Take Me to Your Taco...

CHICKEN TACO STACKS

So, it all started with a can of refried beans that’s been in my pantry since forever...   

     Hands down one of my favorite Taco recipes!!

I already can’t wait for you to eat this.

Ingredients…

·      1 (14.5 oz.) can refried beans

·      3 Tbs. lime juice, plus more for garnish

·      1 jalapeno pepper, minced (seeds removed for less heat)

·      1/2 cup chopped cilantro, plus more for garnish

·      2 cups chopped cooked chicken (Rotisserie Chicken works great)

·      1/2 red bell pepper, diced

·      8 corn tortillas

·      1 1/2 cups shredded pepper jack cheese (or more!)

·      1 avocado, sliced

·      2 scallions, sliced

Make Them…  

1.   Preheat oven to 400.

2. In a large bowl, combine the beans, lime juice, jalapeno pepper and cilantro. Stir until well mixed.

3.  Lightly coat a large baking sheet with cooking spray. Arrange the tortillas in a row on the sheet. Place in the oven and bake for 3 minutes. Flip and bake 3 more minutes. This just starts the tortilla crispin’!

4. Evenly spread the bean mixture over each tortilla. Top with chopped chicken, dice red pepper, cheese and scallions. Carefully stack the tortillas, 4 to each stack. But I guess you could have done that math. Sorry.

5.  Slide her back into the oven for 20 – 30 minutes, or until the cheese is bubbly and the tortilla edges are golden and crispy.

6. Garnish each stack with sliced avocado, cilantro leaves and fresh lime juice!

Shrimp Tacos with

Coconut Coleslaw & Mango Salsa

Before you start eating this shrimp taco, politely apologize to your family that you’ll be unavailable for the

Next 15 minutes. These fish tacos are so yummy and you will not want to put them down.

Ingredients

• 1 lb. shrimp, peeled and deveined
• ½ tsp chili powder
• ½ tsp cayenne pepper
• ½ tsp ground cumin powder
• ½ tsp salt (I used sea salt)

Mango Avocado Salsa

• ½ small Red Onion, finely diced
• 2 Tbsp. of canned hot Jalapeños, finely chopped
• ¼ bunch of cilantro
• 1 fresh Mango, diced
• 1 avocado, diced
• 3 Tbsp. fresh Lemon Juice

To Serve:

• 12 Small white corn tortillas
• 1 medium tomato, diced
• 1 Lemon cut into 6 wedges

Instructions

Prepping the Shrimp:

1.   Combine ½ tsp chili powder, ½ tsp cayenne pepper, ½ tsp cumin and ½ tsp salt and sprinkle over shrimp. Stir shrimp to coat evenly.

2. Heat a large skillet over medium/high heat. Swirl in 1-2 Tbsp. olive oil and sauté about 1 min per side or until pink and cooked through. Remove from pan and set aside.  Once shrimp are cooled, chop into large pieces if desired (they’re easier to eat if chopped).

Make your Coleslaw:

Creamy Coconut Coleslaw

          The results of this Slaw are amazing. 

You are going to love it!!!

It is delicious in any sandwich, over tacos or just in lieu of your average Coleslaw.

Ingredients

• ½ medium green cabbage, thinly sliced
• ¼ small purple cabbage, very thinly sliced
• ½ cup Real Mayo
• ¼ cup Coconut milk (Original, unsweetened)
• 2 tsp. granulated sugar
• 2 tsp. apple cider vinegar or lemon juice (both work great!)
• 1 tsp. Horseradish cream sauce 

Instructions

1.   In a small bowl or measuring cup, whisk together ½ cup mayo, ¼ cup coconut milk, 1 tsp. horseradish sauce, 2 tsp. sugar, 2 tsp. apple cider vinegar.

2. In a medium bowl, combine thinly sliced green cabbage with very thinly sliced purple cabbage. I like the contrast of larger green cabbage pieces with thinner purple mixed in.

3.  Once the dressing is creamy and smooth, pour it over your prepared cabbage and stir well. Just before serving, give it a quick stir to make sure any dressing at the bottom coats the cabbage. So yummy!

Mango Salsa

1.   In a medium bowl, combine: diced red onion, 2 Tbsp. jalapeños, ¼ bunch chopped cilantro, diced mango and diced avocado then drizzle in 3 Tbsp. fresh lemon juice and stir to combine.

Assembly:

1.   When ready to serve, heat a medium skillet over medium heat and add 2 Tbsp. olive oil. Stack 2 tortillas on top of each other and once the oil is hot, sauté until the bottom is golden (no need to flip the tortillas). You’ll see the top one curl up; this is a good thing. The top one should be warm not toasted. Repeat with remaining tortillas.

2. Place 1/6^th  of the shrimp on each taco (I like to make it an assembly line and have everyone make their own taco, that way I can focus on what’s important; like eating my taco!) Add 1/6^th of the coleslaw (it seems like a lot but you’ll thank me later), top with 1/6^th of the Mango Salsa and finally stud the top with some freshly diced tomatoes. Put a wedge of lemon on each plate because they are even more amazing with a good squeeze of fresh lemon juice over the top.

Thank you Natasha’s Kitchen

CHIPOTLE FISH TACOS with CILANTRO PEACH SALSA

I have to say… I dream about these Tacos.  Not that it’s weird or anything.  They are quite DREAMY!  So…So good!!  Make these soon…

A tip: Habanero peppers are HOT. Don't let

their cuteness fool you. If heat is not your thing, please substitute jalapeno. Habaneros, in addition to being hot, are also deliciously fruity and flavorful. But remember a little goes a long way.

Ingredients

• 1 to 1 1/2 pounds grill-able fish, at least an inch thick  (halibut, Alaskan cod, sea bass, black cod, black rock fish, Mahi Mahi) 
• 8-12 x 6 inch tortillas ( corn-flour mix) Grilled 
• lime for garnish

Chipotle Marinade Ingredients

•  2-3 large garlic cloves
•  2 -3 whole chipotles 
• 1 T. adobo sauce ( from the can of chipotles) 
• 4 T. olive oil 
• zest from one lime 
• 1 T. lime juice
• 1 tsp. ground coriander 
• 1 T. ground cumin
•  3/4 tsp. kosher salt ( more to taste)
•  cracked black pepper     

Cilantro Peach Salsa Ingredients

• 2 1/2 C. diced -just ripe peaches ( about 3-4 peaches) 
• 1/4 C. finely diced red onion 
• 1- 2 tsp. minced habanero ( or use jalapeño for less spicy) 
• 1/2 C. chopped cilantro ( tender stems ok) 
• 1/8 C. fresh lime juice, or more to taste
• 1/8 tsp. kosher salt or more to taste
• 1 tsp. sugar

Make them

1.   In a food processor, blend all the marinade ingredients into a fine paste. Rub fish generously with marinade and let marinate at least one hour or overnight in the fridge. (You could also freeze fish in the marinade in a Ziploc bag and save for later or take it camping with you).

2. While fish is marinating make the Cilantro Peach Salsa. Very gently, rub the peaches with a towel to remove fuzz, keeping the skin intact.

3.  Dice and place in medium bowl. Half and seed the habanero, and mince as small as possible. Sprinkle only 1 teaspoon of habanero, over the peaches (about 1/3 of the habanero). You can always add more, so start conservatively.

4. Add the rest of the ingredients, and gently fold them together. Obviously you want to spread the habanero evenly through the salsa, but at the same time, try not to over mix. 

5.  Grill the fish over high heat to get a nice sear on both sides. Make sure grate is clean and oiled and use a metal spatula.

6. After a few minute on each side, move to a cooler spot, or turn heat down to medium, cover grill and finish cooking until it’s cooked to your desired done-ness.

7.  You could also finish in the oven. Give a good squeeze of lime, and taste for salt, adding if necessary.

8. Give the tortillas a quick sear on the grill.

9. Make the Tacos by placing the fish in the tortillas and topping with peach salsa. Skewer to keep closed. Or serve family style on a platter with stacked tortillas wrapped up in a towel, extra lime and cilantro. 
         feastingathome.com                                                                           

Pulled Pork Tacos

With Sweet Chile Slaw

  

This little Taco is so full of flavor! It is the Perfect week night dinner… and you will be quite popular with your family…just sayin

Ingredients

·      4 pounds pork roast

·      1 teaspoon salt

·      1 teaspoon pepper

·      1 teaspoon smoked paprika

·      1 teaspoon onion powder

·      1/2 teaspoon garlic powder

·      2 tablespoons olive oil

·      8 ounces beer (optional) can use Lemon Lime soda or Squirt… one with a kick! Mountain Dew? Ginger ale or sparkling cider

·      2 cups sliced green cabbage

·      3 tablespoons sweet chili sauce

·      1 lime, juiced

·      A bunch of (4-inch) tortillas, for serving

·      Cotija cheese, for crumbling

Cilantro Avocado Cream

·      1 avocado, chopped

·      1 lime juiced + zest

·      3 tablespoons sour cream or Greek yogurt

·      3 tablespoons chopped fresh cilantro

Directions

1.   Heat a large skillet over medium-high heat and add olive oil. Cover the pork with the salt, pepper, paprika, onion powder and garlic powder.

2. Sear the pork on all sides just until it is golden brown, about 1 to 2 minutes per side.

3.  Remove the pork and place it in the crock-pot. Pour your favorite beer (or soda) over top, cover and cook for 8 hours on low.

4. After 8 hours, remove the top and pull the pork apart with tongs or forks. I toss it well with the beer and then cover it and let it cook for another 15 minutes or so. You have to really toss the meat with the juice to combine everything. Taste the pork and season it additionally if desired.

5.  To make the slaw, add the cabbage to a large bowl. Toss it with the sweet chili sauce and the lime juice, adding in a pinch of salt. You can make this a few hours ahead of time and keep it in the fridge if desired.

6. To make the avocado cream, add the avocado, lime juice and zest, sour cream or yogurt and the cilantro to a food processor. Blend until pureed and creamy.

7.  Assemble the tacos by adding some pork to each tortilla and covering it with a drizzle of the avocado cream. Add the slaw on top and crumble on a bit of cheese.

Slow Cooker Carne Asada Steak Tacos

So Good! 

Easy…Yes it is! 

Kid Friendly…You bet!

Should I double the recipe?

That would be YES…

Ingredients for Steak Tacos…

·      2 lbs. flank steak or London Broil Steak, thinly sliced    

·      1 cup salsa

·      1 10 oz. can diced tomatoes with green chilies (Rotel)

·      1 teaspoon cumin

·      1 teaspoon chili powder

·      Flour or corn tortillas

·      Favorite taco toppings (tomatoes, avocadoes, onions, lettuce, etc...)

Chipotle Aioli

·      6 tablespoons mayonnaise

·      2 teaspoons chopped chipotle chiles in adobo

·      2 tablespoons chopped fresh cilantro

·      1 teaspoon minced garlic

·      1/2 teaspoon cumin

·      4 teaspoons fresh lime juice

·      salt and pepper, to taste

Directions

1.   Spray slow cooker with non-stick cooking spray. Place sliced steak in the bottom. Pour salsa, diced tomatoes, cumin, and chili powder on top. Stir, until all seasonings are thoroughly mixed in. Cook on low for 6-8 hours or high for 3-4 hours.

2. While the meat is cooking, put all ingredients for the aioli in a blender and blend until smooth.

3.  When meat is done, scoop meat onto tortillas, top with your favorite taco toppings, and drizzle with chipotle aioli.

4. Makes about 6 servings (depending on the size of your tortillas and how much meat you put on each one).

Wickedly good Fish Taco Sauce

This is without a doubt the best Taco Sauce I've ever had or made. The herbs and spices are unique and create a fabulous addition to those beloved Tacos!!

Ingredients

• 1/2 cup sour cream (Greek yogurt is delicious as a substitute if you’re not a fan of sour cream)
• 1/2 cup reduced fat mayonnaise (you can use regular if you like)
• 1 lime, cut in half
• 1/2 teaspoon cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon dried dill weed
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground chipotle chili powder
• 1/2 teaspoon capers, minced
• 1 hot pepper of your choice, seeded and minced (jalapeño is delicious, as are the cherry bomb poppers I used in this batch).
• 1 tablespoon fresh cilantro, chopped

Instructions

1.   In a small bowl, whisk the sour cream and mayonnaise until well blended.

2. Squeeze the juice from one lime half into the fish taco sauce mixture, then whisk thoroughly. You’ll want the consistency of a pourable, creamy salad dressing. If still too thick, add more lime juice from the other half. If too runny, add sour cream.

3.  Add all of the spices, whisking to mix thoroughly. Add the capers, minced pepper and cilantro, and whisk thoroughly.

4. Cover the bowl with wrap and refrigerate for at least one hour — the longer the better.

5.  Serve chilled. Spoon white sauce over fish tacos, or add into taco salads or rice bowls.

Author: SoupAddict

Easy Navajo Tacos

A Super Delicious Family Friendly Meal!

Add your own Toppings…

“I don’t like to add Toppings”…said No One Ever!

Ingredients

• 1 lb. lean ground beef
• 1 package taco seasoning
• ¼ cup water
• 1 15 oz. can chili with beans
• 1 can Pillsbury Grand Original Biscuits (8 Biscuits)
• oil for frying (I used vegetable oil)

Topping Options:

• olives
• sour cream
• avocados
• tomatoes
• shredded lettuce
• shredded cheddar cheese

Make Them…

1.   Flatten each biscuit. Fry each biscuit in ¼-in. hot oil over medium heat until golden brown, turning once. Drain biscuits on paper towels, keep warm.

2. In a medium skillet, brown ground beef until no longer pink. Add ¼ cup water, taco seasoning mix, and can of chili beans. Bring to a boil and reduce heat to low and allow the meat to simmer.

3.  Once ready to assemble, lay fried biscuit on a plate and put ½ cup of meat mixture on top. Top with your favorite toppings.

Thank you Recipe Critic…