ZESTY CHICKEN SOFT TACOS
We've made these tacos with corn and flour tortillas, but naan flatbread is our favorite. Set out toppings and let people make their own. -Jessie Grearson-Sapat, Falmouth, Maine
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, mix the first six ingredients. Spread over flatbreads; top with chicken and, if desired, cilantro.
Nutrition Facts : Calories 420 calories, Fat 14g fat (5g saturated fat), Cholesterol 111mg cholesterol, Sodium 942mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 1g fiber), Protein 37g protein.
ZESTY TACO CASSEROLE
A quick, filling, zesty vegetarian taco casserole. Yumm! Yumm!
Provided by BLUERAYNE
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 8
Number Of Ingredients 17
Steps:
- Combine rice and water In a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Preheat oven to 350 degrees F (175 degrees C).
- Meanwhile, heat oil in a large skillet over medium heat. Cook onion, green bell pepper, red bell pepper, and garlic in oil until tender. In a medium bowl, combine chile peppers, salsa, chili powder, cumin, oregano, cottage cheese, corn, chili, and cooked rice. Stir this mixture in with the onions and peppers. Cook until heated through. Transfer to a 2 quart casserole dish, and top with chips and cheese. Use more or less cheese to taste.
- Bake in preheated oven for 20 minutes.
Nutrition Facts : Calories 393 calories, Carbohydrate 52.9 g, Cholesterol 15.9 mg, Fat 15 g, Fiber 5.6 g, Protein 15.1 g, SaturatedFat 4.5 g, Sodium 1031.9 mg, Sugar 5.8 g
ZESTY LIGHT TACOS
This colorful main dish is very high in fiber. A complete protein with black beans and brown rice, it's perfect for vegetarians. If you need to cut down on sodium, use reduced-sodium beans and tomatoes. -Maureen Mack, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Cook rice according to package directions. Meanwhile, in a large nonstick skillet, saute onion and pepper in oil until tender. Stir in the beans, tomatoes, corn, taco sauce, chili powder and cayenne; heat through. Stir in cooked rice. , Spoon 3/4 cup mixture down the center of each tortilla. Add toppings if desired.
Nutrition Facts : Calories 326 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 565mg sodium, Carbohydrate 57g carbohydrate (6g sugars, Fiber 7g fiber), Protein 10g protein.
ZESTY LIME FISH TACOS
Provided by Food Network
Time 30m
Yield 8 tacos
Number Of Ingredients 12
Steps:
- Heat the oven to 200 degrees F. Cut each fish fillet lengthwise into 4 strips. In shallow glass dish, mix garlic and 7 tablespoons lime juice. Add the fish strips to the mixture and turn to coat. Let stand while preparing the biscuits.
- On a work surface, mix the flour and cornmeal. Separate the dough into 8 biscuits. Press both sides of each biscuit into the flour mixture, then press or roll into 6 to 7-inch rounds.
- In a 12-inch nonstick skillet, heat 1 1/2 tablespoons canola oil over medium heat. Add 2 biscuit rounds and cook about 1 minute on each side or until golden brown and cooked through. Place on a cookie sheet and keep warm in the oven. Cook the remaining rounds, adding 1 1/2 tablespoons canola oil to the skillet for each batch. Wipe the skillet clean.
- Heat the same skillet over medium-high heat. Add the fish and lime juice mixture, chipotle chiles, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook about 5 minutes, turning fish once, until fish flakes easily with fork.
- In a small bowl, mix the salsa, sour cream, and remaining 1 tablespoon lime juice.
- Using a slotted spoon, remove the fish and divide evenly among the biscuit rounds. Top each round with shredded cabbage and 1 to 2 tablespoons salsa mixture. Fold the biscuit rounds in half over filling. Serve with any remaining salsa mixture. Garnish with lime wedges, if desired.
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