Recipes for "tacos"

Soak pasilla chiles and guajillo chiles in a bowl with hot water until softened, about 10 minutes; drain. Mash chiles, garlic, achiote powder, cumin, and cloves in a saucepan with a fork.

Add vinegar to saucepan and bring to a boil; cook and stir until mixture becomes a thick paste. Season with salt. Rub chile paste over sliced pork, stacking meat on a plate. Cover and marinate in the refrigerator for 8 hours to overnight.

Heat a large skillet over medium-high heat. Add marinated pork and pineapple; cook and stir until pork is browned, 7 to 10 minutes. Divide pork mixture over stacks of two corn tortillas; serve with onion, cilantro, and lime wedges.

Season pork loin with salt and pepper and place in a slow cooker.

Puree 1/2 of the pineapple with chicken broth, orange juice, red onion, vinegar, lime juice, chipotle pepper, 1 teaspoon adobo sauce, garlic, chili powder, salt, cumin, garlic salt, 1 teaspoon black pepper, onion powder, and oregano. Pour over the pork. Add remaining pineapple and frozen corn.

Cook on Low for 8 hours. Shred pork and warm for an additional hour.

1. Preheat the oven to 475° F. Line a baking sheet with parchment paper or grease with oil.

2. In a bowl, combine the chicken, egg white, tamari/soy sauce, and orange zest. Toss well to coat. In a separate bowl, add the cornstarch.

3. Dredge the chicken through the cornstarch to coat. Place the chicken on the prepared baking sheet. Drizzle with oil. Bake for 8 minutes. Flip the chicken and bake another 3-5 minutes, until the chicken is cooked through. Switch the oven to broil.

4. Meanwhile, whisk together the tamari/soy sauce, orange juice, honey/maple, chili paste, peanut butter, garlic, and ginger. Pour the sauce over the chicken, then toss to coat. Sprinkle with sesame seeds. Broil 1-3 minutes, until the sauce begins to stick to the chicken and thicken.

5. Stuff the nori into shells (if desired). Add the chicken, then top as desired. Serve with any extra sauce from the sheet pan and/or yum yum style sauce (homemade in notes).

1. In the bowl of your crockpot, combine the chicken, hot sauce, chipotle, butter, seasoned salt, and pepper. Cover and cook on LOW for 3-4 hours or on HIGH for 2 hours.

2. When finished cooking, shred the meat and toss with the sauce, then remove the chicken from the sauce, saving the extra sauce for serving. Preheat the oven to 425° F.

3. Line the taco shells up in a 9×13 inch baking dish. Transfer to the oven and bake 5 minutes. Stuff the chicken in each taco shell and top with cheese. Bake 10 minutes, until the cheese has melted and the tortillas are crisp.

4. Meanwhile, make the Creamy Jalapeño Ranch. Combine all ingredients in a blender. Blend until creamy. Season with salt.

5. Serve the tacos topped with cilantro, green onions, avocado, additional buffalo sauce and Creamy Jalapeño Ranch.

1. In the bowl of your instant pot, combine the chicken, hot sauce, chipotle, butter, seasoned salt, and pepper. Seal the and cook on high pressure for 10 minutes. Release the steam.

2. When finished cooking, shred the meat and toss with the sauce, then remove the chicken from the sauce, saving the extra sauce for serving. Preheat the oven to 425° F.

3. Continue on with the recipe as directed in steps 3-5 above.

1. In a large skillet, heat the olive oil over high heat. Add the meat and onion. Cook, breaking up the meat as it cooks, until browned, about 5 minutes. Add the chipotle chili powder, cumin, garlic powder and salt. Add the enchilada sauce. Reduce the heat to medium and simmer until the sauce has thickened slightly around the meat, about 5 minutes. Remove from the heat.

2. To make the avocado sauce. Combine all ingredients in a blender, blend until creamy. Season with salt.

3. To make the tacos. Layer the meat and a sprinkle of cheese to one side of the tortilla. Try not to over stuff the tacos. Fold the tortilla over the ingredients. Repeat with remaining tortillas and ingredients.

4. Heat a skillet over medium heat. Arrange 2-3 jalapeño slices in a line in the skillet. Sprinkle over 1/3 cup cheese in 3-4 inch circle/square. Place 1 taco to 1 side of the cheese round. Cook 3-5 minutes. When the cheese starts to crisp on the bottom, use a spatula to gently wrap the taco up in the cheese. Continue to cook 3-4 minutes, until crisped all over.

5. Serve warm with avocado sauce and any amount of desired toppings, whatever you love!

1. In the bowl of your crockpot, combine the chicken, onion, enchilada sauce, chipotle, oregano, cumin, and salt. Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours.

2. When finished cooking, shred the meat and toss with the sauce. Preheat the oven to 425° F.

3. Warm the tortillas for 30 seconds to 1 minute in the microwave, until pliable. On a baking sheet, rub the tortillas with olive oil. Lay each tortilla flat and then layer evenly with cheese and chicken. Fold the other half of the tortilla over the filling, gently pushing to adhere (see above photo). Transfer to the oven and bake for 5-8 minutes, then flip and cook another 5 minutes, or until the cheese has melted and the tortillas are crisp.

4. Meanwhile, make the Avocado Crema. Combine all ingredients in a blender and blend until smooth and creamy. Season with salt.

5. Serve the tacos topped with avocado, lettuce, limes, and any other desired toppings.

1. Preheat the oven to 425° F.

2. In the bowl of your instant pot, combine the chicken, onion, enchilada sauce, chipotle, oregano, cumin, and salt. Seal the lid and cook on high pressure for 8 minutes. Once done cooking, release the steam.

3. Follow the directions as directed above for steps 2-5.

1. Preheat the oven to 425° F.

2. Heat 2 tablespoons olive oil in a large skillet over high heat. When the oil shimmers, add the chicken. Cook until 2-3 minutes, then flip and add the onion. Cook another 3-5 minutes, until fragrant. Add the enchilada sauce, chipotle, oregano, cumin, and salt, and 1/3 cup water. Reduce the heat to medium and simmer until the sauce has thickened and the chicken cooked through, about 10-15 minutes. Remove from the heat.

3. Warm the tortillas for 30 seconds to 1 minute in the microwave, until pliable. On a baking sheet, rub the tortillas with olive oil. Lay each flat and then layer evenly with cheese and chicken. Fold the other half of the tortilla over the filling, gently pushing to adhere (see above photo). Transfer to the oven and bake for 5-8 minutes, then flip and cook another 5 minutes more, or until the cheese has melted and the tortillas are crisp.

4. Meanwhile, make the Avocado Crema. Combine all ingredients in a blender and blend until smooth and creamy. Season with salt.

5. Serve the tacos topped with avocado, lettuce, limes, and any other desired toppings.

In a kettle or small saucepan, boil 3 cups water.

Meanwhile, heat a large non-stick pan over medium heat. Add the cascabel, ancho, and pasilla chiles, and toast for about 2 minutes on each side until aromatic and slightly softened. Carefully pour the boiled water over the chiles right in the pan and place a large plate on top to make sure the chiles are completely submerged. Let them soak for 20 minutes, until they turn soft.

Simply Recipes / Susy Villasuso

Simply Recipes / Susy Villasuso

Wash the outside of your pineapple with running water. Place the pineapple on a large cutting board. Use a sharp chef’s knife to slice the crown- and root-end off and discard them. Stand the pineapple upright on its flat base so that it doesn’t roll around. Starting from the top, slice off the skin and discard it.

With the pineapple still upright, cut off the edible part, working around the core. Discard the core.

Cut about one third of the pineapple into large chunks. You’ll add these to the marinade.

Cut the remaining pineapple into about 2 x 1/2-inch pieces. Place these in a bowl, cover with plastic wrap, and refrigerate until ready to use. When you’re ready to serve the tacos, you’ll roast these.

In a blender, transfer the rehydrated chiles—discard the soaking water—and add the pineapple chunks, garlic, achiote paste, oregano, cumin, black peppercorns, vinegar, olive oil, orange juice, and salt. Blend until very smooth.

Simply Recipes / Susy Villasuso

In a large bowl, add the pork shoulder steaks and pour the adobada marinade on top. Use your hands to fully coat the meat with the marinade. Wash your hands and cover the bowl with plastic wrap. Let it marinate in the fridge for at least 3 hours or up to overnight.

Simply Recipes / Susy Villasuso

Set a large pan with 1 tablespoon olive oil over high heat. You will sear the pork in batches. Once the pan is hot, place 3 steaks in the pan, making sure they don’t overlap. Sprinkle a pinch of salt over each steak.

Sear for 2 minutes per side until golden brown and lightly charred. Transfer the meat onto a large baking dish. Sear the remaining pork.

Simply Recipes / Susy Villasuso

Pour the adobada marinade used to marinate the pork on top of the seared pork. Cover the baking dish with foil and bake for 20 minutes, until the pork is cooked through. Set it aside to rest while you roast the pineapple.

Transfer the reserved pineapple onto a baking sheet and spread them out into an even layer. Drizzle on 1 tablespoon olive oil and sprinkle with ground ancho chiles and salt. Roast for 15 minutes until the edges are lightly charred.

Simply Recipes / Susy Villasuso

Warm up your corn tortillas over a hot comal or in a pan in batches, and keep them warm in a tortillero or by wrapping them in a clean tea towel.

Slice the pork thinly with a very sharp knife and place it on a serving platter. Scrape the marinade on top of the sliced pork.

Simply Recipes / Susy Villasuso

Bring the sliced pork, roasted pineapples, warm tortillas, chopped onions, cilantro, and lime wedges to the table so that everyone can build their own tacos. For the perfect al pastor taco, add a spoonful of pork into a tortilla, top with a slice or two of pineapple, garnish with onions and cilantro, and then a generous squeeze a lime. Enjoy!

Leftover pork can refrigerate tightly covered for up to 3 days. To reheat, I simply transfer it into a baking dish, cover with foil, and reheat in a 400°F oven for 15 to 20 minutes.

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Simply Recipes / Susy Villasuso

Arrange a rack in the center of the oven. Measure a piece of parchment paper big enough to line the bottom of a big, heavy baking sheet and set it aside.

Place the unlined baking sheet in the oven to heat up as the oven preheats.

Spread refried beans on one side of each tortilla, about 1 heaping tablespoon per tortilla, and arrange in a single layer on a platter or another baking sheet. Dust each one with chili powder, if using. Put the cheese in a convenient location so that you’re ready to go.

Once the pan has preheated for 10 minutes or so, remove it from the oven. Carefully line with the piece of parchment and spray generously with cooking spray. Arrange the tortillas on the baking sheet in a single layer, bean side up.

Top each tortilla with cheese, about 1/4 cup per taco mounded in the center.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Place the baking sheet in the oven and bake until the cheese has melted and the tortilla is soft, just 1 to 2 minutes.

Remove from the oven and immediately fold each tortilla over using a spatula to make little tacos. Use the back of the spatula to lightly press each one down to adhere.

Place back in the oven and bake until lightly crisp on the bottom, 5 to 7 minutes. Flip and cook until gooey with crispy cheese bits, 5 to 7 more minutes.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Let cool for a few minutes. Serve with salsa, sour cream, and/or guacamole for dipping or topping.

Cheesy baked tacos are best served fresh, but you can reheat leftovers in a 350°F oven or in the air fryer.

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Simply Recipes / Ciara Kehoe

Place a large sheet pan on the middle rack as the oven preheats.

Set a large skillet over medium-high heat and add the ground beef. Cook, breaking up the meat with a wooden spoon, until cooked through, 5 to 6 minutes. Stir in the taco seasoning and water and bring to a boil.

Reduce the heat to a simmer. Cook, stirring often, until thickened, about 4 to 5 minutes.

Remove the skillet from heat and stir in the cheese. Cover half of each tortilla with the ground beef mixture and fold in half. Carefully remove the sheet pan from the oven and add the folded tacos.

Bake until golden brown on the first side, about 5 minutes, then flip and bake again until golden on the other side, about 4 more minutes.

Serve with onion, tomatoes, and lettuce for topping along with salsa, sour cream, and guacamole.

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Heat a tablespoon or two of oil in a large sauté pan on medium high heat. Add the zucchini, onions, garlic, green chilies, and jalapeño to the pan. Sprinkle with salt and cumin. Stir to coat the vegetables with the oil in the pan.

Spread the veggies out in the pan and then stir only occasionally, until they are all lightly browned.

Stir in the chopped tomatoes and oregano, reduce the heat to low. Let gently cook for several minutes while you are preparing the tortillas.

You are going to want to heat up the tortillas twice, first to soften them, and then to melt the cheese.

There are two basic ways of doing this. One way is on the stove top, preferably in a cast iron pan. Another way is to use the microwave. In both methods, you will work in batches. (A third way is to use fresh homemade corn tortillas, which is a great option if you are set up for it.)

For the stovetop: Heat a dollop of olive oil (or other vegetable oil) in a large cast iron frying pan, on medium high. Add a tortilla to the pan, moving it around a bit, and turning it over, so that it spreads around the oil. Let the tortilla heat until it develops little bubbles of air pockets.

Then place a piece of cheese on one side of the tortilla, and use a metal spatula to fold the other side of the tortilla over the cheese. Heat until cheese is melted, then remove from pan.

Note that if you have a big enough pan, you can have one tortilla folded over while you have another tortilla doing its initial heating.

In the microwave: Place a paper towel (or half a paper towel) on the heating surface of your microwave. Spread out 2 tortillas on the paper towels.

Cook on high heat for 20 seconds per tortilla, in the case of 2 tortillas, 40 seconds. The tortillas should develop air pockets. (Note that every microwave is a little different, and corn tortillas differ as well. So you may need to adjust the times for your particular setup.)

Then place a slice of cheese on one side of each tortilla and fold the tortillas over the cheese. Cook for an additional 10 seconds per tortilla (20 seconds for 2 tortillas), or until the cheese is melted.

Open the tacos and spoon some of the cooked veggie filling into them.

Sprinkle with chopped cilantro and crumbled cotija cheese. Serve immediately.

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Wrap the tortillas in foil and place them on a baking sheet or pan.

In a large bowl combine the shrimp, blackening seasoning, and salt.

Simply Recipes / Sharee Hill

Bake the foil-wrapped tortillas until the they are warmed through, about 10 minutes. (If your tortillas are done before you finish the slaw and shrimp, turn off the oven, and leave the tortillas inside to stay warm until you are ready to assemble.)

Simply Recipes / Sharee Hill

In a large bowl, combine the cabbage, mayo, sugar, black pepper, and white vinegar.

Simply Recipes / Sharee Hill

Simply Recipes / Sharee Hill

In a large nonstick skillet over medium-high heat, add in the oil. Once it’s hot, add the shrimp.

Cook, until the shrimp have slightly browned on the outside and they have cooked through turning pink throughout, flipping halfway through, 2 to 3 minutes per side.

Simply Recipes / Sharee Hill

Place the tortillas in a serving platter or plates. Divide the shrimp and slaw equally between the tortillas.

Garnish with cheese and cilantro. Serve with lime wedges. Serve.

I recommended eating the assembled tacos that same day! If you have leftover shrimp or slaw feel free to store in separate air tight containers in the fridge for up to 2 days.

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Simply Recipes / Sharee Hill

Add the vanilla ice cream in a 9x5-inch loaf pan. Dollop the fudge sauce on top. Use a butter knife or chopstick to swirl and distribute the fudge in the ice cream. You can do this in a medium bowl instead. Cover with plastic wrap and place it in the freezer while you make the waffle shells.

Simply Recipes / Micah Siva

Simply Recipes / Micah Siva

Lightly grease the grates with vegetable oil. Line a baking sheet with parchment paper and set it aside.

In a medium bowl, whisk the egg, egg whites, sugar, vanilla, and salt until light and foamy. Add the flour, butter, and milk, and whisk until smooth and free of lumps. The batter will create “ribbons” when it falls off the whisk onto itself.

Simply Recipes / Micah Siva

Simply Recipes / Micah Siva

Simply Recipes / Micah Siva

Drop 1 tablespoon of batter in the center of the preheated waffle cone maker. Close the lid and cook until golden brown, 45 seconds to 2 minutes, depending on your machine's setting.

Set a clean paper towel on the counter next to the waffle maker. Carefully lift the shell and place it on top of the paper towel.

The shell will be very hot! I use an offset spatula to lift and transfer it onto the paper towel, which acts as a buffer so that you don’t burn your hands. Still too hot to handle? Use a second paper towel for additional protection.

Simply Recipes / Micah Siva

Simply Recipes / Micah Siva

Place the spine of a 1-inch-thick book in the center of the hot waffle shell and use the paper towel to wrap the shell around the book. Hold for 1 minute so that it cools into the shape of a taco.

Set the formed shell aside on the prepared baking sheet and make the remaining shells—you’ll get about 18 (4-inch) shells.

Simply Recipes / Micah Siva

Simply Recipes / Micah Siva

Simply Recipes / Micah Siva

Remove the ice cream from the freezer and stir it to soften slightly. Use a spoon to fill each shell with about 3 tablespoons of ice cream. Place the filled shells back on the baking sheet and pop them into the freezer for 10 to 15 minutes.

Simply Recipes / Micah Siva

Add the chocolate chips into a medium microwave-safe bowl. Microwave in 30-second intervals, stirring between each interval until melted. Stir in the coconut oil.

Simply Recipes / Micah Siva

Remove the filled shells from the freezer. Dip the outer edges in the melted chocolate and immediately sprinkle the chocolate with chopped peanuts.

Return the homemade Choco Tacos into the freezer for 15 to 20 minutes, until the ice cream and chocolate hardens. Enjoy them frozen!

Wrap leftovers individually with foil and pop them into a freezer-safe zip top bag for up to 6 months in the freezer.

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Simply Recipes / Micah Siva

Simply Recipes / Micah Siva

Simply Recipes / Micah Siva

Microwave the butter in a large microwave-safe bowl in 4 to 6 (10-second) bursts until just melted. Add the hot sauce and garlic powder and whisk until combined. Add the shredded chicken and toss to coat.

Alternatively, melt the butter in a small saucepan over medium-low heat. Turn off the heat and add the hot sauce and garlic powder, then transfer to a large bowl and combine with the chicken.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Place the Greek yogurt or sour cream, lime juice, olive oil, salt, and pepper in a large bowl and whisk to combine. Add the coleslaw mix and toss to coat.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Stack the tortillas on a microwave-safe plate and cover with a damp paper towel. Microwave until warm, 30 to 45 seconds. Wrap the stack in a clean kitchen towel or aluminum foil to keep warm until ready to use.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

To assemble the tacos, top the warmed tortillas with coleslaw. Top with the buffalo chicken and garnish with the scallions and blue cheese.

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Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Place the drained jackfruit in a bowl large enough to work in. Using your fingers or two forks, break apart the chunks of jackfruit into shredded pieces.

In a large saucepan over medium heat, heat the olive oil. Add the onion and cook until translucent, about 5 minutes. Add the garlic and jalapeño (if using) and cook for an additional minute, until the garlic is fragrant.

Add the shredded jackfruit to the pan and stir well. Add the barbecue sauce, cumin, oregano, coriander, smoked paprika and salt to the pan.

Stir to evenly distribute the spices and cook for another 4 to 5 minutes, or until the jackfruit is browned and slightly crisped around the edges. Fold in the orange zest.

In a separate, lightly oiled skillet, warm the tortillas and add a large spoonful of cooked jackfruit to the center of each. Top with avocado, radishes, cilantro, cabbage, corn, and sour cream (if using). Serve with wedges of lime, for squeezing.

Heat a large nonstick skillet over medium-high heat. Add the ground beef, half of the chopped onions, and salt, and cook, stirring occasionally, until the onions are soft and the beef is cooked through, about 5 minutes. You can scoop out the fat if you'd like.

Lower the heat to medium-low and add the pinto beans, taco seasoning, and salsa, and cook, stirring occasionally, until the beans are warmed through, about 2 minutes. Remove the skillet from heat.

Simply Recipes / Photo by Jen Causey / Food Styling by Ruth Blackburn / Prop Styling by Hannah Greenwood

Simply Recipes / Photo by Jen Causey / Food Styling by Ruth Blackburn / Prop Styling by Hannah Greenwood

Use scissors to cut either the top off or cut down the center front of each chip bag.

To assemble each bag: Spoon about 1/2 cup beef on the chips, and top with 1/4 cup lettuce, 1/4 cup cheese, 2 tablespoons tomato, 1 tablespoon chopped onions, 1 tablespoon cilantro, and 1 tablespoon sour cream.

Garnish with pickled jalapeños and hot sauce. Serve immediately. The chips will get soggy if assembled ahead of time.

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Simply Recipes / Photo by Jen Causey / Food Styling by Ruth Blackburn / Prop Styling by Hannah Greenwood

Simply Recipes / Photo by Jen Causey / Food Styling by Ruth Blackburn / Prop Styling by Hannah Greenwood

Simply Recipes / Photo by Jen Causey / Food Styling by Ruth Blackburn / Prop Styling by Hannah Greenwood

In a medium-sized bowl, toss the sweet potatoes, 2 tablespoons oil, salt, cumin, and chili powder. Spread on a baking sheet in an even layer. Bake 15 minutes, then use a spatula to flip and stir the sweet potatoes. Roast another 15 minutes or until sweet potatoes have puffed up and have crisp, roasted edges.

While the sweet potatoes roast, heat 2 tablespoons oil in a medium saucepan over medium heat. Add the onions and 1/2 teaspoon salt, and sauté until soft and translucent, 5 to 7 minutes. Add the garlic and jalapeño, and sauté 2 minutes more. Fold in beans.

Cook, stirring occasionally, until the beans are soft and seasoned, about 10 to 15 minutes. If beans seem dry or bottom of pan starts to sizzle, add a splash of apple cider vinegar or water as needed. Taste and add salt as needed.

Briefly heat the tortillas one or two at a time in a dry skillet until warm. Transfer to a plate and cover with a towel to keep warm. Alternatively, warm a stack of 5 or fewer tortillas at a time in the microwave, covered with a damp paper towel, in 30 second bursts until warmed through.

Layer tacos with sweet potatoes and black beans. Serve with avocado slices, salsa, minced cilantro, and cotija cheese, letting everyone top their own tacos.

Preheat the oven to 300 degrees F (150 degrees C).

Place the roast on top of a large piece of aluminum foil. In a small bowl, stir together the green chiles, chili powder, oregano, taco seasoning and garlic. Rub onto the roast. Wrap foil around the roast so that it is completely covered, using additional aluminum foil if necessary. Place on top of a roasting rack in a baking dish, or place a cookie sheet on an oven rack below to catch any leaks.

Roast the meat for 3 1/2 to 4 hours in the preheated oven, until falling apart. Cook to at least 145 degrees F (63 degrees C). Remove from the oven, and shred into small pieces using two forks. Season with salt to taste.

Put the diced yam in a microwave-safe bowl; cook in the microwave until cooked through and fork-tender, stirring once, 5 to 7 minutes.

Coat the bottom of a large skillet with olive oil and place over medium heat; cook and stir the turkey until crumbled and evenly brown, 5 to 7 minutes. Stir the onion, garlic, and jalapeno pepper into the turkey and continue cooking until the onions begin to caramelize, 7 to 10 minutes. Season with the chili powder, cumin, Cajun seasoning, and salt. Pour the salsa over everything; fold the sweet potatoes into the mixture. Allow the mixture to cook until the excess moisture evaporates. Garnish with the cilantro. Serve with the warm tortillas.

Toss tomatoes, mango, avocado, cilantro, onion, lime juice, garlic, and salt together in a bowl. Cover and refrigerate for 30 minutes.

Melt honey butter in a skillet over medium-high heat. Add shrimp; cook and stir until pink and opaque, 2 to 3 minutes.

Place a few shrimp on a warm tortilla, top with mango salsa, and fold up. Repeat with remaining ingredients.

Brown beef in a large skillet over medium heat until no longer pink; drain. Add cream cheese, salt, and chili powder; mix and simmer for 5 minutes.

Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain. Toss cooked shells in butter.

Preheat the oven to 350 degrees F (175 degrees C).

Fill shells with beef mixture and arrange in a 9x13-inch baking dish; pour taco sauce over shells. Cover with foil and bake in preheated oven for 15 minutes.

Remove the dish from the oven and top with Cheddar cheese, Monterey Jack cheese, and then tortilla chips. Return the dish to the oven to cook for 15 minutes more.

Top with sour cream and serve.

Sauté chicken in a medium saucepan over medium high heat until tender, about 15 to 20 minutes. Add green onions, vinegar, lime juice, garlic, oregano, sugar, salt, and pepper. Simmer over low heat for 10 minutes.

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.

Cook bacon in a large, deep skillet over medium-high heat until evenly browned; drain fat. Stir onion into bacon in the skillet; cook until onion is translucent, about 5 minutes. Stir in shrimp and chipotles; cook until heated through, about 4 minutes.

Heat one side 1 tortilla on an ungreased skillet over medium-high heat for 10 to 15 seconds. Flip; heat second side 5 to 10 seconds more. Repeat with remaining tortillas. Fill tortillas with shrimp mixture; sprinkle with cilantro, lime juice, and salt.

Combine chicken, lemonade, olive oil, lime juice, and Worcestershire sauce in a large skillet over medium heat. Stir in garlic powder, onion powder, and bay leaf. Simmer until chicken is tender and juices run clear, 15 to 20 minutes.

Meanwhile, warm the tortillas in the oven or microwave until soft. When chicken is fully cooked, transfer to serving bowl. Place chopped tomatoes, lettuce, cheese, salsa, and sour cream in serving dishes. Each person can create their own wrap, using their preferred ingredients.

Preheat the oven to 325 degrees F (165 degrees C).

Combine avocados, onions, and garlic salt in a bowl; set aside.

Arrange corn tortillas in a single layer on a large baking sheet.

Bake in the preheated oven until heated through, 2 to 5 minutes.

Spread avocado mixture on tortillas; garnish with cilantro and sprinkle with pepper sauce.

Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain well.

Return pasta to the pot. Pour in spaghetti sauce and mix thoroughly until reheated.

Place taco shells onto a microwave-safe plate, then fan out into a circular shape so the edges of the taco shells overlap slightly. Microwave on high until warm and crisp, 30 to 45 seconds.

Spoon pasta mixture into warm taco shells. Sprinkle about 1 teaspoon Parmesan cheese onto each taco.

Heat oil in a skillet over medium heat. Add onion and garlic; cook and stir until tender, about 5 minutes. Add lentils and taco seasoning; cook and stir 1 minute.

Add chicken broth; bring to a boil. Reduce heat to low, cover, and simmer until lentils are tender, 25 to 30 minutes.

Uncover the skillet; cook until mixture is slightly thickened, 6 to 8 minutes. Mash lentils slightly; stir in salsa.

Serve about 1/4 cup lentil mixture in each taco shell.

Place the ground beef in a skillet over medium heat, and sprinkle about 3/4 of the packet of taco seasoning over the meat. Cook and stir the ground beef, breaking it up as it cooks, until the beef is browned and crumbly, 10 to 15 minutes. Drain the excess grease.

Mash the refried beans with the water in a small saucepan, and sprinkle with the rest of the seasoning packet. Heat the refried beans over low heat until simmering.

Preheat oven to 300 degrees F (150 degrees C). Place the crisp taco shells on a baking sheet, and warm them in the preheated oven for 3 to 5 minutes.

To make the guacamole, peel, seed, and mash the avocados in a bowl with 1 tablespoon of sour cream, the lime juice, and salt and pepper to taste, and set aside.

To build the tacos, spread each flour tortilla with about 2 tablespoons of heated refried beans. Wrap the tortilla gently around a crisp tortilla shell. Spread about 2 tablespoons of ground beef along the bottom of the crisp shell, and sprinkle about 2 tablespoons of shredded Cheddar cheese on top of the meat. Top the cheese with shredded lettuce, a sprinkle of chopped tomato and onion, and a dollop of sour cream and guacamole.

Heat olive oil in a saucepan over medium-low heat; cook onion in hot oil until tender, about 5 minutes. Stir black beans, green salsa, garlic powder, chili powder, and cumin with the onion. Reduce heat to low and cook the mixture at a simmer until it thickens, 5 to 10 minutes.

Serve with taco shells, Mexican cheese blend, tomato, avocado, and shredded lettuce.

Rinse hibiscus very well to make sure all dust is removed. Place clean hibiscus in a pot over medium heat, cover with water, and boil for 10 minutes. Remove hibiscus from heat and allow to steep for at least 2 hours, until hibiscus is very soft. Drain well.

Heat oil in a large skillet over medium heat and cook 1 onion and 2 cloves garlic until soft and translucent, about 2 minutes. Stir in drained hibiscus and season with salt and pepper. Cook for 5 minutes, stirring constantly, until hibiscus turns a deep red color.

Combine tomatillos, avocado, 1/4 onion, serrano peppers, 1 clove garlic, and 2 tablespoons cilantro; blend until smooth. Season salsa verde with salt.

Warm corn tortillas in a skillet. Divide hibiscus mixture amongst tortillas and top with pineapple, onion, and cilantro. Serve with salsa verde and lime.

Place chuck roast into a slow cooker with onion, brown sugar, soy sauce, garlic, jalapeño pepper, ginger, rice vinegar, sesame oil, salt, and pepper. Cover and cook until meat is tender and can easily be pulled apart with a fork, on Low for 10 hours or High for 8 hours.

Transfer roast to a cutting board and shred meat with two forks. Return to the slow cooker and mix with the juices.

Serve with corn tortillas.

Place chicken, seasonings, and buffalo sauce in the Instant Pot. Cook on high pressure for 15 minutes. Allow for natural pressure release for 5-10 minutes. When chicken is done, shred with two forks.

While chicken cooks, make the ranch. Combine everything in a food processor and pulse until smooth.

Transfer shredded chicken and sauce to a baking sheet. Broil for 10-15 minutes until browned and crispy.

Assemble tacos: buffalo chicken, mashed avocado, shredded cabbage, lime squeeze, cheese of choice, and ranch all in a nice fluffy tortilla.

Bring 2 cups water to a boil in a medium saucepan over medium-high heat. Add guajillo and pasilla chiles. Reduce heat to medium-low; simmer until chiles soften, about 10 minutes. Transfer chiles to a plate; remove and discard stems and seeds. Discard water.

Meanwhile, strain pineapple; reserve juice and pineapple chunks separately. Coarsely chop ½ onion; slice remaining ½ onion and set aside.

Combine guajillo chiles, pasilla chiles, pineapple juice, chopped ½ onion, vinegar, garlic, chipotle, and cumin in the bowl of a food processor; purée until smooth, about 2 minutes. Transfer to a saucepan over medium-high heat; bring to a boil. Cook until chile paste loses raw onion taste, about 2 minutes. Season with adobo; cool.

Combine pork cubes, cooled chile paste, and pineapple chunks in a large glass or ceramic bowl with a lid or in a large resealable plastic bag; toss to coat (cover the bowl or squeeze out excess air and seal the bag). Marinate in the refrigerator 2 to 24 hours.

Heat oil in large skillet over medium-high heat. Remove pork and pineapple from marinade and shake off excess. Discard marinade. Cook pork and pineapple in batches in the skillet until dark golden brown on all sides and cooked through, about 15 minutes; transfer to a large serving plate.

Serve pork and pineapple in warm tortillas with sliced onion, cilantro, and lime wedges.

Gather all ingredients.

Combine ranch dressing, sour cream, 1 teaspoon taco seasoning, and salsa in a small bowl. Cover and refrigerate until serving.

Toss chicken with remaining taco seasoning. Cover bowl loosely with wax paper or plastic wrap. Microwave chicken until chicken is heated through, about 2 to 3 minutes.

Warm tortillas in a skillet for about a minute on each side to make them pliable.

Place a scoop of chicken on the tortilla and top with lettuce, tomato, green onion, olives, avocado, cheese, and a spoonful of the ranch dressing mixture.

Make Filling: Mix the ground meat, soy sauce, chili crisp, garlic, ginger, and veggies together. I just mix it all up with my hands.

Spread Filling: Press the mixture onto one side of the tortillas. I find it easiest to do all of them at once, before you start cooking them.

Cook Tacos: Heat a skillet over medium high heat. Add the oil. Working in batches, add the tacos, meat-side down, and cook for 3-4 minutes until they are browned. Flip to the back side for 1 minute to get the tortillas a bit golden, and then finish with one more flip to being meat-side down to ensure it’s cooked through. (165 degrees for chicken and turkey, 160 for ground pork.)

Top and Eat: Top with more fresh cabbage, cilantro or green onions, and your sauces of choice. Fold in half – it eats kind of like a hybrid between a taco and sandwich, but tastes like an eggroll. I *love* these with the gochujang sauce!

Season the Chicken: Trim the fat off the chicken thighs if you want (I do). Toss the chicken thighs with soy sauce, oil, and garlic. Sprinkle with taco seasoning and give it a quick mix.

Cook the Chicken: Place the chicken in the basket of an air fryer (alternate cooking instructions in the notes). Air fry at 400 degrees for 10-12 minutes – at this point it should be very crusty, golden, juicy, and delicious.

Make the Sauce: While the chicken is cooking, blitz up the sauce in a small food processor or blender. If it’s too thick, add more water. If it’s too thin, add a bit more avocado or mayo.

Chop the Chicken: When the chicken is done, let it stand for a few minutes and then roughly chop or pull it into bite-sized pieces. Squeeze some lime juice over it. *chef’s kiss*

You’re Done! Yum! A dollop of sauce into a tortilla, a big pile of that juicy chicken, and finish with cilantro and diced onion (and probably more sauce)! It is a dream come true.

Place chops in a resealable plastic bag set in a bowl. Add pineapple, guajillo, New Mexico chili powder, chipotle, cinnamon, salt, white vinegar, garlic, and onions to the jar of a blender, and blend until marinade is smooth; pour marinade into bag. Massage pork to coat evenly. Press out air, seal the bag, and refrigerate overnight, or up to 48 hours.

Preheat the oven to 325 degrees F (165 degrees C).

Heat olive oil in an oven-safe pan over medium-high heat. Remove chops from marinade, scraping off as much excess as possible; reserve all marinade for the sauce. Sear chops in the hot pan on both sides until lightly browned, about 3 minutes per side. Remove to a plate; set aside.

Add yellow onion, cumin, and dried oregano to the pan, and cook, stirring, for 1 minute. If pan seems dry, add another drizzle of oil.

Turn off heat, and pour in water. Stir, scraping any brown bits off the bottom of the pan. Place chops on top of onion mixture.

Roast in the preheated oven until pork is cooked to taste, 20 to 30 minutes, basting or brushing chops with pan juices occasionally. An internal temperature of 140 to 145 degrees F (60 to 63 degrees C) will ensure juicy, tender meat. Roasting time will vary greatly depending on size of chops, so check temperature with an instant-read thermometer early and often.

Meanwhile, pour marinade into a saucepan, and add about 1/2 cup of water, or as needed to achieve desired thickness. Bring to a simmer on medium-high heat, whisking occasionally. Taste sauce for seasoning; keep warm until needed.

To make salsa, combine white onion, diced pineapple, fresh oregano, ¼ teaspoon salt, and lime juice in a bowl and mix thoroughly.

Remove pork from the oven; tent with foil and let rest for 5 to 10 minutes before serving. While resting, tops of chops can be garnished with sauce and a spoon of salsa.