BEEF SOFT TACOS WITH GARLIC AVOCADO CREAM AND ROASTED ASPARAGUS SALSA
Provided by Robin Miller : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
- For asparagus: Arrange asparagus on baking sheet and season with salt and black pepper. Wrap garlic cloves in foil and place on baking sheet next to asparagus. Roast for 15 minutes, until asparagus and garlic are golden brown. Remove from oven.
- For tacos: While the asparagus is roasting, in a large skillet on medium-high heat, combine beef, chili sauce, green chiles, and chili powder and bring to a simmer for 5 minutes, or until liquid is absorbed.
- For garlic-avocado cream: In a medium bowl, combine roasted garlic, sour cream and avocado. Mash with a fork until blended and smooth. Season, to taste, with salt and black pepper.
- For the salsa: Chop 1/4 of the asparagus into small pieces, making about 1 cup, reserve remaining asparagus for soup, about 4 cups. In a medium bowl, combine chopped asparagus, diced tomato, cilantro, lime juice, and cumin. Season, to taste, with salt and freshly ground black pepper.
- To serve, spoon beef into tortillas and top with shredded lettuce and cheese. Serve garlic-avocado cream and asparagus salsa on the side.
SEARED AHI TACOS WITH MANGO AVOCADO SALSA
Not only are these tacos fresh and easy, but from start to finish, they require no more than 20 minutes to fashion up. Seared tuna means crisp flavor on the outside and the fish stays tender inside.
Provided by Julia Mueller
Categories Main
Time 20m
Yield 2-3
Number Of Ingredients 12
Steps:
- Add all ingredients to a bowl and stir together to combine
- In a medium-sized cast iron skillet (or regular skillet), heat the oil to medium-high. Sprinkle the ahi steaks with kosher salt and pepper on both sides.
- Carefully place the ahi steaks on the skillet and sear until crispy and the ahi is cooked about ¼" inch up the steak. Repeat for the other side.
- Place the ahi steaks on a cutting board and once cool enough to handle, use a sharp knife to cut the steaks.
- Heat the corn tortillas in the cast iron skillet. Place them on a plate and load them up with desired amount of ahi and mango avocado salsa.
CHICKEN TACOS WITH AVOCADO SALSA
A few people in my family have special dietary needs, but luckily, these chicken tacos work for all of us. I toss up a simple green salad and have a meal we can all enjoy together. -Christine Schenher, Exeter, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Place a large nonstick skillet coated with cooking spray over medium-high heat. Brown chicken. Add water, sugar and seasonings. Cook 4-5 minutes or until chicken is no longer pink, stirring occasionally., Meanwhile, in a small bowl, gently mix avocado, corn, tomatoes and lime juice. Spoon chicken mixture into taco shells; top with avocado salsa. , Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Nutrition Facts : Calories 354 calories, Fat 15g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 474mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 6g fiber), Protein 27g protein. Diabetic Exchanges
SEARED AHI TACO WITH AVOCADO SALSA
Make and share this Seared Ahi Taco With Avocado Salsa recipe from Food.com.
Provided by loveleesmile
Categories Low Cholesterol
Time 45m
Yield 8 tacos, 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a small bowl, combine cumin, cayenne, salt, pepper and coriander.
- Rub spice mixture generously on both sides of the tuna.
- Preheat oven to 350°F for the taco shells.
- Heat a nonstick pan on the stove over high heat. When pan is smoking hot, add olive oil, wait 10 seconds, then add tuna. Sear for 1 minute per side, or until fish is cooked on the outside, but rare on the inside. Transfer to a plate.
- Separate taco shells and place them in the oven for 4 minutes (timing is everything here, since they go from perfectly done to burned after about 1 additional minute).
- While the shells are heating, dice tuna into 1/4-inch cubes.
- To serve, fill all eight taco shells halfway with salsa. Spoon tuna over salsa and squeeze a spritz of lime juice overtop. Serve immediately.
- Avocado Salsa: Avocado is just ripe if it indents with the firm press of a finger.
- Add all ingredients to a medium-size bowl. Toss gently. DO NOT MASH AVOCADO.
Nutrition Facts : Calories 456, Fat 27, SaturatedFat 4.4, Cholesterol 32.6, Sodium 435.9, Carbohydrate 33.7, Fiber 10.9, Sugar 3.7, Protein 25.1
AHI TUNA TACOS WITH AVOCADO SALSA (BOOM)
Adapted from the Food Network
Provided by mlboom
Categories Main Dish
Time 20m
Yield 4
Number Of Ingredients 17
Steps:
- For salsa: Combine all ingredients without mashing avocado. For Tacos: In a small bowl, combine cumin, cayenne, salt, pepper, and coriander. Rub spice mixture generously on both sides of the tuna. Heat a nonstick pan on the stove over high heat. When pan is smoking hot, add olive oil, wait 10 seconds, then add tuna. Sear for 1 minute per side, or until fish is cooked on the outside, but rare on the inside. Transfer to a plate. Dice tuna into 1/4-inch cubes. Spoon tuna over salsa into tortillas and squeeze a spritz of lime juice overtop. Serve immediately.
Nutrition Facts : Calories 310 calories, Fat 13.3522278582422 g, Carbohydrate 47.5321285689749 g, Cholesterol 0 mg, Fiber 6.08062479514752 g, Protein 5.01352635703264 g, SaturatedFat 2.626939889882 g, ServingSize 1 1 Serving (265g), Sodium 212.70453910999 mg, Sugar 41.4515037738274 g, TransFat 0.681799058615165 g
POTATO-CHORIZO TACOS WITH SIMPLE AVOCADO SALSA
These delicious tacos make a nice, simple supper. I'm lucky that my mom makes her own chorizo, and she always gives me some. She makes this potato-chorizo filling all the time, but this particular recipe is by Rick Bayless (my mom is the type who never bothers with measurements). It's also great on tostadas, in burritos and quesadillas.
Provided by Velouria
Categories Pork
Time 40m
Yield 12 tacos, serving 4 as a light meal, 4 serving(s)
Number Of Ingredients 9
Steps:
- For the filling: In a medium (3 to 4-quart) saucepan, bring about 1 quart of water to a boil. Add the cubed potatoes and heavily salt the water (about 2 teaspoons), Simmer until the potatoes are fully tender, about 10 minutes. Drain.
- In a large (12-inch) heavy well-seasoned or nonstick skillet or griddle set over medium heat, combine the chorizo and onion; stir regularly, breaking up any clumps of sausage, until the onion is soft and the sausage cooked through, about 10 minutes. If the sausage has rendered more than a light coating of fat over the bottom of the skillet, pour out the excess.
- Add the potatoes to the skillet and continue to cook over medium heat, stirring regularly, until the potatoes begin to brown, about 8 minutes. As the mixture cooks, mash everything together a little with the back of a spoon or spatula, scraping up any crusty bits of potato, so that it roughly holds together (it'll look a little like hash). Cover and keep warm over the lowest heat.
- For the salsa: As the filling finishes cooking, make the salsa: In a food processor, combine the tomatillos, garlic and chiles. Pulse the machine until everything is finely chopped. Peel and pit the avocado, add the flesh to the processor and pulse until everything is well blended (the salsa will be the consistency of a light mayonnaise). Scrape the salsa into a serving bowl, taste and season with salt, usually about 1/2 teaspoon.
- Serving: Scrape the warm chorizo filling into a serving bowl and set on the table along with the avocado salsa and a basket of steaming tortillas.
- Note: If you are using store-bought tortillas, drizzle a clean kitchen towel with 3 tablespoons water and wrap your cold tortillas in it. Slide the package into a microwaveable plastic bag and fold the top over, but don't seal it. Microwave at 50% power for 4 minutes to create steam in the package. Let stand for 2 or 3 minutes before serving.
Nutrition Facts : Calories 773, Fat 44, SaturatedFat 13.9, Cholesterol 74.8, Sodium 1097.6, Carbohydrate 67.9, Fiber 12.1, Sugar 4.5, Protein 29.3
POTATO-CHORIZO TACOS WITH AVOCADO SALSA
These tacos are classic Mexican street food. Potatoes are amazing carriers of flavor and absorb the chili and tang of the chorizo sausage wonderfully, creating a rich and vibrant dish.
Provided by Rick Bayless
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a medium (3- to 4-quart) saucepan, bring 1 quart of water to a boil. Dice the potatoes into ½-inch cubes, and heavily salt the water (you''ll need about 2 teaspoons). Simmer over medium heat until the potatoes are fully tender, about 10 minutes. Drain.
- (Note: Chef Bayless uses a quarter of a large onion, but this recipe calls for half of a small onion.) Finely dice onion and place in a large skillet over medium-high heat, and immediately add the chorizo. Cook, breaking up any lumps of chorizo, until the onion is soft and the sausage cooked through, about 10 minutes. If the chorizo has rendered more than a light coating of fat over the bottom of the skillet, pour out the extra.
- As the chorizo cooks, make the avocado salsa: Roughly chop the husked, rinsed tomatillos; chop the garlic clove; chop the chiles. In a food processor, combine the tomatillos, garlic, and chiles, and pulse until finely chopped (scraping down the sides of the processor as necessary). Add the peeled and pitted avocado, season with ½ teaspoon salt, and pulse until everything is well blended; the sauce should be the consistency of a light mayonnaise. Salt to taste, then scrape the sauce into a serving bowl and set aside.
- Use a slotted spoon or strainer to drain the potatoes thoroughly; add them to the skillet with the chorizo mixture and continue to cook over medium heat, stirring regularly until the potatoes begin to brown, 7-8 minutes. As the mixture cooks, coarsely mash everything together with the back of a spoon or a spatula, scraping up any crusty bits of potato, so that it roughly holds together (it will look a little like hash). Cover and keep warm over the lowest heat.
- Serve the potato-chorizo mixture with the avocado sauce and warm tortillas. (To reconstitute or reheat store-bought tortillas, wrap the stack in a damp paper towel and heat in the microwave on full power for 1 minute.)
AHI TUNA TACOS WITH PINEAPPLE SALSA
Fresh ahi tuna tacos with a refreshingly light pineapple salsa. Add a pre-packaged slaw mix with a ginger dressing if desired.
Provided by Court
Categories Mexican Fish Tacos
Time 55m
Yield 4
Number Of Ingredients 15
Steps:
- Mix black pepper, salt, cumin, garlic powder, and cinnamon together in a small bowl. Rub all over tuna steaks. Cover and refrigerate for at least 15 minutes.
- Meanwhile, stir pineapple, red onion, cilantro, lime juice, red pepper, and lime zest for salsa together in a bowl until combined. Cover and refrigerate until needed.
- Heat oil in a cast iron skillet over medium heat. Add tuna steaks and cook to desired doneness, 1 1/2 to 2 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium doneness. Remove from the skillet and slice steaks thinly.
- Spread sour cream in a thin layer over each warmed tortilla. Add tuna slices, top with pineapple salsa, and wrap to seal.
Nutrition Facts : Calories 474.9 calories, Carbohydrate 53 g, Cholesterol 53.8 mg, Fat 13.9 g, Fiber 5.5 g, Protein 34.8 g, SaturatedFat 2.6 g, Sodium 1680.3 mg, Sugar 10 g
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