taco

Slow-Cooker Pork Tacos

ancho chiles

whole pasilla chiles

garlic,

chipotles in adobo sauce

white onion,

olive oil

honey

cider vinegar

Kosher salt

oregano,

chicken broth

pork

pepper

bay leaves

cinnamon

Corn tortillas, warmed,

Assorted taco toppings,

Fried Egg Tacos with Chile Jam recipe | Epicurious.com

chili paste (sambal oelek)

rice vinegar

labneh (Lebanese strained yogurt) or plain Greek yogurt

eggs

tortillas

scallions (for serving)

Meal Prep Turkey Taco Bowls are a healthier version of takeout that's lower in calories and big on flavor! Made with homemade seasoning for an EASY and filling veggie-protein-packed lunch or dinner. Paleo + Gluten Free + Low Calorie

Meal Prep Turkey Taco Bowls

turkey breast

tbsp extra virgin olive oil

green bell pepper

yellow bell pepper

salsa

salt and pepper

taco seasoning

Heat a large skillet to medium heat with extra virgin olive oil.

Place bell peppers in the skillet and sauté 5 minutes or until slightly tender.

Add the ground turkey breast with salt, pepper and homemade taco seasoning.

Use a spatula to break up the meat and mix in the seasonings.

Cook until the meat is browned, stirring it frequently.

Stir in the salsa then transfer to 4 meal prep containers filling with lettuce and peppers.

Turn your kitchen into the envy of all taco trucks with this Air Fryer Shrimp Taco Recipe.

Air Fryer Shrimp Tacos

vegetable oil

(raw) shrimp (peeled, deveined and without tail)

brown sugar

tsp chipotle chili powder

tsp smoked paprika

garlic powder

tsp salt

avocado (sliced)

purple cabbage (chopped)

green salsa

sour cream

red onion (finely chopped)

lime wedges

street sized flour tortillas

Thaw the shrimp according to package directions. I used the quick thaw method, which is just rinsing the frozen shrimp under cold water.&nbsp;

Brush the air fryer basket lightly with the vegetable oil. Preheat the air fryer to 400 degrees F.

Stir together the brown sugar, chipotle chili powder, smoked paprika. garlic powder and salt.&nbsp;

Dry the shrimp with paper towels. Place the shrimp in a zippered plastic bag. Pour in the seasoning mixture and shake to fully coat the shrimp.

Place the shrimp in a single layer in the air fryer basket. You may need to fry them in two batches. Cook for 3 - 4 minutes. Turn the shrimp over and cook for an additional 3 - 4 minutes.

The shrimp will shrink in size quite a bit and they will be firm to the touch when cooked.&nbsp;

Mix together the green salsa and sour cream for your sauce. Serve the air fried shrimp with the rest of the ingredients and assemble as tacos. Tortilla, sliced avocado, purple cabbage, shrimp, sauce, red onion and a squeeze of lime.

Turkey Tacos

turkey meat (light meat)

poblano pepper,

zucchini,

medium Vidalia onion, finely chopped

chili powder

cumin

paprika

salt and black pepper

plum tomato, chopped

chicken stock

taco shells

iceberg lettuce

Cheddar

avocado

plum tomatoes

radishes

Sour cream

Heat 2 tablespoons of the olive oil in a large nonstick skillet over medium-high heat. Add the turkey and cook, while stirring and breaking up the meat with the back of a wooden spoon, until browned, about 3 minutes. Stir in the peppers, zucchini and onions, and saute until the veggies have started to soften, about 5 minutes more. Sprinkle the meat with the chili powder, cumin and paprika and give a good seasoning of salt and pepper; cook until fragrant. Stir in the chopped tomatoes and cook until the tomatoes have broken down and are soft, about 2 minutes more. Add the chicken broth and simmer lightly until the sauce is thickened and all the vegetables are tender, about 15 minutes.

Add 1 to 2 tablespoons olive oil to a small bowl and season with a pinch of salt. Lightly brush both sides of the tortilla shells with the olive oil. Carefully place each tortilla shell over two bars of the oven rack. Bake until crisp, 8 to 10 minutes. Remove the shells with tongs after they are baked.

Serve the warm taco shells filled with the turkey veggie filling and topped with lettuce, cheese, avocado, tomatoes, radishes and sour cream.

I love this recipe! I have been making it like this since I saw the 1st show. It can be modified to you liking. I love spicy but since I was also making it for kids I toned it down a notch. I also shred the zucchini since kids like to pick out green things. Once I know they like it I tell them what is in it and you would be surprised at what they will eat next! Thanks for the great recipes Jamie!

Added a few other spices (coriander, paprika, garlic powder, onion powder, oregano) and used a half can of diced tomatoes. My husband and daughter loved it!

This recipe is great!  I did not have poblano peppers on hand, so I diced up green, orange, red bell peppers and also 1 jalapeno.  The flavors were fantastic!  I also loved the idea of toasting the tortillas in the oven...a healthy alternative to frying :) Thank you Jamie, I really like your show!

I simplified the recipe to season the turkey meat only (didn't include the vegetables in the actual meat recipe) and substituted cumin for ground coriander seeds, but the turkey meat turned out very flavorful, especially considering how quick it was to make it.

We loved the Tacos, I did add some chile flakes and a teaspoon of cayenne pepper because we like our tacos spicy.  I did not have zucchini so I used crook neck.  Not slime at all.  Will make this taco recipe from now on.

this was delicious.  and, even more the next day as a healthy "hash", underneath an over-easy egg : )  will make this again.

this was surpising so good n healthy. my husband thought that only beef would make a good tacos well he was amazed by these tacos. i add one red potatoe n salsa instead of sour cream

Check out this easy recipe for a perfect copycat Taco Bell Crunchwrap Supreme from Delish.com!

Crunchwrap Supreme

beef

black pepper

flour tortillas

c. nacho cheese sauce

tostada shells

c. lettuce

c. chopped tomatoes

c. shredded cheddar

c. shredded Monterey Jack

I am a mid 70s gray-haired old man who enjoys cooking for himself. This recipe is a godsend. One of these Crunchwraps will get me through breakfast, with an egg on the side,     AND dinner, with rice and beans on the side. They also freeze well, and half a C-Wrap in your fannypack on a hike or in your glove box on a road trip is a perfect fit.

These turned out great!  Family enjoyed them. I did the final cook on my panini and it worked well. If you have no preference for the lines, try it!  Will definitely make again.

These came out sooooo good! I modified with queso instead of nacho cheese and the taco bell taco seasoning packet instead of the recipes spices. Way better than taco bell, which is saying a lot for me since taco bell is life.

I made these and added onions. They were a hit!

Looks delicious. Buying the ingredients today.

So much better than Taco Bell. Same everything but way better ingredients! I’ve made this almost 10 times now and it’s a craving recipe you’ll always have. I make my own queso with American cheese, whole milk, and green chilies. This adds more flavor then the canned cheese. 
Highly recommendd!

I made these using Jennie -O Mexican style turkey. I omitted the spices. I used everything else. These were a hit at lunch.

Loved it and make it quite often! So easy and delicious😍🤤

I made these a few times and they are delicious and SO EASY!!! Big hit with the family!

Food foot friends...what do you get when you mix those together. You get a stay at home crunch wrap taco from your own kitchen with a foot. The best of both worlds

Made this with ground chicken instead of beef.  Turned out delicious  I do think that 3 minutes per side may be a little too long.  I would do 2 minutes per side on medium or lower heat.

Thanks so much!! It was a big hit with the family,so much fun to make🤗

https://streaming.hearstdigitalstudios.com/5f535b42-d55f-42a9-8269-f45678746bba/video_rover_16x9_1080p_hd_1555970510_72565.mp4

It's every bit as good as the real thing!

How To Make A Taco Bell Crunchwrap Supreme At Home

The great thing about these one-pot carnitas is that you don't have to wait all day for the perfect taco.

Instant Pot Carnitas

pork shoulder (Boston butt), cut into 1 1/2-inch pieces

pork belly,

chicken stock chicken broth

coriander

Serving suggestions: Warm corn tortillas, pico de gallo, lime wedges, guacamole, chopped onion, chopped cilantro and shredded cabbage

Food Network Kitchen’s Instant Pot Carnitas

Put the pork shoulder, pork belly, lager, chili powder, cumin, coriander, 1 heaping tablespoon salt and 1 teaspoon black pepper in a 6-quart Instant Pot® and follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 60 minutes (see Cook's Note). After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Using a slotted spoon, transfer the meat to a small bowl, cover and set aside. Set the pot to saute on high and reduce the liquid until almost completely evaporated, 10 to 15 minutes. Set the pot to off and transfer the reduced sauce to the meat, then toss to coat and serve.

For crispy carnitas (optional): Transfer the reduced sauce and cooked carnitas to a large nonstick skillet over high heat and cook, undisturbed, for 5 minutes. Toss and continue to cook for about 5 minutes more to crisp other side. Transfer to a paper towel lined platter, making sure to scrape up any browned bits from the skillet, and serve.

Serve the carnitas with the tortillas, pico de gallo, lime wedges, guacamole, onion, cilantro and cabbage.

These came out wonderfully and I completely skipped the pork belly. I crisped up my meat with the reduced sauce just like it said it came out perfectly. Toppings were guacamole, avocado slices, pico de gallo, queso fresco, sour cream, cilantro and squeeze of lime 

Good Instant Pot recipe ... my husband loved it. My one regret is not having checked out the following reviews before making it. I will also use less salt next time around ... and maybe some orange zest at the end! The cabbage and homemade pico de gallo are great additions to this recipe. 

I've made this recipe a few time with various modifications (bacon instead of pork belly, pork loin instead of shoulder), but I decided it would be fun to make the recipe to the tee. I weighed out the meats, used boneless shoulder and pork belly as specified, and browned the meat as the tip instructed. Everything was amazing EXCEPT how salty it was!!! I followed the recipe exactly and I was rather impressed, but I would definitely REDUCE THE SODIUM by half or more. Everything else was spot-on. 

This was easy and delicious. I made the crispy version. My kids who hate pork loved it.  I follow the recipe and serving suggestions and would make just one adjustment.  I would use sodium free chicken broth or reduce the salt. to no more than 1 tablespoonful.

This was an absolutely delicious recipe.  But, I do highly recommend browning the meat. Definitely a meal to prepare again.  

These were thee best carnitas I have ever had.  I made the crispy version, and crisped the meat up without the sauce, before adding it back in.  Perfection!

YUMMY! Wow. I expected good, but these were great! I’m in a small town and couldn’t find pork bellies, so I had to omit. I added about 1/2 of liquid smoke because, pork! Served with flour tortillas, cabbage, pico de Gallo, guacamole, and added a little sour cream. Yall, this is the best instant pot recipe ever.

Very fun and delicious?  Not instant though because of the cutting of the meat.  Will try a pork loin next time, to reduce the amount of fat. But overall a keeper! 35 minutes pressure in the pampered chef quick pot? 

Turned out perfect!  I used bacon instead of pork belly and seasoning and cook time were on point!  Will definitely make again!

This is an absolute favorite! So easy, tasty, and a great addition to taco night. So great for hosting groups. 

https://www.foodnetwork.com/videos/weeknight-pressure-cooking-5441532

Turn to the pressure cooker to create perfectly cooked carnitas.

Weeknight Pressure Cooking

Ground Chicken Tacos with Creamy Salsa

red bell pepper

onion

cayenne pepper

(1 packet) sazon seasoning

chicken

flour

taco shells, kept warm

Shredded lettuce,

Creamy Salsa,

Roma tomatoes, seeded and chopped

cilantro leaves

red onion

jalapeno,

scallion, finely chopped

hot sauce (recommended: Frank's Red Hot)

lime juice

In a large saute pan with straight sides over medium-high heat, heat the olive oil. Add the red and green bell pepper, onion and then season with salt and a few grinds of black pepper. Saute until the vegetables are tender then add the garlic, cumin, coriander, cayenne pepper, and sazon seasoning. Cook for a minute or so then add the ground chicken and cook, breaking up the chicken with a wooden spoon while stirring. Make sure to really break up the ground chicken on this step so there are no large clumps.

Once the chicken is cooked through, sprinkle the flour over the top and stir while cooking to allow the flour to blend into the chicken for a few minutes. Add the chicken stock then raise the heat to a simmer and cook until the stock thickens a bit, about 4 to 5 minutes. Serve in warm taco shells topped with shredded lettuce and a dollop of Creamy Salsa.

Combine the tomatoes, cilantro, red onion, jalapeno, scallion, sour cream hot sauce, garlic powder, and lime juice in a medium bowl. Stir to combine, then season with salt and pepper to taste, and refrigerate at least 1 hour before serving. 

Here is a recipe for homemade Sazon Seasoning.<br /><div><div><b>Homemade Sazon Seasoning Mix</b></div><div><ul><li>1 tablespoon ground coriander.</li><li>1 tablespoon ground cumin.</li><li>1 tablespoon ground annatto seeds (achiote) or turmeric.</li><li>1 tablespoon garlic powder.</li><li>1 tablespoon kosher salt.</li><li>2 teaspoons oregano.</li><li>1 tsp ground black pepper.</li></ul></div></div>

I didn't know what sazon seasoning was so I looked it up on Google.  Easy enough to throw together, and I like all those spices so I will use the left overs later this week to season something else.  I was a bit confused as well about the extra coriander and cumin as one other reviewer mentioned.  I made the recipe exactly as stated and it came out tasting great. IMO ground chicken (and ground turkey) need extra seasoning anyway.  For the salsa I was in the mood for creamy, not chunky.  I threw all the ingredients in the blender and made a "sauce"  to drizzle over the taco meat.  I used soy free veganaise as a sub for the sour cream (I try not to use dairy products).  I prefer to use the Ezekiel brand tortillas for a healthier option.  Lightly spray the tortilla with grapeseed oil or lightly paint with olive oil, place in skillet to warm them up and Viola!  You have one heck of a healthy, tasty meal!

Real tacos never use those gross taco shells. Sorry

Tasty!!!!! I made this recipe last evening.  I loved it! I had it again for lunch today!!

Wow! Big hit all around. As some others my family is pretty heat sensitive so I left out cayenne and halved the hot sauce, but left all the jalapeño for flavor. Daughter wanted to inhale the creamy salsa!  Went on our ‘keepers’ list!

Great!! I made this for family today and we all Loved it. Thanks so much

These are delicious!  We are very picky eaters and everyone loved these tacos. My husband reminded me to not lose the recipe!

Very easy and tasty! Great taco tuesday night the family loved it! The small amount of meat mixture left over was great the next morning cold on a salad. Delicious taco meat &amp; salsa. I recommend

Maybe it's the tequila blanco talking, but this recipe was absolutely delicioso. I had six myself. Wife loved them. One of the funnest nights in the kitchen in a long time. <span>¡Gracias, Sunny! SUBSTITUTE: Ground Turkey for Ground Chicken</span>

Absolutely fantastic! I LOVE LOVE LOVE the layers and layers of flavor in this dish! This is getting added in our rotation!

https://www.foodnetwork.com/videos/sunnys-ground-chicken-tacos-0234698

Sunny prepares a creamy salsa to accompany her Ground Chicken Tacos.

Sunny's Ground Chicken Tacos

Pulled Chicken Tacos with Seasoned Taco Shells

onion,

New Mexico or ancho chile powder

smoked paprika

oregano

tomato sauce

rotisserie chicken, skin removed, meat

Seasoned Taco Shells, recipe follows, or store-bought hard taco shells

hard taco shells

Diced avocado, crumbled cotija, diced white onion, sliced radishes and shredded cabbage, for topping

Heat the olive oil in a straight-sided skillet over medium heat. Add the onions and cook until softened, about 4 minutes. Add the garlic and green chiles, and cook until sizzling, about 1 minute. Add the chile powder, cumin, smoked paprika, coriander, oregano and a pinch of salt; stir to coat the onions in the spices. Cook for about 1 minute, then add the tomato sauce, brown sugar and 1 cup water. Bring to a simmer and cook for 5 to 6 minutes.

Add the chicken to the sauce; continue to simmer and reduce until the sauce coats the chicken and is no longer soupy, about 5 minutes.

Fill the Seasoned Taco Shells with the chicken mixture and top with avocado, cotija, onions, radishes and shredded cabbage. 

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

In a small bowl, combine the cumin, chile powder, coriander and 1/2 teaspoon salt.

Arrange the taco shells in a single layer on the prepared baking sheet. Lightly brush the shells inside and out with vegetable oil, and sprinkle all over with the spice mixture. Bake until golden, about 5 minutes, turning once halfway through.

Yall, these tacos taste so good. I was watching her make them on tv, so I figured I would try them. My husband likes things with a lot of spices, me not so much. I thought they would be spicy. Mannnnnn I ate almost the whole lot. I left my husband two. I'm actually making them right now so I thought I would leave a review. You NEED to make these!

The shortcut with store bought chicken and spices is great, but prefab taco shells ruin it.  Would suggest actually frying corn tortilla shells - always.

Excellent flavor combination.   Really tasty and easy.  The spiced taco shells reinforced the flavors of the filling. 

Made these last night for dinner...my family LOVED them!!!  The seasoned shells really make this dish!  I will most definitely be making these again soon.  

These were delicious, my husband and daughter especially loved the seasonings on the taco shells

This is amazing! Ill make again and again 

https://www.foodnetwork.com/videos/pulled-chicken-tacos-0274927

Ayesha spices up taco shells with a seasoning blend before adding chicken.

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