Tag Archives: taco

Slow Cooker Cilantro Lime Chicken Tacos


Servings 4

Ingredients

Juice of 2 limes
1 cup frozen corn
2 garlic cloves, minced
1/2 onion, chopped in a small dice
1 15-ounce can black beans, drained and rinsed
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon ground black pepper
2 chicken breasts, bone-in with skin
1/4 cup of chicken stock
1/4 cup fresh cilantro, finely chopped
8 6-inch flour tortillas
3 tablespoons pickled jalapeños, finely chopped
Sour cream

Instructions

In a 6-quart slow cooker, combine all ingredients except chicken and cilantro. Mix well to ensure all ingredients are incorporated. Place chicken into the sauce.

Place lid on slow cooker and cook on low for 7 hours or on high for 4 hours.

Remove chicken from the slow cooker, then discard skin and bones. Shred the chicken meat and place back into the slow cooker along with the cilantro.

Allow the chicken to sit for 5 minutes so it can absorb the flavors of the sauce.

Pile chicken mixture into tortillas and top with chopped jalapeños and a dollop of sour cream
————————–

Slow Cooker Pulled Pork Tacos


Servings 8

Ingredients

1 pork shoulder or butt roast (about 3 pounds)
1 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons dried oregano
1 teaspoon ground cumin
1 tablespoon olive oil
1 onion, roughly chopped
4 cloves garlic, minced
1 jalapeno pepper, sliced
1 orange, halved
2 cups barbecue sauce
12 6-inch flour tortillas
Sour cream
Guacamole
Lettuce, shredded
Red onions, cut in a fine dice

Instructions

Generously season the pork with salt and pepper. Combine the oregano and cumin with the olive oil and rub all over pork.

Place the pork in a 6-quart slow cooker. Top with the onion, garlic, and jalapeno.

Squeeze the orange over all the ingredients and add the two halves to the slow cooker. Cover and cook on low for 8 hours or on high for 4 hours.

Remove the pork from the slow cooker and, using two forks, shred the meat and place in a bowl.

Place barbecue sauce in a skillet over medium heat. When warm, add the shredded pork and stir to coat.

Pile the pork onto soft flour tortillas and top with sour cream, guacamole, lettuce and red onions.
——————————

Slow Cooker Chicken Taquitos

Ingredients

2 Uncooked chicken breasts
1 Packet taco seasoning
7 oz Cream cheese, cubes
1/4 Cup Water
1 1/2 Cups Shredded cheddar cheese
Taco-sized flour tortillas

Directions:

Place chicken breasts in a 2-3 quart slow cooker. Sprinkle with taco seasoning, add cream cheese cubes, and water.

Cover and cook for 6-8 hours on low, or for 4-6 hours on high.

Unplug the Crock-Pot. With two forks, shred the chicken in the Crock-Pot, add cheddar cheese, and stir to evenly coat the chicken.

Preheat oven to 400F.

Then spoon shredded chicken into the center of the flour tortillas.

Roll tightly, and place on a parchment-lined baking sheet.

Spray generously with olive oil spray.

Cook in preheated oven for 8-12 minutes, or until tortillas are crisp.
——————————-

Chicken Taquitos with Guacamole and Cheddar

Ingredients

For the tacos:

Olive oil
1 chicken breast, cooked and shredded
2 spring onions, chopped
1 red pepper, chopped
1 yellow pepper, chopped
1/2 red chili, chopped
1/2 cup cream cheese
1 cup grated Parmesan cheese
12 empanada dough circles
Guacamole, to serve

For the sauce:

1 cup spreadable cheddar cheese
1/2 cup shredded cheddar cheese
1/2 cup heavy cream
1/2 cup grated mozzarella cheese

Instructions

In a frying pan, add olive oil and saute the spring onions, peppers and chili. Add shredded chicken and fry until golden, then add the cheeses.

Make the tacos by placing the chicken filling on the empanada dough circles. Roll up and fry in hot oil until golden brown and crispy.

For the sauce: In a saucepan, add the cheeses and cook over medium heat, stirring, until they form a sauce.

Serve the tacos with the cheese sauce and guacamole.
——————————————–

Baja Style Turkey Tacos

Ingredients

Slaw

1/4 cup cider vinegar
2 tablespoons olive oil
2 teaspoons honey
1/4 teaspoon cayenne pepper
1 cup shredded purple cabbage
1/2 cup shredded jicama

Turkey Filling

1 (20-ounce) package Extra Lean Ground Turkey Breast
1 (1.35-ounce) package fajita seasoning
1 cup low-sodium chicken broth
1 teaspoon freshly ground black pepper
1/4 cup brown sugar
2 bay leaves
12 whole wheat tortilla, warmed
2 jalapeños, diced
sour cream, if desired
lime wedges, if desired
salsa, if desired

Directions

To make slaw, in large bowl, combine vinegar, olive oil, honey, cayenne pepper, cabbage and jicama. Cover and chill 3 to 4 hours, if time permits.

To make the turkey filling, in large skillet, cook the turkey as specified on the package. Always cook to well-done, 165°F. as measured by a meat thermometer. Add fajita seasoning, broth, pepper, sugar and bay leaves. Bring to boil. Reduce heat to medium-low, simmer until all liquid is evaporated. Remove bay leaves.

Fill each tortilla with turkey mixture. Top with slaw, jalapeños and sour cream, if desired. Serve with lime wedges and salsa, if desired.

Always cook to an internal temperature of 165F
—————————

Slow Cooker Shredded Steak Tacos


Servings: 10 to 12

Ingredients

2 pounds flank steak
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon salt
1 teaspoon pepper
2 tablespoons olive oil
3 cloves garlic, minced
Juice of 1 lime
2 tablespoons white vinegar
1/2 cup chicken broth
White onion, diced
Cilantro, chopped
Salsa
Corn tortillas

Instructions

In a bowl, add chili powder, garlic powder, cumin, salt, pepper, olive oil, minced garlic, lime juice, white vinegar and chicken broth. Whisk until fully combined.

Place flank steak in slow cooker. Cover with marinade, making sure to rub on both sides of the meat until fully coated.

Cover and cook on high for 4 hours. Check at the 3 hour mark, as it might need less time.

Once cooked, let stand for 5 to 10 minutes. Remove cover and using two forks, shred steak inside the slow cooker and juices.

Place shredded steak on tortilla and top with onions, cilantro and salsa. Feel free to use any other toppings you prefer.
——————————–

Baja Style Turkey Tacos

Ingredients

Slaw:

1/4 cup cider vinegar
2 tablespoons olive oil
2 teaspoons honey
1/4 teaspoon cayenne pepper
1 cup shredded purple cabbage
1/2 cup shredded jicama

Turkey Filling:

1 (20-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
1 (1.35-ounce) package fajita seasoning
1 cup low-sodium chicken broth
1 teaspoon freshly ground black pepper
1/4 cup brown sugar
2 bay leaves
12 whole wheat tortilla, warmed
2 jalapeños, diced
sour cream, if desired
lime wedges, if desired
salsa, if desired

Directions

To make slaw, in large bowl, combine vinegar, olive oil, honey, cayenne pepper, cabbage and jicama. Cover and chill 3 to 4 hours, if time permits.

To make the turkey filling, in large skillet, cook the turkey as specified on the package. Always cook to well-done, 165F. as measured by a meat thermometer. Add fajita seasoning, broth, pepper, sugar and bay leaves. Bring to boil. Reduce heat to medium-low, simmer until all liquid is evaporated. Remove bay leaves.

Fill each tortilla with turkey mixture. Top with slaw, jalapeños and sour cream, if desired. Serve with lime wedges and salsa, if desired.
———————————–

Baked Buffalo Chicken Taquitos

Ingredients

8 oz low fat cream cheese
1/8 cup buffalo sauce
2 cups cooked and shredded chicken
12 small flour tortillas (low carb)

Sauce

Fat free Ranch Dressing

Instructions

Preheat oven to 425 degrees F.

Mix cream cheese and buffalo sauce until well combined.

Stir in chicken until well combined.

Place 2-3 Tablespoons of mixture spread into a thin line onto center of flour tortilla.

Place on lightly greased cookie sheet and repeat for remaining taquitos.

Once taquitos are arranged on cookie sheet, lightly spray the tops with cooking spray.

Bake at 425 degrees F for 15-20 minutes or until taquitos are golden brown.

Author’s Notes

I sprayed the tortillas with cooking spray and baked in a 375 degree oven. Then I turned the oven on to broil to brown them a bit. Also left out blue cheese dressing in the taquitos and used reduced fat ranch for dipping.
Use a low carb tortilla for these.
————————————-

Oven Baked Chimichangas


Yields: 4 servings

Ingredients

1 pound Ground Turkey ( Or Chicken)
1 package Taco Seasoning (1.25 Oz)
1 cup Water
1 teaspoon Ground Cumin
2 teaspoons Chopped Fresh Oregano
2 Tablespoons Chopped Fresh Cilantro
1 can Fire-roasted Green Chiles (7 Oz.)
1/2 cup Diced Fresh Tomatoes
2 Chopped Green Onions
1/2 cup Low Fat Sour Cream
1/2 cup Shredded Cheddar Cheese
4 Tablespoons Melted Butter
4 Large Flour Tortillas (Burrito Sized)
1/2 cup Shredded Cheddar Cheese (to Melt On Top)
Garnish: Tomatoes, Lettuce, Cheese, Guacamole, Salsa, Sour Cream

Directions

Saute poultry until cooked through and starting to brown. Add taco seasoning and stir. Add water and stir. Over med – low heat cook until liquid has reduced 2/3.

Preheat oven to 450 degrees.

Add cumin, oregano, cilantro, chiles, tomatoes and green onions. Simmer until the rest of the liquid has evaporated. Remove from heat and let cool 5 minutes. Stir in sour cream and 1/2 cup Cheddar cheese.

Lay tortillas on wax paper and brush both sides with the melted butter. Spoon 1/4 of filling into center of tortilla and fold like and envelope. (use a slotted spoon to get rid of any excess liquid)

Put tortillas, seam-side down on a non-stick sheet pan. Spaced so they DO NOT touch. Bake 20 -25 minutes or until golden and crisp (Mine only took 15 minutes so keep an eye on them or they’ll burn!).

Sprinkle with cheese and return to oven to melt.

Serve with the garnishes.
—————————————-

Slow Cooker Tex-Mex Chipotle Sloppy Joes

Ingredients

1 1/2 pounds uncooked ground chicken or turkey
1 1/2 pounds ground pork
2 cups chopped onions (2 large)
4 cups bottled salsa (medium hotness)
1 1/2 cups chopped green sweet peppers (2 medium)
1 1/2 cups fresh corn or frozen whole kernel corn
2 tablespoons chopped canned chipotle pepper in adobo sauce*
1 tablespoon chili powder
1 1/2 teaspoons ground coriander
1 1/2 teaspoons garlic salt
16 – 20 6-inch flour tortillas or hoagie rolls, split and toasted
Vegetable oil

Assorted toppers, such as chopped cilantro, diced avocado, chopped tomato, and/or crumbled Cotija cheese (optional)

Directions

In a very large skillet cook ground chicken, ground pork, and onions until meat is brown and onions are tender, using a wooden spoon to break up meat as it cooks. Drain off fat.

In a 4- to 5-quart slow cooker combine meat mixture, salsa, sweet peppers, corn, chipotle pepper, chili powder, coriander, and garlic salt.

Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.

Meanwhile, add tortillas, one at a time, to hot oil; cook for about 2 to 3 minutes or just until golden. Using tongs, remove tortillas from hot oil. Fold fried tortillas over a paper-towel-wrapped rolling pin or a wire tortilla rack placed over a paper-towel-lined pan. Let cool until firm.

To serve, use a slotted spoon to spoon meat mixture into fried tortilla shells. If desired, add toppers.
——————————————