Taco Tuesday is a custom in the United States where people go to restaurants and eat tacos or any other Mexican delight that is served usually in a tortilla on Tuesday nights. This popular custom is a big craze in several cities and especially at the beach cities. Since it is the time to celebrate why not celebrate it with some delicious taco recipes that can be enjoyed by everyone at home. The following must try 10 recipes created for the taco Tuesday are something to enjoy on Tuesdays.
Chipotle Bacon Ranch Chicken Tacos
The Chipotle bacon ranch chicken tacos, is a perfect crowd pleaser. This cook doesn’t burn a hole in your pocket if you follow certain tips like using staple pantry items as the base of the meal, using a slow cooker, use seasonal fruits and vegetables and serving food in a buffet style. Use chicken thighs in a slow cooker to melt the fat down and to make a flavorful chicken base for the tacos. You can choose either the boneless chicken or even go for the bone-in variety since they are not too costly.
Serves 4-6 people
The chicken can be assembled in the slow cooker the day before you need to cook the meat.
• 3 lbs boneless and skinless chicken thighs
• 1 small size onion diced
• 4 cloves of garlic minced
• 1 14.5 oz can fire roasted diced tomatoes
• 2-3 chipotle peppers in adobo, minced
• 2 tablespoons adobo sauce from the can
• ½ cup chicken stock
• 1 bay leaf
• 1 teaspoon Mexican Oregano
• 1 teaspoon cumin
• 1 teaspoon salt
• ¼ teaspoon sugar
• ¼ teaspoon ground black pepper
For the Bacon
• ½ cup diced onion
• 2 cloves minced garlic
• 4 small chopped radishes
• 1 jalapeno pepper seeded and chopped
• 1/ 2 cup chopped cilantro
• Juice of 1 lime
• ½ cup precooked bacon crumbles
• Cotija cheese
• 1 sliced avocado
• Litehouse homestyle ranch dressing
• 16 corn tortillas
• Combine chicken, garlic, onion, chipotle peppers, diced tomatoes, chicken stock, oregano, bay leaves, cumin, salt, black pepper and sugar in a slow cooker and set it to low for 4-6 hours or until the chicken breaks nicely. Discard the bay leaf once done.
• Remove the chicken from the tomato sauce mix and shred them with a fork. Put back the shredded chicken into the slow cooker and stir. Cook this for about 30 minutes.
• Make the bacon until the chicken cooks. In a medium-sized bowl combine onion, garlic, and jalapeno, radishes, cilantro and lime juice. Toss them to mix well. Add the crumbled bacon and leave it aside.
• Scoop out the chicken mix and place into the corn tortillas and top with the slice of avocado, Bacon Pico de Gallo, ranch dressing and some crumbled Cotija cheese.
• Serve it warm
Seven Layer Taco Salad
This is a deliciously tasty salad with a serious avocado kick. It is well known that avocados are healthy and packed with various vitamins like Vitamin C, K and folate. Avocados also have more potassium than a banana. Moreover, Avocados are infamous for being fatty, but the fat in avocados is healthy fat, so there is no need to worry. The fat found in Avocados help your body absorb nutrients from other plant foods making it extremely good for your body.
The best part of this salad is that it is packed with some very good and fresh ingredients making it a perfect salad for parties or any get together during the summers. This salad also features a tasty avocado dressing made with the Guacamole herb blend. This blend is a unique mix of herbs and spices to create some delicious guacamole, marinate the meats and also as a dressing for the taco salads.
• 1 bag fresh express Romane blend dressing
• 1 cup crushed tortilla chips
• ½ cup shredded Monterey Jack cheese
• 1 ½ cups black beans, rinsed
• 1 ½ cups golden corn kernels
• ½ cup red onion chopped
• 5-6 Nature sweet Cherub tomatoes
• ¼ cup chopped cilantro
• 1 jalapeno
• Juice of 1 lime
• ¼ cup sliced olives
• ½ cup OPA by Litehouse Avocado cilantro dressing
• Prepare Pico de Gallo by chopping the tomatoes and placing them in a bowl.
Dice the Jalapeno and remove all the seeds. You may leave the seeds if you want the salad to be spicy, adjust the spice accordingly.
• Add Jalapeno, cilantro, olives and lime juice to the bowl and mix to combine. Season with salt as desired.
• Use a clear glass bowl to make the salad so that you can see the layers. Place ½ of the lettuce on the bottom and top it with ½ cup of tortilla chips.
• Mix together corn and beans and place them over the tortilla chips. Layer it with the lettuce and tortilla chips.
• Keep the Pico de Gallo at the center of the bowl and sprinkle some cheese around it. Drizzle the salad with guacamole dressing before you decide to serve.
Once you try this salad, you will love the way an avocado can taste. Make your taco Tuesday interesting with the seven layer taco salad.
Salsa Verde Shrimp Tacos
Salsa can be a nice combination with shrimp tacos on a warm summer night with your family and friends. Shrimp tacos are my favorite and I look forward to make them for family parties. The taste of the shrimp tacos is awesome and lot of my friends has loved the good mix of salsa and shrimp. To bring out the best out of the shrimps I would recommend you marinate them an hour before you grill. This will ensure flavorful and juicy shrimps instead of the dry and chewy ones. For lighter toppings, you can add thinly sliced cabbage, radish and queso fresco. You can substitute the queso fresco with Monterey Jack cheese.
• 2 limes, zest and juice or go for ¼ cup lime juice
• 2 tablespoon olive oil
• 1 clove garlic, grated
• 2 tablespoon cilantro, chopped
• Salt and pepper to taste
• 1 1/4 pounds medium shrimps, shelled and deveined
• 12 6-inch bamboo skewers, soaked in water for 30 minutes
• 12 corn warm tortillas
• Roasted salsa verde
• 1 Granny Smith apple, thinly sliced
• Shredded green cabbage, cilantro, sliced radish, queso fresco for serving
How to cook
• Combine the lime juice, cilantro, olive oil, garlic, salt and pepper in a large size zipper bag. Add in the shrimps and marinate for an hour.
• Skewer the shrimp and grill them over medium heat until they are cooked. Allow 2-3 minutes for each side.
• Remove the shrimps from the skewers and transfer it to a plate.
• Serve the shrimp with apple, salsa, cabbage, queso fresco, warm tortillas, radish, and cilantro.
Steak Tacos with Grilled Corn Salsa
Steak tacos are hugely popular. To make it more delicious, throw in some grilled corn salsa. Experiment with the flavors by adding some spice and sweet flavors depending on your liking. If you like spicy flavors, then add more pepper. The recipe here is a perfect balance of sweet and spice.
• Dry Rub
• 2 tablespoon of light brown sugar
• 1 tablespoon ancho chili powder
• 1 tablespoon paprika
• 2 teaspoon kosher salt
• 2 teaspoon freshly ground black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon granulated garlic
• 1 teaspoon English mustard powder
• ½ teaspoon ground coriander
• ½ teaspoon ground cumin
• Steak and Salsa
• ¼ cup olive oil
• 3 ears of corn, shucked
• ¼ red onion, chopped finely
• 1 jalapeno, chopped and deseeded
• 1 pint cherry tomatoes, halved
• 1 cup fresh cilantro, chopped coarsely
• 1/3 cup fresh lime juice
• Kosher salt
• Ground pepper
• 1 ½ pound flank steak
• 8 flour tortillas
• Chimichurri sauce
• Mix together chili powder, brown sugar, salt, pepper, paprika, cayenne, mustard powder, granulated garlic, cumin, and coriander in a large bowl.
• Prepare grill on medium heat and baste oil.
• Grill the corn and keep turning it until it is lightly brown on all sides for at least 8-10 minutes. Allow it to cool. Remove kernels from cob and place it in a bowl. Mix in jalapeno, onion, cilantro, tomatoes and lime juice to the corn and toss.
• Season it with some salt and pepper
• Leave the salsa aside
• In the meantime, place the steak with the entire dry rub into a large zip bag. Pour olive oil in the bag and massage and coat the meat. Allow the meat to marinate for an hour.
• Grill the steak, occasionally turning it until they are brown. Make sure you don’t burn it. Check whether the meat is cooked perfectly by inserting a meat thermometer to the thickest portion of the meat. It should show 130 degrees. It should cook for 4 minutes on each side for it to attain medium rare.
• Transfer the meat to a cutting board and allow it to cool
• Place the meat again onto the grill for a minute on each side to attain a crisp exterior. Transfer back to the cutting board and slice against the grain.
• Serve it with a topping of salsa and Chimichurri sauce on the tortillas.
Your delicious and crispy steak tacos with grilled corn salsa are ready to be served.
Fiesta Salmon Tacos
As the name suggests this recipe has some incredible ingredients like salmon and tacos. Fresh salmon is pretty awesome and eating it with the crispy tacos makes it absolutely yummy and delicious. Make this pretty looking dish at home for you and your near and dear ones on holidays.
• 8 ounce fresh salmon, cut into 1 inch cubes
• ¼ cup olive oil
• 1 tablespoon fire and flavor original rub
• 8 corn tortillas
• 1 cup shredded red cabbage
• 2 ripe avocados
• ¼ cup diced red onion
• Juice of 1 lime
• 1 diced jalapeno
• 1 ear of corn, grilled and cut from the ear
• Salt as per taste
• Toss the salmon in a large mixing bowl with olive oil and seasoning. Allow it to marinate for an hour. While the salmon is being marinated, allow a cedar plank to soak in water for about an hour.
• Prepare guacamole by mixing lime juice, avocados, jalapeno and red onion. Season with salt.
• Heat the grill to medium heat. Remove the cedar plank from water and lay out the salmon pieces in a single layer. Grill this for 10 minutes.
• Prepare the tacos by warming the flour tortillas. Divide cabbage, salmon, guacamole and corn between the tacos.
• Serve when ready
Grilled Lime Chicken Tacos with Corn Salsa
If you love your grilled food, then this taco recipe will blow you out. The grilled lime chicken taco with corn salsa is an ideal snack for a long dinner party.
• 4 boneless and skinless chicken breasts
• Juice of 3 limes
• Fresh cilantro
• 2 garlic cloves
• 2 jalapeno peppers
• Salt and pepper
• 1/3 cup olive oil
• 4 ears of corn on the cob
• ½ medium red onion
• 1 tomato
• 10 flour tortillas
• Lettuce and Cotija cheese
• Mix juices of 2 limes, garlic, cilantro, 1 jalapeno, olive oil, salt and pepper in a mixing bowl of a food processor and process until it turns smooth
• Place the chicken breast in a dish and pour the marinade over the top. Marinate for 30-40 minutes
• Prepare the corn by peeling the outer layers and removing the silk. Replace the husks to normal on the cob. Place the cobs in a large bowl of cool water and allow it to soak for about 10 minutes
• Warm the grill to medium heat and place the corn on it for 15-20 minutes by turning frequently
• Remove the corn from the grill and peel back the husks. Remove the kernels with a knife and put them in a mixing bowl. Mix corn with the juice of lime, diced red onion, tomato and diced jalapeno. Toss to combine
• Remove chicken from the marinade and discard the marinade. Place the chicken on the heated grill and cook for 10-15 minutes
• Chop the chicken into strips. Prepare the tacos by adding a layer of chicken on the tortillas along with the corn salsa, cheese and lettuce.
• Serve immediately
Slow Cooker Sesame Ginger Pork Tacos
Slow cooker cooking has always been a boon especially after a hard day at work. You would want to come home and just relax. It is more interesting when you know the food is ready in the slow cooker by the aroma it generates. The recipe here is a slow cooker sesame ginger pork taco that is mouth-watering and delicious.
• 3 pound pork roast
• 3 tablespoon 5 spice seasoning
• 1 cup Litehouse Sesame Ginger dressing split
• 2 cups chicken broth
• 8 flour tortillas
• 2 cups coleslaw cabbage blend
• 2 green onions sliced
• ½ red pepper julienned
• ¼ cup rice wine vinegar
• 2 tablespoon olive oil
• 1 teaspoon sesame oil
• 1 teaspoon instant fresh ginger
• Salt and pepper
Directions to cook
• Wash and dry well the pork roast. Cut the roast into ½ inch deep slits into the fatty side. Sprinkle half of the five spice blends nicely into the slits
• Turn the pork and rub the spices and cover the meat from all sides
• Place the meat into a large zipper bag and pour ½ of the sesame ginger dressing and place it in a refrigerator overnight
• Remove the pork from the bag and discard the liquid. Now, place the pork into the slow cooker and add the remaining chicken broth and ginger dressing. Cook it on low for 6 hours or until the temperature of the pork reaches 145 degree F
• Prepare the slaw by combining the coleslaw blend, onions and red pepper. In a small dish mix together rice wine vinegar, sesame oil, olive oil and ginger. Pour the mix over the coleslaw and toss with pepper and salt
• Once the pork is cooked, carefully place it to a bowl and allow the meat to rest for 15 minutes. Once cooled, use a fork to shred the meat
• Prepare the tacos by adding the pork to the tortillas and topping with a coleslaw mix. Drizzle with sesame ginger dressing if you like it
Steak tacos with Lime Mayo
Steaks and tacos go very well. Mexican foods are quite a craze around the world and tacos in particular are popular like noodles, you can find them in most restaurants around the world. The steak taco recipe here is low fat and healthy as they are grilled.
• 4 bell peppers
• Cooking spray
• Baking sheet
• Lime juice and rind of 1 lime
• 4 garlic peeled and crushed
• Sweet peppers
• Mayo mix
• Preheat the broiler to high
• Arrange few bell peppers on a baking sheet lined with foil
• Gently spray on top with some oil
• Broil them on each side until all the sides are nicely black
• Remove the stems of the bell peppers and cut them into strips
• In a small mixing bowl combine mayonnaise, lime juice and rind, garlic and water, set this aside
• Rub the steak with chipotle, paprika and salt
• Place the steak on the broiler pan that is coated with cooking spray and cook it for at least five minutes on each side
• Allow the steaks to rest for sometime before you slice
• Take one tortilla and place them on a burner and flip side by side until they are slightly toasted.
• Place the done tortillas on a plate to make tacos
• Divide the steak equally among the tortillas. Top it with ¼ cup sweet peppers, 1 tablespoon salsa, 1 tablespoon cheese and ½ teaspoon of mayo mix
• Your low calorie tacos are ready to serve
Blackened Shrimp Tacos
Taco Tuesdays are not complete without the different variety of tacos on table for everyone to eat. The shrimp taco recipe is flavorful and has a good mix of spices. The avocados used to make this recipe nicely balance all the extra spices in the dish. This is a light dish without many calories.
• Garlic 4-5 cloves
• Paprika ½ teaspoon
• Garlic powder ½ teaspoon
• Cumin 1 teaspoon
• Red pepper 1
• Shrimp deveined
• Cooking spray
• Tomatoes nicely diced
• Avocado cut into small pieces
• Mix together garlic, mayonnaise, buttermilk, vinegar, and queso in a small bowl and leave it aside
• Combine together paprika, garlic powder, cumin, oregano, salt, thyme and red pepper and transfer it to a seal bag
• Add the deveined shrimp to this bag, seal and shake well to coat the shrimp with the flavorful spices
• Heat the grill to high heat. Coat the pan with cooking spray and then add the shrimp. Cook the shrimp 2 minutes for each side until they are pink and cooked
• Prepare the tacos by heating the tortillas on your stove or grill. Turn the tortillas and cook each side for 15 seconds until they are nicely done on both sides
• Place the tortillas on a plate and divide the shrimp equally among these tortillas.
• Divide tomatoes, avocado and sauce evenly on the shrimp
• Serve them along with tortilla chips and roasted salsa
Chipotle Chicken Tacos
This taco tuesdays recipe will be slightly spicy since the chipotle chilies are hot. They add a good flavor and texture to the tacos. To bring down the spice a bit you can remove the seeds from the chilies before you add them to the blender. A scoop of guacamole will ease the spice a bit.
• 2 dried ancho chilies, stemmed, seeded and cut into pieces
• 1 cup boiling water
• ½ pound small tomatoes
• 1 ½ inch slice from the middle of a large white onion
• 3 garlic cloves peeled
• 1 tablespoon chopped canned chipotle chilies in adobo, including some adobo
• ½ teaspoon ground cumin
• 2 tablespoon cold water
• 12 fresh corn tortillas
• ½ pound Yukon gold potato , peeled and cut into ½ inch cubes
• 1 pound chilled skinless boneless chicken breasts, sliced
• 2 tablespoon olive oil
• ½ cup wholly guacamole
• Preheat broiler
Soak ancho chilies in boiling water for 5 minutes
• While the chilies soak, broil tomatoes, onion slice and garlic on foil lined rimmed baking sheet 3-4 inches from the heat. Turn it once and cook until charred for 5 -7 minutes
• Drain the chilies and discard the water. Add these to the blender along with onion, garlic, tomatoes, chipotles with sauce, cumin, ½ teaspoon salt and cold water about 2 tablespoon
• Puree until smooth
• Preheat the oven to 350 degree F. Wrap 2 stacks of tortillas in a foil, warm in oven while finishing the filing
• Cook the potatoes in a 3-4 quart pot with salted boiling water. Boil until tender and drain
• Heat oil in a 12 inch heavy skillet over medium heat until it starts boiling. Add chili puree and cook, stirring occasionally. Wait for the sauce to thicken,
• Add ground chicken and cook for a minute. Cover the skillet and lower the heat. Cook until the chicken is cooked through
• Add potatoes and reheat
• Serve the chicken and potatoes with the tacos and accompaniments
Hopefully the above list of recipes will help you make some very delicious and yummy tacos at home. The Taco Tuesdays are never going to be the same with these wonderful recipes. Try each of them on every Tuesdays and enjoy them with your family and friends on a warm summer evening.