Taco Tuesday

It's time for another Taco Tuesday (because no one should be deprived of tacos, right?). Check out the Southwest Turkey Tacos, the Chipotle BBQ Pork Folded Tacos, and the rest of today's taco recipes. Enjoy!

SHREDDED CHICKEN TACOS

This is from Eating Well, and begins, "This taco recipe is a great choice for midweek dinners, even if it's not Taco Tuesday! Instead of beef, we use moist, boneless chicken thighs and to make things easier for you, the taco filling is cooked in a slow cooker, so you can prepare it in the morning and come home to a delicious meal."

Prep Time: 15 minutes; Additional Time: 2 hours 45 minutes; Total Time: 3 hours; Servings: 8; Yield: 16 tacos

To view this online, go to https://www.eatingwell.com/recipe/270350/shredded-chicken-tacos/.

Ingredients

1 (14.5 ounce) can fire-roasted diced tomatoes, undrained

1 fresh jalapeño pepper, halved and stemmed (see Tip)

3 cloves garlic, peeled

2 tablespoons chili powder

1 tablespoon ground cumin

1/2 teaspoon salt

2 pounds skinless, boneless chicken thighs

16 (6 inch) corn or flour tortillas, warmed

1 cup Guacamole, chopped fresh cilantro, and/or lime wedges

Directions

Combine undrained tomatoes, jalapeño pepper, garlic, chili powder, and salt in a blender; cover and blend until smooth. Pour the tomato mixture into a 3 1/2- to 4-quart slow cooker. Add chicken thighs; stir to coat.

Cover and cook on Low for 5 to 6 hours or on High for 2 1/2 to 3 hours.

Remove the chicken and place in a bowl. Shred the chicken using two forks. Add enough sauce mixture from the slow cooker to the shredded chicken to moisten. Serve the chicken in tortillas. If desired, top with guacamole, cilantro, and/or lime wedges.

Tips

Equipment: 3 1/2- to 4-quart slow cooker

Tip: Because hot chile peppers, such as jalapeños, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

SWEET POTATO AND SPINACH CHICKEN TACOS

This is from Diabetes Food Hub, and begins, "Unexpected taco fillings are all the rage on the food truck scene. Make these rich and savory versions at home!"

Prep Time: 5 minutes; Cook Time: 20 minutes; Servings: 4; Serving Size: 1 taco

To view this online, go to https://www.diabetesfoodhub.org/recipes/sweet-potato-and-spinach-chicken-tacos.html.

Ingredients

1-1/2 tbsp olive oil

1 clove garlic (minced)

24 oz. baby spinach

1 (about 8 oz) large sweet potato (peeled and diced)

1/4 tsp cumin

1/4 tsp black pepper

4 tbsp water

1 cup cooked shredded chicken

4 6-inch corn tortillas (warmed)

4 tsp light sour cream

1/2 cup pico de gallo or salsa

Directions

In a large nonstick pan, heat the oil over medium heat. Add the garlic and sauté for 30 seconds. Add the spinach and sauté for 3 to 4 minutes.

Add the sweet potato, cumin, black pepper, and water to the pan. Sauté for 2 minutes. Cover, reduce the heat to low, and cook for 8 minutes.

Add the chicken to the pan and mix to incorporate. Heat for 2 minutes.

Fill each tortilla with 1/4 of the chicken and sweet potato mixture. Top with 1 Tsp. of sour cream and 2 Tbsp. of pico de gallo.

VEGETARIAN TACOS

This is from Diabetes Food Hub, and begins, "These tacos don’t require any cooking, which makes it easy for you to put together a quick and easy vegetarian meal and be on your way. The bean mixture is also delicious when topping a salad of mixed greens. Serve with Cubano Roasted Broccoli Florets Latin-inspired, veggie-packed meal. You can make these tacos vegan by simply leaving out the cheese."

Prep Time: 15 minutes; Servings: 4; Serving Size: 2 tacos

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

Ingredients

1 cup no-salt-added kidney beans (rinsed and drained)

1/2 cup frozen corn (thawed)

1 roma tomato (diced)

1 avocado (diced)

2 tbsp chopped fresh cilantro

1 tbsp lemon juice

1/2 tsp chili powder

8 6-inch corn tortillas

1/2 cup shredded romaine lettuce

1/2 cup reduced-fat shredded cheddar or Mexican-style cheese

1/2 cup salsa

1/4 cup chopped green onions

Ingredients

In a small bowl, gently stir together the beans, corn, tomato, avocado, cilantro, lemon juice, and chili powder.

Spoon 1/2 cup bean mixture down the center of each tortilla. Top with the romaine, cheddar, salsa, and green onions. Fold the sides of the tortillas over the filling.

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

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.

CHIPOTLE BBQ PORK FOLDED TACOS

This is from Diabetes Food Hub, and begins, "Looking for an easy meal that's a prep-it and forget-about-it special? This amazing taco recipe from Kelley Coffeen, author of the cookbook Tex-Mex Diabetic Cooking, lets your slow-cooker do all the work! (Though if you're home all day, be prepared for the appetizing smell of slow-cooked pork to fill your house—hunger may be a side-effect.) Finished off in a simmering BBQ and chipotle blend, the final shredded pork is a juicy filling for a healthier version of southwestern tacos."

Prep Time: 20 minutes; Cook Time: 6 hours; Makes 16 servings; Serving Size: 1 taco

To view this online, go to https://www.diabetesfoodhub.org/recipes/chipotle-bbq-pork-folded-tacos.html.

Ingredients

2 cloves garlic (minced)

1 cup reduced-sugar barbecue sauce

4 chipotle chili peppers in adobo sauce (pureed )

2 lbs pork shoulder (trimmed)

1-1/2 tsp smoked paprika

16 low-carb whole-wheat tortillas

2 cups shredded cabbage

1-1/2 cups diced onion (about 2 medium onions)

Directions

In a medium bowl, combine the garlic, barbecue sauce, and chipotles. Blend well, then set aside in the refrigerator.

Place the pork in a 3- to 6-quart slow cooker. Cover and cook on low for 8 to 10 hours, or on high for 4 to 6 hours.

Transfer the cooked pork to a cutting board. Shred the pork with two forks, discarding the excess fat. Return the pork to the slow cooker. Sprinkle the paprika over the shredded pork, then add the barbecue mixture. Cover and cook on low for 1 hour. Skim off any excess fat.

To build the tacos, place a heaping spoonful of pork (about 1/4 cup) on a warmed tortilla. Top with cabbage and onions, and serve. Place any leftover pork in an airtight container and store in the refrigerator for up to 3 days.