It's time for another Taco Tuesday. Yay! Today's yummy offerings include Middle-School Tacos and Roasted Tomatillo & Black Bean Tacos. Enjoy!
SOUTHWEST TURKEY TACOS
This is from Old El Paso, and begins, "Lean ground turkey, veggies and savory salsa meld in the slow cooker to make this deliciously easy taco filling."
Prep Time: 20 minutes; Total Time: 6 hours 20 minutes; Makes 12 servings
To view this online, go to https://www.oldelpaso.com/recipes/southwest-turkey-tacos.
Ingredients
1 package (20 oz) extra-lean ground turkey
1/2 cup chopped onion (1 medium)
1 teaspoon salt
1/4 teaspoon pepper
2 cups Old El Paso™ Thick ‘n Chunky salsa
1 can (15 oz) Progresso™ black beans, drained
1 can (11 oz) whole kernel corn with red and green peppers, drained, rinsed
1 tablespoon chili powder
2 boxes (4.6 oz each) Old El Paso™ taco shells (24 shells total)
3 tablespoons finely chopped fresh cilantro
3 cups chopped lettuce
3 medium tomatoes, chopped (1 1/2 cups)
Preparation
In 12-inch skillet, place turkey and onion; sprinkle with salt and pepper. Cook over medium-high heat 4 to 6 minutes, stirring occasionally, until turkey is no longer pink.
Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix turkey mixture, salsa, beans, corn and chili powder.
Cover; cook on Low heat setting 6 to 7 hours.
To serve, heat taco shells in oven as directed on boxes. Stir cilantro into turkey mixture. Spoon about 1/4 cup mixture into each warm taco shell; top with lettuce and tomatoes.
Expert Tips
This taco mixture is also delicious served over rice and topped with chopped fresh cilantro.
Top with fat-free sour cream, if desired.
Exchanges:1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat; Carbohydrate Choices:2 *Percent Daily Values are based on a 2,000 calorie diet.
PORK & PINEAPPLE TACOS
This is from EatingWell (originally from Diabetic Living Magazine, Summer 2020), and begins, "Plan ahead so you can use your slow cooker to prepare the pulled pork for these tacos. This recipe is a better-for-you twist on the classic tacos al pastor. Pork loin is a lean cut that's a healthier option than traditional pork shoulder, which has more fat."
Active: 30 minutes; Total Time: 7 hours 30 minutes; Makes 6 servings; Serving Size: 2 tacos (2 tortillas + about 1/2 cup pork + 1/3 cup cabbage + 1/3 cup salad)
To view this online, go to https://www.eatingwell.com/recipe/280196/pork-pineapple-tacos/.
Ingredients
1 tablespoon chili powder
2 teaspoons smoked paprika
1 teaspoon packed light brown sugar
3/4 teaspoon salt, divided
1/2 teaspoon garlic powder
1/2 teaspoon ground pepper
1 (2 pound) pork loin roast, trimmed
1/3 cup apple juice
1/2 cup lime juice
2 cups finely diced fresh pineapple (about 1/2 small pineapple)
1 cup finely diced seeded cucumber
1/4 cup finely diced red onion
2 tablespoons cider vinegar
12 6-inch corn tortillas, warmed
2 cups shredded red cabbage
Directions
Step 1
Combine chili powder, paprika, brown sugar, 1/2 tsp. salt, garlic powder, and pepper in a small bowl.
Step 2
Place pork in a 5- to 6-quart slow cooker. Rub the spice mixture all over the pork. Pour apple juice around the pork. Cover and cook on Low until the pork is fork-tender, 6 to 7 hours.
Step 3
Meanwhile, combine lime juice and the remaining 1/4 tsp. salt in a medium bowl. Add pineapple, cucumber, and onion; toss to combine. Refrigerate until ready to serve.
Step 4
Skim off visible fat from the juices in the slow cooker. Using two forks, shred the meat. Stir in vinegar.
Step 5
To assemble tacos: Place a generous 1/4 cup pulled pork on each tortilla and add a drizzle of the cooking liquid. Top with about 2 1/2 Tbsp. shredded cabbage and about 3 Tbsp. of the pineapple salsa.
Tips
Equipment: 5- to 6-qt. slow cooker
To make ahead: Prepare spice rub (Step 1) up to 24 hours ahead. Refrigerate salsa (Step 3) for up to 1 day.
ROASTED TOMATILLO AND BLACK BEAN TACOS
This is from Vegetarian Times, and begins, “To prepare fresh tomatillos, strip off the husks and rinse under warm water to remove any sticky sap clinging to the skin.” Serves 4.
To view this online, click here.
Ingredients:
3/4 lb. fresh whole tomatillos, husks removed
1 small onion, cut into 1/2-inch pieces (1 cup)
1 small red bell pepper, cut into 1/2-inch pieces (1 cup)
3 large cloves garlic, peeled
3 Tbs. coarsely chopped cilantro, divided
1 1/2 tsp. minced jalapeno pepper
1 cup canned black beans, rinsed and drained
4 6-inch corn tortillas, warmed
1 small avocado, cut into 1/4-inch-thick slices
2 Tbs. queso fresco or feta cheese
1/4 cup frozen corn kernels, thawed, optional
1/4 cup low-fat sour cream, optional
Instructions:
Preheat oven to broil. Place oven rack 3 inches from heat source. Coat baking sheet with cooking spray, and spread tomatillos, onion, red bell pepper, and garlic on prepared baking sheet. Broil 12 minutes, or until tomatillos are blistered and charred, and onion and bell pepper are softened and charred, tossing once halfway through cooking time.
Pulse garlic, 1 Tbs. cilantro, jalapeño, and tomatillos 10 times in food processor, or until chunky. Season with salt and pepper.
Toss 1/4 cup tomatillo sauce with black beans, red bell pepper, and onion.
Fill tortillas with black bean mixture, avocado, and queso fresco. Garnish with remaining cilantro and corn kernels, if desired. Serve remaining tomatillo sauce and sour cream, if desired, on side.
Nutrition Information: Calories: 226; Protein: 8 g; Total Fat: 7 g; Saturated Fat: 1 g; Carbohydrates: 36 g; Cholesterol: 2 mg; Sodium: 457 mg; Fiber: 11 g; Sugar: 7 g; Yield: Serves 4
CHEESY TACO MEATLOAF
This comes from Campbell’s Kitchen, begins, “It takes just 10 minutes and a few ingredients to put together this scrumptious meatloaf...and when it comes out of the oven you've got two family favorites, tacos and meatloaf, combined into one tasty dish!”
Prep Time: 10 minutes; Total Time: 1 hour 16 minutes; Serves: 8 people
To view this online, go to https://www.campbells.com/kitchen/recipes/cheesy-taco-meatloaf/.
Ingredients
2 pounds ground beef
1 jar (16 ounces) Pace® Chunky Salsa - Mild or Pace® Picante Sauce - Medium
1 1/2 ounces tortilla chips, crushed (about 1/2 cup)
1 egg
1 teaspoon chili powder
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup shredded Cheddar cheese
Directions
Set the oven to 350°F. Thoroughly mix the beef, 1 cup salsa, tortilla chips, egg, chili powder, salt and black pepper in a large bowl. Place the beef mixture into a 3-quart shallow baking pan and shape into an 9x4-inch loaf.
Bake for 1 hour or until the meatloaf is cooked through.
Spread the remaining salsa over the meatloaf and sprinkle with the cheese. Bake for 5 minutes or until the cheese is melted.
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.
SOFT BEAN TACOS
This also comes from Vegetarian Times. Serves 4.
To view this online, click here.
Ingredients:
8 (6-inch) flour tortillas
1/4 cup water
1 small red bell pepper, chopped
1 cup frozen corn kernels, thawed
2 green onions, thinly sliced
1 small jalapeno pepper, seeded and minced (optional)
16-oz. can spicy fat-free refried beans
1 cup shredded cheddar or Monterey Jack cheese, reduced-fat if desired, or soy cheese
Instructions:
Preheat oven to 400°F. Wrap tortillas in aluminum foil and warm in oven.
In large saucepan, combine water and bell pepper. Cover and cook over medium heat, 2 minutes. Add corn, green onions, jalapeño pepper and refried beans. Stir gently until mixture is heated through, about 5 minutes.
Remove tortillas from oven. Spread some of the filling on one half of each tortilla, then sprinkle with a small amount of cheese. Fold over and arrange on individual plates. Top with salsa and yogurt if desired.
Nutrition Information: Calories: 260; Protein: 12 g; Total Fat: 10 g; Saturated Fat: 5 g; Carbohydrates: 33 g; Cholesterol: 17 mg; Sodium: 455 mg; Fiber: 6 g; Sugar: g; Yield: 4 to 6 Servings
Showing posts with label Southwest Turkey Tacos. Show all posts
Showing posts with label Southwest Turkey Tacos. Show all posts
Tuesday, July 2, 2024
Tuesday, June 25, 2024
Taco Tuesday
It's time for another Taco Tuesday. Yay! Today's yummy offerings include Southwest Turkey Tacos and Crispy Thai Roasted Cauliflower Tacos. Enjoy!
MINI BEEF TEN-MINUTE TACO BOWLS
This is from Old El Paso, and begins, "Try these fun new bowls for your next taco night; they will be a hit with both adults and kids!"
Prep Time: 10 minutes; Total Time: 10 minutes; Makes 6 servings
To view this online, go to https://www.oldelpaso.com/recipes/mini-beef-ten-minute-taco-bowls.
Ingredients
1 lb lean (at least 80%) ground beef
1 package (1 oz) Old El Paso™ taco seasoning mix
1 package (5.1 oz) Old El Paso™ Flour Soft Tortilla Mini Bowls (12 Count)
Serve with, if desired
Diced avocado
Shredded cheese
Shredded lettuce
Diced tomatoes
Sour cream
Old El Paso™ Mild Taco Sauce
Preparation
In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Sprinkle with taco seasoning mix. Cook until beef is cooked through, stirring occasionally.
Heat bowls as directed on package.
Divide beef among warmed bowls; add FRESH toppings.
Expert Tips
If you prefer ground chicken or turkey, feel free to substitute, following the same directions as above.
Exchanges: 1 Other Carbohydrate; 2 Lean Meat; 1 Fat
Carbohydrate Choice: 1
STEAK TACO SALAD
This is from Tricia Manzanero Studeman on Southern Living's site. The recipe begins, "Who doesn’t love a good taco salad? It’s everything you love about taco night, but less assembly!
"Here, we sneak some classic Tex-Mex flavor from store-bought seasoning packets—they give the grilled flank steak a savory, cumin-scented punch. Piled high with grilled corn, tomatoes, creamy avocado, shredded cheese, and crumbled tortilla chips, this hearty main dish salad will make any weeknight dinner a fiesta."
First off, here are DIY Pickled Onions.
Microwave 1/2 cup each vinegar and water in a heatproof jar for 3 minutes. Stir in 1 tsp. sugar, 1/2 tsp. salt, and 1 sliced red onion. Let stand 20 minutes.."
Active Time: 45 minutes; Total Time: 55 minutes; Makes 4 servings
To view this online, go to https://www.southernliving.com/steak-taco-salad-7556399.
Ingredients
1 (8-oz.) container sour cream
2/3 cup smooth mild salsa
1/2 cup plus 1 Tbsp. chopped fresh cilantro, divided, plus more for garnish
3 tsp. kosher salt, divided
1 (1-oz.) envelope taco seasoning mix, divided
2 Tbsp. canola oil
3 ears (about 1 lb. total) fresh yellow corn
1 (1-1/2-lb.) top sirloin steak (1 to 1-1/2 inches thick)
1 (5-oz.) pkg. spring mix salad greens (about 7 cups)
1 (7-oz.) pkg. shredded Mexican 3-cheese blend (about 1-3/4 cups)
1-1/2 cups roughly crushed tortilla chips
1-1/2 cups diced plum tomatoes (from 3 medium tomatoes)
1-1/2 cups thinly sliced pickled red onions (from 1 [16-oz.] jar)
2 medium avocados, chopped
Directions
Whisk together sour cream, salsa, 1 tablespoon of the cilantro, 1-1/2 teaspoons of the salt, and 1-1/2 teaspoons of the taco seasoning mix until smooth; set dressing aside.
Preheat grill to high (450°F to 500°F). Whisk together oil and remaining taco seasoning mix in a small bowl. Brush corn with 1-1/2 teaspoons oil mixture; set remaining oil mixture aside. Pat steak dry using paper towels; sprinkle evenly with remaining 1-1/2 teaspoons salt.
Place corn and steak on oiled grates. Grill corn, covered, until slightly charred and tender, 10 to 12 minutes, turning occasionally. Grill steak, covered, until a thermometer inserted into thickest portion registers 135°F to 145°F (medium), 8 to 11 minutes, or to desired degree of doneness, brushing both sides with reserved oil mixture halfway through grill time. Transfer steak to a cutting board. Cover with aluminum foil, and let rest 10 minutes.
When corn is cool enough to handle, cut kernels from cobs. Thinly slice steak against the grain; cut slices into 1-inch pieces. Divide lettuce and remaining 1/2 cup cilantro among 4 bowls. Top with steak, corn, cheese, chips, tomatoes, onions, and avocados. Drizzle as desired with dressing. Garnish with cilantro, and serve with remaining dressing.
TACO SOUP
This is from Naz Deravian at The New York Times cooking enewsletter. For this recipe, Naz wrote, "A cozy mash-up of tacos and hearty chili, this soup fills the spot on those days when you're in need of a quick bowl of comfort. You can use a taco seasoning packet from the store, but it’s very easy to make your own blend to suit your taste (and whip up extra, if you like, to have on hand for other dishes). If using a packet, it will also include salt, so adjust accordingly when seasoning. You can easily make this soup vegetarian by omitting the meat and using an extra can of beans or subbing in a meat substitute. Set up a colorful toppings bar and be sure to squeeze on a little lime to brighten up all the flavors."
Time: 1 hour 15 minutes; Yield: 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1024354-taco-soup.
Ingredients
For the Taco Seasoning (equivalent to a 1-ounce Packet)
1 to 2 tablespoons chili powder, to taste
2 teaspoons ground cumin
1 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
For the Soup
1/4 cup extra-virgin olive oil
1 large yellow or red onion, finely chopped, plus more for serving
Kosher salt (such as Diamond Crystal) and black pepper
4 garlic cloves, finely chopped
1 pound ground beef, (or pork, turkey or chicken)
1 to 2 jalapeños, finely chopped, to taste, plus more for serving
1 tablespoon tomato paste
2 (4-ounce) cans diced green chiles (see Tip)
1 (15-ounce) can pinto beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
2 (15-ounce) cans diced fire-roasted tomatoes
2-1/2 cups low-sodium chicken or vegetable broth, or water
2 cups frozen corn
Handful cilantro leaves and tender stems, roughly chopped, plus more for serving
Chopped avocado, pickled red onion, grated Cheddar, pickled jalapeños, sour cream, tortilla chips and/or lime wedges, for serving (optional)
Preparation
If making your own taco seasoning: Mix the chili powder, cumin, smoked paprika, garlic powder, onion powder and dried oregano in a small bowl. Set aside.
Make the soup: In a large pot or Dutch oven, heat the oil over medium. Add the onion and cook, stirring occasionally, until golden, 8 to 10 minutes. Sprinkle with a little salt, reduce the heat to medium-low, stir in the garlic and cook until fragrant, about 1 minute.
Increase the heat to medium, add the ground beef, breaking it up with a spoon, and brown until all the pink is gone, about 5 minutes. Season with salt (about 1 teaspoon) and black pepper. Add the jalapeño and the taco seasoning and stir for 1 minute. Push the meat to the sides of the pan, making a little space in the center, and add the tomato paste. Cook to deepen its color, about 1 minute, then stir everything together.
Add the green chiles and their liquid, and the pinto and black beans. Season with salt (about 2 teaspoons). Stir in the tomatoes and their juices, and the broth. Increase the heat to medium-high and bring to a boil. Reduce to medium-low and simmer, covered, stirring occasionally, until the flavors have melded, about 20 minutes.
Taste for seasoning, adding salt, pepper and chili powder, if desired. Stir in the frozen corn and cilantro. Cover and simmer until the corn has heated through, about 10 minutes. Serve with toppings of choice. Thin out with stock or water when reheating, if necessary.
Tip
If your fire-roasted tomatoes include green chiles, omit the 2 cans of green chiles.
SOUTHWEST TURKEY TACOS
This is from Old El Paso, and begins, "Lean ground turkey, veggies and savory salsa meld in the slow cooker to make this deliciously easy taco filling."
Prep Time: 20 minutes; Total Time: 6 hours 20 minutes; Makes 12 servings
To view this online, go to https://www.oldelpaso.com/recipes/southwest-turkey-tacos.
Ingredients
1 package (20 oz) extra-lean ground turkey
1/2 cup chopped onion (1 medium)
1 teaspoon salt
1/4 teaspoon pepper
2 cups Old El Paso™ Thick ‘n Chunky salsa
1 can (15 oz) Progresso™ black beans, drained
1 can (11 oz) whole kernel corn with red and green peppers, drained, rinsed
1 tablespoon chili powder
2 boxes (4.6 oz each) Old El Paso™ taco shells (24 shells total)
3 tablespoons finely chopped fresh cilantro
3 cups chopped lettuce
3 medium tomatoes, chopped (1 1/2 cups)
Preparation
In 12-inch skillet, place turkey and onion; sprinkle with salt and pepper. Cook over medium-high heat 4 to 6 minutes, stirring occasionally, until turkey is no longer pink.
Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix turkey mixture, salsa, beans, corn and chili powder.
Cover; cook on Low heat setting 6 to 7 hours.
To serve, heat taco shells in oven as directed on boxes. Stir cilantro into turkey mixture. Spoon about 1/4 cup mixture into each warm taco shell; top with lettuce and tomatoes.
Expert Tips
This taco mixture is also delicious served over rice and topped with chopped fresh cilantro.
Top with fat-free sour cream, if desired.
Exchanges:1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat; Carbohydrate Choices:2 *Percent Daily Values are based on a 2,000 calorie diet.
CRISPY THAI ROASTED CAULIFLOWER TACOS [VEGAN, GLUTEN-FREE]
This comes from One Green Planet, and starts off, “These cauliflower tacos are an explosion of flavors and textures that will leave you wanting more. The crispy Thai cauliflower is mellowed by a tasty slaw and the whole taco is tied together with a delightful avocado-lime sauce. These tacos are sure to be crowd pleasers.”
This recipe is: Dairy-Free and Vegan; Serves 4.
To view this online, click here.
Ingredients
For the Tacos:
1 tablespoon red curry paste
1 tablespoon olive oil
1 tablespoon lime juice
4 cups cauliflower florets
2 teaspoon Thai seasoning (see below)
4 small, gluten-free tortillas
For the Slaw:
3 cups purple cabbage, shredded
1 carrot, shredded
3 tablespoon cilantro, coarsely chopped
1 tablespoon flaked toasted coconut
2 teaspoon each extra virgin olive oil and lime juice
1 teaspoon agave
1 jalapeno pepper, thinly sliced
For the Avocado Lime Drizzle:
1 avocado, pitted
1/2 cup cilantro, chopped
1/4 cup water
2 limes, peeled (flesh only – take the skin and white bits off with a knife)
For the Thai Seasoning:
2 teaspoons ground cumin
1 teaspoon ground black pepper
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon dried lemon zest
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon powdered ginger
1 teaspoon ground coriander
A few pinches of dried chili flakes
Preparation
Preheat the oven to 400°F.
In a bowl, whisk together the curry paste, olive oil, and lime juice to make a thinner paste.
Toss the cauliflower in the mixture and stir it to coat.
In a small jar, combine all spices for the Thai seasoning and shake them together to blend.
Sprinkle 2 teaspoons of the Thai seasoning over the cauliflower and stir it to coat.
Line a baking sheet with foil and scatter the cauliflower florets in a single layer.
Roast them for 15-20 minutes or until they are crispy.
Meanwhile, combine all ingredients for the cabbage slaw in a large bowl.
Stir the olive oil, lime juice, and agave together. Then, pour it over the slaw and stir everything in.
In a blender, puree all ingredients for the avocado drizzle. Transfer it to a bottle with a squeeze top, or a sealed jar as you’ll have extra to store in the fridge.
When the cauliflower is ready, remove it from the oven.
Divide the cabbage slaw between 3-4 tortillas, then evenly distribute the roasted cauliflower. Drizzle the tacos with avocado sauce and garnish with additional cilantro and toasted coconut if desired.
CHICKEN TACOS
This is from Makinze Gore on Delish. She wrote, “These chicken tacos are loaded with all the best spices. They pair perfectly with watermelon margaritas.”
Yields: 4 servings; Prep Time: 10 minutes; Total Time: 30 minutes.
To view this online, click here.
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. cumin
1/2 tsp. garlic powder
1/4 tsp. paprika
1/4 tsp. cayenne
8 corn tortillas, warmed
Toppings
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.
Build tacos: In tortillas, layer chicken and desired toppings. Serve with lime wedges.
MINI BEEF TEN-MINUTE TACO BOWLS
This is from Old El Paso, and begins, "Try these fun new bowls for your next taco night; they will be a hit with both adults and kids!"
Prep Time: 10 minutes; Total Time: 10 minutes; Makes 6 servings
To view this online, go to https://www.oldelpaso.com/recipes/mini-beef-ten-minute-taco-bowls.
Ingredients
1 lb lean (at least 80%) ground beef
1 package (1 oz) Old El Paso™ taco seasoning mix
1 package (5.1 oz) Old El Paso™ Flour Soft Tortilla Mini Bowls (12 Count)
Serve with, if desired
Diced avocado
Shredded cheese
Shredded lettuce
Diced tomatoes
Sour cream
Old El Paso™ Mild Taco Sauce
Preparation
In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Sprinkle with taco seasoning mix. Cook until beef is cooked through, stirring occasionally.
Heat bowls as directed on package.
Divide beef among warmed bowls; add FRESH toppings.
Expert Tips
If you prefer ground chicken or turkey, feel free to substitute, following the same directions as above.
Exchanges: 1 Other Carbohydrate; 2 Lean Meat; 1 Fat
Carbohydrate Choice: 1
STEAK TACO SALAD
This is from Tricia Manzanero Studeman on Southern Living's site. The recipe begins, "Who doesn’t love a good taco salad? It’s everything you love about taco night, but less assembly!
"Here, we sneak some classic Tex-Mex flavor from store-bought seasoning packets—they give the grilled flank steak a savory, cumin-scented punch. Piled high with grilled corn, tomatoes, creamy avocado, shredded cheese, and crumbled tortilla chips, this hearty main dish salad will make any weeknight dinner a fiesta."
First off, here are DIY Pickled Onions.
Microwave 1/2 cup each vinegar and water in a heatproof jar for 3 minutes. Stir in 1 tsp. sugar, 1/2 tsp. salt, and 1 sliced red onion. Let stand 20 minutes.."
Active Time: 45 minutes; Total Time: 55 minutes; Makes 4 servings
To view this online, go to https://www.southernliving.com/steak-taco-salad-7556399.
Ingredients
1 (8-oz.) container sour cream
2/3 cup smooth mild salsa
1/2 cup plus 1 Tbsp. chopped fresh cilantro, divided, plus more for garnish
3 tsp. kosher salt, divided
1 (1-oz.) envelope taco seasoning mix, divided
2 Tbsp. canola oil
3 ears (about 1 lb. total) fresh yellow corn
1 (1-1/2-lb.) top sirloin steak (1 to 1-1/2 inches thick)
1 (5-oz.) pkg. spring mix salad greens (about 7 cups)
1 (7-oz.) pkg. shredded Mexican 3-cheese blend (about 1-3/4 cups)
1-1/2 cups roughly crushed tortilla chips
1-1/2 cups diced plum tomatoes (from 3 medium tomatoes)
1-1/2 cups thinly sliced pickled red onions (from 1 [16-oz.] jar)
2 medium avocados, chopped
Directions
Whisk together sour cream, salsa, 1 tablespoon of the cilantro, 1-1/2 teaspoons of the salt, and 1-1/2 teaspoons of the taco seasoning mix until smooth; set dressing aside.
Preheat grill to high (450°F to 500°F). Whisk together oil and remaining taco seasoning mix in a small bowl. Brush corn with 1-1/2 teaspoons oil mixture; set remaining oil mixture aside. Pat steak dry using paper towels; sprinkle evenly with remaining 1-1/2 teaspoons salt.
Place corn and steak on oiled grates. Grill corn, covered, until slightly charred and tender, 10 to 12 minutes, turning occasionally. Grill steak, covered, until a thermometer inserted into thickest portion registers 135°F to 145°F (medium), 8 to 11 minutes, or to desired degree of doneness, brushing both sides with reserved oil mixture halfway through grill time. Transfer steak to a cutting board. Cover with aluminum foil, and let rest 10 minutes.
When corn is cool enough to handle, cut kernels from cobs. Thinly slice steak against the grain; cut slices into 1-inch pieces. Divide lettuce and remaining 1/2 cup cilantro among 4 bowls. Top with steak, corn, cheese, chips, tomatoes, onions, and avocados. Drizzle as desired with dressing. Garnish with cilantro, and serve with remaining dressing.
TACO SOUP
This is from Naz Deravian at The New York Times cooking enewsletter. For this recipe, Naz wrote, "A cozy mash-up of tacos and hearty chili, this soup fills the spot on those days when you're in need of a quick bowl of comfort. You can use a taco seasoning packet from the store, but it’s very easy to make your own blend to suit your taste (and whip up extra, if you like, to have on hand for other dishes). If using a packet, it will also include salt, so adjust accordingly when seasoning. You can easily make this soup vegetarian by omitting the meat and using an extra can of beans or subbing in a meat substitute. Set up a colorful toppings bar and be sure to squeeze on a little lime to brighten up all the flavors."
Time: 1 hour 15 minutes; Yield: 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1024354-taco-soup.
Ingredients
For the Taco Seasoning (equivalent to a 1-ounce Packet)
1 to 2 tablespoons chili powder, to taste
2 teaspoons ground cumin
1 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
For the Soup
1/4 cup extra-virgin olive oil
1 large yellow or red onion, finely chopped, plus more for serving
Kosher salt (such as Diamond Crystal) and black pepper
4 garlic cloves, finely chopped
1 pound ground beef, (or pork, turkey or chicken)
1 to 2 jalapeños, finely chopped, to taste, plus more for serving
1 tablespoon tomato paste
2 (4-ounce) cans diced green chiles (see Tip)
1 (15-ounce) can pinto beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
2 (15-ounce) cans diced fire-roasted tomatoes
2-1/2 cups low-sodium chicken or vegetable broth, or water
2 cups frozen corn
Handful cilantro leaves and tender stems, roughly chopped, plus more for serving
Chopped avocado, pickled red onion, grated Cheddar, pickled jalapeños, sour cream, tortilla chips and/or lime wedges, for serving (optional)
Preparation
If making your own taco seasoning: Mix the chili powder, cumin, smoked paprika, garlic powder, onion powder and dried oregano in a small bowl. Set aside.
Make the soup: In a large pot or Dutch oven, heat the oil over medium. Add the onion and cook, stirring occasionally, until golden, 8 to 10 minutes. Sprinkle with a little salt, reduce the heat to medium-low, stir in the garlic and cook until fragrant, about 1 minute.
Increase the heat to medium, add the ground beef, breaking it up with a spoon, and brown until all the pink is gone, about 5 minutes. Season with salt (about 1 teaspoon) and black pepper. Add the jalapeño and the taco seasoning and stir for 1 minute. Push the meat to the sides of the pan, making a little space in the center, and add the tomato paste. Cook to deepen its color, about 1 minute, then stir everything together.
Add the green chiles and their liquid, and the pinto and black beans. Season with salt (about 2 teaspoons). Stir in the tomatoes and their juices, and the broth. Increase the heat to medium-high and bring to a boil. Reduce to medium-low and simmer, covered, stirring occasionally, until the flavors have melded, about 20 minutes.
Taste for seasoning, adding salt, pepper and chili powder, if desired. Stir in the frozen corn and cilantro. Cover and simmer until the corn has heated through, about 10 minutes. Serve with toppings of choice. Thin out with stock or water when reheating, if necessary.
Tip
If your fire-roasted tomatoes include green chiles, omit the 2 cans of green chiles.
SOUTHWEST TURKEY TACOS
This is from Old El Paso, and begins, "Lean ground turkey, veggies and savory salsa meld in the slow cooker to make this deliciously easy taco filling."
Prep Time: 20 minutes; Total Time: 6 hours 20 minutes; Makes 12 servings
To view this online, go to https://www.oldelpaso.com/recipes/southwest-turkey-tacos.
Ingredients
1 package (20 oz) extra-lean ground turkey
1/2 cup chopped onion (1 medium)
1 teaspoon salt
1/4 teaspoon pepper
2 cups Old El Paso™ Thick ‘n Chunky salsa
1 can (15 oz) Progresso™ black beans, drained
1 can (11 oz) whole kernel corn with red and green peppers, drained, rinsed
1 tablespoon chili powder
2 boxes (4.6 oz each) Old El Paso™ taco shells (24 shells total)
3 tablespoons finely chopped fresh cilantro
3 cups chopped lettuce
3 medium tomatoes, chopped (1 1/2 cups)
Preparation
In 12-inch skillet, place turkey and onion; sprinkle with salt and pepper. Cook over medium-high heat 4 to 6 minutes, stirring occasionally, until turkey is no longer pink.
Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix turkey mixture, salsa, beans, corn and chili powder.
Cover; cook on Low heat setting 6 to 7 hours.
To serve, heat taco shells in oven as directed on boxes. Stir cilantro into turkey mixture. Spoon about 1/4 cup mixture into each warm taco shell; top with lettuce and tomatoes.
Expert Tips
This taco mixture is also delicious served over rice and topped with chopped fresh cilantro.
Top with fat-free sour cream, if desired.
Exchanges:1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat; Carbohydrate Choices:2 *Percent Daily Values are based on a 2,000 calorie diet.
CRISPY THAI ROASTED CAULIFLOWER TACOS [VEGAN, GLUTEN-FREE]
This comes from One Green Planet, and starts off, “These cauliflower tacos are an explosion of flavors and textures that will leave you wanting more. The crispy Thai cauliflower is mellowed by a tasty slaw and the whole taco is tied together with a delightful avocado-lime sauce. These tacos are sure to be crowd pleasers.”
This recipe is: Dairy-Free and Vegan; Serves 4.
To view this online, click here.
Ingredients
For the Tacos:
1 tablespoon red curry paste
1 tablespoon olive oil
1 tablespoon lime juice
4 cups cauliflower florets
2 teaspoon Thai seasoning (see below)
4 small, gluten-free tortillas
For the Slaw:
3 cups purple cabbage, shredded
1 carrot, shredded
3 tablespoon cilantro, coarsely chopped
1 tablespoon flaked toasted coconut
2 teaspoon each extra virgin olive oil and lime juice
1 teaspoon agave
1 jalapeno pepper, thinly sliced
For the Avocado Lime Drizzle:
1 avocado, pitted
1/2 cup cilantro, chopped
1/4 cup water
2 limes, peeled (flesh only – take the skin and white bits off with a knife)
For the Thai Seasoning:
2 teaspoons ground cumin
1 teaspoon ground black pepper
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon dried lemon zest
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon powdered ginger
1 teaspoon ground coriander
A few pinches of dried chili flakes
Preparation
Preheat the oven to 400°F.
In a bowl, whisk together the curry paste, olive oil, and lime juice to make a thinner paste.
Toss the cauliflower in the mixture and stir it to coat.
In a small jar, combine all spices for the Thai seasoning and shake them together to blend.
Sprinkle 2 teaspoons of the Thai seasoning over the cauliflower and stir it to coat.
Line a baking sheet with foil and scatter the cauliflower florets in a single layer.
Roast them for 15-20 minutes or until they are crispy.
Meanwhile, combine all ingredients for the cabbage slaw in a large bowl.
Stir the olive oil, lime juice, and agave together. Then, pour it over the slaw and stir everything in.
In a blender, puree all ingredients for the avocado drizzle. Transfer it to a bottle with a squeeze top, or a sealed jar as you’ll have extra to store in the fridge.
When the cauliflower is ready, remove it from the oven.
Divide the cabbage slaw between 3-4 tortillas, then evenly distribute the roasted cauliflower. Drizzle the tacos with avocado sauce and garnish with additional cilantro and toasted coconut if desired.
CHICKEN TACOS
This is from Makinze Gore on Delish. She wrote, “These chicken tacos are loaded with all the best spices. They pair perfectly with watermelon margaritas.”
Yields: 4 servings; Prep Time: 10 minutes; Total Time: 30 minutes.
To view this online, click here.
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. cumin
1/2 tsp. garlic powder
1/4 tsp. paprika
1/4 tsp. cayenne
8 corn tortillas, warmed
Toppings
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.
Build tacos: In tortillas, layer chicken and desired toppings. Serve with lime wedges.
Tuesday, June 4, 2024
Taco Tuesday
It's time for another Taco Tuesday. Yay! Today's yummy offerings include Mexican Street Tacos and Southwest Turkey Tacos. Enjoy!
SHRIMP TACOS
This recipe is from Yewande Komolafe in The New York Times cooking enewsletter. For this recipe, Yewande wrote, "Spiced shrimp and quick-pickled red cabbage fill corn tortillas for dressed-up tacos that are easy to put together and sure to be a favorite. The seasoned shrimp is cooked in a heated skillet for a slight char, but resist the temptation to move the pieces before the contact side is properly browned. You can keep the add-ons simple with slices of creamy avocado, bits of fresh cilantro and acidic bursts from lime slices. Or bulk up with dollops of guacamole, chunky pico de gallo, and sour cream. The choice is yours!"
Total Time: 35 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1023929-shrimp-tacos.
fresh cilantro and acidic bursts from lime slices. Or bulk up with dollops of guacamole, chunky pico de gallo, and sour cream. The choice is yours!
Ingredients
1 pound peeled and deveined shrimp, tails removed
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
3 tablespoons neutral oil, such as grapeseed or canola
Kosher salt (such as Diamond Crystal)
1-1/2 cups thinly sliced red cabbage (1/4 small cabbage)
2 limes
12 corn tortillas
Guacamole
Sour cream or crema
Pico de gallo
Cilantro leaves
Preparation
In a medium bowl, toss the shrimp with the cumin, cayenne, onion powder, garlic, black pepper and 1 tablespoon oil. Season the shrimp lightly with salt. If you have time, you can refrigerate the shrimp to marinate for at least 30 minutes and up to 12 hours.
Squeeze 1 tablespoon juice from 1 lime. Slice the remaining lime into wedges for serving. In a small bowl, quick pickle the cabbage by combining the shredded cabbage with the lime juice and a pinch of salt. Toss together and set aside.
Heat a large (12-inch) skillet over medium. Warm a tortilla in the dry skillet, flipping once, until soft and pliable, about 30 seconds. Place in a dish towel to keep warm. Repeat until all the tortillas are warmed, stacking and wrapping them in the dish towel until ready to use.
Heat a tablespoon of oil in the skillet over medium-high. Add half of the shrimp and cook without stirring until the contact side is browned around the edges, about 3 minutes. Flip to cook the other side for 1 to 2 minutes, until the shrimp is fully cooked. Move to a plate and cook the remaining shrimp, heating up the remaining tablespoon of oil before adding the shrimp to get a nice sear.
To assemble, spread some guacamole down the middle of each tortilla. Divide the shrimp among the warm tortillas and top with crema, pico de gallo, quick pickled cabbage and cilantro leaves. Serve immediately with lime slices for squeezing.
CRISPY CHEDDAR CHICKEN TACOS
This is from Rick A. Martínez in The New York Times cooking enewsletter. For this recipe, Rick wrote, "These quick tacos use leftover or store-bought rotisserie chicken, and have a satisfying crispy Cheddar frico called a costra (crust) that is common both in taquerias in the northern half of Mexico and in the southwestern United States. In some taquerias, you can order a taco using only the costra as the shell without a tortilla. In this recipe, the tortilla and costra are layered together to wrap a simple but delicious shredded chicken and chipotle filling."
Prep Time: 5 minutes; Cook Time: 30 minutes; Total Time:35 minutes; Yield: 8 tacos
To view this online, go to https://cooking.nytimes.com/recipes/1025276-crispy-cheddar-chicken-tacos.
Ingredients
1/2 medium red onion, thinly sliced (lengthwise, from root to stem end)
1 cup hot water (tap water is fine)
Salt
1/2 teaspoon dried oregano
3 tablespoons fresh lime juice
2 tablespoons fresh orange juice
2 cups shredded, cooked chicken, warmed
2 chipotles peppers in adobo sauce, chopped, plus 2 tablespoons adobo sauce
6 ounces medium Cheddar, Monterey jack or queso chihuahua, grated
8 (6-inch) corn tortillas
Sliced avocado, salsa and lime wedges, for serving
Preparation
Set an oven rack in the middle position; heat the oven to 375 degrees.
In a medium bowl, stir the onion, hot water and 1 teaspoon salt until the salt has dissolved. Let sit for 5 minutes. This will soften the onion and lessen any bitter or harsh flavors. Rinse the onion under cold water and drain. In the same bowl, toss the onion with the oregano, lime juice, orange juice and 1/2 teaspoon salt; reserve.
In a separate bowl, quickly toss together the chicken, peppers and adobo sauce, making sure the chicken is completely coated. Season with salt. Cover and keep warm.
Line a baking sheet with parchment paper or a silicone mat (do not use foil or the cheese might stick). Arrange cheese in 8 equal mounds on the prepared baking sheet. Spread each mound evenly to about 3 inches wide, and space at least 1 inch apart. Bake until the cheese is bubbly and deep golden brown in spots and around the edges, about 14 minutes. Remove from the oven and place 1 tortilla over each cheese crust and return to the oven to heat the tortillas, about 2 minutes.
Use tongs to carefully remove each tortilla with its costra, flipping each one onto a plate so that the cheese is facing up. Top with chicken, onions, avocado, salsa and a squeeze of lime.
MEXICAN STREET TACOS
This yummines is from Chungah Rhee on her wonderful site, Damn Delicious®. The recipe begins, "Easy, quick, authentic carne asada street tacos you can now make right at home! Top with onion, cilantro + fresh lime juice! SO GOOD!"
Prep Time: 1 hour 15 minutes; Cook Time: 15 minutes; Total Time: 1 hour 30 minutes; Yield: 6 servings
To view this online, go to https://damndelicious.net/2019/04/18/mexican-street-tacos/. While you're at it, look around the site; it's amazing! (Great work, Chungah!)
Ingredients
2 tablespoons reduced sodium soy sauce
2 tablespoons freshly squeezed lime juice
2 tablespoons canola oil, divided
3 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1-1/2 pounds skirt steak, cut into 1/2-inch pieces
12 mini flour tortillas, warmed
3/4 cup diced red onion
1/2 cup chopped fresh cilantro leaves
1 lime, cut into wedges
Instructions
In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin and oregano.
In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally.
Heat remaining 1 tablespoon canola oil in a large skillet over medium high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until desired doneness.
Serve steak in tortillas, topped with onion, cilantro and lime.
SOUTHWEST TURKEY TACOS
This is from Old El Paso, and begins, "Lean ground turkey, veggies and savory salsa meld in the slow cooker to make this deliciously easy taco filling."
Prep Time: 20 minutes; Total Time: 6 hours 20 minutes; Makes 12 servings
To view this online, go to https://www.oldelpaso.com/recipes/southwest-turkey-tacos.
Ingredients
1 package (20 oz) extra-lean ground turkey
1/2 cup chopped onion (1 medium)
1 teaspoon salt
1/4 teaspoon pepper
2 cups Old El Paso™ Thick ‘n Chunky salsa
1 can (15 oz) Progresso™ black beans, drained
1 can (11 oz) whole kernel corn with red and green peppers, drained, rinsed
1 tablespoon chili powder
2 boxes (4.6 oz each) Old El Paso™ taco shells (24 shells total)
3 tablespoons finely chopped fresh cilantro
3 cups chopped lettuce
3 medium tomatoes, chopped (1 1/2 cups)
Preparation
In 12-inch skillet, place turkey and onion; sprinkle with salt and pepper. Cook over medium-high heat 4 to 6 minutes, stirring occasionally, until turkey is no longer pink.
Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix turkey mixture, salsa, beans, corn and chili powder.
Cover; cook on Low heat setting 6 to 7 hours.
To serve, heat taco shells in oven as directed on boxes. Stir cilantro into turkey mixture. Spoon about 1/4 cup mixture into each warm taco shell; top with lettuce and tomatoes.
Expert Tips
This taco mixture is also delicious served over rice and topped with chopped fresh cilantro.
Top with fat-free sour cream, if desired.
Exchanges:1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat; Carbohydrate Choices:2 *Percent Daily Values are based on a 2,000 calorie diet.
CHIPOTLE BBQ PORK FOLDED TACOS
This is from Diabetes Food Hub, and begins, "Looking for an easy meal that's a prep-it and forget-about-it special? This amazing taco recipe from Kelley Coffeen, author of the cookbook Tex-Mex Diabetic Cooking, lets your slow-cooker do all the work! (Though if you're home all day, be prepared for the appetizing smell of slow-cooked pork to fill your house—hunger may be a side-effect.) Finished off in a simmering BBQ and chipotle blend, the final shredded pork is a juicy filling for a healthier version of southwestern tacos."
Prep Time: 20 minutes; Cook Time: 6 hours; Makes 16 servings; Serving Size: 1 taco
To view this online, go to https://www.diabetesfoodhub.org/recipes/chipotle-bbq-pork-folded-tacos.html.
Ingredients
2 cloves garlic (minced)
1 cup reduced-sugar barbecue sauce
4 chipotle chili peppers in adobo sauce (pureed )
2 lbs pork shoulder (trimmed)
1-1/2 tsp smoked paprika
16 low-carb whole-wheat tortillas
2 cups shredded cabbage
1-1/2 cups diced onion (about 2 medium onions)
Directions
In a medium bowl, combine the garlic, barbecue sauce, and chipotles. Blend well, then set aside in the refrigerator.
Place the pork in a 3- to 6-quart slow cooker. Cover and cook on low for 8 to 10 hours, or on high for 4 to 6 hours.
Transfer the cooked pork to a cutting board. Shred the pork with two forks, discarding the excess fat. Return the pork to the slow cooker. Sprinkle the paprika over the shredded pork, then add the barbecue mixture. Cover and cook on low for 1 hour. Skim off any excess fat.
To build the tacos, place a heaping spoonful of pork (about 1/4 cup) on a warmed tortilla. Top with cabbage and onions, and serve. Place any leftover pork in an airtight container and store in the refrigerator for up to 3 days.
EASY SLOW-COOKER CHICKEN AL PASTOR TACOS
This comes from Old El Paso, and begins, "Get ready to add a new recipe to your list of slow-cooker favorites! This easy dinner uses tender chicken thighs and canned pineapple for a fun riff on al Pastor that the whole family will love."
Prep Time: 25 minutes; Total Time: 3 hours 55 minutes; Makes 10 servings
To view this online, go to https://www.oldelpaso.com/recipes/easy-slow-cooker-chicken-al-pastor-tacos.
Ingredients
2 tablespoons vegetable oil
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1 cup thinly sliced yellow onion
1 medium red bell pepper, cut in thin strips
1 package (0.85 oz) Old El Paso™ Al Pastor Taco Seasoning Mix
20 oz boneless skinless chicken thighs
1 can (8 oz) pineapple tidbits in juice, drained
1 1/4 cups shredded green cabbage
1 package (10 count) Old El Paso™ Stand ‘N Stuff™ Taco Shells, heated as directed on package
1 cup Old El Paso™ Shredded Monterey Jack Cheese (4 oz)
1/4 cup sliced green onions
1/4 cup loosely packed fresh cilantro leaves
Lime wedges
Preparation
In large bowl, mix 1 tablespoon of the vegetable oil, the salt, cumin and pepper. Add yellow onion and bell pepper; toss to coat. Spray oval 5-quart slow cooker with cooking spray. Spread vegetable mixture in bottom of slow cooker.
In same bowl, mix remaining tablespoon of vegetable oil and the taco seasoning mix. Add chicken; turn to coat. Place chicken in single layer over vegetables.
Pour drained pineapple over chicken. Cover; cook on Low heat setting 3 1/2 to 4 1/2 hours, until chicken is cooked through and easy to shred (at least 165°F).
Drain chicken and vegetables, reserving 1/4 cup cooking liquid; discard remaining cooking liquid. Shred chicken with two forks; return to slow cooker, and toss shredded chicken and vegetables in reserved cooking liquid to coat.
Divide cabbage among heated taco shells; top with chicken and vegetables, cheese, green onions and cilantro. Serve with lime wedges.
Expert Tips
Boneless skinless chicken thighs are not only more flavorful than breasts—they also stay more tender with longer cooking.
Shredded iceberg lettuce makes a nice substitute for the shredded cabbage.
Nutrition: 10 servings (1 taco each)
1 Taco Calories 230 (Calories from Fat 100); Total Fat 12g (Saturated Fat 4.5g, Trans Fat 0g); Cholesterol 65mg; Sodium 420mg; Total Carbohydrate 16g (Dietary Fiber 2g, Sugars 4g); Protein 15g
% Daily Value: Vitamin A 8%; Vitamin C 20%; Calcium 10%; Iron 6%
Exchanges: 1 Starch, 2 Very Lean Meat, 2 Fat
Carbohydrate Choice: 1
SHRIMP TACOS
This recipe is from Yewande Komolafe in The New York Times cooking enewsletter. For this recipe, Yewande wrote, "Spiced shrimp and quick-pickled red cabbage fill corn tortillas for dressed-up tacos that are easy to put together and sure to be a favorite. The seasoned shrimp is cooked in a heated skillet for a slight char, but resist the temptation to move the pieces before the contact side is properly browned. You can keep the add-ons simple with slices of creamy avocado, bits of fresh cilantro and acidic bursts from lime slices. Or bulk up with dollops of guacamole, chunky pico de gallo, and sour cream. The choice is yours!"
Total Time: 35 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1023929-shrimp-tacos.
fresh cilantro and acidic bursts from lime slices. Or bulk up with dollops of guacamole, chunky pico de gallo, and sour cream. The choice is yours!
Ingredients
1 pound peeled and deveined shrimp, tails removed
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
3 tablespoons neutral oil, such as grapeseed or canola
Kosher salt (such as Diamond Crystal)
1-1/2 cups thinly sliced red cabbage (1/4 small cabbage)
2 limes
12 corn tortillas
Guacamole
Sour cream or crema
Pico de gallo
Cilantro leaves
Preparation
In a medium bowl, toss the shrimp with the cumin, cayenne, onion powder, garlic, black pepper and 1 tablespoon oil. Season the shrimp lightly with salt. If you have time, you can refrigerate the shrimp to marinate for at least 30 minutes and up to 12 hours.
Squeeze 1 tablespoon juice from 1 lime. Slice the remaining lime into wedges for serving. In a small bowl, quick pickle the cabbage by combining the shredded cabbage with the lime juice and a pinch of salt. Toss together and set aside.
Heat a large (12-inch) skillet over medium. Warm a tortilla in the dry skillet, flipping once, until soft and pliable, about 30 seconds. Place in a dish towel to keep warm. Repeat until all the tortillas are warmed, stacking and wrapping them in the dish towel until ready to use.
Heat a tablespoon of oil in the skillet over medium-high. Add half of the shrimp and cook without stirring until the contact side is browned around the edges, about 3 minutes. Flip to cook the other side for 1 to 2 minutes, until the shrimp is fully cooked. Move to a plate and cook the remaining shrimp, heating up the remaining tablespoon of oil before adding the shrimp to get a nice sear.
To assemble, spread some guacamole down the middle of each tortilla. Divide the shrimp among the warm tortillas and top with crema, pico de gallo, quick pickled cabbage and cilantro leaves. Serve immediately with lime slices for squeezing.
CRISPY CHEDDAR CHICKEN TACOS
This is from Rick A. Martínez in The New York Times cooking enewsletter. For this recipe, Rick wrote, "These quick tacos use leftover or store-bought rotisserie chicken, and have a satisfying crispy Cheddar frico called a costra (crust) that is common both in taquerias in the northern half of Mexico and in the southwestern United States. In some taquerias, you can order a taco using only the costra as the shell without a tortilla. In this recipe, the tortilla and costra are layered together to wrap a simple but delicious shredded chicken and chipotle filling."
Prep Time: 5 minutes; Cook Time: 30 minutes; Total Time:35 minutes; Yield: 8 tacos
To view this online, go to https://cooking.nytimes.com/recipes/1025276-crispy-cheddar-chicken-tacos.
Ingredients
1/2 medium red onion, thinly sliced (lengthwise, from root to stem end)
1 cup hot water (tap water is fine)
Salt
1/2 teaspoon dried oregano
3 tablespoons fresh lime juice
2 tablespoons fresh orange juice
2 cups shredded, cooked chicken, warmed
2 chipotles peppers in adobo sauce, chopped, plus 2 tablespoons adobo sauce
6 ounces medium Cheddar, Monterey jack or queso chihuahua, grated
8 (6-inch) corn tortillas
Sliced avocado, salsa and lime wedges, for serving
Preparation
Set an oven rack in the middle position; heat the oven to 375 degrees.
In a medium bowl, stir the onion, hot water and 1 teaspoon salt until the salt has dissolved. Let sit for 5 minutes. This will soften the onion and lessen any bitter or harsh flavors. Rinse the onion under cold water and drain. In the same bowl, toss the onion with the oregano, lime juice, orange juice and 1/2 teaspoon salt; reserve.
In a separate bowl, quickly toss together the chicken, peppers and adobo sauce, making sure the chicken is completely coated. Season with salt. Cover and keep warm.
Line a baking sheet with parchment paper or a silicone mat (do not use foil or the cheese might stick). Arrange cheese in 8 equal mounds on the prepared baking sheet. Spread each mound evenly to about 3 inches wide, and space at least 1 inch apart. Bake until the cheese is bubbly and deep golden brown in spots and around the edges, about 14 minutes. Remove from the oven and place 1 tortilla over each cheese crust and return to the oven to heat the tortillas, about 2 minutes.
Use tongs to carefully remove each tortilla with its costra, flipping each one onto a plate so that the cheese is facing up. Top with chicken, onions, avocado, salsa and a squeeze of lime.
MEXICAN STREET TACOS
This yummines is from Chungah Rhee on her wonderful site, Damn Delicious®. The recipe begins, "Easy, quick, authentic carne asada street tacos you can now make right at home! Top with onion, cilantro + fresh lime juice! SO GOOD!"
Prep Time: 1 hour 15 minutes; Cook Time: 15 minutes; Total Time: 1 hour 30 minutes; Yield: 6 servings
To view this online, go to https://damndelicious.net/2019/04/18/mexican-street-tacos/. While you're at it, look around the site; it's amazing! (Great work, Chungah!)
Ingredients
2 tablespoons reduced sodium soy sauce
2 tablespoons freshly squeezed lime juice
2 tablespoons canola oil, divided
3 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1-1/2 pounds skirt steak, cut into 1/2-inch pieces
12 mini flour tortillas, warmed
3/4 cup diced red onion
1/2 cup chopped fresh cilantro leaves
1 lime, cut into wedges
Instructions
In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin and oregano.
In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally.
Heat remaining 1 tablespoon canola oil in a large skillet over medium high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until desired doneness.
Serve steak in tortillas, topped with onion, cilantro and lime.
SOUTHWEST TURKEY TACOS
This is from Old El Paso, and begins, "Lean ground turkey, veggies and savory salsa meld in the slow cooker to make this deliciously easy taco filling."
Prep Time: 20 minutes; Total Time: 6 hours 20 minutes; Makes 12 servings
To view this online, go to https://www.oldelpaso.com/recipes/southwest-turkey-tacos.
Ingredients
1 package (20 oz) extra-lean ground turkey
1/2 cup chopped onion (1 medium)
1 teaspoon salt
1/4 teaspoon pepper
2 cups Old El Paso™ Thick ‘n Chunky salsa
1 can (15 oz) Progresso™ black beans, drained
1 can (11 oz) whole kernel corn with red and green peppers, drained, rinsed
1 tablespoon chili powder
2 boxes (4.6 oz each) Old El Paso™ taco shells (24 shells total)
3 tablespoons finely chopped fresh cilantro
3 cups chopped lettuce
3 medium tomatoes, chopped (1 1/2 cups)
Preparation
In 12-inch skillet, place turkey and onion; sprinkle with salt and pepper. Cook over medium-high heat 4 to 6 minutes, stirring occasionally, until turkey is no longer pink.
Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix turkey mixture, salsa, beans, corn and chili powder.
Cover; cook on Low heat setting 6 to 7 hours.
To serve, heat taco shells in oven as directed on boxes. Stir cilantro into turkey mixture. Spoon about 1/4 cup mixture into each warm taco shell; top with lettuce and tomatoes.
Expert Tips
This taco mixture is also delicious served over rice and topped with chopped fresh cilantro.
Top with fat-free sour cream, if desired.
Exchanges:1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat; Carbohydrate Choices:2 *Percent Daily Values are based on a 2,000 calorie diet.
CHIPOTLE BBQ PORK FOLDED TACOS
This is from Diabetes Food Hub, and begins, "Looking for an easy meal that's a prep-it and forget-about-it special? This amazing taco recipe from Kelley Coffeen, author of the cookbook Tex-Mex Diabetic Cooking, lets your slow-cooker do all the work! (Though if you're home all day, be prepared for the appetizing smell of slow-cooked pork to fill your house—hunger may be a side-effect.) Finished off in a simmering BBQ and chipotle blend, the final shredded pork is a juicy filling for a healthier version of southwestern tacos."
Prep Time: 20 minutes; Cook Time: 6 hours; Makes 16 servings; Serving Size: 1 taco
To view this online, go to https://www.diabetesfoodhub.org/recipes/chipotle-bbq-pork-folded-tacos.html.
Ingredients
2 cloves garlic (minced)
1 cup reduced-sugar barbecue sauce
4 chipotle chili peppers in adobo sauce (pureed )
2 lbs pork shoulder (trimmed)
1-1/2 tsp smoked paprika
16 low-carb whole-wheat tortillas
2 cups shredded cabbage
1-1/2 cups diced onion (about 2 medium onions)
Directions
In a medium bowl, combine the garlic, barbecue sauce, and chipotles. Blend well, then set aside in the refrigerator.
Place the pork in a 3- to 6-quart slow cooker. Cover and cook on low for 8 to 10 hours, or on high for 4 to 6 hours.
Transfer the cooked pork to a cutting board. Shred the pork with two forks, discarding the excess fat. Return the pork to the slow cooker. Sprinkle the paprika over the shredded pork, then add the barbecue mixture. Cover and cook on low for 1 hour. Skim off any excess fat.
To build the tacos, place a heaping spoonful of pork (about 1/4 cup) on a warmed tortilla. Top with cabbage and onions, and serve. Place any leftover pork in an airtight container and store in the refrigerator for up to 3 days.
EASY SLOW-COOKER CHICKEN AL PASTOR TACOS
This comes from Old El Paso, and begins, "Get ready to add a new recipe to your list of slow-cooker favorites! This easy dinner uses tender chicken thighs and canned pineapple for a fun riff on al Pastor that the whole family will love."
Prep Time: 25 minutes; Total Time: 3 hours 55 minutes; Makes 10 servings
To view this online, go to https://www.oldelpaso.com/recipes/easy-slow-cooker-chicken-al-pastor-tacos.
Ingredients
2 tablespoons vegetable oil
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1 cup thinly sliced yellow onion
1 medium red bell pepper, cut in thin strips
1 package (0.85 oz) Old El Paso™ Al Pastor Taco Seasoning Mix
20 oz boneless skinless chicken thighs
1 can (8 oz) pineapple tidbits in juice, drained
1 1/4 cups shredded green cabbage
1 package (10 count) Old El Paso™ Stand ‘N Stuff™ Taco Shells, heated as directed on package
1 cup Old El Paso™ Shredded Monterey Jack Cheese (4 oz)
1/4 cup sliced green onions
1/4 cup loosely packed fresh cilantro leaves
Lime wedges
Preparation
In large bowl, mix 1 tablespoon of the vegetable oil, the salt, cumin and pepper. Add yellow onion and bell pepper; toss to coat. Spray oval 5-quart slow cooker with cooking spray. Spread vegetable mixture in bottom of slow cooker.
In same bowl, mix remaining tablespoon of vegetable oil and the taco seasoning mix. Add chicken; turn to coat. Place chicken in single layer over vegetables.
Pour drained pineapple over chicken. Cover; cook on Low heat setting 3 1/2 to 4 1/2 hours, until chicken is cooked through and easy to shred (at least 165°F).
Drain chicken and vegetables, reserving 1/4 cup cooking liquid; discard remaining cooking liquid. Shred chicken with two forks; return to slow cooker, and toss shredded chicken and vegetables in reserved cooking liquid to coat.
Divide cabbage among heated taco shells; top with chicken and vegetables, cheese, green onions and cilantro. Serve with lime wedges.
Expert Tips
Boneless skinless chicken thighs are not only more flavorful than breasts—they also stay more tender with longer cooking.
Shredded iceberg lettuce makes a nice substitute for the shredded cabbage.
Nutrition: 10 servings (1 taco each)
1 Taco Calories 230 (Calories from Fat 100); Total Fat 12g (Saturated Fat 4.5g, Trans Fat 0g); Cholesterol 65mg; Sodium 420mg; Total Carbohydrate 16g (Dietary Fiber 2g, Sugars 4g); Protein 15g
% Daily Value: Vitamin A 8%; Vitamin C 20%; Calcium 10%; Iron 6%
Exchanges: 1 Starch, 2 Very Lean Meat, 2 Fat
Carbohydrate Choice: 1
Tuesday, April 23, 2024
Taco Tuesday
If it's Tuesday, and my calendar indicates that it is, it's time for another Taco Tuesday. Today's offerings include Southwest Turkey Tacos and Cheesy Chicken Tacos. Enjoy!
CRUNCHY BLACK BEAN TACOS
This comes from The Kitchn’s e-newsletter. If you haven’t signed up for The Kitchn’s e-newsletter yet, I highly recommend that, as well as its sibling site, Apartment Therapy.
This recipe serves 3 to 4, or makes 8 tacos; Prep Time: 10 minutes; Total Time: 30 minutes and can be found online by clicking here.
Ingredients
2 cups cooked black beans
1/2 cup minced red onion
2 tablespoons minced fresh cilantro
1/2 teaspoon ground cumin
1 teaspoon paprika
Pinch of salt
4 to 6 ounces (1 heaping cup) grated Pepper Jack cheese
2 tablespoons vegetable or canola oil
8 corn tortillas
Toppings
Avocado
Hot sauce
Salsa
Sour cream
Directions
In a medium bowl, add beans along with red onion, cilantro, cumin, and paprika. Add a pinch of salt and lightly mash all the ingredients together. Grate the cheese and have it ready as well.
In a large, nonstick or cast-iron skillet, add the 2 tablespoons oil and heat over medium-high heat. Add one corn tortilla at a time and let each get hot in the oil for a few seconds. Then add about 1/4 cup of the bean filling to one half of the tortilla. Top with a sprinkle of grated cheese. Try not to overfill the tacos, or you might have issues flipping them without losing filling.
Using a spatula, carefully fold the other half of the tortilla over to form a shell. Press down lightly on the tortilla so it holds its shape. If some cheese spills out, don’t worry — it will get crispy and delicious.
As the first taco cooks, move it to the side and begin a second one. Depending on the size of your pan, you can cook two or three tacos at once. A griddle will hold even more.
Cook each taco until they are nicely browned and crispy, about 3 minutes per side. When flipping the taco to cook on the other side, use a spatula and flip the taco toward the fold so the filling doesn’t fall out. If your pan is very dry between batches, add another drizzle of oil.
Place the cooked tacos in a warm oven while you finish the rest. If the tacos are very greasy, blot them with a paper towel before moving them to the oven.
Serve tacos with toppings like hot sauce, salsa, avocados, and sour cream.
Recipe Notes:
Corn tortillas are resilient to heat. Don’t worry about burning them; they are very sturdy. Just be sure to cook tortillas on each side long enough to get them really crispy.
SOUTHWEST TURKEY TACOS
This is from Old El Paso, and begins, "Lean ground turkey, veggies and savory salsa meld in the slow cooker to make this deliciously easy taco filling."
Prep Time: 20 minutes; Total Time: 6 hours 20 minutes; Makes 12 servings
To view this online, go to https://www.oldelpaso.com/recipes/southwest-turkey-tacos.
Ingredients
1 package (20 oz) extra-lean ground turkey
1/2 cup chopped onion (1 medium)
1 teaspoon salt
1/4 teaspoon pepper
2 cups Old El Paso™ Thick ‘n Chunky salsa
1 can (15 oz) Progresso™ black beans, drained
1 can (11 oz) whole kernel corn with red and green peppers, drained, rinsed
1 tablespoon chili powder
2 boxes (4.6 oz each) Old El Paso™ taco shells (24 shells total)
3 tablespoons finely chopped fresh cilantro
3 cups chopped lettuce
3 medium tomatoes, chopped (1 1/2 cups)
Preparation
In 12-inch skillet, place turkey and onion; sprinkle with salt and pepper. Cook over medium-high heat 4 to 6 minutes, stirring occasionally, until turkey is no longer pink.
Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix turkey mixture, salsa, beans, corn and chili powder.
Cover; cook on Low heat setting 6 to 7 hours.
To serve, heat taco shells in oven as directed on boxes. Stir cilantro into turkey mixture. Spoon about 1/4 cup mixture into each warm taco shell; top with lettuce and tomatoes.
Expert Tips
This taco mixture is also delicious served over rice and topped with chopped fresh cilantro.
Top with fat-free sour cream, if desired.
Exchanges:1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat; Carbohydrate Choices:2 *Percent Daily Values are based on a 2,000 calorie diet.
CHEESY TACO MEATLOAF
This comes from Campbell’s Kitchen, begins, “It takes just 10 minutes and a few ingredients to put together this scrumptious meatloaf...and when it comes out of the oven you've got two family favorites, tacos and meatloaf, combined into one tasty dish!”
Prep Time: 10 minutes; Total Time: 1 hour 16 minutes; Serves: 8 people
To view this online, go to https://www.campbells.com/kitchen/recipes/cheesy-taco-meatloaf/.
Ingredients
2 pounds ground beef
1 jar (16 ounces) Pace® Chunky Salsa - Mild or Pace® Picante Sauce - Medium
1 1/2 ounces tortilla chips, crushed (about 1/2 cup)
1 egg
1 teaspoon chili powder
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup shredded Cheddar cheese
Directions
Set the oven to 350°F. Thoroughly mix the beef, 1 cup salsa, tortilla chips, egg, chili powder, salt and black pepper in a large bowl. Place the beef mixture into a 3-quart shallow baking pan and shape into an 9x4-inch loaf.
Bake for 1 hour or until the meatloaf is cooked through.
Spread the remaining salsa over the meatloaf and sprinkle with the cheese. Bake for 5 minutes or until the cheese is melted.
CHEESY CHICKEN TACOS
This is from Lindsay Funston on Delish. Total Time: 30 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 9 tacos.
Click here to view this online.
Ingredients
1 tbsp. vegetable oil
1 onion, chopped
1 tbsp. ground cumin
kosher salt
Freshly ground black pepper
2 c. Shredded chicken
1 can green chilis
1 c. Favorite Salsa
1 Can Refried Beans
9 hard taco shells
1 1/2 c. shredded pepperjack
Chopped fresh cilantro, for garnish
Directions
Preheat oven to 350º. In a large skillet over medium heat, heat oil. Add onion and cook until tender, 6 minutes, then add cumin and season with salt and pepper. Stir until combined. Add chicken, green chilis, and salsa and stir until combined and heated through.
In a baking dish, spread a thin layer of refried beans (to help the taco shells stand up!). Spoon remaining refried beans into the bottom of a taco shell and top with chicken mixture. Place in baking dish. Repeat with remaining taco shells and ingredients, tightly standing up the taco shells in the dish.
Top all over with cheese.
Bake until cheese is melted, 10 minutes.
Garnish with cilantro and serve.
CAULIFLOWER AND RED ONION TACOS
This also comes from Martha Rose Shulman in The New York Times cooking e-newsletter. Martha wrote, “Vegetables bathed in vinegar are typical condiments in Mexico, but you can bring them to the center of the plate as a filling for a taco. If you want spice, add the chipotle, or garnish with some salsa. If salt is an issue, use ranchero rather than cotija cheese.” Yield: 6 servings; Time: About 45 minutes.
This was also featured in “Tacos for the Holidays” and can be viewed online here.
Ingredients
1 large or 2 small or medium cauliflowers, broken into florets (about 6 cups)
1 red onion, cut in half lengthwise, then sliced crosswise across the grain
1 to 2 garlic cloves (to taste), minced
1/4 cup chopped cilantro
2 tablespoons capers, drained and rinsed
1/4 cup white wine vinegar or Champagne vinegar (to taste)
3 tablespoons extra virgin olive oil
Salt and freshly ground pepper
1 or 2 chipotle chilies in adobo or pickled jalapeños, drained and thinly sliced (optional)
12 corn tortillas
1 romaine heart, cut crosswise in thin strips (chiffonade)
3 ounces cotija or ranchero cheese
Preparation
Place the cauliflower and onion in a steaming basket over 1 inch of boiling water. Cover and steam 1 minute. Lift the lid for 15 seconds, then cover again and steam for 5 to 8 minutes, until the cauliflower is tender. Refresh with cold water and drain on paper towels.
In a large bowl, mix together the garlic, cilantro, capers, vinegar and olive oil. Season with salt and pepper. Add the cauliflower and onion and toss together. Marinate, stirring from time to time, for 30 minutes if possible before serving. For an added kick, stir in the chili or chilies. Transfer the mixture to a skillet and heat through over medium heat.
Warm the tortillas. Top with the marinated vegetables and a handful of romaine, sprinkle on the cheese and serve.
Tip
Advance preparation: You can make the cauliflower and onion mixture up to a day ahead, but omit the cilantro until shortly before serving so that its color doesn't fade. The filling keeps well in the refrigerator for up to 5 days.
IRISH TACOS
This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “You can certainly eat corned beef with boiled cabbage and carrots, but it can be a great deal more exciting to pile the shredded meat — ruddy pink, salty, fatty and meltingly sweet — into warm flour tortillas, then top it with a bright, crunchy, slightly fiery cabbage slaw. The contrast between the soft and the crisp, the salt and the sweet, is fantastic — particularly if you adorn each taco with a few pickled jalapeños and, perhaps, an additional swipe of mayonnaise. It’s not fusion cooking, nor appropriation. It’s just the fact that everything tastes good on a warm tortilla.”
Yield: 6 to 8 servings; Time: 30 minutes.
This was featured in “What if You Could Make Great Corned Beef?” and can be viewed online here.
Ingredients
2 to 2 1/2 pounds corned beef (see recipe)
1 small head of green cabbage, cored and thinly sliced
3 carrots, peeled and sliced into julienne
1 cup mayonnaise
3 tablespoons plain Greek yogurt or sour cream
3 tablespoons cider vinegar
Kosher salt and ground black pepper, to taste
1 1/2 tablespoons hot pepper sauce, or to taste
12 to 16 flour tortillas, warmed
Sliced fresh or pickled jalapeños
Preparation
Warm the corned beef in its cooking liquid, or wrap it in foil and set on a sheet pan in a 350-degree oven for 20 minutes or so.
Make the coleslaw: Mix cabbage and carrots together in a large bowl.
In a separate bowl, whisk together mayonnaise, yogurt or sour cream, cider vinegar, salt, pepper and hot pepper sauce to taste.
Pour half the sauce over the cabbage and carrots and toss to coat thoroughly. Season to taste. Reserve remaining sauce.
When the corned beef is hot, remove from liquid or foil and use two forks to shred it. Serve with the warmed tortillas, sliced jalapeños, the slaw, remaining white sauce and some hot pepper sauce.
CRUNCHY BLACK BEAN TACOS
This comes from The Kitchn’s e-newsletter. If you haven’t signed up for The Kitchn’s e-newsletter yet, I highly recommend that, as well as its sibling site, Apartment Therapy.
This recipe serves 3 to 4, or makes 8 tacos; Prep Time: 10 minutes; Total Time: 30 minutes and can be found online by clicking here.
Ingredients
2 cups cooked black beans
1/2 cup minced red onion
2 tablespoons minced fresh cilantro
1/2 teaspoon ground cumin
1 teaspoon paprika
Pinch of salt
4 to 6 ounces (1 heaping cup) grated Pepper Jack cheese
2 tablespoons vegetable or canola oil
8 corn tortillas
Toppings
Avocado
Hot sauce
Salsa
Sour cream
Directions
In a medium bowl, add beans along with red onion, cilantro, cumin, and paprika. Add a pinch of salt and lightly mash all the ingredients together. Grate the cheese and have it ready as well.
In a large, nonstick or cast-iron skillet, add the 2 tablespoons oil and heat over medium-high heat. Add one corn tortilla at a time and let each get hot in the oil for a few seconds. Then add about 1/4 cup of the bean filling to one half of the tortilla. Top with a sprinkle of grated cheese. Try not to overfill the tacos, or you might have issues flipping them without losing filling.
Using a spatula, carefully fold the other half of the tortilla over to form a shell. Press down lightly on the tortilla so it holds its shape. If some cheese spills out, don’t worry — it will get crispy and delicious.
As the first taco cooks, move it to the side and begin a second one. Depending on the size of your pan, you can cook two or three tacos at once. A griddle will hold even more.
Cook each taco until they are nicely browned and crispy, about 3 minutes per side. When flipping the taco to cook on the other side, use a spatula and flip the taco toward the fold so the filling doesn’t fall out. If your pan is very dry between batches, add another drizzle of oil.
Place the cooked tacos in a warm oven while you finish the rest. If the tacos are very greasy, blot them with a paper towel before moving them to the oven.
Serve tacos with toppings like hot sauce, salsa, avocados, and sour cream.
Recipe Notes:
Corn tortillas are resilient to heat. Don’t worry about burning them; they are very sturdy. Just be sure to cook tortillas on each side long enough to get them really crispy.
SOUTHWEST TURKEY TACOS
This is from Old El Paso, and begins, "Lean ground turkey, veggies and savory salsa meld in the slow cooker to make this deliciously easy taco filling."
Prep Time: 20 minutes; Total Time: 6 hours 20 minutes; Makes 12 servings
To view this online, go to https://www.oldelpaso.com/recipes/southwest-turkey-tacos.
Ingredients
1 package (20 oz) extra-lean ground turkey
1/2 cup chopped onion (1 medium)
1 teaspoon salt
1/4 teaspoon pepper
2 cups Old El Paso™ Thick ‘n Chunky salsa
1 can (15 oz) Progresso™ black beans, drained
1 can (11 oz) whole kernel corn with red and green peppers, drained, rinsed
1 tablespoon chili powder
2 boxes (4.6 oz each) Old El Paso™ taco shells (24 shells total)
3 tablespoons finely chopped fresh cilantro
3 cups chopped lettuce
3 medium tomatoes, chopped (1 1/2 cups)
Preparation
In 12-inch skillet, place turkey and onion; sprinkle with salt and pepper. Cook over medium-high heat 4 to 6 minutes, stirring occasionally, until turkey is no longer pink.
Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix turkey mixture, salsa, beans, corn and chili powder.
Cover; cook on Low heat setting 6 to 7 hours.
To serve, heat taco shells in oven as directed on boxes. Stir cilantro into turkey mixture. Spoon about 1/4 cup mixture into each warm taco shell; top with lettuce and tomatoes.
Expert Tips
This taco mixture is also delicious served over rice and topped with chopped fresh cilantro.
Top with fat-free sour cream, if desired.
Exchanges:1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat; Carbohydrate Choices:2 *Percent Daily Values are based on a 2,000 calorie diet.
CHEESY TACO MEATLOAF
This comes from Campbell’s Kitchen, begins, “It takes just 10 minutes and a few ingredients to put together this scrumptious meatloaf...and when it comes out of the oven you've got two family favorites, tacos and meatloaf, combined into one tasty dish!”
Prep Time: 10 minutes; Total Time: 1 hour 16 minutes; Serves: 8 people
To view this online, go to https://www.campbells.com/kitchen/recipes/cheesy-taco-meatloaf/.
Ingredients
2 pounds ground beef
1 jar (16 ounces) Pace® Chunky Salsa - Mild or Pace® Picante Sauce - Medium
1 1/2 ounces tortilla chips, crushed (about 1/2 cup)
1 egg
1 teaspoon chili powder
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup shredded Cheddar cheese
Directions
Set the oven to 350°F. Thoroughly mix the beef, 1 cup salsa, tortilla chips, egg, chili powder, salt and black pepper in a large bowl. Place the beef mixture into a 3-quart shallow baking pan and shape into an 9x4-inch loaf.
Bake for 1 hour or until the meatloaf is cooked through.
Spread the remaining salsa over the meatloaf and sprinkle with the cheese. Bake for 5 minutes or until the cheese is melted.
CHEESY CHICKEN TACOS
This is from Lindsay Funston on Delish. Total Time: 30 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 9 tacos.
Click here to view this online.
Ingredients
1 tbsp. vegetable oil
1 onion, chopped
1 tbsp. ground cumin
kosher salt
Freshly ground black pepper
2 c. Shredded chicken
1 can green chilis
1 c. Favorite Salsa
1 Can Refried Beans
9 hard taco shells
1 1/2 c. shredded pepperjack
Chopped fresh cilantro, for garnish
Directions
Preheat oven to 350º. In a large skillet over medium heat, heat oil. Add onion and cook until tender, 6 minutes, then add cumin and season with salt and pepper. Stir until combined. Add chicken, green chilis, and salsa and stir until combined and heated through.
In a baking dish, spread a thin layer of refried beans (to help the taco shells stand up!). Spoon remaining refried beans into the bottom of a taco shell and top with chicken mixture. Place in baking dish. Repeat with remaining taco shells and ingredients, tightly standing up the taco shells in the dish.
Top all over with cheese.
Bake until cheese is melted, 10 minutes.
Garnish with cilantro and serve.
CAULIFLOWER AND RED ONION TACOS
This also comes from Martha Rose Shulman in The New York Times cooking e-newsletter. Martha wrote, “Vegetables bathed in vinegar are typical condiments in Mexico, but you can bring them to the center of the plate as a filling for a taco. If you want spice, add the chipotle, or garnish with some salsa. If salt is an issue, use ranchero rather than cotija cheese.” Yield: 6 servings; Time: About 45 minutes.
This was also featured in “Tacos for the Holidays” and can be viewed online here.
Ingredients
1 large or 2 small or medium cauliflowers, broken into florets (about 6 cups)
1 red onion, cut in half lengthwise, then sliced crosswise across the grain
1 to 2 garlic cloves (to taste), minced
1/4 cup chopped cilantro
2 tablespoons capers, drained and rinsed
1/4 cup white wine vinegar or Champagne vinegar (to taste)
3 tablespoons extra virgin olive oil
Salt and freshly ground pepper
1 or 2 chipotle chilies in adobo or pickled jalapeños, drained and thinly sliced (optional)
12 corn tortillas
1 romaine heart, cut crosswise in thin strips (chiffonade)
3 ounces cotija or ranchero cheese
Preparation
Place the cauliflower and onion in a steaming basket over 1 inch of boiling water. Cover and steam 1 minute. Lift the lid for 15 seconds, then cover again and steam for 5 to 8 minutes, until the cauliflower is tender. Refresh with cold water and drain on paper towels.
In a large bowl, mix together the garlic, cilantro, capers, vinegar and olive oil. Season with salt and pepper. Add the cauliflower and onion and toss together. Marinate, stirring from time to time, for 30 minutes if possible before serving. For an added kick, stir in the chili or chilies. Transfer the mixture to a skillet and heat through over medium heat.
Warm the tortillas. Top with the marinated vegetables and a handful of romaine, sprinkle on the cheese and serve.
Tip
Advance preparation: You can make the cauliflower and onion mixture up to a day ahead, but omit the cilantro until shortly before serving so that its color doesn't fade. The filling keeps well in the refrigerator for up to 5 days.
IRISH TACOS
This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “You can certainly eat corned beef with boiled cabbage and carrots, but it can be a great deal more exciting to pile the shredded meat — ruddy pink, salty, fatty and meltingly sweet — into warm flour tortillas, then top it with a bright, crunchy, slightly fiery cabbage slaw. The contrast between the soft and the crisp, the salt and the sweet, is fantastic — particularly if you adorn each taco with a few pickled jalapeños and, perhaps, an additional swipe of mayonnaise. It’s not fusion cooking, nor appropriation. It’s just the fact that everything tastes good on a warm tortilla.”
Yield: 6 to 8 servings; Time: 30 minutes.
This was featured in “What if You Could Make Great Corned Beef?” and can be viewed online here.
Ingredients
2 to 2 1/2 pounds corned beef (see recipe)
1 small head of green cabbage, cored and thinly sliced
3 carrots, peeled and sliced into julienne
1 cup mayonnaise
3 tablespoons plain Greek yogurt or sour cream
3 tablespoons cider vinegar
Kosher salt and ground black pepper, to taste
1 1/2 tablespoons hot pepper sauce, or to taste
12 to 16 flour tortillas, warmed
Sliced fresh or pickled jalapeños
Preparation
Warm the corned beef in its cooking liquid, or wrap it in foil and set on a sheet pan in a 350-degree oven for 20 minutes or so.
Make the coleslaw: Mix cabbage and carrots together in a large bowl.
In a separate bowl, whisk together mayonnaise, yogurt or sour cream, cider vinegar, salt, pepper and hot pepper sauce to taste.
Pour half the sauce over the cabbage and carrots and toss to coat thoroughly. Season to taste. Reserve remaining sauce.
When the corned beef is hot, remove from liquid or foil and use two forks to shred it. Serve with the warmed tortillas, sliced jalapeños, the slaw, remaining white sauce and some hot pepper sauce.
Tuesday, February 27, 2024
Taco Tuesday
It's time for another Taco Tuesday. Here are six yummy taco recipes to help you through the day, including Shrimp and Mango Tacos and Birria Tacos. Enjoy!
SALSA-GUAVA POT ROAST TACOS
This comes from Publix. Total Time: 5-1/2 hours (15 active); Makes 8 servings.
To view this online, go to https://www.publix.com/recipe/salsa-guava-pot-roast-tacos.
Ingredients
1 slow cooker liner (optional)
\2 tablespoons reduced-sodium soy sauce
Large zip-top bag
3 lb beef chuck roast
1 large red onion, divided
1-inch piece fresh ginger
1/2 bunch fresh cilantro, divided
1 tablespoon olive oil
1 (15.5 oz) jar medium (or mild) salsa
1/2 cup guava jelly
16 small flour tortillas
1/2 cup cilantro-avocado dressing
Directions
Place slow cooker liner following package instructions, if using. Place soy sauce in bag; add beef (wash hands) and seal, then knead gently to coat and let stand 30 minutes to marinate. Slice onion thinly (1-1/2 cups). Peel and grate ginger (2 teaspoons); chop cilantro coarsely (1/2 cup).
Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place oil in pan and add beef (discard bag); cook 4 minutes, turning occasionally, or until browned on all sides, then transfer to slow cooker and top with 1 cup onions.
Combine salsa, jelly, ginger, and ¼ cup cilantro. Pour mixture over beef and onions. Cover and cook on HIGH 4 to 4-1/2 hours (or LOW 6–7 hours) until tender and beef is 145°F.
Shred beef. Divide beef mixture evenly among tortillas; top with even amounts dressing and remaining 2 tablespoons cilantro and 1/2 cup onions. Serve.
SOUTHWEST TURKEY TACOS
This is from Old El Paso, and begins, "Lean ground turkey, veggies and savory salsa meld in the slow cooker to make this deliciously easy taco filling."
Prep Time: 20 minutes; Total Time: 6 hours 20 minutes; Makes 12 servings
To view this online, go to https://www.oldelpaso.com/recipes/southwest-turkey-tacos.
Ingredients
1 package (20 oz) extra-lean ground turkey
1/2 cup chopped onion (1 medium)
1 teaspoon salt
1/4 teaspoon pepper
2 cups Old El Paso™ Thick ‘n Chunky salsa
1 can (15 oz) Progresso™ black beans, drained
1 can (11 oz) whole kernel corn with red and green peppers, drained, rinsed
1 tablespoon chili powder
2 boxes (4.6 oz each) Old El Paso™ taco shells (24 shells total)
3 tablespoons finely chopped fresh cilantro
3 cups chopped lettuce
3 medium tomatoes, chopped (1 1/2 cups)
Preparation
In 12-inch skillet, place turkey and onion; sprinkle with salt and pepper. Cook over medium-high heat 4 to 6 minutes, stirring occasionally, until turkey is no longer pink.
Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix turkey mixture, salsa, beans, corn and chili powder.
Cover; cook on Low heat setting 6 to 7 hours.
To serve, heat taco shells in oven as directed on boxes. Stir cilantro into turkey mixture. Spoon about 1/4 cup mixture into each warm taco shell; top with lettuce and tomatoes.
Expert Tips
This taco mixture is also delicious served over rice and topped with chopped fresh cilantro.
Top with fat-free sour cream, if desired.
Exchanges:1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat; Carbohydrate Choices:2 *Percent Daily Values are based on a 2,000 calorie diet.
SHRIMP AND MANGO TACOS
This is from Martha Rose Shulman on The New York Times cooking site. Martha wrote, "This sweet and pungent combination of mango, shrimp, chilies and cumin is as quick to put together as a stir-fry. Indeed, if you don’t have corn tortillas on hand, serve the shrimp with rice."
Uield: 4 servings; Time: 30 minutes, less if using microwave to heat tortillas
This was featured in "The ‘King of Fruits’ Commands Respect", and can be viewed online at https://cooking.nytimes.com/recipes/1013581-shrimp-and-mango-tacos.
Ingredients
2 tablespoons canola oil
1 pound medium or small shrimp, peeled and deveined
2 garlic cloves, sliced
2 teaspoons cumin seeds, lightly toasted and ground
2 Serrano or bird chilies, or 1 large jalapeño, minced
1 large mango, peeled, seeded and finely chopped
1/4 cup chopped cilantro
4 to 5 tablespoons lime juice
8 corn or flour tortillas
Preparation
Heat a large, heavy skillet or wok over medium-high heat, and add the canola oil. When the oil is hot, add the shrimp, salt to taste and the garlic. Sauté, stirring or shaking the pan, until the shrimp begins to color, about two minutes. Add the cumin, and continue to cook until the shrimp is pink and opaque, about three minutes. Add the chilies, mango and cilantro, and stir together for one minute. Stir in the lime juice, and remove from the heat. Taste and adjust seasonings.
Wrap the tortillas in a heavy kitchen towel, and place in a steamer basket over 1 inch of boiling water. Cover the pot, and steam for one minute. Turn off the heat, and allow to sit for 15 minutes without uncovering. Alternatively, wrap the tortillas in a towel, and heat in the microwave for one minute. Warm the shrimp briefly in the pan. Place 2 tortillas on each plate, top with the shrimp, fold over the tortillas and serve with rice.
Tip
Advance preparation: This is best served right after you cook the shrimp and mango.
PORTOBELLO BULGOGI KOREAN TACOS
This is from Rachael Hartley in her blog Avocado A Day Nutrition. (Nice blog, Rachael! I just signed up for it!) Rachael wrote, "Beef bulgogi Korean tacos are one of my favorites. Try this vegan twist using meaty portobello mushrooms, which soak up all the delicious marinade." Serves 6.
You can view this yummy recipe online here.
Ingredients
Mushrooms:
6 medium-large portobello mushroom caps, cleaned and sliced 1/2 inch thick
1/2 cup soy sauce
1/4 cup mirin (see note, below)
2 tablespoons dark sesame oil
3 scallions, thinly sliced
2 tablespoons raw sugar or coconut sugar
4 cloves garlic, minced
1 teaspoon gochugaru (see second note)
Slaw:
1 bag of shredded cabbage
1 large carrot, shredded on the large grates of a cheese grater
2 scallions, thinly sliced
8 corn tortillas
First Note: Mirin is a Japanese cooking wine and is made from rice. It's supposed to be sweeter than sake. Since I don't keep alcohol around, I use water in place of miring.
Second note: Gochugaru is Korean chile flakes. If you can get it locally, and plan to use it in several dishes, great. Since I probably wouldn't use it elsewhere - unless I fell madly in love with it - I might consider something a little cheaper and more generic.
Instructions
Two to four hours before cooking, whisk together all the marinade ingredients for the mushrooms. Add portobellos and toss to combine. Refrigerate and marinade 2-4 hours.
When ready to cook, heat the grill to medium-high. Place the mushrooms evenly on the grill or toss into a grill pan if you have one. Reserve the marinade. Cook about 10 minutes total, flipping halfway.
While the mushrooms cook, pour the reserved marinade into a small pot. Set to medium-high heat and bring to a boil. Boil about 10 minutes total until reduced to a thick syrup. Set aside.
Warm the tortillas. Spoon slaw on the bottom of each tortillas. Top with mushrooms and reserved sauce.
FIDEOS SECOS TACOS
This is from Claudette Zepeda at Food & Wine. For this recipe, Claudette wrote, "These griddled tacos are filled with fideos secos, a Mexican dish of thin spaghetti cooked in a chile-based tomato sauce until the pasta has absorbed the flavor and rich red color of the sauce."
Active Time: 40 mins; Total Time: 1 hrs 40 mins; Yield: 14 tacos
To view this online, go to https://www.foodandwine.com/recipes/fideos-secos-tacos.
Ingredients
Chile Base
2 dried guajillo chiles, stemmed and seeded
1 dried chipotle chile, stemmed and seeded
1-1/2 cups boiling water
1-1/4 cups tomato sauce (such as Pomì)
1/4 cup fresh cilantro leaves and stems
2 teaspoons kosher salt
Fideo Filling
1 tablespoon grapeseed oil
1/2 pound fresh Mexican chorizo, casings removed
8 ounces uncooked fideo (spaghettini)
2 teaspoons finely chopped garlic
1 fresh or dried bay leaf
1 dried chile de árbol
2 tablespoons chopped fresh cilantro, plus more for garnish
3 ounces Monterey Jack cheese, grated (about 3/4 cup)
14 (6-inch) fresh corn tortillas
1 cup Mexican crema
1 large avocado (about 8 ounces), sliced
5 ounces queso fresco, crumbled (about 1-1/4 cups)
Directions
Make the chile base
Heat a large (12-inch) cast-iron skillet over medium. Add chiles; cook, turning occasionally, until fragrant and lightly toasted, about 4 minutes. Transfer chiles to a blender; add 1-1/2 cups boiling water. Let stand 30 minutes. Add tomato sauce, cilantro, and salt. Process until smooth, about 20 seconds. Set aside.
Make the fideo filling
Heat oil in a large cast-iron skillet over medium-high. Add chorizo, and cook, stirring occasionally, until crumbled and browned, about 6 minutes. Stir in fideo, garlic, bay leaf, and chile de árbol. Cook, stirring occasionally, until fideo is lightly toasted and turning opaque, 4 to 5 minutes. Stir in chile base. Reduce heat to low, cover, and cook until fideo is tender and liquid is fully absorbed, 15 to 20 minutes, stirring once after 8 minutes. Remove and discard bay leaf and chile de árbol. Transfer mixture to a medium bowl, and stir in cilantro. Let cool 20 minutes. Stir in Monterey Jack cheese.
Top each tortilla with 1/3 cup fideo filling; fold each tortilla in half, pressing gently. Heat a large cast-iron skillet or grill pan over medium-high. Working in batches, toast tacos until tortilla is lightly charred and filling is warmed through, 2 to 3 minutes per side. Top tacos with Mexican crema, avocado slices, and crumbled queso fresco. Garnish with cilantro. Serve immediately.
Make Ahead
Chile base can be made up to 3 days in advance.
Notes
Use fresh tortillas; they’re less likely to tear or crack when charring.
BIRRIA TACOS
This is from Claudette Zepeda at Food & Wine. For this recipe, Claudette wrote, "A combination of two meats creates the best balance of tender texture (from the chuck roast) and succulence (from the short ribs). These birria tacos get slow-cooked flavor from the adobo sauce."
Active Time: 35 minutes; Total Time: 8 hours 55 minutes; Yield: 16
To view this online, go to https://www.foodandwine.com/recipes/birria-tacos.
Ingredients
1 (2-pound) boneless chuck roast (about 2 1/4 inches thick)
2 pounds English-cut beef short ribs (about 3 ribs)
2 tablespoons plus 1/4 teaspoon kosher salt, divided, plus more to taste
Adobo
8 cups water
1 cup finely chopped white onion, rinsed
1/3 cup finely chopped fresh cilantro
Canola oil, for greasing
32 (6-inch) fresh corn tortillas or 16 packaged corn tortillas
Lime wedges, for serving
Directions
Sprinkle chuck roast and short ribs all over with 2 tablespoons salt. Combine roast, ribs, and adobo in a large nonreactive bowl; toss to coat. Cover and chill at least 4 hours or up to 24 hours.
Preheat oven to 300°F. Transfer adobo mixture to a large (9 1/2-quart) Dutch oven; add 8 cups water. Bring to a simmer, uncovered, over medium, stirring occasionally. Cover with lid, and place in preheated oven. Bake until meat is fork- tender, about 4 hours.
Remove chuck roast and short ribs from braising broth, and transfer to a large bowl; cover with aluminum foil to keep warm. Return broth in Dutch oven to heat over medium, and cook, uncovered, skimming off fat as needed, until reduced to about 8 cups, 15 to 20 minutes. Season broth with salt to taste. Shred meat; discard bones. Toss meat with 1-1/2 cups of the broth.
Stir together onion, cilantro, and remaining 1/4 teaspoon salt in a small bowl; set aside.
Heat a large nonstick electric griddle to 400°F or a large (12-inch) cast-iron skillet over medium-high. Using a paper towel dipped in canola oil, lightly grease griddle. If using fresh tortillas, stack 2 tortillas, and use tongs to dip them together into adobo broth. (If using packaged tortillas, dip 1 tortilla per taco.) Place stacked tortillas on griddle; top with 1/4 cup meat. Repeat with as many tortilla stacks as will comfortably fit on griddle. Cook until bottom tortilla is lightly browned and crispy, 1 to 2 minutes. Fold tacos in half, gently pressing with a spatula. Transfer to a serving plate. Repeat process with oil, adobo broth, remaining tortillas, and remaining meat.
Serve tacos hot with onion-cilantro mixture, lime wedges, and remaining adobo broth for dipping or sipping.
Make Ahead
Adobo can be made up to 3 days ahead. Meat can be braised up to 2 days in advance and reheated in broth before shredding meat and reducing broth.
SALSA-GUAVA POT ROAST TACOS
This comes from Publix. Total Time: 5-1/2 hours (15 active); Makes 8 servings.
To view this online, go to https://www.publix.com/recipe/salsa-guava-pot-roast-tacos.
Ingredients
1 slow cooker liner (optional)
\2 tablespoons reduced-sodium soy sauce
Large zip-top bag
3 lb beef chuck roast
1 large red onion, divided
1-inch piece fresh ginger
1/2 bunch fresh cilantro, divided
1 tablespoon olive oil
1 (15.5 oz) jar medium (or mild) salsa
1/2 cup guava jelly
16 small flour tortillas
1/2 cup cilantro-avocado dressing
Directions
Place slow cooker liner following package instructions, if using. Place soy sauce in bag; add beef (wash hands) and seal, then knead gently to coat and let stand 30 minutes to marinate. Slice onion thinly (1-1/2 cups). Peel and grate ginger (2 teaspoons); chop cilantro coarsely (1/2 cup).
Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place oil in pan and add beef (discard bag); cook 4 minutes, turning occasionally, or until browned on all sides, then transfer to slow cooker and top with 1 cup onions.
Combine salsa, jelly, ginger, and ¼ cup cilantro. Pour mixture over beef and onions. Cover and cook on HIGH 4 to 4-1/2 hours (or LOW 6–7 hours) until tender and beef is 145°F.
Shred beef. Divide beef mixture evenly among tortillas; top with even amounts dressing and remaining 2 tablespoons cilantro and 1/2 cup onions. Serve.
SOUTHWEST TURKEY TACOS
This is from Old El Paso, and begins, "Lean ground turkey, veggies and savory salsa meld in the slow cooker to make this deliciously easy taco filling."
Prep Time: 20 minutes; Total Time: 6 hours 20 minutes; Makes 12 servings
To view this online, go to https://www.oldelpaso.com/recipes/southwest-turkey-tacos.
Ingredients
1 package (20 oz) extra-lean ground turkey
1/2 cup chopped onion (1 medium)
1 teaspoon salt
1/4 teaspoon pepper
2 cups Old El Paso™ Thick ‘n Chunky salsa
1 can (15 oz) Progresso™ black beans, drained
1 can (11 oz) whole kernel corn with red and green peppers, drained, rinsed
1 tablespoon chili powder
2 boxes (4.6 oz each) Old El Paso™ taco shells (24 shells total)
3 tablespoons finely chopped fresh cilantro
3 cups chopped lettuce
3 medium tomatoes, chopped (1 1/2 cups)
Preparation
In 12-inch skillet, place turkey and onion; sprinkle with salt and pepper. Cook over medium-high heat 4 to 6 minutes, stirring occasionally, until turkey is no longer pink.
Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix turkey mixture, salsa, beans, corn and chili powder.
Cover; cook on Low heat setting 6 to 7 hours.
To serve, heat taco shells in oven as directed on boxes. Stir cilantro into turkey mixture. Spoon about 1/4 cup mixture into each warm taco shell; top with lettuce and tomatoes.
Expert Tips
This taco mixture is also delicious served over rice and topped with chopped fresh cilantro.
Top with fat-free sour cream, if desired.
Exchanges:1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat; Carbohydrate Choices:2 *Percent Daily Values are based on a 2,000 calorie diet.
SHRIMP AND MANGO TACOS
This is from Martha Rose Shulman on The New York Times cooking site. Martha wrote, "This sweet and pungent combination of mango, shrimp, chilies and cumin is as quick to put together as a stir-fry. Indeed, if you don’t have corn tortillas on hand, serve the shrimp with rice."
Uield: 4 servings; Time: 30 minutes, less if using microwave to heat tortillas
This was featured in "The ‘King of Fruits’ Commands Respect", and can be viewed online at https://cooking.nytimes.com/recipes/1013581-shrimp-and-mango-tacos.
Ingredients
2 tablespoons canola oil
1 pound medium or small shrimp, peeled and deveined
2 garlic cloves, sliced
2 teaspoons cumin seeds, lightly toasted and ground
2 Serrano or bird chilies, or 1 large jalapeño, minced
1 large mango, peeled, seeded and finely chopped
1/4 cup chopped cilantro
4 to 5 tablespoons lime juice
8 corn or flour tortillas
Preparation
Heat a large, heavy skillet or wok over medium-high heat, and add the canola oil. When the oil is hot, add the shrimp, salt to taste and the garlic. Sauté, stirring or shaking the pan, until the shrimp begins to color, about two minutes. Add the cumin, and continue to cook until the shrimp is pink and opaque, about three minutes. Add the chilies, mango and cilantro, and stir together for one minute. Stir in the lime juice, and remove from the heat. Taste and adjust seasonings.
Wrap the tortillas in a heavy kitchen towel, and place in a steamer basket over 1 inch of boiling water. Cover the pot, and steam for one minute. Turn off the heat, and allow to sit for 15 minutes without uncovering. Alternatively, wrap the tortillas in a towel, and heat in the microwave for one minute. Warm the shrimp briefly in the pan. Place 2 tortillas on each plate, top with the shrimp, fold over the tortillas and serve with rice.
Tip
Advance preparation: This is best served right after you cook the shrimp and mango.
PORTOBELLO BULGOGI KOREAN TACOS
This is from Rachael Hartley in her blog Avocado A Day Nutrition. (Nice blog, Rachael! I just signed up for it!) Rachael wrote, "Beef bulgogi Korean tacos are one of my favorites. Try this vegan twist using meaty portobello mushrooms, which soak up all the delicious marinade." Serves 6.
You can view this yummy recipe online here.
Ingredients
Mushrooms:
6 medium-large portobello mushroom caps, cleaned and sliced 1/2 inch thick
1/2 cup soy sauce
1/4 cup mirin (see note, below)
2 tablespoons dark sesame oil
3 scallions, thinly sliced
2 tablespoons raw sugar or coconut sugar
4 cloves garlic, minced
1 teaspoon gochugaru (see second note)
Slaw:
1 bag of shredded cabbage
1 large carrot, shredded on the large grates of a cheese grater
2 scallions, thinly sliced
8 corn tortillas
First Note: Mirin is a Japanese cooking wine and is made from rice. It's supposed to be sweeter than sake. Since I don't keep alcohol around, I use water in place of miring.
Second note: Gochugaru is Korean chile flakes. If you can get it locally, and plan to use it in several dishes, great. Since I probably wouldn't use it elsewhere - unless I fell madly in love with it - I might consider something a little cheaper and more generic.
Instructions
Two to four hours before cooking, whisk together all the marinade ingredients for the mushrooms. Add portobellos and toss to combine. Refrigerate and marinade 2-4 hours.
When ready to cook, heat the grill to medium-high. Place the mushrooms evenly on the grill or toss into a grill pan if you have one. Reserve the marinade. Cook about 10 minutes total, flipping halfway.
While the mushrooms cook, pour the reserved marinade into a small pot. Set to medium-high heat and bring to a boil. Boil about 10 minutes total until reduced to a thick syrup. Set aside.
Warm the tortillas. Spoon slaw on the bottom of each tortillas. Top with mushrooms and reserved sauce.
FIDEOS SECOS TACOS
This is from Claudette Zepeda at Food & Wine. For this recipe, Claudette wrote, "These griddled tacos are filled with fideos secos, a Mexican dish of thin spaghetti cooked in a chile-based tomato sauce until the pasta has absorbed the flavor and rich red color of the sauce."
Active Time: 40 mins; Total Time: 1 hrs 40 mins; Yield: 14 tacos
To view this online, go to https://www.foodandwine.com/recipes/fideos-secos-tacos.
Ingredients
Chile Base
2 dried guajillo chiles, stemmed and seeded
1 dried chipotle chile, stemmed and seeded
1-1/2 cups boiling water
1-1/4 cups tomato sauce (such as Pomì)
1/4 cup fresh cilantro leaves and stems
2 teaspoons kosher salt
Fideo Filling
1 tablespoon grapeseed oil
1/2 pound fresh Mexican chorizo, casings removed
8 ounces uncooked fideo (spaghettini)
2 teaspoons finely chopped garlic
1 fresh or dried bay leaf
1 dried chile de árbol
2 tablespoons chopped fresh cilantro, plus more for garnish
3 ounces Monterey Jack cheese, grated (about 3/4 cup)
14 (6-inch) fresh corn tortillas
1 cup Mexican crema
1 large avocado (about 8 ounces), sliced
5 ounces queso fresco, crumbled (about 1-1/4 cups)
Directions
Make the chile base
Heat a large (12-inch) cast-iron skillet over medium. Add chiles; cook, turning occasionally, until fragrant and lightly toasted, about 4 minutes. Transfer chiles to a blender; add 1-1/2 cups boiling water. Let stand 30 minutes. Add tomato sauce, cilantro, and salt. Process until smooth, about 20 seconds. Set aside.
Make the fideo filling
Heat oil in a large cast-iron skillet over medium-high. Add chorizo, and cook, stirring occasionally, until crumbled and browned, about 6 minutes. Stir in fideo, garlic, bay leaf, and chile de árbol. Cook, stirring occasionally, until fideo is lightly toasted and turning opaque, 4 to 5 minutes. Stir in chile base. Reduce heat to low, cover, and cook until fideo is tender and liquid is fully absorbed, 15 to 20 minutes, stirring once after 8 minutes. Remove and discard bay leaf and chile de árbol. Transfer mixture to a medium bowl, and stir in cilantro. Let cool 20 minutes. Stir in Monterey Jack cheese.
Top each tortilla with 1/3 cup fideo filling; fold each tortilla in half, pressing gently. Heat a large cast-iron skillet or grill pan over medium-high. Working in batches, toast tacos until tortilla is lightly charred and filling is warmed through, 2 to 3 minutes per side. Top tacos with Mexican crema, avocado slices, and crumbled queso fresco. Garnish with cilantro. Serve immediately.
Make Ahead
Chile base can be made up to 3 days in advance.
Notes
Use fresh tortillas; they’re less likely to tear or crack when charring.
BIRRIA TACOS
This is from Claudette Zepeda at Food & Wine. For this recipe, Claudette wrote, "A combination of two meats creates the best balance of tender texture (from the chuck roast) and succulence (from the short ribs). These birria tacos get slow-cooked flavor from the adobo sauce."
Active Time: 35 minutes; Total Time: 8 hours 55 minutes; Yield: 16
To view this online, go to https://www.foodandwine.com/recipes/birria-tacos.
Ingredients
1 (2-pound) boneless chuck roast (about 2 1/4 inches thick)
2 pounds English-cut beef short ribs (about 3 ribs)
2 tablespoons plus 1/4 teaspoon kosher salt, divided, plus more to taste
Adobo
8 cups water
1 cup finely chopped white onion, rinsed
1/3 cup finely chopped fresh cilantro
Canola oil, for greasing
32 (6-inch) fresh corn tortillas or 16 packaged corn tortillas
Lime wedges, for serving
Directions
Sprinkle chuck roast and short ribs all over with 2 tablespoons salt. Combine roast, ribs, and adobo in a large nonreactive bowl; toss to coat. Cover and chill at least 4 hours or up to 24 hours.
Preheat oven to 300°F. Transfer adobo mixture to a large (9 1/2-quart) Dutch oven; add 8 cups water. Bring to a simmer, uncovered, over medium, stirring occasionally. Cover with lid, and place in preheated oven. Bake until meat is fork- tender, about 4 hours.
Remove chuck roast and short ribs from braising broth, and transfer to a large bowl; cover with aluminum foil to keep warm. Return broth in Dutch oven to heat over medium, and cook, uncovered, skimming off fat as needed, until reduced to about 8 cups, 15 to 20 minutes. Season broth with salt to taste. Shred meat; discard bones. Toss meat with 1-1/2 cups of the broth.
Stir together onion, cilantro, and remaining 1/4 teaspoon salt in a small bowl; set aside.
Heat a large nonstick electric griddle to 400°F or a large (12-inch) cast-iron skillet over medium-high. Using a paper towel dipped in canola oil, lightly grease griddle. If using fresh tortillas, stack 2 tortillas, and use tongs to dip them together into adobo broth. (If using packaged tortillas, dip 1 tortilla per taco.) Place stacked tortillas on griddle; top with 1/4 cup meat. Repeat with as many tortilla stacks as will comfortably fit on griddle. Cook until bottom tortilla is lightly browned and crispy, 1 to 2 minutes. Fold tacos in half, gently pressing with a spatula. Transfer to a serving plate. Repeat process with oil, adobo broth, remaining tortillas, and remaining meat.
Serve tacos hot with onion-cilantro mixture, lime wedges, and remaining adobo broth for dipping or sipping.
Make Ahead
Adobo can be made up to 3 days ahead. Meat can be braised up to 2 days in advance and reheated in broth before shredding meat and reducing broth.
Tuesday, April 25, 2023
Taco Tuesday
If you love tacos as much as I do, you might not mind that it's time for another Taco Tuesday. Today's offerings include Roasted Root Veggie Breakfast Tacos and Southwest Turkey Tacos. Enjoy!
EASY CHICKEN AND BLACK BEAN ENCHILADAS
This comes from Old El Paso, and begins, "There's nothing 'routine' about this enchilada recipe. With flavors that make your family go Mmmm and just 20 minutes of prep time, these Easy Chicken and Black Bean Enchiladas make getting a hearty meal on the table a breeze. Amp up the flavor with zesty Old El Paso™ Mild Red Enchilada Sauce, mild chiles and Old El Paso™ Crema Mexicana sour cream. These chicken and black bean enchiladas are ready to serve in only 50 minutes. There's so much to love about these enchiladas you'll be serving up bold flavor every week."
Prep Time: 20 minutes; Total Time: 50 minutes; Makes 10 servings
To view this online, go to https://www.oldelpaso.com/recipes/easy-chicken-and-black-bean-enchiladas.
Ingredients
2 cans (10 oz each) Old El Paso™ Mild Red Enchilada Sauce
2 1/2 cups shredded deli rotisserie chicken
1 package (0.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
1 can (4.5 oz) Old El Paso™ Chopped Green Chiles
1 cup canned black beans, drained, rinsed
2 cups Old El Paso™ Shredded Mexican Style 4 Cheese Blend (8 oz)
1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos & Fajitas (6 inch)
2 tablespoons thinly sliced green onions
1 tablespoon chopped fresh cilantro leaves
Old El Paso™ Crema Mexicana, if desired
Preparation
Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish or pan with cooking spray. Spread 1/2 cup of the enchilada sauce evenly in bottom of baking dish. In medium bowl, stir together chicken, 3/4 cup of the sauce, the taco seasoning mix, chiles, beans and 1 cup of the cheese.
Place tortillas on work surface. Spread 1/3 cup chicken mixture down center of each tortilla. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top enchiladas with remaining enchilada sauce and cheese.
Bake 20 to 25 minutes or until hot and cheese is melted. Let stand 5 minutes before serving. Sprinkle green onions and cilantro on top. Top with sour cream.
Expert Tips
Want a little more heat? Try Old El Paso™ Medium Red Enchilada Sauce.
Fresh toppings like chopped tomatoes or avocados make great additions to chicken and bean enchiladas.
Try Shredded 3 Pepper Cheese Blend to replace Mexican Style 4 Cheese Blend for even more of a spicy kick to the chicken and black bean enchiladas.
These Easy Microwave Chicken Enchiladas are a quick way to serve up big flavor in record time.
Chicken enchiladas with beans are a family-favorite meal. Still, if not everyone at the table loves beans, we think this recipe for Easy Creamy Chicken Enchiladas will be a winner. It's got the same delicious mild enchilada sauce but skips the beans.
Prep this recipe in the morning and come home to an Enchilada Soup ready to go in the slow cooker. The same enchilada flavors you love, now spoonable.
SOUTHWEST TURKEY TACOS
This is from Old El Paso, and begins, "Lean ground turkey, veggies and savory salsa meld in the slow cooker to make this deliciously easy taco filling."
Prep Time: 20 minutes; Total Time: 6 hours 20 minutes; Makes 12 servings
To view this online, go to https://www.oldelpaso.com/recipes/southwest-turkey-tacos.
Ingredients
1 package (20 oz) extra-lean ground turkey
1/2 cup chopped onion (1 medium)
1 teaspoon salt
1/4 teaspoon pepper
2 cups Old El Paso™ Thick ‘n Chunky salsa
1 can (15 oz) Progresso™ black beans, drained
1 can (11 oz) whole kernel corn with red and green peppers, drained, rinsed
1 tablespoon chili powder
2 boxes (4.6 oz each) Old El Paso™ taco shells (24 shells total)
3 tablespoons finely chopped fresh cilantro
3 cups chopped lettuce
3 medium tomatoes, chopped (1 1/2 cups)
Preparation
In 12-inch skillet, place turkey and onion; sprinkle with salt and pepper. Cook over medium-high heat 4 to 6 minutes, stirring occasionally, until turkey is no longer pink.
Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix turkey mixture, salsa, beans, corn and chili powder.
Cover; cook on Low heat setting 6 to 7 hours.
To serve, heat taco shells in oven as directed on boxes. Stir cilantro into turkey mixture. Spoon about 1/4 cup mixture into each warm taco shell; top with lettuce and tomatoes.
Expert Tips
This taco mixture is also delicious served over rice and topped with chopped fresh cilantro.
Top with fat-free sour cream, if desired.
AVOCADO TACOS
This recipe is from Enrique Olvera and adapted by Jeff Gordinier on The New York Times cooking site. Jeff wrote, "Most top chefs will tell you the same thing: When they finally escape from the elaborate labors they oversee in the kitchen, they crave late-night street food that’s poetically simple and satisfying: hot dogs, fried rice, a bowl of noodles. For Enrique Olvera, the chef at Cosme in New York and Pujol in Mexico City, that hand-to-mouth haiku can be found in avocado tacos, which he scarfs down around the clock. They serve as both “a comfort,” he said, and “a cultural expression.” In its most basic form, an avocado taco is like a two-bite couplet in praise of Mexican ingredients: a chewy corn tortilla enclosing creamy slices of the-butter-that-grows-on-trees. Spare additions elevate that avocado: a pinch of salt, a spray of lime juice, a sprinkle of chopped onions and cilantro. But the chef takes elevation one step further with a salsa made of pasilla chiles and tomatillos."
Yield: 12 tacos; Time: 45 minutes
This was featured in "Scouting the Scene", and can be viewed online at https://cooking.nytimes.com/recipes/1016784-avocado-tacos.
Note: The article ("Scouting the Scene") is well worth the read; check it out!
Ingredients
4 pasilla chiles
1/2 teaspoon coarse sea salt
2 garlic cloves
10 tomatillos, boiled in salted water for 15 minutes or until soft
3 avocados, sliced thin
12 corn tortillas
3/4 cup white onion, finely diced
1/2 cup chopped cilantro
Preparation
Make the salsa: Snap the stems off the chiles and remove the seeds. Using tongs, carefully hold the chiles over a medium flame to char on all sides. Transfer chiles to a food processor, add the salt and process into a powder. Add the garlic and tomatillos and purée until smooth. (This makes 1 pint salsa, more than needed; refrigerate the rest in an airtight container for up to 2 weeks.)
To serve, place 3 or 4 slices of avocado on each tortilla and top with salsa, onion and cilantro.
AMERICAN BBQ TACOS
This is from Vegetarian Times, and begins, “For authentic Southern flavor, top these tacos with prepared coleslaw instead of shredded lettuce.” Yield: Serves 4.
To view this online, click here.
Ingredients:
BBQ Sauce
1 1/2 Tbs. ketchup
1 Tbs. vegetarian Worcestershire sauce
1/2 tsp. honey
1/8 tsp. hot sauce, or more to taste
Tacos
1 1/2 Tbs. vegetable oil
1 cup sliced button mushrooms
1/2 cup diced green bell pepper
1/2 cup shredded carrots
1 cup soy crumbles, such as Lightlife Gimme Lean
4 6-inch corn or flour tortillas, warmed
2 Tbs. chopped red onion
1/3 cup grape tomatoes, halved
1/2 cup shredded Romaine lettuce
1/2 cup shredded cheddar cheese
1 Tbs. pickle relish, optional
Instructions:
To make BBQ Sauce: Combine all ingredients in bowl.
To make Tacos: Heat oil in nonstick skillet over medium heat. Add mushrooms, bell pepper, and carrots, and cook 3 minutes, or until vegetables are softened, stirring halfway through. Add soy crumbles and 2 Tbs. BBQ Sauce. Cook 8 minutes, or until soy crumbles are browned.
Fill tortillas with soy crumble mixture. Top with red onion, tomatoes, lettuce, cheese, and relish, if desired. Serve with BBQ Sauce.
Nutrition Information: Calories: 178; Protein: 12 g; Total Fat: 10 g; Saturated Fat: 3.5 g; Carbohydrates: 10 g; Cholesterol: 15 mg; Sodium: 409 mg; Fiber: 3 g; Sugar: 4 g
BEEF ENCHILADA MINI TACO BOWLS™
This comes from Old El Paso, and begins, "Love enchiladas but don’t like all the rolling and stuffing? Try these easy green chile beef enchilada-filled mini bowls -- all the flavor in a pick-up version!"
Prep Time: 35 minutes; Total Time: 45 minutes; Makes 10 servings
To view this online, go to https://www.oldelpaso.com/recipes/beef-enchilada-mini-taco-bowls.
Ingredients
1 tablespoon butter, melted
10 Old El Paso™ Taco Bowls™ mini soft flour tortillas (1 sleeve from Party Pack)
1/2 lb lean (at least 80%) ground beef
1/2 cup chopped onion
1 clove garlic, finely chopped
1 can (10 oz) Old El Paso™ enchilada sauce
1 can (4.5 oz) Old El Paso™ chopped green chiles
3/4 cup shredded Cheddar cheese (3 oz)
3 tablespoons sliced green onions
Directions
Heat oven to 375°F. Brush melted butter on all sides of bowls; place in 3-quart baking dish. Bake 5 to 8 minutes or until brown and firm to the touch. Bowls will crisp slightly as they cool.
Meanwhile, in 10-inch nonstick skillet, cook beef, onion and garlic over medium heat 8 to 9 minutes, stirring occasionally, until brown; drain. Reserve 1/3 cup of the enchilada sauce. Stir remaining enchilada sauce and green chiles into beef mixture; return to heat. Simmer mixture, uncovered, over medium heat 10 to 12 minutes or until thickened.
Spoon filling into bowls; top with shredded cheese, and drizzle with remaining enchilada sauce. Bake 4 to 5 minutes or until cheese is melted. Top with green onions.
Expert Tips
Got a crowd to feed? This recipe is easily doubled to fill the full Party Pack of bowls. Use a 12-inch nonstick skillet, 2 baking dishes and double everything.
Want more spice? Try medium or hot enchilada sauce.
ROASTED ROOT VEGGIE BREAKFAST TACOS
This is from Leyla Shamayeva, MS, RD at VeryWellFit. Leyla wrote, "Enjoy a heartburn-friendly taco…for breakfast! These don’t contain a single heartburn trigger—no spicy jalapeños, chili pepper, paprika, BBQ sauce, garlic, onions, or acidic lime juice. However, you’ll still get the traditional Mexican flare from spices like cumin and coriander, corn tortillas, and lime zest."
Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes; Servings: 2 (1 taco each)
To view this online, go to https://www.verywellfit.com/heartburn-friendly-breakfast-tacos-4129420.
Ingredients
1 small sweet potatoes, cubed (1/4” - 1/2” pieces)
1 medium carrot, peeled and sliced (1/4” rounds)
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon salt
Zest of 1/2 lime
1 cup canned black beans (mashed)
2 (6-inch) corn tortillas
Preparation
Preheat oven to 350 F and line a small baking sheet with parchment paper.
In a small bowl, mix the sweet potatoes and carrots with olive oil, cumin, coriander, salt, and lime zest. Transfer to the baking sheet and roast for 15 minutes.
Once the vegetables are ready, spread the mashed black beans on the tortilla and top with the veggies.
See the serving tips below for additional topping suggestions.
Ingredient Substitutions and Variations
Swap in your favorite root vegetables if you’re not a fan of carrots and sweet potatoes—turnips, parsnips, rutabaga, radishes, and kohlrabi are good choices that won’t trigger heartburn.
You can also use a different kind of bean if you don’t have the black variety handy.
Cooking and Serving Tips
The roasted vegetables explode with flavor, so you can easily enjoy these breakfast tacos without anything added. They’ll feel more like breakfast topped with an egg or lime-zested yogurt though. You can add a fried egg, cooked in half a teaspoon of olive oil, and sprinkle with a little bit of lime zest for an additional 90 calories. Alternatively, top with 2 tablespoons plain low-fat yogurt mixed with zest from half a lime for an additional 35 calories.
You can serve these tacos traditionally, with a double tortilla, but it’s important to keep portions in check when you have heartburn. Larger meals tend to increase abdominal pressure and force acid past the barrier between your stomach and esophagus. If you think you’ll feel full with a single tortilla layer, stick to that.
To save time in the morning, prepare the veggies and black bean mash the night before and simply assemble your taco in the morning.
EASY CHICKEN AND BLACK BEAN ENCHILADAS
This comes from Old El Paso, and begins, "There's nothing 'routine' about this enchilada recipe. With flavors that make your family go Mmmm and just 20 minutes of prep time, these Easy Chicken and Black Bean Enchiladas make getting a hearty meal on the table a breeze. Amp up the flavor with zesty Old El Paso™ Mild Red Enchilada Sauce, mild chiles and Old El Paso™ Crema Mexicana sour cream. These chicken and black bean enchiladas are ready to serve in only 50 minutes. There's so much to love about these enchiladas you'll be serving up bold flavor every week."
Prep Time: 20 minutes; Total Time: 50 minutes; Makes 10 servings
To view this online, go to https://www.oldelpaso.com/recipes/easy-chicken-and-black-bean-enchiladas.
Ingredients
2 cans (10 oz each) Old El Paso™ Mild Red Enchilada Sauce
2 1/2 cups shredded deli rotisserie chicken
1 package (0.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
1 can (4.5 oz) Old El Paso™ Chopped Green Chiles
1 cup canned black beans, drained, rinsed
2 cups Old El Paso™ Shredded Mexican Style 4 Cheese Blend (8 oz)
1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos & Fajitas (6 inch)
2 tablespoons thinly sliced green onions
1 tablespoon chopped fresh cilantro leaves
Old El Paso™ Crema Mexicana, if desired
Preparation
Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish or pan with cooking spray. Spread 1/2 cup of the enchilada sauce evenly in bottom of baking dish. In medium bowl, stir together chicken, 3/4 cup of the sauce, the taco seasoning mix, chiles, beans and 1 cup of the cheese.
Place tortillas on work surface. Spread 1/3 cup chicken mixture down center of each tortilla. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top enchiladas with remaining enchilada sauce and cheese.
Bake 20 to 25 minutes or until hot and cheese is melted. Let stand 5 minutes before serving. Sprinkle green onions and cilantro on top. Top with sour cream.
Expert Tips
Want a little more heat? Try Old El Paso™ Medium Red Enchilada Sauce.
Fresh toppings like chopped tomatoes or avocados make great additions to chicken and bean enchiladas.
Try Shredded 3 Pepper Cheese Blend to replace Mexican Style 4 Cheese Blend for even more of a spicy kick to the chicken and black bean enchiladas.
These Easy Microwave Chicken Enchiladas are a quick way to serve up big flavor in record time.
Chicken enchiladas with beans are a family-favorite meal. Still, if not everyone at the table loves beans, we think this recipe for Easy Creamy Chicken Enchiladas will be a winner. It's got the same delicious mild enchilada sauce but skips the beans.
Prep this recipe in the morning and come home to an Enchilada Soup ready to go in the slow cooker. The same enchilada flavors you love, now spoonable.
SOUTHWEST TURKEY TACOS
This is from Old El Paso, and begins, "Lean ground turkey, veggies and savory salsa meld in the slow cooker to make this deliciously easy taco filling."
Prep Time: 20 minutes; Total Time: 6 hours 20 minutes; Makes 12 servings
To view this online, go to https://www.oldelpaso.com/recipes/southwest-turkey-tacos.
Ingredients
1 package (20 oz) extra-lean ground turkey
1/2 cup chopped onion (1 medium)
1 teaspoon salt
1/4 teaspoon pepper
2 cups Old El Paso™ Thick ‘n Chunky salsa
1 can (15 oz) Progresso™ black beans, drained
1 can (11 oz) whole kernel corn with red and green peppers, drained, rinsed
1 tablespoon chili powder
2 boxes (4.6 oz each) Old El Paso™ taco shells (24 shells total)
3 tablespoons finely chopped fresh cilantro
3 cups chopped lettuce
3 medium tomatoes, chopped (1 1/2 cups)
Preparation
In 12-inch skillet, place turkey and onion; sprinkle with salt and pepper. Cook over medium-high heat 4 to 6 minutes, stirring occasionally, until turkey is no longer pink.
Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix turkey mixture, salsa, beans, corn and chili powder.
Cover; cook on Low heat setting 6 to 7 hours.
To serve, heat taco shells in oven as directed on boxes. Stir cilantro into turkey mixture. Spoon about 1/4 cup mixture into each warm taco shell; top with lettuce and tomatoes.
Expert Tips
This taco mixture is also delicious served over rice and topped with chopped fresh cilantro.
Top with fat-free sour cream, if desired.
AVOCADO TACOS
This recipe is from Enrique Olvera and adapted by Jeff Gordinier on The New York Times cooking site. Jeff wrote, "Most top chefs will tell you the same thing: When they finally escape from the elaborate labors they oversee in the kitchen, they crave late-night street food that’s poetically simple and satisfying: hot dogs, fried rice, a bowl of noodles. For Enrique Olvera, the chef at Cosme in New York and Pujol in Mexico City, that hand-to-mouth haiku can be found in avocado tacos, which he scarfs down around the clock. They serve as both “a comfort,” he said, and “a cultural expression.” In its most basic form, an avocado taco is like a two-bite couplet in praise of Mexican ingredients: a chewy corn tortilla enclosing creamy slices of the-butter-that-grows-on-trees. Spare additions elevate that avocado: a pinch of salt, a spray of lime juice, a sprinkle of chopped onions and cilantro. But the chef takes elevation one step further with a salsa made of pasilla chiles and tomatillos."
Yield: 12 tacos; Time: 45 minutes
This was featured in "Scouting the Scene", and can be viewed online at https://cooking.nytimes.com/recipes/1016784-avocado-tacos.
Note: The article ("Scouting the Scene") is well worth the read; check it out!
Ingredients
4 pasilla chiles
1/2 teaspoon coarse sea salt
2 garlic cloves
10 tomatillos, boiled in salted water for 15 minutes or until soft
3 avocados, sliced thin
12 corn tortillas
3/4 cup white onion, finely diced
1/2 cup chopped cilantro
Preparation
Make the salsa: Snap the stems off the chiles and remove the seeds. Using tongs, carefully hold the chiles over a medium flame to char on all sides. Transfer chiles to a food processor, add the salt and process into a powder. Add the garlic and tomatillos and purée until smooth. (This makes 1 pint salsa, more than needed; refrigerate the rest in an airtight container for up to 2 weeks.)
To serve, place 3 or 4 slices of avocado on each tortilla and top with salsa, onion and cilantro.
AMERICAN BBQ TACOS
This is from Vegetarian Times, and begins, “For authentic Southern flavor, top these tacos with prepared coleslaw instead of shredded lettuce.” Yield: Serves 4.
To view this online, click here.
Ingredients:
BBQ Sauce
1 1/2 Tbs. ketchup
1 Tbs. vegetarian Worcestershire sauce
1/2 tsp. honey
1/8 tsp. hot sauce, or more to taste
Tacos
1 1/2 Tbs. vegetable oil
1 cup sliced button mushrooms
1/2 cup diced green bell pepper
1/2 cup shredded carrots
1 cup soy crumbles, such as Lightlife Gimme Lean
4 6-inch corn or flour tortillas, warmed
2 Tbs. chopped red onion
1/3 cup grape tomatoes, halved
1/2 cup shredded Romaine lettuce
1/2 cup shredded cheddar cheese
1 Tbs. pickle relish, optional
Instructions:
To make BBQ Sauce: Combine all ingredients in bowl.
To make Tacos: Heat oil in nonstick skillet over medium heat. Add mushrooms, bell pepper, and carrots, and cook 3 minutes, or until vegetables are softened, stirring halfway through. Add soy crumbles and 2 Tbs. BBQ Sauce. Cook 8 minutes, or until soy crumbles are browned.
Fill tortillas with soy crumble mixture. Top with red onion, tomatoes, lettuce, cheese, and relish, if desired. Serve with BBQ Sauce.
Nutrition Information: Calories: 178; Protein: 12 g; Total Fat: 10 g; Saturated Fat: 3.5 g; Carbohydrates: 10 g; Cholesterol: 15 mg; Sodium: 409 mg; Fiber: 3 g; Sugar: 4 g
BEEF ENCHILADA MINI TACO BOWLS™
This comes from Old El Paso, and begins, "Love enchiladas but don’t like all the rolling and stuffing? Try these easy green chile beef enchilada-filled mini bowls -- all the flavor in a pick-up version!"
Prep Time: 35 minutes; Total Time: 45 minutes; Makes 10 servings
To view this online, go to https://www.oldelpaso.com/recipes/beef-enchilada-mini-taco-bowls.
Ingredients
1 tablespoon butter, melted
10 Old El Paso™ Taco Bowls™ mini soft flour tortillas (1 sleeve from Party Pack)
1/2 lb lean (at least 80%) ground beef
1/2 cup chopped onion
1 clove garlic, finely chopped
1 can (10 oz) Old El Paso™ enchilada sauce
1 can (4.5 oz) Old El Paso™ chopped green chiles
3/4 cup shredded Cheddar cheese (3 oz)
3 tablespoons sliced green onions
Directions
Heat oven to 375°F. Brush melted butter on all sides of bowls; place in 3-quart baking dish. Bake 5 to 8 minutes or until brown and firm to the touch. Bowls will crisp slightly as they cool.
Meanwhile, in 10-inch nonstick skillet, cook beef, onion and garlic over medium heat 8 to 9 minutes, stirring occasionally, until brown; drain. Reserve 1/3 cup of the enchilada sauce. Stir remaining enchilada sauce and green chiles into beef mixture; return to heat. Simmer mixture, uncovered, over medium heat 10 to 12 minutes or until thickened.
Spoon filling into bowls; top with shredded cheese, and drizzle with remaining enchilada sauce. Bake 4 to 5 minutes or until cheese is melted. Top with green onions.
Expert Tips
Got a crowd to feed? This recipe is easily doubled to fill the full Party Pack of bowls. Use a 12-inch nonstick skillet, 2 baking dishes and double everything.
Want more spice? Try medium or hot enchilada sauce.
ROASTED ROOT VEGGIE BREAKFAST TACOS
This is from Leyla Shamayeva, MS, RD at VeryWellFit. Leyla wrote, "Enjoy a heartburn-friendly taco…for breakfast! These don’t contain a single heartburn trigger—no spicy jalapeños, chili pepper, paprika, BBQ sauce, garlic, onions, or acidic lime juice. However, you’ll still get the traditional Mexican flare from spices like cumin and coriander, corn tortillas, and lime zest."
Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes; Servings: 2 (1 taco each)
To view this online, go to https://www.verywellfit.com/heartburn-friendly-breakfast-tacos-4129420.
Ingredients
1 small sweet potatoes, cubed (1/4” - 1/2” pieces)
1 medium carrot, peeled and sliced (1/4” rounds)
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon salt
Zest of 1/2 lime
1 cup canned black beans (mashed)
2 (6-inch) corn tortillas
Preparation
Preheat oven to 350 F and line a small baking sheet with parchment paper.
In a small bowl, mix the sweet potatoes and carrots with olive oil, cumin, coriander, salt, and lime zest. Transfer to the baking sheet and roast for 15 minutes.
Once the vegetables are ready, spread the mashed black beans on the tortilla and top with the veggies.
See the serving tips below for additional topping suggestions.
Ingredient Substitutions and Variations
Swap in your favorite root vegetables if you’re not a fan of carrots and sweet potatoes—turnips, parsnips, rutabaga, radishes, and kohlrabi are good choices that won’t trigger heartburn.
You can also use a different kind of bean if you don’t have the black variety handy.
Cooking and Serving Tips
The roasted vegetables explode with flavor, so you can easily enjoy these breakfast tacos without anything added. They’ll feel more like breakfast topped with an egg or lime-zested yogurt though. You can add a fried egg, cooked in half a teaspoon of olive oil, and sprinkle with a little bit of lime zest for an additional 90 calories. Alternatively, top with 2 tablespoons plain low-fat yogurt mixed with zest from half a lime for an additional 35 calories.
You can serve these tacos traditionally, with a double tortilla, but it’s important to keep portions in check when you have heartburn. Larger meals tend to increase abdominal pressure and force acid past the barrier between your stomach and esophagus. If you think you’ll feel full with a single tortilla layer, stick to that.
To save time in the morning, prepare the veggies and black bean mash the night before and simply assemble your taco in the morning.
Tuesday, August 23, 2022
Taco Tuesday
It's time for another Taco Tuesday. Any objections? I hope not. Check out today's offerings, including the Spinach, Shrimp and Ricotta Tacos and Spicy Beef Tacos. Enjoy!
SOUTHWEST TURKEY TACOS
This is from Old El Paso, and begins, "Lean ground turkey, veggies and savory salsa meld in the slow cooker to make this deliciously easy taco filling."
Prep Time: 20 minutes; Total Time: 6 hours 20 minutes; Makes 12 servings
To view this online, go to https://www.oldelpaso.com/recipes/southwest-turkey-tacos.
Ingredients
1 package (20 oz) extra-lean ground turkey
1/2 cup chopped onion (1 medium)
1 teaspoon salt
1/4 teaspoon pepper
2 cups Old El Paso™ Thick ‘n Chunky salsa
1 can (15 oz) Progresso™ black beans, drained
1 can (11 oz) whole kernel corn with red and green peppers, drained, rinsed
1 tablespoon chili powder
2 boxes (4.6 oz each) Old El Paso™ taco shells (24 shells total)
3 tablespoons finely chopped fresh cilantro
3 cups chopped lettuce
3 medium tomatoes, chopped (1 1/2 cups)
Preparation
In 12-inch skillet, place turkey and onion; sprinkle with salt and pepper. Cook over medium-high heat 4 to 6 minutes, stirring occasionally, until turkey is no longer pink.
Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix turkey mixture, salsa, beans, corn and chili powder.
Cover; cook on Low heat setting 6 to 7 hours.
To serve, heat taco shells in oven as directed on boxes. Stir cilantro into turkey mixture. Spoon about 1/4 cup mixture into each warm taco shell; top with lettuce and tomatoes.
Expert Tips
This taco mixture is also delicious served over rice and topped with chopped fresh cilantro.
Top with fat-free sour cream, if desired.
Exchanges:1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat; Carbohydrate Choices:2 *Percent Daily Values are based on a 2,000 calorie diet.
SALSA VERDE SCRAMBLED EGG TACOS
This comes from Old El Paso, and begins, "Enjoy your scrambled eggs in a mini soft tortilla bowl with these delicious breakfast tacos, perfect for kids and adults! They’re topped with shredded cheese, fresh pico de gallo, avocado and Old El Paso™ Creamy Salsa Verde sauce."
Prep Time: 15 minutes; Total Time: 20 minutes; Makes 6 servings
View this online at https://www.oldelpaso.com/recipes/salsa-verde-scrambled-egg-tacos.
Ingredients
6 eggs
1/4 cup milk
1/4 teaspoon salt
2 tablespoons butter
1 package (12 count) Old El Paso™ Mini Soft Tortilla Bowls, heated as directed on package
1/2 cup Old El Paso™ shredded Mexican Style 4 Cheese Blend
1/2 cup pico de gallo
1 medium avocado, pitted, peeled, diced
1/3 cup Old El Paso™ Creamy Salsa Verde sauce
Preparation
In large bowl, beat eggs with whisk. Add milk and salt; beat well.
In 10-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook 3 to 5 minutes, scraping cooked eggs up from bottom of skillet occasionally, until mixture is firm but still moist.
Divide eggs evenly among warm tortilla bowls. Top with cheese, pico de gallo and avocado; drizzle with sauce.
Expert Tips
Try chopped tomatoes in place of pico de gallo.
Kids love to help in the kitchen. After filling tortillas with eggs, let the kids top with their favorite cheese and fresh toppings!
Add cooked breakfast sausage to tacos for a flavor twist.
Nutrition: 6 servings (2 tacos each); 1 Serving: Calories: 310 (Calories from Fat: 190); Total Fat: 21 g (Saturated Fat: 8 g, Trans Fat: 0 g); Cholesterol: 210 mg; Sodium: 550 mg; Total Carbohydrate: 18 g (Dietary Fiber: 2 g, Sugars: 2 g); Protein: 10 g
% Daily Value: Vitamin A 10%; Vitamin C 4%; Calcium 15%; Iron 10%
Exchanges: 1 Other Carbohydrate, 1 Medium-Fat Meat, 1/2 High-Fat Meat, 2 1/2 Fat
Carbohydrate Choice: 1
SPICY BEEF TACOS
This is from Weight Watchers (now called WW), and begins, "You get two tasty tacos in a serving. Add your own touch with fresh chopped cilantro, scallions or tomatoes."
Prep Time: 12 minutes; Cook Time: 13 minutes; Total Time: 25 minutes; Serves: 4; Difficulty: Easy
To view this online, click here.
Ingredients
Cooking spray, 3 spray(s), divided
1/2 cup WW Reduced fat shredded Mexican style blend cheese
2 medium cloves garlic, minced
3/4 pound uncooked 93% lean ground beef
1 1/2 tsp Ground cumin
1 1/2 tsp Ground coriander
3/4 tsp Table salt, or to taste
1 1/2 cups Canned diced tomatoes, with jalapenos or green chilies
8 small Corn tortillas, lightly toasted just before serving if desired*
2 cups Lettuce, chopped, shredded
1/3 cup Fat free salsa
Directions
Coat a large skillet with cooking spray; heat over medium-high heat. Add garlic; cook, stirring, until fragrant, about 30 seconds to 1 minute. Add beef; cook until browned, breaking up meat as it cooks, about 5 to 6 minutes. Add cumin, coriander, salt and diced tomatoes; cook, stirring occasionally, until liquid is almost absorbed, about 5 to 6 minutes.
Place tortillas on a flat surface. Top each with about 1/4 cup beef, 1/4 cup lettuce, 1 tablespoon cheese and 2 teaspoons salsa. Fold tortillas in half and serve. Yields 2 tacos per serving.
Notes
*To toast tortillas, coat a baking sheet with cooking spray. Place tortillas on top and coat with cooking spray. Heat in a 300°F oven until slightly crisp but not too crisp that they break when folded.
AVOCADO TACOS
This recipe is from Enrique Olvera and adapted by Jeff Gordinier on The New York Times cooking site. Jeff wrote, "Most top chefs will tell you the same thing: When they finally escape from the elaborate labors they oversee in the kitchen, they crave late-night street food that’s poetically simple and satisfying: hot dogs, fried rice, a bowl of noodles. For Enrique Olvera, the chef at Cosme in New York and Pujol in Mexico City, that hand-to-mouth haiku can be found in avocado tacos, which he scarfs down around the clock. They serve as both “a comfort,” he said, and “a cultural expression.” In its most basic form, an avocado taco is like a two-bite couplet in praise of Mexican ingredients: a chewy corn tortilla enclosing creamy slices of the-butter-that-grows-on-trees. Spare additions elevate that avocado: a pinch of salt, a spray of lime juice, a sprinkle of chopped onions and cilantro. But the chef takes elevation one step further with a salsa made of pasilla chiles and tomatillos."
Yield: 12 tacos; Time: 45 minutes
This was featured in "Scouting the Scene", and can be viewed online at https://cooking.nytimes.com/recipes/1016784-avocado-tacos.
Note: The article ("Scouting the Scene") is well worth the read; check it out!
Ingredients
4 pasilla chiles
1/2 teaspoon coarse sea salt
2 garlic cloves
10 tomatillos, boiled in salted water for 15 minutes or until soft
3 avocados, sliced thin
12 corn tortillas
3/4 cup white onion, finely diced
1/2 cup chopped cilantro
Preparation
Make the salsa: Snap the stems off the chiles and remove the seeds. Using tongs, carefully hold the chiles over a medium flame to char on all sides. Transfer chiles to a food processor, add the salt and process into a powder. Add the garlic and tomatillos and purée until smooth. (This makes 1 pint salsa, more than needed; refrigerate the rest in an airtight container for up to 2 weeks.)
To serve, place 3 or 4 slices of avocado on each tortilla and top with salsa, onion and cilantro.
BEEF ENCHILADA MINI TACO BOWLS™
This comes from Old El Paso, and begins, "Love enchiladas but don’t like all the rolling and stuffing? Try these easy green chile beef enchilada-filled mini bowls -- all the flavor in a pick-up version!"
Prep Time: 35 minutes; Total Time: 45 minutes; Makes 10 servings
To view this online, go to https://www.oldelpaso.com/recipes/beef-enchilada-mini-taco-bowls.
Ingredients
1 tablespoon butter, melted
10 Old El Paso™ Taco Bowls™ mini soft flour tortillas (1 sleeve from Party Pack)
1/2 lb lean (at least 80%) ground beef
1/2 cup chopped onion
1 clove garlic, finely chopped
1 can (10 oz) Old El Paso™ enchilada sauce
1 can (4.5 oz) Old El Paso™ chopped green chiles
3/4 cup shredded Cheddar cheese (3 oz)
3 tablespoons sliced green onions
Directions
Heat oven to 375°F. Brush melted butter on all sides of bowls; place in 3-quart baking dish. Bake 5 to 8 minutes or until brown and firm to the touch. Bowls will crisp slightly as they cool.
Meanwhile, in 10-inch nonstick skillet, cook beef, onion and garlic over medium heat 8 to 9 minutes, stirring occasionally, until brown; drain. Reserve 1/3 cup of the enchilada sauce. Stir remaining enchilada sauce and green chiles into beef mixture; return to heat. Simmer mixture, uncovered, over medium heat 10 to 12 minutes or until thickened.
Spoon filling into bowls; top with shredded cheese, and drizzle with remaining enchilada sauce. Bake 4 to 5 minutes or until cheese is melted. Top with green onions.
Expert Tips
Got a crowd to feed? This recipe is easily doubled to fill the full Party Pack of bowls. Use a 12-inch nonstick skillet, 2 baking dishes and double everything.
Want more spice? Try medium or hot enchilada sauce.
SPINACH, SHRIMP AND RICOTTA TACOS
This is from Priscilla Gilbert, from Indian Harbour Beach, Florida, on Taste of Home. She wrote, "I was looking for a new recipe for tacos, and this version was a perfect solution. With shrimp, green chiles, spinach and ricotta, it's made up of ingredients I love that aren't normally associated with traditional tacos."
Prep/Total Time: 30 minutes; Makes 6 servings
To view this online, go to https://www.tasteofhome.com/recipes/spinach-shrimp-and-ricotta-tacos/.
Ingredients
1 carton (15 ounces) part-skim ricotta cheese
2 tablespoons minced fresh cilantro
4 garlic cloves, minced, divided
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon canola oil
1 medium onion, chopped
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
2 cans (4 ounces each) chopped green chiles
1/4 teaspoon crushed red pepper flakes
10 ounces fresh baby spinach (about 12 cups)
12 corn tortillas (6 inches), warmed
Salsa and lime wedges
Directions
In a large bowl, combine ricotta, cilantro, half the minced garlic, salt and pepper; set aside.
In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until softened, 4-5 minutes. Add shrimp, green chiles and pepper flakes; cook 1 minute longer. Add spinach and remaining garlic; cook and stir until shrimp turn pink and spinach is wilted, 4-5 minutes.
Serve shrimp mixture in tortillas with ricotta mixture, salsa and lime wedges.
Test Kitchen tip
If you happen to have any leftover shrimp, serve it over hot cooked pasta, polenta or quinoa. A little sprinkle of Parmesan cheese won't hurt, either.
Nutrition Facts: 2 tacos: 317 calories, 11g fat (4g saturated fat), 114mg cholesterol, 468mg sodium, 32g carbohydrate (2g sugars, 5g fiber), 25g protein. Diabetic exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.
SOUTHWEST TURKEY TACOS
This is from Old El Paso, and begins, "Lean ground turkey, veggies and savory salsa meld in the slow cooker to make this deliciously easy taco filling."
Prep Time: 20 minutes; Total Time: 6 hours 20 minutes; Makes 12 servings
To view this online, go to https://www.oldelpaso.com/recipes/southwest-turkey-tacos.
Ingredients
1 package (20 oz) extra-lean ground turkey
1/2 cup chopped onion (1 medium)
1 teaspoon salt
1/4 teaspoon pepper
2 cups Old El Paso™ Thick ‘n Chunky salsa
1 can (15 oz) Progresso™ black beans, drained
1 can (11 oz) whole kernel corn with red and green peppers, drained, rinsed
1 tablespoon chili powder
2 boxes (4.6 oz each) Old El Paso™ taco shells (24 shells total)
3 tablespoons finely chopped fresh cilantro
3 cups chopped lettuce
3 medium tomatoes, chopped (1 1/2 cups)
Preparation
In 12-inch skillet, place turkey and onion; sprinkle with salt and pepper. Cook over medium-high heat 4 to 6 minutes, stirring occasionally, until turkey is no longer pink.
Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix turkey mixture, salsa, beans, corn and chili powder.
Cover; cook on Low heat setting 6 to 7 hours.
To serve, heat taco shells in oven as directed on boxes. Stir cilantro into turkey mixture. Spoon about 1/4 cup mixture into each warm taco shell; top with lettuce and tomatoes.
Expert Tips
This taco mixture is also delicious served over rice and topped with chopped fresh cilantro.
Top with fat-free sour cream, if desired.
Exchanges:1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat; Carbohydrate Choices:2 *Percent Daily Values are based on a 2,000 calorie diet.
SALSA VERDE SCRAMBLED EGG TACOS
This comes from Old El Paso, and begins, "Enjoy your scrambled eggs in a mini soft tortilla bowl with these delicious breakfast tacos, perfect for kids and adults! They’re topped with shredded cheese, fresh pico de gallo, avocado and Old El Paso™ Creamy Salsa Verde sauce."
Prep Time: 15 minutes; Total Time: 20 minutes; Makes 6 servings
View this online at https://www.oldelpaso.com/recipes/salsa-verde-scrambled-egg-tacos.
Ingredients
6 eggs
1/4 cup milk
1/4 teaspoon salt
2 tablespoons butter
1 package (12 count) Old El Paso™ Mini Soft Tortilla Bowls, heated as directed on package
1/2 cup Old El Paso™ shredded Mexican Style 4 Cheese Blend
1/2 cup pico de gallo
1 medium avocado, pitted, peeled, diced
1/3 cup Old El Paso™ Creamy Salsa Verde sauce
Preparation
In large bowl, beat eggs with whisk. Add milk and salt; beat well.
In 10-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook 3 to 5 minutes, scraping cooked eggs up from bottom of skillet occasionally, until mixture is firm but still moist.
Divide eggs evenly among warm tortilla bowls. Top with cheese, pico de gallo and avocado; drizzle with sauce.
Expert Tips
Try chopped tomatoes in place of pico de gallo.
Kids love to help in the kitchen. After filling tortillas with eggs, let the kids top with their favorite cheese and fresh toppings!
Add cooked breakfast sausage to tacos for a flavor twist.
Nutrition: 6 servings (2 tacos each); 1 Serving: Calories: 310 (Calories from Fat: 190); Total Fat: 21 g (Saturated Fat: 8 g, Trans Fat: 0 g); Cholesterol: 210 mg; Sodium: 550 mg; Total Carbohydrate: 18 g (Dietary Fiber: 2 g, Sugars: 2 g); Protein: 10 g
% Daily Value: Vitamin A 10%; Vitamin C 4%; Calcium 15%; Iron 10%
Exchanges: 1 Other Carbohydrate, 1 Medium-Fat Meat, 1/2 High-Fat Meat, 2 1/2 Fat
Carbohydrate Choice: 1
SPICY BEEF TACOS
This is from Weight Watchers (now called WW), and begins, "You get two tasty tacos in a serving. Add your own touch with fresh chopped cilantro, scallions or tomatoes."
Prep Time: 12 minutes; Cook Time: 13 minutes; Total Time: 25 minutes; Serves: 4; Difficulty: Easy
To view this online, click here.
Ingredients
Cooking spray, 3 spray(s), divided
1/2 cup WW Reduced fat shredded Mexican style blend cheese
2 medium cloves garlic, minced
3/4 pound uncooked 93% lean ground beef
1 1/2 tsp Ground cumin
1 1/2 tsp Ground coriander
3/4 tsp Table salt, or to taste
1 1/2 cups Canned diced tomatoes, with jalapenos or green chilies
8 small Corn tortillas, lightly toasted just before serving if desired*
2 cups Lettuce, chopped, shredded
1/3 cup Fat free salsa
Directions
Coat a large skillet with cooking spray; heat over medium-high heat. Add garlic; cook, stirring, until fragrant, about 30 seconds to 1 minute. Add beef; cook until browned, breaking up meat as it cooks, about 5 to 6 minutes. Add cumin, coriander, salt and diced tomatoes; cook, stirring occasionally, until liquid is almost absorbed, about 5 to 6 minutes.
Place tortillas on a flat surface. Top each with about 1/4 cup beef, 1/4 cup lettuce, 1 tablespoon cheese and 2 teaspoons salsa. Fold tortillas in half and serve. Yields 2 tacos per serving.
Notes
*To toast tortillas, coat a baking sheet with cooking spray. Place tortillas on top and coat with cooking spray. Heat in a 300°F oven until slightly crisp but not too crisp that they break when folded.
AVOCADO TACOS
This recipe is from Enrique Olvera and adapted by Jeff Gordinier on The New York Times cooking site. Jeff wrote, "Most top chefs will tell you the same thing: When they finally escape from the elaborate labors they oversee in the kitchen, they crave late-night street food that’s poetically simple and satisfying: hot dogs, fried rice, a bowl of noodles. For Enrique Olvera, the chef at Cosme in New York and Pujol in Mexico City, that hand-to-mouth haiku can be found in avocado tacos, which he scarfs down around the clock. They serve as both “a comfort,” he said, and “a cultural expression.” In its most basic form, an avocado taco is like a two-bite couplet in praise of Mexican ingredients: a chewy corn tortilla enclosing creamy slices of the-butter-that-grows-on-trees. Spare additions elevate that avocado: a pinch of salt, a spray of lime juice, a sprinkle of chopped onions and cilantro. But the chef takes elevation one step further with a salsa made of pasilla chiles and tomatillos."
Yield: 12 tacos; Time: 45 minutes
This was featured in "Scouting the Scene", and can be viewed online at https://cooking.nytimes.com/recipes/1016784-avocado-tacos.
Note: The article ("Scouting the Scene") is well worth the read; check it out!
Ingredients
4 pasilla chiles
1/2 teaspoon coarse sea salt
2 garlic cloves
10 tomatillos, boiled in salted water for 15 minutes or until soft
3 avocados, sliced thin
12 corn tortillas
3/4 cup white onion, finely diced
1/2 cup chopped cilantro
Preparation
Make the salsa: Snap the stems off the chiles and remove the seeds. Using tongs, carefully hold the chiles over a medium flame to char on all sides. Transfer chiles to a food processor, add the salt and process into a powder. Add the garlic and tomatillos and purée until smooth. (This makes 1 pint salsa, more than needed; refrigerate the rest in an airtight container for up to 2 weeks.)
To serve, place 3 or 4 slices of avocado on each tortilla and top with salsa, onion and cilantro.
BEEF ENCHILADA MINI TACO BOWLS™
This comes from Old El Paso, and begins, "Love enchiladas but don’t like all the rolling and stuffing? Try these easy green chile beef enchilada-filled mini bowls -- all the flavor in a pick-up version!"
Prep Time: 35 minutes; Total Time: 45 minutes; Makes 10 servings
To view this online, go to https://www.oldelpaso.com/recipes/beef-enchilada-mini-taco-bowls.
Ingredients
1 tablespoon butter, melted
10 Old El Paso™ Taco Bowls™ mini soft flour tortillas (1 sleeve from Party Pack)
1/2 lb lean (at least 80%) ground beef
1/2 cup chopped onion
1 clove garlic, finely chopped
1 can (10 oz) Old El Paso™ enchilada sauce
1 can (4.5 oz) Old El Paso™ chopped green chiles
3/4 cup shredded Cheddar cheese (3 oz)
3 tablespoons sliced green onions
Directions
Heat oven to 375°F. Brush melted butter on all sides of bowls; place in 3-quart baking dish. Bake 5 to 8 minutes or until brown and firm to the touch. Bowls will crisp slightly as they cool.
Meanwhile, in 10-inch nonstick skillet, cook beef, onion and garlic over medium heat 8 to 9 minutes, stirring occasionally, until brown; drain. Reserve 1/3 cup of the enchilada sauce. Stir remaining enchilada sauce and green chiles into beef mixture; return to heat. Simmer mixture, uncovered, over medium heat 10 to 12 minutes or until thickened.
Spoon filling into bowls; top with shredded cheese, and drizzle with remaining enchilada sauce. Bake 4 to 5 minutes or until cheese is melted. Top with green onions.
Expert Tips
Got a crowd to feed? This recipe is easily doubled to fill the full Party Pack of bowls. Use a 12-inch nonstick skillet, 2 baking dishes and double everything.
Want more spice? Try medium or hot enchilada sauce.
SPINACH, SHRIMP AND RICOTTA TACOS
This is from Priscilla Gilbert, from Indian Harbour Beach, Florida, on Taste of Home. She wrote, "I was looking for a new recipe for tacos, and this version was a perfect solution. With shrimp, green chiles, spinach and ricotta, it's made up of ingredients I love that aren't normally associated with traditional tacos."
Prep/Total Time: 30 minutes; Makes 6 servings
To view this online, go to https://www.tasteofhome.com/recipes/spinach-shrimp-and-ricotta-tacos/.
Ingredients
1 carton (15 ounces) part-skim ricotta cheese
2 tablespoons minced fresh cilantro
4 garlic cloves, minced, divided
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon canola oil
1 medium onion, chopped
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
2 cans (4 ounces each) chopped green chiles
1/4 teaspoon crushed red pepper flakes
10 ounces fresh baby spinach (about 12 cups)
12 corn tortillas (6 inches), warmed
Salsa and lime wedges
Directions
In a large bowl, combine ricotta, cilantro, half the minced garlic, salt and pepper; set aside.
In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until softened, 4-5 minutes. Add shrimp, green chiles and pepper flakes; cook 1 minute longer. Add spinach and remaining garlic; cook and stir until shrimp turn pink and spinach is wilted, 4-5 minutes.
Serve shrimp mixture in tortillas with ricotta mixture, salsa and lime wedges.
Test Kitchen tip
If you happen to have any leftover shrimp, serve it over hot cooked pasta, polenta or quinoa. A little sprinkle of Parmesan cheese won't hurt, either.
Nutrition Facts: 2 tacos: 317 calories, 11g fat (4g saturated fat), 114mg cholesterol, 468mg sodium, 32g carbohydrate (2g sugars, 5g fiber), 25g protein. Diabetic exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.
Subscribe to:
Posts (Atom)