It's Taco Tuesday. Today's offerings include Buffalo Turkey Tacos and Pork Tacos with Mango Salsa. Enjoy!
BARBECUE CHICKEN RANCH TACOS
This comes 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: 8 minutes; Makes 8 Servings
To view this online, go to https://www.oldelpaso.com/recipes/barbecue-chicken-ranch-tacos.
Ingredient
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, just until 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.
Exchanges: 1/2 Starch, 1 Other Carbohydrate, 2 Very Lean Meat, 1/2 Medium-Fat Meat, 1 1/2 Fat
TACO SALAD WITH CUMIN DRESSING
Recipe Yield: Servings: 8
Source: The Diabetic Newsletter
View this online at https://diabeticgourmet.com/diabetic-recipes/taco-salad-with-cumin-dressing.
Ingredients
8 tortillas
1 teaspoon powdered mustard
2 tablespoons Parmesan cheese, grated
1 teaspoon ground cumin
8 cups romaine lettuce
1/2 cup water
1/2 teaspoon salt
4 tablespoons vegetable oil
4 tablespoons red wine vinegar
4 cups turkey, chopped and cooked
1/4 teaspoon black pepper
1 teaspoon cumin seeds
1/4 teaspoon garlic powder
6 large ripe tomatoes, chopped
4 teaspoons lemon juice
2 cups cheddar cheese, grated
Directions
Toast the tortillas on a baking sheet in a 400F oven for about 10 minutes.
While hot, sprinkle on the Parmesan cheese.
Cool and break into bite-size pieces.
Chop the lettuce and arrange it in the bottom of a salad bowl.
Make the cumin dressing by combining the salt, vinegar, pepper, garlic powder, lemon juice, mustard, cumin, water and oil in a bowl or jar.
Heat the turkey in a skillet with the cumin seeds.
Sprinkle chunks of turkey over the lettuce.
Add the tomato pieces and cheese.
Pour on the cumin dressing and top with tortilla chips.
Nutritional Information Per Serving:Calories: 205; Fat: 11 g; Protein: 17 g; Carbohydrates: 10 g
Diabetic Exchanges: 1 Fat; 1/2 Bread/Starch; 1/2 Vegetable; 2 Lean Meat
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
CARNITAS MINI TACO BOWLS
This is from Old El Paso, and begins, "This Carnitas Mini Taco Bowl recipe brings warm, spicy flavor with a hassle-free approach. Simmer pulled pork in Old El Paso™ Original Taco Seasoning, then serve up in our Old El Paso™ Soft Mini Tortilla Bowls with queso fresco cheese, and then spice it up with jalapeño chiles and radish slices. Easy to make, and customizable to anyone's taste, these mini pulled pork taco bowls make any taco night delicious."
Prep Time: 40 minutes; Total Time: 3 hours 50 minutes; Makes 12 servings
To view this online, go to https://www.oldelpaso.com/recipes/mini-carnitas-taco-bowls.
Ingredient
1/4 cup vegetable oil
1 package (1 oz) Old El Paso™ original taco seasoning mix
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
3- to 4-lb boneless pork shoulder, trimmed, cut in 2- to 3-inch pieces
2 cups chopped yellow onions
6 cloves garlic, peeled
2 cups water
1/4 cup orange juice
2 tablespoons fresh lime juice
2 packages (5.1 oz each) Old El Paso™ soft tortilla mini bowls, heated as directed on package
1 1/2 cups crumbled queso fresco
1 cup sliced radishes
2 medium jalapeño chiles, thinly sliced
Lime wedges
Preparation
In large bowl, mix vegetable oil, taco seasoning mix, cumin, coriander and salt. Add pork, and toss to coat; pour into 5-quart Dutch oven. Place onions and garlic on top of pork. Add water, orange juice and lime juice. Heat to boiling over high heat. Stir; reduce heat to medium-low, and simmer uncovered 2 to 3 hours, stirring occasionally, until pork is tender.
Increase heat to medium; cook 3 to 7 minutes, stirring frequently and pressing on pork with spatula to shred meat, until sauce thickens and pork is coated in cooking liquid.
Divide pork mixture among heated mini bowls; top with queso fresco, radishes and jalapeño chiles. Serve with lime wedges.
Expert Tips
Remove as much fat as possible from the pork to avoid a fatty sauce.
Nutrition: 2 Mini Taco Bowls: Calories 400 (Calories from Fat 220); Total Fat 24g (Saturated Fat 8g, Trans Fat 0g); Cholesterol 80mg; Sodium 660mg; Total Carbohydrate 19g (Dietary Fiber 1g, Sugars 2g); Protein 28g
% Daily Value: Vitamin A 4%; Vitamin C 8%; Calcium 10%; Iron 10%;
Exchanges: 1 Starch, 1/2 Other Carbohydrate, 3 Lean Meat, 1/2 High-Fat Meat, 2 Fat
Carbohydrate Choice: 1
PORK TACOS WITH MANGO SALSA
This is from Amber Massey, from Argyle, Texas, on Taste of Home. She wrote, "I've made quite a few tacos in my day, but you can't beat the tender filling made in a slow cooker. These are by far the best pork tacos we've had—and we've tried plenty. Make the mango salsa from scratch if you have time! Yum."
Prep Time: 25 minutes; Cook Time: 6 hours; Total Time: 6 hours 25 minutes; Makes 12 servings
To view this online, go to https://www.tasteofhome.com/recipes/pork-tacos-with-mango-salsa/.
Ingredients
2 tablespoons lime juice
2 tablespoons white vinegar
3 tablespoons chili powder
2 teaspoons ground cumin
1-1/2 teaspoons salt
1/2 teaspoon pepper
3 cups cubed fresh pineapple
1 small red onion, coarsely chopped
2 chipotle peppers in adobo sauce
1 bottle (12 ounces) dark Mexican beer
3 pounds pork tenderloin, cut into 1-inch cubes
1/4 cup chopped fresh cilantro
1 jar (16 ounces) mango salsa
24 corn tortillas (6 inches), warmed
Optional: cubed fresh pineapple, chopped avocado and queso fresco
Directions
Puree first 9 ingredients in a blender; stir in beer. In a 5- or 6-qt. slow cooker, combine pork and pineapple mixture. Cook, covered, on low until pork is very tender, 6-8 hours. Stir to break up pork.
Stir cilantro into salsa. Using a slotted spoon, serve pork mixture in tortillas; add salsa and toppings as desired.
Freeze option: Freeze cooled meat mixture and cooking juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts: 2 tacos: 282 calories, 6g fat (2g saturated fat), 64mg cholesterol, 678mg sodium, 30g carbohydrate (5g sugars, 5g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 starch.
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.
Showing posts with label Pork Tacos with Mango Salsa. Show all posts
Showing posts with label Pork Tacos with Mango Salsa. Show all posts
Tuesday, August 17, 2021
Tuesday, July 20, 2021
Taco Tuesday
It's time for another Taco Tuesday. Today's offerings include Pork Tacos with Mango Salsa and Spinach, Shrimp and Ricotta Tacos. Enjoy!
CARNITAS MINI TACO BOWLS
This is from Old El Paso, and begins, "This Carnitas Mini Taco Bowl recipe brings warm, spicy flavor with a hassle-free approach. Simmer pulled pork in Old El Paso™ Original Taco Seasoning, then serve up in our Old El Paso™ Soft Mini Tortilla Bowls with queso fresco cheese, and then spice it up with jalapeño chiles and radish slices. Easy to make, and customizable to anyone's taste, these mini pulled pork taco bowls make any taco night delicious."
Prep Time: 40 minutes; Total Time: 3 hours 50 minutes; Makes 12 servings
To view this online, go to https://www.oldelpaso.com/recipes/mini-carnitas-taco-bowls.
Ingredient
1/4 cup vegetable oil
1 package (1 oz) Old El Paso™ original taco seasoning mix
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
3- to 4-lb boneless pork shoulder, trimmed, cut in 2- to 3-inch pieces
2 cups chopped yellow onions
6 cloves garlic, peeled
2 cups water
1/4 cup orange juice
2 tablespoons fresh lime juice
2 packages (5.1 oz each) Old El Paso™ soft tortilla mini bowls, heated as directed on package
1 1/2 cups crumbled queso fresco
1 cup sliced radishes
2 medium jalapeño chiles, thinly sliced
Lime wedges
Preparation
In large bowl, mix vegetable oil, taco seasoning mix, cumin, coriander and salt. Add pork, and toss to coat; pour into 5-quart Dutch oven. Place onions and garlic on top of pork. Add water, orange juice and lime juice. Heat to boiling over high heat. Stir; reduce heat to medium-low, and simmer uncovered 2 to 3 hours, stirring occasionally, until pork is tender.
Increase heat to medium; cook 3 to 7 minutes, stirring frequently and pressing on pork with spatula to shred meat, until sauce thickens and pork is coated in cooking liquid.
Divide pork mixture among heated mini bowls; top with queso fresco, radishes and jalapeño chiles. Serve with lime wedges.
Expert Tips
Remove as much fat as possible from the pork to avoid a fatty sauce.
Nutrition: 2 Mini Taco Bowls: Calories 400 (Calories from Fat 220); Total Fat 24g (Saturated Fat 8g, Trans Fat 0g); Cholesterol 80mg; Sodium 660mg; Total Carbohydrate 19g (Dietary Fiber 1g, Sugars 2g); Protein 28g
% Daily Value: Vitamin A 4%; Vitamin C 8%; Calcium 10%; Iron 10%;
Exchanges: 1 Starch, 1/2 Other Carbohydrate, 3 Lean Meat, 1/2 High-Fat Meat, 2 Fat
Carbohydrate Choice: 1
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
SPINACH, SHRIMP AND RICOTTA TACOS
This is from Priscilla Gilbert, from Indian Harbour Beach, Florida, on Taste of Home. She wrote, "I was looking for a new recipe for tacos, and this version was a perfect solution. With shrimp, green chiles, spinach and ricotta, it's made up of ingredients I love that aren't normally associated with traditional tacos."
Prep/Total Time: 30 minutes; Makes 6 servings
To view this online, go to https://www.tasteofhome.com/recipes/spinach-shrimp-and-ricotta-tacos/.
Ingredients
1 carton (15 ounces) part-skim ricotta cheese
2 tablespoons minced fresh cilantro
4 garlic cloves, minced, divided
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon canola oil
1 medium onion, chopped
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
2 cans (4 ounces each) chopped green chiles
1/4 teaspoon crushed red pepper flakes
10 ounces fresh baby spinach (about 12 cups)
12 corn tortillas (6 inches), warmed
Salsa and lime wedges
Directions
In a large bowl, combine ricotta, cilantro, half the minced garlic, salt and pepper; set aside.
In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until softened, 4-5 minutes. Add shrimp, green chiles and pepper flakes; cook 1 minute longer. Add spinach and remaining garlic; cook and stir until shrimp turn pink and spinach is wilted, 4-5 minutes.
Serve shrimp mixture in tortillas with ricotta mixture, salsa and lime wedges.
Test Kitchen tip
If you happen to have any leftover shrimp, serve it over hot cooked pasta, polenta or quinoa. A little sprinkle of Parmesan cheese won't hurt, either.
Nutrition Facts: 2 tacos: 317 calories, 11g fat (4g saturated fat), 114mg cholesterol, 468mg sodium, 32g carbohydrate (2g sugars, 5g fiber), 25g protein. Diabetic exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.
PORK TACOS WITH MANGO SALSA
This is from Amber Massey, from Argyle, Texas, on Taste of Home. She wrote, "I've made quite a few tacos in my day, but you can't beat the tender filling made in a slow cooker. These are by far the best pork tacos we've had—and we've tried plenty. Make the mango salsa from scratch if you have time! Yum."
Prep Time: 25 minutes; Cook Time: 6 hours; Total Time: 6 hours 25 minutes; Makes 12 servings
To view this online, go to https://www.tasteofhome.com/recipes/pork-tacos-with-mango-salsa/.
Ingredients
2 tablespoons lime juice
2 tablespoons white vinegar
3 tablespoons chili powder
2 teaspoons ground cumin
1-1/2 teaspoons salt
1/2 teaspoon pepper
3 cups cubed fresh pineapple
1 small red onion, coarsely chopped
2 chipotle peppers in adobo sauce
1 bottle (12 ounces) dark Mexican beer
3 pounds pork tenderloin, cut into 1-inch cubes
1/4 cup chopped fresh cilantro
1 jar (16 ounces) mango salsa
24 corn tortillas (6 inches), warmed
Optional: cubed fresh pineapple, chopped avocado and queso fresco
Directions
Puree first 9 ingredients in a blender; stir in beer. In a 5- or 6-qt. slow cooker, combine pork and pineapple mixture. Cook, covered, on low until pork is very tender, 6-8 hours. Stir to break up pork.
Stir cilantro into salsa. Using a slotted spoon, serve pork mixture in tortillas; add salsa and toppings as desired.
Freeze option: Freeze cooled meat mixture and cooking juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts: 2 tacos: 282 calories, 6g fat (2g saturated fat), 64mg cholesterol, 678mg sodium, 30g carbohydrate (5g sugars, 5g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 starch.
TACO SALAD WITH CUMIN DRESSING
Recipe Yield: Servings: 8
Source: The Diabetic Newsletter
View this online at https://diabeticgourmet.com/diabetic-recipes/taco-salad-with-cumin-dressing.
Ingredients
8 tortillas
1 teaspoon powdered mustard
2 tablespoons Parmesan cheese, grated
1 teaspoon ground cumin
8 cups romaine lettuce
1/2 cup water
1/2 teaspoon salt
4 tablespoons vegetable oil
4 tablespoons red wine vinegar
4 cups turkey, chopped and cooked
1/4 teaspoon black pepper
1 teaspoon cumin seeds
1/4 teaspoon garlic powder
6 large ripe tomatoes, chopped
4 teaspoons lemon juice
2 cups cheddar cheese, grated
Directions
Toast the tortillas on a baking sheet in a 400F oven for about 10 minutes.
While hot, sprinkle on the Parmesan cheese.
Cool and break into bite-size pieces.
Chop the lettuce and arrange it in the bottom of a salad bowl.
Make the cumin dressing by combining the salt, vinegar, pepper, garlic powder, lemon juice, mustard, cumin, water and oil in a bowl or jar.
Heat the turkey in a skillet with the cumin seeds.
Sprinkle chunks of turkey over the lettuce.
Add the tomato pieces and cheese.
Pour on the cumin dressing and top with tortilla chips.
Nutritional Information Per Serving:Calories: 205; Fat: 11 g; Protein: 17 g; Carbohydrates: 10 g
Diabetic Exchanges: 1 Fat; 1/2 Bread/Starch; 1/2 Vegetable; 2 Lean Meat
ZESTY RANCH CHICKEN TACOS
This comes from Old El Paso, and begins, "Chicken tacos are jazzed up with a creamy, Old El Paso™ Zesty Ranch sauce coleslaw topping. Topped with fresh avocado and cilantro, these tacos are hard to beat!"
Prep Time: 20 Minutes; Total Time: 20 minutes; Makes 5 servings
You can view this online at https://www.oldelpaso.com/recipes/zesty-ranch-chicken-tacos.
Ingredients
2 cups coleslaw mix
1/3 cup chopped red onion
1/3 cup Old El Paso™ Zesty Ranch sauce
1 tablespoon vegetable oil
1 package (16 oz) boneless skinless chicken breasts, cut into thin strips
1 package (0.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
1/4 cup water
1 package (10 count) Old El Paso™ Stand ‘N Stuff™ Taco Shells, heated as directed on package
1 cup Old El Paso™ Shredded Cheddar Cheese
1 medium avocado, pitted, peeled, diced
2 tablespoons chopped fresh cilantro
Preparation
In medium bowl, mix Coleslaw ingredients; cover and refrigerate.
In 10-inch skillet, heat oil over medium-high heat. Add chicken strips; cook 5 to 7 minutes, stirring frequently, until no longer pink in center. Add taco seasoning mix and water; reduce heat, and cook 3 to 4 minutes, stirring frequently, until thickened.
Divide chicken among warm taco shells. Top evenly with cheese and coleslaw; top with avocado and cilantro.
Expert Tips
Garnish tacos with sliced jalapeños for a bit of spicy heat.
If desired, serve drizzled with additional sauce.
To easily assemble tacos, line heated shells in baking pan, and use tongs to add chicken and coleslaw to the shells. Continue with the remaining toppings, and they’ll all be ready to serve.
Nutrition: 5 servings (2 tacos each); 1 Serving: Calories: 440 (Calories from Fat: 220); Total Fat: 24g (Saturated Fat: 8g, Trans Fat: 0g); Cholesterol: 75 mg; Sodium: 770 mg; Total Carbohydrate: 28 g (Dietary Fiber: 5 g, Sugars: 2 g); Protein: 28 g
% Daily Value: Vitamin A 10%; Vitamin C 15%; Calcium 20%; Iron 10%
Exchanges: 1 1/2 Starch, 1/2 Vegetable, 2 Very Lean Meat, 1 High-Fat Meat, 3 Fat
Carbohydrate Choice: 2
CARNITAS MINI TACO BOWLS
This is from Old El Paso, and begins, "This Carnitas Mini Taco Bowl recipe brings warm, spicy flavor with a hassle-free approach. Simmer pulled pork in Old El Paso™ Original Taco Seasoning, then serve up in our Old El Paso™ Soft Mini Tortilla Bowls with queso fresco cheese, and then spice it up with jalapeño chiles and radish slices. Easy to make, and customizable to anyone's taste, these mini pulled pork taco bowls make any taco night delicious."
Prep Time: 40 minutes; Total Time: 3 hours 50 minutes; Makes 12 servings
To view this online, go to https://www.oldelpaso.com/recipes/mini-carnitas-taco-bowls.
Ingredient
1/4 cup vegetable oil
1 package (1 oz) Old El Paso™ original taco seasoning mix
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
3- to 4-lb boneless pork shoulder, trimmed, cut in 2- to 3-inch pieces
2 cups chopped yellow onions
6 cloves garlic, peeled
2 cups water
1/4 cup orange juice
2 tablespoons fresh lime juice
2 packages (5.1 oz each) Old El Paso™ soft tortilla mini bowls, heated as directed on package
1 1/2 cups crumbled queso fresco
1 cup sliced radishes
2 medium jalapeño chiles, thinly sliced
Lime wedges
Preparation
In large bowl, mix vegetable oil, taco seasoning mix, cumin, coriander and salt. Add pork, and toss to coat; pour into 5-quart Dutch oven. Place onions and garlic on top of pork. Add water, orange juice and lime juice. Heat to boiling over high heat. Stir; reduce heat to medium-low, and simmer uncovered 2 to 3 hours, stirring occasionally, until pork is tender.
Increase heat to medium; cook 3 to 7 minutes, stirring frequently and pressing on pork with spatula to shred meat, until sauce thickens and pork is coated in cooking liquid.
Divide pork mixture among heated mini bowls; top with queso fresco, radishes and jalapeño chiles. Serve with lime wedges.
Expert Tips
Remove as much fat as possible from the pork to avoid a fatty sauce.
Nutrition: 2 Mini Taco Bowls: Calories 400 (Calories from Fat 220); Total Fat 24g (Saturated Fat 8g, Trans Fat 0g); Cholesterol 80mg; Sodium 660mg; Total Carbohydrate 19g (Dietary Fiber 1g, Sugars 2g); Protein 28g
% Daily Value: Vitamin A 4%; Vitamin C 8%; Calcium 10%; Iron 10%;
Exchanges: 1 Starch, 1/2 Other Carbohydrate, 3 Lean Meat, 1/2 High-Fat Meat, 2 Fat
Carbohydrate Choice: 1
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
SPINACH, SHRIMP AND RICOTTA TACOS
This is from Priscilla Gilbert, from Indian Harbour Beach, Florida, on Taste of Home. She wrote, "I was looking for a new recipe for tacos, and this version was a perfect solution. With shrimp, green chiles, spinach and ricotta, it's made up of ingredients I love that aren't normally associated with traditional tacos."
Prep/Total Time: 30 minutes; Makes 6 servings
To view this online, go to https://www.tasteofhome.com/recipes/spinach-shrimp-and-ricotta-tacos/.
Ingredients
1 carton (15 ounces) part-skim ricotta cheese
2 tablespoons minced fresh cilantro
4 garlic cloves, minced, divided
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon canola oil
1 medium onion, chopped
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
2 cans (4 ounces each) chopped green chiles
1/4 teaspoon crushed red pepper flakes
10 ounces fresh baby spinach (about 12 cups)
12 corn tortillas (6 inches), warmed
Salsa and lime wedges
Directions
In a large bowl, combine ricotta, cilantro, half the minced garlic, salt and pepper; set aside.
In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until softened, 4-5 minutes. Add shrimp, green chiles and pepper flakes; cook 1 minute longer. Add spinach and remaining garlic; cook and stir until shrimp turn pink and spinach is wilted, 4-5 minutes.
Serve shrimp mixture in tortillas with ricotta mixture, salsa and lime wedges.
Test Kitchen tip
If you happen to have any leftover shrimp, serve it over hot cooked pasta, polenta or quinoa. A little sprinkle of Parmesan cheese won't hurt, either.
Nutrition Facts: 2 tacos: 317 calories, 11g fat (4g saturated fat), 114mg cholesterol, 468mg sodium, 32g carbohydrate (2g sugars, 5g fiber), 25g protein. Diabetic exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.
PORK TACOS WITH MANGO SALSA
This is from Amber Massey, from Argyle, Texas, on Taste of Home. She wrote, "I've made quite a few tacos in my day, but you can't beat the tender filling made in a slow cooker. These are by far the best pork tacos we've had—and we've tried plenty. Make the mango salsa from scratch if you have time! Yum."
Prep Time: 25 minutes; Cook Time: 6 hours; Total Time: 6 hours 25 minutes; Makes 12 servings
To view this online, go to https://www.tasteofhome.com/recipes/pork-tacos-with-mango-salsa/.
Ingredients
2 tablespoons lime juice
2 tablespoons white vinegar
3 tablespoons chili powder
2 teaspoons ground cumin
1-1/2 teaspoons salt
1/2 teaspoon pepper
3 cups cubed fresh pineapple
1 small red onion, coarsely chopped
2 chipotle peppers in adobo sauce
1 bottle (12 ounces) dark Mexican beer
3 pounds pork tenderloin, cut into 1-inch cubes
1/4 cup chopped fresh cilantro
1 jar (16 ounces) mango salsa
24 corn tortillas (6 inches), warmed
Optional: cubed fresh pineapple, chopped avocado and queso fresco
Directions
Puree first 9 ingredients in a blender; stir in beer. In a 5- or 6-qt. slow cooker, combine pork and pineapple mixture. Cook, covered, on low until pork is very tender, 6-8 hours. Stir to break up pork.
Stir cilantro into salsa. Using a slotted spoon, serve pork mixture in tortillas; add salsa and toppings as desired.
Freeze option: Freeze cooled meat mixture and cooking juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts: 2 tacos: 282 calories, 6g fat (2g saturated fat), 64mg cholesterol, 678mg sodium, 30g carbohydrate (5g sugars, 5g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 starch.
TACO SALAD WITH CUMIN DRESSING
Recipe Yield: Servings: 8
Source: The Diabetic Newsletter
View this online at https://diabeticgourmet.com/diabetic-recipes/taco-salad-with-cumin-dressing.
Ingredients
8 tortillas
1 teaspoon powdered mustard
2 tablespoons Parmesan cheese, grated
1 teaspoon ground cumin
8 cups romaine lettuce
1/2 cup water
1/2 teaspoon salt
4 tablespoons vegetable oil
4 tablespoons red wine vinegar
4 cups turkey, chopped and cooked
1/4 teaspoon black pepper
1 teaspoon cumin seeds
1/4 teaspoon garlic powder
6 large ripe tomatoes, chopped
4 teaspoons lemon juice
2 cups cheddar cheese, grated
Directions
Toast the tortillas on a baking sheet in a 400F oven for about 10 minutes.
While hot, sprinkle on the Parmesan cheese.
Cool and break into bite-size pieces.
Chop the lettuce and arrange it in the bottom of a salad bowl.
Make the cumin dressing by combining the salt, vinegar, pepper, garlic powder, lemon juice, mustard, cumin, water and oil in a bowl or jar.
Heat the turkey in a skillet with the cumin seeds.
Sprinkle chunks of turkey over the lettuce.
Add the tomato pieces and cheese.
Pour on the cumin dressing and top with tortilla chips.
Nutritional Information Per Serving:Calories: 205; Fat: 11 g; Protein: 17 g; Carbohydrates: 10 g
Diabetic Exchanges: 1 Fat; 1/2 Bread/Starch; 1/2 Vegetable; 2 Lean Meat
ZESTY RANCH CHICKEN TACOS
This comes from Old El Paso, and begins, "Chicken tacos are jazzed up with a creamy, Old El Paso™ Zesty Ranch sauce coleslaw topping. Topped with fresh avocado and cilantro, these tacos are hard to beat!"
Prep Time: 20 Minutes; Total Time: 20 minutes; Makes 5 servings
You can view this online at https://www.oldelpaso.com/recipes/zesty-ranch-chicken-tacos.
Ingredients
2 cups coleslaw mix
1/3 cup chopped red onion
1/3 cup Old El Paso™ Zesty Ranch sauce
1 tablespoon vegetable oil
1 package (16 oz) boneless skinless chicken breasts, cut into thin strips
1 package (0.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
1/4 cup water
1 package (10 count) Old El Paso™ Stand ‘N Stuff™ Taco Shells, heated as directed on package
1 cup Old El Paso™ Shredded Cheddar Cheese
1 medium avocado, pitted, peeled, diced
2 tablespoons chopped fresh cilantro
Preparation
In medium bowl, mix Coleslaw ingredients; cover and refrigerate.
In 10-inch skillet, heat oil over medium-high heat. Add chicken strips; cook 5 to 7 minutes, stirring frequently, until no longer pink in center. Add taco seasoning mix and water; reduce heat, and cook 3 to 4 minutes, stirring frequently, until thickened.
Divide chicken among warm taco shells. Top evenly with cheese and coleslaw; top with avocado and cilantro.
Expert Tips
Garnish tacos with sliced jalapeños for a bit of spicy heat.
If desired, serve drizzled with additional sauce.
To easily assemble tacos, line heated shells in baking pan, and use tongs to add chicken and coleslaw to the shells. Continue with the remaining toppings, and they’ll all be ready to serve.
Nutrition: 5 servings (2 tacos each); 1 Serving: Calories: 440 (Calories from Fat: 220); Total Fat: 24g (Saturated Fat: 8g, Trans Fat: 0g); Cholesterol: 75 mg; Sodium: 770 mg; Total Carbohydrate: 28 g (Dietary Fiber: 5 g, Sugars: 2 g); Protein: 28 g
% Daily Value: Vitamin A 10%; Vitamin C 15%; Calcium 20%; Iron 10%
Exchanges: 1 1/2 Starch, 1/2 Vegetable, 2 Very Lean Meat, 1 High-Fat Meat, 3 Fat
Carbohydrate Choice: 2
Tuesday, July 6, 2021
Taco Tuesday
It's time for another Taco Tuesday. Yay! Today's offerings include Pork Tacos with Mango Salsa and Turkey Tacos. Enjoy!
CARNITAS MINI TACO BOWLS
This is from Old El Paso, and begins, "This Carnitas Mini Taco Bowl recipe brings warm, spicy flavor with a hassle-free approach. Simmer pulled pork in Old El Paso™ Original Taco Seasoning, then serve up in our Old El Paso™ Soft Mini Tortilla Bowls with queso fresco cheese, and then spice it up with jalapeño chiles and radish slices. Easy to make, and customizable to anyone's taste, these mini pulled pork taco bowls make any taco night delicious."
Prep Time: 40 minutes; Total Time: 3 hours 50 minutes; Makes 12 servings
To view this online, go to https://www.oldelpaso.com/recipes/mini-carnitas-taco-bowls.
Ingredient
1/4 cup vegetable oil
1 package (1 oz) Old El Paso™ original taco seasoning mix
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
3- to 4-lb boneless pork shoulder, trimmed, cut in 2- to 3-inch pieces
2 cups chopped yellow onions
6 cloves garlic, peeled
2 cups water
1/4 cup orange juice
2 tablespoons fresh lime juice
2 packages (5.1 oz each) Old El Paso™ soft tortilla mini bowls, heated as directed on package
1 1/2 cups crumbled queso fresco
1 cup sliced radishes
2 medium jalapeño chiles, thinly sliced
Lime wedges
Preparation
In large bowl, mix vegetable oil, taco seasoning mix, cumin, coriander and salt. Add pork, and toss to coat; pour into 5-quart Dutch oven. Place onions and garlic on top of pork. Add water, orange juice and lime juice. Heat to boiling over high heat. Stir; reduce heat to medium-low, and simmer uncovered 2 to 3 hours, stirring occasionally, until pork is tender.
Increase heat to medium; cook 3 to 7 minutes, stirring frequently and pressing on pork with spatula to shred meat, until sauce thickens and pork is coated in cooking liquid.
Divide pork mixture among heated mini bowls; top with queso fresco, radishes and jalapeño chiles. Serve with lime wedges.
Expert Tips
Remove as much fat as possible from the pork to avoid a fatty sauce.
Nutrition: 2 Mini Taco Bowls: Calories 400 (Calories from Fat 220); Total Fat 24g (Saturated Fat 8g, Trans Fat 0g); Cholesterol 80mg; Sodium 660mg; Total Carbohydrate 19g (Dietary Fiber 1g, Sugars 2g); Protein 28g
% Daily Value: Vitamin A 4%; Vitamin C 8%; Calcium 10%; Iron 10%;
Exchanges: 1 Starch, 1/2 Other Carbohydrate, 3 Lean Meat, 1/2 High-Fat Meat, 2 Fat
Carbohydrate Choice: 1
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 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
SPINACH, SHRIMP AND RICOTTA TACOS
This is from Priscilla Gilbert, from Indian Harbour Beach, Florida, on Taste of Home. She wrote, "I was looking for a new recipe for tacos, and this version was a perfect solution. With shrimp, green chiles, spinach and ricotta, it's made up of ingredients I love that aren't normally associated with traditional tacos."
Prep/Total Time: 30 minutes; Makes 6 servings
To view this online, go to https://www.tasteofhome.com/recipes/spinach-shrimp-and-ricotta-tacos/.
Ingredients
1 carton (15 ounces) part-skim ricotta cheese
2 tablespoons minced fresh cilantro
4 garlic cloves, minced, divided
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon canola oil
1 medium onion, chopped
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
2 cans (4 ounces each) chopped green chiles
1/4 teaspoon crushed red pepper flakes
10 ounces fresh baby spinach (about 12 cups)
12 corn tortillas (6 inches), warmed
Salsa and lime wedges
Directions
In a large bowl, combine ricotta, cilantro, half the minced garlic, salt and pepper; set aside.
In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until softened, 4-5 minutes. Add shrimp, green chiles and pepper flakes; cook 1 minute longer. Add spinach and remaining garlic; cook and stir until shrimp turn pink and spinach is wilted, 4-5 minutes.
Serve shrimp mixture in tortillas with ricotta mixture, salsa and lime wedges.
Test Kitchen tip
If you happen to have any leftover shrimp, serve it over hot cooked pasta, polenta or quinoa. A little sprinkle of Parmesan cheese won't hurt, either.
Nutrition Facts: 2 tacos: 317 calories, 11g fat (4g saturated fat), 114mg cholesterol, 468mg sodium, 32g carbohydrate (2g sugars, 5g fiber), 25g protein. Diabetic exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.
BAJA PORK TACOS
This is from Ariella Winn, from Mesquite, Texas, on Taste of Home. She wrote, "This delicious pork tacos recipe is my copycat version of the most excellent Mexican food we ever had, when we were visiting Flagstaff, Arizona. The original recipe used beef instead of pork, but this comes mighty close to the same taste."
Prep Time: 10 minutes; Cook Time: 8 hours; Total Time: 8 hours 10 minutes; Makes 12 servings
To view this online, go to https://www.tasteofhome.com/recipes/baja-pork-tacos/.
Ingredients
1 boneless pork sirloin roast (3 pounds)
5 cans (4 ounces each) chopped green chiles
2 tablespoons reduced-sodium taco seasoning
3 teaspoons ground cumin
24 corn tortillas (6 inches), warmed
3 cups shredded lettuce
1-1/2 cups shredded part-skim mozzarella cheese
Directions
Cut roast in half; place in a 3- or 4-qt. slow cooker. Mix chiles, taco seasoning and cumin; spoon over pork. Cook, covered, on low 8-10 hours or until meat is tender.
Remove pork; cool slightly. Skim fat from cooking juices. Shred meat with 2 forks. Return to slow cooker; heat through. Serve in tortillas with lettuce and cheese.
Freeze option: Place cooled pork mixture in freezer containers; freeze up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little broth if necessary.
Health tip: Using reduced-sodium taco seasoning saves about 80 milligrams of sodium in each serving.
Nutrition Facts: 2 tacos: 320 calories, 11g fat (4g saturated fat), 77mg cholesterol, 434mg sodium, 26g carbohydrate (1g sugars, 4g fiber), 30g protein. Diabetic exchanges: 3 medium-fat meat, 2 starch.
PORK TACOS WITH MANGO SALSA
This is from Amber Massey, from Argyle, Texas, on Taste of Home. She wrote, "I've made quite a few tacos in my day, but you can't beat the tender filling made in a slow cooker. These are by far the best pork tacos we've had—and we've tried plenty. Make the mango salsa from scratch if you have time! Yum."
Prep Time: 25 minutes; Cook Time: 6 hours; Total Time: 6 hours 25 minutes; Makes 12 servings
To view this online, go to https://www.tasteofhome.com/recipes/pork-tacos-with-mango-salsa/.
Ingredients
2 tablespoons lime juice
2 tablespoons white vinegar
3 tablespoons chili powder
2 teaspoons ground cumin
1-1/2 teaspoons salt
1/2 teaspoon pepper
3 cups cubed fresh pineapple
1 small red onion, coarsely chopped
2 chipotle peppers in adobo sauce
1 bottle (12 ounces) dark Mexican beer
3 pounds pork tenderloin, cut into 1-inch cubes
1/4 cup chopped fresh cilantro
1 jar (16 ounces) mango salsa
24 corn tortillas (6 inches), warmed
Optional: cubed fresh pineapple, chopped avocado and queso fresco
Directions
Puree first 9 ingredients in a blender; stir in beer. In a 5- or 6-qt. slow cooker, combine pork and pineapple mixture. Cook, covered, on low until pork is very tender, 6-8 hours. Stir to break up pork.
Stir cilantro into salsa. Using a slotted spoon, serve pork mixture in tortillas; add salsa and toppings as desired.
Freeze option: Freeze cooled meat mixture and cooking juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts: 2 tacos: 282 calories, 6g fat (2g saturated fat), 64mg cholesterol, 678mg sodium, 30g carbohydrate (5g sugars, 5g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 starch.
CARNITAS MINI TACO BOWLS
This is from Old El Paso, and begins, "This Carnitas Mini Taco Bowl recipe brings warm, spicy flavor with a hassle-free approach. Simmer pulled pork in Old El Paso™ Original Taco Seasoning, then serve up in our Old El Paso™ Soft Mini Tortilla Bowls with queso fresco cheese, and then spice it up with jalapeño chiles and radish slices. Easy to make, and customizable to anyone's taste, these mini pulled pork taco bowls make any taco night delicious."
Prep Time: 40 minutes; Total Time: 3 hours 50 minutes; Makes 12 servings
To view this online, go to https://www.oldelpaso.com/recipes/mini-carnitas-taco-bowls.
Ingredient
1/4 cup vegetable oil
1 package (1 oz) Old El Paso™ original taco seasoning mix
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
3- to 4-lb boneless pork shoulder, trimmed, cut in 2- to 3-inch pieces
2 cups chopped yellow onions
6 cloves garlic, peeled
2 cups water
1/4 cup orange juice
2 tablespoons fresh lime juice
2 packages (5.1 oz each) Old El Paso™ soft tortilla mini bowls, heated as directed on package
1 1/2 cups crumbled queso fresco
1 cup sliced radishes
2 medium jalapeño chiles, thinly sliced
Lime wedges
Preparation
In large bowl, mix vegetable oil, taco seasoning mix, cumin, coriander and salt. Add pork, and toss to coat; pour into 5-quart Dutch oven. Place onions and garlic on top of pork. Add water, orange juice and lime juice. Heat to boiling over high heat. Stir; reduce heat to medium-low, and simmer uncovered 2 to 3 hours, stirring occasionally, until pork is tender.
Increase heat to medium; cook 3 to 7 minutes, stirring frequently and pressing on pork with spatula to shred meat, until sauce thickens and pork is coated in cooking liquid.
Divide pork mixture among heated mini bowls; top with queso fresco, radishes and jalapeño chiles. Serve with lime wedges.
Expert Tips
Remove as much fat as possible from the pork to avoid a fatty sauce.
Nutrition: 2 Mini Taco Bowls: Calories 400 (Calories from Fat 220); Total Fat 24g (Saturated Fat 8g, Trans Fat 0g); Cholesterol 80mg; Sodium 660mg; Total Carbohydrate 19g (Dietary Fiber 1g, Sugars 2g); Protein 28g
% Daily Value: Vitamin A 4%; Vitamin C 8%; Calcium 10%; Iron 10%;
Exchanges: 1 Starch, 1/2 Other Carbohydrate, 3 Lean Meat, 1/2 High-Fat Meat, 2 Fat
Carbohydrate Choice: 1
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 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
SPINACH, SHRIMP AND RICOTTA TACOS
This is from Priscilla Gilbert, from Indian Harbour Beach, Florida, on Taste of Home. She wrote, "I was looking for a new recipe for tacos, and this version was a perfect solution. With shrimp, green chiles, spinach and ricotta, it's made up of ingredients I love that aren't normally associated with traditional tacos."
Prep/Total Time: 30 minutes; Makes 6 servings
To view this online, go to https://www.tasteofhome.com/recipes/spinach-shrimp-and-ricotta-tacos/.
Ingredients
1 carton (15 ounces) part-skim ricotta cheese
2 tablespoons minced fresh cilantro
4 garlic cloves, minced, divided
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon canola oil
1 medium onion, chopped
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
2 cans (4 ounces each) chopped green chiles
1/4 teaspoon crushed red pepper flakes
10 ounces fresh baby spinach (about 12 cups)
12 corn tortillas (6 inches), warmed
Salsa and lime wedges
Directions
In a large bowl, combine ricotta, cilantro, half the minced garlic, salt and pepper; set aside.
In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until softened, 4-5 minutes. Add shrimp, green chiles and pepper flakes; cook 1 minute longer. Add spinach and remaining garlic; cook and stir until shrimp turn pink and spinach is wilted, 4-5 minutes.
Serve shrimp mixture in tortillas with ricotta mixture, salsa and lime wedges.
Test Kitchen tip
If you happen to have any leftover shrimp, serve it over hot cooked pasta, polenta or quinoa. A little sprinkle of Parmesan cheese won't hurt, either.
Nutrition Facts: 2 tacos: 317 calories, 11g fat (4g saturated fat), 114mg cholesterol, 468mg sodium, 32g carbohydrate (2g sugars, 5g fiber), 25g protein. Diabetic exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.
BAJA PORK TACOS
This is from Ariella Winn, from Mesquite, Texas, on Taste of Home. She wrote, "This delicious pork tacos recipe is my copycat version of the most excellent Mexican food we ever had, when we were visiting Flagstaff, Arizona. The original recipe used beef instead of pork, but this comes mighty close to the same taste."
Prep Time: 10 minutes; Cook Time: 8 hours; Total Time: 8 hours 10 minutes; Makes 12 servings
To view this online, go to https://www.tasteofhome.com/recipes/baja-pork-tacos/.
Ingredients
1 boneless pork sirloin roast (3 pounds)
5 cans (4 ounces each) chopped green chiles
2 tablespoons reduced-sodium taco seasoning
3 teaspoons ground cumin
24 corn tortillas (6 inches), warmed
3 cups shredded lettuce
1-1/2 cups shredded part-skim mozzarella cheese
Directions
Cut roast in half; place in a 3- or 4-qt. slow cooker. Mix chiles, taco seasoning and cumin; spoon over pork. Cook, covered, on low 8-10 hours or until meat is tender.
Remove pork; cool slightly. Skim fat from cooking juices. Shred meat with 2 forks. Return to slow cooker; heat through. Serve in tortillas with lettuce and cheese.
Freeze option: Place cooled pork mixture in freezer containers; freeze up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little broth if necessary.
Health tip: Using reduced-sodium taco seasoning saves about 80 milligrams of sodium in each serving.
Nutrition Facts: 2 tacos: 320 calories, 11g fat (4g saturated fat), 77mg cholesterol, 434mg sodium, 26g carbohydrate (1g sugars, 4g fiber), 30g protein. Diabetic exchanges: 3 medium-fat meat, 2 starch.
PORK TACOS WITH MANGO SALSA
This is from Amber Massey, from Argyle, Texas, on Taste of Home. She wrote, "I've made quite a few tacos in my day, but you can't beat the tender filling made in a slow cooker. These are by far the best pork tacos we've had—and we've tried plenty. Make the mango salsa from scratch if you have time! Yum."
Prep Time: 25 minutes; Cook Time: 6 hours; Total Time: 6 hours 25 minutes; Makes 12 servings
To view this online, go to https://www.tasteofhome.com/recipes/pork-tacos-with-mango-salsa/.
Ingredients
2 tablespoons lime juice
2 tablespoons white vinegar
3 tablespoons chili powder
2 teaspoons ground cumin
1-1/2 teaspoons salt
1/2 teaspoon pepper
3 cups cubed fresh pineapple
1 small red onion, coarsely chopped
2 chipotle peppers in adobo sauce
1 bottle (12 ounces) dark Mexican beer
3 pounds pork tenderloin, cut into 1-inch cubes
1/4 cup chopped fresh cilantro
1 jar (16 ounces) mango salsa
24 corn tortillas (6 inches), warmed
Optional: cubed fresh pineapple, chopped avocado and queso fresco
Directions
Puree first 9 ingredients in a blender; stir in beer. In a 5- or 6-qt. slow cooker, combine pork and pineapple mixture. Cook, covered, on low until pork is very tender, 6-8 hours. Stir to break up pork.
Stir cilantro into salsa. Using a slotted spoon, serve pork mixture in tortillas; add salsa and toppings as desired.
Freeze option: Freeze cooled meat mixture and cooking juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts: 2 tacos: 282 calories, 6g fat (2g saturated fat), 64mg cholesterol, 678mg sodium, 30g carbohydrate (5g sugars, 5g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 starch.
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