Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Fajita Street Tacos

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Fajita Street Tacos offer a flavorful and convenient way to enjoy Mexican-style tacos at home. Featuring slow-cooked chicken seasoned with traditional spices, these tacos are tender and rich in flavor. This versatile recipe is perfect for busy families, making it an ideal choice for weeknight meals in both spring and fall.

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Fajita Street Tacos
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Servings
12 2 taco servings
Servings
12 2 taco servings
Fajita Street Tacos
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Servings
12 2 taco servings
Servings
12 2 taco servings
Ingredients
Servings: 2 taco servings
Units:
Instructions
  1. Either spray the slow cooker with nonstick cooking spray or line with a liner.
  2. Add diced tomatoes, onion, green bell pepper, chicken broth, chili powder, oregano, cumin, onion powder, garlic powder and green chilis to the slow cooker. Stir to combine
  3. Add chicken thighs and stir. Cover and cook on low for 5 to 6 hours and on high for 3 to 4 hours.
  4. Once done remove chicken and shred with two forks. Add back to the slow cooker and stir to mix with the remaining juices.
  5. To warm the corn tortilla, use a dry-skillet over medium heat. Add a tortilla and heat for 15 to 30 seconds on each side or until warm and toasty brown spots on it.
  6. To serve: top the tortilla with the chicken fajita mixture, 2 tablespoons of cheese and a squeeze of lime.
Recipe Notes

Chicken Tacos Nutrition Facts Serving size 2 tacos (253g) servings per container 12 Amount per serving Calories 280 % Daily Value Total Fat 7 g 9 % Saturated Fat 2 g 10 % Trans Fat 0 g Cholesterol 75 mg 25 % Sodium 420 mg 18 % Total Carbohydrate 30 g 11 % Dietary Fiber 2 g 7 % Total Sugars 2 g Added Sugars 0 g 0 % Protein 25 g Vitamin D 0 mcg 0 % Calcium 152 mg 10 % Iron 1 mg 6 % Potassium 352 mg 8 %

Shrimp and Slaw Street Tacos

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It may be Fall, but we love street tacos most of all! Pull out your skillet to try these scrumptious shrimp tacos.


Shrimp and Slaw Street Tacos
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Rating: 5
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Servings
5
Servings
5
Shrimp and Slaw Street Tacos
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Rating: 5
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Servings
5
Servings
5
Ingredients
Shrimp Tacos
Slaw
Servings:
Units:
Instructions
Shrimp
  1. Clean and sanitize your workspace. Pull back your hair and wash your hands.
  2. Wash all vegetables before preparation.
  3. In a bowl, mix raw, peeled and deveined shrimp with chili powder, garlic powder, ground cumin, and paprika.
  4. Heat olive oil in a medium skillet. Once it’s heated, add the seasoned shrimp to the skillet.
  5. Cook the shrimp until it is opaque and reaches 145*F.
Slaw
  1. In a separate, clean bowl, add shredded cabbage, apple cider vinegar, honey, lime juice, and cilantro. Mix together.
  2. Place cooked shrimp in a corn tortilla. Top with the cabbage slaw.
Recipe Notes

Mexican Chicken Soup

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Mexican Chicken Soup is a tasty twist on classic chicken soup. This easy and flavorful soup is sure to warm you up and the end of a long day. Mexican Chicken Soup recipe in bowl with sides of cilantro and lime wedges.


Mexican Chicken Soup recipe in bowl with sides of cilantro and lime wedges.
Mexican Chicken Soup
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Servings
8
Servings
8
Mexican Chicken Soup recipe in bowl with sides of cilantro and lime wedges.
Mexican Chicken Soup
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Servings
8
Servings
8
Ingredients
Servings:
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Instructions
  1. Heat oil in large stock pot over medium high heat.
  2. Add bell pepper, onion, and garlic; sauté until vegetables are tender.
  3. Cut limes in half and squeeze lime juice directly into the vegetable mixture; tomatoes, and chicken broth to soup.
  4. Bring to a boil and reduce heat and simmer for 10 minutes.
  5. Stir in chicken, Cilantro, Jalapeño, salt, and pepper.
  6. Cook until thoroughly heated; about 10-15 minutes.
  7. Serve immediately.
Recipe Notes

Mexican Chicken Soup Nutrition Facts Serving size apx. 1.25 cups (460g) servings per container 8 Amount per serving Calories 280 % Daily Value Total Fat 7 g 9 % Saturated Fat 1.5 g 8 % Trans Fat 0 g Cholesterol 95 mg 32 % Sodium 450 mg 20 % Total Carbohydrate 13 g 5 % Dietary Fiber 1 g 4 % Total Sugars 4 g Added Sugars 0 g 0 % Protein 41 g Vitamin D 0 mcg 0 % Calcium 53 mg 4 % Iron 2 mg 10 % Potassium 719 mg 15 %

Steak Tacos

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These traditional-style steak tacos are sure to fill that craving for street tacos! Enjoy for your next taco tuesday.

 

Steak Tacos
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Rating: 4
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Cost per serving: $2.00
Servings
4 (4 tacos per serving)
Servings
4 (4 tacos per serving)
Steak Tacos
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Rating: 4
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Cost per serving: $2.00
Servings
4 (4 tacos per serving)
Servings
4 (4 tacos per serving)
Ingredients
Servings: (4 tacos per serving)
Units:
Instructions
  1. Wash your hands and clean your preparation and grill area.
  2. Warm a grill to medium-high heat.
  3. While grill is preheating, season steaks with salt, pepper and garlic powder.
  4. Place steaks on warm grill. Turn steaks every 4 minutes and cook to your liking. Using a food thermometer, make sure the internal temperature of the steaks reach a safe minimal internal temperature of 145° F or 145 degrees Fahrenheit.
  5. Warm tortillas on the grill away from the cooking steaks and keep warm in aluminum foil.
  6. Remove from the grill and slice into thin strips about ¼ of an inch thick.
  7. Fill each tortilla with steak, onion, cilantro, and top with a squeeze of lime juice.
  8. If you are looking for additional flavor, try topping with fresh tomatillo salsa!
Recipe Notes

Slow Cooker Street Tacos

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Have a designated day for taco night at your house? Put this Slow Cooker Street Taco recipe on while you’re out and about and have it ready for when everyone gets home in the evening.Two tacos from our Slow Cooker Street Tacos recipe topped with cilantro and lime juice, plated on a blue and white plate.

 

Two tacos from our Slow Cooker Street Tacos recipe topped with cilantro and lime juice, plated on a blue and white plate.
Slow Cooker Street Tacos
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Servings
12
Servings
12
Two tacos from our Slow Cooker Street Tacos recipe topped with cilantro and lime juice, plated on a blue and white plate.
Slow Cooker Street Tacos
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Servings
12
Servings
12
Ingredients
Servings:
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Instructions
  1. Mix the juice of two limes, orange juice, minced garlic, salt, black pepper, ground cumin.
  2. Place juice mixture and pork butt in a large plastic freezer bag.
  3. Marinade for about two hours in the refrigerator.
  4. Place pork shoulder in a large slow cooker with the marinade.Barely cover the pork with water and let cook on medium until meat will shred easy with a fork about 4 to 6 hours.
  5. Remove meat; drain. Shred meat.
  6. Place in warmed tortillas, top with chopped onion and cilantro. Squeeze sliced lime on each taco.
Recipe Notes