Tag: Taco Time

Chorizo Tacos Get Me Every Time

I’ve been wanting to try my hand at chorizo tacos for a while and it seemed like the perfect fit for Taco #11. Plus, its super hot outside, and this was minimal cook time—chopping, stove, the whole thing—minimal. And, to top it all off, my mom (love her) sent me a taco roundup she saw over the weekend and this was one of the recipes. Divine, motherly, intervention I tell ya.

Now, I don’t know if it was the high hopes I had set for these guys, or the heat, or what, but I can’t lie. They’re not my favorite. I know, you’re probably thinking it’s because I didn’t put guacamole on them. And you may be right. Or, it could be that I used chicken chorizo rather than original chorizo. I mean, I’m no chorizo expert, but I’m guessing the sub didn’t do these bad boys justice.

Shell: Store brand corn tortillas
Filling: Chicken Chorizo
Toppings: Cilantro, cotijo cheese, diced onions & a squeeze of lime

Results: Like I said above, not my favorite. I tried to stay true to the recipe and that might have hurt me. I think with salsa and guacamole, these would be delicious, but that may be the guacamole talking. I also didn’t have a lot of onion left (oops) so, maybe they could have used a bit more.

Slow-Cooked Pork Tacos Get Me Every Time

Another week, another Taco Tuesday. I thought spicy pork tacos was the perfect way to spend a Tuesday dinner, and so, the slow cooker is comin’ right out. Now, these tacos are highly inspired by a little BBQ fare. With side dishes of refried beans and corn, plus pickled jalapenos, all the elements are here, just with a twist.

I have scoured the web for you readers and found many slow cooker recipes. The only thing, I tend to use them more as a guide. Here’s a few I started with: from Can You Stay For Dinner?, Budget Bytes, Buck Cooks, Food Network and Better Homes & Gardens.

So, I cut up my pork tenderloin into cubes, sliced half an onion and then added a mess of other things to the mix: diced tomatoes & green chiles, chili powder, cumin, salt and pepper, coriander, oregano, minced garlic and chicken stock. I also added some chipotle peppers and the sauce they’re canned in. Just, not as much as last time. Then, it’s just set it and forget it.

Shell: Store brand corn tortillas
Filling: Chipotle pork and onions (see above)
Toppings: Shredded iceberg lettuce, tomatoes, Colby Jack & pickled jalapenos.

Side Dish: Store bought refried beans & corn jazzed up with some red pepper

Results: These were delicious. Though some slow cooker recipes tell you to discard the onions, I left them in the mix, which added a great texture (not to mention more veggies). The pickled jalapenos added just the right balance to the smoky, sweet, spicy meat.

If, for some crazy perfectly normal reason you didn’t throw a cubed pork in the slow cooker this morning, no worries! There are plenty of quick and easy pork taco recipes that cook up in time for dinner tonight. Try pork these tacos from Cooking Light, My Recipes and The Kitchn.

Cilantro Lime Shrimp Tacos Get Me Every Time

Happy Taco Tuesday everyone! It’s hot and humid here in Boston and these light, refreshing shrimp tacos would be the perfect thing to cook up tonight. Minimal stove time, that’s for sure.

This should actually be called Cilantro Lime Shrimp Tacos Two Ways Gets Me Every Time, but that seemed like a mouthful. Don’t you think? But here’s the deal. The first taco is more traditional, as it includes cheese and salsa verde. The second one is a little crazier as I added a bit of lime aioli to finish these bad boys off. It’s the best of both worlds.

As you may have realized, I can never get enough guacamole. But here’s the thing, these tacos don’t need it. So, a simple tomato avocado salad tossed with garlic and lime juice will satisfy that guacamole craving and make the perfect, light, refreshing side dish.

The crunchy cabbage inside the soft corn tortillas really takes the texture to another level. And in the version with the aioli, the lime compliments the shrimp perfectly. Are you ready to run to the store and get everything for your own Taco Tuesday? Let’s go!

Shell: Store brand corn tortillas
Filling: Cilantro Lime Shrimp via Skinny Taste
Toppings A: shredded cabbage + salsa verde, tomatoes & shredded cheddar
Toppings B: shredded cabbage + super easy lime aioli & tomatoes
Side Dish: Avocado & tomato salad with garlic lime dressing

Modifications: None. Just follow those links to the recipes above.

Results: De-lic-ious. As in, could not get enough of this tasty shrimp. So easy to make (5 minutes in a saute pan), it’s worth making again and again.

PS: After being inspired by my friend Brigette, I whipped up a batch of energy bites last night. Brigette is hosting a book giveaway today—check her out on Settling West.

Turkey Tacos Get Me Every Time

That’s right you guys, it’s taco time! Taco #8 is one of my all-time faves and I might know the recipe like the back of my hand. It’s one of my go-tos on a warm summer night when I don’t want to spend much of any time in the kitchen.

I’m not gonna lie. I loaded these bad boys with salsa. Sometimes I just can’t get enough.

Shell: Store brand flour tortillas & corn taco shells
Filling: Turkey, a la Martha
Toppings: fresh cilantro, guacamole, shredded cheddar cheese
Salsa: Semi-homemade Salsa

Modifications: Martha likes to add tomato paste and water to her turkey mixture. Me? I just add salsa instead and let that cook down. I also added in some smoked paprika.

Results: I said it once and I’ll tell you again. I love these guys so much, I know them like the back of my hand. Yes, I’ll make them again and love them again.

But for now, we’re still trying out new tacos. Anyone ever tried The Pioneer Woman’s Brother’s Chicken Tacos? And what do you think of these Buffalo Chicken Tacos? Do they count as a taco? Got any other recipes to point me to?

Simple Steak Tacos Get Me Every Time

I mean. You knew it was inevitable, right? Steak Tacos. I did it. I went there. Call me crazy. (Yes, there is a lot of cheese on that picture. Next time, I’ll get out the small spoon. Noted.)

Taco #7 was just as delicious as the others have been. And it was super simple, because there was no recipe to follow for the steak. That doesn’t mean there was no recipe involved at all however. Do you see it?

You do. You just don’t know it yet. That. Guacamole. It is the one and only recipe from Boudro’s in San Antonio. It is THE guacamole I mentioned you MUST order if you are ever in that fine city. And they put the recipe on their website.

It’s simple. Roast up some tomatoes & serrano peppers. Add some avocado. A little cilantro. Squeeze some lime juice & orange juice. Mix it up. Done and done. Until you eat all that batch and need to make more. Now, for all the details.

Shell: Store brand flour tortillas
Filling: Steak (simply seasoned with salt, pepper & a pinch of cumin, sautéed & sliced)
Toppings: lettuce, green peppers, Colby Jack cheese, onion, fresh cilantro & Boudro’s Guacamole
Salsa: Semi-homemade Salsa
Side Dish: Simple salad & Blue corn tortilla chips (not pictured)

Modifications: I add one clove of roasted garlic to the guacamole.

Results: If you’re a steak purist and you made it this far really do yourself a favor and stop now. Because I. Love. Steak. Tacos. If you’re taking bets, I’d bet there will be another in the 20 Taco Summer, just sayin’.

Bestover Chicken Tacos Get Me Every Time

Between packing for our weekend in San Antonio and a busy week at work, the ol blog is feeling a little neglected, as is the kitchen. But, there’s always time for tacos. At least is my blog book there is.

Because of the lack of QT with the kitchen, I grabbed some chicken I had baked earlier in the week, added some chipotle and cayenne spices and called it good to go. But, you read it right. It’s not “leftover chicken.” It’s “bestover chicken.” You know, food left over from one meal that’s even better the second time around. Yeah, you know.

Shell: Store brand flour tortillas
Filling: Leftover “Bestover” Diced Chicken
Toppings: lettuce, tomato, freshly grated white cheddar cheese, onion & diced avocado
Salsa: Store-bought salsa verde + Alex’s Ugly Sauce I picked up at SoWa
Side Dish: Simple salad with salsa

Modifications: Seeing as this is “bestover” tacos, there was no recipe to follow.

Results: In the pinch of trying to make dinner and pack at the same time, these worked out just fine. I’m ready for more of a challenge though. Any ideas?

Chipotle Lime Shrimp Tacos Get Me Every Time

Guess what last night was? Yep! Taco Tuesday! So of course, the adventure continues with Taco #5/20—Chipotle Lime Shrimp Tacos. Simple as that. Another easy weeknight meal, ready to go in about 30 minutes. (Someone stop me if I start sounding more like Rachael Ray, OK?)

Shell: Mission corn tortillas
Filling: Chipotle Lime Shrimp
Toppings: lettuce, tomato, freshly grated Colby jack cheese, onion & diced avocado
Salsa: Store-bought salsa verde

Modifications: Here are my confessions: 1. We don’t have a grill, so grilled these were not. 2. I used pre-cooked shrimp. 3. I chopped the shrimp instead of skewering them. 4. I didn’t use fresh cilantro (none on hand.) 

Results:  But, aside all my shortcomings, these were still tasty. The chipotle powder gave those shrimp a nice kick. And the avocado provided the perfect balance with the smokiness of the cumin in the marinade.

 

Also, looking at the original recipe photos and what mine looked like, my marinade was more like a paste than the writer’s appeared to be. Who cares though? Oh, you do? Well, here’s a stove shot of my chopped, pre-cooked shrimp getting their thing on in the skillet. Booya.

Tilapia Tacos Get Me Every Time

You know what? Four tacos in and I love them all the same. This is a great summer cooking project for me because I find that tacos are so easy to throw together. Just cook up some meat or veggies, chop & top. Ok, enough talk. More tacos.

Shell: Mission corn tortillas
Filling: Tilapia (even though the recipe calls for red snapper)
Toppings: lettuce, tomato, sharp cheddar cheese, onion & homemade guacamole
Salsa: Store-bought tomatillo

Modifications: Well, the recipe is for broiled fish tacos but I’ve just never quite trusted the broiler in the electric oven of my rental apartment. So, we sauteed the fish for about four minutes on each side over medium heat. That and the red snapper-tilapia switch.

Results: These tilapia tacos were fresh, easy and the perfect meal for a summer night. That’s another thing about heating up the broiler, it would make our tiny apartment boiling hot.

This will probably be the end of Food Week here on GMET. Back to your regularly scheduled programming any day now.

Veggie Tacos Get Me Every Time

Operation Taco continues and I am loving every single bite of it. Taco Numero 3/20 was a simple, but delicious veggie taco. So tasty. So filling. As for the missing meat? Well, you won’t even know it’s missing.

Shell: soft, flour, store brand
Filling: Black beans, zucchini & corn
Toppings: lettuce, colby jack cheese
Salsa: Semi-homemade salsa

Modifications: Only one change—more veggies! I added some diced red pepper to the mix.

Results: These tacos had just the right balance of spice and sweetness (from the corn). I wouldn’t do anything differently next time. Again, we had extra veggies leftover. They went great on a salad and in a burrito too.

Chipotle Chicken Tacos Get Me Every Time

Bring on the heat, my friends. Now, my readers in the Boston area, I know this has a double meaning for us, with our Celtics facing the Heat tonight. But, right now, all I can do is tell you about taco #2/20: Chipotle Chicken Tacos. Spi-cy!

Shell: soft, whole wheat, store brand
Filling: Chipotle Chicken
Toppings: lettuce, sharp cheddar cheese
Salsa: Cucumber-avocado “salsa”

Modifications: I cut back the brown sugar in the chicken recipe–I prefer smoky meats to sweet meats, like in barbecue. In the “salsa,” I left out the jalapeños–mostly because I knew the chicken would be spicy… but also because I didn’t have a fresh one on hand that night.

Results: These were so spicy that if we make them again, well probably only use half the can of chipotle peppers in ancho sauce. With a full onion in the dish, plus the avocado “salsa”, it was also super hearty—plenty of leftovers to be had. We put ours on nachos. We’re cooking up some more tacos this week. Can’t wait to share them with you guys!