In a world surrounded by hashtags and catchy phrases, it is hard to escape a Tuesday without thinking about Tacos because… #tacotuesday. Tacos come in all shapes and sizes, but always come served in a shell and tasting super yummy. Whether you like corn shells or flour shells, these tacos are sure to knock you off your feet and satisfy any #tacotuesday craving.
Tacos are a delicious way to enjoy the mexican cuisine. They are quick, easy, filling and can be made with fewer calories than some of their fattier versions served out of a street cart. Whether you like beef, steak, chicken or fish we are bringing the variety and they are all packing the heat with fewer calories.
Steak Tacos with Simple Guacamole
3 teaspoons vegetable oil, divided
2 teaspoons dried Mexican oregano
1/2 teaspoon kosher salt
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper
2 garlic cloves, minced (or pressed through a garlic press)
1 (1 1/2-pound) flank steak, fat trimmed
3 cups vertically sliced onion (about 2 medium onions)
2 cups red and yellow bell pepper strips (about 2 large peppers)
2 jalapeño peppers (or 1 serrano pepper), halved lengthwise and thinly sliced, with seeds
2 ripe avocados, peeled and seeded
1 garlic clove, minced (or pressed through a garlic press)
2 teaspoons fresh lime juice
Kosher salt to taste
12 (6-inch) flour tortillas, warmed
- To prepare steak, combine 1 teaspoon oil and next 5 ingredients (through garlic) in a bowl. Rub steak with garlic-oil mixture; place in a large zip-top plastic bag. Seal; marinate in the refrigerator 1 hour, or overnight.
- Lightly spray the rack of an outdoor grill with cooking spray. Heat to medium-high.
- Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, and jalapeño; sauté 5 minutes (A). Keep warm.
- Place the steak on the grill, and cook 4 minutes on each side (without turning) for medium, or to desired degree of doneness (B). Let stand 10 minutes on a cutting board before slicing crosswise into 1/3-inch-thick slices.
- To prepare guacamole, combine all ingredients in a small bowl, and mix well, mashing with a pestle (C) or fork until mixture is chunky.
- Heat the tortillas in a covered casserole in a 300° oven until warm and pliable. Place a small amount of meat in each tortilla; top with the onion-pepper mixture and guacamole.
Spicy Chicken Tacos
8 corn tortillas
1 pound boneless, skinless chicken breasts, trimmed of fat and cut into thin strips
¼ teaspoon salt, or to taste
2 teaspoons canola oil, divided
1 large onion, sliced
1 large green bell pepper, seeded and sliced
3 large cloves garlic
minced 1 jalapeño pepper, seeded and minced
1 tablespoon ground cumin
½ cup prepared hot salsa, plus more for garnish
¼ cup chopped fresh cilantro
Sliced scallions, chopped fresh tomatoes, and reduced-fat sour cream, for garnish
- Preheat oven to 300°F. Wrap tortillas in foil and bake until heated through, 10 to 15 minutes.
- Meanwhile, season chicken with salt. Heat 1 teaspoon oil in a large heavy skillet over high heat until very hot. Add chicken and cook, stirring until browned on all sides, about 6 minutes. Transfer to a bowl.
- Reduce heat to medium and add the remaining 1 teaspoon oil to skillet. Add onion and cook, stirring, until they start to brown around the edges, 3 to 5 minutes. Add bell pepper, garlic, jalapeno, and cumin. Cook, stirring until peppers are bright green but still crisp, 2 to 3 minutes more.
- Stir in salsa and reserved chicken. Cook, stirring until chicken is heated through, about 2 minutes. Remove from heat and stir in cilantro. Spoon into warmed tortillas and garnish with scallions, tomatoes and sour cream.
SPICY SRIRACHA SHRIMP TACOS
WITH CILANTRO LIME SLAW
By: Peas and Crayons
8-12 soft corn tortillas (see notes)
1 pound shrimp (fresh or frozen/thawed)
1 tsp paprika
1/2 tsp garlic powder
1/4 tsp ground cayenne pepper
1/4 tsp salt
1/8 tsp black pepper
1 TBSP avocado oil
1/4 cup homemade or store-bought ranch dressing
1 TBSP Sriracha Chili Sauce
1 heaping cup finely shredded/chopped cabbage
1 jalapeño pepper
1-2 TBSP apple cider vinegar
1 TBSP honey
1/8 tsp salt
fresh chopped cilantro, to taste
- Clean and peel shrimp, defrost if needed. Lately, we’ve been buying frozen, deveined, easy-peel shrimp. All I have to do is defrost, peel, and cook! You can also buy your shrimp already peeled if you’d like!
- Set prepped shrimp in the fridge, covered while you make your slaw and sauce.
- For the Sriracha Ranch, simply whisk together both ingredients. For a spicier sauce, add extra Sriracha to taste.
- For the Cilantro Lime Slaw, remove the stem/seeds/ribs from the jalapeño, cut into strips and mince. Combine with cabbage, apple cider vinegar, honey, salt, and pepper. Cut your lime in half and add juice of half the lime into your slaw. Toss together and add as much cilantro as your heart desires! Slice the remaining half into wedges for your tacos. Adjust honey to taste and set aside to marinate while you cook the shrimp.
- Pat shrimp dry and season with paprika, cayenne, garlic, salt, and pepper. Mix well to coat both sides.
- Heat a large pan or skillet to medium-high heat with 1 TBSP of oil and sauté your shrimp. Cook on each side for about 2 minutes until shrimp curl and become opaque. The cook time will depend on the heat setting you choose and the size of your shrimp, but regardless they’ll be perfectly cooked in a matter of minutes.
- Place your shrimp on a clean cutting board and chop into smaller pieces, much like you were coarsely chopping an onion. This extra step helps prevent the shrimp from dive-bombing out of your taco and onto your plate/lap/floor and makes them way easier to eat!
- Line your corn tortillas with shrimp and top with a hearty drizzle of sauce. Double up on corn tortillas if desired to prevent breakage (see notes)
- Top with slaw, serve with lime wedges, and dig in!
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