PLAIN TACO RECIPES

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TACO SALAD RECIPE - FOOD.COM - FOOD.COM - RECIPES, FOOD ...



Taco Salad Recipe - Food.com - Food.com - Recipes, Food ... image

This recipe was handed down from my aunt and now I'm not invited to get togethers unless I bring this along.

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 10-12 serving(s)

Number Of Ingredients 8

1 head iceberg lettuce
2 cups shredded cheddar cheese
2 lbs ground beef
1 package taco seasoning
2 tomatoes
1 onion
1 bag plain Doritos
1 (16 ounce) bottle Catalina dressing

Steps:

  • Brown ground beef and taco seasoning.
  • Drain and let cool.
  • Chop lettuce, tomatoes, and onions.
  • Put into a large container.
  • Add cheese and crushed Doritos.
  • Add cooled ground beef.
  • Pour Catalina dressing over all of it 5 to 10 minutes before serving.

Nutrition Facts : Calories 692.3, FatContent 50.8, SaturatedFatContent 14.1, CholesterolContent 85.4, SodiumContent 804.8, CarbohydrateContent 32.9, FiberContent 2.8, SugarContent 10.9, ProteinContent 26.6

TASTY FISH TACOS | FISH RECIPES | JAMIE OLIVER



Tasty fish tacos | Fish recipes | Jamie Oliver image

Get three of your 5-a-day in just one portion of these epic Mexican-inspired fish tacos.

Total Time 35 minutes

Yield 2

Number Of Ingredients 14

100 g plain wholemeal flour
2 ripe kiwi fruit
4 spring onions
1 fresh jalapeño or green chilli
1 bunch of fresh coriander (30g)
2 limes
Tabasco chipotle sauce
¼ of a small red cabbage (150g)
1 tablespoon red wine vinegar
½ an orange
1 red or yellow pepper
2 x 120g fillets of firm white fish, such as haddock, skin on, scaled and pin-boned, from sustainable sources
olive oil
2 tablespoons natural yoghurt

Steps:

    1. In a bowl, mix the flour and a pinch of sea salt with 60ml of water to form a dough. Knead for a couple of minutes, then put aside.
    2. Peel the kiwi fruit, cut in half and put into a large dry non-stick frying pan on a medium heat with the green halves of the spring onions and the deseeded chilli.
    3. Lightly scald it all, turning every now and again, then place in a blender with half the coriander, the juice of 1 lime and a few shakes of chipotle Tabasco. Blitz until smooth, then taste and season to perfection.
    4. Very finely slice the red cabbage, ideally on a mandolin (use the guard!), scrunch with the remaining coriander leaves and the vinegar and orange juice, then season to perfection.
    5. To make your tacos, divide the dough into four balls and roll out each one thinly. Cook each through in a non-stick pan for just 1 minute on each side until soft, turning when you see bubbles. Cover with a tea towel to keep warm.
    6. Slice up the whites of the spring onions. Deseed the pepper and cut into 1cm dice. Slice the fish into 2cm strips, then toss with the spring onion, pepper and 1 tablespoon of oil.
    7. Return the pan you used for your tacos to a high heat and cook the fish mixture for around 4 minutes, or until the fish is cooked through and lightly golden.
    8. Divide the yoghurt, fish and veg between your warm tacos. Serve with the dressed red cabbage, that killer salsa and lime wedges for squeezing over, then devour!

Nutrition Facts : Calories 418 calories, FatContent 10.6 g fat, SaturatedFatContent 1.8 g saturated fat, ProteinContent 35.2 g protein, CarbohydrateContent 48.3 g carbohydrate, SugarContent 16.5 g sugar, SodiumContent 0.9 g salt, FiberContent 8.4 g fibre

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TACO SALAD RECIPE - FOOD.COM - FOOD.COM - RECIPES, FOOD ...
This recipe was handed down from my aunt and now I'm not invited to get togethers unless I bring this along.
From food.com
Reviews 5.0
Total Time 15 minutes
Calories 692.3 per serving
  • Pour Catalina dressing over all of it 5 to 10 minutes before serving.
See details


TASTY FISH TACOS | FISH RECIPES | JAMIE OLIVER
Get three of your 5-a-day in just one portion of these epic Mexican-inspired fish tacos.
From jamieoliver.com
Total Time 35 minutes
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Calories 418 calories per serving
    1. In a bowl, mix the flour and a pinch of sea salt with 60ml of water to form a dough. Knead for a couple of minutes, then put aside.
    2. Peel the kiwi fruit, cut in half and put into a large dry non-stick frying pan on a medium heat with the green halves of the spring onions and the deseeded chilli.
    3. Lightly scald it all, turning every now and again, then place in a blender with half the coriander, the juice of 1 lime and a few shakes of chipotle Tabasco. Blitz until smooth, then taste and season to perfection.
    4. Very finely slice the red cabbage, ideally on a mandolin (use the guard!), scrunch with the remaining coriander leaves and the vinegar and orange juice, then season to perfection.
    5. To make your tacos, divide the dough into four balls and roll out each one thinly. Cook each through in a non-stick pan for just 1 minute on each side until soft, turning when you see bubbles. Cover with a tea towel to keep warm.
    6. Slice up the whites of the spring onions. Deseed the pepper and cut into 1cm dice. Slice the fish into 2cm strips, then toss with the spring onion, pepper and 1 tablespoon of oil.
    7. Return the pan you used for your tacos to a high heat and cook the fish mixture for around 4 minutes, or until the fish is cooked through and lightly golden.
    8. Divide the yoghurt, fish and veg between your warm tacos. Serve with the dressed red cabbage, that killer salsa and lime wedges for squeezing over, then devour!
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