Healthy Recipe: Fresh Summer Taco Cups

Image via: Blog Lovin

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Total time: 1 hour, 20 minutes

Yields: 6 to 8 servings

Ingredients

Steak:

1 unpeeled orange, thinly sliced and divvied

½ peeled onion, thinly sliced and divided

4 garlic cloves, halved, smashed and divided

2 ¼ pound flank steak

Salt and freshly ground black pepper to taste

1 cup light colored beer

Salsa

1/3 cup low sodium soy sauce

1 large lime juice

½ serrano pepper, seeded and minced

1 green onion, thinly sliced

2 teaspoons fresh cilantro, chopped

1 head butter lettuce, leaves separated

1 avocado, peeled, pitted, and sliced

Procedure

Image via: A Thought For Food

1. For the steak-scatter half of each orange slices, onion slices, and garlic pieces on a bottom of a large glass dish. Sprinkle the flank steak all over with salt and pepper and place it in the prepared baking dish. Now scatter the remaining oranges, onion, and garlic over the flank steak and pout the beer over. Cover with plastic wrap and let it stand for one hour at room temperature or overnight in the fridge.
2. Over medium heat place a grill pan or preheat a gas or charcoal grill.
3. Remove the meat from the marinade and discard the marinade. Grill the steak to desired doneness say about 5 minutes per side. Let it rest for 10 minutes then transfer the grilled flank steak to a cutting board and cut crosswire into strips.
4. For the salsa- In a small bowl mix together the salsa ingredients.
5. To assemble, use the butter lettuce leaves and make tacos using slices of flank steak and avocados. Drizzle with prepared salsa.

Note: The marinated steak can also be broiled if desired.

Wonderfully delicious and light, these tacos are a must try this summer. Now who says that healthy recipes have to be boring?

Summer Favorite: Baja Fish Tacos

Image via: The Daily Meal

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Ingredients

• 12 corn tortillas
• 1¼ pounds of fish fillet chopped into small pieces (cod, catfish, tilapia, or halibut)
• 1½ cups of thinly sliced red cabbage
• ½ cup of fresh salsa
• Vegetable oil
• ½ cup of mayonnaise
• ½ cup of roughly chopped cilantro (fresh)
• Kosher salt
• Freshly ground pepper
• ½ tsp of chili powder
• 2 tbsp of honey (or agave nectar)
• 1 Hass avocado
• ¾ cup of all-purpose flour
• Juice from one lime
• Lime wedges for serving

Preparation

1)      Heat approximately 3 inches of vegetable oil in a deep frying pan over medium heat until it gets hot.

2)      Mix the honey, lime juice, cabbage, mayonnaise, and cilantro in a bowl. Add salt for taste.

3)      Use a skillet to warm the tortillas or wrap them in a damp cloth and microwave them for 25 seconds.  Cover them with a towel to maintain warmth.

4)      In a shallow bowl, mix the flour, salt, chili powder, and pepper. Sprinkle the mixture on the fish. Fry the fish in batches until it’s golden and cooked through (approximately 2 to 3 minutes). Transfer to a plate lined with a paper towel. Add salt for flavor.

5)      Peel the avocado and slice it into small pieces. Put the pieces in the tortillas together with the fish, salsa, and slaw.

6)      Serve the tortillas with the lime wedges.

Image via: Food Network

If you love Mexican dishes, you’ll love this summer dinner recipe. It is packed with flavors and will be an instant hit with your whole family. It is not only easy to make, it can be quickly put together by amateur cooks. Be sure to make many tacos because your family may ask for seconds. Additionally, your friends will ask you for the recipe as soon as they taste your mouthwatering tacos.

If you’ve made fish tacos tell us what favorite toppings you like to add?

For more easy recipes on Stagetecture, click here.

Tacos are known not only for its Mexican origin but also for its distinct taste and nutritious fillings. The amazing blend of flavors packed in a smoky taco is simply irresistible. This Autumn why not try a vegetarian taco that is sure to delight your senses – This Autumn Butternut Squash Tacos with Avocado recipe. This easy to make recipe requires only a few ingredients. In less than an hour, you can taste this Autumn-inspired and healthy meal.

Autumn Acorn Squash Tacos with Avocado

Image via: Flourishing Foodie

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Ingredients

• 1 1 1/2 Butternut or acorn squash, peeled, halved lengthwise, seeded, cut into 1/2-inch slices
• 1 teaspoon chili powder
• 1 clove garlic, finely chopped
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 8 6-inch corn tortillas
• 1 ripe avocado, peeled, pitted, sliced into 8 wedges
• 1/4 cup fresh cilantro leaves
• 1/4 cup sliced white onion
• 1 lime, cut into wedges

Image via: Pen and Fork

Procedure

1. Preheat oven to 425°F. Spread squash on a large, rimmed baking sheet. In a small bowl, stir together chili powder, garlic, oil, 1/4 tsp. Salt and 1/8 tsp. Pepper; pour over squash and toss to coat. Roast squash, turning once, until blistered in spots and tender when pierced with a knife, about 20 minutes.
2. Warm a large skillet over medium-high heat. Working in batches, toast tortillas, turning once, until charred, about 2 minutes per side. Transfer tortillas to a clean kitchen towel and wrap up to keep warm. Repeat with remaining tortillas.
3. Fill tortillas with squash, avocado, cilantro and onion, dividing evenly. Serve with lime wedges.

The whole ingredients should yield around 4 servings of delicious taco recipe. Pair it up with your favorite drinks and lime. This recipe is perfect for moments when you need something to eat quick, easy and handy.

For more food recipes on Stagetecture, click here.

Do you want a taste of Mexican food delight? Try this delicious Slow Cooker Shredded Pork Soft Tacos recipe. This is an easy to make recipe that you can do in the convenience of your home kitchen. You will definitely feel a genuine taste of Mexican recipe without leaving your home or ordering from a restaurant.

Slow Cooker Shredded Pork Soft Tacos 

Image via: Carmencita Saunders via Pinterest

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Ingredients

1 tablespoon olive or vegetable oil
3- to 4-lb boneless pork sirloin roast, netting or string removed
1/4 cup water
1 package (1 oz) Old El Paso® taco seasoning mix
1 can (4.5 oz) Old El Paso® chopped green chiles, undrained
2 cups shredded Mexican cheese blend (8 oz)
1 cup Old El Paso® Thick ‘n Chunky salsa
1 large tomato, chopped (1 cup)
1 cup fresh cilantro leaves
1 lime, cut into 16 pieces
16 flour tortillas (6 inch)

Image via: The Wicked Noodle

Procedure

1. In 12-inch skillet, heat oil over medium-high heat. Add pork roast pieces. Cook 6 to 8 minutes, turning occasionally, until well browned on all sides.
2. In 3 1/2- to 4-quart slow cooker, place pork. Add water to skillet; cook over medium heat 2 to 3 minutes, scraping up browned bits. Pour over pork. Top pork with taco seasoning mix and chiles.
3. Cover and cook on Low heat setting 7 to 8 hours.
4. Remove pork from cooker to cutting board. Pull pork into bite-size chunks, using 2 forks. Return pork to juices in cooker.
5. Place cheese and salsa in separate serving bowls. On serving platter, arrange cheese, salsa, tomato, cilantro and lime pieces. Warm tortillas as directed on package. Spoon pork onto tortillas, using slotted spoon; top with cheese, tomato, cilantro and salsa. Squeeze lime juice over fillings. Fold tortillas in half over filling.

The whole ingredients should yield up to 8 servings of Slow Cooker Shredded Pork Soft Tacos. You can now enjoy the delicious and authentic taco recipe that you can serve to your guests and loved ones for any occasion.

For more recipes on Stagetecture, click here.

Brace yourself with this super tasty taco recipe to complete your summer experience. Make way for the Summer Tacos with Mango Salsa recipe! It’s not just your ordinary taco but an extraordinary one. So, what are you waiting for? Go get the ingredients and follow the easy steps for this one of a kind taco recipe.

Summer Shrimp Tacos With Mango Salsa

Image via: Pinterest

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Ingredients

For the salsa:

• 1 ripe firm mango, diced
• ¼ cup white or red onion, finely chopped
• ½ red pepper, roasted & finely chopped
• 1 jalapeño pepper, seeded and finely chopped
• ½ cucumber, peeled, seeded and finely chopped
• ¼ cup fresh cilantro, finely chopped
• 2 Tbsp fresh lime juice
• 2 Tbsp extra-virgin olive oil, divided
• Kosher salt & pepper to taste

 For the shrimp

• 1 lb shrimp, peeled and deveined
• ½ tsp Seafood Magic Seasoning Blend (or your preferred seafood seasoning blend)
• 6 small corn tortillas
• 2 Tbsp extra-virgin olive oil, divided

Image via: The Kitchn

Procedure

Salsa

1. To roast the red pepper, brush lightly with olive oil and place on a heated grill or directly on the gas stove burner. Grill until the skin is completely wrinkled and the peppers are charred, turning them twice during roasting. About 10 minutes total.
2. Remove from grill/stove and immediately cover it tightly with aluminum foil. Set aside for 10 minutes, or until the peppers are cool enough to handle.
3. Remove the peels and seeds. Chop finely.
4. In a large bowl, combine all ingredients and toss to combine. Cover and refrigerate until ready to serve.

Grilled Shrimp

1. Thread shrimp onto skewers. Brush shrimp with olive oil and sprinkle them with the seafood seasoning.
2. Grill shrimp until cooked through, about 3 minutes per side.
3. To warm up the tortillas, place them over the hottest part of the grill. Grill until they start to puff up and have grilled marks. Using tongs, turn and grill the second side, about 1 minute longer.
4. Serve immediately by arranging the tortilla, shrimp and salsa.

You can at least yield 3 servings of the Summer Tacos with Mango Salsa. It should only take you around half an hour to do this. That’s a quick and easy recipe for a great Summer Mexican treat!

For more food recipes on Stagetecture, click here.

]]> https://stagetecture.com/summer-shrimp-tacos-with-mango-salsa-recipe/feed/ 0 49877 https://stagetecture.com/happy-cinco-de-mayo-mexican-breakfast-tacos-recipe/ https://stagetecture.com/happy-cinco-de-mayo-mexican-breakfast-tacos-recipe/#respond Sun, 05 May 2013 11:35:49 +0000 https://stagetecture.com/?p=47903 Happy Cinco de Mayo! If you have been following Stagetecture over the last few days you will see plenty of great Mexican recipes to enjoy your day today. For breakfast these Mexican breakfast tacos – served in a tortilla or taco cup. Either way, get your festivities started early today!

Mexican Breakfast Tacos Recipe

Image via: Saborde Mexico

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Ingredients

6 ounces chorizo sausage
8 (6 inch) corn tortillas
6 eggs
1/4 cup milk
1/2 teaspoon pepper
1/2 teaspoon salt
1 cup shredded Monterey Jack cheese
1 dash hot pepper sauce (e.g. Tabasco), or to taste
1/2 cup salsa

Image via: Bev Cooks

Directions