Ground Beef Tacos w/My Homemade Taco Seasoning

There’s nothing fancy about this recipe, and I’m not sure how authentic it is as far as Mexican cuisine goes ~ we just know these beef tacos are fun and taste good!

No matter what type of meat I decide to include in tacos, the cooking is especially easy due to my homemade taco seasoning recipe here.  All the seasonings for the tacos are in the jar, with no measuring of spices each time I make tacos.     

After browning the ground beef and onions, add 3-4 tablespoons of taco seasoning, and a little salt; fill the shells, add toppings, and ¡Olé!  A spicy, tasty dinner with a side of refried beans!

Make your time in the kitchen easier ~ make my Homemade Taco Seasoning!

Ground Beef Tacos w/My Homemade Taco Seasoning

Ingredients:

1 pound lean ground beef

1 medium onion
3-4 tablespoon Homemade Taco Seasoning
Salt, to taste
Taco shells
Favorite taco toppings:  chopped tomatoes, shredded lettuce, shredded cheese, sour cream, and taco sauce.

Method:

Brown meat and onions on medium heat in a skillet.

Add seasonings and combine well.
Transfer to a bowl.
Fill shells with meat, add toppings.
Makes about 10 tacos.

 

¡Buen provecho!

Cod Tacos with Grilled Peppers and Onions

Who doesn’t like a good fish taco?  Especially one that’s topped with grilled peppers and onions!

It took me a while to get on the fish taco bandwagon, but now I’m a happy advocate of it, and like about every fish taco I can sink my teeth into. 

The fish and veggies for these tacos are grilled instead of deep-fried, and served with trimmed-down toppings, without sacrificing flavor. The fish is spicy and the peppers are crisp-tender; near perfect and a simple easy dinner that is filling too.

Whenever, we have some warm weather; probably in June, at this rate, the fish and veggies will be cooked outside on the grill ~ I can hardly wait!

Cod Tacos with Grilled Peppers and Onions

Ingredients:

1 white onion, sliced

1 bell pepper, sliced

Cooking spray

1 pound cod

1 teaspoon paprika

1 teaspoon garlic powder

8 flour tortillas

Salt and seasoned pepper, to taste

Toppings:

Taco sauce

Jalapeno pepper slices

Shredded lettuce

Diced Tomatoes

Shredded 2% cheddar cheese

Lime wedges

Method:

Preheat stovetop grill to high heat.

Place onion and pepper slices on grill rack coated with cooking spray.

Grill for 10-12 minutes, turning occasionally, set aside.

Coat a large skillet with cooking spray and heat over medium-high heat.

Season fish with paprika, garlic powder, salt and pepper and place in skillet.

Cook for about 4-5 minutes on each side, until desired doneness.

Warm tortillas according to package directions.

Assemble tacos with fish, onions and peppers and your choice of toppings.

Squeeze lime juice over tacos or use limes for garnish.

ENJOY!

Shrimp Tacos with Coleslaw

We really like shrimp tacos ~ but the kicker here is the great tangy slaw that only makes them better!  The fringe benefit is that the tacos have fewer calories, since neither sour cream, nor shredded cheese is needed.

They were a big hit with us!  The tangy dressing on the slaw was perfect mingling with the shrimp.  I know, for sure, these tacos will be making a repeat performance here many times… 

The slaw makes a delicious side dish for ribs and burgers too!

Coleslaw

Mix together:

2 cups shredded cabbage

1/3 cup thinly sliced green onions

¼ cup chopped parsley

For dressing, mix together:

3 tablespoons sugar (I used Splenda)

2 tablespoons white vinegar

2 tablespoons vegetable oil (I used Canola)

1 teaspoon salt

1 teaspoon seasoned pepper (my addition)

Add dressing to shredded cabbage mixture about an hour before serving.

Chill

For Shrimp Tacos with Coleslaw:

Simply heat corn or flour tortillas and spoon in boiled (or roasted) shrimp and the cole slaw.

ENJOY!

Be sure to visit my friend; Linda's blog, My Kind of Cooking, for her great cookbooks, tips and delicious recipes!

Fabulous Fish Tacos

I tried something new for us last night for dinner ~ fish tacos.  Kathy, our daughter-in-law, was talking a while back about how great fish tacos are.  I’m always looking for ways to include more fish in our weekly menus and finally got around to making them for dinner the other night.

Most times, in restaurants and in recipes, the fish is deep fried.  It’s delicious that way, but I thought it was better left to the restaurants.  I sautéed orange roughy filets in the skillet with a little olive oil and the rest is the typical taco thing, except for using mozzarella cheese.  Yes, mozzarella!

Bill and I thought they were delicious!  The concept is so easy and they’re healthy also.  As we were eating them, Bill thought they were missing something and then when we had just finished eating, he said, “Lettuce! We forgot to get the lettuce out!”  I had both shredded cabbage and shredded lettuce in the refrigerator and they’re still in there.  So, be sure to include that in yours!

So Kathy, the next time you and Matt are here for a meal, it will be fish tacos!  Unless it’s breakfast time…

Orange Roughy Fish Tacos

Ingredients:

1½ pounds orange roughy or another flaky white fish

1 tablespoon olive oil

2 teaspoons garlic powder

1 teaspoon smoked paprika

Salt and pepper, to taste

1 medium onion, chopped

½ cucumber, chopped

½ green bell pepper, chopped

1 small tomato, chopped

Shredded cabbage or lettuce

Sport peppers (for mine)

Salsa, your favorite

Mozzarella cheese, shredded

3 flour tortilla shells

3 hard taco shells

Method:

Add oil to skillet and heat.

Add fish filets, garlic powder, paprika, salt and pepper.

After fish is sautéed, remove to plate and keep warm.

In same skillet, sprayed with cooking spray, heat tortilla and taco shells.

Assemble tacos however you like.

ENJOY!  They’re delicious!

Visit my friend, Linda’s blog, My Kind of Cooking, for the prize winning recipe at the fair and for a chance to win her great cookbook!