Cilantro Tacos Food

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TACOS



Tacos image

This is how we enjoy tacos! You can use my recipe #166030, 166030. I am very bad about measuring and recording exact amounts. Needless to say, I am very nervous about making this recipe public. Please taste the finished product and adjust to your liking.

Provided by Mamas Kitchen Hope

Categories     Poultry

Time 15m

Yield 4 serving(s)

Number Of Ingredients 16

1 lb ground beef or 1 lb ground turkey
1/2 white onion, chopped
1 garlic clove, minced
1 (1 1/4 ounce) packet taco seasoning or 7 teaspoons taco seasoning, Taco Seasoning - Budget Friendly Seasoning for Tacos, Burritos..
3/4 cup water or 3/4 cup beer
8 fresh cilantro stems, minced (optional)
1 pinch sugar (optional)
lettuce, shredded (optional)
cheese, shredded (optional)
tomatoes, seeded and chopped (optional)
sour cream (optional)
sliced jalapeno (optional)
leftover corn (optional)
leftover beans (optional)
leftover rice (optional)
avocado (optional)

Steps:

  • Cook meat, onion, garlic and cilantro stirring often til meat is no longer pink. Drain fat.
  • Add seasoning and 3/4 cup water or beer to meat mixture and stir to blend. Only use beer if you like beer! lol You could also use half beer and half water. DH always comes in and adds a glug or two from his can behind my back so I never know exactly how much is in there! grrrr.
  • Simmer until liquid has evaporated.
  • Serve with desired toppings. Get creative! Use what you like!
  • This can fill tortillas, corn or flour, or be used to top corn or tortilla chips. When I make this I make a taco salad on my plate, dd makes that or some tacos and dh always makes nachos putting only cheese on top and microwaving til the cheese is melty. To each his own! I get three different meals with one skillet! Happy mama!

Nutrition Facts : Calories 267.1, Fat 17, SaturatedFat 6.7, Cholesterol 77.1, Sodium 791.6, Carbohydrate 6.5, Fiber 1.9, Sugar 2.2, Protein 21.3

CILANTRO TACOS



Cilantro Tacos image

These are your basic tacos totally brought back to life with fresh veggies, lime juice, Rotel and beef consommé--so good. My brother-in-law invented them and I tweaked them just a bit. We LOVE them. He makes them with chicken, we prefer beef.

Provided by HeidiSue

Categories     Chicken

Time 45m

Yield 10-12 tacos, 4 serving(s)

Number Of Ingredients 11

1 lb ground beef
1 bell pepper, chopped (any color)
1 medium onion, chopped
1 garlic clove, chopped
1 habanero pepper, seeded and chopped
1 (8 ounce) package of sliced fresh mushrooms
1 lime, juice of
1 (10 ounce) can rotel
1 (10 ounce) can beef consomme
1 (1 1/4 ounce) package taco seasoning
1 bunch fresh cilantro, coarsely chopped

Steps:

  • Brown ground beef, drain and set aside.
  • Sauté onions and bell pepper in a little olive oil until soft.
  • Add habanero and garlic and sauté a few minutes more.
  • Add beef back to pan along with all remaining ingredients except for the cilantro.
  • Sauté beef mixture over med-high heat until almost all of the liquid is gone.
  • Remove from heat and toss with cilantro.
  • Serve with your favorite taco toppings.
  • We prefer the uncooked tortillas from Costco that you heat and cook at home -- they are the best if you haven't had them. Otherwise you can use whatever tortilla or shell that you prefer.

CILANTRO LIME CHICKEN TACOS



Cilantro Lime Chicken Tacos image

A cilantro lime vinaigrette has two jobs in a weeknight taco recipe. First, it?s the marinade for the pan seared chicken filling. Then it turns sour cream into a special topping.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 7

1 pound boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper
2/3 cup Food Network Kitchen™ Inspirations Mexican Style Cilantro Lime Vinaigrette
1/4 cup sour cream
1 tablespoon vegetable oil
16 corn tortillas
Shredded lettuce, diced red onion, sliced radishes, guacamole and whole cilantro leaves, for serving

Steps:

  • Sprinkle the chicken with salt and pepper in a large bowl. Then toss with 1/2 cup of the Mexican Style Cilantro Lime Vinaigrette. Marinate for 10 minutes.
  • Meanwhile, stir together the sour cream with the remaining 2 tablespoons vinaigrette.
  • Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken along with the marinade and cook until slightly browned and cooked through, about 7 minutes per side. Transfer to a cutting board and chop. Season with salt.
  • Warm the tortillas as the label directs. Using 2 stacked tortillas per taco, fill with the chicken, top with the cilantro-lime sour cream and the toppings of your choice.

CILANTRO-LIME MAHI MAHI TACOS



Cilantro-Lime Mahi Mahi Tacos image

Make and share this Cilantro-Lime Mahi Mahi Tacos recipe from Food.com.

Provided by Leah_Luu

Categories     Tex Mex

Time 40m

Yield 4 serving(s)

Number Of Ingredients 19

1 tablespoon fresh lime juice
3 tablespoons water
1 tablespoon fresh cilantro, roughly chopped, plus more for garnish, if desired
1 garlic clove, minced
1 teaspoon ground cumin
1/2 teaspoon cayenne
1 lb mahi mahi
3 tablespoons rice wine vinegar
1 teaspoon olive oil
2 3/4 teaspoons honey, divided
1 1/2 teaspoons salt, divided
1/2 teaspoon ground black pepper, divided
3 cups red cabbage, thinly sliced
3/4 cup reduced-fat sour cream
1 tablespoon lime juice
1 lime, zest of
8 corn tortillas
1 avocado, thinly sliced
2 limes, quartered

Steps:

  • In a resealable plastic bag, combine 3 tablespoons lime juice, water, 1 tablespoons cilantro, garlic, cumin and cayenne. Add fish, seal bag and turn to coat; refrigerate, turning once, 1 hour.
  • In a bowl, combine vinegar, oil, 2 teaspoons honey, 1/4 teaspoons salt and 1/4 teaspoons pepper. Add cabbage; toss well.
  • In another bowl, combine sour cream, 1 tablespoons lime juice, zest, 3/4 teaspoons honey and 1/2 teaspoons salt.
  • Heat grill. Remove fish from marinade; season with remaining 1/2 teaspoons salt and remaining 1/4 teaspoons pepper. Grill, turning once, until just cooked through and lightly charred, 4 minutes per side.
  • Transfer fish to a cutting board and coarsely chop.
  • Grill tortillas, turning once, 30 seconds per side. Divide fish, slaw and avocado among tortillas, then top with sour cream mixture. Garnish with lime juice and extra cilantro, if desired.

Nutrition Facts : Calories 404.8, Fat 16.5, SaturatedFat 5.1, Cholesterol 100.4, Sodium 1032.6, Carbohydrate 42.2, Fiber 9.2, Sugar 7.8, Protein 27.4

CILANTRO LIME TILAPIA TACOS



Cilantro Lime Tilapia Tacos image

Make and share this Cilantro Lime Tilapia Tacos recipe from Food.com.

Provided by meredithwoodruff1

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb tilapia fillet, rinsed and pat dried
1 teaspoon olive oil
1 small onion, chopped
4 garlic cloves, finely minced
2 jalapeno peppers, chopped (seeds removed for less heat)
2 cups diced tomatoes
1/4 cup fresh cilantro, chopped
3 tablespoons lime juice
salt and pepper
4 (10 inch) white corn tortillas (I used La Tortilla Factory Fiber & Flax)
1 medium Hass avocado, sliced
lime wedge (to garnish)
fresh cilantro (to garnish)
salt and pepper

Steps:

  • Heat olive oil in a skillet. Sauté onion until translucent, then add garlic. Mix well.
  • Place tilapia on the skillet and cook until the flesh starts to flake. Add jalapeño peppers, tomatoes, cilantro and lime juice. Sauté over medium-high heat for about 5 minutes, breaking up the fish with the spoon to get everything mixed well; season to taste with salt and pepper.
  • Meanwhile, heat tortillas on a skillet a few minutes on each side to warm (no oil needed). Serve a little over 1/4 cup of fish on each warmed tortillas with a slice or 2 of avocado and enjoy!

Nutrition Facts : Calories 208.4, Fat 8.6, SaturatedFat 1.6, Cholesterol 56.8, Sodium 68.4, Carbohydrate 10.5, Fiber 4, Sugar 3.7, Protein 24.8

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