WALKING TACOS RECIPE: HOW TO MAKE IT - TASTE OF HOME
These Walking Tacos are perfect for an on-the-go dinner, a campfire meal or an easy game-night supper. The ingredients go right into the chip bags! —Beverly Matthews, Richland, Washington
Provided by Taste of Home
Categories Dinner
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 5 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, cook beef over medium heat until no longer pink, breaking into crumbles, 6-8 minutes; drain. Stir in chili seasoning mix, pepper, tomatoes and beans; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 20-25 minutes, stirring occasionally., Just before serving, cut open corn chip bags. Add beef mixture and toppings.
Nutrition Facts : Calories 530 calories, FatContent 28g fat (6g saturated fat), CholesterolContent 56mg cholesterol, SodiumContent 1017mg sodium, CarbohydrateContent 44g carbohydrate (5g sugars, FiberContent 6g fiber), ProteinContent 24g protein.
HEALTHY FISH TACOS RECIPE | BOBBY FLAY | FOOD NETWORK
Serve Bobby Flay's healthy Fish Tacos recipe, from Boy Meets Grill on Food Network, with a fresh tomato salsa at your next party.
Provided by Bobby Flay
Categories main-dish
Total Time 1 hours 45 minutes
Prep Time 35 minutes
Cook Time 45 minutes
Yield 4 servings
Number Of Ingredients 24
Steps:
- Preheat grill to medium-high heat. Place fish in a medium size dish. Whisk together the oil, lime juice, ancho, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes.
- Remove the fish from the marinade place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.
- Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with any or all of the garnishes.
- Preheat grill or use side burners of the grill. Heat oil in medium saucepan, add onions and garlic and cook until soft. Add tomatoes, serrano and jalapeno and cook until tomatoes are soft, about 15 to 20 minutes. Puree the mixture with a hand-held immersion blender until smooth and cook for an additional 10 to 15 minutes. Add the hot sauce, oregano, cilantro and lime juice and season with salt and pepper, to taste.
Nutrition Facts : Calories 418 calorie, FatContent 20 grams, SaturatedFatContent 2 grams, CholesterolContent 83 milligrams, SodiumContent 502 milligrams, CarbohydrateContent 33 grams, FiberContent 3 grams, ProteinContent 26 grams, SugarContent 2 grams
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Reviews 4.5
Total Time 05 hours 40 minutes
Category Dinner
Cuisine North America, Mexican
Calories 291 calories per serving
- Place chicken in a 3-qt. slow cooker. Combine lime juice and chili powder; pour over chicken. Cook, covered, on low until chicken is tender, 5-6 hours. , Remove chicken. When cool enough to handle, shred meat with 2 forks; return to slow cooker. Stir in corn and salsa. Cook, covered, on low until heated through, about 30 minutes. Place filling on tortillas; if desired, serve with sour cream, pickled onions, lettuce and cheese.
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Total Time 1 hours
Cuisine https://schema.org/GlutenFreeDiet
Calories 447 calories per serving
- Peel and dice the onion, then deseed and dice the peppers. Soften in 1 tablespoon of oil in a large pan over a low heat.
- Peel, finely slice and add the garlic, along with the paprika and cumin, and cook for 1 to 2 minutes. Add the beef and stir until it has browned.
- Pour in the stock, cover, and cook for 45 minutes, or until reduced and delicious.
- Preheat the oven to 180ºC/350ºF/gas 4.
- For the salsa, roughly chop the tomatoes, trim and finely slice the spring onion, then pick and roughly chop the coriander leaves. Combine with the lime juice, then season carefully to taste.
- For the guacamole, halve and destone the avocados, then mash the flesh with a fork. Squeeze in the lime juice, add the crème fraîche, season, and gently mix it all up.
- Spread the taco shells out on a baking tray and place in the oven for 3 to 4 minutes until crisp.
- Fill the shells with the meat, salsa and guacamole or lay everything out and let everyone help themselves.
BAJA STYLE FISH TACOS RECIPE | MARCELA VALLADOLID | FOOD ...
Reviews 4.8
Total Time 50 minutes
Category main-dish
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Reviews 4.2
Total Time 30 minutes
Category easy chicken, dinner
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- Build tacos: In tortillas, layer chicken and desired toppings. Serve with lime wedges.
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Reviews 4.2
Total Time 30 minutes
Category easy chicken, dinner
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AUTHENTIC TACOS RECIPE - FOOD.COM
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Total Time 40 minutes
Calories 643.7 per serving
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WALKING TACOS RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.5
Total Time 40 minutes
Category Dinner
Cuisine North America, Mexican
Calories 530 calories per serving
- In a large skillet, cook beef over medium heat until no longer pink, breaking into crumbles, 6-8 minutes; drain. Stir in chili seasoning mix, pepper, tomatoes and beans; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 20-25 minutes, stirring occasionally., Just before serving, cut open corn chip bags. Add beef mixture and toppings.
HEALTHY FISH TACOS RECIPE | BOBBY FLAY | FOOD NETWORK
From foodnetwork.com
Reviews 4.5
Total Time 1 hours 45 minutes
Category main-dish
Cuisine american
Calories 418 calorie per serving
- Preheat grill or use side burners of the grill. Heat oil in medium saucepan, add onions and garlic and cook until soft. Add tomatoes, serrano and jalapeno and cook until tomatoes are soft, about 15 to 20 minutes. Puree the mixture with a hand-held immersion blender until smooth and cook for an additional 10 to 15 minutes. Add the hot sauce, oregano, cilantro and lime juice and season with salt and pepper, to taste.
LIME CHICKEN TACOS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.5
Total Time 05 hours 40 minutes
Category Dinner
Cuisine North America, Mexican
Calories 291 calories per serving
- Place chicken in a 3-qt. slow cooker. Combine lime juice and chili powder; pour over chicken. Cook, covered, on low until chicken is tender, 5-6 hours. , Remove chicken. When cool enough to handle, shred meat with 2 forks; return to slow cooker. Stir in corn and salsa. Cook, covered, on low until heated through, about 30 minutes. Place filling on tortillas; if desired, serve with sour cream, pickled onions, lettuce and cheese.
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From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/GlutenFreeDiet
Calories 447 calories per serving
- Peel and dice the onion, then deseed and dice the peppers. Soften in 1 tablespoon of oil in a large pan over a low heat.
- Peel, finely slice and add the garlic, along with the paprika and cumin, and cook for 1 to 2 minutes. Add the beef and stir until it has browned.
- Pour in the stock, cover, and cook for 45 minutes, or until reduced and delicious.
- Preheat the oven to 180ºC/350ºF/gas 4.
- For the salsa, roughly chop the tomatoes, trim and finely slice the spring onion, then pick and roughly chop the coriander leaves. Combine with the lime juice, then season carefully to taste.
- For the guacamole, halve and destone the avocados, then mash the flesh with a fork. Squeeze in the lime juice, add the crème fraîche, season, and gently mix it all up.
- Spread the taco shells out on a baking tray and place in the oven for 3 to 4 minutes until crisp.
- Fill the shells with the meat, salsa and guacamole or lay everything out and let everyone help themselves.
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Reviews 4.2
Total Time 30 minutes
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Reviews 4.0
Total Time 40 minutes
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