Today isn't just Taco Tuesday, it's also Cinco de Mayo! Since we aren't able to celebrate as we usually do, we figured we can still celebrate with some homemade tacos. We've got four delicious recipes for you to try today or any day. One is a fast and fun twist on a traditional taco, one is a slow cooker meal, one is a quick and tasty meal for the whole family, and the last one puts a fresh, bright spin on a California inspired taco.
1. Chicken Taco PocketsIngredients:
- 2 tubes (8 ounces each) refrigerated crescent rolls
- 1/2 cup salsa, plus more for serving
- 1/2 cup sour cream
- 2 tablespoons taco seasoning
- 1 cup shredded rotisserie chicken
- 1 cup shredded cheddar cheese
- Optional: Shredded lettuce, guacamole and additional sour cream
Preheat oven to 375°. Unroll one tube crescent dough and separate into two rectangles; press perforations to seal. Repeat with second tube. In a bowl, combine salsa, sour cream and taco seasoning. Spoon chicken onto the left side of each rectangle; top with salsa mixture. Sprinkle with cheese. Fold dough over filling; pinch edges to seal.
Place on an ungreased baking sheet. Bake until golden brown, 13-15 minutes. Cut in half. Serve with salsa and desired toppings.
2. Slow Cooker Pork Verde Tacos
- 1 onion
- 3 stalks celery
- 3 cloves garlic
- 1/2 - 1 cup water (enough to thin down and blend)
- 1 tsp. chili powder
- 1/2 tsp. ground coriander
- 1/2 tsp. cayenne or less if preferred
- 1/2 tsp. Mexican oregano
- 1 tsp. cumin
- 2 jalapeños seeded
- 1 tsp. salt
- 3/4 tsp. pepper
- 2 4-oz cans diced green chilies
- 2 7-oz cans salsa verde (I used Herdez brand)
- 5 lb. Smithfield Prime Boneless Center Cut Pork Loin
- 1/2 cup Greek fat-free plain yogurt
- 1/2 cup light mayonnaise
- 1 clove garlic
- 1/2 bunch of cilantro
- 3/4 Tbsp. vinegar
- 3/4 Tbsp. water or more if needed to thin down
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1-2 jalapeños seeded
- Juice from 1/4 of a lime
- In a blender, combine onion, celery, garlic, water, chili powder, coriander, cayenne, oregano, cumin, jalapeños, salt and pepper. Blend until consistency desired (much like a salsa thickness). Fold in 2 cans of green chilies.
- In a pan, heat a bit of oil and brown the pork on all sides. Place in crock pot and pour verde sauce on top of the pork. Cook on LOW for 8-10 hours, or until the pork is tender and shreds easily.
- Take pork out of crock pot and shred. Drain about 1/2 the liquid from the crock pot and place shredded meat back inside the crock pot. Add in the 2 cans of salsa verde and stir. Let heat through.
- Make jalapeño sauce by blending together the yogurt, mayo, garlic, cilantro, vinegar, water, salt, pepper, jalapeños and lime juice. Taste and add more salt and pepper if needed.
- When ready to serve, place shredded pork on taco shell and drizzle jalapeño sauce over the top. Also very good with sliced avocado, red onion, cilantro and cotija cheese. Enjoy!
3. Quick Chicken, Bacon, Ranch Tacos
- 8 small flour tortillas
- 3 cups cubed chicken cut into bite sized pieces
- 1 cup diced tomatoes
- 1 cup shredded romaine lettuce
- 3/4 cup cooked crumbled bacon
- 1 cup shredded cheddar cheese
- 3/4 cup of sour cream
- 1-2 tablespoons of ranch powder (start with 1 tablespoon and add more to taste)
Fully cook the chicken in small amount of the ranch powder until browned.
Mix the sour cream and remaining ranch powder, set aside. You can also use prepared ranch dressing.
Warm the tortillas.
Divide the lettuce and tomatoes evenly among the tortillas. Place the chicken on top of each tortilla.
Divide the bacon and cheese evenly among the tortillas. Drizzle with ranch sauce (or prepared ranch dressing) and serve.
4. Fish Tacos with Mango and Avocado Salsa
- 1 1/4 pound thin Tilapia filets (most neutral-flavored white fish will work also)
- Salt to taste
- 1 -2 Tbsp. ground black pepper to taste
- 1 -2 Tbsp. lemon pepper to taste
- half a lemon squeezed
- 1 bunch green onions thinly sliced
- 2 avocados cut into squares
- 2 ripe mangoes peeled and chunked
- 2 jalapeños seeded and finely diced
- ½ of a bunch of cilantro leaves only, chopped
- 1 tsp. Ground Cumin
- freshly ground salt & pepper to taste
- White Corn or Flour Tortillas
- Cooking Spray (Olive oil or Canola oil will work best)
- Preheat the broiler. Place filets on a foil lined baking sheet. Season with salt, lemon pepper and a squeeze of lemon on each filet and broil for about 10-12 minutes, or until the thickest parts flake easily.
- In a mixing bowl, mix up the green onions, avocados, mangoes, jalapeños, cilantro, cumin and salt & pepper. Set aside.
- Heat up a pan and spray with cooking spray. Place tortillas on pan and heat each tortilla until warmed up.
- When the fish is done, shred it up with a fork and place in a row down the middle of the tortillas and top with mango salsa. Serve immediately and enjoy!
And that's it! Four delicious recipes for you to enjoy today, and whatever day you feel like having tacos. Do you have a go-to taco recipe? Let us know in the comments below!