Taco Tuesday

It's time for another Taco Tuesday. Today's offerings include Easy al Pastor Chicken Tacos and Chorizio Pork Tacos with Creamy Slaw. Enjoy!

CARNE ASADA STEAK AND EGG BREAKFAST STREET TACOS

This is from Old El Paso, and begins, "Tacos for breakfast? Totally! These delicious breakfast street tacos are filled with steak, eggs, veggies and cheese that all cook in the same skillet. Carne asada breakfast tacos are a one-pan meal that’s great for breakfast, brunch or even dinner. Make it even easier when you use our Old El Paso™ Carne Asada Steak Street Taco Kits, which include carne asada seasoning mix, tortillas and creamy chipotle sauce. Make your morning delicious with steak and egg breakfast tacos."

Prep Time: 40 minutes; Total Time: 40 minutes; Makes 4 servings

To view this online, go to https://www.oldelpaso.com/recipes/carne-asada-steak-and-egg-breakfast-street-tacos.

Ingredients

1/4 cup vegetable oil

1 package Old El Paso™ Carne Asada Steak Street Taco Kit

1/2 cup diced white onion

1/2 cup diced red bell pepper

2 boneless beef sirloin steaks (about 8 oz each), 1 to 1 1/2 inches thick

4 eggs, beaten

1 cup Old El Paso™ Shredded 4 Cheese Mexican Blend (4 oz)

2 tablespoons chopped fresh cilantro leaves

1/2 cup Old El Paso™ Crema Mexicana

Preparation

In small bowl, mix 1 tablespoon of the oil and 1 tablespoon of the seasoning mix (from taco kit); set aside.

In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium heat. Add onion, bell pepper and remaining seasoning mix; cook 4 to 5 minutes, stirring frequently. Transfer mixture to medium bowl; cover and keep warm. Carefully clean out skillet.

Coat steaks in 1 tablespoon of the oil. In same skillet, cook steaks over medium-high heat 4 minutes; turn, reduce heat to medium-low and cook 4 to 7 minutes longer, until meat thermometer inserted in center reads 145°F (medium-rare) or to desired doneness. Remove from heat; transfer steaks to cutting board. Brush steaks on all sides with mixture of oil and seasoning mix; cover with foil, and let stand 5 minutes. Cut steak very thinly across the grain.

Meanwhile, carefully clean out skillet; add remaining 1 tablespoon oil over medium heat. Add eggs; cook 1 to 2 minutes or until eggs are set but still moist, stirring frequently. Remove from heat; stir in cheese.

Heat tortillas (from taco kit) as directed on package. Divide steak among tortillas; top with egg mixture, followed by pepper mixture. Top with cilantro. Serve with creamy chipotle sauce (from taco kit) and crema.

Expert Tips

Cleaning out the skillet in between steps not only prevents burning–it also ensures the prettiest steak and scrambled eggs!

Brushing the cooked steaks with the vegetable oil and seasoning mix is a great way to add flavor to the meat while keeping the pan tidy. Try this technique with other flavorings as well, like chimichurri sauce or a citrus vinaigrette.

Resist the urge to add salt and pepper to the scrambled eggs. There’s enough seasoning in the veggies and on the steak to flavor the entire breakfast street taco.

Nutrition: 1 Serving (3 Tacos) Calories 720 (Calories from Fat 380); Total Fat 43g (Saturated Fat 17g, Trans Fat 0g); Cholesterol 295mg; Sodium 1150mg; Total Carbohydrate 41g (Dietary Fiber 2g, Sugars 6g); Protein 42g

% Daily Value: Vitamin A 20%; Vitamin C 20%; Calcium 35%; Iron 35%

Exchanges: 2 Starch, 1/2 Other Carbohydrate, 1/2 Vegetable, 4 Lean Meat, 1 High-Fat Meat, 4 1/2 Fat

Carbohydrate Choice: 3

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

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 1/2 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

CLASSIC BEEF TACOS

This comes from Old El Paso, and begins, "Stuffed with seasoned ground beef, diced tomato, lettuce, sour cream and cheese, you can’t go wrong with this classic taco—unless you forget to crack open a cold Corona™ Extra to go with it, that is."

Prep Time: 25 minutes; Total Time: 25 minutes; Makes 10 servings

To view this online, go to https://www.oldelpaso.com/recipes/classic-beef-taco.

Ingredients

1 lb ground beef (at least 80% lean)

2/3 cup water

1 package (1 oz) Old El Paso™ original taco seasoning mix

1 package (4.7 oz) Old El Paso™ Stand ‘N Stuff™ taco shells (10 shells), heated as directed on package

1 1/4 cups shredded cheddar cheese (5 oz)

1 1/4 cups shredded lettuce

3/4 cup diced tomato

1 cup sour cream

Preparation

In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in water and taco seasoning mix; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring frequently, until thickened.

Divide beef among heated shells; top with cheese, lettuce, tomato and sour cream.

Expert Tips

Choose crunchy lettuce for this recipe, such as iceberg or romaine.

Want more toppings? Try sliced green onion, sliced jalapeño, or drizzle with your favorite hot sauce.

Nutrition: 1 Taco Calories 260 (Calories from Fat 160); Total Fat 17g (Saturated Fat 8g, Trans Fat 0.5g); Cholesterol 55mg; Sodium 360mg; Total Carbohydrate 12g (Dietary Fiber 1g, Sugars 1g); Protein 13g

% Daily Value: Vitamin A 8%; Vitamin C 0%; Calcium 15%; Iron 8%

Exchanges: 1 Starch, 1 Medium-Fat Meat, 1/2 High-Fat Meat, 1 1/2 Fat; Carbohydrate Choice: 1

EASY AL PASTOR CHICKEN TACOS

This is from Old El Paso, and begins, "Take tacos al pastor for a spin with this easy, family friendly chicken recipe."

Prep Time: 25 minutes; Total Time: 25 minutes; Makes 8 servings

To view this online, go to https://www.oldelpaso.com/recipes/easy-al-pastor-chicken-tacos.

Ingredients

1 tablespoon vegetable oil

1 lb boneless skinless chicken breasts, cut into 1/2-inch strips

1 can (8 oz) pineapple tidbits in juice, undrained

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

1 cup shredded iceberg lettuce

1 package (8 count) Old El Paso™ Soft Tortilla Bowls, heated as directed on package

1/3 cup sour cream, if desired

1 cup Old El Paso™ Shredded Monterey Jack Cheese (4 oz)

1/3 cup diced red bell pepper

1/3 cup sliced green onions

Directions

In 10-inch skillet, heat oil over medium-high heat. Add chicken; cook 4 to 6 minutes, stirring occasionally, until no longer pink in center.

Stir in pineapple and taco seasoning mix; heat to boiling. Reduce heat; simmer uncovered 1 to 3 minutes, stirring frequently, until thickened.

Divide lettuce among tortilla bowls. Top with sour cream. Divide chicken mixture among tortilla bowls; add cheese, bell pepper and green onions.

Expert Tips

For best results, pat chicken slices dry before adding to hot skillet.

Shredded green cabbage makes a nice substitute for the shredded lettuce.

Nutrition: 8 servings (1 tortilla bowl each); 1 Tortilla Bowl Calories 240 (Calories from Fat 90); Total Fat 10g (Saturated Fat 4.5g, Trans Fat 0g); Cholesterol 50mg; Sodium 440mg; Total Carbohydrate 21g (Dietary Fiber 1g, Sugars 6g); Protein 17g; % Daily Value: Vitamin A 6%; Vitamin C 10%; Calcium 15%; Iron 8%; Exchanges: 1 1/2 Starch, 1 Very Lean Meat, 1 High-Fat Meat; Carbohydrate Choice: 1.5

EASY GREEN CHILE CHICKEN TACOS

This taco recipe is from Kaleigh McMordie, MCN, RDN, who not only posts recipes on VeryWell Fit, but has her own food site, called Lively Table.

For this recipe, Kaleigh wrote, “Instead of making the same old tacos this week, why not change things up with delicious and healthy green chile chicken tacos?

“This chicken taco recipe is super easy to make. Just boil the chicken in a bit of broth, shred, and add diced green chiles. It's a simple nutritious meal that the whole family will love.

“Corn tortillas are naturally whole grain, so they make a great choice for these tacos. Top with a bit of shredded red cabbage, creamy avocado, and fresh cilantro to make a weeknight meal.”

Total Time: 35 minutes; Prep Time: 5 minutes; CookTime: 30 minutes; Servings: 4 (2 tacos each)

To view this online, click here.

Ingredients

1 (8-ounce) boneless, skinless chicken breast

2 cloves garlic

1 fresh jalapeno

1 cup low sodium chicken broth

Water

1 can (7-ounce) diced green chiles

8 warm corn tortillas

1 small avocado, sliced

1 cup red cabbage, shredded

Fresh cilantro, to taste

Preparation

In a medium saucepan, add chicken, garlic, jalapeno, and broth. Add water to cover the chicken. Cover and simmer over medium-low heat until chicken is cooked through, about 20 minutes. Remove chicken and shred using two forks. Discard garlic and jalapeno, reserving cooking liquid.

In a skillet, add green chiles and shredded chicken. Cook over low heat, stirring until warmed through and sauce is thickened. Add reserved cooking liquid as needed to keep the chicken moist.

Serve with warmed corn tortillas, avocado, cabbage, and cilantro.

Ingredient Variations and Substitutions

Use any type of tortilla that you like. Look for whole grain options, if possible.

You can also leave out the tortillas and serve the chicken on top of lettuce to make a taco salad or with brown rice and beans to make taco bowls.

Canned green chiles are usually found in the Mexican food aisle at the grocery store. They come in two varieties, spicy and mild. Choose the kind that best suits your taste.

Cooking and Serving Tips

Serve tacos with a side of low-sodium canned black beans for a quick and easy meal.

Add any toppings you like, such as your favorite salsa, tomatoes, or a dollop of plain Greek yogurt.