Delish shrimp tacos
Set out their favorite tortillas or crunchy taco shells, a bunch of toppings, and have a family dinner that packs in the nutriti on.Īrroz verde, or Mexican green rice, can be eaten with your tacos, or as a side to grilled fish, chicken or shrimp.
That’s why this sneaky mommy taco from Fraiche Living is genius.Ĭhances are, you’re already making taco meat that your picky eaters love, so why not go ahead and sneak in some carrots and zucchini that they won’t even notice? The recipe calls for shredded veggies, but we gave ours a blitz in a food processor just to doubly disguise them. You’d be hard-pressed to find a kid who doesn’t love tacos. Definitely a top option for meat-free Mondays!įor picky eaters who don’t like their veg: Sneaky mommy tacos Rub thick, juicy slices of portobello mushrooms and peppers with a spicy chipotle-based sauce, and you have yourself this delicious plant-based taco, courtesy of Feasting At Home.īlogger Sylvia uses refried beans and a vegan cilantro crema to bring everything together, concocting a taco that even the most diehard carnivores will love. Mix well and keep in an airtight container in a dry, dark place for a few weeks.įor meat-free Mondays: Chipotle portobello mushroom tacos 4 tsp arbol chile powder or chipotle powder.The “frying flour” recipe referenced on the webpage is an all-purpose spiced flour mix, and can be used for frying fish, chicken or anything else. A Roberto Santibañez recipe from one of my favorite cookbooks, ‘Tacos, Tortas, and Tamales’. No need to worry about perfect presentation or keeping the fish intact for the tortilla, you simply chop up some cooked fish fillets, mix in lime juice, chiles, cilantro and Worcestershire sauce – and voila. Though I love me some Baja fish tacos, this version is sooo much easier… and tastier. Use fresh or frozen shrimp, and though no marinading is necessary, you can let the shrimp sit covered in those yummy spices for up to two days in the fridge. We strongly recomme… no, urge you to try both (depending, of course, on your family’s capacity for spice). Gimme Delicious has two delish shrimp taco recipes – one that’s served with an avocado salsa and sour cream cilantro sauce, and a version that’s topped with honey cilantro lime slaw and a creamy sriracha sauce (pictured). Their secret? Marinade the steak (for 4-12 hours, no more) and rub it with spices before oven-roasting or making it on your stovetop.Īnother winner that’s as good in a taco as it is spooned over Mexican-spiced fries for an addictive bowl of carne asada fries on a cold night.įor when you’re trying to eat healthier: Spicy shrimp tacos Thankfully, we discovered this recipe by Carlsbad Cravings which comes pretty close to mimicking that thrown-on-the-grill taste. While there’s nothing quite like the charred, smoky flavor of carne asada made on the grill, come the colder months, you’re still going to want your fix.
So delicious, you should probably double the recipe!įor when everyone needs their steak fix: Classic carne asada
We love that the chicken is first fried then poached (in the same griddle), making the meat juicy, amped up on flavor and easier to shred. Needless to say, it’s now part of the family dinner rotation, and I like to save it for Sundays – letting the slow cooker, orange and lime juice do their thing, breaking down the meat over 8-10 (on high) or 5-6 (on low) hours.Īnd though most carnita recipes call for cooking the pork in lard, this recipe uses Coca Cola, a secret ingredient that helps the meat caramelize and get all sticky on the edges when you pop it under the grill… Yum!įor when you’ve got no time: 30-minute chicken tacosĮasy and quick to make, and oh so good, these House of Yumm chicken tacos take 30 minutes to make, shred and serve. This was the first ever tacos recipe I made for my very picky sons, and it was an immediate hit (thank you Cafe Delites!). Here are the 9 recipes that keep our family craving tacos every night of the week.įor when you’ve got time: Slow cooker carnitas Holy guacamole, do we love us a taco dinner, from classic carne asada to a version that’s sneakily packed with veg.