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Build-Your-Own Breakfast Taco Board

Build-Your-Own Breakfast Taco Board

 

Build-Your-Own Breakfast Taco Board

 

Eggs

Salsa Verde (to top on eggs)

Baked Bacon

Refried Beans

Breakfast Sausage

Breakfast Potatoes

Corn Tortillas

Flour Tortillas

Avocado (diced)

Guacamole

Cotija Cheese

Shredded Cheese

Cilantro

Salsa

Pico de Gallo

Sliced Jalapeno

Lime Wedges

Diced Mango

 

Make the baked bacon and guacamole.  Slice the jalapeños, dice the mango, wedge the limes, chop the cilantro, and slice or dice the avocado.  Place all of the cold and room temperature toppings in bowls and on the board.  Brown the breakfast sausage.  Make or warm the breakfast potatoes. Warm the corn and flour tortillas on a griddle or in the microwave.  Scramble the eggs and heat up a can of refried beans.  When ready, add the eggs to a cast iron skillet for serving on the board and top with salsa verde. Fill serving bowls with the breakfast sausage, potatoes and refried beans.

Chicken Tacos with Mango Salsa

Chicken Tacos with Mango Salsa

Chicken Tacos with Mango Salsa

 

One 10-ounce can white meat chicken, drained

¼ tsp. onion powder

¼ tsp. garlic powder

¼ tsp. ground cumin

¼ tsp. coriander

¼ tsp. chili powder

⅛ tsp. salt

6 taco shells or tortillas

Shredded lettuce

Shredded cheese

Mango salsa

Canned diced tomatoes (optional)

 

In a medium bowl, mix the chicken with the spices and salt. Heat in a microwave on high until it reaches the desired temperature (try 1 minute first). Warm the shells or tortillas per the package directions. Fill each shell or tortilla with several spoonfuls of seasoned chicken. Add some lettuce and cheese, then top with mango salsa. (If you want to use tomatoes, canned diced tomatoes work well, but with the mango salsa you don’t really need them.)

Ginger Chicken Tacos with Pineapple-Scallion Rice

Ginger Chicken Tacos with Pineapple-Scallion Rice

Ginger Chicken Tacos with Pineapple-Scallion Rice (budget)

 

1½ lb ground chicken

1 small onion, chopped

2 T. olive or vegetable oil

¼ cup less sodium soy sauce

2 T. brown sugar

2 T. natural rice vinegar

¼ to ½ tsp ground ginger

¼ to ½ tsp crushed red pepper

3 cloves garlic, minced

12 soft taco size flour tortillas

1 (10-oz) pkg shredded carrots

3 green onions, sliced

 

Cook chicken and onion in hot oil in a large skillet over medium-high heat 6 to 8 minutes or until chicken is done and onion is tender. Meanwhile, stir together soy sauce, brown sugar, vinegar, ginger, red pepper, and garlic. Add to skillet with chicken mixture; cook 3 minutes or until thickened

 

1 cup long grain white rice

1 (20-oz) can pineapple chunks in juice, well

drained

2 T. brown sugar

2 T. olive or vegetable oil

2 green onions, sliced

 

Cook rice according to package directions. Meanwhile, cook pineapple and brown sugar in hot oil in a large skillet over medium-high heat 8 to 10 minutes or until pineapple is browned. Stir together rice, pineapple mixture, and green onions.

Flank Steak Tacos with Roasted Corn and Avocado Salsa

Flank Steak Tacos with Roasted Corn and Avocado Salsa

Flank Steak Tacos with Roasted Corn and Avocado Salsa

 

1 lb. Flank or Skirt Steak

1 T. Cumin

1/2 T. Chili Powder

1/2 T. Chipotle Powder

1/2 T. Ancho Powder

1 tsp. Oregano

1/2 tsp. Garlic Powder

1/2 tsp. Red Pepper Flake

1 T. Avocado or Grapeseed oil

Salt & Pepper to taste

 

1 Avocado diced

1 Cup Roasted Corn frozen or fresh

1 Serrano Pepper finely diced

2 Garlic Cloves finely diced

1/2 Red Onion finely diced

1 Lime zested and juiced

1 T. Cilantro chopped

Salt & Pepper to taste

 

Orange Zest

Flour Tortilla

Queso Blanco

 

Dry the steak with paper towel. Coat in the spice mix. Heat the oil in a skillet over medium-high heat.

Cook the steak on each side for about 4-5 minutes. Let the steak rest for 10 minutes. To defrost frozen corn, microwave with a little bit of water for about a minute. Strain off excess water after. Combine all of the salsa ingredients. Heat the tortillas over an open gas range flame for about 30 seconds-1 minute per side. Add the meat and salsa. Top with cheese, orange zest, and torn cilantro.

Mushroom Tacos with Avocado Crema

Mushroom Tacos with Avocado Crema

Mushroom Tacos with Avocado Crema

2 T. extra-virgin olive oil

1 T. balsamic vinegar

1 T. maple syrup

1  1/2 tsp. light soy sauce

Pinch red pepper flakes

6 Portobello mushroom caps, sliced into 1/3-inch slices

 

1 Hass avocado, pitted and peeled

1/4 C. Greek yogurt

1 garlic clove, roughly chopped

1 ½ tsp. minced, seeded jalapeno chile

Juice of 1/2 lime

Kosher salt and freshly ground black pepper, to taste

8 corn or flour tortillas, warmed, for serving

 

In a large bowl, whisk together the olive oil, vinegar, maple syrup, soy sauce, and red pepper flakes. Add the mushroom slices and toss to coat; let sit for at least 10 minutes, or up to 30 minutes.  Combine all the ingredients in the bowl of a food processor and pulse until smooth. Transfer to a bowl and season to taste with salt and pepper.  Heat a large skillet over medium-high heat. Add the mushroom slices and cook, turning as needed, until they have released their moisture and are beginning to brown and shrink, 8 to 9 minutes. Season to taste with salt and pepper.  To serve, pile some of the mushrooms onto the warmed tortillas and top with spoonfuls of avocado crema.  Note: To warm your tortillas, quickly grill over an open gas flame on its lowest setting for 30 to 40 seconds per side. Wrap in a towel to keep warm until serving.

Tacos Dorados (Fried Tacos)

Tacos Dorados (Fried Tacos)

Tacos Dorados (Fried Tacos)

2 chicken breasts or 1 rotisserie chicken

1/2 C. sour cream

16 small corn tortillas

1 sliced avocado

1 1/2 C. shredded pepper jack cheese

2 T. olive oil

1 small package toothpicks

Toppings

1 C. refried beans

1/2 C. salsa

3/4 C. shredded lettuce

 

Cook chicken breasts (Grill or boil), until cooked through and tender. Or use a rotisserie chicken.

Shred chicken carefully. Heat tortillas in the microwave until they are easy to fold without breaking. Cover with a hand towel. Fill the tortillas with a little bit of chicken and cheese, and toll it up. Pin it with a toothpick. Heat olive oil in the bottom of a large pan, over medium heat. Place tacos into pan, and fry them 4 or 5 at a time

Tatanka-style Bison Tacos with Fiery Garlic Sauce

Tatanka-style Bison Tacos with Fiery Garlic Sauce

Tatanka-style Bison Tacos with Fiery Garlic Sauce

 

2 tablespoons canola oil

1 pound ground bison meat

1/2 teaspoon freshly ground black pepper

1/2 teaspoon granulated garlic

Kosher salt

16 (6-inch) corn tortillas

8 ounces cheddar cheese, shredded (2 cups)

1 small white onion, finely diced

2 medium tomatoes, chopped

2 cups shredded romaine lettuce

Fiery Garlic Sauce (recipe follows)

 

Heat a large skillet over medium heat. When hot, add 1 tablespoon of the oil, then crumble the meat into the pan. Add the pepper, garlic, and salt to taste. Cook, stirring occasionally and breaking up the meat with a wooden spoon, until cooked through, about 10 minutes. Meanwhile, heat another large skillet over medium-high heat. Brush the skillet with some of the remaining oil, then add two corn tortillas, topping one with 3 tablespoons of the cheese and the other with just 1 tablespoon of cheese. Cook until the cheese is melted, 1 to 2 minutes. Transfer the cheesiest tortilla to a plate, then top with the second tortilla, some of the meat, and some of the onion, tomatoes, lettuce, and garlic sauce. Repeat with the remaining tortillas, serving them piping hot.

 

 

Fiery Garlic Sauce

 

8 large garlic cloves, peeled and smashed

3 tablespoons apple cider vinegar

2 tablespoons Asian chile-garlic sauce (sriracha)

2 teaspoons chunky Thai-style chile sauce

1 1/2 teaspoons sugar

 

Blend the garlic, vinegar, and chili-garlic sauce in a blender or food processor until smooth. Add the chili sauce and sugar, blend briefly, and transfer to a serving bowl. Store any leftover sauce in an airtight container in the refrigerator for up to 1 month

Steak Tacos with Pineapple

Steak Tacos with Pineapple

Steak Tacos with Pineapple

3 tablespoons soy sauce

1 tablespoon finely grated garlic

1 tablespoon finely grated peeled fresh ginger

1 1/2 pounds skirt steak, cut into 5-inch lengths

Salt

Pepper

Warm corn tortillas, for serving

Diced fresh pineapple, for serving

Thinly sliced red onion, for serving

Cilantro leaves, for serving

 

In a small bowl, whisk the soy sauce with the garlic and ginger. Brush the mixture all over the steak and season lightly with salt and pepper. Let stand for 20 minutes. Heat a large cast-iron skillet. Add the steak and cook over high heat, turning once, until charred on the outside and medium-rare within, about 6 minutes. Transfer to a carving board and let rest for 5 minutes. Carve the steak against the grain and serve in warm corn tortillas with diced pineapple, sliced red onion and cilantro leaves.

Instant Pot Beef Barbacoa Tacos

Instant Pot Beef Barbacoa Tacos

instant pot beef barbacoa tacos

1/4 cup apple cider vinegar

2  tablespoons freshly squeezed lime juice

3  cloves garlic, minced

1   chipotle chile in adobo, minced

2  teaspoons ground cumin

2 teaspoons dried oregano

1   teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon ground cloves

2  tablespoons vegetable oil

2 1/2 pounds boneless beef chuck roast, trimmed of most fat and cut into large chunks

1/2 cup reduced-salt chicken broth or All-Purpose Chicken Stock

2 bay leaves

Small (6-inch) corn tortillas, for serving

Salsa or pico de gallo, for serving

Cotija cheese, for serving

 

Whisk together the vinegar, lime juice, garlic, chipotle, cumin, oregano, salt, pepper, and cloves in a medium bowl. Set aside. Press Sauté and use the Sauté or Adjust button to select the highest temperature (“More”). Place the vegetable oil in the inner pot. Wait until the display reads “Hot,” about 5 minutes, then add the beef. Cook with the lid off, turning the beef every 2 minutes, until the beef is browned on most sides, about 8 minutes. Add the vinegar sauce and the chicken broth (be careful steam may whoosh up!), and then the bay leaves. Stir to combine. Close and lock the lid. Set the valve to Sealing. Press Cancel, then press Manual or Pressure Cook and use the Pressure or Pressure Level button to select High Pressure. Use the – or + button to set the time to 30 minutes. When the cooking cycle ends, press Cancel. Allow the appliance to cool and release pressure naturally, about 20 minutes. (The pressure is released when the small metal float valve next to the pressure-release valve sinks back into the lid and the lid is no longer locked. Remove the lid. Discard the bay leaves. Use tongs or a large spoon to remove the beef from the inner pot and place it on a cutting board. Shred the beef using two forks: Use one fork to pull off a chunk and then use two forks to shred that piece, holding down the meat with one fork and pulling at it with the other. Repeat with the remaining beef. Serve the beef hot, piled into corn tortillas and topped with salsa and a sprinkling of Cotija cheese, if desired.

Quick and Healthy Taco Salad

Quick and Healthy Taco Salad

Quick and Healthy Taco Salad

1⁄3 C. light sour cream
1⁄3 C. low-fat yogurt
½ C. chopped cilantro, loosely packed
2 T. lime juice (about 1 lime)
1⁄8 tsp. garlic salt

1 medium red bell pepper, diced
3⁄4 pound lean ground beef
1/2 tsp. chili powder
3⁄4 C. salsa
6 C. chopped romaine lettuce
2 green onions, sliced
3⁄4 C. low-fat Mexican blend cheese
2 medium tomatoes, cut into wedges
Reduced fat tortilla strips, optional

For the dressing, combine all the ingredients in a blender and blend until smooth. For the salad, spray a large non-stick skillet with cooking spray and place over medium heat. Add diced pepper and sauté 3 to 4 minutes or until slightly softened. Add the beef and chili powder to the pan and sauté 5 to 6 minutes or until meat is well browned. Stir in the salsa and cook for one minute to combine. Remove from heat. To assemble, place 1½ C. chopped lettuce on each of four plates. Top each salad with 3/4 C. of the meat mixture. Sprinkle on ¼ of the green onions, 3 T. cheese, and 3 T. of dressing. Garnish with tomato wedges and optional tortilla strips, if desired.

 

Yield: 4 servings

Calories: 280

Fat: 14g

Fiber: 3g

Steak Tacos

Steak Tacos

Steak Tacos

1 medium red onion, peeled and cut into 1/2-inch-thick slices

1/4 C. olive oil, divided

5 garlic cloves, minced

2 dried chiles de arbol

5 T. fresh lime juice

1 (1 1/2-pound) flat iron or skirt steak

3/4 tsp. kosher salt

Cooking spray

12 Fresh Corn Tortillas or packaged corn tortillas, warmed

3/4 C. Toasted Chile Salsa

1/4 C. Mexican crema

 

Heat a cast-iron skillet over high heat. Add onion; cook 5 minutes or until charred, turning once. Remove from pan; chop and place in a bowl. Heat a small skillet over medium heat. Add 2 T. oil to pan. Add garlic and chiles; cook 2 minutes, stirring occasionally. Add garlic mixture to onion in bowl. Stir in juice and remaining oil. Combine half of onion mixture (including both chiles de árbol) and steak in a large zip-top plastic bag; seal. Refrigerate 1 hour. Reserve remaining onion mixture. Remove steak from refrigerator; let stand at room temperature 1 hour. Preheat grill to medium-high heat. Remove steak from marinade; discard marinade. Wipe any remaining onion and garlic off steak. Sprinkle steak with salt. Place steak on grill rack coated with cooking spray; grill over medium-high heat 8 minutes or until desired degree of doneness, turning once. Remove from grill; let stand 15 minutes. Cut steak across the grain into very thin slices. Add steak and accumulated juices to reserved onion mixture; toss. Place 2 tortillas on each of 6 plates. Top each tortilla with 1 1/2 ounces steak; divide onion mixture among tacos. Top each with 1 T. Toasted Chile Salsa and 1 tsp. crema.

 

Yield: 6 servings

Calories: 395

Fat: 18.3g

Fiber: 3g

Korean-Style BBQ Tacos

Korean-Style BBQ Tacos

Korean-Style BBQ Tacos

3 T. reduced sodium Soy Sauce

2 tsp. Sesame Oil

1 tsp. minced Garlic

1 tsp. minced fresh Ginger

1/8 tsp. Red Pepper Flakes

3 T. Rice Vinegar, divided

1 ½ T. plus 2 tsp. Brown Sugar, divided

12 oz. Pork Tenderloin, chopped

2 C. bagged Coleslaw Mix

2 Scallions, thinly sliced

2 T. chopped Cilantro

8 (6”) Corn Tortillas (or flour)

 

To chop tenderloin, cut in half inch thick slices. Place on cutting board and pound lightly to flatten. With sharp knife, cop into bite sized pieces. In a medium bowl, whisk together the first 5 ingredients (soy sauce through pepper flakes) with 1 T. rice vinegar and 1 ½ T. brown sugar. Add the pork, stir, and let marinate for 10 to 15 minutes. In another medium bowl, combine the coleslaw mix, green onions, cilantro, remaining 2 T. vinegar, and remaining 2 tsp. brown sugar. Set aside. Place a large nonstick skillet over medium-high heat, add half the pork (not crowding it in the pan browns it much better), and cook for 4 to 5 minutes, or until nicely browned, stirring occasionally. Set aside and repeat with remaining pork. Lightly wet the tortillas and wrap them in a dishtowel or paper towel and microwave for 1 minute, or until warm. Spoon about 1/4 C. pork into each tortilla and top with 1/4 C. slaw.

 

Yield: 4 servings

Calories: 265

Fat: 7g

Fiber: 3g

Korean-Style Beef Tacos

Korean-Style Beef Tacos

Korean-Style Beef Tacos

1/3 C. sugar

5 T. lower-sodium soy sauce

1 1/2 T. chile paste (such as sambal oelek)

1 T. fresh lime juice

1 T. dark sesame oil

4 garlic cloves, minced

12 ounces flank steak, sliced against the grain into thin strips

1/8 tsp. salt

Cooking spray

8 (6-inch) corn tortillas

Quick Pickled Cabbage

3 T. sliced green onions

 

Combine first 6 ingredients in a shallow dish. Add steak to dish; cover. Marinate in refrigerator for 1 hour, turning after 30 minutes. Preheat grill to medium-high heat. Remove steak from marinade, and discard marinade. Thread steak onto 8 (8-inch) skewers; sprinkle with salt. Place skewers on grill rack coated with cooking spray. Grill 2 minutes on each side or until desired degree of doneness. Grill tortillas 30 seconds on each side or until lightly charred; keep warm. Place 2 tortillas on each of 4 plates, and divide steak evenly among tortillas. Divide the Quick Pickled Cabbage evenly among tacos; sprinkle with onions

 

Yield: 4 servings

Calories: 270

Fat: 6.3g

Fiber: 3g

Crispy Baked Chicken Tacos

Crispy Baked Chicken Tacos

Crispy Baked Chicken Tacos

1/2 C. chopped onion
1 T. homemade taco seasoning (or 1/2 store-bought packet)
1 C. cooked shredded chicken breast
1/2 16-oz can fat-free refried black beans
1/4 C. salsa
1/4 C. light sour cream
1/4 C. fresh cilantro, finely chopped
20 thin corn tortillas
10 T. reduced-fat cheese (Mexican Blend or Jalapeno Jack)
Shredded iceberg lettuce
Hot sauce, salsa, or guacamole (optional)

 

Preheat oven to 400° degrees. Set out a cookie sheet. Spray a non-stick pan with cooking spray, add the onion and cook for 1 to 2 minutes or until it starts to soften. Add the taco seasoning and cook one more minute. Gently mix in chicken, coating with seasoned onions. Push to one side of the pan and add the refried beans and salsa to the other side. When warm and softened, fold into the chicken. Gently stir in the sour cream and cilantro and heat until warm. Set aside. Lightly spray the cooking sheet with baking spray. Slightly wet 3 or 4 tortillas at a time and place in the microwave. Heat on high for 20 to 30 seconds or until softened. Place about 3 T. of filling on one side of the tortilla, fold in half, and place on cookie sheet. Repeat with remaining tortillas and chicken/bean filling. Lightly spray the top of tacos with cooking spray. Bake for 8 to 10 minutes or until the edges are crisp of the tortillas are crisp, the middle starting to crisp, and the filling is hot. Serve stuffed or topped with cheese (1 T. each), lettuce and sauce.

 

Yield: 10 tacos

Serving Size: 2 Tacos

Calories: 220

Fat: 4g

Fiber: 4g

Nopales and Roasted Corn Tacos

Nopales and Roasted Corn Tacos

Nopales and Roasted Corn Tacos

4 cactus paddles (5-7 inches in length) – cleaned, diced & prepared (as explained above)

1/4 yellow onion, thinly sliced

1 jalapeño or serrano pepper, diced

1/4 C. fresh cilantro leaves

flaky salt to taste

 

1 1/2 C. (8 ounces) fire roasted corn kernels (thawed to room temperature if using frozen)

1 T. neutral cooking oil (we use avocado oil)

8-10 corn tortillas

1 C. shredded jack or cheddar cheese

1/2 C. sour cream mixed with juice of 1/2 lime

1 avocado, cut into slices

crumbled cotija cheese

fresh cilantro leaves & lime wedges for serving

 

Add boiled, cooled & dried cactus with sliced onion, jalape̱o or serrano pepper, cilantro leaves & salt to a medium bowl & toss to combine. Heat a large cast iron skillet with 1 tbsp cooking oil over medium high heat. Add nopales salad to the skillet and cook for a few minutes until mixture is warmed through & just beginning to brown. Add roasted corn to the skillet & cook with the nopales for a few minutes until heated through Рturn off heat & leave skillet on the stovetop to stay warm while you prepare the tacos. Warm a lightly greased griddle over medium heat, once hot, add a few corn tortillas to the griddle & cook for 2-3 minutes. Add a small handful of shredded cheese to each tortilla while still on the griddle. Fill with each tortilla with the nopales & roasted corn mixture, using about 1/3 C. of filling per taco (use more or less depending on the size of your tortillas). Remove filled tortillas from griddle and put on plates to serve. To each taco add 1 tbsp of the lime crema, a slice or two of avocado, crumbled cotija cheese & fresh cilantro leaves. Serve tacos with lime wedges.

 

Waffled Steak Tacos with Freshly Waffled Tortillas

Waffled Steak Tacos with Freshly Waffled Tortillas

WIW: Waffled Steak Tacos with Freshly Waffled Tortillas

8 oz. flank steak

Juice of one lime

1 T. neutral oil, such as canola

¼ tsp. cumin

¼ tsp. salt

¼ tsp. freshly ground black pepper

Vegetables:

1 large bell pepper (or 2 small bell peppers), cut into 1⁄4-inch wide strips

1 small onion, cut into 1/4-inch wide strips

¼ tsp. salt

Nonstick cooking spray

Tortillas:

1 C. Maseca (or other instant corn masa flour)

¾ C. lukewarm water

Pinch of salt

Optional:

Cilantro, washed and dried

Shredded cheddar, Monterey Jack or Chihuahua cheese

Salsa or pico de gallo

Guacamole

Preheat your waffle iron on medium.  In a zip-top plastic bag or bowl, combine the lime juice, oil, cumin, and salt and pepper. Add the flank steak and allow it to marinate while you prepare the rest of the ingredients. In a medium bowl, toss the vegetables with the salt. When the waffle iron has preheated, coat both sides of the grid with nonstick spray, place as many vegetables as will fit in a single layer on the waffle iron and close the lid. Cook the vegetables about 2 minutes, or until they are just starting to soften and display waffle marks. Repeat Step 4 as necessary with remaining vegetables, removing the finished vegetables to a covered bowl to keep them warm. In a medium bowl using your hands, combine the Maseca, water and salt and knead until a soft dough forms. It should be about the consistency of Play-Doh.

Divide the dough into six roughly equal pieces and roll those pieces into balls. Place the balls on a towel and cover with a damp towel to keep them from drying out.  Press one ball into a disc with your hand. Place the disc on a sheet of plastic wrap covered with Maseca and cover that with another sheet of plastic wrap. Using a rolling pin, roll out the dough into a circle about 6 inches across.   Place the dough into the waffle iron, close the lid, and cook for about 1 minute or until the dough has firmed up to a tortilla consistency and bears light waffle marks. (Don’t let the waffle marks get too dark or you’ll end up with tortilla chips. Hey, there’s an idea…)   While the first tortilla cooks, repeat Step 8 with another ball of dough. Remove the finished tortillas to a tortilla warmer or wrap them in a clean kitchen towel to keep warm.

When the last tortilla has finished waffling, place the flank steak in the waffle iron and close the lid.   Cook the steak for about 5 minutes. Thicker cuts may take longer. You want it to reach an internal temperature of about 140 degrees. Use an instant-read thermometer or cut into the steak. You should see some pink — but no red — in the center.  Remove the finished steak to a cutting board, turn off the waffle iron, and let the meat rest for a couple of minutes before slicing it thinly against the grain. Assemble the tacos: If the tortillas have cooled too much, place one in the waffle iron for 10 seconds and let the residual heat warm it up. Pile the sliced meat into a waffled tortilla and add waffled vegetables.  Top with cilantro, cheese, salsa and/or pico de gallo and serve with guacamole on the side if desired.

 

 

Tacos Gobernador (Governor’s Tacos: Sautéed Shrimp Tacos)

Tacos Gobernador (Governor’s Tacos: Sautéed Shrimp Tacos)

claudia shrimp tacosIt’s actually named after a governor of the state of Sinaloa who once visited the city of Culiacan. A local chef invented a taco to welcome the governor, and when he asked what the taco was called, the chef named it the “governor taco.” These sautéed shrimp tacos went on to become a crowd favorite across port towns all over Mexico. This recipe calls for a sauce called Salsa Maggi. It’s like a Mexican version of soy sauce, and I use it in several recipes in the book. Start off slow and add as much or as little as you like to suit your taste.

8 (6-inch/15-cm) corn tortillas, homemade (see this page) or store-bought
8 ounces (225 g) Oaxaca cheese or Monterey Jack cheese, pulled or cut into thin strips
1 tablespoon canola oil
1 pound (455 g) small to medium shrimp, peeled and deveined
Salt and freshly ground black pepper
1 small red onion, thinly sliced
1 medium green bell pepper, cored, seeded, and thinly sliced
1/4 cup (60 ml) Maggi sauce

Preheat a griddle or comal (tortilla griddle) over medium-high heat to get it nice and hot. Reduce the heat under the griddle to low, add a couple of tortillas, and heat them for 15 to 30 seconds on each side, until soft and malleable. Add 1 ounce (28 g) of cheese to one side of each tortilla and fold the empty side over the cheese side to form a quesadilla. Press down on the quesadilla with a metal spatula for the first few seconds so the cheese sticks, then cook for 1 to 2 minutes on each side, until the cheese is completely melted and the tortillas start to get crisp. Repeat with the remaining tortillas and cheese. Heat the oil in a large skillet over high heat. Add the shrimp and season lightly with salt and pepper. Cook until just turning pink on both sides, 2 to 4 minutes, flipping the shrimp halfway through cooking. Remove the shrimp to a bowl. Add the onion and bell pepper to the pan and cook until crisp-tender, about 3 minutes, stirring often. Return the shrimp to the pan, add the Maggi sauce, and toss quickly until incorporated and the shrimp are fully cooked through. To serve, open up a crispy quesadilla and add some shrimp and vegetables. Fold it back over and serve piping hot.

Mushroom & Poblano Tacos

Mushroom & Poblano Tacos

Mushroom & Poblano Tacos

 

This is inspired by a dish that Mexican chef Rick Bayless makes with huitlacoche, a black fungus that grows in lobes on ears of corn. It’s a great delicacy in Mexico but not easy to get in the United States (though you can find mail order sources on the Internet). Mushrooms are a lot easier to find, and they make a delicious taco filling. Epazote is an earthy Mexican herb that you might be able to find in a Mexican market or a farmers’ market. If you can’t find it, use cilantro.

 

1 pound fresh poblano chiles (3 large or 4 medium)

2 tablespoons extra virgin olive oil

1 medium or large white onion, halved and thinly sliced across the grain

4 garlic cloves, minced

1 1/4 pounds mushrooms, sliced (about 6 cups)

Salt to taste

3 to 4 tablespoons chopped epazote or cilantro

12 corn tortillas

2 ounces crumbled Mexican queso fresco or feta (optional)

 

Roast the chiles. Light a gas burner, and place the pepper directly over the flame. As soon as one section has blackened, turn the chiles with tongs to expose another section to the flame. Continue to turn until peppers are blackened all over. Alternatively, roast under a broiler. Preheat the broiler. Cover a baking sheet with foil, and place the peppers on top. Place under the broiler until charred on one side, about three to four minutes. Turn and continue to grill, turning every three minutes or so, until uniformly charred. Place in a bowl, and cover tightly. Allow to sit until cool, then remove the charred skin. You may need to run the pepper briefly under the faucet to rinse off the final bits of charred skin. If so, pat dry with paper towels. Cut the pepper in half, remove the seeds and membranes and cut into 1/4-inch dice. Set aside. Heat the olive oil in a large, heavy skillet over medium-low heat, and add the onion. Cook, stirring, until tender and lightly colored, about 10 minutes. Add a generous pinch of salt and the garlic. Cook, stirring, until fragrant, 30 seconds to a minute. Add the mushrooms, and turn the heat up to medium-high. Cook, stirring, until they begin to soften, then season with salt. Turn the heat down to medium, and cook, stirring often, until the mushrooms are tender and moist, about eight minutes. Sir in the poblanos and epazote or cilantro, and cook, stirring, for another minute or two. Taste and adjust seasonings. Remove from the heat and keep warm. Wrap the tortillas in a heavy kitchen towel and place in a steamer basket over 1/2 inch of water. Bring to a boil, cover the pot and steam one minute. Turn off the heat, and allow to sit for 15 minutes without uncovering. Pass the tortillas, top with the mushroom mixture, sprinkle with a little cheese if desired, fold the tortillas over the filling and enjoy.

Aunties Mexican Chicken Tacos

Aunties Mexican Chicken Tacos

Aunties Mexican Chicken Tacos

 

1 ½ to 2 pounds split chicken breasts bone-in, skin-on

3 tablespoon coarse salt

Coarsely ground black pepper

½ cup Mexican oregano

8 corn or flour tortillas store-bought or homemade, warmed

Pico de gallo

1 avocado pitted, peeled, and sliced

Sour cream

 

Preheat the oved to 350F and lightly coat a rimmed baking sheet with cooking spray. Wash the chicken pieces and pat them dry so that the seasoning can adhere. Put the chicken on the prepared baking sheet. Do not remove the skin or bones from the chicken. Generously salt and pepper the chicken pieces on both sides. Then, generously sprinkle the Mexican oregano all over the chicken. Bake for 35 to 45 minutes, until the chicken’s internal temperature reaches 165F. Remove from the oven and allow the chicken to rest for 5 minutes. Remove the skin and bones and shred the meat with two forks or by pulling apart with your hands. To assemble the tacos, put some chicken on each tortilla and top with pico de gallo, avocado and sour cream.

Chorizo and Butternut Squash Tacos

Chorizo and Butternut Squash Tacos

Chorizo and Butternut Squash Tacos

 

12 ounces chorizo sausage

½ cup onion chopped

1 pound squash cut into small cubes

1 teaspoon garlic powder

1 teaspoon cumin

2 cups kale. stems removed

½ lime juiced

Salt and freshly ground black pepper to taste

8 corn tortillas store-bought or homemade. warmed

¼ cup crumbled goat cheese

¼ cup chopped cilantro

 

Remove the chorizo from its casings and cook in a large skillet over medium heat for about 4 minutes. Use a slotted spoon to transfer the chorizo to a plate; leave the drippings in the pan. Add the onion to the skillet and cook, stirring often, for about 3 minutes, until golden and soft. Add the squash, garlic powder, and cumin and continue to cook for 5 to 7 minutes, until the squash is soft. Add the kale and cook until wilted, about 2 minutes. Add the cooked chorizo back into the pan and stir to combine. Remove the pan from the heat, and the lime juice, and season with salt and pepper. To assemble the tacos, place a layer of chorizo and squash mixture on each tortilla, top with some crumbled goat cheese, and sprinkle with cilantro.

Padron Pepper and Goat Cheese Tacos with Smoked Salt and Cilantro Lime Crema

Padron Pepper and Goat Cheese Tacos with Smoked Salt and Cilantro Lime Crema

Look for padron peppers at farmer’s markets or fancy foodie stores throughout the late summer. If you’re sensitive to spice, fry up a batch on their own first to test them out. Peppers from the same farm tend to have the same ratio of hot to mild peppers. If you get a hot one, you can spit it out; but if it’s in your taco, you’ll be stuck eating it.

Have all your other ingredients ready before frying the peppers so that they stay warm; they only take a few minutes to cook. For the tomatoes, I like to use one dry-farmed red, and one heirloom yellow; you may not need to use all the tomatoes. Be sure to drink the delicious juice they let off. It pays to seek out good corn tortillas.

2 small tomatoes
salt, as needed
1/3 C. sour cream
2-3 T. finely chopped cilantro, plus a few leaves for garnish
juice of half a lime
1 T. olive oil
1 pint basket padron peppers
a few pinches of smoked sea salt
4 (6-inch) corn tortillas (or a corn/wheat blend)
2 ounces fresh goat cheese, crumbled (about 1/2 C.)
1 medium-sized ripe avocado, halved, pitted, and sliced
several paper-thin slivers from a red onion
lime wedges

Dice the tomatoes, sprinkle with a pinch of salt, and let drain in a sieve while you get on with the recipe. In a small bowl, stir together the sour cream, cilantro, lime juice, and a big pinch of salt. Taste, adding more lime or salt if you like. Set aside, or cover and chill for up to a day or two. Use a pair of scissors to cut the stems off the peppers (their crowns are edible). Rinse the peppers and drain them well. Heat 1 T. olive oil in a 10″ cast iron skillet set over a medium flame until it shimmers. Add the peppers and cook, tossing occasionally, until blistered all over and blackened in places, about 5 minutes. They will pop and spit; lower the temperature if things are getting too crazy. Sprinkle with a few pinches of the smoked salt.
In another skillet, warm the tortillas on both sides until soft and pliable. Place the tortillas on a couple of plates, and build the tacos. I like the following order:

goat cheese
avocado slices
diced tomato
sliced onion
cilantro lime crema
padron peppers

Top with a sprinkle of smoked salt and a few cilantro leaves. Serve immediately, with lime wedges for squeezing over the tops.

Sailor Tacos with Two Chiles Creamy Sauce

Sailor Tacos with Two Chiles Creamy Sauce

Sailor Tacos with Two Chiles Creamy Sauce1 cup sour cream
1 T. lime juice
1 cup seedless Poblano chile, chopped
1 tsp. Serrano chile, with seeds
1 tsp. salt

1 tsp. salt
1 tsp. freshly ground white pepper
2 lb tilapia fillet
1 T. extra virgin olive oil
16 flour tortillas
2 cups purple cabbage, finely chopped

Blend all of the ingredients at medium speed on your blender for the creamy sauce, until everything is well incorporated. Salt to taste and reserve in the fridge until you are ready to serve the tacos.

Add salt and pepper to the fish fillets. In a saucepan, put the oil at medium to high heat and fry the fish fillets. Keep them hot until is time to serve. Warm the tortillas. You can use a comal if you have one, a regular sauce pan or in the microwave for about 1 1/2 minutes. In the center of the tortilla place the fish. Then add a bit of purple cabbage and close it like a taco. Serve immediately and accompany with the creamy sauce of two peppers.

Slow Cooker Cochinita Pibil Tacos (Yucatan Pulled Pork)

Slow Cooker Cochinita Pibil Tacos (Yucatan Pulled Pork)

Cochinita Pibil (Yucatan Achiote Seasoned Pork)Cochinita Pibil:
2 kg pork butt
3 T. achiote paste
â…“ cup orange juice
â…“ cup freshly squeezed lemon juice
â…“ cup white vinegar
1 habanero pepper, seeded and finely chopped
2 tsp. ground cumin
2 tsp. smoked paprika
1 tsp. ground coriander
1 tsp. salt

Pickled Red Onions:
1 red onion, halved and thinly sliced
½ cup apple cider vinegar
1 tsp. salt
1 T. sugar
½ tsp. whole black peppercorns

Small corn tortillas
Fresh cilantro
Queso fresco (optional)

Rub down pork butt with achiote paste. If the pork is tied up, remove all the string and massage the achiote over the unfolded piece of meat. In a large bowl, mix together orange juice, lemon juice, vinegar, habanero and the spices. Place pork in the orange mixture and leave to marinate in the refrigerator for at least 4 hours or ideally overnight. Turn the pork at least once in the marinade to ensure even saturation. In a small bowl, mix together vinegar, salt and sugar until the dry ingredients are dissolved. Place onions in a sanitized glass jar and pour vinegar over top. Add peppercorns and top up with water until all the onions are submerged. Set aside at room temperature for an hour to steep. After this, they will be ready to eat. If you’re not eating them right away, pop them in the refrigerator to store. Place pork, marinade and 1 cup of water into a slow cooker and cook on low for 8 hours. Once the pork is cooked, it should shred apart easily with a fork. Serve pork in corn tortillas topped with pickled red onions and fresh cilantro (and queso fresco, if you like).

Taco Bake

Taco Bake

1 lb. ground beef
1 onion, chopped
¾ C. water
1 package (1 3/4 ounces) taco seasoning
1 (15 ounce) can tomato sauce OR 2 cans (8 ounce each) tomato sauce
1 package (8 ounce) shell macaroni, uncooked
1 can (4 ounce) mild chopped green chilies
2 C. mild shredded cheese

In a skillet, brown ground beef and onions, drain fat. Add the water, taco seasoning and tomato sauce; mix. Simmer for 20 minutes. Transfer to crock pot. Stir in macaroni and chopped green chilies. Cover and cook on Low for 6 – 8 hours or on High for 3 – 4 hours. In the last 30 minutes of cooking top with shredded cheddar cheese. Serves 6 to 8

Sheet Pan Suppers: Crispy Fish Tacos with Chili-Roasted Corn

Sheet Pan Suppers: Crispy Fish Tacos with Chili-Roasted Corn

taco1 1/2 cups pumpkin seeds (pepitas)
1 1/2 cups panko (Japanese breadcrumbs)
2 1/4 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
3–4 skinless mild fish fillets (such as red snapper, striped bass, or halibut; each 3/4″ thick, about 1 pound total), pin bones removed
2 large eggs
1/2 cup mayonnaise, divided
3 teaspoons chili powder, divided
Nonstick vegetable cooking spray
4 ears of corn, husked
12 taco-size corn tortillas
Shredded green cabbage, sliced avocado, cilantro leaves with tender stems, pickled jalapeño slices, hot sauce, and lime wedges (for serving)

Special equipment:
An ovenproof wire rack that fits inside an 18×13″ rimmed baking sheet; 2 (18×13″) rimmed baking sheets

Arrange racks in upper and lower thirds of oven and preheat to 350°F. Pulse pumpkin seeds in a food processor until finely chopped. Transfer to rimmed baking sheet and toss with panko. Toast until lightly browned, 10–12 minutes. Transfer to a large plate and stir in 3/4 tsp. salt and 1/4 tsp. pepper; wipe off sheet. Meanwhile, cut each fillet in half lengthwise. Slice each piece on a diagonal into 3/4″ strips. Whisk eggs, 1/4 cup mayonnaise, 1 1/2 tsp. chili powder, 3/4 tsp. salt, and 1/4 tsp. pepper in a medium bowl. Set wire rack into rimmed baking sheet. Spray with cooking spray. Dredge each piece of fish in mayonnaise mixture, then roll in pumpkin-panko mixture, pressing to adhere. Arrange in a single layer on prepared rack. Spread corn with remaining 1/4 cup mayonnaise. Sprinkle with remaining 1 1/2 tsp. chili powder, 3/4 tsp. salt, and 1/4 tsp. pepper and arrange on second baking sheet. Place baking sheet with fish on upper rack of oven and corn on lower rack. Bake fish until opaque and flesh flakes apart when pierced with a paring knife, 18–22 minutes, and bake corn, turning once halfway through, until tender, about 20 minutes. Meanwhile, working one at a time, warm tortillas with tongs directly over a gas burner, turning them often, until lightly charred and puffed in spots, about 1 minute per side. (If you don’t have a gas stove, 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. Divide fish among tortillas and top with cabbage, avocado, cilantro, jalapeños, and hot sauce. Serve with corn and lime wedges alongside.

Sarah Carey Chicken Taco Salad

Sarah Carey Chicken Taco Salad

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4 skinless, boneless chicken thighs (about 1 1/4 pounds)
1 1/8 teaspoon ancho chili powder
Coarse salt
1/4 cup fresh orange juice
5 tablespoons fresh lime juice (from 2 to 3 large limes)
7 tablespoons canola oil
2 cloves garlic, peeled and minced
4 ears corn, shucked
1/4 cup minced red onion
1/2 cup drained pickled jalapenos, plus 3 tablespoons pickling liquid
1 15-ounce can black beans, drained and rinsed
2 hearts of romaine, shredded (10 cups)
3/4 cup chopped fresh cilantro leaves, plus more leaves for garnish
2 cups tortilla chips
2 large ripe tomatoes (10 ounces), cut into small pieces (about 2 cups)
2 small avocados, peeled, seeded and cut into small pieces
1 cup shredded Monterey jack cheese (4 ounces)

Preheat oven to 400 degrees. Arrange chicken in a single layer in a 9-by-13-inch baking dish. Season chicken with 1 teaspoon ancho chili powder and salt. Stir together orange juice, 2 tablespoons lime juice, 1 tablespoon oil, and half of the garlic; pour over chicken. Bake, basting occasionally, until chicken is cooked, 25 to 30 minutes. Let cool slightly, 10 minutes; shred with two forks. Meanwhile, char corn over flame of a gas stove, turning with tongs, until blackened and blistering, about 3 minutes per cob. Transfer to a plate until cool enough to handle. Remove kernels: Working 1 ear at a time, stand corn in a wide shallow bowl; with a sharp knife, slice downward to remove kernels. Season with salt. Soak onion in remaining 3 tablespoons lime juice and pickling liquid, about 5 minutes. Whisk in 1/3 cup oil and remaining 1/8 teaspoon ancho chili powder. Season with salt. Set aside dressing. In a medium skillet, heat remaining 1 tablespoon oil over medium. Add remaining garlic, cook, stirring, for 30 seconds. Add beans; toss to coat and heat through, about 1 minute. Remove from heat; stir in 2 tablespoons lime dressing. In a mixing bowl, toss lettuce and chopped cilantro with 6 tablespoons dressing. Season with salt. Divide lettuce among 4 bowls. Line half of each bowl with 1/2 cup tortilla chips. Divide chicken, corn, beans, tomato, avocado, and cheese among 4 bowls. Top with cilantro leaves and pickled jalapenos. Drizzle with additional dressing, if desired. Serve immediately.

Sheet Pan Supper: Ancho Chile Flank Steak & Sweet Potato Tacos

Sheet Pan Supper: Ancho Chile Flank Steak & Sweet Potato Tacos

Flank Steak; Photo: Alison Miksch; Props: Caroline Cunningham; Food: Erin Merhar

1 (2-lb.) flank steak
1/4 cup fresh lime juice
1/4 cup chopped fresh cilantro
1/2 teaspoon garlic powder
1 tablespoon plus 1 tsp. ground cumin, divided
1 tablespoon plus 1 tsp. ancho chile powder, divided
4 teaspoons kosher salt, divided
1/4 cup plus 2 Tbsp. olive oil
1/2 pound fresh tomatillos, husks removed
1 1/2 pounds sweet potatoes, peeled and cut into 3/4-inch pieces
1 large red onion, cut into 1/2-inch pieces
Flour tortillas, sour cream, fresh cilantro

Place flank steak in a large zip-top plastic freezer bag. Stir together lime juice, next 2 ingredients, 1 Tbsp. cumin, 1 Tbsp. ancho chile powder, and 2 tsp. kosher salt in a small bowl. Whisk in 1/4 cup olive oil, and pour over flank steak. Seal bag, and turn to coat. Chill 1 to 12 hours. Place oven rack about 6 inches from top of oven. Preheat oven to 450°. Rinse tomatillos, and cut into quarters. Stir together sweet potatoes, red onion, tomatillos, and remaining 1 tsp. cumin, 1 tsp. ancho chile powder, 2 tsp. salt, and 2 Tbsp. oil in a large bowl. Spread sweet potato mixture in an even layer in a heavy-duty aluminum foil-lined sheet pan. Bake at 450° for 20 minutes. Remove from oven, and move sweet potato mixture to outer edges of pan. Place flank steak in center of pan. Increase oven temperature to broil. Broil 6 minutes. Turn steak over, and broil 6 minutes more. (Stir vegetables if they begin to char.) Remove from oven, and let stand 5 minutes. Cut steak across the grain, and drizzle with pan drippings. Serve with sweet potato mixture, tortillas, sour cream, and fresh cilantro.

Fat Smash Turkey Tacos

Fat Smash Turkey Tacos

2 whole wheat tortillas
1 T. shredded low fat cheddar cheese
1 T. light sour cream
1/4 C. dark red kidney beans
1 T. diced jalapeno peppers
1/2 C. shredded iceberg lettuce or cabbage
1/4 C. chopped onion
1/2 C. diced tomatoes
1 T. taco seasoning mix
1 T. olive oil

Heat oil in a non-stick skillet over medium heat. Add chopped onion and ground turkey and cook until brown. (If you’re using leftover white meat, cook onions until translucent then add the chopped up turkey meat to heat up.) Add tomatoes, chilis, taco seasoning and undrained kidney beans. (I’ve been told that the “juice” in canned beans can give you gas, so you may want to drain and rinse the beans, then add about 1/4 to 1/2 C. of water.) Cover pan and simmer for 30 to 40 minutes, stirring occasionally. Warm the tortillas in oven or zap them for 15 seconds in the microwave. If you’re using corn tortillas you can gently warm them up in a pan or right on top of the burner. Fill tortillas with meat mixture. Top with shredded lettuce, shredded cheese and sour cream before serving.

Yield: 1 serving
Calories: 546
Fat: 18.2g
Fiber: 7.7g

Crunchy Black Bean Tacos

Crunchy Black Bean Tacos

d947aa6ed17451ae474729f6f581db862 C. black beans, cooked
½ C. red onion, minced
1 tsp. cumin
1 tsp. paprika
2 T. cilantro, chopped
4-6 ounces pepper jack cheese, grated
2 T. olive oil
1 avocado, sliced
Pinch of salt and pepper
8 corn tortillas
Hot sauce
Salsa
Sour cream

In a medium bowl, add beans along with red onion, cilantro, and spices. Add a pinch of salt and lightly mash all of the ingredients together. Grate your cheese and have it ready as well. In a large, non-stick skillet or cast iron skillet, add a few tablespoons of oil and heat over medium-high heat. Add one corn tortilla at a time and let each get hot in the oil for a few seconds. Then add about 1/4 cup of the bean filling to one half of the tortilla. Top with a sprinkle of grated cheese. Using a spatula, carefully fold the tortilla over so it forms a shell. Press down lightly on the tortilla so it holds its shape. As the first tortilla cooks, move it to the side and do a second one. Depending on the size of your pan, you should be able to get 2 or 3 tacos at once. If you have a griddle you can do even more at once. Cook each taco for about 3 minutes per side until they are nicely browned and crispy. When flipping the taco to cook on the other side, use a spatula and flip the taco toward the fold so the filling doesn’t fall out. Serve tacos with toppings like hot sauce, salsa, avocados, and sour cream. Note: Corn tortillas are resilient to heat. Don’t worry about burning them. They are very flexible. Just be sure to cook them on each side long enough to get them really crispy.

Salmon Tacos with Jalapeno Cream

Salmon Tacos with Jalapeno Cream

4e6de37a31c706293d2718a86fceda301 ½ pounds fresh salmon
1 teaspoon chili powder
¾ teaspoon cumin
½ teaspoon onion powder
1 teaspoon paprika
¾ teaspoon salt
¾ teaspoon pepper
2 tablespoons olive oil
8 6 -in tortillas
1 cup sour cream
4 tablespoons lime juice
3 tablespoons cilantro, chopped
1 jalapeno, diced
Pinch of salt

Combine chili powder, cumin, onion powder, paprika salt and pepper in a small bowl. Rub spice mixture over salmon. Cook salmon in olive oil in a preheated skillet. Continue to cook salmon until no longer pink, about 4 minutes per side. While salmon cooks, combine sour cream, lime juice, jalapeno, cilantro and salt in a bowl. To serve, place salmon in a warmed tortilla and top with jalapeno cream. Serve with avocados and salsa if desired.

Fiesta Taco Casserole

Fiesta Taco Casserole

1 pound ground beef
1 can (15-16oz) spicy chili beans, undrained
1 C. salsa
2 C. coarsely broken tortilla chips
1/2 C. sour cream
4 medium green onions, sliced (1/2 cup)
1 medium tomato, chopped (3/4 cup)
1 C. shredded Cheddar or Monterey Jack cheese (4oz)
Tortilla chips, shredded lettuce, salsa if desired

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Heat oven to 350. Cook beef in 10″ skillet over medium heat 8-10 minutes, stirring occasionally, until brown; drain. Stir in beans and 1 cup salsa. Heat to boiling, stirring occasionally. Place broken tortilla chips in ungreased 2-quart casserole dish. Top with beef mixture. Spread with sour cream. Sprinkle with onions, tomato and cheese. Bake uncovered 20-30 minutes or until hot and bubbly. Arrange tortilla chips around edge of casserole. Serve with lettuce and salsa.

Orange & Jicama Pico de Gallo (Rooster’s Bill)

Orange & Jicama Pico de Gallo (Rooster’s Bill)

1 1⁄2 cups chopped jicama
Salt to taste
2 oranges, sectioned to remove membranes
Chile powder
Juice of 1 lemon

Cut orange sections into 2 or 3 pieces each. Mix jicama, oranges, lemon juice and salt. Chill. Serve in cocktail glasses or custard cups with chile powder sprinkled on top.

Tiny Fried Tacos

Tiny Fried Tacos

14_01_culinary_tacos2 quarts vegetable oil, for frying

1/2 store-bought cooked rotisserie chicken

Juice of 1 lime

1 tablespoon ancho chili powder

2 teaspoons smoked paprika

1 teaspoon ground cumin

Salt and pepper, to taste

24 (3-inch) yellow corn tortillas*

 

Toppings

1/4 cup crema mexicana or sour cream

1/2 cup shredded iceberg lettuce

1/4 cup crumbled cotija cheese

Hot sauce, to taste

 

In a large pot, preheat oil to 375°F. Remove skin and bones from the chicken and shred meat into a medium bowl. Add lime juice, chili powder, paprika, cumin, and salt and pepper and toss to combine. Place a big pinch of chicken mixture in the center of each tortilla. Using tongs gently fold each tortilla around filling and hold under the oil for a minute before releasing; let it fry for an additional 3 to 5 minutes, or until crisp and golden brown. Fry tacos a few at a time to avoid overcrowding. Drain on paper towels and season with salt to taste. Gently hold each taco open and add toppings as desired.

 

* If tiny tortillas are difficult to find, use a 3-inch circle cutter to cut mini tortillas out of larger ones.

Steak, Mushroom & Poblano Tacos

Steak, Mushroom & Poblano Tacos

Steak-Mushroom-and-Poblano-Tacos-4Steak Marinades:

1/4 cup olive oil

4 cloves garlic, minced

3 Tablespoons lime juice

1 teaspoon cumin

1 teaspoon salt

1/2 teaspoon coarsely-ground black pepper

 

Steak, Mushroom & Poblano Tacos:

2 Tablespoons olive oil

1.5 pounds flank steak

2 large poblano peppers, stemmed, cored and cut into thin 2-inch strips

1 medium white or yellow onion, thinly sliced

8 ounces baby portobello mushrooms, sliced or quartered

3 cloves garlic

1/2 teaspoon salt

1/4 teaspoon cumin

1/4 teaspoon black pepper

For serving: corn tortillas, chopped fresh cilantro, avocado slices, lime wedges, salsa verde, crumbled cotija cheese or queso fresco

 

To Marinate the Steak: Combine all marinade ingredients in a large ziplock bag or in a baking dish. Add the flank steak, and toss with the marinade until it is completely coated. Seal (or cover with plastic wrap or foil, if using the dish) and refrigerate for 15 minutes or up to 1 day.

 

To Make the Tacos: When you’re ready to make the tacos, remove the steak from the refrigerator and let it rest for at least 20 minutes to come to room temperature. Heat your sauté pan (or grill pan) over medium-high heat. Remove the flank steak from the marinade (discard the marinade) and add the steak to the pan. Cook on each side for 4-5 minutes, turning once with tongs, until it reaches your desired level of doneness. Transfer the steak to a separate plate, and let it rest for at least 10 minutes. Then slice it into thin strips on the diagonal. While your steak is resting, add the oil to the sauté pan and reduce heat to medium-high. Add the onions and poblano peppers, and sauté for 5 minutes until the onions are soft. Add the mushrooms and continue sautéing until they are cooked, about 2 minutes. Add the garlic, salt, cumin and black pepper and sauté 1-2 more minutes until the garlic is fragrant. Season with additional salt and pepper, if needed. Pour the veggie mixture onto a serving platter and set aside. Return pan to heat and add the corn tortillas, warming for about 10 seconds per side to soften. Remove pan from heat. Assemble tacos by layering the sliced steak, veggies, cilantro on top of the warmed tortillas. Serve with avocado, lime wedges, salsa verde and optional additional toppings.

 

Oven Tacos

Oven Tacos

oventaco2 lb. ground beef (or turkey/chicken)

1 small onion diced

1 small can diced green chilies

1 recipe for Homemade taco seasoning (below)

1 (8 ounce) can low sodium tomato sauce

1 (16 ounce) can fat free refried beans

2 cups shredded reduced fat Colby-jack cheese

18-20 hard taco shells {if gluten free, be sure they are}

 

Optional Condiments-

Lettuce (shredded)

Tomato (diced)

Salsa

Guacamole

Sour Cream

Olives, sliced

 

Preheat the oven to 400 degrees.  In a large skillet brown ground beef and onion over medium-high heat. Drain off any excess liquid. Return to pan, add chilies, refried beans, tomato sauce, and taco seasoning. Mix well and cook for a few minutes if mixture seems runny. Spoon the taco meat mixture into the taco shells and place into a 9 x 13 inch baking dish (OR check out The Taco Rack), standing up. Sprinkle cheese over the top of the taco meat in each shell. Place into the oven and bake at 400 degrees for 10-12 minutes or until the cheese has melted and the tacos are heated through.   Remove from the oven and top with any optional condiments for serving.

 

Taco Seasoning

1 tablespoon chili powder

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon dried oregano

1/2 teaspoon paprika

1 1/2 teaspoons ground cumin

1 teaspoon sea salt

1 teaspoon black pepper

 

In a small bowl, mix all together. Store in an airtight container.

I used all of this on 2 lbs of ground meat with a little water mixed in.

Cactus Salad Tacos

Cactus Salad Tacos

Cactus Salad Tacos

Mission Artisan Tortillas

1 ½ lbs nopales-cooked (grilled or broiled), sliced in strips

1 small onion, chopped

2 medium tomatoes, chopped

½ bunch of cilantro chopped

1 ½ tbsp lime juice

3 tbsp olive oil

1 tsp salt

½ tsp pepper

1 tsp Mexican dried oregano, crushed

1/3 cup cotija cheese, crumbled

 

De-spine, roast or grill the cactus paddles, then slice in strips. Chop onion and tomatoes and mix with the nopales and cilantro. Chill for about 15 minutes. In a separate bow add lime juice, oil, salt, pepper and oregano and stir to blend. Add to cactus salad and gently toss. Warm up your tortillas on a skillet. Assemble the tacos. Garnish with Cotija cheese.

Time-saving Taco Bake

Time-saving Taco Bake

Time-saving Taco Bake

1 lb. lean ground beef

1 bell pepper, cut lengthwise into thin strips and then halved

1/2 C. chopped onions

1 (11-oz.) can yellow and white corn

1 small can chopped green chiles

1 (1.25) pkg taco seasoning mix

1 (8-oz.) jar taco sauce

3 C. coarsely crushed tortilla chips

2 C. shredded Mexican blend cheese

To serve on side: sour cream, diced tomatoes, shredded iceberg lettuce, lime slices and guacamole

 

Cook ground beef in 12-inch skillet over medium high heat until thoroughly cooked, stirring frequently. Drain. Add pepper, onions, corn, chiles and taco seasoning to the beef and stir to mix well. Cook 3 to 5 minutes or until vegetables are tender, stirring often. Stir in taco sauce. Remove from heat. Spoon half of the mixture evenly into a lightly greased 2 quart baking dish. Cover with 2 C. of the chips. Sprinkle 3/4 C. of cheese over the chips. Spoon remaining half of beef mixture evenly over the cheese. Sprinkle with 1 C. cheese and top evenly with remaining C. of chips. Spray non-shiny side of a sheet of foil with nonstick cooking spray and place, sprayed side down, over baking dish. (If you are making this ahead of time, refrigerate covered casserole for up to 24 hours.) Bake covered in a preheated 375-degree oven for about 20 minutes (if it has been refrigerated cook for 30 minutes). Remove from oven and immediately sprinkle 1/4 C. cheese over the top.

Bite-Size Taco Turnovers

Bite-Size Taco Turnovers

1/2 lb. ground beef

1/4 C. taco sauce

2 tsp. chili powder

1/4 tsp. onion powder

1/4 tsp. garlic powder

1 10-ounce package refrigerated pizza dough

1/4 C. shredded American cheese or cheddar cheese

1 egg

1 tsp. water

For filling, cook ground beef in a small skillet until brown. Drain off fat. Stir in taco sauce, chili powder, onion powder and garlic powder. Set aside. Unroll pizza dough. Roll dough into a 14×10-1/2-inch rectangle. Cut into twelve 3-1/2-inch squares. Divide filling among dough squares. Sprinkle with cheese. Brush edges with water. Lift one corner of each square and stretch dough to the opposite corner, making a triangle. Press edges well with a fork to seal.  Arrange on a greased baking sheet. Prick with fork. Combine egg and the 1 tsp. water; brush onto turnovers. Bake in a 425 degree F oven for 8 to 10 minutes or until golden. Let stand 5 minutes before serving.