STREET TACOS 3 WAYS
FIESTA TACOS RECIPE
Prep: 10 minutes
Cook: 10 min • Serves: 6
1 pkg McCormick® Taco Seasoning Mix, or 1 package McCormick® Taco Seasoning Mix 30% Less Sodium
3/4 cup Water
12 Taco Shells
Assorted Toppings, such as shredded lettuce, chopped tomato and shredded cheese
1.Brown meat in large skillet on medium-high heat. Drain fat.
2.Stir in Seasoning Mix and water. Bring to boil. Reduce heat to low; simmer 5 minutes, stirring occasionally.
3.Spoon into warmed taco shells. Serve with assorted toppings.
SPICY CHICKEN TACOS RECIPE
1 lb boneless, skinless chicken breasts , trimmed of fat and cut into thin strips
1/4 tsp Salt, or to taste
2 tsp Canola Oil, divided
1 lg Onion, sliced
1 lg Green Bell Pepper, seeded and sliced
3 lg Cloves Garlic, minced
1 Jalapeño Pepper, seeded and minced
1 tbsp Ground Cumin
1/2 cup prepared hot salsa , plus more for garnish
1/4 cup Chopped Fresh Cilantro
Sliced Scallions, chopped fresh tomatoes and reduced-fat sour cream for garnish
1.Preheat oven to 300 degrees F. Wrap tortillas in foil and bake until heated through, 10 to 15 minutes.
2.Meanwhile, season chicken with salt. Heat 1 teaspoon oil in a large heavy skillet over high heat until very hot. Add chicken and cook, stirring until browned on all sides, about 6 minutes. Transfer to a bowl.
3.Reduce heat to medium and add the remaining 1 teaspoon oil to skillet. Add onion and cook, stirring, until they start to brown around the edges, 3 to 5 minutes. Add bell pepper, garlic, jalapeno and cumin. Cook, stirring, until peppers are bright green but still crisp, 2 to 3 minutes more.
4.Stir in salsa and reserved chicken. Cook, stirring, until chicken is heated through, about 2 minutes. Remove from heat and stir in cilantro. Spoon into warmed tortillas and garnish with scallions, tomatoes and sour cream.
GRILLED FISH TACOS RECIPE
2 tbsp Lime Juice
2 tbsp Extra Virgin Olive Oil
1 tsp Ground Cumin
1 tsp Onion Powder
1 tsp Garlic Powder
1 tsp Salt
1/2 tsp Freshly Ground pepper
2 lb mahi-mahi or Pacific halibut , 1/2-3/4 inch thick, skinned and cut into 4 portions
1/4 cup Reduced-Fat Sour Cream
1/4 cup Low-fat Mayonnaise
2 tbsp Chopped Fresh Cilantro
1 tsp Lime Zest
2 tbsp Lime Juice
1 tsp Sugar
1/8 tsp Salt
Freshly Ground Pepper to taste
3 cups finely shredded red or green cabbage
12 Corn Tortillas, warmed
1.To prepare fish: Combine chili powder, lime juice, oil, cumin, onion powder, garlic powder, salt and pepper in a small bowl. Rub adobo rub all over fish. Let stand 20 to 30 minutes for the fish to absorb the flavor.
2.To prepare coleslaw: Combine sour cream, mayonnaise, cilantro, lime zest, lime juice, sugar, salt and pepper in a medium bowl; mix until smooth and creamy. Add cabbage and toss to combine. Refrigerate until ready to use.
3.Preheat grill to medium-high.
4.Oil the grill rack or use a grilling basket. Grill the fish until it is cooked through and easily flakes with a fork, 3 to 5 minutes per side. Transfer the fish to a platter and separate into large chunks.
5.Serve the tacos family-style by passing the fish, tortillas, coleslaw and taco garnishes separately.