Taco Tuesday

It's time for another Taco Tuesday. Today's yummy offerings include Pork Tacos with Mango Salsa and Easy Oven-Baked Chicken Tacos. Enjoy!

SPINACH, SHRIMP AND RICOTTA TACOS

This is from Priscilla Gilbert, from Indian Harbour Beach, Florida, on Taste of Home. She wrote, "I was looking for a new recipe for tacos, and this version was a perfect solution. With shrimp, green chiles, spinach and ricotta, it's made up of ingredients I love that aren't normally associated with traditional tacos."

Prep/Total Time: 30 minutes; Makes 6 servings

To view this online, go to https://www.tasteofhome.com/recipes/spinach-shrimp-and-ricotta-tacos/.

Ingredients

1 carton (15 ounces) part-skim ricotta cheese

2 tablespoons minced fresh cilantro

4 garlic cloves, minced, divided

1/4 teaspoon salt

1/8 teaspoon pepper

1 tablespoon canola oil

1 medium onion, chopped

1 pound uncooked shrimp (31-40 per pound), peeled and deveined

2 cans (4 ounces each) chopped green chiles

1/4 teaspoon crushed red pepper flakes

10 ounces fresh baby spinach (about 12 cups)

12 corn tortillas (6 inches), warmed

Salsa and lime wedges

Directions

In a large bowl, combine ricotta, cilantro, half the minced garlic, salt and pepper; set aside.

In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until softened, 4-5 minutes. Add shrimp, green chiles and pepper flakes; cook 1 minute longer. Add spinach and remaining garlic; cook and stir until shrimp turn pink and spinach is wilted, 4-5 minutes.

Serve shrimp mixture in tortillas with ricotta mixture, salsa and lime wedges.

Test Kitchen tip

If you happen to have any leftover shrimp, serve it over hot cooked pasta, polenta or quinoa. A little sprinkle of Parmesan cheese won't hurt, either.

Nutrition Facts: 2 tacos: 317 calories, 11g fat (4g saturated fat), 114mg cholesterol, 468mg sodium, 32g carbohydrate (2g sugars, 5g fiber), 25g protein. Diabetic exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.

PORK TACOS WITH MANGO SALSA

This is from Amber Massey, from Argyle, Texas, on Taste of Home. She wrote, "I've made quite a few tacos in my day, but you can't beat the tender filling made in a slow cooker. These are by far the best pork tacos we've had—and we've tried plenty. Make the mango salsa from scratch if you have time! Yum."

Prep Time: 25 minutes; Cook Time: 6 hours; Total Time: 6 hours 25 minutes; Makes 12 servings

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

Ingredients

2 tablespoons lime juice

2 tablespoons white vinegar

3 tablespoons chili powder

2 teaspoons ground cumin

1-1/2 teaspoons salt

1/2 teaspoon pepper

3 cups cubed fresh pineapple

1 small red onion, coarsely chopped

2 chipotle peppers in adobo sauce

1 bottle (12 ounces) dark Mexican beer

3 pounds pork tenderloin, cut into 1-inch cubes

1/4 cup chopped fresh cilantro

1 jar (16 ounces) mango salsa

24 corn tortillas (6 inches), warmed

Optional: cubed fresh pineapple, chopped avocado and queso fresco

Directions

Puree first 9 ingredients in a blender; stir in beer. In a 5- or 6-qt. slow cooker, combine pork and pineapple mixture. Cook, covered, on low until pork is very tender, 6-8 hours. Stir to break up pork.

Stir cilantro into salsa. Using a slotted spoon, serve pork mixture in tortillas; add salsa and toppings as desired.

Freeze option: Freeze cooled meat mixture and cooking juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts: 2 tacos: 282 calories, 6g fat (2g saturated fat), 64mg cholesterol, 678mg sodium, 30g carbohydrate (5g sugars, 5g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

CHORIZO AND AVOCADO BREAKFAST TACOS

This comes from Leah Maroney in the Spruce Eats. For this recipe, Leah wrote, "Tacos for breakfast? You bet!

"Whether you have leftover chorizo from a previous meal, or you are just looking for a heartier way to jazz up your morning routine, we can't think of a better way to start your day than to take this classic Tex-Mex meal from dinner to fuel-powered breakfast. It's as simple as adding eggs.

"Perfect for a Cinco de Mayo celebration or a fun weekend brunch, you can transform the mundane breakfast of scrambled eggs with a few simple and basic ingredients, such as avocados, onions, tomatoes, and cheese. Have fun additions like tater tots, sour cream, beans, salsa, hot sauce, bacon, and chives, and get your kids engaged by creating a build-your-own-taco bar.

"If you're ovo-vegetarian, you can leave out the chorizo (and bacon)."

Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes; Servings: 2; Yield: 4 tacos

To view this online, go to https://www.thespruceeats.com/breakfast-tacos-4159319.

Ingredients

4 flour tortillas

1/4 pound raw or dried chorizo sausage

9 frozen tater tots, thawed

4 large eggs, beaten

1/3 cup shredded taco and nacho seasoned cheese

1 tablespoon chopped fresh cilantro

1/2 small red onion, diced

1 small tomato, diced

1/2 avocado, diced

1/4 cup salsa

Salt, to taste

Freshly ground black pepper, to taste

Directions

Gather the ingredients.

Warm up flour tortillas in the microwave or quickly over an open flame. If you want the char, place over an open flame for 5 to 7 seconds and then flip with metal tongs, and char for another 5 to 7 seconds.

Heat a large nonstick skillet or cast-iron pan on medium-high heat. Add the chorizo, breaking it up as it cooks. If the chorizo is dried, dice it first and then add it to the pan and sauté until some of the fat has rendered and the chorizo is crispy.

Remove the chorizo from the pan, leaving the grease behind.

Add the thawed tater tots to the chorizo grease and cook until slightly browned. Remove the tater tots from the pan and add them to the chorizo. Keep the chorizo and potato mixture warm in a 200 F oven while you cook the eggs.

Using that same pan, turn down the heat to low. Pour in the beaten eggs and cook, stirring gently until completely cooked. Use a spatula to separate the eggs into four portions. While the eggs are still in the pan, turn the heat down even more and top each portion with cheese.

Sprinkle the cheddar over the top of each egg portion and cover the pan with a lid. Allow to cook for 1 to 2 minutes or until the cheese has melted. Add salt and pepper to taste.

Fill each tortilla with a portion of the eggs. Divide the potato and chorizo mixture between the four tortillas. Then sprinkle the cilantro, diced onions, tomatoes, and avocados over the top of each taco. Then drizzle the salsa over each taco and serve immediately.

MUSHROOM CHICHARRON TACOS

This is from Jocelyn Ramirez in The New York Times cooking enewsletter. Jocelyn write, "This simple recipe calls for pan-searing meaty oyster mushrooms so they become as perfectly crispy and golden as chicharrón. Paired with fresh pico de gallo, these mushrooms feel satisfying with their natural umami savoriness. This quick dish tastes like juicy carniceria tacos that balance the richness of fried meat with the acidic punch of salsa."

Yield: 4 servings; Time: 30 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1022424-mushroom-chicharron-tacos.

Ingredients

For the Pico de Gallo:

1 large beefsteak tomato, cored and cut into 1/4-inch dice

1 large ripe Hass avocado, pitted, peeled and cut into 1/4-inch dice

2 jalapeños, stemmed and finely chopped (seeded if desired)

1/2 cup cilantro leaves, finely chopped

3 tablespoons fresh lime juice (from 1 to 2 limes)

Coarse kosher salt

For the Mushroom Tacos:

18 ounces oyster mushrooms (from 2 to 3 medium clusters)

1/3 cup neutral oil, such as canola

1/4 teaspoon ground cumin

1-1/2 teaspoons coarse kosher salt

Black pepper

12 corn tortillas

Preparation

Make the pico de gallo: Combine the tomato, avocado, jalapeños, cilantro and lime juice in a bowl and season with salt. Gently fold together. Set aside to allow flavors to marry while the mushrooms cook.

Make the tacos: Tear the oyster mushrooms into bite-size pieces, leaving some mushroom tops whole. To make sure the mushrooms become crisp, cook in two batches: Heat a large cast iron or other heavy skillet over medium-high and coat with half of the oil. Once the oil is hot, add half of the mushrooms in a single layer without crowding the skillet. Cook, stirring every few minutes, until deep golden brown and crisp, 10 to 15 minutes. Transfer to a plate, then repeat with the remaining oil and mushrooms. Return the first batch to the skillet, and add the cumin and salt, and season with pepper. Stir well, then remove from the heat.

While the mushrooms are cooking, warm the tortillas on a comal or heavy skillet over medium-high heat until soft and pliable. Wrap them in a dish towel to keep them warm until ready to serve. Divide the mushrooms and pico de gallo among the warm tortillas. Serve immediately.

EASY OVEN-BAKED CHICKEN TACOS

This is from Betty Crocker. It begins, "These cheese- and bean-stuffed tacos are our new favorite way to turn a rotisserie chicken into a super-easy dinner that serves up to 10."

Prep Time: 20 minutes; Total Time: 30 minutes; Makes 10 servings

To view this online, click here.

Ingredients

1 package (4.7 oz) Old El Paso™ Stand ‘N Stuff™ taco shells

2-1/2 cups shredded deli rotisserie chicken

1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix

1/4 cup water

1 can (4.5 oz) Old El Paso™ chopped green chiles

1 can (16 oz) Old El Paso™ refried beans

1-1/4 cups shredded Mexican cheese blend (5 oz)

Diced avocado, chopped tomato, green onions, shredded lettuce, salsa and sour cream, if desired

Directions

Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray. Place taco shells standing up and together in dish; set aside.

In 10-inch nonstick skillet, cook chicken, taco seasoning mix, water and chiles over medium heat 5 to 6 minutes, stirring frequently, until chicken is heated through. Remove from heat.

To assemble, spread about 2 tablespoons refried beans in bottom of each shell. Top each with heaping 1/4 cup chicken mixture and 2 tablespoons shredded cheese. Bake 5 to 7 minutes or until cheese is melted. Top with remaining ingredients, if desired.

Tips from the Betty Crocker Kitchens

tip 1

Try other varieties of Old El Paso™ taco seasoning mix, such as original or hot & spicy for something different.

tip 2

Try Monterey Jack or pepper Jack cheese for a flavor twist!

BAJA SHRIMP TACOS WITH CREAMY SLAW

This is from Real Simple, and begins, " For these tacos, we took a couple extra steps to keep the batter for the fried shrimp light: 1) We cut the flour with a little cornstarch, which prevents it from getting tough (because cornstarch has no gluten), but you can substitute rice flour or arrowroot; and 2) Bubbles in the seltzer add air, so the batter stays crisp and light. Pro tip: Whisk your batter over an ice bath to preserve more seltzer bubbles, and then keep it cold until ready to use.

"A tangy cabbage slaw topping balances the richness of the fried shrimp, and then lime, hot sauce, and sliced scallions seal the deal."

Hands On Time: 25minutes; Total Time: 40 minutes; Yield: 4 servings

To view this online, go to https://www.realsimple.com/food-recipes/browse-all-recipes/baja-shrimp-tacos-creamy-slaw.

Ingredients

For the slaw:

1/3 cup mayonnaise

1-1/2 tablespoons apple cider vinegar

3/4 teaspoon granulated sugar

1/2 teaspoon kosher salt

1/4 teaspoon cayenne pepper

2 cups thinly sliced red cabbage (about 6 oz.)

2 cups thinly sliced green cabbage (about 6 oz.)

1/3 cup chopped fresh cilantro

For the tacos:

Vegetable oil

1/2 cup all-purpose flour

1/2 cup cornstarch

1/2 teaspoon kosher salt

3/4 cup seltzer or club soda

1 large egg white

1 pound large shrimp, peeled and deveined

8 6-in. flour tortillas, warmed

Lime wedges, hot sauce, and sliced scallions, for serving

Directions

Prepare the Slaw: Whisk mayonnaise, vinegar, sugar, salt, and cayenne in a large bowl, add both cabbages and cilantro, and then toss to combine. Let stand at least 20 minutes.

Prepare the Tacos: Pour oil into a large heavy-bottomed pot to a depth of about 2 inches, affix with a deep-fry thermometer, and then heat over medium-high to 350°F.

Combine flour, cornstarch, and salt in a medium bowl, and then make a well in the center and whisk in seltzer and egg white until just combined.

Dredge a half-pound of shrimp in batter, shaking off excess, and then carefully lower into hot oil and fry, turning occasionally, until golden and cooked through, 2 to 3 minutes.

Transfer fried shrimp to a paper towel-lined plate to drain, and then repeat with remaining shrimp.

Divide shrimp evenly among tortillas and top with slaw, hot sauce, and scallions. Serve with lime wedges.

Taco Tuesday

It's time for another Taco Tuesday. Today's offerings include Slow Cooker Birria Beef Tacos and Pork Tacos with Mango Salsa. Enjoy!

VEGETARIAN BUFFALO CHICKPEA QUESADILLAS

This is from Old El Paso, and begins, "Enjoy this vegetarian take on fan-favorite, Buffalo chicken wings! This chickpea quesadilla recipe layers chickpeas, hot sauce, cheese, green onions and tomatoes into a folded tortilla to create Vegetarian Buffalo Chickpea Quesadillas. Don't forget to serve with Old El Paso™ Zesty Ranch Sauce on the side!"

Prep Time: 40 minutes; Total Time: 40 minutes; Makes 4 servings

To view this online, go to https://www.oldelpaso.com/recipes/vegetarian-buffalo-chickpeas-quesadillas.

Ingredients

1/4 cup butter

1 cup chopped onions

2 cloves garlic, finely chopped

1 can (15 to 15.5 oz) chickpeas, drained, rinsed

1/4 cup original cayenne pepper sauce

4 Old El Paso™ Flour Tortillas For Burritos (8 inch)

1 cup Old El Paso™ Shredded Mexican Style 4 Cheese Blend (from 8-oz package)

1/2 cup chopped green onions (8 medium)

1/2 cup chopped tomatoes

2 teaspoons vegetable oil

1/2 cup Old El Paso™ Zesty Ranch Sauce (from 9-oz bottle)

Preparation

In 10-inch nonstick skillet, melt butter over medium-high heat. Stir in onions and garlic; cook 2 to 3 minutes or until vegetables begin to soften. Add chickpeas; continue to cook 4 to 6 minutes or until vegetables and chickpeas begin to brown. Remove from heat. Add hot sauce; roughly mash chickpeas with fork, leaving some whole.

On half of each tortilla, layer about 1/4 cup of the chickpea mixture, 1/4 cup cheese, 2 tablespoons green onions and 2 tablespoons tomatoes. Fold tortillas in half. Brush top of each quesadilla with about 1/4 teaspoon of the oil.

Heat 12-inch nonstick skillet over medium heat. Place 2 quesadillas in skillet, oil side down; brush top side with about 1/4 teaspoon of the oil. Cook 1 to 2 minutes or until golden brown. Carefully turn quesadillas; cook 1 to 2 minutes longer or until golden brown. Repeat with remaining quesadillas.

Cut each quesadilla in half; serve with zesty ranch sauce on the side.

Expert Tips

Cooking Vegetarian? Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.

Dial up the heat by adding sliced jalapeños to the chickpea quesadilla filling, along with the green onions and tomatoes.

This Buffalo chickpea quesadilla is hearty enough to serve on its own, but for a bit of added crunch, try serving with a side of tortilla chips.

This recipe uses Frank's™ RedHot™ original sauce, but you're welcome to use another variety of hot sauce.

Exchanges: 1/2 Starch, 1 1/2 Other Carbohydrate, 1/2 Vegetable, 1/2 Very Lean Meat, 1/2 High-Fat Meat, 3 1/2 Fat

Carbohydrate Choices: 2

PORK TACOS WITH MANGO SALSA

This is from Amber Massey, from Argyle, Texas, on Taste of Home. She wrote, "I've made quite a few tacos in my day, but you can't beat the tender filling made in a slow cooker. These are by far the best pork tacos we've had—and we've tried plenty. Make the mango salsa from scratch if you have time! Yum."

Prep Time: 25 minutes; Cook Time: 6 hours; Total Time: 6 hours 25 minutes; Makes 12 servings

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

Ingredients

2 tablespoons lime juice

2 tablespoons white vinegar

3 tablespoons chili powder

2 teaspoons ground cumin

1-1/2 teaspoons salt

1/2 teaspoon pepper

3 cups cubed fresh pineapple

1 small red onion, coarsely chopped

2 chipotle peppers in adobo sauce

1 bottle (12 ounces) dark Mexican beer

3 pounds pork tenderloin, cut into 1-inch cubes

1/4 cup chopped fresh cilantro

1 jar (16 ounces) mango salsa

24 corn tortillas (6 inches), warmed

Optional: cubed fresh pineapple, chopped avocado and queso fresco

Directions

Puree first 9 ingredients in a blender; stir in beer. In a 5- or 6-qt. slow cooker, combine pork and pineapple mixture. Cook, covered, on low until pork is very tender, 6-8 hours. Stir to break up pork.

Stir cilantro into salsa. Using a slotted spoon, serve pork mixture in tortillas; add salsa and toppings as desired.

Freeze option: Freeze cooled meat mixture and cooking juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts: 2 tacos: 282 calories, 6g fat (2g saturated fat), 64mg cholesterol, 678mg sodium, 30g carbohydrate (5g sugars, 5g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

GRILLED PORTOBELLOW TACOS WITH SALSA VERDE

This is from Vegetarian Times. The description states, "Juicy, earthy portobello mushrooms make these tacos a mouthwatering treat." The recipe then begins, "Don’t worry if the mushroom caps seem slightly undercooked when you pull them from the grill; leave them out on a plate, and they will continue to cook (this is called carryover cooking)."

Makes 6 servings

To view this online, go to https://www.vegetariantimes.com/recipes/grilled-portobello-tacos-with-salsa-verde-recipe/.

Ingredients

Marinade

1/3 cup canola oil

3 Tbs. balsamic vinegar

1 tsp. black pepper

Tacos

6 large portobello mushroom caps

6 6-inch soft corn tortillas

2 avocados, sliced

2 cups chopped tomatoes

3 cups shredded cabbage

Salsa verde

4 tomatillos, chopped (or 1 cup canned)

1 large green bell pepper or poblano chile, roughly chopped

1 large bunch fresh cilantro, leaves only

1 medium onion, chopped

3 cloves garlic

3 tsp. organic sugar or agave nectar

1 1/4 tsp. canola oil

1 tsp. pepper

1/2 tsp. salt

Preparation

Preheat grill or grill pan to high heat. To make Marinade: combine all ingredients in small bowl.

To make Tacos:

Brush mushroom caps with marinade. Grill mushrooms 3 to 5 minutes per side. Cool until easy to handle, then slice into strips.

To make Salsa Verde:

Purée all ingredients in food processor 1 minute, or until smooth. Pour salsa over mushroom strips, and let stand 5 to 10 minutes.

Lightly warm tortillas 15 seconds per side in skillet or on griddle. Fill tortillas with sliced mushrooms, avocado slices, tomatoes, and cabbage. Top each taco with sour cream, if using.

TACO STUFFED PEPPERS

This comes from Lauren Miyahira on Delish, and begins, “Taco 'bout a healthy dinner!”

Total Time: 35 minutes; Prep Time: 15 minutes; Level: Easy; Yield: 6

To view this online, click here.

Ingredients

extra-virgin olive oil

1/2 Onion, chopped (about 1 cup)

1 clove garlic, minced

1 lb. ground beef

kosher salt

Freshly ground black pepper

2 tbsp. Chopped cilantro

1 tsp. chili powder

1/2 tsp. ground cumin

1/2 tsp. smoked paprika

3 bell peppers, halved (seeds removed)

1 c. shredded Cheddar

1 c. Shredded Monterey Jack

1 c. Shredded lettuce

Pico de gallo, for serving

Hot sauce, for serving

Lime wedges, for serving

Directions

Preheat oven to 375° and spray a large baking dish with cooking spray.

In a large skillet over medium heat, heat about 1 tablespoon olive oil.

Add onion and cook until the onion is tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef and cook until no longer pink, about 5 minutes. Drain fat.

Add chili powder, ground cumin, and paprika to beef mixture, then season with salt and pepper.

Drizzle bell peppers with olive oil and season with salt and pepper. Place the peppers, cut side up, in the baking dish and spoon meat mixture into each pepper. Top with cheese and bake until the cheese is melted and the peppers are crisp-tender, about 20 minutes.

Top each pepper with lettuce and serve with pico de gallo, hot sauce, and lime wedges.

SLOW COOKER BIRRIA BEEF TACOS

This recipe, from Old El Paso, begins, "Check out this tasty taco twist on a traditional Mexican dish. Birria is a meat stew often served at holidays and celebrations. For this easy take on birria, we’ve turned the traditional rustic stew into Slow Cooker Birria Beef Tacos using our Old El Paso™ Barbacoa Beef Street Taco Kit. Slow-cooking the beef makes it melt-in-your-mouth tender as it takes on the delicious flavors of the broth mixture made of chipotle chiles in adobo sauce, garlic, taco kit seasoning and onions. Looking for new taco night inspiration? This Slow Cooker Birria Beef Tacos recipe will make coming home to dinner a delicious treat."

Prep Time: 45 minutes; Total Time: 7 hours 45 minutes; Makes 4 servings

To view this online, go to https://www.oldelpaso.com/recipes/slow-cooker-birria-beef-tacos.

Ingredients

2 1/4 cups diced white onions

2 tablespoons finely chopped canned chipotle chiles in adobo sauce

3 cloves garlic, finely chopped

1 package Old El Paso™ Barbacoa Beef Street Taco Kit

1 teaspoon salt

1 cup water

2 tablespoons vegetable oil

1 3/4 to 2 1/4 lb boneless beef chuck roast

1 cup Old El Paso™ Shredded 4 Cheese Mexican Blend (4 oz)

1/4 cup chopped fresh cilantro leaves

Lime wedges

Directions

Spray 6-quart slow cooker with cooking spray. In slow cooker, mix 2 cups of the onions, the chiles, garlic, seasoning mix (from taco kit) and salt. Stir in water.

In 12-inch skillet, heat oil over medium-high heat. Cook beef roast in oil 8 to 10 minutes, turning once, until browned on both sides. Transfer to mixture in slow cooker; turn to coat. Cook on Low heat setting 7 to 8 hours, until beef is tender.

Transfer beef to cutting board; cool slightly. Shred beef, discarding any pieces of fat. Toss beef with 1/4 cup of the cooking liquid. Place remaining cooking liquid in small bowl, for dipping.

Fill tortillas (from taco kit) with beef, cheese, remaining 1/4 cup onions and the cilantro. Serve with salsa verde (from taco kit), reserved cooking liquid and lime wedges.

Expert Tips

The flavorful cooking liquid from the birria, or “consommé,” is often served as a dipping sauce. The shredded slow cooker birria beef is also delicious tucked into a cheesy quesadilla or served over rice with some cooking liquid.

If desired, strain cooking liquid before transferring to bowl for dipping.

TACO LETTUCE WRAPS

This is from Kristina72913 on Allrecipes. Kristina wrote, "Easy taco lettuce wraps."

Prep Time: 5 minutes; Cook Time: 20 minutes; Total Time: 25 minutes; Yield: 6 servings

To view this online, go to https://www.allrecipes.com/recipe/274968/taco-lettuce-wraps/.

Ingredients

1 pound ground turkey

1 (16 ounce) package frozen corn

1 (15 ounce) can black beans

1 (14.5 ounce) can diced tomatoes

1 (1 ounce) package taco seasoning mix

romaine leaves, rinsed and dried

Directions

Heat a large nonstick skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir in corn, black beans, diced tomatoes, and taco seasoning. Bring to a simmer and cook until heated through, 10 to 12 minutes.

Lay lettuce leaves on a flat surface and fill with turkey and bean mixture.

Cook's Note:

I make my own taco seasoning mix, but store-bought works

Taco Tuesday

It's time for another yummy Taco Tuesday. Today's offerings include Buffalo Turkey Tacos and Shrimp Tacos with Tropical Salsa. Enjoy!

PULLED PORK TACOS WITH PINEAPPLE SLAW

This is from Delish. The recipe begins, “You'll want to use the pineapple slaw on everything.”

Yields: 8; Prep Time: 15 minutes; Total Time: 8 hours 15 minutes

To view this online, click here.

Ingredients

4 lb. pork shoulder

1 c. barbecue sauce

1/2 c. brown sugar

Juice of 3 limes, divided

2 tbsp. garlic powder

2 tbsp. chili powder

2 tsp. cayenne pepper

1/2 head cabbage, shredded

1 whole pineapple, cut and diced

2 tbsp. extra-virgin olive oil

1/2 small red onion, sliced

2 green onions, sliced

1 tsp. crushed red pepper flakes

8 corn tortillas

Directions

In a 6-quart slow-cooker, add pork. In a medium bowl, combine barbecue sauce, brown sugar, juice of 2 limes, garlic powder, chili powder, and cayenne, then mix together into a thick paste and spread all over pork.

Cook on high for 5 to 6 hours or on low 8 to 9 hours, until tender, then shred.

When ready to eat, make pineapple slaw: Combine cabbage, pineapple, remaining lime juice, olive oil, red onions, green onions, and red pepper flakes.

Top tortillas with shredded pork and pineapple slaw.

BAKED SMOTHERED CHICKEN BURRITOS

This comes from Old El Paso, and begins, "These Baked Smothered Chicken Burritos are the perfect combination of two Tex-Mex favorites; burritos and enchiladas. Create your burritos, with chicken seasoned with Old El Paso™ Chicken Seasoning Mix, layered with Old El Paso™ Refried Beans, and roll them up in flour tortillas. Smother each burrito in Old El Paso™ Enchilada Sauce for irresistible flavor in every bite. Bake and serve these hearty burritos that will soon be a new family favorite."

Prep Time: 25 minutes; Total Time: 1 hour 5 minutes; Makes 8 servings

To view this online, go to https://www.oldelpaso.com/recipes/baked-smothered-chicken-burritos.

Ingredients

2 cups shredded cooked chicken

1 can (10 oz) Old El Paso™ enchilada sauce

1 tablespoon Old El Paso™ chicken taco seasoning mix (from 0.85-oz package)

1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 inch)

1 cup Old El Paso™ refried beans (from 16-oz can)

1 1/2 cups cooked rice

2 cups shredded Colby-Monterey Jack cheese blend (8 oz)

2 green onions, thinly sliced

2 tablespoons chopped fresh cilantro leaves

Lime wedges, if desired

Preparation

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix chicken, 1 cup of the enchilada sauce and the taco seasoning mix.

Place tortillas on work surface. Divide refried beans, rice and chicken mixture among center of each tortilla in 4-inch long strip. Top with 1 cup of the cheese.

Roll up into burritos, and place seam side down in baking dish.

Bake 35 minutes. Drizzle with remaining 1/4 cup enchilada sauce; sprinkle with remaining 1 cup cheese. Bake 5 to 10 minutes longer or until cheese is melted and burritos are heated through (165°F). Top with green onions and cilantro. Serve with lime wedges.

To freeze: Spray 13x9-inch disposable foil cake pan with cooking spray. Assemble burritos as directed in steps 1 through 3; do not bake. Drizzle with remaining 1/4 cup enchilada sauce and sprinkle with remaining 1 cup cheese. Cover pan with sprayed foil, and wrap in double layer of plastic wrap. Label and freeze. To bake: Thaw overnight in refrigerator. Heat oven to 350°F. Remove plastic, and place foil-covered pan on baking sheet. Bake 1 hour to 1 hour 10 minutes or until thermometer inserted in center reads 165°F.

Expert Tips

To roll burritos, fold one edge of tortilla over length of filling, tucking filling in slightly. Then fold two short edges over. Roll filled tortilla over toward remaining unfolded edge.

Leftover rice is perfect for this recipe, but packaged frozen cooked rice works well in a pinch.

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.

PORK TACOS WITH MANGO SALSA

This is from Amber Massey, from Argyle, Texas, on Taste of Home. She wrote, "I've made quite a few tacos in my day, but you can't beat the tender filling made in a slow cooker. These are by far the best pork tacos we've had—and we've tried plenty. Make the mango salsa from scratch if you have time! Yum."

Prep Time: 25 minutes; Cook Time: 6 hours; Total Time: 6 hours 25 minutes; Makes 12 servings

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

Ingredients

2 tablespoons lime juice

2 tablespoons white vinegar

3 tablespoons chili powder

2 teaspoons ground cumin

1-1/2 teaspoons salt

1/2 teaspoon pepper

3 cups cubed fresh pineapple

1 small red onion, coarsely chopped

2 chipotle peppers in adobo sauce

1 bottle (12 ounces) dark Mexican beer

3 pounds pork tenderloin, cut into 1-inch cubes

1/4 cup chopped fresh cilantro

1 jar (16 ounces) mango salsa

24 corn tortillas (6 inches), warmed

Optional: cubed fresh pineapple, chopped avocado and queso fresco

Directions

Puree first 9 ingredients in a blender; stir in beer. In a 5- or 6-qt. slow cooker, combine pork and pineapple mixture. Cook, covered, on low until pork is very tender, 6-8 hours. Stir to break up pork.

Stir cilantro into salsa. Using a slotted spoon, serve pork mixture in tortillas; add salsa and toppings as desired.

Freeze option: Freeze cooled meat mixture and cooking juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts: 2 tacos: 282 calories, 6g fat (2g saturated fat), 64mg cholesterol, 678mg sodium, 30g carbohydrate (5g sugars, 5g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

SMOKY BLACK BEAN AND CORN EMPANADAS

This came from Betty Crocker in a recent email. (Yes, you can sign up for their emails; definitely worthwhile.) This recipe begins, "These hearty black bean empanadas are a satisfying meal full of smoky, spicy, chipotle chile-laced black beans and Monterey Jack cheese. Smoky Black Bean and Corn Empanadas are made by sautéing onions and garlic in a skillet before adding black beans, corn and chipotles. Spoon the mixture onto your crust, and add shredded Monterey Jack cheese before closing and baking until the crust is golden brown. Serve up, and enjoy!"

Prep Time: 35 minutes; Total Time: 55 minutes; Makes 4 servings

To view this online, click here.

Ingredients

1 tablespoon olive oil

1/2 cup chopped onion

2 cloves garlic, finely chopped

1 teaspoon chili powder

1/4 teaspoon salt

1 tablespoon chopped chipotle chile in adobo sauce (from 7-oz can)

1 can (15 oz) Progresso™ Black Beans, drained, rinsed

1/2 cup Cascadian Farm™ Organic Frozen Corn, thawed

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

1 cup shredded Monterey Jack cheese (4 oz)

Directions

Heat oven to 400°F. Line large cookie sheet with cooking parchment paper.

In nonstick 10-inch skillet, heat oil over medium heat. Add onion and garlic; cook and stir 4 to 6 minutes or until softened. Add chili powder, salt and chipotle chile; cook and stir 1 minute. Remove from heat; stir in black beans and corn.

On lightly floured surface, unroll 1 pie crust. Roll to 14-inch circle. Cut out four 6-inch circles. Repeat with remaining pie crust. Spoon about 1/4 cup black bean mixture and 2 tablespoons cheese over half of each round to within 1/2 inch of edge.

Brush edges with water. Fold dough over filling; press edges firmly with fork to seal. Place on cookie sheet. Cut 3 small slits on top of each empanada.

Bake 13 to 18 minutes or until golden brown and filling is hot. Serve warm.

Expert Tips

Try serving these black bean empanadas with your favorite salsa on the side.

While two of these savory empanadas make a hearty meal, these could also be served individually, as an appetizer.

Chipotles in adobo are smoked and dried jalapeños rehydrated and canned in a sweet and tangy purée of tomato, vinegar, garlic and other spices. Look for them in the global aisle of the grocery store when you're planning on making black bean empanadas.

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

Taco Tuesday

It's time for another Taco Tuesday. Today's offerings include two taco recipes with shrimp, beginning with Spinach, Shrimp and Ricotta Tacos and ending with Grilled Shrimp Tacos with Sriracha Slaw, as well as Easy Oven-Baked Chicken Tacos and several other yummy taco recipes. Enjoy!

SPINACH, SHRIMP AND RICOTTA TACOS

This is from Priscilla Gilbert, from Indian Harbour Beach, Florida, on Taste of Home. She wrote, "I was looking for a new recipe for tacos, and this version was a perfect solution. With shrimp, green chiles, spinach and ricotta, it's made up of ingredients I love that aren't normally associated with traditional tacos."

Prep/Total Time: 30 minutes; Makes 6 servings

To view this online, go to https://www.tasteofhome.com/recipes/spinach-shrimp-and-ricotta-tacos/.

Ingredients

1 carton (15 ounces) part-skim ricotta cheese

2 tablespoons minced fresh cilantro

4 garlic cloves, minced, divided

1/4 teaspoon salt

1/8 teaspoon pepper

1 tablespoon canola oil

1 medium onion, chopped

1 pound uncooked shrimp (31-40 per pound), peeled and deveined

2 cans (4 ounces each) chopped green chiles

1/4 teaspoon crushed red pepper flakes

10 ounces fresh baby spinach (about 12 cups)

12 corn tortillas (6 inches), warmed

Salsa and lime wedges

Directions

In a large bowl, combine ricotta, cilantro, half the minced garlic, salt and pepper; set aside.

In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until softened, 4-5 minutes. Add shrimp, green chiles and pepper flakes; cook 1 minute longer. Add spinach and remaining garlic; cook and stir until shrimp turn pink and spinach is wilted, 4-5 minutes.

Serve shrimp mixture in tortillas with ricotta mixture, salsa and lime wedges.

Test Kitchen tip

If you happen to have any leftover shrimp, serve it over hot cooked pasta, polenta or quinoa. A little sprinkle of Parmesan cheese won't hurt, either.

Nutrition Facts: 2 tacos: 317 calories, 11g fat (4g saturated fat), 114mg cholesterol, 468mg sodium, 32g carbohydrate (2g sugars, 5g fiber), 25g protein. Diabetic exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.

PORK TACOS WITH MANGO SALSA

This is from Amber Massey, from Argyle, Texas, on Taste of Home. She wrote, "I've made quite a few tacos in my day, but you can't beat the tender filling made in a slow cooker. These are by far the best pork tacos we've had—and we've tried plenty. Make the mango salsa from scratch if you have time! Yum."

Prep Time: 25 minutes; Cook Time: 6 hours; Total Time: 6 hours 25 minutes; Makes 12 servings

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

Ingredients

2 tablespoons lime juice

2 tablespoons white vinegar

3 tablespoons chili powder

2 teaspoons ground cumin

1-1/2 teaspoons salt

1/2 teaspoon pepper

3 cups cubed fresh pineapple

1 small red onion, coarsely chopped

2 chipotle peppers in adobo sauce

1 bottle (12 ounces) dark Mexican beer

3 pounds pork tenderloin, cut into 1-inch cubes

1/4 cup chopped fresh cilantro

1 jar (16 ounces) mango salsa

24 corn tortillas (6 inches), warmed

Optional: cubed fresh pineapple, chopped avocado and queso fresco

Directions

Puree first 9 ingredients in a blender; stir in beer. In a 5- or 6-qt. slow cooker, combine pork and pineapple mixture. Cook, covered, on low until pork is very tender, 6-8 hours. Stir to break up pork.

Stir cilantro into salsa. Using a slotted spoon, serve pork mixture in tortillas; add salsa and toppings as desired.

Freeze option: Freeze cooled meat mixture and cooking juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts: 2 tacos: 282 calories, 6g fat (2g saturated fat), 64mg cholesterol, 678mg sodium, 30g carbohydrate (5g sugars, 5g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

MUSHROOM CHICHARRON TACOS

This is from Jocelyn Ramirez in The New York Times cooking enewsletter. Jocelyn write, "This simple recipe calls for pan-searing meaty oyster mushrooms so they become as perfectly crispy and golden as chicharrón. Paired with fresh pico de gallo, these mushrooms feel satisfying with their natural umami savoriness. This quick dish tastes like juicy carniceria tacos that balance the richness of fried meat with the acidic punch of salsa."

Yield: 4 servings; Time: 30 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1022424-mushroom-chicharron-tacos.

Ingredients

For the Pico de Gallo:

1 large beefsteak tomato, cored and cut into 1/4-inch dice

1 large ripe Hass avocado, pitted, peeled and cut into 1/4-inch dice

2 jalapeños, stemmed and finely chopped (seeded if desired)

1/2 cup cilantro leaves, finely chopped

3 tablespoons fresh lime juice (from 1 to 2 limes)

Coarse kosher salt

For the Mushroom Tacos:

18 ounces oyster mushrooms (from 2 to 3 medium clusters)

1/3 cup neutral oil, such as canola

1/4 teaspoon ground cumin

1-1/2 teaspoons coarse kosher salt

Black pepper

12 corn tortillas

Preparation

Make the pico de gallo: Combine the tomato, avocado, jalapeños, cilantro and lime juice in a bowl and season with salt. Gently fold together. Set aside to allow flavors to marry while the mushrooms cook.

Make the tacos: Tear the oyster mushrooms into bite-size pieces, leaving some mushroom tops whole. To make sure the mushrooms become crisp, cook in two batches: Heat a large cast iron or other heavy skillet over medium-high and coat with half of the oil. Once the oil is hot, add half of the mushrooms in a single layer without crowding the skillet. Cook, stirring every few minutes, until deep golden brown and crisp, 10 to 15 minutes. Transfer to a plate, then repeat with the remaining oil and mushrooms. Return the first batch to the skillet, and add the cumin and salt, and season with pepper. Stir well, then remove from the heat.

While the mushrooms are cooking, warm the tortillas on a comal or heavy skillet over medium-high heat until soft and pliable. Wrap them in a dish towel to keep them warm until ready to serve. Divide the mushrooms and pico de gallo among the warm tortillas. Serve immediately.

EASY OVEN-BAKED CHICKEN TACOS

This is from Betty Crocker. It begins, "These cheese- and bean-stuffed tacos are our new favorite way to turn a rotisserie chicken into a super-easy dinner that serves up to 10."

Prep Time: 20 minutes; Total Time: 30 minutes; Makes 10 servings

To view this online, click here.

Ingredients

1 package (4.7 oz) Old El Paso™ Stand ‘N Stuff™ taco shells

2 1/2 cups shredded deli rotisserie chicken

1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix

1/4 cup water

1 can (4.5 oz) Old El Paso™ chopped green chiles

1 can (16 oz) Old El Paso™ refried beans

1 1/4 cups shredded Mexican cheese blend (5 oz)

Diced avocado, chopped tomato, green onions, shredded lettuce, salsa and sour cream, if desired

Directions

Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray. Place taco shells standing up and together in dish; set aside.

In 10-inch nonstick skillet, cook chicken, taco seasoning mix, water and chiles over medium heat 5 to 6 minutes, stirring frequently, until chicken is heated through. Remove from heat.

To assemble, spread about 2 tablespoons refried beans in bottom of each shell. Top each with heaping 1/4 cup chicken mixture and 2 tablespoons shredded cheese. Bake 5 to 7 minutes or until cheese is melted. Top with remaining ingredients, if desired.

Tips from the Betty Crocker Kitchens

tip 1

Try other varieties of Old El Paso™ taco seasoning mix, such as original or hot & spicy for something different.

tip 2

Try Monterey Jack or pepper Jack cheese for a flavor twist!

SPICY MEXICAN SHRIMP TACO BOWLS

This recipe from Old El Paso begins, "Fresh, bright, sweet and hot—this meal packs everything you love about summer into one (mini) taco bowl! Just 30 minutes of prep time gets you a batch of spicy shrimp taco bowls ready to be plated up alongside some fresh lime wedges and cilantro garnishes. Perfect game watch appetizer or light meal? You decide!"

Prep Time: 30 minutes; Total Time: 30 minutes; Makes 12 servings

To view this online, go to https://www.oldelpaso.com/recipes/spicy-mexican-shrimp-taco-bowls.

Ingredients

1/3 cup mayonnaise

1 tablespoon honey

1 teaspoon lime juice

1/4 teaspoon salt

3 cups coarsely shredded purple cabbage

1/2 cup thinly sliced green onions, cut on the bias

1 tablespoon butter

1 lb uncooked deveined peeled large shrimp, tail shells removed

2 cloves garlic, very finely chopped

1 tablespoon hot sauce

1 package (1 oz) Old El Paso™ original taco seasoning mix

12 Old El Paso™ Mini Taco Bowls™ soft flour tortillas

1/4 cup chopped fresh cilantro leaves

Lime wedges, if desired

Preparation

In medium bowl, mix mayonnaise, honey, lime juice and salt. Stir in cabbage and green onions; set aside.

In 12-inch skillet, melt butter over medium-high heat. Add shrimp; cook 2 to 3 minutes, turning once, until pink. Stir in garlic, hot sauce and taco seasoning mix. Heat to simmering. Reduce heat; simmer uncovered 1 to 2 minutes, stirring frequently, until thickened.

Heat bowls as directed on package. Divide cabbage mixture among bowls; divide shrimp mixture among bowls; top with cilantro, and serve with lime wedges.

Expert Tips

A nonstick skillet is great for many things, but it’s not great for searing shrimp. In fact, it tends to make them water out a bit. If possible, use a regular skillet for this shrimp taco bowl recipe.

To save a few minutes of prep time when making your shrimp taco bowls, look for bagged pre-shredded purple cabbage.

Hate chopping garlic? Leave it out and use chili garlic sauce instead of regular hot sauce.

GRILLED SHRIMP TACOS WITH SRIRACHA SLAW

This is from Delish, and begins, “Smoky, grilled shrimp and spicy slaw are the keys to next-level tacos.”

Prep Time: 10 minutes; Total Time: 40 minutes; Yields: 4

To view this online, click here.

Ingredients

1/4 c. extra-virgin olive oil

3 tbsp. freshly chopped cilantro

Juice of 3 limes, divided

kosher salt

Freshly ground black pepper

1 lb. large shrimp, peeled and deveined

1/4 head red cabbage, shredded

1/4 c. mayonnaise

1 tbsp. sriracha

4 medium tortillas

Directions

In a small bowl, mix together olive oil, cilantro, and 1/3 of the lime juice. Season with salt and pepper.

Add shrimp to a baking dish and pour over mixture. Toss until completely coated and let marinate 20 minutes.

Meanwhile, make slaw: In a large bowl, toss cabbage with mayo, remaining lime juice and Sriracha. Season with salt.

Heat grill to high. Skewer shrimp and grill until charred, 3 minutes per side.

Grill tortillas until charred, 1 minute per side.

Serve shrimp in tortillas with slaw.

Taco Tuesday

It's time for another Taco Tuesday. Today's offerings include Chicken Tacos With Chipotle and Roasted Root Veggie Breakfast Tacos. Enjoy!

PORK TACOS WITH MANGO SALSA

This is from Amber Massey, from Argyle, Texas, on Taste of Home. She wrote, "I've made quite a few tacos in my day, but you can't beat the tender filling made in a slow cooker. These are by far the best pork tacos we've had—and we've tried plenty. Make the mango salsa from scratch if you have time! Yum."

Prep Time: 25 minutes; Cook Time: 6 hours; Total Time: 6 hours 25 minutes; Makes 12 servings

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

Ingredients

2 tablespoons lime juice

2 tablespoons white vinegar

3 tablespoons chili powder

2 teaspoons ground cumin

1-1/2 teaspoons salt

1/2 teaspoon pepper

3 cups cubed fresh pineapple

1 small red onion, coarsely chopped

2 chipotle peppers in adobo sauce

1 bottle (12 ounces) dark Mexican beer

3 pounds pork tenderloin, cut into 1-inch cubes

1/4 cup chopped fresh cilantro

1 jar (16 ounces) mango salsa

24 corn tortillas (6 inches), warmed

Optional: cubed fresh pineapple, chopped avocado and queso fresco

Directions

Puree first 9 ingredients in a blender; stir in beer. In a 5- or 6-qt. slow cooker, combine pork and pineapple mixture. Cook, covered, on low until pork is very tender, 6-8 hours. Stir to break up pork.

Stir cilantro into salsa. Using a slotted spoon, serve pork mixture in tortillas; add salsa and toppings as desired.

Freeze option: Freeze cooled meat mixture and cooking juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts: 2 tacos: 282 calories, 6g fat (2g saturated fat), 64mg cholesterol, 678mg sodium, 30g carbohydrate (5g sugars, 5g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

BREAKFAST BURRITOS [VEGAN]

This is from Robin Browne on One Green Planet, and begins, "If you're looking for a hearty, protein-packed, and filling dish, you gotta try these vegan breakfast burritos. Use your favorite gluten-free tortillas and load them up with roasted garlicky potatoes, cheezy tofu, avocado lime crema, and your go-to salsa! These vegan burritos are bound to bring a smile to anyone's face."

One Green Planet is a great website that is earth-friendly, animal-friendly, and (yes) people-friendly. I highly recommend the site. Give it a look…

For this recipe, Cooking Time is 40 minutes; Serves 4

To view this online, go to https://www.onegreenplanet.org/vegan-recipe/breakfast-burritos-vegan/.

Ingredients

For the Roasted Potatoes:

4 cups cubed potatoes (roughly 1" cubes)

1 teaspoon garlic powder

2 tablespoons oil

salt and pepper to taste

For the Tofu Scramble:

7 ounces extra firm tofu

2 teaspoons oil of choice

2 cloves of garlic

2 tablespoons nutritional yeast

1/2 lemon juiced

salt and pepper

2 sprigs of green onion

For the Avocado Lime Creme:

1 ripe avocado

1 lime, juiced (1 1/2 Tbsp juice)

1 garlic clove

Other

4 large tortilla wraps

salsa of choice

Prepartion

Preheat the oven to 425ºF and line a baking sheet with parchment paper.

Cut 2-3 medium potatoes (I used Russet) into small cubes and then toss them in the oil, garlic powder, sea salt, and pepper. Bake for 20 minutes, then flip and bake for another 15-20 minutes or until golden and crispy.

While the potatoes are baking start on the tofu. I suggest pressing the tofu for a few minutes to remove the excess water. Wrap the tofu in a towel and place a heavy object on it for a few minutes. Then heat a pan over medium heat and add the oil to it.

Crumble the tofu in the pan, and further break it down using a spatula. Add in the garlic, nutritional yeast, salt, and pepper. Mix. Cook for 10 minutes or so. Toss in the green onion and set aside.

Prepare the avocado lime creme by adding the avocado, lime juice and garlic to a food processor, process until smooth. Set aside.

Begin to assemble the breakfast wraps once the potatoes are done.

It's best to heat each tortilla in the microwave for 15 seconds to soften them so that rolling the tortillas is easier and they are less likely to crack.

Add potatoes, tofu, avocado-lime creme and salsa to each wrap. You should easily have enough for 4 wraps and some potatoes left behind (but these are perfect on the side).

All these ingredients can be stored in containers in the fridge for leftovers. I suggest reheating before eating.

ROASTED ROOT VEGGIE BREAKFAST TACOS

This is from Leyla Shamayeva, MS, RD at VeryWellFit. Leyla wrote, "Enjoy a heartburn-friendly taco…for breakfast! These don’t contain a single heartburn trigger—no spicy jalapeños, chili pepper, paprika, BBQ sauce, garlic, onions, or acidic lime juice. However, you’ll still get the traditional Mexican flare from spices like cumin and coriander, corn tortillas, and lime zest."

Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes; Servings: 2 (1 taco each)

To view this online, go to https://www.verywellfit.com/heartburn-friendly-breakfast-tacos-4129420.

Ingredients

1 small sweet potatoes, cubed (1/4” - 1/2” pieces)

1 medium carrot, peeled and sliced (1/4” rounds)

1 tablespoon olive oil

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon salt

Zest of 1/2 lime

1 cup canned black beans (mashed)

2 (6-inch) corn tortillas

Preparation

Preheat oven to 350 F and line a small baking sheet with parchment paper.

In a small bowl, mix the sweet potatoes and carrots with olive oil, cumin, coriander, salt, and lime zest. Transfer to the baking sheet and roast for 15 minutes.

Once the vegetables are ready, spread the mashed black beans on the tortilla and top with the veggies.

See the serving tips below for additional topping suggestions.

Ingredient Substitutions and Variations

Swap in your favorite root vegetables if you’re not a fan of carrots and sweet potatoes—turnips, parsnips, rutabaga, radishes, and kohlrabi are good choices that won’t trigger heartburn.

You can also use a different kind of bean if you don’t have the black variety handy.

Cooking and Serving Tips

The roasted vegetables explode with flavor, so you can easily enjoy these breakfast tacos without anything added. They’ll feel more like breakfast topped with an egg or lime-zested yogurt though. You can add a fried egg, cooked in half a teaspoon of olive oil, and sprinkle with a little bit of lime zest for an additional 90 calories. Alternatively, top with 2 tablespoons plain low-fat yogurt mixed with zest from half a lime for an additional 35 calories.

You can serve these tacos traditionally, with a double tortilla, but it’s important to keep portions in check when you have heartburn. Larger meals tend to increase abdominal pressure and force acid past the barrier between your stomach and esophagus. If you think you’ll feel full with a single tortilla layer, stick to that.

To save time in the morning, prepare the veggies and black bean mash the night before and simply assemble your taco in the morning.

TACO LETTUCE WRAPS

This is from Kristina72913 at AllRecipes. Prep Time: 5 minutes; Cook Time: 20 minutes; Total Time: 25 minutes; Makes 6 servings

To view this online, go to https://www.allrecipes.com/recipe/274968/taco-lettuce-wraps/.

Ingredients

1 pound ground turkey

1 (16 ounce) package frozen corn

1 (15 ounce) can black beans

1 (14.5 ounce) can diced tomatoes

1 (1 ounce) package taco seasoning mix

romaine leaves, rinsed and dried

Directions

Heat a large nonstick skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir in corn, black beans, diced tomatoes, and taco seasoning. Bring to a simmer and cook until heated through, 10 to 12 minutes.

Lay lettuce leaves on a flat surface and fill with turkey and bean mixture.

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

CHICKEN TACOS WITH CHIPOTLE

This is from David Tanis on The New York Times cooking site. David 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 "Chicken Tacos Let You Think Fast", and can be viewed online at https://cooking.nytimes.com/recipes/1017936-chicken-tacos-with-chipotle.

Ingredients

For the tacos:

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

3 scallions, left whole

1 bay leaf

1 thyme branch

3 black peppercorns

1 allspice berry

2 cloves

Kosher salt

3 tablespoons olive oil

1 medium yellow onion, finely diced

2 garlic cloves, minced

1/2 teaspoon ground cumin

2 or 3 chipotle chiles in adobo, chopped

3 tablespoons adobo sauce, from the can

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

8 fresh corn tortillas

For garnish:

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

Thinly sliced serrano chile

Thinly sliced radishes

Sliced avocado

Crumbled queso fresco or mild feta cheese

Crème fraîche or Mexican crema

Cilantro sprigs

Dried oregano

Lime wedges

Preparation

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

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

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

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

Taco Tuesday

It's that time of week when we get to explore tacos (otherwise known as Taco Tuesday). Today's offerings include Pork Tacos with Mango Salsa and Jackfruit Vegan Tacos. Enjoy!

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.”

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

GRILLED MEDITERRANEAN VEGETABLE TACOS

This comes from Old El Paso, and begins, "These veggie-loaded taco bowls are packed with creamy hummus and grilled garden bounty, then topped with bright, fresh Mediterranean flavors for a meal that’s perfect for a summertime meatless Monday."

Prep Time: 40 minutes; Total Time: 40 minutes; Makes 8 servings

To view this online, go to https://www.oldelpaso.com/recipes/grilled-mediterranean-vegetable-tacos.

Ingredients

3 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon ground black pepper

2 medium zucchini, cut into 1/4-inch horizontal slices

2 medium yellow summer squash, cut into 1/4-inch horizontal slices

1 large red bell pepper, cut into 1-inch wide strips

1/4 medium red onion, peeled and cut into 4 wedges

1 container (10 oz) classic chickpea hummus

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

2 cups mixed greens

1/2 cup crumbled feta cheese

1/2 cup diced fresh tomato

2 tablespoons chopped fresh basil leaves

Preparation

Heat gas or charcoal grill. In large bowl, mix oil, salt and pepper. Add zucchini, squash, bell pepper and onion; gently turn to coat.

Place vegetables in single layer on grill over medium heat (350°F to 400°F). Cover grill; cook 8 to 12 minutes, working in batches as necessary, turning once, until grill marks appear and vegetables are just crisp-tender. Set aside.

Divide hummus among heated tortilla bowls; top with mixed greens, grilled vegetables and cheese. Top with tomato and basil.

Expert Tips

Cooking Vegetarian?: Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.

Don’t cover grilled vegetables with foil to keep warm. The trapped steam will make them soft and soggy.

If you have fewer than 8 pieces of bell pepper, after grilling, cut them again lengthwise to ensure each bowl has red bell pepper.

Spinach can be substituted for mixed greens in this recipe.

JACKFRUIT VEGAN TACOS

This is from Cassidy Carolino at AllRecipes. She wrote, "Jackfruit is a great vegan alternative to shredded chicken to use in tacos. These jackfruit tacos are delicious and vegan! Choose your favorite taco toppings, such as lettuce, tomato, cilantro, avocado, vegan cheese, and vegan sour cream."

Prep Time: 10 minutes; Cook Time: 3 minutes; Total Time: 13 minutes; Servings: 4

To view this online, go to https://www.allrecipes.com/recipe/258806/jackfruit-vegan-tacos/.

Ingredients

2 (20 ounce) cans jackfruit in brine - drained, rinsed, and cut into bite-sized pieces

1 tablespoon vegetable oil

1 tablespoon water, or more as needed

2 tablespoons taco seasoning mix, or to taste

4 taco shells

1/2 cup salsa, or to taste

Directions

Heat oil in a small saucepan over medium heat. Add jackfruit; cook and stir for 2 to 3 minutes. Add 1 tablespoon water and taco seasoning; stir until well combined, about 1 minute. Add additional water 1 tablespoon at a time as needed.

Place a small amount of jackfruit in each taco shell; add 2 tablespoons salsa.

PORK TACOS WITH MANGO SALSA

This is from Amber Massey, from Argyle, Texas, on Taste of Home. She wrote, "I've made quite a few tacos in my day, but you can't beat the tender filling made in a slow cooker. These are by far the best pork tacos we've had—and we've tried plenty. Make the mango salsa from scratch if you have time! Yum."

Prep Time: 25 minutes; Cook Time: 6 hours; Total Time: 6 hours 25 minutes; Makes 12 servings

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

Ingredients

2 tablespoons lime juice

2 tablespoons white vinegar

3 tablespoons chili powder

2 teaspoons ground cumin

1-1/2 teaspoons salt

1/2 teaspoon pepper

3 cups cubed fresh pineapple

1 small red onion, coarsely chopped

2 chipotle peppers in adobo sauce

1 bottle (12 ounces) dark Mexican beer

3 pounds pork tenderloin, cut into 1-inch cubes

1/4 cup chopped fresh cilantro

1 jar (16 ounces) mango salsa

24 corn tortillas (6 inches), warmed

Optional: cubed fresh pineapple, chopped avocado and queso fresco

Directions

Puree first 9 ingredients in a blender; stir in beer. In a 5- or 6-qt. slow cooker, combine pork and pineapple mixture. Cook, covered, on low until pork is very tender, 6-8 hours. Stir to break up pork.

Stir cilantro into salsa. Using a slotted spoon, serve pork mixture in tortillas; add salsa and toppings as desired.

Freeze option: Freeze cooled meat mixture and cooking juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts: 2 tacos: 282 calories, 6g fat (2g saturated fat), 64mg cholesterol, 678mg sodium, 30g carbohydrate (5g sugars, 5g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

CHARD AND SWEET CORN TACOS

This is from Martha Rose Shulman on The New York Times cooking site. Martha wrote, "These sweet and spicy tacos can be filled with chard of any color, or other greens like beet greens or amaranth. I used Swiss chard for these tacos, but other greens like beet greens or amaranth will work. I don’t recommend strong-tasting cruciferous greens like kale, though. You can use green chard, red chard or rainbow, and do include the stalks if they’re nice and wide. Don’t skimp on the garlic. As for the salsa, you can choose between fresh or cooked tomato salsa, or use a salsa verde made with tomatillos. They all work well. A quarter cup of filling is plenty for each taco."

Yield: 8 tacos, serving 4; Time: 15 to 20 minutes

This was featured in "Vegetarian Taco Night", and can be viewed online at https://cooking.nytimes.com/recipes/1016744-chard-and-sweet-corn-tacos.

Ingredients

1 generous bunch Swiss chard (about 3/4 pound)

Salt to taste

1 medium white, red or yellow onion, sliced

3 large garlic cloves, minced

Kernels from 2 ears sweet corn

Freshly ground pepper

8 warm corn tortillas

1/2 cup crumbled queso fresco or feta (but not too salty a feta)

Salsa of your choice

Preparation

Bring a large pot of water to a boil while you stem chard and wash leaves in 2 rinses of water. Rinse stalks and dice them if they are wide and not stringy.

When water in pot comes to a boil, salt generously and add chard leaves. Blanch for a minute, then transfer to a bowl of cold water and drain. Take chard up by the handful and squeeze out excess water, then cut into 1/2-inch wide strips. Set aside.

Heat oil over medium heat in a large, heavy skillet and add onion. Cook, stirring often, until onions are tender and beginning to color, about 8 minutes, and add a generous pinch of salt, the garlic, diced chard stalks and corn kernels. Continue to cook, stirring often, until corn is just tender, about 4 minutes. Stir in chard and cook, stirring, for another minute or two, until ingredients are combined nicely and chard is tender but still bright. Season to taste with salt and pepper. Remove from heat.

Heat tortillas. Top with vegetables, a sprinkling of cheese and a spoonful of salsa.

Tip

Advance preparation: The filling will keep for a day in the refrigerator. Reheat gently in a skillet.

Taco Tuesday

It's time for another Taco Tuesday. Today's yummy offerings include Easy Ground Beef Tacos and Pork Tacos with Mango Salsa. Enjoy!

CARNE ASADA STEAK AND EGG BREAKFAST STREET TACOS

This is from Old El Paso, and begins, "Tacos for breakfast? Totally! These delicious breakfast street tacos are filled with steak, eggs, veggies and cheese that all cook in the same skillet. Carne asada breakfast tacos are a one-pan meal that’s great for breakfast, brunch or even dinner. Make it even easier when you use our Old El Paso™ Carne Asada Steak Street Taco Kits, which include carne asada seasoning mix, tortillas and creamy chipotle sauce. Make your morning delicious with steak and egg breakfast tacos."

Prep Time: 40 minutes; Total Time: 40 minutes; Makes 4 servings

To view this online, go to https://www.oldelpaso.com/recipes/carne-asada-steak-and-egg-breakfast-street-tacos.

Ingredients

1/4 cup vegetable oil

1 package Old El Paso™ Carne Asada Steak Street Taco Kit

1/2 cup diced white onion

1/2 cup diced red bell pepper

2 boneless beef sirloin steaks (about 8 oz each), 1 to 1 1/2 inches thick

4 eggs, beaten

1 cup Old El Paso™ Shredded 4 Cheese Mexican Blend (4 oz)

2 tablespoons chopped fresh cilantro leaves

1/2 cup Old El Paso™ Crema Mexicana

Preparation

In small bowl, mix 1 tablespoon of the oil and 1 tablespoon of the seasoning mix (from taco kit); set aside.

In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium heat. Add onion, bell pepper and remaining seasoning mix; cook 4 to 5 minutes, stirring frequently. Transfer mixture to medium bowl; cover and keep warm. Carefully clean out skillet.

Coat steaks in 1 tablespoon of the oil. In same skillet, cook steaks over medium-high heat 4 minutes; turn, reduce heat to medium-low and cook 4 to 7 minutes longer, until meat thermometer inserted in center reads 145°F (medium-rare) or to desired doneness. Remove from heat; transfer steaks to cutting board. Brush steaks on all sides with mixture of oil and seasoning mix; cover with foil, and let stand 5 minutes. Cut steak very thinly across the grain.

Meanwhile, carefully clean out skillet; add remaining 1 tablespoon oil over medium heat. Add eggs; cook 1 to 2 minutes or until eggs are set but still moist, stirring frequently. Remove from heat; stir in cheese.

Heat tortillas (from taco kit) as directed on package. Divide steak among tortillas; top with egg mixture, followed by pepper mixture. Top with cilantro. Serve with creamy chipotle sauce (from taco kit) and crema.

Expert Tips

Cleaning out the skillet in between steps not only prevents burning–it also ensures the prettiest steak and scrambled eggs!

Brushing the cooked steaks with the vegetable oil and seasoning mix is a great way to add flavor to the meat while keeping the pan tidy. Try this technique with other flavorings as well, like chimichurri sauce or a citrus vinaigrette.

Resist the urge to add salt and pepper to the scrambled eggs. There’s enough seasoning in the veggies and on the steak to flavor the entire breakfast street taco.

Nutrition: 1 Serving (3 Tacos) Calories 720 (Calories from Fat 380); Total Fat 43g (Saturated Fat 17g, Trans Fat 0g); Cholesterol 295mg; Sodium 1150mg; Total Carbohydrate 41g (Dietary Fiber 2g, Sugars 6g); Protein 42g

% Daily Value: Vitamin A 20%; Vitamin C 20%; Calcium 35%; Iron 35%

Exchanges: 2 Starch, 1/2 Other Carbohydrate, 1/2 Vegetable, 4 Lean Meat, 1 High-Fat Meat, 4 1/2 Fat

Carbohydrate Choice: 3

TACO STUFFED PEPPERS

This comes from Lauren Miyahira on Delish, and begins, “Taco 'bout a healthy dinner!”

Total Time: 35 minutes; Prep Time: 15 minutes; Level: Easy; Yield: 6

To view this online, click here.

Ingredients

extra-virgin olive oil

1/2 Onion, chopped (about 1 cup)

1 clove garlic, minced

1 lb. ground beef

kosher salt

Freshly ground black pepper

2 tbsp. Chopped cilantro

1 tsp. chili powder

1/2 tsp. ground cumin

1/2 tsp. smoked paprika

3 bell peppers, halved (seeds removed)

1 c. shredded Cheddar

1 c. Shredded Monterey Jack

1 c. Shredded lettuce

Pico de gallo, for serving

Hot sauce, for serving

Lime wedges, for serving

Directions

Preheat oven to 375° and spray a large baking dish with cooking spray.

In a large skillet over medium heat, heat about 1 tablespoon olive oil.

Add onion and cook until the onion is tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef and cook until no longer pink, about 5 minutes. Drain fat.

Add chili powder, ground cumin, and paprika to beef mixture, then season with salt and pepper.

Drizzle bell peppers with olive oil and season with salt and pepper. Place the peppers, cut side up, in the baking dish and spoon meat mixture into each pepper. Top with cheese and bake until the cheese is melted and the peppers are crisp-tender, about 20 minutes.

Top each pepper with lettuce and serve with pico de gallo, hot sauce, and lime wedges.

EASY GROUND BEEF TACOS

This comes from Weight Watchers (WW), and begins, "These quick, kid-friendly tacos are perfect for weeknight family dinners. Change them up by serving them in flour tortillas or tostada shells."

Prep Time: 10 minutes; Cook Time: 16 minutes; Total Time: 26 minutes; Serves 4; Difficulty: Easy

Ingredients

3/4 pound uncooked 93% lean ground beef (7% fat or less)

1 medium uncooked onion, diced

1 medium Jalapeño pepper, seeded and minced

2 medium garlic cloves, minced

1 1/2 tsp ground cumin

1 1/2 tsp rround coriander

3/4 tsp table salt

1 14 1/2 oz can canned diced tomatoes

8 medium corn tortillas

2 cups lettuce, chopped, lightly packed thinly sliced romaine or iceberg lettuce

2 oz. reduced-fat cheddar cheese

Instructions

Set large nonstick skillet over medium heat; add beef and 1/2 teaspoon salt; cook, breaking up meat with wooden spoon, until no longer pink, about 5 minutes. Add onion and jalapeño and cook, stirring often, until vegetables soften, about 5 minutes. Add garlic, cumin, and coriander and cook, stirring, until fragrant, about 1 minute.

Add tomatoes and remaining 1/4 teaspoon salt; cook, stirring occasionally, until liquid is almost evaporated, 4–5 minutes.

Divide beef mixture evenly among tortillas; top evenly with lettuce, Cheddar, and salsa (if using).

Serving size: 2 tacos

CHILI-LIME MUSHROOM TACOS

This comes from Taste of Home, and begins with this note from Greg Fontenot (The Woodlands, Texas), "I used to make this dish with beef, but substituting with portobella mushrooms turned it into my family's vegetarian favorite. It's quick, nutritious, low fat and tasty."

Prep/Total Time: 25 minutes; Makes: 4 servings

View this online at https://www.tasteofhome.com/recipes/chili-lime-mushroom-tacos/.

Ingredients

4 large portobello mushrooms (about 3/4 pound)

1 tablespoon olive oil

1 medium sweet red pepper, cut into strips

1 medium onion, halved and thinly sliced

2 garlic cloves, minced

1-1/2 teaspoons chili powder

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/4 teaspoon crushed red pepper flakes

1 teaspoon grated lime zest

2 tablespoons lime juice

8 corn tortillas (6 inches), warmed

1 cup shredded pepper jack cheese

Directions

Remove stems from mushrooms; if desired, remove gills using a spoon. Cut mushrooms into 1/2-in. slices.

In a large skillet, heat oil over medium-high heat; saute mushrooms, red pepper and onion until mushrooms are tender, 5-7 minutes. Stir in garlic, seasonings, lime zest and juice; cook and stir 1 minute. Serve in tortillas; top with cheese.

Health Tip: Making these tacos with lean ground beef adds almost 4 grams of saturated fat per serving. That’s a good reason for a meatless taco Tuesday!

COPYCAT TACO BELL QUESARITO

This is from Old El Paso, and begins, "Forget about needing to leave the house to go to the drive-through, you can make this amazingly-good copycat recipe for Taco Bell™ Quesaritos easily at home! Roll up spicy beef, Old El Paso™ fiesta rice, cheese and guacamole inside two quesadillas packed with freshly-melted cheese. Add in your own ingredients to make these your own custom masterpiece or keep it classic by making them mimic the Taco Bell™ recipe. Either way, you get the satisfaction of making these amazing Quesaritos at home and the freedom to make (and of course eat) as many as you want!"

Prep Time: 15 minutes; Total Time: 20 minutes; Makes 8 servings

Want to view this online? Go to https://www.oldelpaso.com/recipes/copycat-taco-bell-quesarito.

Ingredients

1 pound ground beef

1 packet Old El Paso™ taco seasoning mix

1 packet Old El Paso™ heat & serve fiesta rice

16 Old El Paso™ Old El Paso™ flour tortillas for burritos

1 cup cheddar cheese, shredded

8 tablespoons sour cream

8 tablespoons prepared guacamole

Preparation

Add the ground beef to a large skillet over medium heat. Stir often to break up the meat until cooked through, about 10 minutes.

Drain the grease from the meat and stir in the packet of taco seasoning and water, as called for on the seasoning packet. Cook for 2 minutes and remove from the heat.

While the meat is cooking, cook the rice according to package instructions.

Lay one tortilla on a microwave-safe plate and top with a sprinkling of cheddar cheese. Top with a second tortilla. Microwave for 15 seconds or until the cheese has melted.

Spoon a bit of rice onto the tortilla, topped with the ground beef, more cheese, sour cream, and guacamole as desired. Don’t overfill your tortillas or they’ll be difficult to close.

Fold the ends of the tortillas up and bring the center over the filling. Roll the burritos closed.

Expert Tips:

Try a blend of Mexican cheese instead of cheddar for a little extra cheesy flavor in your Quesarito!

Before you roll up your Quesaritos, add a little fresh cilantro and squeeze a sprinkle of fresh lime juice over your ingredients for an added flavor boost.

Make your own homemade guacamole for this recipe! Try our famous recipe for Guacamole with Queso Fresco for a rich and creamy guacamole - perfect for your quesaritos or just great alone with a bag of corn chips.

We are firm believers that chips and dip should be eaten as often as possible. Try our easy and amazing microwave recipe for Taco Salad Dip that the whole family is sure to love.

PORK TACOS WITH MANGO SALSA

This is from Amber Massey, from Argyle, Texas, on Taste of Home. She wrote, "I've made quite a few tacos in my day, but you can't beat the tender filling made in a slow cooker. These are by far the best pork tacos we've had—and we've tried plenty. Make the mango salsa from scratch if you have time! Yum."

Prep Time: 25 minutes; Cook Time: 6 hours; Total Time: 6 hours 25 minutes; Makes 12 servings

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

Ingredients

2 tablespoons lime juice

2 tablespoons white vinegar

3 tablespoons chili powder

2 teaspoons ground cumin

1-1/2 teaspoons salt

1/2 teaspoon pepper

3 cups cubed fresh pineapple

1 small red onion, coarsely chopped

2 chipotle peppers in adobo sauce

1 bottle (12 ounces) dark Mexican beer

3 pounds pork tenderloin, cut into 1-inch cubes

1/4 cup chopped fresh cilantro

1 jar (16 ounces) mango salsa

24 corn tortillas (6 inches), warmed

Optional: cubed fresh pineapple, chopped avocado and queso fresco

Directions

Puree first 9 ingredients in a blender; stir in beer. In a 5- or 6-qt. slow cooker, combine pork and pineapple mixture. Cook, covered, on low until pork is very tender, 6-8 hours. Stir to break up pork.

Stir cilantro into salsa. Using a slotted spoon, serve pork mixture in tortillas; add salsa and toppings as desired.

Freeze option: Freeze cooled meat mixture and cooking juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts: 2 tacos: 282 calories, 6g fat (2g saturated fat), 64mg cholesterol, 678mg sodium, 30g carbohydrate (5g sugars, 5g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

Taco Tuesday

While Thanksgiving is this Thursday, there's no reason why we can't enjoy another Taco Tuesday, is there? This week's offerings include Cilantro Lime Shrimp Tacos and Pork Tacos with Mango Salsa. Enjoy!

BARBECUE CHICKEN RANCH TACOS

This is from Old El Paso, and begins, "These Barbecue Chicken Ranch Tacos come together in a flash—and will disappear from your table even faster. They have the perfect tang of BBQ that complements the zestiness of Old El Paso™ Zesty Ranch Sauce. Best of all, the sky is the limit when it comes to fresh toppings. Your family will have a blast loading up their Old El Paso™ Soft Tortilla Bowls with sweet barbecue chicken and all their favorite toppings."

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

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

Ingredients

1 tablespoon vegetable oil

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

1/3 cup water

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

1/2 cup barbecue sauce

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

1 cup shredded Cheddar cheese (4 oz)

1 1/2 cups shredded romaine lettuce

1/2 cup chopped tomatoes

1/4 cup sliced green onions

1/2 cup Old El Paso™ Zesty Ranch Sauce

Lime wedges, if desired

Preparation

In 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 7 to 8 minutes, stirring occasionally, justuntil no longer pink in center. Stir in water and taco seasoning mix; heat to boiling.

Reduce heat; simmer uncovered 2 to 3 minutes, stirring frequently, until thickened. Stir in barbecue sauce. Cook until heated.

Divide warmed chicken mixture among heated tortilla bowls. Top with cheese, lettuce, tomatoes and green onions. Drizzle with ranch sauce. Serve with lime wedges.

Expert Tips

For best results, pat chicken slices dry before adding to hot skillet.

Swap out lettuce with shredded green cabbage for a delightful crunch.

Get creative with your BBQ Chicken Ranch Tacos. Other varieties of Old El Paso™ Taco Seasoning Mix, such as Hot &Spicy, can add a flavorful kick that's perfect for spice lovers.

Exchanges: 1/2 Starch, 1 Other Carbohydrate, 2 Very Lean Meat, 1/2 Medium-Fat Meat, 1 1/2 Fat

Carbohydrate Choices: 1.5

VEGETARIAN BUFFALO CHICKPEA QUESADILLAS

This is from Old El Paso, and begins, "Enjoy this vegetarian take on fan-favorite, Buffalo chicken wings! This chickpea quesadilla recipe layers chickpeas, hot sauce, cheese, green onions and tomatoes into a folded tortilla to create Vegetarian Buffalo Chickpea Quesadillas. Don't forget to serve with Old El Paso™ Zesty Ranch Sauce on the side!"

Prep Time: 40 minutes; Total Time: 40 minutes; Makes 4 servings

To view this online, go to https://www.oldelpaso.com/recipes/vegetarian-buffalo-chickpeas-quesadillas.

Ingredients

1/4 cup butter

1 cup chopped onions

2 cloves garlic, finely chopped

1 can (15 to 15.5 oz) chickpeas, drained, rinsed

1/4 cup original cayenne pepper sauce

4 Old El Paso™ Flour Tortillas For Burritos (8 inch)

1 cup Old El Paso™ Shredded Mexican Style 4 Cheese Blend (from 8-oz package)

1/2 cup chopped green onions (8 medium)

1/2 cup chopped tomatoes

2 teaspoons vegetable oil

1/2 cup Old El Paso™ Zesty Ranch Sauce (from 9-oz bottle)

Preparation

In 10-inch nonstick skillet, melt butter over medium-high heat. Stir in onions and garlic; cook 2 to 3 minutes or until vegetables begin to soften. Add chickpeas; continue to cook 4 to 6 minutes or until vegetables and chickpeas begin to brown. Remove from heat. Add hot sauce; roughly mash chickpeas with fork, leaving some whole.

On half of each tortilla, layer about 1/4 cup of the chickpea mixture, 1/4 cup cheese, 2 tablespoons green onions and 2 tablespoons tomatoes. Fold tortillas in half. Brush top of each quesadilla with about 1/4 teaspoon of the oil.

Heat 12-inch nonstick skillet over medium heat. Place 2 quesadillas in skillet, oil side down; brush top side with about 1/4 teaspoon of the oil. Cook 1 to 2 minutes or until golden brown. Carefully turn quesadillas; cook 1 to 2 minutes longer or until golden brown. Repeat with remaining quesadillas.

Cut each quesadilla in half; serve with zesty ranch sauce on the side.

Expert Tips

Cooking Vegetarian? Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.

Dial up the heat by adding sliced jalapeños to the chickpea quesadilla filling, along with the green onions and tomatoes.

This Buffalo chickpea quesadilla is hearty enough to serve on its own, but for a bit of added crunch, try serving with a side of tortilla chips.

This recipe uses Frank's™ RedHot™ original sauce, but you're welcome to use another variety of hot sauce.

Exchanges: 1/2 Starch, 1 1/2 Other Carbohydrate, 1/2 Vegetable, 1/2 Very Lean Meat, 1/2 High-Fat Meat, 3 1/2 Fat

Carbohydrate Choices: 2

SPINACH, SHRIMP AND RICOTTA TACOS

This is from Priscilla Gilbert, from Indian Harbour Beach, Florida, on Taste of Home. She wrote, "I was looking for a new recipe for tacos, and this version was a perfect solution. With shrimp, green chiles, spinach and ricotta, it's made up of ingredients I love that aren't normally associated with traditional tacos."

Prep/Total Time: 30 minutes; Makes 6 servings

To view this online, go to https://www.tasteofhome.com/recipes/spinach-shrimp-and-ricotta-tacos/.

Ingredients

1 carton (15 ounces) part-skim ricotta cheese

2 tablespoons minced fresh cilantro

4 garlic cloves, minced, divided

1/4 teaspoon salt

1/8 teaspoon pepper

1 tablespoon canola oil

1 medium onion, chopped

1 pound uncooked shrimp (31-40 per pound), peeled and deveined

2 cans (4 ounces each) chopped green chiles

1/4 teaspoon crushed red pepper flakes

10 ounces fresh baby spinach (about 12 cups)

12 corn tortillas (6 inches), warmed

Salsa and lime wedges

Directions

In a large bowl, combine ricotta, cilantro, half the minced garlic, salt and pepper; set aside.

In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until softened, 4-5 minutes. Add shrimp, green chiles and pepper flakes; cook 1 minute longer. Add spinach and remaining garlic; cook and stir until shrimp turn pink and spinach is wilted, 4-5 minutes.

Serve shrimp mixture in tortillas with ricotta mixture, salsa and lime wedges.

Test Kitchen tip

If you happen to have any leftover shrimp, serve it over hot cooked pasta, polenta or quinoa. A little sprinkle of Parmesan cheese won't hurt, either.

Nutrition Facts: 2 tacos: 317 calories, 11g fat (4g saturated fat), 114mg cholesterol, 468mg sodium, 32g carbohydrate (2g sugars, 5g fiber), 25g protein. Diabetic exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.

PORK TACOS WITH MANGO SALSA

This is from Amber Massey, from Argyle, Texas, on Taste of Home. She wrote, "I've made quite a few tacos in my day, but you can't beat the tender filling made in a slow cooker. These are by far the best pork tacos we've had—and we've tried plenty. Make the mango salsa from scratch if you have time! Yum."

Prep Time: 25 minutes; Cook Time: 6 hours; Total Time: 6 hours 25 minutes; Makes 12 servings

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

Ingredients

2 tablespoons lime juice

2 tablespoons white vinegar

3 tablespoons chili powder

2 teaspoons ground cumin

1-1/2 teaspoons salt

1/2 teaspoon pepper

3 cups cubed fresh pineapple

1 small red onion, coarsely chopped

2 chipotle peppers in adobo sauce

1 bottle (12 ounces) dark Mexican beer

3 pounds pork tenderloin, cut into 1-inch cubes

1/4 cup chopped fresh cilantro

1 jar (16 ounces) mango salsa

24 corn tortillas (6 inches), warmed

Optional: cubed fresh pineapple, chopped avocado and queso fresco

Directions

Puree first 9 ingredients in a blender; stir in beer. In a 5- or 6-qt. slow cooker, combine pork and pineapple mixture. Cook, covered, on low until pork is very tender, 6-8 hours. Stir to break up pork.

Stir cilantro into salsa. Using a slotted spoon, serve pork mixture in tortillas; add salsa and toppings as desired.

Freeze option: Freeze cooled meat mixture and cooking juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts: 2 tacos: 282 calories, 6g fat (2g saturated fat), 64mg cholesterol, 678mg sodium, 30g carbohydrate (5g sugars, 5g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

ROASTED ROOT VEGGIE BREAKFAST TACOS

This is from Leyla Shamayeva, MS, RD at VeryWellFit. Leyla wrote, "Enjoy a heartburn-friendly taco…for breakfast! These don’t contain a single heartburn trigger—no spicy jalapeños, chili pepper, paprika, BBQ sauce, garlic, onions, or acidic lime juice. However, you’ll still get the traditional Mexican flare from spices like cumin and coriander, corn tortillas, and lime zest."

Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes; Servings: 2 (1 taco each)

To view this online, go to https://www.verywellfit.com/heartburn-friendly-breakfast-tacos-4129420.

Ingredients

1 small sweet potatoes, cubed (1/4” - 1/2” pieces)

1 medium carrot, peeled and sliced (1/4” rounds)

1 tablespoon olive oil

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon salt

Zest of 1/2 lime

1 cup canned black beans (mashed)

2 (6-inch) corn tortillas

Preparation

Preheat oven to 350 F and line a small baking sheet with parchment paper.

In a small bowl, mix the sweet potatoes and carrots with olive oil, cumin, coriander, salt, and lime zest. Transfer to the baking sheet and roast for 15 minutes.

Once the vegetables are ready, spread the mashed black beans on the tortilla and top with the veggies.

See the serving tips below for additional topping suggestions.

Ingredient Substitutions and Variations

Swap in your favorite root vegetables if you’re not a fan of carrots and sweet potatoes—turnips, parsnips, rutabaga, radishes, and kohlrabi are good choices that won’t trigger heartburn.

You can also use a different kind of bean if you don’t have the black variety handy.

Cooking and Serving Tips

The roasted vegetables explode with flavor, so you can easily enjoy these breakfast tacos without anything added. They’ll feel more like breakfast topped with an egg or lime-zested yogurt though. You can add a fried egg, cooked in half a teaspoon of olive oil, and sprinkle with a little bit of lime zest for an additional 90 calories. Alternatively, top with 2 tablespoons plain low-fat yogurt mixed with zest from half a lime for an additional 35 calories.

You can serve these tacos traditionally, with a double tortilla, but it’s important to keep portions in check when you have heartburn. Larger meals tend to increase abdominal pressure and force acid past the barrier between your stomach and esophagus. If you think you’ll feel full with a single tortilla layer, stick to that.

To save time in the morning, prepare the veggies and black bean mash the night before and simply assemble your taco in the morning.

CILANTRO-LIME SHRIMP TACOS

This comes from Delish.com, and begins, "Originating in Baja California, fish and shrimp tacos have become popular pretty much anywhere seafood is available. These in particular have quickly become a fan favorite. The combination of avocado slaw, marinated shrimp, and garlic-lime mayo makes for a seriously delicious taco. Serve 'em up with a margarita and extra hot sauce on the side."

Total Time: 35 minutes; Yields: 4 servings

To view this online (including more Q&A about this), go to https://www.delish.com/cooking/a21271308/cilantro-lime-shrimp-tacos-recipe/.

Ingredients

For the tacos

Juice of 3 limes

2 tbsp. freshly chopped cilantro, plus more for garnish

2 garlic cloves, minced

1/2 tsp. cumin

1 tbsp. olive oil

Zest of 1 lime

Kosher salt

1 lb. shrimp, peeled and deveined

8 Tortillas, warmed, for serving

For the cabbage slaw

1 c. shredded green cabbage

1/4 c. cilantro

1/4 red onion, thinly sliced

1/2 avocado, thinly sliced

Juice of 1 lime

1 tbsp. extra-virgin olive oil

Kosher salt

For the garlic-lime mayo

1/3 c. Duke's Mayonnaise

2 tbsp. hot sauce

Zest of 1 lime

1/2 tsp. garlic powder

Kosher salt

Directions

In a large bowl, whisk together lime juice, cilantro, garlic, cumin, olive oil, lime zest and season with salt. Add shrimp and cover with plastic wrap. Let marinate 20 minutes in refrigerator.

Make slaw: in a large bowl combine all slaw ingredients. Toss gently to combine and season with salt.

Make garlic-lime mayo: in a medium bowl, combine all ingredients. Whisk and season with salt.

Preheat grill or grill pan to medium heat. Grill shrimp until pink and opaque, about 2 to 3 minutes per side.

Build tacos: add a scoop of slaw, a few shrimp, and a drizzle of the garlic-lime mayo to each taco. Garnish with cilantro and serve.