Taco Tuesday

It's time for another Taco Tuesday. Yum! Today's offerings include Mini Chicken and Bacon Tacos and Zesty Ranch Chicken Tacos. Enjoy!

SOUTHWEST TURKEY TACOS

This is from Old El Paso, and begins, "Lean ground turkey, veggies and savory salsa meld in the slow cooker to make this deliciously easy taco filling."

Prep Time: 20 minutes; Total Time: 6 hours 20 minutes; Makes 12 servings

To view this online, go to https://www.oldelpaso.com/recipes/southwest-turkey-tacos.

Ingredients

1 package (20 oz) extra-lean ground turkey

1/2 cup chopped onion (1 medium)

1 teaspoon salt

1/4 teaspoon pepper

2 cups Old El Paso™ Thick ‘n Chunky salsa

1 can (15 oz) Progresso™ black beans, drained

1 can (11 oz) whole kernel corn with red and green peppers, drained, rinsed

1 tablespoon chili powder

2 boxes (4.6 oz each) Old El Paso™ taco shells (24 shells total)

3 tablespoons finely chopped fresh cilantro

3 cups chopped lettuce

3 medium tomatoes, chopped (1 1/2 cups)

Preparation

In 12-inch skillet, place turkey and onion; sprinkle with salt and pepper. Cook over medium-high heat 4 to 6 minutes, stirring occasionally, until turkey is no longer pink.

Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix turkey mixture, salsa, beans, corn and chili powder.

Cover; cook on Low heat setting 6 to 7 hours.

To serve, heat taco shells in oven as directed on boxes. Stir cilantro into turkey mixture. Spoon about 1/4 cup mixture into each warm taco shell; top with lettuce and tomatoes.

Expert Tips

This taco mixture is also delicious served over rice and topped with chopped fresh cilantro.

Top with fat-free sour cream, if desired.

Exchanges:1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat; Carbohydrate Choices:2 *Percent Daily Values are based on a 2,000 calorie diet.

VEGGIE TACO SALAD

Recipe Yield: Makes 4 servings

To view this online, go to https://diabeticgourmet.com/diabetic-recipes/veggie-taco-salad.

Ingredients

2 cups soy crumbles (you can find these in your grocer's freezer section or refrigerated meat section)

3/4 cup salsa

5 cups shredded lettuce

1 cup corn kernels

1 cup black beans

Topping Options

1/4 cup sliced green onions

1/4 cup shredded reduced-fat cheddar cheese

2 tablespoons sliced ripe olives

2 tablespoons fat free sour cream

Directions

In large nonstick skillet coated with cooking spray, cook crumbles and salsa over medium heat about 5 minutes or until heated through, stirring frequently.

In large bowl toss together lettuce, corn and black beans. Arrange on 4 serving plates. Top with crumbles mixture. Sprinkle with toppings.

Nutritional Information Per Serving: Calories: 180; Fat: 4 g; Sodium: 600 mg; Protein: 14 g; Carbohydrates: 26 g

CHORIZIO PORK TACOS WITH CREAMY SLAW

This is from Old El Paso, and begin, "Shake up taco night with this easy-to-make taco that delivers big on flavor. Cooked ground pork is seasoned with chorizo taco seasoning mix, and then layered with a quick and easy creamy cabbage slaw, topped with shredded cheese, radishes and green onions."

Prep Time: 30 minutes; Total Time: 30 minutes; Makes 10 servings

To view this online, go to https://www.oldelpaso.com/recipes/chorizo-pork-tacos-with-creamy-slaw.

Ingredients

3 tablespoons mayonnaise

2 teaspoons lime juice

1/8 teaspoon salt

2 cups shredded green cabbage

1/4 cup sliced green onions

1 lb ground pork

2/3 cup water

1 package (0.85 oz) Old El Paso™ Chorizo Taco Seasoning Mix

1 1/4 cups Old El Paso™ Shredded Mexican Style 4 Cheese Blend (5 oz)

1 package (10 count) Old El Paso™ Stand ‘N Stuff™ Taco Shells, heated as directed on package

1/4 cup thinly sliced radishes

2 tablespoons chopped fresh cilantro leaves

Lime wedges, if desired

Preparation

In medium bowl, stir mayonnaise, lime juice and salt until blended. Add cabbage and 2 tablespoons of the green onions; toss to coat. Cover and refrigerate until needed.

In 10-inch nonstick skillet, cook pork over medium-high heat 7 to 8 minutes, stirring frequently, until no longer pink; do not drain. Stir in water and taco seasoning mix; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring frequently, until thickened.

Divide warm pork mixture and cheese among heated taco shells. Top with slaw, radish, remaining 2 tablespoons green onions and the cilantro. Serve with lime wedges.

Expert Tips

To save time, purchase shredded cabbage.

Try shredded Monterey Jack cheese instead of Mexican Style 4 Cheese Blend for a new flavor twist.

Nutrition: 10 servings (1 taco each); 1 Taco Calories 260 (Calories from Fat 160); Total Fat 18g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 45mg; Sodium 410mg; Total Carbohydrate 12g (Dietary Fiber 1g, Sugars 1g); Protein 13g; % Daily Value: Vitamin A 2%; Vitamin C 6%; Calcium 10%; Iron 6%; Exchanges: 1 Starch, 1 Lean Meat, 1/2 High-Fat Meat, 2 Fat

Carbohydrate Choice: 1

MINI CHICKEN AND BACON TACOS

This comes from Old El Paso, and begins, "You can't go wrong with a chicken, bacon and ranch taco flavor combination, and Old El Paso's Soft Tortilla Bowls™ are the perfect way to deliver these mini chicken tacos to your mouth. You can cook from scratch or you can pick up an easy rotisserie chicken and some pre-cooked bacon; do what works for you and your schedule to enjoy this delicious take on mini tacos."

Prep Time: 15 minutes; Total Time: 30 minutes; Makes 6 servings

To view this online, go to https://www.oldelpaso.com/recipes/mini-chicken-and-bacon-tacos.

Ingredients

1 package (12 count) Old El Paso™ Mini Soft Tortilla Bowls

1 cup chopped deli rotisserie chicken

1 cup Old El Paso™ Shredded Cheddar Cheese

1/2 cup chopped cooked bacon

1/4 cup sliced green onions

1/3 cup Old El Paso™ Zesty Ranch sauce

1/2 cup quartered grape tomatoes

Preparation

Heat oven to 375°F. In ungreased 13x9-inch (3-quart) baking dish, place tortilla bowls.

In small bowl, mix chicken, 1/2 cup of the cheese, the bacon, green onions and sauce; mix well.

Divide chicken mixture evenly among tortilla bowls; top with remaining cheese.

Bake 12 to 14 minutes or until hot and cheese is melted. Top with tomatoes and additional green onions and sauce, if desired.

Expert Tips

Serve these with fresh vegetables for a hearty snack or a light lunch.

Don’t care for tomatoes? Leave them out, and they’re just as delicious.

Leftover cooked chicken can be substituted for the deli rotisserie chicken in this recipe.

Nutrition: 6 servings (2 bowls each); 1 Serving: Calories 250 (Calories from Fat 120); Total Fat 13g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 45mg; Sodium 590mg; Total Carbohydrate 17g (Dietary Fiber 0g, Sugars 1g); Protein 14g

% Daily Value: Vitamin A 4%; Vitamin C 2%; Calcium 15%; Iron 8%

Exchanges: 1 Other Carbohydrate, 1 Very Lean Meat, 1 High-Fat Meat, 1 Fat; Carbohydrate Choice: 1

TURKEY TACOS

This comes from Diabetes Food Hub, and begins, "Lean ground turkey makes a great base for a delicious taco meal. This recipe has a spicy kick that can be adjusted by adding more or less jalapeño."

Prep Time: 10 minutes; Cook Time: 10 minutes; Servings: 6; Serving Size: 1 taco

To view this online, go to https://www.diabetesfoodhub.org/recipes/turkey-tacos.html.

Ingredients

2 tsp olive oil

1/2 red onion, diced

2 tbsp finely diced jalapeño pepper

16 oz. lean ground turkey

1 clove garlic (minced)

1 tbsp ground cumin

1 tbsp chili powder

1/2 tsp smoked paprika

2 tbsp water

6 6-inch corn tortillas

1 large avocado (diced)

6 tbsp plain nonfat Greek yogurt

6 tbsp no-salt-added pico de gallo

Directions

In a large skillet, heat the olive oil over medium-high heat.

Add the onion and jalapeño to the skillet and cook for 2 minutes. Add the turkey and cook until the meat is browned and the vegetables are cooked through, about 5 to 7 minutes. Add the garlic and cumin and cook for 30 seconds.

Lower the heat and add the chili powder, paprika, and water, and mix thoroughly.

Fill each tortilla with ½ cup of the turkey mixture, plus about 2 Tbsp diced avocado, 1 Tbsp yogurt, and 1 Tbsp pico de gall.

Nutrition per serving (1 taco): Calories: 260; Total Fat: 12 g; Sat. Fat: 2.5 g; Trans Fat: 0 g; Cholesterol: 60 mg; Sodium: 80 mg; Total Carbohydrate: 19 g; Dietary Fiber: 4 g; Total Sugars: 2 g; Protein: 19 g; Potassium: 460 mg; Phosphorus: 280 mg

Exchanges: 1 starch, 1 Nonstarchy vegetable, 2 lean protein, 1 Fat

ZESTY RANCH CHICKEN TACOS

This comes from Old El Paso, and begins, "Chicken tacos are jazzed up with a creamy, Old El Paso™ Zesty Ranch sauce coleslaw topping. Topped with fresh avocado and cilantro, these tacos are hard to beat!"

Prep Time: 20 Minutes; Total Time: 20 minutes; Makes 5 servings

You can view this online at https://www.oldelpaso.com/recipes/zesty-ranch-chicken-tacos.

Ingredients

2 cups coleslaw mix

1/3 cup chopped red onion

1/3 cup Old El Paso™ Zesty Ranch sauce

1 tablespoon vegetable oil

1 package (16 oz) boneless skinless chicken breasts, cut into thin strips

1 package (0.85 oz) Old El Paso™ Chicken Taco Seasoning Mix

1/4 cup water

1 package (10 count) Old El Paso™ Stand ‘N Stuff™ Taco Shells, heated as directed on package

1 cup Old El Paso™ Shredded Cheddar Cheese

1 medium avocado, pitted, peeled, diced

2 tablespoons chopped fresh cilantro

Preparation

In medium bowl, mix Coleslaw ingredients; cover and refrigerate.

In 10-inch skillet, heat oil over medium-high heat. Add chicken strips; cook 5 to 7 minutes, stirring frequently, until no longer pink in center. Add taco seasoning mix and water; reduce heat, and cook 3 to 4 minutes, stirring frequently, until thickened.

Divide chicken among warm taco shells. Top evenly with cheese and coleslaw; top with avocado and cilantro.

Expert Tips

Garnish tacos with sliced jalapeños for a bit of spicy heat.

If desired, serve drizzled with additional sauce.

To easily assemble tacos, line heated shells in baking pan, and use tongs to add chicken and coleslaw to the shells. Continue with the remaining toppings, and they’ll all be ready to serve.

Nutrition: 5 servings (2 tacos each); 1 Serving: Calories: 440 (Calories from Fat: 220); Total Fat: 24g (Saturated Fat: 8g, Trans Fat: 0g); Cholesterol: 75 mg; Sodium: 770 mg; Total Carbohydrate: 28 g (Dietary Fiber: 5 g, Sugars: 2 g); Protein: 28 g

% Daily Value: Vitamin A 10%; Vitamin C 15%; Calcium 20%; Iron 10%

Exchanges: 1 1/2 Starch, 1/2 Vegetable, 2 Very Lean Meat, 1 High-Fat Meat, 3 Fat

Carbohydrate Choice: 2