Happy National Taco Day

Hey everybody, since it’s National Taco Day, I thought I’d post a compilation of all the tacos that’ve been posted so far. Hopefully one or more of these look tasty enough you’ll fix them in celebration of today:

Thai Chicken Tacos

Spicy Pork Tacos with Pineapple Salsa

Slow-Cooker Smoky Chipotle Beef Tacos

Chipotle-Lime Cauliflower Tacos

Shrimp Tacos with Mango Salsa

Slow Cooker Carnitas Tacos

Veggie Tacos

Chile & Coke Carnitas

BBQ Tomatillo Tacos

Pork Tacos with Pineapple-Serrano Salsa

Ground Chicken & Chipotle Hard Shell Tacos

Shredded Chicken Tacos (Tinga De Pollo)

Habanero Beef Tacos

Barbecue Pork Tacos

Fool-Your-Friends Tacos

Jackfruit Carnitas Tacos

Black Bean Citrus Slaw Tacos

Take care y’all !

Shredded Chicken Tacos (Tinga De Pollo)

Ingredients

  • Chicken
    • 2 pounds boneless, skinless chicken thighs, trimmed
    • Salt and pepper (we used kosher salt and freshly ground black pepper)
    • 2 tablespoons vegetable oil
    • 1 onion, halved and sliced thin
    • 3 garlic cloves, minced
    • 1 teaspoon ground cumin
    • ¼ teaspoon ground cinnamon
    • 1 (14.5-ounce) can fire-roasted diced tomatoes
    • ½ cup chicken broth (we used reduced-sodium chicken broth)
    • 2 tablespoons minced canned chipotle chile in adobo sauce plus 2 teaspoons adobo sauce
    • ½ teaspoon brown sugar (we used light brown sugar)
    • 1 teaspoon grated lime zest
    • 2 tablespoons lime juice
  • Tacos
    • 12 (6-inch) corn tortillas, warmed
    • 1 avocado, halved, pitted, and cut into ½-inch pieces
    • 2 ounces Cotija cheese, crumbled (½ cup)
    • 6 scallions, minced
    • Minced fresh cilantro
    • Lime wedges

Directions

  1. For the chicken: Pat the chicken dry with paper towels before seasoning it with salt and pepper. Pour 1 tablespoon of the oil into a large Dutch oven, setting the heat to medium-high. Once the oil’s hot, add half* of the chicken in so it can get browned, letting it cook for 3 to 4 minutes per side. Place the browned chicken on a plate and repeat the cooking process with the other half of the chicken, adding the second batch of browned chicken to the plate as well.
  2. Turn the heat down to medium, pouring the last tablespoon of oil into the Dutch oven afterwards. Once the oil’s hot, toss the onion in, stirring it around frequently for 5 minutes or until the onion’s browned. Add the garlic, cumin and cinnamon into the Dutch oven, stirring constantly for 1 minute or until the mixture is fragrant. Add in the tomatoes and their juice, broth, chipotle and adobo sauce, and the sugar, stirring to combine and waiting for it to come to a boil afterwards. Once boiling, scrape up any browned bits from the bottom before moving onto the next step.
  3. Put the chicken back in the Dutch oven, turning the heat down to medium-low afterwards. Put the lid on the Dutch oven and let it simmer for 15 to 20 minutes or until the chicken registers 195 degrees, flipping the chicken after the first 5 minutes. Once the chicken’s fully cooked, take it out and place it on a cutting board.
  4. Transfer the remaining mixture from the Dutch oven into a blender and process it for 15 to 30 seconds or until smooth (we used the puree option on our blender to get the mixture smooth). Pour the smooth sauce back into the Dutch oven. Once the chicken’s cooled down enough for you to handle, shred it into bite-size pieces, returning it to the Dutch oven afterwards. Turn the heat up to medium and stir frequently for 10 minutes or until the sauce looks like it’s thickened and is clinging to the chicken**. Stir in the lime zest and juice at this point, seasoning with salt and pepper to taste afterwards.
  5. For the tacos: Spoon the chicken down the center of each tortilla, serving with the avocado, Cotija, scallions and cilantro as toppings and serving lime wedges on the side.

*We had to do more than just 2 batches in order for the chicken to get browned rather than steamed. We also added more oil into the Dutch oven for the other batches when the bottom seemed to be void of oil.

**Because of the blender, our sauce was already thicker and was coating the chicken so we only cooked the sauce and chicken until they were both heated through.

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You’ll be coming back for seconds when you try this taco ! The sauce initially was nothing to write home about but once we added enough salt to it, we really tasted the smokiness from the chipotle and some of the other components in the sauce. It tasted so good that we started trying to think of ways to use that sauce in other dishes, we loved it that much ! All the components together work so harmoniously in this taco. You get that spice from the sauce, the creamy avocado, the funky (in a good way) flavor of the Cotija cheese, the freshness from the green onion and cilantro and a sharpness from the green onion all in this taco. We’d be happy to make this again and hopefully you will too !

We got this recipe from Cook’s Illustrated.

We weren’t paid in any form to promote Cook’s Illustrated.

Take care everybody !

Ground Chicken & Chipotle Hard Shell Tacos

Ingredients

  • 1 small red onion, very thinly sliced
  • 1 jalapeño, thinly sliced
  • 2 limes, juiced (about 4 Tbsp.) (we ended up using 4 small limes*)
  • 2 tsp. light agave
  • Salt and pepper (we used kosher salt and freshly ground black pepper)
  • 1 Tbsp. canola or vegetable oil (we used vegetable oil)
  • 1 lb. ground chicken
  • 1 small onion, chopped
  • 2 large cloves garlic, chopped
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • A pinch ground cinnamon (we used ¼ tsp.)
  • ½-1 cup chicken stock (we used 1 cup)
  • 2 Tbsp. pureed chipotles in adobo sauce (They say to puree a whole can’s worth  and keep the leftovers in the freezer but we just finely minced 2 tablespoons worth of chipotles in adobo sauce.)
  • 6-8 large flat-bottom hard taco shells (we used regular hard taco shells)
  • For serving: crumbled Cotija cheese or queso fresco or shredded Chihuahua cheese (we used crumbled Cotija cheese), chopped romaine hearts, chopped yellow or green tomatoes (we used green tomatoes), cilantro leaves and green hot sauce (we used green Tabasco sauce)

Directions

  1. Preheat your oven to 325 degrees.
  2. Take a medium-sized bowl and add to it the red onion, jalapeño, 1 teaspoon of the agave and juice of 1 lime (we accidentally juiced 2 limes), stirring to combine. Season the mixture with salt and pepper to taste, tossing everything together. Let the onion mixture sit for at least a few minutes or until juices start to accumulate. Make sure to stir the onions around again one more time right before serving.
  3. While the onions sit, take a large nonstick skillet out and pour the oil in (making sure that the oil covers the entire bottom of the skillet), setting the heat to medium-high. Once you see the oil rippling and beginning to smoke**, add the chicken in, breaking the meat up into bite-size pieces with a spoon. Cook the chicken for 3 minutes or until browned (our chicken wasn’t browned by the 3-4 minute mark but we decided to move on ‘cause we didn’t want dry chicken). Add the onion, garlic, coriander, cumin and cinnamon and stir constantly for a minute to get the spices toasted. Add in ½ cup of the chicken stock, the 2 tablespoons of chipotle puree, and the remaining agave. Once the mixture’s bubbling, turn the heat down to medium-low. Simmer for 10 to 15 minutes (we went with 10 minutes) or until all of the flavors have melded and the sauce has thickened, adding in more stock if the mixture gets dry (we added the other ½ cup during the 10 minutes). Stir in the remaining lime juice (we juiced 2 limes for this part), taking the skillet off the heat afterwards. We took a bite at this point and thought it tasted bland so we added in some more kosher salt).
  4. When there’s only 5 to 8 minutes left for the chicken to simmer, place the taco shells on a baking sheet (we lined our baking sheet with aluminum foil first) and let them bake until golden for 5 to 8 minutes (we went with 8 minutes). Since our shells weren’t flat-bottomed, we flipped them over at the 5 minute mark when we saw they weren’t golden yet.
  5. Fill up the shells with some chicken, adding on the pickled onions, cheese, lettuce, tomatoes, cilantro and hot sauce afterwards.

*Since our limes were small, we had planned on using just one lime for the onions and 2 for the chicken but we accidentally used 2 limes with the onions and decided to still use 2 limes for the chicken.

**We added the chicken in when the oil was hot but not smoking.

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This was a delicious taco ! We loved the heat and acidity in this and the variety of contrasting textures as well.

We got this recipe from Rachael Ray magazine.

We weren’t paid in any form to promote Tabasco or Rachael Ray.

Take care everybody !

Thai Chicken Tacos

Ingredients

  • 1 pound skinless, boneless chicken breast halves or tenderloins, cut into ½- to ¾-inch pieces (we used tenderloins)
  • ¼ cup snipped fresh cilantro
  • 2 tablespoons finely chopped shallot (1 medium)
  • 1 tablespoon lime juice
  • 1 tablespoon fish sauce
  • 2 teaspoons reduced-sodium soy sauce
  • 3 cloves garlic, minced
  • ½ to 1 teaspoon crushed red pepper (we used 1 teaspoon)
  • ½ to 1 teaspoon Asian chili sauce, such as Sriracha (we used one teaspoon of Sriracha)
  • 2 tablespoons vegetable oil
  • 16 (6-inch) corn tortillas, warmed
  • 1 recipe Cabbage Slaw (recipe below)
  • Lime wedges (forgot to use them)
  • Fresh cilantro sprigs (optional)
  • Chopped Peanuts (optional)

Directions

  1. Take a medium-sized bowl out and add to it the chicken, cilantro, shallot, lime juice, fish sauce, soy sauce, garlic, crushed red pepper, and chili sauce. Place a lid on the bowl and let the chicken marinate for an hour in the fridge (we left ours in for two hours).
  2. Take a large skillet out and pour the oil in. Set the heat to medium-high and wait for the oil to get hot. Add the chicken in and let it cook for 5 minutes or until the chicken’s fully cooked, stirring occasionally.
  3. When it comes to assembly, take two of the warmed tortillas and place the chicken mixture and the slaw in it. Add some slaw and lime wedges on the side. Should you choose to use them, garnish the tacos with the cilantro sprigs and the chopped peanuts.
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Serves 4 (2 tacos each).

Cabbage Slaw Recipe

Ingredients

  • 2 cups shredded napa cabbage (we thinly sliced the cabbage)
  • ½ cup shredded carrot (1 medium carrot)
  • ½ cup sliced green onions
  • 1/3 cup sliced radishes
  • ¼ cup snipped fresh cilantro
  • ¼ cup rice vinegar
  • ¼ cup coarsely chopped peanuts (optional) (we used salted peanuts)

Directions

  1. Take a medium-sized mixing bowl out and add in the following ingredients: cabbage, carrot, green onions, radishes, cilantro, and peanuts (if you’re using the peanuts). Pour the vinegar in, tossing the ingredients gently so that everything gets coated in the rice vinegar.

Recipe source unknown.

Take care everybody !