#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

[ithemighty]

These Crunchy Taco Cups are a delightful twist on traditional tacos. They are made with wonton wrappers, creating a crispy and bite-sized taco experience. Perfect for parties or as a fun appetizer!

Ingredients: 1 pound ground beef. 1 packet taco seasoning mix. 1/2 cup water. 1 cup shredded cheddar cheese. 24 wonton wrappers. 1 cup diced tomatoes. 1/2 cup diced red onion. 1/2 cup diced green bell pepper. 1/2 cup sour cream. 1/4 cup chopped fresh cilantro. Salt and pepper to taste.

Instructions: Warm your oven up to 375F 190C and grease a muffin tin. While the pan is on medium-high heat, brown the ground beef until it's done. Get rid of any extra fat. To the cooked beef, add the taco seasoning mix and water. Let it cook on low heat for a few minutes until it gets thicker. Add pepper and salt to taste. Put one wonton wrapper into each muffin tin and gently press it down to make a cup shape. Add a little of the beef mixture to each wonton cup and then sprinkle with cheddar cheese shreds. After the oven is hot, bake the wonton wrappers for 10 to 12 minutes, or until they are golden brown and crispy. Take the taco cups out of the oven and let them cool a bit before carefully taking them out of the muffin tin. Add diced tomatoes, red onion, green bell pepper, sour cream, and fresh cilantro to the top of each taco cup. Serve your Crunchy Taco Cups right away and enjoy them!

Prep Time: 20 minutes

Cook Time: 12 minutes

Miyo Linux

[starwarsui]

These mini tacos and quesadillas are tasty and easy to make. They are perfect for Cinco de Mayo. They're gorgeous and perfect for a party!

Ingredients: 1 lb ground beef. 1 packet taco seasoning. 1 cup shredded cheddar cheese. 1 cup salsa. 1/2 cup sour cream. Mini taco shells. Mini flour tortillas. 1/2 cup diced onions. 1/2 cup diced tomatoes. 1/4 cup chopped cilantro. 1/4 cup sliced jalapeos optional. 1/4 cup guacamole optional.

Instructions: Put the ground beef in a pan and cook it over medium-low heat until it turns brown. Get rid of extra fat. Just add the taco seasoning and follow the directions on the package for how much to use. In the oven, warm up the mini flour tortillas and mini taco shells. Fill each shell of the mini tacos with the seasoned beef, cheese, diced onions, diced tomatoes, cilantro, and jalapeos if you want. To make the mini quesadillas, put one tortilla on a griddle or skillet, top it with shredded cheese, and then put another tortilla on top of that. Melt the cheese and lightly brown the tortillas in the pan. Do this for as many quesadillas you need. Put the quesadillas and mini tacos out with salsa, sour cream, and guacamole on the side. Have fun with your Cinco de Mayo mini tacos and quesadillas!

Prep Time: 15 minutes

Cook Time: 20 minutes

Rosewood Fitness

[claradudleyillustration]

These smoky paprika fish tacos with apple slaw are bursting with flavor and freshness. The fish is seasoned with a blend of smoked paprika and spices, then grilled to perfection. Paired with a crunchy apple slaw dressed in a tangy-sweet dressing, these tacos are sure to be a hit at your next taco night!

Ingredients: 4 fillets of white fish such as cod or tilapia. 2 tablespoons olive oil. 1 tablespoon smoked paprika. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon cumin. Salt and pepper to taste. 8 small flour tortillas. 1 cup shredded green cabbage. 1 apple, julienned. 1/4 cup chopped cilantro. 1/4 cup mayonnaise. 2 tablespoons apple cider vinegar. 1 tablespoon honey. 1 tablespoon lime juice. Optional toppings: avocado slices, sliced jalapenos, lime wedges.

Instructions: Preheat grill or grill pan to medium-high heat. In a small bowl, mix together olive oil, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper. Brush both sides of the fish fillets with the spice mixture. Grill fish for 3-4 minutes per side, or until cooked through and flakes easily with a fork. While the fish is cooking, warm the tortillas on the grill for about 30 seconds on each side. In a large bowl, combine shredded cabbage, julienned apple, and chopped cilantro. In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, and lime juice to make the slaw dressing. Pour the dressing over the cabbage mixture and toss until well coated. To assemble tacos, place a grilled fish fillet on each tortilla, top with apple slaw, and add optional toppings as desired. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

city volcano

[pamvllo]

These Grilled Mexican Street Corn Tacos are a delicious summer treat that combines the flavors of Mexican street corn with the convenience of a taco. Creamy, cheesy, and perfectly spiced, they're a must-try for your next outdoor gathering!

Ingredients: 4 ears of corn, husked. 1/4 cup mayonnaise. 1/4 cup sour cream. 1/2 cup crumbled cotija cheese. 1 teaspoon chili powder. 1/2 teaspoon smoked paprika. 1/4 teaspoon cayenne pepper. 1/4 cup chopped fresh cilantro. 8 small tortillas. 1 lime, cut into wedges. Salt and pepper to taste.

Instructions: Warm the grill up to a medium-high level. For about 10 to 12 minutes, turn the corn over on the grill every so often until it is charred in spots and soft. Put mayonnaise and sour cream in a small bowl and mix them together. Put away. Put cotija cheese, chili powder, smoked paprika, and cayenne pepper in a different bowl and mix them together. Take the corn off the grill and brush it with the mayo and sour cream mix. Put the cotija cheese mix on top, and then the cilantro. Add lime wedges and salt and pepper to taste. Put tortillas on the grill and heat them up for 30 seconds on each side. Separate the corn kernels from the cobs and put some on each tortilla. Roll up the tortillas and serve right away with extra cilantro and lime wedges on top.

Prep Time: 15 minutes

Cook Time: 15 minutes

Maths Ville