Taco Tuesday

It's time for another Taco Tuesday. Today's offerings include Buffalo Style Tacos and Fish Tacos with Avocado Salsa. Enjoy!

TACOS CON PUERCO

Recipe Yield: Yield: Serves 4

Source: NPB

Recipe and image appear courtesy of the National Pork Board.

To view this online, go to 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

BUFFALO STYLE TACOS

Makes 8 servings

Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1341

View recipe with photo: http://diabeticgourmet.com/recipes/html/1341.shtml

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; Protein: 14 g; Fat: 13 g; Sodium: 260 mg; Cholesterol: 45 mg; Saturated Fat: 4 g; Dietary Fiber: 3 g; Sugars: 1 g; Carbohydrates: 13 g

CHEESY CHICKEN TACOS

This is from Lindsay Funston on Delish. Total Time: 30 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 9 tacos.

Click here to view this online.

Ingredients

1 tbsp. vegetable oil

1 onion, chopped

1 tbsp. ground cumin

kosher salt

Freshly ground black pepper

2 c. Shredded chicken

1 can green chilis

1 c. Favorite Salsa

1 Can Refried Beans

9 hard taco shells

1 1/2 c. shredded pepperjack

Chopped fresh cilantro, for garnish

Directions

Preheat oven to 350º. In a large skillet over medium heat, heat oil. Add onion and cook until tender, 6 minutes, then add cumin and season with salt and pepper. Stir until combined. Add chicken, green chilis, and salsa and stir until combined and heated through.

In a baking dish, spread a thin layer of refried beans (to help the taco shells stand up!). Spoon remaining refried beans into the bottom of a taco shell and top with chicken mixture. Place in baking dish. Repeat with remaining taco shells and ingredients, tightly standing up the taco shells in the dish.

Top all over with cheese.

Bake until cheese is melted, 10 minutes.

Garnish with cilantro and serve.

BOLD RANCH IMPOSSIBLE™ TACOS

This is from Old El Paso, and begins, "Meatless Monday just got a new favorite recipe with our Bold Ranch Impossible™ Tacos. The Impossible™ Burger filling is made from plants, and Old El Paso™ Bold Ranch Stand ‘N Stuff™ Taco Shells bring a blast of flavor to every bite. Shake up your taco night, top the tacos with shredded cheese, crisp lettuce, tomatoes, onions and Old El Paso™ Crema Mexicana. The only thing that's impossible about these tacos, is how impossible it is not to love them."

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

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

Ingredients

1 package (12 Oz) Impossible™ Burger

2/3 cup water

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

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

1 1/4 cups Old El Paso™ Shredded 3 Pepper Cheese Blend (5 oz)

1 1/4 cups shredded romaine lettuce

1/2 cup chopped plum (Roma) tomatoes

1/4 cup chopped green onions

1/3 cup Old El Paso™ Crema Mexicana

Preparation

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 taco shells. Top with cheese, lettuce, tomatoes and green onions. Top with crema.

Expert Tips

For a slightly sweeter and milder taste, chop up red onions instead of yellow. They'll add color and a mild flavor. If you use raw onions, they'll also add a sharp crunch to your Bold Ranch Impossible™ Tacos.

Drizzle Old El Paso™ Mild Taco Sauce on top of these Impossible™ Burger meat tacos. Or if you want more heat, try Old El Paso™ Medium Taco Sauce.

Try Old El Paso™ Shredded Mexican 4 Cheese Blend instead of Old El Paso™ Shredded 3 Pepper Cheese Blend for a different flavor twist on the Impossible™ Burger taco.

Add a fresh squeeze of lime for a bright burst of flavor.

Nutrition: 2 Tacos Calories 460 (Calories from Fat 260); Total Fat 29g (Saturated Fat 16g, Trans Fat 0g); Cholesterol 35mg; Sodium 980mg; Total Carbohydrate 30g (Dietary Fiber 4g, Sugars 2g); Protein 20g

% Daily Value: Vitamin A 30%; Vitamin C 4%; Calcium 35%; Iron 20%;

Exchanges: 2 Starch, 2 High-Fat Meat, 2 1/2 Fat

Carbohydrate Choices: 2

FISH TACOS WITH AVOCADO SALSA

Recipe Yield: Yield: 4 servings.Serving size: 2 tacos

Source: The Heart-Smart Diabetes Kitchen: Fresh, Fast and Flavorful Recipes Made with Canola Oil from the American Diabetes Association

View this online at https://diabeticgourmet.com/diabetic-recipes/fish-tacos-with-avocado-salsa.

Ingredients

1/4 cup all-purpose flour, spooned into measuring cup and leveled

1/4 cup cornmeal

1/2 tsp onion powder

1/2 tsp chili powder

4 fish fillets (1 lb), such as tilapia or cod, rinsed, patted dry, and cut into 8 strips total

2 Tbsp canola oil

1/4 tsp salt

8 corn tortillas, warmed

1/2 medium avocado, peeled, pitted, and diced

1/2 cup fresh pico de gallo, salsa verde, or picante sauce

1 medium lime, cut into 8 wedges

Directions

Combine flour, cornmeal, onion powder, and chili powder in a shallow dish, such as a pie pan. Coat fish with mixture.

Heat canola oil in a large nonstick skillet over medium high heat. Add fish; cook 3 minutes on each side or until browned and fish flakes with a fork. Place on a serving platter and sprinkle evenly with salt.

Place fish in warmed tortillas, and top with equal amounts of avocado and pico de gallo. Squeeze a lime wedge over each tortilla.

Notes:

Experts recommend eating seafood at least twice a week, so take a break from the standby beef taco and go with fish.

Nutritional Information Per Serving: Calories: 375; Fat: 14 g; Saturated Fat: 2.2 g; Fiber: 5 g; Sodium: 335 mg; Cholesterol: 75 mg; Protein: 27 g; Carbohydrates: 37 g

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.

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

Chorizio Pork Tacos with Creamy Slaw,