We’ve packed as much flavor as possible into our marinade for Al Pastor. Let the sauce do all the work, cook the pork up hot and fast, and enjoy one of the best tacos out there!
The post Tacos Al Pastor appeared first on The Stay At Home Chef.
We've packed as much flavor as possible into our marinade for Al Pastor. Let the sauce do all the work, cook the pork up hot and fast, and enjoy one of the best tacos out there!
These summer mushroom tacos are an easy but flavorful weeknight meal! Smoky shiitake mushrooms are served on a warm flour tortilla with cotija cheese, topped with mango salsa and cilantro ranch. Delish! Hello! This is how to make dinner tonight. A smoky mushroom taco topped with tangy cheese, all the summery salsa (mangos! jalapenos! lime!) […]
These summer mushroom tacos are an easy but flavorful weeknight meal! Smoky shiitake mushrooms are served on a warm flour tortilla with cotija cheese, topped with mango salsa and cilantro ranch. Delish!
Hello! This is how to make dinner tonight.
A smoky mushroom taco topped with tangy cheese, all the summery salsa (mangos! jalapenos! lime!) and a creamy cilantro ranch that is fantastic enough to eat with a spoon.
We.love.these.
Just look at the flavor on these!
This might just be my favorite kind of taco. I love a veggie-heavy, meatless taco – and yes, my 2012 self has no idea who I am today. I am glad I have changed!
But still, they are my favorite.
First, they are simple and easy. You can really throw any vegetable in a taco, but mushrooms are a go-to for me because they cook so quickly. I don’t necessarily care about their meaty texture. It’s more about the ease and flavor for me.
Second, the flavors are endless! I made these mushrooms have a pretty smoky, garlicky flavor, almost mimicking my favorite carnitas. Again, not in texture, but flavor. And they are just so super good.
Finally, ALL the toppings work on mushroom tacos. Years ago, you might remember that I shared a mushroom and corn taco recipe. It was a copy of our favorite little taco shack that was only open for a hot second, and I’ve never forgotten how incredible their mushroom tacos were. In fact, I credit them with my infatuation with mushrooms in tacos.
Give me tortillas, mushrooms and cheese and I am set!
Well, almost.
In order to give these the ultimate summer twist, I make a quick mango salsa. The bright, refreshing sweet punch is what makes these feel super summery. Warm weather adjacent, if you will.
We eat mango salsa all year round, but definitely more in the summer. Our family can demolish a bowl of it with a bag of chips and it’s one of our favorite snacks. Plus, it can be made ahead of time too.
The cilantro ranch is what really takes things over the edge for me. These make the tacos taste restaurant-quality FABULOUS and add such incredible flavor. I use my classic ranch recipe and add a ton of fresh cilantro, blending it together and boom – done. It’s also a wonderful dip for veggies or even crackers and chips.
And you can make it days ahead of time – it lasts great in the fridge. (more…)
I can’t get enough of fish tacos so I am so excited to add another to the blog with these flavorful Grilled Fish Tacos with Citrus Slaw and Green Sauce!
Don’t let the ingredient list or steps overwhelm you with this recipe. I promise you it all comes together beautifully! For this #DDGrillWeek 2024 recipe, you’ll start by simply marinating the fish with olive oil and dried spices. Next, you’ll toss together the simple slaw and let that marinate as you hit the grill.
Once your grill is prepped, you’ll start by grilling the poblanos for your green sauce then set those aside as you grill the fish and tortillas. The fish and tortillas will be kept warm as you blend up your green sauce with the poblanos, Greek yogurt, cilantro, and more. After your sauce is blended up, flake your fish, assemble your tacos, and enjoy! With a Clayton Margarita if you are feeling extra festive.
Grilled Fish Tacos with Citrus Slaw and Green Sauce Ingredients:
Ground Cumin
Smoked Paprika
Garlic Powder
Onion Powder
Dried Oregano
Salt
Freshly Ground Black Pepper
Extra Virgin Olive Oil
Mahi Mahi or Halibut
Freshly Squeezed Lime Juice
Freshly Squeeze Lemon Juice
Honey
Shredded Green Cabbage
Shredded Purple Cabbage
Green Onions
Fresh Cilantro
Poblano Peppers
Garlic
Greek Yogurt
Corn Tortillas
Jalapeño or Serrano Pepper
Lime Wedges
Recipe Step-by-Step:
Step One: Make the Fish Marinade
In a small bowl, combine the cumin, paprika, garlic powder, onion powder, oregano, salt, black pepper, and olive oil. Stir until well combined until it turns into a paste-like consistency.
Step Two: Marinate the Fish
Pat the fish dry and brush the spice mixture over the top flesh of the fish and rub it in so that it evenly coats the fish. Set aside for 15 minutes to marinate while you prepare the slaw.
Step Three: Make the Slaw
In a large bowl, whisk together the olive oil, lime juice, lemon juice, honey, salt, and black pepper until well combined. Add the green and purple cabbage, green onion, and cilantro. Gently toss to coat. Set aside.
Step Four: Prep the Grill
When ready to cook, heat the grill over medium-high heat (350-400℉) and oil the grill grates. To do this, dip a wadded paper towel in a little avocado oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that’s a sure-fire way to start a good flare-up—a little goes a long way here.
Step Five: Grill the Poblano Peppers
Add the poblano peppers to the hot grill and grill for about 12 to 15 minutes until the skin is charred and blackened, flipping here and there to achieve an even grill. Transfer the cooked poblanos to a bowl and cover with foil or saran wrap to allow to steam while you cook the fish.
Step Six: Grill the Fish
Add the fish to the greased grill and cook until the fish is opaque and flakes easily with a fork, 5 to 6 minutes per side. Transfer to a platter and cover with foil until ready to serve.
Step Seven: Grill the Tortillas
Add the tortillas to the grill and char until just warm and more pliable, about 2 minutes per side. Transfer to a plate and cover with foil to keep warm until ready to serve.
Step Eight: Make the Green Sauce
After the poblanos have steamed, they should peel very easily. Peel off the skin on the top layer, then remove the stem and seeds. Add the peeled poblanos to a blender with the cilantro, garlic, Greek yogurt, lime, and salt to make the sauce. Blend until smooth.
Step Nine: Serve and Enjoy!
To serve, flake fish and serve in the warm tortillas. Top with the slaw, a drizzle of the green sauce, and thinly sliced jalapeño or serrano pepper if desired! Serve with a wedge of lime.
Recipe FAQs:
Is the green sauce spicy?
I do not find poblanos particularly spicy! If you want to spice up your tacos, serve with thinly sliced jalapeño or serrano peppers.
Could I omit the tortillas?
Yes! This is great served in a bowl over the cabbage slaw and with a side of rice if preferred.
1jalapeño or serrano pepper,very thinly sliced (optional)
1lime cut into wedges
Instructions
Marinate the Fish:
In a small bowl, combine the cumin, paprika, garlic powder, onion powder, oregano, salt, black pepper, and olive oil. Stir until well combined until it turns into a paste-like consistency.
Pat the fish dry and brush the spice mixture over the top flesh of the fish and rub it in so that it evenly coats the fish. Set aside for 15 minutes to marinate while you prepare the slaw.
Make the Slaw:
In a large bowl, whisk together the olive oil, lime juice, lemon juice, honey, salt, and black pepper until well combined. Add the green and purple cabbage, green onion, and cilantro. Gently toss to coat. Set aside.
Grill the Fish, Poblanos, and Tortillas:
When ready to cook, heat grill over medium-high heat (350-400℉) and oil the grill grates. To do this, dip a wadded paper towel in a little avocado oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that’s a sure-fire way to start a good flare-up—a little goes a long way here.
Add the poblano peppers to the hot grill and grill for about 12 to 15 minutes until the skin is charred and blackened, flipping here and there to achieve an even grill. Transfer the cooked poblanos to a bowl and cover with foil or saran wrap to allow to steam while you cook the fish.
Add the fish to the greased grill and cook until the fish is opaque and flakes easily with a fork, 5 to 6 minutes per side. Transfer to a platter and cover with foil until ready to serve.
Add the tortillas to the grill and char until just warm and more pliable, about 2 minutes per side. Transfer to a plate and cover with foil to keep warm until ready to serve.
Make the Green Sauce:
After the poblanos have steamed, they should peel very easily. Peel off the skin on the top layer, then remove the stem and seeds. Add the peeled poblanos to a blender with the cilantro, garlic, Greek yogurt, lime, and salt to make the sauce. Blend until smooth.
Serve and Enjoy:
To serve, flake fish and serve in the warm tortillas. Top with the slaw, a drizzle of the green sauce, and thinly sliced jalapeño or serrano pepper if desired! Serve with a wedge of lime.
This easy chicken tacos recipe is packed with flavor and ready in 30 minutes! It’s a fun dinner idea starring…
This easy chicken tacos recipe is packed with flavor and ready in 30 minutes! It’s a fun dinner idea starring juicy chicken and fresh toppings: a simple recipe everyone will love.
Need an easy flavor-packed dinner that’s ready in 30 minutes? We’ve found it’s deceptively tricky to find dinnertime hits, but this one seems to please everyone every time we serve it! The juicy chicken strips are seasoned to perfection, nestled into a tortilla with guacamole, cheese crumbles and topped with a zingy lime crema.
Why we love this recipe: We could (and do!) eat this over and over. The chicken works on the stovetop or grilled, and it comes together simply. We just made it for a dinner party with ranch water and black bean and corn salad, and everyone raved. You can also make it as a taco bowl for gluten-free eaters. It’s totally versatile!
Featured reader comment
“Made the chicken tacos for dinner tonight. These are so so good! Great flavor and they come together so quickly. I appreciate how simple yet tasty the lime crema is. The kids had the chicken inside quesadillas and loved them. These are definitely going into the monthly rotation!” -Tanvee
Key ingredients for chicken tacos
Tacos are where it’s at for weeknight dinners over here (especially with kids!), and we love how this version can be either pan fried or grilled so you can make it in any season. Here are the key ingredients you’ll need:
Boneless skinless chicken breasts: Try to find organic chicken if at all possible, for the best flavor and most sustainable option. You can buy either chicken breasts and butterfly your own, or cutlets.
Seasonings: Our homemade seasoning blend includes smoked paprika, oregano, garlic powder, onion powder, cumin, black pepper, celery seed and cayenne. You can substitute sweet paprika for the smoked, but it’s well worth the purchase for the smoky flavor it infuses (you might also find it labeled pimentón).
Lime crema: Mix up your own lime crema using sour cream, lime juice and zest, garlic and salt.
Taco toppings: We like using guacamole for a base for the chicken strips, then topping with fresh cilantro, queso fresco or feta cheese, and minced red onion. If you have time to make them, pickled red onions take the flavor over the top.
Tortillas: We like flour tortillas, but corn works too. You can also use any type of grain free tortilla.
Pro tip
We like using mini tortillas (4.5 inch) if we can find them! They are often easier to eat and bonus: you can eat more tacos.
How to make chicken tacos: step by step
These chicken tacos come together simply: you’ll season the chicken, pan sear it on the stovetop, then slice it into strips for the tacos. Here’s the basic outline of steps:
Step 1:Butterfly the chicken (if not in cutlets) by slicing in half horizontally, then opening it up and cutting along the fold to separate the two halves. Pat it dry and season with salt. In a small bowl, mix the seasonings, then sprinkle on both sides of the chicken.
Step 2: Add olive oil to a large skillet and heat over medium heat. Add the chicken and cook until browned on both sides, 4 to 5 minutes per side. When the internal temperature is 165°F, remove to a plate and rest for 3 minutes. Then slice into strips.
Step 3: Make the lime crema by stirring together the sour cream, lime juice and zest, garlic and salt in a small bowl.
Step 4: Warm the tortillas. To make the tacos, spread guacamole onto a warm tortilla, then top with chicken strips, red onion, cilantro, cheese, and lime crema.
Alternate method: grilled chicken tacos
This chicken tacos recipe works grilled, too! We’ve made it both ways and it comes out fantastic.
For grilled chicken tacos, preheat a grill to high heat (450 to 550°F). Grill the chicken until grill marks appear and it releases from the grates, 2 to 4 minutes. Flip and cook another 2 to 4 minutes until the internal temperature is 165°F. Remove to a platter and cover with foil. Allow to rest for 5 minutes for maximum juiciness, then slice.
Chicken tacos toppings
The best part of any tacos recipe is the toppings, of course! For these chicken tacos, we like to make sure there is a good mix of soft and creamy textures to offset the texture of the chicken. We like the chicken strips on a bed of guacamole, but you can mix and match toppings here. Here are a few more chicken tacos toppings we love:
Chicken tacos are a fun easy dinner idea to serve any time of year! We like them especially in the summer as a patio party meal, but they work in any season. (Of course, they’re always great with a margarita, too!) Here are a few sides we like to serve alongside:
Leftovers of this meal keep on giving! Leftover cooked chicken lasts up to 3 days refrigerated. Leftover lime crema stores up to 2 weeks refrigerated.
A few more chicken recipes
We hope you love these chicken tacos as much as our family! Our kids especially gobble this one up. Let us know in the comments what you think. Here are a few more chicken dinners you might enjoy:
This chicken tacos recipe is gluten-free with corn tortillas (or serve it in a bowl for a chicken taco bowl), and dairy-free with cilantro sauce, omitting the cheese.
Frequently asked questions
What are some other ways to season the chicken?
Here are some ideas: Taco seasoning: A quick and easy option with a blend of chili powder, cumin, paprika, and other spices. Fajita seasoning: Similar to taco seasoning, but often with a smokier flavor profile. Adobo sauce: For a Latin twist, marinate the chicken in adobo sauce for bold and flavorful tacos. DIY spice rub: Get creative with your own blend of spices like chili powder, cumin, paprika, garlic powder, onion powder, smoked paprika, or cayenne pepper.
What toppings go well with sliced chicken breast tacos?
All the classic taco toppings work great! Here are some ideas: Shredded cheese: Cheddar, Monterey Jack, or a Mexican cheese blend. Salsa: Choose your favorite, from mild to spicy. Lettuce and pico de gallo: Add freshness and crunch. Sour cream and guacamole: Creamy toppings for extra richness. Cilantro and lime wedges: A squeeze of fresh lime and a sprinkle of cilantro brighten up the flavors.
Can I make chicken tacos low-carb?
Absolutely! You can use lettuce wraps instead of tortillas, or try cauliflower rice tortillas for a lower-carb option.
What are some good side dishes for chicken tacos?
Here are some ideas: Cilantro lime rice: A refreshing and classic pairing. Mexican corn: Sweet corn with a kick of spice. Refried beans: A hearty and filling side dish. Guacamole and chips: A crowd-pleasing appetizer or side. Chopped salad: A light and healthy option.
Do you have any tips for leftover chicken taco meat?
You can use leftover chicken taco meat in many ways! Here are a few ideas:
Taco salad: Toss the chicken with lettuce, tomatoes, beans, cheese, and your favorite dressing. Burrito bowls: Serve the chicken over rice or quinoa with your favorite toppings. Quesadillas: Fill tortillas with cheese and leftover chicken, then cook on a griddle until golden brown. Nachos: Top nachos with leftover chicken, cheese, beans, and your favorite toppings.
These easy chicken tacos are packed with flavor and ready in 30 minutes! It’s a fun dinner idea starring juicy chicken and fresh toppings: a simple recipe everyone will love.
Ingredients
For the chicken
2 boneless skinless chicken breasts or 4 cutlets (1 to 1 ½ pounds, organic if possible)*
Cotija, queso fresco, or feta cheese, crumbled (optional)
8 small flour or corn tortillas
Instructions
Pat the chicken dry with a paper towel.Season the chicken with the salt (if you’re using 1 ½ pounds, use 1 ¼ teaspoons salt). In a small bowl, mix the seasonings together. Sprinkle both sides of the chicken with the seasoning mix. (If desired, you can do this up to 12 hours in advance and allow the chicken to sit marinate before cooking.)
Stovetop instructions:** Add the olive oil to a large skillet and heat over medium heat. Add the chicken and cook until browned (and seasoning is starting to blacken), on both sides, about 4 to 5 minutes per side. When the internal temperature is 165°F or the center is no longer pink, remove to a plate and rest for 3 minutes. Then slice the chicken into strips.
Make the lime crema by stirring all ingredients together in a small bowl. Refrigerate for up to 2 weeks.
If desired, char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. Or warm them in a skillet or in the oven (see How to Warm Tortillas).
To make the tacos, spread guacamole onto a warm tortilla, then top with chicken strips, red onion, cilantro, cheese, and lime crema. Leftover chicken stores up to 3 days refrigerated.
Notes
*If you buy the chicken as breasts that are not already butterflied or cutlets, butterfly the chicken: Place your hand over the top of each chicken breast. Use a sharp knife to carefully slice the breast horizontally, leaving the edge intact so it can open up like a book (or butterfly!). Unfold the breast like a book, then cut along the fold to separate the two halves.
**For grilled chicken tacos, preheat a grill to high heat (450 to 550°F). Grill the chicken breasts until grill marks appear and it releases from the grates, 2 to 4 minutes. Flip and cook until no longer pink in the center and the internal temperature is 165°F, 2 to 4 minutes. Remove to a platter and cover with foil. Allow to rest for 5 minutes for maximum juiciness, then slice.
These cheesy breakfast tacos are the perfect morning treat. They are also excellent if you enjoy breakfast for dinner! A crispy cheese jacket melts onto a flour tortilla, then it’s filled with scrambled eggs and pico de gallo. It’s wonderful! HELLO lover. These cheesy breakfast tacos are a serious dream. Crispy cheese covering a fluffy […]
These cheesy breakfast tacos are the perfect morning treat. They are also excellent if you enjoy breakfast for dinner! A crispy cheese jacket melts onto a flour tortilla, then it’s filled with scrambled eggs and pico de gallo. It’s wonderful!
HELLO lover.
These cheesy breakfast tacos are a serious dream. Crispy cheese covering a fluffy flour tortilla, filled with melty cheddar, scrambled eggs and an easy salsa.
SO super delicious. I could eat something like this every single day!
I mean, just look at that crispy cheese coat! Can’t even stand it.
I already have a breakfast taco recipe that I like to make in the summer. And I make it often.
But! This is similar, with a little elevation. One extra step of a crispy cheese exterior.
It feels life changing.
Words cannot explain how much we LOVE these crispy cheese breakfast tacos. And while I’m calling them “breakfast,” I’ll tell you that we eat these for dinner sometimes too. Or even lunch!
This is how they come together.
First, I make a batch of scrambled eggs. I keep things relatively simple because of the kids, but that is the beauty of this recipe. You can add anything you like into the scrambled egg portion! I usually throw in some sliced green onions.
When the scrambled eggs are done, transfer them to a bowl. I use the same skillet to make the crispy cheese tacos! Easy easy.
Next, while the skillet is still hot, I sprinkle some cheese in a somewhat circular shape. It doesn’t matter what shape, really. It just matters that the cheese sprinkle is roughly the same size as the tortilla you’re going to use.
The cheese will start to sizzle and melt. As soon as it does, place the flour tortilla right on top! Let it cook for a few seconds. Then, add more cheese to the top!
The scrambled eggs come next.
Then, I add some salsa or pico de gallo or something fresh and delicious. I made a quick little pico with avocado for these photos.
Finally, fold the taco over and press it together so it sticks. Since there is a good bit of cheese, it usually sticks together without popping open. And the outside is SO incredibly crispy and crunchy.
As if tacos could be any better?! These are incredibly satisfying. I love having something super filling like this on a weekend morning. It will keep you full for hours!
One thing to note is that because we make this cute little cheese jacket for the taco, these are best served right after eating. Sure, you can reheat them. But they are just the absolute best right after making – like anything with cheese is.
Sharing 30 favorite tacos and margaritas here! Lots of delicious tex-mex options with tons of delicious margaritas for the side! Tacos and margaritas coming in hot today! Today I’m sharing over 30 of my favorite tacos and margaritas! A bunch of delicious tex-mex options, all paired with some of my favorite margaritas that I’ve made […]
Sharing 30 favorite tacos and margaritas here! Lots of delicious tex-mex options with tons of delicious margaritas for the side!
Tacos and margaritas coming in hot today!
Today I’m sharing over 30 of my favorite tacos and margaritas! A bunch of delicious tex-mex options, all paired with some of my favorite margaritas that I’ve made here on the blog. Since anything tex-mex is basically a staple of our weekly menu, I have tons of dishes that I absolutely love. Some days we do tacos, sometimes it’s enchiladas, often it’s a version of a burrito bowl and I can always go for a sheet pan nacho situation.
I mean, who wouldn’t?!
And! I’m a bit partial to the bubbly jam margaritas below but also ADORE my classic margarita recipe that I’ve been making for over a decade. It’s just so darn good. Scroll down and let me know what your pick would be! I’m thinking bang bang cauliflower tacos for tonight…
You won’t believe the flavor in these fast and easy egg tacos! The vegetarian “taco meat” filling works for any…
You won’t believe the flavor in these fast and easy egg tacos! The vegetarian “taco meat” filling works for any meal of the day.
Looking for a 5-minute breakfast idea, an easy lunch, or a fast and easy dinner? Well, here’s a recipe that’s all three at once. (Audible gasp.) Meet these amazing egg tacos! This is one of our favorite kitchen tricks of all time. We created it as a dare from my sister to create a dinner recipe that can be made in 5 minutes. Sounds impossible, but it works!
Did you know that eggs can taste like taco meat? Yes, somehow the spiced scrambled eggs filling channels the flavor of taco meat. Alex and I have used this trick over and over to get fast dinners on the table, and our kids love it! It works for easy breakfasts or lunch ideas, too. This one’s in our arsenal of recipes every cook should know.
The key ingredients for egg tacos
Wait a minute: egg tacos that taste like they have meat? Yes, this trick is like kitchen magic. These scrambled eggs are perfectly seasoned and they take only 5 minutes to make. Here are the ingredients you need for the filling:
Eggs: Buy organic eggs if you can, and local eggs if possible.
Chili powder, garlic powder, cumin, and salt: You’ll notice it’s a heavy amount of seasoning: ½ tablespoon each for the chili powder, garlic powder and cumin. But trust us: this is what brings the meaty flavor!
Tortillas: Flour tortillas are our preference, but as a gluten free recipe this works with corn tortillas or grain free tortillas.
Toppings: We like pico de gallo, red onion, and cilantro, but you can use any toppings you like.
How to cook the eggs: a few tips!
The key to these egg tacos is the special method for cooking the eggs. Many people over cook scrambled eggs, and break them into too small of pieces. This method makes luscious folds of eggs, so the filling texture holds up in the tacos. Here’s what to know:
Cook over medium low heat. Don’t have the heat too high: you’ll want it just above low heat.
Scrape with a spatula as the eggs solidify, for 3 to 4 minutes. They’ll start to form together into a meat-like texture.
Don’t stir too much! You don’t want tiny bits of eggs, you’ll want it to hold together into a cohesive texture.
Toppings for egg tacos
Once you’ve cooked the eggs (in just 5 minutes!), all you have to do is top the tacos! For this egg tacos recipe, we tried to keep it as simple as possible. But if you have more time, the sky’s the limit! Here’s what we added to these tacos, then a few more ideas to get your wheels turning:
Salsa fresca or pico de gallo: We used store-bought to keep it quick, but you can also use homemade.
Jarred salsa: Or go traditional with a jar of red salsa or salsa verde.
Red onion: Use thinly sliced fresh onion (rinse and drain it a few times to remove the bite, if you like!). Pickled red onion adds a tangy flair.
Cilantro: Quickly tear off a few leaves for a great garnish
Lettuce: Crunchy romaine lettuce adds another nice texture
You absolutely must warm your tortillas for egg tacos: it gives them just the right supple texture. No one likes a tough, cold tortilla! While you’re at it, place them in a tortilla warmer to keep them toasty while you’re eating (here’s the tortilla warmer we use). Here are two ways for how to warm tortillas:
Stovetop: Char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm (this also infuses a charred flavor).
Oven: Wrap a few tortillas (in packets of no more than 5) in aluminum foil and place on the oven grates to 350°F for 15 to 20 minutes.
Sides to serve with egg tacos
Want to make these egg tacos into a full-blown meal? They work as a fast breakfast, healthy lunch or easy dinner. If we only have 5 minutes, we just whip these up and scarf them down. But if we have a few extra minutes, here are some sides we like to pair:
Black beans: These easy black beans take just 5 minutes to whip up on the side.
These egg tacos are one of our favorite tricks that we make again and again! Egg recipes are always saving us for quick weeknight meals. Here are some of our other ways to make eggs into a meal:
In a medium bowl, whisk together the 4 eggs. Add the chili powder, garlic powder, cumin, and kosher salt, and whisk until combined.
In a skillet, heat the olive oil. Add the eggs and cook over medium low heat, scraping as the eggs solidify, about 3 to 4 minutes total. As you scrape, they’ll start to form together into a meat-like texture. Don’t scrape too much or you’ll make too small of pieces: just enough for that it comes together!
If time, warm and char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)
Top with salsa fresca (drain extra liquid before serving), thin sliced red onions, torn cilantro leaves, and hot sauce.
The BEST Ground Turkey Tacos from scratch for a healthy, quick and easy taco dinner the whole family will love! Ground Turkey Tacos This is the best turkey taco recipe, it’s my go-to for taco nights! While traditional tacos typically use beef or …
The BEST Ground Turkey Tacos from scratch for a healthy, quick and easy taco dinner the whole family will love! Ground Turkey Tacos This is the best turkey taco recipe, it’s my go-to for taco nights! While traditional tacos typically use beef or pork, ground turkey tacos are a much leaner alternative without sacrificing flavor. It’s […]
We love this crispy potato taco bowls for an easy dinner! Crunchy, roasted potatoes, ground turkey taco meat, cheese, guacamole, lettuce, tomato and all the toppings. Make it your own and it’s a weeknight dream! I will never pass up a taco bowl! These taco bowls are made with a base of crispy roasted potatoes, […]
We love this crispy potato taco bowls for an easy dinner! Crunchy, roasted potatoes, ground turkey taco meat, cheese, guacamole, lettuce, tomato and all the toppings. Make it your own and it’s a weeknight dream!
I will never pass up a taco bowl!
These taco bowls are made with a base of crispy roasted potatoes, topped with ground turkey taco meat, cheese, lettuce, tomato, pickled onions and tortilla chips.
They are super filling and super easy.
I love a meal like this! It’s a perfect weeknight meal, especially when you’re super busy and not sure what to make. The bowls are customizable based on what you enjoy (or let’s be real – what your kids want to eat) and you can use whatever you have in the fridge.
I like to use a base of ground turkey taco meat, but beef works, as does chicken or even just beans. This can be meatless or meaty – your choice.
These bowls are inspired by one of my favorite tacos that we get on vacation every summer. That taco itself is unique and has loads of flavor and texture, and I put my version of the recipe in my next book. (!!!!!)
But the potatoes stuck with me! Potatoes were my favorite food when I was a kid and most days I will choose them over rice. Especially this way.
I love using the crispy potatoes as a base for taco bowls. They work in addition to rice or in place of rice! And they add such a wonderful crisp bite.
Here’s how I make it happen!
I roast the potatoes first. This is simple! Olive oil, salt, pepper, maybe some garlic powder.
While the potatoes roast, I make the ground turkey taco meat. I use my own seasoning blend and have for years. But you can use your favorite spice pack too.
Next, I chop everything I need! Tomatoes, lettuce, jalapenos, cilantro. Grate some fresh cheddar. Make some guac!
When the potatoes are crispy, I like to top them with a bit of cheese and stick them back in the oven until it melts. You can do this for the entire pan or even just one or two servings.
Finally, time to make the bowl! I put the potatoes in the bowl first, then top with meat and cheese. Next, all the toppings I can grab.
These hot honey shrimp quesadillas are savory and delicious, made with lots of melty cheese and served with mango salsa. These are baked in the oven until the tortillas are super crispy. The perfect easy meal! I love a good old quesadilla! These shrimp quesadillas are super crispy and crunchy, filled with melty cheese and […]
These hot honey shrimp quesadillas are savory and delicious, made with lots of melty cheese and served with mango salsa. These are baked in the oven until the tortillas are super crispy. The perfect easy meal!
I love a good old quesadilla!
These shrimp quesadillas are super crispy and crunchy, filled with melty cheese and topped with mango sauce. They are easy and delicious, and even though they have minimal ingredients, they are seriously flavorful!
There is something so nostalgic about quesadillas. Even though most of the ones I ate in my childhood consisted of a bagged cheese and a microwave, they still hit the spot. However, everyone knows that the best kind of quesadilla is cooked in a skillet with some butter.
Oh my gosh, I can just smell the deliciousness.
For a long time, I thought that was the only way to make a quesadilla that was extra special and delicious.
But then! I discovered my sheet pan method and it has been a game changer. HUGE game changer, every single time. I promise.
Let’s talk about the flavor here though.
We’re cooking shrimp in some hot honey with chipotles in adobo for some heat.
I like a mix of sharp cheddar and monterey jack cheese for the ultimate meltiness.
And we’re topping the entire thing with fresh mango salsa! Think cilantro, red onion, tomatoes, lots of lime. And the juiciest mango you can find.
It’s simple. And it’s full of flavors that will please everyone!
I use my sheet pan method for these quesadillas and it is foolproof every single time. I love this for so many reasons!
First, and perhaps most importantly, it allows you to make more than one quesadilla at a time. If you are feeding a group of people, this is key! Because with one skillet, you can really only make one at a time. This way, you can make a few. It’s also a great method if you want to make quesadillas for an appetizer, snack or party!
Second, it’s easy! There is no flipping before the cheese is done. Everything is warm and melty, so the filling does not spill out.
Next, it’s consistently crispy! Every edge of the tortilla is perfectly crisp and crunchy, but not burnt.
Finally, it’s super easy to make different flavors of quesadillas on the sheet pan! You can change the varieties of cheese, make one spicy, include leftover vegetables, etc. It’s such a great method!
Now, for these shrimp quesadillas, they are slightly more high maintenance because I like to buy raw shrimp and cook it myself. This takes an extra step, but the shrimp is so good.
If you want to make it even easier, you could buy shrimp that is already cooked, simply toss it with the sauce and pile it into the quesadillas on the sheet pan. It will all get hot in the oven and will be done even more quickly since you’re skipping the saute step.
A twist on a classic quesadilla is always a welcomed change around here. There are so good! (more…)
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