Taco Tuesday has arrived and it is something you’ll look forward to all day! Bored of the traditional taco recipes? Check out these tasty ideas to help spice up this week’s Taco Tuesday!
- MANGO CHICKEN TACOS:
2 boneless skinless chicken breasts
1 1/2 c. mango salsa, plus extra for serving
dollop of sour cream
medium flour tortillas
Mexican blend or colby jack cheese, shredded
Instructions: Place the chicken in the crock pot. Pour 1 1/2 c. mango salsa over the chicken. Cook on low for 4 1/2 hours, shred the chicken inside the crock pot, then add a dollop of sour cream. Allow the chicken to sit for about 15 minutes more before serving. Mix together and serve in the flour tortillas with additional toppings. I like to add a little more mango salsa on top of the lettuce for a little extra flavor!
- TEXAS TACOS:
1 1/2 lbs ground beef
1 medium sweet pepper, chopped
1 small onion, chopped
1 (14.5 oz) can diced tomatoes, drained
1 1/3 c. frozen corn, thawed
1 (8 oz) can tomato sauce
2 Tbsp chili powder
1/2 tsp salt
1 (8.8 oz) ready to serve brown rice
20 taco shells
Instructions: In a large skillet cook ground beef, red peppers, and onion over medium heat until beef is cooked through and no longer pink. Drain grease. Mix in tomatoes, corn, tomato sauce, chili powder and salt. Bring to a boil and then add rice. Heat mixture through. Serve in taco shells and top as desired.
- STREET TACOS:
2 lbs flank steaks or 2 lbs skirt steaks, trimmed of excess fat
8 (taco sized) uncooked flour tortillas, cooked according to package
crumbled queso fresco (or shredded monterey jack cheese)
2 limes, cut into wedges
pico de gallo Marinade:
6 garlic cloves, minced
2 jalapenos, minced
1/2 bunch fresh cilantro, finely chopped
1 tsp kosher salt
fresh ground black pepper
3 small limes, juice of
3 oranges, juice of
2 tbls white vinegar
1/2 cup extra virgin olive oil Instructions:
Combine marinade in a large ziptop baggie (note: if you have a good blender or food processor feel free to use it to combine ingredients instead of chopping). Add steak to baggie and refrigerate at least 1 hour, but no more than 8 hours.
Prepare grill with a medium-high heat. Remove steak from marinade and season both sides with a little additional salt and pepper. Grill over direct heat for 10-15 minutes for a medium consistency. Remove from heat and allow to rest for about 5 minutes.
Cut against the grain in to strips or into bite sized pieces. Serve as tacos, burritos, or fajitas with queso fresco, limes, refried beans and pico de gallo.