The Most Incredible Taco Cookbook: Amazing Recipes to Make You Go Loco for this Mexican Treat

Table of contents :
Introduction
Additional Useful & Interesting Information
Fish & Cilantro Tacos
Ground Turkey & Salsa Tacos
Shrimp Tacos with Cabbage Slaw
Beer-Battered Fish Tacos
Lettuce Tacos
Shrimp Tacos with Lime Cream
Cheesy Breakfast Tacos
Beef Birria Tacos
Shrimp Tacos with Cilantro Cream Sauce
Grilled Fish Tacos
Steak Tacos
Indian Tacos
Tacos Al Pastor
Spicy Fish Tacos with Corn Salsa
Chicken Wonton Tacos
Grilled Beef Tacos
Lime Chicken Tacos
Carne Asada Tacos
Crispy Fish Tacos with Slaw
Cheesy Chicken Tacos
Spiced Shrimp Tacos
Tacos De Matamoros
Shredded Chicken Tacos
Chicken & Mushroom Tacos
Spicy Shrimp Tacos
Vegan Tacos
Beef Tacos with Rhubarb Salsa
Black Bean & Roasted Sweet Potato Tacos
Pork & Pineapple Tacos
Salmon & Pineapple Tacos
Carne Picada Tacos
Blackened Shrimp Tacos
Cauliflower Tacos
Shrimp Tacos with Avocado Cream
Chipotle Fish Tacos
Fish, Avocado & Salsa Tacos
Tofu & Black Bean Tacos
Black Bean & Egg Tacos
Veggie & Halloumi Tacos
Bacon & Bean Tacos
Beef & Cauliflower Tacos
Mahi Mahi Tacos
Grilled Pork Tacos
Bean & Butternut Squash Tacos
Steak Tacos with Strawberry Salsa
Chicken Mole Tacos
Turkey Tacos on Lettuce
Fish Tacos with Mango Salsa
Chicken Taco with Tangerine Cream
Tempeh & Mushroom Tacos
Conclusion
About the Author
Author's Afterthoughts

Citation preview

The Most Incredible Taco Cookbook Amazing Recipes to Make You Go Loco for this Mexican Treat

BY: SOPHIA FREEMAN

© 2021 Sophia Freeman All Rights Reserved

Liability This publication is meant as an informational tool. The individual purchaser accepts all liability if damages occur because of following the directions or guidelines set out in this publication. The Author bears no responsibility for reparations caused by the misuse or misinterpretation of the content. Copyright The content of this publication is solely for entertainment purposes and is meant to be purchased by one individual. Permission is not given to any individual who copies, sells or distributes parts or the whole of this publication unless it is explicitly given by the Author in writing.

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Table of Contents Introduction Additional Useful & Interesting Information Fish & Cilantro Tacos Ground Turkey & Salsa Tacos Shrimp Tacos with Cabbage Slaw Beer-Battered Fish Tacos Lettuce Tacos Shrimp Tacos with Lime Cream Cheesy Breakfast Tacos Beef Birria Tacos Shrimp Tacos with Cilantro Cream Sauce Grilled Fish Tacos Steak Tacos Indian Tacos Tacos Al Pastor Spicy Fish Tacos with Corn Salsa Chicken Wonton Tacos Grilled Beef Tacos Lime Chicken Tacos Carne Asada Tacos Crispy Fish Tacos with Slaw Cheesy Chicken Tacos Spiced Shrimp Tacos Tacos De Matamoros Shredded Chicken Tacos Chicken & Mushroom Tacos Spicy Shrimp Tacos Vegan Tacos Beef Tacos with Rhubarb Salsa Black Bean & Roasted Sweet Potato Tacos

Pork & Pineapple Tacos Salmon & Pineapple Tacos Carne Picada Tacos Blackened Shrimp Tacos Cauliflower Tacos Shrimp Tacos with Avocado Cream Chipotle Fish Tacos Fish, Avocado & Salsa Tacos Tofu & Black Bean Tacos Black Bean & Egg Tacos Veggie & Halloumi Tacos Bacon & Bean Tacos Beef & Cauliflower Tacos Mahi Mahi Tacos Grilled Pork Tacos Bean & Butternut Squash Tacos Steak Tacos with Strawberry Salsa Chicken Mole Tacos Turkey Tacos on Lettuce Fish Tacos with Mango Salsa Chicken Taco with Tangerine Cream Tempeh & Mushroom Tacos Conclusion About the Author Author's Afterthoughts

Introduction

Tacos are one of the most popular Mexican foods to date. The taco we know today is a coming together of varied influences. Each country or region can have a different take, often incorporating their cultural food or ingredients abundant in their locality. Among the most famous Mexican tacos is the taco al pastor which is influenced by Lebanese shawarma, carnitas, which is braised pork shoulder, barbacoa which is sheep or goat meat, and lengua made of cow tongue. Tacos can appeal to just about anyone. You can make the usual taco with meat and your choice of condiments or even make it vegan, vegetarian, or gluten-free. Tacos are believed to have originated in Mexican silver mines back in the 18th century. The shell or tortilla in the taco resembles the paper that miners use to wrap gunpowder that they insert into crevices to make way for excavation. The first tacos were called tacos de minero since tacos became a staple and inexpensive street food during those times. Mexicans celebrate Día del Taco or Day of the Taco every March 31st, while National Taco Day in the United States is celebrated every October

4th. The French also have their own Tacos Day on July 31st.

Additional Useful & Interesting Information In the United States, many restaurants participate in a recurring event called Taco Tuesdays, where one can enjoy discounts on tacos and other dishes. Tacos started out as an exotic food in Norway and have since become a staple family dinner. In fact, tacos are so loved in Norway that they have ‘taco fredag’or ‘fredags taco’ that means Taco Friday. Two well-known Norwegian taco versions are fish and chicken. The world’s biggest taco ever made spans a staggering 102 meters in length and contained about 1,500 kilos of carnitas or seasoned meat and 1,200 kilos of tortilla. It was created in Quertaro City in Mexico and took a painstaking 12 hours, which made at least 1,000 people happy to consume the extraordinary feat.

Fish & Cilantro Tacos

Enjoy these delicious and satisfying fish tacos without the guilt! These are light and healthy, but won’t leave you wanting. Serving Size: 6 Preparation & Cooking Time: 45 minutes Ingredients: 1 cup cilantro leaves 3 cloves garlic 2 teaspoon lime zest 2 teaspoons ground cumin Salt and pepper to taste 2 tablespoons olive oil, divided 1 lb. tilapia fillets 2 tablespoons Mexican cream ½ cup chipotle pepper in adobo sauce 6 flour tortillas, warmed 3 cups lettuce, shredded 1 tomato, diced 1 lime, sliced into wedges

Instructions: Add the cilantro leaves, garlic, lime zest, ground cumin, salt, pepper and 1 tablespoon olive oil to a food processor. Pulse until smooth. Coat the fish fillets with half of the cilantro mixture. Set aside the other half. Marinate for 20 minutes. Add the Mexican cream, chipotle pepper and salt to the food processor. Process until smooth. Pour the remaining oil into a pan over medium heat. Once the oil is hot, cook the fish for 3 to 5 minutes per side. Transfer to a cutting board. Slice into strips. Top the tortillas with the lettuce, tomato, fish strips and reserved cilantro sauce. Fold the tortillas. Serve with the lime wedges. Nutrients per Serving: Calories 322.3 Fat 9 g Saturated Fat 2.6 g Carbohydrates 34.6 g Fiber 3.8 g Protein 21.2 g Cholesterol 34.5 mg Sugars 2.3 g Sodium 833.1 mg Potassium 591.2 mg

Ground Turkey & Salsa Tacos

These ground turkey and salsa tacos are loaded with delicious flavors and enticing aroma that you’d find yourself craving for these often. Serving Size: 4 Preparation & Cooking Time: 40 minutes Ingredients: 1 teaspoon olive oil 1 ¼ lb. lean ground turkey 1 teaspoon ground cumin Garlic salt and pepper to taste 7 oz. tomato salsa 4 flour tortillas, warmed ¼ cup cilantro, chopped Instructions: Pour the oil into a pan over medium heat. Add the ground turkey. Cook for 5 minutes, stirring often. Season with the ground cumin, garlic salt and pepper.

Cook for 1 minute. Transfer the mixture to a pressure cooker. Pour the tomato salsa over the turkey. Seal the pot. Cook on high pressure for 15 minutes. Release the pressure quickly. Top the tortillas with the turkey and salsa mixture. Sprinkle with the cilantro. Fold the tortillas and serve. Nutrients per Serving: Calories 233.6 Fat 12 g Saturated Fat 2.8 g Carbohydrates 2.7 g Fiber 0.1 g Protein 28.7 g Cholesterol 104.8 mg Sugars 1.3 g Sodium 356 mg Potassium 277.4 mg

Shrimp Tacos with Cabbage Slaw

The incredibly delicious combination of crispy shrimp and creamy cabbage slaw surely impresses even non-taco fans! Serving Size: 4 Preparation & Cooking Time: 40 minutes Ingredients: Cabbage slaw ⅓ cup mayonnaise 1 ½ tablespoons apple cider vinegar ¾ teaspoon sugar Pinch cayenne pepper Salt to taste 6 oz. green cabbage, shredded 6 oz. red cabbage, shredded ⅓ cup fresh cilantro, chopped Tacos ½ cup cornstarch ½ cup all purpose flour Salt to taste 1 lb. shrimp, peeled and deveined

1 egg white, beaten 1 cup breadcrumbs Vegetable oil 4 flour tortillas, warmed For serving Chopped green onion Hot sauce Lime wedges Instructions: In a bowl, mix the mayo, apple cider vinegar, sugar, cayenne pepper and salt. Stir in the green cabbage, red cabbage and cilantro. Refrigerate for 20 minutes. Mix the cornstarch, all purpose flour and salt in another bowl. Coat the shrimp with this mixture. Dip in the egg white and dredge with the breadcrumbs. Pour the vegetable oil into a pan over medium heat. Once hot, add the shrimp and cook for 3 minutes or until golden and crispy. Transfer to a plate lined with paper towels. Top the tortillas with the shrimp and cabbage slaw. Sprinkle with the green onions. Serve with the hot sauce and lime wedges. Nutrients per Serving: Calories 410 Fat 9.4 g Saturated Fat 1.7 g Carbohydrate 49.5 g Fiber 4.3 g Protein 31.1 g Cholesterol 244 mg Sugars 5.1 g Sodium 530 mg Potassium 422 mg

Beer-Battered Fish Tacos

For unique pub-style fish tacos, try coating your fish strips with beer batter. You’ll enjoy every bite of these delectable tacos. Serving Size: 8 Preparation & Cooking Time: 1 hour Ingredients: Beer batter 1 cup all purpose flour 2 tablespoons cornstarch 1 teaspoon baking powder 1 cup beer 1 egg, beaten Salt to taste Sauce ½ cup mayonnaise ½ cup yogurt ½ teaspoon dried oregano 1 tablespoon lime juice 1 teaspoon capers, minced

1 jalapeno pepper, minced ½ teaspoon ground cumin 1 teaspoon ground cayenne pepper ½ teaspoon dried dill weed Tacos 1 lb. cod fillets, sliced into strips Vegetable oil 8 corn tortillas, warmed 2 cups cabbage, shredded Instructions: In a large bowl, mix the all purpose flour, cornstarch, baking powder, beer, egg and salt. In a smaller bowl, combine the mayo, yogurt, lime juice, capers, dried oregano, jalapeno pepper, ground cumin, ground cayenne pepper and dried dill weed. Refrigerate the mayo mixture until ready to serve. Dip the fish strips in the beer batter. Pour the oil into a pan over medium high heat. Once hot, cook the fish until golden and crispy. Drain the fish strips on a plate lined with paper towels. Top the tortillas with the fish strips, cabbage and reserved sauce. Fold the tacos and serve. Nutrients per Serving: Calories 409.4 Fat 18.8 g Saturated Fat 2.7 g Carbohydrates 43 g Fiber 4.9 g Protein 17.3 g Cholesterol 54.3 mg Sugars 4.5 g Sodium 406.5 mg Potassium 510.8 mg

Lettuce Tacos

These are not your typical tacos. Instead of using corn or flour tortillas, we will use large Romaine lettuce leaves. These are light, healthy, and full of delicious flavors you’d love. Serving Size: 6 Preparation & Cooking Time: 30 minutes Ingredients: 1 tablespoon olive oil 1 lb. ground turkey 15 oz. canned crushed tomatoes 15 oz. canned black beans 16 oz. corn kernels 1 oz. taco seasoning mix Romaine lettuce leaves Instructions: Pour the oil into a pan over medium high heat. Cook the ground turkey for 6 minutes, stirring often. Stir in the tomatoes, black beans and corn kernels. Season with the taco seasoning mix.

Cook while stirring for 12 minutes. Top the Romaine lettuce leaves with the mixture and serve. Nutrients per Serving: Calories 274.6 Fat 6.5 g Saturated Fat 1.6 g Carbohydrates 33.4 g Fiber 7.7 g Protein 22.3 g Cholesterol 55.8 mg Sugars 5.2 g Sodium 769.7 mg Potassium 655.9 mg

Shrimp Tacos with Lime Cream

Here’s another delicious way to make your shrimp tacos—top your corn tortillas with crispy fried shrimp, lime cream, chopped red onions, parsley, and avocado slices. Serving Size: 10 Preparation & Cooking Time: 1 hour and 15 minutes Ingredients: Shrimp ¼ cup all purpose flour 2 cloves garlic, minced ½ teaspoon paprika 1 ½ teaspoons chili powder ½ teaspoon onion powder ½ teaspoon ground cumin 2 lb. shrimp, peeled and deveined ¼ teaspoon orange zest Salt and pepper to taste 2 tablespoons olive oil ¼ teaspoon ground coriander

Sauce 2 tablespoons sour cream 1 tablespoon lime juice 1 teaspoon lime zest ¼ teaspoon garlic powder 1 teaspoon fresh cilantro, chopped Salt and pepper to taste Tacos 10 corn tortillas, warmed 1 red onion, chopped 2 avocados, sliced into strips ½ cup cilantro, chopped Garnish 2 limes, sliced into wedges Instructions: Mix the all purpose flour, minced garlic, chili powder, onion powder, ground cumin, paprika, orange zest, ground coriander, salt and pepper in a bowl. Season the shrimp with this spice mixture. Pour the olive oil into a pan over medium heat. Cook the shrimp for 2 to 3 minutes per side. Drain on a plate lined with paper towel. In another bowl, mix the sour cream, lime juice, lime zest, garlic powder, cilantro, salt and pepper. Top the corn tortillas with the shrimp, red onion, avocado strips and cilantro. Fold the tacos and serve with the lime wedges. Nutrients per Serving: Calories 146.5 Fat 5.8 g Saturated Fat 1 g Carbohydrates 15.4 g Fiber 3.6 g Protein 9.6 g

Cholesterol 69.8 mg Sugars 0.9 g Sodium 162.5 mg Potassium 248 mg

Cheesy Breakfast Tacos

These cheesy breakfast tacos are the perfect way to start your day! Loaded with meat, vegetables, cheese, herbs, and spices, these tacos easily become a favorite. Serving Size: 4 Preparation & Cooking Time: 20 minutes Ingredients: 6 oz. chorizo sausage, removed from casing and crumbled 6 eggs, beaten ¼ cup milk Salt and pepper to taste 8 corn tortillas, warmed 1 cup Monterey Jack cheese, shredded ¼ cup cucumber, diced ¼ cup tomato, diced ½ cup salsa Hot pepper sauce Instructions: Add the chorizo to a pan over medium high heat.

Cook while stirring for 3 - 5 minutes or until browned. Drain on a plate lined with paper towel. In a bowl, mix the eggs and milk. Pour the mixture to another pan over medium heat. Cook while stirring until firm. Season with the salt and pepper. Top the tortillas with the chorizo, eggs, vegetables and cheese. Serve with the salsa and hot sauce. Nutrients per Serving: Calories 536.5 Fat 34.1 g Saturated Fat 14.3 g Carbohydrates 27.7 g Fiber 3.9 g Protein 30.6 g Cholesterol 342.8 mg Sugars 2.9 g Sodium 1297.9 mg Potassium 512.1 mg

Beef Birria Tacos

Made with savory braised beef, these authentic beef birria tacos bring enticing Mexican flavors to your home. Serving Size: 6 Preparation & Cooking Time: 4 hours and 30 minutes Ingredients: Water 4 dried chili de arbol peppers 2 dried ancho chili peppers 6 dried chili peppers 4 lb. beef chuck roast Salt and pepper to taste 1 tablespoon olive oil 4 tomatoes 2 cloves, garlic 2 tablespoons white vinegar 4 whole cloves ½ teaspoon ground cumin ½ teaspoon ground cinnamon ½ teaspoon dried oregano

¼ teaspoon dried marjoram ¼ teaspoon ground thyme Pinch pepper 6 corn tortillas, warmed 1 white onion, chopped 1 cup fresh cilantro, chopped Instructions: Pour the water into a pot over medium heat. Add the dried chili peppers. Boil for 5 minutes. Drain but reserve ¼ cup of the cooking liquid. Preheat your oven to 325 degrees F. Season the beef with the salt and pepper. Pour the oil into a pan over medium high heat. Cook the beef for 10 minutes or until browned. Transfer to a plate. Add the tomatoes to a baking pan. Roast in the oven for 5 minutes. Add the cooked chili peppers with reserved cooking liquid, roasted tomatoes, garlic, white vinegar, whole cloves, ground cumin, ground cinnamon, dried oregano, dried marjoram, ground thyme and pepper to a blender or food processor. Process until smooth. Add the mixture and the beef to a baking pan. Bake in the oven for 45 minutes to 1 hour until tender. Let rest for 20 minutes. Slice the beef into strips. Top the tortillas with the beef strips, white onion and cilantro. Fold the tacos and serve. Nutrients per Serving: Calories 739.3 Fat 37 g Saturated Fat 14 g Carbohydrates 55.1 g

Fiber 8.3 g Protein 44.1 g Cholesterol 137.5 mg Sugars 3 g Sodium 165.7 mg Potassium 812 mg

Shrimp Tacos with Cilantro Cream Sauce

Top your flour tortilla with shrimp seasoned with taco mix, and drizzle it with cilantro cream sauce for a delightful lunch, snack or dinner. You can also use pre-shredded cabbage slaw mix to save time and effort. Serving Size: 2 Preparation & Cooking Time: 20 minutes Ingredients: 2 tablespoons mayonnaise ¼ cup Greek yogurt 1 teaspoon apple cider vinegar 2 tablespoons fresh cilantro, chopped ¼ teaspoon cumin ¼ teaspoon onion powder ¼ teaspoon garlic powder Pinch salt 12 oz. shrimp, peeled and deveined 1 teaspoon taco seasoning 1 teaspoon olive oil 2 flour tortillas, warmed 1 cup cabbage, shredded

Instructions: Prepare the sauce by mixing the mayo, Greek yogurt, apple cider vinegar, fresh cilantro, cumin, onion powder, garlic powder and salt in a bowl. Sprinkle the shrimp with the taco seasoning. Pour the olive oil into a pan over medium heat. Once hot, add the shrimp. Cook for 2 minutes per side. Top the flour tortillas with the shrimp, sauce and cabbage. Fold and serve. Nutrients per Serving: Calories 737.2 Fat 28.2 g Saturated Fat 6.3 g Carbohydrates 77.1 g Fiber 5.4 g Protein 41.3 g Cholesterol 266.3 mg Sugars 5.4 g Sodium 1516.3 mg Potassium 544.4 mg

Grilled Fish Tacos

Take your fish tacos a notch higher by grilling the fish first. Another thing that makes these fish tacos extra special is the drizzling with chipotle lime dressing. Serving Size: 6 Preparation & Cooking Time: 7 hours Ingredients: Marinade ¼ cup olive oil 2 tablespoons lime juice 2 teaspoons lime zest 2 tablespoons white vinegar 2 cloves garlic, minced ½ teaspoon chili powder 1 teaspoon seafood seasoning ½ teaspoon cumin 1 ½ teaspoons honey 1 teaspoon hot pepper sauce Pepper to taste 1 lb. tilapia fillets, sliced into strips

Dressing ½ cup adobo sauce from chipotle peppers 8 oz. sour cream 2 teaspoons lime zest 2 tablespoons lime juice ½ teaspoon seafood seasoning ¼ teaspoon chili powder ¼ teaspoon cumin Salt and pepper to taste Tacos 6 flour tortillas, warmed 2 cups cabbage, shredded 3 tomatoes, diced 1 cup cilantro, chopped 2 lime wedges Instructions: Combine the marinade ingredients except the fish in a bowl. Mix well. Place the tilapia in a baking pan. Pour the mixture on top of the fish. Turn to coat evenly with the sauce. Cover and refrigerate for 6 hours. In a bowl, mix the adobo sauce and sour cream. Stir in the rest of the sauce ingredients. Refrigerate until ready to serve. Preheat your grill. Grill the fish over medium heat for 4 to 5 minutes per side. Top the tortillas with the cabbage, grilled fish, tomatoes and cilantro. Drizzle with the sauce. Fold and garnish with the lime wedges before serving. Nutrients per Serving: Calories 290 Fat 18 g Saturated Fat 6.6 g

Carbohydrate 17.1 g Fiber 3.2 g Protein 17.7 g Cholesterol 53 mg Sugars 2.8 g Sodium 70 mg Potassium 320 mg

Steak Tacos

Also called arrachera tacos, these traditional Mexican tacos are made with marinated skirt steak strips and with favorite toppings like cilantro, lettuce, cheese, and onion. Serving Size: 6 Preparation & Cooking Time: 1 hour and 30 minutes Ingredients: 2 lb. skirt steaks, sliced thinly 1 onion, chopped 2 tablespoons lime juice 1 tablespoon adobo seasoning 3 packets sazon, annatto and coriander spice mixture 12 oz. Mexican beer 6 taco shells Toppings Shredded lettuce Chopped cilantro

Chopped white onion Shredded cheese Hot sauce Instructions: Add the steak strips to a baking pan. Mix the onion, lime juice, adobo seasoning, spice mixture and Mexican beer. Pour the mixture over the beef strips. Turn to coat evenly. Cover and refrigerate for at least 1 hour. Preheat your grill. Grill the steak strips for 6 minutes per side. Stuff the taco shells with the grilled steak strips and toppings. Nutrients per Serving: Calories 173.9 Fat 6.4 g Saturated Fat 2.6 g Carbohydrates 6.2 g Fiber 1.2 g Protein 18.9 g Cholesterol 33.7 mg Sugars 0.9 g Sodium 413.9 mg Potassium 287.7 mg

Indian Tacos

This recipe is a fusion of two world-famous cuisines. Use Indian flavors to spice up your Mexican tacos for a memorable meal everyone will enjoy. Serving Size: 6 Preparation & Cooking Time: 40 minutes Ingredients: 2 cups vegetable oil 1 lb. ground beef 15 oz. canned kidney beans, rinsed and drained 1 packet chili seasoning 3 Indian chapati flatbread 2 cups lettuce, chopped 2 tomatoes, diced 2 cups cheddar cheese, shredded 1 cup sour cream Instructions: Add the vegetable oil to a pan over medium heat. Cook the ground beef until browned, stirring often. Stir in the kidney beans and chili seasoning.

Add the lettuce and ground beef mixture on top of the Indian chapati bread. Sprinkle the tomatoes and cheddar cheese on top. Fold and serve with the sour cream. Nutrients per Serving: Calories 695.9 Fat 40.9 g Saturated Fat 18.6 g Carbohydrates 50.5 g Fiber 6.9 g Protein 32.6 g Cholesterol 102.8 mg Sugars 3.1 g Sodium 1371.1 mg Potassium 417.2 mg

Tacos Al Pastor

Tacos Al Pastor is a type of taco made with grilled marinated pork. This was first introduced in Mexico with Lebanese ingredients. Today, it has become a favorite street food in many parts of the world. Serving Size: 10 Preparation & Cooking Time: 5 hours and 20 minutes Ingredients: Marinade 1 tomato 3 dried guajillo chili peppers 2 dried ancho chili peppers 1 onion, sliced ½ cup orange juice 2 cups pineapple slices ¼ cup white vinegar 2 chipotle peppers in adobo sauce 3 whole cloves 2 cloves garlic, crushed 1 teaspoon dried oregano 1 teaspoon cumin seeds

Salt to taste Tacos 2 lb. pork loin, sliced 10 flour tortillas, warmed ½ cup white onion, chopped ½ cup fresh cilantro, chopped 2 cups pineapple slices Instructions: Grill the tomato for 5 minutes. Peel and remove the seeds. Add water to a pot. Add the chili peppers and boil for 5 minutes. Add the grilled tomatoes, cooked chili peppers and the rest of the marinade ingredients to a food processor or blender. Process until smooth. Arrange the pork slices in a baking pan. Marinate the pork slices, coating evenly with the sauce. Cover the baking pan. Refrigerate for 4 hours. Grill the pork over medium heat for 4 to 7 minutes. Transfer to a cutting board and shred. Top the flour tortillas with the shredded pork, onion, cilantro and pineapple slices. Nutrients per Serving: Calories 204.3 Fat 5.6 g Saturated Fat 1.9 g Carbohydrates 23 g Fiber 3.1 g Protein 16.9 g Cholesterol 43.5 mg Sugars 15.9 g Sodium 748.1 mg Potassium 511.8 mg

Spicy Fish Tacos with Corn Salsa

Expect these spicy fish tacos with crunchy corn salsa to be a huge hit in your next potluck, so it’d be an excellent idea to prepare a big batch. Serving Size: 6 Preparation & Cooking Time: 40 minutes Ingredients: 2 cups corn kernels, cooked 1 cup jicama, diced ½ cup red onion, chopped ½ cup red bell pepper, diced 1 tablespoon lime juice 1 teaspoon lime zest 1 cup cilantro leaves, chopped 6 fish fillets 2 tablespoons olive oil 2 tablespoons cayenne pepper Salt and pepper to taste 6 corn tortillas, warmed 2 tablespoons sour cream

Instructions: Preheat your grill. In a bowl, combine the corn kernels, red onion, red bell pepper, jicama, lime juice, lime zest and cilantro leaves. Coat the fish with the olive oil and season with the cayenne pepper, salt and pepper. Grill the fish for 3 minutes per side. Slice the fish into strips. Top the tortillas with the fish strips, corn salsa and sour cream. Fold and serve. Nutrients per Serving: Calories 350.7 Fat 9.6 g Saturated Fat 2 g Carbohydrates 40.3 g Fiber 7.5 g Protein 28.7 g Cholesterol 43.2 mg Sugars 4.1 g Sodium 2415.7 mg Potassium 879.9 mg

Chicken Wonton Tacos

These chicken wonton tacos are great as an appetizer or quick snack. And they’re easy to prepare too. Serving Size: 7 Preparation & Cooking Time: 1 hour and 30 minutes Ingredients: ½ head red cabbage, shredded 4 carrots, grated 2 tablespoons teriyaki sauce ¼ cup coleslaw dressing 2 tablespoons soy sauce ¼ cup red wine vinegar 2 tablespoons sesame oil 1 lb. ground chicken 14 wonton wrappers ¼ cup stir-fry sauce Instructions: In a bowl, toss the red cabbage and carrots in the coleslaw dressing, teriyaki sauce, soy sauce and red wine vinegar.

Cover and refrigerate for 1 hour. Preheat your oven to 350 degrees F. Pour the sesame oil into a pan over medium heat. Cook the ground chicken for 5 minutes, stirring. Stir in the stir-fry sauce. Turn off heat. Press the wonton wrappers into a muffin pan. Bake in the oven for 5 minutes. Top the taco wonton shells with the chicken mixture and slaw. Nutrients per Serving: Calories 244.5 Fat 9.7 g Saturated Fat 1.6 g Carbohydrates 21.1 g Fiber 2.5 g Protein 17.7 g Cholesterol 43.8 mg Sugars 7 g Sodium 754.8 mg Potassium 350.6 mg

Grilled Beef Tacos

These grilled beef tacos are a cinch to put together. You can marinate the beef for longer hours if you like the flavors to be more intense. Serving Size: 4 Preparation & Cooking Time: 50 minutes Ingredients: 1 lb. sirloin steak 1 teaspoon garlic powder ½ teaspoon ground cumin Salt and pepper to taste 4 corn tortillas, warmed ¼ cup white onion, chopped ¼ cup fresh cilantro, chopped Instructions: Preheat your grill. Season all sides of the sirloin steak with the garlic powder, ground cumin, salt and pepper.

Marinate for 30 minutes at room temperature. Grill the beef for 10 minutes, turning one to two times. Slice the beef into strips. Top the tortillas with the beef strips, chopped white onion and cilantro. Fold and serve. Nutrients per Serving: Calories 269 Fat 7.8 g Saturated Fat 2.8 g Carbohydrate 12.1 g Fiber 1.8 g Protein 36 g Cholesterol 101 mg Sugars 0.7 g Sodium 87 mg Potassium 530 mg

Lime Chicken Tacos

For an easy weeknight dinner that satisfies you but won’t stress you, here’s a good idea that you’d want to try: lime chicken tacos. Serving Size: 10 Preparation & Cooking Time: 50 minutes Ingredients: 1 tablespoon olive oil 1 ½ lb. chicken breast fillet, sliced into cubes 1 tablespoon lime juice 2 cloves garlic, minced 1 tablespoon red wine vinegar 1 teaspoon white sugar 2 green onions, chopped 1 teaspoon dried oregano Salt and pepper to taste 10 flour tortillas, warmed ¼ cup lettuce, shredded 1 tomato, chopped ¼ cup salsa

¼ cup Monterey Jack cheese, shredded Instructions: Add the olive oil to a pan over medium high heat. Cook the chicken until browned, stirring often. Pour in the lime juice and vinegar. Add the garlic, white sugar, green onion, dried oregano, salt and pepper. Simmer for 10 minutes. Top the tortillas with the chicken, lettuce, tomatoes, salsa and cheese. Fold and serve. Nutrients per Serving: Calories 204.2 Fat 6.8 g Saturated Fat 2.1 g Carbohydrates 18.9 g Fiber 1.4 g Protein 16.2 g Cholesterol 36.7 mg Sugars 1.7 g Sodium 433.5 mg Potassium 200.4 mg

Carne Asada Tacos

Here’s a recipe that lets you make this popular Mexican street food right in your own kitchen. Made with tender strips of beef sirloin, these easy and authentic tacos will surely be a pleasing treat for your tummy. Serving Size: 6 Preparation & Cooking Time: 1 hour and 20 minutes Ingredients: 1 ½ lb. beef top sirloin, sliced into strips Pinch red pepper flakes Salt and pepper to taste 1 tablespoon lime juice 2 jalapeno peppers, sliced 28 oz. canned tomatillos 4 tablespoons olive oil, divided 10 oz. beef broth 6 corn tortillas, warmed ½ onion, chopped 1 avocado, pitted and sliced into strips 2 tomatoes, chopped ½ cup cilantro, chopped Lemon wedges

Instructions: Season the beef with the red pepper flakes, salt and pepper. Drizzle with the lime juice. Cover and refrigerate for 20 to 30 minutes. Add the jalapeno and tomatillo to a food processor or blender. Process until smooth. Pour 1 tablespoon olive oil to a pan over medium high heat. Cook the tomatillo mixture for 5 minutes, stirring often. Pour in the beef broth. Reduce heat and simmer for 30 minutes. Transfer the mixture to a bowl. Add the remaining olive oil to another pan over high heat. Cook the beef for 2 to 3 minutes, stirring often. Top the tortillas with the beef and tomatillo mixture. Add the onion, avocado, tomatoes and cilantro on top. Serve with the lemon wedges. Nutrients per Serving: Calories 472.2 Fat 22.8 g Saturated Fat 3.7 g Carbohydrates 40.1 g Fiber 12.9 g Protein 30.4 g Cholesterol 69.2 mg Sugars 4.8 g Sodium 873 mg Potassium 1128 mg

Crispy Fish Tacos with Slaw

What makes this taco recipe different from the usual is that you will first roast the cabbage slaw before adding it to your tacos. Aside from this, the fish is baked, not fried. Serving Size: 4 Preparation & Cooking Time: 40 minutes Ingredients: 1 tablespoon jalapeno pepper 2 cups cabbage slaw 1 tablespoon olive oil 1 tablespoon lime juice 1 tablespoon apple cider vinegar ¼ teaspoon ground cayenne pepper Salt and pepper to taste ¼ cup yellow cornmeal ¼ cup all purpose flour 2 tablespoons taco seasoning mix 1 lb. cod fillets, sliced into strips Cooking spray 4 corn tortillas, warmed

Instructions: Preheat your oven to 350 degrees F. Toss the jalapeno pepper and cabbage slaw in olive oil, lime juice, apple cider vinegar, cayenne pepper, salt and pepper. Transfer to a baking pan. In a bowl, mix the cornmeal, all purpose flour and taco seasoning. Coat the fish with the cornmeal mixture. Spray the fish with oil. Place in another baking pan. Bake in the oven for 7 to 10 minutes or until golden and crispy. Top the tortillas with the crispy fish strips and roasted cabbage slaw. Nutrients per Serving: Calories 369.7 Fat 7.7 g Saturated Fat 1.1 g Carbohydrates 48.3 g Fiber 5 g Protein 25.7 g Cholesterol 47.2 mg Sugars 1.5 g Sodium 739.9 mg Potassium 716.7 mg

Cheesy Chicken Tacos

These cheerful chicken tacos are not only enticing for the eyes, but will also make your tummies happy and full. Since these are a cinch to prepare, they’re ideal when you’re running late for dinner. Serving Size: 8 Preparation & Cooking Time: 40 minutes Ingredients: 1 lb. chicken breast fillet, sliced into cubes 2 tablespoons olive oil 1 cup lemonade 1 tablespoon lime juice 1 ½ teaspoons Worcestershire sauce ½ teaspoon onion powder ½ teaspoon garlic powder 1 bay leaf 8 corn tortillas, warmed 1 head lettuce, chopped 2 tomatoes, chopped 8 oz. cheddar cheese, shredded 8 oz. sour cream

8 oz. salsa Instructions: Toss the chicken in the olive oil, lemonade and lime juice. Drizzle with the Worcestershire sauce. Season with the onion and garlic powder. Add the mixture to a pan over medium heat. Stir in the bay leaf. Cook for 20 minutes, stirring often. Top the chicken with the lettuce, chicken mixture, tomatoes and cheese. Serve with the sour cream and salsa. Nutrients per Serving: Calories 400.8 Fat 20.7 g Saturated Fat 10.5 g Carbohydrates 30.3 g Fiber 4.4 g Protein 24.9 g Cholesterol 74.8 mg Sugars 7.7 g Sodium 435 mg Potassium 591.3 mg

Spiced Shrimp Tacos

These amazingly easy shrimp tacos do not fall short of intense flavors to entice you. These will surely become a part of your regular menu. Serving Size: 6 Preparation & Cooking Time: 50 minutes Ingredients: 1 lb. shrimp, peeled and deveined Marinade ¼ cup orange juice ¼ cup vodka 2 cloves garlic, minced 1 teaspoon ground cumin ½ teaspoon paprika ½ teaspoon smoked paprika ½ teaspoon ground coriander ¼ teaspoon cayenne pepper Tacos

6 tortillas, warmed 5 oz. lettuce, chopped 1 red bell pepper, chopped ¼ cup green onion, chopped ¼ cup cilantro, chopped 3 tablespoons Mexican-style sour cream ¼ cup Mexican cheese blend, shredded Instructions: Combine the marinade ingredients in a bowl. Stir in the shrimp. Marinate at room temperature for 20 minutes. Preheat your oven to 375 degrees F. Transfer the shrimp to a baking pan. Bake in the oven for 5 to 6 minutes, turning once. Top the tortillas with the shrimp, lettuce, red bell pepper, green onion, cilantro, sour cream and cheese blend. Fold and serve. Nutrients per Serving: Calories 233.2 Fat 6.6 g Saturated Fat 3.2 g Carbohydrates 19.3 g Fiber 3.7 g Protein 19.6 g Cholesterol 129.4 mg Sugars 3.3 g Sodium 169.9 mg Potassium 430 mg

Tacos De Matamoros

Here’s another authentic Mexican taco recipe you’d surely want to try. These are a popular delicacy in a city in Mexico called Matamoros, hence the name. If you want your tacos lighter, you can use ground chicken instead of beef. Serving Size: 6 Preparation & Cooking Time: 2 hours Ingredients: 2 lb. lean ground beef 2 cloves garlic, minced 2 tablespoons paprika 2 tablespoons chili powder 1 ½ teaspoons ground cumin ½ teaspoon garlic powder Salt to taste Water ½ white onion, chopped ½ green bell pepper, chopped

6 corn tortillas, warmed 2 cups lettuce, shredded 1 tomato, diced 12 oz. white Mexican cheese, shredded 8 oz. sour cream Instructions: Add the ground beef to a pan over medium heat. Sprinkle with the garlic, paprika, chili powder, ground cumin, garlic powder and salt. Cover with water. Bring to a boil. Reduce heat and simmer for 1 hour. Add the onion and bell pepper. Simmer for 30 minutes. Drain the juices. Top the tortillas with the lettuce, beef mixture, tomatoes and Mexican cheese. Serve with the sour cream. Nutrients per Serving: Calories 628.8 Fat 39.1 g Saturated Fat 20.5 g Carbohydrates 33 g Fiber 6 g Protein 38.4 g Cholesterol 128.5 mg Sugars 2.8 g Sodium 868.2 mg Potassium 608.8 mg

Shredded Chicken Tacos

Simmer chicken in tomato sauce, vinegar, herbs, and spices before shredding it and using it as a delicious topping for your tacos. Serving Size: 4 Preparation & Cooking Time: 50 minutes Ingredients: 2 teaspoon vinegar 8 oz. tomato sauce 2 cloves garlic, minced 1 teaspoon ground cumin 3 ½ teaspoons ancho chili powder ½ teaspoon sugar 2 teaspoons dried oregano 2 tablespoons olive oil 2 lb. chicken breast fillets Salt and pepper to taste 4 corn tortillas, warmed ¼ cup white onion, chopped 2 tablespoons fresh cilantro, chopped 2 tablespoons mashed avocado

Hot Sauce Lime wedges Instructions: Combine the vinegar, tomato sauce, garlic, ground cumin, ancho chili powder, sugar and dried oregano in a bowl. Season the chicken with the salt and pepper. Pour the oil into a pan over medium high heat. Cook the chicken for 2 to 3 minutes per side. Pour in the tomato mixture. Bring to a boil. Reduce heat and simmer for 20 minutes. Transfer the chicken to a cutting board. Shred the chicken using 2 forks. Put the shredded chicken back to the pan. Stir and simmer for 10 minutes. Top the tortillas with the chicken mixture, white onion, fresh cilantro and mashed avocado. Drizzle with the hot sauce and garnish with the lime wedges. Nutrients per Serving: Calories 569 Fat 24.8 g Saturated Fat 5.8 g Carbohydrate 16.2 g Fiber 2.9 g Protein 68.1 g Cholesterol 202 mg Sugars 3.5 g Sodium 505 mg Potassium 827 mg

Chicken & Mushroom Tacos

Here’s a fantastic meal that will entice your taste buds without stressing you out in the kitchen. These chicken and mushroom tacos impress you with their savory flavors. Serving Size: 3 Preparation & Cooking Time: 40 minutes Ingredients: 1 lb. chicken breast fillets Water 2 teaspoons vegetable oil 1 red onion, sliced ½ cup mushrooms, sliced Pinch chili powder Pinch ground cumin Salt and pepper to taste 3 flour tortillas Instructions: Add the chicken breast fillets to a pan over medium heat.

Cover with water. Bring to a boil. Reduce heat and simmer for 15 minutes. Transfer the chicken to a cutting board. Shred the chicken using 2 forks. Pour the vegetable oil into a pan over medium heat. Cook the onion for 2 minutes, stirring often. Add the shredded chicken and mushrooms. Season with the chili powder, cumin, salt and pepper. Top the tortillas with the chicken mixture. Fold and serve. Nutrients per Serving: Calories 188.3 Fat 6.3 g Saturated Fat 1.4 g Carbohydrates 1.7 g Fiber 0.5 g Protein 29.8 g Cholesterol 78 mg Sugars 1 g Sodium 174.9 mg Potassium 274.3 mg

Spicy Shrimp Tacos

The chipotle seasoning blend lends smoky and intense flavors to this shrimp taco recipe. You will enjoy every bite. Serving Size: 4 Preparation & Cooking Time: 30 minutes Ingredients: 4 tablespoons olive oil, divided 1 lb. shrimp peeled and deveined 1 tablespoon chipotle seasoning blend Salt to taste 1 ½ cups cabbage, shredded 2 tablespoons fresh cilantro, chopped 2 tablespoons lime juice 8 corn tortillas, warmed ½ cup pico de gallo 1 avocado, sliced into strips Instructions: Season the shrimp with the chipotle seasoning blend and salt.

Pour 2 tablespoons olive oil into a pan over medium high heat. Cook the shrimp for 3 to 5 minutes, stirring occasionally. Transfer the shrimp to a plate. Add the cabbage and cilantro to a bowl. Stir in the remaining olive oil and lime juice. Top the tortillas with the shrimp, cabbage mixture, pico de gallo and avocado. Fold and serve. Nutrients per Serving: Calories 421 Fat 23.5 g Saturated fat 3.4 g Carbohydrates 36 g Fiber 7 g Protein 20 g Cholesterol 142.9 mg Sugars 3.6 g Sodium 882.9 mg Potassium 553.5 mg

Vegan Tacos

You don’t have to be a vegan to enjoy this taco recipe. You only need to be a foodie! And that’s because this taco is packed with delectable flavors you’d relish with every bite. Serving Size: 8 Preparation & Cooking Time: 30 minutes Ingredients: 2 tablespoons soy sauce ½ teaspoon onion powder ½ teaspoon garlic powder 1 teaspoon chili powder 16 oz. tofu, crumbled and drained 1 tablespoon olive oil 1 avocado, mashed 1 teaspoon lime juice 1 tablespoon vegan mayonnaise Pinch salt 8 flour tortillas, warmed 2 cups lettuce, shredded ½ cup tomato salsa

For serving Pickled radishes Instructions: Mix the soy sauce, onion powder, garlic powder and chili powder in a bowl. Stir in the crumbled tofu. Pour the oil into a pan over medium high heat. Cook the tofu for 10 minutes, stirring often. In another bowl, mix the mashed avocado with the lime juice and vegan mayo. Season with the salt. Stir until smooth. Top the tortillas with the tofu mixture, avocado cream, lettuce and salsa. Fold and serve with the pickled radishes. Nutrients per Serving: Calories 360 Fat 20.9 g Saturated fat 3.1 g Carbohydrates 32.6 g Fiber 7.9 g Protein 16.6 g Cholesterol 3 mg Sugars 4.1 g Sodium 609.5 mg Potassium 553.4 mg

Beef Tacos with Rhubarb Salsa

Make taco night extra special with these amazing beef tacos with rhubarb salsa. Red bell pepper or tomatillos can also be used if you don’t have rhubarb. Serving Size: 8 Preparation & Cooking Time: 4 hours and 45 minutes Ingredients: 1 tablespoon dried oregano 1 tablespoon ground cumin 2 tablespoons chili powder ½ teaspoon garlic powder Salt to taste 3 lb. beef chuck, fat trimmed and sliced into cubes 1 tablespoon avocado oil 1 white onion, sliced 3 tablespoons tomato paste 1 cup reduced-sodium beef broth 1 cup fresh rhubarb, chopped 1 teaspoon white sugar ¼ cup red onion, chopped

½ cup yellow bell pepper, chopped 1 jalapeños, chopped ¼ cup fresh cilantro, chopped 1 tablespoon lime juice 16 corn tortillas, warmed For serving Lime wedges Instructions: In a small bowl, mix the dried oregano, ground cumin, chili powder, garlic powder and salt. Season the beef with 2 tablespoons of the spice mixture. Pour the avocado oil into a pan over medium high heat. Cook the beef for 2 to 3 minutes per side. Transfer the browned beef to your slow cooker. Sprinkle the onion on top. Mix the remaining spice mixture, tomato paste and beef broth in a bowl. Pour this mixture into the slow cooker. Cover the pot. Cook on high for 4 hours. Shred the beef using a fork. Put the shredded beef back to the pot and stir. Toss the rhubarb in the white sugar. Let sit for 10 to 15 minutes. Stir in the red onion, bell pepper, jalapeños and lime juice. Top the tortillas with the shredded beef and rhubarb salsa. Garnish with the lime wedges before serving. Nutrients per Serving: Calories 359 Fat 10.7 g Saturated fat 3.2 g Carbohydrates 28.6 g Fiber 5.2 g Protein 37.2 g

Cholesterol 99.5 mg Sugars 3.5 g Sodium 674.8 mg Potassium 583.8 mg

Black Bean & Roasted Sweet Potato Tacos

These vegetarian tacos are so tasty, no one’s going to ask about where the meat is! These are very easy to make as well—ideal for hectic weeknights. Serving Size: 2 Preparation & Cooking Time: 1 hour Ingredients: 1 cup sweet potatoes, sliced into cubes 1 tablespoon olive oil ½ cup canned black beans, rinsed and drained 2 teaspoons olive oil 1 teaspoon chili powder 1 teaspoon ground cumin ½ teaspoon ground coriander Salt and pepper to taste 4 corn tortillas, warmed ½ avocado, cut into 8 slices For serving Fresh cilantro, chopped

Salsa Lime wedges Instructions: Preheat your oven to 450 degrees F. Toss the sweet potato cubes in 1 tablespoon olive oil. Roast in the oven for 45 minutes. In a bowl, toss the black beans in the olive oil. Stir in the roasted sweet potatoes. Season with the chili powder, ground cumin, ground coriander, salt and pepper. Transfer to a pan over medium heat. Cook for 5 minutes, stirring often. Top the tortillas with the black beans, sweet potatoes and avocado. Garnish with the cilantro. Serve with the salsa and lime wedges. Nutrients per Serving: Calories 343 Fat 16.8 g Saturated fat 2.4 g Carbohydrates 44.4 g Fiber 12.1 g Protein 7.9 g Cholesterol 2 mg Sugars 5.7 g Sodium 352.4 mg Potassium 700.8 mg

Pork & Pineapple Tacos

These tacos are inspired by the traditional tacos al pastor but with a twist. Instead of using pork shoulder, we will be using pork loin. We’ll also be adding other fillings to make things more exciting. Serving Size: 12 Preparation & Cooking Time: 7 hours and 30 minutes Ingredients: 1 teaspoon brown sugar 2 teaspoons smoked paprika 1 tablespoon chili powder 2 lb. pork loin roast, fat trimmed ½ teaspoon garlic powder Salt and pepper to taste ⅓ cup apple juice ¼ cup red onion, diced 1 cup cucumber, diced 2 cups pineapple chunks ½ cup lime juice 2 tablespoons cider vinegar

12 corn tortillas, warmed 2 cups red cabbage, shredded Instructions: Add the brown sugar, smoked paprika, chili powder, garlic powder, salt and pepper to a bowl. Mix well. Rub the spice mixture on all sides of the pork. Put the pork inside a slow cooker. Pour in the apple juice. Cover the pot. Cook on low for 7 hours. Toss the red onion, cucumber and pineapple in the lime juice. Cover and refrigerate until ready to serve. After 7 hours, transfer the meat to a cutting board. Shred using 2 forks. Stir in the cider vinegar. Top the tortillas with the shredded pork, pineapple salsa and shredded cabbage. Fold and serve. Nutrients per Serving: Calories 306 Fat 5 g Saturated fat 1 g Carbohydrates 31 g Fiber 4 g Protein 35 g Cholesterol 98 mg Sugars 11 g Sodium 429 mg Potassium 845 mg

Salmon & Pineapple Tacos

These salmon tacos are always a great idea for a quick and satisfying dinner. These are easy to make; it won’t take you over half an hour. Serving Size: 8 Preparation & Cooking Time: 20 minutes Ingredients: 1 lb. salmon fillet 1 teaspoon olive oil 1 teaspoon chili powder Salt to taste 5 cups coleslaw mix 1 tablespoon olive oil 1 tablespoon lime juice 8 corn tortillas, warmed ¾ cup pineapple salsa For serving Fresh cilantro, chopped Hot sauce

Instructions: Preheat your broiler. Line your baking pan with foil. Add the salmon to the baking pan. Broil for 2 to 4 minutes per side. Take it out of the oven. Drizzle with 1 teaspoon olive oil. Season with the chili powder and salt. Put it back to the oven and broil for 2 more minutes. Toss the coleslaw mix in the remaining olive oil and lime juice. Season with the salt. Flake or chop the salmon. Top the tortillas with the salmon flakes and pineapple salsa. Garnish with the cilantro. Serve with the coleslaw mix and hot sauce. Nutrients per Serving: Calories 320 Fat 10.5 g Saturated fat 1.7 g Carbohydrates 29.5 g Fiber 3.8 g Protein 25.5 g Cholesterol 53 mg Sugars 5.2 g Sodium 692.9 mg Potassium 546.7 mg

Carne Picada Tacos

Spice things up at home with these fantastic carne picada tacos, which are not only vibrant and colorful but tantalizes your taste buds with tender meat and luscious flavors. Serving Size: 8 Preparation & Cooking Time: 8 hours and 30 minutes Ingredients: 2 lb. beef brisket, fat trimmed 2 teaspoons ground cumin 2 teaspoons ancho chili powder ½ teaspoon dried oregano Salt to taste 2 tablespoons tomato paste 1 cup water 8 jalapeño peppers 8 corn tortillas, warmed 2 cups Romaine lettuce, shredded ½ cup feta cheese Avocado Salsa

1 avocado, sliced into cubes ½ jalapeño pepper, minced 2 sweet peppers, chopped 1 cup cherry tomatoes, sliced in half 1 cup fresh cilantro, chopped 1 ½ tablespoons lime juice Salt to taste Instructions: Season the beef brisket with the ground cumin, ancho chili powder, dried oregano and salt. In a bowl, mix the tomato paste and water. Pour this mixture into your slow cooker. Add the beef to the pot. Cover the pot. Cook on low for 8 hours. After 7 hours, add the jalapeños to a pan over medium high heat. Cook for 10 minutes, stirring occasionally. Turn off heat. Transfer the jalapeños to a bowl. Cover and let sit for 10 minutes. Combine the avocado salsa ingredients in a bowl. Transfer the beef to a cutting board and shred with 2 forks. Chop the jalapeños. Top the tortillas with the lettuce, beef, jalapeños, avocado salsa and cheese. Fold and serve. Nutrients per Serving: Calories 395 Fat 19.1 g Saturated fat 5.9 g Carbohydrates 29 g Fiber 6.8 g Protein 28.4 g Cholesterol 84.5 mg Sugars 3.1 g

Sodium 638.1 mg Potassium 880.2 mg

Blackened Shrimp Tacos

Infuse your shrimp tacos with enticing Cajun flavors with this recipe that only takes 30 minutes to prepare. Serving Size: 4 Preparation & Cooking Time: 20 minutes Ingredients: 1 ripe avocado 1 clove garlic, grated 1 tablespoon lime juice Pinch salt 1 lb. shrimp, peeled and deveined 2 tablespoons Cajun spice blend 4 corn tortillas, warmed 2 cups lettuce, chopped ½ cup fresh cilantro leaves ½ cup pico de gallo Instructions: Preheat your grill to medium high.

Mash the avocado in a bowl. Stir in the garlic, lime juice and salt. Sprinkle the shrimp with the Cajun seasoning. Thread the shrimp onto skewers. Grill for 1 to 2 minutes per side. Top the tortillas with the grilled shrimp, lettuce, avocado mixture and cilantro. Fold and serve with the pico de gallo. Nutrients per Serving: Calories 286 Fat 9.3 g Saturated fat 1.4 g Carbohydrates 30.4 g Fiber 6.9 g Protein 24 g Cholesterol 158.8 mg Sugars 3.5 g Sodium 442.7 mg Potassium 662.1 mg

Cauliflower Tacos

Cauliflower florets are tossed in lime juice, chipotles with adobo sauce and honey before roasting to create these incredible tacos that add to pizzazz to a regular weeknight. Serving Size: 4 Preparation & Cooking Time: 40 minutes Ingredients: 2 cloves garlic 2 tablespoons chipotles in adobo sauce, chopped 1 tablespoon honey ¼ cup lime juice ½ teaspoon salt 4 cups cauliflower florets 1 red onion, sliced thinly 15 oz. canned refried black beans, cooked 4 corn tortillas, warmed Red cabbage, shredded ½ cup queso fresco, crumbled Fresh cilantro, chopped

For serving Guacamole Lime wedges Instructions: Preheat your oven to 450 degrees F. Line your baking pan with foil. Add the garlic, chipotles with adobo sauce, honey, lime juice and salt to your blender or food processor. Process until smooth. Transfer to a bowl. Toss the cauliflower florets in the mixture. Spread the seasoned cauliflower in a baking pan. Sprinkle the onion slices on top of the cauliflower. Roast in the oven for 20 minutes, stirring once. Top the tortillas with the refried beans, cauliflower, shredded cabbage and cheese. Sprinkle with the cilantro. Serve with the guacamole and lime wedges. Nutrients per Serving: Calories 288 Fat 6.5 g Saturated fat 2.3 g Carbohydrates 47.9 g Fiber 10.6 g Protein 12 g Cholesterol 10.5 mg Sugars 7.4 g Sodium 613 mg Potassium 661.7 mg

Shrimp Tacos with Avocado Cream

This is the taco recipe that turns all your friends into taco lovers. Shrimp seasoned with chili powder and cumin, shredded red cabbage, and avocado cream are used to top corn tortillas for a delightful dinner everyone won’t be able to stop talking about. Serving Size: 4 Preparation & Cooking Time: 40 minutes Ingredients: 1 avocado, sliced in half and pitted ¼ cup sour cream ½ cup cilantro, chopped 2 tablespoons rice vinegar, divided Salt and pepper to taste 2 cups red cabbage, shredded 1 scallion, chopped ½ cup carrot, grated 1 lb. shrimp, peeled, deveined and sliced in half 1 teaspoon ground cumin 1 teaspoon chili powder 1 tablespoon avocado oil

8 corn tortillas, warmed For serving Lime wedges Hot sauce Instructions: Add the avocado flesh, sour cream, cilantro, half of the rice vinegar, salt and pepper to a food processor. Pulse until smooth. In a bowl, toss the cabbage, scallions and carrots in the remaining vinegar. Season with the salt and pepper. Sprinkle both sides of shrimp with the ground cumin and chili powder. Pour the avocado oil into a pan over medium high heat. Cook the shrimp for 3 to 4 minutes, stirring often. Spread the avocado sauce on top of the tortilla. Top with the cabbage mixture, shrimp and cilantro. Serve with the lime wedges and hot sauce. Nutrients per Serving: Calories 333 Fat 15.1 g Saturated fat 3 g Carbohydrates 31.2 g Fiber 8.1 g Protein 22.1 g Cholesterol 142.3 mg Sugars 3.3 g Sodium 294.2 mg Potassium 698.2 mg

Chipotle Fish Tacos

Dinner becomes more special when you serve these incredible chipotle fish tacos with avocado slices, cilantro, tomatoes, and red onion. Serving Size: 4 Preparation & Cooking Time: 20 minutes Ingredients: 1 lb. tilapia fillets 2 teaspoons olive oil 3 teaspoons chipotle seasoning blend 2 cups coleslaw mix 2 tablespoons ranch salad dressing 4 whole wheat tortillas ½ avocado, sliced thinly ¼ cup cilantro leaves Lime wedges Instructions: Preheat your oven to 450 degrees F. Add the fish fillets to a baking pan.

Drizzle with the olive oil. Sprinkle with the chipotle seasoning blend. Bake in the oven for 5 minutes or until flaky. In a bowl, toss the coleslaw mixture in the ranch salad dressing. Flake or chop the fish. Top the tortillas with the fish, coleslaw mixture, avocado slices and cilantro. Serve with the lemon wedges. Nutrients per Serving: Calories 341 Fat 12 g Saturated fat 3.6 g Carbohydrates 30.5 g Fiber 21.2 g Protein 29.5 g Cholesterol 56.7 mg Sugars 0.4 g Sodium 526 mg Potassium 451.4 mg

Fish, Avocado & Salsa Tacos

The great thing about this recipe is that you don’t have to feel guilty after enjoying your meal. Fish is seasoned and baked, not fried. You get the crunch and the flavor you love without the added grease and fat. Avocado slices make the meal even healthier. Serving Size: 4 Preparation & Cooking Time: 30 minutes Ingredients: Cooking spray 1 tablespoon avocado oil 2 teaspoons taco seasoning blend Pinch salt 1 lb. haddock fish fillet, sliced into strips 1 avocado, sliced into strips ½ cup tomato salsa 4 corn tortillas, warmed Sour cream Instructions: Preheat your oven to 400 degrees F.

Spray your baking pan with oil. In a bowl, mix the avocado oil, taco seasoning and salt. Brush both sides of the fish with the mixture. Arrange the fish on the baking pan. Bake in the oven for 10 to 15 minutes. Nutrients per Serving: Calories 296 Fat 18.6 g Saturated fat 28.9 g Carbohydrates 44.6 g Fiber 6.4 g Protein 18.6 g Cholesterol 44.6 mg Sugars 2.8 g Sodium 521.4 mg Potassium 559.2 mg

Tofu & Black Bean Tacos

Meals like this one would make any meat lover consider going vegan. These are tasty and savory, and low in calories and fat. Plus, you get a lot of the nutrients that you need to stay in good shape. Serving Size: 4 Preparation & Cooking Time: 30 minutes Ingredients: ½ teaspoon dried oregano 1 teaspoon ground cumin 1 tablespoon chili powder ⅛ teaspoon ground cinnamon Salt and pepper to taste 16 oz. tofu, sliced into cubes 3 tablespoons olive oil, divided ½ cup white onion, chopped 2 cloves garlic, minced 15 oz. canned black beans, rinsed and drained ½ cup cilantro, chopped 2 teaspoons cider vinegar 8 corn tortillas, warmed

¼ cup cabbage, shredded For serving 1 cup guacamole ½ cup pico de gallo Instructions: In a bowl, mix the dried oregano, ground cumin, chili powder, ground cinnamon, salt and pepper. Stir in the tofu. Coat evenly with the spice mixture. Set aside. Pour 2 tablespoons olive oil into a pan over medium heat. Cook the onions for 3 minutes. Stir in the garlic and cook for 1 minute. Increase the heat to medium high and stir in the tofu. Cook while stirring for 10 minutes. Add the beans and cook for another 3 minutes. Turn off heat. Add the cilantro and vinegar. Stir. Top the tortillas with the tofu and black bean mixture and cabbage. Serve with the guacamole and pico de gallo. Nutrients per Serving: Calories 394 Fat 17.9 g Saturated fat 2.4 g Carbohydrates 41.5 g Fiber 10.1 g Protein 18.8 g Cholesterol 0 mg Sugars 1.9 g Sodium 388.8 mg Potassium 399.6 mg

Black Bean & Egg Tacos

These protein-packed breakfast tacos are so good, you’ll find yourself craving for these at any time during the day. Black beans, egg, cheese and salsa are folded into toasted corn tortillas for a satisfying meal you’d enjoy each time. Serving Size: 2 Preparation & Cooking Time: 15 minutes Ingredients: Cooking spray 2 eggs, beaten 2 egg whites, beaten ½ cup canned black beans, rinsed and drained 2 tablespoons cheddar cheese, shredded 2 corn tortillas, warmed 4 tablespoons salsa Instructions: Spray your pan with oil. Place it over medium heat.

Cook the eggs for 4 to 5 minutes, stirring often. Stir in the black beans and cheese. Cook for 3 minutes, stirring often. Top the tortillas with the black bean mixture and salsa. Fold and serve. Nutrients per Serving: Calories 446 Fat 16.1 g Saturated fat 6.2 g Carbohydrates 43.3 g Fiber 9.4 g Protein 32.2 g Cholesterol 386 mg Sugars 6.1 g Sodium 605.5 mg Potassium 714.3 mg

Veggie & Halloumi Tacos

Halloumi is a cheese made by mixing sheep’s and goat’s milk. It is popularly used in Greek cuisine. Since it has a high melting point, it is usually grilled or fried. In this recipe, we use halloumi and summer vegetables to make delicious tacos. Serving Size: 4 Preparation & Cooking Time: 30 minutes Ingredients: 2 tablespoons olive oil 1 tablespoon lemon juice 1 teaspoon lemon zest 1 clove garlic, grated 1 tablespoon fresh oregano, chopped Salt and pepper to taste ½ red onion, sliced thinly 1 red bell pepper, sliced into strips 1 cup corn kernels 1 zucchini, sliced into strips 4 slices halloumi cheese 4 corn tortillas

½ cup sour cream Instructions: Preheat your grill to medium high. Combine the olive oil, lemon juice, oregano, garlic, lemon zest, salt and pepper in a bowl. Divide the mixture into 2 bowls. Add the onion, bell pepper, corn and zucchini in the first bowl. Stir well. Coat the halloumi cheese with the lemon mixture from the second bowl. Grill the halloumi for 3 to 5 minutes per side. Top the corn tortillas with the vegetable mixture and grilled halloumi cheese. Fold and serve with the sour cream. Nutrients per Serving: Calories 458 Fat 28 g Saturated fat 14 g Carbohydrates 37 g Fiber 6 g Protein 18 g Cholesterol 55 mg Sugars 5 g Sodium 734 mg Potassium 480 mg

Bacon & Bean Tacos

The delicious combination of bacon, beans, cheese, and leafy greens turns your taco night into something spectacular. Any type of beans or chickpeas works well for this recipe. Serving Size: 2 Preparation & Cooking Time: 10 minutes Ingredients: 1 teaspoon olive oil ½ cup canned cannellini beans, rinsed and drained 1 cup kale, chopped 2 corn tortillas, warmed 2 slices bacon, cooked crisp and crumbled 2 tablespoons cheddar cheese, shredded Instructions: Pour the olive oil into a pan over medium heat. Cook the beans and kale for 2 minutes, stirring often. Top the corn tortillas with the bean and kale, bacon and cheese. Fold and serve.

Nutrients per Serving: Calories 283 Fat 11.9 g Saturated fat 2.9 g Carbohydrates 33.6 g Fiber 7.6 g Protein 12.7 g Cholesterol 14.2 mg Sugars 3.4 g Sodium 236.8 mg Potassium 369.7 mg

Beef & Cauliflower Tacos

These beef tacos are made more delicious and nutritious with the addition of chopped cauliflower. Serving Size: 4 Preparation & Cooking Time: 30 minutes Ingredients: 1 tablespoon ground cumin 1 tablespoon chili powder ¼ teaspoon ground chipotle powder ½ teaspoon garlic powder Salt to taste 2 teaspoons avocado oil 1 lb. lean ground beef 2 cups cauliflower, chopped 2 tablespoons tomato paste ¼ cup water 4 flour tortillas, warmed Toppings

1 cup lettuce, shredded 1 avocado, diced 1 cup Monterey Jack cheese, shredded ½ cup salsa Lime wedges Instructions: Combine the ground cumin, chili powder, ground chipotle powder, garlic powder and salt in a bowl. Set aside. Pour the avocado oil into a pan over medium heat. Add the beef. Cook while stirring for 5 minutes. Add the cauliflower. Cook for 2 minutes, stirring often. Stir in the tomato paste and water. Cook for 3 minutes. Top the tortillas with the beef and cauliflower mixture, lettuce, diced avocado and cheese. Serve with the salsa and lime wedges. Nutrients per Serving: Calories 340 Fat 22.7 g Saturated fat 7.1 g Carbohydrates 18.6 g Fiber 8.2 g Protein 32.7 g Cholesterol 132.8 mg Sugars 6.5 g Sodium 635.4 mg Potassium 771 mg

Mahi Mahi Tacos

These mahi mahi tacos will definitely satisfy your taco cravings. Fish, tomatoes, cilantro and onions are folded into flour tortillas for a tasty but light meal. Serving Size: 4 Preparation & Cooking Time: 1 hour and 45 minutes Ingredients: 2 tablespoons olive oil, divided 1 teaspoon dried oregano 1 teaspoon garlic powder 2 teaspoons paprika Salt and pepper to taste 1 lb. mahi mahi fillets 1 ¼ cups red onion, sliced thinly 7 oz. cherry tomatoes, sliced in half Cooking spray 4 corn tortillas 1 cup cabbage, shredded ½ cup fresh cilantro, chopped ¾ cup sour cream

Lime wedges Instructions: In a bowl, combine 1 tablespoon olive oil, dried oregano, garlic powder, paprika, salt and pepper. Brush the fish with the mixture. Add the onion and tomatoes to your slow cooker. Drizzle with the remaining olive oil. Top the vegetables with the fish. Cover the pot. Cook on low for 1 hour and 30 minutes. Transfer the fish to a cutting board. Flake or chop the fish. Top the tortillas with the onion and tomato mixture, fish flakes, cabbage and cilantro. Serve with the sour cream and garnish with the lime wedges. Nutrients per Serving: Calories 389 Fat 15 g Saturated fat 4 g Carbohydrates 41 g Fiber 6 g Protein 27 g Cholesterol 12 mg Sugars 5 g Sodium 525 mg Potassium 412 mg

Grilled Pork Tacos

Put everyone in a festive mood with these amazing grilled pork tacos. To intensify the flavor, toss the shredded pork in the lime and jalapeño dressing instead of simply drizzling it on top. Serving Size: 4 Preparation & Cooking Time: 40 minutes Ingredients: 1 white onion, sliced in half 2 yellow bell peppers, sliced in half 5 tablespoons avocado oil, divided Salt to taste 12 oz. pork tenderloin 3 tablespoons lime juice 1 jalapeño pepper, chopped 1 cup cilantro, chopped 4 corn tortillas, warmed 4 radish, sliced thinly ½ cup fresh cheese, crumbled Lime wedges

Instructions: Preheat your grill to medium high. Brush the onion and peppers with 1 tablespoon avocado oil. Season with the salt. Brush the pork tenderloin with 1 tablespoon avocado oil and sprinkle with the salt. Grill the onion and peppers for 2 to 3 minutes per side. Grill the pork tenderloin for 5 to 6 minutes per side. Transfer the pork tenderloin to a cutting board. Let it rest for 5 minutes. Slice into strips. Add the remaining oil to a food processor. Stir in the lime juice, jalapeño pepper, cilantro and salt. Process until smooth. Toss the pork strips in the lime dressing. Top the tortillas with the pork strips, radish slices and fresh cheese. Fold and garnish with the lime wedges. Nutrients per Serving: Calories 427 Fat 25 g Saturated fat 4 g Carbohydrates 30 g Fiber 4 g Protein 23 g Cholesterol 56 mg Sugars 4 g Sodium 760 mg Potassium 512 mg

Bean & Butternut Squash Tacos

Do you have a get-together at your home but don’t have too much time to prepare snacks? Here’s a no-fail idea that satisfies everyone, including your vegetarian friends. Serving Size: 4 Preparation & Cooking Time: 1 hour and 20 minutes Ingredients: Salsa 8 oz. tomatoes, chopped 2 cloves garlic, minced 1 jalapeño pepper, minced ¼ cup white onion, chopped ½ ripe avocado, mashed 3 tablespoons fresh cilantro, chopped Salt and pepper to taste Tacos 1 tablespoon olive oil

2 cloves garlic, minced 4 cups butternut squash, diced ¾ teaspoon dried oregano 3 dried red chilies, minced ¼ teaspoon ground cumin 2 cups pinto beans, cooked ½ teaspoon chili powder Salt and pepper to taste 4 corn tortillas ½ cup green cabbage, shredded 8 teaspoons feta cheese, crumbled ½ cup fresh cilantro, chopped Instructions: Combine the salsa ingredients in a bowl. Set aside. Pour the olive oil into a pan over medium heat. Add the garlic and cook for 30 seconds, stirring often. Stir in the butternut squash. Season with the dried oregano, ground cumin and red chili. Cook for 5 minutes, stirring occasionally. Add the pinto beans, chili powder, salt and pepper. Heat through for 2 minutes. Top the tortillas with the butternut squash mixture, cabbage, feta cheese and cilantro. Fold and serve with the salsa. Nutrients per Serving: Calories 379 Fat 8.9 g Saturated fat 1.5 g Carbohydrates 65.2 g Fiber 14.6 g Protein 13.5 g Cholesterol 3.3 mg Sugars 5.1 g Sodium 468 mg Potassium 1020.4 mg

Steak Tacos with Strawberry Salsa

These 30-minute tacos feature the irresistible combination of flank steak strips and strawberry salsa. Serving Size: 4 Preparation & Cooking Time: 30 minutes Ingredients: 1 lb. flank steak, fat trimmed Salt and pepper to taste 2 teaspoons olive oil 2 cups fresh strawberries, chopped 1 teaspoon honey 1 tablespoon balsamic vinegar 1 tablespoon lime juice 1 teaspoon lime zest 1 tablespoon fresh cilantro, chopped 1 tablespoon fresh mint, chopped ½ cup shallot, chopped 8 corn tortillas, warmed Instructions:

Sprinkle both sides of the steak with the salt and pepper. Pour the olive oil into a pan over medium heat. Cook the steak for 3 to 5 minutes. Flip and cook for another 4 minutes. Transfer the steak to a plate. Let rest for 10 minutes and then slice into strips. In a bowl, mix the strawberries, honey, balsamic vinegar, lime juice, lime zest, cilantro, mint and shallot. Season with the salt and pepper. Let sit for 10 minutes. Top the tortillas with the steak strips and strawberry salsa. Sprinkle with the cilantro. Fold and serve. Nutrients per Serving: Calories 339 Fat 10.1 g Saturated fat 2.9 g Carbohydrates 34.6 g Fiber 5.7 g Protein 28.4 g Cholesterol 70.3 mg Sugars 8.3 g Sodium 379.8 mg Potassium 698.9 mg

Chicken Mole Tacos

Chicken mole is a popular Mexican dish that you’d love for its spicy kick and enticing aroma. We make a taco version of this well-loved dish. Serving Size: 8 Preparation & Cooking Time: 3 hours and 30 minutes Ingredients: 4 cloves garlic, crushed 15 oz. canned diced tomatoes 1 cup chicken broth 2 oz. ancho chili, sliced ¼ cup sesame seeds, toasted ½ cup almonds, toasted 1 tablespoon dried oregano ¼ teaspoon ground allspice ⅛ teaspoon ground cloves ½ teaspoon ground cinnamon Salt to taste 3 ½ lb. chicken thigh fillets 1 oz. Mexican chocolate, shredded 16 corn tortillas, warmed

For serving Lime wedges Radish slices Instructions: Add the garlic, tomatoes with juice, chicken broth, ancho chili, sesame seeds, almonds, dried oregano, ground all spice, ground cloves, ground cinnamon and salt to a blender or food processor. Process until smooth. Transfer the mixture to a slow cooker. Place the chicken on top of the mixture. Cover the pot. Cook on high for 3 hours. Transfer the chicken to a cutting board. Shred using 2 forks. Add the grated chocolate and shredded chicken back to the pot. Heat through for 2 minutes. Top the tortillas with the chicken mole. Serve with the lime wedges and radish slices. Nutrients per Serving: Calories 460 Fat 20.2 g Saturated fat 4.3 g Carbohydrates 35.1 g Fiber 7.3 g Protein 34.9 g Cholesterol 100.4 mg Sugars 5.9 g Sodium 495.9 mg Potassium 713.7 mg

Turkey Tacos on Lettuce

Swap the flour or corn tortillas with large lettuce leaves for tacos that are not only just as delicious but also lighter and healthier. Serving Size: 6 Preparation & Cooking Time: 50 minutes Ingredients: ⅔ cup brown rice 1 ⅓ cups water 2 tablespoons olive oil 1 lb. lean ground turkey 1 onion, chopped 1 red bell pepper, chopped Salt and pepper to taste 2 tablespoons ancho chili powder ½ teaspoon garlic powder 1 teaspoon ground cumin ¼ teaspoon cayenne pepper 1 cup canned black beans, rinsed and drained 12 large lettuce leaves ½ cup sour cream

½ cup guacamole Instructions: Add the rice and water to a pot over medium high heat. Bring to a boil. Reduce heat and simmer for 40 minutes. Let sit for 10 minutes. Fluff the rice with a fork. Pour the oil into a pan over medium high heat. Add the onion and turkey for 5 minutes, stirring often. Season with the salt, pepper, ancho chili powder, garlic powder, ground cumin and cayenne pepper. Stir in the black beans and cook for 2 minutes. Top the lettuce leaves with the rice, black bean mixture, sour cream and guacamole. Nutrients per Serving: Calories 492 Fat 23.7 g Saturated fat 5.9 g Carbohydrates 42.4 g Fiber 9.5 g Protein 30.9 g Cholesterol 76.7 mg Sugars 5.4 g Sodium 639.2 mg Potassium 921.7 mg

Fish Tacos with Mango Salsa

Top your whole wheat tortillas with beautifully grilled swordfish strips, refreshing mango salsa and fresh spinach for a quick, healthy and delicious dinner for the family. Serving Size: 4 Preparation & Cooking Time: 30 minutes Ingredients: Mango salsa 1 mango, chopped ½ cucumber, chopped 1 tomato, chopped 1 jalapeno pepper, chopped 1 green onion, minced 2 tablespoons fresh cilantro, chopped 1 tablespoon lime juice Tacos 1 lb. swordfish fillets, sliced into strips ½ teaspoon Jamaican jerk seasoning 4 flour tortillas

2 cups fresh spinach leaves, chopped Instructions: Preheat your grill to medium heat. Combine the mango, cucumber, tomato, jalapeno pepper, green onion, cilantro and lime juice in a bowl. Cover and refrigerate until ready to serve. Sprinkle the fish strips with the Jamaican jerk seasoning. Grill the fish strips for 3 to 4 minutes per side. Top the tortillas with the fish strips, mango salsa and spinach. Fold and serve. Nutrients per Serving: Calories 418 Fat 10 g Saturated fat 2 g Carbohydrates 52 g Fiber 3 g Protein 30 g Cholesterol 45 mg Sugars 1 g Sodium 463 mg Potassium 442 mg

Chicken Taco with Tangerine Cream

Enjoy this tasty but easy-to-prepare chicken tacos dressed in luscious tangerine cream. It’s nothing like you’ve ever tasted before! Serving Size: 4 Preparation & Cooking Time: 50 minutes Ingredients: 1 lb. chicken breast fillet, trimmed ½ teaspoon ground cumin ½ teaspoon garlic powder 1 teaspoon ancho chili powder Salt and pepper to taste 2 tablespoons canola oil ½ cup sour cream 1 tablespoon lime juice 2 tablespoons tangerine juice 2 teaspoons tangerine zest 4 whole wheat tortillas, warmed 2 cups red cabbage, shredded ¼ cup scallions, chopped 2 tablespoons cilantro, chopped

Instructions: Flatten the chicken with a meat mallet. Mix the ground cumin, garlic powder, chili powder, salt and pepper in a bowl. Season the chicken with the spice mixture. Pour the oil into a pan over medium heat. Cook the chicken for 3 to 4 minutes per side. In another bowl, mix the sour cream, lime juice, tangerine juice and tangerine zest. Top the tortillas with the chicken strips, cabbage, cilantro and scallions. Spread the tangerine cream on top. Fold and serve. Nutrients per Serving: Calories 379 Fat 9.8 g Saturated fat 3.3 g Carbohydrates 53.6 g Fiber 6.2 g Protein 31 g Cholesterol 74.3 mg Sugars 7.8 g Sodium 735.1 mg Potassium 640.6 mg

Tempeh & Mushroom Tacos

You won’t run out of delicious choices when it comes to vegetarian tacos! Here’s another idea that even meat lovers can’t resist. Serving Size: 4 Preparation & Cooking Time: 50 minutes Ingredients: 3 tomatoes, diced ¼ cup white onion, minced 2 tablespoons jalapeño pepper, minced ¼ cup cilantro, chopped 2 tablespoons lime juice, divided 1 teaspoon lime zest Salt to taste ⅓ cup Greek yogurt 1 tablespoon olive oil 1 clove garlic, minced 8 oz. mushrooms, sliced 8 oz. tempeh, crumbled 1 teaspoon ground cumin 2 teaspoons chili powder

8 hard taco shells ½ cup cheddar cheese, shredded Instructions: In a bowl, mix the tomatoes, white onion, jalapeño pepper, cilantro, 1 tablespoon lime juice, lime zest and salt. Set aside. In another bowl, combine the yogurt, remaining lime juice and salt. Pour the oil into a pan over medium heat. Cook the onion for 3 minutes, stirring often. Stir in the garlic and cook for 1 minute. Add the mushrooms and tempeh. Cook for 5 minutes, stirring often. Season with the ground cumin, chili powder and salt. Cook while stirring for 1 minute. Stuff the hard taco shells with the tempeh mixture, yogurt mixture, cheese and salsa. Serve immediately. Nutrients per Serving: Calories 335 Fat 17 g Saturated fat 5 g Carbohydrates 28 g Fiber 3 g Protein 21 g Cholesterol 10 mg Sugars 5 g Sodium 525 mg Potassium 712 mg

Conclusion The tasty taco is truly a marvelous dish. It is simple yet bursting with remarkable flavors. It is so cheap to make and can easily be carried around. To count exactly how many taco variations there are in the world would be impossible. There is no doubt that tacos are considered comfort foods. A bite into a delectable taco surely feels like an embrace to your taste buds.

About the Author A native of Albuquerque, New Mexico, Sophia Freeman found her calling in the culinary arts when she enrolled at the Sante Fe School of Cooking. Freeman decided to take a year after graduation and travel around Europe, sampling the cuisine from small bistros and family owned restaurants from Italy to Portugal. Her bubbly personality and inquisitive nature made her popular with the locals in the villages and when she finished her trip and came home, she had made friends for life in the places she had visited. She also came home with a deeper understanding of European cuisine. Freeman went to work at one of Albuquerque’s 5-star restaurants as a sous-chef and soon worked her way up to head chef. The restaurant began to feature Freeman’s original dishes as specials on the menu and soon after, she began to write e-books with her recipes. Sophia’s dishes mix local flavours with European inspiration making them irresistible to the diners in her restaurant and the online community. Freeman’s experience in Europe didn’t just teach her new ways of cooking, but also unique methods of presentation. Using rich sauces, crisp vegetables and meat cooked to perfection, she creates a stunning display as well as a delectable dish. She has won many local awards for her cuisine and she continues to delight her diners with her culinary masterpieces.

Author's Afterthoughts

I want to convey my big thanks to all of my readers who have taken the time to read my book. Readers like you make my work so rewarding and I cherish each and every one of you. Grateful cannot describe how I feel when I know that someone has chosen my work over all of the choices available online. I hope you enjoyed the book as much as I enjoyed writing it. Feedback from my readers is how I grow and learn as a chef and an author. Please take the time to let me know your thoughts by leaving a review on Amazon so I and your fellow readers can learn from your experience. My deepest thanks, Sophia Freeman

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