Tacos CAN buy happiness. Passing along some inspiration for your next “Taco Tuesday”. Sometimes it is okay to eat your feelings… especially with your eating something inexpensive and healthy.

SHRIMP TACOS WITH JALAPEÑO SLAW AND PICKLED ONIONS

THESE TACOS COME TOGETHER SO QUICK AND EASY, YOU’LL EVEN HAVE TIME TO MAKE A MARGARITA! 

INGREDIENTS

• 1 medium red onion
• ¾ tsp (4 mL) salt, divided
• 2   limes, divided
• 1 small jalapeño, seeded
• 1 cup (250 mL) fresh cilantro leaves
• ½  cup (125 mL) reduced-fat mayonnaise
• 1½  lbs (700 g) uncooked medium (31–40 per pound) shrimp, peeled, deveined and tails removed
•  Canola oil for spraying Grill Stone
• 1 bag (14–16 oz or 397 g) shredded coleslaw mix
• 12   corn tortillas

DIRECTIONS

1. Place the oven rack 2–4″ (5–10 cm) from the heating element. Preheat the broiler.
2. Using the Simple Slicer on the #1 setting, slice the onion into the small Glass Mixing Bowl; rinse under warm water for 10–15 seconds, then drain. Sprinkle with ¼ tsp (1 mL) of the salt and the juice from 1 lime. Set aside and stir occasionally.
3. Cut the jalapeño into chunks and place in the Manual Food Processor. Add cilantro and process until finely chopped. Add the mayonnaise and juice of the remaining lime (about 2 tbsp/30 mL) and process until combined.   
4. Place the shrimp in the medium Glass Mixing Bowl; add 2 tbsp (30 mL) of the mayonnaise mixture and the remaining ½ tsp (2 mL) of salt. Mix to coat the shrimp.   
5. Spray the Rockcrok^® Grill Stone with oil using the Kitchen Spritzer; pour the shrimp mixture in a single layer onto the stone. Broil for 6–7 minutes, or until the shrimp is pink and cooked through, rotating the stone halfway through broiling.
6. In the large Glass Mixing Bowl, combine the remaining sauce mixture with the coleslaw mix. 
7. Place the tortillas in the Large Micro-Cooker^®. Cover and microwave on HIGH about 45–60 seconds, or until warmed.
8. Fill each tortilla with shrimp, slaw, and pickled onions. 

Yield:

• 6  servings of 2 tacos

Nutrients per serving:

Calories 230, Total Fat 9 g, Saturated Fat 1 g, Cholesterol 180 mg, Sodium 600 mg, Carbohydrate 13 g, Fiber 3 g, Protein 25 g

Cook’s Tips:

Rinsing raw onions under running water helps to tame their and mellow out their flavor. Combining the rinsed onions with salt and lime juice is a quick and simple way to “pickle” them.

FLANK STEAK TACOS

Ready in 35 minCOOKING MARINATED STEAK ON A BAKING RACK AND VEGGIES BELOW ON A SHEET PAN AT THE SAME TIME ADDS GREAT FLAVOR TO THE VEGGIES AND SAVES TIME.

INGREDIENTS

• 1   orange
• 1 can (7 oz./200 g) chipotle peppers in adobo sauce
• 2   garlic cloves, peeled
• 1½ tsp (7 mL) salt
• 2 lbs. (1 kg) flank steak

• 3   poblano peppers
• 1   yellow onion
• 3 tbsp (45 mL) olive oil
• ½ tsp (2 mL) salt
• ⅛ tsp (0.5 mL) ground black pepper

• 1   lime
• 1 large, ripe avocado
• ½ cup (125 mL) sour cream or Greek yogurt
• ½ cup (125 mL) loosely packed fresh cilantro leaves
• ¼ tsp (1 mL) salt
• 16 5–6″ (13–15-cm) corn tortillas

DIRECTIONS

1. Preheat the oven to 425°F (220°C). Juice the orange using the Juicer. Add the juice, chipotle peppers, garlic, and salt to the Manual Food Processor and process until the peppers are coarsely chopped. Place the steak in a large bowl and add the marinade, turning to coat.
2. Cut the tops off the poblano peppers and use the Scoop Loop^® to remove the core and seeds. Quarter the peppers, then use the Quick Slice to slice the peppers. Use the Simple Slicer on the No. 2 setting to slice the onion. Add the vegetables, oil, salt, and black pepper to a bowl and toss to coat.
3. Transfer the vegetable mixture onto the Half Sheet Pan. Position the Baking Rack on top of the sheet pan with the legs extended and place the steaks on the rack. Add the remaining marinade on top of the steaks, and insert the Instant-Read Food Thermometer’s corded probe into the thickest part of the steak.
4. Cook the steak and vegetables for 20 minutes. Increase the temperature to 450°F (230°C) and cook for an additional 5 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare. Remove the pan from the oven and let the meat rest for 5–10 minutes.
5. Meanwhile, juice the lime and add the remaining ingredients for the crema to the Manual Food Processor; process until well combined.
6. Use the Quick Shred as a guide to slice the meat (see cook’s tip). Microwave the tortillas in the Tortilla Warmer in two batches for 45 seconds each.

Yield:

• 8  servings

Nutrients per serving:

U.S. nutrients per serving (2 tacos): Calories 330, Total Fat 20 g, Saturated Fat 6 g, Cholesterol 85 mg, Sodium 900 mg, Carbohydrate 14 g, Fiber 1 g, Sugars 4 g, Protein 26 g

Cook’s Tips:

This recipe is spicy! For a milder flavor, use ½ of the can of chipotle peppers and the juice of ½ of an orange.

To slice the steak, hold the Quick Shred’s fork with the longer tines facing straight down and stick it into the steak. Use a Chef’s Knife to slice (against the grain) in between the tines for evenly spaced cuts.

CHIPOTLE TURKEY TACOS

GOOD HEALTH STARTS WITH GOOD NUTRITION. CHECK OUT THIS ACS-ADAPTED, MIX ‘N CHOP RECIPE TODAY TO GIVE YOUR DIET A HEALTHY LIFT.

INGREDIENTS

• 1   onion
• ½   green bell pepper
• 2   garlic cloves
• 1 tbsp (15 mL) canola oil
• 1 lb (450 g) ground turkey breast
• 1  tbsp (15 mL) chili powder
• 1 tsp (5 mL) ground cumin
• 1   chipotle pepper in adobo sauce, finely chopped
• 1 can (8 oz/227 g) tomato sauce
• 1 cup (250 mL) black beans, drained and rinsed
•  Salt and black pepper
• 8 (6 in./15 cm) whole wheat tortillas
• 1   avocado
• 1 tbsp (15 mL) fresh lemon juice

DIRECTIONS

1. Preheat the oven to 350°F (180°C). Finely chop the onion, bell pepper, and garlic.
2. Heat a 12-in (30-cm) skillet over medium-high heat for 3–5 minutes and add the oil. Cook the onion, bell pepper, and garlic for 3–5 minutes, or until softened. Add the turkey to the skillet and break it into crumbles using the Mix ‘N Chop. Cook for 6–8 minutes, or until the turkey is cooked through and any excess liquid has evaporated.
3. Add the chili powder, cumin, chipotle, tomato sauce, and black beans. Reduce the heat to medium-low and simmer for 3–5 minutes, or until the mixture is slightly thickened and warmed through. Season to taste with salt and black pepper.
4. Meanwhile, wrap the tortillas in a damp paper towel and microwave on HIGH for 15–30 seconds.
5. Peel the avocado and remove the pit. Place the avocado in a small mixing bowl and coarsely mash. Stir in the lemon juice and season with salt.
6. Divide the turkey mixture evenly between the warmed tortillas and top with a dollop of the avocado mixture.

Yield:

• 8  servings

Nutrients per serving:

U.S. Nutrients per serving: Calories 245, Calories from fat 80, Fat 8 g, Saturated fat 2 g, Trans fatty acids, total 0 g, Polyunsaturated fat 2 g, Monounsaturated fat 4 g, Cholesterol 32 mg, Sodium 360 mg, Carbohydrate 23 g, Dietary fiber 7 g, Sugars 3 g, Protein 20 g

SLOW COOKER CARNITAS

CARNITAS IS A MEXICAN DISH OF SPICY PULLED PORK THAT IS COMMONLY SERVED ON TACOS. OUR CARNITAS SLOW COOKER SEASONING IS ALSO GREAT WITH CHICKEN OR BEEF.

INGREDIENTS

• 2 lbs (1 kg) pork shoulder
• 2 tbsp (30 mL) Carnitas Slow Cooker Seasoning
• ⅓ cup (75 mL) water

DIRECTIONS

1. Place the pork shoulder in the Rockcrok^® Dutch Oven. Combine the Carnitas Slow Cooker Seasoning with the water and pour the mixture over the pork shoulder.
2. Place the Dutch oven into the Rockcrok^® Slow Cooker Stand and cook on HIGH for 4 hours, or LOW for 8 hours.
3. Dice or pull apart the meat and serve it on tortillas with your favorite toppings.

Yield:

• 8  servings

Nutrients per serving:

Calories 240, Total Fat 16 g, Cholesterol 75 mg, Sodium 210 mg, Carbohydrate 1 g, Protein 20 g

Cook’s Tips:

QUICK COOKER INSTRUCTIONS

This recipe can be prepared in the Quick Cooker as the recipe directs using the Slow Cook setting and the Quick Cooker Glass Lid. Let it cook for 4 hours.

KIDS’ QUICK & EASY FAJITAS

INGREDIENTS

• 6   mini bell peppers (any color)
• ¾ cup (175 mL) frozen corn
• 12 oz (350 g) chicken breast tenderloins
• ½ tbsp (7 mL) reduced-sodium taco seasoning
• 4 8″ (20-cm) flour tortillas
• ¾ cup (175 mL) reduced-fat shredded cheddar cheese
• ¼ cup (50 mL) mild salsa
• ¼ cup (50 mL) reduced-fat sour cream

DIRECTIONS

1. *Use a Paring Knife to slice the stems off of the peppers. Cut the peppers in half lengthwise and remove the seeds. Cut the peppers into thin slices. Place the peppers and corn into the Mini Deep Covered Baker.
2. Place the chicken into a medium bowl and sprinkle with taco seasoning.
3. Place the chicken over the vegetables in the baker.
4. *Microwave, covered, on HIGH for 6–8 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
5. *Remove the baker from the microwave, then stir the chicken and vegetables together. Slice the chicken into smaller pieces, if you need to.
6. *Wrap the tortillas in a damp paper towel. Microwave on HIGH for 30–60 seconds, or until they’re warm.
7. Spoon the chicken and vegetable mixture into the centers of the tortillas. Serve with cheese, salsa, and sour cream.

Yield:

• 4  servings

Nutrients per serving:

U.S. Nutrients per serving: Calories 360, Total Fat 7 g, Saturated Fat 4.5 g, Cholesterol 75 mg, Sodium 680 mg, Carbohydrate 35 g, Fiber 3 g, Sugars 5 g, Protein 30 g