tacos

Check out this easy recipe for the best spaghetti & meatball tacos from Delish.com!

Spaghetti & Meatball Tacos

chicken

bread crumbs

c. Parmesan,

Italian seasoning

garlic powder

kosher salt

black pepper

spaghetti

c. marinara

flat-bottom taco shells

https://streaming.hearstdigitalstudios.com/633a3866-857c-4d64-92d7-0633b9d43e46/video_rover_16x9_1080p_hd_1600184645_76411.mp4

What could be more fun than fork twirling? Oh, THIS.

Spaghetti & Meatball Tacos Will Make Your Kids SO Excited

This Death By Chocolate Taco is the super decadent dessert throwback you've been waiting for.

Death By Chocolate Taco

c. semisweet chocolate chips

c. refined coconut oil

Ortega® Yellow Corn Taco Shells

pt. chocolate chocolate chip ice cream

c. fudge,

peanuts

c. sweetened coconut flakes,

tbsp. rainbow sprinkles

https://streaming.hearstdigitalstudios.com/0505bd79-09c1-412c-ab42-95d48c2d061e/video_rover_16x9_1080p_hd_1597452802_1937.mp4

These Death By Chocolate Tacos Take Like Childhood

Spicy, salty, perfectly flavored Fajitas Seasoning Mix made at home with spices that you already have in your spice rack!

Homemade Fajitas Seasoning Mix

chili powder

paprika

cumin

oregano

sea salt

pepper

Stir to combine all ingredients and store in an airtight container for up to 3 months.

These pulled chicken tacos are made with creamy, delicious chicken that is very easy to put together in the crock pot.

Crock Pot Creamy Pulled Chicken Tacos

chicken breasts

yellow (or red onion)

chicken stock

taco seasoning

oz cream cheese

Lightly grease the bottom of the crock pot.

Place chicken breasts in the crock pot, in one layer.

Slice onion and add it over chicken.

Add taco seasoning and chicken stock, cover and cook on high for about 3-4 hours.

After 3-4 hours, gently mix the liquid and the seasoning, flip chicken breasts onto the other side, chop cream cheese into chunks and add it to the crock pot. Cover and cook for another hour.

Using two forks, shred chicken meat. Mix everything very well that was cream cheese incorporates nicely.

After chicken meat cools, transfer it into a container with air-tight lid and keep refrigerated until ready to use in tacos or other dishes.

Slow Cooker Beef Birria Tacos with Consomé

chuck

hot water

mozzarella cheese

onion

garlic

salt

chicken bullion

bay leaves

guajillo peppers

New Mexico peppers

White corn tortillas

Quick 20 minute grilled chicken tacos topped with pico de gallo and creamy cilantro sauce.&nbsp; These spicy tacos are perfect for weeknight dinners and are sure to please the entire family.

Easy 20 Minute Chicken Tacos

chicken thighs, boneless skinless (or chicken breasts)

lime juice (optional)

olive oil

paprika (optional)

garlic powder (or onion powder)

salt (or

corn tortillas

tomato

cilantro

jalapeño (deseeded)

lime juice

salt and pepper (to taste)

Add the chicken, garlic, olive oil, lime, and spices, to a large bowl or zip-seal bag and stir or shake to combine.

Heat a large pan to medium-high heat. Cook chicken 6-7 minutes per side or until it is no longer pink and the internal temperature of 165 degrees F. Remove from heat and cool for at least 5 minutes. Slice or chop into small cubes.

While the chicken is cooking, combine the chopped tomato, jalapeno, onion, cilantro, and lime juice in a small bowl. Char tortillas on the stovetop over the flame until lightly charred (this step is optional).

Assemble tacos by placing about 1/4 cup of chicken into each tortilla. Top with a few tablespoons of the onion-tomato mixture and a drizzle of cilantro sauce (*optional, see recipe in notes).&nbsp;

https://content.jwplatform.com/videos/4dYEsXZm.mp4

Quick 20 minute grilled chicken tacos topped with pico de gallo and creamy cilantro sauce.  These spicy tacos are perfect for weeknight dinners and are sure to please the entire family.

Grilled Chicken Tacos

Crunchy Spicy Shredded Pork Tacos With Pineapple Salsa

lb. raw pork loin,

(7-oz.) can sliced jalapeños (optional)

tomatillo salsa (or salsa verde)

pineapple,

shallots,

corn tortillas (or 6-inch whole wheat tortillas), warm

½ cup radishes, thinly sliced

Place pork loin, jalapenos, and tomatillo salsa in a slow cooker. Cook on high for 3 to 4 hours, or until pork is no longer pink and shreds easily.

Remove pork from liquid. Cool for 20 minutes. Shred pork, discarding any visible fat.

Combine pineapple, shallots, lime juice, and cumin; mix well. Set aside.

Top each tortilla evenly with pork, salsa, and radishes.

Step up your next taco night with our ultimate guide to the best homemade tacos ever.

Birria Tacos Recipe

beef shank

lb cab sirloin (or other roast/steak)

guajillo peppers (see notes)

chipotle peppers

vinegar

tomatoes

tsp smoked paprika

tsp cumin

cinnamon

cloves

chicken stock (sodium free, about 1 quart)

4" corn or flour tortillas (as needed, 12-16)

onion (chopped, optional)

cilantro (chopped, optional)

mexican cheese blend (grated, optional)

Bring a large pot of water to a boil and then remove from heat. Soak your dried guajillo peppers for 15 minutes. Meanwhile, cube your cab sirloin, then season both the steak and the shank with salt and pepper. Set aside.

Add marinade ingredients to the blender. When the peppers are done soaking, hold them by the tip over the sink and use scissors to cut the stem off and allow the seeds to fall out, then add to blender. Blend the marinade into a smooth paste. Marinate the meats for a minimum of two hours or up to overnight.

Set your Instant Pot on saute high or use a skillet over medium heat. Add 1-2 tbsp oil, then saute the onions until golden and translucent (6-8 minutes).

Add the meats, marinade, bay leaves, cinnamon stick, and cloves to the pot. Cover with chicken broth, then set to high pressure for 45 minutes. If using a slow cooker or stovetop, set to low heat for 4-6 hours.

When the instant pot is finished, allow a natural release, then remove the meat. Shred, set aside, and discard the bones.

Warm up some tortillas, then dip the tortillas in the stew. Build your tacos, top with any optional toppings, then fry over medium heat on a nonstick skillet. Enjoy immediately, preferably with a margarita or cold Mexican beer.

Carne Asada Street Tacos. Soft corn tortillas filled with juicy, tender, grilled Carne Asada. Topped with diced onion, cilantro and crumbled queso fresco. Skip the taco shop and make these at home!

Carne Asada Street Tacos

1½ -3 lbs flank steak

orange juice

cilantro (diced)

onion powder

tbsp cumin

tsp black pepper

chopped carne asada (from above)

white corn tortillas

queso fresco (crumbled)

Prepare Carne Asada Marinade

Mix together the ingredients for the carne asada marinade.

Marinate Meat

Coat the flank steak with the marinade, top with sliced oranges and onion. Cover and refrigerate for at least 4 hours to overnight.

Grill

Remove the oranges, onion, and excess marinade. Grill the meat to desired temperature: Rare: 115℉ -120℉ Medium Rare: 120℉ – 125℉ Medium: 130℉-135℉ Well Done: 140℉ – 145℉.

Chop

Remove the meat from the grill. Cover and let rest for 10 minutes before slicing. Chop meat into small 1/4 inch cubes.

Assemble

Layer the corn tortillas and fill with chopped meat. Top with diced onion and cilantro and crumbled queso fresco.

An authentic Mexican recipe with spicy, smoky chicken cooked in onions, tomatoes and chipotle peppers in adobo sauce.

Instant Pot Chicken Tinga

chipotle peppers in adobo sauce

tomato (quartered)

tbsp oil

onion (thinly sliced)

tomatoes (diced)

chicken broth

Cayenne pepper (optional

To Serve:

Cilantro (chopped)

radishes (thinly sliced)

cabbage (shredded (purple

avocado (mashed)

cheese (pepper jack. cotijo

lime (cut in wedges)

Puree quartered tomato, garlic and half a can chipotle peppers with adobo sauce and set aside. My advice: Double up all the ingredients here, so you can use the full 7 ounce can of Chipotle peppers in adobo, 2 tomatoes and 8 garlic cloves. This will make little over a cup of sauce. Use half and freeze half for later or add more sauce for extra heat in the end!

Turn the Instant Pot to Saute mode and heat oil. Add sliced onions and cook for a minute with glass lid on. Add diced tomatoes, chicken breasts, broth and salt. Pour the pepper puree over the chicken breasts. Select the Manual/Pressure Cook (HI) option and adjust the cook time to 8 minutes.

Allow 10 minutes of natural pressure release. Open the Instant Pot, take the chicken out and shred it using two forks. Put the shredded chicken back in the pot and turn the Instant Pot to Saute mode. Cook for 5 mins or until the sauce thickens to desired consistency. Adjust salt and add cayenne pepper to taste.

To serve: Cook the corn tortilla directly over medium flame until it gets a few charred marks. Serve with cabbage, red onions, cilantro, guacamole, mexican cheese and squeeze of fresh lime!&nbsp;

https://content.jwplatform.com/videos/ZFfAcGCm.mp4

An authentic Mexican recipe with a delicious, spicy and smoky shredded chicken cooked in onions, tomatoes and chipotle peppers in adobo sauce.

CHICKEN TINGA.mp4

There’s nothing hard about making soft tacos. Boneless chicken thighs, your favorite taco fillings, a skillet and an oven are all you need.

Skillet Chicken Tacos

Tyson® Fresh Boneless Skinless Chicken Thighs

taco seasoning mix 1 1/4 oz., divided

water

flour tortillas 6 inch

beans

Mexican cheese blend

Step 1: Preheat oven to 400…

Preheat oven to 400°F.  Spray baking sheet with nonstick cooking spray.

Step 2: Cut chicken in 1/2…

Cut chicken in 1/2" pieces.  Sprinkle 1 tablespoon taco seasoning onto chicken.

Step 3: Spray medium nonsti…

Spray medium nonstick skillet with cooking spray.  Heat over medium-high and add seasoned chicken.  Cook and stir 3-4 minutes or until done (internal temp 170°F).

Step 4: Stir water and rema…

Stir water and remaining taco seasoning mix into skillet.  Bring to a boil.  Reduce heat to medium and stirring occasionally, cook about 5 minutes or until very thick.

Step 5: Spread each tortill…

Spread each tortilla with 2 tablespoons refried beans.  Place one-fourth of the chicken mixture on half of each tortilla.  Top with cheese.  Fold tortillas over to cover chicken and cheese, pressing down gently.

Step 6: Place tacos on baki…

Place tacos on baking sheet.  Spray tops with nonstick cooking spray.  Bake 5 minutes or until hot and cheese melts.

It turned out well, i forgot to get the refried black beans, so i substituted it with chilli, quick and easy.

Made it just how it said to, was really good :)

Very good! We added cilantro to the chicken and topped it all with sour cream and queso fresco. Super quick to make and excellent for college students with little time on their hands.

was good, i made exactly with the directions didnt change it up

Delicious. Loved it. We added cilantro and made without the beans. Also good to dip in sour cream.

delicious! i didn't have enough taco seasoning. but i seasoned the chicken first w/adobo & onion powder, and threw in some other seasonings. i also added sliced onions&peppers once it was almost done and added corn starch. lastly, i put cheese on both sides bcuz i don't like refried beans.

Great
I loved it it is amazing and great for family dinner

Really good!! I would use less refried beans next time, but overall, simple and delicious!

I added lemon juice to it while it simmered just to give some acid. It was a good dish. Would make again.

Very good! I also tried not folding in over and instead adding guacamole, green onion, radish, tomatoes, etc. kind of a open face taco 😋

Easy and delicious will definitely make it again

Super easy and great tasting! The kids even loved them!

very Delicious and super easy to make. we used black beans instead of refried. we will make again.

I added more seasoning to it, but the recipe came out incredible!

I am just learning to cook, super easy to make and delicious! I will definitely be making this again.

We added some of our toppings (lettuce, grilled onions, salsa, and/or sour cream) on top of the melted cheese. This is a recipe to be made again.

Was ok. Needed something else like sour cream or other toppings besides just melted cheese.

Absolutely delicious! Sauce didn’t thicken, maybe because I used a homemade taco seasoning? I also didn’t use refried beans( fam doesn’t like) so I put cheese on the top and bottom YUM!

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