Taco Tuesday

It's time for another Taco Tuesday. After all, who wants to forgo tacos? (Not me!) Today's offerings include Turkey Tacos and Beef Tacos with Mango Salsa. Enjoy!

BARBECUE CHICKEN RANCH TACOS

This is from Old El Paso, and begins, "These Barbecue Chicken Ranch Tacos come together in a flash—and will disappear from your table even faster. They have the perfect tang of BBQ that complements the zestiness of Old El Paso™ Zesty Ranch Sauce. Best of all, the sky is the limit when it comes to fresh toppings. Your family will have a blast loading up their Old El Paso™ Soft Tortilla Bowls with sweet barbecue chicken and all their favorite toppings."

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

To view this online, go to https://www.oldelpaso.com/recipes/barbecue-chicken-ranch-tacos.

Ingredients

1 tablespoon vegetable oil

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

1/3 cup water

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

1/2 cup barbecue sauce

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

1 cup shredded Cheddar cheese (4 oz)

1 1/2 cups shredded romaine lettuce

1/2 cup chopped tomatoes

1/4 cup sliced green onions

1/2 cup Old El Paso™ Zesty Ranch Sauce

Lime wedges, if desired

Preparation

In 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 7 to 8 minutes, stirring occasionally, justuntil no longer pink in center. Stir in water and taco seasoning mix; heat to boiling.

Reduce heat; simmer uncovered 2 to 3 minutes, stirring frequently, until thickened. Stir in barbecue sauce. Cook until heated.

Divide warmed chicken mixture among heated tortilla bowls. Top with cheese, lettuce, tomatoes and green onions. Drizzle with ranch sauce. Serve with lime wedges.

Expert Tips

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

Swap out lettuce with shredded green cabbage for a delightful crunch.

Get creative with your BBQ Chicken Ranch Tacos. Other varieties of Old El Paso™ Taco Seasoning Mix, such as Hot & Spicy, can add a flavorful kick that's perfect for spice lovers.

Nutrition 8 tacos: 1 Taco: Calories 280 (Calories from Fat 110); Total Fat 12g (Saturated Fat 4.5g, Trans Fat 0g); Cholesterol 50mg; Sodium820mg; Total Carbohydrate 25g (Dietary Fiber 1g, Sugars 7g); Protein 18g

% Daily Value: Vitamin A 20%; Vitamin C 2%; Calcium 15%; Iron 10%;

Exchanges: 1/2 Starch, 1 Other Carbohydrate, 2 Very Lean Meat, 1/2 Medium-Fat Meat, 1 1/2 Fat;Carbohydrate Choices: 1.5

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

GRILLED MEDITERRANEAN VEGETABLE TACOS

This comes from Old El Paso, and begins, "These veggie-loaded taco bowls are packed with creamy hummus and grilled garden bounty, then topped with bright, fresh Mediterranean flavors for a meal that’s perfect for a summertime meatless Monday."

Prep Time: 40 minutes; Total Time: 40 minutes; Makes 8 servings

To view this online, go to https://www.oldelpaso.com/recipes/grilled-mediterranean-vegetable-tacos.

Ingredients

3 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon ground black pepper

2 medium zucchini, cut into 1/4-inch horizontal slices

2 medium yellow summer squash, cut into 1/4-inch horizontal slices

1 large red bell pepper, cut into 1-inch wide strips

1/4 medium red onion, peeled and cut into 4 wedges

1 container (10 oz) classic chickpea hummus

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

2 cups mixed greens

1/2 cup crumbled feta cheese

1/2 cup diced fresh tomato

2 tablespoons chopped fresh basil leaves

Preparation

Heat gas or charcoal grill. In large bowl, mix oil, salt and pepper. Add zucchini, squash, bell pepper and onion; gently turn to coat.

Place vegetables in single layer on grill over medium heat (350°F to 400°F). Cover grill; cook 8 to 12 minutes, working in batches as necessary, turning once, until grill marks appear and vegetables are just crisp-tender. Set aside.

Divide hummus among heated tortilla bowls; top with mixed greens, grilled vegetables and cheese. Top with tomato and basil.

Expert Tips

Cooking Vegetarian?: Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.

Don’t cover grilled vegetables with foil to keep warm. The trapped steam will make them soft and soggy.

If you have fewer than 8 pieces of bell pepper, after grilling, cut them again lengthwise to ensure each bowl has red bell pepper.

Spinach can be substituted for mixed greens in this recipe.

Nutrition: 1 Taco: Calories: 240 (Calories from Fat :110); Total Fat: 13g (Saturated Fat: 3.5g, Trans Fat: 0g); Cholesterol: 10mg; Sodium: 730mg; Total Carbohydrate: 25g (Dietary Fiber: 4g, Sugars: 5g); Protein: 7g

% Daily Value: Vitamin A 35%; Vitamin C 40%; Calcium 15%; Iron 15%;

Exchanges: 1 Starch, 2 1/2 Vegetable, 2 1/2 Fat

Carbohydrate Choice: 1.5

TACOS CON PUERCO

Yield: Serves 4

Source: NPB

Recipe and image appear courtesy of the National Pork Board.

View this online at https://diabeticgourmet.com/diabetic-recipe/tacos-con-puerco.

Ingredients

1 pound Ground Pork

1 (14-1/2 oz) can tomatoes, diced, fire-roasted

1/4 cup chopped onion

1 tablespoon chili powder

1/4 teaspoon garlic powder

salt, to taste

black pepper, to taste

8 taco shells

2 cups iceberg lettuce, shredded

2 tomatoes, cut in wedges

1 cup Cheddar cheese, shredded

Directions

In heavy skillet, brown ground pork; stir in undrained canned tomatoes, onion, chili powder and garlic powder.

Bring to boiling; reduce heat and simmer, uncovered, until most liquid evaporates, about 15 minutes, stirring occasionally.

Season to taste with salt and pepper.

Heat taco shells and portion filling into shells; top with tomatoes and lettuce.

Notes:

Set up the table for everyone to be able to assemble their own tacos. Remember to have salsa, sour cream, hot sauce, guacamole and other taco favorites for condiments.

Nutritional Information Per Serving: Calories: 285; Fat: 11 g; Saturated Fat: 3 g; Fiber: 4 g; Sodium: 238 mg; Cholesterol: 57 mg; Protein: 25 g; Carbohydrates: 21 g

BEEF TACOS WITH MANGO SALSA

This comes from Old El Paso, and begins, "Family taco night gets a summery twist with this easy beef taco topped with Monterey Jack cheese, shredded red cabbage and a fresh mango, red onion salsa."

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

To view this online, go to https://www.oldelpaso.com/recipes/beef-tacos-with-mango-salsa.

Ingredient

1 ripe medium mango, seed removed, peeled and diced (about 1 cup)

2 tablespoons chopped red onion

1 tablespoon lime juice

1 teaspoon honey

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

1 1/4 cups Old El Paso™ Shredded Monterey Jack Cheese (5 oz)

1 1/4 cups shredded red cabbage

2 tablespoons chopped fresh cilantro leaves

Preparation

In small bowl, mix mango, red onion, lime juice and honey. Set aside.

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 warmed beef mixture among heated taco shells. Top with cheese, cabbage, mango salsa and cilantro.

Expert Tips

No red cabbage? Use shredded green cabbage. If shredded cabbage has larger pieces, chop into smaller, more bite-size pieces.

To peel a mango, first stand the fruit on its end, and use a knife to cut straight down on either side, avoiding the large seed in the middle. Slice horizontally and crosswise on the flesh to make diced mango. To save time, purchase already peeled and sliced mango.

Nutrition: 1 Taco Calories 230 (Calories from Fat 110); Total Fat 12g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 45mg; Sodium 340mg; Total Carbohydrate 18g (Dietary Fiber 2g, Sugars 6g); Protein 12g

% Daily Value: Vitamin A 10%; Vitamin C 15%; Calcium 15%; Iron 8%

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