While we're getting closer to the end of the year (Christmas is this Friday!), there's still time for another Taco Tuesday. Today's yumminess includes Easy Jerk Chicken Tacos and Grilled Steak Tacos with Corn Salsa. Enjoy!
OUTRAGEOUS RANCH TACOS
This is from Hidden Valley. Prep Time: 15 minutes; Cook Time: 10 minutes; Total Time: 25 minutes; Servings: 4
To view this online, go to https://www.hiddenvalley.com/recipe/outrageous-ranch-tacos/.
Ingredients
2 tablespoons olive oil
1 pound lean ground beef
1 packet (1.25 ounces) taco seasoning mix
3 cups shredded lettuce
1/2 cup Hidden Valley® Original Ranch® dressing
8 large taco shells, heated
1/2 cup shredded cheddar cheese
1 medium tomato, seeded and diced
Directions
In a large skillet, heat the olive oil over medium heat, then add the ground beef and taco seasoning and cook for about 10 minutes, or until browned; drain.
In a large bowl, toss the lettuce with the dressing until evenly coated.
Fill each taco shell with the beef mixture and top with lettuce, cheese and tomato. Serve immediately.
Notes: For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
LIME CHICKEN TACOS
This comes from Taste of Home, and begins with this note from Tracy Gunter (of Boise, Idaho), "Our fun, simple chicken taco recipe is perfect for a relaxing dinner with friends. If we have any leftover filling, I toss it into a garden-fresh taco salad."
Prep: 10 minutes; Cook: 5 1/2 hours; Makes: 6 servings
View this online at https://www.tasteofhome.com/recipes/lime-chicken-tacos/.
Ingredients
1-1/2 pounds boneless skinless chicken breast halves
3 tablespoons lime juice
1 tablespoon chili powder
1 cup frozen corn, thawed
1 cup chunky salsa
12 fat-free flour tortillas (6 inches), warmed
Optional: Sour cream, pickled onions, shredded lettuce and shredded cheddar or Cotija cheese
Directions
Place chicken in a 3-qt. slow cooker. Combine lime juice and chili powder; pour over chicken. Cook, covered, on low until chicken is tender, 5-6 hours.
Remove chicken. When cool enough to handle, shred meat with 2 forks; return to slow cooker. Stir in corn and salsa. Cook, covered, on low until heated through, about 30 minutes. Place filling on tortillas; if desired, serve with sour cream, pickled onions, lettuce and cheese.
SPICY BLACK BEAN AND CORN TACOS
This is from Katherine Sacks, associate food editor at Epicurious. Katherine wrote, "Ripe summer corn is so delicious, so fresh, and so full of flavor, you can enjoy it raw. Filled with black beans, avocado, and raw corn marinated in bright lime juice along with jalapeño, cilantro, and toasted nuts and seeds, these hearty tacos make an easy to cook, easy to eat weeknight dinner."
Yield: 4 servings; Active Time: 45 minutes; Total Time: 45 minutes
To view this online, go to https://www.epicurious.com/recipes/food/views/spicy-black-bean-and-corn-tacos.
Ingredients
1/4 cup hazelnuts, coarsely chopped
1/4 cup raw pumpkin seeds
2 ears of corn, shucked
1 medium jalapeño, seeded, finely chopped
1 teaspoon crushed red pepper flakes
1/4 cup chopped cilantro, plus more for serving
5 tablespoons olive oil, divided
5 tablespoons fresh lime juice, divided, plus lime wedges for serving
1 1/4 teaspoons kosher salt, divided
1 red onion, coarsely chopped
2 (15-ounce) cans black beans, rinsed, drained
1 tablespoon ground cumin
12 small corn tortillas
1/2 cup sour cream
1 large avocado, thinly sliced
Directions
Toast hazelnuts and pumpkin seeds in a medium skillet over medium heat, tossing occasionally, until golden brown, 8–10 minutes.
Meanwhile, slice corn off cobs into a large bowl (you should have about 2 cups kernels). Add toasted nuts and seeds, jalapeño, red pepper, 1/4 cup chopped cilantro, 1/4 cup oil, 3 Tbsp. lime juice, and 1/2 tsp. salt; toss to combine.
Heat remaining 1 Tbsp. oil in a medium skillet over medium. Add onion and cook, stirring, until onion starts to release moisture and turns translucent, 4–5 minutes. Add beans, cumin, 1/3 cup water, and remaining 3/4 tsp. salt. Cover and cook until liquid is reduced and beans soften, about 5 minutes. Uncover, add 1/3 cup water, and use the back of a fork to mash up about half of beans.
Working one at a time, warm tortillas with tongs directly over a gas burner over medium heat, turning often, until lightly charred and puffed in spots, about 45 seconds per side. (Alternatively, wrap tortillas in foil and heat in a 350°F oven until warmed through, or wrap in damp paper towels and microwave in 20-second bursts until warm.) Transfer to a plate and cover with a kitchen towel to keep warm.
Whisk sour cream and remaining 2 Tbsp. lime juice in a small bowl. Fill tortillas with bean mixture, then top with corn salsa, avocado, and cilantro leaves. Drizzle with sour cream mixture and serve with lime wedges alongside.
Do Ahead
Corn salsa and beans can be made 3 days ahead; store separately, cover, and chill. Bring corn salsa to room temperature. Reheat beans in skillet before serving.
Cooks' Note
When ripe, fresh corn is unavailable, cook ears in boiling salted water until bright yellow and tender, about 6 minutes. Let cool and continue with recipe.
GRILLED STEAK TACOS WITH CORN SALSA
This is from Old El Paso, and begins, "Upgrade your taco night with ease with these fresh veggie- and cheese-filled grilled steak tacos."
Prep Time: 40 minutes; Total Time: 40 minutes; Makes 10 servings
To view this online, go to https://www.oldelpaso.com/recipes/grilled-steak-tacos-with-corn-salsa.
Ingredients
2 tablespoons vegetable oil
1 package (1 oz) Old El Paso™ Original Taco Seasoning Mix
1 lb boneless beef sirloin steak, 1 to 1 1/2 inches thick
1/2 cup cooked corn kernels
1/4 cup diced red bell pepper
2 tablespoons diced red onion
3 cups fresh baby spinach
1 package (10 count) Old El Paso™ Stand ‘N Stuff™ Taco Shells, heated as directed on package
1 cup Old El Paso™ Shredded Mexican Style 4 Cheese Blend (4 oz)
1 medium avocado, diced
1/4 cup loosely packed fresh cilantro leaves
Lime wedges
Directions
Heat gas or charcoal grill. In gallon-size resealable food-storage plastic bag, mix oil and taco seasoning mix. Add steak. Seal bag; turn to evenly coat. If not grilling immediately, place in refrigerator to marinate, up to 2 hours.
In medium bowl, mix corn, bell pepper and onion. Cover and refrigerate.
Remove steak from marinade; discard marinade. Place steak on grill over medium heat (350°F to 400°F). Cover grill; cook 9 to 11 minutes, turning once, for medium-rare doneness (145°F internal temperature) or until desired doneness. Transfer steak to cutting board, and cover loosely with foil; let rest 10 minutes.
Cut steak into thin strips across the grain; then cut strips into bite-size pieces.
Divide spinach among heated taco shells. Top with steak and cheese. Spoon salsa over taco shells; top with avocado and cilantro. Serve with lime wedges.
Expert Tips
Use whatever kind of cooked corn you prefer. Canned, cooked frozen or cooked fresh corn all work well.
Try these additional fresh toppings: sliced radishes, sour cream and sliced jalapeños.
BEEF TACOS WITH MANGO SALSA
This comes from Old El Paso, and begins, "Family taco night gets a summery twist with this easy beef taco topped with Monterey Jack cheese, shredded red cabbage and a fresh mango, red onion salsa."
Prep Time: 25 minutes; Total Time: 25 minutes; Makes 10 servings.
To view this online, go to https://www.oldelpaso.com/recipes/beef-tacos-with-mango-salsa.
Ingredient
1 ripe medium mango, seed removed, peeled and diced (about 1 cup)
2 tablespoons chopped red onion
1 tablespoon lime juice
1 teaspoon honey
1 lb ground beef (at least 80% lean)
2/3 cup water
1 package (1 oz) Old El Paso™ Original Taco Seasoning Mix
1 package (10 count) Old El Paso™ Stand ‘N Stuff™ Taco Shells, heated as directed on package
1 1/4 cups Old El Paso™ Shredded Monterey Jack Cheese (5 oz)
1 1/4 cups shredded red cabbage
2 tablespoons chopped fresh cilantro leaves
Preparation
In small bowl, mix mango, red onion, lime juice and honey. Set aside.
In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in water and taco seasoning mix; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring frequently, until thickened.
Divide warmed beef mixture among heated taco shells. Top with cheese, cabbage, mango salsa and cilantro.
Expert Tips
No red cabbage? Use shredded green cabbage. If shredded cabbage has larger pieces, chop into smaller, more bite-size pieces.
To peel a mango, first stand the fruit on its end, and use a knife to cut straight down on either side, avoiding the large seed in the middle. Slice horizontally and crosswise on the flesh to make diced mango. To save time, purchase already peeled and sliced mango.
Nutrition: 1 Taco Calories 230 (Calories from Fat 110); Total Fat 12g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 45mg; Sodium 340mg; Total Carbohydrate 18g (Dietary Fiber 2g, Sugars 6g); Protein 12g
% Daily Value: Vitamin A 10%; Vitamin C 15%; Calcium 15%; Iron 8%
Exchanges: 1/2 Starch, 1/2 Other Carbohydrate, 1 Medium-Fat Meat, 1/2 High-Fat Meat, 1/2 Fat; Carbohydrate Choice: 1
EASY JERK CHICKEN TACOS
This yumminess comes from Old El Paso, and begins, "Want the fresh flavors of island fare but can’t take a trip to the Caribbean? Try these easy Jerk chicken tacos, loaded with fruit, veggies and warm Jamaican spices."
Prep Time: 30 minutes; Total Time: 30 minutes; Yield: 10 servings
To view this online, go to https://www.oldelpaso.com/recipes/easy-jerk-chicken-tacos.
Ingredients
1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into 1/2-inch strips
1/3 cup water
1 package Old El Paso™ Caribbean Inspired Jerk World Taco Kit
1 cup shredded green cabbage
1/2 cup diced red bell pepper
1/2 cup peeled, diced mango
1/4 cup diced red onion
1/4 cup chopped fresh cilantro leaves
Lime wedges
Preparation
In 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 7 to 8 minutes, stirring occasionally, until no longer pink in center.
Stir in water and seasoning mix (from taco kit); heat to boiling. Reduce heat; simmer uncovered 1 to 3 minutes, stirring frequently, until thickened.
While chicken is cooking, heat tortillas (from taco kit) as directed on package. Divide chicken among tortillas, and drizzle with sauce (from taco kit). Top with cabbage, bell pepper, mango, onion and cilantro. Serve with lime wedges.
Expert Tips
For best results, pat chicken slices dry before adding to hot skillet.
No fresh mango? Diced pineapple makes a nice substitute.
Nutrition: 1 Taco Calories 180 (Calories from Fat 50); Total Fat 5g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 30mg; Sodium 320mg; Total Carbohydrate 20g (Dietary Fiber 1g, Sugars 4g); Protein 12g
% Daily Value: Vitamin A 4%; Vitamin C 10%; Calcium 4%; Iron 8%
Exchanges: 1 Starch, 1/2 Other Carbohydrate, 1 Very Lean Meat, 1 Fat
Carbohydrate Choice: 1
Showing posts with label Spicy Black Bean and Corn Tacos. Show all posts
Showing posts with label Spicy Black Bean and Corn Tacos. Show all posts
Tuesday, December 22, 2020
Tuesday, July 7, 2020
Taco Tuesday
It's that time again: time for another Taco Tuesday. What'll it be tonight? The Southwest Chipotle Fish Tacos? How about Lime Chicken Tacos? Or you can try any of the other yummy taco recipes in today's post. Enjoy!
SLOW COOKER TACO SALAD
This is from Better Homes & Gardens, and begins, “This slow cooker Cinco de Mayo recipe is ready when you are! Perfect for an after work party, this spicy salad is as easy as setting your slow cooker. Serve up the finished meat mix with fresh lettuce, corn, and avocado.”
Prep: 25 mins; Cook: 5 hrs to 6 hrs (low) or 2 1/2 to 3 hours (high); Servings: 8; Yield: 15 cups
View online here.
Ingredients
1 1/2 pounds ground beef or ground turkey
1 16 ounce jar green salsa
1 15 ounce can Great Northern beans, rinsed and drained
1 large sweet onion, cut into thin wedges (2 cups)
1 medium red sweet pepper, coarsely chopped (3/4 cup)
Directions
In a large skillet cook ground meat over medium heat until browned. Drain off fat.
In a 3 1/2- or 4-quart slow cooker combine meat and the remaining ingredients. Cover and cook on low for 5 to 6 hours or on high for 2 1/2 to 3 hours. Remove half of the meat mixture from the slow cooker. Cover and refrigerate for another use.
Make It a Salad
Arrange 6 cups chopped leaf lettuce on a large platter. Top with 3 ounces (3 cups) blue corn tortilla chips. Spoon half of the meat mixture (chill or freeze remaining meat mixture for another use) over tortilla chips. Sprinkle with 1 cup shredded Monterey Jack cheese cheese (4 ounces). Top with 3/4 cup frozen whole kernel corn, thawed; 1 avocado, halved, seeded, peeled, and chopped (or 3/4 cup purchased guacamole); and 3/4 cup halved cherry tomatoes. Serve with 1/4 cup sour cream.
Tip
Use remaining half of meat mixture for a second taco salad another night. Or use it to make hard- or soft-shell tacos. Store in an airtight container for up to 3 days in the refrigerator or freeze for up to 3 months. Thaw overnight in the refrigerator. Reheat in a saucepan over medium low heat.
Make-Ahead Directions
Cook ground meat as directed in Step 1. In the removable crockery liner of the slow cooker combine meat and remaining ingredients. Cover and refrigerate up to 24 hours. Let stand at room temperature 15 minutes before placing liner in the slow cooker unit. Slow cook as directed, Chop lettuce, cut tomatoes, thaw corn; place in separate covered containers and store in the refrigerator up to 24 hours.
For Easy Cleanup
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.
Nutrition Facts Per Serving: 298 calories, (7 g saturated fat, 1 g polyunsaturated fat, 7 g monounsaturated fat), 45 mg cholesterol, 411 mg sodium, 21 g carbohydrates, 5 g fiber, 3 g sugar, 15 g protein.
INSTANT POT CHEESY TACO PASTA
This yummy recipe is from Christin Mahrlig on her very cool site, Spicy Southern Kitchen. If you’ve never heard of her site (or you have, but never checked it out), I suggest you check it out ASAP. Go ahead, I’ll wait…(Tap, tap, tap…).
Anyway, the recipe begins, “Instant Pot Cheesy Taco Pasta is creamy, cheesy, and full of Tex-Mex flavor No need to precook the pasta. This easy recipe can be on the table in under 30 minutes.”
Prep Time: 20 mins; Cook Time: 4 mins; Total Time: 24 mins; Servings: 6
To view this recipe online, go to https://spicysouthernkitchen.com/instant-pot-cheesy-taco-pasta/.
Ingredients
1 pound lean ground beef
1/2 cup diced onion
1 packet taco seasoning
2 cups low sodium beef broth
1 cup salsa
1 (4-ounce) can diced green chiles
8 ounces uncooked pasta shells
2 cups shredded Mexican cheese
2 ounces cream cheese, cut into pieces
sour cream, olives, red onion, cilantro for serving
Instructions
Lightly spray the Instant Pot with cooking spray and set to "Saute" mode. When hot add the ground beef and onion. Break the meat apart with a wooden spoon as it cooks.
When meat is almost cooked through, add taco seasoning. Stir it in and continue to cook until the meat is cooked. Turn Instant Pot off.
Add beef broth and scrape the bottom of the pot to make sure nothing is stuck on the bottom.
Add salsa, green chilies, and pasta shells. Press pasta down in the liquid as much as you can. Place the lid on and set to "Pressure Cook" for 4 minutes.
Once time is up, open up the valve to release the pressure. Once the pin drops, remove the lid. Add shredded cheese and cream cheese and stir it in. Place lid back on for a minute or two to help melt the cheese.
Stir well and serve with toppings.
Recipe Notes
If you want your pasta extra meaty, use 1.5 pounds of ground beef.
I find 4 minutes of pressure cooking is perfect for al dente pasta. If you want your pasta softer, try 5 minutes.
TACOS AL PASTOR
This is from Makinze Gore on Delish. Makinze wrote, “The process of making these tacos may seem a little daunting, but trust me when I say they are 100 percent worth it. And the pork for these tacos would normally be slowly cooked for hours so, actually, you're welcome. If you don't want to make your own achiote paste, you can always buy a premade paste to streamline the recipe. Serve it up with some queso and call it a fiesta.”
Prep Time: 25 minutes; Total Time: 5 hours 15 minutes; Yields: 10 servings
To view this online, click here.
Ingredients
For Achiote Paste
1/4 c. extra-virgin olive oil
1/4 c. annatto seeds
1 tbsp. coriander seeds
1 tbsp. cumin seeds
2 tsp. dried oregano
1 tsp. black peppercorns
1 tsp. mustard seeds
5 allspice berries
4 cloves garlic
1/3 c. orange juice
2 tbsp. apple cider vinegar
1 tsp. kosher salt
For the Pork
1 tbsp. extra-virgin olive oil, plus more for grill
3 dried guaillo chilis, seeds removed
3 dried chiles de arbol, seeds removed
1/3 c. pineapple juice
1/4 c. achiote paste
2 tbsp. apple cider vinegar
3 cloves garlic
2 tbsp. packed brown sugar
2 tsp. kosher salt
1 tsp. ground cinnamon
1/2 tsp. freshly ground black pepper
2 lb. boneless pork shoulder, sliced 1/2" thick
For Serving
1 pineapple, cored and cut into rings
1 red onion, cut into rings
12 corn tortillas
Freshly chopped cilantro
Lime wedges
Directions
Make Achiote Paste
In a small skillet over medium heat, heat oil. Add annatto seeds, coriander, cumin, oregano, peppercorns, mustard seeds, and allspice berries and toast until fragrant, 1 minute. In a food processor or blender, add toasted seeds, garlic, orange juice, vinegar, and salt. Blend until it turns into a mostly smooth paste, scraping down sides as needed.
Make Tacos
In a small skillet over medium heat, heat oil. Add chilis and toast until slightly charred and fragrant, 1 minute. In a food processor or blender, add toasted chilis, pineapple juice, achiote paste, vinegar, garlic, brown sugar, salt, cinnamon, and pepper. Blend until fully combined.
Place pork in a large bowl and pour marinade over. Cover and refrigerate for 4 hours and up to overnight.
Preheat grill to medium-high and brush with oil. Grill pork until slightly charred and cooked through, 6 minutes per side. Let rest on a cutting board for 5 minutes then cut into 1" pieces.
Add pineapple and onions to grill and cook until slightly charred and onion is softened, 3 minutes per side. Break pineapple rings into large pieces.
Add tortillas to grill and cook until warmed, 1 minute per side.
On warmed tortillas, add pork, pineapple, onions, and cilantro. Serve with lime wedges.
LIME CHICKEN TACOS
This comes from Taste of Home, and begins with this note from Tracy Gunter (of Boise, Idaho), "Our fun, simple chicken taco recipe is perfect for a relaxing dinner with friends. If we have any leftover filling, I toss it into a garden-fresh taco salad."
Prep: 10 minutes; Cook: 5 1/2 hours; Makes: 6 servings
View this online at https://www.tasteofhome.com/recipes/lime-chicken-tacos/.
Ingredients
1-1/2 pounds boneless skinless chicken breast halves
3 tablespoons lime juice
1 tablespoon chili powder
1 cup frozen corn, thawed
1 cup chunky salsa
12 fat-free flour tortillas (6 inches), warmed
Optional: Sour cream, pickled onions, shredded lettuce and shredded cheddar or Cotija cheese
Directions
Place chicken in a 3-qt. slow cooker. Combine lime juice and chili powder; pour over chicken. Cook, covered, on low until chicken is tender, 5-6 hours.
Remove chicken. When cool enough to handle, shred meat with 2 forks; return to slow cooker. Stir in corn and salsa. Cook, covered, on low until heated through, about 30 minutes. Place filling on tortillas; if desired, serve with sour cream, pickled onions, lettuce and cheese.
SPICY BLACK BEAN AND CORN TACOS
This is from Katherine Sacks, associate food editor at Epicurious. Katherine wrote, "Ripe summer corn is so delicious, so fresh, and so full of flavor, you can enjoy it raw. Filled with black beans, avocado, and raw corn marinated in bright lime juice along with jalapeño, cilantro, and toasted nuts and seeds, these hearty tacos make an easy to cook, easy to eat weeknight dinner."
Yield: 4 servings; Active Time: 45 minutes; Total Time: 45 minutes
To view this online, go to https://www.epicurious.com/recipes/food/views/spicy-black-bean-and-corn-tacos.
Ingredients
1/4 cup hazelnuts, coarsely chopped
1/4 cup raw pumpkin seeds
2 ears of corn, shucked
1 medium jalapeño, seeded, finely chopped
1 teaspoon crushed red pepper flakes
1/4 cup chopped cilantro, plus more for serving
5 tablespoons olive oil, divided
5 tablespoons fresh lime juice, divided, plus lime wedges for serving
1 1/4 teaspoons kosher salt, divided
1 red onion, coarsely chopped
2 (15-ounce) cans black beans, rinsed, drained
1 tablespoon ground cumin
12 small corn tortillas
1/2 cup sour cream
1 large avocado, thinly sliced
Directions
Toast hazelnuts and pumpkin seeds in a medium skillet over medium heat, tossing occasionally, until golden brown, 8–10 minutes.
Meanwhile, slice corn off cobs into a large bowl (you should have about 2 cups kernels). Add toasted nuts and seeds, jalapeño, red pepper, 1/4 cup chopped cilantro, 1/4 cup oil, 3 Tbsp. lime juice, and 1/2 tsp. salt; toss to combine.
Heat remaining 1 Tbsp. oil in a medium skillet over medium. Add onion and cook, stirring, until onion starts to release moisture and turns translucent, 4–5 minutes. Add beans, cumin, 1/3 cup water, and remaining 3/4 tsp. salt. Cover and cook until liquid is reduced and beans soften, about 5 minutes. Uncover, add 1/3 cup water, and use the back of a fork to mash up about half of beans.
Working one at a time, warm tortillas with tongs directly over a gas burner over medium heat, turning often, until lightly charred and puffed in spots, about 45 seconds per side. (Alternatively, wrap tortillas in foil and heat in a 350°F oven until warmed through, or wrap in damp paper towels and microwave in 20-second bursts until warm.) Transfer to a plate and cover with a kitchen towel to keep warm.
Whisk sour cream and remaining 2 Tbsp. lime juice in a small bowl. Fill tortillas with bean mixture, then top with corn salsa, avocado, and cilantro leaves. Drizzle with sour cream mixture and serve with lime wedges alongside.
Do Ahead
Corn salsa and beans can be made 3 days ahead; store separately, cover, and chill. Bring corn salsa to room temperature. Reheat beans in skillet before serving.
Cooks' Note
When ripe, fresh corn is unavailable, cook ears in boiling salted water until bright yellow and tender, about 6 minutes. Let cool and continue with recipe.
SOUTHWEST CHIPOTLE FISH TACOS
This is from Hidden Valley. Prep Time: 5 minutes; Cook Time: 20 minutes; Total Time: 25 minutes; Servings: 4
To view this online, go to https://www.hiddenvalley.com/recipe/southwest-chipotle-fish-tacos/.
Ingredients
8 frozen fish fillets
1/2 pound coleslaw or shredded cabbage
1/4 cup Hidden Valley® Spicy Ranch Dressing
8 corn tortillas
1 cup salsa
Directions
Prepare fish fillets according to package directions.
In a medium bowl, toss coleslaw and dressing until well-combined.
Wrap tortillas in a damp paper towel and microwave for 30 seconds or until warm.
To assemble, place 1 fish fillet on each tortilla, top with coleslaw and salsa. Serve immediately.
Notes: For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
SLOW COOKER TACO SALAD
This is from Better Homes & Gardens, and begins, “This slow cooker Cinco de Mayo recipe is ready when you are! Perfect for an after work party, this spicy salad is as easy as setting your slow cooker. Serve up the finished meat mix with fresh lettuce, corn, and avocado.”
Prep: 25 mins; Cook: 5 hrs to 6 hrs (low) or 2 1/2 to 3 hours (high); Servings: 8; Yield: 15 cups
View online here.
Ingredients
1 1/2 pounds ground beef or ground turkey
1 16 ounce jar green salsa
1 15 ounce can Great Northern beans, rinsed and drained
1 large sweet onion, cut into thin wedges (2 cups)
1 medium red sweet pepper, coarsely chopped (3/4 cup)
Directions
In a large skillet cook ground meat over medium heat until browned. Drain off fat.
In a 3 1/2- or 4-quart slow cooker combine meat and the remaining ingredients. Cover and cook on low for 5 to 6 hours or on high for 2 1/2 to 3 hours. Remove half of the meat mixture from the slow cooker. Cover and refrigerate for another use.
Make It a Salad
Arrange 6 cups chopped leaf lettuce on a large platter. Top with 3 ounces (3 cups) blue corn tortilla chips. Spoon half of the meat mixture (chill or freeze remaining meat mixture for another use) over tortilla chips. Sprinkle with 1 cup shredded Monterey Jack cheese cheese (4 ounces). Top with 3/4 cup frozen whole kernel corn, thawed; 1 avocado, halved, seeded, peeled, and chopped (or 3/4 cup purchased guacamole); and 3/4 cup halved cherry tomatoes. Serve with 1/4 cup sour cream.
Tip
Use remaining half of meat mixture for a second taco salad another night. Or use it to make hard- or soft-shell tacos. Store in an airtight container for up to 3 days in the refrigerator or freeze for up to 3 months. Thaw overnight in the refrigerator. Reheat in a saucepan over medium low heat.
Make-Ahead Directions
Cook ground meat as directed in Step 1. In the removable crockery liner of the slow cooker combine meat and remaining ingredients. Cover and refrigerate up to 24 hours. Let stand at room temperature 15 minutes before placing liner in the slow cooker unit. Slow cook as directed, Chop lettuce, cut tomatoes, thaw corn; place in separate covered containers and store in the refrigerator up to 24 hours.
For Easy Cleanup
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.
Nutrition Facts Per Serving: 298 calories, (7 g saturated fat, 1 g polyunsaturated fat, 7 g monounsaturated fat), 45 mg cholesterol, 411 mg sodium, 21 g carbohydrates, 5 g fiber, 3 g sugar, 15 g protein.
INSTANT POT CHEESY TACO PASTA
This yummy recipe is from Christin Mahrlig on her very cool site, Spicy Southern Kitchen. If you’ve never heard of her site (or you have, but never checked it out), I suggest you check it out ASAP. Go ahead, I’ll wait…(Tap, tap, tap…).
Anyway, the recipe begins, “Instant Pot Cheesy Taco Pasta is creamy, cheesy, and full of Tex-Mex flavor No need to precook the pasta. This easy recipe can be on the table in under 30 minutes.”
Prep Time: 20 mins; Cook Time: 4 mins; Total Time: 24 mins; Servings: 6
To view this recipe online, go to https://spicysouthernkitchen.com/instant-pot-cheesy-taco-pasta/.
Ingredients
1 pound lean ground beef
1/2 cup diced onion
1 packet taco seasoning
2 cups low sodium beef broth
1 cup salsa
1 (4-ounce) can diced green chiles
8 ounces uncooked pasta shells
2 cups shredded Mexican cheese
2 ounces cream cheese, cut into pieces
sour cream, olives, red onion, cilantro for serving
Instructions
Lightly spray the Instant Pot with cooking spray and set to "Saute" mode. When hot add the ground beef and onion. Break the meat apart with a wooden spoon as it cooks.
When meat is almost cooked through, add taco seasoning. Stir it in and continue to cook until the meat is cooked. Turn Instant Pot off.
Add beef broth and scrape the bottom of the pot to make sure nothing is stuck on the bottom.
Add salsa, green chilies, and pasta shells. Press pasta down in the liquid as much as you can. Place the lid on and set to "Pressure Cook" for 4 minutes.
Once time is up, open up the valve to release the pressure. Once the pin drops, remove the lid. Add shredded cheese and cream cheese and stir it in. Place lid back on for a minute or two to help melt the cheese.
Stir well and serve with toppings.
Recipe Notes
If you want your pasta extra meaty, use 1.5 pounds of ground beef.
I find 4 minutes of pressure cooking is perfect for al dente pasta. If you want your pasta softer, try 5 minutes.
TACOS AL PASTOR
This is from Makinze Gore on Delish. Makinze wrote, “The process of making these tacos may seem a little daunting, but trust me when I say they are 100 percent worth it. And the pork for these tacos would normally be slowly cooked for hours so, actually, you're welcome. If you don't want to make your own achiote paste, you can always buy a premade paste to streamline the recipe. Serve it up with some queso and call it a fiesta.”
Prep Time: 25 minutes; Total Time: 5 hours 15 minutes; Yields: 10 servings
To view this online, click here.
Ingredients
For Achiote Paste
1/4 c. extra-virgin olive oil
1/4 c. annatto seeds
1 tbsp. coriander seeds
1 tbsp. cumin seeds
2 tsp. dried oregano
1 tsp. black peppercorns
1 tsp. mustard seeds
5 allspice berries
4 cloves garlic
1/3 c. orange juice
2 tbsp. apple cider vinegar
1 tsp. kosher salt
For the Pork
1 tbsp. extra-virgin olive oil, plus more for grill
3 dried guaillo chilis, seeds removed
3 dried chiles de arbol, seeds removed
1/3 c. pineapple juice
1/4 c. achiote paste
2 tbsp. apple cider vinegar
3 cloves garlic
2 tbsp. packed brown sugar
2 tsp. kosher salt
1 tsp. ground cinnamon
1/2 tsp. freshly ground black pepper
2 lb. boneless pork shoulder, sliced 1/2" thick
For Serving
1 pineapple, cored and cut into rings
1 red onion, cut into rings
12 corn tortillas
Freshly chopped cilantro
Lime wedges
Directions
Make Achiote Paste
In a small skillet over medium heat, heat oil. Add annatto seeds, coriander, cumin, oregano, peppercorns, mustard seeds, and allspice berries and toast until fragrant, 1 minute. In a food processor or blender, add toasted seeds, garlic, orange juice, vinegar, and salt. Blend until it turns into a mostly smooth paste, scraping down sides as needed.
Make Tacos
In a small skillet over medium heat, heat oil. Add chilis and toast until slightly charred and fragrant, 1 minute. In a food processor or blender, add toasted chilis, pineapple juice, achiote paste, vinegar, garlic, brown sugar, salt, cinnamon, and pepper. Blend until fully combined.
Place pork in a large bowl and pour marinade over. Cover and refrigerate for 4 hours and up to overnight.
Preheat grill to medium-high and brush with oil. Grill pork until slightly charred and cooked through, 6 minutes per side. Let rest on a cutting board for 5 minutes then cut into 1" pieces.
Add pineapple and onions to grill and cook until slightly charred and onion is softened, 3 minutes per side. Break pineapple rings into large pieces.
Add tortillas to grill and cook until warmed, 1 minute per side.
On warmed tortillas, add pork, pineapple, onions, and cilantro. Serve with lime wedges.
LIME CHICKEN TACOS
This comes from Taste of Home, and begins with this note from Tracy Gunter (of Boise, Idaho), "Our fun, simple chicken taco recipe is perfect for a relaxing dinner with friends. If we have any leftover filling, I toss it into a garden-fresh taco salad."
Prep: 10 minutes; Cook: 5 1/2 hours; Makes: 6 servings
View this online at https://www.tasteofhome.com/recipes/lime-chicken-tacos/.
Ingredients
1-1/2 pounds boneless skinless chicken breast halves
3 tablespoons lime juice
1 tablespoon chili powder
1 cup frozen corn, thawed
1 cup chunky salsa
12 fat-free flour tortillas (6 inches), warmed
Optional: Sour cream, pickled onions, shredded lettuce and shredded cheddar or Cotija cheese
Directions
Place chicken in a 3-qt. slow cooker. Combine lime juice and chili powder; pour over chicken. Cook, covered, on low until chicken is tender, 5-6 hours.
Remove chicken. When cool enough to handle, shred meat with 2 forks; return to slow cooker. Stir in corn and salsa. Cook, covered, on low until heated through, about 30 minutes. Place filling on tortillas; if desired, serve with sour cream, pickled onions, lettuce and cheese.
SPICY BLACK BEAN AND CORN TACOS
This is from Katherine Sacks, associate food editor at Epicurious. Katherine wrote, "Ripe summer corn is so delicious, so fresh, and so full of flavor, you can enjoy it raw. Filled with black beans, avocado, and raw corn marinated in bright lime juice along with jalapeño, cilantro, and toasted nuts and seeds, these hearty tacos make an easy to cook, easy to eat weeknight dinner."
Yield: 4 servings; Active Time: 45 minutes; Total Time: 45 minutes
To view this online, go to https://www.epicurious.com/recipes/food/views/spicy-black-bean-and-corn-tacos.
Ingredients
1/4 cup hazelnuts, coarsely chopped
1/4 cup raw pumpkin seeds
2 ears of corn, shucked
1 medium jalapeño, seeded, finely chopped
1 teaspoon crushed red pepper flakes
1/4 cup chopped cilantro, plus more for serving
5 tablespoons olive oil, divided
5 tablespoons fresh lime juice, divided, plus lime wedges for serving
1 1/4 teaspoons kosher salt, divided
1 red onion, coarsely chopped
2 (15-ounce) cans black beans, rinsed, drained
1 tablespoon ground cumin
12 small corn tortillas
1/2 cup sour cream
1 large avocado, thinly sliced
Directions
Toast hazelnuts and pumpkin seeds in a medium skillet over medium heat, tossing occasionally, until golden brown, 8–10 minutes.
Meanwhile, slice corn off cobs into a large bowl (you should have about 2 cups kernels). Add toasted nuts and seeds, jalapeño, red pepper, 1/4 cup chopped cilantro, 1/4 cup oil, 3 Tbsp. lime juice, and 1/2 tsp. salt; toss to combine.
Heat remaining 1 Tbsp. oil in a medium skillet over medium. Add onion and cook, stirring, until onion starts to release moisture and turns translucent, 4–5 minutes. Add beans, cumin, 1/3 cup water, and remaining 3/4 tsp. salt. Cover and cook until liquid is reduced and beans soften, about 5 minutes. Uncover, add 1/3 cup water, and use the back of a fork to mash up about half of beans.
Working one at a time, warm tortillas with tongs directly over a gas burner over medium heat, turning often, until lightly charred and puffed in spots, about 45 seconds per side. (Alternatively, wrap tortillas in foil and heat in a 350°F oven until warmed through, or wrap in damp paper towels and microwave in 20-second bursts until warm.) Transfer to a plate and cover with a kitchen towel to keep warm.
Whisk sour cream and remaining 2 Tbsp. lime juice in a small bowl. Fill tortillas with bean mixture, then top with corn salsa, avocado, and cilantro leaves. Drizzle with sour cream mixture and serve with lime wedges alongside.
Do Ahead
Corn salsa and beans can be made 3 days ahead; store separately, cover, and chill. Bring corn salsa to room temperature. Reheat beans in skillet before serving.
Cooks' Note
When ripe, fresh corn is unavailable, cook ears in boiling salted water until bright yellow and tender, about 6 minutes. Let cool and continue with recipe.
SOUTHWEST CHIPOTLE FISH TACOS
This is from Hidden Valley. Prep Time: 5 minutes; Cook Time: 20 minutes; Total Time: 25 minutes; Servings: 4
To view this online, go to https://www.hiddenvalley.com/recipe/southwest-chipotle-fish-tacos/.
Ingredients
8 frozen fish fillets
1/2 pound coleslaw or shredded cabbage
1/4 cup Hidden Valley® Spicy Ranch Dressing
8 corn tortillas
1 cup salsa
Directions
Prepare fish fillets according to package directions.
In a medium bowl, toss coleslaw and dressing until well-combined.
Wrap tortillas in a damp paper towel and microwave for 30 seconds or until warm.
To assemble, place 1 fish fillet on each tortilla, top with coleslaw and salsa. Serve immediately.
Notes: For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
Tuesday, June 9, 2020
Taco Tuesday
It's time for another Taco Tuesday. Today's yummy offerings include Chipotle Shrimp Tacos and Spicy Black Bean and Corn Tacos. Enjoy!
LIME CHICKEN TACOS
This comes from Taste of Home, and begins with this note from Tracy Gunter (of Boise, Idaho), "Our fun, simple chicken taco recipe is perfect for a relaxing dinner with friends. If we have any leftover filling, I toss it into a garden-fresh taco salad."
Prep: 10 minutes; Cook: 5 1/2 hours; Makes: 6 servings
View this online at https://www.tasteofhome.com/recipes/lime-chicken-tacos/.
Ingredients
1-1/2 pounds boneless skinless chicken breast halves
3 tablespoons lime juice
1 tablespoon chili powder
1 cup frozen corn, thawed
1 cup chunky salsa
12 fat-free flour tortillas (6 inches), warmed
Optional: Sour cream, pickled onions, shredded lettuce and shredded cheddar or Cotija cheese
Directions
Place chicken in a 3-qt. slow cooker. Combine lime juice and chili powder; pour over chicken. Cook, covered, on low until chicken is tender, 5-6 hours.
Remove chicken. When cool enough to handle, shred meat with 2 forks; return to slow cooker. Stir in corn and salsa. Cook, covered, on low until heated through, about 30 minutes. Place filling on tortillas; if desired, serve with sour cream, pickled onions, lettuce and cheese.
SPICY BLACK BEAN AND CORN TACOS
This is from Katherine Sacks, associate food editor at Epicurious. Katherine wrote, "Ripe summer corn is so delicious, so fresh, and so full of flavor, you can enjoy it raw. Filled with black beans, avocado, and raw corn marinated in bright lime juice along with jalapeño, cilantro, and toasted nuts and seeds, these hearty tacos make an easy to cook, easy to eat weeknight dinner."
Yield: 4 servings; Active Time: 45 minutes; Total Time: 45 minutes
To view this online, go to https://www.epicurious.com/recipes/food/views/spicy-black-bean-and-corn-tacos.
Ingredients
1/4 cup hazelnuts, coarsely chopped
1/4 cup raw pumpkin seeds
2 ears of corn, shucked
1 medium jalapeño, seeded, finely chopped
1 teaspoon crushed red pepper flakes
1/4 cup chopped cilantro, plus more for serving
5 tablespoons olive oil, divided
5 tablespoons fresh lime juice, divided, plus lime wedges for serving
1 1/4 teaspoons kosher salt, divided
1 red onion, coarsely chopped
2 (15-ounce) cans black beans, rinsed, drained
1 tablespoon ground cumin
12 small corn tortillas
1/2 cup sour cream
1 large avocado, thinly sliced
Directions
Toast hazelnuts and pumpkin seeds in a medium skillet over medium heat, tossing occasionally, until golden brown, 8–10 minutes.
Meanwhile, slice corn off cobs into a large bowl (you should have about 2 cups kernels). Add toasted nuts and seeds, jalapeño, red pepper, 1/4 cup chopped cilantro, 1/4 cup oil, 3 Tbsp. lime juice, and 1/2 tsp. salt; toss to combine.
Heat remaining 1 Tbsp. oil in a medium skillet over medium. Add onion and cook, stirring, until onion starts to release moisture and turns translucent, 4–5 minutes. Add beans, cumin, 1/3 cup water, and remaining 3/4 tsp. salt. Cover and cook until liquid is reduced and beans soften, about 5 minutes. Uncover, add 1/3 cup water, and use the back of a fork to mash up about half of beans.
Working one at a time, warm tortillas with tongs directly over a gas burner over medium heat, turning often, until lightly charred and puffed in spots, about 45 seconds per side. (Alternatively, wrap tortillas in foil and heat in a 350°F oven until warmed through, or wrap in damp paper towels and microwave in 20-second bursts until warm.) Transfer to a plate and cover with a kitchen towel to keep warm.
Whisk sour cream and remaining 2 Tbsp. lime juice in a small bowl. Fill tortillas with bean mixture, then top with corn salsa, avocado, and cilantro leaves. Drizzle with sour cream mixture and serve with lime wedges alongside.
Do Ahead
Corn salsa and beans can be made 3 days ahead; store separately, cover, and chill. Bring corn salsa to room temperature. Reheat beans in skillet before serving.
Cooks' Note
When ripe, fresh corn is unavailable, cook ears in boiling salted water until bright yellow and tender, about 6 minutes. Let cool and continue with recipe.
BLACK BEAN & TOASTED CORN TACOS
This yummy recipe was updated on the Vegetarian Times website on July 28, 2019. It begins, "Surprise! These brown-bag-friendly tacos are just as good chilled as they are served hot."
Time: 30 minutes; Servings: 4
This can be viewed online at https://www.vegetariantimes.com/recipes/black-bean-toasted-corn-tacos.
Ingredients
1 cup cooked black beans
1/2 cup prepared salsa
2 cloves garlic, minced (2 tsp.)
2 1/2 tsp. ground cumin, divided
1 cup frozen corn kernels, thawed
1/4 tsp. ground black pepper
4 6-inch corn tortillas
12 baby spinach leaves
1/2 cup jarred roasted red pepper strips
1/4 cup coarsely chopped cilantro
2 small green onions, finely chopped (1/4 cup)
1/4 cup crumbled cotija or feta cheese, optional
Preparation
Bring beans, salsa, garlic, and 1 tsp. cumin to a simmer in saucepan. Reduce heat to medium low, and cook 5 to 6 minutes, or until soft. Remove from heat, and mash with fork to crush beans for creamier filling, if desired.
Heat skillet over medium-high heat, and coat with olive oil cooking spray. Wrap corn in paper towels, and squeeze out excess water. Add corn to skillet in single layer, and sprinkle with remaining 1 1/2 tsp. cumin, black pepper, and cayenne pepper to taste. Cook 5 to 10 minutes, or until golden and crispy, stirring frequently.
Preheat oven or toaster oven to 350°F. Toast tortillas in toaster oven 1 minute to soften. Alternately, bake tortillas on taco baking rack in oven 7 to 10 minutes, or until crisp. Fill each tortilla with 1/4 cup beans, 1/4 cup corn, 3 spinach leaves, red pepper strips, cilantro, and green onions. Top each taco with 1 Tbs. cheese, if using. Serve immediately, or pack into lunch container, and chill.
BEEF TACOS
This is from Ree Drummond at the Food Network. Level: Easy; Active Time: 30 minutes; Total Time: 45 minutes; Yield: 10 servings.
To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/beef-tacos-2632842.
Ingredients
Beef:
1 tablespoon olive oil
1/2 yellow onion, diced
2 pounds ground beef
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
Fixins:
20 fajita-sized flour tortillas
18 hard taco shells
1 pound Cheddar-Jack cheese, grated
15 Roma tomatoes, diced
1 head green leaf lettuce, shredded
Directions
Preheat the oven to 325 degrees F.
For the beef: In a skillet over medium-high heat, add the olive oil and onions. Cook until starting to soften, then add the ground beef. Cook the meat until it's totally browned, then drain the fat. Add the chili powder, cumin, paprika, salt, black pepper and crushed red pepper and stir to combine. Add 1/2 cup hot water and stir. Reduce the heat to low and simmer for 15 minutes.
For the fixins:
Meanwhile, wrap the flour tortillas in foil and warm in the oven for 20 to 25 minutes. Right before serving, crisp the taco shells in the oven according to package instructions.
Serve with the grated cheese, diced tomatoes and shredded lettuce.
CHIPOTLE SHRIMP TACOS
This is from TasteforLife, and can be viewed online here.
Prep Time: 35 minutes prep time + 1 hour marinate time;Number of Servings: Serves 4 (2 tacos each); Recipe Source: From the Taste for Life test kitchen
Ingredients:
1 clove garlic, minced
1 c thinly sliced red radish
1 c thinly sliced red cabbage
1/2 c apple cider vinegar
1 tsp sugar
1/2 tsp salt
1/2 c plain Greek yogurt or sour cream
1 1/2 Tbsp lime juice
2 Tbsp chopped cilantro
1 Tbsp oil
2 tsp chopped chipotle chile in adobo sauce*
1 tsp ground cumin
1/2 tsp salt
1 lb raw small or medium shrimp, peeled and deveined
8 soft corn taco shells
Diced cucumber, for garnish
Chopped cilantro, for garnish
Directions:
Place garlic, radish, and cabbage in a medium bowl. Add vinegar, sugar, and salt. Stir to combine. Place in fridge for 1 to 2 hours to allow vegetables to marinate.
Combine yogurt, lime juice, and cilantro in a small bowl. Set aside in fridge while making shrimp.
Preheat oven to 300°. To make shrimp, whisk together oil, chipotle chile, cumin, and salt in a large bowl. Add shrimp and toss to coat.
Heat an outdoor grill or stovetop grill pan. Grill shrimp until cooked through, approximately 1 to 3 minutes per side, depending on size of shrimp.
Lay soft corn taco shells directly over oven racks in preheated oven. Carefully, using oven mitts and a fork, and without burning yourself, gently push edges of taco shells toward bottom of oven—encouraging shells to droop over racks. Bake until shells are curved and crisp, about 30 minutes. (For soft taco shells, use shells as is without baking them.)
To assemble tacos, place some pickled radish and cabbage on bottom of a shell. Add shrimp. Garnish with yogurt sauce, cucumbers, and cilantro.
Notes:
A chipotle chile is a smoked and dried jalapeno. You can find them canned in adobo sauce in the Mexican or International foods aisle of most supermarkets.
INSTANT POT SPICY CHICKEN TACOS
This is from Makinze Gore on Delish. She wrote, “If we knew the Instant Pot could turn out delicious, juicy chicken tacos, then we would have bought one a lot sooner. If you haven't jumped on the bandwagon already you're going to want to for these.”
Yields: 12; Prep Time: 20 minutes; Total Time: 55 minutes
To view this online, click here.
Ingredients
For the Chicken
2 lb. boneless skinless chicken breasts (about 4)
1 (15-oz.) can fire roasted diced tomatoes
1 c. low-sodium chicken broth
1/4 c. hot sauce
1 1/2 tsp. kosher salt
1 tsp. chili powder
1 tsp. ground cumin
1 tsp. garlic powder
1/2 tsp. freshly ground black pepper
For Serving
Corn tortillas
Avocado, diced
Jalapeño, sliced
Red onion, thinly sliced
Freshly chopped cilantro
Sour cream
Directions
In a 6-quart Instant Pot add chicken, diced tomatoes, broth, hot sauce, and seasonings. Lock lid and set to Pressure Cook on High for 12 minutes.
Follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid. Shred chicken with two forks.
Use a slotted spoon to serve chicken on tortillas with desired toppings.
LIME CHICKEN TACOS
This comes from Taste of Home, and begins with this note from Tracy Gunter (of Boise, Idaho), "Our fun, simple chicken taco recipe is perfect for a relaxing dinner with friends. If we have any leftover filling, I toss it into a garden-fresh taco salad."
Prep: 10 minutes; Cook: 5 1/2 hours; Makes: 6 servings
View this online at https://www.tasteofhome.com/recipes/lime-chicken-tacos/.
Ingredients
1-1/2 pounds boneless skinless chicken breast halves
3 tablespoons lime juice
1 tablespoon chili powder
1 cup frozen corn, thawed
1 cup chunky salsa
12 fat-free flour tortillas (6 inches), warmed
Optional: Sour cream, pickled onions, shredded lettuce and shredded cheddar or Cotija cheese
Directions
Place chicken in a 3-qt. slow cooker. Combine lime juice and chili powder; pour over chicken. Cook, covered, on low until chicken is tender, 5-6 hours.
Remove chicken. When cool enough to handle, shred meat with 2 forks; return to slow cooker. Stir in corn and salsa. Cook, covered, on low until heated through, about 30 minutes. Place filling on tortillas; if desired, serve with sour cream, pickled onions, lettuce and cheese.
SPICY BLACK BEAN AND CORN TACOS
This is from Katherine Sacks, associate food editor at Epicurious. Katherine wrote, "Ripe summer corn is so delicious, so fresh, and so full of flavor, you can enjoy it raw. Filled with black beans, avocado, and raw corn marinated in bright lime juice along with jalapeño, cilantro, and toasted nuts and seeds, these hearty tacos make an easy to cook, easy to eat weeknight dinner."
Yield: 4 servings; Active Time: 45 minutes; Total Time: 45 minutes
To view this online, go to https://www.epicurious.com/recipes/food/views/spicy-black-bean-and-corn-tacos.
Ingredients
1/4 cup hazelnuts, coarsely chopped
1/4 cup raw pumpkin seeds
2 ears of corn, shucked
1 medium jalapeño, seeded, finely chopped
1 teaspoon crushed red pepper flakes
1/4 cup chopped cilantro, plus more for serving
5 tablespoons olive oil, divided
5 tablespoons fresh lime juice, divided, plus lime wedges for serving
1 1/4 teaspoons kosher salt, divided
1 red onion, coarsely chopped
2 (15-ounce) cans black beans, rinsed, drained
1 tablespoon ground cumin
12 small corn tortillas
1/2 cup sour cream
1 large avocado, thinly sliced
Directions
Toast hazelnuts and pumpkin seeds in a medium skillet over medium heat, tossing occasionally, until golden brown, 8–10 minutes.
Meanwhile, slice corn off cobs into a large bowl (you should have about 2 cups kernels). Add toasted nuts and seeds, jalapeño, red pepper, 1/4 cup chopped cilantro, 1/4 cup oil, 3 Tbsp. lime juice, and 1/2 tsp. salt; toss to combine.
Heat remaining 1 Tbsp. oil in a medium skillet over medium. Add onion and cook, stirring, until onion starts to release moisture and turns translucent, 4–5 minutes. Add beans, cumin, 1/3 cup water, and remaining 3/4 tsp. salt. Cover and cook until liquid is reduced and beans soften, about 5 minutes. Uncover, add 1/3 cup water, and use the back of a fork to mash up about half of beans.
Working one at a time, warm tortillas with tongs directly over a gas burner over medium heat, turning often, until lightly charred and puffed in spots, about 45 seconds per side. (Alternatively, wrap tortillas in foil and heat in a 350°F oven until warmed through, or wrap in damp paper towels and microwave in 20-second bursts until warm.) Transfer to a plate and cover with a kitchen towel to keep warm.
Whisk sour cream and remaining 2 Tbsp. lime juice in a small bowl. Fill tortillas with bean mixture, then top with corn salsa, avocado, and cilantro leaves. Drizzle with sour cream mixture and serve with lime wedges alongside.
Do Ahead
Corn salsa and beans can be made 3 days ahead; store separately, cover, and chill. Bring corn salsa to room temperature. Reheat beans in skillet before serving.
Cooks' Note
When ripe, fresh corn is unavailable, cook ears in boiling salted water until bright yellow and tender, about 6 minutes. Let cool and continue with recipe.
BLACK BEAN & TOASTED CORN TACOS
This yummy recipe was updated on the Vegetarian Times website on July 28, 2019. It begins, "Surprise! These brown-bag-friendly tacos are just as good chilled as they are served hot."
Time: 30 minutes; Servings: 4
This can be viewed online at https://www.vegetariantimes.com/recipes/black-bean-toasted-corn-tacos.
Ingredients
1 cup cooked black beans
1/2 cup prepared salsa
2 cloves garlic, minced (2 tsp.)
2 1/2 tsp. ground cumin, divided
1 cup frozen corn kernels, thawed
1/4 tsp. ground black pepper
4 6-inch corn tortillas
12 baby spinach leaves
1/2 cup jarred roasted red pepper strips
1/4 cup coarsely chopped cilantro
2 small green onions, finely chopped (1/4 cup)
1/4 cup crumbled cotija or feta cheese, optional
Preparation
Bring beans, salsa, garlic, and 1 tsp. cumin to a simmer in saucepan. Reduce heat to medium low, and cook 5 to 6 minutes, or until soft. Remove from heat, and mash with fork to crush beans for creamier filling, if desired.
Heat skillet over medium-high heat, and coat with olive oil cooking spray. Wrap corn in paper towels, and squeeze out excess water. Add corn to skillet in single layer, and sprinkle with remaining 1 1/2 tsp. cumin, black pepper, and cayenne pepper to taste. Cook 5 to 10 minutes, or until golden and crispy, stirring frequently.
Preheat oven or toaster oven to 350°F. Toast tortillas in toaster oven 1 minute to soften. Alternately, bake tortillas on taco baking rack in oven 7 to 10 minutes, or until crisp. Fill each tortilla with 1/4 cup beans, 1/4 cup corn, 3 spinach leaves, red pepper strips, cilantro, and green onions. Top each taco with 1 Tbs. cheese, if using. Serve immediately, or pack into lunch container, and chill.
BEEF TACOS
This is from Ree Drummond at the Food Network. Level: Easy; Active Time: 30 minutes; Total Time: 45 minutes; Yield: 10 servings.
To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/beef-tacos-2632842.
Ingredients
Beef:
1 tablespoon olive oil
1/2 yellow onion, diced
2 pounds ground beef
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
Fixins:
20 fajita-sized flour tortillas
18 hard taco shells
1 pound Cheddar-Jack cheese, grated
15 Roma tomatoes, diced
1 head green leaf lettuce, shredded
Directions
Preheat the oven to 325 degrees F.
For the beef: In a skillet over medium-high heat, add the olive oil and onions. Cook until starting to soften, then add the ground beef. Cook the meat until it's totally browned, then drain the fat. Add the chili powder, cumin, paprika, salt, black pepper and crushed red pepper and stir to combine. Add 1/2 cup hot water and stir. Reduce the heat to low and simmer for 15 minutes.
For the fixins:
Meanwhile, wrap the flour tortillas in foil and warm in the oven for 20 to 25 minutes. Right before serving, crisp the taco shells in the oven according to package instructions.
Serve with the grated cheese, diced tomatoes and shredded lettuce.
CHIPOTLE SHRIMP TACOS
This is from TasteforLife, and can be viewed online here.
Prep Time: 35 minutes prep time + 1 hour marinate time;Number of Servings: Serves 4 (2 tacos each); Recipe Source: From the Taste for Life test kitchen
Ingredients:
1 clove garlic, minced
1 c thinly sliced red radish
1 c thinly sliced red cabbage
1/2 c apple cider vinegar
1 tsp sugar
1/2 tsp salt
1/2 c plain Greek yogurt or sour cream
1 1/2 Tbsp lime juice
2 Tbsp chopped cilantro
1 Tbsp oil
2 tsp chopped chipotle chile in adobo sauce*
1 tsp ground cumin
1/2 tsp salt
1 lb raw small or medium shrimp, peeled and deveined
8 soft corn taco shells
Diced cucumber, for garnish
Chopped cilantro, for garnish
Directions:
Place garlic, radish, and cabbage in a medium bowl. Add vinegar, sugar, and salt. Stir to combine. Place in fridge for 1 to 2 hours to allow vegetables to marinate.
Combine yogurt, lime juice, and cilantro in a small bowl. Set aside in fridge while making shrimp.
Preheat oven to 300°. To make shrimp, whisk together oil, chipotle chile, cumin, and salt in a large bowl. Add shrimp and toss to coat.
Heat an outdoor grill or stovetop grill pan. Grill shrimp until cooked through, approximately 1 to 3 minutes per side, depending on size of shrimp.
Lay soft corn taco shells directly over oven racks in preheated oven. Carefully, using oven mitts and a fork, and without burning yourself, gently push edges of taco shells toward bottom of oven—encouraging shells to droop over racks. Bake until shells are curved and crisp, about 30 minutes. (For soft taco shells, use shells as is without baking them.)
To assemble tacos, place some pickled radish and cabbage on bottom of a shell. Add shrimp. Garnish with yogurt sauce, cucumbers, and cilantro.
Notes:
A chipotle chile is a smoked and dried jalapeno. You can find them canned in adobo sauce in the Mexican or International foods aisle of most supermarkets.
INSTANT POT SPICY CHICKEN TACOS
This is from Makinze Gore on Delish. She wrote, “If we knew the Instant Pot could turn out delicious, juicy chicken tacos, then we would have bought one a lot sooner. If you haven't jumped on the bandwagon already you're going to want to for these.”
Yields: 12; Prep Time: 20 minutes; Total Time: 55 minutes
To view this online, click here.
Ingredients
For the Chicken
2 lb. boneless skinless chicken breasts (about 4)
1 (15-oz.) can fire roasted diced tomatoes
1 c. low-sodium chicken broth
1/4 c. hot sauce
1 1/2 tsp. kosher salt
1 tsp. chili powder
1 tsp. ground cumin
1 tsp. garlic powder
1/2 tsp. freshly ground black pepper
For Serving
Corn tortillas
Avocado, diced
Jalapeño, sliced
Red onion, thinly sliced
Freshly chopped cilantro
Sour cream
Directions
In a 6-quart Instant Pot add chicken, diced tomatoes, broth, hot sauce, and seasonings. Lock lid and set to Pressure Cook on High for 12 minutes.
Follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid. Shred chicken with two forks.
Use a slotted spoon to serve chicken on tortillas with desired toppings.
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