CRISPY POTATO TACOS RECIPE BY TASTY
Here's what you need: large russet potatoes, sour cream, garlic, cumin, salt, oregano, corn tortillas, oil, sour cream, salsa, cotija cheese, fresh cilantro
Provided by Claire Nolan
Categories Dinner
Time 30m
Yield 8 tacos
Number Of Ingredients 12
Steps:
- Thoroughly wash the potatoes and peel the skin off. Cut into smaller pieces and place in a pot of cold water.
- Bring to a boil over medium high heat and allow potatoes to cook until they are soft.
- Place softened potatoes into a large bowl. Mix in sour cream, garlic, cumin, salt pepper and oregano, and mash until well combined.
- Wrap the tortillas in a damp towel or paper towel and microwave for 15-20 seconds, so they don't break.
- On half of the tortilla, place about one Tbsp. of the potato mixture and spread it around. Fold the tortilla in half and repeat with the rest of the tortillas.
- Heat one inch of vegetable oil in a pan. Carefully, place the potato tacos in the pan, allowing them to cook for about two minutes on each side.
- Once they have developed a golden color, remove from oil and strain excess oil off on a paper towel.
- Serve with your favorite toppings.
- Enjoy!
Nutrition Facts : Calories 177 calories, Carbohydrate 25 grams, Fat 7 grams, Fiber 2 grams, Protein 3 grams, Sugar 1 gram
CARNE ASADA BY GABRIEL BARAJAS (AKA MR. TACOSWAY) RECIPE BY TASTY
Here's what you need: ball tip sirloin, vegetable oil, taco seasoning, salt, corn tortillas, shredded monterey jack cheese, white onion, fresh cilantro, avocados, serrano peppers, fresh cilantro, garlic, salt, water, dried red chili, stewed tomatilloes, stewed tomato, garlic, salt
Provided by Claire Nolan
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 19
Steps:
- To make the guacamole, add the avocados, serrano peppers, cilantro, garlic, salt, and a bit of water to a blender. Blend until smooth, adding water as needed to thin it down. Transfer to a bowl and set aside.
- To make the red sauce, add the dried chilies, stewed tomatillos in 2 cups (480 ml) of their stewing liquid, stewed tomato in ½ cup (120 ml) of its stewing liquid, garlic, and bit of salt in a blender. Blend until everything is well incorporated, adding more salt to taste.
- Mix 1 teaspoon of salt into 1 tablespoon of taco seasoning and rub the seasoning onto both sides of the steak.
- Cut the steak into thin strips, then cut into small pieces.
- Add 1 tablespoon of oil to a large griddle or cast iron pan over high heat. Once the oil is hot, add the steak and cook for 6-8 minutes or until the steak has browned on all sides. Move to the side of the griddle to keep warm.
- Reduce the heat to medium/medium-high and add a bit more oil to the griddle. Place the tortillas on the griddle and top with a generous amount of cheese. On half of the tortillas, add some of the cooked steak, diced onion, cilantro, red sauce, and guacamole.
- Place the other tortilla (cheese-side down) on top of the fillings. Serve.
- Enjoy!
Nutrition Facts : Calories 975 calories, Carbohydrate 81 grams, Fat 58 grams, Fiber 24 grams, Protein 41 grams, Sugar 15 grams
CRISPY BLACK BEAN TACOS WITH AVOCADO CREAM SAUCE RECIPE BY TASTY
Here's what you need: olive oil, medium white onion, garlic, cumin, paprika, salt and pepper, black beans, vegan cheese, corn tortillas, ripe avocados, fresh jalapeño, fresh cilantro, lime juice, garlic, olive oil, salt, water
Provided by Mitch & Justine Chapman
Yield 8 servings
Number Of Ingredients 17
Steps:
- Filling:
- Heat 1 tbsp of olive oil in a large skillet over medium-low. Add in the onion and sauté for 3-4 minutes until turning translucent. Add in the minced garlic and cook for another 1-2 minutes.
- Season with cumin, paprika, salt, and pepper to taste, then remove from heat. Add the cooked black beans to a large mixing bowl and roughly mash them. Stir in the onion mixture and combine well.
- Tacos:
- Once the filling is mixed together, add about ½ - 1 more tbsp of oil into the skillet and turn it to medium heat. Add 1-2 corn tortillas in a single layer and cook on the first side for about 10 seconds.
- Then, scoop about 3-4 tbsp of bean mixture onto one half of each tortilla. You can also add some grated vegan cheese on top if you want. Using a spatula, fold the tortillas in half and press down to shape the tacos. Cook on each side until golden brown, about 1-3 minutes.
- Continue cooking the tacos following this process until all the bean mixture is gone. Make sure to top up the oil as your pan dries out.
- Serve these black bean tacos warm with a side of vegan avocado cream sauce (instructions below).
- For The Avocado Sauce
- First, slice and de-seed your jalapeño. Then, de-pit the avocados and scoop out the flesh into a high-speed blender or food processor. Add the rest of the ingredients in except the olive oil and water.
- Blend on high until you achieve a smooth consistency, stopping to scrape down the sides as needed. Turn back on to low-medium and add in the olive oil slowly.
- Taste and adjust the seasonings to your preferences. Add jalapeño for more kick, water to thin, lime juice for more tang, or salt to bring out the flavors. Enjoy!
Nutrition Facts : Calories 307 calories, Carbohydrate 26 grams, Fat 21 grams, Fiber 7 grams, Protein 4 grams, Sugar 1 gram
TACOS EN VAPOR RECIPE BY TASTY
Here's what you need: white onion, chicharrónes, olive oil, chorizo, pinto bean, olive oil, water, guajillo chiles, arbol chile, white onion, garlic, small roma tomato, salt, boiled water, cabbage, carrots, white onion, oregano, white distilled vinegar, water, tortillas, white onion, olive oil, water, tomatilloes, jalapeñoes, garlic, white onion, salt, cilantro, boiled water
Provided by Jazmin Rodriguez
Yield 12 servings
Number Of Ingredients 31
Steps:
- In a medium saucepan, add the chorizo and sauté until cooked. Add olive oil and the two cups of pinto beans. Once boiling, mash the beans, cover, and set aside.
- In a pot, add three cups of water. Cut ends off of guajillo chiles and de-seed. Add to the pot and cover till softened and water is boiling.
- In a small pan, add arbol chiles and dry-pan fry until slightly brown. (Do not let burn). Add chiles to a blender, along with garlic, onion, salt, tomato, and the two cups of water from the pot.
- Once the guajillo ingredients are well blended, grab another saucepan. Add in olive oil and onion, sauté for about two minutes. Incorporate the chicharron and also do the same.
- After two minutes, add the sauce and cover until bubbles start to form, set aside.
- Next, on a pancake griddle,, heat the tortillas four at a time until they form slight hard lines. Repeat the process until all 20 are warmed up.
- Grab a wok-style fry pan and heat oil until bubbles form. Then, dip each tortilla in for two seconds on each side. Once the process is complete, you will need a round pan that can be covered.
- Cover the round pan with plenty of parchment paper, and aluminum foil. Add a spoonful of filling to each tortilla and fold in half, organizing them into the pan.
- Place the sliced onion inside and pour the leftover hot oil and cover immediately with more foil. Place a dish towel on top and set aside.
- While the tacos are cooking in the vapor, in a saute pan, add the olive oil, cabbage, carrot, onion, vinegar, water, and oregano. Sauté until soft and set aside.
- Next, fill a pot with the cup of water, slice each tomatillo in the middle with and slice the jalapeños completely in half, taking out the seeds and tops. Let boil until the tomatillos look soft, then add them into a blender with the rest of the green salsa ingredients. Blend well.
- Plate the tacos, add repollo garnish, salsa, and enjoy!
Nutrition Facts : Calories 588 calories, Carbohydrate 51 grams, Fat 31 grams, Fiber 4 grams, Protein 22 grams, Sugar 4 grams
TACOS AL VAPOR
These steamed tacos are a perfect make-ahead dish for a party.
Provided by My Food and Family
Categories Home
Time 40m
Yield 24 servings
Number Of Ingredients 5
Steps:
- Cut foil and parchment paper into 24 (7x6-inch) pieces. Cook meat, in batches, in large skillet on medium-high heat 2 min. or until browned, stirring occasionally.
- Stack 1 foil piece, 1 parchment piece and 1 tortilla. Repeat with remaining foil, parchment and tortillas to make a total of 24 stacks. Top with beans, meat and cheese; roll up tortillas, then wrap tightly with parchment and foil. Place in steamer filled with 1 inch of boiling water; cover.
- Cook on medium-low heat 15 to 20 min. or until cheese is melted and tacos are heated through. Unwrap tacos. Serve with salsa.
Nutrition Facts : Calories 120, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
VAMPIRE TACOS RECIPE BY TASTY
Here's what you need: flank steak, soy sauce, garlic, olive oil, salt, black pepper, cumin, oregano, corn tortillas, shredded cheddar cheese, mayonnaise, garlic, chipotle peppers, lime juice, salt, guacamole, pico de gallo, queso fresco, fresh cilantro leaves
Provided by Dhruv Vohra
Categories Dinner
Yield 3 servings
Number Of Ingredients 19
Steps:
- Combine steak and all marinade ingredients in a large plastic storage bag or bowl. Toss to coat. Marinade at least 1 hour or up to 24.
- Remove meat from marinade, discard.
- Heat a grill, grill pan or large saute pan to high heat. Cook to desired doneness. Allow the meat to rest at least 10 minutes before thinly slicing against the grain.
- To prepare the sauce, combine mayo, chipotles, lime juice and salt. Stir to combine.
- Heat a saute pan to medium heat.
- Place one corn tortilla in the pan, sprinkle about ¼ cup (25 G) cheddar cheese on top. Cover with a second corn tortilla. Cook just until the cheese is melted, flipping once. The tortillas should be soft and pliable, not crispy.
- To assemble the tacos, top the corn tortillas with a spoonful of guacamole.
- Add few slices of steak, then top with pico de gallo, cotija cheese and some of the sauce. Garnish with cilantro if desired.
- Enjoy!
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
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
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