Tacos Ideas

Name: Tacos Ideas
Address: 2228 Lejano Way, Sacramento, CA, 95833, US
Telephone: +19256347114

Here you'll find the best tacos recipes!

08/10/2023

Using frozen ground beef - no need to thaw! Cooks in just 20 min. Serve with desired toppings. So fast, so easy, so so good.

07/07/2022

Easy, quick, authentic carne asada street tacos you can now make right at home!

07/07/2022

This Crispy Baked Fish Tacos 😍

08/24/2020

Ground Beef Tacos are the perfect dish for easy weeknight dinners. This quick taco recipe is not only tasty but it uses spices you likely have on hand!

08/21/2020

THE BEST EASY TACO PIZZA

A family-favorite dinner, this delicious taco pizza recipe is made with a crescent roll crust and simple ingredients. It’s quick and easy too.

08/19/2020

VEGAN FISH TACOS (WITH BANANA BLOSSOM!)

The crispiest vegan fish tacos, made with banana blossoms, baja slaw and spicy mayonnaise.

08/19/2020

TURKEY TACOS

These Ground Turkey Tacos can be on your table in 15 minutes! They are the perfect dinner for a busy weeknight meal yet just as crave worthy as more labor intensive dinners.

08/18/2020

Barbacoa Beef Recipe

Barbacoa Beef Recipe is a traditional mexican shredded beef, is flavored with adobo chipotles and green chilis along with some seasonings.

08/17/2020

Easy carne asada tacos made from juicy and tender marinated flank steak or skirt steak and topped with diced onions, crumbled cotija cheese and fresh cilantro.

08/05/2020

Cilantro Lime Chicken Tacos

These Cilantro Lime Chicken Tacos with tangy coleslaw and avocado cremá are simple, fresh and delicious making this the perfect EASY summer recipe!

Ingredients

1 1/2 pounds boneless skinless chicken breasts
1/4 tsp. salt
8 to 10 (6 inch) flour or corn tortillas
For the marinade:
Juice of 2 limes + zest of 1 lime
1 Tbsp olive oil
2 cloves garlic
1/2 tsp. honey
2 Tbsp cilantro, chopped
For the coleslaw:
2 cups shredded green cabbage
1 cup shredded red cabbage
1 cup shredded carrots
1/2 cup chopped cilantro
1/2 cup chopped green onions
Juice of 2 limes
1 Tbsp olive oil
1 tsp honey
Pinch of salt
For the avocado crema:
1 avocado
1 garlic cl
1/4 cup cilantro leaves
1/4 cup plain Greek yogurt
3 Tbsp lime juice
1 tsp. Sriracha
Salt and pepper, to taste
2 Tbsp olive oil
1/4 to 1/2 cup water (depending on consistency)

Instructions
1. Place chicken in a large ziplock bag or bowl.
2. To make the marinade, whisk together lime juice, zest, olive oil, garlic, honey, and cilantro until combined and pour over top of chicken until completely coated. Cover and marinate chicken for about 4 hours to overnight.
3. To make the coleslaw, combine cabbage, carrots, green onions and cilantro in a large bowl. In a smaller bowl, whisk together lime juice, olive oil, honey and salt and toss together with slaw mixture.
4. To make the avocado crema, combine the avocado, garlic, cilantro, yogurt, lime juice, sriracha and salt/pepper in a food processor and pulse until combined. With the motor running, slowly add the olive oil and water until smooth until you have your desired consistency.
5. To cook the chicken, pre-heat outdoor grill or grill pan on medium-high heat and add marinated chicken breasts. Sprinkle with a little salt and cook chicken about 4 to 5 minutes on each side until juices run clear. Transfer chicken to a cutting board and let rest for 5 minutes before cutting. This keeps them juicy!
6. To assemble the tacos, place chicken in a tortilla and top with slaw and a drizzle of the avocado crema. Serve with a fresh squeeze of lime and enjoy!

08/03/2020

Chili Lime Chicken Tacos

These chili lime chicken tacos are easy and full of flavor!

Ingredients
1 - 1½ lb. chicken breasts
¼ c. lime juice, divided
2 tbsp. canola or vegetable oil
1 tsp. minced jalapeno
1 tsp. honey
1 tsp. salt
1 tsp. chili powder
½ tsp. paprika
½ tsp. onion powder
½ tsp. garlic powder
¼ tsp. cumin
¼ tsp. coriander
¼ tsp. cayenne pepper*
¼ tsp. ground black pepper

For the filling:
2 tsp. olive oil
2 tbsp. chopped red onion
½ c. frozen corn
½ c. black beans, rinsed
¼ tsp. salt
pinch ground black pepper

Soft taco flour tortillas
Optional garnishes:
Chopped fresh cilantro
Avocado chunks
Avocado dressing
Lime wedges

Instructions
1. In a ziplock bag, add the half of the lime juice and ALL of the remaining marinade ingredients. Close and gently shake to combine. Open, add chicken, close and toss to coat chicken evenly. Refrigerate for up to 24 hours, allow to sit at room temperature for 30 minutes before cooking (NOTE: if you plan on doing the minimum of 30 minutes, just leave it at room temperature instead of refrigerating).
2. STOVETOP: Set a large non-stick skillet over medium-high heat. When the oil is hot, add the chicken and cook for 5 minutes, or until browned on one side. Flip chicken and reduce heat to medium. Cook for approximately 5-8 minutes or until chicken is reaches an internal temperature of 160 degrees. Transfer to a cutting board, cover with aluminum foil, and let rest for 5 minutes before slicing. Garnish with remaining lime juice and a bit of zest, if desired.
3. GRILL: Grease and preheat the grill to medium heat, about 400 degrees. Grill chicken undisturbed for for 5-7 minutes per side, or until chicken is reaches an internal temperature of 160 degrees. Transfer to a cutting board, cover with aluminum foil, and let rest for 5 minutes before slicing. Garnish with remaining lime juice and a bit of zest, if desired.
4. Meanwhile, in a large non-stick skillet set over medium heat, add olive oil. When the oil is hot, add the onion and saute until translucent. Add the corn and cook for 5 minutes, then the rinsed black beans. Season with salt and pepper, cook for 3 minutes; keep warm.
5. To assemble, place chicken and filling in soft taco size flour tortillas. Garnish with cilantro, avocado chunks, avocado dressing, and serve with lime wedges, if desired.

08/01/2020

Mexican Street Tacos

Easy, quick, authentic carne asada street tacos you can now make right at home! Top with onion, cilantro + fresh lime juice! SO GOOD!

Ingredients
2 tablespoons reduced sodium soy sauce
2 tablespoons freshly squeezed lime juice
2 tablespoons canola oil, divided
3 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 1/2 pounds skirt steak, cut into 1/2-inch pieces
12 mini flour tortillas, warmed
3/4 cup diced red onion
1/2 cup chopped fresh cilantro leaves
1 lime, cut into wedges

Instructions
1. In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin and oregano.
2. In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally.
3. Heat remaining 1 tablespoon canola oil in a large skillet over medium high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until desired doneness.
4. Serve steak in tortillas, topped with onion, cilantro and lime.

Address

2228 Lejano Way
Sacramento, CA
95833

Telephone

+19256347114

Website

https://lenahealthstudio.com/

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