Taco Tuesday

It's time for another Taco Tuesday. (Hope you don't mind the Simpsons reminding you of Taco Tuesday.) Today's offerings include Impossible™ Taco Bowls with Fresh Guacamole and Buffalo Turkey Tacos. 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



IMPOSSIBLE™ TACO BOWL WITH FRESH GUACAMOLE

This is from Old El Paso, and begins, "Creamy, flavorful, from-scratch guacamole is easy to make and the perfect complement to the Impossible™ Burger taco filling in these simple, but impressive taco bowls."

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

To view this online, go to https://www.oldelpaso.com/recipes/impossible-taco-bowls-with-fresh-guacamole.

Ingredients

2 ripe medium avocados, pitted, peeled and mashed

1 medium jalapeño chile, seeded and finely chopped

1/4 cup finely chopped red onion

2 tablespoons finely chopped fresh cilantro

1 teaspoon fresh lime juice

1/4 teaspoon salt

1 package (12 oz) Impossible™ Burger

2/3 cup water

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

1 package (8 count) Old El Paso™ soft tortilla bowls, heated as directed on package

1 cup Old El Paso™ Monterey Jack or shredded cheddar cheese (4 oz)

1 cup shredded romaine lettuce

1/2 cup chopped tomatoes

Preparation

In small bowl, stir together Guacamole ingredients. Set aside.

In 10-inch nonstick skillet, cook Impossible™ Burger over medium-high heat 5 to 7 minutes, stirring frequently, until crumbles are browned and cooked through. Stir in water and taco seasoning mix; heat to boiling. Reduce heat; simmer uncovered 1 to 2 minutes, stirring frequently, until thickened.

Divide taco filling among heated tortilla bowls; top with cheese, lettuce, guacamole and tomatoes.

Expert Tips

Red onion or cilantro would make a lovely garnish for these taco bowls.

Lime wedges can be served on the side for an extra squeeze of acidity.

If you like your guacamole spicy, just substitute serrano chile for the jalapeño in this recipe. If you like it even spicier, don’t seed the chile before chopping.

Nutrition 8 tacos: 1 Taco; Calories 300 (Calories from Fat 160); Total Fat 18g (Saturated Fat 8g, Trans Fat 0g); Cholesterol 15mg; Sodium 690mg; Total Carbohydrate 23g (Dietary Fiber 4g, Sugars 1g); Protein 13g

% Daily Value: Vitamin A 15%; Vitamin C 6%; Calcium 20%; Iron 15%

Exchanges: 1 Starch, 1/2 Other Carbohydrate, 1 Lean Meat, 1/2 High-Fat Meat, 2 Fat; Carbohydrate Choice: 1.5

EASY SLOW-COOKER CHICKEN AL PASTOR TACOS

This comes from Old El Paso, and begins, "Get ready to add a new recipe to your list of slow-cooker favorites! This easy dinner uses tender chicken thighs and canned pineapple for a fun riff on al Pastor that the whole family will love."

Prep Time: 25 minutes; Total Time: 3 hours 55 minutes; Makes 10 servings

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

Ingredients

2 tablespoons vegetable oil

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/4 teaspoon black pepper

1 cup thinly sliced yellow onion

1 medium red bell pepper, cut in thin strips

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

20 oz boneless skinless chicken thighs

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

1 1/4 cups shredded green cabbage

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

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

1/4 cup sliced green onions

1/4 cup loosely packed fresh cilantro leaves

Lime wedges

Preparation

In large bowl, mix 1 tablespoon of the vegetable oil, the salt, cumin and pepper. Add yellow onion and bell pepper; toss to coat. Spray oval 5-quart slow cooker with cooking spray. Spread vegetable mixture in bottom of slow cooker.

In same bowl, mix remaining tablespoon of vegetable oil and the taco seasoning mix. Add chicken; turn to coat. Place chicken in single layer over vegetables.

Pour drained pineapple over chicken. Cover; cook on Low heat setting 3-1/2 to 4-1/2 hours, until chicken is cooked through and easy to shred (at least 165°F).

Drain chicken and vegetables, reserving 1/4 cup cooking liquid; discard remaining cooking liquid. Shred chicken with two forks; return to slow cooker, and toss shredded chicken and vegetables in reserved cooking liquid to coat.

Divide cabbage among heated taco shells; top with chicken and vegetables, cheese, green onions and cilantro. Serve with lime wedges.

Expert Tips

Boneless skinless chicken thighs are not only more flavorful than breasts—they also stay more tender with longer cooking.

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

Nutrition: 10 servings (1 taco each)

1 Taco Calories 230 (Calories from Fat 100); Total Fat 12g (Saturated Fat 4.5g, Trans Fat 0g); Cholesterol 65mg; Sodium 420mg; Total Carbohydrate 16g (Dietary Fiber 2g, Sugars 4g); Protein 15g

% Daily Value: Vitamin A 8%; Vitamin C 20%; Calcium 10%; Iron 6%

Exchanges: 1 Starch, 2 Very Lean Meat, 2 Fat

Carbohydrate Choice: 1

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

CHIPOTLE BBQ PORK FOLDED TACOS

This is from Diabetes Food Hub. It 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; Servings: 16; 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.

BUFFALO TURKEY TACOS

Recipe Yield: Makes 8 servings

Source: Jennie-O

View this online at https://diabeticgourmet.com/diabetic-recipes/buffalo-turkey-tacos.

Ingredients

1 (16-ounce) package JENNIE-O Lean Ground Turkey

1/3 cup hot pepper wing sauce

8 hard corn taco shells, heated as specified on package

1 cup shredded lettuce

2 tomatoes, diced

1 avocado, sliced

1/2 cup blue cheese dressing

Directions

Cook turkey as specified on package. Always cook to well-done, 165F as measured by a meat thermometer.

Add hot pepper sauce. Stir to combine.

Fill tacos shells with lettuce, turkey mixture, tomatoes and avocado.

Drizzle with blue cheese dressing.

Nutritional Information Per Serving: Calories: 220; Fat: 13 g; Saturated Fat: 4 g; Fiber: 3 g; Sodium: 260 mg; Cholesterol: 45 mg; Protein: 14 g; Carbohydrates: 13 g; Sugars: 1 g