Asian Taco Cups Recipes

ASIAN TACOS

Asian Tacos image

Provided by Food Network

Time 40m

Yield 2 Servings

Number Of Ingredients 12

Ingredients

4 each Mission® Artisan Corn & Whole Wheat Blend Tortillas
8 oz. Sirloin steak, chopped into 1" x ¼" pieces
½ cup Teriyaki marinade, bottled
½ cup Cucumber, grated
½ cup Carrots, shredded
½ tsp. Fresh ginger, grated
½ tsp. Black sesame seeds
½ Fresh orange juice
½ tsp. Soy Sauce
½ tsp. Honey
To taste Salt and pepper
¼ cup Green onion, sliced

Steps:

1.In a mixing bowl, combine chopped steak and teriyaki marinade. Cover and refrigerate for 30 minutes. 2.In a separate mixing bowl, whisk together the ginger, sesame seeds, orange juice, soy sauce and honey. Add the grated cucumber and shredded carrots to the bowl and toss gently. Season the slaw with salt and pepper to taste. Cover and refrigerate until ready to assemble tacos. 3.Heat a skillet on medium high heat until hot. Add chopped steak, along with the marinade and saute until cooked through, about 10 minutes, stirring occasionally. 4.To assemble the tacos, place ¼ cup of the cucumber and carrot slaw in each tortilla. Top with 2 oz. of the hot Teriyaki steak and sprinkle with sliced green onions. Repeat and enjoy.

ASIAN TACO CUPS

Asian Taco Cups image

Provided by Food Network

Time 45m

Yield 30 tacos

Number Of Ingredients 13

Ingredients

1 cup pickled red onions, recipe follows
Chipotle Crema, recipe follows
1 head iceberg lettuce
1 pound chorizo sausage
1 bunch radishes, trimmed
Fresh cilantro leaves for serving
Red onions, thinly sliced
1 cup sugar
1 cup rice wine vinegar
1 cup white vinegar
1 cup water
1 container Mexican crema
1 small can chipotle peppers in adobe sauce

Steps:

Make pickled red onions and chipotle sauce. Chill and reserve.
Using a 3-inch round biscuit cutter, punch out circles of lettuce about 3 or 4-inches in diameter. Chill until needed.
Slice radishes into thin round circles. Chill until needed.
To assemble, reheat the sausage in the microwave, if needed. Place a spoonful of sausage in a lettuce cup. Top with a few pickled onions, sliced radishes, a dab of chipotle crema and a cilantro leaf.
Slice the red onions and place in a large glass bowl. In a saucepan, bring the sugar, rice wine vinegar, white vinegar, and water to a boil, stirring until the sugar is dissolved. Pour the brine over the sliced onions and let sit until the liquid comes to room temperature before chilling. Store the mixture in an airtight container in the refrigerator until needed. The pickled onions will keep for at least 3 weeks.
Mix just the adobo sauce from the canned chipotle peppers into the crema to the desired spiciness.

EASY TACO CUPS

Easy Taco Cups image

These zesty little cups rank high on my list of favorites because they combine three things I look for in a recipe: fast, easy and delicious! They make a simply fantastic finger food for parties, and my guests have fun selecting their desired toppings. -Ashley Jarvies, Manassa, CO

Provided by Taste of Home

Categories Appetizers

Time 45m

Yield 12 servings.

Number Of Ingredients 7

Ingredients

1 pound ground beef
1/2 cup chopped onion
1 envelope taco seasoning
1 can (16 ounces) refried beans
2 tubes (8 ounces each) refrigerated seamless crescent dough sheet
1-1/2 cups shredded cheddar cheese
Optional toppings: Chopped tomatoes, sliced ripe olives, shredded lettuce, sour cream, guacamole and salsa

Steps:

Preheat oven to 375°. In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink, breaking meat into crumbles; drain. Stir in taco seasoning and refried beans; heat through., Unroll each tube of dough into a long rectangle. Cut each rectangle into 12 pieces; press lightly onto bottoms and up sides of 24 ungreased muffin cups. , Fill each muffin cup with a rounded tablespoon of beef mixture; sprinkle each with 1 tablespoon cheese. Bake 14-16 minutes or until dough is golden brown. Cool taco cups in pans 10 minutes before removing. Serve with toppings as desired.

Nutrition Facts : Calories 291 calories, Fat 15g fat (7g saturated fat), Cholesterol 37mg cholesterol, Sodium 819mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 15g protein.

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