#tacoparty

[fixiegirls]

Repost from @pdqcourier We're so excited to support @chicastacos for their 1 year Anniversary and participation in Baja Market LA Food | Beer | Wine. PDQ will be dishing out wine 🍷 & 🍻 all night Thursday. #pdqallday #chicastacos #tacoparty

[pplutos]

oh my goshhh i love your pjo au so much!! thank u for blessing my eyes

aAA a im glad !!

[completecuntrol]

@nicholasgwolf just posted this picture but I liked it so I'm posting it too. @tacopartytruck #tacoparty #vegantacos (at Taco Party)

[striffle]

One more #digistickie for @redbubble . #taco #redbubble #partyfood #colour #characterdesign #illustration #tacoparty #party #drawing #striffle

[bna-v5]

These shrimp tacos are bursting with flavor, featuring perfectly seasoned shrimp topped with a creamy garlic avocado crema. They're quick and easy to make, perfect for a weeknight dinner or a casual get-together with friends. The avocado crema adds a refreshing twist to traditional tacos, making them irresistibly delicious.

Ingredients: 1 lb shrimp, peeled and deveined. 2 tablespoons olive oil. 1 teaspoon chili powder. 1 teaspoon paprika. 1/2 teaspoon cumin. Salt and pepper to taste. 8 small flour tortillas. 2 ripe avocados. 1/4 cup Greek yogurt. 2 cloves garlic, minced. 1 lime, juiced. 1/4 cup chopped cilantro. Shredded cabbage or lettuce, for serving. Sliced radishes, for serving.

Instructions: Put shrimp, olive oil, chili powder, paprika, cumin, salt, and pepper in a bowl. Add toss to cover evenly. Set the pan on medium-high heat. It will take about two to three minutes on each side for the shrimp to turn pink and opaque after you add them. Put avocados, Greek yogurt, minced garlic, lime juice, and cilantro in a blender or food processor and blend or process until smooth. Mix until it's creamy and smooth. You can warm tortillas in the microwave or a dry pan. Spread some avocado crema on each tortilla before putting the tacos together. Shred or cut up some cabbage or lettuce and add cooked shrimp, radishes, and lettuce. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Dawn Rosendahls Altered Books

[alabubbatruckerdaddy]

Tasty Tacos are a perfect addition to your party menu. They're quick to prepare and customizable to suit your guests' preferences. Whether you like them mild or spicy, these tacos are sure to be a crowd-pleaser.

Ingredients: 1 lb ground beef or ground turkey. 1 packet taco seasoning mix. 1 cup shredded lettuce. 1 cup diced tomatoes. 1/2 cup diced onions. 1/2 cup shredded cheddar cheese. 1/4 cup sour cream. 8 small taco shells. Salsa, guacamole, and hot sauce for serving optional.

Instructions: Cook the ground beef or turkey in a skillet over medium-low heat until it's browned and fully cooked. Break it up as it cooks. For seasoning the meat, drain off any extra fat and then add the taco seasoning mix. Follow the directions on the package. Follow the directions on the package to warm the taco shells. Put together your tacos by putting some of the seasoned meat in each shell and then adding lettuce, tomatoes, onions, and cheese on top. Put some sour cream on top of each taco. If you want, you can serve it with salsa, guacamole, and hot sauce on the side. Have fun with your tasty tacos!

Prep Time: 15 minutes

Cook Time: 15 minutes

shulincc

[rrnu]

These Chorizo and Potato Tacos are bursting with flavor, thanks to the spicy chorizo, tender potatoes, and creamy avocado salsa verde. It's a delightful taco recipe that's perfect for any occasion.

Ingredients: 1 lb chorizo sausage. 2 cups diced potatoes. 1/2 cup diced onion. 1/2 cup chopped cilantro. 8 small corn tortillas. 1 avocado. 1/2 cup tomatillos. 1/4 cup chopped green onions. 1 lime, juiced. Salt and pepper to taste. Vegetable oil for cooking.

Instructions: Over medium-low heat, cook the chorizo in a skillet until it turns brown and breaks up. Take it out of the pan and set it aside. Put some vegetable oil in the same skillet and add the diced potatoes and onions. Cook them until the potatoes are soft and golden brown. Add pepper and salt. Be sure to make the avocado salsa verde while the potatoes are cooking. Put the tomatillos, chopped cilantro, green onions, lime juice, and a pinch of salt in a blender. Mix until it's smooth. To make the corn tortillas soft, heat them in a dry skillet or the microwave. Spoon some of the cooked chorizo and potato mixture onto each tortilla to make the tacos. Add avocado salsa verde on top. If you want, you can serve the Chorizo and Potato Tacos with Avocado Salsa Verde and extra chopped cilantro and lime wedges on top.

Prep Time: 15 minutes

Cook Time: 20 minutes

Mostly Abstract

[midorisa]

These chicken tacos with corn, radish, and chipotle-avocado sour cream are a delightful fusion of flavors and textures. The tender chicken seasoned with cumin and chili powder pairs perfectly with the sweetness of corn and the crispness of radish. The creamy and slightly spicy chipotle-avocado sour cream adds a delicious finish to these tacos, making them a surefire hit for any taco night.

Ingredients: 1 lb chicken breast, diced. 2 tbsp olive oil. 1 tsp ground cumin. 1 tsp chili powder. Salt and pepper to taste. 1 cup corn kernels. 1/2 cup thinly sliced radishes. 8 small corn or flour tortillas. 1 avocado, mashed. 1/2 cup sour cream. 1 chipotle pepper in adobo sauce, minced. 1 tbsp lime juice. 1/4 cup chopped fresh cilantro. Optional toppings: shredded lettuce, diced tomatoes, shredded cheese.

Instructions: Put olive oil in a pan and heat it over medium-low heat. Cumin, chili powder, salt, and pepper should be added along with the diced chicken breast. It will take about 8 to 10 minutes of cooking until the chicken is fully cooked. To make the chipotle-avocado sour cream, put the mashed avocado, sour cream, lime juice, chopped cilantro, and minced chipotle pepper in a different bowl. Follow the directions on the package to warm the tortillas. To make tacos, put cooked chicken, corn kernels, sliced radishes, and any other toppings you want into a tortilla. Spread chipotle avocado sour cream on top of the taco fillings. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

The Herpetofaunal Biology Group