Creamy Tacos Food

ICE CREAM TACOS

Steps:

• Scoop the ice cream 3 scoops at a time into a large piping bag and use your hands to warm the ice cream slightly. Fill a taco shell with ice cream almost to the top, then squeeze the shell a bit to compress the ice cream and push it even with the rim of the shell. Put the filled shell back in the freezer, then continue with the remaining taco shells and ice cream, refilling the piping bag as needed. Freeze until the ice cream is solid again, about 30 minutes.
• Melt the chocolate and 1/2 cup of the cream in a double boiler. Stir until smooth and shiny. If it is too thick (depending on the chocolate brand), add a bit more cream--the chocolate mixture should cling to the taco when dipped, but not run right off. Dip the top of each taco in the chocolate. Fill in any empty spots by spooning on additional chocolate and spreading it. Let any excess drip off, then roll each in the chopped pepitas while the chocolate is still setting. Freeze again to set the chocolate, about 30 minutes.

CREAM TACOS: TACOS DE CREMA

Steps:

• Blanch the tomatillos in 1 quart boiling water for 3 minutes. Drain and save 1/2 cup of the cooking water. Set aside, cool, and remove husks. Place tomatillos in a blender with the garlic, salt, and serrano chiles. Add 3 to 4 tablespoons cooking liquid and blend on high speed for 10 seconds. Set sauce aside.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the Mexican sausage and fry until browned and completely cooked through. Transfer sausage to paper towels to drain and set aside.
• Simmer sauce for 5 minutes in a pan wide enough to dip tortillas. Heat the remaining oil in a large skillet over high flame. With tongs, dip 1 tortilla at a time in the hot oil for a few seconds to coat and heat and then dip the tortilla in tomatillo sauce. Place on a serving plate and fill with 1/12th of the Mexican sausage, 1 tablespoon minced onion, and 1/2 teaspoon minced cilantro. Roll the tortilla into the shape of an enchilada. Repeat with remaining tortillas. Top with sauce, sour cream, strips of green chile, and a cilantro sprig. Serve immediately.

CREAMY CROCK POT TACOS WITH CORN CHIPS

Steps:

• Gather the ingredients.
• Brown ground beef in a pan, and drain. Put this in slow cooker/crock pot. Add the whipping cream, chili beans, and stir.
• Cut Velveeta into chunks, and place in slow cooker. Stir all of this, and cook on low for 1 to 2 hours.
• Serve over Fritos or tortilla chips.
• Enjoy!

CREAMY TACO SOUP

Steps:

• Take the cream cheese out of the fridge an hour or more prior to starting the recipe to let it soften up, or microwave it for 20-30 seconds.
• Add the ground beef to a large soup pot over medium-high heat. Brown the beef, and if there's excess fat, spoon most of it out.
• Add all the ingredients to the pot except for the cream cheese and salt & pepper.
• Increase the heat to high and bring the soup to a boil. Turn down the heat so it's simmering gently for 8 minutes. While the soup cooks, prep your toppings.
• Cut the cream cheese into smaller pieces and add it to the soup. Let it melt in (you may have to stir it a fair bit until it's fully dissolved). Season the soup with salt & pepper and serve with toppings as desired.

LIME CREMA

Steps:

• Empty sour cream into a small bowl and set aside.
• Roll the limes on the counter for about a minute each to loosen up the juices.
• Zest both limes, ensuring you are ONLY getting the green part of the peel and not the white part.
• Cut the limes through the middle (horizontal) and using a juicer, get all the juice out.
• Add all the zest, juice, granulated garlic and salt to the sour cream and whisk well to combine. Place in the refrigerator until it's time to serve. Note that letting the lime crema sit for at least 4 hours helps the flavors to meld together better, but you can enjoy it right away too.
• Store leftover lime crema in the original sour cream container and label it!

CREAMY TACO SAUCE

Steps:

• Melt cream cheese in the microwave. Add taco seasoning and stir until well mixed.
• Stir in remaining ingredients. Use more or less milk depending on what consistency you like.
• Build your taco and add a spoonful of this sauce on top!

CREAM TACOS

Steps:

• Mix all ingredients except cheese and tortillas. Bring to boil. Layer tortillas, chicken mixture, and cheese. Bake 20-30 minutes at 325. Let set 10-15 minutes before serving.

CREAMY BEEF TACOS

Steps:

• Brown ground beef; drain. Stir salsa and cream cheese and mix well on medium heat.
• Add 3 teaspoons of taco seasoning - the kind you buy in the packets at the grocery store. Simmer on low until mixture has thickened a bit.
• Fill warmed taco shells with beef mixture.
• Top with lettuce, tomato, green onions and sour cream.

FISH TACOS WITH CREAMY CHIPOTLE SAUCE AND PICO DE GALLO

Steps:

• For the tortillas: Brush a hot griddle with oil and heat the tortillas on each side to brown them up a bit. Wrap them in foil to keep hot until it's time to eat.
• For the fish: In a bowl, combine the chile powder, garlic salt, lime juice and 2 tablespoons of the olive oil. Toss the mixture with the fish in a shallow container and marinate for 15 minutes.
• For the chipotle sauce: In the meantime, combine the mayonnaise, cilantro, honey, chipotles, lime juice and salt in a food processor and blend until creamy and smooth. Transfer the sauce to a container (I like to store it in a squeeze bottle) and refrigerate until ready to serve.
• Put the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the fish and cook for 3 to 4 minutes per side. Remove to a plate and flake with a fork.
• To build each taco, spoon some fish onto 2 stacked tortillas (see Cook's Note). Top with some chipotle sauce, cabbage, cilantro and Pico de Gallo.
• In a medium bowl, combine the tomatoes, onions, jalapenos, cilantro and lime juice. Season with salt and pepper.

CREAM TACOS

Steps:

• Brown ground chuck with onion and bell pepper. Drain well. Combine all ingredients in a crock pot and heat on low setting until all ingredients are well mixed and hot. Serve over tortilla chips with sliced green onions, chopped tomatoes, sliced black olives and cubed avocado as garnish.