Taco

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Taco

Taco Triangles

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Taco Triangles
These taco triangles are easy to eat and make no mess ?!
Author:
Cuisine: Mexican
Recipe type: Taco
Ingredients
  • 1 tablespoon olive oil
  • 1 yellow onion, sliced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 lime, juiced
  • 1 cup shredded chicken (125 g)
  • 1 can black beans, drained and rinsed
  • 1 cup ground beef, cooked (200 g)
  • 10 flour tortillas
  • 2 cups cheese blend (200 g)
  • 1 large egg, beaten
  • oil, for frying
  • fresh cilantro, for serving
  • sour cream, for serving
  • guacamole, for serving
  • salsa, for serving
Instructions
  1. In a large pan over medium heat, add the olive oil, onion, red and green bell pepper, salt, pepper, paprika, chili powder, cumin, garlic powder, and dried oregano. Mix to combine.
  2. Add the lime juice and cook the vegetables until soft, about 5 minutes.
  3. Seperate the vegetables in three medium bowls.
  4. To one bowl, add the shredded chicken. To another bowl, add the black beans. To the last bowl, add the ground beef.
  5. Stir each bowl until everything is incorporated.
  6. Cut a tortilla in half with a pizza cutter or knife.
  7. Put a spoonful of one of the fillings in the center of the tortilla half and sprinkle with cheese.
  8. Fold each corner over the middle, forming a triangle.
  9. Flip the tortilla triangle over so the seam is down.
  10. Brush the edge of the tortilla with egg wash and press with a fork to seal.
  11. Repeat with the remaining tortillas and fillings.
  12. In a deep pan, heat two inches of oil to 350°F (180°C).
  13. Once the oil is hot, place 2-3 tortilla triangles in the pan and cook on each side for 3 minutes, or until golden brown.
  14. Drain the triangles on a rack
  15. Serve with cilantro, sour cream, guacamole, and salsa.
  16. Enjoy!

Watch the recipe video here:

Taco Triangles

These taco triangles are easy to eat and make no mess ?!FULL RECIPE: https://tasty.co/recipe/taco-triangles

Posted by Tasty on Saturday, March 24, 2018

Taco

Giant Crunchy Taco Wrap

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Giant Crunchy Taco Wrap
We took a fast-food favorite and made it way (way!) bigger. And since it's stuffed delicious layers of beef, cheese, crunch and sour cream, you'll be glad it's large enough to share.
Author:
Cuisine: Mexican
Recipe type: Taco
Ingredients
  • 1 pound ground beef
  • One 1-ounce package taco seasoning
  • 1 cup jarred cheese sauce
  • Seven 12-inch flour tortillas
  • 4 tostada rounds
  • 1 cup sour cream
  • ½ head iceberg lettuce, shredded (about 4 cups)
  • 1 plum tomato, diced
  • Canola oil, for brushing
  • Hot sauce, for serving, optional
Instructions
  1. Put a rimmed baking sheet in the oven and preheat the oven to 450 degrees F.
  2. Cook the ground beef with the taco seasoning according to the package instructions on the taco seasoning. Set aside until ready to use.
  3. Meanwhile, in a microwave-safe bowl, heat the cheese sauce in the microwave in 30-second intervals until warm and pourable.
  4. On a work surface, lay out 5 flour tortillas in a circle, overlapping slightly. Add a tortilla to the middle, on top of the others. Spread the ground beef evenly over the center tortilla. Pour the cheese onto the beef (it's okay if it's not completely covered). Cover the cheese with a layer of 4 tostada rounds. Press them down, breaking them a little, to make a flat layer. Spread the sour cream in an even layer over the tostadas. Sprinkle the lettuce over the top of the sour cream, then sprinkle with the tomatoes. Add the final tortilla over the tomato. Fold the sides of the tortillas up and over to wrap around the layers. The top should be covered in overlapping folds. Press the wrap down so that it is even and not domed. Brush the top with canola oil.
  5. Remove the rimmed baking sheet from the oven. Brush the baking sheet with canola oil, then carefully transfer the wrap to the baking sheet meat-side down. Bake immediately until the top is golden brown, 4 to 5 minutes.
  6. Invert the crunch wrap onto a serving platter or cutting board. Cut into wedges and serve with hot sauce if using.

Watch the recipe video here:

How to Make a Giant Crunchy Taco Wrap

Recipe of the Day: Giant Crunchy Taco WrapSave this recipe: http://bit.ly/2nu6VnB.

Posted by Food Network on Tuesday, February 6, 2018

Taco

Mini Chicken Jalapeño Popper Tacos

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Mini Chicken Jalapeño Popper Tacos
Bite sized tacos filled with delicious chicken jalapeño popper dip. Covered in a crispy cheesy panko crumb and baked until golden. Serve up a tray for your next game day.
Author:
Cuisine: Mexican
Recipe type: Tacos
Ingredients
  • 8 large tortillas
  • 1 cup melted butter
  • ½ tsp garlic powder
  • ½ tsp pepper
  • 2 cups shredded cooked chicken
  • 1 cup cream cheese
  • 1 cup grated cheddar cheese, split
  • ½ cup grated Parmesan cheese
  • ½ cup chopped cooked crispy bacon
  • 3 jalapeños, deseeded and diced
  • ½ cup Panko bread crumbs
  • ½ tbsp butter, melted
Instructions
  1. Cut out 3” rounds from tortillas, about 5 per tortilla.
  2. Mix together 1 cup butter, garlic powder and pepper. Coat each tortilla round in the butter and place in a taco shape on the underside of a cupcake tin as seen in the video.
  3. Bake for 6-7 minutes at 180ºC until golden brown.
  4. Meanwhile, mix together chicken, cream cheese, ½ cup cheddar, parmesan, bacon, and jalapeños.
  5. Fill each taco with chicken mixture and arrange on a tray. Standing up.
  6. In a bowl mix together panko, remaining butter and cheese. Sprinkle over tacos and bake for 10 minutes until heated through and golden brown.
  7. Enjoy!

Watch the recipe video here:

Mini Chicken Jalapeño Popper Tacos

Mini Chicken Jalapeño Popper Tacos

Posted by Twisted on Thursday, July 12, 2018

Taco

Taco Lime Shrimp

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Taco Lime Shrimp
You might not think to put taco seasoning on shrimp—but think again: Marinated in a mix of taco seasoning, enchilada sauce, and lime juice, these shrimp are seriously bangin'.
Author:
Cuisine: Mexican
Recipe type: Taco
Ingredients
  • 1 lb. medium shrimp, peeled and deveined
  • Juice of 2-3 limes, plus more wedges for serving
  • ¼ c. red enchilada sauce
  • 2 tbsp. taco seasoning mix
  • 2 tbsp. vegetable oil
  • 1 tsp. garlic powder
  • Freshly ground black pepper
  • Freshly chopped cilantro, for garnish
Instructions
  1. In a large bowl, whisk together lime juice, enchilada sauce, taco seasoning, vegetable oil, and garlic powder and season with pepper. Add shrimp and toss until completely coated.
  2. Marinate 20 minutes.
  3. Heat grill to medium-high. Skewer shrimp and grill until pink and charred, 3 minutes per side.
  4. Garnish with cilantro and squeeze with more lime before serving.

Watch the recipe video here:

How To Make Taco Lime Shrimp

Taco Lime Shrimp is your healthiest summer addiction.Full recipe: http://dlsh.it/BMqNpUQ

Posted by Delish on Saturday, May 26, 2018

Taco

Zucchini Taco Shells

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Zucchini Taco Shells
Turn zucchini into taco shells for your next taco night.
Author:
Cuisine: Mexican
Recipe type: Taco
Ingredients
  • 3 c. grated zucchini (about 3 small zucchinis)
  • kosher salt
  • Freshly ground black pepper
  • ¼ c. almond flour
  • ½ c. grated Cheddar cheese
  • 1 Egg, lightly beaten
  • ¼ tsp. garlic powder
  • Toppings of choice (we used scrambled eggs, bacon, cheddar cheese, salsa, avocado, and cilantro)
Instructions
  1. c. grated zucchini (about 3 small zucchinis)
  2. kosher salt
  3. Freshly ground black pepper
  4. /4 c. almond flour
  5. /2 c. grated Cheddar cheese
  6. Egg, lightly beaten
  7. /4 tsp. garlic powder
  8. Toppings of choice (we used scrambled eggs, bacon, cheddar cheese, salsa, avocado, and cilantro)

Watch the recipe video here:

How To Make Zucchini Taco Shells

This low-carb hack is what your next taco night needs ?Full recipe: http://dlsh.it/846ZZcp

Posted by Delish on Wednesday, February 28, 2018

Taco

Zucchini Taco Shells

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Zucchini Taco Shells
Turn zucchini into taco shells for your next taco night.
Author:
Cuisine: Mexican
Recipe type: Taco
Ingredients
  • 3 c. grated zucchini (about 3 small zucchinis)
  • kosher salt
  • Freshly ground black pepper
  • ¼ c. almond flour
  • ½ c. grated Cheddar cheese
  • 1 Egg, lightly beaten
  • ¼ tsp. garlic powder
  • Toppings of choice (we used scrambled eggs, bacon, cheddar cheese, salsa, avocado, and cilantro)
Instructions
  1. Heat oven to 400°. Line a baking sheet with parchment paper. Put zucchini in a strainer and lightly salt. Let sit in the sink or over a bowl to drain as much moisture as possible, about 20 minutes.
  2. In a large bowl, mix together zucchini, almond flour, cheese, egg, and garlic powder. Season with pepper.
  3. Scoop ¼-cup portions of the mixture onto the baking sheet, then press each gently down until ⅛-inch thick.
  4. Bake until the shells are lightly browned and crisp, about 25 minutes. Let cool slightly, then fill with toppings of choice.

Watch the recipe video here:

How To Make Zucchini Taco Shells

This low-carb hack is what your next taco night needs ?Full recipe: http://dlsh.it/846ZZcp

Posted by Delish on Wednesday, January 31, 2018

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Taco

Taco Tomatoes

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Taco Tomatoes
These are the prettiest low-carb tacos you'll ever see.
Author:
Cuisine: Mexican
Recipe type: Taco
Ingredients
  • 4 tomatoes
  • 1 tbsp. extra-virgin olive oil
  • 1 medium onion, chopped
  • 1 lb. ground beef
  • 1 packet taco seasoning
  • kosher salt
  • Freshly ground black pepper
  • ⅔ c. shredded Mexican cheese
  • ½ c. shredded iceberg lettuce
  • ½ c. sour cream
Instructions
  1. In a medium skillet over medium heat, heat oil. Add onion and cook until tender, about 5 minutes. Add ground beef and taco seasoning, breaking up the meat with a wooden spoon. Season with salt and pepper, and cook until the beef is no longer pink, about 6 minutes. Drain fat and set aside.
  2. Flip tomatoes so they are stem-side down. Cut the tomatoes into six wedges, being careful to not cut completely through the tomato. Carefully spread open the wedges.
  3. Divide taco meat evenly among the tomatoes, then top each with cheese, lettuce, and sour cream. Serve.

Watch the recipe video here:

How To Make Taco Tomatoes

Taco Tomatoes make cutting carbs SO easy. Full recipe: http://dlsh.it/NoZvHhR

Posted by Delish on Monday, October 9, 2017