Any other suggestions?
Less about tacos, more about taco seasoning. My dear friend Liz shared this recipe for taco seasoning that I love! Make up a large batch & keep on hand for every Taco Tuesday.
1/4 t. garlic powder
1/4 t. onion powder
1/4 t. crushed red pepper flakes
1/4 t. oregano
1/2 t. paprika
1 1/2 t. cumin
1 T salt
1 T black pepper
Add more or less red pepper flakes depending on your tastes. Season up some ground turkey for some great tacos!
Can't go wrong with fajitas. This recipe calls for more cumin for added smokey flavor. Try adding some fresh corn to your usual fajita mix.
1/2 t. onion powder
1/2 t. ground red pepper
1/2 t. oregano
1/2 t. paprika
1 t. cumin
1 t. salt
This isn't quite a taco or tortilla soup, but equally delicious. The cooler weather today had me dreaming of soup & here we are.
Heat 1 tablespoon vegetable oil in a stockpot. Add 2 chicken breast pieces, cut into cutlets. Season with salt & pepper & cook until browned & cooked through, about 3 minutes per side.
Remove the chicken, set aside on a plate & cover. In the same stockpot, add 1 medium onion, chopped & add a pinch of salt.
Cook until the onions are translucent, about 6 to 8 minutes. Add 1 can black beans, rinse & drained, & two ears worth of fresh corn (or about 1 cup frozen). Cook 2-3 minutes, until the pan begins to get hot again.
Add a good teaspoon of minced garlic, 1/2 teaspoon cumin & 1 tablespoon cilantro. Slice or shred the chicken & add back to pan with about 3 cups of water.
Let the soup come to a rolling boil, drop the heat to a medium-low & simmer for about 10 minutes. Turn off the heat, stir in a handful or two of reduced-fat cheddar-jack cheese & put the lid on. Give the cheese just a few minutes to melt. Serve immediately & enjoy!