MICROWAVE TACOS
This is my mom's recipe for tacos. I really enjoy the way she seasons her meat. Her seasonings are way better than those store bought packs.
Provided by Zan
Categories Mexican Recipes
Time 20m
Yield 8
Number Of Ingredients 12
Steps:
- Crumble the ground beef into a 1 1/2 quart casserole dish. Cover with glass lid. Cook in the microwave for 5 minutes on High. Drain, and stir in chili powder, salt, garlic powder, cayenne pepper and water. Cover and return to the microwave. Cook for another 3 to 4 minutes on High.
- Fill each taco shell with about 2 tablespoons of the ground beef, then top with desired amounts of cheese, lettuce, onion, tomato and taco sauce.
Nutrition Facts : Calories 321.1 calories, Carbohydrate 12.2 g, Cholesterol 70.7 mg, Fat 21.4 g, Fiber 1.3 g, Protein 19.6 g, SaturatedFat 10.6 g, Sodium 503 mg, Sugar 1.3 g
MICROWAVE CHICKEN TACOS
Made it up, lots of my recipes come from the inspiration of being alone while my husband is deployed and lack of desire to cook for just me.
Provided by August Midge
Categories Lunch/Snacks
Time 50m
Yield 8 Tacos
Number Of Ingredients 11
Steps:
- Drain chicken and Corn put in a microwaveable bowl add in spices and a little bit of chicken broth. Pop in the microwave until hot. Mix.
- Warm up beans and add a bit of milk and butter as well as a shake of cumin.
- Chop up some onions (other veggies if wanted, even grate some cheese.).
- Take tortillas and place them in between some wet paper towels. Pop them in the microwave (3 = 1 minute approx).
- Put beans, chicken and corn, onions (various veggies chosen) and top with some Pace (hot is what I used).
- ENJOY!
Nutrition Facts : Calories 150.5, Fat 3.6, SaturatedFat 0.9, Cholesterol 16.4, Sodium 160.3, Carbohydrate 19.6, Fiber 3.5, Sugar 1, Protein 10.8
LIGHTER CHICKEN TACOS
The same tasty Mexican dish with half the fat of standard tacos. Pile on the chicken, salsa and guacamole, and build yourself a delicious dinner
Provided by Angela Nilsen
Categories Dinner, Lunch, Main course, Supper
Time 1h
Number Of Ingredients 21
Steps:
- Mix the oil with the cumin and paprika on a large plate. Sit the chicken on the plate and rub the spiced oil all over it. Season with pepper and a pinch of salt, then cover and set aside while you prepare the salsa.
- Heat the grill to high for 10 mins. Meanwhile, line a large baking tray with foil and lay the tomatoes (cut-side up) on it, along with the pepper and red onion. Brush the oil over the onion, and season the tomatoes and onion with pepper. Grill for 12-15 mins, turning the tomatoes and onion halfway through, until well charred. Remove (leaving the grill on) and set aside to cool - put the pepper in a bowl and cover with cling film so that it's easier to skin later.
- For the guacamole, put the avocado in a bowl and briefly mash with a fork, leaving some chunky pieces for texture. Gently mix in the lime juice, spring onions, coriander and chilli flakes. Season with pepper and a pinch of salt.
- Re-line the baking tray with foil and lay the chicken on it, plump-side up. Grill for about 10 mins until cooked - there is no need to turn it. Meanwhile, scoop out and discard as much of the seeds and juice from the tomatoes as you can (so the salsa isn't too wet), leaving the pulp and charred skin. When the pepper is cool enough to handle, peel off and discard the skin. Chop the tomatoes and onion, and dice the pepper. Combine in a bowl with the lime juice, cumin, chilli flakes, some pepper and a pinch of salt.
- When the chicken is cooked, remove from the grill, cover loosely with foil and set aside for 5 mins.
- Heat oven to 180C/160C fan/gas 4. Cut the chicken into chunky slices and spoon over the juices. When ready to serve, lay the taco shells on a baking sheet and warm through for 2-3 mins. Serve the chicken, taco shells, yogurt, lettuce, coriander and lime wedges in separate bowls, so that everyone can build their own tacos.
Nutrition Facts : Calories 477 calories, Fat 24.1 grams fat, SaturatedFat 5.4 grams saturated fat, Carbohydrate 26.2 grams carbohydrates, Sugar 9.1 grams sugar, Fiber 9.5 grams fiber, Protein 34.1 grams protein, Sodium 0.6 milligram of sodium
CHICKEN VEGETABLE TACOS IN THE MICROWAVE
Make and share this Chicken Vegetable Tacos in the Microwave recipe from Food.com.
Provided by threeovens
Categories Lunch/Snacks
Time 30m
Yield 12 tacos, 6 serving(s)
Number Of Ingredients 9
Steps:
- In a microwave safe dish, combine chicken and 1/2 cup salsa, microwave, covered, 5 to 7 minutes, stirring once, until chicken is no longer pink; cover and keep warm.
- Combine potatoes and 1 tablespoon water, cover, and microwave 3 to 4 minutes, until tender; let cool slightly, dice, and season with salt.
- Cut corn from cobs.
- On each tortilla, layer chicken, corn, tomatoes, parsley, bell pepper, potatoes, and zucchini; drizzle with remaining salsa.
Nutrition Facts : Calories 367.2, Fat 7.4, SaturatedFat 1.7, Cholesterol 48.4, Sodium 743.1, Carbohydrate 51.8, Fiber 6.1, Sugar 8, Protein 24.8
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