Free Recipes Archive
1-3/4 pounds fish, (sea bass, swordfish or any other firm fleshed fish) 1/3 cup lime juice 3 tablespoons tequila corn tortilla salsa non-fat sour cream Cilantro Slaw 3 cups green cabbage, shredded 3 cups red cabbage, shredded 1 cup cilantro Read More …
2 tablespoons vegetable oil 1-1/2 pounds skinless meaty fish fillets, such as snapper, bass, tilefish or cod, cut lengthwise into 1-inch strips 1 small onion, finely chopped 2 garlic cloves, minced Salt and freshly ground pepper 2 tablespoons unsalted butter Read More …
Source: El Torito Executive Chef Pepe Lopez 12 (2 ounce) pieces fresh fish 2 teaspoons salt 2 teaspoons black pepper 2 tablespoon sbutter 2 cloves fresh chopped garlic 1/2 cup El Torito Adobo al Pastor 1/2 cup queso fresco cheese, Read More …
6 cups plus 6 tablespoons canola or vegetable oil 12 taco shells 1 tablespoon fresh lime juice 4 skinless, boneless red snapper fillets (2 lb), cut into 1-inch pieces 6 scallions, chopped 2 canned chipotle chiles in adobo, finely chopped Read More …
Source: Cajun Edge Catering, Chandler, Arizona 1 pound alligator meat (order from seafood shops or use pork) 2 cups marinade (1 cup buttermilk ranch dressing mixed with 1 cup amber or dark beer) 2 limes 2 tablespoons Cajun seasoning 1 Read More …
Charbroiled with Mexican seasonings, wrapped in a flour tortilla, with cheese, guacamole, salsa and creamy taco sauce Serves 2. Tacos 9 ounces fish (snapper used in analysis) 4 corn tortillas 1/2 cup shredded cabbage 1/4 cup jalapeño ranch dressing (see Read More …
3 boneless, skinless chicken breasts, (4 to 5 ounces each) Juice of 1 fresh lemon (about 2 tablespoons) 1 onion, chopped (about 1G cup) 1 green onion, chopped 2 cloves garlic, crushed through a press 3 teaspoons olive oil, divided Read More …
Senor Frog’s, Myrtle Beach, S.C. Yield: 3 tacos Corn 1 1/2 oz. Olive Oil 5 Tbsp. White onion, diced, divided use 1 Garlic, minced 1 clove Lobster meat, cooked and chopped knuckles and tail 4 oz. Lime juice 1 1/2 Read More …
1 pound ground beef 1 (1-1/4 ounce) package Taco Bell Home Original Taco Seasoning Mix 12 Taco Bell Home Originals Taco Shells 3/4 cup Taco Bell Home Originals Thick ‘N Chunky Salsa 3/4 cup Breakstone’s or Knudsen Sour Cream 1 Read More …
It’s rare to pass a restaurant, snack shop or street stall in the Central Mexican town of Puebla without detecting the alluring aroma of shredded pork with smoky chipotle chile, tomato and sweet onion. Tinga they call it, and they Read More …
1 pound ground beef 3/4 cup water 1 (1.25-ounce) package ORTEGA® Taco Seasoning Mix 1 (7-ounce) can ORTEGA® Diced Green Chiles 1 cup ORTEGA Taco Sauce – Medium 1 (3-ounce) package cream cheese, softened 1 (12-count) package ORTEGA® Taco Shells, Read More …
1 pound ground beef 2 teaspoons chili powder 1/2 teaspoon salt 1 (11-ounce) can corn, drained 1 cup prepared chunky salsa 12 taco shells, warmed Toppings: Shredded Monterey Jack cheese, thinly sliced lettuce, sliced ripe olives, chopped tomatoes Brown ground Read More …
1-1/2 pounds beef chuck roast 1 medium onion, sliced 1 cup water 1 package (1.25-oz.) ORTEGA® Taco Seasoning Mix 1 (16-ounce) jar ORTEGA Taco Sauce – Medium 1 (7-ounce) can ORTEGA® Diced Green Chiles 1 (12-count) package ORTEGA® Taco Shell Read More …
2 boneless beef chuck shoulder steaks, cut 3/4 inch thick (about 1-1/2 pounds) 12 small flour tortillas, warmed Marinade: 2/3 cup prepared Italian dressing 2 tablespoons chopped fresh cilantro 1 tablespoon chili powder Toppings: Thinly sliced lettuce, chopped tomato, dairy Read More …
Cooking “al carbon”–grilling over charcoal–is a great specialty of northern Mexico. One of the best ways to appreciate their cooking technique is in tacos al carbon, for which the meat, after being marinated and grilled, is coarsely diced and then Read More …
Serve these super tasty tacos family Style by setting the dining table with bowls filled with the seasoned beef, taco shells and desired toppings and let each person make their own taco. This is a "hands-on" food, so be sure Read More …
Try these tempting tacos when you’re looking for a change of pace from regular tacos. A mild zing from the lime juice in the marinade for the chicken comes through after grilling. 1/3 cup olive oil 1/4 cup lime juice Read More …
Tacos may just be the perfect food—handheld, delicious canvases with seemingly infinite flavor possibilities. Here is my take on fish tacos vegetarian-style, using cauliflower. All the crunch, texture and deliciousness and a great option when you want to go the Read More …
There are few breakfasts more luxurious than lobster and soft scrambled eggs. This recipe is decadent, delicious, and reasonably quick to prepare. Perfect for your holiday weekend brunch at home. Serves 4-6 3 1 /2 lbs live lobsters Avocado Cream Read More …
Steak 1lb striploin steak 2 tablespoons olive oil 1 tablespoon brown sugar 1 tablespoon sea salt 1/2 tablespoon cracked black pepper 1 teaspoon chili powder 1 teaspoon paprika 1/4 teaspoon ground cumin 1/4 teaspoon garlic powder 1/4 teaspoon cayenne 1 Read More …
The marriage of fried chicken and tacos is a near perfect union. A crazy crispy texture and jam-packed with flavor. These tacos are super quick to assemble and a guaranteed hit with any who loves fried chicken. By which I Read More …
6 crunchy breaded fish fillets (any brand) 2 cups coleslaw mix (with carrots & red cabbage) 2/3 cup sour cream 3 -4 tablespoons Lawry’s baja chipotle sauce with lime juice (more or less to taste) 6 whole wheat tortillas (or Read More …
A fun way to make tacos around Halloween ! It is very important that you use the super stuffer type tacos for this recipe, as it will allow you room to put in your toppings for the decoration. 2 Plum Read More …
This would be fabulous with fish tacos. The char flavor on the avocado was really yummy. 5 ears of corn 1 poblano pepper cut into small dice ½ red onion; thinly sliced olive oil kosher salt + freshly ground black Read More …
4 1/2 lbs pork butt 6 cups water 7 slices orange zest 6 garlic cloves, minced 1 1/2 onions, diced 1 1/2 teaspoons crushed red pepper flakes 1 1/2 cinnamon sticks, preferably Mexican 2 bay leaves 1 1/2 teaspoons oregano Read More …
Taco shells wrapped around fruit and yogurt give make this a refreshing dessert with a Mexican flair. 5 cups assorted chopped or sliced fresh fruit, (apples, bananas, grapes or strawberries) 12 ORTEGA® Taco Shells, warmed 2 tablespoons orange juice 1 Read More …
4 1/2 pounds fillet of white fish such as snapper or tilapia 1 1/2 cups Kikkoman Lime Ponzu Citrus Seasoned Dressing & Sauce 24 corn tortillas 6 cups shredded cabbage 3 cups Pacific Rim Tartar Sauce Marinate fish in ponzu Read More …
Need a quick, delicious recipe for dinner? Simply add some Ortega taco sauce to your cooked ground beef,simmer and enjoy! 1 pound ground beef 1 (8-ounce) bottle ORTEGA Thick & Smooth Taco Sauce – Mild 1 (12-count) package ORTEGA® Taco Read More …
Give baked potatoes extra punch with this doctored sour cream. Use your favorite salsa. Also goes well with chips or veggies or on tacos, burritos or pork sandwiches. 1 cup sour cream 1 tablespoon salsa 1 tablespoon lime juice 1/8 Read More …
Source: Chef Sean Grant – Ruby’s Diner, Phoenix, Arizona 6 ounces chicken breast, grilled and sliced or shredded 1/4 teaspoon salt 2 (7-inch) flour tortillas 2 ounces jack-Cheddar cheese mix, grated 2 ounces lettuce, chopped 2 ounces salsa 1-1/2 ounces Read More …
2 boneless, skinless chicken breast halves 1 teaspoon Cumin 1 can (8 oz.) stewed tomatoes 1/3 cup salsa 1 green onion, thinly sliced 8 flour tortillas (7″), warmed 1 cup shredded lettuce 1 medium tomato, chopped 1 cup (4 oz.) Read More …
2 strips bacon, cut into 1/2 inch dice 1 generous handful frozen hash browns (or one very small cooked potato, grated) 1 tablespoon finely chopped onion 2 eggs, beaten 2 tablespoon cheese whiz, or a slice of cheddar or other Read More …
Vegetable cooking spray 2 (4 ounce) containers egg substitute, thawed if necessary 1/2 teaspoon chili powder 1/2 teaspoon cumin 3 cups hot cooked brown rice 1 (16 ounce) can fat-free refried beans, divided 1 cup (4 ounces) shredded low-fat Monterey Read More …
Barbeque Sauce 1 ounce dark beer, such as Guinness 1/2 cup yellow mustard 2 tablespoons apple cider vinegar 2 1/2 tablespoons brown sugar 1 tablespoon tomato puree 1/4 teaspoon Worcestershire sauce 1/8 tablespoon cayenne pepper 1 tablespoon black pepper 1/4 Read More …
Simple, 2 per serving Ingredients 100 servings 250 servings Kidney beans, canned 6 #10 cans 15 #10 cans Vegetarian Bar-B-Q sauce 4 gallons 10 gallons Tabasco sauce 48 ounces 120 ounces Chili powder 16 ounces 40 ounces Taco shells Read More …
Servings: 100 Portions Portions: 2 Tacos Each 18 lb. beef, ground 2 tablespoon (6 cloves) garlic, dry, minced 6 tablespoon (4 oz) salt 3/4 teaspoon pepper, cayenne 1/8 teaspoon cumin, ground (optional) 1/2 cup (2 oz) chili powder 2 cups Read More …
1 pound cooked medium-size fresh shrimp, peeled and deveined 1 (15-ounce) can black beans, rinsed and drained 1 (15 1/4-ounce) can whole kernel corn, rinsed and drained 1 cup salsa 1 tablespoon lime juice 3 small avocados peeled and cubed Read More …
Source: Chef Sean Grant – Ruby’s Diner, Phoenix, Arizona 6 ounces chicken breast, grilled and sliced or shredded 1/4 teaspoon salt 2 (7-inch) flour tortillas 2 ounces jack-Cheddar cheese mix, grated 2 ounces lettuce, chopped 2 ounces salsa 1-1/2 ounces Read More …
1 lb ground beef 1 envelope taco seasoning 4 hot baked potatoes 1 cup (4 oz) shredded sharp cheddar cheese 1 cup chopped green onions Salsa, optional In a skillet, brown beef; drain. Add taco seasoning; prepare according to package Read More …
Source: Mucho Gusto, Del Mar, California Soft mini tortilla prepared “Baja Style” with chopped onions, cilantro and salsa. Rich in vitamins and fiber, very tasty, very low in fat, and very healthy! 4 servings 1/2 cup rice 1/2 cup tomato Read More …