#tastytacos

[oldtownsanclemente]

TACO 🌮 TACO 🌮 TUESDAY 🎉

Join Los Patios for Taco Tuesday in Old Town San Clemente

[oldtownsanclemente]

Let's TACO 'bout it 🌮

Los Patios in Old Town San Clemente

[oldtownsanclemente]

Don't be a lonely 🌮 Enjoy Taco Tuesday with all the other taco lovers 🌮❤️

Los Patios Cocina Mexican in Old Town San Clemente

[oldtownsanclemente]

Mediterranean tacos 🌮 😋

Andalusia's Kitchen in Old Town San Clemente

[andreygovno]

These vegan tacos are quick to make and packed with fresh flavors. They're perfect for a busy weeknight dinner or a quick lunch option. The combination of black beans, corn, and a zesty lime dressing makes them incredibly delicious.

Ingredients: 1 cup cooked black beans. 1 cup cooked corn kernels. 1 cup diced tomatoes. 1/2 cup diced red onion. 1/2 cup diced bell peppers. 1/4 cup chopped cilantro. 1 avocado, sliced. 1 lime, juiced. 1 teaspoon cumin powder. 1 teaspoon chili powder. Salt and pepper to taste. 4 small whole wheat or corn tortillas.

Instructions: In a large bowl, combine the cooked black beans, corn kernels, diced tomatoes, diced red onion, diced bell peppers, and chopped cilantro. In a small bowl, make the dressing by mixing lime juice, cumin powder, chili powder, salt, and pepper. Pour the dressing over the bean and vegetable mixture, and toss everything together until well coated. Warm the tortillas in a dry skillet for about 20 seconds on each side or until they are heated through. Spoon the bean and vegetable mixture onto each tortilla. Top with sliced avocado and fold the tortillas in half to create tacos. Serve immediately and enjoy your 15-Minute Simple Vegan Tacos!

Prep Time: 10 minutes

Cook Time: 5 minutes

Rebecca Creek Farms

[nighte-studios]

Arizona Navajo Tacos, also known as Indian Tacos, are a delicious Southwestern dish featuring fry bread as the base and topped with a flavorful mixture of ground meat, beans, vegetables, and cheese. They are a popular Native American-inspired comfort food with a delightful combination of textures and flavors.

Ingredients: 1 cup all-purpose flour. 1 cup cornmeal. 1/2 teaspoon salt. 1 teaspoon baking powder. 1/2 cup warm water. 1 pound ground beef or ground turkey. 1 onion, finely chopped. 1 red bell pepper, diced. 1 can 15 oz pinto beans, drained and rinsed. 1 cup shredded lettuce. 1 cup diced tomatoes. 1 cup shredded cheddar cheese. 1/2 cup sour cream. 1/4 cup chopped fresh cilantro. Vegetable oil for frying. Salt and pepper to taste.

Instructions: In a mixing bowl, combine the all-purpose flour, cornmeal, salt, and baking powder. Gradually add warm water and knead the dough until it's smooth and elastic. Cover and let it rest for 30 minutes. Divide the dough into small portions and roll them into balls. Flatten each ball into a thin round disk tortilla shape. Heat vegetable oil in a deep skillet over medium-high heat. Fry the dough disks until they puff up and turn golden brown, then flip and cook the other side. Remove and drain on paper towels. In a separate skillet, cook the ground beef or turkey over medium heat until browned. Add chopped onion and red bell pepper, and saut until the vegetables are soft. Stir in the pinto beans and cook until heated through. Season with salt and pepper to taste. To assemble Navajo Tacos, place a fried dough disk on a plate. Top it with a generous portion of the meat and bean mixture. Add shredded lettuce, diced tomatoes, cheddar cheese, sour cream, and chopped cilantro on top. Serve the Navajo Tacos hot and enjoy!

Prep Time: 30 minutes

Cook Time: 30 minutes

montreal ostomy centre inc

[ipaintjily]

These Slow Cooker Butternut Squash Pulled Pork Tacos are not only easy to make but also healthy and gluten-free. The tender pulled pork pairs perfectly with the sweet and savory butternut squash for a delicious taco filling.

Ingredients: 2 lbs pork shoulder, boneless. 1 butternut squash, peeled, seeded, and diced. 1 onion, thinly sliced. 4 cloves garlic, minced. 1 cup chicken broth. 2 tsp cumin. 2 tsp smoked paprika. 1 tsp chili powder. Salt and pepper to taste. Corn tortillas gluten-free. Toppings: avocado, cilantro, lime wedges.

Instructions: Place the pork shoulder, butternut squash, onion, and garlic in the slow cooker. In a bowl, combine chicken broth, cumin, smoked paprika, chili powder, salt, and pepper. Pour this mixture over the ingredients in the slow cooker. Cover and cook on low for 8 hours or until the pork is tender and can be easily shredded with a fork. Remove the pork from the slow cooker and shred it using two forks. Return the shredded pork to the slow cooker and mix it with the butternut squash mixture. Warm the corn tortillas and fill them with the pulled pork and butternut squash mixture. Top the tacos with avocado slices, chopped cilantro, and a squeeze of lime juice. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 480 minutes

dillon nelson

[humantropy]

These Ginger Beer Pulled Pork Tacos are a flavorful twist on classic pulled pork tacos. The ginger beer adds a unique sweet and spicy flavor to the tender pulled pork, making these tacos a crowd-pleaser at any gathering.

Ingredients: 2 pounds boneless pork shoulder. 1 onion, thinly sliced. 2 cloves garlic, minced. 1 cup ginger beer. 1/2 cup ketchup. 1/4 cup apple cider vinegar. 2 tablespoons brown sugar. 1 tablespoon ground cumin. 1 tablespoon chili powder. 1 teaspoon smoked paprika. Salt and pepper to taste. 8 small flour tortillas. 1 cup shredded lettuce. 1 cup diced tomatoes. 1/2 cup shredded cheddar cheese. 1/4 cup sour cream. Fresh cilantro leaves for garnish.

Instructions: Place the pork shoulder, sliced onion, and minced garlic in a slow cooker. In a mixing bowl, combine the ginger beer, ketchup, apple cider vinegar, brown sugar, cumin, chili powder, smoked paprika, salt, and pepper. Mix well. Pour the ginger beer mixture over the pork in the slow cooker. Cover and cook on low for 8-10 hours or until the pork is tender and easily shreds with a fork. Remove the cooked pork from the slow cooker and shred it using two forks. Return the shredded pork to the cooking liquid in the slow cooker and keep it warm. To assemble the tacos, warm the flour tortillas in a skillet or microwave. Place a portion of the pulled pork on each tortilla. Top with shredded lettuce, diced tomatoes, cheddar cheese, and a dollop of sour cream. Garnish with fresh cilantro leaves. Serve hot and enjoy your delicious Ginger Beer Pulled Pork Tacos!

Prep Time: 20 minutes

Cook Time: 480 minutes

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