TACO TUESDAY
 

TACO TUESDAY

I love Mexican food; the spice, the flavors, the opportunity to add fresh ingredients. I have attempted, sometimes more successfully than others, to incorporate Mexican flavors into a lot of my cooking.  I even did a Mexican inspired Thanksgiving!  I have put together a larger menu that is great for entertaining a crew of friends or family. Or for a fast and easy Taco Tuesday choose one taco option and one vegetable. Here are a few of my go-to’s I hope you enjoy!!!

The recipes are listed in an order that I have found leads to the fastest preparation.

TACO TUESDAY MENU:

  • Slow Cooked Mexican Chicken Taco’s

  • Mexican Street Corn Salad

  • Roasted Mini Peppers

  • Mexican Rice

  • Shrimp Taco’s with Cilantro Lime Cabbage Slaw

  • Black Beans with Cayenne and Cotija

SLOW COOKED MEXICAN CHICKEN TACO’S

  • 1lb boneless skinless chicken breast

  • 1lb boneless skinless chicken thighs

  • 1 jar salsa or fresh pico de gallo

  • 2 chipotle chiles in adobo sauce

  • 3 whole garlic cloves

  • 1tbsp chili powder

  • 1tbsp Mexican seasoning

  • salt & pepper

  • tortillas (I really like Siete Almond Flour Tortillas , they taste like flour but are gluten-free!)

Garnish: Below are rough estimates, you can use more or less based on preference

  • ¼ c. cilantro

  • ½ c. queso fresco crumbled

  • 1 avocado cut into slices

  • 1 medium to large tomato diced

  • 1 lime cut into wedges

  • ½ c. sour cream

  • hot sauce (I like Cholula)

Place chicken, pico de gallo, chipotle chiles, garlic cloves, chili powder, Mexican seasoning, salt (about 1 tsp) and pepper (about 1 tsp) in the slow cooker. If you have all day (6-8 hours) put it on low and let it cook. Otherwise, 3-4 hours on high will do the trick.   

When your chicken is cooked leave in the slow cooker and fork the meat apart. It should fall into shreddy pieces. Mix with the juices in the slow cooker and add more salt or pepper to taste. Keep in the slow cooker until you are ready to serve it.

Preheat oven to 350. Wrap tortillas in foil and place in oven on for 5-7 min or until warm.  Build your own taco. Use the ingredients in the garnish list as toppings and enjoy!

MEXICAN STREET CORN (ELOTÉ) SALAD

Dressing

  • ¼ c.  light mayonnaise

  • ½ lime juiced

  • 1 tsp. chili powder

  •  ½ tsp.  paprika

  • ¼ tsp.  cumin

  • ¼ tsp. cayenne pepper

  • salt & pepper

Salad

  • 1tbsp. avocado or grapeseed oil

  • 1tbsp. olive oil

  • 3 c. frozen organic corn kernels

  • 1clove garlic, minced

  • ½ lime juiced

  • 1 c. canned black beans drained and rinsed

  • 1red bell pepper, seeded and chopped

  • ½ c. chopped yellow onion

  • 1 jalapeño seeded and diced

  • ½ c. fresh cilantro, chopped

  • ½ c.   cotija or feta cheese, crumbled

  • 3 scallions diced

  • 1 avocado cut into cubes

  • 2 c. arugula (this is optional)

  • salt & pepper

Mix all dressing ingredients in a large bowl and refrigerate. 

In a large sauté pan heat avocado or grapeseed oil on medium/high. Add garlic and corn. Cook for about 15 minutes or until the corn begins to char. Remove from heat and add black beans, red pepper, onion, jalapeño, and cheese. Gently combine with lime juice and salt. Once cooled add to yogurt mixture, toss so all ingredients are covered in dressing. 

This can be served either warm or cold. I like to lightly dress arugula with olive oil, salt/pepper.  Then place the corn salad on top and serve.

Garnish with cilantro, scallions, and avocado cubes.

ROASTED MINI PEPPERS

  • 1-2tbsp. grapeseed or avocado oil

  • 1   bag mini sweet peppers

  • salt & pepper

Toss sweet mini peppers with 1-2 tablespoons oil, until completely covered. Place on a tin foil covered baking sheet for less clean up. Salt and Pepper to taste. Bake on 400 for 20-25 minutes or until they begin to soften.  These can be served room temp.

MEXICAN RICE

  • 1tbsp. grapeseed or avocado oil

  • 1 small yellow onion

  • 1 clove of garlic

  • 1c. tomatoes diced

  • ½ green pepper diced

  • 1tsp Mexican seasoning

  • 2c. chicken or vegetable stock

  • 1c. white or brown rice

  • ¼ c. cilantro

  • salt & pepper to flavor

Heat oil in a large skillet using medium/high heat. Add onion and stir gently until it becomes translucent. Add garlic, tomatoes, green pepper, salt, pepper and Mexican seasoning. Stir gently to blend seasoning into vegetables. Let cook for about 8 min or until all ingredients become soft. Add stock and rice, bring to a boil. Lower to a simmer and cover until all of the liquid has been absorbed, about 15-20 minutes. Taste before serving to see if you need more salt. Garnish with cilantro and serve.

SHRIMP TACOS WITH CILANTRO LIME CABBAGE SLAW

Cabbage Slaw:

  • 2 c. shredded cabbage

  • 1 c. diced tomatoes

  • 2 tbsp. diced onion

  • 2 tbsp. chopped cilantro leaves

  • 1 garlic clove crushed

  • 1 jalapeño diced

  • 1 lime juiced

  • ½ c. plain greek yogurt ( I always use 2%)

  • salt & pepper

Shrimp:

  • 1lb shrimp (raw, deveined, tails removed)

  • 1tbsp. avocado or grapeseed oil

  • ¼ tsp. cumin

  • ½ tsp. chili powder

  • ½ tsp. Mexican seasoning

  • ¼ tsp. cayenne pepper

  • 1 lime cut in half

  • salt & pepper to taste

Garnish:

  • ½ c. cilantro

  • ½ c. cotija or queso fresco crumbled

  • hot sauce ( I like Cholula )

  • 1 lime cut into wedges

corn or flour tortillas ( I really like Siete Almond Flour Tortillas they taste like flour but are gluten-free!)

Combine shredded cabbage, diced tomatoes, diced onion, crushed garlic, jalapeño, lime juice, and greek yogurt in a bowl. Salt and pepper to taste. Refrigerate while preparing the rest of ingredients. 

Preheat oven 350

In a bowl toss shrimp with a pinch of salt, pepper, cumin, chili powder, Mexican seasoning, and cayenne pepper. In a skillet heat oil over medium-high heat. Add shrimp, give the pan a shake to get them evenly distributed. Cook for 2-4 minutes or once they begin to turn pink then flip and repeat on the other side. Once both sides are pink and the shrimp have begun to shrink turn off heat and remove from heat. They should feel firm to touch. Squeeze half of a lime over the shrimp and toss gently. 

Wrap tortillas in foil and place in oven for 5-7 min or until warm. Remove Slaw from the refrigerator. 

Build your tacos: Add slaw to a warmed tortilla, shrimp, and then any or all garnish to taste. Enjoy!!!

BLACK BEANS WITH CAYENNE AND COTIJA

  • 1tbsp. grapeseed or avocado oil

  • ½ of a large yellow onion diced

  • 1 clove of garlic

  • 1 can of organic black beans

  • ½ c. cotija

  • ¼ tsp. cayenne pepper

  • ¼ c. cotija or feta cheese crumbled for garnish

  • 1/4c. cilantro

  • salt & pepper to taste

Heat oil in a skillet using medium/high heat. Add onion and stir gently until it becomes translucent. Add garlic, stir. Cook for 5 minutes. Add black beans, cotija, cayenne, a pinch of salt and pepper. Gently stir until seasoning is blended into all beans. Let cook for 10 min or until beans are hot. Taste to see if you need more salt or pepper. Garnish with crumbled cheese and cilantro leaves, serve.