🥗 Beautiful Taco Salad with Shredded Protein, Pinto Beans, Pico & Rice

Looking for a hearty, fresh, and colorful way to celebrate Taco Tuesday? This Beautiful Taco Salad is a full-flavor experience that brings together protein, fiber, and brightness in every bite. It’s a satisfying meal that’s as wholesome as it is visually stunning.

Featuring juicy shredded protein (your choice—chicken, beef, pork, or plant-based), warm whole pinto beans, fluffy white rice, fresh pico de gallo, and a sprinkle of cilantro, this salad is layered with love and designed for flavor-forward balance.

🌿 Why We Love It

Colorful & nutritious: Packed with protein, fiber, and plant-powered ingredients.
Customizable: Works with your favorite protein—shredded rotisserie chicken, slow-cooked carnitas, or vegan jackfruit.
Taco-inspired: All the best taco ingredients, served bowl-style for a light, clean meal.
Great for prep: Build a batch and enjoy it all week.

🥗 Taco Salad with Shredded Protein, Pinto Beans, Pico & Rice

Serves 2

Ingredients

2 cups shredded protein (e.g. chicken, beef, pork, tofu, or jackfruit)
1 cup cooked whole pinto beans
1 cup cooked white rice
1 cup pico de gallo
½ cup chopped fresh cilantro
4 cups romaine or spring greens, chopped
½ cup sliced avocado or guacamole
Optional toppings: lime wedges, jalapeños, hot sauce, shredded cheese, crushed tortilla strips

Instructions

Build the base: In large salad bowls, layer chopped greens as the foundation.
Add rice & beans: Spoon white rice and whole pinto beans evenly over each bowl.
Layer the protein: Add your warm, seasoned shredded protein of choice.
Top with pico & cilantro: Scatter fresh pico de gallo over the top and garnish generously with chopped cilantro.
Finish with flair: Add avocado slices or a dollop of guacamole. Drizzle with lime juice or hot sauce if desired.

🌮 Pair It With
Clean Tequila Soda with Lemon & Rosemary

Crispy Potato Tacos (Tacos Dorados de Papas): A Golden Classic for Taco Tuesday

When it comes to comfort food, it’s hard to beat the humble potato—especially when it’s wrapped in a tortilla and fried until perfectly crisp. Tacos Dorados de Papas, or crispy potato tacos, are a beloved Mexican classic. Crunchy on the outside, creamy and seasoned on the inside, they’re easy to make, wildly satisfying, and always a crowd favorite.

Whether you’re cooking for the family or just need an excuse to fry something delicious, these tacos are golden perfection.

🛒 Ingredients
For the Potato Filling:

3 large russet potatoes, peeled and cubed
2 tablespoons butter (or oil)
¼ cup milk or crema (optional for extra creaminess)
1 tsp garlic powder
Salt and pepper to taste

For the Tacos:

12 corn tortillas
Toothpicks (to secure tacos for frying)
Oil for frying (vegetable or canola)

Toppings (optional but highly encouraged):

Shredded lettuce or cabbage
Queso fresco or cotija cheese
Mexican crema or sour cream
Salsa (red or green)
Pickled jalapeños or onions
Avocado or guacamole

🔥 Instructions

Boil and Mash the Potatoes
Place cubed potatoes in salted water and boil until fork-tender, about 10–12 minutes. Drain, then mash with butter, milk or crema (if using), garlic powder, salt, and pepper. The texture should be creamy but thick enough to hold its shape.
Warm the Tortillas
To prevent cracking, warm corn tortillas slightly on a griddle or in the microwave with a damp towel for about 30 seconds.
Assemble the Tacos
Spoon a heaping tablespoon of mashed potatoes onto one half of each tortilla. Fold over to create a half-moon shape and secure with a toothpick.
Fry Until Golden
Heat oil in a skillet (about ½ inch deep) over medium-high heat. Carefully place tacos in hot oil and fry for 2–3 minutes per side until golden brown and crispy. Drain on paper towels.
Top & Serve
Remove toothpicks. Pile on shredded lettuce, a drizzle of crema, crumbled queso, salsa, and any other toppings you love. Serve hot and crispy!

💛 Why We Love Tacos Dorados de Papas
They’re budget-friendly, vegetarian, and irresistibly crispy—the perfect intersection of comfort and crunch. Plus, they’re endlessly customizable. These tacos make an excellent addition to any taco bar, and kids and adults alike will keep coming back for more.

These Chicken Chimichurri Tacos Deserve a Standing Ovation

Looking for something bright, bold, and herby for your next Taco Tuesday? These Chicken Chimichurri Tacos with Roasted Red Peppers are a flavor-packed twist on a classic, fusing vibrant South American flair with taco-loving tradition. Nestled inside warm flour tortillas and bursting with color, these tacos are perfect for summer nights, casual parties, or whenever you want to bring a little freshness to your table.

🌿 What Makes These Tacos Special?

The chimichurri—a zesty Argentine-inspired green sauce made with parsley, garlic, olive oil, and vinegar—is the star here. When spooned generously over juicy grilled chicken and smoky-sweet roasted red peppers, it adds brightness, depth, and irresistible herbal flavor. Serve them on soft flour tortillas for the perfect balance of chew and comfort.

🛒 Ingredients
For the Chicken:

1 ½ lbs boneless, skinless chicken thighs (or breasts if preferred)
1 tbsp olive oil
1 tsp paprika
½ tsp cumin
½ tsp salt
½ tsp pepper
Juice of ½ lime

For the Chimichurri:

1 cup fresh parsley (packed)
3–4 garlic cloves
½ cup olive oil
2 tbsp red wine vinegar
1 tsp dried oregano
½ tsp red pepper flakes (optional, for heat)
Salt & pepper to taste
For the Tacos:
2 red bell peppers, sliced
1 tbsp olive oil (for roasting)
8 small flour tortillas
Optional toppings: crumbled queso fresco, avocado slices, lime wedges, microgreens, or pickled red onions

🔥 Instructions

Marinate the Chicken
In a large bowl, mix olive oil, lime juice, paprika, cumin, salt, and pepper. Toss chicken to coat. Let marinate for 15–30 minutes (or overnight for deeper flavor).
Make the Chimichurri
In a food processor or blender, combine parsley, garlic, olive oil, vinegar, oregano, and red pepper flakes. Pulse until finely chopped but not fully pureed. Season with salt and pepper to taste. Set aside.
Roast the Red Peppers
Preheat oven to 400°F (or use a grill). Toss sliced red peppers with olive oil and a pinch of salt. Roast for 20–25 minutes, flipping halfway, until edges are slightly charred and softened.
Cook the Chicken
Grill or pan-cook the chicken over medium-high heat until golden and cooked through (internal temp 165°F), about 6–8 minutes per side. Rest for a few minutes, then slice thinly.
Warm the Tortillas
Heat flour tortillas on a dry skillet for 30 seconds per side, or wrap in foil and warm in the oven.
Assemble the Tacos
Layer warm tortillas with sliced chicken, roasted red peppers, and a generous spoonful of chimichurri. Add optional toppings if desired, and finish with a squeeze of lime.

🌮 Why You’ll Love It
These tacos are herby, juicy, bright, and just the right amount of indulgent. The chimichurri offers a refreshing contrast to the smoky chicken, and roasted red peppers bring a hint of natural sweetness. They’re perfect for impressing guests—or just treating yourself midweek.

📸 Pro Tip:
Snap a photo and tag @TacoTuesday.Official on Instagram. We love seeing your taco creations!

Delicious Grilled Steak Tacos for Weekend Barbeques or Taco Tuesday

Grilled Steak Tacos with Lime and Cilantro: A Flavor-Packed Taco Tuesday Favorite

Nothing says Taco Tuesday quite like sizzling grilled steak folded into a warm, slightly charred corn tortilla. These Grilled Steak Tacos are bold, juicy, and bursting with vibrant flavors thanks to a squeeze of fresh lime and a sprinkle of cilantro. This recipe is a crowd-pleaser, whether you’re firing up the backyard grill or running a sizzling special at your restaurant.

Why This Taco Wins
Charred Tortillas bring smoky depth and structure
Marinated Steak delivers umami and spice
Fresh Lime adds brightness
Cilantro & Onion bring it all home with freshness and crunch
It’s the ultimate balance of hearty and fresh—perfect for patio season.

Grilled Steak Tacos Recipe

Ingredients:

1½ lb skirt or flank steak
2 tablespoons olive oil
Juice of 2 limes
2 garlic cloves, minced
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
8–10 corn tortillas
½ cup chopped white onion
½ cup fresh cilantro, chopped
Lime wedges for serving

Instructions:

Marinate the Steak:
In a bowl, combine olive oil, lime juice, garlic, cumin, chili powder, salt, and pepper. Coat the steak and marinate for at least 30 minutes (or up to 4 hours).
Grill It Up:
Preheat grill to medium-high. Grill steak 4–5 minutes per side for medium-rare. Let it rest 5 minutes before slicing against the grain into thin strips.
Char the Tortillas:
Place corn tortillas directly on the grill for 30–60 seconds each side until slightly charred and pliable.
Assemble:
Layer steak strips onto tortillas. Top with diced onions, fresh cilantro, and a squeeze of lime.
Serve Hot:
Pair with a cold cerveza or a smoky mezcal margarita.

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

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

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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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.

Glasses,Of,Tomato,Juice,With,Tomatoes,On,The,Vine,-

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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Easy Big Mac Smash Burger Tacos

These super easy Big Mac Tacos are taking Tik Tok by storm, for good reason. It takes 20 minutes (tops) to make a stack of tacos, and they’re full of classic, nostalgic Big Mac flavours. They’re a wonderful combination of a smash burger and a taco and are seriously easy to eat.

Get the recipe here

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!