It's time for another Taco Tuesday. Today's offerings include Smoked Pork Tacos and Ice Cream Tacos. Do I have your attention yet? Enjoy!
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 JERK CHICKEN TACOS
This yumminess comes from Old El Paso, and begins, "Want the fresh flavors of island fare but can’t take a trip to the Caribbean? Try these easy Jerk chicken tacos, loaded with fruit, veggies and warm Jamaican spices."
Prep Time: 30 minutes; Total Time: 30 minutes; Yield: 10 servings
To view this online, go to https://www.oldelpaso.com/recipes/easy-jerk-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™ Caribbean Inspired Jerk World Taco Kit
1 cup shredded green cabbage
1/2 cup diced red bell pepper
1/2 cup peeled, diced mango
1/4 cup diced red onion
1/4 cup chopped fresh cilantro leaves
Lime wedges
Preparation
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, bell pepper, mango, onion and cilantro. Serve with lime wedges.
Expert Tips
For best results, pat chicken slices dry before adding to hot skillet.
No fresh mango? Diced pineapple makes a nice substitute.
CHICKEN NACHO TACOS
This comes from Campbells, and begins, "These tasty tacos combine a few on-hand ingredients with canned chicken and fiesta nacho cheese soup to make a delicious dish super-simple!"
Prep Time: 15 minutes; Total Time: 25 minutes; Serves: 4; Calories: 300/serving
To view this online, go to https://www.campbells.com/recipes/chicken-nacho-tacos/.
Ingredients
1 tablespoon vegetable oil
1 medium onion, chopped (about 1/2 cup)
1/2 teaspoon chili powder
1 can (10 3/4 ounces) Campbells® Condensed Fiesta Nacho Cheese Soup
8 taco shell, warmed
1 cup shredded lettuce
1/2 cup chopped tomato
Directions
Heat the oil in a 10-inch skillet over medium-high heat. Add the onion and chili powder and cook until the onion is tender, stirring often.
Stir the soup and chicken in the skillet and cook until the mixture is hot and bubbling. Spoon the chicken mixture into the taco shells. Top with the lettuce and tomato.
SMOKED PORK TACOS
This comes from Elizabeth Helskell on the Today Show site. The recipe begins, "Using store-bought pulled pork makes these tacos super quick to throw together. Just warm, assemble and serve.
"Technique tip: When using cilantro, rinse very well, roll in damp paper towel and place in airtight container. This will extend the freshness of this precious herb by one week.
"Swap option: Smoked chicken would be equally delicious."
Prep Time: 20 minutes; Cook Time: 20 minutes; Makes 4 servings
You can find this recipe online at https://www.today.com/recipes/smoked-pork-tacos-recipe-t206530.
Ingredients
8 flour or corn tortillas
2 pounds store-bought pulled pork shoulder with barbecue sauce
2 cups queso dip
1 cup pickled jalapeños
1 cup sour cream
1/2 red onion, chopped
fresh cilantro, chopped for garnish
Directions
Place tortillas on flat surface. In center of each tortilla, place pulled pork in center and drizzle with queso. Top with jalapeños and sour cream. Top with barbecue sauce and cilantro and serve.
OUTRAGEOUS RANCH TACOS
This is from Hidden Valley. Prep Time: 15 minutes; Cook Time: 10 minutes; Total Time: 25 minutes; Servings: 4
To view this online, go to https://www.hiddenvalley.com/recipe/outrageous-ranch-tacos/.
Ingredients
2 tablespoons olive oil
1 pound lean ground beef
1 packet (1.25 ounces) taco seasoning mix
3 cups shredded lettuce
1/2 cup Hidden Valley® Original Ranch® dressing
8 large taco shells, heated
1/2 cup shredded cheddar cheese
1 medium tomato, seeded and diced
Directions
In a large skillet, heat the olive oil over medium heat, then add the ground beef and taco seasoning and cook for about 10 minutes, or until browned; drain.
In a large bowl, toss the lettuce with the dressing until evenly coated.
Fill each taco shell with the beef mixture and top with lettuce, cheese and tomato. 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.
ICE CREAM TACOS
I can hear it now: Ice cream tacos??? Are you crazy?
Well, maybe. But this recipe is definitely something that makes for a perfect dessert – especially on Taco Tuesday.
This is from Leah Maroney, who, besides writing for The Spruce Eats, has her own blog, Mini Pie Kitchen.
For this recipe, Leah wrote, “Move over Choco Tacos, these homemade ice cream tacos are in town. You only need flour tortillas, ice cream, and chocolate chips to make these babies a reality.
“Get a little crazy and make your own ice cream or your own waffle cone shells. Or keep it simple and use the store-bought kinds. You really can't go wrong.
“Ice cream tacos are a fun party treat or spin on popular on-the-go ice creams. Just make sure to serve and eat them quickly!”
Total: 4 hrs 35 mins; Prep: 4 hrs 35 mins; Cook: 0 mins; Yield: 6 ice cream tacos (serves 6)
To view this online, click here.
Ingredients
6 flour tortillas (6-inch)
3 tablespoons butter
1 tablespoon sugar
10 ounces semisweet chocolate chips
6 scoops vanilla ice cream (or other ice cream of your choice)
Garnish: sprinkles
Directions
Preheat the oven to 350 F.
Line a baking sheet with parchment paper. Make 6 foil logs that are large enough so that the tortillas can drape over them to form a taco shell shape. Lay them on the parchment paper and drape the tortillas over each log.
Melt the butter in the microwave. Brush the butter over the top of each tortilla. Then sprinkle each tortilla with the sugar.
Place the baking sheet in the oven and bake for about 10 minutes or until lightly browned.
Remove them from the oven and allow to cool. Then place the baking sheet in the freezer for about 15 minutes or until very cold.
Melt the chocolate chips and coconut oil in the microwave in a microwave safe bowl for 30 second increments, stirring in between until it is completely smooth and melted.
Remove the bowl from the microwave and brush the melted chocolate on the inside of each shell until coated. Place the shells back in the freezer and freeze for another 10 to 15 minutes, or until the chocolate has hardened completely.
While the shells are hardening again, take the ice cream out of the freezer and allow it to soften slightly. Fill each shell with a large scoop of ice cream to the top edge of the shell. Squeeze the shell slightly to disperse the ice cream, being careful not to break the shell.
Place it back onto the baking sheet and freeze again for 1 to 2 hours, until very firm.
Reheat the chocolate in 30 second increments until melted. Pour it into a loaf pan. Dip the top of each taco in the chocolate quickly, covering the ice cream and the top edges of the shell. You need to work quickly so that the ice cream does not mess. Spoon more onto the top of the tacos if needed and then sprinkle generously with sprinkles.
Place them back on the parchment paper and freeze again until the chocolate is completely hardened and then serve!
Showing posts with label Ice Cream Tacos. Show all posts
Showing posts with label Ice Cream Tacos. Show all posts
Tuesday, June 21, 2022
Tuesday, March 30, 2021
Taco Tuesday
It's time for another Taco Tuesday. Check out the Buffalo Style Tacos, the Ice Cream Tacos (yes, you read that right!), or any of the other yummy tacos in today's post. Enjoy!
SHRIMP TACOS WITH TROPICAL SALSA
This comes from Old El Paso, and begins, "Sweet and heat come together in this island-themed shrimp taco. Juicy, ripe mango brings the sweet to the tropical salsa, while a serrano chile delivers on the heat. Balance them both out with an icy, cold Corona™ Refresca. "
Prep Time: 25 minutes; Total Time: 25 minutes; Makes 10 servings
Want to view this online? Go to https://www.oldelpaso.com/recipes/shrimp-tacos-with-tropical-salsa.
Ingredients
1 tablespoon fresh lime juice
1 teaspoon honey
1/4 teaspoon salt
1 ripe large mango, seed removed, peeled and chopped (about 1 1/2 cups)
1/2 cup chopped red bell pepper
1/2 cup chopped cucumber
1/4 cup chopped red onion
1 medium serrano chile, seeded, finely chopped
1/4 cup chopped fresh cilantro
1 1/4 lb uncooked deveined peeled medium (41 to 50 ct) shrimp, tail shells removed
1 tablespoon Old El Paso™ original taco seasoning mix (from 1-oz package)
1 tablespoon vegetable oil
1 package (10 count) Old El Paso™ Stand ‘N Stuff™ taco shells, heated as directed on package
Lime wedges
Preparation
In medium bowl, to make salsa, beat lime juice, honey and salt with whisk. Add mango, bell pepper, cucumber, red onion, serrano chile and cilantro. Stir to combine. Set aside.
In another medium bowl, mix shrimp and taco seasoning mix; stir to coat.
In 12-inch nonstick skillet, heat oil over medium-high heat. Add shrimp mixture; cook and stir 2 to 4 minutes or until shrimp turn pink and are cooked through. Remove from heat.
Divide shrimp filling among taco shells; top with salsa. Serve with lime wedges.
Expert Tips
If you like your salsa extra spicy, don’t seed the chile before chopping.
The tropical salsa is very versatile. Try over chicken or salmon.
SPICY BEEF TACOS
This is from Weight Watchers (now called WW), and begins, "You get two tasty tacos in a serving. Add your own touch with fresh chopped cilantro, scallions or tomatoes."
Prep Time: 12 minutes; Cook Time: 13 minutes; Total Time: 25 minutes; Serves: 4; Difficulty: Easy
To view this online, click here.
Ingredients
Cooking spray, 3 spray(s), divided
1/2 cup WW Reduced fat shredded Mexican style blend cheese
2 medium cloves garlic, minced
3/4 pound uncooked 93% lean ground beef
1 1/2 tsp Ground cumin
1 1/2 tsp Ground coriander
3/4 tsp Table salt, or to taste
1 1/2 cups Canned diced tomatoes, with jalapenos or green chilies
8 small Corn tortillas, lightly toasted just before serving if desired*
2 cups Lettuce, chopped, shredded
1/3 cup Fat free salsa
Directions
Coat a large skillet with cooking spray; heat over medium-high heat. Add garlic; cook, stirring, until fragrant, about 30 seconds to 1 minute. Add beef; cook until browned, breaking up meat as it cooks, about 5 to 6 minutes. Add cumin, coriander, salt and diced tomatoes; cook, stirring occasionally, until liquid is almost absorbed, about 5 to 6 minutes.
Place tortillas on a flat surface. Top each with about 1/4 cup beef, 1/4 cup lettuce, 1 tablespoon cheese and 2 teaspoons salsa. Fold tortillas in half and serve. Yields 2 tacos per serving.
Notes
*To toast tortillas, coat a baking sheet with cooking spray. Place tortillas on top and coat with cooking spray. Heat in a 300°F oven until slightly crisp but not too crisp that they break when folded.
ICE CREAM TACOS
I can hear it now: Ice cream tacos??? Are you crazy?
Well, maybe. But this recipe is definitely something that makes for a perfect dessert – especially on Taco Tuesday.
This is from Leah Maroney, who, besides writing for The Spruce Eats, has her own blog, Mini Pie Kitchen.
For this recipe, Leah wrote, “Move over Choco Tacos, these homemade ice cream tacos are in town. You only need flour tortillas, ice cream, and chocolate chips to make these babies a reality.
“Get a little crazy and make your own ice cream or your own waffle cone shells. Or keep it simple and use the store-bought kinds. You really can't go wrong.
“Ice cream tacos are a fun party treat or spin on popular on-the-go ice creams. Just make sure to serve and eat them quickly!”
Total: 4 hrs 35 mins; Prep: 4 hrs 35 mins;Cook: 0 mins; Yield: 6 ice cream tacos (serves 6)
To view this online, click here.
Ingredients
6 flour tortillas (6-inch)
3 tablespoons butter
1 tablespoon sugar
10 ounces semisweet chocolate chips
6 scoops vanilla ice cream (or other ice cream of your choice)
Garnish: sprinkles
Directions
Preheat the oven to 350 F.
Line a baking sheet with parchment paper. Make 6 foil logs that are large enough so that the tortillas can drape over them to form a taco shell shape. Lay them on the parchment paper and drape the tortillas over each log.
Melt the butter in the microwave. Brush the butter over the top of each tortilla. Then sprinkle each tortilla with the sugar.
Place the baking sheet in the oven and bake for about 10 minutes or until lightly browned.
Remove them from the oven and allow to cool. Then place the baking sheet in the freezer for about 15 minutes or until very cold.
Melt the chocolate chips and coconut oil in the microwave in a microwave safe bowl for 30 second increments, stirring in between until it is completely smooth and melted.
Remove the bowl from the microwave and brush the melted chocolate on the inside of each shell until coated. Place the shells back in the freezer and freeze for another 10 to 15 minutes, or until the chocolate has hardened completely.
While the shells are hardening again, take the ice cream out of the freezer and allow it to soften slightly. Fill each shell with a large scoop of ice cream to the top edge of the shell. Squeeze the shell slightly to disperse the ice cream, being careful not to break the shell.
Place it back onto the baking sheet and freeze again for 1 to 2 hours, until very firm.
Reheat the chocolate in 30 second increments until melted. Pour it into a loaf pan. Dip the top of each taco in the chocolate quickly, covering the ice cream and the top edges of the shell. You need to work quickly so that the ice cream does not mess. Spoon more onto the top of the tacos if needed and then sprinkle generously with sprinkles.
Place them back on the parchment paper and freeze again until the chocolate is completely hardened and then serve!
CHICKEN AND VEGGIE FAJITAS
This is from Old El Paso, and begins, "No need to go out for delicious chicken fajitas when you can make this restaurant-inspired version at home. Ready to go big on homemade flavor? These fresh chicken fajitas use seasoned chicken strips, colorful sautéed peppers, sliced red onions and loads of fresh toppings all wrapped in flour tortillas. Chicken and Veggie Fajitas are perfect for picky eaters because they're almost infinitely customizable. Set out your favorite toppings like sliced jalapeños, chopped tomatoes and lime wedges. You'll be serving up a sizzling skillet of flavors in no time."
Prep Time: 30 minutes; Total Time: 30 minutes; Makes 5 servings
To view this online, go to https://www.oldelpaso.com/recipes/chicken-and-veggie-fajitas.
Ingredients
2 tablespoons vegetable oil
2 cups thinly sliced red or yellow bell peppers
1 cup thinly sliced red onions
1 lb boneless skinless chicken breasts, cut into 1/2-inch strips
2/3 cup water
1 package (1 oz) Old El Paso™ Original Taco Seasoning Mix
1 package (8.2 oz) Old El Paso™ Flour Tortillas For Soft Tacos & Fajitas (6 inch), heated as directed on package
Toppings as desired, such as Old El Paso™ Shredded Mexican Style 4 Cheese Blend, sliced jalapeño chiles, chopped tomatoes, lime wedges, Old El Paso™ Creamy Salsa Verde Sauce, Old El Paso™ Crema Mexicana, guacamole, pico de gallo salsa
Preparation
In 12-inch nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add bell peppers and onions. Cook over medium heat 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender. Spoon vegetables onto platter; cover to keep warm.
Add remaining 1 tablespoon oil to same skillet over medium-high heat. Add chicken; cook 5 to 6 minutes, stirring occasionally, until no longer pink in center. Stir in water and taco seasoning mix; heat to boiling. Reduce heat; simmer 2 to 3 minutes or until thickened. Add to platter with vegetables.
To serve, fill tortillas with warmed chicken, bell pepper mixture and your favorite toppings.
Expert Tips
For best results, pat chicken slices dry before adding to a hot skillet.
Try Old El Paso™ Shredded 3 Pepper Cheese Blend to replace Old El Paso™ Shredded Mexican Style 4 Cheese Blend for a little extra heat for your chicken fajitas.
Short on time? Use 3 cups frozen pepper and onion stir-fry blend to replace fresh bell peppers and onions. Cook according to package directions; add to platter, and cover to keep warm. Continue with recipe.
Fajitas are almost infinitely customizable, so set out your favorite toppings so people can make their own perfect fajita combos.
The word “fajita” is the diminutive form of the Spanish “faja,” which means “strip” or “belt.” So “fajitas” literally means “little strips.”
Nutrition: 2 Fajitas: Calories: 340 (Calories from Fat: 120); Total Fat: 13g (Saturated Fat: 4g, Trans Fat: 0g); Cholesterol: 55mg; Sodium: 680mg; Total Carbohydrate 32g (Dietary Fiber 2g, Sugars 2g); Protein 24g
% Daily Value: Vitamin A 4%; Vitamin C 25%; Calcium 6%; Iron 15%;
Exchanges: 2 Starch, 1/2 Vegetable, 2 1/2 Very Lean Meat, 2 Fat, Carbohydrate Choices: 2
BUFFALO STYLE TACOS
Makes 8 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1341
View recipe with photo: 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
GRILL VEGETARIAN TACOS
This was on the Runner’s World website (by Meghan Kita, posted on June 28, 2013), and begins, “Ivy Stark, runner and executive chef for Dos Caminos in New York City, loves this healthy, filling recipe.”
The article begins, “Unless you're a no-meat athlete, your grill likely cooks hot dogs, hamburgers, chicken breasts, or steaks almost every time you fire it up. Sure, you'll throw on some veggies as a side dish, but the meat tends to take center grate.
“...You'll need to oil your grill and your avocadoes really well to ensure that they don't stick. The asparagus, you can just toss in oil before grilling. It's time-consuming to make your own refried beans, but they'll come out much fresher — and much less metallic-tasting — than ones from the can.”
SHRIMP TACOS WITH TROPICAL SALSA
This comes from Old El Paso, and begins, "Sweet and heat come together in this island-themed shrimp taco. Juicy, ripe mango brings the sweet to the tropical salsa, while a serrano chile delivers on the heat. Balance them both out with an icy, cold Corona™ Refresca. "
Prep Time: 25 minutes; Total Time: 25 minutes; Makes 10 servings
Want to view this online? Go to https://www.oldelpaso.com/recipes/shrimp-tacos-with-tropical-salsa.
Ingredients
1 tablespoon fresh lime juice
1 teaspoon honey
1/4 teaspoon salt
1 ripe large mango, seed removed, peeled and chopped (about 1 1/2 cups)
1/2 cup chopped red bell pepper
1/2 cup chopped cucumber
1/4 cup chopped red onion
1 medium serrano chile, seeded, finely chopped
1/4 cup chopped fresh cilantro
1 1/4 lb uncooked deveined peeled medium (41 to 50 ct) shrimp, tail shells removed
1 tablespoon Old El Paso™ original taco seasoning mix (from 1-oz package)
1 tablespoon vegetable oil
1 package (10 count) Old El Paso™ Stand ‘N Stuff™ taco shells, heated as directed on package
Lime wedges
Preparation
In medium bowl, to make salsa, beat lime juice, honey and salt with whisk. Add mango, bell pepper, cucumber, red onion, serrano chile and cilantro. Stir to combine. Set aside.
In another medium bowl, mix shrimp and taco seasoning mix; stir to coat.
In 12-inch nonstick skillet, heat oil over medium-high heat. Add shrimp mixture; cook and stir 2 to 4 minutes or until shrimp turn pink and are cooked through. Remove from heat.
Divide shrimp filling among taco shells; top with salsa. Serve with lime wedges.
Expert Tips
If you like your salsa extra spicy, don’t seed the chile before chopping.
The tropical salsa is very versatile. Try over chicken or salmon.
SPICY BEEF TACOS
This is from Weight Watchers (now called WW), and begins, "You get two tasty tacos in a serving. Add your own touch with fresh chopped cilantro, scallions or tomatoes."
Prep Time: 12 minutes; Cook Time: 13 minutes; Total Time: 25 minutes; Serves: 4; Difficulty: Easy
To view this online, click here.
Ingredients
Cooking spray, 3 spray(s), divided
1/2 cup WW Reduced fat shredded Mexican style blend cheese
2 medium cloves garlic, minced
3/4 pound uncooked 93% lean ground beef
1 1/2 tsp Ground cumin
1 1/2 tsp Ground coriander
3/4 tsp Table salt, or to taste
1 1/2 cups Canned diced tomatoes, with jalapenos or green chilies
8 small Corn tortillas, lightly toasted just before serving if desired*
2 cups Lettuce, chopped, shredded
1/3 cup Fat free salsa
Directions
Coat a large skillet with cooking spray; heat over medium-high heat. Add garlic; cook, stirring, until fragrant, about 30 seconds to 1 minute. Add beef; cook until browned, breaking up meat as it cooks, about 5 to 6 minutes. Add cumin, coriander, salt and diced tomatoes; cook, stirring occasionally, until liquid is almost absorbed, about 5 to 6 minutes.
Place tortillas on a flat surface. Top each with about 1/4 cup beef, 1/4 cup lettuce, 1 tablespoon cheese and 2 teaspoons salsa. Fold tortillas in half and serve. Yields 2 tacos per serving.
Notes
*To toast tortillas, coat a baking sheet with cooking spray. Place tortillas on top and coat with cooking spray. Heat in a 300°F oven until slightly crisp but not too crisp that they break when folded.
ICE CREAM TACOS
I can hear it now: Ice cream tacos??? Are you crazy?
Well, maybe. But this recipe is definitely something that makes for a perfect dessert – especially on Taco Tuesday.
This is from Leah Maroney, who, besides writing for The Spruce Eats, has her own blog, Mini Pie Kitchen.
For this recipe, Leah wrote, “Move over Choco Tacos, these homemade ice cream tacos are in town. You only need flour tortillas, ice cream, and chocolate chips to make these babies a reality.
“Get a little crazy and make your own ice cream or your own waffle cone shells. Or keep it simple and use the store-bought kinds. You really can't go wrong.
“Ice cream tacos are a fun party treat or spin on popular on-the-go ice creams. Just make sure to serve and eat them quickly!”
Total: 4 hrs 35 mins; Prep: 4 hrs 35 mins;Cook: 0 mins; Yield: 6 ice cream tacos (serves 6)
To view this online, click here.
Ingredients
6 flour tortillas (6-inch)
3 tablespoons butter
1 tablespoon sugar
10 ounces semisweet chocolate chips
6 scoops vanilla ice cream (or other ice cream of your choice)
Garnish: sprinkles
Directions
Preheat the oven to 350 F.
Line a baking sheet with parchment paper. Make 6 foil logs that are large enough so that the tortillas can drape over them to form a taco shell shape. Lay them on the parchment paper and drape the tortillas over each log.
Melt the butter in the microwave. Brush the butter over the top of each tortilla. Then sprinkle each tortilla with the sugar.
Place the baking sheet in the oven and bake for about 10 minutes or until lightly browned.
Remove them from the oven and allow to cool. Then place the baking sheet in the freezer for about 15 minutes or until very cold.
Melt the chocolate chips and coconut oil in the microwave in a microwave safe bowl for 30 second increments, stirring in between until it is completely smooth and melted.
Remove the bowl from the microwave and brush the melted chocolate on the inside of each shell until coated. Place the shells back in the freezer and freeze for another 10 to 15 minutes, or until the chocolate has hardened completely.
While the shells are hardening again, take the ice cream out of the freezer and allow it to soften slightly. Fill each shell with a large scoop of ice cream to the top edge of the shell. Squeeze the shell slightly to disperse the ice cream, being careful not to break the shell.
Place it back onto the baking sheet and freeze again for 1 to 2 hours, until very firm.
Reheat the chocolate in 30 second increments until melted. Pour it into a loaf pan. Dip the top of each taco in the chocolate quickly, covering the ice cream and the top edges of the shell. You need to work quickly so that the ice cream does not mess. Spoon more onto the top of the tacos if needed and then sprinkle generously with sprinkles.
Place them back on the parchment paper and freeze again until the chocolate is completely hardened and then serve!
CHICKEN AND VEGGIE FAJITAS
This is from Old El Paso, and begins, "No need to go out for delicious chicken fajitas when you can make this restaurant-inspired version at home. Ready to go big on homemade flavor? These fresh chicken fajitas use seasoned chicken strips, colorful sautéed peppers, sliced red onions and loads of fresh toppings all wrapped in flour tortillas. Chicken and Veggie Fajitas are perfect for picky eaters because they're almost infinitely customizable. Set out your favorite toppings like sliced jalapeños, chopped tomatoes and lime wedges. You'll be serving up a sizzling skillet of flavors in no time."
Prep Time: 30 minutes; Total Time: 30 minutes; Makes 5 servings
To view this online, go to https://www.oldelpaso.com/recipes/chicken-and-veggie-fajitas.
Ingredients
2 tablespoons vegetable oil
2 cups thinly sliced red or yellow bell peppers
1 cup thinly sliced red onions
1 lb boneless skinless chicken breasts, cut into 1/2-inch strips
2/3 cup water
1 package (1 oz) Old El Paso™ Original Taco Seasoning Mix
1 package (8.2 oz) Old El Paso™ Flour Tortillas For Soft Tacos & Fajitas (6 inch), heated as directed on package
Toppings as desired, such as Old El Paso™ Shredded Mexican Style 4 Cheese Blend, sliced jalapeño chiles, chopped tomatoes, lime wedges, Old El Paso™ Creamy Salsa Verde Sauce, Old El Paso™ Crema Mexicana, guacamole, pico de gallo salsa
Preparation
In 12-inch nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add bell peppers and onions. Cook over medium heat 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender. Spoon vegetables onto platter; cover to keep warm.
Add remaining 1 tablespoon oil to same skillet over medium-high heat. Add chicken; cook 5 to 6 minutes, stirring occasionally, until no longer pink in center. Stir in water and taco seasoning mix; heat to boiling. Reduce heat; simmer 2 to 3 minutes or until thickened. Add to platter with vegetables.
To serve, fill tortillas with warmed chicken, bell pepper mixture and your favorite toppings.
Expert Tips
For best results, pat chicken slices dry before adding to a hot skillet.
Try Old El Paso™ Shredded 3 Pepper Cheese Blend to replace Old El Paso™ Shredded Mexican Style 4 Cheese Blend for a little extra heat for your chicken fajitas.
Short on time? Use 3 cups frozen pepper and onion stir-fry blend to replace fresh bell peppers and onions. Cook according to package directions; add to platter, and cover to keep warm. Continue with recipe.
Fajitas are almost infinitely customizable, so set out your favorite toppings so people can make their own perfect fajita combos.
The word “fajita” is the diminutive form of the Spanish “faja,” which means “strip” or “belt.” So “fajitas” literally means “little strips.”
Nutrition: 2 Fajitas: Calories: 340 (Calories from Fat: 120); Total Fat: 13g (Saturated Fat: 4g, Trans Fat: 0g); Cholesterol: 55mg; Sodium: 680mg; Total Carbohydrate 32g (Dietary Fiber 2g, Sugars 2g); Protein 24g
% Daily Value: Vitamin A 4%; Vitamin C 25%; Calcium 6%; Iron 15%;
Exchanges: 2 Starch, 1/2 Vegetable, 2 1/2 Very Lean Meat, 2 Fat, Carbohydrate Choices: 2
BUFFALO STYLE TACOS
Makes 8 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1341
View recipe with photo: 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
GRILL VEGETARIAN TACOS
This was on the Runner’s World website (by Meghan Kita, posted on June 28, 2013), and begins, “Ivy Stark, runner and executive chef for Dos Caminos in New York City, loves this healthy, filling recipe.”
The article begins, “Unless you're a no-meat athlete, your grill likely cooks hot dogs, hamburgers, chicken breasts, or steaks almost every time you fire it up. Sure, you'll throw on some veggies as a side dish, but the meat tends to take center grate.
“...You'll need to oil your grill and your avocadoes really well to ensure that they don't stick. The asparagus, you can just toss in oil before grilling. It's time-consuming to make your own refried beans, but they'll come out much fresher — and much less metallic-tasting — than ones from the can.”
Tuesday, August 25, 2020
Taco Tuesday
It's time for another divinely yummy Taco Tuesday. What'll you try first? The Mexican Chicken Cobb Tacos? Maybe the Salsa-Guava Pot Roast Tacos? Or how about the Ice Cream Tacos? (Yes, you read that right!) Enjoy!
GRILLED STEAK TACOS WITH CORN SALSA
This is from Old El Paso, and begins, "Upgrade your taco night with ease with these fresh veggie- and cheese-filled grilled steak tacos."
Prep Time: 40 minutes; Total Time: 40 minutes; Makes 10 servings
To view this online, go to https://www.oldelpaso.com/recipes/grilled-steak-tacos-with-corn-salsa.
Ingredients
2 tablespoons vegetable oil
1 package (1 oz) Old El Paso™ Original Taco Seasoning Mix
1 lb boneless beef sirloin steak, 1 to 1 1/2 inches thick
1/2 cup cooked corn kernels
1/4 cup diced red bell pepper
2 tablespoons diced red onion
3 cups fresh baby spinach
1 package (10 count) Old El Paso™ Stand ‘N Stuff™ Taco Shells, heated as directed on package
1 cup Old El Paso™ Shredded Mexican Style 4 Cheese Blend (4 oz)
1 medium avocado, diced
1/4 cup loosely packed fresh cilantro leaves
Lime wedges
Directions
Heat gas or charcoal grill. In gallon-size resealable food-storage plastic bag, mix oil and taco seasoning mix. Add steak. Seal bag; turn to evenly coat. If not grilling immediately, place in refrigerator to marinate, up to 2 hours.
In medium bowl, mix corn, bell pepper and onion. Cover and refrigerate.
Remove steak from marinade; discard marinade. Place steak on grill over medium heat (350°F to 400°F). Cover grill; cook 9 to 11 minutes, turning once, for medium-rare doneness (145°F internal temperature) or until desired doneness. Transfer steak to cutting board, and cover loosely with foil; let rest 10 minutes.
Cut steak into thin strips across the grain; then cut strips into bite-size pieces.
Divide spinach among heated taco shells. Top with steak and cheese. Spoon salsa over taco shells; top with avocado and cilantro. Serve with lime wedges.
Expert Tips
Use whatever kind of cooked corn you prefer. Canned, cooked frozen or cooked fresh corn all work well.
Try these additional fresh toppings: sliced radishes, sour cream and sliced jalapeños.
SWEET POTATO TACOS
This is from the TODAY Show, and begins, "These tacos are simple to make and require minimal prep, making them an ideal dinner on hectic weeknights. You can dress up this veggie-based meal with avocado, a squeeze of lime, crumbled feta cheese and fresh cilantro."
To view this online, go to https://www.today.com/recipes/sweet-potato-tacos-recipe-t149463.
Ingredients
2 sweet potatoes, peeled and diced
Extra virgin olive oil
1 tablespoon honey
1 teaspoon cumin
1 clove garlic, minced
1 onion, chopped
One 15.5-ounce can black beans, rinsed and drained
One 15.25-ounce can corn, drained
1 cup cooked quinoa
18 small corn tortillas, warmed
Toppings (optional)
Avocado, chopped or sliced
Lime wedges
Feta cheese, crumbled
Directions
Preheat oven to 375°F.
Toss diced sweet potatoes with 1 tablespoon olive oil, honey and cumin. Place on a rimmed baking sheet and roast in the oven for 35 minutes or until tender. Set aside.
Add 1 tablespoon of olive oil to a large skillet set over medium-low heat. Add the garlic and onion and sauté. Add the black beans, corn, cooked quinoa and sweet potatoes. Season with salt and pepper to taste.
Spoon about 1/3 cup of filling onto each tortilla. Top with chopped avocado, a squeeze of lime and feta cheese.
MEXICAN CHICKEN COBB TACOS
This is from Old El Paso, and begins, "The classic cobb salad gets a Mexican twist in this easy-to-assemble taco. Taco seasoned shredded rotisserie chicken layered on a bed of chopped romaine lettuce and topped with shredded Mexican style 4 cheese blend, chopped avocado, bacon and tomatoes."
Prep Time: 25 minutes; Total Time: 25 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/mexican-chicken-cobb-tacos.
Ingredients
2 teaspoons olive oil
2 1/2 cups shredded deli rotisserie chicken
1 package (0.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
1/4 cup water
2 cups chopped romaine lettuce
1 cup Old El Paso™ Shredded Mexican Style 4 Cheese Blend (4 oz)
1 package (8 count) Old El Paso™ Soft Tortilla Bowls, heated as directed on package
1 medium avocado, pitted, peeled and coarsely chopped
4 slices cooked bacon, chopped (1/2 cup)
1/2 cup cherry tomatoes, quartered
1/2 cup Old El Paso™ Zesty Ranch sauce
Lime wedges, if desired
Directions
In 10-inch nonstick skillet, heat oil over medium heat. Add chicken, taco seasoning mix and water; cook 5 to 6 minutes, stirring frequently, until chicken is heated through. Remove from heat.
Divide romaine lettuce, chicken mixture and cheese among heated tortilla bowls.
Top each bowl with avocado, bacon and tomatoes. Serve with ranch sauce and lime wedges.
Expert Tips
Ranch dressing can be used instead of Old El Paso™ Zesty Ranch sauce.
To dice avocado, cut in half, and remove pit. Using large spoon, scoop flesh from skin. Place one half avocado cut side down on cutting board. Make two horizontal cuts to make three planks, then cut lengthwise into strips. Turn 90 degrees, and cut again. Repeat with other half of avocado.
SALSA-GUAVA POT ROAST TACOS
This recipe comes from Publix.
Servings: 8; Total Time: about 5 1/2 hours; Active Time: 15 minutes
To view this recipe online, click here.
Ingredients
1 slow cooker liner (optional)
3 lb beef chuck roast
2 tablespoons reduced-sodium soy sauce
Large zip-top bag
1 large red onion, thinly sliced and divided
2 teaspoons fresh ginger, grated
1/2 cup fresh cilantro, coarsely chopped and divided
1 tablespoon olive oil
1 (15.5-oz) jar medium (or mild) salsa
1/2 cup guava jelly
16 small flour tortillas
1/2 cup cilantro-avocado dressing
Directions
Use slow cooker liner following package instructions, if desired. Coat beef with soy sauce; place in bag and let stand 30 minutes to marinate. Slice onion (1 1/2 cups). Peel and grate ginger; chop cilantro.
Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place oil in pan and add beef (discard bag); cook 4 minutes, turning occasionally, or until browned on all sides. Transfer beef to slow cooker; top with 1 cup onions.
Combine salsa, jelly, ginger, and 4 tablespoons cilantro until blended. Pour mixture over beef and onions. Cover and cook on HIGH for 4–4 1/2 hours (or LOW for 6–7 hours) or until tender and beef is 145°F.
Shred beef. Divide beef mixture evenly between tortillas; top with even amounts dressing, remaining 2 tablespoons cilantro, and 1/2 cup onions. Serve.
OUTRAGEOUS RANCH TACOS
This is from Hidden Valley. Prep Time: 15 minutes; Cook Time: 10 minutes; Total Time: 25 minutes; Servings: 4
To view this online, go to https://www.hiddenvalley.com/recipe/outrageous-ranch-tacos/.
Ingredients
2 tablespoons olive oil
1 pound lean ground beef
1 packet (1.25 ounces) taco seasoning mix
3 cups shredded lettuce
1/2 cup Hidden Valley® Original Ranch® dressing
8 large taco shells, heated
1/2 cup shredded cheddar cheese
1 medium tomato, seeded and diced
Directions
In a large skillet, heat the olive oil over medium heat, then add the ground beef and taco seasoning and cook for about 10 minutes, or until browned; drain.
In a large bowl, toss the lettuce with the dressing until evenly coated.
Fill each taco shell with the beef mixture and top with lettuce, cheese and tomato. 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.
ICE CREAM TACOS
I can hear it now: Ice cream tacos??? Are you crazy?
Well, maybe. But this recipe is definitely something that makes for a perfect dessert – especially on Taco Tuesday.
This is from Leah Maroney, who, besides writing for The Spruce Eats, has her own blog, Mini Pie Kitchen.
For this recipe, Leah wrote, “Move over Choco Tacos, these homemade ice cream tacos are in town. You only need flour tortillas, ice cream, and chocolate chips to make these babies a reality.
“Get a little crazy and make your own ice cream or your own waffle cone shells. Or keep it simple and use the store-bought kinds. You really can't go wrong.
“Ice cream tacos are a fun party treat or spin on popular on-the-go ice creams. Just make sure to serve and eat them quickly!”
Total: 4 hrs 35 mins; Prep: 4 hrs 35 mins;Cook: 0 mins; Yield: 6 ice cream tacos (serves 6)
To view this online, click here.
Ingredients
6 flour tortillas (6-inch)
3 tablespoons butter
1 tablespoon sugar
10 ounces semisweet chocolate chips
6 scoops vanilla ice cream (or other ice cream of your choice)
Garnish: sprinkles
Directions
Preheat the oven to 350 F.
Line a baking sheet with parchment paper. Make 6 foil logs that are large enough so that the tortillas can drape over them to form a taco shell shape. Lay them on the parchment paper and drape the tortillas over each log.
Melt the butter in the microwave. Brush the butter over the top of each tortilla. Then sprinkle each tortilla with the sugar.
Place the baking sheet in the oven and bake for about 10 minutes or until lightly browned.
Remove them from the oven and allow to cool. Then place the baking sheet in the freezer for about 15 minutes or until very cold.
Melt the chocolate chips and coconut oil in the microwave in a microwave safe bowl for 30 second increments, stirring in between until it is completely smooth and melted.
Remove the bowl from the microwave and brush the melted chocolate on the inside of each shell until coated. Place the shells back in the freezer and freeze for another 10 to 15 minutes, or until the chocolate has hardened completely.
While the shells are hardening again, take the ice cream out of the freezer and allow it to soften slightly. Fill each shell with a large scoop of ice cream to the top edge of the shell. Squeeze the shell slightly to disperse the ice cream, being careful not to break the shell.
Place it back onto the baking sheet and freeze again for 1 to 2 hours, until very firm.
Reheat the chocolate in 30 second increments until melted. Pour it into a loaf pan. Dip the top of each taco in the chocolate quickly, covering the ice cream and the top edges of the shell. You need to work quickly so that the ice cream does not mess. Spoon more onto the top of the tacos if needed and then sprinkle generously with sprinkles.
Place them back on the parchment paper and freeze again until the chocolate is completely hardened and then serve!
GRILLED STEAK TACOS WITH CORN SALSA
This is from Old El Paso, and begins, "Upgrade your taco night with ease with these fresh veggie- and cheese-filled grilled steak tacos."
Prep Time: 40 minutes; Total Time: 40 minutes; Makes 10 servings
To view this online, go to https://www.oldelpaso.com/recipes/grilled-steak-tacos-with-corn-salsa.
Ingredients
2 tablespoons vegetable oil
1 package (1 oz) Old El Paso™ Original Taco Seasoning Mix
1 lb boneless beef sirloin steak, 1 to 1 1/2 inches thick
1/2 cup cooked corn kernels
1/4 cup diced red bell pepper
2 tablespoons diced red onion
3 cups fresh baby spinach
1 package (10 count) Old El Paso™ Stand ‘N Stuff™ Taco Shells, heated as directed on package
1 cup Old El Paso™ Shredded Mexican Style 4 Cheese Blend (4 oz)
1 medium avocado, diced
1/4 cup loosely packed fresh cilantro leaves
Lime wedges
Directions
Heat gas or charcoal grill. In gallon-size resealable food-storage plastic bag, mix oil and taco seasoning mix. Add steak. Seal bag; turn to evenly coat. If not grilling immediately, place in refrigerator to marinate, up to 2 hours.
In medium bowl, mix corn, bell pepper and onion. Cover and refrigerate.
Remove steak from marinade; discard marinade. Place steak on grill over medium heat (350°F to 400°F). Cover grill; cook 9 to 11 minutes, turning once, for medium-rare doneness (145°F internal temperature) or until desired doneness. Transfer steak to cutting board, and cover loosely with foil; let rest 10 minutes.
Cut steak into thin strips across the grain; then cut strips into bite-size pieces.
Divide spinach among heated taco shells. Top with steak and cheese. Spoon salsa over taco shells; top with avocado and cilantro. Serve with lime wedges.
Expert Tips
Use whatever kind of cooked corn you prefer. Canned, cooked frozen or cooked fresh corn all work well.
Try these additional fresh toppings: sliced radishes, sour cream and sliced jalapeños.
SWEET POTATO TACOS
This is from the TODAY Show, and begins, "These tacos are simple to make and require minimal prep, making them an ideal dinner on hectic weeknights. You can dress up this veggie-based meal with avocado, a squeeze of lime, crumbled feta cheese and fresh cilantro."
To view this online, go to https://www.today.com/recipes/sweet-potato-tacos-recipe-t149463.
Ingredients
2 sweet potatoes, peeled and diced
Extra virgin olive oil
1 tablespoon honey
1 teaspoon cumin
1 clove garlic, minced
1 onion, chopped
One 15.5-ounce can black beans, rinsed and drained
One 15.25-ounce can corn, drained
1 cup cooked quinoa
18 small corn tortillas, warmed
Toppings (optional)
Avocado, chopped or sliced
Lime wedges
Feta cheese, crumbled
Directions
Preheat oven to 375°F.
Toss diced sweet potatoes with 1 tablespoon olive oil, honey and cumin. Place on a rimmed baking sheet and roast in the oven for 35 minutes or until tender. Set aside.
Add 1 tablespoon of olive oil to a large skillet set over medium-low heat. Add the garlic and onion and sauté. Add the black beans, corn, cooked quinoa and sweet potatoes. Season with salt and pepper to taste.
Spoon about 1/3 cup of filling onto each tortilla. Top with chopped avocado, a squeeze of lime and feta cheese.
MEXICAN CHICKEN COBB TACOS
This is from Old El Paso, and begins, "The classic cobb salad gets a Mexican twist in this easy-to-assemble taco. Taco seasoned shredded rotisserie chicken layered on a bed of chopped romaine lettuce and topped with shredded Mexican style 4 cheese blend, chopped avocado, bacon and tomatoes."
Prep Time: 25 minutes; Total Time: 25 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/mexican-chicken-cobb-tacos.
Ingredients
2 teaspoons olive oil
2 1/2 cups shredded deli rotisserie chicken
1 package (0.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
1/4 cup water
2 cups chopped romaine lettuce
1 cup Old El Paso™ Shredded Mexican Style 4 Cheese Blend (4 oz)
1 package (8 count) Old El Paso™ Soft Tortilla Bowls, heated as directed on package
1 medium avocado, pitted, peeled and coarsely chopped
4 slices cooked bacon, chopped (1/2 cup)
1/2 cup cherry tomatoes, quartered
1/2 cup Old El Paso™ Zesty Ranch sauce
Lime wedges, if desired
Directions
In 10-inch nonstick skillet, heat oil over medium heat. Add chicken, taco seasoning mix and water; cook 5 to 6 minutes, stirring frequently, until chicken is heated through. Remove from heat.
Divide romaine lettuce, chicken mixture and cheese among heated tortilla bowls.
Top each bowl with avocado, bacon and tomatoes. Serve with ranch sauce and lime wedges.
Expert Tips
Ranch dressing can be used instead of Old El Paso™ Zesty Ranch sauce.
To dice avocado, cut in half, and remove pit. Using large spoon, scoop flesh from skin. Place one half avocado cut side down on cutting board. Make two horizontal cuts to make three planks, then cut lengthwise into strips. Turn 90 degrees, and cut again. Repeat with other half of avocado.
SALSA-GUAVA POT ROAST TACOS
This recipe comes from Publix.
Servings: 8; Total Time: about 5 1/2 hours; Active Time: 15 minutes
To view this recipe online, click here.
Ingredients
1 slow cooker liner (optional)
3 lb beef chuck roast
2 tablespoons reduced-sodium soy sauce
Large zip-top bag
1 large red onion, thinly sliced and divided
2 teaspoons fresh ginger, grated
1/2 cup fresh cilantro, coarsely chopped and divided
1 tablespoon olive oil
1 (15.5-oz) jar medium (or mild) salsa
1/2 cup guava jelly
16 small flour tortillas
1/2 cup cilantro-avocado dressing
Directions
Use slow cooker liner following package instructions, if desired. Coat beef with soy sauce; place in bag and let stand 30 minutes to marinate. Slice onion (1 1/2 cups). Peel and grate ginger; chop cilantro.
Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place oil in pan and add beef (discard bag); cook 4 minutes, turning occasionally, or until browned on all sides. Transfer beef to slow cooker; top with 1 cup onions.
Combine salsa, jelly, ginger, and 4 tablespoons cilantro until blended. Pour mixture over beef and onions. Cover and cook on HIGH for 4–4 1/2 hours (or LOW for 6–7 hours) or until tender and beef is 145°F.
Shred beef. Divide beef mixture evenly between tortillas; top with even amounts dressing, remaining 2 tablespoons cilantro, and 1/2 cup onions. Serve.
OUTRAGEOUS RANCH TACOS
This is from Hidden Valley. Prep Time: 15 minutes; Cook Time: 10 minutes; Total Time: 25 minutes; Servings: 4
To view this online, go to https://www.hiddenvalley.com/recipe/outrageous-ranch-tacos/.
Ingredients
2 tablespoons olive oil
1 pound lean ground beef
1 packet (1.25 ounces) taco seasoning mix
3 cups shredded lettuce
1/2 cup Hidden Valley® Original Ranch® dressing
8 large taco shells, heated
1/2 cup shredded cheddar cheese
1 medium tomato, seeded and diced
Directions
In a large skillet, heat the olive oil over medium heat, then add the ground beef and taco seasoning and cook for about 10 minutes, or until browned; drain.
In a large bowl, toss the lettuce with the dressing until evenly coated.
Fill each taco shell with the beef mixture and top with lettuce, cheese and tomato. 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.
ICE CREAM TACOS
I can hear it now: Ice cream tacos??? Are you crazy?
Well, maybe. But this recipe is definitely something that makes for a perfect dessert – especially on Taco Tuesday.
This is from Leah Maroney, who, besides writing for The Spruce Eats, has her own blog, Mini Pie Kitchen.
For this recipe, Leah wrote, “Move over Choco Tacos, these homemade ice cream tacos are in town. You only need flour tortillas, ice cream, and chocolate chips to make these babies a reality.
“Get a little crazy and make your own ice cream or your own waffle cone shells. Or keep it simple and use the store-bought kinds. You really can't go wrong.
“Ice cream tacos are a fun party treat or spin on popular on-the-go ice creams. Just make sure to serve and eat them quickly!”
Total: 4 hrs 35 mins; Prep: 4 hrs 35 mins;Cook: 0 mins; Yield: 6 ice cream tacos (serves 6)
To view this online, click here.
Ingredients
6 flour tortillas (6-inch)
3 tablespoons butter
1 tablespoon sugar
10 ounces semisweet chocolate chips
6 scoops vanilla ice cream (or other ice cream of your choice)
Garnish: sprinkles
Directions
Preheat the oven to 350 F.
Line a baking sheet with parchment paper. Make 6 foil logs that are large enough so that the tortillas can drape over them to form a taco shell shape. Lay them on the parchment paper and drape the tortillas over each log.
Melt the butter in the microwave. Brush the butter over the top of each tortilla. Then sprinkle each tortilla with the sugar.
Place the baking sheet in the oven and bake for about 10 minutes or until lightly browned.
Remove them from the oven and allow to cool. Then place the baking sheet in the freezer for about 15 minutes or until very cold.
Melt the chocolate chips and coconut oil in the microwave in a microwave safe bowl for 30 second increments, stirring in between until it is completely smooth and melted.
Remove the bowl from the microwave and brush the melted chocolate on the inside of each shell until coated. Place the shells back in the freezer and freeze for another 10 to 15 minutes, or until the chocolate has hardened completely.
While the shells are hardening again, take the ice cream out of the freezer and allow it to soften slightly. Fill each shell with a large scoop of ice cream to the top edge of the shell. Squeeze the shell slightly to disperse the ice cream, being careful not to break the shell.
Place it back onto the baking sheet and freeze again for 1 to 2 hours, until very firm.
Reheat the chocolate in 30 second increments until melted. Pour it into a loaf pan. Dip the top of each taco in the chocolate quickly, covering the ice cream and the top edges of the shell. You need to work quickly so that the ice cream does not mess. Spoon more onto the top of the tacos if needed and then sprinkle generously with sprinkles.
Place them back on the parchment paper and freeze again until the chocolate is completely hardened and then serve!
Tuesday, August 6, 2019
Taco Tuesday
You know the drill: if it's Tuesday (and my calendar says it is), then it's time for another Taco Tuesday. Today's yummy offerings include Spicy Shrimp Tacos and Ice Cream Tacos. (Yes, you read that right!) Enjoy!
GREEK CHICKPEA TACOS
I found this, along with five other taco recipes (including the next one, Spicy Shrimp Tacos), on the Runner’s World website (posted on June 26, 2018), though it’s originally from the Prevention test kitchen.
This recipe begins, “Bring the Mediterranean diet to taco night: This dish delivers probiotic-rich Greek yogurt, stomach-soothing mint, and 10 grams of fiber per serving for healthy digestion.”
Serves: 4; Prep Time: 10 minutes; Total Time: 20 minutes
This can be found at https://www.runnersworld.com/nutrition-weight-loss/a21946015/healthy-taco-recipes/. They were originally from: Prevention US.
Ingredients
1 can (15 oz) unsalted chickpeas, drained and rinsed
2 Tbsp fresh lemon juice
2 Tbsp olive oil
1 tsp dried oregano
4 whole wheat pitas (6" diameter), warmed
2 c mixed spring greens
1 large tomato, diced
1/2 small red onion, thinly sliced
1/4 c pitted kalamata olives, sliced
1/2 seedless cucumber, peeled and grated (reserve and dice extra cucumber for garnish, if desired)
1 c plain Greek yogurt
2 Tbsp chopped fresh mint + leaves for garnish
1 clove garlic, minced
Directions
Mash chickpeas with 1 Tbsp lemon juice, olive oil, and oregano in medium bowl. Spread one-quarter of mixture on each pita. Top with greens, tomato, onion, and olives.
Combine cucumber, yogurt, mint, remaining 1 Tbsp lemon juice, garlic, and a pinch of kosher salt in medium bowl. Drizzle over taco fillings. Top with mint leaves and diced cucumber, if desired.
Per serving: 429 calories, 17 g protein, 58 g carb, 10 g fiber, 6 g sugars (0 g added sugars), 16.5 g fat, 3.5 g sat fat, 8 mg cholesterol, 696 mg sodium
SPICY SHRIMP TACOS
This one begins, “Flavored with a zesty spread and cool pickled vegetables, these shrimp tacos have half the saturated fat and twice the protein of a fried fish taco.”
Serves: 4; Prep Time: 10 minutes; Total Time: 25 minutes
Ingredients
1/3 c white vinegar
1 Tbsp sugar
1 tsp grated ginger
1/2 tsp kosher salt
1/2 c grated carrot
1/2 c grated daikon radish
1/4 c mayonnaise
2 tsp Sriracha sauce
1 tsp less-sodium soy sauce
4 lg butter lettuce leaves
12 oz med shrimp, cooked, peeled, and deveined
1 jalapeno, thinly sliced
2 Tbsp cilantro leaves
Directions
Stir together 1/3 cup hot water, vinegar, sugar, ginger, and salt in medium bowl until sugar dissolves. Submerge carrot and radish; let sit 10 minutes.
Mix mayonnaise, Sriracha, and soy sauce in small bowl. Spread over 4 lettuce leaves. Add shrimp and jalapeno. Top with pickled carrot-radish mixture and sprinkle with cilantro.
Per serving: 175 calories, 22 g protein, 7 g carb, 1 g fiber, 3 g sugars (1 g added sugars), 6.5 g fat, 0.5 g sat fat, 176 mg cholesterol, 480 mg sodium
SUPERSTUFFED STEAK SOFT TACO
This was on the Runner’s World website (from Devin Alexander, posted on March 4, 2008), and begins, “Learn how to make this healthy dish in less time than it would take you to go through the drive-thru.”
Serves one.
View this online at https://www.runnersworld.com/nutrition-weight-loss/a20793128/superstuffed-steak-soft-taco-recipe/.
Ingredients
4 ounces top round steak
1 eight-inch-diameter low-carb flour tortilla
1/2 to 1 teaspoon salt-free Mexican or Southwest seasoning
1/8 teaspoon garlic powder
Pinch of salt, or to taste
Olive-oil spray
2/3 cup finely shredded romaine lettuce
1/4 cup chopped tomato
1 ounce shredded Cabot's 75% light cheddar cheese
1 tablespoon red taco sauce
2 tablespoons fresh cilantro
Directions
Preheat the oven to 400°F.
Place the steak between two sheets of wax paper. Use the toothed side of a meat mallet to pound both sides of the steak until it's 1/3 inch thick. Cut it into 1/4-inch strips.
Wrap the tortilla in foil and place directly on the oven rack to warm for five minutes.
Mix together the Mexican seasoning, garlic powder, and salt. Add the steak strips and toss to coat evenly.
Preheat a nonstick skillet to medium-high. Mist it lightly with spray. Add the steak strips in a single layer and cook two to four minutes.
Place the tortilla on a plate and spoon the steak strips over half. Top evenly with the lettuce, tomato, cheese, taco sauce, and cilantro. Fold in half.
The Nutrition Facts: Calories Per serving: 320; Fat: 14 g; Carbs: 17 g; Protein: 40 g
CRISPY VEGETARIAN TACOS
This yummy taco recipe comes from Kraft, and begins, “Make next Monday the most delicious meat-free Monday ever with these Crispy Vegetarian Tacos. Explore the recipe to learn more about these tasty tacos.” Of course, you can also use this for Taco Tuesday!
Prep Time: 25min.; Total Time: 25min.; Servings: 6 servings, 2 tacos each
To view this recipe online, click here.
Ingredients
1 Tbsp. oil
1 Tbsp. KRAFT Zesty Italian Dressing
1/2 cup chopped onions
1-1/2 cups frozen whole kernel corn
1 can (15 oz.) black beans, rinsed
12 TACO BELL® Crunchy Taco Shells, warmed
2 cups shredded iceberg lettuce
1 tomato, seeded, finely chopped
2 green onions, chopped
1 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
Directions
Heat oil and dressing in large skillet on medium-high heat. Add onions; cook and stir 5 min. or until lightly browned. Add corn; cook 2 min., stirring occasionally. Stir in beans; cook and stir 1 to 2 min. or until mixture is heated through.
Fill taco shells with lettuce, bean mixture and remaining ingredients.
SALSA-GUAVA POT ROAST TACOS
This recipe comes from Publix.
Servings: 8; Total Time: about 5 1/2 hours; Active Time: 15 minutes
To view this recipe online, click here.
Ingredients
1 slow cooker liner (optional)
3 lb beef chuck roast
2 tablespoons reduced-sodium soy sauce
Large zip-top bag
1 large red onion, thinly sliced and divided
2 teaspoons fresh ginger, grated
1/2 cup fresh cilantro, coarsely chopped and divided
1 tablespoon olive oil
1 (15.5-oz) jar medium (or mild) salsa
1/2 cup guava jelly
16 small flour tortillas
1/2 cup cilantro-avocado dressing
Directions
Use slow cooker liner following package instructions, if desired. Coat beef with soy sauce; place in bag and let stand 30 minutes to marinate. Slice onion (1 1/2 cups). Peel and grate ginger; chop cilantro.
Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place oil in pan and add beef (discard bag); cook 4 minutes, turning occasionally, or until browned on all sides. Transfer beef to slow cooker; top with 1 cup onions.
Combine salsa, jelly, ginger, and 4 tablespoons cilantro until blended. Pour mixture over beef and onions. Cover and cook on HIGH for 4–4 1/2 hours (or LOW for 6–7 hours) or until tender and beef is 145°F.
Shred beef. Divide beef mixture evenly between tortillas; top with even amounts dressing, remaining 2 tablespoons cilantro, and 1/2 cup onions. Serve.
ICE CREAM TACOS
I can hear it now: Ice cream tacos??? Are you crazy?
Well, maybe. But this recipe is definitely something that makes for a perfect dessert – especially on Taco Tuesday.
This is from Leah Maroney, who, besides writing for The Spruce Eats, has her own blog, Mini Pie Kitchen.
For this recipe, Leah wrote, “Move over Choco Tacos, these homemade ice cream tacos are in town. You only need flour tortillas, ice cream, and chocolate chips to make these babies a reality.
“Get a little crazy and make your own ice cream or your own waffle cone shells. Or keep it simple and use the store-bought kinds. You really can't go wrong.
“Ice cream tacos are a fun party treat or spin on popular on-the-go ice creams. Just make sure to serve and eat them quickly!”
Total: 4 hrs 35 mins; Prep: 4 hrs 35 mins;Cook: 0 mins; Yield: 6 ice cream tacos (serves 6)
To view this online, click here.
Ingredients
6 flour tortillas (6-inch)
3 tablespoons butter
1 tablespoon sugar
10 ounces semisweet chocolate chips
6 scoops vanilla ice cream (or other ice cream of your choice)
Garnish: sprinkles
Directions
Preheat the oven to 350 F.
Line a baking sheet with parchment paper. Make 6 foil logs that are large enough so that the tortillas can drape over them to form a taco shell shape. Lay them on the parchment paper and drape the tortillas over each log.
Melt the butter in the microwave. Brush the butter over the top of each tortilla. Then sprinkle each tortilla with the sugar.
Place the baking sheet in the oven and bake for about 10 minutes or until lightly browned.
Remove them from the oven and allow to cool. Then place the baking sheet in the freezer for about 15 minutes or until very cold.
Melt the chocolate chips and coconut oil in the microwave in a microwave safe bowl for 30 second increments, stirring in between until it is completely smooth and melted.
Remove the bowl from the microwave and brush the melted chocolate on the inside of each shell until coated. Place the shells back in the freezer and freeze for another 10 to 15 minutes, or until the chocolate has hardened completely.
While the shells are hardening again, take the ice cream out of the freezer and allow it to soften slightly. Fill each shell with a large scoop of ice cream to the top edge of the shell. Squeeze the shell slightly to disperse the ice cream, being careful not to break the shell.
Place it back onto the baking sheet and freeze again for 1 to 2 hours, until very firm.
Reheat the chocolate in 30 second increments until melted. Pour it into a loaf pan. Dip the top of each taco in the chocolate quickly, covering the ice cream and the top edges of the shell. You need to work quickly so that the ice cream does not mess. Spoon more onto the top of the tacos if needed and then sprinkle generously with sprinkles.
Place them back on the parchment paper and freeze again until the chocolate is completely hardened and then serve!
GREEK CHICKPEA TACOS
I found this, along with five other taco recipes (including the next one, Spicy Shrimp Tacos), on the Runner’s World website (posted on June 26, 2018), though it’s originally from the Prevention test kitchen.
This recipe begins, “Bring the Mediterranean diet to taco night: This dish delivers probiotic-rich Greek yogurt, stomach-soothing mint, and 10 grams of fiber per serving for healthy digestion.”
Serves: 4; Prep Time: 10 minutes; Total Time: 20 minutes
This can be found at https://www.runnersworld.com/nutrition-weight-loss/a21946015/healthy-taco-recipes/. They were originally from: Prevention US.
Ingredients
1 can (15 oz) unsalted chickpeas, drained and rinsed
2 Tbsp fresh lemon juice
2 Tbsp olive oil
1 tsp dried oregano
4 whole wheat pitas (6" diameter), warmed
2 c mixed spring greens
1 large tomato, diced
1/2 small red onion, thinly sliced
1/4 c pitted kalamata olives, sliced
1/2 seedless cucumber, peeled and grated (reserve and dice extra cucumber for garnish, if desired)
1 c plain Greek yogurt
2 Tbsp chopped fresh mint + leaves for garnish
1 clove garlic, minced
Directions
Mash chickpeas with 1 Tbsp lemon juice, olive oil, and oregano in medium bowl. Spread one-quarter of mixture on each pita. Top with greens, tomato, onion, and olives.
Combine cucumber, yogurt, mint, remaining 1 Tbsp lemon juice, garlic, and a pinch of kosher salt in medium bowl. Drizzle over taco fillings. Top with mint leaves and diced cucumber, if desired.
Per serving: 429 calories, 17 g protein, 58 g carb, 10 g fiber, 6 g sugars (0 g added sugars), 16.5 g fat, 3.5 g sat fat, 8 mg cholesterol, 696 mg sodium
SPICY SHRIMP TACOS
This one begins, “Flavored with a zesty spread and cool pickled vegetables, these shrimp tacos have half the saturated fat and twice the protein of a fried fish taco.”
Serves: 4; Prep Time: 10 minutes; Total Time: 25 minutes
Ingredients
1/3 c white vinegar
1 Tbsp sugar
1 tsp grated ginger
1/2 tsp kosher salt
1/2 c grated carrot
1/2 c grated daikon radish
1/4 c mayonnaise
2 tsp Sriracha sauce
1 tsp less-sodium soy sauce
4 lg butter lettuce leaves
12 oz med shrimp, cooked, peeled, and deveined
1 jalapeno, thinly sliced
2 Tbsp cilantro leaves
Directions
Stir together 1/3 cup hot water, vinegar, sugar, ginger, and salt in medium bowl until sugar dissolves. Submerge carrot and radish; let sit 10 minutes.
Mix mayonnaise, Sriracha, and soy sauce in small bowl. Spread over 4 lettuce leaves. Add shrimp and jalapeno. Top with pickled carrot-radish mixture and sprinkle with cilantro.
Per serving: 175 calories, 22 g protein, 7 g carb, 1 g fiber, 3 g sugars (1 g added sugars), 6.5 g fat, 0.5 g sat fat, 176 mg cholesterol, 480 mg sodium
SUPERSTUFFED STEAK SOFT TACO
This was on the Runner’s World website (from Devin Alexander, posted on March 4, 2008), and begins, “Learn how to make this healthy dish in less time than it would take you to go through the drive-thru.”
Serves one.
View this online at https://www.runnersworld.com/nutrition-weight-loss/a20793128/superstuffed-steak-soft-taco-recipe/.
Ingredients
4 ounces top round steak
1 eight-inch-diameter low-carb flour tortilla
1/2 to 1 teaspoon salt-free Mexican or Southwest seasoning
1/8 teaspoon garlic powder
Pinch of salt, or to taste
Olive-oil spray
2/3 cup finely shredded romaine lettuce
1/4 cup chopped tomato
1 ounce shredded Cabot's 75% light cheddar cheese
1 tablespoon red taco sauce
2 tablespoons fresh cilantro
Directions
Preheat the oven to 400°F.
Place the steak between two sheets of wax paper. Use the toothed side of a meat mallet to pound both sides of the steak until it's 1/3 inch thick. Cut it into 1/4-inch strips.
Wrap the tortilla in foil and place directly on the oven rack to warm for five minutes.
Mix together the Mexican seasoning, garlic powder, and salt. Add the steak strips and toss to coat evenly.
Preheat a nonstick skillet to medium-high. Mist it lightly with spray. Add the steak strips in a single layer and cook two to four minutes.
Place the tortilla on a plate and spoon the steak strips over half. Top evenly with the lettuce, tomato, cheese, taco sauce, and cilantro. Fold in half.
The Nutrition Facts: Calories Per serving: 320; Fat: 14 g; Carbs: 17 g; Protein: 40 g
CRISPY VEGETARIAN TACOS
This yummy taco recipe comes from Kraft, and begins, “Make next Monday the most delicious meat-free Monday ever with these Crispy Vegetarian Tacos. Explore the recipe to learn more about these tasty tacos.” Of course, you can also use this for Taco Tuesday!
Prep Time: 25min.; Total Time: 25min.; Servings: 6 servings, 2 tacos each
To view this recipe online, click here.
Ingredients
1 Tbsp. oil
1 Tbsp. KRAFT Zesty Italian Dressing
1/2 cup chopped onions
1-1/2 cups frozen whole kernel corn
1 can (15 oz.) black beans, rinsed
12 TACO BELL® Crunchy Taco Shells, warmed
2 cups shredded iceberg lettuce
1 tomato, seeded, finely chopped
2 green onions, chopped
1 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
Directions
Heat oil and dressing in large skillet on medium-high heat. Add onions; cook and stir 5 min. or until lightly browned. Add corn; cook 2 min., stirring occasionally. Stir in beans; cook and stir 1 to 2 min. or until mixture is heated through.
Fill taco shells with lettuce, bean mixture and remaining ingredients.
SALSA-GUAVA POT ROAST TACOS
This recipe comes from Publix.
Servings: 8; Total Time: about 5 1/2 hours; Active Time: 15 minutes
To view this recipe online, click here.
Ingredients
1 slow cooker liner (optional)
3 lb beef chuck roast
2 tablespoons reduced-sodium soy sauce
Large zip-top bag
1 large red onion, thinly sliced and divided
2 teaspoons fresh ginger, grated
1/2 cup fresh cilantro, coarsely chopped and divided
1 tablespoon olive oil
1 (15.5-oz) jar medium (or mild) salsa
1/2 cup guava jelly
16 small flour tortillas
1/2 cup cilantro-avocado dressing
Directions
Use slow cooker liner following package instructions, if desired. Coat beef with soy sauce; place in bag and let stand 30 minutes to marinate. Slice onion (1 1/2 cups). Peel and grate ginger; chop cilantro.
Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place oil in pan and add beef (discard bag); cook 4 minutes, turning occasionally, or until browned on all sides. Transfer beef to slow cooker; top with 1 cup onions.
Combine salsa, jelly, ginger, and 4 tablespoons cilantro until blended. Pour mixture over beef and onions. Cover and cook on HIGH for 4–4 1/2 hours (or LOW for 6–7 hours) or until tender and beef is 145°F.
Shred beef. Divide beef mixture evenly between tortillas; top with even amounts dressing, remaining 2 tablespoons cilantro, and 1/2 cup onions. Serve.
ICE CREAM TACOS
I can hear it now: Ice cream tacos??? Are you crazy?
Well, maybe. But this recipe is definitely something that makes for a perfect dessert – especially on Taco Tuesday.
This is from Leah Maroney, who, besides writing for The Spruce Eats, has her own blog, Mini Pie Kitchen.
For this recipe, Leah wrote, “Move over Choco Tacos, these homemade ice cream tacos are in town. You only need flour tortillas, ice cream, and chocolate chips to make these babies a reality.
“Get a little crazy and make your own ice cream or your own waffle cone shells. Or keep it simple and use the store-bought kinds. You really can't go wrong.
“Ice cream tacos are a fun party treat or spin on popular on-the-go ice creams. Just make sure to serve and eat them quickly!”
Total: 4 hrs 35 mins; Prep: 4 hrs 35 mins;Cook: 0 mins; Yield: 6 ice cream tacos (serves 6)
To view this online, click here.
Ingredients
6 flour tortillas (6-inch)
3 tablespoons butter
1 tablespoon sugar
10 ounces semisweet chocolate chips
6 scoops vanilla ice cream (or other ice cream of your choice)
Garnish: sprinkles
Directions
Preheat the oven to 350 F.
Line a baking sheet with parchment paper. Make 6 foil logs that are large enough so that the tortillas can drape over them to form a taco shell shape. Lay them on the parchment paper and drape the tortillas over each log.
Melt the butter in the microwave. Brush the butter over the top of each tortilla. Then sprinkle each tortilla with the sugar.
Place the baking sheet in the oven and bake for about 10 minutes or until lightly browned.
Remove them from the oven and allow to cool. Then place the baking sheet in the freezer for about 15 minutes or until very cold.
Melt the chocolate chips and coconut oil in the microwave in a microwave safe bowl for 30 second increments, stirring in between until it is completely smooth and melted.
Remove the bowl from the microwave and brush the melted chocolate on the inside of each shell until coated. Place the shells back in the freezer and freeze for another 10 to 15 minutes, or until the chocolate has hardened completely.
While the shells are hardening again, take the ice cream out of the freezer and allow it to soften slightly. Fill each shell with a large scoop of ice cream to the top edge of the shell. Squeeze the shell slightly to disperse the ice cream, being careful not to break the shell.
Place it back onto the baking sheet and freeze again for 1 to 2 hours, until very firm.
Reheat the chocolate in 30 second increments until melted. Pour it into a loaf pan. Dip the top of each taco in the chocolate quickly, covering the ice cream and the top edges of the shell. You need to work quickly so that the ice cream does not mess. Spoon more onto the top of the tacos if needed and then sprinkle generously with sprinkles.
Place them back on the parchment paper and freeze again until the chocolate is completely hardened and then serve!
Tuesday, July 16, 2019
Taco Tuesday
“If you want to get rid of stinking odors in the kitchen, stop cooking.” - Erma Bombeck
Found in Women's Lip: Outrageous, Irreverent and Just Plain Hilarious Quotes, edited by Roz Warren, page 53.
Note: Check out my Quote of the Day blog.
You know the routine: If it's Tuesday (and it is), then it's time for another Taco Tuesday. Today's offerings include Turkey Club Ranch Tacos and Steak Tacos. Enjoy!
CRISPY VEGETARIAN TACOS
This yummy taco recipe comes from Kraft, and begins, “Make next Monday the most delicious meat-free Monday ever with these Crispy Vegetarian Tacos. Explore the recipe to learn more about these tasty tacos.” Of course, you can also use this for Taco Tuesday!
Prep Time: 25min.; Total Time: 25min.; Servings: 6 servings, 2 tacos each
To view this recipe online, click here.
Ingredients
1 Tbsp. oil
1 Tbsp. KRAFT Zesty Italian Dressing
1/2 cup chopped onions
1-1/2 cups frozen whole kernel corn
1 can (15 oz.) black beans, rinsed
12 TACO BELL® Crunchy Taco Shells, warmed
2 cups shredded iceberg lettuce
1 tomato, seeded, finely chopped
2 green onions, chopped
1 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
Directions
Heat oil and dressing in large skillet on medium-high heat. Add onions; cook and stir 5 min. or until lightly browned. Add corn; cook 2 min., stirring occasionally. Stir in beans; cook and stir 1 to 2 min. or until mixture is heated through.
Fill taco shells with lettuce, bean mixture and remaining ingredients.
ICE CREAM TACOS
I can hear it now: Ice cream tacos??? Are you crazy?
Well, maybe. But this recipe is definitely something that makes for a perfect dessert – especially on Taco Tuesday.
This is from Leah Maroney, who, besides writing for The Spruce Eats, has her own blog, Mini Pie Kitchen.
For this recipe, Leah wrote, “Move over Choco Tacos, these homemade ice cream tacos are in town. You only need flour tortillas, ice cream, and chocolate chips to make these babies a reality.
“Get a little crazy and make your own ice cream or your own waffle cone shells. Or keep it simple and use the store-bought kinds. You really can't go wrong.
“Ice cream tacos are a fun party treat or spin on popular on-the-go ice creams. Just make sure to serve and eat them quickly!”
Total: 4 hrs 35 mins; Prep: 4 hrs 35 mins;Cook: 0 mins; Yield: 6 ice cream tacos (serves 6)
To view this online, click here.
Ingredients
6 flour tortillas (6-inch)
3 tablespoons butter
1 tablespoon sugar
10 ounces semisweet chocolate chips
6 scoops vanilla ice cream (or other ice cream of your choice)
Garnish: sprinkles
Directions
Preheat the oven to 350 F.
Line a baking sheet with parchment paper. Make 6 foil logs that are large enough so that the tortillas can drape over them to form a taco shell shape. Lay them on the parchment paper and drape the tortillas over each log.
Melt the butter in the microwave. Brush the butter over the top of each tortilla. Then sprinkle each tortilla with the sugar.
Place the baking sheet in the oven and bake for about 10 minutes or until lightly browned.
Remove them from the oven and allow to cool. Then place the baking sheet in the freezer for about 15 minutes or until very cold.
Melt the chocolate chips and coconut oil in the microwave in a microwave safe bowl for 30 second increments, stirring in between until it is completely smooth and melted.
Remove the bowl from the microwave and brush the melted chocolate on the inside of each shell until coated. Place the shells back in the freezer and freeze for another 10 to 15 minutes, or until the chocolate has hardened completely.
While the shells are hardening again, take the ice cream out of the freezer and allow it to soften slightly. Fill each shell with a large scoop of ice cream to the top edge of the shell. Squeeze the shell slightly to disperse the ice cream, being careful not to break the shell.
Place it back onto the baking sheet and freeze again for 1 to 2 hours, until very firm.
Reheat the chocolate in 30 second increments until melted. Pour it into a loaf pan. Dip the top of each taco in the chocolate quickly, covering the ice cream and the top edges of the shell. You need to work quickly so that the ice cream does not mess. Spoon more onto the top of the tacos if needed and then sprinkle generously with sprinkles.
Place them back on the parchment paper and freeze again until the chocolate is completely hardened and then serve!
DESSERT TACOS
This yummy recipe from Kraft Recipes begins, “Discover a real party pleaser with these scrumptious Dessert Tacos. These Dessert Tacos include fruit, cinnamon, pudding and toasted coconut.”
Prep Time: 15 minutes; Cook Time: 1 hour 5 minutes; Total Time: 1 hour 20 minutes; Yield: 10 servings.
To view this online, click here.
Ingredients
1 pkg. (3.4 oz.) JELL-O Coconut Cream Flavor Instant Pudding
1-1/4 cups cold milk
1 cup thawed COOL WHIP Whipped Topping
10 flour tortillas (4 inch)
2 Tbsp. butter, melted
1 Tbsp. sugar 1 tsp. ground cinnamon
1-1/2 cups fresh or frozen mixed berries (blueberries, raspberries and quartered strawberries)
1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted
Directions
Heat oven to 325°F.
Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP.
Refrigerate 1 hour.
Meanwhile, brush both sides of tortillas with butter; sprinkle with combined sugar and cinnamon. Fold in half; place between cups of inverted muffin pan. (See Note.)
Bake 18 to 20 min. or until lightly browned; cool completely (in pan).
Spoon pudding mixture into taco shells; top with fruit and coconut.
Kitchen Tips
Substitute
Prepare using JELL-O Vanilla Flavor Instant Pudding.
How to Toast the Coconut
Heat oven to 350°F. Spread coconut onto bottom of shallow pan. Bake 5 to 7 min. or until lightly browned, stirring frequently.
Note
When preparing the taco shells, place 3 of the folded tortillas down each long side of inverted muffin pan. Then, place 2 folded tortillas on each of the 2 short sides.
Size Wise
Balance your food choices throughout the day so you can enjoy a serving of these dessert tacos with your family.
TURKEY CLUB RANCH TACOS
This is from Old El Paso, and begins, “Have your club sandwich a bold new way on a bold ranch taco!”
Prep Time: 15 minutes; Total Time: 15 minutes; Servings: 5
To view this online, click here.
Ingredients
1 tablespoon vegetable oil
1 lb lean ground turkey
1 package (1 oz) Old El Paso™ taco seasoning mix
1/2 cup ranch dressing
10 Old El Paso™ Stand ‘N Stuff™ bold ranch flavored taco shells
1/2 cup mayonnaise
2 tablespoons salsa
6 slices bacon, crisply cooked, diced (about 1/2 cup)
Make it FRESH toppings, as desired (see below)
Directions
In 10-inch nonstick skillet, heat oil over medium heat. Add turkey; cook until starting to brown on both sides, stirring occasionally. Sprinkle with taco seasoning mix. Cook until turkey is cooked through, stirring occasionally. Stir in ranch dressing.
Heat taco shells as directed on package. Step 3 Meanwhile, in medium bowl, mix mayonnaise and salsa. Divide turkey mixture among warmed shells, and top with bacon. Add FRESH toppings. Top with salsa mayo to complete taco.
Expert Tips
If you prefer ground chicken to ground turkey, feel free to substitute, following the same directions as above.
Ideas for Make it FRESH toppings: diced avocado, shredded lettuce, diced tomatoes, thinly sliced green onions, shredded cheese.
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.
STEAK TACOS
This recipe begins, “Your slow cooker makes Mexican-style magic, turning flank steak fork-tender and infusing it with irresistible flavors for the best steak tacos you ever ate.”
http://www.diabeticconnect.com/diabetic-recipes/general/2664-steak-tacos
Ingredients
1 lb raw lean flank steak (I use semi-frozen steak)
1 packet Taco Seasoning Mix
1 medium onion
4 oz chopped green chilies
1/2 cup (or more) sliced bell pepper
6 Corn tortillas
Directions
Cut steaks in half; rub with taco seasoning. Place in a crock pot coated with nonstick cooking spray. Top with onion, bell pepper and chilies. Cover and cook on low for 8-9 hours or until meat is tender. Remove steaks and cool slightly; shred meat with two forks. Return to crock pot; heat through. Spoon about 1/2 cup meat mixture down the center of each tortilla. Top with cheese, tomato and sour cream. Fold ends and sides over filling.
Nutritional Facts: Servings 6; Yield 6 servings – 210 Calories; 9 g fat (48.1% calories from fat); 17 g Protein; 16 g Carbohydrate; 2 g Dietary Fiber; 39 mg Cholesterol; 186 mg Sodium.
Found in Women's Lip: Outrageous, Irreverent and Just Plain Hilarious Quotes, edited by Roz Warren, page 53.
Note: Check out my Quote of the Day blog.
You know the routine: If it's Tuesday (and it is), then it's time for another Taco Tuesday. Today's offerings include Turkey Club Ranch Tacos and Steak Tacos. Enjoy!
CRISPY VEGETARIAN TACOS
This yummy taco recipe comes from Kraft, and begins, “Make next Monday the most delicious meat-free Monday ever with these Crispy Vegetarian Tacos. Explore the recipe to learn more about these tasty tacos.” Of course, you can also use this for Taco Tuesday!
Prep Time: 25min.; Total Time: 25min.; Servings: 6 servings, 2 tacos each
To view this recipe online, click here.
Ingredients
1 Tbsp. oil
1 Tbsp. KRAFT Zesty Italian Dressing
1/2 cup chopped onions
1-1/2 cups frozen whole kernel corn
1 can (15 oz.) black beans, rinsed
12 TACO BELL® Crunchy Taco Shells, warmed
2 cups shredded iceberg lettuce
1 tomato, seeded, finely chopped
2 green onions, chopped
1 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
Directions
Heat oil and dressing in large skillet on medium-high heat. Add onions; cook and stir 5 min. or until lightly browned. Add corn; cook 2 min., stirring occasionally. Stir in beans; cook and stir 1 to 2 min. or until mixture is heated through.
Fill taco shells with lettuce, bean mixture and remaining ingredients.
ICE CREAM TACOS
I can hear it now: Ice cream tacos??? Are you crazy?
Well, maybe. But this recipe is definitely something that makes for a perfect dessert – especially on Taco Tuesday.
This is from Leah Maroney, who, besides writing for The Spruce Eats, has her own blog, Mini Pie Kitchen.
For this recipe, Leah wrote, “Move over Choco Tacos, these homemade ice cream tacos are in town. You only need flour tortillas, ice cream, and chocolate chips to make these babies a reality.
“Get a little crazy and make your own ice cream or your own waffle cone shells. Or keep it simple and use the store-bought kinds. You really can't go wrong.
“Ice cream tacos are a fun party treat or spin on popular on-the-go ice creams. Just make sure to serve and eat them quickly!”
Total: 4 hrs 35 mins; Prep: 4 hrs 35 mins;Cook: 0 mins; Yield: 6 ice cream tacos (serves 6)
To view this online, click here.
Ingredients
6 flour tortillas (6-inch)
3 tablespoons butter
1 tablespoon sugar
10 ounces semisweet chocolate chips
6 scoops vanilla ice cream (or other ice cream of your choice)
Garnish: sprinkles
Directions
Preheat the oven to 350 F.
Line a baking sheet with parchment paper. Make 6 foil logs that are large enough so that the tortillas can drape over them to form a taco shell shape. Lay them on the parchment paper and drape the tortillas over each log.
Melt the butter in the microwave. Brush the butter over the top of each tortilla. Then sprinkle each tortilla with the sugar.
Place the baking sheet in the oven and bake for about 10 minutes or until lightly browned.
Remove them from the oven and allow to cool. Then place the baking sheet in the freezer for about 15 minutes or until very cold.
Melt the chocolate chips and coconut oil in the microwave in a microwave safe bowl for 30 second increments, stirring in between until it is completely smooth and melted.
Remove the bowl from the microwave and brush the melted chocolate on the inside of each shell until coated. Place the shells back in the freezer and freeze for another 10 to 15 minutes, or until the chocolate has hardened completely.
While the shells are hardening again, take the ice cream out of the freezer and allow it to soften slightly. Fill each shell with a large scoop of ice cream to the top edge of the shell. Squeeze the shell slightly to disperse the ice cream, being careful not to break the shell.
Place it back onto the baking sheet and freeze again for 1 to 2 hours, until very firm.
Reheat the chocolate in 30 second increments until melted. Pour it into a loaf pan. Dip the top of each taco in the chocolate quickly, covering the ice cream and the top edges of the shell. You need to work quickly so that the ice cream does not mess. Spoon more onto the top of the tacos if needed and then sprinkle generously with sprinkles.
Place them back on the parchment paper and freeze again until the chocolate is completely hardened and then serve!
DESSERT TACOS
This yummy recipe from Kraft Recipes begins, “Discover a real party pleaser with these scrumptious Dessert Tacos. These Dessert Tacos include fruit, cinnamon, pudding and toasted coconut.”
Prep Time: 15 minutes; Cook Time: 1 hour 5 minutes; Total Time: 1 hour 20 minutes; Yield: 10 servings.
To view this online, click here.
Ingredients
1 pkg. (3.4 oz.) JELL-O Coconut Cream Flavor Instant Pudding
1-1/4 cups cold milk
1 cup thawed COOL WHIP Whipped Topping
10 flour tortillas (4 inch)
2 Tbsp. butter, melted
1 Tbsp. sugar 1 tsp. ground cinnamon
1-1/2 cups fresh or frozen mixed berries (blueberries, raspberries and quartered strawberries)
1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted
Directions
Heat oven to 325°F.
Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP.
Refrigerate 1 hour.
Meanwhile, brush both sides of tortillas with butter; sprinkle with combined sugar and cinnamon. Fold in half; place between cups of inverted muffin pan. (See Note.)
Bake 18 to 20 min. or until lightly browned; cool completely (in pan).
Spoon pudding mixture into taco shells; top with fruit and coconut.
Kitchen Tips
Substitute
Prepare using JELL-O Vanilla Flavor Instant Pudding.
How to Toast the Coconut
Heat oven to 350°F. Spread coconut onto bottom of shallow pan. Bake 5 to 7 min. or until lightly browned, stirring frequently.
Note
When preparing the taco shells, place 3 of the folded tortillas down each long side of inverted muffin pan. Then, place 2 folded tortillas on each of the 2 short sides.
Size Wise
Balance your food choices throughout the day so you can enjoy a serving of these dessert tacos with your family.
TURKEY CLUB RANCH TACOS
This is from Old El Paso, and begins, “Have your club sandwich a bold new way on a bold ranch taco!”
Prep Time: 15 minutes; Total Time: 15 minutes; Servings: 5
To view this online, click here.
Ingredients
1 tablespoon vegetable oil
1 lb lean ground turkey
1 package (1 oz) Old El Paso™ taco seasoning mix
1/2 cup ranch dressing
10 Old El Paso™ Stand ‘N Stuff™ bold ranch flavored taco shells
1/2 cup mayonnaise
2 tablespoons salsa
6 slices bacon, crisply cooked, diced (about 1/2 cup)
Make it FRESH toppings, as desired (see below)
Directions
In 10-inch nonstick skillet, heat oil over medium heat. Add turkey; cook until starting to brown on both sides, stirring occasionally. Sprinkle with taco seasoning mix. Cook until turkey is cooked through, stirring occasionally. Stir in ranch dressing.
Heat taco shells as directed on package. Step 3 Meanwhile, in medium bowl, mix mayonnaise and salsa. Divide turkey mixture among warmed shells, and top with bacon. Add FRESH toppings. Top with salsa mayo to complete taco.
Expert Tips
If you prefer ground chicken to ground turkey, feel free to substitute, following the same directions as above.
Ideas for Make it FRESH toppings: diced avocado, shredded lettuce, diced tomatoes, thinly sliced green onions, shredded cheese.
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.
STEAK TACOS
This recipe begins, “Your slow cooker makes Mexican-style magic, turning flank steak fork-tender and infusing it with irresistible flavors for the best steak tacos you ever ate.”
http://www.diabeticconnect.com/diabetic-recipes/general/2664-steak-tacos
Ingredients
1 lb raw lean flank steak (I use semi-frozen steak)
1 packet Taco Seasoning Mix
1 medium onion
4 oz chopped green chilies
1/2 cup (or more) sliced bell pepper
6 Corn tortillas
Directions
Cut steaks in half; rub with taco seasoning. Place in a crock pot coated with nonstick cooking spray. Top with onion, bell pepper and chilies. Cover and cook on low for 8-9 hours or until meat is tender. Remove steaks and cool slightly; shred meat with two forks. Return to crock pot; heat through. Spoon about 1/2 cup meat mixture down the center of each tortilla. Top with cheese, tomato and sour cream. Fold ends and sides over filling.
Nutritional Facts: Servings 6; Yield 6 servings – 210 Calories; 9 g fat (48.1% calories from fat); 17 g Protein; 16 g Carbohydrate; 2 g Dietary Fiber; 39 mg Cholesterol; 186 mg Sodium.
Tuesday, April 23, 2019
Taco Tuesday
It's time for another Taco Tuesday. (Yay!) Today's yummy offerings include Buffalo Turkey Tacos and Ice Cream Tacos. (Yes, you read that right!) Enjoy!
SUPERSTUFFED STEAK SOFT TACO
This was on the Runner’s World website (from Devin Alexander, posted on March 4, 2008), and begins, “Learn how to make this healthy dish in less time than it would take you to go through the drive-thru.”
Serves one.
View this online at https://www.runnersworld.com/nutrition-weight-loss/a20793128/superstuffed-steak-soft-taco-recipe/.
Ingredients
4 ounces top round steak
1 eight-inch-diameter low-carb flour tortilla
1/2 to 1 teaspoon salt-free Mexican or Southwest seasoning
1/8 teaspoon garlic powder
Pinch of salt, or to taste
Olive-oil spray
2/3 cup finely shredded romaine lettuce
1/4 cup chopped tomato
1 ounce shredded Cabot's 75% light cheddar cheese
1 tablespoon red taco sauce
2 tablespoons fresh cilantro
Directions
Preheat the oven to 400°F.
Place the steak between two sheets of wax paper. Use the toothed side of a meat mallet to pound both sides of the steak until it's 1/3 inch thick. Cut it into 1/4-inch strips.
Wrap the tortilla in foil and place directly on the oven rack to warm for five minutes.
Mix together the Mexican seasoning, garlic powder, and salt. Add the steak strips and toss to coat evenly.
Preheat a nonstick skillet to medium-high. Mist it lightly with spray. Add the steak strips in a single layer and cook two to four minutes.
Place the tortilla on a plate and spoon the steak strips over half. Top evenly with the lettuce, tomato, cheese, taco sauce, and cilantro. Fold in half.
The Nutrition Facts: Calories Per serving: 320; Fat: 14 g; Carbs: 17 g; Protein: 40 g
LENTIL TACOS
This was on the Runner’s World website(from November 3, 2006), and begins, “This Mexican dish is so savory, you'll never miss the meat.”
View this online at https://www.runnersworld.com/nutrition-weight-loss/a20784984/lentil-tacos/.
Ingredients
1 cup onions, diced
1/4 cup celery, diced
3 cloves garlic, minced
1 tablespoon olive oil
1 cup brown lentils, dry
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 cup water or vegetable broth
3 tablespoons dried black currants or raisins, minced
1 cup salsa, plus additional for topping
8 6-inch corn tortillas
shredded lettuce
chopped tomatoes
shredded cheddar cheese (optional)
Directions
In a large frying pan over medium heat, sauted onions, celery, and garlic in the olive oil for five minutes or until vegetables are soft. Stir in the lentils, chili powder, cumin, and oregano. Cook for one minute. Add the broth and raisins. Cover and cook for 20 minutes, or until the lentils are tender (add more water or broth as needed). Remove the lid and cook an additional 10 minutes (until lentils are thick), stirring often. Fold in the salsa. Wrap the tortillas in a damp white cotton towel and microwave on high for one minute. Spoon the lentil mixture among the tortillas. Top with lettuce, tomatoes, and cheese.
Serves four.
Calories: 390; Fat: 6 g; Carbs: 69 g; Protein: 18 g
CLASSIC CARNE ASADA
I found this, along with five other taco recipes, on the Runner’s World website (posted on June 26, 2018), though it’s originally from the Prevention test kitchen.
This one begins, “Swap that taco kit for a traditional take that uses soft tortillas instead of fried shells, homemade salsa in place of the bottled kind, and cilantro and lime juice rather than sour cream.”
Serves: 4; Prep Time: 10 minutes; Total Time: 25 minutes
This can be found at https://www.runnersworld.com/nutrition-weight-loss/a21946015/healthy-taco-recipes/. They were originally from: Prevention US.
Ingredients
1 lb skirt steak, trimmed
1 large ripe tomato, finely chopped
1/2 avocado, diced
1/2 small red onion, finely chopped
3 Tbsp finely chopped cilantro
1 small jalapeno, seeded and minced
1 clove garlic, minced Juice of 1 lime + wedges for serving
8 corn tortillas, warmed
Directions
Season steak with salt and pepper and let sit at room temperature while heating grill or grill pan to medium-high.
Toss together tomato, avocado, onion, cilantro, jalapeno, garlic, lime juice, and a pinch of salt in medium bowl.
Grill steak, flipping once, until medium-rare, about 8 minutes. Let rest 5 minutes while grilling tortillas to warm. Cut steak into 3 to 4 inch sections and slice thinly against grain.
Assemble tacos with steak and salsa. Serve with lime wedges.
Per serving: 314 calories, 27 g protein, 22 g carb, 5 g fiber, 4 g sugars (0 g added sugars), 13 g fat, 4 g sat fat, 74 mg cholesterol, 321 mg sodium
ICE CREAM TACOS
I can hear it now: Ice cream tacos??? Are you crazy?
Well, maybe. But this recipe is definitely something that makes for a perfect dessert – especially on Taco Tuesday.
This is from Leah Maroney, who, besides writing for The Spruce Eats, has her own blog, Mini Pie Kitchen.
For this recipe, Leah wrote, “Move over Choco Tacos, these homemade ice cream tacos are in town. You only need flour tortillas, ice cream, and chocolate chips to make these babies a reality.
“Get a little crazy and make your own ice cream or your own waffle cone shells. Or keep it simple and use the store-bought kinds. You really can't go wrong.
“Ice cream tacos are a fun party treat or spin on popular on-the-go ice creams. Just make sure to serve and eat them quickly!”
Total: 4 hrs 35 mins; Prep: 4 hrs 35 mins;Cook: 0 mins; Yield: 6 ice cream tacos (serves 6)
To view this online, click here.
Ingredients
6 flour tortillas (6-inch)
3 tablespoons butter
1 tablespoon sugar
10 ounces semisweet chocolate chips
6 scoops vanilla ice cream (or other ice cream of your choice)
Garnish: sprinkles
Directions
Preheat the oven to 350 F.
Line a baking sheet with parchment paper. Make 6 foil logs that are large enough so that the tortillas can drape over them to form a taco shell shape. Lay them on the parchment paper and drape the tortillas over each log.
Melt the butter in the microwave. Brush the butter over the top of each tortilla. Then sprinkle each tortilla with the sugar.
Place the baking sheet in the oven and bake for about 10 minutes or until lightly browned.
Remove them from the oven and allow to cool. Then place the baking sheet in the freezer for about 15 minutes or until very cold.
Melt the chocolate chips and coconut oil in the microwave in a microwave safe bowl for 30 second increments, stirring in between until it is completely smooth and melted.
Remove the bowl from the microwave and brush the melted chocolate on the inside of each shell until coated. Place the shells back in the freezer and freeze for another 10 to 15 minutes, or until the chocolate has hardened completely.
While the shells are hardening again, take the ice cream out of the freezer and allow it to soften slightly. Fill each shell with a large scoop of ice cream to the top edge of the shell. Squeeze the shell slightly to disperse the ice cream, being careful not to break the shell.
Place it back onto the baking sheet and freeze again for 1 to 2 hours, until very firm.
Reheat the chocolate in 30 second increments until melted. Pour it into a loaf pan. Dip the top of each taco in the chocolate quickly, covering the ice cream and the top edges of the shell. You need to work quickly so that the ice cream does not mess. Spoon more onto the top of the tacos if needed and then sprinkle generously with sprinkles.
Place them back on the parchment paper and freeze again until the chocolate is completely hardened and then serve!
JAMAICAN JERK TEMPEH TACOS
This comes from Brian Sanuels’ wonderful food blog, A Thought For Food. You really should check out both his food blog and photography site (the first link).
To read what Brian wrote about tempeh (something I really need to get more into), as well as to view this recipe on his site, click here.
Ingredients for jerk tempeh
8 oz package organic, non-GMO tempeh, sliced (the size is up to you. It's for tacos, so not too thick).
1/2 small yellow onion, thinly sliced
2 garlic cloves, minced
1.5 tablespoons minced ginger
1.5 teaspoons cayenne
2 teaspoons onion powder
2 teaspoons cumin
2 teaspoons allspice
1 teaspoon nutmeg
1 teaspoon ground cinnamon
1.5 teaspoons smoked paprika
2 tablespoons molasses
1/3 cup soy sauce
Juice of two limes
3 tablespoons olive oil
For the tacos
Soft corn or flour tortilla
Fennel bulb, white part thinly sliced
Radish, thinly sliced
Cilantro
Lime, cut into wedges
Directions
In a bowl, add the garlic, ginger, spices, molasses, soy sauce, lime juice, and olive oil and whisk to combine.
Add the sliced tempeh and onion to the marinade and mix to coat each piece. Transfer to a container with a lid and place in the refrigerator for at least 4 hours, and as many as 8, before using (I let it sit overnight). This will allow them to absorb the jerk marinade and the lime will cure the sliced onion. Be sure to warm (or bring to room temp) before using.
To prepare the tacos, spoon some of the tempeh and onion onto a tortilla, along with some of the jerk marinade. Top with sliced fennel, radish, and cilantro leaves. Serve with lime wedge.
BUFFALO TURKEY TACOS
Recipe Yield: Makes 8 servings
Source: Jennie-O
View this online at https://diabeticgourmet.com/diabetic-recipes/buffalo-turkey-tacos.
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; Fat: 13 g; Saturated Fat: 4 g; Fiber: 3 g; Sodium: 260 mg; Cholesterol: 45 mg; Protein: 14 g; Carbohydrates: 13 g; Sugars: 1 g
SUPERSTUFFED STEAK SOFT TACO
This was on the Runner’s World website (from Devin Alexander, posted on March 4, 2008), and begins, “Learn how to make this healthy dish in less time than it would take you to go through the drive-thru.”
Serves one.
View this online at https://www.runnersworld.com/nutrition-weight-loss/a20793128/superstuffed-steak-soft-taco-recipe/.
Ingredients
4 ounces top round steak
1 eight-inch-diameter low-carb flour tortilla
1/2 to 1 teaspoon salt-free Mexican or Southwest seasoning
1/8 teaspoon garlic powder
Pinch of salt, or to taste
Olive-oil spray
2/3 cup finely shredded romaine lettuce
1/4 cup chopped tomato
1 ounce shredded Cabot's 75% light cheddar cheese
1 tablespoon red taco sauce
2 tablespoons fresh cilantro
Directions
Preheat the oven to 400°F.
Place the steak between two sheets of wax paper. Use the toothed side of a meat mallet to pound both sides of the steak until it's 1/3 inch thick. Cut it into 1/4-inch strips.
Wrap the tortilla in foil and place directly on the oven rack to warm for five minutes.
Mix together the Mexican seasoning, garlic powder, and salt. Add the steak strips and toss to coat evenly.
Preheat a nonstick skillet to medium-high. Mist it lightly with spray. Add the steak strips in a single layer and cook two to four minutes.
Place the tortilla on a plate and spoon the steak strips over half. Top evenly with the lettuce, tomato, cheese, taco sauce, and cilantro. Fold in half.
The Nutrition Facts: Calories Per serving: 320; Fat: 14 g; Carbs: 17 g; Protein: 40 g
LENTIL TACOS
This was on the Runner’s World website(from November 3, 2006), and begins, “This Mexican dish is so savory, you'll never miss the meat.”
View this online at https://www.runnersworld.com/nutrition-weight-loss/a20784984/lentil-tacos/.
Ingredients
1 cup onions, diced
1/4 cup celery, diced
3 cloves garlic, minced
1 tablespoon olive oil
1 cup brown lentils, dry
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 cup water or vegetable broth
3 tablespoons dried black currants or raisins, minced
1 cup salsa, plus additional for topping
8 6-inch corn tortillas
shredded lettuce
chopped tomatoes
shredded cheddar cheese (optional)
Directions
In a large frying pan over medium heat, sauted onions, celery, and garlic in the olive oil for five minutes or until vegetables are soft. Stir in the lentils, chili powder, cumin, and oregano. Cook for one minute. Add the broth and raisins. Cover and cook for 20 minutes, or until the lentils are tender (add more water or broth as needed). Remove the lid and cook an additional 10 minutes (until lentils are thick), stirring often. Fold in the salsa. Wrap the tortillas in a damp white cotton towel and microwave on high for one minute. Spoon the lentil mixture among the tortillas. Top with lettuce, tomatoes, and cheese.
Serves four.
Calories: 390; Fat: 6 g; Carbs: 69 g; Protein: 18 g
CLASSIC CARNE ASADA
I found this, along with five other taco recipes, on the Runner’s World website (posted on June 26, 2018), though it’s originally from the Prevention test kitchen.
This one begins, “Swap that taco kit for a traditional take that uses soft tortillas instead of fried shells, homemade salsa in place of the bottled kind, and cilantro and lime juice rather than sour cream.”
Serves: 4; Prep Time: 10 minutes; Total Time: 25 minutes
This can be found at https://www.runnersworld.com/nutrition-weight-loss/a21946015/healthy-taco-recipes/. They were originally from: Prevention US.
Ingredients
1 lb skirt steak, trimmed
1 large ripe tomato, finely chopped
1/2 avocado, diced
1/2 small red onion, finely chopped
3 Tbsp finely chopped cilantro
1 small jalapeno, seeded and minced
1 clove garlic, minced Juice of 1 lime + wedges for serving
8 corn tortillas, warmed
Directions
Season steak with salt and pepper and let sit at room temperature while heating grill or grill pan to medium-high.
Toss together tomato, avocado, onion, cilantro, jalapeno, garlic, lime juice, and a pinch of salt in medium bowl.
Grill steak, flipping once, until medium-rare, about 8 minutes. Let rest 5 minutes while grilling tortillas to warm. Cut steak into 3 to 4 inch sections and slice thinly against grain.
Assemble tacos with steak and salsa. Serve with lime wedges.
Per serving: 314 calories, 27 g protein, 22 g carb, 5 g fiber, 4 g sugars (0 g added sugars), 13 g fat, 4 g sat fat, 74 mg cholesterol, 321 mg sodium
ICE CREAM TACOS
I can hear it now: Ice cream tacos??? Are you crazy?
Well, maybe. But this recipe is definitely something that makes for a perfect dessert – especially on Taco Tuesday.
This is from Leah Maroney, who, besides writing for The Spruce Eats, has her own blog, Mini Pie Kitchen.
For this recipe, Leah wrote, “Move over Choco Tacos, these homemade ice cream tacos are in town. You only need flour tortillas, ice cream, and chocolate chips to make these babies a reality.
“Get a little crazy and make your own ice cream or your own waffle cone shells. Or keep it simple and use the store-bought kinds. You really can't go wrong.
“Ice cream tacos are a fun party treat or spin on popular on-the-go ice creams. Just make sure to serve and eat them quickly!”
Total: 4 hrs 35 mins; Prep: 4 hrs 35 mins;Cook: 0 mins; Yield: 6 ice cream tacos (serves 6)
To view this online, click here.
Ingredients
6 flour tortillas (6-inch)
3 tablespoons butter
1 tablespoon sugar
10 ounces semisweet chocolate chips
6 scoops vanilla ice cream (or other ice cream of your choice)
Garnish: sprinkles
Directions
Preheat the oven to 350 F.
Line a baking sheet with parchment paper. Make 6 foil logs that are large enough so that the tortillas can drape over them to form a taco shell shape. Lay them on the parchment paper and drape the tortillas over each log.
Melt the butter in the microwave. Brush the butter over the top of each tortilla. Then sprinkle each tortilla with the sugar.
Place the baking sheet in the oven and bake for about 10 minutes or until lightly browned.
Remove them from the oven and allow to cool. Then place the baking sheet in the freezer for about 15 minutes or until very cold.
Melt the chocolate chips and coconut oil in the microwave in a microwave safe bowl for 30 second increments, stirring in between until it is completely smooth and melted.
Remove the bowl from the microwave and brush the melted chocolate on the inside of each shell until coated. Place the shells back in the freezer and freeze for another 10 to 15 minutes, or until the chocolate has hardened completely.
While the shells are hardening again, take the ice cream out of the freezer and allow it to soften slightly. Fill each shell with a large scoop of ice cream to the top edge of the shell. Squeeze the shell slightly to disperse the ice cream, being careful not to break the shell.
Place it back onto the baking sheet and freeze again for 1 to 2 hours, until very firm.
Reheat the chocolate in 30 second increments until melted. Pour it into a loaf pan. Dip the top of each taco in the chocolate quickly, covering the ice cream and the top edges of the shell. You need to work quickly so that the ice cream does not mess. Spoon more onto the top of the tacos if needed and then sprinkle generously with sprinkles.
Place them back on the parchment paper and freeze again until the chocolate is completely hardened and then serve!
JAMAICAN JERK TEMPEH TACOS
This comes from Brian Sanuels’ wonderful food blog, A Thought For Food. You really should check out both his food blog and photography site (the first link).
To read what Brian wrote about tempeh (something I really need to get more into), as well as to view this recipe on his site, click here.
Ingredients for jerk tempeh
8 oz package organic, non-GMO tempeh, sliced (the size is up to you. It's for tacos, so not too thick).
1/2 small yellow onion, thinly sliced
2 garlic cloves, minced
1.5 tablespoons minced ginger
1.5 teaspoons cayenne
2 teaspoons onion powder
2 teaspoons cumin
2 teaspoons allspice
1 teaspoon nutmeg
1 teaspoon ground cinnamon
1.5 teaspoons smoked paprika
2 tablespoons molasses
1/3 cup soy sauce
Juice of two limes
3 tablespoons olive oil
For the tacos
Soft corn or flour tortilla
Fennel bulb, white part thinly sliced
Radish, thinly sliced
Cilantro
Lime, cut into wedges
Directions
In a bowl, add the garlic, ginger, spices, molasses, soy sauce, lime juice, and olive oil and whisk to combine.
Add the sliced tempeh and onion to the marinade and mix to coat each piece. Transfer to a container with a lid and place in the refrigerator for at least 4 hours, and as many as 8, before using (I let it sit overnight). This will allow them to absorb the jerk marinade and the lime will cure the sliced onion. Be sure to warm (or bring to room temp) before using.
To prepare the tacos, spoon some of the tempeh and onion onto a tortilla, along with some of the jerk marinade. Top with sliced fennel, radish, and cilantro leaves. Serve with lime wedge.
BUFFALO TURKEY TACOS
Recipe Yield: Makes 8 servings
Source: Jennie-O
View this online at https://diabeticgourmet.com/diabetic-recipes/buffalo-turkey-tacos.
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; Fat: 13 g; Saturated Fat: 4 g; Fiber: 3 g; Sodium: 260 mg; Cholesterol: 45 mg; Protein: 14 g; Carbohydrates: 13 g; Sugars: 1 g
Tuesday, March 5, 2019
Taco Tuesday
It's time for another Taco Tuesday. Today's taco offerings include a Superstuffed Steak Soft Taco and Ice Cream Tacos. Enjoy!
MOCHA DESSERT TACOS
I found this, along with five other taco recipes, on the Runner’s World website (posted on June 26, 2018), though it’s originally from the Prevention test kitchen.
This recipe begins, “These blueberry-pancake taco shells are made from whole wheat flour for extra heart-healthy magnesium (a mineral the typical American diet falls short on).”
Serves: 6; Prep Time: 5 minutes; Total Times: 25 minutes
This can be found at https://www.runnersworld.com/nutrition-weight-loss/a21946015/healthy-taco-recipes/. They were originally from: Prevention US.
Ingredients
4 oz dark chocolate, finely chopped
1 tsp instant espresso powder or coffee granules
2 medium bananas
3 large eggs
1 c blueberries
1/2 c whole wheat flour
2 tsp whole milk
1/2 tsp baking powder
1/4 tsp kosher salt
2 tsp canola oil
2 c berries (such as blueberries and raspberries)
Directions
Microwave chocolate in 15-second bursts in microwave-safe bowl, stirring intermittently, until melted. Stir in espresso powder until smooth.
Puree bananas, eggs, blueberries, flour, milk, baking powder, and salt in blender until smooth.
Heat 1 tsp oil in large nonstick skillet over medium. Dollop 1/4 cup batter into skillet (spread slightly) and cook until top is set, 2 to 3 minutes; flip and cook until golden on bottom, 2 minutes more. Repeat with remaining batter, adding remaining oil as needed.
Fold each pancake and fill with berries. Drizzle with chocolate-coffee sauce.
Per serving: 260 calories, 7 g protein, 36 g carb, 7 g fiber, 18 g sugars (9 g added sugars), 11 g fat, 4.5 g sat fat, 94 mg cholesterol, 163 mg sodium
ICE CREAM TACOS
I can hear it now: Ice cream tacos??? Are you crazy?
Well, maybe. But this recipe is definitely something that makes for a perfect dessert – especially on Taco Tuesday. (Hint: The Mocha Dessert Tacos also make a fantastic dessert, too. Who'da thunk two different dessert tacos in one post?!)
This is from Leah Maroney, who, besides writing for The Spruce Eats, has her own blog, Mini Pie Kitchen.
For this recipe, Leah wrote, “Move over Choco Tacos, these homemade ice cream tacos are in town. You only need flour tortillas, ice cream, and chocolate chips to make these babies a reality.
“Get a little crazy and make your own ice cream or your own waffle cone shells. Or keep it simple and use the store-bought kinds. You really can't go wrong.
“Ice cream tacos are a fun party treat or spin on popular on-the-go ice creams. Just make sure to serve and eat them quickly!”
Total: 4 hrs 35 mins; Prep: 4 hrs 35 mins;Cook: 0 mins; Yield: 6 ice cream tacos (serves 6)
To view this online, click here.
Ingredients
6 flour tortillas (6-inch)
3 tablespoons butter
1 tablespoon sugar
10 ounces semisweet chocolate chips
6 scoops vanilla ice cream (or other ice cream of your choice)
Garnish: sprinkles
Directions
Preheat the oven to 350 F.
Line a baking sheet with parchment paper. Make 6 foil logs that are large enough so that the tortillas can drape over them to form a taco shell shape. Lay them on the parchment paper and drape the tortillas over each log.
Melt the butter in the microwave. Brush the butter over the top of each tortilla. Then sprinkle each tortilla with the sugar.
Place the baking sheet in the oven and bake for about 10 minutes or until lightly browned.
Remove them from the oven and allow to cool. Then place the baking sheet in the freezer for about 15 minutes or until very cold.
Melt the chocolate chips and coconut oil in the microwave in a microwave safe bowl for 30 second increments, stirring in between until it is completely smooth and melted.
Remove the bowl from the microwave and brush the melted chocolate on the inside of each shell until coated. Place the shells back in the freezer and freeze for another 10 to 15 minutes, or until the chocolate has hardened completely.
While the shells are hardening again, take the ice cream out of the freezer and allow it to soften slightly. Fill each shell with a large scoop of ice cream to the top edge of the shell. Squeeze the shell slightly to disperse the ice cream, being careful not to break the shell.
Place it back onto the baking sheet and freeze again for 1 to 2 hours, until very firm.
Reheat the chocolate in 30 second increments until melted. Pour it into a loaf pan. Dip the top of each taco in the chocolate quickly, covering the ice cream and the top edges of the shell. You need to work quickly so that the ice cream does not mess. Spoon more onto the top of the tacos if needed and then sprinkle generously with sprinkles.
Place them back on the parchment paper and freeze again until the chocolate is completely hardened and then serve!
CARNE ASADA TACOS
This comes from the Food Network, and begins, “These steaks tacos are great at home, but also meant to travel to tailgates or cookouts. Bring the bagged and marinating steak with you if you know there's a grill available (or grill ahead of time and wait to slice at your destination). And don't skip on doubling up on the tortillas -- these tacos are juicy so the extra tortilla ensures no tearing.”
Level: Easy; Total Time: 5 hours (includes marinating time); Active Time: 40 minutes; Yield: 6 to 12 servings (makes 12 tacos)
To view this online, click here.
Ingredients
1 1/2 teaspoons cumin seed
4 serrano chilies, halved (seeds removed for less heat)
2 cloves garlic
3 tablespoons vegetable oil, plus more for brushing the grill and scallions
2 tablespoons light brown sugar
Juice of 4 limes (about 1/3 cup), plus lime wedges, for serving
Kosher salt and freshly ground black pepper
2 pounds skirt steak (halved, if needed, to fit on the grill)
2 bunches scallions
24 white corn tortillas
Guacamole, for serving
Pico de gallo, for serving
Directions
Heat a large cast-iron skillet over medium-high heat. Add the cumin seed and cook, stirring occasionally, until toasted, about 1 minute. Transfer to a small bowl. Add the chilies and garlic to the skillet. Cook over medium high heat, turning occasionally, until both are soft and blotchy black in spots, about 5 minutes. Remove from the skillet and cool. Add the chilies, garlic, toasted cumin seeds, oil, brown sugar and lime juice, 1 1/2 teaspoon salt and a few grinds of pepper to a blender and process until very smooth. Transfer the marinade to a large re-sealable plastic bag and add the steak. Shake well to coat, refrigerate for 1 to 4 hours.
Prepare a grill for high heat.
Remove the steaks from the marinade and shake off any excess. Brush the grill grates lightly with oil, lay the steak on the grill and cook until very well charred and grill marks appear, about 5 minutes. Turn the steaks and continue to cook until nicely charred, about 1 to 3 minutes more depending on thickness. Transfer the steaks to a cutting board and let rest for 10 minutes. While the steak rests, brush the scallions lightly with oil and grill, turning once until wilted and charred, about 2 minutes. Coarsely chop.
Warm the tortillas on the grill grates. Thinly slice the steak against the grain on a bias. Double the tortillas then top with the steak, grilled scallions, guacamole and pico de gallo. Serve with lime wedges.
BUFFALO TURKEY TACOS
Recipe Yield: Makes 8 servings
Source: Jennie-O
View this online at https://diabeticgourmet.com/diabetic-recipes/buffalo-turkey-tacos.
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; Fat: 13 g; Saturated Fat: 4 g; Fiber: 3 g; Sodium: 260 mg; Cholesterol: 45 mg; Protein: 14 g; Carbohydrates: 13 g; Sugars: 1 g
SUPERSTUFFED STEAK SOFT TACO
This was on the Runner’s World website (from Devin Alexander, posted on March 4, 2008), and begins, “Learn how to make this healthy dish in less time than it would take you to go through the drive-thru.”
Serves one.
View this online at https://www.runnersworld.com/nutrition-weight-loss/a20793128/superstuffed-steak-soft-taco-recipe/.
Ingredients
4 ounces top round steak
1 eight-inch-diameter low-carb flour tortilla
1/2 to 1 teaspoon salt-free Mexican or Southwest seasoning
1/8 teaspoon garlic powder
Pinch of salt, or to taste
Olive-oil spray
2/3 cup finely shredded romaine lettuce
1/4 cup chopped tomato
1 ounce shredded Cabot's 75% light cheddar cheese
1 tablespoon red taco sauce
2 tablespoons fresh cilantro
Directions
Preheat the oven to 400°F.
Place the steak between two sheets of wax paper. Use the toothed side of a meat mallet to pound both sides of the steak until it's 1/3 inch thick. Cut it into 1/4-inch strips.
Wrap the tortilla in foil and place directly on the oven rack to warm for five minutes.
Mix together the Mexican seasoning, garlic powder, and salt. Add the steak strips and toss to coat evenly.
Preheat a nonstick skillet to medium-high. Mist it lightly with spray. Add the steak strips in a single layer and cook two to four minutes.
Place the tortilla on a plate and spoon the steak strips over half. Top evenly with the lettuce, tomato, cheese, taco sauce, and cilantro. Fold in half.
The Nutrition Facts: Calories Per serving: 320; Fat: 14 g; Carbs: 17 g; Protein: 40 g
LENTIL TACOS
This was on the Runner’s World website(from November 3, 2006), and begins, “This Mexican dish is so savory, you'll never miss the meat.”
View this online at https://www.runnersworld.com/nutrition-weight-loss/a20784984/lentil-tacos/.
Ingredients
1 cup onions, diced
1/4 cup celery, diced
3 cloves garlic, minced
1 tablespoon olive oil
1 cup brown lentils, dry
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 cup water or vegetable broth
3 tablespoons dried black currants or raisins, minced
1 cup salsa, plus additional for topping
8 6-inch corn tortillas
shredded lettuce
chopped tomatoes
shredded cheddar cheese (optional)
Directions
In a large frying pan over medium heat, sauted onions, celery, and garlic in the olive oil for five minutes or until vegetables are soft. Stir in the lentils, chili powder, cumin, and oregano. Cook for one minute. Add the broth and raisins. Cover and cook for 20 minutes, or until the lentils are tender (add more water or broth as needed). Remove the lid and cook an additional 10 minutes (until lentils are thick), stirring often. Fold in the salsa. Wrap the tortillas in a damp white cotton towel and microwave on high for one minute. Spoon the lentil mixture among the tortillas. Top with lettuce, tomatoes, and cheese.
Serves four.
Calories: 390; Fat: 6 g; Carbs: 69 g; Protein: 18 g
MOCHA DESSERT TACOS
I found this, along with five other taco recipes, on the Runner’s World website (posted on June 26, 2018), though it’s originally from the Prevention test kitchen.
This recipe begins, “These blueberry-pancake taco shells are made from whole wheat flour for extra heart-healthy magnesium (a mineral the typical American diet falls short on).”
Serves: 6; Prep Time: 5 minutes; Total Times: 25 minutes
This can be found at https://www.runnersworld.com/nutrition-weight-loss/a21946015/healthy-taco-recipes/. They were originally from: Prevention US.
Ingredients
4 oz dark chocolate, finely chopped
1 tsp instant espresso powder or coffee granules
2 medium bananas
3 large eggs
1 c blueberries
1/2 c whole wheat flour
2 tsp whole milk
1/2 tsp baking powder
1/4 tsp kosher salt
2 tsp canola oil
2 c berries (such as blueberries and raspberries)
Directions
Microwave chocolate in 15-second bursts in microwave-safe bowl, stirring intermittently, until melted. Stir in espresso powder until smooth.
Puree bananas, eggs, blueberries, flour, milk, baking powder, and salt in blender until smooth.
Heat 1 tsp oil in large nonstick skillet over medium. Dollop 1/4 cup batter into skillet (spread slightly) and cook until top is set, 2 to 3 minutes; flip and cook until golden on bottom, 2 minutes more. Repeat with remaining batter, adding remaining oil as needed.
Fold each pancake and fill with berries. Drizzle with chocolate-coffee sauce.
Per serving: 260 calories, 7 g protein, 36 g carb, 7 g fiber, 18 g sugars (9 g added sugars), 11 g fat, 4.5 g sat fat, 94 mg cholesterol, 163 mg sodium
ICE CREAM TACOS
I can hear it now: Ice cream tacos??? Are you crazy?
Well, maybe. But this recipe is definitely something that makes for a perfect dessert – especially on Taco Tuesday. (Hint: The Mocha Dessert Tacos also make a fantastic dessert, too. Who'da thunk two different dessert tacos in one post?!)
This is from Leah Maroney, who, besides writing for The Spruce Eats, has her own blog, Mini Pie Kitchen.
For this recipe, Leah wrote, “Move over Choco Tacos, these homemade ice cream tacos are in town. You only need flour tortillas, ice cream, and chocolate chips to make these babies a reality.
“Get a little crazy and make your own ice cream or your own waffle cone shells. Or keep it simple and use the store-bought kinds. You really can't go wrong.
“Ice cream tacos are a fun party treat or spin on popular on-the-go ice creams. Just make sure to serve and eat them quickly!”
Total: 4 hrs 35 mins; Prep: 4 hrs 35 mins;Cook: 0 mins; Yield: 6 ice cream tacos (serves 6)
To view this online, click here.
Ingredients
6 flour tortillas (6-inch)
3 tablespoons butter
1 tablespoon sugar
10 ounces semisweet chocolate chips
6 scoops vanilla ice cream (or other ice cream of your choice)
Garnish: sprinkles
Directions
Preheat the oven to 350 F.
Line a baking sheet with parchment paper. Make 6 foil logs that are large enough so that the tortillas can drape over them to form a taco shell shape. Lay them on the parchment paper and drape the tortillas over each log.
Melt the butter in the microwave. Brush the butter over the top of each tortilla. Then sprinkle each tortilla with the sugar.
Place the baking sheet in the oven and bake for about 10 minutes or until lightly browned.
Remove them from the oven and allow to cool. Then place the baking sheet in the freezer for about 15 minutes or until very cold.
Melt the chocolate chips and coconut oil in the microwave in a microwave safe bowl for 30 second increments, stirring in between until it is completely smooth and melted.
Remove the bowl from the microwave and brush the melted chocolate on the inside of each shell until coated. Place the shells back in the freezer and freeze for another 10 to 15 minutes, or until the chocolate has hardened completely.
While the shells are hardening again, take the ice cream out of the freezer and allow it to soften slightly. Fill each shell with a large scoop of ice cream to the top edge of the shell. Squeeze the shell slightly to disperse the ice cream, being careful not to break the shell.
Place it back onto the baking sheet and freeze again for 1 to 2 hours, until very firm.
Reheat the chocolate in 30 second increments until melted. Pour it into a loaf pan. Dip the top of each taco in the chocolate quickly, covering the ice cream and the top edges of the shell. You need to work quickly so that the ice cream does not mess. Spoon more onto the top of the tacos if needed and then sprinkle generously with sprinkles.
Place them back on the parchment paper and freeze again until the chocolate is completely hardened and then serve!
CARNE ASADA TACOS
This comes from the Food Network, and begins, “These steaks tacos are great at home, but also meant to travel to tailgates or cookouts. Bring the bagged and marinating steak with you if you know there's a grill available (or grill ahead of time and wait to slice at your destination). And don't skip on doubling up on the tortillas -- these tacos are juicy so the extra tortilla ensures no tearing.”
Level: Easy; Total Time: 5 hours (includes marinating time); Active Time: 40 minutes; Yield: 6 to 12 servings (makes 12 tacos)
To view this online, click here.
Ingredients
1 1/2 teaspoons cumin seed
4 serrano chilies, halved (seeds removed for less heat)
2 cloves garlic
3 tablespoons vegetable oil, plus more for brushing the grill and scallions
2 tablespoons light brown sugar
Juice of 4 limes (about 1/3 cup), plus lime wedges, for serving
Kosher salt and freshly ground black pepper
2 pounds skirt steak (halved, if needed, to fit on the grill)
2 bunches scallions
24 white corn tortillas
Guacamole, for serving
Pico de gallo, for serving
Directions
Heat a large cast-iron skillet over medium-high heat. Add the cumin seed and cook, stirring occasionally, until toasted, about 1 minute. Transfer to a small bowl. Add the chilies and garlic to the skillet. Cook over medium high heat, turning occasionally, until both are soft and blotchy black in spots, about 5 minutes. Remove from the skillet and cool. Add the chilies, garlic, toasted cumin seeds, oil, brown sugar and lime juice, 1 1/2 teaspoon salt and a few grinds of pepper to a blender and process until very smooth. Transfer the marinade to a large re-sealable plastic bag and add the steak. Shake well to coat, refrigerate for 1 to 4 hours.
Prepare a grill for high heat.
Remove the steaks from the marinade and shake off any excess. Brush the grill grates lightly with oil, lay the steak on the grill and cook until very well charred and grill marks appear, about 5 minutes. Turn the steaks and continue to cook until nicely charred, about 1 to 3 minutes more depending on thickness. Transfer the steaks to a cutting board and let rest for 10 minutes. While the steak rests, brush the scallions lightly with oil and grill, turning once until wilted and charred, about 2 minutes. Coarsely chop.
Warm the tortillas on the grill grates. Thinly slice the steak against the grain on a bias. Double the tortillas then top with the steak, grilled scallions, guacamole and pico de gallo. Serve with lime wedges.
BUFFALO TURKEY TACOS
Recipe Yield: Makes 8 servings
Source: Jennie-O
View this online at https://diabeticgourmet.com/diabetic-recipes/buffalo-turkey-tacos.
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; Fat: 13 g; Saturated Fat: 4 g; Fiber: 3 g; Sodium: 260 mg; Cholesterol: 45 mg; Protein: 14 g; Carbohydrates: 13 g; Sugars: 1 g
SUPERSTUFFED STEAK SOFT TACO
This was on the Runner’s World website (from Devin Alexander, posted on March 4, 2008), and begins, “Learn how to make this healthy dish in less time than it would take you to go through the drive-thru.”
Serves one.
View this online at https://www.runnersworld.com/nutrition-weight-loss/a20793128/superstuffed-steak-soft-taco-recipe/.
Ingredients
4 ounces top round steak
1 eight-inch-diameter low-carb flour tortilla
1/2 to 1 teaspoon salt-free Mexican or Southwest seasoning
1/8 teaspoon garlic powder
Pinch of salt, or to taste
Olive-oil spray
2/3 cup finely shredded romaine lettuce
1/4 cup chopped tomato
1 ounce shredded Cabot's 75% light cheddar cheese
1 tablespoon red taco sauce
2 tablespoons fresh cilantro
Directions
Preheat the oven to 400°F.
Place the steak between two sheets of wax paper. Use the toothed side of a meat mallet to pound both sides of the steak until it's 1/3 inch thick. Cut it into 1/4-inch strips.
Wrap the tortilla in foil and place directly on the oven rack to warm for five minutes.
Mix together the Mexican seasoning, garlic powder, and salt. Add the steak strips and toss to coat evenly.
Preheat a nonstick skillet to medium-high. Mist it lightly with spray. Add the steak strips in a single layer and cook two to four minutes.
Place the tortilla on a plate and spoon the steak strips over half. Top evenly with the lettuce, tomato, cheese, taco sauce, and cilantro. Fold in half.
The Nutrition Facts: Calories Per serving: 320; Fat: 14 g; Carbs: 17 g; Protein: 40 g
LENTIL TACOS
This was on the Runner’s World website(from November 3, 2006), and begins, “This Mexican dish is so savory, you'll never miss the meat.”
View this online at https://www.runnersworld.com/nutrition-weight-loss/a20784984/lentil-tacos/.
Ingredients
1 cup onions, diced
1/4 cup celery, diced
3 cloves garlic, minced
1 tablespoon olive oil
1 cup brown lentils, dry
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 cup water or vegetable broth
3 tablespoons dried black currants or raisins, minced
1 cup salsa, plus additional for topping
8 6-inch corn tortillas
shredded lettuce
chopped tomatoes
shredded cheddar cheese (optional)
Directions
In a large frying pan over medium heat, sauted onions, celery, and garlic in the olive oil for five minutes or until vegetables are soft. Stir in the lentils, chili powder, cumin, and oregano. Cook for one minute. Add the broth and raisins. Cover and cook for 20 minutes, or until the lentils are tender (add more water or broth as needed). Remove the lid and cook an additional 10 minutes (until lentils are thick), stirring often. Fold in the salsa. Wrap the tortillas in a damp white cotton towel and microwave on high for one minute. Spoon the lentil mixture among the tortillas. Top with lettuce, tomatoes, and cheese.
Serves four.
Calories: 390; Fat: 6 g; Carbs: 69 g; Protein: 18 g
Tuesday, February 12, 2019
Taco Tuesday
If you like tacos as much as I do, you don't mind that it's time for another Taco Tuesday. Today's offerings include Salsa-Guava Pot Roast Tacos, a Superstuffed Steak Soft Taco, and Ice Cream Tacos. (Yes, you read that right!) Enjoy!
HUEVOS RANCHEROS
I found this, along with five other taco recipes, on the Runner’s World website (posted on June 26, 2018), though it’s originally from the Prevention test kitchen.
This recipe begins, “A spicy sauce made fresh from sautéed vegetables helps you begin the day with a good dose of vitamins A and C.”
Serves:4; Prep Time: 10 minutes; Total Time: 35 minutes
This can be found at https://www.runnersworld.com/nutrition-weight-loss/a21946015/healthy-taco-recipes/. They were originally from: Prevention US.
Ingredients
3 tsp olive oil
1 med green bell pepper, chopped
1 med yellow onion, chopped
2 cloves garlic, chopped
1/2 tsp dried oregano
1/2 tsp ground cumin
1 can (14 oz) no-salt-added diced tomatoes with juice
2 Tbsp chopped chipotle pepper in adobo
1/4 c chopped cilantro + leaves for garnish
4 eggs
1 c canned black beans or pinto beans, drained and rinsed
4 whole wheat tortillas, warmed
Directions
Heat 2 tsp oil over medium until shimmering in medium saucepan. Add bell pepper, onion, garlic, oregano, cumin, and a pinch of kosher salt and cook until onion is translucent, 8 minutes. Add tomatoes, chipotle, and cilantro and cook until reduced slightly, 10 minutes. Puree with regular or hand blender until smooth.
Heat remaining 1 tsp oil in large nonstick skillet and fry eggs sunny side up. Fill each tortilla with 1/4 cup beans, 1 egg, and desired amount of sauce. Top with cilantro leaves.
Per serving: 272 cal, 14 g pro, 40 g carb, 8 g fiber, 6 g sugars (1 g added sugars), 9.5 g fat, 2 g sat fat, 186 mg cholesterol, 476 mg sodium
SUPERSTUFFED STEAK SOFT TACO
This was on the Runner’s World website (from Devin Alexander, posted on March 4, 2008), and begins, “Learn how to make this healthy dish in less time than it would take you to go through the drive-thru.”
Serves one.
View this online at https://www.runnersworld.com/nutrition-weight-loss/a20793128/superstuffed-steak-soft-taco-recipe/.
Ingredients
4 ounces top round steak
1 eight-inch-diameter low-carb flour tortilla
1/2 to 1 teaspoon salt-free Mexican or Southwest seasoning
1/8 teaspoon garlic powder
Pinch of salt, or to taste
Olive-oil spray
2/3 cup finely shredded romaine lettuce
1/4 cup chopped tomato
1 ounce shredded Cabot's 75% light cheddar cheese
1 tablespoon red taco sauce
2 tablespoons fresh cilantro
Directions
Preheat the oven to 400°F.
Place the steak between two sheets of wax paper. Use the toothed side of a meat mallet to pound both sides of the steak until it's 1/3 inch thick. Cut it into 1/4-inch strips.
Wrap the tortilla in foil and place directly on the oven rack to warm for five minutes.
Mix together the Mexican seasoning, garlic powder, and salt. Add the steak strips and toss to coat evenly.
Preheat a nonstick skillet to medium-high. Mist it lightly with spray. Add the steak strips in a single layer and cook two to four minutes.
Place the tortilla on a plate and spoon the steak strips over half. Top evenly with the lettuce, tomato, cheese, taco sauce, and cilantro. Fold in half.
The Nutrition Facts: Calories Per serving: 320; Fat: 14 g; Carbs: 17 g; Protein: 40 g
CRISPY VEGETARIAN TACOS
This yummy taco recipe comes from Kraft, and begins, “Make next Monday the most delicious meat-free Monday ever with these Crispy Vegetarian Tacos. Explore the recipe to learn more about these tasty tacos.” Of course, you can also use this for Taco Tuesday!
Prep Time: 25min.; Total Time: 25min.; Servings: 6 servings, 2 tacos each
To view this recipe online, click here.
Ingredients
1 Tbsp. oil
1 Tbsp. KRAFT Zesty Italian Dressing
1/2 cup chopped onions
1-1/2 cups frozen whole kernel corn
1 can (15 oz.) black beans, rinsed
12 TACO BELL® Crunchy Taco Shells, warmed
2 cups shredded iceberg lettuce
1 tomato, seeded, finely chopped
2 green onions, chopped
1 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
Directions
Heat oil and dressing in large skillet on medium-high heat. Add onions; cook and stir 5 min. or until lightly browned. Add corn; cook 2 min., stirring occasionally. Stir in beans; cook and stir 1 to 2 min. or until mixture is heated through.
Fill taco shells with lettuce, bean mixture and remaining ingredients.
SALSA-GUAVA POT ROAST TACOS
This recipe comes from Publix.
Servings: 8; Total Time: about 5 1/2 hours; Active Time: 15 minutes
To view this recipe online, click here.
Ingredients
1 slow cooker liner (optional)
3 lb beef chuck roast
2 tablespoons reduced-sodium soy sauce
Large zip-top bag
1 large red onion, thinly sliced and divided
2 teaspoons fresh ginger, grated
1/2 cup fresh cilantro, coarsely chopped and divided
1 tablespoon olive oil
1 (15.5-oz) jar medium (or mild) salsa
1/2 cup guava jelly
16 small flour tortillas
1/2 cup cilantro-avocado dressing
Directions
Use slow cooker liner following package instructions, if desired. Coat beef with soy sauce; place in bag and let stand 30 minutes to marinate. Slice onion (1 1/2 cups). Peel and grate ginger; chop cilantro.
Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place oil in pan and add beef (discard bag); cook 4 minutes, turning occasionally, or until browned on all sides. Transfer beef to slow cooker; top with 1 cup onions.
Combine salsa, jelly, ginger, and 4 tablespoons cilantro until blended. Pour mixture over beef and onions. Cover and cook on HIGH for 4–4 1/2 hours (or LOW for 6–7 hours) or until tender and beef is 145°F.
Shred beef. Divide beef mixture evenly between tortillas; top with even amounts dressing, remaining 2 tablespoons cilantro, and 1/2 cup onions. Serve.
ICE CREAM TACOS
I can hear it now: Ice cream tacos??? Are you crazy?
Well, maybe. But this recipe is definitely something that makes for a perfect dessert – especially on Taco Tuesday.
This is from Leah Maroney, who, besides writing for The Spruce Eats, has her own blog, Mini Pie Kitchen.
For this recipe, Leah wrote, “Move over Choco Tacos, these homemade ice cream tacos are in town. You only need flour tortillas, ice cream, and chocolate chips to make these babies a reality.
“Get a little crazy and make your own ice cream or your own waffle cone shells. Or keep it simple and use the store-bought kinds. You really can't go wrong.
“Ice cream tacos are a fun party treat or spin on popular on-the-go ice creams. Just make sure to serve and eat them quickly!”
Total: 4 hrs 35 mins; Prep: 4 hrs 35 mins;Cook: 0 mins; Yield: 6 ice cream tacos (serves 6)
To view this online, click here.
Ingredients
6 flour tortillas (6-inch)
3 tablespoons butter
1 tablespoon sugar
10 ounces semisweet chocolate chips
6 scoops vanilla ice cream (or other ice cream of your choice)
Garnish: sprinkles
Directions
Preheat the oven to 350 F.
Line a baking sheet with parchment paper. Make 6 foil logs that are large enough so that the tortillas can drape over them to form a taco shell shape. Lay them on the parchment paper and drape the tortillas over each log.
Melt the butter in the microwave. Brush the butter over the top of each tortilla. Then sprinkle each tortilla with the sugar.
Place the baking sheet in the oven and bake for about 10 minutes or until lightly browned.
Remove them from the oven and allow to cool. Then place the baking sheet in the freezer for about 15 minutes or until very cold.
Melt the chocolate chips and coconut oil in the microwave in a microwave safe bowl for 30 second increments, stirring in between until it is completely smooth and melted.
Remove the bowl from the microwave and brush the melted chocolate on the inside of each shell until coated. Place the shells back in the freezer and freeze for another 10 to 15 minutes, or until the chocolate has hardened completely.
While the shells are hardening again, take the ice cream out of the freezer and allow it to soften slightly. Fill each shell with a large scoop of ice cream to the top edge of the shell. Squeeze the shell slightly to disperse the ice cream, being careful not to break the shell.
Place it back onto the baking sheet and freeze again for 1 to 2 hours, until very firm.
Reheat the chocolate in 30 second increments until melted. Pour it into a loaf pan. Dip the top of each taco in the chocolate quickly, covering the ice cream and the top edges of the shell. You need to work quickly so that the ice cream does not mess. Spoon more onto the top of the tacos if needed and then sprinkle generously with sprinkles.
Place them back on the parchment paper and freeze again until the chocolate is completely hardened and then serve!
CARNE ASADA TACOS
This comes from the Food Network, and begins, “These steaks tacos are great at home, but also meant to travel to tailgates or cookouts. Bring the bagged and marinating steak with you if you know there's a grill available (or grill ahead of time and wait to slice at your destination). And don't skip on doubling up on the tortillas -- these tacos are juicy so the extra tortilla ensures no tearing.”
Level: Easy; Total Time: 5 hours (includes marinating time); Active Time: 40 minutes; Yield: 6 to 12 servings (makes 12 tacos)
To view this online, click here.
Ingredients
1 1/2 teaspoons cumin seed
4 serrano chilies, halved (seeds removed for less heat)
2 cloves garlic
3 tablespoons vegetable oil, plus more for brushing the grill and scallions
2 tablespoons light brown sugar
Juice of 4 limes (about 1/3 cup), plus lime wedges, for serving
Kosher salt and freshly ground black pepper
2 pounds skirt steak (halved, if needed, to fit on the grill)
2 bunches scallions
24 white corn tortillas
Guacamole, for serving
Pico de gallo, for serving
Directions
Heat a large cast-iron skillet over medium-high heat. Add the cumin seed and cook, stirring occasionally, until toasted, about 1 minute. Transfer to a small bowl. Add the chilies and garlic to the skillet. Cook over medium high heat, turning occasionally, until both are soft and blotchy black in spots, about 5 minutes. Remove from the skillet and cool. Add the chilies, garlic, toasted cumin seeds, oil, brown sugar and lime juice, 1 1/2 teaspoon salt and a few grinds of pepper to a blender and process until very smooth. Transfer the marinade to a large re-sealable plastic bag and add the steak. Shake well to coat, refrigerate for 1 to 4 hours.
Prepare a grill for high heat.
Remove the steaks from the marinade and shake off any excess. Brush the grill grates lightly with oil, lay the steak on the grill and cook until very well charred and grill marks appear, about 5 minutes. Turn the steaks and continue to cook until nicely charred, about 1 to 3 minutes more depending on thickness. Transfer the steaks to a cutting board and let rest for 10 minutes. While the steak rests, brush the scallions lightly with oil and grill, turning once until wilted and charred, about 2 minutes. Coarsely chop.
Warm the tortillas on the grill grates. Thinly slice the steak against the grain on a bias. Double the tortillas then top with the steak, grilled scallions, guacamole and pico de gallo. Serve with lime wedges.
HUEVOS RANCHEROS
I found this, along with five other taco recipes, on the Runner’s World website (posted on June 26, 2018), though it’s originally from the Prevention test kitchen.
This recipe begins, “A spicy sauce made fresh from sautéed vegetables helps you begin the day with a good dose of vitamins A and C.”
Serves:4; Prep Time: 10 minutes; Total Time: 35 minutes
This can be found at https://www.runnersworld.com/nutrition-weight-loss/a21946015/healthy-taco-recipes/. They were originally from: Prevention US.
Ingredients
3 tsp olive oil
1 med green bell pepper, chopped
1 med yellow onion, chopped
2 cloves garlic, chopped
1/2 tsp dried oregano
1/2 tsp ground cumin
1 can (14 oz) no-salt-added diced tomatoes with juice
2 Tbsp chopped chipotle pepper in adobo
1/4 c chopped cilantro + leaves for garnish
4 eggs
1 c canned black beans or pinto beans, drained and rinsed
4 whole wheat tortillas, warmed
Directions
Heat 2 tsp oil over medium until shimmering in medium saucepan. Add bell pepper, onion, garlic, oregano, cumin, and a pinch of kosher salt and cook until onion is translucent, 8 minutes. Add tomatoes, chipotle, and cilantro and cook until reduced slightly, 10 minutes. Puree with regular or hand blender until smooth.
Heat remaining 1 tsp oil in large nonstick skillet and fry eggs sunny side up. Fill each tortilla with 1/4 cup beans, 1 egg, and desired amount of sauce. Top with cilantro leaves.
Per serving: 272 cal, 14 g pro, 40 g carb, 8 g fiber, 6 g sugars (1 g added sugars), 9.5 g fat, 2 g sat fat, 186 mg cholesterol, 476 mg sodium
SUPERSTUFFED STEAK SOFT TACO
This was on the Runner’s World website (from Devin Alexander, posted on March 4, 2008), and begins, “Learn how to make this healthy dish in less time than it would take you to go through the drive-thru.”
Serves one.
View this online at https://www.runnersworld.com/nutrition-weight-loss/a20793128/superstuffed-steak-soft-taco-recipe/.
Ingredients
4 ounces top round steak
1 eight-inch-diameter low-carb flour tortilla
1/2 to 1 teaspoon salt-free Mexican or Southwest seasoning
1/8 teaspoon garlic powder
Pinch of salt, or to taste
Olive-oil spray
2/3 cup finely shredded romaine lettuce
1/4 cup chopped tomato
1 ounce shredded Cabot's 75% light cheddar cheese
1 tablespoon red taco sauce
2 tablespoons fresh cilantro
Directions
Preheat the oven to 400°F.
Place the steak between two sheets of wax paper. Use the toothed side of a meat mallet to pound both sides of the steak until it's 1/3 inch thick. Cut it into 1/4-inch strips.
Wrap the tortilla in foil and place directly on the oven rack to warm for five minutes.
Mix together the Mexican seasoning, garlic powder, and salt. Add the steak strips and toss to coat evenly.
Preheat a nonstick skillet to medium-high. Mist it lightly with spray. Add the steak strips in a single layer and cook two to four minutes.
Place the tortilla on a plate and spoon the steak strips over half. Top evenly with the lettuce, tomato, cheese, taco sauce, and cilantro. Fold in half.
The Nutrition Facts: Calories Per serving: 320; Fat: 14 g; Carbs: 17 g; Protein: 40 g
CRISPY VEGETARIAN TACOS
This yummy taco recipe comes from Kraft, and begins, “Make next Monday the most delicious meat-free Monday ever with these Crispy Vegetarian Tacos. Explore the recipe to learn more about these tasty tacos.” Of course, you can also use this for Taco Tuesday!
Prep Time: 25min.; Total Time: 25min.; Servings: 6 servings, 2 tacos each
To view this recipe online, click here.
Ingredients
1 Tbsp. oil
1 Tbsp. KRAFT Zesty Italian Dressing
1/2 cup chopped onions
1-1/2 cups frozen whole kernel corn
1 can (15 oz.) black beans, rinsed
12 TACO BELL® Crunchy Taco Shells, warmed
2 cups shredded iceberg lettuce
1 tomato, seeded, finely chopped
2 green onions, chopped
1 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
Directions
Heat oil and dressing in large skillet on medium-high heat. Add onions; cook and stir 5 min. or until lightly browned. Add corn; cook 2 min., stirring occasionally. Stir in beans; cook and stir 1 to 2 min. or until mixture is heated through.
Fill taco shells with lettuce, bean mixture and remaining ingredients.
SALSA-GUAVA POT ROAST TACOS
This recipe comes from Publix.
Servings: 8; Total Time: about 5 1/2 hours; Active Time: 15 minutes
To view this recipe online, click here.
Ingredients
1 slow cooker liner (optional)
3 lb beef chuck roast
2 tablespoons reduced-sodium soy sauce
Large zip-top bag
1 large red onion, thinly sliced and divided
2 teaspoons fresh ginger, grated
1/2 cup fresh cilantro, coarsely chopped and divided
1 tablespoon olive oil
1 (15.5-oz) jar medium (or mild) salsa
1/2 cup guava jelly
16 small flour tortillas
1/2 cup cilantro-avocado dressing
Directions
Use slow cooker liner following package instructions, if desired. Coat beef with soy sauce; place in bag and let stand 30 minutes to marinate. Slice onion (1 1/2 cups). Peel and grate ginger; chop cilantro.
Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place oil in pan and add beef (discard bag); cook 4 minutes, turning occasionally, or until browned on all sides. Transfer beef to slow cooker; top with 1 cup onions.
Combine salsa, jelly, ginger, and 4 tablespoons cilantro until blended. Pour mixture over beef and onions. Cover and cook on HIGH for 4–4 1/2 hours (or LOW for 6–7 hours) or until tender and beef is 145°F.
Shred beef. Divide beef mixture evenly between tortillas; top with even amounts dressing, remaining 2 tablespoons cilantro, and 1/2 cup onions. Serve.
ICE CREAM TACOS
I can hear it now: Ice cream tacos??? Are you crazy?
Well, maybe. But this recipe is definitely something that makes for a perfect dessert – especially on Taco Tuesday.
This is from Leah Maroney, who, besides writing for The Spruce Eats, has her own blog, Mini Pie Kitchen.
For this recipe, Leah wrote, “Move over Choco Tacos, these homemade ice cream tacos are in town. You only need flour tortillas, ice cream, and chocolate chips to make these babies a reality.
“Get a little crazy and make your own ice cream or your own waffle cone shells. Or keep it simple and use the store-bought kinds. You really can't go wrong.
“Ice cream tacos are a fun party treat or spin on popular on-the-go ice creams. Just make sure to serve and eat them quickly!”
Total: 4 hrs 35 mins; Prep: 4 hrs 35 mins;Cook: 0 mins; Yield: 6 ice cream tacos (serves 6)
To view this online, click here.
Ingredients
6 flour tortillas (6-inch)
3 tablespoons butter
1 tablespoon sugar
10 ounces semisweet chocolate chips
6 scoops vanilla ice cream (or other ice cream of your choice)
Garnish: sprinkles
Directions
Preheat the oven to 350 F.
Line a baking sheet with parchment paper. Make 6 foil logs that are large enough so that the tortillas can drape over them to form a taco shell shape. Lay them on the parchment paper and drape the tortillas over each log.
Melt the butter in the microwave. Brush the butter over the top of each tortilla. Then sprinkle each tortilla with the sugar.
Place the baking sheet in the oven and bake for about 10 minutes or until lightly browned.
Remove them from the oven and allow to cool. Then place the baking sheet in the freezer for about 15 minutes or until very cold.
Melt the chocolate chips and coconut oil in the microwave in a microwave safe bowl for 30 second increments, stirring in between until it is completely smooth and melted.
Remove the bowl from the microwave and brush the melted chocolate on the inside of each shell until coated. Place the shells back in the freezer and freeze for another 10 to 15 minutes, or until the chocolate has hardened completely.
While the shells are hardening again, take the ice cream out of the freezer and allow it to soften slightly. Fill each shell with a large scoop of ice cream to the top edge of the shell. Squeeze the shell slightly to disperse the ice cream, being careful not to break the shell.
Place it back onto the baking sheet and freeze again for 1 to 2 hours, until very firm.
Reheat the chocolate in 30 second increments until melted. Pour it into a loaf pan. Dip the top of each taco in the chocolate quickly, covering the ice cream and the top edges of the shell. You need to work quickly so that the ice cream does not mess. Spoon more onto the top of the tacos if needed and then sprinkle generously with sprinkles.
Place them back on the parchment paper and freeze again until the chocolate is completely hardened and then serve!
CARNE ASADA TACOS
This comes from the Food Network, and begins, “These steaks tacos are great at home, but also meant to travel to tailgates or cookouts. Bring the bagged and marinating steak with you if you know there's a grill available (or grill ahead of time and wait to slice at your destination). And don't skip on doubling up on the tortillas -- these tacos are juicy so the extra tortilla ensures no tearing.”
Level: Easy; Total Time: 5 hours (includes marinating time); Active Time: 40 minutes; Yield: 6 to 12 servings (makes 12 tacos)
To view this online, click here.
Ingredients
1 1/2 teaspoons cumin seed
4 serrano chilies, halved (seeds removed for less heat)
2 cloves garlic
3 tablespoons vegetable oil, plus more for brushing the grill and scallions
2 tablespoons light brown sugar
Juice of 4 limes (about 1/3 cup), plus lime wedges, for serving
Kosher salt and freshly ground black pepper
2 pounds skirt steak (halved, if needed, to fit on the grill)
2 bunches scallions
24 white corn tortillas
Guacamole, for serving
Pico de gallo, for serving
Directions
Heat a large cast-iron skillet over medium-high heat. Add the cumin seed and cook, stirring occasionally, until toasted, about 1 minute. Transfer to a small bowl. Add the chilies and garlic to the skillet. Cook over medium high heat, turning occasionally, until both are soft and blotchy black in spots, about 5 minutes. Remove from the skillet and cool. Add the chilies, garlic, toasted cumin seeds, oil, brown sugar and lime juice, 1 1/2 teaspoon salt and a few grinds of pepper to a blender and process until very smooth. Transfer the marinade to a large re-sealable plastic bag and add the steak. Shake well to coat, refrigerate for 1 to 4 hours.
Prepare a grill for high heat.
Remove the steaks from the marinade and shake off any excess. Brush the grill grates lightly with oil, lay the steak on the grill and cook until very well charred and grill marks appear, about 5 minutes. Turn the steaks and continue to cook until nicely charred, about 1 to 3 minutes more depending on thickness. Transfer the steaks to a cutting board and let rest for 10 minutes. While the steak rests, brush the scallions lightly with oil and grill, turning once until wilted and charred, about 2 minutes. Coarsely chop.
Warm the tortillas on the grill grates. Thinly slice the steak against the grain on a bias. Double the tortillas then top with the steak, grilled scallions, guacamole and pico de gallo. Serve with lime wedges.
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