These Tips Will Take Your Next Taco Tuesday To A Whole 'Nuther Level
Tacos are a super quick way to feed yourself, family, and friends during the week, but the same taco routine can get old quick. Check out these tips to vary things up. Your friends and family will taco-bout it all week! ;)
1. Ditch the store-bought seasoning
Who knows what goes into those store-bought mixtures? Plus, some of them can be super salty. Mix together a few simple spices (you probably already have most of them in your spice cabinet) and you'll have a tasty alternative to a pre-made mix. You can even make a bulk batch and have it on hand for whenever a Mexican craving strikes.
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/3 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon ground black pepper
And if you like an extra kick, 1 teaspoon cayenne
Recipe courtesy of allrecipes
2. Change up your meat
While ground beef tacos are certainly classic, it doesn't mean they're the best option for every Taco Tuesday. Try one of these options instead:
Preheat oven to 450 degrees F. Drizzle/brush olive oil over boneless, skinless chicken breasts and sprinkle taco seasoning on top. Rub to coat on both sides. Bake for about 20 minutes or until the chicken is no longer pink (If you're measuring the temperature, shoot for 160-170 degrees F).
Once it's cooked through, slice, shred, or chop your breasts after you let them rest for ~5 minutes. Then you're good to serve!
4 boneless, skinless chicken breasts will make 8-10 tacos.
Marinate your steak by drizzling/brushing with olive oil. Sprinkle with your taco seasoning and rub to coat on both sides. Cook flank steak over medium-high heat on the grill or stove-top for five minutes on each side (you can go a little longer if you prefer your steak more done on the inside).
Allow to rest for 5-10 minutes and then slice!
1 1/2 pounds of flank steak will make ~10-15 tacos.
You can use frozen peeled and deveined shrimp, or, if you'd rather go fresh, have the meat guy at your grocery store clean and peel some for you.
Drizzle a little olive oil in a large skillet, and heat to medium-high. Add your shrimp to the pan (if you're using frozen, make sure they're defrosted) and sprinkle taco seasoning to coat. Squeeze some lime juice over the shrimp for a citrus kick. Saute for 5-8 minutes, stirring occasionally.
1 pound of shrimp will make about 8 tacos.
3. Make things "fajita" style
Cooked onions and peppers can really make a taco pop.
Cut a bell pepper and onion into strips. Heat a drizzle of olive oil in a skillet over medium heat. Add the onion and bell pepper and season with salt and pepper. Cook, occasionally stirring, for 7-8 minutes.
If you're baking chicken for your tacos, throw your sliced pepper and onion in the pan with your chicken. Just make sure to add more olive oil, salt, and pepper to season.
4. Things don't always have to be about the taco
These ingredients are so versatile, you can have a different dish every day of the week!
Cook brown rice and ditch the tortilla. Pile your meat and favorite toppings over the rice for a Chipotle-style burrito bowl.
Quesadillas more your thing? Buy larger tortillas (8-10 inches, or the "burrito size") and layer half the shell with cheese and meat of your choice. Fold in half and cook in a panini press or in a skillet until the cheese is delicious and gooey. Top with your favorite toppings!
5. Don't skimp on the toppings
What makes a taco special is how you dress it. Salsa, guac, sour cream, cheeses, hot sauce, pico de gallo....the options are endless. Buy guac and pico pre-prepped in your local supermarket produce section, or make your own! Check out these recipes to get you started.
Ditch the store-bought seasoning
Change up your meat
Make things "fajita" style
Things don't always have to be about the taco
Don't skimp on the toppings
COMMENT below with your favorite Taco Tuesday traditions.
SHARE with that person you know that's stuck in a taco rut.