tacos Archives - For the Love of Food

This tasty roundup of festive food and drinks includes over 115 recipes for Mexican entrees, side dishes, beverages, and saving the best for last: dessert!

Entrees:

1. Instant Pot Mexican Shredded Chicken – Make it Skinny Please

2. Cochinita Pibil – Instant Pot Pulled Pork Tacos – One Happy Housewife

3. Tacos Al Pastor – Saving You Dinero

4. Ground Beef Enchiladas – House of Nash Eats

5. The Best Chicken Enchiladas – For the Love of Food

6. Easy Baked Chicken Taquitos – The Quick Journey

7. Easy Huevos Rancheros – What A Girl Eats

8. Baked Chile Rellenos – Emily Fabulous

9. Roasted Sweet Potato Taco Salad with Avocado Creme – For the Love of Food

10. Pollo Asado Tacos – The Vanilla Tulip

11. Instant Pot Pork Tamales – Pressure Cooking Today

12. Chicken Birria Tacos Quesabirria Tacos – 24 Bite

13. Steak Fajita Taco Salad with Chipotle Cilantro Lime Ranch – Tao of Spice

14. Slow Cooker Salsa Chicken Tacos – For the Love of Food

15. Quesabirria Tacos – Girl Carnivore

16. Pambazos (Mexican Potato & Chorizo Sandwich) – Saving You Dinero

17. Salmon Tacos – Happy Foods Tube

18. Vegetarian Tostadas Recipe with Cilantro Lime Slaw – Erhardts Eat

19. Tortilla Chip Crusted Baked Fish Tacos with Avocado Mango Salsa – For the Love of Food

20. Chicken Tinga – Little Sunny Kitchen

21. Homemade Chalupas – The Belly Rules the Mind

22. Mexican Tuna Cakes with Jalapeño Cream Sauce – Belle of the Kitchen

23. Camarones a la Diabla (Mexican Deviled Shrimp) – All Ways Delicious

24. Deconstructed Taco Salads with Jalapeno Kettle Chip Crusted Chicken – For the Love of Food

25. Mexican Chicken Adobo (Adobo de Pollo) – Make it Skinny Please

26. Cornbread Tamale Pie – Sue Bee Homemaker

27. Chicken Tinga Tostadas – Cook What You Love

28. Milanesa de Res (Beef Milanese) – Dish’n the Kitchen

29. Cheesy Pork Enchilada Stuffed Bell Peppers – For the Love of Food

30. Baja Chicken Tacos – Quiche My Grits

31. Grilled Shrimp Tacos – Little Sunny Kitchen

32. Pressure Cooker Mexican Pot Roast – The Typical Mom

33. Air Fryer Chicken Fajitas – TropRockin

34. Chicken Enchilada Casserole – For the Love of Food

35. Sheet Pan Huevos Rancheros – The Oregon Dietitian

36. Slow Cooker Pork Carnitas – A Reinvented Mom

37. Pioneer Woman’s Perfect Enchiladas – For the Love of Food

38. Elote Mexican Street Corn Nachos with Zesty Cheese Sauce – Xoxo Bella

39. Green Chili Chicken Burritos – This Delicious House

40. Cinco de Mayo Taco Cake – For the Love of Food

41. Beef Chimichanga – Beyond the Chicken Coop

42. Walking Taco Bar – For the Love of Food

43. Chilaquiles Verdes (Green Chilaquiles) – Dish’n the Kitchen

44. Camarones al Mojo de Ajo (Mexican Garlic Shrimp) – All Ways Delicious

Sides:

1. Blender Mexican Salsa – Belle of the Kitchen

2. Mexican Shrimp Cocktail (Ceviche) – What A Girl Eats

3. The Best Ever Guacamole – Sugar Spun Run

4. 6-Minute Mexican Street Corn – For the Love of Food

5. Mexican Street Corn Salad – This Delicious House

6. Best Peach Mango Salsa – She’s Not Cookin

7. Restaurant Style Cheesy Refried Beans – For the Love of Food

8. Authentic Refried Beans – The Spicy Apron

9. Farro Black Beans Mexican Bowl – Kiip Fit

10. Mango Pico De Gallo – Kelly Neil

11. Mexican Pickled Onions with Lime Juice – All Ways Delicious

12. Guilt Free Fajita Seasoned Nachos – For the Love of Food

13. Easy Roasted Corn Esquites (Mexican Street Corn Salad) – Whole Lotta Yum

14. Cowboy Queso – A Gouda Life

15. Black Bean and Corn Salad – Happy Foods Tube

16. The BEST Queso – Sugar Spun Run

17. Taco Soup with Homemade Taco Seasoning – For the Love of Food

18. Peach Guacamole – The Healthy Epicurean

19. Vegan Choriqueso (Queso Dip with Chorizo) – Cooking on Caffeine

20. Instant Pot Mexican Pinto Beans – The Vanilla Tulip

21. Spicy Salsa Taquera – Splash of Taste

22. Cheesy Enchilada Soup – For the Love of Food

23. Tex Mex Flautas – The Belly Rules the Mind

24. Pineapple Mango Salsa – The Clean Eating Couple

25. Mexican Corn Pasta Salad – A Seasoned Greeting

26. One-Pan Mexican Quinoa – Gathering Dreams

27. Gouda Queso Fundido Dip with Chorizo – For the Love of Food

28. Mexican Charcuterie Board – Beyond Mere Sustenance

29. Mexican Cauliflower Rice – Make it Skinny Please

30. Mexican-Style Pickled Vegetables – Craving Something Healthy

31. Fiesta Wonton Taco Cups – For the Love of Food

31. Seven Layer Dip Cups – Fun Money Mom

32. Mexican Shrimp Cocktail – The Suburban Soapbox

33. Mexican Street Corn Potato Salad – My Kitchen Love

34. Skillet Queso Dip – For the Love of Food

35. Vegan Mexican Chopped Salad with Avocado Dressing – Happy Kitchen

Desserts:

1. Strawberries and Cream (Fresas con Crema) – Cooking Carnival

2. Faux Fried Ice Cream – House of Nash Eats

3. Dulce de Leche Cheesecake Pops with RumChata – Pass the Sushi

4. White Chocolate Covered Cinco de Mayo Strawberries – Cooking on the Front Burners

5. Mexican Flan – In Mama Maggie’s Kitchen

6. Cactus Cupcake Topper – Ever After in the Woods

7. Homemade Churros – House of Nash Eats

8. Churro Waffles with Peaches & Cream – Tao of Spice

9. Homemade Chipotle Brownies – Swirls of Flavor

10. Easy Cocadas (Mexican Coconut Candies) – The Gingered Whisk

11. Taco Cupcakes – She Saved

12. Churro Ice Cream Sandwiches – Cookie Named Desire

13. Chocolate Tres Leches Cake – Marsha’s Baking Addiction

14. Tres Leches Cake – House of Nash Eats

15. Easy Churro Bites – Crazy for Crust

16. Mexican Skillet Brownies – Recipe Runner

17. Fresas con Crema – Mexican Made Meatless

18. Mexican Chocolate Chocolate Chip Ice Cream – Beyond Mere Sustenance

19. Mexican Fruit Salad – Soulfully Made

20. Mexican Hot Chocolate Popsicles – Healing Tomato

21. Air Fryer Strawberry Cheesecake Chimichangas – All That’s Jas

Drinks:

1. Margarita Tequila Jello Shots – TropRockin

2. Classic Margarita – What A Girl Eats

3. Homemade Horchata de Arroz (Mexican Rice Drink) – Dish’n the Kitchen

4. Authentic Homemade Mojito – Wholesome Farmhouse Recipes

5. Avocado Margarita – TropRockin

6. Grapefruit Paloma – This Delicious House

7. Horchata Mexican Drink – House of Nash Eats

8. Frozen Virgin Strawberry Margarita – Barbara Bakes

9. The Best Skinny Margarita – The Clean Eating Couple

10. Frozen Strawberry Mango Margaritas – For the Love of Food

11. Mexican Mule – The Food Blog

12. Chile Mango Mexican Candy Shots – Xoxo Bella

13. Iced Mexican Coffee – Luci’s Morsels

14. Watermelon and Silver Tequila Cocktail – Mexican Made Meatless

15. Jalapeno Cucumber Margaritas – Swirls of Flavor

16. Mango Habanero Margarita – Noshing with the Nolands

17. Fresh Strawberry Margarita On the Rocks – TropRockin

18. Pineapple Jalapeno Margarita – Gastronom Blog

The post 115+ Epic and Delicious Cinco De Mayo Recipes appeared first on For the Love of Food.

Fiesta Wonton Taco Cups

Nicole Hood — Fri, 27 Apr 2018 14:00:00 +0000

Happy Fiesta, friends!

We are celebrating all week long here in San Antonio so I made these delicious Fiesta Wonton Taco Cups

as an easy dinner for my family before we head out to the parades.

There crunchy mini taco cups are perfect for a kid friendly dinner or party finger food!

Stay tuned for more Fiesta fun on the blog this weekend!

Fiesta Wonton Taco Cups

Makes about 30

Ingredients

1 12 oz package wonton wrappers or egg roll wrappers
1.5 lbs ground beef or salsa chicken
1 tbsp taco seasoning {my recipe here}
1/2 cup salsa
1 16 oz can refried beans
1/2 cup sour cream
1 cup shredded cheddar or Mexican blend cheese
jalapeno slices for topping {optional}
sliced olives for topping {optional}

Instructions

Preheat your oven to 375 degrees.
In a large skillet crumble the beef over medium heat.
Cook, stirring, until no longer pink.
Drain excess grease and then add taco seasoning, stirring to coat.
Finally, add salsa and set aside.
Meanwhile, warm up the refried beans until smooth in a saucepan. Set aside.
If using egg roll wrappers cut into 4 squares.
Spray a muffin tin with nonstick spray and press each wonton wrapper into each space in the muffin tin.
Add a spoonful of beans to each wonton and top with a spoonful of ground beef.
Top with a sprinkle of shredded cheese.
Bake for 10-12 minutes until crispy.
Top with jalapenos and sliced olives if you'd like and serve with sour cream.

You can use either wonton wrappers or if you can’t find them

like me use larger egg roll wrappers and cut into 4 squares.

In a large skillet crumble the beef over medium heat until no longer pink.

Drain excess grease and then add taco seasoning stirring to coat.

Finally, add salsa and set aside.

I also like using half ground beef and half shredded chicken or already cooked Salsa Chicken.

Spray a muffin tin with nonstick spray and press each wonton wrapper into each space in the muffin tin.

Warm up the refried beans until smooth in a saucepan and add a spoonful of beans to each wonton.

Top with a spoonful of ground beef or chicken.

Top each with a sprinkle of shredded cheese.

Bake at 375 degrees for 10-12 minutes until crispy.

Top with jalapenos and sliced olives if you’d like and serve with sour cream.

These tasty bites will be gone in minutes then it is time to Fiesta like there is no mañana!

The post Fiesta Wonton Taco Cups appeared first on For the Love of Food.

Manwich Cheese Shell Sloppy Joe Tacos

Nicole Hood — Mon, 27 Feb 2017 14:00:00 +0000

It’s Manwich Monday, y’all and that means we have a delish Sloppy Joe inspired dinner tonight.

Since my kids love tacos I decided to make Sloppy Joe Tacos and for an added twist {and low carb option} I made the shells out of shredded cheese instead of traditional tortillas!

This is a sponsored post written by me on behalf of Manwich for IZEA. All opinions are 100% mine.

Make Tonight a Manwich Night

As you know my family and I love cooking with Manwich, especially on busy weeknights!

The kids love the tangy flavor and fun Sloppy Joe inspired recipes and I love how easy to use and flavor packed Manwich sloppy joe sauce is!

Manwich is a hearty, meat free sauce with a sweet and tangy taste.

It is available in three varieties : Manwich Original, Manwich Bold and Manwich Thick & Chunky.

Check out my other Manwich Recipes:

Learn more about Manwich products here: http://www.manwich.com/

Check out the Manwich recipe page to get more ideas: recipes and more

Follow @Manwich on Twitter for great recipes.

Cheese Shell Sloppy Joe Tacos

Makes 9 regular tacos or 12 small tacos

Ingredients

15.5 oz can Manwich Original Sloppy Joe Sauce
1/2 medium yellow onion diced
1 lb ground beef {I used lean ground sirloin}
3 cups cheddar cheese shredded
chopped avocado tomato, cilantro, and a scoop of sour cream, for topping

Instructions

In a large skillet crumble ground beef and cook over medium heat until browned.
Add diced onion and cook until softened and lightly browned, about 10 minutes.
Drain if needed.
Pour in Manwich and stir and heat through.
Meanwhile, preheat oven to 400 degrees.
Line a baking sheet with parchment paper.
Add 1/3 cup scoops of shredded cheese in 4 piles on the baking sheet.
You can also make smaller 1/4 cup piles for mini taco shells.
Bake for 8 minutes then remove the sheet from the oven and let the cheese circles cool for 30 seconds to a minute. I also gently blot off excess oil with a papertowel.
Gently remove each cheese circle with a spatula and lay on top of a suspended wooden spoon so that the cheese folds over into a taco shell shape.
Let each shell cool completely then repeat with remaining cheese.
You should get about 9 regular size taco shells or 12 small taco shells.
Fill shells with the sloppy joe mixture then top with your favorite toppings. I like chopped tomatoes, avocado, cilantro, and a dollop of sour cream.
Serve with rice and beans on the side.

In a large skillet crumble ground beef and cook over medium heat until browned.

Add diced onion and cook until softened and lightly browned, about 10 minutes.

Drain if needed.

Pour in Manwich sloppy joe sauce.

Stir and heat through.

How delicious does this look already?!

Add 1/3 cup scoops of shredded cheese in 4 piles on a lined baking sheet.

You can also make smaller 1/4 cup piles for mini taco shells.

Bake for 8 minutes then remove the sheet from the oven and let the cheese circles

cool for 30 seconds to a minute.

I also gently blot off excess oil with a papertowel.

Gently remove each cheese circle with a spatula and lay on top of a suspended wooden spoon so that the cheese folds over into a taco shell shape.

Let each shell cool completely then repeat with remaining cheese.

I make rice and seasoned black beans to serve along with my tacos.

You should get about 9 regular size taco shells or 12 small taco shells.

Chop up whatever taco toppings you like.

We cut up avocados, tomatoes, and cilantro.

Fill shells with the sloppy joe mixture then top with your favorite toppings.

I like chopped tomatoes, avocado, cilantro, and a dollop of sour cream

then serve warm with a side of rice and beans.

No surprise here, my kiddos loved Manwich Night!

The post Manwich Cheese Shell Sloppy Joe Tacos appeared first on For the Love of Food.

Southern Style Barbecue Pulled Pork Tacos

Nicole Hood — Wed, 12 Oct 2016 21:56:00 +0000

Happy National Pulled Pork Day!

Here’s a fun recipe perfect for Pulled Pork Day, Taco Tuesday, Game Day, you name it!

These Southern Style Barbecue Pulled Pork Tacos are made with a few flavorful ingredients and are a fun mash up of my favorite Mexican and Southern foods!

BBQ Pulled Pork Tacos

Makes 12 tacos

Ingredients

1 recipe Crock-Pot Pulled Pork link below
1 recipe Sweet Coleslaw link below
12 small flour or corn tortillas
1/2 cup barbecue sauce

Instructions

Prepare the pulled pork in the Crock-Pot according to my easy recipe here.
Mix up a batch of coleslaw. Check out my sweet slaw recipe here.
Warm the tortillas in a dry skillet for a few seconds each.
Then add a tbsp or two of barbecue sauce in the center of each tortilla.
Then add a few scoops of pulled pork and top with crunchy coleslaw!
Serve 3 per person with Southern sides like baked beans and creamed corn.

Prepare the pulled pork in the Crock-Pot according to my easy recipe here.

Be sure to drain the pork and mix in lots of your favorite barbecue sauce!

I’m tell you y’all- you will love this tender and juicy pulled pork

and making it in the Crock-Pot is so easy!

Mix up a batch of coleslaw. Check out my sweet slaw recipe here.

Warm the tortillas in a dry skillet for a few seconds each.

Now use your favorite barbecue sauce.

I am partial to sweet sauces like Sweet Baby Ray’s brand or Sonny’s BBQ.

Add a tbsp or two of barbecue sauce in the center of each tortilla.

Then add a few scoops of pulled pork.

Finally top with crunchy coleslaw!

I like to use my muffin tin to prop of my tacos while I make them.

Serve 3 per person with Southern sides like baked beans and creamed corn.

Dig in y’all and get messy for National Pulled Pork Day!

The post Southern Style Barbecue Pulled Pork Tacos appeared first on For the Love of Food.

Ahi Tuna Fish Tacos with Wasabi Creme and Ramen Slaw

Nicole Hood — Tue, 27 Sep 2016 18:00:00 +0000

Happy Taco Tuesday!

Tonight for dinner I made something a little different: Ahi Tuna Fish Tacos. I love sushi with tender tuna so these vibrant tacos were inspired by my favorite sushi. I add the sliced raw tuna to a marinade for a few minutes then add it to a tortilla along with sliced buttery avocado, crunchy Ramen Slaw, and a drizzle of Wasabi Creme. Talk about a flavor explosion!

Ahi Tuna Fish Tacos with Wasabi Creme and Ramen Slaw

Makes 6 tacos

Ingredients

8-10 oz ahi tuna filet {sushi grade quality tuna}
6 small corn or flour tortillas
1 avocado sliced thin
1 cup Ramen Slaw
3 tbsp Asian marinade of your choice I like Mongolian or Teriyaki
sesame seeds for garnish
1/3 cup sour cream
1/2 tsp wasabi paste {or more to taste}

Instructions

Slice the tuna into thin strips. You can also cube the tuna.
Add to a bowl and toss in 3 tbsp Asian marinade.
Place in fridge for 30 minutes.
Meanwhile mix together Ramen Slaw (link below) and place in fridge to chill.
Next make the wasabi creme by mixing together sour cream and wasabi paste {to taste} until smooth. Set aside.
Remove tuna from fridge and discard the marinade.
To assemble: lay out 6 tortillas and spread or drizzle on wasabi creme. Top with a couple thin slices of tuna, a couple spoonfuls of Ramen Slaw, 3 slices of avocado, and a sprinkle of sesame seeds.
Serve right away with a side of cilantro rice and extra Ramen Slaw. Enjoy!

Start with a large filet of sushi grade Ahi Tuna.

Trim any visible fat then slice into thin strips.

I like to lightly toss and marinade the tuna in Teriyaki or Mongolian sauce.

Add to a bowl and toss in 3 tbsp Asian marinade.

Place in fridge for 30 minutes.

Make the wasbi creme by mixing together sour cream and wasabi paste

{to taste} until smooth. Set aside.

Mix together the Ramen Slaw and chill.

Find the recipe here.

To assemble: lay out 6 tortillas and spread or drizzle on wasabi creme.

Top with a couple thin slices of tuna, a couple spoonfuls of Ramen Slaw,

3 slices of avocado, and a sprinkle of sesame seeds.

You can also use crunchy taco shells and add some lime juice to finish!

Serve right away with a side of cilantro rice and extra Ramen Slaw. Enjoy!

Happy Taco Tuesday Y’all!

Talk about a flavor explosion! Trust me if you like Ahi tuna- you will love these tacos!

The post Ahi Tuna Fish Tacos with Wasabi Creme and Ramen Slaw appeared first on For the Love of Food.

Taco Soup with Homemade Taco Seasoning

Nicole Hood — Tue, 23 Feb 2016 14:30:00 +0000

It’s Taco Tuesday and I am mixing it up a bit today. Instead of sharing a traditional tasty taco recipe with y’all, I decided to make a taco soup.
Similar to a chili, but not quite as thick, this soup’s ingredients include not only beans and tomatoes but also your favorite taco fillings: corn, onions, and lots of cheese, sour cream, and crunchy wonton strips on top.

I make tacos, enchiladas, burritos, and other similar Mexican inspired meals at home for my family pretty often. Honestly though, I am not too crazy about buying the sodium laden taco seasoning packets at the store to flavor my food. So I decided to make my own taco seasoning at home. I make a mild and a spicy version and store in sealed mason jars in my pantry so they’re easily accessible whenever I want to add tasty taco flavoring to my recipes.

This week’s Taco Tuesday was a home run with my Homemade Taco Seasoning and delicious Taco Soup for our family dinner!

Taco Soup

Ingredients

1 pound ground beef
2 cloves garlic pressed
Taco seasoning to taste {I added 1 tbsp +1 tsp}
1/2 large Vidalia onion diced
2 bell peppers chopped {I used 1 red, 1 yellow}
1 15 oz can black beans drained and rinsed
1 15 oz can pinto beans drained and rinsed
10 oz bag of frozen corn
1 15 oz can tomato sauce
28 oz can crushed tomatoes
2 cups broth {beef chicken, or vegetable}
olive oil for saute if needed
shredded cheese sour cream, and tortilla/wonton strips, for garnish

Taco Seasoning:

1 tbsp chili powder
1 tsp cumin
1/2 tsp salt
1/2 tsp pepper
1/2 tsp paprika
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp oregano
1/4 tsp cayenne {optional}

Instructions

Heat a large pot or double boiler over medium heat.
Add beef and crumble then cook until browned.
Add the onions and bell peppers and saute until softened, about five minutes.
Add the garlic and cook for one minute.
Finally, add in the beans, corn, tomatoes, broth, and taco seasoning.
Turn down heat and let simmer for about 20 minutes, stirring occasionally.
Pour into bowls and top with a dollop of sour cream, a sprinkle of cheese, and wonton strips.

Taco Seasoning:

Mix all spices together in a resealable jar.
Adjust heat {cayenne pepper} according to taste.
Add 1-2 tbsp. to recipes for a flavorful kick!

For the taco seasoning: mix all ingredients together in a resealable jar.

I like to use a small mason jar. Label and store in a cool dry place.

Heat a large pot or double boiler over medium heat.

Add beef and crumble.

Cook until browned.

Dice sweet onion and bell pepper, I prefer red and yellow.

Add the onions and bell peppers and saute until softened, about five minutes.

Then add garlic and cook for another minute.

Now time to add more taco ingredients. I like to add beans, tomatoes and corn.

You can also add peppers, cilantro, and any other ingredients you would like.

Add in the drained beans, I used black and red kidney

but I also like pinto beans in this soup.

Stir in tomato sauce and crushed tomatoes, broth, and taco seasoning.

I use beef broth but any will work.

Now stir in taco seasoning.

I add 1 tbsp. then adjust according to taste.

I ended up adding another 1 tsp.

Turn down heat and let simmer for about 20 minutes,

stirring occasionally.

Scoop into bowls and serve hot topped with your choice of garnishes.

I like to add a crunchy garnish my taco soup like a wonton strip,

tortilla chips, or even Fritos chips.

I also add sour cream and shredded cheese on top of each bowl of soup.

There’s nothing more comforting than a warm bowl of chunky Taco Soup for dinner

on a rainy day like today!

The post Taco Soup with Homemade Taco Seasoning appeared first on For the Love of Food.

Tortilla Chip Crusted Baked Fish Tacos with Avocado Mango Salsa

Nicole Hood — Tue, 21 Jul 2015 23:32:00 +0000

When I received a big box filled with Food Should Taste Good Chips I immediately started brainstorming recipe ideas. I knew the flavors: Guacamole, Blue Corn, and Multigrain Tortilla Chips would be great for dipping but I wanted to incorporate them in a family friendly recipe too. Then it came to me: Tortilla Chip Crusted Fish Tacos! Jazzed up with homemade taco seasoning, black beans, and Avocado Mango Salsa. I used the Guacamole chips to coat the fish and baked them in the oven so the fish was flaky and flavorful but not greasy at all!

It was a rockstar dish all the way around, y’all! Even better, with the extra chips we had Guacamole chips with the Avocado Mango Salsa all week long and Blue Corn chips with a killer Spicy Olive Rotel dip on the weekend!

My girl loves snackin’ and I have no problem with her chowing down on Food Should Taste Good chips! Made from wholesome ingredients, they are created with real ingredients, zero trans fats, and no cholesterol. They are also certified gluten free and Kosher, making them a perfect ‘good for you’ snack!

Check out their website here: Food Should Taste Good

Tortilla Chip Crusted Baked Fish Tacos with Avocado Mango Salsa

Makes 6 tacos, 3 servings

Ingredients

3 large Tilapia fillets split into 6 pieces
1 1/2 cups tortilla chips crushed (I used Guacamole flavored Food Should Taste Good brand)
1/4 cup flour
1 tbsp plus 1 tsp taco seasoning
1 egg beaten
1 can black beans rinsed and drained
6 small flour tortillas
1 tbsp lime juice
cooking spray

Salsa:

1/2 mango peeled and diced
1/2 avocado peeled and diced
1 tbsp jalapeno seeded and finely diced
salt to taste
1 tbsp lime juice

Instructions

Preheat oven to 400 degrees.
Line a large baking sheet.
Add tortilla chips, flour, and 1 tbsp taco seasoning to a large ziploc bag. Shake to mix and crush chips with your hands.
Make a breading station. Add beaten egg to one plate and chip mixture to another.
Dip each fish piece in egg then coat and press in chip mixture.
Lay on lined baking sheet and repeat with remaining fish.
To make sure they get extra crispy spray fish lightly with cooking spray.
Place in the oven for 12-15 minutes until cooked through and flaky and the coating is golden brown.
Depending on the size of your fish fillets you may need to cut them lengthwise in half (I had 3 large fillets and cut them into 6 pieces) after they come out of the oven.
Meanwhile, add rinsed black beans to a saucepan.
Heat over medium low and add 1 tsp taco seasoning and 1 tbsp lime juice. Stir until warmed throughout.
Mix together ingredients for salsa in a small bowl. Set aside.
Optional: heat flour tortillas on a plate covered with a damp paper-towel in the microwave for 15 seconds.
To assemble tacos: add one fillet to each tortilla, along with a few spoonfuls of beans, and then add salsa on top. I serve 2 tacos per person.
Serve immediately and enjoy! I like to serve extra salsa and chips on the side.

I like to use mild white fish for fish tacos like Tilapia or Cod.

These large fillets were big enough for me to cut in half after I cooked them

and make 6 servings!

Add tortilla chips, flour, and 1 tbsp taco seasoning to a large ziploc bag.

Shake to mix and crush chips with your hands.

Homemade taco seasoning is the best!

Check out my recipe here.

Make a breading station.

Add beaten egg to one plate and seasoned flour and crushed chips to another.

Dip fish in egg mixture.

Then press and coat in crushed chip mixture.

Be sure to coat both sides then place on a lined baking sheet.
Bake for 12-15 minutes until cooked through and flaky and the coating is golden brown.

I like to jazz up my black beans.

Heat beans in a saucepan (be sure to rinse and drain first)

then add 1 tsp taco seasoning and a tbsp of lime juice.

Mix together all the ingredients for the salsa in a small bowl.

You can also add red onion if you’d like.

Remove fish from oven. I cut the large fillets in half lengthwise.

Heat flour tortillas on a plate covered

with a damp paper-towel in the microwave for 15 seconds.

To assemble tacos: add one fillet to each warmed tortilla.

Add a few spoonfuls of beans, and then add salsa on top.

Serve tacos immediately and enjoy!

Bonus: extra Mango Avocado Salsa is delish with Guacamole Chips on the side!

We also served up Blue Corn Food Should Taste Good Chips with a Spicy Olive and Rotel Dip for 4th of July. Also how flippin’ cute are our Rocket Sausage Dogs?!

The post Tortilla Chip Crusted Baked Fish Tacos with Avocado Mango Salsa appeared first on For the Love of Food.

Deconstructed Taco Salads with Jalapeno Kettle Chip Crusted Chicken

Nicole Hood — Thu, 02 May 2013 06:09:00 +0000

I am super excited to have the opportunity to work with Kettle Brand chips and create a flavor
packed delicious meal to share with ya’ll! The best thing? I don’t
feel guilty since Kettle Brand uses only real, all-natural ingredients and is the first potato chip to be verified by the Non GMO Project! Bring on the chips!

I love that Kettle Brand Chips are the Real Kettle Chips because they are real chips made with real ingredients by real people! Comment below or click here and tell me why real ingredients are important in your recipes for a chance to win $250!

This is a sponsored conversation written by me on behalf of Kettle Brand. The opinions and text are all mine.

The idea for this recipe came to me when I was shopping at my local grocery store (commissary actually since I live by a military base). My husband and I had just discussed how we wanted to cut out some of the “junk” in our diet and eat more salads and healthy foods. So when I spotted the Kettle Brand chips display I knew I wanted to incorporate them into a salad. I originally want to use Kettle Brand’s Spicy Thai (doesn’t that sound amazing?!) but alas they were sold out (they must be THAT good) so my next choice was a no brainer: Jalapeno! My hubby and I like spice and these crispy chips were calling my name.

So naturally my brain started thinking…Jalapeno chips…Salad…Tacos..Taco Salad with Chip Crusted Chicken….oh my gosh that sounds delish! And that ladies and gentlemen is how this dish was dreamed up!

Why is it deconstructed, you ask? Well, as a home cook you have to roll with the punches. Lots of trial and error, of course. So originally I wanted to bake large tortilla bowls and fill them with the salad and then top them with the crusted chicken. Wouldn’t you know it, I get home and all I have are medium tortillas. So I served everything in bowls on the plate and we dipped and mixed and nibbled and had a grand ol’ time eating our deconstructed salad! Oh, and I must point out the chicken was moist and flavorful with a nice crunch and spicy kick…it is now one of my go to recipes! I loved that Kettle Brand chips weren’t greasy or overly salty, perfect for this recipe..and many more in the future!

Deconstructed Taco Salads with Jalapeno Kettle Chip Crusted Chicken

(4 servings)

Ingredients

For Chicken:

4 boneless skinless chicken breasts, slice medium thickness
4 oz Kettle Brand Jalapeno flavored chips half a bag, crushed
2 eggs beaten
1/2 cup of flour
1/2 tsp garlic powder

For the Salad:

1/2 a bag of Romaine Salad mix approx 2 cups
2 oz can black olives sliced
1/2 avocado diced
1 jalapeno seeded and diced (can sub pickled jalapenos)
1/2 yellow onion diced
1/4 cup green onion chopped
1/3 cup Mexican blend shredded cheese
4 medium flour tortillas or use large burrito size if you don't want it deconstructed
jarred salsa

For the Beans:

15 oz can black beans
1 oz Fire Roasted Green Chilies diced (1/2 small can)
1/4 tsp cumin
1/4 chili powder
toppings leftover green and yellow onions, diced

For the Cilantro Creme:

1/2 cup sour cream
2 tbsp cilantro chopped
1 tbsp lime juice
1 tbsp green onions diced

Instructions

Preheat oven to 350 degrees.
Crush Kettle Jalapeno chips in a large freezer bag. (I just use my hands to crush roughly but you can use a rolling pin or food processor. But only crush until bite size and small not crumbs. You want to keep the chip texture.)
Set up a breading station with 3 bowls: one with beaten egg, one with flour seasoned with garlic powder and the last bowl with the crushed Kettle chips.
Set up a baking sheet and place a grill rack or cooling rack on top. Spray with cooking spray.
Time to bread the chicken! First dip in egg, then flour, shake off excess, then back in egg, then in crushed Kettle chips. Lay on rack on baking sheet.
Repeat with remaining chicken breasts.
Bake for 20-25 minutes until golden brown and cooked through.
While the chicken is baking mix together sour cream, cilantro, lime juice, and 1 tbsp green onions in a bowl. Refrigerate until ready to use.
Add black beans with liquid and green chiles to a small saucepan over low heat.
Season with cumin and chili powder. Stir and keep warm until ready to serve.
Warm flour tortillas for 20 seconds in the microwave.
Using a jumbo muffin pan or popover pan, flip over and mold warm tortilla around it.
Bake for 5-8 minutes until browned and crispy.
Now it's time to assemble! Slice the chicken and arrange on a plate.
Scoop beans in a small ramekin sized bowl and garnish with onions and place next to chicken.
Take your tortilla bowls and fill with chopped lettuce, olives, onion, green onions, and jalapenos.
Top with cheese and sour cream mixture.
Place the tortilla salad on the plate and lastly add a side of salsa.

Notes

This is a flavor packed fun meal the whole family will enjoy.
Mix things together or eat separately, it's up to you!

Refried beans may be the go to in Taco Salads but I prefer black beans. I added Fire Roasted Green Chilies for some subtle heat and then seasoned with Cumin (I like Roasted) and Chili Powder (I like Ancho Chile). Both seasonings don’t add a lot of heat but give it a smoky finish.

Put chips in bag, crush chips with your hands, put in bowl and you are ready to coat the chicken. It doesn’t get any easier than that! BONUS: Make yourself a bowl of the leftover chips you didn’t need so you have a snack while you’re cooking away

Make a breading station with a bowl of crushed Kettle Brand chips, beaten egg, and flour seasoned with garlic powder. Dip in egg, then flour, then egg again, then finally roll and press in crushed chips.

Oh and yes I see that Ava’s rubber ducky photo bombed this pic…sneaky guy!

Place chicken on greased tray with a rack and bake for 20-25 minutes at 350 degrees.

I used a Popover pan but a Jumbo Muffin pan works well too. Place warm tortillas on the bottom of the muffin molds, press to form a bowl, and bake in the oven on 350 degrees for about 5-8 minutes until golden and crispy.

Let me just show off another one of my kitchen gadgets: a jalapeno corer! Simple as 1, 2, 3. Push in, twist, and pull out the core and seeds. Handy dandy if you use fresh jalapeno often (I like to make stuffed Jalapenos on the grill!). I bought mine at Sur La Table.

Toppings: avocado, black olives, green and yellow onion, and jalapeno. You can also add tomato if you want. I have a secret … I am not a fan of tomatoes so you don’t see them in many of my recipes!

Chicken and tortilla bowls golden and crispy right out of the oven.

This sauce is so easy and is a perfect topping to cool down the heat if you can’t handle the spice.

I could be fancy and call it a Creme but really folks it’s just sour cream, cilantro, lime juice, and green onions.

The Jalapeno Chicken goes perfectly with the smoky black beans and the refreshing salad.

Crispy, golden and delicious! Deconstructed Taco Salads with Jalapeno Kettle Chip Crusted Chicken were a hit in my house! Can’t wait for you to try them for your family tonight!

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