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Ground beef tacos! I used @tacobell original seasoning with salsa, Colby Jack cheese, lettuce, sour cream and @cholulahotsauce on crispy hard shells. Served with pinto beans seasoned with @fiestaspices. Classic! Nom nom #tacotuesday #groundbeeftacos #groundbeef #beeftacos #tacos #crunchytacos #salsa #sourcream #cheese #cholula #hotsauce #pintobeans #fiestaspices #beefweek (at Springfield, Missouri) https://www.instagram.com/p/CoYlAeUO1H6/?igshid=NGJjMDIxMWI=
Craving a trio of old-school, crunchy tacos @cattyshacktexmex 🌮 . . . #nolafoodporn #nolafood #crunchytacos #nola #gentilly #tacos #cattyshack #eatingnola #nolaeats #followyournola (at Catty Shack Tex-Mex) https://www.instagram.com/p/B5TAFeIl9d5/?igshid=b80kjw1rz27i
These Baked Panko Avocado Tacos are a crunchy, flavorful twist on traditional tacos. The creamy avocado slices are coated in seasoned panko breadcrumbs and baked until golden brown. Served with fresh toppings and warm tortillas, they make a delicious vegan meal.
Ingredients: 2 ripe avocados, sliced. 1 cup panko breadcrumbs. 1 tablespoon olive oil. 1 teaspoon smoked paprika. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. 8 small corn tortillas. 1/2 cup shredded lettuce. 1/4 cup diced tomatoes. 1/4 cup diced red onion. 1/4 cup chopped cilantro. Lime wedges, for serving.
Instructions: Get the oven ready by heating it up to 400F 200C. Put olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper in a shallow bowl. Add panko breadcrumbs and mix them well. Cover avocado slices with the breadcrumb mixture and press them down gently to stick. Toast the avocado slices and then put them on a baking sheet with parchment paper on the bottom. Place in an oven that has already been heated and bake for 15 to 20 minutes, or until the breadcrumbs are golden brown and the avocados are soft. Toast the corn tortillas in a pan over medium-low heat while the avocados are baking. Put warm tortillas with sliced baked avocado on top. Top with shredded lettuce, diced tomatoes, diced red onion, and chopped cilantro. Serve right away with wedges of lime. Have fun!
Prep Time: 15 minutes
Cook Time: 20 minutes
country house quilting
pearl moss press
A tasty and filling vegetarian taco salad with fresh vegetables, crunchy roasted chickpeas, and a spicy chipotle ranch dressing. Ideal for a quick and wholesome dinner!
Ingredients: 2 cans chickpeas, drained and rinsed. 2 tablespoons olive oil. 1 teaspoon ground cumin. 1 teaspoon smoked paprika. 1/2 teaspoon chili powder. Salt and pepper to taste. 1 head romaine lettuce, chopped. 1 cup cherry tomatoes, halved. 1 cup corn kernels fresh or frozen. 1 avocado, diced. 1/2 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1 cup shredded cheddar cheese. Tortilla chips for serving. 1/2 cup Greek yogurt. 2 tablespoons mayonnaise. 1 tablespoon lime juice. 1 teaspoon chipotle powder. 1 teaspoon garlic powder. Salt and pepper to taste.
Instructions: Preheat the oven to 400F 200C. In a bowl, toss chickpeas with olive oil, cumin, smoked paprika, chili powder, salt, and pepper until well coated. Spread chickpeas on a baking sheet and roast for 20-25 minutes, shaking the pan halfway through, until golden and crispy. In a large salad bowl, combine chopped romaine lettuce, cherry tomatoes, corn, avocado, red onion, cilantro, and shredded cheddar cheese. Top the salad with the roasted chickpeas. In a small bowl, whisk together Greek yogurt, mayonnaise, lime juice, chipotle powder, garlic powder, salt, and pepper to make the chipotle ranch dressing. Drizzle the dressing over the salad and toss to combine. Serve the taco salad in individual bowls, garnished with tortilla chips on top. Enjoy your delicious Roasted Chickpea Vegetarian Taco Salad with Chipotle Ranch Dressing!
Prep Time: 15 minutes
Cook Time: 25 minutes
Sole Nourish
These tacos have the crunch of fried seafood, the cool sweetness of watermelon salsa, and the rich, creamy texture of avocado cream. It has just the right amount of flavors and textures to take your taco night to the next level.
Ingredients: 1 lb fresh seafood such as shrimp or white fish, chopped into small pieces. 1 cup all-purpose flour. 1 cup cornmeal. 1 teaspoon salt. 1 teaspoon black pepper. 1 teaspoon paprika. 1 teaspoon garlic powder. 1 egg, beaten. 1 cup water. 1 cup diced watermelon. 1/2 cup diced red onion. 1/4 cup chopped fresh cilantro. 1 jalapeo, seeded and diced. 1 avocado, peeled and pitted. 1/4 cup sour cream. Juice of 1 lime. 8 small tortillas. Vegetable oil, for frying.
Instructions: Salt, black pepper, paprika, and garlic powder should all be mixed together in a bowl. Mix the beaten egg and water in a different bowl with a whisk to make a batter. First, dip the seafood in the batter. Then, coat the pieces in the flour-cornmeal mix. Put vegetable oil in a pan and heat it over medium-high heat. Fry seafood in a coating until golden and crispy, about two to three minutes on each side. Take it off and let it dry on paper towels. Watermelon dice, red onion, cilantro, and jalapeo make up the salsa. Put them all in a different bowl. To make avocado cream, put avocado, sour cream, and lime juice in a blender and blend until smooth. You can warm tortillas up in the microwave or a dry pan. Put crispy seafood on tortillas and top with watermelon salsa and avocado cream to make tacos. Serve right away and enjoy!
Prep Time: 20 minutes
Cook Time: 10 minutes
JUNETEENTH VA-HAMPTON ROADS
These Instant Pot Fish Tacos are a quick and flavorful way to enjoy a seafood favorite. The pressure cooking method ensures tender and perfectly seasoned fish, while the vibrant vegetable medley adds freshness and crunch. Top it off with a zesty cabbage slaw for the ultimate taco experience.
Ingredients: 1 lb white fish fillets, such as cod or tilapia. 1 cup cherry tomatoes, halved. 1/2 red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1 jalapeo, seeded and minced. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1 teaspoon smoked paprika. 1/2 teaspoon chili powder. Salt and pepper to taste. Juice of 2 limes. 1/4 cup olive oil. 8 small flour tortillas. Cabbage slaw for topping.
Instructions: Season fish fillets with cumin, smoked paprika, chili powder, salt, and pepper. In the Instant Pot, mix together cherry tomatoes, red onion, cilantro, jalapeo, and garlic. Place seasoned fish fillets on top of the vegetable mixture. Drizzle lime juice and olive oil over the fish. Close the Instant Pot lid, set to sealing, and cook on high pressure for 5 minutes. Once cooking is complete, perform a quick pressure release. Carefully open the lid and flake the fish with a fork, mixing it with the vegetables. Warm the tortillas, then fill them with the fish and vegetable mixture. Top with cabbage slaw and additional cilantro if desired. Serve the Instant Pot Fish Tacos warm and enjoy!
Prep Time: 15 minutes
Cook Time: 5 minutes
fils et navettes filsetnavettes
