Mix together ingredients for marinade in a small bowl.<
For Cucumber Slaw:
Slice cucumbers
erve immediately.
To make tacos: fill tortillas with fish and
In a small bowl, combine all taco seasoning ingredients, including water.
In a large pan, heat olive oil over medium heat. Once shimmering, add the garlic and onion and saute until onion is soft, 3-4 minutes.
Pour in chickpeas and taco seasoning and stir to combine. Saute, stirring occasionally, until chickpeas are heated through and some of the water is evaporated, 2-3 minutes. Don't over cook or the chickpeas will be come dry.
Serve in taco shells along with the guacamole, cilantro and lime wedges.
eat for tacos or anything else that takes shredded pork. This recipe makes
iploc, add marinade, and refrigerate for no longer than 1 1
ized pieces.
In heated soft tortillas place chicken, cheese, drained
For the slow-cooker shredded pork:<
eat.
Add sherry & cook for a minute. Add oregano, cumin
egin by preparing the sides for your tacos. Peel and halve the
For the pico de gallo:
Brown ground beef with taco seasoning.
Add stewed tomatoes and black beans.
Simmer for 5-10, until black beans heated through.
Serve with tortilla chips or make soft tacos using soft tortillas.
Combine chorizo, onions, garlic and jalapeno in skillet and sautee over medium heat, breaking up chorizo. Cook for 7-10 minutes until meat is cooked.
Remove from heat, mix in green onions and cilantro.
Place tortilla shells between two moist paper towels and microwave for 50 seconds.
Top with sour cream, lettuce, salsa, cheese. or whatever else you like to top with. If entertaining, serve toppings buffet style and allow guests to make their own tacos.
Mix together the cream of mushroom soup and sour cream; put in bottom of roaster.
Fry hamburger; mix taco seasoning
and refried beans with meat.
Put mixture on top of first layer.
Put soft tacos on top of that layer.
Bake for 1 hour, then add cheese. When ready to serve, add lettuce and tomatoes.
Heat oven to 425 degrees F. Line cookie sheet with foil.
Place taco shells in 1-gallon resealable food-storage plastic bag. Seal bag; crush shells with rolling pin. Add taco seasoning mix; shake until well mixed.
Cut tilapia fillets into 3x1-inch pieces. Add fillet pieces to bag, pressing crumbs onto pieces to coat. Place on cookie sheet. Bake 15 minutes, turning halfway through bake time. Place 2 pieces on each tortilla. Add toppings. Roll up tortillas.
In 12-inch nonstick skillet, heat oil over medium-high heat. Cook onion in oil, stirring occasionally, until brown. Add mushrooms. Cook 6 to 8 minutes or until tender. Reduce heat to low. Add taco seasoning mix and water. Cook about 5 minutes or until water is absorbed. Remove from heat.
Spoon filling on tortillas. Add toppings. Roll up tortillas.
FOR COLESLAW: Toss all ingredients in
Cook or prepare each ingredient separately and place in serving dish.
Everyone makes their own soft tacos to their liking with all or part of the ingredients.
Ole!
If company's coming, I make a pot of pinto beans and Spanish rice.
nd chill.
To prepare tacos, heat oil in a large
For the Salmon: Heat the oil