A new week. A new taco recipe. But instead of having tacos as a bowl again, I decided to go with these small corn street tortillas for tonight. They’re cute and so little that you can easily enjoy 2 or 3 of them to get the serving size of what a regular tortilla typically is. They also come in regular flour tortillas if corn isn’t your thang.
And get this – the pineapple salsa is so flavorful that you won’t need any additional toppings or add-ons!
Blackened Chicken Tacos with Pineapple Salsa
- 1 ½ lbs chicken breast, sliced thin
- 8 corn tortillas
- ¾ teaspoon smoked paprika
- 1 teaspoon chili powder
- 1½ teaspoon ground cumin
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon dried oregano
- ¼ teaspoon cayenne pepper
- 1 teaspoon honey
- 2 tablespoons lime juice
- 2 tablespoons extra virgin olive oil
- 1 cup pineapple, diced
- 1 cup tomato, diced
- ¼ cup red onion, diced
- 2 teaspoons jalapeno, diced
- ½ cup cilantro, chopped
- 2 tablespoons lime juice
- In a medium size shallow bowl, add all marinade ingredients and stir until well combined. Add chicken, making sure to cover all sides with marinade and cover. Refrigerate for 1 hour.
- Meantime, assemble together salsa ingredients in another medium size bowl. Combine and cover. Refrigerate until you’re ready to use.
- When chicken has marinated enough, add a well-greased large skillet to med-high heat. Add chicken and allow to cook for 5 minutes. Flip to other side and allow to cook again for another 5 minutes. When chicken is thoroughly cooked, remove from heat to a plate.
- Using a well-greased small sized skillet, heat up corn tortillas over medium heat for about 2-3 minutes per side. Remove from stove and assemble tacos, chicken first followed by salsa.
I have no problem whatsoever dedicating a night each week to tacos. And for the most part traditional style tacos always hit the spot, but I like to switch it up every once in awhile. So why not combine a taco with something else I love to eat: a potato! I originally wanted to test this on a sweet potato, but we only had russet potatoes in the refrigerator and I wanted to avoid a trip to the grocery store for at least one day. Does anyone else feel like they’re at the grocery so much they may as well have stock in it?
Did you know that potatoes are the number one vegetable crop in the United States? That’s crazy! It probably helps that the low-calorie veggie is loaded with potassium and Vitamin C; both essential things needed in our daily dietary. In my book, that makes it A-OK to stuff them with some extra stuff; especially if it’s additional healthy things like ground turkey, beans and corn.
Stuffed Taco Potatoes
This is a recipe for taco styled potatoes that are chockful of all your favorite mexican toppings. Great to use for any Taco Tuesday or Mexican-themed meal.
- 4 russet potatoes
- 1lb ground turkey
- 2 tablespoons taco seasoning
- 8-ounces low-fat refried beans
- 1 cup fresh sweet corn kernels
- 1 medium onion, chopped
- ½ cup sharp cheddar cheese, shredded
- Preheat oven to 400 degrees. Scrub potatoes well, pat dry with a paper towel and add to oven rack to bake for 1 hour. While doing so, line a baking sheet with foil and lightly spray with cooking spray.
- While potatoes are cooking, brown ground turkey and onion in a skillet over med-high heat. Drain excess grease in a strainer and return turkey mix to skillet. Add taco seasoning, corn and refried beans; stirring well to combine. Lower heat to low and allow to cook for an additional 5 minutes, stirring often.
- When potatoes have finished cooking, remove from oven and allow to slightly cool down before cutting in half. Scoop the inside out, leaving a thin layer at bottom of potato. Spray potato inside and outside with cooking spray. Place each individually on baking sheet, upside down, and bake for 5 minutes.
- After potato skins seem crispier, add turkey mix. Top with a tablespoon of salsa and sprinkle cheddar cheese. Add to oven and allow to cook for 3-5 minutes, or until cheese has melted.
- Serve with additional garnishes like sour cream, green onions, bacon.
A lot of households, including my own, participate weekly in “Taco Tuesday” or “Taco Thursday” if you’re running behind on schedule and refuse to miss out. I don’t want to say that eating tacos grows old, because quite frankly I don’t see any truth in that. It is nice however to mix it up a little here and there. You can still use your taco shells and taco seasoning. Just think of it as “dressing your taco up differently.” Change is OK. It’s not permanent unless you like it.
Beef Tostadas are basically just an open taco.
Quick Beef Tostadas
An open-faced taco on baked tortilla.
- 1lb ground turkey
- one taco seasoning packet
- 1 cup black beans, drained and rinsed
- 1 medium tomato, diced
- shredded colby jack cheese
- romaine lettuce, shredded.
- Preheat oven to 350.
- Heat a well greased large skillet over medium heat. Add ground turkey and cook until brown. Drain excess grease in a strainer. Return ground turkey to skillet and add taco seasoning with 1/3 cup of warm water. Mix well.
- When meat and taco seasoning have been well combined, add black beans. Reduce heat to simmer.
- Using a cup, trace the cup's edges on top of a tortilla, carefully cutting around with a knife. Add each tortilla cut-out to a foil lined cookie sheet. Bake for 5 minutes.
- Remove tortillas, add ground turkey mix to each. Top with a fair sprinkle of colby jack cheddar cheese and return to oven to cook for an additional 4-5 minutes, or when cheese appears melted.
- Top each tortilla with diced tomatoes, romaine lettuce. Add salsa or sour cream as well if desired.