PO'BOY TACOS
I intended to make tostadas, but I misread a couple of ingredients and had to use what I had on hand. I put my own twist on a po'boy recipe and ended up with something even better. -Cynthia Nelson, Saskatoon, Saskatchewan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine mayonnaise, cocktail sauce and wing sauce; set aside. In another bowl, mash avocado with lime juice until combined; set aside., In a shallow bowl, mix flour, cornmeal and Creole seasoning. Add shrimp, a few pieces at a time, and turn to coat; shake off excess. In a large skillet, heat oil over medium-high heat. Add shrimp; cook and stir until shrimp turn pink, 4-6 minutes., Spread avocado mixture over tortillas. Top with shrimp, mayonnaise mixture, tomato and cilantro.
Nutrition Facts : Calories 551 calories, Fat 29g fat (5g saturated fat), Cholesterol 139mg cholesterol, Sodium 977mg sodium, Carbohydrate 47g carbohydrate (3g sugars, Fiber 5g fiber), Protein 25g protein.
MEXICAN POT ROAST TACOS
Provided by Tyler Florence
Categories main-dish
Time 3h45m
Yield 6 servings
Number Of Ingredients 34
Steps:
- Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven, or other heavy pot that has a tight cover, heat 2 tablespoons of olive oil over moderately high heat. Add the garlic and the beef to the pot, browning the meat on all sides, taking the time to get a nice crust on the outside. Add the onion and allow to lightly brown, about 3 to 4 minutes. Add the crushed tomatoes, plus 1 tomato can of water, spices, season with salt and pepper, to taste, and add enough water to cover the meat. Bring to a boil then reduce heat and simmer with a lid for 3 hours until the meat is fork tender. Let meat cool in the liquid. Shred meat and set aside.
- Heat a large pot of oil over medium heat. When oil reaches 350 degrees F, fry the corn tortillas 1 at a time. Place the tortilla in the oil and wait about 30 seconds. Then use the handle of a wooden spoon to press down into the center of the tortilla and fold it in the middle. Hold down for a few seconds waiting for the tortilla to form into taco shell and then drain on paper towels. Season with salt.
- To make salsa, pulse all the ingredients, except the tomato juice, in a food processor. Add the reserved tomato juice if the salsa is too thick. Drizzle salsa with olive oil, cover with plastic wrap and set aside, allowing the flavors to marry.
- To assemble the tacos:
- Lay some shredded cabbage as a base. Top with some shredded beef. Serve alongside Guacamole and salsa. Garnish with fresh cilantro leaves.
- Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados using either a fork or potato masher, leaving them still a bit chunky. Add the remaining ingredients, and fold everything together. Drizzle with a little olive oil, adjust seasoning with salt and pepper and give it 1 final mix with a fork.
- Lay a piece of plastic wrap tight on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.
INSTANT POT® TACOS AL PASTOR
While traditional al pastor meat is cooked on a spit, this flavorful variation is made using your Instant Pot® or multi-cooker pressure cooker after marinating. The result is a fall-apart tender, flavor-infused pork taco that your family will request again and again.
Provided by fabeveryday
Categories World Cuisine Recipes Latin American Mexican
Time 9h30m
Yield 12
Number Of Ingredients 21
Steps:
- Place pork in a large lidded container. Combine pineapple juice, vinegar, orange juice, lime juice, onion, garlic, chipotle peppers, chili powder, cumin, salt, pepper, and sazon in a blender; blend until smooth. Pour sauce over the pork and make sure all chunks of meat are covered. Seal the container and marinate for at least 8 hours or up to 24 hours.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add vegetable oil and heat until hot. Add chunks of marinated pork and brown on all sides, reserving extra sauce, about 5 minutes. You may need to work in batches depending on the size of your Instant Pot®. Turn off Saute mode and pour reserved sauce over the pork. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure first using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure using the manufacturer's quick release method, about 5 minutes. Unlock and remove the lid.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
- Remove the pork chunks from the pot using tongs or a slotted spoon, and place them on the baking sheet. Reserve the sauce in the Instant Pot® for now.
- Use forks to coarsely shred the pork, removing and discarding any excess fatty chunks. Spread meat out evenly on the prepared baking sheet. Add pineapple chunks to the baking sheet with the meat, then place the baking sheet under the broiler. Broil until the tips of the meat and pineapple are beginning to get a little brown and crispy, about 5 minutes. Remove from the oven.
- Use a spoon to drizzle the reserved sauce from the Instant Pot® over the meat to moisten it and add some more of the marinade flavor.
- Create tacos by portioning the pork and pineapple chunks on flour tortillas. Add chopped red onion, pico de gallo salsa, avocado, and cilantro. Garnish with lime wedges.
Nutrition Facts : Calories 431.1 calories, Carbohydrate 54.2 g, Cholesterol 42.6 mg, Fat 14.1 g, Fiber 4.7 g, Protein 21.5 g, SaturatedFat 3.6 g, Sodium 1338.5 mg, Sugar 14 g
BLACKENED CATFISH PO'BOY TACOS WITH CAJUN REMOULADE
From ESPN magazine. Chef G. Garvin took time to size up the blackened catfish po'boy tacos debuting at the Braves' new SunTrust Park. He is an expert on Southern cuisine.
Provided by Bren in LR
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Blackened Catfish.
- Season fish liberally on one side with blackening spice and a small amount of salt and pepper. Set aside.
- Place cast iron skillet on a burner and turn on high for about 3 minutes, until it becomes very hot. Turn off flame, add oil and place fish, seasoning side down, in pan.
- Turn flame back on and cook fish, seasoning side down, until translucent, about 5 minutes. The fish will turn white except for a small amount of pink in center. At this point, turn off heat and flip fish over in pan.
- Allow to sit in pan for about 1 minute. Remove from pan and place on a paper towel to absorb some of residual oil.
- Heat three tortillas in microwave for 30 seconds, to warm. Spread a small amount of remoulade on each tortilla, then lay three roughly equal-sized portions of fish on individual tacos. Top with lettuce (or cabbage) and tomato, then dollop a generous portion of remoulade on top of tacos. Makes 4 servings of 3 tacos.
- Remoulade:.
- In a bowl, combine all the ingredients and stir.
Nutrition Facts : Calories 560.5, Fat 24.1, SaturatedFat 4.8, Cholesterol 93.5, Sodium 1477.8, Carbohydrate 50.9, Fiber 5.4, Sugar 4.5, Protein 34.7
TACOS DORADOS DE PAPA (POTATO TACOS)
Everyone loves crispy potato tacos. Throughout Mexico, there are a variety of recipes with different ingredients, preparation styles and garnishes that make this dish unique in each household. In this version, cooked potatoes are seasoned with tomato, onion and garlic for an extra flavor, then topped with sour cream and cabbage coated in lemon juice for the perfect balance of creaminess and crunch. You could also pair the potatoes with cooked soyrizo for an even more memorable plant-based meal - make these your own with the fillings and garnishes you have on hand. Boil the potatoes ahead of time and store them in the fridge for up to a week until ready to use to make this an even quicker weeknight meal.
Provided by Jocelyn Ramirez
Categories dinner, tacos, main course
Time 50m
Yield 20 tacos (4 to 6 servings)
Number Of Ingredients 12
Steps:
- Add the tomatoes, onion and garlic to a blender, and blend until smooth.
- Heat a pot (preferably the same pot used to cook the potatoes to save on dishes) over medium and add ¼ cup of oil. Once hot and shimmering, add the blended tomato mixture. Cook until it starts to reduce and darken, stirring occasionally, about 15 minutes.
- Add the cooked potatoes to the pot and mash with a bean or potato masher until fully incorporated with the tomato mixture and just slightly chunky, but mostly smooth. Add salt, cumin and nutritional yeast, if using, and stir to combine. Turn off the heat. Taste and adjust seasoning if necessary.
- Add the shredded cabbage to a bowl with the lemon juice and a pinch of salt. Toss to incorporate, and set aside.
- Heat a dry (12-inch) skillet over medium. Warm all of the tortillas on each side in the dry skillet until soft and pliable, about 1 minute, and stack in a dish towel to keep warm. Add about ¼ cup of the potato mixture to half of each tortilla and fold over to cover. Try to keep the potato mixture completely tucked inside, then place the stuffed tortilla on a tray or plate lined with paper towels. Repeat with all of the tortillas.
- Meanwhile, heat remaining 1½ cups of oil in a separate skillet over medium. Test the oil temperature by dipping an end of a tortilla to check for bubbling. Once the oil is hot, add 4 to 5 tacos at a time to the skillet. Cook the first side for 1 to 3 minutes, then gently flip and cook for an additional 1 to 3 minutes until crispy and golden.
- Carefully remove the tacos from the hot oil and return to the paper towel-lined tray or plate to drain off excess oil. Cook the remaining tacos, adding additional oil as needed and scooping out any potato bits with a slotted spoon.
- Serve immediately with sour cream and shredded cabbage.
More about "po tacos recipes"
CRISPY POTATO TACOS (TACOS DE PAPA) - ISABEL EATS
From isabeleats.com
5/5 (13)Category MainCuisine MexicanTotal Time 45 mins
- Fill a large pot or dutch oven with water and bring to a boil over high heat. Add the potatoes and boil for 20 to 25 minutes, or until they are fork tender. Drain the potatoes and transfer them to a large bowl.
- In a medium bowl, combine the tomatoes, red onion, lime juice, and cilantro and stir to combine. Season with salt.
31 BEST TACO RECIPES | MEXICAN TACO RECIPE IDEAS - FOOD …
From foodnetwork.com
Author By
10 PORK TACO RECIPES
From allrecipes.com
POTACOS RECIPE - NAPOLEON
From napoleon.com
POTATO RECIPES | CRISPY POTATO TACOS | FAVORITE RECIPES …
From potatogoodness.com
WALLEYE PO’BOY WITH ‘FANCY SAUCE’ - MEATEATER
From themeateater.com
CRISPY POTATO AND POBLANO TACOS RECIPE - TODAY
From today.com
CRISPY POTATO TACOS RECIPE - SPICE UP THE CURRY
From spiceupthecurry.com
PO-TACOS! - WEELICIOUS
From weelicious.com
Reviews 26Total Time 1 hr 10 mins
- 2. Poke several holes in the sides of the potatoes, place on a baking sheet lined with foil and bake for 1 hour.3. Slice the potatoes down the middle, scoop out half of the flesh, and fill with desired accompaniments.
CRISPY POTATO TACOS (TACOS DE PAPA) - THE ANTHONY KITCHEN
From theanthonykitchen.com
4.2/5 (40)Total Time 35 minsCategory Appetizer, Finger Food, Main CoursePublished Feb 28, 2020
ANCHO PORK AND POTATO TACOS – LEITE'S CULINARIA
From leitesculinaria.com
FINGERLING AND RAJA TACOS RECIPE - LOS ANGELES TIMES
From latimes.com
GRILLED TOFU TACOS RECIPE - NYT COOKING
From cooking.nytimes.com
SHRIMP PO BOY TACOS, FAST AND FRESH RECIPE ON LEXEATS.COM
From lexeats.com
PO-TACOS - BUEHLER'S FRESH FOODS
From buehlers.com
PO TACOS RECIPES
From tfrecipes.com
'TACO TUESDAY' OWNERS FIRE BACK AFTER TACO BELL'S TRADEMARK CHALLENGE
From reuters.com
REVIEW: I TRIED TACO BELL'S VOLCANO MENU AND EVERYTHING WAS
From insider.com
SHREDDED CHICKEN TACOS WITH MOLE ROJO RECIPE FROM H-E-B
From heb.com
THESE FISH TACOS COULDN’T BE MORE BRILLIANT - THE NEW YORK TIMES
From nytimes.com
RECIPE: SKIRT STEAK AND GREEN CHILI TACOS - WASHINGTON TIMES
From washingtontimes.com
SPICY POTATO TACOS - HOW TO MAKE POTATO TACOS - DELISH
From delish.com
2 GIRLS JAMAICAN TACOS CELEBRATES FOOD BRINGING PEOPLE
From foodsided.com
POTATO TACOS (TACOS DE PAPA) - DARN GOOD VEGGIES
From darngoodveggies.com
TACO BELL VOLCANO MENU RETURN: RELEASE DATE, FOOD ITEMS, WHAT TO …
From usatoday.com
SHRIMP PO BOY | THE RECIPE CRITIC
From therecipecritic.com
WHEN DOES TACO BELL STOP SERVING BREAKFAST? PLUS NACHO FRIES …
From usatoday.com
SWEET POTATO TACOS (FRESH & FLAVORFUL!) - SPEND WITH PENNIES
From spendwithpennies.com
You'll also love