taco night

This easy and versatile Turkey Taco Skillet takes about 20 minutes to make, is freezer friendly, and can be served several different ways.

Turkey Taco Skillet

Tbsp chili powder (0.30)

tsp smoked paprika (0.10)

tsp cumin (0.10)

cayenne pepper (optional) (0.02)

tsp dried oregano (0.03)

salt (0.01)

tsp black pepper (0.02)

Tbsp cooking oil (0.08)

turkey (3.99)

onion

10 ounces. can diced tomatoes with green chiles (0.45)

15 ounces. can black beans (0.48)

corn (0.35)

onions

Combine the spices for the homemade taco seasoning, then set the seasoning aside.

Add the cooking oil and ground turkey to a large skillet. Begin to cook the turkey over medium heat, breaking it up into pieces as it cooks.

While the turkey is cooking, dice the onion. Add the onion to the skillet with the turkey and continue to stir and cook until the onions are soft. Add the prepared taco seasoning, then continue to stir and cook for 1-2 minutes more.

Drain the black beans then add them to the skillet with the diced tomatoes (with juices) and frozen corn (no need to thaw). Stir the ingredients in the skillet to combine, then heat through over medium.

While the mixture is heating, slice the green onions. Stir the green onions into the skillet just before serving.

The perfect recipe for beer braised, fork tender pork carnitas. This recipe is so delicious you won&#039;t want to put anything else in your tacos.

Instant Pot Beer Braised Pork Carnitas

pork shoulder (boneless, skinless)

pork

250 ml beer (you can also use orange juice if you'd like)

tbsp cumin (ground)

coriander seed (ground)

oregano

bay leaves

garlic (peeled)

chili

salt

olive oil

lime (juiced)

Preparing the Instant Pot

Dice all the meat into 2cm/1inch pieces and place in the instant pot.

Mix the spices

Mix all the ingredients except the lime juice and mix with the meat in the instant pot.

Pressurize

Close the lid and set the time to high pressure for 27 minutes.

De-pressurize

When the timer beeps let the instant pot naturally de-pressurize for 10 minutes. Manually let out the rest

Strain

Strain the meat from the liquid, saving the liquid.

Get a frying pan hot over medium heat and add the olive oil. Fry the meat in batches until nicely browned. Always be careful when adding wet ingredients to hot oil as it will splatter a bit.

Add the braising liquid

Add all the fried meat back in the pan and add the saved braising liquid.  Cook over medium heat until most of the liquid is evaporated. Season with lime juice and salt and pepper to taste.

Serve in your favourite taco with your favourite sides! Enjoy!

These chicken katsu tacos are easy to whip up in 30 minutes and are packed with flavor. You’ll love the crispy chicken paired with the tangy Tonkatsu sauce and crunchy cabbage slaw.

Chicken Katsu Tacos Recipe by Tasty

vegetable oil,

boneless, skinless chicken thighs

kosher salt,

panko bread crumbs

eggs,

all purpose flour

ketchup

sugar

worcestershire sauce

½ green cabbage, thinly sliced

mayonnaise

rice vinegar

flour tortillas

sesame seed

scallion, thinly sliced

cilantro leaf

Lime wedge

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Tasty

Make the chicken: Fill a heavy-bottomed, high-sided skillet with about ½ inch (1 ¼ cm) of vegetable oil. Heat over medium heat until the oil reaches 350°F (180°C).

Place the chicken thighs on a cutting board and cover with plastic wrap. Pound the chicken with the flat side of a meat tenderizer until all of the thighs are between ¼ in (6 ml) and ⅓ inch (8 ml) thick.

On the cutting board, season the flattened chicken on both sides with the salt.

Add the panko, eggs, and flour to 3 separate shallow bowls.

Coat each piece of chicken in the flour, shaking off any excess, then in the egg, then in the panko. Gently press the panko into the chicken to ensure a thick, even coating.

Working in batches, carefully fry the chicken in the hot oil for about 2 minutes per side, until golden brown and cooked through. Set on paper towels to drain and immediately season lightly with salt.

Make the tonkatsu sauce: In a small bowl, mix together the ketchup, sugar, and Worcestershire sauce. Set aside.

Make the cabbage slaw: In a medium bowl, toss the cabbage, mayonnaise, vinegar, and salt until well coated. Season with additional salt if needed. Set aside.

Wrap the tortillas in a damp kitchen towel and microwave for 30 seconds.

Slice the chicken thighs into ⅓-inch (8 ml) thick pieces. Place about half of a thigh worth of meat onto a flour tortilla. Top with about ¼ cup (25 G) of cabbage slaw, a drizzle of tonkatsu sauce, sesame seeds, scallions, and cilantro. Repeat with remaining chicken to make 8 tacos total. Serve with lime wedges alongside.

https://vid.tasty.co/output/139564/landscape_480/1563488857

Easy ground beef tacos seasoned with fragrant dried Mexican spices like chili powder, cumin, coriander, and oregano for maximum flavor.

Ground Beef Tacos

paprika (sweet

cumin

black pepper

coriander

garlic powder

onion powder

chili powder

vegetable oil

beef (80

tortillas flour

In a small bowl combine paprika, cumin, salt, pepper, coriander, oregano, garlic powder, onion powder, and chili powder.

Heat a large skillet over medium-high oil. Add vegetable oil, once hot add the ground beef.

Saute the beef, breaking up with a spoon into smaller pieces. Cook until no longer pink, 4 to 5 minutes.

Add the taco seasoning mixture, stir to combine and cook for 1 minute.

Taste the beef and add more seasoning as desired.

Serve tacos with warmed tortillas and desired toppings.

Sheet Pan Taco Bake makes Taco Night even more fun! You'll love how easy this recipe is to create, and your family will get excited about adding their own special toppings.

 Sheet Pan Taco Bake

beef (can substitute chicken

onion, chopped

taco seasoning

water

cheddar cheese

puff pastry sheet

green lettuce, chopped

black olives, sliced

cocktail tomatoes, sliced

sharp cheddar cheese, shredded

ranch dressing

Brown ground beef and onion in a skillet. Add taco seasoning and water. Simmer until water has reduced.

Roll puff pastry out onto a half size sheet pan (18" x 13") (ad) that has been lined with parchment paper. Pierce pastry with a fork in several places.

Roll edges slightly around entire pastry.

Spoon beef mixture onto puff pastry and spread to rolled edges. 

Bake pastry at 425 degrees for 20 minutes. Take out of oven and cool for 10 minutes.

Arrange lettuce, olives, tomatoes, and cheese on top of pastry.

Use a pizza cutter to cut into 8 slices. Drizzle sour cream or ranch dressing on top of each slice if desired. 

Tried this last night and it was great!  Really liked the puff pastry idea.
It was light and held together well as you said.  Thanks Deb,  this will be good for dinner or for a get together snack.

What a clever idea!!!! Can’t wait to try this!!!!

Delicious! Spice level is perfect, and love the puff pastry!

These are great ideas for serving, and it tastes delicious!  Tasty, fun and sassy; thanks for this!

Love sheet pan recipes! Glad you can customize toppings; I love mine without the jalapeños.  Sour cream, onions, avocado, tomatoes for me!

My puff pastry was dry and it burned on the bottom. I thought 20 minutes at 425 was too long.  My puff pastry came in a roll of 10 sheets and didn’t really understand the recipe calling for only one paper thin sheet. No mention of how to treat the pastry to keep it moist. The taco toppings were great but the pastry was a big failure.

I made this last night and it came out perfect!!! Thank you for being so creative!

Make this cilantro lime sauce recipe easily and with just a few ingredients. Goes great with shrimp tacos or on your favorite salad!

Cilantro Lime Sauce Recipe

sour cream

limes (juiced)

cilantro leaves

garlic (quartered)

salt/pepper

In a food processor or blender, combine the sour cream, lime juice, cilantro, garlic, green onions, salt and pepper.

Process/puree until creamy. Pour into a container, cover and chill until ready to serve.

This homemade taco seasoning recipe is a quick way to add savory Mexican inspired flavors to ground meats and vegetables.

Homemade Taco Seasoning

½ teaspoon kosher salt

Use 4 teaspoons of taco seasoning (13 grams) for every 1 pound (454 grams) of meat, vegetables, or seafood.

Add the taco seasoning after fully cooking the proteins or tenderizing the vegetables. Sprinkle onto the food and cook for 1 to 2 minutes.

Add more seasoning to taste, or add more of the other spices to your liking.

These come together easily and are so delicious...a fun twist on the usual taco night!

Chili Crisp Chicken Tacos with Spicy Mango Salsa

salted butter

chili flakes,

sesame seeds

chicken

extra virgin olive oil

Thai red curry paste

tamari sauce or soy sauce

pickled ginger

hard shell tacos

Monterey or pepper jack cheese

mango, diced

Serrano

fresh cilantro, chopped

Thai basil

green onions, chopped

lime juice

avocado

cilantro

honey

1. To make the chili crisp. In a small skillet melt together the butter, garlic, and a pinch of chili flakes. Cook until the butter begins to brown and the garlic crisps. Remove from the heat. Mix in the chili flakes and sesame seeds, transfer to a heat-proof bowl. 2. In a large skillet, heat the olive oil and chicken, over medium heat. Cook the meat, breaking it up as it cooks, until the chicken is browned, about 5 minutes. Add the curry paste, soy sauce, and 1/3 cup water. Reduce the heat to medium and simmer until the sauce has thickened around the chicken, 5 minutes. Stir in the pickled ginger and a splash of the liquid in the jar. Cook until the ginger caramelizes, 2-3 minutes. Remove from the heat and stir in 2-3 tablespoons of the chili crisp sauce. 3. Preheat the oven to 425° F. Line the taco shells up on a sheet pan. Bake 5 minutes. Evenly divide the meat among each taco shell and top with cheese. Bake 10 minutes, until the cheese has melted.4. Meanwhile, make the salsa by combining all ingredients in a bowl. 5. To make the avocado crema, combine all ingredients in a blender and blend until smooth. Season with salt.6. Serve the tacos topped with avocado, salsa, and extra chili crisp.

Dinner doesn&#39;t get much easier or tastier than these cheesy loaded beef enchiladas.

Loaded Beef Enchilada Recipe

beef

onion,

green chiles, drained

salsa

enchilada sauce

shredded Mexican blend cheese

Place the ground beef and onion in a large skillet over medium heat.

Cook, stirring occasionally to break up the meat, for 6–7 minutes, or until the meat is cooked through. Stir in the diced green chiles.

In a medium bowl, stir together the salsa and sour cream.

Pour a few tablespoons of enchilada sauce into the bottom of a 13x9-inch casserole dish. Swirl until the sauce covers the bottom of the pan.

Lay a tortilla on a flat work surface. Spoon 1–2 tablespoons of the sour cream mixture on top, and spread it around the tortillas.

Spoon ½ cup of the beef mixture into the center of the tortilla, and roll it tightly. Place in the casserole dish.

Pour the remaining enchilada sauce over the top of the tortillas. Sprinkle with the cheese.

Bake for 10 minutes, or until the cheese is melted.

Remove from the oven, optionally sprinkle with cilantro, and serve immediately.

https://www.youtube.com/watch?v=s233-OHZRRE

This cheesy taco rice is an easy one pan weeknight dinner recipe the whole family enjoys! Top it with some freshly made Pico de Gallo and enjoy!

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Top Tags

Turkey Taco Skillet

Instant Pot Beer Braised Pork Carni...

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Top 15 taco night recipes from across the web

The most viewed taco night recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Turkey Taco Skillet

Instant Pot Beer Braised Pork Carni...

Chicken Katsu Tacos Recipe by Tasty

Ground Beef Tacos

Sheet Pan Taco Bake

Cilantro Lime Sauce Recipe

Homemade Taco Seasoning

Chili Crisp Chicken Tacos with Spic...

Loaded Beef Enchilada Recipe

Cheesy Taco Rice Skillet Dinner

Totchos

Slow Cooker Beef Barbacoa

Mexican Pizza

Smoky-Sweet Braised Beef Short Rib ...

Taco Night Twice-Baked Potatoes Rec...

The most viewed taco night recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine