Chicken Tinga Tacos

D made these the other night.  I'm not sure if they were easy, but they were good.  Nice smoke flavor.

We had with refried pinto beans with chipotle.

Chicken Tinga Tacos

Photo by ALB

These bold and smoky tacos provide the perfect route to reinventing some leftover chicken. Serve them up with a crisp green salad for a light and refreshing weeknight supper.

Yield: Serves 4 (serving size: 2 tacos)
Total time: 24 Minutes

Ingredients
1 tablespoon olive oil
1 cup chopped onion
2 garlic cloves, minced
1 tablespoon fresh oregano
1/2 teaspoon ground cumin
1 small chipotle chile, canned in adobo
3/4 cup chopped tomato
1/4 cup unsalted chicken stock
1 tablespoon adobo sauce
2 cups shredded chicken breast
1 cup shredded dark meat chicken
1/4 teaspoon kosher salt
8 (6-inch) corn tortillas, warmed
1/4 cup reduced-fat sour cream
1/2 cup cilantro
1 ripe peeled avocado, sliced
1 ounce queso fresco, crumbled
4 lime wedges

Preparation
1. Heat oil in a large skillet over medium heat. Add onion and garlic; sauté 4 minutes. Add oregano, cumin, and chipotle chile; cook 1 minute. Add tomato, stock, and adobo; bring to a simmer. Cook 7 minutes. Place tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Cover opening with a kitchen towel (to avoid splatters); blend until smooth. Return sauce to pan over low heat. Add chicken and salt; cook 1 minute. Divide mixture among tortillas. Top evenly with sour cream, cilantro, avocado, and cheese. Serve with lime.

Nutritional Information
Calories: 402; Fat 18 g; Sat fat: 4.6 g; Mono fat: 8.8 g; Poly fat: 2.6 g; Protein: 30 g; Carbohydrate: 33 g; Fiber: 8 g; Cholesterol: 99 mg; Iron: 2 mg; Sodium: 502 mg; Calcium: 131 mg; Sugars: 4 g; Est. Added Sugars: 0 g

Cooking Light, January 2016

Shrimp and Black Bean Tacos

These were very easy. That aside, they need some tweaking, but because they were easy, they will get it.

First we used white rice because that's what we had. Second, we combined the rice and beans.  We decided after the fact they needed some seasoning (see my additions for next time).

We had with a southwest salad.

Shrimp and Black Bean Tacos

Photo by ALB

YIELD Serves 4 (serving size: 2 tacos)

A little bit of the black bean liquid brings the chunky mash together. The mash also helps to hold all the filling in place.

Ingredients
2 teaspoons canola oil (didn't use)
3/4 pound medium shrimp, peeled and deveined
1 1/2 teaspoons ground cumin, divided
1/8 teaspoon ground red pepper
1 (15-oz.) can unsalted black beans
1/2 teaspoon chili powder
8 (6-in.) corn tortillas
1 cup hot cooked brown rice (used 1 cup cooked white rice)
1/2 cup fresh pico de gallo
1/4 cup sliced green onions
1 ripe avocado, thinly sliced
Fresh cilantro leaves
(Next time, lime juice, 1/4 C cilantro, 1/2 tsp salt)

Preparation
Heat oil in a large nonstick skillet over medium-high. Add shrimp, 1 teaspoon cumin, and pepper; cook 5 minutes or until done, stirring occasionally. Remove shrimp from pan. Drain beans in a colander over a bowl, reserving 2 tablespoons liquid. Add beans (didn't do), reserved liquid (didn't do), 1/2 teaspoon cumin, and chili powder to pan; cook 3 minutes, mashing beans with a fork.

(Heated beans and added the Cup of rice mixing everything with the reserve liquid...add some lime juice, 1/4 C cilantro and 1/2 tsp salt next time).

Working with 1 tortilla at a time, heat tortillas over medium-high directly on the eye of a burner 15 seconds on each side (or microwave those suckers). Divide bean (and rice mixture), rice, shrimp, pico, onions, and avocado evenly among tortillas. Garnish with cilantro leaves; serve immediately.

NUTRITION INFORMATION (from CL)
Calories: 408; Fat: 11 g; Sat fat: 1 g; Mono fat: 4.9 g; Poly fat: 2.2 g; Protein: 22 g; Carbohydrate: 61 g; Fiber: 11 g;Cholesterol: 107 mg; Iron: 2 mg; Sodium: 323 mg; Calcium: 138 mg; Sugars: 4 g

10 Smart Points (my additions/subtractions)

Cooking Light, DECEMBER 2016

Beef Chorizo Tacos with Cabbage Slaw

So it didn't taste like chorizo to me, but it was good.  D made it while I was getting my haircut.  So less than 30 minutes.

The beef mixture tasted like a more flavorful taco packet flavoring without the worry of getting a headache.  The crunch from the slaw was nice.  D said it was rather easy to make.  He might add a jalapeno next time.

We would have again.  We had with with a sprinkle of cheese, some sour cream and  Refried Beans with Chipotle.

Beef Chorizo Tacos with Cabbage Slaw

Each person gets three filling tacos for a satisfying meal full of fresh veggie crunch. Garlic, paprika, cumin, and vinegar turn ground beef into near-instant Mexican-style chorizo, much leaner than the traditional pork version.

Photo by ALB

Cost for 4: $8.37
Yield: Serves 4 (serving size: 3 tacos)

Ingredients
4 cups very thinly sliced red cabbage
1/3 cup cilantro leaves
3 tablespoons white vinegar, divided
3 tablespoons olive oil, divided
3/4 teaspoon salt, divided
1 tablespoon paprika
2 teaspoons ground cumin
1/2 teaspoon black pepper
5 garlic cloves, finely chopped
1 pound 90% lean ground sirloin
12 (6-inch) corn tortillas

Preparation
1. Combine cabbage and cilantro in a medium bowl.

2. Combine 1 tablespoon vinegar, 1 tablespoon oil, and 1/4 teaspoon salt in a small bowl, stirring with a fork or whisk.

3. Drizzle vinegar ­mixture over cabbage mixture; toss well to combine. Set aside.

4. Combine remaining 2 tablespoons vinegar, remaining 2 tablespoons oil, remaining 1/2 teaspoon salt, paprika, cumin, pepper, and garlic, stirring well with a fork or whisk.

5. Heat a large nonstick ­skillet over ­medium-high heat. Add beef; cook 5 minutes or until browned and done, stirring to crumble.

6. Stir in vinegar-spice mixture; cook 2 minutes or until liquid almost evaporates.

7. Heat tortillas over medium-high heat directly on the eye of a gas or electric burner or in a skillet for about 10 ­seconds on each side or until lightly charred.

8. Spoon about 1/4 cup beef mixture and 1/4 cup slaw into each tortilla.

Nutritional Information
Calories: 443 Fat: 23.5g; Saturated fat: 6.1g; Monounsaturated fat: 12.4g; Polyunsaturated fat: 2.4g; Protein: 27g; Carbohydrate: 34g; Fiber: 6g; Cholesterol: 74mg; Iron: 4mg; Sodium: 549mg; Calcium: 91mg

Cooking Light, MARCH 2015

Potato, Poblano, and Chorizo Tacos

So D made this while I was making the Tequila Coleslaw.  It seemed pretty easy.

The tacos were very tasty. We would have again.

Potato, Poblano, and Chorizo Tacos

Photo by ALB

Mexican chorizo is a raw pork sausage flavored with cumin and garlic. If you can't find it, you can substitute regular American breakfast sausage.

Yield: Serves 4 (serving size: 2 tacos and 2 lime wedges) (we got 8 somehow)
Hands-on: 30 Minutes
Total: 30 Minutes

Ingredients
2 poblano chiles (D roasted these)
1 tablespoon canola oil
2 cups diced white potato
1 cup chopped onion
1 cup fresh corn kernels
1/8 teaspoon ground red pepper
5 garlic cloves, minced
3 ounces Mexican raw chorizo, casings removed
3/4 cup unsalted chicken stock
3/8 teaspoon kosher salt (D didn't use)
8 (6-inch) corn tortillas
1/4 cup sliced green onions
1 ounce Manchego cheese, shredded (about 1/4 cup) (we used Monterrey Cheese)
8 lime wedges (we didn't use)

Preparation
1. Preheat broiler to high.

2. Cut poblanos in half lengthwise; discard seeds and membranes. Place poblano halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 8 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand 5 minutes. Peel; coarsely chop.

3. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add potato; cook 5 minutes, stirring occasionally. Remove potato; place in a large bowl. Add onion to pan; cook 3 minutes. Add poblano, corn, red pepper, and garlic; cook 2 minutes, stirring frequently. Add onion mixture to potato. Add chorizo to pan; cook 1 1/2 minutes, stirring to crumble. Return potato mixture to pan. Stir in stock and salt; bring to a boil. Partially cover, reduce heat, and simmer 6 minutes or until potato is tender, chorizo is done, and liquid almost evaporates.

4. Working with 1 tortilla at a time, heat tortillas over medium-high heat directly on the eye of a burner for about 15 seconds on each side or until lightly charred. Arrange about 1/3 cup potato mixture in center of each tortilla; top with 1 1/2 teaspoons onions and 1 1/2 teaspoons cheese. Serve with lime wedges.

Nutritional Information
Calories: 348; Fat: 14.9g; Saturated fat: 5.8g; Monounsaturated fat: 6.5g; Polyunsaturated fat: 2.6g; Protein: 11.4g; Carbohydrate: 46.6g; Fiber: 6.1g; Cholesterol: 38mg; Iron: 1mg; Sodium: 447mg; Calcium: 146mg

Cooking Light MAY 2013

Chilorio

So Homesick Texan's Blog started this recipe with "What's that incredible Smell?" That alone was enough to make me want this.  Then I read the ingredients.  Pork and chiles?  Yes, please!  I showed it to D and we decided to have it.

He made it and I fell asleep on the couch.  I woke up and wondered, "What is that incredible smell?"  Oh wow.  The taste?  It was sweet, but not overly sweet and you could taste the chiles.  I would definitely have again.

Of course we had with Chipotle Bacon Refried Beans.

Chilorio

Photo by ALB

From Homesick Texan (adapted from Pati’s Mexican Kitchen)

Ingredients
3 pounds boneless pork butt, cut into 2-inch chunks
2 teaspoons ground cumin, divided
1 teaspoon kosher salt

1 1/4 cups orange juice, divided
2 dried guajillo chiles, stemmed and seeded (got from Aldi)
2 dried ancho chiles, stemmed and seeded (got from Aldi)
6 cloves garlic, chopped
1/2 cup white vinegar
1 teaspoon oregano
1/4 teaspoon ground allspice
1/2 cup cilantro, plus more for serving
Flour or corn tortillas, for serving
Salsa, for serving
Diced onions, for serving
Cotija cheese, for serving

Preparation
Place the pork butt into a large pot or Dutch oven and toss with 1 teaspoon of the ground cumin and salt. Pour over the pork 1 cup of the orange juice and add enough water for the liquid to just reach the top of the pork (but not cover it), about 1-1/2 cups.

Bring the pot to a boil on high, then turn the heat down to low and simmer uncovered for 1 1/2-2 hours or until the liquid is almost gone and the meat is fork tender.

Meanwhile, as the pork is cooking, in a dry skillet heated on high toast the ancho chiles and guajillo chiles on each side for about 10 seconds or just until they start to puff. Fill the skillet with enough water to cover the chiles. Leave the heat on until water begins to boil and then turn off the heat and let the chiles soak until soft, about 30 minutes.

Once hydrated, discard the soaking water, rinse the chiles, and then place in a blender. Add to the blender the garlic, vinegar, oregano, allspice, cilantro, and remaining 1 teaspoon ground cumin and 1/4 cup orange juice. Blend on high for 5 minutes until smooth. Taste and adjust seasonings, adding salt to taste.

When the pork is done, remove from the pot and when cool enough to handle shred the pork with two forks. Pour the sauce from the blender into the pot you cooked the pork, and with the heat on low, cook the sauce for 5 minutes, stirring and scraping the bottom of the pan to get all the pan drippings into the sauce. Add the shredded pork back to the pot, and toss to coat.

Serve warm with tortillas, salsa, onions, cilantro, and Cotija cheese.

Yield: 4-6 servings

Nutrition based from My Fitness Pal
6 servings/ Doesn't include tortillas or condiments
Calories: 425; Carbs: 8; Fat: 19; Protein: 45; Sodium: 485, Fiber: 1

Ingredients Used 
Pork - Fresh, shoulder, blade, boston (roasts or steaks), lean only, raw, 3 lb
Spices - Cumin, 2 tsp
Morton - Coarse Kosher Salt, 1 tsp
Kroger - Orange Juice - Premium Original Squeezed, 10 fl oz
Don Enrique - Dried Guajillo Chile, 2 dried chiles (14g)
Frieda's - Dried Chile Ancho, 2 Chile
Garlic - Garlic (1 Clove, Raw) Net Carbs, 6 clove (3g)
Heinz - Distilled White Vinegar - 5%, 24 teaspoon
Spices - Oregano, dried, 1 tsp, leaves
Spices - Allspice, ground, 0.25 tsp
Raw - Cilantro, 0.5 cup

Tex-Mex Beef Tacos

So I will fully admit, beef tacos aren't usually something you need a recipe for, unless you are me, and can screw up a pot of boiling water.

But lately Mondays have involved me cooking dinner because D has to work the late shift. Yesterday was different as he wasn't getting off work until 10. So I couldn't even just eat a snack and wait for him. I found this recipe and was pretty sure I could handle cutting up an onion. So I put it on the list.

It was pretty easy to make. As usual, the hardest part was timing it with the side (Bacon Chipotle Refried Beans). Everything was in one pan.

It had a lot of taste and spice. I really liked it. I wish the portions were bigger but eh.

I would have again.

Tex-Mex Beef Tacos

Photo by ALB

Add some pizazz to traditional soft tacos by including corn kernels and black beans in the filling. The mixture also works well in crunchy corn taco shells.

Yield: 10 servings (serving size: 1 taco)

Ingredients
Cooking spray
1 cup chopped onion
2 garlic cloves, minced
1 pound ground sirloin
1 cup frozen whole-kernel corn
1/2 cup water
1/4 teaspoon salt
1/8 teaspoon black pepper
1 (15-ounce) can black beans, rinsed and drained
1 (8-ounce) can tomato sauce
1 to 3 drained canned chipotle chiles in adobo sauce, chopped
10 (8-inch) fat-free flour tortillas

Preparation

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, garlic, and beef; cook 6 minutes or until browned, stirring to crumble beef. Stir in corn and next 6 ingredients (corn through chiles). Bring to a boil; reduce heat, and simmer 10 minutes. Warm tortillas according to package directions. Spoon 1/2 cup beef mixture into each tortilla.

Nutritional Information
Calories: 266; Calories from fat: 25%; Fat: 7.3g; Saturated fat: 2.7g; Monounsaturated fat: 3g; Polyunsaturated fat: 0.5g; Protein: 13g; Carbohydrate: 27.6g; Fiber: 4.6g; Cholesterol: 31mg; Iron: 1.9mg; Sodium: 547mg; Calcium: 25mg

Cooking Light MAY 2004

Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream

D made these.  I think they were easy because I was supposed to make them, but I was walking dogs and running and got home about the same time he did.  So he made them.  They had a nice kick to them.  Not really sure it it was from them or if the knife he used still had chipotle on it.  Regardless, very good and flavorful.  My only issue is the Avocado Cream.  Just call it Guacamole.  We had with Chipotle Refried Beans.

Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream

Photo by ALB

Create authentic Mexican-style tacos by cooking the chicken in a mixture of ancho chili powder and cumin and serving over corn tortillas topped with slaw and avocado cream.

Yield: 4 servings (serving size: 2 tacos)
Total: 20 Minutes

Ingredients
1 pound skinless, boneless chicken breasts, cut into 1/4-inch strips

3/4 teaspoon ancho chile powder
1/2 teaspoon garlic salt
1/4 teaspoon ground cumin
Cooking spray
1/8 teaspoon grated lime rind
2 tablespoons fresh lime juice, divided
1/4 cup light sour cream
2 tablespoons 1% low-fat milk
1/2 ripe peeled avocado, diced
2 cups packaged angel hair slaw
1/2 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
1 tablespoon canola oil
1/4 teaspoon salt
8 (6-inch) corn tortillas

Preparation
1. Heat a large skillet over high heat. Sprinkle chicken evenly with chile powder, garlic salt, and cumin. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes, stirring frequently. Remove chicken from pan.

2. Combine rind, 1 tablespoon juice, and next 3 ingredients (through avocado) in a blender or food processor; process until smooth.

3. Combine remaining 1 tablespoon juice, slaw, onions, cilantro, oil, and salt, tossing to coat.

4. Heat tortillas according to directions. Divide chicken mixture evenly among tortillas. Top each tortilla with about 1 tablespoon avocado mixture and 1/4 cup slaw mixture.

Nutritional Information
Calories: 319; Fat: 11.6g; Saturated fat: 2.3g; Monounsaturated fat: 5.5g; Polyunsaturated fat: 2.4g; Protein: 30g; Carbohydrate: 25.3g; Fiber: 5.1g; Cholesterol: 72mg; Iron: 1.3mg; Sodium: 385mg; Calcium: 80mg

Cooking Light MAY 2011

Kung Pao Chicken Tacos

D made these. He said they were easy.

They were good.  So good, I was bummed when they were done.  I wanted more.  Interesting take on Kung Pao, but fun. I added Sriracha to mine.  We had with rice.  Next time we'll have rice and broccoli with it.

Kung Pao Chicken Tacos

Photo by ALB

Yield: Serves 4 (serving size: 2 tacos)
Hands-on: 30 Minutes
Total: 1 Hour

Ingredients
6 skinless, boneless chicken thighs, cut into bite-sized pieces
3 tablespoons lower-sodium soy sauce, divided
1/4 cup plus 1 1/2 teaspoons cornstarch, divided
1/4 teaspoon kosher salt
2 tablespoons canola oil, divided
1 1/2 tablespoons honey
1 tablespoon dark sesame oil
2 teaspoons rice vinegar
1 teaspoon sambal oelek (ground fresh chile paste)
1 large garlic clove, minced
3 tablespoons coarsely chopped dry-roasted peanuts
3/4 cup diagonally sliced celery (about 2 stalks)
8 (6-inch) corn tortillas
1/3 cup sliced green onions
1/2 medium red bell pepper, thinly sliced
4 lime wedges

Preparation
1. Place chicken in a large zip-top plastic bag. Add 1 tablespoon soy sauce to bag; seal. Marinate at room temperature for 30 minutes. Remove chicken from bag; discard marinade. Place 1/4 cup cornstarch in a shallow dish. Sprinkle the chicken evenly with salt. Add chicken to cornstarch in dish, and toss chicken to thoroughly coat. Shake off excess cornstarch.

2. Heat a large skillet over medium-high heat. Add 1 tablespoon canola oil to pan; swirl to coat. Add half of coated chicken; sauté for 6 minutes or until done, turning to brown. Remove chicken from pan using a slotted spoon; drain on paper towels. Repeat the procedure with remaining 1 tablespoon canola oil and coated chicken.

3. Combine remaining 1 1/2 teaspoons cornstarch, remaining 2 tablespoons soy sauce, honey, and next 3 ingredients (through sambal oelek) in a microwave-safe bowl, stirring with a whisk until smooth. Microwave at HIGH for 1 1/2 minutes or until slightly thick, stirring twice. Stir in garlic. Combine soy sauce mixture, chicken, peanuts, and celery; toss to coat chicken.

4. Toast tortillas under broiler or on a griddle until lightly blistered, turning frequently. Place 2 tortillas on each of 4 plates; divide chicken mixture evenly among tortillas. Top each taco with green onions and bell pepper strips; serve with lime wedges.

Nutritional Information
Calories: 418; Fat: 19.1g; Saturated fat: 2.5g; Monounsaturated fat: 8.9g; Polyunsaturated fat: 6.1g; Protein: 25.2g; Carbohydrate: 39.3g; Fiber: 4g; Cholesterol: 86mg; Iron: 1.6mg; Sodium: 531mg; Calcium: 53mg

Cooking Light OCTOBER 2012

Garlic-Chipotle Chicken Tacos

D made these.  You should too.
We had with Baked Black Beans with Chorizo.

Garlic-Chipotle Chicken Tacos 

Yield: Serves 4 (serving size: 2 tacos)

Ingredients 

1 tablespoon chopped fresh garlic
1 tablespoon minced chipotle chile, canned in adobo sauce
2 tablespoons canola oil, divided
1 pound chicken cutlets
3/4 teaspoon kosher salt, divided
3/4 teaspoon black pepper, divided
Cooking spray
2 teaspoons chili powder
1 small red bell pepper, quartered
1 small green bell pepper, quartered
1 small Vidalia onion, cut into 1/2-inch rings
8 (6-inch) corn tortillas
1/2 cup shredded green leaf lettuce

Preparation 
1. Preheat grill to medium-high heat.

2. Combine garlic, chipotle, and 1 tablespoon oil; rub evenly over chicken. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place on grill rack coated with cooking spray; grill 3 minutes on each side or until done. Remove from grill; keep warm.

3. Combine remaining oil, remaining salt, remaining black pepper, and chili powder in a large bowl. Add bell peppers and onion; toss gently to coat. Place vegetables on grill rack; grill 5 minutes on each side or until soft and charred. Place tortillas on grill rack coated with cooking spray; grill 30 seconds on each side or until lightly charred. Remove from grill; keep warm.

4. Thinly slice chicken. Divide chicken, bell peppers, onion, and lettuce among tortillas.

Nutritional Information 
Calories: 312; Fat: 9.8g; Saturated fat: 0.9g; Monounsaturated fat: 4.8g; Polyunsaturated fat: 2.8g; Protein: 29.5g; Carbohydrate: 27.8g; Fiber: 4g; Cholesterol: 66mg; Iron: 1.4mg; Sodium: 533mg; Calcium: 60mg

Cooking Light JUNE 2012

Margarita Fish Tacos with Chipotle-Lime Mayo and Arugula

So this won't be a completely fair review since we changed a lot. But if we don't have a substantial fish, I think I need to give up on fish tacos.

I don't like fish tacos in a restaurant. I can't wrap my arms paying $15 for tilapia. I mean, it's tilapia, the crap fish.

I don't like halibut (too expensive for a fish that has no taste), and we had some cod in the freezer (bought when I couldn't find snapper...which I like). So we used that. I wasn't making a special trip to Whole Foods for Arugula, so Iceberg lettuce.

The fish took on huge flavors of the orange, but other than that were kind of plain. The sauce was good. Since neither of us is keen on fish as left-overs we each had 2 servings.

Probably wouldn't have again...they were just eh, overall.

Margarita Fish Tacos with Chipotle-Lime Mayo and Arugula

This versatile dish would be good with chicken or shrimp. To turn it into a salad, omit the tortillas and add chopped jicama and avocado.

YIELD: 4 servings (serving size: 2 tacos)
COURSE: Main Dishes, Appetizers

Ingredients
1 1/2 tablespoons grated orange rind
1 tablespoon grated lime rind
2 tablespoons tequila
2 teaspoons sugar
2 teaspoons warm water
1 pound halibut fillets
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon olive oil
1/4 cup reduced-fat mayonnaise
1 tablespoon finely chopped fresh cilantro
1 tablespoon fresh lime juice
1 1/2 teaspoons finely chopped chipotle chile, canned in adobo sauce (about 1 chile)
8 (6-inch) corn tortillas
2 cups trimmed arugula

Preparation

Combine first 5 ingredients in a large zip-top plastic bag. Add halibut to bag; seal and marinate in refrigerator 30 minutes, turning occasionally. Remove halibut from bag; discard marinade. Pat halibut dry; sprinkle with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add halibut; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Break fish into chunks.

Combine mayonnaise, cilantro, juice, and chipotle.

Warm tortillas according to package directions. Divide fish evenly among tortillas; top each tortilla with 1/4 cup arugula and about 2 teaspoons mayonnaise mixture. Fold in half.

Nutritional Information
Calories: 272; Fat: 6.9g; Saturated fat: 1g; Monounsaturated fat: 2.1g; Polyunsaturated fat: 2.5g; Protein: 26g; Carbohydrate: 24g; Fiber: 2.6g; Cholesterol: 36mg; Iron: 1.2mg; Sodium: 367mg; Calcium: 97mg

Cooking Light APRIL 2007

Blackened Tilapia Baja Tacos

D was surprised when I came home from Aldi with a frozen pack of Tilapia for ~$5.50 for 24 oz. Especially since the Kroghetto was having a sale on 12oz for $4.39.

And the Aldi pieces stayed together a little better (he hates cooking tilapia for this reason so we rarely have it).

Anyway, the recipe came together very fast because I barely sat down and he said it was ready. The sauce was very good. And because the onions were sliced in the sauce I could pick them out easily (I'm don't like raw onions). There was a lot of fish, so no lettuce/cabbage filler, although you could put it in there if you so pleased.

D thought it needed a little more flavor. I liked it. The next time I have a craving for fish tacos and go with this recipe, I'm sure he'll add a little more heat.

We had with Simple Black Beans.

Blackened Tilapia Baja Tacos

YIELD: 4 servings (serving size: 2 tacos)
TOTAL:20 Minutes
COURSE: Main Dishes

Ingredients
1/4 cup reduced-fat sour cream
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 jalapeño pepper, seeded and chopped
1 cup thinly sliced white onion
1 1/2 teaspoons paprika
1 1/2 teaspoons brown sugar
1 teaspoon dried oregano
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
4 (6-ounce) tilapia fillets
1 tablespoon canola oil
8 (6-inch) corn tortillas
1/2 ripe peeled avocado, thinly sliced
4 lime wedges

Preparation
1. Combine first 4 ingredients in a food processor; process until smooth. Combine jalapeño sauce and onion in a small bowl.

2. Combine paprika and next 6 ingredients (through ground red pepper); sprinkle evenly over fish. Heat oil in a large cast-iron skillet over medium-high heat. Add fish to pan; cook 3 minutes on each side or until desired degree of doneness.

3. Warm tortillas according to package directions. Divide fish, onion mixture, and avocado evenly among tortillas. Serve with lime wedges.

Nutritional Information
Calories: 362; Fat: 13.6g ;Saturated fat: 3.1g; Monounsaturated fat: 6.4g; Polyunsaturated fat: 2.8g; Protein: 37g; Carbohydrate: 27.1g; Fiber: 4.9g; Cholesterol: 79mg; Iron: 1.5mg; Sodium: 388mg; Calcium: 74mg

Cooking Light MARCH 2011

Beef Carnitas Tacos

D and I are in the minority on this recipe.  It tasted weird.  So the stew meat was chewy, which is fine. It is cheap meat.  But the Carnitas gathered a Chinese Pot Roast Flavor. After 2 bites though, it became incredibly bland, even though D added way more seasoning than it called for (added chili powder, cayenne and Arizona Seasoning and salt).

The salsa for the tacos was good. 

We had with refried bacon beans.

Beef Carnitas

YIELD: 4 cups (serving size: 1/2 cup)
COURSE: Main Dishes

Ingredients

Cooking spray
1 cup chopped onion
3 garlic cloves, crushed
2 pounds beef stew meat, trimmed and cut into 1-inch pieces
1 cup less-sodium beef broth
1 teaspoon sugar
3/4 teaspoon salt
1/2 teaspoon crushed red pepper
1 large unpeeled orange wedge

Preparation

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion; sauté 4 minutes or until tender. Add garlic; sauté 1 minute. Add beef; sauté 5 minutes or until beef is browned on all sides. Stir in broth, sugar, salt, and pepper; nestle orange section into beef mixture. Bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender. Remove and discard orange. Continue simmering, uncovered, 8 minutes or until liquid almost evaporates, stirring frequently.

Nutritional Information 

Amount per serving Calories: 180 Calories from fat: 40% Fat: 8g Saturated fat: 3g Monounsaturated fat: 3.4g Polyunsaturated fat: 0.3g Protein: 22.2g Carbohydrate: 3.5g Fiber: 0.4g Cholesterol: 71mg Iron: 2.5mg Sodium: 320mg Calcium: 16mg 

Cooking Light SEPTEMBER 2006

Beef Carnitas Tacos

These simple tacos are an ideal showcase for tender Beef Carnitas (or Pork Carnitas). Serve with a black bean salad and frozen margaritas or ice-cold beer. You can warm the tortillas in a nonstick skillet just until lightly browned.

 

YIELD: 4 servings (serving size: 2 tacos and 2 lime wedges)
COURSE: Main Dishes

Ingredients

2 cups chopped plum tomato (about 2 medium)
1/3 cup chopped onion
1/4 cup diced peeled avocado
2 tablespoons minced fresh cilantro
1 tablespoon fresh lime juice
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
8 (6-inch) corn tortillas
2 cups Beef Carnitas
1 lime, cut into 8 wedges

Preparation

Combine the first 7 ingredients in a medium bowl; toss well. Warm tortillas according to package directions. Spoon 1/4 cup Beef Carnitas onto each tortilla; top each with about 3 tablespoons avocado mixture. Fold in half; serve with lime wedges.

Nutritional Information

Amount per serving: Calories: 235 Calories from fat: 30% Fat: 7.9g Saturated fat: 2.2g Monounsaturated fat: 3.2g Polyunsaturated fat: 0.9g Protein: 17.6g Carbohydrate: 26g Fiber: 3.8g Cholesterol: 48mg Iron: 2mg Sodium: 303mg Calcium: 37mg

Cooking Light SEPTEMBER 2006

Pork Tacos with Corn-Jicama Salsa and Guacamole

Another new to me vegetable is Jicama. At Kroger they sell them by the weird root vegetables (ginger, arrowroot and some other brown things). In this recipe you probably want to find the smallest one. I found a baseball size one in the sea of softballs.

D used the whole can of beans because we have no use for a half a can.

The pork was flavorful and had a good kick. The first bite of my assembled taco, I thought there was a jalapeno or something, but no, just chili powder.

Of course anything with guacamole is good. Will have again. We had with the refried beans sans bacon (boo to no bacon, but good nonetheless).

Pork Tacos with Corn-Jicama Salsa and Guacamole

Avocado is a source of healthful monounsaturated fat. Crunchy vegetables, fresh herbs, and lime juice boost the flavor of canned beans.

Yield: 4 servings (serving size: 2 tacos)

Salsa:
1/2 cup fresh corn kernels
1/2 cup finely diced peeled jicama
1/2 cup canned black beans, rinsed and drained
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
1/4 teaspoon ground cumin
1/4 teaspoon salt
Guacamole:
1 cup cubed peeled avocado
1 1/2 tablespoons fresh lime juice
1/4 teaspoon salt
1/4 cup finely chopped seeded tomato
Tacos:
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon salt
1 pound pork tenderloin, cut into 2 x 1/8-inch strips
Cooking spray
8 (6-inch) corn tortillas

1. To prepare salsa, combine corn, jicama, black beans, cilantro, 1 tablespoon juice, 1/4 teaspoon cumin, and 1/4 teaspoon salt in a small bowl; toss gently to combine. Cover and chill.

2. To prepare guacamole, combine avocado, 1 1/2 tablespoons juice, and 1/4 teaspoon salt in a small bowl; mash with a fork until well blended. Stir in tomato. Place a sheet of plastic wrap directly on avocado mixture; set aside.

3. To prepare tacos, combine chili powder, oregano, 1 teaspoon cumin, and 1/4 teaspoon salt in a shallow dish. Add pork to spice mixture; toss to coat.

4. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; saute 4 minutes or until done, turning occasionally. Remove pork from pan; keep warm.

5. Wipe pan clean with paper towels; recoat with cooking spray. Add 2 tortillas to pan; cook 30 seconds on each side or until soft. Remove from pan; keep warm. Repeat procedure with remaining tortillas and cooking spray.

6. Spread about 1 1/2 tablespoons guacamole onto each tortilla; top each tortilla with about 1/4 cup pork and about 2 tablespoons salsa. Fold tortillas in half.

CALORIES 361 (29% from fat); FAT 11.6g (sat 2.5g,mono 5.8g,poly 1.9g); IRON 3.5mg; CHOLESTEROL 74mg; CALCIUM 127mg; CARBOHYDRATE 38.9g; SODIUM 790mg; PROTEIN 29.8g; FIBER 8.2g

Cooking Light, JUNE 2008

Grilled Flank Steak Soft Tacos with Avocado-Lime Salsa

So D was channeling Laura Bush when he made the Avocado-Lime Salsa. He made it with lemon. And had an accident so we got a lot of lemon. Still it wasn't bad.

The steak was delicious. It was tender, and very flavorful. Spicy but not overwhelming. I liked the cabbage because it crunched.

We used wheat tortillas in place of the corn because we just did.

Would have this again. Had with refried pinto beans.

Grilled Flank Steak Soft Tacos with Avocado-Lime Salsa

Chili and chipotle powders lend earthy, smoky flavors to the grilled beef. For milder flavor, use ancho chile powder in place of the hot chipotle. The spice rub would also work nicely on chicken breasts.

Yield: 4 servings (serving size: 2 tacos)

Steak:
1 tablespoon chili powder
2 teaspoons grated lime rind
1/2 teaspoon salt
1/2 teaspoon chipotle chile powder
1/4 teaspoon freshly ground black pepper
1 (1-pound) flank steak, trimmed
Cooking spray

Salsa:
1 cup diced peeled avocado
3/4 cup finely chopped tomato
1/3 cup finely chopped Vidalia or other sweet onion
1/4 cup chopped fresh cilantro
1/2 teaspoon grated lime rind
2 tablespoons fresh lime juice
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce (such as Tabasco)
Remaining ingredients:
8 (6-inch) corn tortillas (used 4 wheat)
2 cups very thinly sliced green cabbage


1. To prepare steak, combine first 5 ingredients in a small bowl. Score a diamond pattern on both sides of steak. Rub chili powder mixture evenly over steak. Cover and chill 1 hour.
2. Prepare grill to medium-high heat.
3. Place steak on a grill rack coated with cooking spray; grill 8 minutes on each side or until desired degree of doneness. Remove from heat; let stand 10 minutes. Cut steak diagonally across grain into thin slices.
4. To prepare salsa, combine avocado and next 7 ingredients (through pepper sauce) in a medium bowl.
5. Warm tortillas according to package directions. Spoon steak mixture evenly over each of 8 tortillas. Top each taco with 1/4 cup salsa and 1/4 cup cabbage.



CALORIES 353 ; FAT 16g (sat 4.3g,mono 7.6g,poly 1.7g); CHOLESTEROL 40mg; CALCIUM 78mg; CARBOHYDRATE 27.7g; SODIUM 593mg; PROTEIN 27.9g; FIBER 6.8g; IRON 2.5mg

Cooking Light, JUNE 2009

Tilapia Tacos

D made these last night. They were pretty good. I was still hungry though after 2. And I had 2 for lunch and had the same issue. They were low in points though. I assume the were easy. I was outside playing with Guinness.

We had with Black Bean Salad.

Tilapia Tacos

3 servings/ 7 points a serving

6 corn tortillas
1/2 medium sweet onion, finely chopped
1 bunch cilantro, finely chopped
2 TBSP fresh lime juice
Salt and freshly ground black pepper
12 oz frozen tilapia, thawed
2 teaspoons chili powder
2 teaspoons paprika
2 teaspoons dried oregano
Spray cooking oil
3/4 oz Cheddar Cheese
3 TBSP reduced-fat sour cream

1. In a medium bowl, mix together the chopped onion, cilantro, and lime juice. Season with salt and pepper to taste. Set aside, or cover and refrigerate for up to 4 hours. (I don't think D did this because I don't recall a mixture. He just had onions and cilantro laid out on a plate with tomatoes...I didn't use any onion).
3. Heat pan. And spray with Pam.

4. While the pan is heating up, season the fish with the chili powder, paprika, oregano, and a sprinkling of salt and pepper.

5. Sautee the fish. Squirt the lime juice over it when done.

6. Serve the fish with tortillas, the onions, cilantro, cheese and sour cream.

Carne Asada Taco with Avocado Pico de Gallo

D made these over the weekend. They were so good. Lots of flavor. Even the leftovers were good. Definitely will have them again. We had with green chili cheese rice.


Carne Asada Taco with Avocado Pico de Gallo


If you don't have a gas stove to cook the tortillas, char them slightly in a grill pan over high heat.


Yield: 4 servings (serving size: 2 steak-filled tortillas and 1/4 cup pico de gallo)

1/4 cup fresh lime juice (about 2 medium)1
(1-pound) skirt steak, trimmed
1 teaspoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon ground red pepper
Cooking spray
1 cup diced seeded plum tomato
1/4 cup diced onion
3 tablespoons finely chopped fresh cilantro
1 tablespoon diced seeded jalapeño pepper
1 tablespoon fresh lime juice
1 garlic clove, minced
3/4 cup diced avocado (about 1 medium)
1/4 teaspoon kosher salt
8 corn tortillas
Lime wedges (optional)


1. Combine 1/4 cup juice and steak in a shallow dish. Sprinkle cumin, 1/2 teaspoon salt, and red pepper over both sides of steak. Cover and marinate in refrigerator 3 hours.
2. Heat grill pan over high heat. Coat pan with cooking spray. Add steak to pan; cook 3 minutes on each side or until desired degree of doneness. Let stand at least 10 minutes. Cut steak into 1/2-inch pieces.
3. Combine tomato and next 5 ingredients (through garlic) in a bowl. Gently stir in avocado and 1/4 teaspoon salt.
4. Heat tortillas over gas flame 15 seconds on each side or until charred on edges. Divide steak evenly among tortillas. Top with pico de gallo. Serve with lime wedges, if desired.


CALORIES 372 ; FAT 15.8g (sat 4.1g,mono 8.4g,poly 1.6g); CHOLESTEROL 50mg; CALCIUM 115mg; CARBOHYDRATE 32.6g; SODIUM 505mg; PROTEIN 27.6g; FIBER 5g; IRON 4mg


Cooking Light, NOVEMBER 2009

Shrimp Tacos with Spiked Sour Cream

Well, don't make this with Ass Blaster Sauce is all I can say. I made this and it was easy. However it was so hot, that it was inedible. I got down 1 taco. D got down 2 shrimp.

Shrimp Tacos with Spiked Sour Cream

1/2 cup reduced-fat sour cream
3 1/4 teaspoons hot pepper sauce (such as Tabasco), divided
1 1/4 teaspoons chili powder, divided
3/4 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon hot smoked paprika
1/4 teaspoon salt
1 1/2 pounds large shrimp, peeled and deveined
1 tablespoon vegetable oil
3 garlic cloves, minced
1 tablespoon fresh lime juice
8 (6-inch) corn tortillas
2 cups shredded iceberg lettuce
1/2 cup chopped Vidalia or other sweet onion
1/4 cup prepared salsa verde (such as Herdez)


Combine sour cream, 1 1/4 teaspoons hot pepper sauce, and 1/2 teaspoon chili powder.
Combine remaining 3/4 teaspoon chili powder, cumin, garlic powder, paprika, and salt in a large bowl. Add shrimp; toss to coat. Let stand 10 minutes.
Heat oil in a large nonstick skillet over medium-high heat. Add garlic; sauté 30 seconds. Add shrimp mixture; sauté 3 minutes or until done. Stir in remaining 2 teaspoons hot pepper sauce and juice. Remove from heat.
Heat tortillas according to package directions. Arrange about 2 ounces shrimp, 1/4 cup lettuce, and 1 tablespoon onion down center of each tortilla. Serve with sour cream mixture and salsa verde.


Yield: 4 servings (serving size: 2 tacos, 1 tablespoon sour cream mixture, and 1 tablespoon salsa)

CALORIES 401 (24% from fat); FAT 10.7g (sat 3g,mono 2.9g,poly 2.9g); IRON 5.5mg; CHOLESTEROL 269mg; CALCIUM 274mg; CARBOHYDRATE 34.9g; SODIUM 593mg; PROTEIN 40.7g; FIBER 4.7g

Cooking Light, JULY 2004

Chipotle Shrimp Tacos

So D made these the other night. They took about 5 minutes to make. They were really good.
We didn't have a side, because I forgot to write one down, when planning the menu.

Chipotle Shrimp Tacos

Serve with fresh orange sections.

2 teaspoons chili powder
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground chipotle chile powder
32 peeled and deveined large shrimp (about 1 1/2 pounds)
1 teaspoon olive oil
8 (6-inch) white corn tortillas
2 cups shredded iceberg lettuce
1 ripe avocado, peeled and cut into 16 slices
3/4 cup salsa verde


1. Combine first 5 ingredients in a large bowl; add shrimp, tossing to coat.
2. Heat oil in a large nonstick skillet over medium-high heat. Add shrimp mixture to pan; cook 1 1/2 minutes on each side or until done. Remove from heat.
3. Heat tortillas in microwave according to package directions. Place 2 tortillas on each of 4 plates; arrange 4 shrimp on each tortilla. Top each tortilla with 1/4 cup lettuce, 2 avocado slices, and 1 1/2 tablespoons salsa.
Beer note: An orange peel–infused Belgian white beer will cool the palate. Hoegaarden White ($8/six-pack), with its cloudy appearance, citrusy-fresh taste, minimal bitterness, and refreshingly tart finish is delicate enough for seafood and excels at extinguishing heat. —Jeffery Lindenmuth


Yield: 4 servings (serving size: 2 filled tacos)

CALORIES 366 (29% from fat); FAT 11.8g (sat 1.6g,mono 5.5g,poly 2.6g); IRON 4.6mg; CHOLESTEROL 259mg; CALCIUM 121mg; CARBOHYDRATE 28.2g; SODIUM 747mg; PROTEIN 37.7g; FIBER 5.4g

Cooking Light, NOVEMBER 2008

Buffalo Tacos

Buffalo Tacos, Red Hot Salsa...

Yes it is corny... So awhile back Kroghetto had Buffalo meat on sale for $1.99 so we bought some. Weren't sure what we were going to do with it.

D made tacos. The filling was wet, and a bit of a meat paste. It was good. D didn't think they were anything special, and they weren't. We just never have tacos so I thought they rocked.

We had with Black Bean Salad.

Buffalo Tacos

Tacos have broad appeal, making them a good dish in which to try a new ingredient. Buffalo tastes like beef but has less saturated fat. It's available in many supermarkets--at the meat counter or in the frozen section. Substitute ground beef or turkey.

1 teaspoon canola oil
1 cup chopped onion (about 1 small)
3 garlic cloves, minced
1 pound lean ground buffalo
1/3 cup tomato paste
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 to 1/2 teaspoon ground red pepper
2 cups water
8 (6-inch) corn tortillas
1 cup chopped tomato
1 cup chopped iceberg lettuce
1/2 cup (2 ounces) shredded reduced-fat cheddar cheese
1/4 cup sliced ripe olives
1/4 cup reduced-fat sour cream


Heat oil in a large nonstick skillet over medium heat. Add onion, garlic, and buffalo; cook 5 minutes or until buffalo is done, stirring to crumble. Add tomato paste and next 4 ingredients (through pepper); stir well to combine. Stir in 2 cups water; bring to a boil. Reduce heat, and simmer 20 minutes or until thick.
Warm tortillas according to package directions. Spoon about 1/4 cup meat mixture onto each tortilla; top each tortilla with 2 tablespoons chopped tomato, 2 tablespoons lettuce, 1 tablespoon cheese, 1 1/2 teaspoons olives, and 1 1/2 teaspoons sour cream. Fold in half.


Yield: 4 servings (serving size: 2 tacos)

CALORIES 389 (30% from fat); FAT 12.8g (sat 5.2g,mono 4.1g,poly 1.7g); IRON 4.9mg; CHOLESTEROL 72mg; CALCIUM 255mg; CARBOHYDRATE 37.4g; SODIUM 686mg; PROTEIN 33.3g; FIBER 5.5g

Cooking Light, APRIL 2007

Snapper Tacos with Chipotle Cream

I made this one all by myself. It involved a lot of chopping. It was pretty good. I didn't follow the serving size except the Chipotle Cream. We had with Chili-Corn Mashed Potatoes

Snapper Tacos with Chipotle Cream

The fish cooks on top of the vegetables in one skillet. Break the fish into chunks to finish the filling.

1/2 cup fat-free sour cream
1/8 teaspoon salt
1 canned chipotle chile in adobo sauce, seeded and minced (I didn't seed)
1 1/2 cups chopped onion, divided
1 1/2 cups chopped tomato, divided
2 tablespoons butter
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
4 garlic cloves, minced
3 tablespoons chopped fresh cilantro
1 pound red snapper fillets, skinned
1 teaspoon grated lime rind
2 tablespoons fresh lime juice
4 (8-inch) fat-free flour tortillas


Combine sour cream, 1/8 teaspoon salt, and chile; set aside. Combine 1/2 cup onion and 1/2 cup tomato (I kept these separate since D doesn't like tomatoes and I don't like onion); set aside.
Melt butter in a large nonstick skillet over medium heat. Add 1 cup onion, 1 cup tomato, cumin, 1/2 teaspoon salt, cinnamon, and minced garlic; cook 5 minutes, stirring frequently. Stir in cilantro. Arrange fish over onion mixture in pan; cover and cook 3 minutes. Turn fish; cover and cook 2 minutes. Break fish into chunks. Stir in rind and juice; cook 2 minutes. Remove from heat.
Warm tortillas according to package directions. Fill each tortilla with 1/2 cup fish mixture and 1/4 cup reserved onion mixture; top each serving with 2 tablespoons chipotle cream. Fold in half or roll up.


Yield: 4 servings (serving size: 1 taco)

CALORIES 340 (21% from fat); FAT 7.8g (sat 4g,mono 2g,poly 0.9g); IRON 2mg; CHOLESTEROL 56mg; CALCIUM 108mg; CARBOHYDRATE 38.1g; SODIUM 896mg; PROTEIN 28.1g; FIBER 3.3g

Cooking Light, SEPTEMBER 2002