 1/2-inch strips
1 can (8 oz) pineapple tidbits in juice, undrained
1 package (0.85 oz) Old El Paso™ Al Pastor Taco Seasoning Mix
1 cup shredded iceberg lettuce
1 package (8 count) Old El Paso™ Soft Tortilla Bowls, heated as directed on package
1/3 cup sour cream, if desired
1 cup Old El Paso™ Shredded Monterey Jack Cheese (4 oz)
1/3 cup diced red bell pepper
1/3 cup sliced green onions
Directions
In 10-inch skillet, heat oil over medium-high heat. Add chicken; cook 4 to 6 minutes, stirring occasionally, until no longer pink in center.
Stir in pineapple and taco seasoning mix; heat to boiling. Reduce heat; simmer uncovered 1 to 3 minutes, stirring frequently, until thickened.
Divide lettuce among tortilla bowls. Top with sour cream. Divide chicken mixture among tortilla bowls; add cheese, bell pepper and green onions.
Expert Tips
For best results, pat chicken slices dry before adding to hot skillet.
Shredded green cabbage makes a nice substitute for the shredded lettuce.
PULLED PORK TACOS WITH PINEAPPLE SLAW
This is from Delish. The recipe begins, “You'll want to use the pineapple slaw on everything.”
Yields: 8; Prep Time: 15 minutes; Total Time: 8 hours 15 minutes
To view this online, click here.
Ingredients
4 lb. pork shoulder
1 c. barbecue sauce
1/2 c. brown sugar
Juice of 3 limes, divided
2 tbsp. garlic powder
2 tbsp. chili powder
2 tsp. cayenne pepper
1/2 head cabbage, shredded
1 whole pineapple, cut and diced
2 tbsp. extra-virgin olive oil
1/2 small red onion, sliced
2 green onions, sliced
1 tsp. crushed red pepper flakes
8 corn tortillas
Directions
In a 6-quart slow-cooker, add pork. In a medium bowl, combine barbecue sauce, brown sugar, juice of 2 limes, garlic powder, chili powder, and cayenne, then mix together into a thick paste and spread all over pork.
Cook on high for 5 to 6 hours or on low 8 to 9 hours, until tender, then shred.
When ready to eat, make pineapple slaw: Combine cabbage, pineapple, remaining lime juice, olive oil, red onions, green onions, and red pepper flakes.
Top tortillas with shredded pork and pineapple slaw.
GROUND BEEF TACOS
This comes from Pillsbury, and begins, “This taco recipe is the classic Tex-Mex-style version of tacos that many Americans grow up with: seasoned ground beef stuffed in a crispy taco shell with additional fillings like lettuce, cheese, tomatoes and sour cream. Even better, these ground beef tacos can be on the table in just 25 minutes.”
Prep Time: 25 minutes; Total Time: 30 minutes; Servings: 6
To view this online, click here.
Ingredients
1 lb lean ground beef
1 medium onion, chopped
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 can (8 oz) tomato sauce
12 Old El Paso™ crunchy taco shells
1 1/2 cups shredded Cheddar cheese (6 oz)
2 cups shredded lettuce
2 medium tomatoes, chopped
3/4 cup Old El Paso™ Thick 'n Chunky salsa
3/4 cup sour cream, if desired
Directions
Heat oven to 250°F. In large skillet, brown ground beef and onion over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain.
Stir in chili powder, salt, garlic powder and tomato sauce. Reduce heat to low; cover and simmer 10 minutes.
Meanwhile, place taco shells on ungreased cookie sheet. Heat at 250°F. for 5 minutes.
To assemble tacos, layer beef mixture, cheese, lettuce and tomatoes in each taco shell. Serve with salsa; top with sour cream.
Expert Tips
Chili powder is a vibrant mix of dried oregano, garlic, cumin, and mild to hot chiles. Commercial blends can vary in flavor, but they all add that south-of-the-border taste to the meat. Choose a chipotle chili powder for more heat and a smoky undertone to the flavor it adds.
These are very classic Mexican-American style tacos, the beauty of which is they’re completely customizable. Skip the ground beef and swap in ground chicken (which is terrific with taco seasoning), use Old El Paso™ soft flour tortillas warmed per package directions instead of the crunch taco shells, and bump up the toppings—set out bowls of chopped radish, sliced green onion, pickled jalapeños, and/or torn fresh cilantro leaves.
CRACK CHICKEN TACOS
This is from Lindsay Funston at Delish. Lindsay wrote, “If you're addicted to our Crack Chicken, just wait until you taste it in tacos. Prep Time: 25 minutes; Total Time: 50 minutes; Yields: 4.
To view this online, click here.
Ingredients
2 lb. boneless skinless chicken breasts, cut into 2" pieces
1 c. all-purpose flour
2 c. panko bread crumbs
3 large eggs
Kosher salt
Freshly ground black pepper
1 c. barbecue sauce
1/2 c. brown sugar
Juice of 2 limes
1 tsp. garlic powder
8 Small flour tortillas
1/2 head green cabbage
1/4 c. Ranch dressing, for drizzling
2 tbsp. Freshly chopped cilantro, for garnish
Directions
Preheat oven to 425° and line a large baking sheet with parchment. In a large resealable plastic bag, combine chicken and flour and shake until fully coated.
In one bowl, add bread crumbs. In another bowl, beat eggs. Dip chicken in eggs, then in panko until fully coated. Transfer to prepared baking sheet and season with salt and pepper.
Bake until golden and crispy, 23 to 25 minutes.
Meanwhile, in a small saucepan over low heat, warm barbecue sauce, brown sugar, lime juice, and garlic powder.
Coat baked chicken in sauce.
Serve chicken in tortillas with cabbage and drizzled with ranch. Garnish with cilantro.
BEEF TACO BOATS
These are from Lauren Miyashiro on Delish. Lauren wrote, “Your new favorite way to eat a taco.”
Yields: 4; Prep Time: 20 minutes; Cook Time: 10 minutes; Total Time: 30 minutes
To view this online, go to https://www.delish.com/cooking/recipe-ideas/recipes/a53019/beef-taco-boats-recipe/.
Ingredients
4 medium flour tortillas
Uncooked rice
1 tbsp. extra-virgin olive oil
1 onion, chopped
2 cloves garlic
1 lb. ground beef
1 tsp. chili powder
1/4 tsp. paprika
Kosher salt
Freshly ground black pepper
Shredded lettuce
1/2 c. shredded cheddar
Pico de gallo
Guacamole
Sour cream
Directions
Preheat oven to 350°. Shape a large piece of foil (smaller than the size of your tortillas) into a boat. Place one tortilla inside foil boat so that the perimeter of tortilla comes up the sides. Repeat to make 4 boats. Fill each boat with rice.
Bake until lightly golden, about 15 minutes. Let cool in foil until ready to serve.
Meanwhile, in a large skillet over medium heat, heat oil. Add onion and cook, stirring, until soft, about 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add ground beef, chili powder, and paprika and season with salt and pepper. Cook, breaking up meat with a wooden spoon, until beef is no longer pink, about 6 minutes. Drain fat.
Remove rice and foil from tortilla boats and fill each with ground beef. Top with lettuce, cheddar cheese, pico de gallo, guacamole, and sour cream.
It might seem strange for some people, but I don't think my family eat tacos before I was 17. That's when my mom, brother, sister, and I moved from upstate New York to Florida's west coast. Once here, Mom decided that tacos would be a wonderful (and inexpensive) meal to fix at least once a week.
Of course, back then, tacos were pretty much restricted to the crunchy taco shells (always yum), along with a bowl of cooked-up ground beef, and other bowls filled with cut up tomatoes, shredded cheese, and lettuce. Everyone pretty much made their own tacos, but that was fine.
Now, there are so many other ingredients to add to tacos, which makes it a whole lot more interesting. Check out the Pulled Pork Tacos with Pineapple Slaw, Crack Chicken Tacos, or any of the other yummy taco recipes in today's post. Enjoy!
Mom, sitting by our Florida pool, along with her Uncle George, and Tom (a family friend).
BLACK BEAN, RICE AND QUESO MINI TACOS
This is from Old El Paso, and begins, "Kids will love these filled mini tacos, which are packed with cilantro-lime rice, black beans, cheese and drizzled with Old El Paso™ Creamy Queso sauce. Easy to assemble and great for on-the-go, busy families."
Prep Time: 24 minutes; Total Time: 40 minutes; Makes 6 servings
To view this online, go to https://www.oldelpaso.com/recipes/black-bean-rice-and-queso-mini-tacos.
Ingredients
1/2 cup uncooked regular long-grain white rice
1 cup water
1 tablespoon butter
1 tablespoon lime juice
1/4 cup chopped fresh cilantro
1 package (12 count) Old El Paso™ Mini Soft Tortilla Bowls
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (4.5 oz) Old El Paso™ Chopped Green Chiles
1 cup Old El Paso™ ™ Shredded Mexican Style 4 Cheese Blend
1/2 cup pico de gallo
1/3 cup Old El Paso™ Creamy Queso sauce
Directions
In 1 to 1 1/2-quart saucepan, heat white rice and water to boiling; reduce heat. Cover and simmer 8 to 10 minutes or until all water is absorbed. Remove from heat; let stand covered 5 minutes. Fluff with fork; stir in butter, lime juice and cilantro. Cover and set aside.
Heat oven to 375°F. In ungreased 13x9-inch (3-quart) baking dish, place tortilla bowls.
In medium bowl, mix beans and green chiles. Divide rice mixture evenly among tortilla bowls; top each with 2 teaspoons of the cheese. Divide bean mixture evenly among tortilla bowls; top each with remaining cheese.
Bake 10 to 12 minutes or until hot and cheese is melted. Top with pico de gallo and sauce.
Expert Tips
Salsa may be substituted for the pico de gallo in this recipe.
Precooked rice is available for purchase in the frozen section of the grocery store and is a convenient alternative to the cooked rice in this recipe. You may also use 1 1/2 cups leftover cooked rice, heated in microwave.
Variation: Try Old El Paso™ Creamy Salsa Verde sauce as an alternative to the creamy queso sauce.
EASY AL PASTOR CHICKEN TACOS
This is from Old El Paso, and begins, "Take tacos al pastor for a spin with this easy, family friendly chicken recipe."
Prep Time: 25 minutes; Total Time: 25 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/easy-al-pastor-chicken-tacos.
Ingredients
1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into 1/2-inch strips
1 can (8 oz) pineapple tidbits in juice, undrained
1 package (0.85 oz) Old El Paso™ Al Pastor Taco Seasoning Mix
1 cup shredded iceberg lettuce
1 package (8 count) Old El Paso™ Soft Tortilla Bowls, heated as directed on package
1/3 cup sour cream, if desired
1 cup Old El Paso™ Shredded Monterey Jack Cheese (4 oz)
1/3 cup diced red bell pepper
1/3 cup sliced green onions
Directions
In 10-inch skillet, heat oil over medium-high heat. Add chicken; cook 4 to 6 minutes, stirring occasionally, until no longer pink in center.
Stir in pineapple and taco seasoning mix; heat to boiling. Reduce heat; simmer uncovered 1 to 3 minutes, stirring frequently, until thickened.
Divide lettuce among tortilla bowls. Top with sour cream. Divide chicken mixture among tortilla bowls; add cheese, bell pepper and green onions.
Expert Tips
For best results, pat chicken slices dry before adding to hot skillet.
Shredded green cabbage makes a nice substitute for the shredded lettuce.
PULLED PORK TACOS WITH PINEAPPLE SLAW
This is from Delish. The recipe begins, “You'll want to use the pineapple slaw on everything.”
Yields: 8; Prep Time: 15 minutes; Total Time: 8 hours 15 minutes
To view this online, click here.
Ingredients
4 lb. pork shoulder
1 c. barbecue sauce
1/2 c. brown sugar
Juice of 3 limes, divided
2 tbsp. garlic powder
2 tbsp. chili powder
2 tsp. cayenne pepper
1/2 head cabbage, shredded
1 whole pineapple, cut and diced
2 tbsp. extra-virgin olive oil
1/2 small red onion, sliced
2 green onions, sliced
1 tsp. crushed red pepper flakes
8 corn tortillas
Directions
In a 6-quart slow-cooker, add pork. In a medium bowl, combine barbecue sauce, brown sugar, juice of 2 limes, garlic powder, chili powder, and cayenne, then mix together into a thick paste and spread all over pork.
Cook on high for 5 to 6 hours or on low 8 to 9 hours, until tender, then shred.
When ready to eat, make pineapple slaw: Combine cabbage, pineapple, remaining lime juice, olive oil, red onions, green onions, and red pepper flakes.
Top tortillas with shredded pork and pineapple slaw.
GROUND BEEF TACOS
This comes from Pillsbury, and begins, “This taco recipe is the classic Tex-Mex-style version of tacos that many Americans grow up with: seasoned ground beef stuffed in a crispy taco shell with additional fillings like lettuce, cheese, tomatoes and sour cream. Even better, these ground beef tacos can be on the table in just 25 minutes.”
Prep Time: 25 minutes; Total Time: 30 minutes; Servings: 6
To view this online, click here.
Ingredients
1 lb lean ground beef
1 medium onion, chopped
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 can (8 oz) tomato sauce
12 Old El Paso™ crunchy taco shells
1 1/2 cups shredded Cheddar cheese (6 oz)
2 cups shredded lettuce
2 medium tomatoes, chopped
3/4 cup Old El Paso™ Thick 'n Chunky salsa
3/4 cup sour cream, if desired
Directions
Heat oven to 250°F. In large skillet, brown ground beef and onion over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain.
Stir in chili powder, salt, garlic powder and tomato sauce. Reduce heat to low; cover and simmer 10 minutes.
Meanwhile, place taco shells on ungreased cookie sheet. Heat at 250°F. for 5 minutes.
To assemble tacos, layer beef mixture, cheese, lettuce and tomatoes in each taco shell. Serve with salsa; top with sour cream.
Expert Tips
Chili powder is a vibrant mix of dried oregano, garlic, cumin, and mild to hot chiles. Commercial blends can vary in flavor, but they all add that south-of-the-border taste to the meat. Choose a chipotle chili powder for more heat and a smoky undertone to the flavor it adds.
These are very classic Mexican-American style tacos, the beauty of which is they’re completely customizable. Skip the ground beef and swap in ground chicken (which is terrific with taco seasoning), use Old El Paso™ soft flour tortillas warmed per package directions instead of the crunch taco shells, and bump up the toppings—set out bowls of chopped radish, sliced green onion, pickled jalapeños, and/or torn fresh cilantro leaves.
CRACK CHICKEN TACOS
This is from Lindsay Funston at Delish. Lindsay wrote, “If you're addicted to our Crack Chicken, just wait until you taste it in tacos. Prep Time: 25 minutes; Total Time: 50 minutes; Yields: 4.
To view this online, click here.
Ingredients
2 lb. boneless skinless chicken breasts, cut into 2" pieces
1 c. all-purpose flour
2 c. panko bread crumbs
3 large eggs
Kosher salt
Freshly ground black pepper
1 c. barbecue sauce
1/2 c. brown sugar
Juice of 2 limes
1 tsp. garlic powder
8 Small flour tortillas
1/2 head green cabbage
1/4 c. Ranch dressing, for drizzling
2 tbsp. Freshly chopped cilantro, for garnish
Directions
Preheat oven to 425° and line a large baking sheet with parchment. In a large resealable plastic bag, combine chicken and flour and shake until fully coated.
In one bowl, add bread crumbs. In another bowl, beat eggs. Dip chicken in eggs, then in panko until fully coated. Transfer to prepared baking sheet and season with salt and pepper.
Bake until golden and crispy, 23 to 25 minutes.
Meanwhile, in a small saucepan over low heat, warm barbecue sauce, brown sugar, lime juice, and garlic powder.
Coat baked chicken in sauce.
Serve chicken in tortillas with cabbage and drizzled with ranch. Garnish with cilantro.
BEEF TACO BOATS
These are from Lauren Miyashiro on Delish. Lauren wrote, “Your new favorite way to eat a taco.”
Yields: 4; Prep Time: 20 minutes; Cook Time: 10 minutes; Total Time: 30 minutes
To view this online, go to https://www.delish.com/cooking/recipe-ideas/recipes/a53019/beef-taco-boats-recipe/.
Ingredients
4 medium flour tortillas
Uncooked rice
1 tbsp. extra-virgin olive oil
1 onion, chopped
2 cloves garlic
1 lb. ground beef
1 tsp. chili powder
1/4 tsp. paprika
Kosher salt
Freshly ground black pepper
Shredded lettuce
1/2 c. shredded cheddar
Pico de gallo
Guacamole
Sour cream
Directions
Preheat oven to 350°. Shape a large piece of foil (smaller than the size of your tortillas) into a boat. Place one tortilla inside foil boat so that the perimeter of tortilla comes up the sides. Repeat to make 4 boats. Fill each boat with rice.
Bake until lightly golden, about 15 minutes. Let cool in foil until ready to serve.
Meanwhile, in a large skillet over medium heat, heat oil. Add onion and cook, stirring, until soft, about 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add ground beef, chili powder, and paprika and season with salt and pepper. Cook, breaking up meat with a wooden spoon, until beef is no longer pink, about 6 minutes. Drain fat.
Remove rice and foil from tortilla boats and fill each with ground beef. Top with lettuce, cheddar cheese, pico de gallo, guacamole, and sour cream.
Tuesday, February 8, 2022
Taco Tuesday
You know the drill: If it's Tuesday (and it is), then it's time for another Taco Tuesday. Today's offerings include Salsa Roja Black Bean Tacos and Pulled Pork Tacos with Pineapple Slaw. Enjoy!
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.
TACO SALAD WITH CUMIN DRESSING
Recipe Yield: Servings: 8
Source: The Diabetic Newsletter
View this online at https://diabeticgourmet.com/diabetic-recipes/taco-salad-with-cumin-dressing.
Ingredients
8 tortillas
1 teaspoon powdered mustard
2 tablespoons Parmesan cheese, grated
1 teaspoon ground cumin
8 cups romaine lettuce
1/2 cup water
1/2 teaspoon salt
4 tablespoons vegetable oil
4 tablespoons red wine vinegar
4 cups turkey, chopped and cooked
1/4 teaspoon black pepper
1 teaspoon cumin seeds
1/4 teaspoon garlic powder
6 large ripe tomatoes, chopped
4 teaspoons lemon juice
2 cups cheddar cheese, grated
Directions
Toast the tortillas on a baking sheet in a 400F oven for about 10 minutes.
While hot, sprinkle on the Parmesan cheese.
Cool and break into bite-size pieces.
Chop the lettuce and arrange it in the bottom of a salad bowl.
Make the cumin dressing by combining the salt, vinegar, pepper, garlic powder, lemon juice, mustard, cumin, water and oil in a bowl or jar.
Heat the turkey in a skillet with the cumin seeds.
Sprinkle chunks of turkey over the lettuce.
Add the tomato pieces and cheese.
Pour on the cumin dressing and top with tortilla chips.
Nutritional Information Per Serving: Calories: 205; Fat: 11 g; Protein: 17 g; Carbohydrates: 10 g
Diabetic Exchanges: 1 Fat; 1/2 Bread/Starch; 1/2 Vegetable; 2 Lean Meat
EASY KOREAN BARBECUE BEEF TACOS
This yumminess comes from Old El Paso, and begins, "Get the fresh, rich flavors of Korean barbecue without the hassle with these easy ground beef tacos."
Prep Time: 25 minutes; Total Time: 25 minutes; Makes: 10 Servings
To view this online, go to https://www.oldelpaso.com/recipes/easy-korean-barbecue-beef-tacos.
Ingredients
1 lb ground beef (at least 80% lean)
1/2 cup water
1 package Old El Paso™ Korean Inspired Barbecue World Taco Kit
1 cup Old El Paso™ Shredded Monterey Jack Cheese (4 oz)
1 cup shredded red cabbage
1/2 cup shredded carrot
1/4 cup sliced green onions
1/4 cup chopped fresh cilantro leaves
Lime wedges
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 seasoning mix (from taco kit); heat to boiling. Reduce heat; simmer uncovered 1 to 3 minutes, stirring frequently, until thickened.
While beef is cooking, heat tortillas (from taco kit) as directed on package. Divide cheese among tortillas; top with beef, and drizzle with sauce (from taco kit). Top with cabbage, carrot, green onions and cilantro. Serve with lime wedges.
Expert Tips
Like it hot? Top with some chopped spicy kimchi.
Shredded Napa cabbage or lettuce make nice substitutes for the red cabbage.
EASY AL PASTOR CHICKEN TACOS
This is from Old El Paso, and begins, "Take tacos al pastor for a spin with this easy, family friendly chicken recipe."
Prep Time: 25 minutes; Total Time: 25 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/easy-al-pastor-chicken-tacos.
Ingredients
1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into 1/2-inch strips
1 can (8 oz) pineapple tidbits in juice, undrained
1 package (0.85 oz) Old El Paso™ Al Pastor Taco Seasoning Mix
1 cup shredded iceberg lettuce
1 package (8 count) Old El Paso™ Soft Tortilla Bowls, heated as directed on package
1/3 cup sour cream, if desired
1 cup Old El Paso™ Shredded Monterey Jack Cheese (4 oz)
1/3 cup diced red bell pepper
1/3 cup sliced green onions
Directions
In 10-inch skillet, heat oil over medium-high heat. Add chicken; cook 4 to 6 minutes, stirring occasionally, until no longer pink in center.
Stir in pineapple and taco seasoning mix; heat to boiling. Reduce heat; simmer uncovered 1 to 3 minutes, stirring frequently, until thickened.
Divide lettuce among tortilla bowls. Top with sour cream. Divide chicken mixture among tortilla bowls; add cheese, bell pepper and green onions.
Expert Tips
For best results, pat chicken slices dry before adding to hot skillet.
Shredded green cabbage makes a nice substitute for the shredded lettuce.
Nutrition: 8 servings (1 tortilla bowl each); 1 Tortilla Bowl Calories 240 (Calories from Fat 90); Total Fat 10g (Saturated Fat 4.5g, Trans Fat 0g); Cholesterol 50mg; Sodium 440mg; Total Carbohydrate 21g (Dietary Fiber 1g, Sugars 6g); Protein 17g; % Daily Value: Vitamin A 6%; Vitamin C 10%; Calcium 15%; Iron 8%; Exchanges: 1 1/2 Starch, 1 Very Lean Meat, 1 High-Fat Meat; Carbohydrate Choice: 1.5
PULLED PORK TACOS WITH PINEAPPLE SLAW
This is from Delish. The recipe begins, “You'll want to use the pineapple slaw on everything.”
Yields: 8; Prep Time: 15 minutes; Total Time: 8 hours 15 minutes
To view this online, click here.
Ingredients
4 lb. pork shoulder
1 c. barbecue sauce
1/2 c. brown sugar
Juice of 3 limes, divided
2 tbsp. garlic powder
2 tbsp. chili powder
2 tsp. cayenne pepper
1/2 head cabbage, shredded
1 whole pineapple, cut and diced
2 tbsp. extra-virgin olive oil
1/2 small red onion, sliced
2 green onions, sliced
1 tsp. crushed red pepper flakes
8 corn tortillas
Directions
In a 6-quart slow-cooker, add pork. In a medium bowl, combine barbecue sauce, brown sugar, juice of 2 limes, garlic powder, chili powder, and cayenne, then mix together into a thick paste and spread all over pork.
Cook on high for 5 to 6 hours or on low 8 to 9 hours, until tender, then shred.
When ready to eat, make pineapple slaw: Combine cabbage, pineapple, remaining lime juice, olive oil, red onions, green onions, and red pepper flakes.
Top tortillas with shredded pork and pineapple slaw.
SALSA ROJA BLACK BEAN TACOS
This is from Vegetarian Times, and begins, "Salsa roja is a cooked salsa made with skillet- or grill-blackened onions, tomatoes, and garlic. Serve in warmed corn tortillas." Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/salsa-roja-black-bean-tacos/.
Ingredients
1 large onion, quartered, divided
2 round or plum tomatoes
2 cloves garlic, peeled
1 chipotle chile in adobo sauce, plus 1/2 tsp. adobo sauce
1 15-oz. can black beans, rinsed and drained
Preparation
Cut one-quarter of onion into 3 or 4 chunks. Chop remaining three-quarters of onion, and set aside.
Place medium skillet over medium-high heat. Char onion chunks, tomatoes, and garlic cloves in dry skillet 10 minutes, turning occasionally. Remove onion and garlic to plate while tomatoes continue to blacken. Break up tomatoes with wooden spoon or spatula; return onion and garlic to skillet. Add chipotle chile, adobo sauce, and 1 cup water. Bring to a simmer, reduce heat to medium-low, and simmer 15 minutes. Transfer to blender, and blend until smooth.
Wipe out skillet, and coat with cooking spray. Heat over medium heat. Add chopped onion, cover, and cook 5 minutes, or until translucent. Add beans and salsa roja, and cook 3 to 4 minutes, or until thickened.
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.
TACO SALAD WITH CUMIN DRESSING
Recipe Yield: Servings: 8
Source: The Diabetic Newsletter
View this online at https://diabeticgourmet.com/diabetic-recipes/taco-salad-with-cumin-dressing.
Ingredients
8 tortillas
1 teaspoon powdered mustard
2 tablespoons Parmesan cheese, grated
1 teaspoon ground cumin
8 cups romaine lettuce
1/2 cup water
1/2 teaspoon salt
4 tablespoons vegetable oil
4 tablespoons red wine vinegar
4 cups turkey, chopped and cooked
1/4 teaspoon black pepper
1 teaspoon cumin seeds
1/4 teaspoon garlic powder
6 large ripe tomatoes, chopped
4 teaspoons lemon juice
2 cups cheddar cheese, grated
Directions
Toast the tortillas on a baking sheet in a 400F oven for about 10 minutes.
While hot, sprinkle on the Parmesan cheese.
Cool and break into bite-size pieces.
Chop the lettuce and arrange it in the bottom of a salad bowl.
Make the cumin dressing by combining the salt, vinegar, pepper, garlic powder, lemon juice, mustard, cumin, water and oil in a bowl or jar.
Heat the turkey in a skillet with the cumin seeds.
Sprinkle chunks of turkey over the lettuce.
Add the tomato pieces and cheese.
Pour on the cumin dressing and top with tortilla chips.
Nutritional Information Per Serving: Calories: 205; Fat: 11 g; Protein: 17 g; Carbohydrates: 10 g
Diabetic Exchanges: 1 Fat; 1/2 Bread/Starch; 1/2 Vegetable; 2 Lean Meat
EASY KOREAN BARBECUE BEEF TACOS
This yumminess comes from Old El Paso, and begins, "Get the fresh, rich flavors of Korean barbecue without the hassle with these easy ground beef tacos."
Prep Time: 25 minutes; Total Time: 25 minutes; Makes: 10 Servings
To view this online, go to https://www.oldelpaso.com/recipes/easy-korean-barbecue-beef-tacos.
Ingredients
1 lb ground beef (at least 80% lean)
1/2 cup water
1 package Old El Paso™ Korean Inspired Barbecue World Taco Kit
1 cup Old El Paso™ Shredded Monterey Jack Cheese (4 oz)
1 cup shredded red cabbage
1/2 cup shredded carrot
1/4 cup sliced green onions
1/4 cup chopped fresh cilantro leaves
Lime wedges
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 seasoning mix (from taco kit); heat to boiling. Reduce heat; simmer uncovered 1 to 3 minutes, stirring frequently, until thickened.
While beef is cooking, heat tortillas (from taco kit) as directed on package. Divide cheese among tortillas; top with beef, and drizzle with sauce (from taco kit). Top with cabbage, carrot, green onions and cilantro. Serve with lime wedges.
Expert Tips
Like it hot? Top with some chopped spicy kimchi.
Shredded Napa cabbage or lettuce make nice substitutes for the red cabbage.
EASY AL PASTOR CHICKEN TACOS
This is from Old El Paso, and begins, "Take tacos al pastor for a spin with this easy, family friendly chicken recipe."
Prep Time: 25 minutes; Total Time: 25 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/easy-al-pastor-chicken-tacos.
Ingredients
1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into 1/2-inch strips
1 can (8 oz) pineapple tidbits in juice, undrained
1 package (0.85 oz) Old El Paso™ Al Pastor Taco Seasoning Mix
1 cup shredded iceberg lettuce
1 package (8 count) Old El Paso™ Soft Tortilla Bowls, heated as directed on package
1/3 cup sour cream, if desired
1 cup Old El Paso™ Shredded Monterey Jack Cheese (4 oz)
1/3 cup diced red bell pepper
1/3 cup sliced green onions
Directions
In 10-inch skillet, heat oil over medium-high heat. Add chicken; cook 4 to 6 minutes, stirring occasionally, until no longer pink in center.
Stir in pineapple and taco seasoning mix; heat to boiling. Reduce heat; simmer uncovered 1 to 3 minutes, stirring frequently, until thickened.
Divide lettuce among tortilla bowls. Top with sour cream. Divide chicken mixture among tortilla bowls; add cheese, bell pepper and green onions.
Expert Tips
For best results, pat chicken slices dry before adding to hot skillet.
Shredded green cabbage makes a nice substitute for the shredded lettuce.
Nutrition: 8 servings (1 tortilla bowl each); 1 Tortilla Bowl Calories 240 (Calories from Fat 90); Total Fat 10g (Saturated Fat 4.5g, Trans Fat 0g); Cholesterol 50mg; Sodium 440mg; Total Carbohydrate 21g (Dietary Fiber 1g, Sugars 6g); Protein 17g; % Daily Value: Vitamin A 6%; Vitamin C 10%; Calcium 15%; Iron 8%; Exchanges: 1 1/2 Starch, 1 Very Lean Meat, 1 High-Fat Meat; Carbohydrate Choice: 1.5
PULLED PORK TACOS WITH PINEAPPLE SLAW
This is from Delish. The recipe begins, “You'll want to use the pineapple slaw on everything.”
Yields: 8; Prep Time: 15 minutes; Total Time: 8 hours 15 minutes
To view this online, click here.
Ingredients
4 lb. pork shoulder
1 c. barbecue sauce
1/2 c. brown sugar
Juice of 3 limes, divided
2 tbsp. garlic powder
2 tbsp. chili powder
2 tsp. cayenne pepper
1/2 head cabbage, shredded
1 whole pineapple, cut and diced
2 tbsp. extra-virgin olive oil
1/2 small red onion, sliced
2 green onions, sliced
1 tsp. crushed red pepper flakes
8 corn tortillas
Directions
In a 6-quart slow-cooker, add pork. In a medium bowl, combine barbecue sauce, brown sugar, juice of 2 limes, garlic powder, chili powder, and cayenne, then mix together into a thick paste and spread all over pork.
Cook on high for 5 to 6 hours or on low 8 to 9 hours, until tender, then shred.
When ready to eat, make pineapple slaw: Combine cabbage, pineapple, remaining lime juice, olive oil, red onions, green onions, and red pepper flakes.
Top tortillas with shredded pork and pineapple slaw.
SALSA ROJA BLACK BEAN TACOS
This is from Vegetarian Times, and begins, "Salsa roja is a cooked salsa made with skillet- or grill-blackened onions, tomatoes, and garlic. Serve in warmed corn tortillas." Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/salsa-roja-black-bean-tacos/.
Ingredients
1 large onion, quartered, divided
2 round or plum tomatoes
2 cloves garlic, peeled
1 chipotle chile in adobo sauce, plus 1/2 tsp. adobo sauce
1 15-oz. can black beans, rinsed and drained
Preparation
Cut one-quarter of onion into 3 or 4 chunks. Chop remaining three-quarters of onion, and set aside.
Place medium skillet over medium-high heat. Char onion chunks, tomatoes, and garlic cloves in dry skillet 10 minutes, turning occasionally. Remove onion and garlic to plate while tomatoes continue to blacken. Break up tomatoes with wooden spoon or spatula; return onion and garlic to skillet. Add chipotle chile, adobo sauce, and 1 cup water. Bring to a simmer, reduce heat to medium-low, and simmer 15 minutes. Transfer to blender, and blend until smooth.
Wipe out skillet, and coat with cooking spray. Heat over medium heat. Add chopped onion, cover, and cook 5 minutes, or until translucent. Add beans and salsa roja, and cook 3 to 4 minutes, or until thickened.
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