Try these luscious seafood tacos for a change of taste. Seasoned with taco seasoning mix and moistened with a sour cream-mayonnaise mixture these savory bites are embellished with crunchy shredded cabbage, crisp cilantro and chopped tomatoes.
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup chopped fresh cilantro
1 package (1 1/4-oz) ORTEGAŽ Taco Seasoning Mix, divided
1 pound (4 total) cod or white fish fillets, cut into 1-inch pieces
2 tablespoons vegetable oil
2 tablespoons lemon juice
1 package (12 count) ORTEGAŽ Taco Shells, warmed
COMBINE sour cream, mayonnaise, cilantro and 2 tablespoons seasoning mix in small bowl.
COMBINE cod, vegetable oil, lemon juice and remaining seasoning mix in medium bowl; pour into large skillet. Cook, stirring constantly, over medium-high heat for 4 to 5 minutes or until cod flakes easily when tested with a fork.
FILL taco shells with fish mixture. Top with cabbage, tomato, sour
cream mixture, lime juice and taco sauce.
Toppings: shredded cabbage, chopped tomato, lime juice, taco sauce.
Makes 6 servings.
BBQ Chicken Tacos
Take standard barbeque fare and dress it up in a taco shell. Shredded barbequed en, crunchy cole slaw and shredded Monterey Jack cheese bring out all the best flavors in a crunchy shell.
1 package (2-pound) prepared shredded en in barbeque sauce, warmed
1 package (12 count) ORTEGAŽ Taco Shells, warmed
8 ounces prepared coleslaw
1 cup shredded Monterey Jack cheese, (optional)
FILL taco shells with en. Top with coleslaw and cheese.
Makes 6 servings.
Best Beef Tacos
This is a Tex-Mex version of a taco. An authentic Mexican taco is
neither fried, nor does it contain cheese. The fillings are limitless, from beef (not ground) and rice to fish and potatoes. Like fried en, this is a "hands-on" food, so supply plenty of napkins!
1 1/2 teaspoons chili powder
1/4 teaspoon oregano leaves
1/4 teaspoon cumin powder
1 pound lean ground beef
1 (11-ounce) can roast beef with gravy*
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 dozen fresh corn tortillas
Vegetable oil for frying
Condiments (list follows)
To Prepare Meat Filling:
Pre-measure in a small bowl the chili powder, oregano
leaves and cumin powder. In large skillet, brown ground beef and drain off the excess fat. Return skillet to heat, push meat to one side and add the pre-measured spices. Cook the spices, stirring constantly for a few seconds over medium heat, then combine with the ground beef. Add the canned beef, garlic powder, onion powder, salt and pepper. Break up the canned beef with a fork so that it mixes well with the ground beef.
Cover; set aside and keep warm. To prepare corn tortillas:
Add about 1/4-inch oil in a large, heavy skillet. Heat to medium-high; using tongs dip a tortilla into hot oil, turn once and fold in half; fry on both sides to desired crispness. Drain upside down (tent-like) on a brown paper bag lined with paper towels.
Add more oil to pan as necessary. Experience s to make this
process easy.
To serve, fill taco shells with meat and top with any of the suggested condiments as desired.
Makes 12 servings.
Condiments:
Cheddar cheese, shredded
Iceberg or romaine lettuce, shredded
Tomatoes, chopped
White or red onion, chopped
Ripe olives, sliced or chopped
Sour cream
Salsa and/or a variety of bottled hot sauces
Lime wedges
*Use the parboiled and roasted chunks variety, not sliced. The
addition of this one ingredient enhances the flavor and is greatly missed when not used.
Cheeseburger Tacos
Cheeseburger tacos are a tasty new take on tried-and-true burgers. Filled with lettuce, onion and pickle relish they're seasoned with savory taco seasoning mix; your crowd will rave for more.
1 pound lean ground beef
3/4 cup water
1 packet (1.25-oz.) ORTEGAŽ Taco Seasoning Mix
8 ounces pasteurized prepared cheese, cubed
2 tablespoons prepared yellow mustard
12 ORTEGAŽ Taco Shells, warmed
2 cups shredded lettuce
2 cups chopped tomato
1 cup sweet pickle relish
1 cup chopped onion
1 cup ORTEGA Taco Sauce - Medium
BROWN beef; drain. Stir in water and seasoning mix; bring
to a boil. Reduce heat to low; cook, stirring occasionally,
for 5 to 6 minutes or until thickened. Add cheese and mustard; stir until cheese is melted.
FILL taco shells with beef mixture. Top with lettuce, tomato, relish, onion and taco sauce.
Makes 6 servings.
Creamy Beef Tacos
Cream cheese and ground beef with taco seasoning mix form the basis of these savory tacos. Lettuce, tomato, sour cream and onions add crispness and texture to these savory bites.
1 pound ground beef
3/4 cup water
1 package (1.25-oz.) ORTEGAŽ Taco Seasoning Mix
1 can (7-oz.) ORTEGAŽ Diced Green Chiles
1 cup ORTEGA Taco Sauce - Medium
1 package (3-oz.) cream cheese, softened
1 package (12-ct.) ORTEGAŽ Taco Shells, warmed
Toppings: shredded lettuce, chopped tomato, sliced green onions, sour cream
BROWN beef; drain. Stir in water and seasoning mix. Bring to a boil; reduce heat to low. Add cream cheese, chiles, taco sauce and cream cheese; stir until cream cheese is melted.
FILL taco shells with beef mixture. Top with lettuce, tomato, green onions and sour cream.
Makes 6 servings.
Crispy Pork, Guacamole and Chili-Pecan Tacos
Chopped pecans toasted with a coating of ancho chile give a nutty accent to the already wonderful combination of crispy pork and guacamole.
1/4 cup olive oil
1 1/2 pounds boneless pork loin, thinly sliced
Salt
1 tablespoon unsalted butter
1 cup chopped pecans
1/4 cup finely chopped ancho chile
2 cups guacamole
8 flour tortillas, warmed
In a medium-sized skillet, heat the olive oil over high heat.
Meanwhile, season the pork with salt. When the oil is hot,
add the pork in batches and sear on both sides for 5 to 7 minutes, or until very crisp. Transfer the pork to a cutting
board, cut into narrow strips and keep warm. In a small skillet, melt the butter over low heat. Add the pecans and ancho
chile and cook 3 to 5 minutes, or until the butter starts turning reddish brown. Season with salt. Transfer to a serving bowl.
Spoon 1/4 cup guacamole onto each tortilla, divide the pork among the tortillas, and top each with some of the chile laced pecans. Fold into a taco and serve.
Easy Oven Soft Chicken Tacos
Soft tacos filled with tender morsels of en breast, taco sauce
and shredded Monterey Jack cheese make a delightful hot luncheon or after-school snack on winter days.
10 (8-in.) flour tortillas
1 tablespoon vegetable oil
1 pound boneless, skinless en breast halves, cut into bite-size pieces
1 package (1.25-oz.) ORTEGAŽ Taco Seasoning Mix, divided
2 tablespoons water, divided
1 can (16-oz.) ORTEGAŽ Refried Beans
3/4 cup ORTEGA Taco Sauce - Medium
2 cups shredded Monterey Jack cheese
Toppings: chopped tomatoes, sliced green onions
PREHEAT oven to 375° F. Place tortillas on baking sheets.
HEAT oil in large skillet. Add en; cook until no longer
pink. Add 2 tablespoons seasoning mix and 1 tablespoon
water; mix well.
COMBINE refried beans, remaining seasoning mix and
remaining water in small bowl.
SPREAD bean mixture evenly over each tortilla. Layer each
with a drizzle of taco sauce. Top evenly with en mixture, cheese and desired toppings.
BAKE for 5 to 10 minutes or until cheese is melted.
Fold each in half.
Makes 5 servings.
Seaside Tacos
Try your tuna in a crunchy taco shell layered with your favorite
toppings like shredded lettuce, sliced olives and tomatoes.
Toppings: shredded lettuce, chopped tomato, sliced black olives,
shredded Monterey Jack cheese
COMBINE tuna, salsa and mayonnaise in small bowl;
refrigerate for at least 30 minutes.
WARM taco shells. Fill with tuna mixture. Top with lettuce, tomato,
olives and cheese.
Makes 6 servings.
en, crunchy cole slaw and shredded Monterey Jack cheese bring out all the best flavors in a crunchy shell.
s to make this 
winter days.
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