Salad Tacos – Salad Tacos … And Yes It Has Beef ! The Difference Is How It Is Put Together And The Yummiest Spicy Dressing You Have Ever Tasted !

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Thai Chicken Tacos – Thai Chicken Tacos – A Rich, Aromatic Marinade Of Soy Sauce, Garlic And Cilantro Imparts Incredible Flavor To The Moist Chicken Tenders In These Enticing Thai Tacos. A Vibrant Cabbage Slaw Provides Fantastic Texture, While A Hint Of Citrus Ties It All Together. When Buying Cabbage, Look For Heads That Are Heavy For Their Size, With Crisp, Tightly Packed Leaves.

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Muffin Tin Meals // Made Mini Tacos With Wonton Wrappers In A Muffin Tin For The Superbowl And They Were Phenomenal, Want To Try More.

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Black Bean Tacos #vegetarian #recipe 2 Cans Of Black Beans, Drained And Rinsed ½ Cup Red Onion, Chopped 1 Tsp. Cumin 1 Tsp. Paprika ¼ To ½ Cup Fresh Cilantro, Chopped 1 Large Tomato, Diced Coarsely Ground Sea Salt And Fresh Ground Pepper To Taste 2 Tbsp. Olive Oil 1 Cup Monterey Jack Cheese, Grated 12 Corn Tortillas

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Baja Style Fish Tacos… Reminds Me Of My Years Living In Southern Cali!!!! Best Mexican Food @ East L.a Swap Meets

Source: www.mexicocultureandcuisine.com

Fish Tacos – Striped Bass Tacos

Fish Tacos – Striped Bass Tacos
Cuisine: Mexican
Recipe type: Fish
Serves: 4

Prep time: 
Cook time: 
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  • 1 lb. Striped Bass (or any white, flakey fish)
  • ¼ head green cabbage
  • 8 taco shells
  • ½ cup non-fat yogurt
  • ¼ cup cilantro
  • Juice of 2 limes
  • ½ cup salsa
  • ¼ cup teriyaki sauce
  • 3 tbs. vegetable oil
  • 1 tbs. honey
  • 2 tsp. fresh ginger, finely diced
  • Handful of lime wedges for garnish

  1. Create marinade for fish: whisk together teriyaki sauce, vegetable oil, honey, and ginger in bowl. Add fish, cover and place in the refrigerator, and marinate for at least 20 minutes.
  2. Pre-heat oven to 350 degrees. Place marinated fish on foil-lined baking sheet, season with salt and pepper, and bake for 8-12 minutes depending on thickness of the fish.
  3. In a blender, combine yogurt, cilantro, and lime. Season with salt and pepper. Chop cabbage into small pieces, toss in a bowl with yogurt mixture.
  4. Use a fork to shred fish into small chunks. Place fish into the bottom of taco shell, then layer with cabbage, top off with a dollop of salsa, and garnish with lime wedges.Fish Tacos - Striped Bass Tacos


Avocado Tacos with Black Bean-Corn Salsa

Avocado Tacos with Black Bean-Corn Salsa
Cuisine: Mexican
Recipe type: Sides
Serves: 4

Prep time: 
Cook time: 
Total time: 

  • 1 (14-ounce) can black beans, rinsed and drained
  • 1½ cups frozen corn, thawed
  • ½ red onion, small diced
  • 1 roma tomato, seeded and small diced
  • ¼ cup lime juice
  • 1 jalapeno, diced (seeds removed if you prefer a less spicy salsa)
  • ¼ cup chopped fresh cilantro
  • 12 (6-inch) corn tortillas
  • 3 large avocados, peeled, pitted, and sliced
  • Salt to taste

  1. In a medium bowl, combine the black beans, corn, onion, lime juice, cilantro, and salt. Set aside to marinate.
  2. Place a large, heavy skillet over high heat. Heat the tortillas, one at a time, on the skillet until soft and pliable, about 1 minute per side.
  3. Wrap in a clean kitchen towel to keep warm.
  4. To serve, place and even amount of avocado in each tortilla and season lightly with salt. Spoon on the salsa, draining as you go, then serve.Avocado Tacos with Black Bean-Corn Salsa