It's time for another Taco Tuesday. Today's yummy offerings include Chicken Chili Tacos and Chorizio Pork Tacos with Creamy Slaw. Enjoy!
PULLED CHICKEN TACOS WITH HIDDEN VALLEY® SRIRACHA RANCH® SOUR CREAM
This is from Hidden Valley. Prep Time: 5 minutes; Cook Time: 20 minutes; Total Time: 25 minutes; Servings: 4
To view this online, go to https://www.hiddenvalley.com/recipe/pulled-chicken-tacos-with-hidden-valley-sriracha-ranch-sour-cream/
Ingredients
4 large chicken breasts (about 2 pounds)
1 stick (4 ounces) butter
1/4 cup sour cream
1/4 cup Hidden Valley® Sriracha Ranch® Dressing
1 packet (1 ounce) taco seasoning
warm flour or corn tortillas, for serving
Directions
In a large pot, add chicken, butter, and enough water to just cover the contents. Bring to a simmer over medium heat and cook until chicken reaches an internal temperature of 165°F, about 20 to 25 minutes.
While the chicken is cooking, combine sour cream and dressing in a small bowl; refrigerate until ready to use.
Remove chicken from pot, reserving 1 1/2 cups of the liquid. Shred chicken and return to pot with reserved liquid; add taco seasoning and bring to a simmer.
Spoon chicken filling into warm tortillas and dollop each with some of the Sriracha Ranch® sour cream. (If desired, feel free top the tacos with more of your favorite garnishes, like sliced avocados, chopped red onion, diced tomatoes, and shredded cheese.
Note: For safe meat preparation, reference the USDA website.
TACO SALAD WITH CUMIN DRESSING
Recipe Yield: Servings: 8
Source: The Diabetic Newsletter
View this online at https://diabeticgourmet.com/diabetic-recipes/taco-salad-with-cumin-dressing.
Ingredients
8 tortillas
1 teaspoon powdered mustard
2 tablespoons Parmesan cheese, grated
1 teaspoon ground cumin
8 cups romaine lettuce
1/2 cup water
1/2 teaspoon salt
4 tablespoons vegetable oil
4 tablespoons red wine vinegar
4 cups turkey, chopped and cooked
1/4 teaspoon black pepper
1 teaspoon cumin seeds
1/4 teaspoon garlic powder
6 large ripe tomatoes, chopped
4 teaspoons lemon juice
2 cups cheddar cheese, grated
Directions
Toast the tortillas on a baking sheet in a 400F oven for about 10 minutes.
While hot, sprinkle on the Parmesan cheese.
Cool and break into bite-size pieces.
Chop the lettuce and arrange it in the bottom of a salad bowl.
Make the cumin dressing by combining the salt, vinegar, pepper, garlic powder, lemon juice, mustard, cumin, water and oil in a bowl or jar.
Heat the turkey in a skillet with the cumin seeds.
Sprinkle chunks of turkey over the lettuce.
Add the tomato pieces and cheese.
Pour on the cumin dressing and top with tortilla chips.
Nutritional Information Per Serving: Calories: 205; Fat: 11 g; Protein: 17 g; Carbohydrates: 10 g
Diabetic Exchanges: 1 Fat; 1/2 Bread/Starch; 1/2 Vegetable; 2 Lean Meat
EASY JERK CHICKEN TACOS
This yumminess comes from Old El Paso, and begins, "Want the fresh flavors of island fare but can’t take a trip to the Caribbean? Try these easy Jerk chicken tacos, loaded with fruit, veggies and warm Jamaican spices."
Prep Time: 30 minutes; Total Time: 30 minutes; Yield: 10 servings
To view this online, go to https://www.oldelpaso.com/recipes/easy-jerk-chicken-tacos.
Ingredients
1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into 1/2-inch strips
1/3 cup water
1 package Old El Paso™ Caribbean Inspired Jerk World Taco Kit
1 cup shredded green cabbage
1/2 cup diced red bell pepper
1/2 cup peeled, diced mango
1/4 cup diced red onion
1/4 cup chopped fresh cilantro leaves
Lime wedges
Preparation
In 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 7 to 8 minutes, stirring occasionally, until no longer pink in center.
Stir in water and seasoning mix (from taco kit); heat to boiling. Reduce heat; simmer uncovered 1 to 3 minutes, stirring frequently, until thickened.
While chicken is cooking, heat tortillas (from taco kit) as directed on package. Divide chicken among tortillas, and drizzle with sauce (from taco kit). Top with cabbage, bell pepper, mango, onion and cilantro. Serve with lime wedges.
Expert Tips
For best results, pat chicken slices dry before adding to hot skillet.
No fresh mango? Diced pineapple makes a nice substitute.
Nutrition: 1 Taco Calories 180 (Calories from Fat 50); Total Fat 5g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 30mg; Sodium 320mg; Total Carbohydrate 20g (Dietary Fiber 1g, Sugars 4g); Protein 12g
% Daily Value: Vitamin A 4%; Vitamin C 10%; Calcium 4%; Iron 8%
Exchanges: 1 Starch, 1/2 Other Carbohydrate, 1 Very Lean Meat, 1 Fat
Carbohydrate Choice: 1
CHORIZIO PORK TACOS WITH CREAMY SLAW
This is from Old El Paso, and begin, "Shake up taco night with this easy-to-make taco that delivers big on flavor. Cooked ground pork is seasoned with chorizo taco seasoning mix, and then layered with a quick and easy creamy cabbage slaw, topped with shredded cheese, radishes and green onions."
Prep Time: 30 minutes; Total Time: 30 minutes; Makes 10 servings
To view this online, go to https://www.oldelpaso.com/recipes/chorizo-pork-tacos-with-creamy-slaw.
Ingredients
3 tablespoons mayonnaise
2 teaspoons lime juice
1/8 teaspoon salt
2 cups shredded green cabbage
1/4 cup sliced green onions
1 lb ground pork
2/3 cup water
1 package (0.85 oz) Old El Paso™ Chorizo Taco Seasoning Mix
1 1/4 cups Old El Paso™ Shredded Mexican Style 4 Cheese Blend (5 oz)
1 package (10 count) Old El Paso™ Stand ‘N Stuff™ Taco Shells, heated as directed on package
1/4 cup thinly sliced radishes
2 tablespoons chopped fresh cilantro leaves
Lime wedges, if desired
Preparation
In medium bowl, stir mayonnaise, lime juice and salt until blended. Add cabbage and 2 tablespoons of the green onions; toss to coat. Cover and refrigerate until needed.
In 10-inch nonstick skillet, cook pork over medium-high heat 7 to 8 minutes, stirring frequently, until no longer pink; do not drain. Stir in water and taco seasoning mix; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring frequently, until thickened.
Divide warm pork mixture and cheese among heated taco shells. Top with slaw, radish, remaining 2 tablespoons green onions and the cilantro. Serve with lime wedges.
Expert Tips
To save time, purchase shredded cabbage.
Try shredded Monterey Jack cheese instead of Mexican Style 4 Cheese Blend for a new flavor twist.
CHICKEN CHILI TACOS
This is from the TODAY Show Recipes e-newsletter. Prep Time: 10 minutes; Servings: 4.
To view this online, click here.
Ingredients
6 boneless, skinless chicken thighs
1 1/2 cups prepared pico de gallo or salsa
1/4 cup fresh lime juice (about 1 1/2 limes)
2 teaspoons cumin seeds, lightly toasted
2 cloves garlic. minced
1/4 cup chopped fresh cilantro
12 taco shells (crisp or soft/flour or corn)
Preparation
Place the chicken, pico de gallo or salsa, lime juice, cumin seeds and garlic in a slow cooker and stir to combine. Cover and cook on low for 6 hours. (You can also cook on high for 3 hours.)
Allow to cool a bit. Scoop the chicken out with a big slotted spoon and place it in a large serving bowl. Use two forks to pull the meat apart. The chicken will shred easily. Stir in some cooking juice from the pot and top with the cilantro.
Place the shredded chicken, your taco shells and desired fixings on the table and let everyone put together their perfect taco.
GRILLED PORTABELLA AND POBLANO TACOS
This is from Food.com. Makes 4 servings.
To view this online, click here.
Ingredients
Pico de Gallo
2 roma tomatoes, diced
1/2 small red onion, finely diced
1/4 cup chopped fresh cilantro
1 finely minced garlic clove
1 pinch salt
2 teaspoons lime juice
Grilled Portabella Filling
4 medium portabella mushrooms or 1 lb portabella mushroom
1 small red onion, cut into thick slices
1 teaspoon canola oil
salt and pepper
1 whole poblano chile
2 tablespoons olive oil
1 teaspoon lime juice
1/2 teaspoon dried chipotle powder
Assembly and Toppings
8 small corn tortillas, warmed
guacamole
fresh cilantro stem
lime wedge
monterey jack cheese (Shredded) or cheddar cheese (Shredded)
Directions
Preheat a lightly oiled grill on medium-high heat.
While the grill is heating up, prepare the pico de gallo. In a small mixing bowl, combine tomatoes, onion, cilantro, garlic, salt and lime juice. Set aside.
Next, prepare the grilled portabella filling. Remove the stems from the portabellas, and discard. Using a spoon, scrape out the dark gills from the underside of the mushroom caps.
Lightly brush the portabellas and the onions on both sides with canola oil, and sprinkle generously with salt and pepper.
Arrange the mushrooms, onion, and poblano on the hot grill, and cook for 5-6 minutes per side or until the mushrooms are softened and the onion is lightly charred. Remove from heat and transfer to a cutting board.
Remove the stem and seeds from the poblano, and discard. Cut the poblano and the portabellas into thin strips, and roughly chop the onion. Transfer to a mixing bowl and toss with lime juice and chipotle powder until well coated.
To assemble, arrange 2 tortillas per plate, and divide the mushroom filling evenly between them. Serve with pico de gallo and bowls of the different toppings so that everyone can garnish their tacos as they please.
Showing posts with label Taco Salad w/Cumin Dressing. Show all posts
Showing posts with label Taco Salad w/Cumin Dressing. Show all posts
Tuesday, February 2, 2021
Tuesday, December 1, 2020
Taco Tuesday
It's time for another Taco Tuesday. Today's yummy offerings include Easy Jerk Chicken Tacos and Chicken Tacos with Chipotle. Enjoy!
CHILI-LIME MUSHROOM TACOS
This comes from Taste of Home, and begins with this note from Greg Fontenot (The Woodlands, Texas), "I used to make this dish with beef, but substituting with portobella mushrooms turned it into my family's vegetarian favorite. It's quick, nutritious, low fat and tasty."
Prep/Total Time: 25 minutes; Makes: 4 servings
View this online at https://www.tasteofhome.com/recipes/chili-lime-mushroom-tacos/.
Ingredients
4 large portobello mushrooms (about 3/4 pound)
1 tablespoon olive oil
1 medium sweet red pepper, cut into strips
1 medium onion, halved and thinly sliced
2 garlic cloves, minced
1-1/2 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1 teaspoon grated lime zest
2 tablespoons lime juice
8 corn tortillas (6 inches), warmed
1 cup shredded pepper jack cheese
Directions
Remove stems from mushrooms; if desired, remove gills using a spoon. Cut mushrooms into 1/2-in. slices.
In a large skillet, heat oil over medium-high heat; saute mushrooms, red pepper and onion until mushrooms are tender, 5-7 minutes. Stir in garlic, seasonings, lime zest and juice; cook and stir 1 minute. Serve in tortillas; top with cheese.
Health Tip: Making these tacos with lean ground beef adds almost 4 grams of saturated fat per serving. That’s a good reason for a meatless taco Tuesday!
SOUTHWEST TURKEY TACOS
This yummy taco recipe 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.
Ingredient
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.
TACO SALAD WITH CUMIN DRESSING
Recipe Yield: Servings: 8
Source: The Diabetic Newsletter
View this online at https://diabeticgourmet.com/diabetic-recipes/taco-salad-with-cumin-dressing.
Ingredients
8 tortillas
1 teaspoon powdered mustard
2 tablespoons Parmesan cheese, grated
1 teaspoon ground cumin
8 cups romaine lettuce
1/2 cup water
1/2 teaspoon salt
4 tablespoons vegetable oil
4 tablespoons red wine vinegar
4 cups turkey, chopped and cooked
1/4 teaspoon black pepper
1 teaspoon cumin seeds
1/4 teaspoon garlic powder
6 large ripe tomatoes, chopped
4 teaspoons lemon juice
2 cups cheddar cheese, grated
Directions
Toast the tortillas on a baking sheet in a 400F oven for about 10 minutes.
While hot, sprinkle on the Parmesan cheese.
Cool and break into bite-size pieces.
Chop the lettuce and arrange it in the bottom of a salad bowl.
Make the cumin dressing by combining the salt, vinegar, pepper, garlic powder, lemon juice, mustard, cumin, water and oil in a bowl or jar.
Heat the turkey in a skillet with the cumin seeds.
Sprinkle chunks of turkey over the lettuce.
Add the tomato pieces and cheese.
Pour on the cumin dressing and top with tortilla chips.
Nutritional Information Per Serving: Calories: 205; Fat: 11 g; Protein: 17 g; Carbohydrates: 10 g
Diabetic Exchanges: 1 Fat; 1/2 Bread/Starch; 1/2 Vegetable; 2 Lean Meat
MEXICAN CHICKEN COBB TACOS
This is from Old El Paso, and begins, "The classic cobb salad gets a Mexican twist in this easy-to-assemble taco. Taco seasoned shredded rotisserie chicken layered on a bed of chopped romaine lettuce and topped with shredded Mexican style 4 cheese blend, chopped avocado, bacon and tomatoes."
Prep Time: 25 minutes; Total Time: 25 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/mexican-chicken-cobb-tacos.
Ingredients
2 teaspoons olive oil
2 1/2 cups shredded deli rotisserie chicken
1 package (0.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
1/4 cup water
2 cups chopped romaine lettuce
1 cup Old El Paso™ Shredded Mexican Style 4 Cheese Blend (4 oz)
1 package (8 count) Old El Paso™ Soft Tortilla Bowls, heated as directed on package
1 medium avocado, pitted, peeled and coarsely chopped
4 slices cooked bacon, chopped (1/2 cup)
1/2 cup cherry tomatoes, quartered
1/2 cup Old El Paso™ Zesty Ranch sauce
Lime wedges, if desired
Directions
In 10-inch nonstick skillet, heat oil over medium heat. Add chicken, taco seasoning mix and water; cook 5 to 6 minutes, stirring frequently, until chicken is heated through. Remove from heat.
Divide romaine lettuce, chicken mixture and cheese among heated tortilla bowls.
Top each bowl with avocado, bacon and tomatoes. Serve with ranch sauce and lime wedges.
Expert Tips
Ranch dressing can be used instead of Old El Paso™ Zesty Ranch sauce.
To dice avocado, cut in half, and remove pit. Using large spoon, scoop flesh from skin. Place one half avocado cut side down on cutting board. Make two horizontal cuts to make three planks, then cut lengthwise into strips. Turn 90 degrees, and cut again. Repeat with other half of avocado.
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
CHICKEN TACOS WITH CHIPOTLE
This comes from David Tanis in The New York Times cooking e-newsletter. He wrote, “For good tacos, you need fresh, hot tortillas and a zesty filling. Canned chipotle chiles will do the trick with their smoky heat; it's an easy way to get flavor fast. Look for small cans with “chipotle chiles in adobo” on the label. And Mexican groceries generally have better-quality tortillas than the ones you find in supermarkets; it's worth seeking those out and heating them gently over steam, or by toasting them in a dry cast-iron pan. You can also use this recipe with precooked chicken, which makes this already quite simple recipe as easy as falling out of bed.”
Yield: 4 servings; Time: 1 hour.
This was featured in “Chichen Tacos Let You Think Fast” and can be viewed online here.
Ingredients
For the Tacos:
4 large bone-in chicken thighs, about 1 1/2 pounds
3 scallions, left whole
1 bay leaf
1 thyme branch
3 black peppercorns
1 allspice berry
2 cloves
Kosher salt
3 tablespoons olive oil
1 medium yellow onion, finely diced
2 garlic cloves, minced
1/2 teaspoon ground cumin
2 or 3 chipotle chiles in adobo, chopped
3 tablespoons adobo sauce, from the can
1/2 cup broth (use broth from simmered chicken)
8 fresh corn tortillas
For Garnish:
1 small white onion, finely chopped, soaked in ice water for 10 minutes and drained
Thinly sliced serrano chile
Thinly sliced radishes
Sliced avocado
Crumbled queso fresco or mild feta cheese
Crème fraîche or Mexican crema
Cilantro sprigs
Dried oregano
Lime wedges
Preparation
Put chicken thighs in a saucepan and cover with 3 cups water. Add scallions, bay leaf, thyme, peppercorns, allspice, cloves and 1/2 teaspoon kosher salt. Simmer for 30 minutes, then remove chicken and cool. Shred chicken with your fingers, discarding chicken skin and bone. Strain broth and reserve. You should have about 2 cups shredded chicken.
Put olive oil in a skillet over medium heat. Add diced yellow onion, season with salt and cook until softened and a bit browned, about 5 minutes. Add garlic and cumin and cook for 1 minute more. Add chopped chipotle chile and adobo sauce and stir to combine. Add shredded chicken, salt lightly and stir to coat. Add chicken broth and simmer for 2 or 3 minutes, until sauce has thickened somewhat. Keep warm.
Heat the tortillas over steam or by your favorite method, keeping them soft and pliable.
Build the tacos quickly: Put a spoonful of the saucy chicken in the center of each tortilla. Top with a teaspoon of chopped white onion, a few slivers of serrano chile, some radish and avocado slices, a teaspoon of queso fresco and a teaspoon of crème fraîche. Add a few cilantro springs and a small pinch of oregano. Serve immediately with lime wedges on the side.
CHILI-LIME MUSHROOM TACOS
This comes from Taste of Home, and begins with this note from Greg Fontenot (The Woodlands, Texas), "I used to make this dish with beef, but substituting with portobella mushrooms turned it into my family's vegetarian favorite. It's quick, nutritious, low fat and tasty."
Prep/Total Time: 25 minutes; Makes: 4 servings
View this online at https://www.tasteofhome.com/recipes/chili-lime-mushroom-tacos/.
Ingredients
4 large portobello mushrooms (about 3/4 pound)
1 tablespoon olive oil
1 medium sweet red pepper, cut into strips
1 medium onion, halved and thinly sliced
2 garlic cloves, minced
1-1/2 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1 teaspoon grated lime zest
2 tablespoons lime juice
8 corn tortillas (6 inches), warmed
1 cup shredded pepper jack cheese
Directions
Remove stems from mushrooms; if desired, remove gills using a spoon. Cut mushrooms into 1/2-in. slices.
In a large skillet, heat oil over medium-high heat; saute mushrooms, red pepper and onion until mushrooms are tender, 5-7 minutes. Stir in garlic, seasonings, lime zest and juice; cook and stir 1 minute. Serve in tortillas; top with cheese.
Health Tip: Making these tacos with lean ground beef adds almost 4 grams of saturated fat per serving. That’s a good reason for a meatless taco Tuesday!
SOUTHWEST TURKEY TACOS
This yummy taco recipe 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.
Ingredient
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.
TACO SALAD WITH CUMIN DRESSING
Recipe Yield: Servings: 8
Source: The Diabetic Newsletter
View this online at https://diabeticgourmet.com/diabetic-recipes/taco-salad-with-cumin-dressing.
Ingredients
8 tortillas
1 teaspoon powdered mustard
2 tablespoons Parmesan cheese, grated
1 teaspoon ground cumin
8 cups romaine lettuce
1/2 cup water
1/2 teaspoon salt
4 tablespoons vegetable oil
4 tablespoons red wine vinegar
4 cups turkey, chopped and cooked
1/4 teaspoon black pepper
1 teaspoon cumin seeds
1/4 teaspoon garlic powder
6 large ripe tomatoes, chopped
4 teaspoons lemon juice
2 cups cheddar cheese, grated
Directions
Toast the tortillas on a baking sheet in a 400F oven for about 10 minutes.
While hot, sprinkle on the Parmesan cheese.
Cool and break into bite-size pieces.
Chop the lettuce and arrange it in the bottom of a salad bowl.
Make the cumin dressing by combining the salt, vinegar, pepper, garlic powder, lemon juice, mustard, cumin, water and oil in a bowl or jar.
Heat the turkey in a skillet with the cumin seeds.
Sprinkle chunks of turkey over the lettuce.
Add the tomato pieces and cheese.
Pour on the cumin dressing and top with tortilla chips.
Nutritional Information Per Serving: Calories: 205; Fat: 11 g; Protein: 17 g; Carbohydrates: 10 g
Diabetic Exchanges: 1 Fat; 1/2 Bread/Starch; 1/2 Vegetable; 2 Lean Meat
MEXICAN CHICKEN COBB TACOS
This is from Old El Paso, and begins, "The classic cobb salad gets a Mexican twist in this easy-to-assemble taco. Taco seasoned shredded rotisserie chicken layered on a bed of chopped romaine lettuce and topped with shredded Mexican style 4 cheese blend, chopped avocado, bacon and tomatoes."
Prep Time: 25 minutes; Total Time: 25 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/mexican-chicken-cobb-tacos.
Ingredients
2 teaspoons olive oil
2 1/2 cups shredded deli rotisserie chicken
1 package (0.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
1/4 cup water
2 cups chopped romaine lettuce
1 cup Old El Paso™ Shredded Mexican Style 4 Cheese Blend (4 oz)
1 package (8 count) Old El Paso™ Soft Tortilla Bowls, heated as directed on package
1 medium avocado, pitted, peeled and coarsely chopped
4 slices cooked bacon, chopped (1/2 cup)
1/2 cup cherry tomatoes, quartered
1/2 cup Old El Paso™ Zesty Ranch sauce
Lime wedges, if desired
Directions
In 10-inch nonstick skillet, heat oil over medium heat. Add chicken, taco seasoning mix and water; cook 5 to 6 minutes, stirring frequently, until chicken is heated through. Remove from heat.
Divide romaine lettuce, chicken mixture and cheese among heated tortilla bowls.
Top each bowl with avocado, bacon and tomatoes. Serve with ranch sauce and lime wedges.
Expert Tips
Ranch dressing can be used instead of Old El Paso™ Zesty Ranch sauce.
To dice avocado, cut in half, and remove pit. Using large spoon, scoop flesh from skin. Place one half avocado cut side down on cutting board. Make two horizontal cuts to make three planks, then cut lengthwise into strips. Turn 90 degrees, and cut again. Repeat with other half of avocado.
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
CHICKEN TACOS WITH CHIPOTLE
This comes from David Tanis in The New York Times cooking e-newsletter. He wrote, “For good tacos, you need fresh, hot tortillas and a zesty filling. Canned chipotle chiles will do the trick with their smoky heat; it's an easy way to get flavor fast. Look for small cans with “chipotle chiles in adobo” on the label. And Mexican groceries generally have better-quality tortillas than the ones you find in supermarkets; it's worth seeking those out and heating them gently over steam, or by toasting them in a dry cast-iron pan. You can also use this recipe with precooked chicken, which makes this already quite simple recipe as easy as falling out of bed.”
Yield: 4 servings; Time: 1 hour.
This was featured in “Chichen Tacos Let You Think Fast” and can be viewed online here.
Ingredients
For the Tacos:
4 large bone-in chicken thighs, about 1 1/2 pounds
3 scallions, left whole
1 bay leaf
1 thyme branch
3 black peppercorns
1 allspice berry
2 cloves
Kosher salt
3 tablespoons olive oil
1 medium yellow onion, finely diced
2 garlic cloves, minced
1/2 teaspoon ground cumin
2 or 3 chipotle chiles in adobo, chopped
3 tablespoons adobo sauce, from the can
1/2 cup broth (use broth from simmered chicken)
8 fresh corn tortillas
For Garnish:
1 small white onion, finely chopped, soaked in ice water for 10 minutes and drained
Thinly sliced serrano chile
Thinly sliced radishes
Sliced avocado
Crumbled queso fresco or mild feta cheese
Crème fraîche or Mexican crema
Cilantro sprigs
Dried oregano
Lime wedges
Preparation
Put chicken thighs in a saucepan and cover with 3 cups water. Add scallions, bay leaf, thyme, peppercorns, allspice, cloves and 1/2 teaspoon kosher salt. Simmer for 30 minutes, then remove chicken and cool. Shred chicken with your fingers, discarding chicken skin and bone. Strain broth and reserve. You should have about 2 cups shredded chicken.
Put olive oil in a skillet over medium heat. Add diced yellow onion, season with salt and cook until softened and a bit browned, about 5 minutes. Add garlic and cumin and cook for 1 minute more. Add chopped chipotle chile and adobo sauce and stir to combine. Add shredded chicken, salt lightly and stir to coat. Add chicken broth and simmer for 2 or 3 minutes, until sauce has thickened somewhat. Keep warm.
Heat the tortillas over steam or by your favorite method, keeping them soft and pliable.
Build the tacos quickly: Put a spoonful of the saucy chicken in the center of each tortilla. Top with a teaspoon of chopped white onion, a few slivers of serrano chile, some radish and avocado slices, a teaspoon of queso fresco and a teaspoon of crème fraîche. Add a few cilantro springs and a small pinch of oregano. Serve immediately with lime wedges on the side.
Tuesday, October 6, 2020
Taco Tuesday
It's time for another Taco Tuesday. Today's yummy offerings include Pulled Chicken Tacos with Hidden Valley® Sriracha Ranch® Sour Cream and Easy Teriyaki Chicken Tacos. Enjoy!
GRILLED CHICKEN TACOS WITH AVOCADO-LIME BLENDER SAUCE
This came from Brooklyn Supper, a really cool site I found recently. This recipe begins, "These quick and easy grilled chicken tacos start with a vibrant orange and lime juice marinade, and are layered with avocado-lime sauce, and a simple red cabbage and radish slaw."
Prep Time: 20 mins; Cook Time: 10 mins; Marinating time: 3 hrs; Servings: 4
To view this online, go to https://brooklynsupper.com/grilled-chicken-tacos/#more-18294.
Ingredients
Marinade
3/4 cup orange juice (from 2 - 3 oranges)
Juice of 1 lime
2 tablespoon apple cider vinegar
2 tablespoons extra virgin olive oil
1 teaspoon cumin seed, fresh ground
1 teaspoon spicy paprika
1/2 teaspoon ground turmeric
1 tsp dried oregano leaves
1 teaspoon sea salt
1 package Farmer Focus Chicken Tenders (about 1 1/2 pounds)
Canola oil, for grilling
Slaw
1/2 head red cabbage, cored and sliced thin
1/2 cup watermelon radish or radishes of choice, julienned
Juice of 1 lime
1/2 teaspoon cumin seed, fresh ground
1/2 teaspoon sea salt, plus more to taste
2 green onions, trimmed and cut into thin strips
1/4 cup cilantro leaves
Avocado Sauce
2 avocados, peeled and pitted
1 - 2 jalapeños, seeded and chopped
1/2 cup cilantro (stems and all)
Juice of 1 lime
1/4 teaspoon sea salt, plus more to taste
3/4 - 1 cup water, as needed
For Serving
12 corn tortillas, warmed
1/4 cup cilantro leaves
1 jalapeño, seeded and sliced thin (if desired, toss with thinly sliced radishes and a squeeze of lime)
Lime wedges
Instructions
The night before, or at least an hour ahead of time, set out a container with a tight fitting lid large enough to hold all the chicken. Combine citrus juices, ACV, olive oil, spices, and sea salt, and whisk with a fork. Immerse chicken in marinade. Cover and refrigerate until needed.
To make the slaw, toss cabbage and radishes with lime, cumin, and sea salt, and set aside. After 15 minutes, fold in cilantro and green onion. Slaw will keep well covered in the fridge for three days.
To make the sauce, pulse to combine avocado, jalapeño, cilantro, lime juice, and sea salt. With blender running on high, drizzle in 3/4 cup water. Mixture should be thin enough to just drip off a spoon, so add up to 1/4 cup more water as needed.
To grill chicken tenders, prepare a hot grill or heat a grill pan over medium-high/medium heat. Douse a paper towel with canola oil and lightly grease the grill grate or pan. Shake excess liquid from the chicken and arrange over indirect heat on a grill grate or in a grill pan. If using open flame, grill 3 minutes per side, and then move to indirect heat until internal temp reaches 165 degrees F. For a grill pan, grill 5 minutes per side or until internal temp hits 165 degrees F (edge heat down as needed if things get smoky). For either method, you’ll want to move chicken just a bit as it cooks to prevent it sticking to the grate or grill pan.
On a large cutting board, slice and pull chicken tenders into bite-sized pieces.
Serve grilled chicken with warm tortillas, cabbage slaw, avocado sauce, and the fixings of your choice.
PULLED CHICKEN TACOS WITH HIDDEN VALLEY® SRIRACHA RANCH® SOUR CREAM
This is from Hidden Valley. Prep Time: 5 minutes; Cook Time: 20 minutes; Total Time: 25 minutes; Servings: 4
To view this online, go to https://www.hiddenvalley.com/recipe/pulled-chicken-tacos-with-hidden-valley-sriracha-ranch-sour-cream/
Ingredients
4 large chicken breasts (about 2 pounds)
1 stick (4 ounces) butter
1/4 cup sour cream
1/4 cup Hidden Valley® Sriracha Ranch® Dressing
1 packet (1 ounce) taco seasoning
warm flour or corn tortillas, for serving
Directions
In a large pot, add chicken, butter, and enough water to just cover the contents. Bring to a simmer over medium heat and cook until chicken reaches an internal temperature of 165°F, about 20 to 25 minutes.
While the chicken is cooking, combine sour cream and dressing in a small bowl; refrigerate until ready to use.
Remove chicken from pot, reserving 1 1/2 cups of the liquid. Shred chicken and return to pot with reserved liquid; add taco seasoning and bring to a simmer.
Spoon chicken filling into warm tortillas and dollop each with some of the Sriracha Ranch® sour cream. (If desired, feel free top the tacos with more of your favorite garnishes, like sliced avocados, chopped red onion, diced tomatoes, and shredded cheese.
Note: For safe meat preparation, reference the USDA website.
VEGGIE BEAN TACOS
This comes from Taste of Home, and begins with this note from Tonya Burkhard (Davis, Illinois), " In the summer when fresh corn and just-picked tomatoes are in season, authentic Mexican dishes like this leave you always wanting that next bite. My personal preference is to serve them with a slice of lime to squeeze over the avocado."
Prep Time: 20 minutes; Cook Time: 20 minutes; Makes: 6 servings
View this online at https://www.tasteofhome.com/recipes/veggie-bean-tacos/.
Ingredients
2 cups fresh corn
2 tablespoons canola oil, divided
4 medium tomatoes, seeded and chopped
3 small zucchini, chopped
1 large red onion, chopped
3 garlic cloves, minced
1 cup black beans, rinsed and drained
1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
12 corn tortillas (6 inches), warmed
3/4 cup shredded Monterey Jack cheese
1/4 cup salsa verde
1 medium ripe avocado, peeled and thinly sliced
Reduced-fat sour cream, optional
Directions
In a large skillet, saute corn in 1 tablespoon oil until lightly browned. Remove and keep warm. In the same skillet, saute tomatoes, zucchini and onion in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the beans, oregano, salt, pepper and corn; heat through.
Divide filling among tortillas. Top with cheese, salsa, avocado and, if desired, sour cream.
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.
TACO SALAD WITH CUMIN DRESSING
Recipe Yield: Servings: 8
Source: The Diabetic Newsletter
View this online at https://diabeticgourmet.com/diabetic-recipes/taco-salad-with-cumin-dressing.
Ingredients
8 tortillas
1 teaspoon powdered mustard
2 tablespoons Parmesan cheese, grated
1 teaspoon ground cumin
8 cups romaine lettuce
1/2 cup water
1/2 teaspoon salt
4 tablespoons vegetable oil
4 tablespoons red wine vinegar
4 cups turkey, chopped and cooked
1/4 teaspoon black pepper
1 teaspoon cumin seeds
1/4 teaspoon garlic powder
6 large ripe tomatoes, chopped
4 teaspoons lemon juice
2 cups cheddar cheese, grated
Directions
Toast the tortillas on a baking sheet in a 400F oven for about 10 minutes.
While hot, sprinkle on the Parmesan cheese.
Cool and break into bite-size pieces.
Chop the lettuce and arrange it in the bottom of a salad bowl.
Make the cumin dressing by combining the salt, vinegar, pepper, garlic powder, lemon juice, mustard, cumin, water and oil in a bowl or jar.
Heat the turkey in a skillet with the cumin seeds.
Sprinkle chunks of turkey over the lettuce.
Add the tomato pieces and cheese.
Pour on the cumin dressing and top with tortilla chips.
Nutritional Information Per Serving: Calories: 205; Fat: 11 g; Protein: 17 g; Carbohydrates: 10 g
Diabetic Exchanges: 1 Fat; 1/2 Bread/Starch; 1/2 Vegetable; 2 Lean Meat
EASY TERIYAKI CHICKEN TACOS
This yummy taco recipe is from Old El Paso, and begins, "If you’re cruisin’ for some fusion, look no further than these easy Japanese-inspired teriyaki tacos. Loaded with savory chicken and fresh veggies, they come together fast and taste great!"
Prep Time: 30 minutes; Total Time: 30 minutes; Makes 10 servings.
To view this online, go to https://www.oldelpaso.com/recipes/easy-teriyaki-chicken-tacos.
Ingredient
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™ Japanese Inspired Teriyaki World Taco Kit
1 cup shredded Napa cabbage
1/2 cup shredded carrot
1/3 cup diced avocado
1/4 cup sliced green onions
1/4 cup chopped fresh cilantro leaves
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, carrot, avocado, green onions and cilantro.
Expert Tips
For best results, pat chicken slices dry before adding to hot skillet.
Shredded lettuce makes a nice substitute for the cabbage.
GRILLED CHICKEN TACOS WITH AVOCADO-LIME BLENDER SAUCE
This came from Brooklyn Supper, a really cool site I found recently. This recipe begins, "These quick and easy grilled chicken tacos start with a vibrant orange and lime juice marinade, and are layered with avocado-lime sauce, and a simple red cabbage and radish slaw."
Prep Time: 20 mins; Cook Time: 10 mins; Marinating time: 3 hrs; Servings: 4
To view this online, go to https://brooklynsupper.com/grilled-chicken-tacos/#more-18294.
Ingredients
Marinade
3/4 cup orange juice (from 2 - 3 oranges)
Juice of 1 lime
2 tablespoon apple cider vinegar
2 tablespoons extra virgin olive oil
1 teaspoon cumin seed, fresh ground
1 teaspoon spicy paprika
1/2 teaspoon ground turmeric
1 tsp dried oregano leaves
1 teaspoon sea salt
1 package Farmer Focus Chicken Tenders (about 1 1/2 pounds)
Canola oil, for grilling
Slaw
1/2 head red cabbage, cored and sliced thin
1/2 cup watermelon radish or radishes of choice, julienned
Juice of 1 lime
1/2 teaspoon cumin seed, fresh ground
1/2 teaspoon sea salt, plus more to taste
2 green onions, trimmed and cut into thin strips
1/4 cup cilantro leaves
Avocado Sauce
2 avocados, peeled and pitted
1 - 2 jalapeños, seeded and chopped
1/2 cup cilantro (stems and all)
Juice of 1 lime
1/4 teaspoon sea salt, plus more to taste
3/4 - 1 cup water, as needed
For Serving
12 corn tortillas, warmed
1/4 cup cilantro leaves
1 jalapeño, seeded and sliced thin (if desired, toss with thinly sliced radishes and a squeeze of lime)
Lime wedges
Instructions
The night before, or at least an hour ahead of time, set out a container with a tight fitting lid large enough to hold all the chicken. Combine citrus juices, ACV, olive oil, spices, and sea salt, and whisk with a fork. Immerse chicken in marinade. Cover and refrigerate until needed.
To make the slaw, toss cabbage and radishes with lime, cumin, and sea salt, and set aside. After 15 minutes, fold in cilantro and green onion. Slaw will keep well covered in the fridge for three days.
To make the sauce, pulse to combine avocado, jalapeño, cilantro, lime juice, and sea salt. With blender running on high, drizzle in 3/4 cup water. Mixture should be thin enough to just drip off a spoon, so add up to 1/4 cup more water as needed.
To grill chicken tenders, prepare a hot grill or heat a grill pan over medium-high/medium heat. Douse a paper towel with canola oil and lightly grease the grill grate or pan. Shake excess liquid from the chicken and arrange over indirect heat on a grill grate or in a grill pan. If using open flame, grill 3 minutes per side, and then move to indirect heat until internal temp reaches 165 degrees F. For a grill pan, grill 5 minutes per side or until internal temp hits 165 degrees F (edge heat down as needed if things get smoky). For either method, you’ll want to move chicken just a bit as it cooks to prevent it sticking to the grate or grill pan.
On a large cutting board, slice and pull chicken tenders into bite-sized pieces.
Serve grilled chicken with warm tortillas, cabbage slaw, avocado sauce, and the fixings of your choice.
PULLED CHICKEN TACOS WITH HIDDEN VALLEY® SRIRACHA RANCH® SOUR CREAM
This is from Hidden Valley. Prep Time: 5 minutes; Cook Time: 20 minutes; Total Time: 25 minutes; Servings: 4
To view this online, go to https://www.hiddenvalley.com/recipe/pulled-chicken-tacos-with-hidden-valley-sriracha-ranch-sour-cream/
Ingredients
4 large chicken breasts (about 2 pounds)
1 stick (4 ounces) butter
1/4 cup sour cream
1/4 cup Hidden Valley® Sriracha Ranch® Dressing
1 packet (1 ounce) taco seasoning
warm flour or corn tortillas, for serving
Directions
In a large pot, add chicken, butter, and enough water to just cover the contents. Bring to a simmer over medium heat and cook until chicken reaches an internal temperature of 165°F, about 20 to 25 minutes.
While the chicken is cooking, combine sour cream and dressing in a small bowl; refrigerate until ready to use.
Remove chicken from pot, reserving 1 1/2 cups of the liquid. Shred chicken and return to pot with reserved liquid; add taco seasoning and bring to a simmer.
Spoon chicken filling into warm tortillas and dollop each with some of the Sriracha Ranch® sour cream. (If desired, feel free top the tacos with more of your favorite garnishes, like sliced avocados, chopped red onion, diced tomatoes, and shredded cheese.
Note: For safe meat preparation, reference the USDA website.
VEGGIE BEAN TACOS
This comes from Taste of Home, and begins with this note from Tonya Burkhard (Davis, Illinois), " In the summer when fresh corn and just-picked tomatoes are in season, authentic Mexican dishes like this leave you always wanting that next bite. My personal preference is to serve them with a slice of lime to squeeze over the avocado."
Prep Time: 20 minutes; Cook Time: 20 minutes; Makes: 6 servings
View this online at https://www.tasteofhome.com/recipes/veggie-bean-tacos/.
Ingredients
2 cups fresh corn
2 tablespoons canola oil, divided
4 medium tomatoes, seeded and chopped
3 small zucchini, chopped
1 large red onion, chopped
3 garlic cloves, minced
1 cup black beans, rinsed and drained
1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
12 corn tortillas (6 inches), warmed
3/4 cup shredded Monterey Jack cheese
1/4 cup salsa verde
1 medium ripe avocado, peeled and thinly sliced
Reduced-fat sour cream, optional
Directions
In a large skillet, saute corn in 1 tablespoon oil until lightly browned. Remove and keep warm. In the same skillet, saute tomatoes, zucchini and onion in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the beans, oregano, salt, pepper and corn; heat through.
Divide filling among tortillas. Top with cheese, salsa, avocado and, if desired, sour cream.
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.
TACO SALAD WITH CUMIN DRESSING
Recipe Yield: Servings: 8
Source: The Diabetic Newsletter
View this online at https://diabeticgourmet.com/diabetic-recipes/taco-salad-with-cumin-dressing.
Ingredients
8 tortillas
1 teaspoon powdered mustard
2 tablespoons Parmesan cheese, grated
1 teaspoon ground cumin
8 cups romaine lettuce
1/2 cup water
1/2 teaspoon salt
4 tablespoons vegetable oil
4 tablespoons red wine vinegar
4 cups turkey, chopped and cooked
1/4 teaspoon black pepper
1 teaspoon cumin seeds
1/4 teaspoon garlic powder
6 large ripe tomatoes, chopped
4 teaspoons lemon juice
2 cups cheddar cheese, grated
Directions
Toast the tortillas on a baking sheet in a 400F oven for about 10 minutes.
While hot, sprinkle on the Parmesan cheese.
Cool and break into bite-size pieces.
Chop the lettuce and arrange it in the bottom of a salad bowl.
Make the cumin dressing by combining the salt, vinegar, pepper, garlic powder, lemon juice, mustard, cumin, water and oil in a bowl or jar.
Heat the turkey in a skillet with the cumin seeds.
Sprinkle chunks of turkey over the lettuce.
Add the tomato pieces and cheese.
Pour on the cumin dressing and top with tortilla chips.
Nutritional Information Per Serving: Calories: 205; Fat: 11 g; Protein: 17 g; Carbohydrates: 10 g
Diabetic Exchanges: 1 Fat; 1/2 Bread/Starch; 1/2 Vegetable; 2 Lean Meat
EASY TERIYAKI CHICKEN TACOS
This yummy taco recipe is from Old El Paso, and begins, "If you’re cruisin’ for some fusion, look no further than these easy Japanese-inspired teriyaki tacos. Loaded with savory chicken and fresh veggies, they come together fast and taste great!"
Prep Time: 30 minutes; Total Time: 30 minutes; Makes 10 servings.
To view this online, go to https://www.oldelpaso.com/recipes/easy-teriyaki-chicken-tacos.
Ingredient
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™ Japanese Inspired Teriyaki World Taco Kit
1 cup shredded Napa cabbage
1/2 cup shredded carrot
1/3 cup diced avocado
1/4 cup sliced green onions
1/4 cup chopped fresh cilantro leaves
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, carrot, avocado, green onions and cilantro.
Expert Tips
For best results, pat chicken slices dry before adding to hot skillet.
Shredded lettuce makes a nice substitute for the cabbage.
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