Tacos 10 Ways

1. Chili Lime Steak Tacos
2. Grilled Shrimp Tacos With Creamy Cilantro Sauce
Ingredients
for 12 tacos

2 lb shrimp, deveined & tails removed
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon dried oregano
1 teaspoon cumin
½ teaspoon red pepper flake
½ teaspoon salt
24 skewers, bamboo or metal
4 tablespoons olive oil
24 corn tortillas
CREAMY CILANTRO SAUCE

1 cup sour cream
3 tablespoons fresh cilantro, minced
1 teaspoon lime zest
¼ teaspoon salt
1 tablespoon lime juice
1 ½ cups green cabbage
1 ½ cups red cabbage
1 tablespoon jalapeño, minced

TOPPINGS

lime wedge
fresh cilantro
Preparation
In a large bowl, season shrimp with paprika, garlic powder, oregano, cumin, red pepper flakes, and salt. Toss gently to combine.
Using 2 bamboo or metal skewers, poke through the top and bottom of the shrimp and push down to the bottom of the skewer.
Add 3 more shrimp to the same skewer and repeat until all of the shrimp are used.
Right before you put the shrimp on the grill, brush each skewer with a generous amount of olive oil, to prevent sticking.
Grill over high heat for 3 minutes, brush the top side with more olive oil, flip, and let cook for an additional 3 minutes.
Remove from skewers & set aside for taco assembly.
In a bowl, combine all creamy cilantro sauce ingredients. Stir well to combine.
In a large bowl, combine green cabbage, red cabbage, and minced jalapeño. Pour half of the sour cream mixture over the cabbage, saving the other half for extra sauce to put on the tacos.
Assemble the tacos on corn tortillas. Add the cabbage mixture, followed by the shrimp. Top with the creamy cilantro sauce, cilantro, and a squeeze of lime juice.
Enjoy!

3. Slow-cooker Chicken Tacos

Ingredients
for 12 servings

1 onion, thinly sliced
1 cup corn
1 can diced tomato, drained
1 large jalapeño, deseeded and diced
4 cloves garlic, minced
1 lime, juiced
6 boneless, skinless chicken thighs
corn tortillas, as desired
guacamole, as desired
salsa, as desired
TACO SEASONING

2 teaspoons cumin
2 teaspoons oregano
1 ½ teaspoons paprika
1 teaspoon chili powder
½ teaspoon black pepper
salt, to taste
Preparation
In a small bowl, combine the cumin, oregano, paprika, chili powder, pepper, and salt and stir to combine. Set aside.
Place the onion, corn, tomatoes, jalapeño, garlic, and lime juice in a large slow cooker.
Place the chicken thighs on top of the veggies and season with half of the taco seasoning. Turn the chicken over and season with the remaining taco seasoning before mixing the chicken and veggies together so that everything is well combined.
Cook on the high setting for 3 hours or the low setting for 6 hours, until the chicken is cooked through.
Remove the chicken and slice into small diced pieces, then place them back in the slow cooker. Give the chicken and veggies a good mix and replace the lid.
Cook the chicken mixture for another 10 minutes so the flavors can marry.
Using tongs or a slotted spoon, place the chicken taco mixture on corn tortillas and top with your choice of toppings.
Enjoy!

4. Double-decker Steak Breakfast Tacos

Ingredients
for 8 servings

1 lb , flank, skirt or flat-iron
1 teaspoon salt
½ teaspoon pepper
½ teaspoon chili powder
½ teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon cumin
8 eggs, beaten
salt, to taste
pepper, to taste
1 tablespoon butter
8 small flour tortillas
8 hard taco shells
1 cup grated cheddar, or jack cheese
OPTIONAL TOPPINGS

1 cup salsa
1 avocado, sliced
queso fresco, crumbled
fresh cilantro
scallion
Preparation
Combine the cumin, chili powder, garlic, oregano, salt, and pepper in a small bowl.
Rub all over the steak.
Heat a large sauté pan over high heat until very hot. Add a splash of vegetable oil.
Add the steak to the pan and cook 3-4 minutes per side for medium, or cook to desired doneness.
Remove from pan and let rest at least 10 minutes.
Thinly slice against the grain.
Preheat an oven to 350˚F (180˚C).
Place the flour tortillas on baking sheets. Sprinkle each with a small amount of shredded cheese, then place one hard taco shell inside.
Heat just until cheese melts, about 3-5 minutes.
Heat a nonstick pan over medium heat and add butter. Scramble the eggs and season with salt and pepper.
To assemble, fill each double-decker shell with a few spoonfuls of scrambled eggs and a few slices of steak. Top with salsa, avocado, queso fresco, cilantro, and scallions.
Enjoy!

5. Easy Fish Tacos
Ingredients
for 8 servings

CABBAGE SLAW

3 cups green cabbage, shredded
½ cup red onion, diced
1 cup sour cream
1 lime, juiced
¼ teaspoon salt
4 tilapia fillets
¼ teaspoon cayenne pepper, ground
½ teaspoon garlic powder
½ teaspoon cumin
½ teaspoon salt
½ teaspoon pepper
16 corn tortillas
GARNISH

cilantro, to taste
lime, to taste
Preparation
In a large bowl, combine green cabbage, red onion, sour cream, lime juice, and salt. Chill until ready to serve.
In a bowl, mix cayenne, garlic powder, cumin, salt, and pepper. Season each tilapia fillet on both sides with the seasoning mix.
Over medium-high heat, cook 2 fillets at a time for 8 minutes, flipping halfway. Repeat for the remaining fillets.
Using a fork, break apart the fillets into bite-size pieces.
Right before serving, heat the corn tortillas in the pan over high heat. Remove from the pan and assemble the tacos with the cabbage slaw and tilapia.
Garnish with cilantro and lime juice.
Enjoy!

6. Mexican-style Pork Tacos (Tacos Al Pastor)

Ingredients
for 10 servings

5 lb boneless pork shoulder
3 tablespoons achiote paste
2 tablespoons guajillo chili powder
1 tablespoon garlic powder
1 tablespoon dried oregano
1 tablespoon cumin
1 tablespoon salt
1 tablespoon pepper
¾ cup white vinegar
1 cup pineapple juice
1 pineapple, skinned and sliced into 1-inch (2 cm) rounds
1 thick wooden skewer, trimmed to the height of your oven
10 small corn tortillas
1 white onion, finely chopped
1 cup fresh cilantro, finely chopped
1 cup salsa, of your choice
lime wedge, to serve
Preparation
Preheat oven to 350°F (180°C).
Slice the pork shoulder into about 1-cm (½ inch) slices, then transfer to a large dish or bowl.
In a bowl, combine the achiote powder, chili powder, garlic powder, oregano, cumin, salt, pepper, vinegar, and pineapple juice, mashing and stirring until smooth with no lumps.
Pour the marinade over the pork, then toss the pork slices to make sure that they are all coated on all sides. Wrap the dish/bowl in cling film then marinate the pork for at least 2 hours, up to 3-5 days in the refrigerator.
On a baking sheet lined with parchment paper or foil, place down a slice or two of the pineapple. Take a wooden skewer and push it directly in the middle of the pineapple.
Remove the pork from the fridge and push the slices through the skewer, layering one after the other until there is a 2-cm (1 inch) gap at the top. Push another pineapple slice on top.
Bake for about an hour and a half, until slightly charred on the outside and deep red.
Rest the meat for about 10 minutes, then carve off thin slices of the pork.
Slice off thin pieces of the roasted pineapples as well.
To assemble and serve, place some pork on the tortillas, followed by a few pieces of pineapple, a sprinkle of onions, a pinch of cilantro, then a small spoonful of the salsa. Top with a squeeze of lime juice (optional).
Enjoy!

7. Baked Avocado Tacos

Ingredients
for 6 servings

½ cup wheat flour
½ teaspoon salt
¼ teaspoon pepper
2 large eggs
1 ½ cups whole wheat bread crumb
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon cumin
2 avocados
¾ cup plain yogurt
¾ teaspoon salt
½ teaspoon pepper
3 cloves fresh garlic, finely minced
1 lime, juiced
½ cup green cabbage, finely sliced
½ cup red cabbage, finely sliced
½ cup shredded carrot
1 pack corn tortilla
Preparation
Preheat an oven to 350°F (180°C)
Add the flour, salt, and pepper to a bowl and whisk to combine.
In a separate bowl, crack the eggs and whisk.
In a third bowl, add the bread crumbs, garlic powder, cumin, and paprika, and whisk to combine.
Halve the avocados, cutting from the stem to the base.
Remove and discard the pits. Cut each half into ½ inch (1 ¼ cm) wide slices then remove and discard the skin.
Working with one avocado slice at a time, dip in the flour mixture, then egg, and finally bread crumbs, making sure each are fully coated.
Place the avocado slices 1-inch (2 ½ cm) apart on a parchment paper-lined baking sheet.
Transfer the baking sheet to the oven and bake for 10 minutes. Flip the avocados and continue baking until golden brown, 10 to 15 more minutes.
In a medium bowl, mix together the yogurt, salt, pepper, garlic, and lime juice. Cover and refrigerate until you’re ready to serve.
Add the red and green cabbage and the carrots to a large bowl, then stir in half of the yogurt sauce until well combined.
Remove the baking sheet from the oven and let the avocado slices cool 2 to 3 minutes before serving.
Place three avocado slices on a single tortilla and top with slaw and toppings of your choice.
Enjoy!

8. Crispy Potato Tacos

Ingredients
for 8 tacos

2 large russet potatoes
¾ cup sour cream
2 cloves minced garlic
½ teaspoon cumin
salt, to taste
½ teaspoon oregano
8 corn tortillas
oil, for frying
OPTIONAL TOPPINGS:

sour cream, to taste
salsa, to taste
cotija cheese, to taste
cilantro, to taste
Preparation
Thoroughly wash the potatoes and peel the skin off. Cut into smaller pieces and place in a pot of cold water.
Bring to a boil over medium high heat and allow potatoes to cook until they are soft.
Place softened potatoes into a large bowl. Mix in sour cream, cumin, salt and pepper, and mash until well combined.
Wrap the tortillas in a damp towel or paper towel and microwave for 15-20 seconds, so they don’t break.
On half of the tortilla, place about one Tbsp. of the potato mixture and spread it around. Fold the tortilla in half and repeat with the rest of the tortillas.
Heat one inch of vegetable oil in a pan. Carefully, place the potato tacos in the pan, allowing them to cook for about two minutes on each side.
Once they have developed a golden color, remove from oil and strain excess oil off on a paper towel.
Serve with your favorite toppings.
Enjoy!

9. Creamy Cilantro Lime Chicken Tacos

Ingredients
for 4 tacos

2 cups shredded chicken
½ cup sour cream
½ lime, juiced
¼ cup fresh cilantro, chopped
3 cloves garlic, minced
1 tablespoon olive oil
¾ teaspoon salt
pico de gallo, or salsa, for topping
4 corn tortillas
Preparation
In a large, nonstick skillet, heat the olive oil over medium heat.
Toss in the garlic and sauté until fragrant, about 30 seconds.
Add the shredded chicken, salt, sour cream, and lime juice. Mix until the chicken is evenly coated and the mixture has heated through.
Stir in the cilantro and immediately remove from heat.
Pour the chicken mixture into a large serving bowl and toast the tortillas in the seasoned pan, about 3 minutes per side.
Divide the mixture evenly between tortillas, top with pico de gallo, and serve.
Enjoy!

10. Beer-battered Shrimp Tacos

Ingredients
for 2 servings

SAUCE

1 cup sour cream
2 tablespoons lime juice
1 tablespoon lime zest
1 teaspoon salt
COLESLAW

1 cup red cabbage, julienned
1 cup green cabbage, julienned
1 jalapeño, minced
1 lime lime juice
SHRIMP

1 lb shrimp, peeled and deveined
salt, to taste
1 cup flour
1 teaspoon garlic powder
1 teaspoon smoked paprika
¼ teaspoon cayenne
½ teaspoon baking powder
1 cup beer
oil, for frying
TO SERVE

corn tortilla
guacamole
radish, sliced
fresh cilantro
Preparation
In a small bowl, combine the sour cream, lime juice, lime zest, and salt and mix well.
In another bowl, combine the red cabbage, green cabbage, jalapeño, 2 tablespoons of the sour cream sauce mix, lime juice and salt. Mix until fully incorporated.
Season the shrimp with a big pinch of salt.
Combine flour, garlic powder, smoked paprika, cayenne, salt and baking powder in a medium size bowl and mix well. Add beer and stir well.
Add shrimp into the batter, making sure each is fully coated.
Heat oil in a pot to 350˚F (180˚C). Fry the shrimp in batches for 4 - 5 minutes, or until golden brown.
Transfer the shrimp to a paper towel-lined plate.
Top a tortilla with guacamole, rainbow coleslaw, fried shrimp, a drizzle of sour cream sauce, sliced radishes, and cilantro.
Enjoy!