#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

[plumbobpretties]

For a quick and easy meal, these Shrimp Tacos with Corn Salsa are tasty and filling. When you put together juicy shrimp, sweet corn salsa, and creamy toppings, you get a great taco.

Ingredients: 1 lb large shrimp, peeled and deveined. 2 cups frozen corn, thawed. 1 red onion, finely chopped. 1 red bell pepper, diced. 1 jalapeo pepper, minced. 1/4 cup fresh cilantro, chopped. 1 lime, juiced. 1 teaspoon ground cumin. 1 teaspoon chili powder. Salt and pepper to taste. 8 small corn tortillas. 1 cup shredded lettuce. 1/2 cup sour cream. 1/2 cup shredded cheddar cheese. 1 avocado, sliced. Hot sauce optional.

Instructions: Dice the red onion, red bell pepper, jalapeo pepper, and cilantro, and put them all in a large bowl. This is how you make corn salsa. Mix in the chili powder, lime juice, ground cumin, salt, and pepper. Put it away after mixing it well. Put the shrimp in a different bowl and season them with chili powder, salt, and pepper. Put the pan on medium-high heat and add a little olive oil. Season the shrimp and cook them for two to three minutes on each side, until they turn pink and opaque. Put the corn tortillas in a dry skillet and heat them for 30 seconds on each side, or until they are warm all the way through. Before putting the tacos together, put some corn salsa and shrimp on each tortilla. Add sour cream, cheddar cheese, avocado slices, shredded lettuce, and hot sauce if you like it spicy to the shrimp. Feel free to eat the Shrimp Tacos with Corn Salsa right away.

Prep Time: 15 minutes

Cook Time: 10 minutes

brandon warden

[reverendarielle]

They are a tasty change from regular tacos because they are made with Cajun ground beef that is full of flavor and spice. The Cajun seasoning gives the food a kick that goes well with the other toppings.

Ingredients: 1 lb ground beef. 1 tablespoon Cajun seasoning. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/4 teaspoon cayenne pepper. 1/2 teaspoon paprika. Salt and pepper to taste. 1 tablespoon olive oil. 8 small tortillas. Taco toppings of your choice e.g., lettuce, diced tomatoes, shredded cheese, sour cream, salsa.

Instructions: Put olive oil in a pan and heat it over medium-low heat. Break up the ground beef with a spoon as it cooks until it turns brown. Spice it up with salt, pepper, cayenne pepper, onion powder, garlic powder, and Cajun seasoning. Mix things together well. Add two to three more minutes of cooking, until the beef is done and the spices smell good. Follow the directions on the package to warm the tortillas. Spoon the seasoned ground beef onto each tortilla to make tacos. Add your favorite things to the top of the taco. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 15 minutes

Deniques Hamstrar

[meaniesimdreamer]

These Cauliflower Tacos with Avocado Crema are a flavorful and healthy twist on traditional tacos. Roasted cauliflower florets are seasoned to perfection and paired with a creamy avocado crema, creating a delightful combination of flavors and textures. Perfect for a meatless dinner option or a satisfying lunch!

Ingredients: 1 medium head of cauliflower, cut into florets. 2 tablespoons olive oil. 1 teaspoon chili powder. 1/2 teaspoon cumin. 1/2 teaspoon paprika. 1/4 teaspoon garlic powder. Salt and pepper to taste. 8 small taco-sized flour tortillas. 1 cup shredded red cabbage. 1 cup diced tomatoes. 1/2 cup diced red onion. 1/4 cup chopped fresh cilantro. 1 avocado, peeled and pitted. 1/2 cup sour cream. 1 lime, juiced. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: Preheat your oven to 425F 220C. In a large bowl, toss the cauliflower florets with olive oil, chili powder, cumin, paprika, garlic powder, salt, and pepper until well coated. Spread the seasoned cauliflower in a single layer on a baking sheet and roast for 20-25 minutes or until they are tender and slightly crispy, flipping them halfway through. While the cauliflower is roasting, warm the tortillas in the oven or on a skillet according to package instructions. In a blender or food processor, combine the avocado, sour cream, lime juice, minced garlic, salt, and pepper. Blend until smooth and creamy to make the avocado crema. Assemble your cauliflower tacos by placing roasted cauliflower on each tortilla, followed by shredded red cabbage, diced tomatoes, diced red onion, and chopped cilantro. Drizzle the avocado crema generously over the toppings. Serve your cauliflower tacos hot, garnished with extra cilantro and lime wedges if desired. Enjoy your delicious Cauliflower Tacos with Avocado Crema!

Prep Time: 15 minutes

Cook Time: 25 minutes

Fm World Distribution

[maxenemagalona]

The soft lobster meat and tangy, refreshing avocado salsa in these lobster tacos with avocado salsa make for a great combination of flavors. Great for a seafood meal that is both light and tasty!

Ingredients: 1 lb cooked lobster meat, chopped. 8 small corn tortillas. 1 avocado, diced. 1 tomato, diced. 1/4 cup red onion, finely chopped. 1/4 cup cilantro, chopped. 1 jalapeo, seeded and minced. 2 limes, juiced. Salt and pepper to taste. 2 tbsp olive oil.

Instructions: In a bowl, combine diced avocado, tomato, red onion, cilantro, jalapeo, and lime juice to make the salsa. Season with salt and pepper to taste. Warm the corn tortillas in a skillet over medium heat for about 30 seconds on each side. In another skillet, heat olive oil over medium heat. Add chopped lobster meat and cook for 2-3 minutes until heated through. Assemble tacos by placing a spoonful of lobster meat onto each warm tortilla and topping with avocado salsa. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 5 minutes

bruno pedrini