Tacos are a favorite food staple in Texas, and this Shrimp Taco recipe is a great and easy twist for a quick summer dinner. The cooked shrimp is a great way to include seafood in your diet, while the Southwestern Watermelon Salsa provides a flavorful, refreshing, and low sodium alternative to traditional salsa. You can use whole wheat tortillas to include more whole grains to your meal.
Chicken Avocado Mango Tacos
Ingredients
- 1 Ripe avocado Chopped
- 1 Cup Chopped Ripe Mango
- 1 jalapeno pepper seeded and finely chopped
- 1/2 Cup Chopped Jicama
- Juice of 1 lime (2TBSP)
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 Cup finely chopped cilantro
- 6 Whole Wheat Flour Tortillas
- 1 1/2 Cups Cooked,Cubed Chicken Breast. ( Allow chicken to set in the refrigerator at least 2 hours to get good and cold.)
Servings:
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Instructions
- In a mixing bowl, combine the avocado, mango, jalapeno pepper, jicama, and lime juice. Season with salt and pepper.
- Mix in the cilantro let stand for 20 minutes. Add the chicken. Then fill tortillas with about 1/3 cup of mixture. Tacos are meant to be served cold.
Turkey Tacos and Cranberry Salsa
Try this turkey and cranberry twist on the classic taco! Either you can brown some ground turkey or use turkey leftovers!
Ingredients
Cranberry Salsa
- 2 cups frozen cranberries
- 1/2 apple seeded and chopped
- 1 jalapeno seeded and chopped
- 1 tablespoon sugar
- 2 tablespoons ginger peeled and chopped
- 2 tablespoons cilantro
- 1 tablespoon lemon juice
Tacos
- 1 pound lean ground turkey (97/3)
- 1/2 cup low fat shredded Monterey Jack cheese
- 2 cups lettuce shredded
- 1 bunch cilantro for garnish
- 8 corn tortillas
Servings: 1 Taco + 3 Tbsp Salsa
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Instructions
- Clean your area and wash your hands before you begin.
- Add frozen cranberries, apple, jalapeno, sugar, ginger, cilantro, and lemon juice to a skillet on medium heat and allow ingredients to cook together.
- Either use an immersion blender to blend salsa together in the pan or transfer the ingredients to a blender and blend until desired consistency.
- Next, brown the ground turkey in a skillet until it reaches 165 °F.
- Place ground turkey and the taco toppings (cheese, lettuce, and cilantro) in separate bowls for assembly.
- On a corn tortilla place the turkey, then lettuce, then cranberry salsa, then cheese.
- Top off the tacos with cilantro and enjoy!
Recipe Notes
Taco Casserole
Smokey Pork Tenderloin Tacos
Any day is a taco day!! These Smokey Pork Tenderloin Tacos are a special treat for a weekend meal. You can even double up the recipe and prep your meals for the week to come. Don’t forget to add the fresh salsa verde and a squeeze of lime for extra flavor.
Ingredients
Rub Ingredients
- 1 tbsp chili powder
- 1 tbsp sugar
- 1/2 tbsp paprika
- 1/2 tbsp white pepper
- 1 tsp black pepper
Taco Ingredients
- 1 pork tenderloin about 2-3 lbs
- 8 corn tortillas
- 2 avocados pitted and thinly sliced
- 1/2 cup salsa
- 8 sprigs cilantro finely chopped, about 2 tbsp
Servings:
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Instructions
- Preheat oven to 325°F degrees.
- Pat tenderloin dry with paper towel.
- Put meat into bowl, rolling it in the Rub mixture until it is coated evenly.
- Cover the meat with wax paper or plastic wrap and let sit at room temperature for 10 minutes, no longer
- Place the meat in heavy duty aluminum foil and fold foil to make a sealed pouch.
- Place tenderloin in baking dish or pan and put into oven.
- Bake for 2 hours or until it shreds with a fork.
- Transfer meat to a serving dish and let rest for 5 minutes.
- Warm the tortillas by loosely wrapping them in a damp paper towel and microwave on high for 30 to 45 seconds.
- Shred with fork or slice tenderloin into very thin pieces and serve hot with warm tortillas, avocados, salsa, and cilantro in separate bowls so all family members can make their own tacos
Recipe Notes