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MexicanFood.net
We have selected a variety of the best rated taco recipes on the Internet.
Check out the Top 5 taco recipes online!
We have selected a variety of the best rated taco recipes on the Internet.
Check out the Top 5 taco recipes online!
Halibut Fish Tacos w/ Guacamole Sauce
Recipe Source: Rachael Ray
Ingredients
4 pieces fresh halibut, steak or filets, 6 to 8 ounces each
Extra-virgin olive oil, for drizzling
Salt and pepper
1 lime, juiced
3 small to medium ripe Haas avocados, pitted and scooped from skins with a large spoon
1 lemon, juiced
1/2 teaspoon cayenne pepper, eyeball it
1 cup plain yogurt
1 teaspoon coarse salt, eyeball it
2 plum tomatoes, seeded and chopped
2 scallions, thinly sliced on an angle
1 heart Romaine lettuce
12 soft (6-inch) flour tortillas
Directions
Preheat a grill pan or indoor grill to high heat or, prepare outdoor grill. Drizzle halibut with
extra-virgin olive oil to keep fish from sticking to the grill pan or grill. Season fish with salt and
pepper, to your taste. Roll lime on the counter top to get juices flowing. Also, any under ripe
citrus may be placed in a microwave oven for 10 seconds at high setting to induce the juices to
flow. Grill fish 4 to 5 minutes on each side or until opaque. Squeeze the juice of 1 lime down
over the fish and remove from the grill pan or grill. Flake fish into large chunks with a fork.
While fish is cooking, in a blender or food processor, combine avocado flesh, lemon juice,
cayenne pepper, yogurt and salt. Process guacamole sauce until smooth. Remove guacamole
sauce to a bowl and stir in diced tomatoes and chopped scallions. Shred lettuce and reserve.
When fish comes off the grill pan or grill, blister and heat soft taco wraps. To assemble, break up
fish and pile some of the meat into soft shells and slather with guacamole sauce. Top with
shredded lettuce, fold tacos over and eat!
Recipe Source: Rachael Ray
Ingredients
4 pieces fresh halibut, steak or filets, 6 to 8 ounces each
Extra-virgin olive oil, for drizzling
Salt and pepper
1 lime, juiced
3 small to medium ripe Haas avocados, pitted and scooped from skins with a large spoon
1 lemon, juiced
1/2 teaspoon cayenne pepper, eyeball it
1 cup plain yogurt
1 teaspoon coarse salt, eyeball it
2 plum tomatoes, seeded and chopped
2 scallions, thinly sliced on an angle
1 heart Romaine lettuce
12 soft (6-inch) flour tortillas
Directions
Preheat a grill pan or indoor grill to high heat or, prepare outdoor grill. Drizzle halibut with
extra-virgin olive oil to keep fish from sticking to the grill pan or grill. Season fish with salt and
pepper, to your taste. Roll lime on the counter top to get juices flowing. Also, any under ripe
citrus may be placed in a microwave oven for 10 seconds at high setting to induce the juices to
flow. Grill fish 4 to 5 minutes on each side or until opaque. Squeeze the juice of 1 lime down
over the fish and remove from the grill pan or grill. Flake fish into large chunks with a fork.
While fish is cooking, in a blender or food processor, combine avocado flesh, lemon juice,
cayenne pepper, yogurt and salt. Process guacamole sauce until smooth. Remove guacamole
sauce to a bowl and stir in diced tomatoes and chopped scallions. Shred lettuce and reserve.
When fish comes off the grill pan or grill, blister and heat soft taco wraps. To assemble, break up
fish and pile some of the meat into soft shells and slather with guacamole sauce. Top with
shredded lettuce, fold tacos over and eat!
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| 5 BEST TACO RECIPES |
Cook Time: 10 min
Yield: 4 servings, 3 fish tacos each
Yield: 4 servings, 3 fish tacos each
Top 1
Fish Tacos
Recipe source: Bobby Flay
Ingredients
Tacos:
1 pound white flaky fish, such as mahi mahi or orata
1/4 cup canola oil
1 lime, juiced
1 tablespoons ancho chili powder
1 jalapeno, coarsely chopped
1/4 cup chopped fresh cilantro leaves
8 flour tortillas
Garnish:
Shredded white cabbage
Hot sauce
Crema or sour cream
Thinly sliced red onion
Thinly sliced green onion
Chopped cilantro leaves
Pureed Tomato Salsa, recipe follows
Directions
Preheat grill to medium-high heat. Place fish in a medium size dish. Whisk together the oil, lime
juice, ancho, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes.
Remove the fish from the marinade place onto a hot grill, flesh side down. Grill the fish for 4
minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then
flake the fish with a fork.
Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and
garnish with any or all of the garnishes.
Pureed Tomato Salsa:
2 tablespoon peanut oil
1 small red onion, coarsely chopped
4 cloves garlic, coarsely chopped
4 large ripe tomatoes, chopped
1 serrano chile
1 jalapeno, sliced
1 tablespoon chipotle hot sauce
1 tablespoon Mexican oregano
1/4 cup chopped fresh cilantro leaves
Salt and pepper
Preheat grill or use side burners of the grill. Heat oil in medium saucepan, add onions and garlic
and cook until soft. Add tomatoes, serrano and jalapeno and cook until tomatoes are soft, about
15 to 20 minutes. Puree the mixture with a hand-held immersion blender until smooth and cook
for an additional 10 to 15 minutes. Add the hot sauce, oregano, cilantro and lime juice and
season with salt and pepper, to taste.
Cooking time: 45 min
Yield: 6 to 8 servings
Recipe source: Bobby Flay
Ingredients
Tacos:
1 pound white flaky fish, such as mahi mahi or orata
1/4 cup canola oil
1 lime, juiced
1 tablespoons ancho chili powder
1 jalapeno, coarsely chopped
1/4 cup chopped fresh cilantro leaves
8 flour tortillas
Garnish:
Shredded white cabbage
Hot sauce
Crema or sour cream
Thinly sliced red onion
Thinly sliced green onion
Chopped cilantro leaves
Pureed Tomato Salsa, recipe follows
Directions
Preheat grill to medium-high heat. Place fish in a medium size dish. Whisk together the oil, lime
juice, ancho, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes.
Remove the fish from the marinade place onto a hot grill, flesh side down. Grill the fish for 4
minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then
flake the fish with a fork.
Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and
garnish with any or all of the garnishes.
Pureed Tomato Salsa:
2 tablespoon peanut oil
1 small red onion, coarsely chopped
4 cloves garlic, coarsely chopped
4 large ripe tomatoes, chopped
1 serrano chile
1 jalapeno, sliced
1 tablespoon chipotle hot sauce
1 tablespoon Mexican oregano
1/4 cup chopped fresh cilantro leaves
Salt and pepper
Preheat grill or use side burners of the grill. Heat oil in medium saucepan, add onions and garlic
and cook until soft. Add tomatoes, serrano and jalapeno and cook until tomatoes are soft, about
15 to 20 minutes. Puree the mixture with a hand-held immersion blender until smooth and cook
for an additional 10 to 15 minutes. Add the hot sauce, oregano, cilantro and lime juice and
season with salt and pepper, to taste.
Cooking time: 45 min
Yield: 6 to 8 servings
Top 3
Beef Carnita Tacos
Recipe source: Julianna Grimes Bottcher
Ingredients
2 cups chopped plum tomato (about 2 medium)
1/3 cup chopped onion
1/4 cup diced peeled avocado
2 tablespoons minced fresh cilantro
1 tablespoon fresh lime juice
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
8 (6-inch) corn tortillas
2 cups Beef Carnitas
1 lime, cut into 8 wedges
Preparation
Combine the first 7 ingredients in a medium bowl; toss well. Warm tortillas according to
package directions. Spoon 1/4 cup Beef Carnitas onto each tortilla; top each with about 3
tablespoons avocado mixture. Fold in half; serve with lime wedges.
Yield
4 servings (serving size: 2 tacos and 2 lime wedges)
Nutritional Information
Calories:235 (30% from fat)
Fat:7.9g (sat 2.2g,mono 3.2g,poly 0.9g)
Protein:17.6g
Carbohydrate:26g
Fiber:3.8g
Cholesterol:48mg
Iron:2mg
Sodium:303mg
Calcium:37mg
Recipe source: Julianna Grimes Bottcher
Ingredients
2 cups chopped plum tomato (about 2 medium)
1/3 cup chopped onion
1/4 cup diced peeled avocado
2 tablespoons minced fresh cilantro
1 tablespoon fresh lime juice
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
8 (6-inch) corn tortillas
2 cups Beef Carnitas
1 lime, cut into 8 wedges
Preparation
Combine the first 7 ingredients in a medium bowl; toss well. Warm tortillas according to
package directions. Spoon 1/4 cup Beef Carnitas onto each tortilla; top each with about 3
tablespoons avocado mixture. Fold in half; serve with lime wedges.
Yield
4 servings (serving size: 2 tacos and 2 lime wedges)
Nutritional Information
Calories:235 (30% from fat)
Fat:7.9g (sat 2.2g,mono 3.2g,poly 0.9g)
Protein:17.6g
Carbohydrate:26g
Fiber:3.8g
Cholesterol:48mg
Iron:2mg
Sodium:303mg
Calcium:37mg
Top 4
Lime Chicken Soft Tacos
Recipe source: Marissa Wright
Ingredients
1 1/2 pounds skinless, boneless chicken breast meat - cubed
1/8 cup red wine vinegar
1/2 lime, juiced
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 green onions, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
10 (6 inch) flour tortillas
1 tomato, diced
1/4 cup shredded lettuce
1/4 cup shredded Monterey Jack cheese
1/4 cup salsa
Directions
1.Saute chicken in a medium saucepan over medium high heat for about 20 minutes. Add
vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. Simmer for an extra 10
minutes.
2.Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat
the other side. Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas
topped with tomato, lettuce, cheese and salsa.
Yield
10 servings
PREP TIME: 20 Min
COOK TIME: 30 Min
READY IN: 50 Min
Recipe source: Marissa Wright
Ingredients
1 1/2 pounds skinless, boneless chicken breast meat - cubed
1/8 cup red wine vinegar
1/2 lime, juiced
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 green onions, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
10 (6 inch) flour tortillas
1 tomato, diced
1/4 cup shredded lettuce
1/4 cup shredded Monterey Jack cheese
1/4 cup salsa
Directions
1.Saute chicken in a medium saucepan over medium high heat for about 20 minutes. Add
vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. Simmer for an extra 10
minutes.
2.Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat
the other side. Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas
topped with tomato, lettuce, cheese and salsa.
Yield
10 servings
PREP TIME: 20 Min
COOK TIME: 30 Min
READY IN: 50 Min
Top 5
Shrimp Tacos
Recipe source: Kristen's Home Cooking
Ingredients
(makes 2 tacos, can easily be adjusted)
4 small corn tortillas (double up each taco to prevent breakage)
8 medium or large shrimp, peeled and deveined and butterflied
1/2 c shredded cabbage
1/4 c light sour cream
2 tbs chopped cilantro, plus extra for garnish
1 tbs lime juice, plus 1 lime wedge for garnish
Salt and pepper to taste
Butter or olive oil as needed
Cayenne pepper to taste (optional)
Directions
Heat tortillas over medium heat in a dry skillet until warm and starting to form small brown
spots. Set aside on a plate. Mix sour cream, cayenne, salt & pepper, lime juice and chopped
cilantro, set aside.
Lightly heat cabbage in a skillet with a bit of butter or olive oil, salt and pepper, just to soften
and warm. Set aside.
Saute shrimp in olive oil or butter, salt and pepper (and cayenne pepper if desired) over medium
heat just until done. Build taco by placing cabbage on the prepared tortillas, then top with
shrimp, sour cream sauce and extra cilantro. Serve immediately.
Yield
Makes 2 tacos, can easily be adjusted
Recipe source: Kristen's Home Cooking
Ingredients
(makes 2 tacos, can easily be adjusted)
4 small corn tortillas (double up each taco to prevent breakage)
8 medium or large shrimp, peeled and deveined and butterflied
1/2 c shredded cabbage
1/4 c light sour cream
2 tbs chopped cilantro, plus extra for garnish
1 tbs lime juice, plus 1 lime wedge for garnish
Salt and pepper to taste
Butter or olive oil as needed
Cayenne pepper to taste (optional)
Directions
Heat tortillas over medium heat in a dry skillet until warm and starting to form small brown
spots. Set aside on a plate. Mix sour cream, cayenne, salt & pepper, lime juice and chopped
cilantro, set aside.
Lightly heat cabbage in a skillet with a bit of butter or olive oil, salt and pepper, just to soften
and warm. Set aside.
Saute shrimp in olive oil or butter, salt and pepper (and cayenne pepper if desired) over medium
heat just until done. Build taco by placing cabbage on the prepared tortillas, then top with
shrimp, sour cream sauce and extra cilantro. Serve immediately.
Yield
Makes 2 tacos, can easily be adjusted
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Top 2
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