BEST HARD TACO SHELLS RECIPES

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PULLED CHICKEN TACOS WITH SEASONED TACO SHELLS RECIPE ...



Pulled Chicken Tacos with Seasoned Taco Shells Recipe ... image

Provided by Ayesha Curry

Categories     main-dish

Total Time 45 minutes

Cook Time 35 minutes

Yield 4 to 6 servings

Number Of Ingredients 20

2 tablespoons extra-virgin olive oil
1 medium onion, thinly sliced
2 cloves garlic, finely grated
One 4-ounce can chopped green chiles, drained well
2 teaspoons New Mexico or ancho chile powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano
Kosher salt
One 8-ounce can tomato sauce
1 tablespoon light brown sugar
1 rotisserie chicken, skin removed, meat shredded (3 to 3 1/2 cups)
12 Seasoned Taco Shells, recipe follows, or store-bought hard taco shells
2 teaspoons ground cumin
2 teaspoons New Mexico or ancho chile powder
1 teaspoon ground coriander
Kosher salt
12 hard taco shells
2 to 3 tablespoons vegetable oil

Steps:

  • Diced avocado, crumbled cotija, diced white onion, sliced radishes and shredded cabbage, for topping
  • Heat the olive oil in a straight-sided skillet over medium heat. Add the onions and cook until softened, about 4 minutes. Add the garlic and green chiles, and cook until sizzling, about 1 minute. Add the chile powder, cumin, smoked paprika, coriander, oregano and a pinch of salt; stir to coat the onions in the spices. Cook for about 1 minute, then add the tomato sauce, brown sugar and 1 cup water. Bring to a simmer and cook for 5 to 6 minutes.
  • Add the chicken to the sauce; continue to simmer and reduce until the sauce coats the chicken and is no longer soupy, about 5 minutes.
  • Fill the Seasoned Taco Shells with the chicken mixture and top with avocado, cotija, onions, radishes and shredded cabbage. 
  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  • In a small bowl, combine the cumin, chile powder, coriander and 1/2 teaspoon salt.
  • Arrange the taco shells in a single layer on the prepared baking sheet. Lightly brush the shells inside and out with vegetable oil, and sprinkle all over with the spice mixture. Bake until golden, about 5 minutes, turning once halfway through.

EASY FISH TACOS - THE BEST FISH TACO RECIPE WITH FISH TACO ...



Easy Fish Tacos - The BEST Fish Taco Recipe with Fish Taco ... image

The best fish taco recipe! Easy to make, fresh, and flavorful with seasoned white fish, crunchy cabbage, avocado and the best creamy fish taco sauce! These fish tacos take less than 30 minutes to make, so they're a perfect mid-week meal.

Provided by Kristine

Categories     Main Course

Total Time 27 minutes

Prep Time 15 minutes

Cook Time 12 minutes

Yield 4

Number Of Ingredients 17

1 ½ pounds cod, halibut, tilapia or mahi mahi (or other mild white fish)
1 ½ teaspoons chili powder
1 teaspoon smoked paprika (or sweet paprika)
½ teaspoon garlic powder
¼ teaspoon salt
1 tablespoon olive oil
½ cup plain Greek yogurt (or 5 tablespoons sour cream plus 3 tablespoons mayonnaise)
1 ½ tablespoons lime juice (from 1 lime)
½ teaspoon garlic powder
¼-½ teaspoon sriracha sauce* (or to taste)
pinch of salt
water (as needed to thin sauce)
8 small corn or flour tortillas
½ small red cabbage* (shredded)
1 avocado (sliced)
¼ cup coarsely chopped fresh cilantro
1 lime (cut into wedges)

Steps:

  • Prepare the Fish
  • Make the Fish Taco Sauce
  • Warm the Tortillas
  • Assemble Tacos

Nutrition Facts : ServingSize 2 tacos, Calories 414 kcal, CarbohydrateContent 37 g, ProteinContent 38 g, FatContent 14 g, SaturatedFatContent 2 g, TransFatContent 1 g, CholesterolContent 74 mg, SodiumContent 313 mg, FiberContent 9 g, SugarContent 5 g

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PULLED CHICKEN TACOS WITH SEASONED TACO SHELLS RECIPE ...
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