Tag Archives: taco

Ground Chicken Tacos with Creamy Salsa

Food Network Magazine
Yield: 4 to 6 servings

Ingredients

2 tablespoons olive oil
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1/2 cup chopped onion
Kosher salt and freshly ground black pepper
2 cloves garlic, grated on a rasp or minced
2 teaspoons ground cumin
1/2 teaspoon coriander
1/4 teaspoon cayenne pepper
1 tablespoon (1 packet) sazon seasoning
1 pound ground chicken
2 teaspoons flour
1 cup chicken stock
12 taco shells, kept warm in a 200 degree oven
Shredded lettuce, for serving
Creamy Salsa, for serving, recipe follows

Directions

In a large saute pan with straight sides over medium-high heat, heat the olive oil. Add the red and green bell pepper, onion and then season with salt and a few grinds of black pepper. Saute until the vegetables are tender then add the garlic, cumin, coriander, cayenne pepper, and sazon seasoning. Cook for a minute or so then add the ground chicken and cook, breaking up the chicken with a wooden spoon while stirring. Make sure to really break up the ground chicken on this step so there are no large clumps.

Once the chicken is cooked through, sprinkle the flour over the top and stir while cooking to allow the flour to blend into the chicken for a few minutes. Add the chicken stock then raise the heat to a simmer and cook until the stock thickens a bit, about 4 to 5 minutes.

Serve in warm taco shells topped with shredded lettuce and a dollop of Creamy Salsa.

Creamy Salsa

Yield: 1 1/2 cups

Ingredients

4 Roma tomatoes, seeded and chopped
1/2 cup chopped fresh cilantro leaves
1/4 cup finely chopped red onion
1 jalapeno, seeded and finely chopped
1 scallion, finely chopped
1 cup sour cream
1 tablespoon hot sauce (recommended: Frank’s Red Hot)
1/2 teaspoon garlic powder
2 teaspoons fresh lime juice
Kosher salt and freshly ground black pepper

Directions

Combine the tomatoes, cilantro, red onion, jalapeno, scallion, sour cream hot sauce, garlic powder, and lime juice in a medium bowl. Stir to combine, then season with salt and pepper to taste, and refrigerate at least 1 hour before serving.
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Tacos de Carne Asada

Food Network Magazine
Yield: 4 servings

Ingredients

1 flank steak, trimmed of excess fat
1 cup pickled jalapenos, including the carrots and onions that come in the jar
Salt and pepper
8 corn tortillas
1/4 cup white onion, coarsely chopped
1/4 cup cilantro leaves
2 tablespoons salsa de arbol
1 tablespoon canola oil, plus more, as needed

Directions

Cover flank steak on one side with the pickled jalapenos, then turn over let sit at room temperature, covered for 1 hour.

Preheat the grill or broiler.

Season both sides of the steak with salt and pepper and place on a hot grill or under the broiler. Cook the steak for 5 to 6 minutes on each side (for medium rare), and then chop into 1/4-inch pieces.

Heat a small saute pan and add 1 tablespoon canola oil. Warm corn tortillas for 30 seconds on each side, adding more oil as necessary. Stack 2 tortillas together, place the meat in the center of the tortillas and top with the onion and cilantro. Drizzle a teaspoon of the salsa de arbol on top of each taco.
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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
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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.
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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.
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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.
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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
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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.
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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.
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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.
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