Taco Tuesday

It's time for another Taco Tuesday. Today's yummy offerings include Chicken Chili Tacos and Chorizio Pork Tacos with Creamy Slaw. Enjoy!

PULLED CHICKEN TACOS WITH HIDDEN VALLEY® SRIRACHA RANCH® SOUR CREAM

This is from Hidden Valley. Prep Time: 5 minutes; Cook Time: 20 minutes; Total Time: 25 minutes; Servings: 4

To view this online, go to https://www.hiddenvalley.com/recipe/pulled-chicken-tacos-with-hidden-valley-sriracha-ranch-sour-cream/

Ingredients

4 large chicken breasts (about 2 pounds)

1 stick (4 ounces) butter

1/4 cup sour cream

1/4 cup Hidden Valley® Sriracha Ranch® Dressing

1 packet (1 ounce) taco seasoning

warm flour or corn tortillas, for serving

Directions

In a large pot, add chicken, butter, and enough water to just cover the contents. Bring to a simmer over medium heat and cook until chicken reaches an internal temperature of 165°F, about 20 to 25 minutes.

While the chicken is cooking, combine sour cream and dressing in a small bowl; refrigerate until ready to use.

Remove chicken from pot, reserving 1 1/2 cups of the liquid. Shred chicken and return to pot with reserved liquid; add taco seasoning and bring to a simmer.

Spoon chicken filling into warm tortillas and dollop each with some of the Sriracha Ranch® sour cream. (If desired, feel free top the tacos with more of your favorite garnishes, like sliced avocados, chopped red onion, diced tomatoes, and shredded cheese.

Note: For safe meat preparation, reference the USDA website.

TACO SALAD WITH CUMIN DRESSING

Recipe Yield: Servings: 8

Source: The Diabetic Newsletter

View this online at https://diabeticgourmet.com/diabetic-recipes/taco-salad-with-cumin-dressing.

Ingredients

8 tortillas

1 teaspoon powdered mustard

2 tablespoons Parmesan cheese, grated

1 teaspoon ground cumin

8 cups romaine lettuce

1/2 cup water

1/2 teaspoon salt

4 tablespoons vegetable oil

4 tablespoons red wine vinegar

4 cups turkey, chopped and cooked

1/4 teaspoon black pepper

1 teaspoon cumin seeds

1/4 teaspoon garlic powder

6 large ripe tomatoes, chopped

4 teaspoons lemon juice

2 cups cheddar cheese, grated

Directions

Toast the tortillas on a baking sheet in a 400F oven for about 10 minutes.

While hot, sprinkle on the Parmesan cheese.

Cool and break into bite-size pieces.

Chop the lettuce and arrange it in the bottom of a salad bowl.

Make the cumin dressing by combining the salt, vinegar, pepper, garlic powder, lemon juice, mustard, cumin, water and oil in a bowl or jar.

Heat the turkey in a skillet with the cumin seeds.

Sprinkle chunks of turkey over the lettuce.

Add the tomato pieces and cheese.

Pour on the cumin dressing and top with tortilla chips.

Nutritional Information Per Serving: Calories: 205; Fat: 11 g; Protein: 17 g; Carbohydrates: 10 g

Diabetic Exchanges: 1 Fat; 1/2 Bread/Starch; 1/2 Vegetable; 2 Lean Meat

EASY JERK CHICKEN TACOS

This yumminess comes from Old El Paso, and begins, "Want the fresh flavors of island fare but can’t take a trip to the Caribbean? Try these easy Jerk chicken tacos, loaded with fruit, veggies and warm Jamaican spices."

Prep Time: 30 minutes; Total Time: 30 minutes; Yield: 10 servings

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

Ingredients

1 tablespoon vegetable oil

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

1/3 cup water

1 package Old El Paso™ Caribbean Inspired Jerk World Taco Kit

1 cup shredded green cabbage

1/2 cup diced red bell pepper

1/2 cup peeled, diced mango

1/4 cup diced red onion

1/4 cup chopped fresh cilantro leaves

Lime wedges

Preparation

In 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 7 to 8 minutes, stirring occasionally, until no longer pink in center.

Stir in water and seasoning mix (from taco kit); heat to boiling. Reduce heat; simmer uncovered 1 to 3 minutes, stirring frequently, until thickened.

While chicken is cooking, heat tortillas (from taco kit) as directed on package. Divide chicken among tortillas, and drizzle with sauce (from taco kit). Top with cabbage, bell pepper, mango, onion and cilantro. Serve with lime wedges.

Expert Tips

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

No fresh mango? Diced pineapple makes a nice substitute.

Nutrition: 1 Taco Calories 180 (Calories from Fat 50); Total Fat 5g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 30mg; Sodium 320mg; Total Carbohydrate 20g (Dietary Fiber 1g, Sugars 4g); Protein 12g

% Daily Value: Vitamin A 4%; Vitamin C 10%; Calcium 4%; Iron 8%

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

Carbohydrate Choice: 1

CHORIZIO PORK TACOS WITH CREAMY SLAW

This is from Old El Paso, and begin, "Shake up taco night with this easy-to-make taco that delivers big on flavor. Cooked ground pork is seasoned with chorizo taco seasoning mix, and then layered with a quick and easy creamy cabbage slaw, topped with shredded cheese, radishes and green onions."

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

To view this online, go to https://www.oldelpaso.com/recipes/chorizo-pork-tacos-with-creamy-slaw.

Ingredients

3 tablespoons mayonnaise

2 teaspoons lime juice

1/8 teaspoon salt

2 cups shredded green cabbage

1/4 cup sliced green onions

1 lb ground pork

2/3 cup water

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

1 1/4 cups Old El Paso™ Shredded Mexican Style 4 Cheese Blend (5 oz)

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

1/4 cup thinly sliced radishes

2 tablespoons chopped fresh cilantro leaves

Lime wedges, if desired

Preparation

In medium bowl, stir mayonnaise, lime juice and salt until blended. Add cabbage and 2 tablespoons of the green onions; toss to coat. Cover and refrigerate until needed.

In 10-inch nonstick skillet, cook pork over medium-high heat 7 to 8 minutes, stirring frequently, until no longer pink; do not drain. Stir in water and taco seasoning mix; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring frequently, until thickened.

Divide warm pork mixture and cheese among heated taco shells. Top with slaw, radish, remaining 2 tablespoons green onions and the cilantro. Serve with lime wedges.

Expert Tips

To save time, purchase shredded cabbage.

Try shredded Monterey Jack cheese instead of Mexican Style 4 Cheese Blend for a new flavor twist.

CHICKEN CHILI TACOS

This is from the TODAY Show Recipes e-newsletter. Prep Time: 10 minutes; Servings: 4.

To view this online, click here.

Ingredients

6 boneless, skinless chicken thighs

1 1/2 cups prepared pico de gallo or salsa

1/4 cup fresh lime juice (about 1 1/2 limes)

2 teaspoons cumin seeds, lightly toasted

2 cloves garlic. minced

1/4 cup chopped fresh cilantro

12 taco shells (crisp or soft/flour or corn)

Preparation

Place the chicken, pico de gallo or salsa, lime juice, cumin seeds and garlic in a slow cooker and stir to combine. Cover and cook on low for 6 hours. (You can also cook on high for 3 hours.)

Allow to cool a bit. Scoop the chicken out with a big slotted spoon and place it in a large serving bowl. Use two forks to pull the meat apart. The chicken will shred easily. Stir in some cooking juice from the pot and top with the cilantro.

Place the shredded chicken, your taco shells and desired fixings on the table and let everyone put together their perfect taco.

GRILLED PORTABELLA AND POBLANO TACOS

This is from Food.com. Makes 4 servings.

To view this online, click here.

Ingredients

Pico de Gallo

2 roma tomatoes, diced

1/2 small red onion, finely diced

1/4 cup chopped fresh cilantro

1 finely minced garlic clove

1 pinch salt

2 teaspoons lime juice

Grilled Portabella Filling

4 medium portabella mushrooms or 1 lb portabella mushroom

1 small red onion, cut into thick slices

1 teaspoon canola oil

salt and pepper

1 whole poblano chile

2 tablespoons olive oil

1 teaspoon lime juice

1/2 teaspoon dried chipotle powder

Assembly and Toppings

8 small corn tortillas, warmed

guacamole

fresh cilantro stem

lime wedge

monterey jack cheese (Shredded) or cheddar cheese (Shredded)

Directions

Preheat a lightly oiled grill on medium-high heat.

While the grill is heating up, prepare the pico de gallo. In a small mixing bowl, combine tomatoes, onion, cilantro, garlic, salt and lime juice. Set aside.

Next, prepare the grilled portabella filling. Remove the stems from the portabellas, and discard. Using a spoon, scrape out the dark gills from the underside of the mushroom caps.

Lightly brush the portabellas and the onions on both sides with canola oil, and sprinkle generously with salt and pepper.

Arrange the mushrooms, onion, and poblano on the hot grill, and cook for 5-6 minutes per side or until the mushrooms are softened and the onion is lightly charred. Remove from heat and transfer to a cutting board.

Remove the stem and seeds from the poblano, and discard. Cut the poblano and the portabellas into thin strips, and roughly chop the onion. Transfer to a mixing bowl and toss with lime juice and chipotle powder until well coated.

To assemble, arrange 2 tortillas per plate, and divide the mushroom filling evenly between them. Serve with pico de gallo and bowls of the different toppings so that everyone can garnish their tacos as they please.

Taco Tuesday

It's time for another Taco Tuesday. Today's offerings include Pulled Chicken Tacos with Hidden Valley® Sriracha Ranch® Sour Cream and Lime Chicken Tacos. Enjoy!

INSTANT POT SPICY CHICKEN TACOS

This is from Makinze Gore on Delish. She wrote, “If we knew the Instant Pot could turn out delicious, juicy chicken tacos, then we would have bought one a lot sooner. If you haven't jumped on the bandwagon already you're going to want to for these.”

Yields: 12; Prep Time: 20 minutes; Total Time: 55 minutes

To view this online, click here.

Ingredients

For the Chicken

2 lb. boneless skinless chicken breasts (about 4)

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

1 c. low-sodium chicken broth

1/4 c. hot sauce

1 1/2 tsp. kosher salt

1 tsp. chili powder

1 tsp. ground cumin

1 tsp. garlic powder

1/2 tsp. freshly ground black pepper

For Serving

Corn tortillas

Avocado, diced

Jalapeño, sliced

Red onion, thinly sliced

Freshly chopped cilantro

Sour cream

Directions

In a 6-quart Instant Pot add chicken, diced tomatoes, broth, hot sauce, and seasonings. Lock lid and set to Pressure Cook on High for 12 minutes.

Follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid. Shred chicken with two forks.

Use a slotted spoon to serve chicken on tortillas with desired toppings.

PULLED CHICKEN TACOS WITH HIDDEN VALLEY® SRIRACHA RANCH® SOUR CREAM

This is from Hidden Valley. Prep Time: 5 minutes; Cook Time: 20 minutes; Total Time: 25 minutes; Servings: 4

To view this online, go to https://www.hiddenvalley.com/recipe/pulled-chicken-tacos-with-hidden-valley-sriracha-ranch-sour-cream/

Ingredients

4 large chicken breasts (about 2 pounds)

1 stick (4 ounces) butter

1/4 cup sour cream

1/4 cup Hidden Valley® Sriracha Ranch® Dressing

1 packet (1 ounce) taco seasoning

warm flour or corn tortillas, for serving



Directions

In a large pot, add chicken, butter, and enough water to just cover the contents. Bring to a simmer over medium heat and cook until chicken reaches an internal temperature of 165°F, about 20 to 25 minutes.

While the chicken is cooking, combine sour cream and dressing in a small bowl; refrigerate until ready to use.

Remove chicken from pot, reserving 1 1/2 cups of the liquid. Shred chicken and return to pot with reserved liquid; add taco seasoning and bring to a simmer.

Spoon chicken filling into warm tortillas and dollop each with some of the Sriracha Ranch® sour cream. (If desired, feel free top the tacos with more of your favorite garnishes, like sliced avocados, chopped red onion, diced tomatoes, and shredded cheese.

Note: For safe meat preparation, reference the USDA website.

LIME CHICKEN TACOS

This comes from Taste of Home, and begins with this note from Tracy Gunter (of Boise, Idaho), "Our fun, simple chicken taco recipe is perfect for a relaxing dinner with friends. If we have any leftover filling, I toss it into a garden-fresh taco salad."

Prep: 10 minutes; Cook: 5 1/2 hours; Makes: 6 servings

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

Ingredients

1-1/2 pounds boneless skinless chicken breast halves

3 tablespoons lime juice

1 tablespoon chili powder

1 cup frozen corn, thawed

1 cup chunky salsa

12 fat-free flour tortillas (6 inches), warmed

Optional: Sour cream, pickled onions, shredded lettuce and shredded cheddar or Cotija cheese

Directions

Place chicken in a 3-qt. slow cooker. Combine lime juice and chili powder; pour over chicken. Cook, covered, on low until chicken is tender, 5-6 hours.

Remove chicken. When cool enough to handle, shred meat with 2 forks; return to slow cooker. Stir in corn and salsa. Cook, covered, on low until heated through, about 30 minutes. Place filling on tortillas; if desired, serve with sour cream, pickled onions, lettuce and cheese.

SPICY BLACK BEAN AND CORN TACOS

This is from Katherine Sacks, associate food editor at Epicurious. Katherine wrote, "Ripe summer corn is so delicious, so fresh, and so full of flavor, you can enjoy it raw. Filled with black beans, avocado, and raw corn marinated in bright lime juice along with jalapeño, cilantro, and toasted nuts and seeds, these hearty tacos make an easy to cook, easy to eat weeknight dinner."

Yield: 4 servings; Active Time: 45 minutes; Total Time: 45 minutes

To view this online, go to https://www.epicurious.com/recipes/food/views/spicy-black-bean-and-corn-tacos.

Ingredients

1/4 cup hazelnuts, coarsely chopped

1/4 cup raw pumpkin seeds

2 ears of corn, shucked

1 medium jalapeño, seeded, finely chopped

1 teaspoon crushed red pepper flakes

1/4 cup chopped cilantro, plus more for serving

5 tablespoons olive oil, divided

5 tablespoons fresh lime juice, divided, plus lime wedges for serving

1 1/4 teaspoons kosher salt, divided

1 red onion, coarsely chopped

2 (15-ounce) cans black beans, rinsed, drained

1 tablespoon ground cumin

12 small corn tortillas

1/2 cup sour cream

1 large avocado, thinly sliced

Directions

Toast hazelnuts and pumpkin seeds in a medium skillet over medium heat, tossing occasionally, until golden brown, 8–10 minutes.

Meanwhile, slice corn off cobs into a large bowl (you should have about 2 cups kernels). Add toasted nuts and seeds, jalapeño, red pepper, 1/4 cup chopped cilantro, 1/4 cup oil, 3 Tbsp. lime juice, and 1/2 tsp. salt; toss to combine.

Heat remaining 1 Tbsp. oil in a medium skillet over medium. Add onion and cook, stirring, until onion starts to release moisture and turns translucent, 4–5 minutes. Add beans, cumin, 1/3 cup water, and remaining 3/4 tsp. salt. Cover and cook until liquid is reduced and beans soften, about 5 minutes. Uncover, add 1/3 cup water, and use the back of a fork to mash up about half of beans.

Working one at a time, warm tortillas with tongs directly over a gas burner over medium heat, turning often, until lightly charred and puffed in spots, about 45 seconds per side. (Alternatively, wrap tortillas in foil and heat in a 350°F oven until warmed through, or wrap in damp paper towels and microwave in 20-second bursts until warm.) Transfer to a plate and cover with a kitchen towel to keep warm.

Whisk sour cream and remaining 2 Tbsp. lime juice in a small bowl. Fill tortillas with bean mixture, then top with corn salsa, avocado, and cilantro leaves. Drizzle with sour cream mixture and serve with lime wedges alongside.

Do Ahead

Corn salsa and beans can be made 3 days ahead; store separately, cover, and chill. Bring corn salsa to room temperature. Reheat beans in skillet before serving.

Cooks' Note

When ripe, fresh corn is unavailable, cook ears in boiling salted water until bright yellow and tender, about 6 minutes. Let cool and continue with recipe.

SWEET THAI PEANUT CAULIFLOWER TACOS

This yummy recipe was updated on the Vegetarian Times website on April 30, 2020. It begins, “Meatless Mondays aren’t just for Mondays anymore, and Taco Tuesdays are certainly not just meant for Tuesdays! Enjoy these meatless tacos any day of the week.

“The combination of savory and sweet paired with crispy cauliflower is also a win-win at any party. This is my husband, David’s, absolute favorite recipe in the book, and he has tried them all!”

Makes 4 servings

View this online at https://www.vegetariantimes.com/recipes/sweet-thai-peanut-cauliflower-tacos-recipe.Ingredients

Sweet Thai Chili Sauce

1 cup packed organic light brown sugar

1/2 cup water, divided

1/2 cup rice vinegar

2 cloves garlic, minced

1/2 teaspoon crushed red pepper flakes

2 tablespoons cornstarch

1 tablespoon ketchup

Taco Sauce

1 batch Sweet Thai Chili Sauce

1/2 cup creamy peanut butter

For Cauliflower:

Canola oil

1 cup all-purpose flour

1 cup stone-ground yellow cornmeal or polenta

1/4 cup cornstarch

1 teaspoon sea salt

1/2 teaspoon black pepper

1 1/2 cups seltzer water

1 head cauliflower, cut into tiny florets (see Tip)

For Tacos:

8 small (6-inch) soft taco shells, warmed (see Tip)

1 cup shredded carrots

1 cup shredded red cabbage

2 scallions, chopped (optional)

Cocktail peanuts, crushed (optional)

White sesame seeds (optional)

Preparation

Thai Chili Sauce

In a small saucepan, combine the brown sugar, ¼ cup of the water, rice vinegar, garlic, and crushed red pepper. Bring to a boil, then reduce to a simmer for 5 minutes, or until the sugar has completely dissolved.

In a small bowl, whisk together the cornstarch and remaining 1/4 cup water to create a slurry. Whisk the slurry into the saucepan until well combined. Simmer for 2 to 4 minutes, until thickened.

Whisk in the ketchup and transfer to a serving dish or use as needed in a recipe. Store in a sealed container in the refrigerator for up to 5 days. Yield: 1 cup

Tacos

To make the sauce: In a small saucepan whisk together the Thai chili sauce and peanut butter. Bring to a simmer and heat for 2 to 5 minutes, or until all the peanut butter has mixed in and the sauce is smooth and creamy. Remove from the heat and set aside.

To make the cauliflower: In a wok or large saucepan, pour 3 inches of canola oil. Heat the oil 350°F when tested with a candy thermometer or a drop of batter bubbles up to the top and fries quickly. Line a plate with paper towels.

In a medium bowl, whisk together the flour, cornmeal or polenta, cornstarch, salt, and pepper. Slowly whisk in the seltzer water until well combined and a thick batter forms.

Working in 2 batches, transfer half of the cauliflower florets to the batter. Mix around until all the pieces are fully coated. Using tongs, shake off excess batter and carefully transfer battered cauliflower pieces, 1 at a time, into the frying oil.

Fry in small batches for 4 to 6 minutes, or until golden brown. Use a slotted spoon to transfer the cauliflower to the paper towel–lined plate. Repeat with the remaining cauliflower.

When all the cauliflower has been fried, transfer it to a large bowl and toss with the peanut-chili sauce.

To build the tacos: Start with a warm tortilla, 2 tablespoons carrot, 2 tablespoons cabbage, 6 to 8 coated cauliflower florets, and a sprinkle of scallions, peanuts, and sesame seeds (if using). Serve warm.

Tip

It’s important for these florets to be small so that several can fit on a taco. To make them the size of 1 or 2 marbles, completely remove the stem and cut the floret into smaller florets. Before you fry the cauliflower, warm the taco shells by setting them on a baking sheet (overlapping is okay) and placing in 200°F oven until time to build the tacos.

JAMAICAN CURRIED TEMPEH TACOS

This comes from Vegetarian Times, and begins, “The yellow curry filling, mustard greens, and red pepper strips lend these spicy tacos the colors of the tropics.” Yield: Serves 4.

To view this online, click here.

Ingredients:

1 Tbs. peanut oil

1 small sweet onion, such as Vidalia or Walla Walla, diced (1 cup)

1 8-oz. pkg. tempeh, cut into 1/2-inch cubes

1/2 cup unsweetened pineapple juice

2 Tbs. chopped cilantro

2 1/2 tsp. curry powder

1 1/2 tsp. grated fresh ginger

1 Tbs. lime juice

1 tsp. grated lime zest

4 6-inch corn or flour tortillas, warmed

1/4 cup chopped red bell pepper

1/2 cup curly mustard greens, finely chopped

2 Tbs. chopped peanuts, optional

Instructions:

Heat oil in nonstick skillet over medium-high heat. Add onion, and cook 3 to 5 minutes, or until onion is softened. Stir in tempeh, pineapple juice, cilantro, curry powder, and ginger. Season with salt and pepper to taste. Cook 5 minutes, or until pineapple juice evaporates and tempeh starts to brown, stirring occasionally. Remove from heat, stir in lime juice and zest, and season with salt and pepper.

Fill tortillas with tempeh mixture. Add red bell pepper and mustard greens. Top with peanuts, if desired.

Nutrition Information: Calories: 220; Protein: 14 g; Total Fat: 7.5 g; Saturated Fat: 1.5 g; Carbohydrates: 26 g; Cholesterol: 0 mg; Sodium: 313 mg; Fiber: 7 g; Sugar: 6 g