Well, I have NEVER met a taco I didn’t like and these recipes are no exception! Tacos are popular for many reasons: easy, fun, nutritious AND delicious! They are versatile to meet any palate or preference which is why they tend to be a weekly staple on any household’s dinner table! So if you are looking for some new tasty combos, look no further!
Enjoy!
Meredith McGrath RD, LDN
#1: HONEY SRIRACHA TACOS | #2: Street Corn Chicken Tacos | #3: Smoked Sausage Tostadas |
#4: Blended Al Pastor Tacos with Pineapple Jalapeno Slaw | #5: ON-THE-GO BEEF TACOS
#1 HONEY SRIRACHA TACOS
So I can’t help but to always pick a favorite, and I will say this one is it! It’s spicy, sweet and best of all SIMPLE! Top it off with your favorite add on’s and you are good to go in only a few minutes!
Serves 6
Total Time: 25 minutes
INGREDIENTS
- 1 pack PERDUE ® Fresh Ground Chicken (1lb)
- 3 tbsp. Sriracha Sauce
- 1 tbsp. Honey
- 1 tsp. Lime Juice
- Salt
- 6-8 Baked Taco Shells
- 1 Avocado, diced
- 2 cups Greens
DIRECTIONS
Preheat lightly oiled, non-stick skillet to medium-high. Stirring occasionally, cook ground chicken or turkey 7-8 minutes until internal temperature reaches 170°F. Stir in sriracha, honey, and lime juice then season with salt. Sauté until meat is cooked through then transfer meat mixture to bowl and set aside. Spoon some chicken or turkey mixture equally into baked Taco shell. Top with diced avocado and greens and pour some sour cream and honey sriracha if desired.
https://www.perdue.com/recipes/honey-sriracha-tacos/
#2 Street Corn Chicken Tacos
I have to admit that I am a newly found feta cheese fan. It took many years, but it is finally one of my new favorites. With just a tiny pinch, it packs a remarkable punch of flavor! So add that to a creamy, smokey and possibly spicy corn topping, and these street tacos can quickly become a weekly favorite!
Serves 6
Total Time: 15 minutes
INGREDIENTS
- 1 Package Al fresco Jalapeño Chicken Sausage
- 1 15 oz can whole kernel corn, drained
- 2 tablespoons salted butter
- 3 tablespoons mayo
- ½ tsp chili powder
- ½ tsp cayenne pepper
- ¼ tsp red pepper flakes
- Street taco flour tortillas
- 2 limes for garnish
- Cotija cheese for garnish
- Cilantro for garnish
DIRECTIONS
Finely dice up your chicken sausage and cook over medium heat until browned. Melt butter over medium heat, once butter is melted add in your corn and allow to cook for 3-5 minutes. To the corn, add in your mayo, chili powder, cayenne, and red pepper. Cook for an additional 2 minutes until well combined. Lightly brown your tortilla in a pan over medium-high heat. Top with the corn mixture, jalapeño chicken sausage, cotija cheese, cilantro & a drizzle of fresh lime.
#3 Smoked Sausage Tostados
Although easy to make, I found these a bit tricky to eat since the tortilla was so crispy. So I am not sure. I would classify these as a finger food since you probably should use a fork! Anyway, the flavor that comes out of this smoked sausage once you pan fry it, it just can’t be beat! And then of course, go wild on toppings and make it your own.
Serves 6
Total Time: 20 minutes
INGREDIENTS
- 1 package Smoked Sausage
- 12 corn tortillas
- 6 cups shredded lettuce
- 2 cups chopped tomatoes
- 1 ripe avocado, peeled, thinly sliced
- 3/4 cup chopped red onion
- 1 cup (4 ounces) shredded reduced-fat Mexican cheese blend
- 1 cup salsa
DIRECTIONS
Preheat oven to 450°F. Cut sausage into 1/4″ slices; set aside. Arrange tortillas on 2 baking sheets. Bake tortillas 5 minutes, turn and bake 3-4 minutes longer. Heat a large non-stick skillet over medium-high heat for 3 minutes. Add sausage and cook, stirring frequently for 3-4 minutes or until lightly browned. Remove from pan and drain. Top tortillas with lettuce, tomatoes, avocados, onion, sausage, cheese and salsa.
https://www.hillshirefarm.com/recipes/dinner/fiesta-tostadas/
#4 Blended Al Pastor Tacos with Pineapple Jalapeno Slaw
This recipe combines one of my favorite concepts: the trend to blend, which utilizes hearty mushrooms that are blended with ground pork to create an easy taco filling. This mimics the flavors of traditional al pastor but also adds that UMAMI factor!
Serves 4
Total Cook Time: 25 minutes
INGREDIENTS
- 8 oz. white button mushrooms
- 1/2 lb. ground pork
- 2 Tbsp. pineapple juice
- 1/2 Tbsp. chili powder
- 1/2 Tbsp. ground cumin
- 1/2 tsp. garlic powder
- 1/2 tsp. paprika
- 1/2 tsp. fine sea salt (or more to taste)
- 1/4 tsp. chipotle chile powder
- 1/4 tsp. ground oregano
- 1/4 tsp. ground black pepper
- 8 corn tortillas (small, warmed)
- 4 cups shredded cabbage (thinly)
- 2 green onions (sliced)
- 1/2 cup diced pineapple
- 1 Tbsp. chopped fresh cilantro
- 1 Tbsp. pickled jalapenos (diced)
- 1 Tbsp. fresh lime juice
- 1 Tbsp. pineapple juice
- 1/4 tsp. fine sea salt (or to taste)
DIRECTIONS
Add the mushrooms to a food processor. Pulse in 10 second intervals until the mushrooms are finely chopped into pieces of similar size. Heat a large skillet over medium-high. Add the mushrooms and cook until they just begin to soften, 2 minutes. Add the pork. Continue to cook for 7 to 10 minutes, until the meat is no longer pink and cooked completely through. Turn off the heat. All liquid should evaporate. If it doesn’t, drain the blend. Stir in the pineapple juice, chili powder, cumin, garlic powder, paprika, salt, chipotle chili powder, oregano, and black pepper. Return the heat to medium and cook for 1 more minute, stirring often. To make the slaw, stir together all ingredients in a large bowl. For each taco, top a warm tortilla with the al pastor mushroom and pork blend. Top with some slaw before serving
https://www.yummly.com/recipe/Blended-Al-Pastor-Tacos-with-Pineapple-Jalapeno-Slaw-9055590
#5 ON-THE-GO BEEF TACOS
Nothing new here, but it still deserves a reminder of how awesome this is! With back to school, tailgating and other fall activities, on-the-go options are always wanted.
Serves 4
Total Cook Time: 30 minutes
INGREDIENTS
- 1 pound Ground Beef
- 1 package (1.25 ounces) reduced-sodium taco seasoning mix
- 3/4 cup water
- 4 bags (1 ounce each) nacho cheese-flavored tortilla chips
DIRECTIONS
Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Remove drippings. Stir in taco seasoning mix and water. Bring to a boil. Reduce heat; simmer, uncovered, 3 to 5 minutes or until sauce thickens, stirring occasionally. Cut chip bags open along one long side, allowing enough of an opening to fill. Crush chips slightly. Lay bags on flat surface. Fill bags evenly with beef mixture. Garnish with toppings, as desired
https://www.beefitswhatsfordinner.com/recipes/recipe/5753/on-the-go-beef-tacos