From Mexico’s tradition of “you can turn just about anything into a taco filling” comes this simple and flavorful chicken salad taco. But this isn’t just any chicken salad. Combine meat from a rotisserie chicken, red skin potatoes, avocado, romaine tossed in a tingling chipotle vinaigrette and you’ve got a cool filling for warm tortillas.
Fried Tacos. Using both corn and flour tortillas and a savory and tomato spiced ground beef mixture. These are a wonderful version of tacos.
Texas Sriracha Street Style Tacos. A glaze of Texas Sriracha Sauce adds a little bit of heat, and a little bit of sweet to street-style tacos.
Beef Machaca. A slow simmered pot roast with Mexican spices is shredded and used for tacos, burritos, huevos and more. So easy, I’m not sure I’ll ever use ground beef for Mexican again.
For these unique tacos I flavored ground beef with Ancho Chile powder and Chipotle Tabasco Sauce. The black beans are simply tossed with lime juice, salt and pepper. Just add slices of avocado, tomato, a squeeze of lime juice, the crowing glory…Cosmo’s Creamy Ranch Dressing
A Margarita Fish Taco recipe led me to dive into the Internet waters for a search for fish tacos that use tequila and lime for the ingredients. Whether it’s a rub, a marinade or added to sour cream for a topping, tequila and lime are a great combo for a taco.
Once upon a time there was a Bronco team in the playoffs. Last Saturday the Baltimore Ravens came to town to play the Denver Broncos in an AFC playoff game. The high temperature at game time registered 16 degrees and continued to fall during the afternoon. But the arctic air couldn’t freeze the charge that electrified
Savory Swiss Chard Tacos with crunchy caramelized onion, salty Queso Fresco and a bitey salsa. A delicious surprise.
Pork roast that’s been sprinkled with a chile-lime seasoning, slow roasted, shredded and then tossed in a spicy orange tomato sauce.