Walking Taco Food

WALKING TACOS

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 10 minutes. Drain and discard grease. Mix taco seasoning into the beef.
• Crush chips without opening the bags. Open bags and spoon in seasoned beef. Cover with cheese, tomatoes, lettuce, and sour cream. Stir to blend. Eat with forks right out of the bags.

WALKING TACOS

Steps:

• In a large skillet, cook beef over medium heat until no longer pink, breaking into crumbles, 6-8 minutes; drain. Stir in chili seasoning mix, pepper, tomatoes and beans; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 20-25 minutes, stirring occasionally., Just before serving, cut open corn chip bags. Add beef mixture and toppings.

WALKING FISH TACOS WITH CRUNCHY CABBAGE SLAW AND CILANTRO DRESSING

Steps:

• For the cilantro lime sour cream: Combine the sour cream, garlic, jalapeño, lime juice, cilantro, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl and set aside.
• For the red cabbage slaw: Combine the lime juice, cabbage, onion, oil, sugar and 1/2 teaspoon salt in a large bowl and massage for 2 minutes to soften the cabbage and distribute all ingredients evenly.
• For the fish: Mix the cayenne, cumin and paprika with 1/2 teaspoon salt and a few turns of pepper in a dish and sprinkle all over the fish. Put the flour in a shallow dish and season with a pinch of salt and pepper. Beat the egg with 1 tablespoon water in another shallow dish, then put the breadcrumbs in a third shallow dish and season with salt and pepper.
• Coat the fish all over in the flour and then the egg and then the breadcrumbs.
• Heat a large skillet over medium-high heat and add a thin layer (about 1/4 cup) of oil. Fry the fish until golden and crispy, 4 to 6 minutes per side. Transfer to a cutting board and chop into strips.
• To serve: Fill paper bags with chips (or open small bags of store-bought ones) and crush them coarsely. Top with a big plop of cilantro-lime sour cream, some fish, a squeeze of lime, slaw, avocado, jalapeños and a pile of fresh cilantro. Enjoy!

WALKING TACOS

Steps:

• Brown ground beef, drain, return to pan.
• Add Taco seasoning mix according to directions on packet.
• TO ASSEMBLE: Carefully open a bag of corn chips along the sealed direction being careful not to"tear" the bag (because it is your bowl!!).
• Add whatever your heart desires.
• Be careful not to fill bag to full as it will be hard to mix it up.
• Stick a fork in it and take off!

WALKING TACOS

Steps:

• Gather the ingredients.
• In a large skillet, brown the beef over medium heat until no longer pink. Drain off the excess fat.
• Stir in the taco seasoning mix, the can of diced tomatoes with green chilies, and the pinto beans. Bring to a boil. Reduce and simmer uncovered until thickened, about 10 minutes.
• When ready to serve, open the bags of corn chips and set up the walking taco bar. Transfer the taco meat and beans mixture to a bowl with a spoon. Include options for favorite taco toppings.
• Spoon some of the beef mixture into the corn chip bag. Fill with your favorite taco toppings. Eat with a plastic spoon directly from the bag.

CARNITAS WALKING TACOS

Steps:

• Place the pork shoulder, garlic, bay leaves, large chunks of onion, ancho chile powder, cumin, cloves, orange juice, lime juice, 1 tablespoon salt, a generous amount of black pepper and 1/2 cup water in the bowl of a 6-quart slow cooker. Cover and cook until the meat is tender and can easily be shredded with a fork, 4 hours on high or 6 hours on low.
• Remove the pork to a large bowl and use two forks to shred. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add half of the pork and 1/2 cup of the cooking liquid and cook, stirring occasionally, until the liquid has evaporated and the pork is crispy and dark brown, about 15 minutes. Remove to a plate and repeat with the remaining oil, pork and 1/2 cup cooking liquid (discard the remaining liquid), another 15 minutes.
• Open the tortilla chip bags and crush a few of the chips. Gently roll down the tops of the bags about a third of the way. Fill the bags with some dollops of sour cream, then pork, then garnish with the finely chopped onions, radishes, cilantro and a few dashes of hot sauce. Serve with the lime wedges.
• In a small bowl, combine the sour cream, mayonnaise, chili powder, salt and lime zest. Set aside.

WALKING TACO CASSEROLE

Steps:

• Heat oven to 375°F.
• Brown meat with onions in large skillet; drain. Stir in seasoning mixes and water; cook as directed on seasoning packages.
• Spoon into 11x7-inch baking dish sprayed with cooking spray. Top with chips and cheese; cover.
• Bake 30 min. or until meat mixture is heated through and cheese is melted, uncovering for the last 10 min.
• Top casserole with lettuce and tomatoes before serving.