1 1/2 pounds boneless, skinless chicken thighs, quartered (I used 2 small chicken breasts)
salt and pepper
2 T vegetable oil (I used canola)
1 med white onion, diced small
1 1/4 t ground cumin
1 serrano chile, diced small, optional (I used half of one)
1/2 lb. tomatillos, diced large
3/4 c roughly chopped cilantro
12 crisp taco shells
1 1/2 c shredded Monterey Jack (I used 2%)
2 c shredded romaine lettuce
Pat chicken dry with paper towels and season with salt and pepper.
In a large heavy pot, heat oil over med-high.
Add chicken and cook, stirring occasionally, 5 minutes.
Add onion, cumin, and chile, and cook 3 minutes.
Add tomatillos and 1 c water, scraping up any browned bits with a wooden spoon; season with salt and pepper.
Bring to a rapid simmer and cook, stirring occasionally, until mixture is thick and meat can be shredded with a fork, 25 minutes (add water if necessary).
Shred chicken, add cilantro, and season with salt and pepper.
Serve chicken mixture in taco shells with cheese and lettuce.
Serving size: 3 tacos...Calories 692, Fat 41g, Protein 45g, Carbs 34g, Fiber 5g
* 4 dried chiles (such as pasilla negro and ancho)
* Boiling water
* 1 can (15 oz.) sliced pineapple with its juice
* 1/2 cup orange juice
* 1/2 onion, peeled
* 1/4 cup dark brown sugar
* 1 teaspoon ground cumin
* Salt and pepper
* 1 whole chicken (4 lbs.) (I used 4 breasts)
* 1/4 head red cabbage, cored
* 4 carrots, peeled and halved
* 1 bunch scallions, greens chopped
* 1/4 cup mayonnaise
* 12 corn tortillas
* 8 ounce log goat cheese
1. Tear the chiles into pieces; discard the stems and seeds. Place in a bowl.; add boiling water just to cover (place a plate on top to keep submerged). Let soak until tender, about 30 minutes. Transfer the chiles and 1/2 cup of the soaking liquid to a blender. Add 2 pineapple slices, 1/4 cup pineapple juice, the orange juice, onion, brown sugar, cumin, 1 tsp. salt and 1/4 tsp. pepper. Blend until smooth; transfer to a large bowl.
2. Rinse the chicken inside and out. Pat dry and add to the bowl with the chile puree, turning to coat the skin and fill the cavity. Cover and refrigerate for a least 3 hours or overnight.
3. Transfer the chicken and marinade to a large slow cooker. Cover; cook on high until the chicken is tender and an instant-read thermometer inserted into a thigh away from the bone registers 165 degrees , about 3 1/2 hours.
4. Meanwhile, using a food processor, fitted with the shredding disk, shred the cabbage and carrots. Transfer to a bowl; mix in the scallion greens. Chop 4 pineapple slices; toss with the cabbage mixture.
5. Transfer the chicken to a plate. Pour the juices and marinade into a 1-qt. glass measuring cup; let stand until the fat rises to the top. Skim the fat from the juices. Transfer the juices to a medium saucepan; simmer until reduced to 1 cup. Using 2 forks, shred the meat. Discard the skin and bones.
6. Meanwhile, mix the mayo and 1/4 cup pineapple juice into the slaw; season.
7. Add the chicken to the reduced chile juices; cook until heated through. Warm the tortillas. Place about 1/4 cup chicken on each tortilla. Top with the slaw and crumbled goat cheese.
* 1 lb skinless, boneless chicken breasts, cut into bite-size strips (I left out)
* 1 cup bottled green salsa
* 4 ounces fingerling potatoes
* 2 ears sweet corn, uncooked
* 12 8-inches whole wheat tortillas, heated (I used corn)
* 2 tomatoes, seeded and chopped
* 1/2 cup coarsely chopped Italian (flat-leaf) parsley (I used cilantro)
* 2 red, yellow, and/or green sweet peppers, coarsely chopped
* 2 small zucchini, cut in thin wedges
1. In microwave-safe bowl combine chicken and 1/2 cup salsa. Microcook, covered, on 100 percent power (high) 5 to 7 minutes, stirring once, until no pink remains. Remove with slotted spoon. Cover and keep warm. (I skipped this step)
2. In medium microwave-safe bowl combine potatoes and 1 tablespoon water. Cover with plastic wrap and microcook on 100 per cent power (high) 3 to 4 minutes or until tender, tossing once. Carefully open corner of plastic to let steam escape. Cool briefly. Cut in chunks; lightly sprinkle with salt. Cut uncooked corn from cobs.
3. On each tortilla place chicken, corn, tomatoes, parsley, sweet pepper, potatoes, zucchini, and remaining salsa. Serve immediately. Makes 12 tacos.
(I was a little confused about whether the zucchini was supposed to be served without cooking, which it seemed from the recipe. I roasted mine in a little olive oil with some salt and pepper)
(I thought this seemed high per taco considering there is mostly veggies in each one?)
Serving: 1 taco *Calories 311 * Protein 24g * Carbohydrate 24g * Fat total 14g * Cholesterol 67mg * Saturated fat 4g * Dietary Fiber 12g * Sodium 925mg
1 boneless, skinless chicken breasts
1 cup low-sodium chicken broth
2 cloves garlic
2 T lime juice, divided
2 T creamy peanut butter
1 T low-sodium soy sauce
-1/2 t ground ginger
1 T red curry paste
3 packets stevia, divided
1 1/2 T coconut flour (I used cornstarch)
1 Roma tomato, seeded and chopped
1 cucumber, seeded and chopped
1/2 c chopped red onion
1/4 c chopped fresh mint
1 T natural rice wine vinegar
2 c shredded red cabbage
8 6-in corn tortillas
1. Place chicken in slow cooker. In a blender, combine broth, garlic, 1 T lime juice, peanut butter, soy sauce, ginger, curry paste, and 2 packets stevia; blend until smooth. Pour over top of chicken and stir gently to coat. Cover and cook on low for 6-7 hours, until chicken is tender.
2. Stir and increase heat to high. With a slotted spoon, remove chicken and transfer to a cutting board; set aside until cool enough to handle. Remove 1/2 c broth mixture from the slow cooker and transfer to a small bowl. Add coconut flour to bowl and stir to form a smooth paste. Return broth=flour mixture to slow cooker and whisk until smooth; cover.
3. Preheat oven to 350 degrees. Arrange tortillas in 2 equal stacks and wrap each stack in foil. Transfer to a baking sheet and bake for 15-20 minutes, until heated through. (I just warmed my in hot skillet)
4. Using 2 forks, shred chicken and return to slow cooker; stir to coat. Cook for 10 minutes, until heated through.
5. Meanwhile, in a medium bowl, combine tomato, cucumber, onion and mint. Add vinegar, remaining 1 T lime juice and 1 packet stevia; mix thoroughly. To assemble, spoon cabbage, chicken and tomato-cucumber mixture into center of each tortilla, diving evenly.
Serving size: 2 tortillas, 1/2 c cabbage, 2/3 c chicken mixture, 6 T tomato-cucumber mix, Calories: 397, Fat: 8g, Sat Fat: 2g, Carbs: 39g, Fiber: 7g, Sugars: 5g, Protein: 42g, Sodium: 375 mg, Cholesterol: 82mg
* 1/2 cup fresh orange juice
* 1/3 cup fresh lime juice
* 1 teaspoon sugar
* 1 teaspoon cumin seeds
* 1 medium red onion, thinly vertically sliced
* 1 1/2 pounds skinless, boneless chicken thighs, trimmed and cut into thin strips (I used chicken breasts)
* 1 teaspoon dried oregano
* 1 teaspoon ground cumin
* 3/4 teaspoon salt
* 3/4 teaspoon freshly ground black pepper
* Cooking spray
* 8 (6-inch) corn tortillas
* 1 cup diced peeled avocado (about 1 avocado)
* 1/2 cup (2 ounces) crumbled Cotija cheese (I couldn't find and used queso fresco instead)
* Lime wedges (optional)
1. Combine first 4 ingredients in a medium bowl, stirring until sugar dissolves. Place onion in a small saucepan; cover with water. Bring to a boil; drain and plunge onion in ice water. Drain onion; add to juice mixture. Chill until ready to serve.
2. Heat a large cast-iron skillet over high heat. Sprinkle chicken with oregano, cumin, salt, and pepper; toss to coat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes or until browned and done, stirring occasionally.
3. Heat tortillas according to package directions. Divide chicken evenly among tortillas. Drain onion; divide evenly among tortillas. Top each tortilla with 2 tablespoons avocado and 1 tablespoon cheese; fold over. Serve with lime wedges, if desired.
Serving Size: 2 tacos * Calories: 413 * Fat: 17.1g * Saturated fat: 5.2g * Monounsaturated fat: 7.1g * Polyunsaturated fat: 2.7g * Protein: 33.4g * Carbohydrate: 33.6g * Fiber: 4.9g * Cholesterol: 123mg * Iron: 3.2mg * Sodium: 825mg * Calcium: 237mg
For Spicy Black Beans:
1. Remove 1 teaspoon adobo sauce from 1 can chiptole chiles in adobo sauce; reserve remaining chiles and sauce for another use.
2. Combine 1 teaspoon adobo sauce; 1/4 c low-sodium chicken broth and 1 (15 oz) can drained black beans in saucepan; bring to a boil.
3. Mash bean mixture. Sprinkle with 1 T chopped fresh cilantro.
4 boneless, skinless chicken breasts
2 cups tomato based mango salsa (I used a mango pico and added a bit of chicken broth for some added liquid)
2/3 cup brown sugar
1 TBSP salt
Put all ingredients in the crock pot on low for 8-10 hours or high for 4-6. Shred chicken and use in tacos, burritos, enchiladas, nachos, etc. (we served ours on brown rice and I froze half of it for tacos later)
* 3 T olive oil
* 1 pound ground beef
* 1 onion, thinly sliced
* 2 jalapeño chiles—stemmed, seeded and finely chopped
* Salt and pepper
* 2 avocados, cut into cubes
* 1/4 cup fresh lime juice (1 1/2 limes)
* 8 ounces sliced white mushrooms
* 3 cloves garlic, thinly sliced
* 8 small flour tortillas (I used corn)
1. In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add the beef, half of the onion and the jalapeños; season with salt and pepper. Cook until the beef is browned and the onion is softened, 7 to 10 minutes. Transfer to a bowl; reserve the skillet.
2. Meanwhile, in a large bowl, combine the remaining onion, the avocados and lime juice; season with salt and pepper.
3. In the reserved skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the mushrooms and garlic, season with salt and pepper and cook until golden, 7 to 9 minutes; stir into the beef mixture and cover with foil to keep warm.
4. Wipe out the skillet and return to medium heat. Working with 1 tortilla at a time, lightly toast on both sides for about 1 minute. Stuff the tortillas with the beef mixture and avocado salad.
* lime juice
* chili powder
* salt and pepper
* 1/2 cup plain yogurt (I used FF Greek)
* 1/2 cup mayonnaise
* 1 lime, juiced
* 1 jalapeno pepper, minced
* 1 teaspoon minced capers(I didn't have, so left out)
* 1/2 teaspoon dried oregano
* 1/2 teaspoon ground cumin
* 1/2 teaspoon dried dill weed
* 1 teaspoon ground cayenne pepper
* 1 pound cod fillets, cut into 2 to 3 ounce portions (I used tilapia)
* 1 (12 ounce) package corn tortillas
* 1/2 medium head cabbage, finely shredded (I used a cole slaw mix)
* To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.
* Dust fish pieces lightly with chili powder, salt and pepper, and sprinkle with lime juice. Grill until the fish is done. Heat tortillas so they are soft. To serve, place fish in a tortilla, and top with shredded cabbage, and white sauce.
-8-ounce package shredded mozzarella cheese, divided
-15 ounces part-skim ricotta cheese
-2 large eggs
-¼ cup Parmesan cheese, grated
-1 teaspoon salt, divided
-1 cup carrots, shredded
-3 cups zucchini, shredded and firmly packed
(I used my food processor for the carrots and zucchini)
-26-ounce jar roasted garlic marinara sauce
-8-10 regular lasagna noodles *not no-boil* (I used gluten-free rice ones)
Remove ½ cup mozzarella cheese. Set aside.
In a bowl, combine remaining mozzarella, ricotta, eggs, Parmesan and ½ teaspoon salt.
Cook carrots in microwave for 2 minutes. Stir into cheese mixture and set aside.
In a separate bowl, stir remaining ½ teaspoon salt into zucchini.
Spray Crock Pot with cooking spray.
Spread 1/3 sauce on bottom. Gently break 2 noodles to fill and cover bottom.
Spread 1 cup cheese mixture over the noodles. Top with 1 cup shredded zucchini. Top with 2/3 cup marinara sauce.
Repeat with a second layer (2 noodles, 1 cup cheese mixture, 1 cup shredded zucchini and 2/3 cup marinara sauce).
Add a third layer of noodles and top with remaining cheese mixture and zucchini only.
Top with noodles and remaining marinara sauce, then sprinkle with the reserved ½ cup mozzarella.
Cook on High for 3 hours. Let stand 15-20 minutes before serving.
1/2 lb ground beef or turkey
2-3 T taco seasoning
1/2 cup tomato sauce (4 ounces)
1 can black, kidney, or pinto beans, drained (I used black)
2-3 medium sweet potatoes, peeled and cut into 1/2-inch cubes (about 6 cups total)
2 T butter
1 1/2 cups chopped fresh spinach
1 1/2 cups shredded cheddar cheese
sour cream, salsa, and/or guacamole for garnish
6 12-inch long pieces of aluminum foil
Preheat oven to 425 degrees F.
Brown ground meat in a skillet over medium-high heat. Stir in taco seasoning, tomato sauce, and beans. Set aside.
To assemble packets, spray the foil with non-stick spray. Place 1 cup sweet potato cubes in the center of each piece. Top with a small piece of butter (about 1 tsp) and a pinch or two of salt. Sprinkle some chopped spinach over the sweet potatoes, followed by about 1/3 cup of taco meat and sprinkle of cheese. Fold the sides in, then bring the top and bottom ends of the foil together in the center and fold, sealing the packet.
Repeat with remaining ingredients, placing the packets on a rimmed cookie sheet. Bake for 25-30 minutes until the sweet potatoes are tender.
Serve with sour cream, salsa, and/or guacamole.
Makes 6 servings.
* 1 large baking potato, peeled and cut into 2-inch chunks
* 1 pound ground beef
* Salt and pepper
* Ten 6-inch corn tortillas
* Corn oil, for frying
* 2 cups shredded iceberg lettuce
* 1 cup chopped tomatoes
* 1 cup guacamole
* 1 cup tomato salsa
* 1/2 cup sour cream
1. Preheat the oven to 350° (I didn't use the oven). Place the potato in a saucepan and add enough water to cover by 1 inch. Bring to a boil over high heat. Lower the heat and simmer until very tender, about 10 minutes; drain.
2. Meanwhile, in a large skillet, cook the beef over medium heat, breaking up the meat, until cooked through, about 5 minutes. Using a slotted spoon, transfer the beef to a bowl. Add the potato, mashing slightly and stirring to combine; season with salt and pepper.
3. Wrap the tortillas in damp paper towels, then in foil. Place in the oven until warm, about 5 minutes.(I heated mine up in paper towels in the microwave) Meanwhile, in another large skillet, heat enough oil to reach a depth of 1/2 inch over medium-high heat. Working in batches, and keeping the rest of the tortillas wrapped, place about 1/3 cup of the beef mixture on one side of the tortilla and fold into a half-moon. Place in the skillet and fry, turning once and gently pressing the tortilla to ensure that the taco holds its shape, until golden, about 5 minutes. Transfer to paper towels to drain. Gently crack open each taco and fill with the lettuce, tomatoes, guacamole, salsa and sour cream.
1 pound (454 g) ground beef, turkey, or chicken
1 cup chopped onion
(I added 2 t minced garlic)
2 tablespoons taco seasoning
2 tablespoons ranch-style powder dressing mix
1 15-ounce (425-g) can chicken broth
1 15-ounce (425-g) can water (use the empty chicken-broth can)
2 15-ounce (425-g) cans red kidney beans, including juice (I used one can pinto and one kidney beans and I rinsed and drained them and just added some extra water)
1 15-ounce (425-g) can diced tomatoes, drained (I used roasted garlic)
1 15-ounce (425-g) can corn, drained
1 15-ounce (425-g) can green beans, drained
1. Cook the ground meat and onion in a skillet until completely cooked.
2. Put the ground meat mixture into a large pot. Stir in the taco and dressing seasonings. Add all the remaining ingredients and mix well.
3. Bring the soup to a boil. Put the lid on the pot and cook on low temperature for a half hour.
4. Serve with taco chips and grated cheese on top.
* 1 1/2 pounds skinless, boneless chicken breast meat - cubed
* 1/8 cup red wine vinegar
* 1/2 lime, juiced
* 1 teaspoon white sugar
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1/4 cup cilantro, chopped
* 1/2 white onion, chopped
* 2 cloves garlic, minced
Mix together vinegar, lime juice, sugar, salt, pepper, onion, garlic and cilantro. Put in crock pot with chicken and cook on low 6 hours. Shred chicken apart with forks and serve in tacos with toppings of choice!
After some trial and error I started making my guacamole like this and it has worked for us. When I saw this version on The Sister's Cafe though, I had to try it because, although similar to my own, this one looked like the real deal that I love at restaurants. It's amazing the difference some red onion and tomato can make! LOVE it.
The guacamole also went perfectly with our dinner last night...this is Ella's favorite meal currently. She gets a little tired of me always trying new recipes and was thrilled to have "taco bell" tacos for dinner last night. Store bought shells, ground beef cooked with taco seasoning and one of her other favorites (refried beans) as a side :-).
4 ripe Haas avocados
3 Tbs squeezed lemon juice
8 dashes Tabasco sauce
½ cup small-diced red onion
1 large garlic clove, minced
1 to 1½ tsp kosher salt
1 tsp ground black pepper
1 medium tomato, seeded, and small-diced
In a large bowl, combine lemon juice, Tabasco, onion, garlic, salt, and pepper and toss well. Cut the avocados in half, remove the pits, and scoop the flesh out of the shells. Dice the avocados into pieces and add into the bowl. Add the tomatoes. Mix well and taste for salt and pepper.
Melissa made this for our freezer swap (and posted a better picture of it here). It was really good and there was TONS - I'll be using it for my lunches for the next few days. Mike ate his more like a taco salad and I put mine in heated corn tortillas. I thought it had a good flavor though!
2 cups cooked, shredded chicken
3 cups Chicken broth
8 oz. Tomato sauce
1 pkg. Taco seasoning mix
1-1/2 Brown rice, uncooked
1/2 cup Red or Green Pepper
1 can of corn
Shredded cheddar cheese
Tortilla chips, flour tortillas, tomatoes, lettuce, salsa, etc.
Mix everything in a large saucepan. Bring to a boil. Cover, reduce heat and simmer until rice is done (about 40-50 minutes). Remove from heat and let stand 5 minutes. Fluff with a fork.
Allow rice mixture to cool. Place in appropriate sized containers. Seal, label and freeze.
Thaw in the refrigerator. Reheat in microwave until warm. You can also reheat it in a saucepan if you add a little bit of water before heating. Sprinkle cheese on top and serve with tortilla chips.
Mike's dad made us these the night we brought Preston home so I wasn't thinking about taking pictures of the food, but these are SOOOO good! Shredded beef is one thing we have a hard time finding among all the Tex-Mex food in Houston so we have to make our own.
-1 beef roast
-2 or 3 cloves garlic, minced
-1 jar Pace salsa
-Salt roast and brown it.
-Place in crock pot with garlic and salsa on low and let cook until it shreds easily.
-Fry corn tortillas in oil and fold in half to create taco shells and then serve with your favorite toppings. We use Parmesan cheese instead of cheddar on these and it is delish!
I saw this recipe on the blog Favorite Family Recipes. They were easy and a great new taco flavor. Ella loved them so much she ate two whole tacos! I also think it would be good to marinade the chicken in the sauce and then grill it before cutting up and putting in the tacos.
1 1/2 lbs. chicken, cubed
1/4 c. red wine vinegar
juice of 1 lime
2 tsp. sugar
1 tsp. salt
1 tsp. black pepper
4-5 green onions, chopped
4 cloves garlic, minced
4 Tbsp fresh cilantro (or to taste)
tortillas and toppings
Sauté chicken in a medium skillet in a little oil for a few minutes until chicken becomes white all around.
Combine vinegar, lime juice, sugar, salt, pepper, green onion, garlic and cilantro and add to chicken. (I mixed these together before starting chicken so it could mix together more)
Simmer for an extra 10-20 minutes until chicken is cooked through.
Add chicken to tortillas and top with lettuce, tomato, cheese, avocado, cilantro, salsa, etc.
This is another mystery recipe...I ripped it out of a magazine long ago, but all identifying information was cut off. You can't go wrong with shredded beef tacos in my opinion and these definitely didn't disappoint! And they are so easy; just throw it in the crock pot in the morning and by evening you're ready to dig in.
-2 16-oz. jars mild or med tomato-based salsa (4 c.)
-2 T. cider vinegar
-5 t. chili powder
-1 1/2 lb. beef chuck pot roast
-12 corn tortillas
-sour cream, shredded lettuce, avocado (and cheese if you're like me)
-Spoon 1 c. salsa into small bowl; reserve. In slow cooker, combine remaining sals with vinegar and chili powder. Add beef, cover and turn heat to low. Cook until beef shreds easily with a fork, 10-12 hours. Shred meat, meat using 2 forks and spoon into serving bowl.
-Preheat oven to 300 degrees. Stack tortillas, wrap in foil and bake until warm, about 10 minutes. Serve with sour cream, lettuce, avocado and remaining salsa.
These definitely offer a different take on what you might consider your traditional taco...you'll have to read their history at the end. I have never actually made these myself...just enjoyed them countless times at my grandparents...and yes, I ate ALL those tacos on the plate :-)! They are delicious! (and it is typically a friendly competition between the men to see who can eat the most tacos)How To Make Them:
MEAT: Your typical ground beef cooked with chopped onion
TORTILLAS: Heat oil in a large saucepan until boiling. Dip corn tortillas in until they begin to bubble, then remove and fold in half so they dry in "taco form" (when cool fill with beef)
*LETTUCE: This is the secret! Shredded iceburg lettuce, chopped radishes and chopped cherry tomatoes...tossed with oil and vinegar (2/3 oil to 1/3 vinegar) and lots of paprika (put in enough to lightly coat lettuce)
CHEESE: shredded cheddar
FIXINGS: see pic below...you absolutely must sprinkle with garlic salt and Louisiana hot sauce
In case you are wondering how these tacos came to be (Grandma, correct me if I get this wrong)...When my grandma's family moved from their farm in Idaho to southern California when she was young they had never had or heard of tacos before. Her family instantly fell in love with them and this was their attempt to recreate them. Although my grandparents also make delicious "real" Mexican food now, our family still enjoys Hansen tacos...so much so that I requested them for my birthday dinner!
For a quick and tasty shredded beef (so much better than ground beef) in a Mexican meal we use our trusty canned beef from Costo (see pic below). Once you prepare the beef you can serve it how you wish - we make tacos, nachos and I even ventured to try chimichangas once.
(These are just to get you started, then add more spices until it tastes delicious to you!)
- 1 can roast beef
- 1/3 c. salsa
- 1/4 pack taco seasoning
- 1/4 c. water or leftover broth from the can
- 1/4 t. chili powder
- 1/4 t. cumin
- 1/4 t. garlic salt
- Mix all ingredients in sauce pan over med-high heat until it starts to boil.
- Cover and reduce heat to low. Allow to simmer while you finish your other meal preparations.
For each avocado you smash, add in 1 tsp. lemon juice and 1/4 t. each garlic salt, cumin, and chili powder. I usually add more garlic salt, but those are just to get you started again.*