Taco Tuesday

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

CHICKEN TACOS WITH AVOCADO SALSA

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

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

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

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

Ingredients

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

1/3 cup water

1 teaspoon sugar

1 tablespoon chili powder

1 teaspoon onion powder

1 teaspoon dried oregano

1 teaspoon ground cumin

1 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon garlic powder

1 medium ripe avocado, peeled and cubed

1 cup fresh or frozen corn, thawed

1 cup cherry tomatoes, quartered

2 teaspoons lime juice

8 taco shells, warmed

Directions

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

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

IRISH TACOS

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

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

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

Ingredients

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

1 small head of green cabbage, cored and thinly sliced

3 carrots, peeled and sliced into julienne

1 cup mayonnaise

3 tablespoons plain Greek yogurt or sour cream

3 tablespoons cider vinegar

Kosher salt and ground black pepper, to taste

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

12 to 16 flour tortillas, warmed

Sliced fresh or pickled jalapeños

Preparation

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

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

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

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

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

CHIPOTLE QUINOA SWEET POTATO TACOS WITH ROASTED CRANBERRY POMEGRANATE SALSA

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

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

To view this online, click here.

Ingredients

2 tablespoons olive oil

1/2 a small sweet onion

1 clove garlic minced or grated

1 large sweet potato chopped (peel if desired)

salt and pepper

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

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

2 teaspoons chili powder

2 canned chipotle chilies minced

1 tablespoon chipotle in adobo from the chipotle chili can

1 teaspoon smoked paprika

1 teaspoon cumin

1 teaspoon brown sugar

1 teaspoon cayenne or to your taste

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

1 lime juiced

1 small bunch cilantro

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

1 avocado sliced or diced, for topping

1 cup shredded sharp cheddar cheese for topping

cotija cheese crumbled, for topping

Roasted Cranberry Pomegranate Salsa

12 ounces fresh cranberries

1/4 cup brown sugar

1 canned chipotle chili chopped

1 lime zested + juiced

1 clove garlic minced or grated

1 jalapeno chopped and seed removed if desired

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

salt and pepper to taste

Instructions

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

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

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

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

CHIPOTLE SHRIMP TACOS

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

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

Ingredients:

1 clove garlic, minced

1 c thinly sliced red radish

1 c thinly sliced red cabbage

1/2 c apple cider vinegar

1 tsp sugar

1/2 tsp salt

1/2 c plain Greek yogurt or sour cream

1 1/2 Tbsp lime juice

2 Tbsp chopped cilantro

1 Tbsp oil

2 tsp chopped chipotle chile in adobo sauce*

1 tsp ground cumin

1/2 tsp salt

1 lb raw small or medium shrimp, peeled and deveined

8 soft corn taco shells

Diced cucumber, for garnish

Chopped cilantro, for garnish

Directions:

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

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

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

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

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

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

Notes:

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

TACO ZUCCHINI LASAGNA

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

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

To view this online, click here.

Ingredients

1 tbsp. extra-virgin olive oil

1 large onion, chopped

1 tsp. ground cumin

1 tsp. chili powder

kosher salt

Freshly ground black pepper

1 lb. ground beef

3/4 c. ricotta

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

1 large egg

1/3 c. salsa

3 large zucchini, thinly sliced lengthwise

2 c. shredded Cheddar

2 c. Shredded Monterey Jack

Fresh cilantro, for garnish

Directions

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

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

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

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

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

CHEESY TACO SKILLET

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

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

Ingredients

1 tbsp. vegetable oil

1 red bell pepper, chopped

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

2 cloves garlic, minced

1 tbsp. chili powder

1 tbsp. ground cumin

kosher salt

1 lb. ground beef

1 15-oz. can diced tomatoes

1 c. black beans

1 tbsp. Hot sauce

1 c. Shredded Monterey Jack

1 c. shredded Cheddar

Directions

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

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

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

Taco Tuesday

It's time for another Taco Tuesday. Today's offerings include Chicken Tacos with Avocado Salsa and Irish Tacos. Enjoy!

BAJA FISH TACOS

This is from the Food Network, and begins, "Ready in no time with roots in Baja California, who can resist crispy, golden fish fried to perfection and served within warm corn tortillas with avocado and coleslaw?"

Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: 4 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/baja-fish-tacos-recipe-1973620.

Ingredients

Vegetable oil, for frying

1/4 red cabbage, thinly sliced (about 1-1/2 cups)

1/2 cup fresh cilantro, roughly chopped

Juice of 1 lime, plus wedges for serving

2 tablespoons honey or agave nectar

1/2 cup mayonnaise

Kosher salt

12 corn tortillas

3/4 cup all-purpose flour

1/2 teaspoon chili powder

Freshly ground pepper

1-1/4 pounds skinless halibut fillet, cut into 2-by-1/2-inch pieces

1 Hass avocado

1/2 cup fresh salsa

Directions

Heat about 3 inches vegetable oil in a medium pot over medium-low heat until a deep-fry thermometer registers 375 degrees F. Meanwhile, toss the cabbage, cilantro, lime juice, honey and mayonnaise in a bowl. Season the slaw with salt.

Warm the tortillas in a skillet over medium-low heat or wrap in a damp cloth and microwave 25 seconds. Wrap in a towel to keep warm.

Mix the flour, chili powder, and salt and pepper to taste in a shallow bowl. Dredge the fish in the flour mixture, then fry in batches until golden and just cooked through, 2 to 3 minutes. Transfer with a slotted spoon to a paper-towel-lined plate to drain. Season with salt.

Halve, pit and slice the avocado. Fill the tortillas with the fish, avocado, slaw and salsa. Serve with lime wedges.

ALL AMERICAN BEEF TACO

This is from Alton Brown at the Food Network.

Prep Time: 45 minutes; Cook Time: 30 minutes; Total Time: 1 hour 15 minutes; Yield: 6 servings; Level: Intermediate

To view this online, go to https://www.foodnetwork.com/recipes/alton-brown/all-american-beef-taco-recipe-2014469.

Ingredients

3/4 cup peanut oil

12 (6-inch) yellow corn tortillas

Kosher, for seasoning, plus 1 teaspoon for beef

1 medium onion, chopped

16 ounces ground sirloin

2 cloves garlic, minced

1 recipe Taco Potion #19, recipe follows

2/3 cup low-sodium beef broth

6 ounces panela cheese, crumbled

12 pickled jalapeno slices

1 cup shredded iceberg lettuce, optional

1 large tomato, seeded and chopped, optional

1/2 cup fresh cilantro leaves, optional

Taco Potion #19:

2 tablespoons chili powder

1 tablespoon ground cumin

2 teaspoons cornstarch

2 teaspoons kosher salt

1-1/2 teaspoons hot smoked paprika

1 teaspoon ground coriander

1/2 teaspoon cayenne pepper

Special equipment: heavy duty aluminum foil

Directions

Make a taco mold by rolling out aluminum foil and folding it over in 10-inch increments until you have a 4-sheet-thick piece of foil. Fold the large foil square in half horizontally, bringing the bottom to the top, and then turn 90 degrees. Crimp over the top and bottom edges by 1 inch, and then fold over the sides by 1 inch. Place the aluminum foil roll or a narrow rolling pin into the center of the foil square and bring the sides together to create a hollow, narrow tube to mold the taco, making sure it can stand up on the long side.

Heat the oven to 250 degrees F.

Heat the peanut oil in a 12-inch cast iron skillet over medium heat until it reaches 350 degrees F on a deep-fry thermometer, about 5 minutes. Adjust the heat to maintain the temperature.

Shape 1 tortilla around the aluminum foil mold, forming a taco shape. Use tongs to hold up the sides against the mold and put the bottom of the tortilla into the hot oil and fry for 20 seconds. Lay 1 side of the tortilla down in the hot oil and fry for 30 seconds. Flip the tortilla over and fry for an additional 30 seconds. Remove the taco shell to a cooling rack set over a newspaper lined half sheet pan and cool for 30 seconds before removing the mold. Sprinkle the hot tortillas with kosher salt, to taste. Repeat frying procedure with the remaining tortillas. Keep the taco shells warm in the heated oven while preparing the filling.

Drain all but 2 tablespoons of the peanut oil from the skillet and return to medium heat. Once the oil shimmers, add the onion and cook until softened and lightly browned around the edges, about 3 to 4 minutes. Add the ground meat, 1 teaspoon salt, and garlic. Cook until browned, about 3 to 4 minutes, stirring occasionally, to break up the meat. Add Taco Potion and beef broth. Bring to a simmer and cook, uncovered, until sauce is slightly thickened, 2 to 3 minutes.

Assemble each taco with meat mixture, panela, jalapeno slices, lettuce, tomatoes, and cilantro. Serve immediately.

Taco Potion #19:

Yield: 1/4 cup plus 2 tablespoons

Put all of the ingredients in a small jar and shake to combine. Store in an airtight container for up to 1 month.

CHICKEN TACOS WITH AVOCADO SALSA

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

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

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

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

Ingredients

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

1/3 cup water

1 teaspoon sugar

1 tablespoon chili powder

1 teaspoon onion powder

1 teaspoon dried oregano

1 teaspoon ground cumin

1 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon garlic powder

1 medium ripe avocado, peeled and cubed

1 cup fresh or frozen corn, thawed

1 cup cherry tomatoes, quartered

2 teaspoons lime juice

8 taco shells, warmed

Directions

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

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

ROASTED BUTTERNUT SQUASH TACOS

This recipe, by the Taste of Home editorial team at Taste of Home, is originally from Elisabeth Larsen, Pleasant Grove, Utah. For this recipe, Elisabeth wrote, "Spicy butternut squash makes such a great base for these vegetarian tacos. I’m always looking for quick and nutritious weeknight dinners for my family. These fit the bill and are so delicious!"

Prep Time: 10 minutes; Cook Time: 30 minutes; Yield: 6 servings

To view this online, go to https://www.tasteofhome.com/recipes/roasted-butternut-squash-tacos/.

Ingredients

2 tablespoons canola oil

1 tablespoon chili powder

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

1 medium butternut squash (3 to 4 pounds), peeled and cut into 1/2-inch pieces

12 corn tortillas (6 inches), warmed

1 cup crumbled queso fresco or feta cheese

1 medium ripe avocado, peeled and sliced thin

1/4 cup diced red onion

Pico de gallo, optional

Directions

Preheat oven to 425°. Combine first 6 ingredients. Add squash pieces; toss to coat. Transfer to a foil-lined 15x10x1-in. baking pan. Bake, stirring occasionally, until tender, 30-35 minutes.

Divide squash evenly among tortillas. Top with queso fresco, avocado and red onion. If desired, serve with pico de gallo.

IRISH TACOS

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

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

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

Ingredients

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

1 small head of green cabbage, cored and thinly sliced

3 carrots, peeled and sliced into julienne

1 cup mayonnaise

3 tablespoons plain Greek yogurt or sour cream

3 tablespoons cider vinegar

Kosher salt and ground black pepper, to taste

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

12 to 16 flour tortillas, warmed

Sliced fresh or pickled jalapeños

Preparation

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

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

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

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

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

CHICKEN TACOS WITH STRAWBERRY SALSA

This recipe from Old El Paso begins, "Tacos take a fruit-filled spin with fresh strawberry salsa and orange juice. Simple skillet chicken breasts and bagged baby greens make these tortilla bowls fresh, fast and delicious. For a perfect pairing, add a Strawberry Corona® Limonada – double the berry flavor!"

Prep Time: 25 minutes; Total Time: 25 minutes; Makes 8 servings

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

Ingredients

1/2 cup thinly sliced strawberries

1/4 cup finely chopped white onion

1 tablespoon lime juice

1 tablespoon butter

1 package (16 oz) boneless skinless chicken breasts, cut into thin strips

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 cup orange juice

3 cups mixed baby greens

1 package (8 count) Old El Paso™ Soft Flour Tortilla Bowls, heated as directed on package

3 tablespoons crumbled goat cheese or feta cheese

Preparation

In small bowl, mix strawberries, onion and lime juice. Let stand, uncovered, while cooking the chicken.

Meanwhile, in 10-inch nonstick skillet, melt butter over medium-high heat. Add chicken, salt and pepper; cook 4 to 6 minutes without moving. Turn chicken, and cook 1 to 2 minutes longer, until chicken is browned and no longer pink in center.

Add orange juice to skillet, and heat to boiling; reduce heat, and cook 2 to 3 minutes, stirring frequently, until thickened.

Divide greens among warm tortilla bowls; top with chicken and any remaining cooking liquid from pan. Top evenly with strawberry salsa and cheese.

Expert Tips

For the prettiest presentation, pull off any long stems on the baby greens before adding to the tortilla bowls.

To reduce the sting of raw onions, place in fine-mesh strainer, and rinse under cold water for 30 seconds. Pat dry before using.

Baby spinach leaves can be used in place of the mixed baby greens.

Taco Tuesday

Yay! It's Taco Tuesday! As if anyone really needs an excuse to enjoy tacos! (If you're like several people I know, I had you at tacos!)

Here are today's six taco recipes to help you through the day, including Chipotle Shrimp Tacos and Chicken Tacos with Avocado Salsa. Enjoy!

JAMAICAN JERK STEAK TACOS

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

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

To view this online, click here.

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

Ingredients

For the Jerk Seasoning

1 tbsp. garlic powder

1 tbsp. dried Italian blend seasoning

2 tsp. sugar

2 tsp. kosher salt

2 tsp. onion powder

1 tsp. ground allspice

1 tsp. crushed red pepper flakes

1 tsp. cayenne pepper

1 tsp. smoked paprika

1/2 tsp. Freshly ground black pepper

1/4 tsp. ground cinnamon

For the Tacos

2 tbsp. jerk seasoning

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

1-1/2 lb. flank or skirt steak

10 small (taco-sized) flour tortillas

1 c. diced pineapple

1/2 c. diced onion

1/4 c. freshly chopped cilantro

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

1/4 tsp. kosher salt

1 avocado, sliced

Crumbled cotija cheese, for serving (optional)

Directions

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

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

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

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

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

CHICKEN TACOS WITH AVOCADO SALSA

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

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

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

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

Ingredients

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

1/3 cup water

1 teaspoon sugar

1 tablespoon chili powder

1 teaspoon onion powder

1 teaspoon dried oregano

1 teaspoon ground cumin

1 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon garlic powder

1 medium ripe avocado, peeled and cubed

1 cup fresh or frozen corn, thawed

1 cup cherry tomatoes, quartered

2 teaspoons lime juice

8 taco shells, warmed

Directions

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

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

IRISH TACOS

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

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

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

Ingredients

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

1 small head of green cabbage, cored and thinly sliced

3 carrots, peeled and sliced into julienne

1 cup mayonnaise

3 tablespoons plain Greek yogurt or sour cream

3 tablespoons cider vinegar

Kosher salt and ground black pepper, to taste

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

12 to 16 flour tortillas, warmed

Sliced fresh or pickled jalapeños

Preparation

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

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

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

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

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

VEGETARIAN BEAN TACOS

This recipe, by Kim Behby at Taste of Home, is originally from Amanda Petrucelli, Plymouth, Indiana. This recipe begins, "You don't need to be a vegetarian to eat vegetarian tacos! Loaded with beans, spices and sauteed onions, these hearty tacos are a quick and easy meal the whole family will enjoy."

Prep Time: 15 minutes; Cook Time: 10 minutes; Yield: 4 servings

To view this online, go to https://www.tasteofhome.com/recipes/vegetarian-bean-tacos/#RecipeCard.

Ingredients

1 tablespoon canola oil

1 medium onion, chopped

1 jalapeno pepper, seeded and finely chopped

2 garlic cloves, minced

1 tablespoon chili powder

2 teaspoons ground cumin

1 teaspoon ground coriander

1 can (16 ounces) vegetarian refried beans

1 can (15 ounces) black beans, rinsed and drained

1 can (14-1/2 ounces) no-salt-added diced tomatoes, drained

4 whole wheat tortillas (8 inches), warmed

Optional toppings: Shredded lettuce, shredded cheddar cheese, cubed avocado, sour cream and salsa

Directions

In a large nonstick skillet, heat oil over medium heat. Add onion and jalapeno; cook and stir until tender. Add garlic and seasonings; cook 1 minute longer. Stir in beans and tomatoes; heat through.

Serve bean mixture in tortillas with toppings as desired.

CHIPOTLE SHRIMP TACOS

This is from Taste for Life, and can be viewed online here.

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

Ingredients:

1 clove garlic, minced

1 c thinly sliced red radish

1 c thinly sliced red cabbage

1/2 c apple cider vinegar

1 tsp sugar

1/2 tsp salt

1/2 c plain Greek yogurt or sour cream

1 1/2 Tbsp lime juice

2 Tbsp chopped cilantro

1 Tbsp oil

2 tsp chopped chipotle chile in adobo sauce*

1 tsp ground cumin

1/2 tsp salt

1 lb raw small or medium shrimp, peeled and deveined

8 soft corn taco shells

Diced cucumber, for garnish

Chopped cilantro, for garnish

Directions:

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

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

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

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

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

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

Notes:

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

BREAKFAST BURRITOS

This comes from Vegetarian Times (May 2005 issue, page 94), in an article featuring Inn Serendipity in Browntown, WI. The recipes begins, "This is the inn’s most popular breakfast item, and it’s a very versatile recipe—sturdy enough for dinner too. Use whatever vegetables are seasonal and abundant. Serve with salsa and sour cream. Note: You must start this dish one day ahead of serving." Makes 6 servings

To view this online, go to https://www.vegetariantimes.com/recipes/breakfast-burritos/.

Ingredients

2 tsp. olive oil

1/2 medium-sized onion, sliced

1 red bell pepper, cut lengthwise into 2-inch-thick slices

1 large clove garlic, minced

1 10-oz. pkg. frozen chopped spinach

2 Tbs. fresh dill

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

1 3/4 cups shredded Monterey Jack cheese

6 8-inch flour tortillas

4 large eggs, beaten

2 cups skim milk

1 Tbs. all-purpose flour

1 tsp. mustard powder

Preparation

Grease 9×13-inch baking dish.

Heat oil in large skillet over medium heat. Sauté onion and pepper 5 minutes, or until tender. Add garlic, and cook 2 minutes more. Stir in spinach, dill, salt and pepper; cover and cook 5 minutes, or until spinach has completely thawed. Season with pepper sauce, if desired, and stir in 3/4 cup shredded cheese.

Spoon 1/3 cup of spinach/veggie mixture down the center of each tortilla. Roll tortilla tightly, and place seam side down in baking dish. Whisk together eggs, milk, flour and mustard powder, and pour over tortillas. Cover dish with foil, and refrigerate overnight.

Preheat oven to 350°F.

Bake burritos 45 minutes, or until eggs are set. Sprinkle with 1 cup cheese, and bake 5 minutes more, or until cheese has melted and begins to brown. Let stand 10 minutes before serving with salsa and sour cream.

Taco Tuesday

It's time for another Taco Tuesday. Today's yummy offerings include Pork & Pineapple Tacos, Stir-Fry Vegetable Tacos, and Ice Cream Oreo Taco Bowls (because dessert is part of dinner!). Enjoy!

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.

STIR-FRY VEGETABLE TACOS

This one also comes from Vegetarian Times, and begins, "Spice up these tacos with sliced pickled ginger, crushed wasabi peas, and sriracha chile sauce, for garnish." Yield: Serves 4.

To view this online, click here.

Ingredients:

3 Tbs. peanut oil

2 cups shiitake mushrooms, stems removed and caps sliced (6 oz.)

1 cup sugar snap peas, trimmed

1 cup frozen shelled edamame

1/4 tsp. cayenne pepper

3 Tbs. white miso

2 Tbs. orange juice

2 tsp. rice vinegar

2 cups broccoli slaw

4 6-inch corn or flour tortillas, warmed

2 Tbs. sliced green onions

Instructions:

Heat oil in nonstick skillet over high heat. Add mushrooms, sugar snap peas, edamame, and cayenne pepper; cook 7 to 9 minutes, or until vegetables start to turn golden, stirring occasionally. Transfer to bowl, and cool 10 minutes in refrigerator.

Meanwhile, whisk together miso, orange juice, and rice vinegar in small bowl. Drizzle over mushroom mixture. Stir in broccoli slaw. Fill tortillas with vegetable mixture, and garnish with green onions.

Nutrition Information: Calories: 272; Protein: 8 g; Total Fat: 13 g; Saturated Fat: 2 g; Carbohydrates: 35 g; Cholesterol: 0 mg; Sodium: 386 mg; Fiber: 7 g; Sugar: 10 g

GRANDMA SALAZAR’S TORTILLAS

This also comes from Kim Severson in The New York Times cooking email. Kim wrote, “This recipe for flour tortillas came to The Times in 2005 from Traci Des Jardins, a San Francisco chef whose heritage is Cajun on one side and Mexican on the other, via her maternal grandmother, Angela Salazar. You’ll see ‘bacon drippings’ in the ingredients. These make for really delicious tortillas.” Makes 12 8-inch tortillas.

This was featured in “THE CHEF: TRACI DES JARDINS; Tortillas Let a Cook Come Home Again” and can be viewed online here.

Ingredients

3 cups all-purpose flour

2 tablespoons baking powder

1 teaspoon salt

2 tablespoons bacon drippings, lard or vegetable shortening

Preparation

In a medium mixing bowl, combine flour, baking powder and salt. Add bacon drippings and mix by hand or with a pastry cutter until mixture is crumbly. Slowly mix in 1 cup cold water. Add just enough additional water (about 1/3 cup) to make a smooth, slightly sticky dough.

Divide dough into 12 balls of equal size. Place on a board or baking sheet and cover with a kitchen towel; allow to rest for at least 20 minutes or up to an hour.

On a lightly floured surface, roll tortillas into 8-inch rounds. Place between sheets of waxed paper. At this point dough may be covered and refrigerated until cooking time, or used immediately.

Heat a griddle over medium heat. Remove tortillas from waxed paper and cook one at a time until puffy and slightly brown, about 30 seconds a side. Wrap in a clean kitchen towel to keep warm until serving.

PORK & PINEAPPLE TACOS

This is from EatingWell (originally from Diabetic Living Magazine, Summer 2020), and begins, "Plan ahead so you can use your slow cooker to prepare the pulled pork for these tacos. This recipe is a better-for-you twist on the classic tacos al pastor. Pork loin is a lean cut that's a healthier option than traditional pork shoulder, which has more fat."

Active: 30 minutes; Total Time: 7 hours 30 minutes; Makes 6 servings; Serving Size: 2 tacos (2 tortillas + about 1/2 cup pork + 1/3 cup cabbage + 1/3 cup salad)

To view this online, go to https://www.eatingwell.com/recipe/280196/pork-pineapple-tacos/.

Ingredients

1 tablespoon chili powder

2 teaspoons smoked paprika

1 teaspoon packed light brown sugar

3/4 teaspoon salt, divided

1/2 teaspoon garlic powder

1/2 teaspoon ground pepper

1 (2 pound) pork loin roast, trimmed

1/3 cup apple juice

1/2 cup lime juice

2 cups finely diced fresh pineapple (about 1/2 small pineapple)

1 cup finely diced seeded cucumber

1/4 cup finely diced red onion

2 tablespoons cider vinegar

12 6-inch corn tortillas, warmed

2 cups shredded red cabbage

Directions

Step 1

Combine chili powder, paprika, brown sugar, 1/2 tsp. salt, garlic powder, and pepper in a small bowl.

Step 2

Place pork in a 5- to 6-quart slow cooker. Rub the spice mixture all over the pork. Pour apple juice around the pork. Cover and cook on Low until the pork is fork-tender, 6 to 7 hours.

Step 3

Meanwhile, combine lime juice and the remaining 1/4 tsp. salt in a medium bowl. Add pineapple, cucumber, and onion; toss to combine. Refrigerate until ready to serve.

Step 4

Skim off visible fat from the juices in the slow cooker. Using two forks, shred the meat. Stir in vinegar.

Step 5

To assemble tacos: Place a generous 1/4 cup pulled pork on each tortilla and add a drizzle of the cooking liquid. Top with about 2 1/2 Tbsp. shredded cabbage and about 3 Tbsp. of the pineapple salsa.

Tips

Equipment: 5- to 6-qt. slow cooker

To make ahead: Prepare spice rub (Step 1) up to 24 hours ahead. Refrigerate salsa (Step 3) for up to 1 day.

IRISH TACOS

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

Time: 30 minutes; Yield 6 to 8 servings

This was featured in "What if You Could Make Great Corned Beef?", and can be found online at https://cooking.nytimes.com/recipes/1018643-irish-tacos.

Note: Take time to read the article; very interesting!

Ingredients

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

1 small head of green cabbage, cored and thinly sliced

3 carrots, peeled and sliced into julienne

1 cup mayonnaise

3 tablespoons plain Greek yogurt or sour cream

3 tablespoons cider vinegar

Kosher salt and ground black pepper, to taste

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

12 to 16 flour tortillas, warmed

Sliced fresh or pickled jalapeños

Preparation

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

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

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

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

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

ZESTY RANCH CHICKEN TACOS

This is from Old El Paso, and begins, "Chicken tacos are jazzed up with a creamy, Old El Paso™ Zesty Ranch sauce coleslaw topping. Topped with fresh avocado and cilantro, these tacos are hard to beat!"

Prep Time: 20 minutes; Total Time: 25 minutes; Makes 5 servings

To view this online, go to https://www.oldelpaso.com/recipes/zesty-ranch-chicken-tacos.

Ingredients

Coleslaw

2 cups coleslaw mix

1/3 cup chopped red onion

1/3 cup Old El Paso™ Zesty Ranch sauce

Chicken

1 tablespoon vegetable oil

1 package (16 oz) boneless skinless chicken breasts, cut into thin strips

1 package (0.85 oz) Old El Paso™ Chicken Taco Seasoning Mix

1/4 cup water

Tacos

1 package (10 count) Old El Paso™ Stand ‘N Stuff™ Taco Shells, heated as directed on package

1 cup shredded cheddar cheese

1 medium avocado, pitted, peeled, diced

2 tablespoons chopped fresh cilantro

Preparation

In medium bowl, mix Coleslaw ingredients; cover and refrigerate.

In 10-inch skillet, heat oil over medium-high heat. Add chicken strips; cook 5 to 7 minutes, stirring frequently, until no longer pink in center. Add taco seasoning mix and water; reduce heat, and cook 3 to 4 minutes, stirring frequently, until thickened.

Divide chicken among warm taco shells. Top evenly with cheese and coleslaw; top with avocado and cilantro.

Expert Tips

Garnish tacos with sliced jalapeños for a bit of spicy heat.

If desired, serve drizzled with additional sauce.

To easily assemble tacos, line heated shells in baking pan, and use tongs to add chicken and coleslaw to the shells. Continue with the remaining toppings, and they’ll all be ready to serve.

ICE CREAM OREO TACO BOWLS

This is from Old El Paso, and begins, "The next time you’re craving a chocolate-dipped, cookie-coated, over-the-top, ice cream-filled extravaganza of a dessert, reach for this recipe. These mini ice cream bowls are positively heavenly."

Prep Time: 25 minutes; Total Time: 1 hour; Makes 8 servings

To view this online, go to https://www.oldelpaso.com/recipes/ice-cream-oreo-taco-bowls.

Ingredients

2 tablespoons butter, melted

1 package (8 count) Old El Paso™ Soft Tortilla Bowls

1/2 cup semisweet chocolate chips

1 teaspoon shortening

8 Oreo Chocolate Sandwich Cookies, crushed (about 1 cup)

4 cups cookies & cream ice cream

1/2 cup hot fudge sauce, warmed

8 Oreo Chocolate Sandwich Cookies, whole

Preparation

Heat oven to 375°F. Lightly brush melted butter on all sides of each tortilla bowl.

Place bowls on large cookie sheet. Bake 5 to 8 minutes or until browned on edges and firm to the touch. Cool 15 minutes.

In medium microwavable bowl, microwave chocolate chips and shortening uncovered on High 60 to 90 seconds or until mixture can be stirred smooth.

Place 1/2 cup of the crushed cookies on plate. Hold baked bowls by the bottom, and dip each one into melted chocolate, covering top rim of bowl. Dip and roll top rim into crushed cookies to coat. Refrigerate bowls about 10 minutes or until coating is set.

Fill each bowl with 2 scoops ice cream; drizzle with hot fudge sauce, and garnish with remaining crushed cookies sprinkled over ice cream and 1 whole cookie inserted upright into ice cream.

Expert Tips

We used cookies & cream ice cream in this recipe, but if you prefer chocolate or vanilla ice cream, feel free to make a substitution.

If you like a little caramel with your chocolate, you can add a drizzle of warm caramel sauce along with the hot fudge.

Crush cookies quickly and easily by placing them in a food-storage bag and pounding gently with a meat mallet or rolling pin.

Exchanges: 1/2 Starch; 3 1/2 Other Carbohydrate; 1/2 Milk; 3 1/2 Fat

Carbohydrate Choice: 4

Taco Tuesday

It's time for another Taco Tuesday. Yay! Today's offerings include Chicken Chili Tacos and Irish Tacos. Intrigued? Enjoy!

CHICKEN TACOS WITH CHIPOTLE

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

Yield: 4 servings; Time: 1 hour.

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

Ingredients

For the Tacos:

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

3 scallions, left whole

1 bay leaf

1 thyme branch

3 black peppercorns

1 allspice berry

2 cloves

Kosher salt

3 tablespoons olive oil

1 medium yellow onion, finely diced

2 garlic cloves, minced

1/2 teaspoon ground cumin

2 or 3 chipotle chiles in adobo, chopped

3 tablespoons adobo sauce, from the can

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

8 fresh corn tortillas

For Garnish:

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

Thinly sliced serrano chile

Thinly sliced radishes

Sliced avocado

Crumbled queso fresco or mild feta cheese

Crème fraîche or Mexican crema

Cilantro sprigs

Dried oregano

Lime wedges

Preparation

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

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

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

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

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 CARNITAS MEAT IN THE CROCKPOT

I originally found this at NoshOn.it; the link to this is at http://noshon.it/recipes/crockpot-steak-carnitas-tacos/ and takes you here. (Bless this Mess, run by “food lover, chicken wrangler, house builder, goodness seeker, mom of 5” Melissa Griffiths, looks like a really good place for more recipes. Check it out!)

This recipe Serves 6-8.

Ingredients

For the spice rub:

1 T. chili powder

1 1/2 tsp cumin or smoked cumin

1/2 tsp onion powder

1/4 tsp garlic powder

1/4 tsp cayenne pepper, or more to taste

1 tsp salt

1/2 tsp black pepper

2 lbs flank steak

1 yellow onion, chopped

1 green bell pepper, chopped

1 jalapeno, seeded and chopped

Serving Options:

Corn tortillas

Shredded lettuce

Grated cheese

Tomato

Sour cream

Salsa

Instructions

Mix all of the spice together in a small bowl for the spice rub. Rub the spices into each side of the steak, using all of the mixture.

Place the spice rubbed-steak in the bottom of the crock pot. Place the chopped onion, bell pepper, and jalapeno on top of the steak. Cook for on low for 7 to 8 hours.

After the cooking time has lapsed, remove the steak from the crock pot and shred with two forks. Serve immediately or return to the crock pot for a few hours until you are ready to eat.

Serve on corn tortillas with your favorite topping.

Notes

Flank steak is generally a tougher, and therefore cheaper piece of meat. It's a great candidate for the crock pot. I actually have used everything from elk steaks, lamb, and pork and loved them all in this recipe. Use what you have on hand or what's on sale... if it's a leaner cut of meat you may need to add a bit of beef stock at the end to make sure it doesn't dry out before cooking.

SLOW-COOKER TACO SOUP

This comes from Amy Cipolla Barnes on the Southern Living site. The recipe begins, " Whether it’s Taco Tuesday or an ordinary Friday, this slow-cooker taco soup recipe is a great meal option. Filling and warm, the soup is also simple to prepare.
"During chilly fall and winter days, there’s nothing quite like a warm bowl of soup. Add in the ease of a slow cooker, and you’ve got dinner on the table with only a few minutes of hands-on work with this easy Slow-Cooker Taco Soup recipe."

Active Time: 15 minutes; Total Time: 4 hours 15 minutes; Servings: 8 to 10

To view this online, go to https://www.southernliving.com/slow-cooker-taco-soup-7108646.

Ingredients

1 lb. ground beef

1 large onion, diced (about 1-1/2 cups)

1 (1-oz.) pkg. taco seasoning

1 (15.5-oz.) can chili beans, drained

1 (14.5-oz.) can tomatoes, garlic, and onions

1 (14.5-oz.) can stewed tomatoes

1 (15.5-oz.) can kidney beans, drained

1 (15.5-oz.) can pinto beans, drained

1 (15.25-oz.) can whole kernel corn, drained

1 (1-oz.) pkg. dry ranch seasoning mix

Sour cream, salsa, tortilla strips or chips, corn chips, shredded cheese, sliced avocado, cilantro (for garnish)

Directions

Brown ground beef in a large skillet over medium, stirring constantly, 5 to 8 minutes or until meat crumbles and is no longer pink; drain. Add onions, and cook until tender and translucent. Add one package of taco seasoning, and stir until meat is covered.

Spoon ground beef mixture in the bottom of the slow-cooker crock. Add remaining ingredients, and stir to combine. Cook on HIGH for 4 hours or LOW 6 hours, stirring occasionally. Ladle into bowls, top with preferred garnishes, and serve.

IRISH TACOS

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

Time: 30 minutes; Yield 6 to 8 servings

This was featured in "What if You Could Make Great Corned Beef?", and can be found online at https://cooking.nytimes.com/recipes/1018643-irish-tacos.

Note: Take time to read the article; very interesting!

Ingredients

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

1 small head of green cabbage, cored and thinly sliced

3 carrots, peeled and sliced into julienne

1 cup mayonnaise

3 tablespoons plain Greek yogurt or sour cream

3 tablespoons cider vinegar

Kosher salt and ground black pepper, to taste

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

12 to 16 flour tortillas, warmed

Sliced fresh or pickled jalapeños

Preparation

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

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

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

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

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

Taco Tuesday

If it's Tuesday, and my calendar indicates that it is, it's time for another Taco Tuesday. Today's offerings include Southwest Turkey Tacos and Cheesy Chicken Tacos. Enjoy!

CRUNCHY BLACK BEAN TACOS

This comes from The Kitchn’s e-newsletter. If you haven’t signed up for The Kitchn’s e-newsletter yet, I highly recommend that, as well as its sibling site, Apartment Therapy.

This recipe serves 3 to 4, or makes 8 tacos; Prep Time: 10 minutes; Total Time: 30 minutes and can be found online by clicking here.

Ingredients

2 cups cooked black beans

1/2 cup minced red onion

2 tablespoons minced fresh cilantro

1/2 teaspoon ground cumin

1 teaspoon paprika

Pinch of salt

4 to 6 ounces (1 heaping cup) grated Pepper Jack cheese

2 tablespoons vegetable or canola oil

8 corn tortillas

Toppings

Avocado

Hot sauce

Salsa

Sour cream

Directions

In a medium bowl, add beans along with red onion, cilantro, cumin, and paprika. Add a pinch of salt and lightly mash all the ingredients together. Grate the cheese and have it ready as well.

In a large, nonstick or cast-iron skillet, add the 2 tablespoons oil and heat over medium-high heat. Add one corn tortilla at a time and let each get hot in the oil for a few seconds. Then add about 1/4 cup of the bean filling to one half of the tortilla. Top with a sprinkle of grated cheese. Try not to overfill the tacos, or you might have issues flipping them without losing filling.

Using a spatula, carefully fold the other half of the tortilla over to form a shell. Press down lightly on the tortilla so it holds its shape. If some cheese spills out, don’t worry — it will get crispy and delicious.

As the first taco cooks, move it to the side and begin a second one. Depending on the size of your pan, you can cook two or three tacos at once. A griddle will hold even more.

Cook each taco until they are nicely browned and crispy, about 3 minutes per side. When flipping the taco to cook on the other side, use a spatula and flip the taco toward the fold so the filling doesn’t fall out. If your pan is very dry between batches, add another drizzle of oil.

Place the cooked tacos in a warm oven while you finish the rest. If the tacos are very greasy, blot them with a paper towel before moving them to the oven.

Serve tacos with toppings like hot sauce, salsa, avocados, and sour cream.

Recipe Notes:

Corn tortillas are resilient to heat. Don’t worry about burning them; they are very sturdy. Just be sure to cook tortillas on each side long enough to get them really crispy.

SOUTHWEST TURKEY TACOS

This is from Old El Paso, and begins, "Lean ground turkey, veggies and savory salsa meld in the slow cooker to make this deliciously easy taco filling."

Prep Time: 20 minutes; Total Time: 6 hours 20 minutes; Makes 12 servings

To view this online, go to https://www.oldelpaso.com/recipes/southwest-turkey-tacos.

Ingredients

1 package (20 oz) extra-lean ground turkey

1/2 cup chopped onion (1 medium)

1 teaspoon salt

1/4 teaspoon pepper

2 cups Old El Paso™ Thick ‘n Chunky salsa

1 can (15 oz) Progresso™ black beans, drained

1 can (11 oz) whole kernel corn with red and green peppers, drained, rinsed

1 tablespoon chili powder

2 boxes (4.6 oz each) Old El Paso™ taco shells (24 shells total)

3 tablespoons finely chopped fresh cilantro

3 cups chopped lettuce

3 medium tomatoes, chopped (1 1/2 cups)

Preparation

In 12-inch skillet, place turkey and onion; sprinkle with salt and pepper. Cook over medium-high heat 4 to 6 minutes, stirring occasionally, until turkey is no longer pink.

Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix turkey mixture, salsa, beans, corn and chili powder.

Cover; cook on Low heat setting 6 to 7 hours.

To serve, heat taco shells in oven as directed on boxes. Stir cilantro into turkey mixture. Spoon about 1/4 cup mixture into each warm taco shell; top with lettuce and tomatoes.

Expert Tips

This taco mixture is also delicious served over rice and topped with chopped fresh cilantro.

Top with fat-free sour cream, if desired.

Exchanges:1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat; Carbohydrate Choices:2 *Percent Daily Values are based on a 2,000 calorie diet.

CHEESY TACO MEATLOAF

This comes from Campbell’s Kitchen, begins, “It takes just 10 minutes and a few ingredients to put together this scrumptious meatloaf...and when it comes out of the oven you've got two family favorites, tacos and meatloaf, combined into one tasty dish!”

Prep Time: 10 minutes; Total Time: 1 hour 16 minutes; Serves: 8 people

To view this online, go to https://www.campbells.com/kitchen/recipes/cheesy-taco-meatloaf/.

Ingredients

2 pounds ground beef

1 jar (16 ounces) Pace® Chunky Salsa - Mild or Pace® Picante Sauce - Medium

1 1/2 ounces tortilla chips, crushed (about 1/2 cup)

1 egg

1 teaspoon chili powder

3/4 teaspoon kosher salt

1/4 teaspoon ground black pepper

1/2 cup shredded Cheddar cheese

Directions

Set the oven to 350°F. Thoroughly mix the beef, 1 cup salsa, tortilla chips, egg, chili powder, salt and black pepper in a large bowl. Place the beef mixture into a 3-quart shallow baking pan and shape into an 9x4-inch loaf.

Bake for 1 hour or until the meatloaf is cooked through.

Spread the remaining salsa over the meatloaf and sprinkle with the cheese. Bake for 5 minutes or until the cheese is melted.

CHEESY CHICKEN TACOS

This is from Lindsay Funston on Delish. Total Time: 30 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 9 tacos.

Click here to view this online.

Ingredients

1 tbsp. vegetable oil

1 onion, chopped

1 tbsp. ground cumin

kosher salt

Freshly ground black pepper

2 c. Shredded chicken

1 can green chilis

1 c. Favorite Salsa

1 Can Refried Beans

9 hard taco shells

1 1/2 c. shredded pepperjack

Chopped fresh cilantro, for garnish

Directions

Preheat oven to 350º. In a large skillet over medium heat, heat oil. Add onion and cook until tender, 6 minutes, then add cumin and season with salt and pepper. Stir until combined. Add chicken, green chilis, and salsa and stir until combined and heated through.

In a baking dish, spread a thin layer of refried beans (to help the taco shells stand up!). Spoon remaining refried beans into the bottom of a taco shell and top with chicken mixture. Place in baking dish. Repeat with remaining taco shells and ingredients, tightly standing up the taco shells in the dish.

Top all over with cheese.

Bake until cheese is melted, 10 minutes.

Garnish with cilantro and serve.

CAULIFLOWER AND RED ONION TACOS

This also comes from Martha Rose Shulman in The New York Times cooking e-newsletter. Martha wrote, “Vegetables bathed in vinegar are typical condiments in Mexico, but you can bring them to the center of the plate as a filling for a taco. If you want spice, add the chipotle, or garnish with some salsa. If salt is an issue, use ranchero rather than cotija cheese.” Yield: 6 servings; Time: About 45 minutes.

This was also featured in “Tacos for the Holidays” and can be viewed online here.

Ingredients

1 large or 2 small or medium cauliflowers, broken into florets (about 6 cups)

1 red onion, cut in half lengthwise, then sliced crosswise across the grain

1 to 2 garlic cloves (to taste), minced

1/4 cup chopped cilantro

2 tablespoons capers, drained and rinsed

1/4 cup white wine vinegar or Champagne vinegar (to taste)

3 tablespoons extra virgin olive oil

Salt and freshly ground pepper

1 or 2 chipotle chilies in adobo or pickled jalapeños, drained and thinly sliced (optional)

12 corn tortillas

1 romaine heart, cut crosswise in thin strips (chiffonade)

3 ounces cotija or ranchero cheese

Preparation

Place the cauliflower and onion in a steaming basket over 1 inch of boiling water. Cover and steam 1 minute. Lift the lid for 15 seconds, then cover again and steam for 5 to 8 minutes, until the cauliflower is tender. Refresh with cold water and drain on paper towels.

In a large bowl, mix together the garlic, cilantro, capers, vinegar and olive oil. Season with salt and pepper. Add the cauliflower and onion and toss together. Marinate, stirring from time to time, for 30 minutes if possible before serving. For an added kick, stir in the chili or chilies. Transfer the mixture to a skillet and heat through over medium heat.

Warm the tortillas. Top with the marinated vegetables and a handful of romaine, sprinkle on the cheese and serve.

Tip

Advance preparation: You can make the cauliflower and onion mixture up to a day ahead, but omit the cilantro until shortly before serving so that its color doesn't fade. The filling keeps well in the refrigerator for up to 5 days.

IRISH TACOS

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

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

This was featured in “What if You Could Make Great Corned Beef?” and can be viewed online here.

Ingredients

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

1 small head of green cabbage, cored and thinly sliced

3 carrots, peeled and sliced into julienne

1 cup mayonnaise

3 tablespoons plain Greek yogurt or sour cream

3 tablespoons cider vinegar

Kosher salt and ground black pepper, to taste

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

12 to 16 flour tortillas, warmed

Sliced fresh or pickled jalapeños

Preparation

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

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

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

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

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

Taco Tuesday

It's time for another Taco Tuesday. Today's offerings include Cheesy Ground Beef Tacos and Ice Cream Oreo Taco Bowls. Enjoy!

EGG AND POTATO BREAKFAST TACOS

This is from the Food Network, and begins, "Quick and easy to assemble, it makes sense why tacos are enjoyed during any time of the day in Mexico. Roast potatoes with poblano peppers and onions until golden brown, then enjoy on warm tortillas with buttery scrambled eggs."

Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Makes 4 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/egg-and-potato-breakfast-tacos-3363842.

Ingredients

8 large eggs

1 teaspoon chili powder

Kosher salt

2 Yukon gold potatoes (about 1 pound), diced

1 onion, diced

1 poblano chile pepper, thinly sliced

Cooking spray

3 plum tomatoes, diced

1/2 cup chopped fresh cilantro

2 tablespoons jalapeno hot sauce

1 tablespoon unsalted butter

12 white corn tortillas

Directions

Position a rack in the upper third of the oven and preheat to 475 degrees F. Separate 1 egg; set the yolk aside. Whisk the egg white, chili powder and 1/2 teaspoon salt in a large bowl until frothy. Add the potatoes, onion and poblano; toss. Coat a baking sheet with cooking spray; spread out the vegetables, then coat with more cooking spray. Bake, flipping once, until golden brown, 25 to 30 minutes.

Meanwhile, toss the tomatoes, 2 tablespoons cilantro and 1 tablespoon hot sauce in a bowl; season with salt and set aside.

Whisk the reserved egg yolk and 7 eggs with 1/4 cup cilantro and 1/2 teaspoon salt in a bowl until frothy. Melt the butter in a medium nonstick skillet over medium heat; swirl to coat. Add the egg mixture and cook, stirring, until just set, about 5 minutes.

Toast the tortillas in a dry skillet or wrap in a damp paper towel and warm in the microwave. Toss the remaining 2 tablespoons cilantro and 1 tablespoon hot sauce with the vegetable mixture. Divide the vegetables and scrambled eggs among the tortillas. Serve with the tomato salsa.

CHEESY GROUND BEEF TACOS

This is from Lindsay Funston at Delish. Lindsay wrote, "Enjoy the perfect combination of cheesy and beefy goodness with these unreal tacos. We promise you'll be so obsessed with this zesty, flavorful filling, you'll want to eat it with a spoon. When a taco craving strikes, nothing else will do!"

Prep Time: 10 minutes; Total Time: 25 minutes; Makes 8 servings

To view this online, go to https://www.delish.com/cooking/recipe-ideas/recipes/a46606/cheesy-ground-beef-tacos-recipe/.

Ingredients

1 large onion, chopped

1 lb. ground beef

1 (15-oz.) can fire-roasted tomatoes

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

1 tbsp. taco seasoning

kosher salt

2 c. shredded cheddar or pepper jack

8 Small flour tortillas

Sliced green onions, for serving

Sour cream, for serving

Directions

In a large skillet over medium-high heat, cook onion until soft, 6 minutes. Add beef and cook until no longer pink, 5 to 7 minutes more, then add tomatoes, black beans, and taco seasoning and season with salt. Stir until combined. Add cheese and stir until completely melted.

Spoon mixture into flour tortillas and fold. Garnish with green onions and serve with sour cream.

IRISH TACOS

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

Time: 30 minutes; Yield 6 to 8 servings

This was featured in "What if You Could Make Great Corned Beef?", and can be found online at https://cooking.nytimes.com/recipes/1018643-irish-tacos.

Note: Take time to read the article; very interesting!

Ingredients

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

1 small head of green cabbage, cored and thinly sliced

3 carrots, peeled and sliced into julienne

1 cup mayonnaise

3 tablespoons plain Greek yogurt or sour cream

3 tablespoons cider vinegar

Kosher salt and ground black pepper, to taste

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

12 to 16 flour tortillas, warmed

Sliced fresh or pickled jalapeños

Preparation

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

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

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

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

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

CHOCOLATE TACO MINI TACO BOWLS

This is from Old El Paso, and begins, "A chocolate taco? Delicious! Crispy, sugar-coated mini bowls are dipped into chocolate and chopped peanuts and filled with ice cream for an absolutely addictive version of an ice cream truck favorite. Here's how to make the chocolate dessert tacos of your dreams!"

Prep Time: 30 minutes; Total Time: 1 hour 5 minutes; Makes 10 servings

To view this online, go to https://www.oldelpaso.com/recipes/chocolate-taco-mini-taco-bowls.

Ingredients

1 tablespoon butter, melted

10 tortilla bowls from 1 package (5.1 oz) Old El Paso™ Flour Soft Tortilla Mini Bowls (12 Count)

3/4 cup semisweet chocolate chips

1 tablespoon shortening

1/2 cup plus 3 tablespoons finely chopped cocktail peanuts

1-1/2 cups vanilla ice cream

1/4 cup chocolate sauce

1/4 cup caramel topping

Preparation

Heat oven to 375°F. Line cookie sheet with foil. Lightly brush melted butter on all sides of each bowl. Place bowls on cookie sheet. Bake 5 to 8 minutes or until browned on edges and firm to the touch. Cool 15 minutes.

In medium microwavable bowl, microwave chocolate chips and shortening uncovered on High 60 to 90 seconds or until mixture can be stirred smooth.

Place 1/2 cup of the chopped peanuts on plate. Hold baked bowls by the bottom, and dip each one into melted chocolate, covering top rim of bowl. Dip and roll top rim into chopped peanuts to coat. Refrigerate bowls about 10 minutes or until coating is set.

Fill each bowl with 2 small scoops (about 1 tablespoon) ice cream; drizzle with chocolate sauce and caramel topping, and garnish with remaining 3 tablespoons peanuts.

Expert Tips

Chopped toasted almonds are a nice alternative to the chopped peanuts in this chocolate taco recipe.

Any flavor of ice cream and sauces will work well for these chocolate-dipped ice cream tacos, so feel free to fill them with your favorite combination.

Exchanges: 1 Starch; 1 Other Carbohydrate; 3 Fat

Carbohydrate Choice: 2

ICE CREAM OREO TACO BOWLS

This is from Old El Paso, and begins, "The next time you’re craving a chocolate-dipped, cookie-coated, over-the-top, ice cream-filled extravaganza of a dessert, reach for this recipe. These mini ice cream bowls are positively heavenly."

Prep Time: 25 minutes; Total Time: 1 hour; Makes 8 servings

To view this online, go to https://www.oldelpaso.com/recipes/ice-cream-oreo-taco-bowls.

Ingredients

2 tablespoons butter, melted

1 package (8 count) Old El Paso™ Soft Tortilla Bowls

1/2 cup semisweet chocolate chips

1 teaspoon shortening

8 Oreo Chocolate Sandwich Cookies, crushed (about 1 cup)

4 cups cookies & cream ice cream

1/2 cup hot fudge sauce, warmed

8 Oreo Chocolate Sandwich Cookies, whole

Preparation

Heat oven to 375°F. Lightly brush melted butter on all sides of each tortilla bowl.

Place bowls on large cookie sheet. Bake 5 to 8 minutes or until browned on edges and firm to the touch. Cool 15 minutes.

In medium microwavable bowl, microwave chocolate chips and shortening uncovered on High 60 to 90 seconds or until mixture can be stirred smooth.

Place 1/2 cup of the crushed cookies on plate. Hold baked bowls by the bottom, and dip each one into melted chocolate, covering top rim of bowl. Dip and roll top rim into crushed cookies to coat. Refrigerate bowls about 10 minutes or until coating is set.

Fill each bowl with 2 scoops ice cream; drizzle with hot fudge sauce, and garnish with remaining crushed cookies sprinkled over ice cream and 1 whole cookie inserted upright into ice cream.

Expert Tips

We used cookies & cream ice cream in this recipe, but if you prefer chocolate or vanilla ice cream, feel free to make a substitution.

If you like a little caramel with your chocolate, you can add a drizzle of warm caramel sauce along with the hot fudge.

Crush cookies quickly and easily by placing them in a food-storage bag and pounding gently with a meat mallet or rolling pin.

Exchanges: 1/2 Starch; 3 1/2 Other Carbohydrate; 1/2 Milk; 3 1/2 Fat

Carbohydrate Choice: 4

FIDEOS SECOS TACOS

This is from Claudette Zepeda at Food & Wine. For this recipe, Claudette wrote, "These griddled tacos are filled with fideos secos, a Mexican dish of thin spaghetti cooked in a chile-based tomato sauce until the pasta has absorbed the flavor and rich red color of the sauce."

Active Time: 40 mins; Total Time: 1 hrs 40 mins; Yield: 14 tacos

To view this online, go to https://www.foodandwine.com/recipes/fideos-secos-tacos.

Ingredients

Chile Base

2 dried guajillo chiles, stemmed and seeded

1 dried chipotle chile, stemmed and seeded

1-1/2 cups boiling water

1-1/4 cups tomato sauce (such as Pomì)

1/4 cup fresh cilantro leaves and stems

2 teaspoons kosher salt

Fideo Filling

1 tablespoon grapeseed oil

1/2 pound fresh Mexican chorizo, casings removed

8 ounces uncooked fideo (spaghettini)

2 teaspoons finely chopped garlic

1 fresh or dried bay leaf

1 dried chile de árbol

2 tablespoons chopped fresh cilantro, plus more for garnish

3 ounces Monterey Jack cheese, grated (about 3/4 cup)

14 (6-inch) fresh corn tortillas

1 cup Mexican crema

1 large avocado (about 8 ounces), sliced

5 ounces queso fresco, crumbled (about 1-1/4 cups)

Directions

Make the chile base

Heat a large (12-inch) cast-iron skillet over medium. Add chiles; cook, turning occasionally, until fragrant and lightly toasted, about 4 minutes. Transfer chiles to a blender; add 1-1/2 cups boiling water. Let stand 30 minutes. Add tomato sauce, cilantro, and salt. Process until smooth, about 20 seconds. Set aside.

Make the fideo filling

Heat oil in a large cast-iron skillet over medium-high. Add chorizo, and cook, stirring occasionally, until crumbled and browned, about 6 minutes. Stir in fideo, garlic, bay leaf, and chile de árbol. Cook, stirring occasionally, until fideo is lightly toasted and turning opaque, 4 to 5 minutes. Stir in chile base. Reduce heat to low, cover, and cook until fideo is tender and liquid is fully absorbed, 15 to 20 minutes, stirring once after 8 minutes. Remove and discard bay leaf and chile de árbol. Transfer mixture to a medium bowl, and stir in cilantro. Let cool 20 minutes. Stir in Monterey Jack cheese.

Top each tortilla with 1/3 cup fideo filling; fold each tortilla in half, pressing gently. Heat a large cast-iron skillet or grill pan over medium-high. Working in batches, toast tacos until tortilla is lightly charred and filling is warmed through, 2 to 3 minutes per side. Top tacos with Mexican crema, avocado slices, and crumbled queso fresco. Garnish with cilantro. Serve immediately.

Make Ahead

Chile base can be made up to 3 days in advance.

Notes

Use fresh tortillas; they’re less likely to tear or crack when charring.