MEXICAN STREET TACOS
Easy, quick, authentic carne asada street tacos you can now make right at home! Top with onion, cilantro + fresh lime juice! SO GOOD!
Provided by Chungah Rhee
Categories entree
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin and oregano. In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally. Heat remaining 1 tablespoon canola oil in a large skillet over medium high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until desired doneness. Serve steak in tortillas, topped with onion, cilantro and lime.
ROAST CHICKEN AND ONION TACOS
Serve with a cabbage slaw dressed with lime juice, oil, and toasted cumin seeds. Use your favorite green salsa on the tacos. The recipe comes from Sunset.
Provided by Barb G.
Categories Chicken
Time 1h20m
Yield 12-16 tacos
Number Of Ingredients 8
Steps:
- Peel onions and cut lengthwise into 1/2 inch-thick wedges.
- Place in a 12-by 17-inch roasting pan with 2-inch sides.
- In a small bowl, mix oregano, 1 teaspoon salt and pepper.
- Add half the orengano mixture and 1 tablespoon olive oil to onions; mix well.
- Set one or two wire racks (overlap,if necessary) over onions, extending beyond pan sides so racks are not resting directly on onions.
- Remove giblets from chicken: discard or reserve for other uses.
- With poultry scissers, cut along one side of backbone of chicken.
- Pull bird open and lay,skin side up, on a flat surface; push down to crack bones slightly so bird lies reasonably flat.
- Pull off and discard lumps of fat.
- Rinse bird well, pat dry.
- Rub remaining 1 tablespoon oil and oregano mixture over bird.
- Set skin side up, on racks over onions.
- Roast in a 425 degree oven until thermometer reaches 170 degrees when inserted through the thickest part of chicken breast to bone and 180 degrees when inserted through thickest part of thigh at joint, 50 to 60 minutes.
- Set chichen on platter or cutting board and let rest 5 to 10 minutes.
- Remove racks from pan.
- if onions are not browned, stir and continue roasting until browned, 5 to 10 minutes longer.
- Scrap browned bits off pan bottom and stir into onions; spoon onoins into bowl.
- Wrap tortillas in plastic wrap and heat in microwave oven until just hot and steamy, about 45 seconds.
- Serve chicken with onions, tortillas, and salsa.
- To eat, cut chicken off bones in chunks or slices and let guest wrap chicken in tortillas, with onions, salsa and salt to taste.
Nutrition Facts : Calories 257, Fat 14.5, SaturatedFat 3.7, Cholesterol 57.5, Sodium 259.7, Carbohydrate 15.5, Fiber 2.2, Sugar 2.2, Protein 16.1
SPECIAL SPUDS
I came up with this recipe as a great way to make potatoes new and exciting. They come out tender, crispy, and full of flavor.
Provided by Spitz
Categories Side Dish Potato Side Dish Recipes
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place the potatoes, minced onion, parsley, garlic powder, seasoned salt, pepper, and olive oil in a large bowl; toss together until potatoes are evenly coated. Spread potatoes in an even layer on a baking sheet lined with aluminum foil.
- Bake for 20 minutes in the preheated oven; flip the potatoes and continue to bake until tender, 20 to 25 minutes.
Nutrition Facts : Calories 149.1 calories, Carbohydrate 23 g, Fat 5.8 g, Fiber 1.7 g, Protein 2.2 g, SaturatedFat 0.8 g, Sodium 391.4 mg, Sugar 2.3 g
BLACK BEAN TACOS WITH AVOCADO AND SPICY ONIONS
Spicy pickled onions add brightness and tang to these hearty black bean tacos. The filling is a bit like chili but without the tomato, and perfect to wrap up in a tortilla. You can make the black beans up to 5 days ahead; they even freeze well. Then just warm them up, along with the tortillas, right before serving. The spicy onions will last for weeks in the fridge. Use them on everything: soups, salads, even grilled cheese sandwiches.
Provided by Melissa Clark
Categories dinner, weekday, tacos, vegetables, main course
Time 45m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Make the spicy onions: Squeeze the lime into a bowl and add the onion or shallot, jalapeño, salt and sugar to the juice. Set aside while you make the black beans.
- Prepare the beans: Heat a large skillet, then add 2 tablespoons oil. When oil is hot, add the onion and bell pepper and sauté until soft and golden, about 10 minutes. If the pan looks dry, drizzle in a little more oil.
- Add the garlic and jalapeño and sauté until fragrant, 1 minute. Stir in tomato paste, chili powder, oregano and cumin, and sauté until fragrant. Add the beans and a few large pinches of salt and let simmer until the flavors meld, about 15 minutes.
- Taste and add more salt, chili powder and oregano to taste. Serve beans with tortillas and avocado and top with the pickled onions and jalapeño and some of their liquid, adding any of the garnishes you like.
SPUDS & ONION TACOS
Always looking to remake a meat dish into a veggie one that is still desirable. One of my students just loved to fill ready-made taco shells with just about anything that made a quick meal. This is one I came up with for him. The time for this recipe does not include prep and cooking of potatoes.
Provided by Happy Harry 2
Categories Potato
Time 30m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- After prep and cooking of potaotes, put aside but keep warm.
- Slice onions into rings, then into halves. Place into a pre-heated pan that is coated with oil.
- Cook until lightly golden.
- Add thinly sliced pepper to onions and continue cooking until pepper is softened.
- Combine onion/pepper mixture with potatoes.
- Fold in the salsa and fill shells.
- Top with cheese, lettuce and our cream.
- * To cut calories, just pile onto a lettuce leaf, fold up and enjoy!
Nutrition Facts : Calories 346.7, Fat 16.5, SaturatedFat 7.4, Cholesterol 28.2, Sodium 430.4, Carbohydrate 41.8, Fiber 5.6, Sugar 4.1, Protein 10.2
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