I love Mexican food. Love it… the end!  I could eat it daily and did almost eat it daily when Big Daddy and I were in college.  It’s my favorite kind of restaurant to go eat out but it’s also my favorite meal to cook at home.  I would say on average we have at least one meal a week that has some sort of Mexican influence.

If you have been following my meals page on Facebook you know that in addition to liking Mexican food I also like my meals to be quick and easy to prepare.  For the most part my kids eat what we eat but there are nights when it is nice to let them have some freedom.  I feel like Taco Night is the perfect night to do that.

The great thing about Tacos is that you can basically please every person you know.  On a diet?  Put it in a lettuce wrap!  Don’t like cilantro?  No problem just don’t put any on when you are making your taco.  All you really have to do is prepare the meat and put out some toppings and the rest is left up to the individual.

Minimal Work… Minimal Complaining.

Some of our favorite taco toppings are… cheese, sour cream, taco sauce, salsa, guacamole, avocado, corn, black beans, red onions, green onions, white onions sautéed, red peppers caramelized, lettuce, jicama, cabbage slaw and pico de gallo just to name a few…

I have rounded up a few of my favorite taco recipes for you guys so here it goes…

Classic Ground Beef Tacos

1/2 pound ground beef
1/2 onion
1 garlic clove
1 tbsp. chili powder
1/4 tsp salt
dash cumin
dash oregano
pinch of black pepper

In a skillet sautee onion with a small amount of olive oil over medium heat.  Add ground beef and cook until brown.  Drain off the excess fat.  Add garlic, chili powder, salt, cumin, oregano and pepper with a few tablespoons of water and let it simmer over medium heat for several minutes.  Ready to serve!

Salsa Chicken Tacos

3 to 4 chicken breasts
1 jar of your favorite salsa
1 package of your favorite taco seasoning

In your slow cooker combine chicken, salsa and taco seasoning.  You could also add peppers and onions to this if you wanted.  Set it on low for 6 to 8 hours.  When the chicken is done it should shred easily.  Serve on lettuce wraps, taco shells or over salad.

Fish Tacos

1 pound of tilapia or other mild white fish
olive oil
1 lime
4 cloves of garlic minced
1/2 tsp paprika
1/2 tsp chili powder
salt
1 chipotle pepper in adobo sauce

Combine olive oil, lime juice, garlic, paprika, chili powder, salt and chipotle in a food processor and blend.  Place fish in a Ziploc bag and cover with sauce.  Let the fish marinate about 20 minutes or so.  When the fish is ready cook in a skillet over medium heat with a small amount of olive oil.  Usually about 2 to 3 minutes on each side.  Assemble tacos and enjoy!

These tacos are great with a lime cream sauce.  1 avocado, 1/4 cup sour cream, lime juice, salt.  Combine in a food processor or blender for a smooth texture.  This is also a great taco to have on a corn tortilla with a cabbage slaw on top so it is nice and crispy!

Flank Steak Tacos

1 large flank steak
4 tsp chili powder
1 tsp salt
1/2 tsp onion powder
1/2 tsp garlic powder
lime juice
2 tsp honey
3 cloves of garlic

Marinade the flank steak by first sprinkling with chili powder, salt, onion powder, garlic powder and rubbing it into the steak.  In a bowl combine the lime juice and honey.  Place the flank steak in a Ziploc bag and pour in lime mixture.  Massage mixture into the steak and allow to marinate overnight.  Cook on the grill until the internal temp is 130 degrees.  Let the steak rest for 5 to 7 minutes before cutting into strips.  Top with your favorite toppings and enjoy.

Personally steak is my favorite to eat in a taco salad.  Just some romaine, cheese, pico de gallo and avocado.  Keep it simple and let the flavor of the steak come through.  I learned this from Opal Basil!

Pork Carnitas

4 to 5 pounds of pork shoulder or pork butt trimmed
1 tbsp. olive oil
1/4 cup orange juice
Juice of one lime
1 tsp liquid smoke
1 onion chopped
1 jalapeno diced

Wet Rub:
3 tbsp. olive oil
2 tbsp. tomato paste
1 tbsp. soy sauce
1/4 cup brown sugar
1 tbsp. cumin
2 tsp oregano
2 tsp salt
1 tsp chili powder
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
pepper

Whisk together all of the wet rub ingredients.  Massage wet rub ingredients into pork and put into the slow cooker.  To the slow cooker add orange juice, lime juice, liquid smoke and then top with onions and jalapeno.  Cook on low for 8 to 10 hours.  Meat should fall apart with a fork when completely cooked through.  Shred and toss with juices in the slow cooker.

Preheat oven to 450 degrees.  Place shredded pork on a baking sheet and top with juices from the slow cooker.  Bake for 15 minutes until pork is crispy on the edges.  Serve on tortillas or you can also eat this over rice.

I think I have given you enough ideas to take you Taco Tuesday up a notch!  Just remember it never has to be hard to be delicious!

XO,
Tippy