Sweet Potato Shell Tacos: A Delicious Taco Tuesday Twist

Tacos Get a Sweet Potato Glow-Up
You’ve heard of taco shells made of cheese, lettuce cups, even crispy rice paper—but have you ever had a sweet potato taco shell? This brilliant twist uses roasted sweet potato halves as the vessel for savory, seasoned ground meat and all your favorite toppings. It’s hearty, satisfying, naturally gluten-free, and absolutely Taco Tuesday-worthy.

🛒 Ingredients You’ll Need
For the Sweet Potato Shells:

3–4 medium sweet potatoes (choose thicker ones, not long and skinny)
Olive oil
Salt & pepper
For the Ground Meat Filling:
1 lb ground beef, turkey, or plant-based ground
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 tbsp taco seasoning (or a blend of cumin, chili powder, smoked paprika, and oregano)
Salt to taste

For the Toppings:

Sour cream or Greek yogurt
Fresh guacamole
Chopped cilantro (optional)
Sliced jalapeños or hot sauce (optional for heat)
Lime wedges

How to Make It

Roast the Sweet Potatoes
Preheat oven to 400°F (200°C).
Wash and halve the sweet potatoes lengthwise. Drizzle with olive oil, sprinkle with salt and pepper, and place them cut-side down on a baking sheet.
Roast for 25–30 minutes, or until soft and slightly caramelized on the edges. Let cool slightly.
Cook the Ground Meat
While the potatoes are roasting, heat a skillet over medium heat.
Add a drizzle of olive oil and sauté the onion for 2–3 minutes until soft.
Add garlic and stir for 30 seconds, then add ground meat.
Cook until browned, breaking it up with a spatula. Add taco seasoning and a splash of water. Simmer for 5 minutes until fully seasoned and saucy.
Assemble Your Sweet Potato Tacos
Scoop out just a little of the center of each sweet potato half to create a “shell” or well. (Snack on the scooped bits or mash them for a side dish.)
Spoon in the ground meat mixture generously.
Top with a dollop of sour cream, a scoop of guacamole, and any extras like jalapeños or cilantro.

Why You’ll Love These Sweet Potato Tacos

Naturally gluten-free & full of nutrients
A unique and satisfying alternative to tortillas
Sweet + savory flavor combo is irresistible
Great for meal prep or a Taco Tuesday with a twist
They feel indulgent, but they’re actually good for you

Pair It With: A Spicy Pineapple Jalapeño Margarita

Taco Tuesday is all about having fun with flavor—and this Sweet Potato Shell Taco recipe delivers on all fronts. Whether you’re looking to lighten things up, avoid gluten, or just surprise your taste buds, this twist will have everyone asking for seconds.

Spicy Grilled Chicken and Pineapple Tacos

Turn up the heat and bring the sunshine with these Spicy Grilled Chicken and Pineapple Tacos topped with crunchy red cabbage. This vibrant taco recipe delivers bold flavor, juicy textures, and that irresistible balance of sweet and spicy. Perfect for warm weather grilling or any Taco Tuesday craving a little tropical flair.

Why You’ll Love These
Sweet meets heat – spicy chicken + caramelized pineapple = magic
Colorful and fresh – red cabbage adds crunch and beauty
Perfect for grilling – great for backyard cookouts or weeknight meals

Ingredients
For the Spicy Grilled Chicken:

1 lb boneless, skinless chicken thighs or breasts
2 tbsp olive oil
1 tbsp lime juice
1 tsp chili powder
1 tsp smoked paprika
½ tsp cayenne pepper (adjust to taste)
½ tsp garlic powder
Salt and pepper to taste

For the Grilled Pineapple:

1 cup fresh pineapple, cut into rings or spears
1 tsp olive oil
Pinch of chili powder or Tajín (optional)

For the Slaw:

1 cup shredded red cabbage
Juice of ½ lime
Pinch of salt
Optional: 1 tsp honey or agave for a touch of sweetness

For Assembly:

8 small corn or flour tortillas, warmed
Chopped cilantro (optional)
Extra lime wedges for serving
Jalapeño slices or hot sauce (optional for more kick)

🔥 Instructions

Marinate the Chicken
In a bowl, mix olive oil, lime juice, chili powder, smoked paprika, cayenne, garlic powder, salt, and pepper. Coat the chicken and let it marinate for at least 20 minutes (or up to 2 hours for deeper flavor).
Grill the Pineapple
Brush pineapple with a little oil and sprinkle with chili powder if desired. Grill on high heat for 2–3 minutes per side, until caramelized grill marks appear. Remove and chop into bite-sized pieces.
Grill the Chicken
Grill chicken over medium-high heat for 5–6 minutes per side or until fully cooked and charred. Let rest for a few minutes, then slice or chop into taco-sized bites.
Prepare the Slaw
Toss red cabbage with lime juice and a pinch of salt. Add honey if you like a slightly sweet touch.
Assemble the Tacos
Fill each tortilla with grilled chicken, grilled pineapple chunks, red cabbage slaw, and optional toppings like cilantro or jalapeños.
Serve and Enjoy
Serve hot with lime wedges on the side and let the tropical taco party begin!

🍍 Tips & Ideas

Want extra creamy flair? Add a drizzle of chipotle crema or sour cream.
Swap the chicken with grilled shrimp or tofu for a delicious twist.
Make it a fiesta with pineapple margaritas on the side!

These tacos are a firework of flavor—spicy, sweet, juicy, and totally satisfying. They’ll transport your taste buds straight to a beachside grill, no plane ticket needed.

Let me know if you’d like to add a margarita pairing, mocktail, or teaser for Instagram or newsletters!

Spring Salmon Tacos

Spring is in full bloom, and your tacos should be too. These Spring Salmon Tacos with Cubed Salmon, Pickled Red Cabbage, and Pea Shoots bring bright flavors, fresh textures, and a light, clean finish to your Taco Tuesday lineup. Perfect for patio dining or a casual al fresco gathering, these tacos are as pretty as they are delicious.

Why You’ll Love These
Light and Fresh – Perfect for springtime cravings

Colorful & Crunchy – Vibrant pickled cabbage and crisp pea shoots

Nutrient-Packed – Omega-3-rich salmon and antioxidant-rich veggies

Ingredients
For the Salmon:

1 lb skinless salmon fillet, cut into 1-inch cubes
1 tbsp olive oil
Juice of 1 lime
1 garlic clove, minced
Salt and pepper to taste

For the Pickled Red Cabbage:

1 cup thinly sliced red cabbage
½ cup apple cider vinegar
½ cup water
1 tbsp honey or sugar
½ tsp salt

Toppings & Assembly:

8 small corn tortillas, warmed
1 cup fresh pea shoots
1 avocado, sliced (optional)
Lime wedges for serving
Crumbled feta or queso fresco (optional)

Instructions

Quick-Pickle the Cabbage
In a small saucepan, heat the vinegar, water, honey, and salt until just simmering. Pour the mixture over the sliced cabbage in a bowl. Let sit for at least 20 minutes (or longer for deeper flavor). Drain before using.
Marinate the Salmon
In a bowl, toss cubed salmon with olive oil, lime juice, garlic, salt, and pepper. Let marinate for 10–15 minutes.
Cook the Salmon
Heat a non-stick skillet over medium heat. Add the salmon cubes and cook for about 2–3 minutes per side, or until just cooked through and lightly golden on the edges. Be careful not to overcook.
Assemble the Tacos
Layer each tortilla with a few cubes of salmon, a forkful of pickled red cabbage, a handful of fresh pea shoots, and a slice of avocado if using. Crumble feta or queso fresco on top for extra flavor.
Serve and Enjoy
Serve immediately with lime wedges on the side for an extra zing.

Tips & Variations

Tortilla Swap: Try butter lettuce leaves for a low-carb option.
Heat It Up: Add a drizzle of jalapeño crema or chipotle aioli.
Make It a Bowl: Serve everything over rice or greens for a spring taco bowl.

These Spring Tacos are an ode to the season—fresh, light, and full of flavor. Whether you’re hosting a garden party or just treating yourself on a sunny Tuesday, this recipe is sure to delight.

High-Protein, Low-Carb Taco Salad: A Fresh & Flavorful Meal

When the weather warms up, it’s time to trade in heavy meals for something fresh, flavorful, and packed with protein! This High-Protein, Low-Carb Taco Salad is perfect for summer, delivering all the bold flavors of your favorite tacos—without the extra carbs. Made with lean ground turkey, crisp lettuce, juicy tomatoes, cheddar cheese, jalapeños, and green onions, this salad is light, satisfying, and ideal for anyone looking to keep things healthy and delicious.

Whether you’re meal prepping, fueling up post-workout, or just craving a taco-inspired dish without the tortillas, this taco salad has got you covered!

Why You’ll Love This Taco Salad
✅ High in protein – Lean ground turkey keeps you full and energized.
✅ Low in carbs – Swap out tortillas for a fresh lettuce base.
✅ Quick & easy – Ready in 15 minutes for a fast, nutritious meal.
✅ Customizable – Make it as spicy, cheesy, or fresh as you like!

High-Protein, Low-Carb Taco Salad Recipe

Servings: 2-3

Ingredients:

1 lb ground turkey (93% lean or your preferred blend)
1 tsp olive oil
1 tsp taco seasoning (or a mix of cumin, chili powder, garlic powder, salt & pepper)
4 cups chopped romaine or iceberg lettuce
1 cup cherry tomatoes, halved
½ cup shredded cheddar cheese
1 jalapeño, sliced
2 green onions, sliced
¼ cup sour cream or Greek yogurt (optional, for topping)
¼ cup guacamole or diced avocado (optional)

Instructions:

Cook the turkey: Heat olive oil in a skillet over medium heat. Add the ground turkey, breaking it up with a spoon, and cook until browned (about 7-8 minutes). Stir in taco seasoning and cook for another 2 minutes. Remove from heat.
Assemble the salad: In a large bowl, layer lettuce, cherry tomatoes, shredded cheddar, jalapeños, and green onions.
Top it off: Add the warm ground turkey on top and finish with a dollop of sour cream or Greek yogurt, plus a scoop of guacamole if you’d like.
Enjoy immediately!

Make It Your Own!
🔥 Like it spicy? Add extra jalapeños or a drizzle of hot sauce.
🥑 Go extra creamy with more avocado or a cilantro-lime dressing.
🧀 Try different cheeses like cotija or pepper jack for a fun twist.

Light, Tasty, and Perfect for Summer
This High-Protein, Low-Carb Taco Salad is the ultimate way to enjoy bold taco flavors while staying on track with your health goals. Whether you’re getting summer-ready or just love a fresh, easy meal, this salad is a game-changer!

Shrimp Fajita Tacos – A Flavor-Packed Taco Tuesday Favorite!

These Shrimp Fajita Tacos bring the perfect balance of smoky, zesty, and fresh flavors, making them an irresistible choice for Taco Tuesday or any day of the week!

Juicy shrimp are seasoned to perfection, then sautéed with vibrant bell peppers and onions, all served on warm tortillas with a squeeze of lime. Whether you’re hosting a taco night or just craving a quick and delicious meal, these tacos are bold, colorful, and full of fajita-style goodness!

Ingredients

For the Shrimp & Fajita Veggies:
✅ 1 lb large shrimp, peeled & deveined
✅ 1 tablespoon olive oil
✅ 1 teaspoon chili powder
✅ 1 teaspoon smoked paprika
✅ ½ teaspoon cumin
✅ ½ teaspoon garlic powder
✅ ½ teaspoon onion powder
✅ ½ teaspoon salt
✅ ¼ teaspoon black pepper
✅ 1 red bell pepper, sliced
✅ 1 yellow bell pepper, sliced
✅ 1 small red onion, sliced
✅ 1 tablespoon lime juice
✅ 1 tablespoon fresh cilantro, chopped

For the Tacos:
✅ 8 small flour or corn tortillas
✅ ½ cup cotija or crumbled queso fresco (optional)
✅ ½ cup sour cream or Mexican crema
✅ Lime wedges, for serving

How to Make Shrimp Fajita Tacos

1️⃣ Marinate the Shrimp – In a bowl, toss shrimp with chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, black pepper, and lime juice. Let sit for 10-15 minutes.
2️⃣ Sauté the Veggies – Heat 1/2 tablespoon olive oil in a large pan over medium-high heat. Add bell peppers and onions, cooking for 3-4 minutes until slightly softened. Remove from pan and set aside.
3️⃣ Cook the Shrimp – In the same pan, heat the remaining olive oil. Add shrimp in a single layer and cook for 2-3 minutes per side until pink and opaque.
4️⃣ Assemble the Tacos – Warm the tortillas, then fill with shrimp, fajita veggies, cotija cheese, and a drizzle of sour cream or crema. Garnish with fresh cilantro and a squeeze of lime!

Slow Cooker Corned Beef Taco for St. Patrick’s Day

Looking for a fun and delicious way to celebrate St. Patrick’s Day? These Slow Cooker Corned Beef Tacos from Isabel Eats are the perfect fusion of classic Irish flavors with a Mexican twist—because why not enjoy the best of both worlds?

Tender slow-cooked corned beef, shredded and piled onto warm flour tortillas, then topped with tangy sauerkraut and cool sour cream—it’s a flavor-packed experience you’ll want to enjoy beyond just March 17th!

Ingredients

3 small onions, quartered
3 pounds corned beef brisket
1 spice packet (usually included with the corned beef)
4 cups beef broth (or water)

See recipe and details at https://www.isabeleats.com/slow-cooker-corned-beef-tacos/

Korean Tempura Fried Shrimp and Coleslaw Tacos

Taco Tuesday doesn’t have to be predictable. Why not take your tacos to the next level with wild, bold, and creative combinations? These over-the-top tacos are guaranteed to wow your guests and take your flavor game up a notch. First up on the list: Korean Tempura Fried Shrimp and Coleslaw Tacos—crispy, tangy, and packed with flavor.

Ingredients:

For the Tempura Shrimp:

1 lb large shrimp, peeled and deveined
1 cup all-purpose flour
1/2 cup cornstarch
1 cup ice-cold sparkling water
1/2 tsp garlic powder
1/2 tsp salt
Vegetable oil (for frying)

For the Korean Sauce:

1/4 cup gochujang (Korean chili paste)
2 tbsp honey
1 tbsp soy sauce
1 tbsp sesame oil
1 tsp rice vinegar
1 garlic clove, minced

For the Coleslaw:

2 cups shredded cabbage (green or purple, or a mix)
1/2 cup shredded carrots
2 tbsp mayonnaise
1 tbsp rice vinegar
1 tsp sesame oil
Salt and pepper to taste

For the Tacos:

6 small corn or flour tortillas
Green onions and sesame seeds (for garnish)

Instructions:

Make the Korean Sauce:

In a small bowl, whisk together gochujang, honey, soy sauce, sesame oil, rice vinegar, and minced garlic. Set aside.

Prepare the Coleslaw:

In a mixing bowl, combine shredded cabbage, carrots, mayonnaise, rice vinegar, sesame oil, salt, and pepper. Toss until well coated and refrigerate until ready to use.

Fry the Tempura Shrimp:

Heat vegetable oil in a deep skillet or pot to 350°F (175°C).
In a bowl, whisk together flour, cornstarch, garlic powder, salt, and ice-cold sparkling water to form a thin batter.
Dip the shrimp into the batter, letting the excess drip off, and carefully place them in the hot oil. Fry until golden and crispy, about 2-3 minutes. Remove and place on a paper towel-lined plate.

Assemble the Tacos:

Warm the tortillas in a dry skillet or microwave.
Add a generous layer of coleslaw to each tortilla. Top with a few pieces of tempura-fried shrimp. Drizzle with the Korean sauce and garnish with green onions and sesame seeds.

Serve and Enjoy:

Serve immediately and enjoy the perfect balance of crispy, tangy, and spicy flavors!

This Korean Tempura Fried Shrimp and Coleslaw Taco is a fusion masterpiece that’s sure to turn heads at your next Taco Tuesday gathering. Stay tuned for more wild and creative taco combinations that will keep your guests coming back for more!

Find more Taco Recipes Here

Mexican Street Corn Salad

Looking for a fresh, fun twist on a Taco Tuesday classic? Look no further! This Mexican Street Corn Salad with Crumbled White Cheese Over Tortilla Chips combines all the bold, tangy flavors of elote with the satisfying crunch of tortilla chips. Perfect as a party appetizer, snack, or a creative side dish, this recipe is easy to whip up and guaranteed to be a crowd-pleaser. Let’s dive in!

The Recipe: Mexican Street Corn Salad with Tortilla Chips
Serves: 4-6 | Prep Time: 15 minutes | Cook Time: 10 minutes

Ingredients

4 ears of corn, husked (or 3 cups frozen corn, thawed)
2 tablespoons vegetable oil
1/4 cup mayonnaise
1/4 cup sour cream or Mexican crema
1/2 teaspoon smoked paprika
1 teaspoon chili powder
1 clove garlic, minced
1/4 cup fresh cilantro, chopped
Juice of 1 lime
1/3 cup crumbled Cotija or queso fresco
Salt and pepper, to taste
Tortilla chips (enough for serving, about 6 cups)

Optional Add-Ons

Diced tomatoes for a fresh, juicy burst
Diced jalapeños for extra heat
Sliced green onions for added crunch

Instructions

Char the Corn – For that smoky street corn flavor, cut the kernels off the cob.
Heat vegetable oil in a skillet over medium-high heat, add the corn, and cook for 7-10 minutes until slightly charred. Let it cool.
Mix the Dressing – In a small bowl, whisk together mayonnaise, sour cream (or crema), smoked paprika, chili powder, garlic, lime juice, salt, and pepper. Taste and adjust seasoning as needed.
Combine the Salad – Toss the charred corn in the dressing until evenly coated. Add fresh cilantro for a burst of flavor.
Assemble the Dish – Spread tortilla chips on a large serving platter. Spoon the prepared corn salad over the chips.
Top It Off – Generously sprinkle crumbled Cotija or queso fresco over the top.
Add Extra Flair – For those who love to customize, sprinkle on diced tomatoes and jalapeños or sliced green onions.
Serve and Enjoy — Serve immediately and watch it disappear!

Why You’ll Love This Dish
This dish is the perfect harmony of textures and flavors. The creamy, tangy street corn salad pairs beautifully with the crunch of tortilla chips, while the cheese adds a salty, savory finish. Whether you’re hosting a Taco Tuesday bash or just looking for a new snack idea, this recipe is as versatile as it is delicious.

Pair It Up:
Check out our margarita recipes!

Your New Favorite Soup Recipe Is Here: Taco Soup!

If you love tacos but want something warm and cozy, Taco Soup is your new go-to meal! Packed with bold flavors, this soup combines the best taco ingredients in a bowl, making it perfect for chilly nights or quick weeknight dinners. Topped with creamy avocado, crispy tortilla chips, and fresh cilantro, it’s a fiesta in every spoonful.

Ingredients

1 lb ground beef (or ground turkey for a lighter option)
1 medium onion, diced
3 garlic cloves, minced
1 (14.5 oz) can of stewed tomatoes
1 (10 oz) can of diced tomatoes with green chiles (e.g., Rotel)
1 (15 oz) can of black beans, rinsed and drained
1 (15 oz) can of corn, drained
4 cups chicken or beef broth
1 packet taco seasoning
1 teaspoon chili powder (optional, for extra spice)
Salt and pepper to taste

Toppings:

1 avocado, diced
Tortilla chips, crushed
Fresh cilantro, chopped
Shredded cheese (optional)
Sour cream (optional)

Instructions

Cook the Meat: In a large pot, heat a drizzle of oil over medium heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain any excess fat.
Sauté the Vegetables: Add diced onion and minced garlic to the pot with the cooked beef. Sauté until the onion is soft and fragrant, about 3-4 minutes.
Add the Tomatoes and Broth: Stir in stewed tomatoes, diced tomatoes with green chiles, black beans, corn, and chicken or beef broth.
Season the Soup: Sprinkle in taco seasoning, chili powder (if using), salt, and pepper. Stir to combine.
Simmer: Bring the soup to a boil, then reduce heat to low. Cover and simmer for 20-30 minutes to let the flavors meld.
Serve and Top: Ladle the soup into bowls and top with diced avocado, crushed tortilla chips, fresh cilantro, and any other desired toppings like cheese or sour cream.

Why You’ll Love This Taco Soup
This soup is packed with taco flavors, hearty enough to fill you up, and super easy to customize. You can add heat with jalapeños, swap black beans for pinto beans, or even use rotisserie chicken instead of ground beef. It’s perfect for meal prep and tastes even better the next day!

Find more Taco Recipes Here

Easy Rotisserie Chicken Tacos: Delicious Dinner in Minutes!

Life gets busy, rotisserie chicken is your best friend in the kitchen. Juicy, flavorful, and already cooked, it’s the ultimate shortcut for creating a delicious dinner in no time. With just a quick stop at the grocery store, you can whip up incredible tacos that everyone will love. Here’s how to transform a simple store-bought rotisserie chicken into a taco night masterpiece!

Step 1: Gather Your Ingredients

Your shopping trip is simple—grab these essentials:

1 store-bought rotisserie chicken
1 packet of taco seasoning or your favorite spices (like cumin, chili powder, and garlic powder)
1 package of tortillas (corn or flour, your choice)
Pre-shredded lettuce
Diced tomatoes
Shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
Store-bought guacamole or fresh avocado
Salsa or pico de gallo
Optional: Sour cream, canned black beans, and hot sauce for extra flavor

Step 2: Prep Your Chicken

Shred the Chicken: Remove the skin and bones from the rotisserie chicken, then shred the meat into bite-sized pieces.
Season the Meat: Heat a skillet over medium heat and add the shredded chicken. Sprinkle with taco seasoning or your spice mix, and add a splash of water to help the seasoning coat the meat evenly. Warm through for about 3-5 minutes.

Step 3: Assemble the Tacos
Warm the Tortillas: Heat tortillas in a dry skillet for a slight char, or wrap them in foil and warm them in the oven. A quick microwave option works too—wrap them in a damp paper towel and heat for 30 seconds.
Build Your Tacos: Start with a generous scoop of seasoned chicken, then layer on lettuce, tomatoes, cheese, and any of your favorite toppings.
Serve and Enjoy: Set up a DIY taco bar so everyone can customize their tacos to their liking.

Taco Night Tips and Tricks
Add a Side: Pair your tacos with a side of tortilla chips and guacamole or a quick corn salad.
Leftover Magic: Have extra chicken? Use it for enchiladas, quesadillas, or taco salads later in the week!

Turn Any Day Into Taco Night
With a rotisserie chicken and a few fresh toppings, you can create tacos that are delicious, easy, and ready in minutes. Perfect for busy weeknights or laid-back weekends, these tacos prove that you don’t need a lot of time to enjoy a great meal.

Find more Taco Recipes Here

Tex-Mex Turkey Tacos with Black Beans and Cilantro

After Thanksgiving, turkey leftovers are a given—but that doesn’t mean they have to be boring! These Tex-Mex Turkey Tacos are a flavorful, quick way to transform your turkey into something exciting and taco-ready. Featuring seasoned shredded turkey with black beans, cilantro, and an optional twist of peas, this recipe is ideal for creating a Tex-Mex feast that’s as easy as it is tasty.

Ingredients:

2 cups leftover shredded Thanksgiving turkey
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon smoked paprika
Salt and pepper, to taste
1 cup black beans, drained and rinsed
½ cup peas (optional)
Fresh cilantro, chopped (about ¼ cup)
Corn or flour tortillas
Toppings: Diced tomatoes, sliced jalapeños, shredded cheese, avocado slices, and a squeeze of lime

Instructions:

Prepare the Turkey: In a skillet over medium heat, warm the olive oil. Add shredded turkey, cumin, chili powder, garlic powder, and smoked paprika. Stir well to coat the turkey in the spices, and season with salt and pepper. Cook until turkey is heated through, about 5 minutes.
Add the Beans and Peas: Add black beans to the skillet, stirring them in with the turkey. If you’re adding peas for a bit of color and sweetness, fold them in as well. Cook for an additional 2-3 minutes or until everything is heated through.
Add Cilantro: Remove from heat and fold in the chopped cilantro for a fresh, vibrant kick.
Assemble the Tacos: Warm the tortillas in a dry skillet or microwave. Fill each tortilla with a generous scoop of the turkey mixture. Top with your choice of diced tomatoes, jalapeños, shredded cheese, avocado slices, and a squeeze of lime for a bright finish.
Serve and Enjoy: Serve immediately with extra lime wedges on the side. Pair these tacos with a side of salsa or a refreshing margarita to keep the Tex-Mex vibes going!

Pro Tip: If you want even more heat, sprinkle a dash of chipotle powder into the turkey mixture or serve with a spicy salsa.

This Tex-Mex twist on turkey leftovers will make you look forward to post-Thanksgiving meals every year!

Find more Taco Recipes Here

Birria: A Taste of Mexico’s Culinary Tradition for Your Slow Cooker

Birria, a savory meat stew from Mexico, has steadily gained popularity across the globe. With its deep roots in Mexican culture, this dish is a delightful mix of tradition, flavor, and history. Let’s dive into the past of this beloved dish and discover a simplified slow-cooker version to make your next Taco Tuesday truly exceptional.

A Brief History of Birria

Originating from the state of Jalisco, birria is traditionally made with goat meat, though beef and lamb have become popular alternatives in various regions and among different chefs. Historically, birria was eaten during festive occasions like weddings, baptisms, and major holidays, especially in the areas surrounding Guadalajara, Jalisco’s capital.

The name “birria” might derive from the Spanish word “birrioso” (or berrinchudo), which means irritable or angry, possibly alluding to the spicy and vibrant nature of the stew. The dish is traditionally slow-cooked in large clay pots buried underground, sealing in all the juicy, rich flavors.

While initially regional, birria’s appeal spread throughout Mexico, with each region introducing its unique twists. Now, the magic of birria has made its way north to the United States and beyond, particularly in taco form.

Slow Cooker Birria Recipe

Embrace the convenience of modern cookery while honoring tradition with this slow-cooker birria recipe.

Ingredients:

2-3 lbs beef chuck roast or lamb shoulder, cut into chunks
4 dried guajillo chilies, seeds removed
2 dried ancho chilies, seeds removed
3 cloves garlic
1 small onion, quartered
2 teaspoons ground cumin
1 teaspoon dried oregano
½ teaspoon ground cloves
¼ cup apple cider vinegar
2 bay leaves
1 cinnamon stick
4 cups beef or chicken broth
Salt to taste
Freshly ground black pepper

Instructions:

Chili Puree: Begin by softening the dried chilies. Place them in a bowl and pour boiling water over them. Let them sit for 15-20 minutes until they’re soft. Once hydrated, place chilies in a blender with garlic, onion, cumin, oregano, cloves, apple cider vinegar, salt, and a bit of the soaking liquid. Blend until you achieve a smooth paste.
Season the Meat: Rub the chili paste generously over the meat pieces, ensuring they’re well coated.
Slow-Cooker Time: Place the seasoned meat in your slow cooker. Pour in the beef or chicken broth, ensuring the meat is submerged. Add bay leaves and the cinnamon stick.
Cook: Set your slow cooker on low and let the magic happen for 6-8 hours. The meat should be tender and easily shredded by the end.
Serve: Once cooked, shred the meat and discard the bay leaves and cinnamon stick. Serve your birria with warm tortillas, diced onions, chopped cilantro, and a squeeze of lime. Or, if you’re up for the latest trend, dip your tacos in the savory broth and enjoy a ‘quesataco’ experience!

A taste of Jalisco right in the comfort of your home. Whether it’s a special occasion or Taco Tuesday, this slow-cooker birria is delicious.

Explore Mexico at VisitMexico.com (link https://visitmexico.com/eng/home-2 )

Search more taco recipes at TacoTuesday.com (link https://tacotuesday.com/taco-recipes/)

Crunch Time: Ultimate Crispy Homemade Frito Pie

Imagine the perfect blend of textures and flavors in one irresistible dish – that’s what this Crispy Homemade Frito Pie is all about. This heartwarming recipe is a celebration of all things delicious, combining savory beef, melted cheese, sweet corn, and beans, all crowned with a layer of crunchy Fritos. It’s the kind of meal that brings smiles and asks for seconds.

Ingredients:

1 Bag of Fritos Corn Chips
1 lb Ground Beef
1 Can of Black Beans, drained and rinsed
1 Cup of Corn (frozen or fresh)
1-2 Cups of Shredded Cheddar Cheese
1 Bunch of Green Onions, chopped
1 Can of Diced Tomatoes, drained
1 Packet of Taco Seasoning
Salt and Pepper to taste
Sour Cream for serving (optional)

Instructions:

Cook the Beef: In a skillet over medium heat, brown the ground beef, breaking it apart with a spoon. Drain any excess grease.
Add Flavor: Stir in the taco seasoning, salt, pepper, and diced tomatoes. Cook for a few more minutes until everything is well combined.
Layer the Fritos: In a baking dish, create a layer of Fritos corn chips, saving some for the topping.
Assemble the Pie: Over the Fritos, layer the beef mixture, black beans, corn, and half of the green onions. Sprinkle generously with shredded cheddar cheese.
Bake to Perfection: Bake in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until the cheese is bubbly and golden.
The Final Crunch: Top the baked pie with the remaining Fritos and green onions right before serving. This ensures that the Fritos stay crispy and add that signature crunch.

This Crispy Homemade Frito Pie is a warm hug in the form of food. It’s perfect for family dinners, game day gatherings, or whenever you crave something satisfying and full of flavor. Serve with a dollop of sour cream for an extra creamy touch.

Dig in and enjoy the crispy, cheesy, savory delight that is this Homemade Frito Pie!

Explore more delicious taco recipes

Leftover Turkey Tacos

By What Should I Make For

We’re transforming those Thanksgiving leftovers into a whole new meal. Theturkey is cooked with onions, jalapeños, chili powder, and cumin, then foldedinside a lightly charred tortilla and topped with cilantro, sour cream,avocado, and a big dollop of cranberry chutney. The cranberry chutney replacesyour usual salsa or pico and brings a hint of sweetness and a whole lot ofzesty to these tacos that taste nothing like Thanksgiving dinner.

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These Turkey Tacos pair perfectly with the Cranberry Margarita found here

Pumpkin Quesadillas with Cotija Cheese: A Fall-Inspired Fusion

Take your fall cooking up a notch with these Pumpkin Quesadillas, now featuring the salty, crumbly goodness of Cotija cheese. By blending smooth pumpkin puree with a mix of cheddar, mozzarella, and Cotija, you get the perfect balance of creamy, melty, and tangy flavors. These quesadillas are the ultimate cozy meal, perfect for autumn evenings or a Taco Tuesday that needs a seasonal twist!

Ingredients:

4 large flour tortillas
1 cup canned pumpkin puree (unsweetened)
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
½ cup crumbled Cotija cheese
½ teaspoon cumin
¼ teaspoon ground cinnamon
¼ teaspoon chili powder (optional, for a bit of heat)
Salt and pepper to taste
2 tablespoons olive oil or butter
Fresh cilantro (for garnish)
Sour cream, salsa, or guacamole (for serving)

Instructions:

Prepare the Pumpkin Filling: In a small bowl, mix the pumpkin puree with cumin, cinnamon, chili powder (if using), and a pinch of salt and pepper. This spiced pumpkin filling will add warmth and depth to your quesadillas.
Assemble the Quesadillas: Lay two tortillas on a flat surface. Spread a thin layer of the seasoned pumpkin puree on each tortilla. Sprinkle an even layer of shredded cheddar, mozzarella, and crumbled Cotija cheese over the pumpkin. The Cotija adds a delightful salty bite that contrasts with the creamy cheeses. Top with the remaining tortillas, pressing down gently.
Cook the Quesadillas: Heat 1 tablespoon of olive oil or butter in a large skillet over medium heat. Place one assembled quesadilla into the skillet and cook for about 2-3 minutes per side, or until the tortillas are golden brown and the cheese is fully melted. Repeat with the second quesadilla, adding more oil or butter as needed.
Slice and Serve: Remove the quesadillas from the skillet and slice them into wedges. Garnish with fresh cilantro for a fresh, herbaceous finish.
Serve with Dips: Serve these quesadillas with a side of sour cream, salsa, or guacamole. The creamy, spiced pumpkin and melted cheese filling pairs beautifully with these bright, tangy dips.

Optional Add-ins: Enhance the flavors further by adding caramelized onions, sautéed spinach, or even roasted poblano peppers inside the quesadilla. A sprinkle of toasted pumpkin seeds would also add a fun, crunchy texture.
Pairing Tips: Pumpkin Quesadillas with Cotija cheese are perfect for pairing with a classic margarita or a Tequila Aperol Spritz. The sweet and savory mix of pumpkin, cheese, and spices is balanced beautifully with a citrusy, sparkling drink.
Enjoy these seasonal quesadillas as a comforting autumn treat that blends Mexican and fall flavors into one delicious dish!

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Frightful Feasting: Keto-Friendly Parmesan-Cheese-Crust Tacos with Ground Turkey

Halloween doesn’t just have to be about sweets and candies, especially when you’re keeping things healthy with a keto lifestyle. This year, cast a culinary spell on your guests with a dish that’s both festive and waistline-friendly: our Keto-Friendly Parmesan-Cheese-Crust Tacos with a hearty ground turkey filling. It’s all treat, no trick!

Unearth the Parmesan Secret: A Ghostly Crispy Crust

Forget traditional taco shells; our ghostly crispy crust is made entirely of Parmesan cheese, baked to a golden hue, offering a ghoulishly delightful crunch that’s low in carbs and high in flavor. And the best part? This cheesy concoction is eerily simple to prepare!

Lean ground turkey is the star of this fiendish filling. Seasoned with traditional spices and cooked to perfection, it’s a high-protein, low-fat alternative that keeps this dish keto-compliant and terrifyingly tasty.

Dress It Up: Wickedly Fresh Toppings

What’s a taco without the toppings? Continue the keto theme by choosing low-carb options like avocado, sour cream, fresh salsa, and shredded lettuce. Arrange them like a creepy Halloween character for an added fright!

But now, let’s unveil the recipe that will have your guests howling with delight.

Recipe: Keto-Friendly Halloween Tacos with Parmesan Cheese Crust and Ground Turkey

Ingredients:

1 1/2 cups shredded Parmesan cheese
1 lb ground turkey
1 tbsp olive oil
2 tsp chili powder
1 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp paprika
Salt and pepper to taste
Low-carb toppings (avocado, sour cream, salsa, lettuce, olives for “eyeballs”)

How to Conjure Your Creepy Cuisine:

Prepare the Cauldron: Preheat your oven to 375°F (190°C), and line a baking sheet with parchment paper or a silicone baking mat.
Cast the Cheese Crust Spell: For each taco shell, take a 1/3 cup of shredded Parmesan and sprinkle it into a circle onto the lined baking sheet. Bake for 6-8 minutes or until the cheese is melted and golden brown.
Shape Your Specters: After removing them from the oven, let them cool for a minute, then lift them off the sheet and drape over a taco stand or prop between the cups of an inverted muffin tin to form a taco-shell shape. They will harden as they cool.
Summon the Turkey Filling: While your shells cool, heat olive oil in a skillet over medium heat. Add the ground turkey, breaking it apart with a spoon and sprinkling with chili powder, cumin, garlic powder, paprika, salt, and pepper. Cook until the turkey is browned and the spices are fragrant.
Enchant with Eerie Toppings: Now for the fun part! Fill your crispy cheese taco shells with the seasoned ground turkey and an array of keto-friendly toppings. For a Halloween twist, arrange olives as “eyeballs,” use strips of avocado as “monster tongues,” or drizzle sour cream in a web pattern.
Serve Your Sinister Snack: Present your terrifying tacos on a platter, adorned with Halloween décor like plastic spiders or skeleton napkin rings. Watch as your guests devour them with ghoulish glee!

These Keto-Friendly Tacos are proof that you can maintain a healthy lifestyle while indulging in the festive spirit of Halloween. The savory crunch of the Parmesan cheese crust coupled with the flavorful ground turkey filling will have both the living and the undead coming back for more. So, don your witch’s hat, warm up the cauldron, and prepare a Halloween feast that will be remembered for many full moons to come!

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Zombie Tostadas: The Perfect Fusion of Halloween and Taco Tuesday

When two iconic occasions collide—Halloween and Taco Tuesday—magic is bound to happen. This year, as the haunting melodies of the night blend with the sizzling rhythms of a fiesta, we present the Zombie Tostadas! Combining traditional ingredients with a spine-chilling theme, these tostadas are set to become the star of your spooky celebrations.

Why Zombie Tostadas?

The stacked layers of the tostadas mimic the tattered and layered look of a zombie’s attire. With the red sauce drizzling down like blood, the crumbled white cheese resembling decaying skin, and the rich, dark refried beans acting as the ‘mud’ from the grave, these tostadas are a visual and gastronomic delight.

Ingredients for the Undead:

Tostada shells (store-bought or homemade)
2 cups refried beans, warmed
2 cups shredded cooked chicken (seasoned to preference)
1 cup red sauce (enchilada or a spicy tomato sauce)
1 cup sour cream
1 cup crumbled white cheese (like queso fresco or feta)
Fresh cilantro, chopped (for garnish)
Sliced jalapeños (for added kick and garnish)

Steps to Raise the Dead (and Your Appetite):

Layering the Grave:

Start with a tostada shell as the base.
Spread a generous layer of refried beans, mimicking the muddy grave from which our zombies emerge.
Pile on the seasoned shredded chicken, representing the tattered remains of our undead.

Drizzling the Blood:

Pour the red sauce over the chicken, letting it drip over the edges for a gruesome effect.

Adding the Decaying Flesh:

Drop dollops of sour cream sporadically over the red sauce.
Sprinkle the crumbled white cheese liberally.

Final Touches of the Undead:

Garnish with fresh cilantro and sliced jalapeños to add color and heat.
Serve immediately and watch as your guests devour these undead delights.

Why choose between the chills of Halloween and the joy of Taco Tuesday when you can have both? With the Zombie Tostadas, every bite is an adventure—spooky, flavorful, and utterly unforgettable. As the clock ticks towards midnight and the undead roam free, let these tostadas be the highlight of your haunted feast. Cheers to a night of tricks, treats, and terrific tacos!

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Halloween Dinner: Green Chili and Cheese Enchilada Tacos

When Halloween ghosts come out to play, it’s time to serve a meal that’s as thrilling as the occasion. Ditch the traditional rolled enchiladas for a fun taco-style twist. These “Monster Bites” are green chili and cheese enchiladas folded in a creepy taco form that’s perfect for spooktacular gatherings!

Bubbling Cauldron of Ingredients:

10-12 soft corn tortillas
2 cups shredded Monterey Jack or Cheddar cheese
1 cup roasted and chopped green chilies (can use canned if fresh is unavailable)
2 cups green enchilada sauce (store-bought or homemade)
1 onion, finely chopped
2 cloves garlic, minced
1 tbsp olive oil
Salt to taste
Fresh cilantro, chopped (for garnish)
Sour cream (optional, for serving)

Steps to Summon Your Monster Bites:

Chili Filling Concoction:

In a medium skillet, heat the olive oil over medium heat.
Add the chopped onions and garlic, sautéing until the onions are translucent.
Stir in the chopped green chilies and cook for another 2-3 minutes. Add salt to taste. Set aside.

Enchilada Sauce Spell:

In a shallow pan or skillet, warm the green enchilada sauce over low heat.

Assembling the Monster Bites:

Heat the tortillas on a skillet or directly on the burner until they’re warm and slightly charred.
Dip each tortilla into the green enchilada sauce, ensuring both sides are coated.
Lay the saucy tortilla flat, sprinkle a generous amount of cheese in the center, followed by a spoonful of the chili-onion mixture.
Fold the tortilla in half, taco-style, and place it on a serving plate.
Continue with the remaining tortillas and filling.

Finishing the Feast:

Once all your Monster Bites are assembled, drizzle some extra enchilada sauce on top.
Garnish with fresh cilantro and serve with a dollop of sour cream.

Ghastly Presentation Tip: For an added Halloween touch, place sliced black olives or halved cherry tomatoes on top to make them look like creepy eyes!

With every bite, you’ll unleash a burst of cheesy, chili goodness that’s sure to be a hit at any Halloween feast. Happy haunting and feasting!

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Halloween Taco Dip

This Halloween Taco Dip is fun and super easy to assemble. Step by step instructions are in the recipe and there are even a few healthy components lets so you don’t feel too guilty eating this taco dip.

Visit The Tipsy Housewife for recipe and instructions.

Halloween Taco Dip

Entomatadas (Enjitomatadas): A Classic Mexican Comfort Dish

At TacoTuesday.com, we celebrate all the vibrant and delicious dishes from Mexican cuisine, and today we’re bringing you a classic that’s both comforting and flavorful: Entomatadas, also known as Enjitomatadas. This traditional dish features soft corn tortillas drenched in a rich tomato sauce and stuffed with tender, shredded chicken. It’s a staple in many Mexican homes and a great choice for those looking for something hearty and satisfying on Taco Tuesday (or any day!).

Why We Love Entomatadas
Entomatadas are similar to enchiladas, but they use a tomato-based sauce instead of a chili-based one, which gives the dish a slightly tangy and refreshing flavor. These are perfect for anyone who enjoys the taste of tomatoes and loves simple, comforting Mexican meals. Best of all, they’re easy to make at home with just a few ingredients, making them a fantastic choice for family dinners or casual get-togethers.

Ingredients:
For 4 servings:

12 corn tortillas
2 cups cooked, shredded chicken breast
5 large ripe tomatoes
½ medium white onion (chopped)
1 garlic clove
1 tsp cumin
1 tbsp vegetable oil
Salt and pepper to taste
Queso fresco or crumbled cheese for garnish
Fresh cilantro for garnish
Sliced avocado (optional, for serving)
Sour cream (optional, for serving)

Instructions:

Prepare the Tomato Sauce: In a large pot, boil the tomatoes for about 10 minutes or until the skins start to split.
Once cooked, transfer the tomatoes to a blender. Add the chopped onion, garlic, cumin, and a pinch of salt. Blend until smooth.
Heat the vegetable oil in a medium saucepan over medium heat. Pour in the blended tomato mixture and let it simmer for 10-15 minutes, stirring occasionally, until the sauce thickens slightly. Adjust the seasoning with salt and pepper as needed.
Prepare the Chicken Filling: While the sauce is simmering, ensure the shredded chicken is ready. You can season it with a pinch of salt, pepper, and cumin for extra flavor, if desired.
Warm the Tortillas: Heat each corn tortilla on a skillet over medium heat for about 20-30 seconds on each side until they’re pliable but not crispy. Alternatively, you can heat them in a microwave, wrapped in a damp paper towel for about 30 seconds.
Assemble the Entomatadas: Dip each warmed tortilla into the tomato sauce, making sure it is fully coated.
Place the sauce-covered tortilla on a plate and add about 2 tablespoons of the shredded chicken in the center.
Fold the tortilla in half or roll it up (whichever you prefer). Repeat with the remaining tortillas and chicken.
Serve and Garnish: Once all the entomatadas are assembled, drizzle more tomato sauce over the top.
Garnish with crumbled queso fresco or any cheese of your choice, fresh cilantro, and sliced avocado. You can also add a dollop of sour cream for extra creaminess if you like.

Customization Tips:

Vegetarian option: Swap the shredded chicken for sautéed mushrooms or beans for a delicious vegetarian version.
Spice it up: If you prefer a little heat, add a few cooked jalapeños or a pinch of chili powder to the tomato sauce.
Extra toppings: Try adding thinly sliced red onions or pickled jalapeños for a tangy bite.
Enjoy with Classic Mexican Sides: Pair your entomatadas with a side of Mexican rice or refried beans to complete the meal. And don’t forget a refreshing Pear Juice Margarita from our taco-inspired cocktail collection to make it a perfect Taco Tuesday feast!

Entomatadas (or Enjitomatadas) bring the warmth and comfort of traditional Mexican cuisine to your table with their simple yet rich flavors. They’re ideal for both beginners and seasoned cooks, offering a delightful meal that’s easy to prepare but feels special every time.

For more authentic Mexican recipes and exciting taco ideas, keep exploring TacoTuesday.com—the leading website for everything tacos!

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Homemade American-Style Soft Shell Ground Beef Tacos

Old School American-Style Ground Beef Tacos

Welcome to TacoTuesday.com, your ultimate destination for all things tacos! Whether you’re planning a festive taco night for your family or just craving a deliciously simple meal, nothing beats the classic American-style soft shell taco. It’s a familiar favorite, loaded with seasoned ground beef, crisp lettuce, juicy tomatoes, and melty cheese, all wrapped in a warm, soft flour tortilla.

Ingredients:
For 4 servings:

1 lb ground beef (80% lean for the perfect balance of flavor and moisture)
1 packet taco seasoning (or homemade blend: cumin, chili powder, garlic powder, paprika, salt, and pepper)
8 soft flour tortillas (6-inch size)
1 cup shredded iceberg lettuce
1 cup diced tomatoes
1 cup shredded cheddar or Mexican cheese blend
Sour cream, guacamole, or salsa for serving (optional)

Instructions:

Prepare the Ground Beef: In a medium-sized skillet, heat a tablespoon of oil over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spatula as it cooks.
Once the beef is browned, drain the excess grease, and return it to the skillet.
Stir in your taco seasoning (either store-bought or homemade) and about ⅓ cup of water. Simmer for 5 minutes until the beef is fully coated and the sauce thickens.
Warm the Tortillas: While the beef is simmering, heat your flour tortillas. You can warm them in a dry skillet over medium heat for about 20-30 seconds on each side or wrap them in a damp paper towel and microwave for 15-20 seconds.
Assemble the Tacos: Place a generous spoonful of the seasoned ground beef in the center of each tortilla.
Top with shredded lettuce, diced tomatoes, and plenty of shredded cheese.
If desired, add a dollop of sour cream, guacamole, or salsa for extra flavor.
Serve and Enjoy: Serve immediately while everything is warm and fresh. Pair these tacos with chips and salsa, rice, or refried beans for a complete meal.

Customization Tips:

Spice it up: Add some sliced jalapeños or a dash of hot sauce to your tacos for a bit of heat.
Make it cheesy: Sprinkle a little extra cheese on your taco and pop it in the oven for a few minutes for a melty, cheesy delight.
Healthy swap: Swap out ground beef for ground turkey or plant-based crumbles for a lighter, healthier option.
Taco Night Extras: Don’t forget the chips and guacamole or the classic margarita. We have plenty of recipes for both.

These homemade American-style soft shell tacos are the perfect way to celebrate Taco Tuesday at home.

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Quick & Easy Black Bean and Corn Quesadillas for Taco Tuesday Dinners

When Taco Tuesday rolls around and you’re craving something fast, flavorful, and satisfying, these Black Bean and Corn Quesadillas are the perfect solution! They’re packed with protein, bursting with flavor, and can be whipped up in minutes—ideal for busy weeknights when you want to keep things deliciously simple.

Why You’ll Love These Quesadillas:

Quick and Easy: Ready in under 20 minutes, these quesadillas are a lifesaver when time is tight.
Budget-Friendly: Made with affordable pantry staples like black beans, corn, and tortillas.
Customizable: Add your favorite toppings like avocado, salsa, or sour cream to make them your own.
Vegetarian & Kid-Friendly: A healthy meal that even picky eaters will love!

The Recipe: Black Bean and Corn Quesadillas

Ingredients:

1 cup black beans (canned, drained, and rinsed)
1 cup corn kernels (canned, frozen, or fresh)
1 cup shredded cheddar or Monterey Jack cheese
¼ cup diced red onion
¼ cup chopped fresh cilantro
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
4 large flour tortillas
Optional: jalapeños, avocado, salsa, sour cream for serving

Instructions:

Prep the Filling: In a bowl, combine the black beans, corn, red onion, cilantro, cumin, chili powder, salt, and pepper. Stir until well-mixed.
Assemble the Quesadillas: Place one tortilla on a flat surface. Sprinkle a handful of cheese on one half of the tortilla, then add a generous scoop of the black bean and corn mixture. Top with more cheese and fold the tortilla in half.
Cook to Crispy Perfection: Heat a large skillet over medium heat and lightly grease with a bit of oil or butter. Place the folded quesadilla in the skillet and cook for 2-3 minutes on each side, until golden and the cheese is melted.
Serve and Enjoy: Slice the quesadilla into wedges and serve with your favorite toppings like avocado, salsa, or sour cream.

Why These Quesadillas Are a Taco Tuesday Win
These Black Bean and Corn Quesadillas check all the boxes for a stress-free dinner. The black beans bring a hearty texture and plant-based protein, while the corn adds a touch of sweetness that balances the smoky spices. The gooey cheese holds it all together, creating that melty, crunchy bite you crave. Plus, they’re endlessly customizable—feel free to add a few jalapeños for heat or some fresh lime juice for zing!

Perfect for serving solo or alongside a fresh salad, these quesadillas will become your go-to for easy dinners that don’t skimp on flavor. So, when Taco Tuesday rolls around and you need a quick fix, you know exactly what to reach for.

Enjoy your dinner, and happy Taco Tuesday from TacoTuesday.com! 🌮🧀

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Fire Up Your Taco Tuesday: Grilled Skirt Steak Fajitas

When Taco Tuesday rolls around, nothing satisfies like the sizzling aroma of beef fajitas straight off the grill. Picture this: tender skirt steak, juicy and charred just right, tossed with colorful peppers and onions, all wrapped up in warm tortillas. If you’re looking to spice up your Taco Tuesday with bold flavors and a little Tex-Mex flair, these Grilled Skirt Steak Fajitas are the answer.

Why Skirt Steak?
Skirt steak is the ideal cut for fajitas. It’s known for its rich, beefy flavor and satisfying texture. When marinated and grilled properly, it becomes melt-in-your-mouth tender, perfect for slicing and loading up your tortillas.

The Secret to Flavor: Marination
A good marinade is the secret to unforgettable fajitas. Lime juice, garlic, cumin, and a hint of chili powder infuse the steak with tangy, smoky, and zesty notes that balance the richness of the beef. The acid from the lime juice not only adds flavor but also tenderizes the meat.

Grilled Skirt Steak Fajitas Recipe

Ingredients:

For the Marinade:

1.5 lbs skirt steak
1/4 cup lime juice (about 2-3 limes)
1/4 cup orange juice
3 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon paprika
Salt and pepper to taste

For the Fajitas:

1 large onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
8-10 small flour or corn tortillas
Fresh cilantro, chopped (optional)
Lime wedges (for serving)
Hot sauce or salsa (optional)

Instructions:

Marinate the Steak: In a large resealable bag, combine the lime juice, orange juice, garlic, olive oil, cumin, chili powder, paprika, salt, and pepper. Add the skirt steak, making sure it’s fully coated. Seal the bag and refrigerate for at least 2 hours, or up to overnight for the best flavor.
Prep the Grill: Preheat your grill to medium-high heat. While the grill heats up, remove the steak from the marinade and let it sit at room temperature for about 15 minutes.
Grill the Veggies: Toss the sliced onions and peppers with a little olive oil, salt, and pepper. Place them in a grill basket or directly on the grill. Cook until tender and slightly charred, about 8-10 minutes, stirring occasionally.
Grill the Skirt Steak: Place the steak directly on the grill grates. Grill for 3-4 minutes per side for medium-rare, or longer if you prefer it more done. The key is to get a nice sear on the outside while keeping it juicy inside. Once done, remove the steak from the grill and let it rest for 5 minutes before slicing it thinly against the grain.
Assemble Your Fajitas: Warm the tortillas on the grill for about 20-30 seconds per side. Load each tortilla with slices of grilled skirt steak, a generous pile of peppers and onions, and top with fresh cilantro and a squeeze of lime juice. Add some hot sauce or salsa if you’re feeling spicy.
Serve and Enjoy: Serve these fajitas hot, with extra lime wedges on the side. Pair with a cold beverage, and let the Taco Tuesday fiesta begin!

Pro Tip: For a true street taco experience, wrap your fajitas in two tortillas for that double-layered goodness. This not only holds everything together but also lets you savor every last drop of that tasty steak juice.

This Grilled Skirt Steak Fajitas recipe brings the heat and the flavor that’ll make your Taco Tuesday unforgettable. Gather your friends, fire up the grill, and let the fiesta start with these irresistible fajitas!

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Wake Up Your Taste Buds: Warm Corn Tortillas with Scrambled Eggs and Chorizo

Looking for a hearty and flavorful breakfast that pairs perfectly with a zesty Bloody Maria? Look no further! Our warm corn tortillas with scrambled eggs, chorizo, pico de gallo, and crumbled cheese are the ultimate breakfast delight. This dish is not only easy to prepare but also packed with bold flavors that will wake up your taste buds and get your day off to a delicious start.

Why This Breakfast is a Winner

Flavor Explosion: The combination of savory chorizo, creamy scrambled eggs, and fresh pico de gallo creates a mouthwatering explosion of flavors in every bite.
Perfect Pairing: Enjoying this dish with a Bloody Maria – a tequila-based twist on the classic Bloody Mary – enhances the overall experience. The spicy, tangy drink perfectly complements the rich and hearty breakfast.
Simple and Satisfying: This recipe is straightforward and quick to prepare, making it an ideal choice for busy mornings or a leisurely brunch.

Warm Corn Tortillas with Scrambled Eggs and Chorizo Recipe

Ingredients:

6 corn tortillas
6 large eggs
8 oz chorizo sausage, casing removed
1 cup pico de gallo
1/2 cup crumbled queso fresco or cotija cheese
2 tbsp milk or cream (optional, for fluffier eggs)
2 tbsp olive oil or butter
Salt and pepper to taste
Fresh cilantro for garnish (optional)

Instructions:

Cook the Chorizo: In a large skillet, cook the chorizo over medium heat until fully cooked and slightly crispy. Remove from the skillet and set aside.
Scramble the Eggs: In a bowl, whisk the eggs with milk or cream (if using), and season with salt and pepper. In the same skillet, heat olive oil or butter over medium-low heat. Pour in the eggs and cook gently, stirring constantly, until they are softly scrambled.
Warm the Tortillas: While the eggs are cooking, warm the corn tortillas in a separate dry skillet over medium heat for about 30 seconds on each side, until they are pliable and warm.
Assemble the Tortillas: Place warm tortillas on a serving plate. Top each tortilla with scrambled eggs, cooked chorizo, a spoonful of pico de gallo, and a sprinkle of crumbled cheese.
Garnish and Serve: Garnish with fresh cilantro if desired. Serve immediately, paired with a refreshing Bloody Maria.

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Perfect Pairing: Bloody Maria Recipe

Ingredients:

2 oz Herradura Silver Tequila
4 oz tomato juice
1/2 oz lime juice
2 dashes hot sauce (adjust to taste)
2 dashes Worcestershire sauce
Pinch of celery salt
Pinch of black pepper
Ice
Lime wedge and celery stalk for garnish

Instructions:

Fill a shaker with ice.
Add the tequila, tomato juice, lime juice, hot sauce, Worcestershire sauce, celery salt, and black pepper.
Shake well and strain into a glass filled with ice.
Garnish with a lime wedge and celery stalk.
Serve and enjoy alongside your delicious breakfast tortillas.

These warm corn tortillas with scrambled eggs and chorizo are a fantastic way to start your day, especially when paired with a spicy and refreshing Bloody Maria. The combination of savory, spicy, and fresh flavors will leave you satisfied and ready to take on the day. Give this recipe a try and elevate your breakfast game to a whole new level!

Grilled Adobo Chicken Drumsticks: A Flavorful Summer Feast

Summer is the perfect time to fire up the grill and enjoy some mouthwatering dishes with friends and family. At TacoTuesday.com, we’re all about celebrating bold flavors and vibrant experiences. Today, we bring you a recipe that will take your taste buds on an unforgettable journey: Grilled Adobo Chicken Drumsticks. These drumsticks are marinated in a rich adobo sauce with chipotle, grilled to perfection, and bursting with smoky, savory goodness. Let’s dive into this delicious recipe!

Ingredients:

For the Adobo Marinade:

1/4 cup soy sauce
1/4 cup apple cider vinegar
1/4 cup olive oil
1/4 cup fresh lime juice
2 tablespoons honey
4 cloves garlic, minced
2 tablespoons chipotle peppers in adobo sauce, finely chopped
2 teaspoons ground cumin
2 teaspoons smoked paprika
2 teaspoons dried oregano
1 teaspoon ground black pepper
1 teaspoon salt

For the Chicken:

12 chicken drumsticks
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)

Instructions:

Prepare the Marinade: In a large bowl, whisk together the soy sauce, apple cider vinegar, olive oil, lime juice, honey, minced garlic, chipotle peppers in adobo sauce, ground cumin, smoked paprika, dried oregano, black pepper, and salt.
Marinate the Chicken: Place the chicken drumsticks in a large resealable plastic bag or a shallow dish. Pour the adobo marinade over the chicken, ensuring each drumstick is well-coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or preferably overnight for maximum flavor.
Preheat the Grill: Preheat your grill to medium-high heat (about 375°F to 400°F). If using a charcoal grill, arrange the coals to create a two-zone cooking area.
Grill the Drumsticks: Remove the chicken drumsticks from the marinade, allowing any excess to drip off. Place the drumsticks on the grill, over direct heat. Grill for 5-7 minutes on each side, or until they are nicely charred and have grill marks.
Finish Cooking: Move the drumsticks to indirect heat, cover the grill, and cook for an additional 20-25 minutes, turning occasionally, until the internal temperature reaches 165°F (75°C).
Serve: Transfer the grilled adobo chicken drumsticks to a serving platter. Garnish with freshly chopped cilantro and serve with lime wedges for an extra burst of citrusy flavor.

Tips for Perfectly Grilled Adobo Chicken Drumsticks:

Marination Time: The longer you marinate the chicken, the more flavorful it will be. Overnight marination is ideal.
Grill Temperature: Maintain a consistent grill temperature to ensure even cooking. If using a gas grill, adjust the burners accordingly.
Charcoal Grill: For a smoky flavor, use hardwood charcoal and add wood chips to the coals.
Basting: Baste the drumsticks with leftover marinade during the first few minutes of grilling to enhance the flavor.

These grilled adobo chicken drumsticks are perfect for any summer gathering. Whether you’re hosting a backyard barbecue, a casual get-together, or simply enjoying a family dinner, this recipe will surely impress your guests.

Pair them with your favorite taco sides and a refreshing beverage like our Summer Time Watermelon Lemonade Margarita, and you’re all set for a deliciously memorable meal.

Happy grilling from TacoTuesday.com!

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Summer BBQ Perfection: Grilled Burger Tacos

Hello, Taco Tuesday enthusiasts! Summer is in full swing, and that means it’s BBQ season. But why settle for the usual burger when you can take your BBQ game to the next level with grilled burger tacos? Imagine all the juicy goodness of a burger, but with a fun taco twist. Let’s fire up the grill and get started on this summer delight!

Ingredients
For your grilled burger tacos, you’ll need:

1 lb ground beef (or your preferred burger meat)
Salt and pepper to taste
4 large flour tortillas
Shredded lettuce
Diced tomatoes
Shredded cheese (cheddar or your favorite blend)
Sliced pickles
Diced onions
Ketchup, mustard, and mayo (or your favorite burger sauces)
Optional: Jalapeños for a spicy kick

Instructions

Preheat the Grill: Heat your grill to medium-high. Make sure the grates are clean and lightly oiled.
Prepare the Burger Patties: Form the ground beef into four equal patties. Season both sides with salt and pepper.
Grill the Patties: Place the patties on the grill and cook for about 4-5 minutes on each side, or until they reach your desired level of doneness. Once done, remove them from the grill and let them rest for a few minutes.
Warm the Tortillas: While the patties are resting, place the flour tortillas on the grill for about 30 seconds on each side, just until they’re warm and slightly charred.
Assemble the Tacos: Place a grilled burger patty in the center of each tortilla. Top with shredded lettuce, diced tomatoes, shredded cheese, pickles, and onions. Add your favorite sauces and any optional toppings like jalapeños.
Serve and Enjoy: Fold the tortillas around the burger patties and dig in!

Why You’ll Love It
Grilled burger tacos combine the best of both worlds: the satisfying flavors of a classic burger with the fun and versatility of a taco. The flour tortilla adds a unique twist, making each bite a delightful mix of textures and tastes. Plus, they’re perfect for outdoor gatherings and BBQs, adding a bit of flair to your summer menu.

Pair It with Margaritas
No summer BBQ is complete without a refreshing drink. Pair your grilled burger tacos with our Blue Hawaiian Margarita for a tropical touch, or keep it classic with a Traditional Lime Margarita. The zesty flavors of the margarita will perfectly complement the savory burger tacos.

Ready to try grilled burger tacos at your next BBQ? Share your creations with us on social media using #TacoTuesdayBurgerTacos and tag us @TacoTuesdayDotCom. We can’t wait to see your delicious BBQ delights!

Del Taco Copycat Beef Tacos Recipe

If you’re craving for some fresh and flavorful tacos, the first restaurant that will come to mind is definitely Del Taco. But what if we’ll give you a taco recipe that is inspired by Del Taco?

Yes, you read that right. Read on and discover how you can recreate this flavorful beef taco from Del Taco in the comfort of your kitchen. It’s easy and guaranteed fresh and delicious. You might not want to go out again.

Del Taco Copycat Beef Taco Recipe

Taco Bell Copycat Recipes That Are Almost As Good As The Original

Think you’re a good cook? Well if you’re up for a challenge, grab your apron and get your chef hat ready. Check out these 9 Taco Bell® copycat recipes created by our amazing fans that are bound to up your cooking skills.

Explore these Taco Bell® copycat recipes and more

Turn Up the Flavor with Elote: Grilled Mexican Street Corn!

Hola, taco enthusiasts! Are you ready to add a little Mexican street food magic to your Taco Tuesday? Say hello to Elote, the deliciously addictive grilled Mexican street corn. Slathered in creamy mayo, seasoned with chili powder, and sprinkled with cheese and cilantro, this tasty treat is the perfect complement to your taco feast. Let’s get grilling!

Ingredients:

4 ears of corn, husks removed
1/2 cup mayonnaise
1/2 cup sour cream or Mexican crema
1/2 cup cotija cheese, crumbled (or Parmesan cheese as an alternative)
1 tablespoon lime juice
1 teaspoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
Salt and black pepper to taste
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)

Instructions:

Prep the Corn: Preheat your grill to medium-high heat. Brush the ears of corn with a little bit of oil to prevent sticking.
Grill the Corn: Place the corn on the grill and cook for about 10-12 minutes, turning occasionally, until the corn is charred and cooked through. The kernels should be tender and have a nice smoky flavor.
Prepare the Sauce: While the corn is grilling, mix together the mayonnaise, sour cream (or Mexican crema), lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper in a medium bowl. This creamy, zesty sauce will be the star of your Elote!
Slather the Corn: Once the corn is grilled to perfection, remove it from the grill and immediately slather each ear with the prepared sauce. Make sure every kernel gets a generous coating.
Add the Toppings: Sprinkle the coated corn with crumbled cotija cheese (or Parmesan) and fresh cilantro. The cheese adds a wonderful salty kick, while the cilantro brings a fresh, herbal note.
Serve and Enjoy: Serve the Elote with lime wedges on the side for an extra burst of citrusy goodness. Dive in and enjoy the incredible flavors of this classic Mexican street food!

Pro Tips:

For an extra smoky flavor, you can leave the husks on while grilling and peel them back before slathering with sauce.
Adjust the amount of chili powder based on your heat preference.
If you can’t find cotija cheese, feta cheese also works well as a substitute.

Elote is the perfect addition to your Taco Tuesday lineup or weekend barbeque, bringing the vibrant flavors of Mexican street food right to your backyard. ¡Buen provecho!

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Spice Up Your Summer with Spicy Red Pepper Grilled Chicken Wings!

Spice Up Your Summer with Spicy Red Pepper Grilled Chicken Wings! Hey there, taco lovers! Are you ready to take your Taco Tuesday game to the next level? We’ve got a sizzling treat for you that will make your taste buds dance and your friends beg for more. Introducing our Spicy Red Pepper Grilled Chicken Wings! Perfect as a taco sidekick or as the star of your fiesta, these wings are guaranteed to bring the heat and flavor. So, grab your grill, gather your ingredients, and let’s get cooking!

Ingredients:

2 lbs. of chicken wings
2 tablespoons olive oil
1 tablespoon red pepper flakes
2 tablespoons smoked paprika
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon cayenne pepper (adjust to your heat preference)
1 teaspoon salt
1 teaspoon black pepper
Juice of 1 lime or lemon
Fresh cilantro, chopped (for garnish)
For the Spicy Red Pepper Sauce:
1 cup hot sauce (your favorite brand)
2 tablespoons butter, melted
1 tablespoon honey
1 teaspoon red pepper flakes
1 teaspoon smoked paprika

Instructions:

Prep the Wings: Rinse and pat the chicken wings dry. This helps them get nice and crispy on the grill.
Season the Wings: In a large bowl, toss the wings with olive oil, red pepper flakes, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Make sure every wing is evenly coated with this spicy blend.
Heat the Grill: Preheat your grill to medium-high heat. If you’re using a charcoal grill, make sure the coals are white-hot and spread out for even cooking.
Grill the Wings: Place the wings on the grill in a single layer. Grill for about 20-25 minutes, turning occasionally, until the wings are crispy and cooked through. The internal temperature should reach 165°F (75°C).
Make the Sauce: While the wings are grilling, let’s make the sauce. In a small saucepan over low heat, combine the hot sauce, melted butter, honey, red pepper flakes, and smoked paprika. Stir until the ingredients are well blended and the sauce is warmed through.
Sauce the Wings: Once the wings are grilled to perfection, transfer them to a large bowl. Pour the spicy red pepper sauce over the wings and toss until they are completely coated in that fiery goodness.
Serve and Garnish: Arrange the wings on a platter, squeeze fresh lime juice over them, and sprinkle with chopped cilantro for a burst of freshness.
Enjoy: Dive into these spicy delights! Pair them with your favorite tacos and a refreshing margarita for the ultimate Taco Tuesday experience.

Pro Tips:

If you like your wings extra crispy, you can place them under the broiler for a couple of minutes after grilling.
Feel free to adjust the heat level by adding more or less cayenne pepper and red pepper flakes.
For a fun twist, try serving these wings with a cooling ranch or blue cheese dip.

Fire up that grill, invite your friends over, and get ready to enjoy some seriously spicy goodness.

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Traditional Mexican Chilaquiles with Spicy Red Sauce, Chicken, and Avocado

Chilaquiles are a classic Mexican breakfast dish that turns day-old tortillas into a delicious morning feast. This version, featuring spicy red sauce, shredded chicken, and creamy avocado, offers a satisfying meal to start the day with a balance of rich flavors and hearty ingredients.

Ingredients:

For the Chilaquiles:

12 corn tortillas, cut into eighths
Vegetable oil, for frying
1 cup cooked and shredded chicken
1 large ripe avocado, peeled and sliced
1/2 cup crumbled queso fresco
1/4 cup chopped fresh cilantro
1/2 cup sour cream
1/4 cup finely chopped red onion

For the Spicy Red Sauce:

4 medium tomatoes, halved
2 cloves garlic
1 small onion, quartered
2-3 dried guajillo chiles, seeded and stemmed
1-2 chipotle peppers in adobo sauce (adjust to spice preference)
1 teaspoon ground cumin
Salt to taste
1 cup chicken broth (more if needed)

Instructions:

Prepare the Tortillas: In a large skillet, heat the vegetable oil over medium-high heat. Fry the tortilla pieces in batches until they are crispy and golden. Drain them on paper towels to remove excess oil.
Make the Spicy Red Sauce: In a dry skillet over medium heat, roast the tomatoes, garlic, and onion until they are charred and soft. Remove them from the skillet and let cool slightly.
Rehydrate the guajillo chiles in hot water for about 10 minutes until they soften.
Blend the roasted tomatoes, garlic, onion, softened guajillo chiles, chipotle peppers, cumin, and salt with chicken broth until smooth. Strain the mixture back into the skillet, bring to a simmer, and cook for 10 minutes, adjusting the seasoning as needed.
Combine Ingredients: Reduce the heat to low and stir the crispy tortillas into the sauce, coating them evenly. Let them soak up the sauce for a few minutes but not too long; you want some pieces to stay a bit crispy. Gently fold in the shredded chicken and warm through.
Serve: Spoon the chilaquiles onto plates. Top each serving with sliced avocado, crumbled queso fresco, chopped cilantro, a dollop of sour cream, and some chopped red onion.

Chilaquiles with spicy red sauce, chicken, and avocado make for a vibrant and flavorful breakfast that embodies the spirit of Mexican cuisine. This dish is not only deeply satisfying but also a beautiful way to use simple ingredients to create something extraordinary.

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Homemade Mexican Tacos with Pulled Pork and Beef Chili Con Carne Recipe

Welcome to TacoTuesday.com, the ultimate destination for taco aficionados! Today, we’re going to embark on a mouth-watering journey, crafting the ultimate homemade Mexican tacos with a delicious twist – combining succulent pulled pork and hearty beef chili con carne. This fusion of flavors is not just a taco; it’s a fiesta on a plate!

Ingredients:

For the Pulled Pork:

2 lbs pork shoulder
2 tbsp olive oil
1 tbsp paprika
1 tbsp ground cumin
2 tsp dried oregano
Salt and pepper to taste
1 cup chicken broth
1 onion, finely chopped
3 cloves garlic, minced

For the Beef Chili Con Carne:

1 lb ground beef
1 large onion, chopped
3 cloves garlic, minced
2 tbsp chili powder
1 tsp cumin
1 can (14.5 oz) diced tomatoes
1 can (8 oz) tomato sauce
1 can (15 oz) kidney beans, drained
Salt and pepper to taste

For the Tacos:

Corn tortillas
Fresh cilantro, chopped
Lime wedges
Diced avocado
Grated cheese (optional)
Sour cream (optional)

Instructions:

Pulled Pork Preparation:

Rub the pork shoulder with olive oil, paprika, cumin, oregano, salt, and pepper.
In a slow cooker, place the seasoned pork, add chopped onion, garlic, and chicken broth.
Cook on low for 8 hours or high for 4 hours, until the meat is tender and pulls apart easily.
Once cooked, shred the pork using two forks and keep it warm.

Beef Chili Con Carne Cooking:

In a large pot, brown the ground beef over medium heat. Drain excess fat.
Add onion and garlic to the pot and sauté until soft.
Stir in chili powder and cumin, cooking for another minute.
Add diced tomatoes, tomato sauce, and kidney beans. Season with salt and pepper.
Bring to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.

Assembling the Tacos:

Warm the corn tortillas on a skillet or in the microwave.
Place a spoonful of pulled pork on each tortilla.
Add a layer of beef chili con carne.
Top with fresh cilantro, a squeeze of lime, and diced avocado.
Optionally, add grated cheese and a dollop of sour cream.

For an extra kick, add chopped jalapeños to the beef chili.

You can prepare the pulled pork and beef chili con carne ahead of time and reheat them for quick assembly.

Don’t forget to pair your tacos with your favorite Mexican sides and a cold beverage!

Enjoy your homemade Mexican feast and keep visiting TacoTuesday.com for more delicious taco recipes!

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Cheddar Nacho Fries with Carne Asada Recipe – The Ultimate Comfort Food

Indulge in mouth-watering flavors with this easy recipe for Nacho Fries with Carne Asada. Topped with melted cheddar cheese, fresh red onions, and a smoky chipotle aioli, these fries are the perfect snack or meal anytime you want something delicious.

Ingredients:

For the Fries:

2 lbs frozen french fries
1 tbsp olive oil
Salt and pepper, to taste

For the Carne Asada:

1 lb flank steak
2 cloves garlic, minced
Juice of 1 lime
2 tbsp soy sauce
1 tbsp chili powder
1 tsp cumin
1/2 tsp smoked paprika

For the Toppings:

2 cups cheddar cheese, shredded
1/2 red onion, finely chopped
1/4 cup cilantro, chopped (optional)

For the Chipotle Aioli:

1/2 cup mayonnaise
1 chipotle pepper in adobo sauce, finely chopped
1 garlic clove, minced
1 tbsp lime juice

Instructions:

Preheat & Prepare Fries: Preheat your oven and bake the frozen french fries according to the package instructions. For extra crispiness, toss them in olive oil, salt, and pepper before baking.
Marinate the Carne Asada: While the fries are baking, prepare the carne asada. Combine garlic, lime juice, soy sauce, chili powder, cumin, and smoked paprika in a bowl. Marinate the flank steak in this mixture for at least 30 minutes.
Grill the Carne Asada: Grill the marinated steak over medium-high heat for 5-7 minutes on each side, or until it reaches your desired level of doneness. Let it rest for a few minutes, then slice thinly against the grain.
Make Chipotle Aioli: Mix mayonnaise, chipotle pepper, minced garlic, and lime juice in a small bowl. Adjust seasoning to taste.
Assemble the Nacho Fries: Once the fries are done, top them with the shredded cheddar cheese and put them back in the oven just long enough for the cheese to melt. Then, add the sliced carne asada, chopped red onion, and cilantro.
Serve with Aioli: Serve the nacho fries hot with a generous drizzle of the chipotle aioli or on the side for dipping.

Nacho Fries with Carne Asada and Cheddar are the ultimate comfort food, combining the heartiness of fries with the bold flavors of Mexican cuisine. This easy-to-make dish is perfect for a family snack, a party appetizer, or just a delicious way to treat yourself. Enjoy the spicy, savory, and cheesy goodness!

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Authentic Tacos Al Pastor Recipe with Fresh Pineapple – A Taco Tuesday Special

Transport your taste buds to the bustling streets of Mexico with this authentic Tacos Al Pastor recipe. Traditionally cooked on a vertical spit and known for its rich and vibrant flavors, Tacos Al Pastor is a staple of Mexican street food. Our recipe simplifies the process for home cooks, while still capturing the essence of this beloved dish. Top it off with fresh pineapple, cilantro, and onions for a truly sensational Taco Tuesday experience.

Ingredients:

2 lbs pork shoulder, thinly sliced
3 guajillo chiles, dried
2 ancho chiles, dried
1/4 cup white vinegar
2 tablespoons achiote paste
3 garlic cloves, minced
1 teaspoon cumin
1 teaspoon oregano, dried
Salt and pepper, to taste
1/2 fresh pineapple, cut into small cubes
1/2 cup cilantro, finely chopped
1 medium onion, finely chopped
Corn tortillas, for serving

Instructions:

Prepare the Marinade: Start by rehydrating the guajillo and ancho chiles in hot water for about 20 minutes. Once softened, blend the chiles with vinegar, achiote paste, garlic, cumin, oregano, salt, and pepper until smooth.
Marinate the Pork: In a large bowl, coat the pork slices with the marinade. Cover and refrigerate for at least 3 hours, preferably overnight, for the flavors to meld.
Cook the Pork: Preheat your grill or skillet over medium-high heat. Cook the pork slices until they are charred on the outside and cooked through, about 4 to 5 minutes per side.
Assemble the Tacos: Warm the corn tortillas on the grill or skillet. Place the cooked pork on each tortilla, and top with fresh pineapple, cilantro, and onions.
Serve and Enjoy: Serve your Tacos Al Pastor with a side of lime wedges and extra toppings if desired. Enjoy the delicious harmony of sweet, spicy, and savory flavors in every bite.

Tacos Al Pastor with fresh pineapple, cilantro, and onions brings the authentic flavors of Mexico to your table, making your Taco Tuesday an unforgettable culinary journey. Whether you’re cooking for a family dinner or a festive gathering, these tacos are sure to impress.

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Herbed Chicken and Avocado Taco Recipe

Spice up your mealtime with these Herbed Chicken and Avocado Tacos with Radish Salad, a delightful and flavorful take on classic tacos. This recipe offers a unique blend of savory, herbed chicken combined with the creamy texture of avocado and the peppery crunch of radish salad, all nestled in warm, soft taco shells. It’s an ideal choice for a vibrant and satisfying lunch or dinner.

Ingredients:

4 boneless, skinless chicken breasts
Salt and freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon dried oregano
2 tablespoons olive oil
2 ripe avocados, sliced
4 green onions, thinly sliced
4 radishes, thinly sliced
Soft taco shells

Optional: lime wedges, fresh cilantro, and salsa for garnish

Instructions:

Season the Chicken: Combine salt, pepper, garlic powder, paprika, and dried oregano in a small bowl. Rub this seasoning mix all over the chicken breasts.
Cook the Chicken: Heat olive oil in a skillet over medium heat. Add the chicken and sauté for about 5-7 minutes on each side, or until fully cooked and golden brown. Let it rest for a few minutes before slicing.
Prepare the Radish Salad: In a bowl, mix the sliced radishes and green onions. Add a squeeze of lime juice and a sprinkle of salt for extra flavor.
Warm the Taco Shells: Heat the taco shells according to package instructions to make them warm and pliable.
Assemble the Tacos: Place slices of chicken in each taco shell. Add slices of avocado and a generous helping of the radish salad.
Add Garnishes: Garnish with lime wedges, fresh cilantro, and a dollop of salsa if desired.
Serve and Enjoy: Your Herbed Chicken and Avocado Tacos with Radish Salad are ready to be enjoyed. The combination of seasoned chicken, creamy avocado, and crisp radish salad creates a symphony of flavors and textures in each bite.

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How to Make a Verde Wet Burrito

Discover how to make a delicious Verde Wet Burrito with this easy-to-follow recipe. Featuring tender shredded chicken, flavorful rice, black beans, and a homemade tangy tomatillo verde sauce, this dish is perfect for a satisfying family meal or a festive gathering. Learn step-by-step how to prepare, assemble, and bake this mouth-watering wet burrito for a true culinary delight.

Ingredients:

For the Burritos:

4 large flour tortillas
2 cups cooked and shredded chicken (substitute with beef, pork, or a vegetarian option if desired)
1 cup cooked rice
1 cup black beans, drained and rinsed
1 cup shredded cheese (cheddar or a Mexican blend works well)
1 cup diced tomatoes
1/2 cup chopped onions
1/2 cup chopped cilantro
1 teaspoon cumin
Salt and pepper to taste

For the Verde Sauce:

1 pound tomatillos, husked and rinsed
2 jalapeño peppers, seeded and chopped (adjust to taste)
1/2 cup chopped white onion
2 cloves garlic
1/2 cup chopped cilantro
1/2 teaspoon ground cumin
Salt and lime juice to taste

Instructions:

Prepare the Verde Sauce:

Start by roasting the tomatillos and jalapeños. Place them on a baking sheet and broil in the oven until they start to blacken and blister, about 5-7 minutes.
Transfer the roasted tomatillos and jalapeños to a blender. Add the chopped onion, garlic, cilantro, cumin, salt, and a squeeze of lime juice.
Blend until the mixture is smooth. Taste and adjust the seasoning as needed. Set the sauce aside.

Assemble the Burritos:

Lay a flour tortilla on a flat surface. In the center, layer a portion of rice, black beans, shredded chicken, diced tomatoes, chopped onions, and cilantro.
Sprinkle with cumin, salt, and pepper. Add a generous amount of shredded cheese on top.
Fold the sides of the tortilla inwards, then roll it up tightly to form a burrito. Repeat this process with the remaining tortillas.

Cook the Burritos:

In a large skillet, heat a small amount of oil over medium heat. Place the burritos seam-side down and cook until golden brown, about 2 minutes per side.

Serve the Wet Burritos:

Preheat your oven to 350°F (175°C).
Arrange the cooked burritos in a baking dish. Pour the verde sauce over the burritos, ensuring they are completely covered.
Sprinkle additional cheese on top of the sauce.
Bake in the preheated oven until the cheese is melted and bubbly, about 10-15 minutes.

Garnish and Serve:

Garnish with additional chopped cilantro, diced tomatoes, or sour cream. Serve hot and enjoy.

Remember, this recipe is your guide, not your boss. Feel free to add your own personal touches, experiment with different fillings, and make it your own fiesta!

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Breakfast Tacos with Poached Eggs and Guacamole

Breakfast is often called the most important meal of the day, so why not make it the most enjoyable too? These Breakfast Tacos blend the heartiness of poached eggs with the freshness of guacamole, all wrapped up in a soft flour tortilla. This dish is a vibrant wake-up call for your taste buds and a perfect way to start your day with a zesty twist.

Ingredients:

Flour Tortillas
Fresh Eggs (for poaching)
Ripe Avocados
Fresh Lime Juice
Chopped Tomato
Finely Chopped Onion
Chopped Cilantro
Salt and Pepper (to taste)
Optional: Sliced Jalapeños or Hot Sauce for extra kick

Instructions:

Make the Guacamole: Mash ripe avocados in a bowl. Mix in lime juice, chopped tomato, onion, cilantro, salt, and pepper. Adjust the seasoning to taste. The guacamole should be vibrant and chunky.
Poach the Eggs: Bring water to a gentle simmer in a pot. Crack an egg into a small bowl, then gently slide it into the simmering water. Cook for about 4 minutes until the egg whites are set but the yolk is still runny. Remove with a slotted spoon and drain on a paper towel.
Warm the Tortillas: Heat the flour tortillas in a dry skillet or on a grill until they are warm and slightly charred at the edges.
Assemble the Tacos: Spread a generous spoonful of guacamole on each tortilla. Top with a poached egg. Season with a pinch of salt and pepper.
Serve with Flair: If you like it spicy, add some sliced jalapeños or a dash of hot sauce on top. Garnish with a sprig of cilantro for that extra touch of freshness.

These Breakfast Tacos are a simple yet sophisticated meal that will transform your morning routine into a culinary adventure. They’re quick to make, packed with flavor, and provide a balanced start to your day. Whether it’s a lazy weekend morning or a quick weekday breakfast, these tacos are sure to please.

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Breakfast Reinvented: Healthy Pancake Tacos

Why choose between health and taste when you can have both in your breakfast? Our Pancake Tacos are a culinary adventure, blending the fun shape of tacos with the wholesomeness of pancakes. Packed with fresh fruits, a luscious blueberry and yogurt filling, and a sprinkle of granola, these pancakes are a fun and easy meal.

Ingredients:

Pancake Batter (homemade or store-bought)
Greek Yogurt
Fresh Blueberries
Honey or Maple Syrup
A variety of Fresh Fruits (like sliced strawberries, bananas, kiwi)
Granola (for that perfect crunch)
Coconut Shavings (optional)

Instructions:

Make the Pancakes: Prepare your pancake batter according to the recipe or package instructions. Pour small amounts onto a hot griddle or pan to make pancakes that are about 4-5 inches in diameter.
Shape ‘Em Like Tacos: Once the pancakes are cooked, immediately drape them over a spoon handle or a taco stand to create a taco shape. Let them cool and set.
Whip Up the Filling: Mix Greek yogurt with honey or maple syrup to sweeten it slightly. Gently fold in the fresh blueberries.
Assemble Your Taco Pancakes: Spoon a generous amount of the blueberry-yogurt mixture into each pancake ‘taco shell’. Add slices of your favorite fresh fruits for color and extra nutrients.
Top It Off: Sprinkle with crunchy granola and coconut shavings for an additional texture and flavor contrast.
Serve and Enjoy: Serve these taco pancakes as a fun and healthy breakfast treat. They’re sure to bring a smile to anyone’s morning.

These Taco Pancakes are a creative way to start your day on a nutritious note. Perfect for kids and adults alike, they bring a playful twist to your morning routine while keeping health in check. Who knew breakfast could be this much fun and this good for you?

Taco about a healthy breakfast! These pancakes are flipping the script on your morning meal.

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Slow-Cooked to Perfection: Homemade Steak Birria Tacos

Imagine coming home to the tantalizing aroma of slow-cooked steak, ready to be tucked into warm tortillas and topped with melting cheese. Our Homemade Steak Birria Meat Tacos make this dream a reality. This slow cooker recipe is a fuss-free way to bring authentic Mexican flavors to your table, with a tender, juicy steak birria that practically melts in your mouth.

Ingredients:

2-3 lbs Beef Steak (such as chuck roast or brisket), cut into chunks
4 Dried Guajillo Chiles
2 Dried Ancho Chiles
1 Onion, chopped
4 Garlic Cloves
2 Bay Leaves
1 tsp Cumin
1 tsp Dried Oregano
1/4 tsp Ground Cloves
2 Tbsp Apple Cider Vinegar
Salt and Pepper to taste
Corn Tortillas
Shredded Cheese (such as Oaxaca or Mozzarella)
Fresh Cilantro and Lime for garnish

Instructions:

Prepare the Chiles: Remove the stems and seeds from the chiles. Soak them in hot water for about 20 minutes until they soften.
Make the Sauce: In a blender, combine the soaked chiles, onion, garlic, cumin, oregano, cloves, vinegar, salt, and pepper. Blend until smooth.
Slow Cook the Steak: Place the beef chunks in your slow cooker. Pour the sauce over the meat, ensuring it’s well coated. Add bay leaves. Cook on low for 6-8 hours or on high for 3-4 hours, until the meat is tender and easily shredded.
Shred and Serve: Once cooked, shred the beef in the slow cooker with two forks. Let it soak up the sauce.
Assemble the Tacos: Warm the tortillas, add a scoop of the birria meat, top with shredded cheese, and if desired, quickly grill or broil them to melt the cheese.
Garnish and Enjoy: Serve with fresh cilantro, lime wedges, and extra birria sauce on the side for dipping.

These Homemade Steak Birria Tacos are not just a meal; they’re a journey into the heart of Mexican cuisine. The slow cooker does all the heavy lifting, leaving you with a dish that’s both incredibly delicious and surprisingly easy to make. Perfect for a family dinner or a gathering with friends, these tacos are sure to become a favorite.

This recipe is ideal for those who love the rich flavors of traditional Mexican cuisine but appreciate the convenience of a slow cooker meal!

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Festive Cheesy Spiced Cornbread: A Tamale-Inspired Holiday Treat

Tamales, a cherished Christmas tradition, inspire warmth, community, and the joy of holiday feasting. This year, we’re honoring that tradition with a twist: a delectable Cheesy, Spiced Cornbread topped with enchilada sauce, shredded chicken, cheese, and cilantro. It’s a perfect dish for those who love the flavors of tamales but are looking for something a bit different to add to their holiday table.

Ingredients

For the Cornbread:

1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 tbsp baking powder
1/2 tsp salt
1 cup milk
1/3 cup vegetable oil
2 large eggs
1/2 tsp chili powder
1 cup shredded cheddar cheese

For the Topping:

2 cups shredded cooked chicken
1 cup enchilada sauce
1 cup shredded Monterey Jack cheese
Fresh cilantro, chopped (for garnish)

Instructions

Preheat and Prepare: Preheat your oven to 400°F (200°C). Grease a 9-inch square baking pan.
Make the Cornbread: In a large bowl, mix together cornmeal, flour, sugar, baking powder, salt, chili powder, and cheddar cheese. In another bowl, whisk together milk, vegetable oil, and eggs. Combine the wet ingredients with the dry ingredients, mixing until just combined. Pour the batter into the prepared pan.
Bake the Cornbread: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool slightly.
Add Toppings: Spread enchilada sauce evenly over the cornbread. Top with shredded chicken and Monterey Jack cheese.
Broil: Place under the broiler for 3-5 minutes, or until the cheese is melted and bubbly.
Garnish and Serve: Garnish with fresh cilantro before serving. Cut into squares and serve warm as a part of your holiday feast.

This Cheesy, Spiced Cornbread with a tamale-inspired topping is a delightful addition to any holiday table. It captures the essence of traditional tamales with a unique and delicious twist. Serve it as a side dish or a main course at your holiday gatherings and enjoy the fusion of flavors and cultures!

This recipe brings a creative and festive touch to the holiday table, paying homage to the tradition of tamales during Christmas. Feel free to adapt the recipe or the article to better fit your audience and culinary style. Happy Holidays and enjoy the delicious fusion of flavors!

Learn to make the Best Red Chile Pork Tamales with Jenny Martinez | Traditional Mexican Pork Tamales

Festive Frito Pie in a Bag: A Holiday Party Favorite

The holiday season is all about comfort, joy, and, of course, delicious food. This year, add a fun and unique twist to your holiday party menu with our Festive Frito Pie in a Bag. This dish combines the classic flavors of ground meat, jalapenos, tomatoes, and cheese, all served in an individual Frito chip bag for a playful and convenient eating experience.

Ingredients

Individual bags of Fritos corn chips
2 lbs ground beef or turkey
1 large onion, chopped
2 cloves garlic, minced
2 jalapenos, finely chopped
1 can diced tomatoes
2 cups shredded cheddar cheese
Sour cream (for garnish)
Chopped green onions (for garnish)
Salt and pepper to taste
Optional toppings: black olives, salsa, guacamole

Instructions

Cook the Meat: In a large skillet, cook the ground meat over medium heat until browned. Drain any excess fat. Add chopped onions, garlic, and jalapenos, cooking until the onions are translucent.
Add Tomatoes: Stir in the can of diced tomatoes and simmer for about 10 minutes. Season with salt and pepper to taste.
Prepare the Bags: Gently open individual bags of Fritos corn chips along the side seam, creating an opening large enough to add the toppings.
Assemble: Spoon the hot meat mixture into each Frito bag. Top with a generous amount of shredded cheese, allowing it to melt over the warm meat.
Add Garnishes: Garnish each bag with a dollop of sour cream and sprinkle with chopped green onions. Feel free to add other toppings like black olives, salsa, or guacamole.
Serve: Hand out forks and let your guests enjoy their personal Frito Pie in a Bag. It’s a fun and interactive way to enjoy a holiday meal!

Frito Pie in a Bag is super fun and easy-to-make, plus it’s a mess-free option for holiday parties. Its individual serving style makes it perfect for gatherings where guests want to mingle and enjoy their food without the need for formal seating. The combination of crunchy Fritos, savory meat, spicy jalapenos, and melted cheese creates a festive and satisfying dish that’s sure to be a hit at your holiday event!

Buy fresh items for this recipe at https://www.melissas.com/

The Ultimate Easy Beef Birria Tacos with Consomé Recipe

In recent years, Beef Birria Tacos have taken the culinary world by storm, and for a good reason. This traditional Mexican dish combines the succulence of slow-cooked beef with the heartwarming richness of a consomé sauce. If you’re craving the tenderness of birria meat encased in a crispy, cheese-laden tortilla, dipped into a savory sauce, look no further. Here’s an easy Beef Birria Tacos recipe that brings the authentic Mexican street-food experience to your kitchen.

Ingredients for Beef Birria

3 lbs. beef chuck roast, cut into chunks
5 dried Guajillo chiles
3 dried Chipotle chiles
1 medium onion, quartered
5 cloves garlic
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
4 cups beef broth
Salt and pepper to taste
For the Tacos
Corn tortillas
Shredded Oaxaca or mozzarella cheese
Freshly chopped cilantro
Diced onion
Lime wedges

Instructions

Prepare the Chiles:

Start by removing the stems and seeds from the dried chiles. Soak them in hot water for about 30 minutes to soften.

Blend the Sauce:

In a blender, combine the softened chiles, quartered onion, garlic, cumin, oregano, cloves, cinnamon, and some of the beef broth. Blend until smooth.

Cook the Beef:

Season the beef chunks with salt and pepper. In a large pot, brown the beef in batches to ensure each piece gets a good sear. Once browned, return all the beef to the pot, and add the blended chile sauce and remaining beef broth. Bring to a simmer, cover, and cook on low heat for about 3 hours, or until the beef is tender and shreds easily.

Shred the Beef:

Remove the beef from the pot and shred it with two forks. Skim off any excess fat from the surface of the broth, which will serve as your consomé for dipping.

Assemble and Cook the Tacos:

Dip the corn tortillas in the consomé and place them on a hot griddle or pan. Sprinkle cheese on the tortillas and allow it to melt. Add the shredded beef on top of the cheese, then fold the tortillas over to form tacos. Cook until crispy on both sides.

Serve with Consomé:

Serve your birria tacos with a bowl of warm consomé garnished with fresh cilantro and diced onion. Don’t forget the lime wedges for a squeeze of bright citrus!

These Beef Birria Tacos are a testament to the rich and diverse flavors of Mexican cuisine. They’re perfect for any occasion, from a casual weeknight dinner to a festive gathering with friends and family. Not only are they incredibly tasty, but this recipe is also easy to follow, ensuring that anyone can enjoy these traditional tacos from the comfort of their home. So, the next time you’re in the mood for something different, give these birria tacos a try and dive into a world of flavor.

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Golden Tacos or Taco Dorados? Unveiling the Delicious Truth + Recipe

In the vibrant world of Mexican cuisine, names may differ, but the flavors speak the same delicious language. Golden Tacos and Taco Dorados are in fact, two names for the same delectable dish that’s a staple at family dinners and street food stands alike. Known for their crispy exterior and savory fillings, these tacos are a crowd-pleaser that brings the essence of Mexican culinary tradition to your table. Let’s unravel the mystery behind these names and dive into an authentic recipe to celebrate the universal love for these golden, crispy delights.

Golden Tacos and Taco Dorados: Two Names, One Delicious Dish

The name game in cuisine can often lead to confusion, but in the case of Golden Tacos and Taco Dorados, the different titles refer to the same mouthwatering concept. “Golden” in English is a direct translation of the Spanish “Dorados,” both describing the beautiful golden-brown color these tacos take on after being fried to perfection. No matter what you call them, they deliver a satisfying crunch and burst of flavor with every bite.

Authentic Golden Tacos (Taco Dorados) Recipe

Ingredients

12 corn tortillas
2 cups of cooked, shredded chicken (alternative fillings include mashed potatoes, cheese, or cooked ground beef)
Vegetable oil, for frying
1 cup lettuce, shredded
1/2 cup queso fresco, crumbled
1/4 cup sour cream
Salsa of choice for topping
Salt to taste

Instructions

Prepare the Filling:

Take your shredded chicken (or alternative filling) and season it with salt and any additional spices you prefer. Set it aside.

Soften the Tortillas:

To make the tortillas pliable for folding, warm them up in a skillet for about 15-20 seconds per side or until they are soft and warm. Do not overcook, as they will become crispy and difficult to fold.

Fill and Fold:

Place about two tablespoons of filling on one half of each tortilla. Fold the tortilla over to enclose the filling and press down gently to seal.

Fry the Tacos:

In a large skillet, heat half an inch of vegetable oil over medium heat. Once hot, fry the tacos in batches, turning once, until they are golden and crispy on both sides. This should take about 2-3 minutes per side. Drain on paper towels.

Garnish and Serve:

Serve your Golden Tacos (Taco Dorados) hot, garnished with shredded lettuce, crumbled queso fresco, a dollop of sour cream, and your favorite salsa.

Whether you call them Golden Tacos or Taco Dorados, one thing remains constant – they’re an irresistible part of Mexican cuisine. This recipe is a testament to the simple yet profound flavors that have made these tacos a beloved choice across borders. They are perfect for a family dinner, a festive gathering, or simply when the craving for something crispy and savory strikes on a Taco Night. Share your own Golden Tacos/Taco Dorados with us using #GoldenTacoRecipe and join the community of crispy taco enthusiasts!

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Hearty Mexican Bean Soup Recipe: A Comforting Bowl for Any Day

As the heart and soul of comfort food, a steaming bowl of traditional Mexican bean soup is perfect for those evenings when only the richest flavors and most satisfying textures will do. This traditional recipe blends the robustness of beans with savory meat and melted cheese, making it an ideal centerpiece for your next Taco Tuesday feast. Dive into this simple yet indulgent Mexican bean soup recipe that’s sure to become a staple in your culinary repertoire.

Ingredients

1 tablespoon olive oil
1 large onion, diced
3 cloves garlic, minced
1 pound of ground beef (or your choice of meat)
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/4 teaspoon smoked paprika
4 cups beef broth (or chicken broth)
2 cans (15 oz each) black beans, drained and rinsed
1 can (15 oz) pinto beans, drained and rinsed
1 can (15 oz) diced tomatoes, with juice
1 cup frozen corn kernels
Salt and pepper to taste
1 cup shredded Monterey Jack cheese (or Mexican blend cheese)
Fresh cilantro, chopped (for garnish)
Optional: sliced avocado, lime wedges, tortilla strips, sour cream for serving

Instructions

Sauté Aromatics & Meat:

Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant. Next, add the ground beef, breaking it up with a spoon, and cook until browned.

Spice It Up:

Stir in the cumin, chili powder, oregano, and smoked paprika, cooking for another minute to allow the spices to bloom and become aromatic.

Simmer the Soup:

Pour in the beef broth, and then add the black beans, pinto beans, and diced tomatoes with their juice. Bring the mixture to a boil before reducing the heat to let it simmer for about 15 minutes.

Add Corn & Season:

Add the frozen corn to the soup and season with salt and pepper to taste. Allow the soup to simmer for an additional 5 minutes.

Melt the Cheese:

Once the soup is fully cooked and the flavors are well-blended, stir in the shredded cheese until it melts into the broth, creating a creamy and rich texture.

Serve with Garnishes:

Ladle the soup into bowls and garnish with chopped cilantro. Serve with optional sliced avocado, lime wedges, crispy tortilla strips, and a dollop of sour cream to add even more layers of flavor.

Enjoy Your Taco Tuesday:

Pair this hearty Mexican bean soup with your favorite Taco Tuesday sides for a full feast that celebrates the diversity and warmth of Mexican cuisine.

This traditional Mexican bean soup with meat and cheese is more than just a dish; it’s a comforting embrace in the form of a meal. As Taco Tuesday rolls around, set aside the tacos for a week and ladle up this sumptuous soup that’s guaranteed to satisfy your cravings for something warm, hearty, and full of Mexican flair. Share your creation online and tag it with #TacoTuesdayDotCom to show us how you make every Tuesday a celebration of great food.

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Easy Black Bean, Sweet Potato & Guacamole Taco Recipe

Taco Tuesday is a cherished weekly celebration for taco aficionados everywhere. This week, we’re spicing up the tradition with a vegetarian twist that will delight your taste buds and add a nutritious punch to your festive table. Introducing the Black Bean, Sweet Potato, and Guacamole Tacos—a colorful combination of hearty black beans, sweet potatoes, and creamy guacamole, all wrapped up in a warm tortilla. This easy taco recipe is a must-try for both vegetarians and meat-lovers looking to switch things up. So, let’s get started!

Ingredients

2 large sweet potatoes, peeled and diced
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon chili powder
Salt and pepper to taste
1 can (15 oz) black beans, drained and rinsed
8 small corn tortillas
2 avocados
1 small red onion, finely chopped
1 lime, juiced
Fresh cilantro, chopped (for garnish)
Optional toppings: diced tomatoes, shredded cheese, sour cream, salsa

Instructions

Preheat the Oven & Season Sweet Potatoes:

Preheat your oven to 400°F (200°C). In a large bowl, toss the diced sweet potatoes with olive oil, cumin, paprika, chili powder, salt, and pepper until evenly coated. Spread the sweet potatoes out in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.

Prepare the Black Beans:

While the sweet potatoes are roasting, heat the black beans in a small saucepan over medium heat. Add a pinch of cumin, salt, and pepper to taste. Keep them warm until they are ready to serve.

Make the Guacamole:

In a medium bowl, mash the avocados with a fork. Stir in the chopped red onion, lime juice, salt, and pepper. Adjust the seasoning to your liking.

Warm the Tortillas:

Wrap the corn tortillas in a damp paper towel and microwave for 30 seconds to 1 minute, or until they are warm and pliable.

Assemble the Tacos:

Lay out the warm tortillas and fill each one with a spoonful of roasted sweet potatoes and black beans. Top with a generous dollop of guacamole.

Add Toppings & Garnish:

Finish by adding your favorite toppings such as diced tomatoes, shredded cheese, sour cream, or salsa. Garnish with fresh cilantro for an extra burst of flavor.

Serve Immediately:

Serve these vibrant tacos immediately while they’re still warm and enjoy the mix of flavors and textures that will make this Taco Tuesday truly unforgettable.

A simple yet satisfying recipe for Black Bean, Sweet Potato, and Guacamole Tacos that will add a unique twist to your Taco Tuesday tradition. These tacos are packed with flavor, nutrition, and the kind of freshness that only homemade tacos can provide. Whether you’re hosting a gathering or just looking for a quick and healthy dinner option, these tacos are sure to please. Don’t forget to share your Taco Tuesday creations with us using the hashtag #TacoTuesdayDotCom!

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Homemade Barbecue Pulled Pork Nachos with a Cheesy Jalapeño Kick

Craving a dish that’s bursting with flavors and textures? Dive into our Homemade Barbecue Pulled Pork Nachos! With layers of crunchy nachos, succulent pulled pork draped in tangy barbecue sauce, molten cheddar cheese, and spicy jalapeños, every bite is a fiesta of flavors. Topped with the fresh vibrancy of red onions and cilantro, this dish is a harmonious balance of zest and comfort. Perfect for sharing (or not), these nachos are the ultimate crowd-pleaser!

Ingredients:

1 bag of Tortilla Chips
2 cups Pulled Pork
1 cup Barbecue Sauce
1 cup shredded Cheddar Cheese
1/2 cup sliced Jalapeños
1/2 cup diced Red Onions
1/4 cup fresh Cilantro leaves
Sour Cream, for serving (optional)

Instructions:

Prep the Ingredients:

Preheat the oven to 400°F (200°C).
In a bowl, mix the pulled pork with barbecue sauce until well coated.
Dice the red onions and slice the jalapeños, and set aside.
Shred the cheddar cheese if it’s not already shredded.

Assemble the Nachos:

On a ovenproof dish or cast iron skillet, spread a layer of tortilla chips.
Add a generous layer of barbecue pulled pork over the chips.
Sprinkle cheddar cheese, red onions, and jalapeños evenly over the pork.

Bake to Perfection:

Place the assembled nachos in the preheated oven.
Bake for about 10 minutes or until the cheese is melted and bubbly.
Keep a close eye to prevent the nachos from burning.

Garnish and Serve:

Once out of the oven, sprinkle fresh cilantro leaves over the top.
Serve immediately with sour cream on the side, if desired.

These Homemade Barbecue Pulled Pork Nachos are a culinary celebration of textures and flavors. The savory sweetness of the barbecue sauce, the spice of the jalapeños, the creaminess of the cheese, and the crunch of the nachos create a dish that’s bound to be a hit at any gathering. So, don your chef’s hat and let’s bring this flavor fiesta to life!

Excited to try this recipe? We’d love to hear about your culinary adventures! Share your pictures and experiences with us using #FlavorFiesta and don’t forget to tag us! www.instagram.com/tacotuesday.official

Dive into a feast of flavors with our Homemade Barbecue Pulled Pork Nachos! The combination of crunchy nachos, savory sweet barbecue pork, molten cheddar cheese, and spicy jalapeños, topped with fresh red onions and cilantro, creates a unique dish that’s a hit at any table. Try this easy and delicious recipe and join the flavor fiesta today!

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Savory Slow Cooker Carnitas Tacos: A Flavor Explosion

Carnitas tacos are a beloved Mexican classic known for their succulent, slow-cooked pork filling, topped with zesty red onion and vibrant salsa verde. This dish is a delightful combination of tender meat, crisp vegetables, and bold flavors. Whether you’re hosting a fiesta or simply craving a taste of Mexico, this recipe is sure to satisfy your taste buds. Best of all, it’s easy to make in a slow cooker, allowing you to savor the rich flavors with minimal effort. Let’s dive into the world of carnitas tacos.

Ingredients

For the Carnitas:

3-4 pounds boneless pork shoulder, cut into large chunks
1 onion, roughly chopped
4 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon ground coriander
1 teaspoon smoked paprika
1/2 teaspoon ground cinnamon
Salt and pepper to taste
Juice of 2 oranges
Juice of 2 limes
1/2 cup chicken or vegetable broth

For the Red Onion Topping:

1 red onion, thinly sliced
1/4 cup fresh lime juice
Salt and pepper to taste
For the Salsa Verde:
1 pound tomatillos, husked and rinsed
1-2 jalapeño peppers, stems removed (adjust to your spice preference)
1/2 onion, chopped
2 cloves garlic, minced
1/2 cup fresh cilantro leaves
Juice of 1 lime
Salt and pepper to taste

For Assembling:

Corn tortillas
Fresh cilantro leaves
Lime wedges

Instructions

1. Prepare the Carnitas:

In a large bowl, combine the chunks of pork, chopped onion, minced garlic, ground cumin, dried oregano, ground coriander, smoked paprika, ground cinnamon, salt, and pepper.
Pour the orange juice, lime juice, and chicken or vegetable broth over the pork mixture. Stir well to coat the meat evenly with the marinade.
Transfer the pork and marinade to the slow cooker. Cook on low for 6-8 hours or until the pork is tender and easily shreds with a fork.
Once the pork is cooked, remove it from the slow cooker and shred it using two forks. Set aside.

2. Make the Red Onion Topping:

In a bowl, combine the thinly sliced red onion with fresh lime juice, salt, and pepper.
Toss to coat and let it marinate for at least 15-20 minutes. This will give the onions a bright and zesty flavor.

3. Prepare the Salsa Verde:

In a blender or food processor, combine the tomatillos, jalapeño peppers, chopped onion, minced garlic, fresh cilantro leaves, lime juice, salt, and pepper.
Blend until you have a smooth and vibrant salsa verde.

4. Assemble the Carnitas Tacos:

Heat the corn tortillas in a dry skillet or on a griddle until they are warm and slightly toasted.
Place a generous portion of the shredded carnitas on each tortilla.
Top the carnitas with the marinated red onions, fresh cilantro leaves, and a squeeze of lime juice.
Drizzle the vibrant salsa verde over the tacos to add a burst of flavor.
Serve your homemade carnitas tacos immediately, garnished with extra lime wedges for an extra zing.

Enjoy this tender, flavorful pork, zesty onions, and vibrant salsa verde combine to create a mouthwatering explosion of tastes and textures that’s perfect for any occasion. So, fire up your slow cooker and get ready to enjoy an authentic Mexican experience right at home!

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Elevate Your Taco Night with Healthy Salmon Tacos and Avocado Cilantro Sauce

When we think of tacos, the first thing that comes to mind might be the mouthwatering combination of meat, cheese, and salsa wrapped in a crunchy corn tortilla. But as the trend toward healthier eating continues to gain momentum, it’s time to reimagine this classic comfort food in a way that aligns with a balanced diet. Enter the fish taco—specifically, grilled salmon tacos topped with a tantalizing avocado cilantro sauce. This recipe not only checks all the boxes for flavor but is also abundant in nutritional value.

Why Choose Salmon for Your Tacos?

Salmon is a rich source of high-quality protein, essential omega-3 fatty acids, and a plethora of vitamins and minerals, including Vitamin D and B12. Its subtle flavor and tender texture make it an ideal candidate for tacos. The omega-3 fatty acids are especially beneficial for heart health. Grilling the salmon rather than frying it keeps the fat content in check, offering a lean yet flavorful protein option.

Nutrient-packed Toppings

Red onion, fresh salad leaves, and avocado contribute more than just vibrant colors and flavors. Onions contain antioxidants and are good for heart health. Fresh salad leaves, such as spinach or arugula, add a burst of texture while being low in calories and high in vitamins. Avocado, in moderation, is a source of healthy fats and fiber.

Avocado Cilantro Sauce: The Crown Jewel

What makes this taco recipe extraordinary is the avocado cilantro sauce. Its creamy texture and herbaceous notes elevate the taco to gourmet status. Plus, cilantro has its own health benefits, including anti-inflammatory properties.

Healthy Grilled Salmon Tacos with Avocado Cilantro Sauce

Ingredients

For the Tacos:

4 salmon fillets (about 6 ounces each)
8 small corn tortillas
1 red onion, thinly sliced
2 cups fresh salad leaves (spinach, arugula, or your choice)
1 tablespoon olive oil
Salt and pepper to taste

For the Avocado Cilantro Sauce:

1 ripe avocado, peeled and pitted
1 bunch cilantro, stems removed
1 clove garlic
Juice of 1 lime
Salt to taste
A splash of water for thinning

Instructions

Prepare the Avocado Cilantro Sauce:
In a blender, combine the avocado, cilantro, garlic, and lime juice.
Blend until smooth, adding water to adjust the thickness as necessary.
Season with salt to taste.
Set aside in the refrigerator to chill.

Prepare the Salmon:

Preheat your grill to medium-high heat.
Rub the salmon fillets with olive oil, salt, and pepper.
Grill the salmon for about 4-5 minutes per side, or until the fish flakes easily with a fork.

Assemble the Tacos:

Warm the corn tortillas on the grill for about 30 seconds on each side.
Place a handful of fresh salad leaves on each tortilla.
Add a few slices of red onion.
Place a piece of grilled salmon on top of the salad leaves.
Generously drizzle the avocado cilantro sauce over the salmon.
Serve immediately and enjoy your healthy feast!

So the next time you’re planning a taco night, skip the grease and delight your palate with these nutrition-packed grilled salmon tacos topped with avocado cilantro sauce. Your taste buds—and your body—will thank you.

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Romaine Calm and Taco On: The Ultimate Healthy Taco Recipe

Tacos and health often seem worlds apart. But what if we told you that you can munch on your favorite fillings and still stick to your health goals? Let’s ditch the traditional taco shell and embrace the crisp, refreshing bite of romaine lettuce. Paired with the lean goodness of ground turkey, this taco is not just a flavor explosion but a nutritious one at that! Get ready to taco ’bout how good and guilt-free these taste!

Ingredients:

For the ‘Shell’:

Large romaine lettuce leaves, washed and dried (quantity as per your hunger!)

For the Filling:

1 lb ground turkey
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon paprika
Salt and pepper to taste
1 cup cooked rice (brown or white, based on preference)
1 cup shredded cheese (go for a low-fat variant if you’re counting those calories)
1 large tomato, diced

For the Garnish (because we’re fancy like that):

Fresh cilantro, chopped
Lime wedges

Procedure:

Ground Turkey Perfection:

In a skillet, heat the olive oil over medium heat.
Add the ground turkey and season with cumin, paprika, salt, and pepper.
Cook until browned and ensure to crumble the turkey as it cooks.
Once cooked, set aside.

Rice Prep:

Prepare your rice according to the package instructions or use leftover rice. For added flavor, consider mixing in a dash of lime juice and some chopped cilantro.

Assembling the Health Bomb:

Take a romaine lettuce leaf, strong and proud. Spoon in a bit of rice as the base. This is your foundation, so make sure it’s solid! Next, layer with the deliciously seasoned ground turkey. Sprinkle on some shredded cheese (because cheese is life), and finish with the refreshing bite of diced tomatoes.

Garnish & Serve:

For the final touch, sprinkle your masterpiece with cilantro and squeeze a wedge of lime over the top. Serve immediately with a side of pride in your culinary skills.

And there you have it – a taco that your taste buds and waistline will thank you for. This healthy romaine lettuce taco packs in all the flavors without the added calories. The crunch of the lettuce, paired with the savory turkey and the classic taco accompaniments, ensures you don’t miss out on the taco experience. Remember, healthy doesn’t mean boring. Romaine calm and enjoy your tacos!

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The Viral Smash Burger Tacos: When Tacos and Burgers Had a Delicious Baby!

You’ve heard of a taco. You’ve heard of a burger. But have you ever wondered what would happen if a taco and a burger had a little too much tequila and ended up having a love child? Wonder no more! Behold, the Viral Smash Burger Taco – because why force yourself to choose between two loves when you can have both?

Ingredients:

For the Burger Patty:

1 lb ground beef (go for the good stuff, these are bougie tacos)
Salt, to taste
Black pepper, to taste

For the Taco Shell:

4 soft tortillas (life’s too short for hard-shell tacos that fall apart after the first bite)
Toppings (because what’s a taco without them?):
Lettuce, shredded
Tomato, diced
Red onion, thinly sliced
Cheese, grated (Cheddar, Swiss, or whatever floats your taco boat)
Pickles (because, burger vibes)
Thousand Island dressing (don’t @ me)

For the Extra-ness (optional but recommended):

Jalapeno slices
Avocado chunks
Secret sauce (It’s a secret, duh!)

Procedure:

Smash that Patty:

In a medium-hot skillet, take a small ball of beef and smash it down hard (take out your Monday frustrations on it). Season with salt and pepper. Flip when the edges get crispy. It’s like making a burger, but thinner and angrier.

Taco-fy it:

Take your soft tortilla and, like the hero you are, save it from its plain existence. Place it on the skillet for a minute, just until it’s warm and slightly crispy. You want it to have that “I woke up like this” look.

Layering Time:

Place the crispy, thin patty on the tortilla. Now, decorate that bad boy. Start with lettuce, then the cheese (so it can melt a bit), followed by the tomato, onion, and pickles. Drizzle with Thousand Island dressing, and if you’re feeling wild, throw on those extra toppings.

Roll or Fold:

The eternal debate: to roll or to fold? Do whatever feels right, or whatever makes less of a mess.

Devour:

No instructions needed.

In conclusion, the Viral Smash Burger Taco is the answer to all your taco and burger dreams. It’s like a culinary peace treaty, a harmonious union that says, “Why fight over dominance when you can come together and be awesome?” Happy munching!

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