Thanks to https://gimmedelicious.com/taco-recipes/#recipe for all the delicious Taco Combinations and Recipes.

Here are our 3 favorites!

Easy Baked Chicken Tacos

Ingredients

1/2 cup onion minced

2 cups cooked chicken shredded

1 cup black beans optional

1 cup salsa or diced tomatoes

3 tablespoons 

12 hard shell tacos

1 cup shredded cheese mozzarella, cheddar or any melting cheese

cilantro to garnish

Instructions

Preheat oven to 400F. Line a 9×13 baking dish with foil or parchment paper.

Heat olive oil over medium heat in a large skillet. Add the onions and cook for 3-4 minutes or until lightly golden. Add the chicken, black beans, salsa, and taco seasoning. Cook for 3-4 minutes stirring occasionally.

Line taco shells in a baking dish. Spoon a few tablespoons of the chicken into each taco shell. Top with a sprinkle of cheese and bake for 12-15 minutes or until the cheese is melted. Serve with a side of sour cream, lettuce, and slices of lime if desired!

 

 

Spicy Shrimp Tacos with Creamy Sriracha Sauce & Cilantro Lime Slaw

Ingredients

20 medium shrimp peeled and deveined

2 tablespoons olive oil

1 teaspoon 

1/2 teaspoon ground cumin

1/4 teaspoon onion or garlic powder optional

1/4 teaspoon black pepper optional

1/4 teaspoon kosher salt

Cilantro Lime Slaw

2 cups cabbage shredded

1/4 cup red onion thinly sliced

1/4 cup cilantro minced

1/2 jalapeno, seeded optional

1 tablespoon olive oil

1 tablespoon honey

2 tablespoons lime juice

salt and pepper to taste

Creamy Sriracha sauce

1/4 cup ranch dressing or sour-cream or greek Yogurt

1 tablespoon Siracha

6 small corn or flour tortillas

 

Instructions

To cook the Shrimp:

Combine shrimp, oil, and spices in a medium bowl or ziplock bag. Use right away OR cover and refrigerate for at least 10 minutes or up to 48 hours. Heat a large heavy-duty or cast iron skillet on high heat for 2 minutes. Add a teaspoon of oil to the pan and shrimp. Cook shrimp until pink and cooked through, about 4-5 minutes. 

To make the Slaw:

Combine all the ingredients in a large bowl until mixed through. Use right away or cover with plastic wrap and place in the fridge for up to 24 hours. 

To make creamy Sriracha Sauce:

Whisk sriracha and ranch or sour-cream or mayo in a small bowl. Taste and add more sriracha if desired. 

To assemble:

Grill tortillas on the stovetop over the flame until lightly charred (this step is optional). Top each tortilla with 4-5 pieces of shrimp and some slaw. Drizzle with sriracha sauce. Serve with lime wedges on the side. Enjoy!!

 

Carne Asada Tacos

Ingredients

For the marinade:

¼ cup fresh cilantro minced (leaves and stems)

2 tablespoons oil of choice

Juice of 1 lime or 2 tablespoons

1 teaspoon EACH chili powder, cumin, coriander

½ teaspoon EACH salt & pepper

1 pounds flank or skirt steak

8 small corn or flour tortillas

Pico

Lime wedges, sour cream, and cilantro to serve optional

Instructions

Whisk to combine all the ingredients for the marinade in a large bowl. Add the steak to the marinade and marinate for 30 minutes or overnight.

Heat a heavy-duty pan or grill on medium-high heat for at least 2-3 minutes. Remove the steak from the marinade and grill 5-6 minutes per side depending on the thickness of the steak.

Remove from heat and rest for 5-8 minutes before slicing. Slice into thin 1/4” slices or into tiny bite-size pieces.

While the steak is cooking, warm tortillas on the stovetop over an open flame or in a frypan until the edges are charred.

Divide steak onto warm tortillas and top with pico de gallo. Serve with lime wedges and your favorite salsa or a light drizzle of sour cream if desired.