Japanese Tacos Recipe By Tasty

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SWEET POTATO GUERRILLA TACOS RECIPE BY TASTY

Here's what you need: sweet potato, white wine, fresh thyme, fresh parsley, leeks, butter, garlic, corn tortillas, oaxacan cheese, feta cheese, toasted pine nut, scallion

Provided by Hitomi Aihara

Categories     Dinner

Yield 4 servings

Number Of Ingredients 12



Sweet Potato Guerrilla Tacos Recipe by Tasty image

Steps:

  • Preheat oven to 425°F (220°C).
  • Trim and discard the tough green parts from the leeks, then cut them in in half lengthwise. Swirl in water to remove any sand. Pat dry.
  • On a large baking tray, place the leeks, sweet potatoes and garlic. Pour melted butter and salt evenly over the vegetables.
  • Bake for 25 minutes.
  • In a large saucepan, bring the white wine, thyme and parsley to a boil and cook until it loses the raw alcohol smell, about 5 minutes. Reduce the heat to a bare simmer.
  • When the leeks are golden take both leeks and garlic off the tray. Place potatoes back in the oven for another 20 minutes.
  • Add leeks and garlic into the simmering wine sauce. Cook until leeks are tender, about 30 minutes.
  • Melt 2 tablespoons butter in a nonstick skillet over medium-high heat. Pull the leeks from the cooking liquid, pat them dry and add to the butter to cook briefly on both sides, about 3 minutes total.
  • Remove the stem ends from the leeks and cut into 2-inch (5 cm) lengths.
  • For each taco, heat 2 tortillas on a griddle or in a large skillet over medium-high heat with a little butter. Place 2 slices of Oaxaca cheese next to them on the griddle. When the tortillas are warmed through, stack them on top of the cheese.
  • When the cheese has browned on one side, remove the tortillas and cheese to a plate, cheese-side up.
  • Add 2 to 3 strips of leek and some sweet potato. Spoon over 1½ to 2 teaspoons salsa and sprinkle with 2 teaspoons crumbled feta, a few toasted pine nuts, and 1 teaspoon minced green onions and serve immediately. Repeat using the remaining ingredients.
  • Enjoy!

Nutrition Facts : Calories 809 calories, Carbohydrate 76 grams, Fat 43 grams, Fiber 10 grams, Protein 35 grams, Sugar 14 grams

1 ½ lb sweet potato, preferably japanese, diced
1 bottle white wine
5 sprigs fresh thyme
5 sprigs fresh parsley
2 leeks
3 tablespoons butter, melted
3 cloves garlic
12 corn tortillas
12 oz oaxacan cheese, or panela cheese
½ cup feta cheese, crumbled
¼ cup toasted pine nut, or slivered almonds
1 cup scallion, green parts only, thinly sliced

EASY TACOS

Serve these tasty tacos that get fabulous flavor from Mexican-style tomato soup. Your family can have this crunchy, and delicious dish on the table in just 20 minutes.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 20m

Yield 6

Number Of Ingredients 6



Easy Tacos image

Steps:

  • Cook the beef in a 12-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat. Season with salt and black pepper.
  • Stir the soup in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the soup is reduced, stirring often.
  • Divide the beef mixture among the taco shells. Top with the lettuce, tomato and cheese.

Nutrition Facts : Calories 536.9 calories, Carbohydrate 34.7 g, Cholesterol 102.6 mg, Fat 29.6 g, Fiber 3.1 g, Protein 31.5 g, SaturatedFat 10.6 g, Sodium 559.7 mg, Sugar 1.3 g

2 pounds ground beef
1 (14.5 ounce) carton Campbell's® Mexican Style Tomato Soup
12 taco shells, warmed
¾ cup shredded lettuce
⅓ cup shredded Cheddar cheese
¾ cup diced tomato

TASTY TACOS

A taco seasoning made from scratch with pantry staples deliciously jazzes up ground beef, turning Tuesday night into an all-out fiesta. Add your favorite toppings, and dinner is served! -Rebecca Levesque, St. George, New Brunswick

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13



Tasty Tacos image

Steps:

  • In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the water and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until thickened., Spoon beef mixture into taco shells. Serve with toppings of your choice.

Nutrition Facts : Calories 306 calories, Fat 15g fat (5g saturated fat), Cholesterol 71mg cholesterol, Sodium 468mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges

1 pound lean ground beef (90% lean)
1 medium onion, finely chopped
1 garlic clove, minced
1/2 cup water
1 tablespoon chili powder
1-1/2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon pepper
1/4 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
8 taco shells, warmed
Optional toppings: shredded lettuce, chopped tomatoes, sliced green onions and shredded cheddar cheese

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