Taco Tuesday

It's Tuesday, which can mean one thing: Taco Tuesday. Today's offerings include Chicken Chili Tacos and Barbecue Chicken Ranch Tacos. Yum! Enjoy!

CARROT-AND-BLACK BEAN CRISPY TACOS

This recipe comes from Country Living, and begins, “Dig into vegetarian tacos with tons of fresh flavor.” Total Time: 30 minutes; Prep Time: 30 minutes; Level: Easy; Yield: 4 servings.

To view this online, click here.

Ingredients

3 tbsp. extra-virgin olive oil, divided

1 small onion, chopped

1 poblano pepper, diced

1 tsp. chili powder

1 (15.5-oz.) can black beans, drained and rinsed

1 tbsp. fresh lime juice, plus wedges for serving

Kosher salt

Freshly ground black pepper

1/2 lb. medium carrots, cut into 3" to 4" sticks

1 tsp. ground cumin

8 whole-grain taco shells, warmed

Sliced avocado, crumbled queso fresco, and chopped fresh cilantro and radishes, for serving

Directions

Preheat oven to 450 degrees F. Heat 1-1/2 tablespoons oil in a medium saucepan over medium-high heat. Add onion and pepper and cook, stirring occasionally, until tender, 4to 6 minutes. Add chili powder and cook, stirring, until fragrant, 30 seconds. Add black beans and 1/3 cup water. Reduce heat to medium-low and cook, stirring occasionally, until thickened, 4 to 6 minutes. Mash beans with the back of the spoon until thick. Stir in lime juice. Season with salt and pepper.

Meanwhile, toss carrots with cumin and 1-1/2 tablespoons oil on a rimmed baking sheet. Season with salt and pepper. Roast, turning once, until just tender, 10 to 12 minutes.

Divide beans and carrots between taco shells. Top with avocado, queso fresco, cilantro, and radishes. Serve with lime wedges alongside.

PER SERVING: protein: 8 g; fat: 17 g; carbohydrate: 42 g; fiber: 10 g; sodium: 261 mg; cholesterol: 0 mg; calories: 334.

MAPO TOFU TACOS

I first found this at Nosh On.It, along with several other vegetarian taco recipes (you can check out all nine here). This one is from Alice Choi and her wonderul blog, Hip Foodie Mom.

Alice wrote, “While in college, mapo tofu was one of the first dishes I learned to make. . . well, kind of. You have to remember, I was in college and needed to eat quickly so I could go back to playing or studying or whatever I was doing so I was hardly ever in the kitchen cooking. Ever.”

Prep Time: 20 minutes; Cook Time: 25 minutes; Total Time: 45 minutes; servings: 5 - 6.

To view this recipes online, as well as the rest of Alice’s description of this recipe, go to https://hipfoodiemom.com/2013/02/07/mapo-tofu-tacos/. And while you’re there, check out the rest of the site. I think you’ll be glad you did!

Note: You can double the ingredients for the mapo sauce in order to have a bowl of the sauce on the table if dipping is desired while eating.

Ingredients

For the baked tofu:

1-2 cups all purpose flour

2 eggs; slightly beaten

about 2 cups panko breadcrumbs

1 - 19 oz container of firm tofu; cubed not small cubes but slightly larger ones; should make about 30 tofu cubes

For the mapo sauce:

1 tablespoon soy bean paste

1 tablespoon sesame oil

1-2 tablespoons szechuan sauce start with 1 tablespoon

1 tablespoon low sodium soy sauce

2 gloves garlic minced

1/2 cup water

Salt to taste; if needed

For the tacos:

corn or flour tortillas I actually preferred the flour tortillas for this even though they are photographed with the corn tortillas

shredded carrots

shredded cabbage

scallions; diced for garnish

sriracha sauce

Instructions

Preheat the oven to 400 degrees and prepare a lined baking sheet with foil, a non-stick baking sheet or parchment paper.

Set-up the dredging area: Place the flour in a medium bowl and place the eggs in another bowl and whisk with a fork for about 20 seconds. Place the panko in a third bowl.

After you have cut your tofu, pat dry each one in paper towels to drain the excess water/liquid. Dip each tofu cube into the flour, then in the eggs and then lastly into the panko. You want each cube lightly breaded with panko. Place on the prepared baking sheet. Bake for 10 minutes, then flip each tofu cube and bake for another 10 minutes.

While your tofu is in the oven, prepare the sauce. Heat a medium sized sauce pan over high heat. Add all of the sauce ingredients (start with 1 tablespoon of the szechuan sauce) and mix well for a couple minutes. Taste and add more szechuan sauce or water or salt if needed and bring to a slight boil. Turn the heat to medium-low and let simmer for an additional 4 - 5 minutes. Gently stir and blend well.

When the sauce and tofu is ready, prepare your tacos. Heat the tortillas slightly in a toaster oven and assemble: place your warm tortilla on a plate, place 3-4 tofu cubes on top, pour the mapo sauce over the crispy tofu cubes, add the shredded carrots, then the cabbage (you can drizzle some more mapo sauce over the cabbage if desired) and garnish with the diced scallions and drizzle on some sriracha sauce if needed. Serve immediately.

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.

SLOW COOKER TACO SALAD

This is from Better Homes & Gardens, and begins, “This slow cooker Cinco de Mayo recipe is ready when you are! Perfect for an after work party, this spicy salad is as easy as setting your slow cooker. Serve up the finished meat mix with fresh lettuce, corn, and avocado.”

Prep: 25 mins; Cook: 5 hrs to 6 hrs (low) or 2 1/2 to 3 hours (high); Servings: 8; Yield: 15 cups

View online here.

Ingredients

1 1/2 pounds ground beef or ground turkey

1 16 ounce jar green salsa

1 15 ounce can Great Northern beans, rinsed and drained

1 large sweet onion, cut into thin wedges (2 cups)

1 medium red sweet pepper, coarsely chopped (3/4 cup)

Directions

In a large skillet cook ground meat over medium heat until browned. Drain off fat.

In a 3 1/2- or 4-quart slow cooker combine meat and the remaining ingredients. Cover and cook on low for 5 to 6 hours or on high for 2 1/2 to 3 hours. Remove half of the meat mixture from the slow cooker. Cover and refrigerate for another use.

Make It a Salad

Arrange 6 cups chopped leaf lettuce on a large platter. Top with 3 ounces (3 cups) blue corn tortilla chips. Spoon half of the meat mixture (chill or freeze remaining meat mixture for another use) over tortilla chips. Sprinkle with 1 cup shredded Monterey Jack cheese cheese (4 ounces). Top with 3/4 cup frozen whole kernel corn, thawed; 1 avocado, halved, seeded, peeled, and chopped (or 3/4 cup purchased guacamole); and 3/4 cup halved cherry tomatoes. Serve with 1/4 cup sour cream.

Tip

Use remaining half of meat mixture for a second taco salad another night. Or use it to make hard- or soft-shell tacos. Store in an airtight container for up to 3 days in the refrigerator or freeze for up to 3 months. Thaw overnight in the refrigerator. Reheat in a saucepan over medium low heat.

Make-Ahead Directions

Cook ground meat as directed in Step 1. In the removable crockery liner of the slow cooker combine meat and remaining ingredients. Cover and refrigerate up to 24 hours. Let stand at room temperature 15 minutes before placing liner in the slow cooker unit. Slow cook as directed, Chop lettuce, cut tomatoes, thaw corn; place in separate covered containers and store in the refrigerator up to 24 hours.

For Easy Cleanup

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts Per Serving: 298 calories, (7 g saturated fat, 1 g polyunsaturated fat, 7 g monounsaturated fat), 45 mg cholesterol, 411 mg sodium, 21 g carbohydrates, 5 g fiber, 3 g sugar, 15 g protein.

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 barbecue to complement the zestiness of Old El Paso™ Zesty Ranch Sauce. Best of all, the sky is the limit when it comes to choosing fresh toppings for these easy BBQ chicken tacos. Your family will have a blast loading up their Old El Paso™ Soft Tortilla Bowls with sweet BBQ chicken and all their favorite fixings!"

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, just until 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 for shredded green cabbage to give your BBQ chicken tacos a delightful crunch.

Get creative with your barbecue chicken 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.

TACO PIZZA PINWHEELS

This is from Old El Paso, and begins, "Skip the dinner debate, and roll taco night and pizza night into one delectable bite with this Taco Pizza Pinwheels recipe. Old El Paso™ Original Taco Seasoning Mix, ground beef and classic taco toppings bring the Tex-Mex flavor, while Pillsbury™ Classic Crust Pizza Crust wraps things up deliciously. Taco pinwheels with pizza dough make for a fun, kid-friendly meal or the perfect party appetizer."

Prep Time: 20 minutes; Total Time: 40 minutes; Makes 6 servings

To view this online, go to https://www.oldelpaso.com/recipes/taco-pizza-pinwheels.

Ingredients

1/2 lb lean ground beef (at least 80%)

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

2 tablespoons water

1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust

1/2 cup Old El Paso™ Traditional Refried Beans (from 16-oz can)

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

1/4 cup from 1 bottle (9 oz) Old El Paso™ Creamy Queso Sauce or 1/4 cup from 1 bottle (9 oz) Old El Paso™ Spicy Queso Blanco Sauce

2 tablespoons chopped fresh cilantro leaves

Preparation

Heat oven to 400°F. Spray 18x13-inch rimmed baking sheet with cooking spray. In 10-inch skillet, cook beef 4 to 6 minutes over medium-high heat, strring frequently, until no longer pink; drain. Add taco seasoning mix and water; cook over medium heat 2 to 3 minutes or until liquid is absorbed. Remove from heat; cool 5 minutes.

Unroll pizza crust on baking sheet; press out crust evenly to edges of baking sheet. (Keep dough refrigerated until ready to use.) On long side of dough, spread refried beans evenly across bottom 4 inches of dough.

Add taco meat evenly on top of refried beans. Top with cheese.

Starting with bottom edge of pizza crust (long side), roll up crust tightly into jelly roll shape. Pinch ends to seal.

Using serrated knife, carefully cut roll into 18 (about 3/4-inch) slices.

Arrange slices about 1 inch apart on baking sheet. Bake 11 to 14 minutes or until tops are golden brown. Drizzle with sauce; top with cilantro.

Expert Tips

Keep the dough refrigerated until you’re ready to use it for your Taco Pizza Pinwheels, to ensure easier rolling and cutting.

Instead of a queso sauce, feel free to drizzle baked pizza dough taco pinwheels with Old El Paso™ Taco Sauce, Old El Paso™ Zesty Ranch Sauce, or Old El Paso™ Creamy Salsa Verde Sauce.

For best results, use a serrated knife, and make steady, even cuts. If some of the filling gets on the blade of the knife, use a damp kitchen towel to carefully wipe off the knife between cuts.

Exchanges: 1/2 Starch; 2 Other Carbohydrate; 1 High-Fat Meat

Carbohydrate Choice: 2 1/2

Taco Tuesday

It's time for another Taco Tuesday. Today's offerings include Turkey Club Ranch Tacos, Chicken Chili Tacos, and Middle School Tacos. Enjoy!

SLOW COOKER TACO SALAD

This is from Better Homes & Gardens, and begins, “This slow cooker Cinco de Mayo recipe is ready when you are! Perfect for an after work party, this spicy salad is as easy as setting your slow cooker. Serve up the finished meat mix with fresh lettuce, corn, and avocado.”

Prep: 25 mins; Cook: 5 hrs to 6 hrs (low) or 2-1/2 to 3 hours (high); Servings: 8; Yield: 15 cups

View online here.

Ingredients

1 1/2 pounds ground beef or ground turkey

1 16 ounce jar green salsa

1 15 ounce can Great Northern beans, rinsed and drained

1 large sweet onion, cut into thin wedges (2 cups)

1 medium red sweet pepper, coarsely chopped (3/4 cup)

Directions

In a large skillet cook ground meat over medium heat until browned. Drain off fat.

In a 3 1/2- or 4-quart slow cooker combine meat and the remaining ingredients. Cover and cook on low for 5 to 6 hours or on high for 2 1/2 to 3 hours. Remove half of the meat mixture from the slow cooker. Cover and refrigerate for another use.

Make It a Salad

Arrange 6 cups chopped leaf lettuce on a large platter. Top with 3 ounces (3 cups) blue corn tortilla chips. Spoon half of the meat mixture (chill or freeze remaining meat mixture for another use) over tortilla chips. Sprinkle with 1 cup shredded Monterey Jack cheese cheese (4 ounces). Top with 3/4 cup frozen whole kernel corn, thawed; 1 avocado, halved, seeded, peeled, and chopped (or 3/4 cup purchased guacamole); and 3/4 cup halved cherry tomatoes. Serve with 1/4 cup sour cream.

Tip

Use remaining half of meat mixture for a second taco salad another night. Or use it to make hard- or soft-shell tacos. Store in an airtight container for up to 3 days in the refrigerator or freeze for up to 3 months. Thaw overnight in the refrigerator. Reheat in a saucepan over medium low heat.

Make-Ahead Directions

Cook ground meat as directed in Step 1. In the removable crockery liner of the slow cooker combine meat and remaining ingredients. Cover and refrigerate up to 24 hours. Let stand at room temperature 15 minutes before placing liner in the slow cooker unit. Slow cook as directed, Chop lettuce, cut tomatoes, thaw corn; place in separate covered containers and store in the refrigerator up to 24 hours.

For Easy Cleanup

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts Per Serving: 298 calories, (7 g saturated fat, 1 g polyunsaturated fat, 7 g monounsaturated fat), 45 mg cholesterol, 411 mg sodium, 21 g carbohydrates, 5 g fiber, 3 g sugar, 15 g protein.

INSTANT POT CHEESY TACO PASTA

This yummy recipe is from Christin Mahrlig on her very cool site, Spicy Southern Kitchen. If you’ve never heard of her site (or you have, but never checked it out), I suggest you check it out ASAP. Go ahead, I’ll wait…(Tap, tap, tap…).

Anyway, the recipe begins, “Instant Pot Cheesy Taco Pasta is creamy, cheesy, and full of Tex-Mex flavor No need to precook the pasta. This easy recipe can be on the table in under 30 minutes.”

Prep Time: 20 mins; Cook Time: 4 mins; Total Time: 24 mins; Servings: 6

To view this recipe online, go to https://spicysouthernkitchen.com/instant-pot-cheesy-taco-pasta/.

Ingredients

1 pound lean ground beef

1/2 cup diced onion

1 packet taco seasoning

2 cups low sodium beef broth

1 cup salsa

1 (4-ounce) can diced green chiles

8 ounces uncooked pasta shells

2 cups shredded Mexican cheese

2 ounces cream cheese, cut into pieces

sour cream, olives, red onion, cilantro for serving

Instructions

Lightly spray the Instant Pot with cooking spray and set to "Saute" mode. When hot add the ground beef and onion. Break the meat apart with a wooden spoon as it cooks.

When meat is almost cooked through, add taco seasoning. Stir it in and continue to cook until the meat is cooked. Turn Instant Pot off.

Add beef broth and scrape the bottom of the pot to make sure nothing is stuck on the bottom.

Add salsa, green chilies, and pasta shells. Press pasta down in the liquid as much as you can. Place the lid on and set to "Pressure Cook" for 4 minutes.

Once time is up, open up the valve to release the pressure. Once the pin drops, remove the lid. Add shredded cheese and cream cheese and stir it in. Place lid back on for a minute or two to help melt the cheese.

Stir well and serve with toppings.

Recipe Notes

If you want your pasta extra meaty, use 1.5 pounds of ground beef.

I find 4 minutes of pressure cooking is perfect for al dente pasta. If you want your pasta softer, try 5 minutes.

CHICKEN CHILI TACOS

This is from The TODAY Show. Prep Time: 10 minutes; Servings: 4

To view this online, go to http://www.today.com/recipes/chicken-chili-tacos-t28111.

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.

MIDDLE-SCHOOL TACOS

This is from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Here is a taste of a time when Mexican food was not as widely available in the United States as it is today, when parents and sports bars looked for food to serve children and those who eat like them, when the combination of crunch and fat and silk was divine. It still can be, if you avoid the taco kits of yore and make your own picadillo, then put it in hard-shell tacos and top how you like. For those who want to avoid prefabricated taco shells, make a form out of aluminum foil, fry fresh corn tortillas in shimmering neutral oil and then allow them to cool into shape on their aluminum saddle. Taco night. You can’t eat just two.”

Serves 6; Time: 30 minutes.

This was featured in “The Case for Hard-Shell Tacos” and can be viewed online here.

Ingredients

2 tablespoons neutral oil, like canola, peanut or grapeseed

1 medium-size yellow onion, peeled and diced

4 cloves garlic, peeled and minced

2 pounds ground beef

2 tablespoons chile powder

1 tablespoon ground cumin

2 teaspoons kosher salt, or to taste

2 teaspoons freshly ground black pepper, to taste

2 teaspoons cornstarch

2 teaspoons smoked paprika (or substitute hot or sweet paprika)

1 teaspoon crushed red-pepper flakes, or to taste

1 cup chicken broth or beef broth, low-sodium if store-bought

12-18 hard taco shells

Toppings: grated cheese, sliced jalapeños, chopped tomatoes, shredded lettuce, sour cream, guacamole, etc.

Preparation

Place a large skillet over medium-high heat, and add the oil. When it begins to shimmer, add the onion, and cook until softened and starting to brown, approximately 5 to 7 minutes.

Add the garlic, and cook for a minute or so to soften, and then the ground beef. Cook until the beef is starting to brown, stirring and chopping with a spoon to break up the meat, approximately 5 to 7 minutes. Pour off excess fat, leaving only a tablespoon or two in the pan.

Heat oven to 325. Add the chile powder, cumin, salt, pepper, cornstarch, paprika and red-pepper flakes, and stir to combine. Add the broth, stir, bring to a simmer and cook uncovered until the sauce has thickened slightly, approximately 4 to 5 minutes.

As sauce cooks, place taco shells on a sheet pan, and toast in oven until they are crisp and smell nutty. Serve a few tablespoons of meat in each taco, along with whatever toppings you like.

TURKEY CLUB RANCH TACOS

This is from Old El Paso, and begins, “Have your club sandwich a bold new way on a bold ranch taco!”

Prep Time: 15 minutes; Total Time: 15 minutes; Servings: 5

To view this online, click here.

Ingredients

1 tablespoon vegetable oil

1 lb lean ground turkey

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

1/2 cup ranch dressing

10 Old El Paso™ Stand ‘N Stuff™ bold ranch flavored taco shells

1/2 cup mayonnaise

2 tablespoons salsa

6 slices bacon, crisply cooked, diced (about 1/2 cup)

Make it FRESH toppings, as desired (see below)

Directions

In 10-inch nonstick skillet, heat oil over medium heat. Add turkey; cook until starting to brown on both sides, stirring occasionally. Sprinkle with taco seasoning mix. Cook until turkey is cooked through, stirring occasionally. Stir in ranch dressing.

Heat taco shells as directed on package. Step 3 Meanwhile, in medium bowl, mix mayonnaise and salsa. Divide turkey mixture among warmed shells, and top with bacon. Add FRESH toppings. Top with salsa mayo to complete taco.

Expert Tips

If you prefer ground chicken to ground turkey, feel free to substitute, following the same directions as above.

Ideas for Make it FRESH toppings: diced avocado, shredded lettuce, diced tomatoes, thinly sliced green onions, shredded cheese.

CHEESY TACO MEATLOAF

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

Prep Time: 10 minutes; Total Time: 1 hr 15 minutes; Serves: 8

To view this online, click here.

Ingredients

2 pounds ground beef

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

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

1 egg

1 teaspoon chili powder

3/4 teaspoon kosher salt

1/4 teaspoon ground black pepper

1/2 cup shredded Cheddar cheese

Directions

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

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

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

Taco Tuesday

It's time for another Taco Tuesday. Today's offerings include Buffalo Turkey Tacos and Chicken Tacos with Chipotle. Enjoy!

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.

STIR-FRY VEGETABLE TACOS

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

To view this online, click here.

Ingredients:

3 Tbs. peanut oil

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

1 cup sugar snap peas, trimmed

1 cup frozen shelled edamame

1/4 tsp. cayenne pepper

3 Tbs. white miso

2 Tbs. orange juice

2 tsp. rice vinegar

2 cups broccoli slaw

4 6-inch corn or flour tortillas, warmed

2 Tbs. sliced green onions

Instructions:

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

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

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

CHICKEN TACOS WITH CHIPOTLE

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

Yield: 4 servings; Time: 1 hour.

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

Ingredients

For the Tacos:

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

3 scallions, left whole

1 bay leaf

1 thyme branch

3 black peppercorns

1 allspice berry

2 cloves

Kosher salt

3 tablespoons olive oil

1 medium yellow onion, finely diced

2 garlic cloves, minced

1/2 teaspoon ground cumin

2 or 3 chipotle chiles in adobo, chopped

3 tablespoons adobo sauce, from the can

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

8 fresh corn tortillas

For Garnish:

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

Thinly sliced serrano chile

Thinly sliced radishes

Sliced avocado

Crumbled queso fresco or mild feta cheese

Crème fraîche or Mexican crema

Cilantro sprigs

Dried oregano

Lime wedges

Preparation

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

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

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

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

SLOW COOKER TACO SALAD

This is from Better Homes & Gardens, and begins, “This slow cooker Cinco de Mayo recipe is ready when you are! Perfect for an after work party, this spicy salad is as easy as setting your slow cooker. Serve up the finished meat mix with fresh lettuce, corn, and avocado.”

Prep: 25 mins; Cook: 5 hrs to 6 hrs (low) or 2 1/2 to 3 hours (high); Servings: 8; Yield: 15 cups

View online here.

Ingredients

1 1/2 pounds ground beef or ground turkey

1 16 ounce jar green salsa

1 15 ounce can Great Northern beans, rinsed and drained

1 large sweet onion, cut into thin wedges (2 cups)

1 medium red sweet pepper, coarsely chopped (3/4 cup)

Directions

In a large skillet cook ground meat over medium heat until browned. Drain off fat.

In a 3 1/2- or 4-quart slow cooker combine meat and the remaining ingredients. Cover and cook on low for 5 to 6 hours or on high for 2 1/2 to 3 hours. Remove half of the meat mixture from the slow cooker. Cover and refrigerate for another use.

Make It a Salad

Arrange 6 cups chopped leaf lettuce on a large platter. Top with 3 ounces (3 cups) blue corn tortilla chips. Spoon half of the meat mixture (chill or freeze remaining meat mixture for another use) over tortilla chips. Sprinkle with 1 cup shredded Monterey Jack cheese cheese (4 ounces). Top with 3/4 cup frozen whole kernel corn, thawed; 1 avocado, halved, seeded, peeled, and chopped (or 3/4 cup purchased guacamole); and 3/4 cup halved cherry tomatoes. Serve with 1/4 cup sour cream.

Tip

Use remaining half of meat mixture for a second taco salad another night. Or use it to make hard- or soft-shell tacos. Store in an airtight container for up to 3 days in the refrigerator or freeze for up to 3 months. Thaw overnight in the refrigerator. Reheat in a saucepan over medium low heat.

Make-Ahead Directions

Cook ground meat as directed in Step 1. In the removable crockery liner of the slow cooker combine meat and remaining ingredients. Cover and refrigerate up to 24 hours. Let stand at room temperature 15 minutes before placing liner in the slow cooker unit. Slow cook as directed, Chop lettuce, cut tomatoes, thaw corn; place in separate covered containers and store in the refrigerator up to 24 hours.

For Easy Cleanup

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts Per Serving: 298 calories, (7 g saturated fat, 1 g polyunsaturated fat, 7 g monounsaturated fat), 45 mg cholesterol, 411 mg sodium, 21 g carbohydrates, 5 g fiber, 3 g sugar, 15 g protein.

TURKEY CLUB RANCH TACOS

This is from Old El Paso, and begins, “Have your club sandwich a bold new way on a bold ranch taco!”

Prep Time: 15 minutes; Total Time: 15 minutes; Servings: 5

To view this online, click here.

Ingredients

1 tablespoon vegetable oil

1 lb lean ground turkey

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

1/2 cup ranch dressing

10 Old El Paso™ Stand ‘N Stuff™ bold ranch flavored taco shells

1/2 cup mayonnaise

2 tablespoons salsa

6 slices bacon, crisply cooked, diced (about 1/2 cup)

Make it FRESH toppings, as desired (see below)

Directions

In 10-inch nonstick skillet, heat oil over medium heat. Add turkey; cook until starting to brown on both sides, stirring occasionally. Sprinkle with taco seasoning mix. Cook until turkey is cooked through, stirring occasionally. Stir in ranch dressing.

Heat taco shells as directed on package. Step 3 Meanwhile, in medium bowl, mix mayonnaise and salsa. Divide turkey mixture among warmed shells, and top with bacon. Add FRESH toppings. Top with salsa mayo to complete taco.

Expert Tips

If you prefer ground chicken to ground turkey, feel free to substitute, following the same directions as above.

Ideas for Make it FRESH toppings: diced avocado, shredded lettuce, diced tomatoes, thinly sliced green onions, shredded cheese.

BUFFALO TURKEY TACOS

Makes 8 servings

Source: Jennie-O

Find this recipe at: 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

Taco Tuesday

If you love tacos as much as I do, you won't mind that it's Taco Tuesday. Today's yummy offerings include Easy Chicken Tacos and Spaghetti Squash & Black Bean Tacos. Enjoy!

SLOW COOKER TACO SALAD

This is from Better Homes & Gardens, and begins, “This slow cooker Cinco de Mayo recipe is ready when you are! Perfect for an after work party, this spicy salad is as easy as setting your slow cooker. Serve up the finished meat mix with fresh lettuce, corn, and avocado.”

Prep: 25 mins; Cook: 5 hrs to 6 hrs (low) or 2-1/2 to 3 hours (high); Servings: 8; Yield: 15 cups

View online here.

Ingredients

1-1/2 pounds ground beef or ground turkey

1 16 ounce jar green salsa

1 15 ounce can Great Northern beans, rinsed and drained

1 large sweet onion, cut into thin wedges (2 cups)

1 medium red sweet pepper, coarsely chopped (3/4 cup)

Directions

In a large skillet cook ground meat over medium heat until browned. Drain off fat.

In a 3 1/2- or 4-quart slow cooker combine meat and the remaining ingredients. Cover and cook on low for 5 to 6 hours or on high for 2 1/2 to 3 hours. Remove half of the meat mixture from the slow cooker. Cover and refrigerate for another use.

Make It a Salad

Arrange 6 cups chopped leaf lettuce on a large platter. Top with 3 ounces (3 cups) blue corn tortilla chips. Spoon half of the meat mixture (chill or freeze remaining meat mixture for another use) over tortilla chips. Sprinkle with 1 cup shredded Monterey Jack cheese cheese (4 ounces). Top with 3/4 cup frozen whole kernel corn, thawed; 1 avocado, halved, seeded, peeled, and chopped (or 3/4 cup purchased guacamole); and 3/4 cup halved cherry tomatoes. Serve with 1/4 cup sour cream.

Tip

Use remaining half of meat mixture for a second taco salad another night. Or use it to make hard- or soft-shell tacos. Store in an airtight container for up to 3 days in the refrigerator or freeze for up to 3 months. Thaw overnight in the refrigerator. Reheat in a saucepan over medium low heat.

Make-Ahead Directions

Cook ground meat as directed in Step 1. In the removable crockery liner of the slow cooker combine meat and remaining ingredients. Cover and refrigerate up to 24 hours. Let stand at room temperature 15 minutes before placing liner in the slow cooker unit. Slow cook as directed, Chop lettuce, cut tomatoes, thaw corn; place in separate covered containers and store in the refrigerator up to 24 hours.

For Easy Cleanup

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts Per Serving: 298 calories, (7 g saturated fat, 1 g polyunsaturated fat, 7 g monounsaturated fat), 45 mg cholesterol, 411 mg sodium, 21 g carbohydrates, 5 g fiber, 3 g sugar, 15 g protein.

SPAGHETTI SQUASH & BLACK BEAN TACOS

This comes from Kelly, whose site, Mountain Mama Cooks is really pretty awesome. I highly recommend checking it out!

This recipe begins, “Crispy blue corn shells filled with black beans, savory spaghetti squash, cotija cheese and plenty of hot sauce. Vegetarian tacos never looked so good.”

To view this online on Kelly’s site, go to https://mountainmamacooks.com/spaghetti-squash-black-bean-tacos/.

Ingredients

1– 2 lb spaghetti squash (if you go bigger, increase spices accordingly)

2 tablespoons melted butter

juice of 1 lime (about 2 tablespoons)

1 teaspoon chili powder

1 teaspoon kosher salt

1/2 teaspoon ground cumin

1/2 teaspoon garlic powder

1 14oz can black beans, thoroughly rinsed

8–10 crispy blue corn tortillas

crumbled cojita cheese

cilantro

hot sauce (optional)

Instructions

Preheat oven to 400F degrees.

Cut spaghetti squash in half lengthwise, scoop out the seeds, throw about 1 teaspoon olive oil on each half and roast both halves face down on a rimmed baking sheet. Roast the squash halves in the pre-heated oven until tender and easily pierced with a fork, 45-60 minutes. (Alternately, you can microwave the squash if you’re short on time.)

Meanwhile, combine melted butter, lime juice, chili powder, salt, cumin and garlic powder in a small bowl.

When spaghetti squash is done remove from oven and let cool a few minutes until you can handle it easily. Working over a large bowl, gently scrape out the flesh with a fork. Add butter mixture to the squash and toss well to combine.

In the bottom of each corn tortilla, spread out a small handful (about 2 tablespoons) of black beans. Top with some spaghetti squash (about 1/4 cup). Top again with crumbled cojita cheese.

Line the tacos in a 9×13 baking dish or similar and bake in a preheated oven for 20 minutes.

To serve, top with fresh cilantro and hot sauce if desired.

CHEESY TACO MEATLOAF

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

Prep Time: 10 minutes; Total Time: 1 hr 15 minutes; Serves: 8

To view this online, click here.

Ingredients

2 pounds ground beef

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

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

1 egg

1 teaspoon chili powder

3/4 teaspoon kosher salt

1/4 teaspoon ground black pepper

1/2 cup shredded Cheddar cheese

Directions

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

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

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

TACO SALAD WITH CUMIN DRESSING

Servings: 8

Source: The Diabetic Newsletter

Find this recipe at: http://diabeticgourmet.com/recipes/html/41.shtml

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 cooked turkey, chopped

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; Protein: 17 g; Fat: 11 g; Carbohydrates: 10 g; Exchanges: 1 Fat; 1/2 Bread/Starch; 1/2 Vegetable; 2 Lean Meat

EASY CHICKEN TACOS

This is from Makinze Gore at Delish. Makinze wrote, "While tacos these days take many shapes and forms, we know that even these basic chicken tacos are not the most authentic. The taco history is long and rich and is originally a form of Mexican street food. These are a much more Americanized form of taco, meaning that it's a tortilla filled with spiced meats and yummy toppings. While the true definition and origin of a taco can be quite blurry, we know one thing for sure - tacos are our favorite food group. Try these quick and easy tacos for your next Taco Tuesday and don't forget the margarita!"

Prep Time: 10 minutes; Total Time: 30 minutes; Makes 4 servings

To view this online, go to https://www.delish.com/cooking/recipe-ideas/recipes/a58716/easy-chicken-tacos-recipe/.

Ingredients

For the tacos

3 tbsp. extra-virgin olive oil

4 boneless skinless chicken breasts, cut into 1" strips

Kosher salt

Freshly ground black pepper

2 tsp. chili powder

2 tsp. ground cumin

1/2 tsp. garlic powder

1/4 tsp. paprika

1/4 tsp. cayenne

8 corn tortillas, warmed

Toppings

Sour cream

Thinly sliced red onion

Diced tomatoes

Shredded Monterey Jack

Diced avocados

Fresh cilantro

Lime wedges

Directions

In a large skillet over medium heat, heat oil. Season chicken with salt and pepper and add to skillet. Cook until golden, 6 minutes. Add spices and stir until coated, 1 minute more. If needed, add a little more oil or water to help spices coat chicken.

Build tacos: In tortillas, layer chicken and desired toppings. Serve with lime wedges.

WHITE BEAN AND POTATO TACOS (GLUTEN FREE AND VEGAN)

A while back, I stumbled across Oh My Veggies. They have all sorts of yummy veggie recipes, including a bunch of taco links.

This taco recipe, which was among the taco links on Oh My Veggies, is from Beard & Bonnet. Beard & Bonnet’s Meg van der Kruik is “the writer, mother, photographer, designer, cook and creative spirit behind Beard & Bonnet.”

This can be viewed online at http://beardandbonnet.com/white-bean-and-potato-tacos-gluten-free-and-vegan/.

Serves 4; Prep Time: 20 min

Ingredients

2 cups cooked white beans, I used Navy beans, or 1 can of cannelini beans, washed and drained

4-5 small potatoes, unpeeled, scrubbed, and cut into tiny cubes (or 1 large russet potato)

1/2 cup cilantro, minced

Juice and zest of 1 lime

Olive oil for frying

salt and fresh cracked pepper to taste

To assemble

6-8 white corn tortillas, blistered on both sides in a cast iron skillet

pickled jalapenos & radishes

cherry tomatoes, halved; I used Sungold cherry tomatoes from my CSA

lime wedges for serving

Instructions

Pour about 2 tablespoons of olive oil into a large skillet over medium-high heat. Add the potatoes and a large pinch of salt, toss to coat and cover with a tight fitting lid. The potatoes will take about 5-8 minutes to cook through. Be sure to periodically lift the lid, scrape the pan, and toss the potatoes to ensure that all sides are crisp and golden.

While the potatoes are cooking toss the precooked, warmed, white beans with the chopped cilantro, lime zest, and juice. Mix well to combine and set aside.

When the potatoes are finished cooking set up an assembly line at your table with the tortillas, potatoes, white beans, and toppings. Allow your family to each build there own to suit their tastes.

Taco Tuesday

It's time for another Taco Tuesday. Yum! Today's taco offerings include Ground Beef Tacos and Spaghetti Squash and Black Bean Tacos. Enjoy!

CHICKEN TACOS WITH CHIPOTLE

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

Yield: 4 servings; Time: 1 hour.

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

Ingredients

For the Tacos:

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

3 scallions, left whole

1 bay leaf

1 thyme branch

3 black peppercorns

1 allspice berry

2 cloves

Kosher salt

3 tablespoons olive oil

1 medium yellow onion, finely diced

2 garlic cloves, minced

1/2 teaspoon ground cumin

2 or 3 chipotle chiles in adobo, chopped

3 tablespoons adobo sauce, from the can

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

8 fresh corn tortillas

For Garnish:

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

Thinly sliced serrano chile

Thinly sliced radishes

Sliced avocado

Crumbled queso fresco or mild feta cheese

Crème fraîche or Mexican crema

Cilantro sprigs

Dried oregano

Lime wedges

Preparation

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

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

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

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

CROCKPOT CHICKEN TACOS

This recipe begins, “This family-friendly meal is so easy. Slow cooking the chicken infuses so much flavor. Use this recipe for tacos or for ultra-low-carb taco salad.”

http://www.diabeticconnect.com/diabetic-recipes/general/202-crockpot-chicken-tacos

Ingredients

1-2 lbs boneless, skinless chicken breasts

1 can red enchilada sauce

1 can diced green chilis

3/4 cup diced onion

Whole wheat flour tortillas

Toppings:

Grated cheddar cheese

Diced Tomatoes

Shredded lettuce

Sour Cream

Salsa

Directions

Place chicken, enchilada sauce, green chilis, and onion in crockpot. Cook on low heat for 3-4 hours. When fully cooked, shred chicken with fork.

Serve on warm whole wheat tortillas and top with cheese, lettuce, tomatoes, and sour cream.

If you are running high, you can easily turn this into a very low-carb taco salad by simply eliminating the tortilla.

Nutritional Facts: Servings 6; Approx. per taco: Calories 210; Fat 9.5 g; Saturated Fat 2 g; Cholesterol 34 mg; Sodium 444 mg; Carbohydrates 14 g; Protein 19 g

SLOW COOKER TACO SALAD

This is from Better Homes & Gardens, and begins, “This slow cooker Cinco de Mayo recipe is ready when you are! Perfect for an after work party, this spicy salad is as easy as setting your slow cooker. Serve up the finished meat mix with fresh lettuce, corn, and avocado.”

Prep: 25 mins; Cook: 5 hrs to 6 hrs (low) or 2 1/2 to 3 hours (high); Servings: 8; Yield: 15 cups

View online here.

Ingredients

1 1/2 pounds ground beef or ground turkey

1 16 ounce jar green salsa

1 15 ounce can Great Northern beans, rinsed and drained

1 large sweet onion, cut into thin wedges (2 cups)

1 medium red sweet pepper, coarsely chopped (3/4 cup)

Directions

In a large skillet cook ground meat over medium heat until browned. Drain off fat.

In a 3 1/2- or 4-quart slow cooker combine meat and the remaining ingredients. Cover and cook on low for 5 to 6 hours or on high for 2 1/2 to 3 hours. Remove half of the meat mixture from the slow cooker. Cover and refrigerate for another use.

Make It a Salad

Arrange 6 cups chopped leaf lettuce on a large platter. Top with 3 ounces (3 cups) blue corn tortilla chips. Spoon half of the meat mixture (chill or freeze remaining meat mixture for another use) over tortilla chips. Sprinkle with 1 cup shredded Monterey Jack cheese cheese (4 ounces). Top with 3/4 cup frozen whole kernel corn, thawed; 1 avocado, halved, seeded, peeled, and chopped (or 3/4 cup purchased guacamole); and 3/4 cup halved cherry tomatoes. Serve with 1/4 cup sour cream.

Tip

Use remaining half of meat mixture for a second taco salad another night. Or use it to make hard- or soft-shell tacos. Store in an airtight container for up to 3 days in the refrigerator or freeze for up to 3 months. Thaw overnight in the refrigerator. Reheat in a saucepan over medium low heat.

Make-Ahead Directions

Cook ground meat as directed in Step 1. In the removable crockery liner of the slow cooker combine meat and remaining ingredients. Cover and refrigerate up to 24 hours. Let stand at room temperature 15 minutes before placing liner in the slow cooker unit. Slow cook as directed, Chop lettuce, cut tomatoes, thaw corn; place in separate covered containers and store in the refrigerator up to 24 hours.

For Easy Cleanup

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts Per Serving: 298 calories, (7 g saturated fat, 1 g polyunsaturated fat, 7 g monounsaturated fat), 45 mg cholesterol, 411 mg sodium, 21 g carbohydrates, 5 g fiber, 3 g sugar, 15 g protein.

SPAGHETTI SQUASH & BLACK BEAN TACOS

This comes from Kelly, whose site, Mountain Mama Cooks is really pretty awesome. I highly recommend checking it out!

This recipe begins, “Crispy blue corn shells filled with black beans, savory spaghetti squash, cotija cheese and plenty of hot sauce. Vegetarian tacos never looked so good.”

To view this online on Kelly’s site, go to https://mountainmamacooks.com/spaghetti-squash-black-bean-tacos/.

Ingredients

1– 2 lb spaghetti squash (if you go bigger, increase spices accordingly)

2 tablespoons melted butter

juice of 1 lime (about 2 tablespoons)

1 teaspoon chili powder

1 teaspoon kosher salt

1/2 teaspoon ground cumin

1/2 teaspoon garlic powder

1 14oz can black beans, thoroughly rinsed

8–10 crispy blue corn tortillas

crumbled cojita cheese

cilantro

hot sauce (optional)

Instructions

Preheat oven to 400F degrees.

Cut spaghetti squash in half lengthwise, scoop out the seeds, throw about 1 teaspoon olive oil on each half and roast both halves face down on a rimmed baking sheet. Roast the squash halves in the pre-heated oven until tender and easily pierced with a fork, 45-60 minutes. (Alternately, you can microwave the squash if you’re short on time.)

Meanwhile, combine melted butter, lime juice, chili powder, salt, cumin and garlic powder in a small bowl.

When spaghetti squash is done remove from oven and let cool a few minutes until you can handle it easily. Working over a large bowl, gently scrape out the flesh with a fork. Add butter mixture to the squash and toss well to combine.

In the bottom of each corn tortilla, spread out a small handful (about 2 tablespoons) of black beans. Top with some spaghetti squash (about 1/4 cup). Top again with crumbled cojita cheese.

Line the tacos in a 9×13 baking dish or similar and bake in a preheated oven for 20 minutes.

To serve, top with fresh cilantro and hot sauce if desired.

TACO SALAD WITH CUMIN DRESSING

Servings: 8

Source: The Diabetic Newsletter

Find this recipe at: http://diabeticgourmet.com/recipes/html/41.shtml

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 cooked turkey, chopped

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; Protein: 17 g; Fat: 11 g; Carbohydrates: 10 g; Exchanges: 1 Fat; 1/2 Bread/Starch; 1/2 Vegetable; 2 Lean Meat

GROUND BEEF TACOS

This comes from Pillsbury, and begins, “This taco recipe is the classic Tex-Mex-style version of tacos that many Americans grow up with: seasoned ground beef stuffed in a crispy taco shell with additional fillings like lettuce, cheese, tomatoes and sour cream. Even better, these ground beef tacos can be on the table in just 25 minutes.”

Prep Time: 25 minutes; Total Time: 30 minutes; Servings: 6

To view this online, click here.

Ingredients

1 lb lean ground beef

1 medium onion, chopped

1 teaspoon chili powder

1/2 teaspoon salt

1/2 teaspoon garlic powder

1 can (8 oz) tomato sauce

12 Old El Paso™ crunchy taco shells

1 1/2 cups shredded Cheddar cheese (6 oz)

2 cups shredded lettuce

2 medium tomatoes, chopped

3/4 cup Old El Paso™ Thick 'n Chunky salsa

3/4 cup sour cream, if desired

Directions

Heat oven to 250°F. In large skillet, brown ground beef and onion over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain.

Stir in chili powder, salt, garlic powder and tomato sauce. Reduce heat to low; cover and simmer 10 minutes.

Meanwhile, place taco shells on ungreased cookie sheet. Heat at 250°F. for 5 minutes.

To assemble tacos, layer beef mixture, cheese, lettuce and tomatoes in each taco shell. Serve with salsa; top with sour cream.

Expert Tips

Chili powder is a vibrant mix of dried oregano, garlic, cumin, and mild to hot chiles. Commercial blends can vary in flavor, but they all add that south-of-the-border taste to the meat. Choose a chipotle chili powder for more heat and a smoky undertone to the flavor it adds.

These are very classic Mexican-American style tacos, the beauty of which is they’re completely customizable. Skip the ground beef and swap in ground chicken (which is terrific with taco seasoning), use Old El Paso™ soft flour tortillas warmed per package directions instead of the crunch taco shells, and bump up the toppings—set out bowls of chopped radish, sliced green onion, pickled jalapeños, and/or torn fresh cilantro leaves.

Taco Tuesday

It's that time again: time for another Taco Tuesday. What'll it be tonight? The Southwest Chipotle Fish Tacos? How about Lime Chicken Tacos? Or you can try any of the other yummy taco recipes in today's post. Enjoy!

SLOW COOKER TACO SALAD

This is from Better Homes & Gardens, and begins, “This slow cooker Cinco de Mayo recipe is ready when you are! Perfect for an after work party, this spicy salad is as easy as setting your slow cooker. Serve up the finished meat mix with fresh lettuce, corn, and avocado.”

Prep: 25 mins; Cook: 5 hrs to 6 hrs (low) or 2 1/2 to 3 hours (high); Servings: 8; Yield: 15 cups

View online here.

Ingredients

1 1/2 pounds ground beef or ground turkey

1 16 ounce jar green salsa

1 15 ounce can Great Northern beans, rinsed and drained

1 large sweet onion, cut into thin wedges (2 cups)

1 medium red sweet pepper, coarsely chopped (3/4 cup)

Directions

In a large skillet cook ground meat over medium heat until browned. Drain off fat.

In a 3 1/2- or 4-quart slow cooker combine meat and the remaining ingredients. Cover and cook on low for 5 to 6 hours or on high for 2 1/2 to 3 hours. Remove half of the meat mixture from the slow cooker. Cover and refrigerate for another use.

Make It a Salad

Arrange 6 cups chopped leaf lettuce on a large platter. Top with 3 ounces (3 cups) blue corn tortilla chips. Spoon half of the meat mixture (chill or freeze remaining meat mixture for another use) over tortilla chips. Sprinkle with 1 cup shredded Monterey Jack cheese cheese (4 ounces). Top with 3/4 cup frozen whole kernel corn, thawed; 1 avocado, halved, seeded, peeled, and chopped (or 3/4 cup purchased guacamole); and 3/4 cup halved cherry tomatoes. Serve with 1/4 cup sour cream.

Tip

Use remaining half of meat mixture for a second taco salad another night. Or use it to make hard- or soft-shell tacos. Store in an airtight container for up to 3 days in the refrigerator or freeze for up to 3 months. Thaw overnight in the refrigerator. Reheat in a saucepan over medium low heat.

Make-Ahead Directions

Cook ground meat as directed in Step 1. In the removable crockery liner of the slow cooker combine meat and remaining ingredients. Cover and refrigerate up to 24 hours. Let stand at room temperature 15 minutes before placing liner in the slow cooker unit. Slow cook as directed, Chop lettuce, cut tomatoes, thaw corn; place in separate covered containers and store in the refrigerator up to 24 hours.

For Easy Cleanup

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts Per Serving: 298 calories, (7 g saturated fat, 1 g polyunsaturated fat, 7 g monounsaturated fat), 45 mg cholesterol, 411 mg sodium, 21 g carbohydrates, 5 g fiber, 3 g sugar, 15 g protein.

INSTANT POT CHEESY TACO PASTA

This yummy recipe is from Christin Mahrlig on her very cool site, Spicy Southern Kitchen. If you’ve never heard of her site (or you have, but never checked it out), I suggest you check it out ASAP. Go ahead, I’ll wait…(Tap, tap, tap…).

Anyway, the recipe begins, “Instant Pot Cheesy Taco Pasta is creamy, cheesy, and full of Tex-Mex flavor No need to precook the pasta. This easy recipe can be on the table in under 30 minutes.”

Prep Time: 20 mins; Cook Time: 4 mins; Total Time: 24 mins; Servings: 6

To view this recipe online, go to https://spicysouthernkitchen.com/instant-pot-cheesy-taco-pasta/.

Ingredients

1 pound lean ground beef

1/2 cup diced onion

1 packet taco seasoning

2 cups low sodium beef broth

1 cup salsa

1 (4-ounce) can diced green chiles

8 ounces uncooked pasta shells

2 cups shredded Mexican cheese

2 ounces cream cheese, cut into pieces

sour cream, olives, red onion, cilantro for serving

Instructions

Lightly spray the Instant Pot with cooking spray and set to "Saute" mode. When hot add the ground beef and onion. Break the meat apart with a wooden spoon as it cooks.

When meat is almost cooked through, add taco seasoning. Stir it in and continue to cook until the meat is cooked. Turn Instant Pot off.

Add beef broth and scrape the bottom of the pot to make sure nothing is stuck on the bottom.

Add salsa, green chilies, and pasta shells. Press pasta down in the liquid as much as you can. Place the lid on and set to "Pressure Cook" for 4 minutes.

Once time is up, open up the valve to release the pressure. Once the pin drops, remove the lid. Add shredded cheese and cream cheese and stir it in. Place lid back on for a minute or two to help melt the cheese.

Stir well and serve with toppings.

Recipe Notes

If you want your pasta extra meaty, use 1.5 pounds of ground beef.

I find 4 minutes of pressure cooking is perfect for al dente pasta. If you want your pasta softer, try 5 minutes.

TACOS AL PASTOR

This is from Makinze Gore on Delish. Makinze wrote, “The process of making these tacos may seem a little daunting, but trust me when I say they are 100 percent worth it. And the pork for these tacos would normally be slowly cooked for hours so, actually, you're welcome. If you don't want to make your own achiote paste, you can always buy a premade paste to streamline the recipe. Serve it up with some queso and call it a fiesta.”

Prep Time: 25 minutes; Total Time: 5 hours 15 minutes; Yields: 10 servings

To view this online, click here.

Ingredients

For Achiote Paste

1/4 c. extra-virgin olive oil

1/4 c. annatto seeds

1 tbsp. coriander seeds

1 tbsp. cumin seeds

2 tsp. dried oregano

1 tsp. black peppercorns

1 tsp. mustard seeds

5 allspice berries

4 cloves garlic

1/3 c. orange juice

2 tbsp. apple cider vinegar

1 tsp. kosher salt

For the Pork

1 tbsp. extra-virgin olive oil, plus more for grill

3 dried guaillo chilis, seeds removed

3 dried chiles de arbol, seeds removed

1/3 c. pineapple juice

1/4 c. achiote paste

2 tbsp. apple cider vinegar

3 cloves garlic

2 tbsp. packed brown sugar

2 tsp. kosher salt

1 tsp. ground cinnamon

1/2 tsp. freshly ground black pepper

2 lb. boneless pork shoulder, sliced 1/2" thick

For Serving

1 pineapple, cored and cut into rings

1 red onion, cut into rings

12 corn tortillas

Freshly chopped cilantro

Lime wedges

Directions

Make Achiote Paste

In a small skillet over medium heat, heat oil. Add annatto seeds, coriander, cumin, oregano, peppercorns, mustard seeds, and allspice berries and toast until fragrant, 1 minute. In a food processor or blender, add toasted seeds, garlic, orange juice, vinegar, and salt. Blend until it turns into a mostly smooth paste, scraping down sides as needed.

Make Tacos

In a small skillet over medium heat, heat oil. Add chilis and toast until slightly charred and fragrant, 1 minute. In a food processor or blender, add toasted chilis, pineapple juice, achiote paste, vinegar, garlic, brown sugar, salt, cinnamon, and pepper. Blend until fully combined.

Place pork in a large bowl and pour marinade over. Cover and refrigerate for 4 hours and up to overnight.

Preheat grill to medium-high and brush with oil. Grill pork until slightly charred and cooked through, 6 minutes per side. Let rest on a cutting board for 5 minutes then cut into 1" pieces.

Add pineapple and onions to grill and cook until slightly charred and onion is softened, 3 minutes per side. Break pineapple rings into large pieces.

Add tortillas to grill and cook until warmed, 1 minute per side.

On warmed tortillas, add pork, pineapple, onions, and cilantro. Serve with lime wedges.

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.

SOUTHWEST CHIPOTLE FISH TACOS

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/southwest-chipotle-fish-tacos/.

Ingredients

8 frozen fish fillets

1/2 pound coleslaw or shredded cabbage

1/4 cup Hidden Valley® Spicy Ranch Dressing

8 corn tortillas

1 cup salsa

Directions

Prepare fish fillets according to package directions.

In a medium bowl, toss coleslaw and dressing until well-combined.

Wrap tortillas in a damp paper towel and microwave for 30 seconds or until warm.

To assemble, place 1 fish fillet on each tortilla, top with coleslaw and salsa. Serve immediately.

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

For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

Taco Tuesday

It's time for another Taco Tuesday. Check out the Grilled Chicken Tacos with Avocado-Lime Blender Sauce, the Grilled Shrimp Tacos with Sriracha Slaw, and the rest of today's yummy tacos. Enjoy!

SLOW COOKER TACO SALAD

This is from Better Homes & Gardens, and begins, “This slow cooker Cinco de Mayo recipe is ready when you are! Perfect for an after work party, this spicy salad is as easy as setting your slow cooker. Serve up the finished meat mix with fresh lettuce, corn, and avocado.”

Prep: 25 mins; Cook: 5 hrs to 6 hrs (low) or 2 1/2 to 3 hours (high); Servings: 8; Yield: 15 cups

View online here.

Ingredients

1 1/2 pounds ground beef or ground turkey

1 16 ounce jar green salsa

1 15 ounce can Great Northern beans, rinsed and drained

1 large sweet onion, cut into thin wedges (2 cups)

1 medium red sweet pepper, coarsely chopped (3/4 cup)

Directions

In a large skillet cook ground meat over medium heat until browned. Drain off fat.

In a 3 1/2- or 4-quart slow cooker combine meat and the remaining ingredients. Cover and cook on low for 5 to 6 hours or on high for 2 1/2 to 3 hours. Remove half of the meat mixture from the slow cooker. Cover and refrigerate for another use.

Make It a Salad

Arrange 6 cups chopped leaf lettuce on a large platter. Top with 3 ounces (3 cups) blue corn tortilla chips. Spoon half of the meat mixture (chill or freeze remaining meat mixture for another use) over tortilla chips. Sprinkle with 1 cup shredded Monterey Jack cheese cheese (4 ounces). Top with 3/4 cup frozen whole kernel corn, thawed; 1 avocado, halved, seeded, peeled, and chopped (or 3/4 cup purchased guacamole); and 3/4 cup halved cherry tomatoes. Serve with 1/4 cup sour cream.

Tip

Use remaining half of meat mixture for a second taco salad another night. Or use it to make hard- or soft-shell tacos. Store in an airtight container for up to 3 days in the refrigerator or freeze for up to 3 months. Thaw overnight in the refrigerator. Reheat in a saucepan over medium low heat.

Make-Ahead Directions

Cook ground meat as directed in Step 1. In the removable crockery liner of the slow cooker combine meat and remaining ingredients. Cover and refrigerate up to 24 hours. Let stand at room temperature 15 minutes before placing liner in the slow cooker unit. Slow cook as directed, Chop lettuce, cut tomatoes, thaw corn; place in separate covered containers and store in the refrigerator up to 24 hours.

For Easy Cleanup

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts Per Serving: 298 calories, (7 g saturated fat, 1 g polyunsaturated fat, 7 g monounsaturated fat), 45 mg cholesterol, 411 mg sodium, 21 g carbohydrates, 5 g fiber, 3 g sugar, 15 g protein.

SPAGHETTI SQUASH & BLACK BEAN TACOS

This comes from Kelly, whose site, Mountain Mama Cooks is really pretty awesome. I highly recommend checking it out!

This recipe begins, “Crispy blue corn shells filled with black beans, savory spaghetti squash, cotija cheese and plenty of hot sauce. Vegetarian tacos never looked so good.”

To view this online on Kelly’s site, go to https://mountainmamacooks.com/spaghetti-squash-black-bean-tacos/.

Ingredients

1– 2 lb spaghetti squash (if you go bigger, increase spices accordingly)

2 tablespoons melted butter

juice of 1 lime (about 2 tablespoons)

1 teaspoon chili powder

1 teaspoon kosher salt

1/2 teaspoon ground cumin

1/2 teaspoon garlic powder

1 14oz can black beans, thoroughly rinsed

8–10 crispy blue corn tortillas

crumbled cojita cheese

cilantro

hot sauce (optional)

Instructions

Preheat oven to 400F degrees.

Cut spaghetti squash in half lengthwise, scoop out the seeds, throw about 1 teaspoon olive oil on each half and roast both halves face down on a rimmed baking sheet. Roast the squash halves in the pre-heated oven until tender and easily pierced with a fork, 45-60 minutes. (Alternately, you can microwave the squash if you’re short on time.)

Meanwhile, combine melted butter, lime juice, chili powder, salt, cumin and garlic powder in a small bowl.

When spaghetti squash is done remove from oven and let cool a few minutes until you can handle it easily. Working over a large bowl, gently scrape out the flesh with a fork. Add butter mixture to the squash and toss well to combine.

In the bottom of each corn tortilla, spread out a small handful (about 2 tablespoons) of black beans. Top with some spaghetti squash (about 1/4 cup). Top again with crumbled cojita cheese.

Line the tacos in a 9×13 baking dish or similar and bake in a preheated oven for 20 minutes.

To serve, top with fresh cilantro and hot sauce if desired.

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.

TACOS AL PASTOR

This is from Makinze Gore on Delish. Makinze wrote, “The process of making these tacos may seem a little daunting, but trust me when I say they are 100 percent worth it. And the pork for these tacos would normally be slowly cooked for hours so, actually, you're welcome. If you don't want to make your own achiote paste, you can always buy a premade paste to streamline the recipe. Serve it up with some queso and call it a fiesta.”

Prep Time: 25 minutes; Total Time: 5 hours 15 minutes; Yields: 10 servings

To view this online, click here.

Ingredients

For Achiote Paste

1/4 c. extra-virgin olive oil

1/4 c. annatto seeds

1 tbsp. coriander seeds

1 tbsp. cumin seeds

2 tsp. dried oregano

1 tsp. black peppercorns

1 tsp. mustard seeds

5 allspice berries

4 cloves garlic

1/3 c. orange juice

2 tbsp. apple cider vinegar

1 tsp. kosher salt

For the Pork

1 tbsp. extra-virgin olive oil, plus more for grill

3 dried guaillo chilis, seeds removed

3 dried chiles de arbol, seeds removed

1/3 c. pineapple juice

1/4 c. achiote paste

2 tbsp. apple cider vinegar

3 cloves garlic

2 tbsp. packed brown sugar

2 tsp. kosher salt

1 tsp. ground cinnamon

1/2 tsp. freshly ground black pepper

2 lb. boneless pork shoulder, sliced 1/2" thick

For Serving

1 pineapple, cored and cut into rings

1 red onion, cut into rings

12 corn tortillas

Freshly chopped cilantro

Lime wedges

Directions

Make Achiote Paste

In a small skillet over medium heat, heat oil. Add annatto seeds, coriander, cumin, oregano, peppercorns, mustard seeds, and allspice berries and toast until fragrant, 1 minute. In a food processor or blender, add toasted seeds, garlic, orange juice, vinegar, and salt. Blend until it turns into a mostly smooth paste, scraping down sides as needed.

Make Tacos

In a small skillet over medium heat, heat oil. Add chilis and toast until slightly charred and fragrant, 1 minute. In a food processor or blender, add toasted chilis, pineapple juice, achiote paste, vinegar, garlic, brown sugar, salt, cinnamon, and pepper. Blend until fully combined.

Place pork in a large bowl and pour marinade over. Cover and refrigerate for 4 hours and up to overnight.

Preheat grill to medium-high and brush with oil. Grill pork until slightly charred and cooked through, 6 minutes per side. Let rest on a cutting board for 5 minutes then cut into 1" pieces.

Add pineapple and onions to grill and cook until slightly charred and onion is softened, 3 minutes per side. Break pineapple rings into large pieces.

Add tortillas to grill and cook until warmed, 1 minute per side.

On warmed tortillas, add pork, pineapple, onions, and cilantro. Serve with lime wedges.

BLACK BEAN TACOS WITH AVOCADO AND SPICY ONIONS

This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “Spicy pickled onions add brightness and tang to these hearty black bean tacos. The filling is a bit like chili but without the tomato, and perfect to wrap up in a tortilla. You can make the black beans up to 5 days ahead; they even freeze well. Then just warm them up, along with the tortillas, right before serving. The spicy onions will last for weeks in the fridge. Use them on everything: soups, salads, even grilled cheese sandwiches.”

Yield: 4 servings; Time: 45 minutes

This was featured in “The Meat-Lover’s Guide to Eating Less Meat”, and can be viewed online at https://cooking.nytimes.com/recipes/1020744-black-bean-tacos-with-avocado-and-spicy-onions.

Ingredients

For the Spicy Onions:

1 lime

1 small red onion or large shallot, thinly sliced

1 jalapeño, seeded and thinly sliced

Large pinch of fine sea salt

Small pinch of granulated sugar

For the Black Beans

2 tablespoons olive oil, plus more as needed

1 large onion, chopped

1/2 cup diced red or green bell pepper

2 garlic cloves, minced

1 jalapeño, seeded and minced

1 tablespoon tomato paste

1/2 tablespoon chili powder

1/2 teaspoon dried oregano

1/2 teaspoon ground cumin

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

Fine sea salt

Corn tortillas, warmed

1 avocado, peeled, pitted and sliced

Fresh cilantro, salsa and sour cream, for garnish (optional)

Preparation

Make the spicy onions: Squeeze the lime into a bowl and add the onion or shallot, jalapeño, salt and sugar to the juice. Set aside while you make the black beans.

Prepare the beans: Heat a large skillet, then add 2 tablespoons oil. When oil is hot, add the onion and bell pepper and sauté until soft and golden, about 10 minutes. If the pan looks dry, drizzle in a little more oil.

Add the garlic and jalapeño and sauté until fragrant, 1 minute. Stir in tomato paste, chili powder, oregano and cumin, and sauté until fragrant. Add the beans and a few large pinches of salt and let simmer until the flavors meld, about 15 minutes.

Taste and add more salt, chili powder and oregano to taste. Serve beans with tortillas and avocado and top with the pickled onions and jalapeño and some of their liquid, adding any of the garnishes you like.

GRILLED CHICKEN TACOS WITH AVOCADO-LIME BLENDER SAUCE

This came from Brooklyn Supper, a really cool site I found recently. This recipe begins, "These quick and easy grilled chicken tacos start with a vibrant orange and lime juice marinade, and are layered with avocado-lime sauce, and a simple red cabbage and radish slaw."

Prep Time: 20 mins; Cook Time: 10 mins; Marinating time: 3 hrs; Servings: 4

To view this online, go to https://brooklynsupper.com/grilled-chicken-tacos/#more-18294.

Ingredients

Marinade

3/4 cup orange juice (from 2 - 3 oranges)

Juice of 1 lime

2 tablespoon apple cider vinegar

2 tablespoons extra virgin olive oil

1 teaspoon cumin seed, fresh ground

1 teaspoon spicy paprika

1/2 teaspoon ground turmeric

1 tsp dried oregano leaves

1 teaspoon sea salt

1 package Farmer Focus Chicken Tenders (about 1 1/2 pounds)

Canola oil, for grilling

Slaw

1/2 head red cabbage, cored and sliced thin

1/2 cup watermelon radish or radishes of choice, julienned

Juice of 1 lime

1/2 teaspoon cumin seed, fresh ground

1/2 teaspoon sea salt, plus more to taste

2 green onions, trimmed and cut into thin strips

1/4 cup cilantro leaves

Avocado Sauce

2 avocados, peeled and pitted

1 - 2 jalapeños, seeded and chopped

1/2 cup cilantro (stems and all)

Juice of 1 lime

1/4 teaspoon sea salt, plus more to taste

3/4 - 1 cup water, as needed

For Serving

12 corn tortillas, warmed

1/4 cup cilantro leaves

1 jalapeño, seeded and sliced thin (if desired, toss with thinly sliced radishes and a squeeze of lime)

Lime wedges

Instructions

The night before, or at least an hour ahead of time, set out a container with a tight fitting lid large enough to hold all the chicken. Combine citrus juices, ACV, olive oil, spices, and sea salt, and whisk with a fork. Immerse chicken in marinade. Cover and refrigerate until needed.

To make the slaw, toss cabbage and radishes with lime, cumin, and sea salt, and set aside. After 15 minutes, fold in cilantro and green onion. Slaw will keep well covered in the fridge for three days.

To make the sauce, pulse to combine avocado, jalapeño, cilantro, lime juice, and sea salt. With blender running on high, drizzle in 3/4 cup water. Mixture should be thin enough to just drip off a spoon, so add up to 1/4 cup more water as needed.

To grill chicken tenders, prepare a hot grill or heat a grill pan over medium-high/medium heat. Douse a paper towel with canola oil and lightly grease the grill grate or pan. Shake excess liquid from the chicken and arrange over indirect heat on a grill grate or in a grill pan. If using open flame, grill 3 minutes per side, and then move to indirect heat until internal temp reaches 165 degrees F. For a grill pan, grill 5 minutes per side or until internal temp hits 165 degrees F (edge heat down as needed if things get smoky). For either method, you’ll want to move chicken just a bit as it cooks to prevent it sticking to the grate or grill pan.

On a large cutting board, slice and pull chicken tenders into bite-sized pieces.

Serve grilled chicken with warm tortillas, cabbage slaw, avocado sauce, and the fixings of your choice.