Taco Tuesday Recipes You'll Want All Week

Written By: Kayla Chambers

““SugarFree”

Tuesday’s just aren’t the same without our favorite Mexican food: tacos. Each week, we have our go-to Tex-Mex recipes on hand. Try something new with these unique, delicious, and mouthwatering taco and taco-inspired dinners.


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Beefy Taco Salad with Avocado
Place tacos in a healthy disguise with this beefy taco salad with avocado recipe! This is an easy meal to whip up making it perfect for a weeknight dinner. You can even give yourself the restaurant experience by serving this meal in a playful Tostada shells while spending much less by making it in your kitchen.

Ingredients:

  • 1 lb. ground beef
  • 2-3 scallions, sliced
  • 3 cloves garlic, minced
  • 1 jalapeño pepper, minced
  • 2 tbsps. Taco Seasoning Mix
  • 1 cup beef stock
  • 1 cup salsa
  • 1 (15 oz.) can kidney or black beans, rinsed and drained
  • 8 cups mixed lettuce
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 3/4 cups black olives, sliced
  • 4 large tomatoes, chopped
  • 2 avocados, peeled and cubed
  • 1 cup Pepper Jack cheese, shredded
  • 1 cup Cheddar cheese, shredded
  • 1 cup sour cream
  • 1 bunch fresh cilantro leaves
  • Tostada shells (or 2 cups nacho tortilla chips)

Directions:

With a large skillet cook the following ingredients: ground beef, scallions, garlic, and jalapeno. Stir occasionally to break up the meat and when ground beef is browned, drain the mixture. Next add taco seasoning, beef stock, and salsa then bring to simmer, stirring frequently for 5-7 minutes until thickened. Remove from heat and set aside. To make the salad, mix together in a large serving bowl all the beans, bell peppers, and tomatoes. Heat Tostada shell according to packaging then place salad in shell, filling halfway. Top with the beef mixture. Then continue adding the following toppings as desired: avocados, cheeses, olives, and sour cream. Serve immediately.


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Mouth-Watering Taco Soup
Keep tacos interesting by shifting their form and crafting a soup! This recipe is hearty with all kinds of beans and veggies: kidney beans, black beans, sweet corn, onion, and green chilies. You can even transfer this recipe to a crockpot or slow cooker to increase and fortify the flavors. You can also garnish your taco soup with all kinds of ingredients like cheese, guacamole, tomatoes, fresh cilantro, tortilla chips, and Fritos to add even more comfort to this cozy meal. 

Ingredients:

  • 1 tbsp. olive oil
  • 1 lb. ground beef
  • 1/2 small yellow onion diced
  • 2 cloves garlic minced
  • 1 15 oz. can kidney beans, rinsed and drained
  • 1 15 oz. can black beans, rinsed and drained
  • 1 4 oz. can mild diced green chilies
  • 1 15.25 ounce can whole kernel golden sweet corn
  • 1 cup mild salsa
  • 2 tbsps. chili powder
  • 1/2 tsp. black pepper
  • 3/4 tsp. salt
  • 2 tsp. cumin
  • 1 tsp. oregano
  • 1 tsp. garlic powder
  • 11/2 tsp. smoked paprika
  • 2 cups beef stock

Directions:

Over medium heat, warm 1 tablespoon of olive oil in a large pot. Brown the ground beef with onions until meat is cooked, stirring occasionally. Add in all spices, seasonings, and garlic and cook for another minute. Drain any grease. Next, stir in kidney beans, black beans, sweet corn, diced green chilies, salsa, and beef stock. Allow soup to come to a boil and then reduce to a gentle simmer, occasionally stirring the soup for 10-15 minutes or until slightly thickened. Serve and enjoy!


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Spicy Whitefish Tacos

Get your taste of the sea with these spicy whitefish tacos! The fish is seasoned with spices like paprika, cayenne, and garlic all while dressed with a zesty, cilantro and lime slaw and Sriracha ranch sauce. You can use any kind of firm white fish available making this refreshing take on tacos a crowd pleaser.

Ingredients: 

  • 8-12 soft corn tortillas
  • 1 lb. fresh haddock fillets (or any firm, white fish)
  • 1 tsp. paprika
  • 1/2 tsp. garlic powder 
  • 1/4 tsp. ground cayenne pepper
  • 1/4 tsp. salt
  • 1/8 tsp. black pepper
  • 1 tbsp. avocado oil (can substitute with coconut and vegetable oil)
  • 1/4 cup homemade or store-bought ranch dressing
  • 1 tbsp. Sriracha Chili Sauce
  • 4 radishes, finely chopped
  • 1 jalapeño pepper, seeded and minced
  • 1-2 tbsp. apple cider vinegar
  • 1 tbsp. honey
  • 1 lime
  • 1/8 tsp. salt
  • fresh chopped cilantro, to taste
  • 4 large bananas, sliced

Directions:

Mix together Sriracha chili sauce and ranch dressing in a small bowl. More Sriracha can be added for a spicier sauce. Set bowl aside. To create the cilantro and lime slaw, combine cabbage, apple cider vinegar, honey, salt, and pepper in a small bowl. Cut lime in half and add juice into the slaw. Toss together and add cilantro to taste. Set aside to marinade. Pat fish dry and season with paprika, cayenne, garlic, salt and pepper. Make you coat each side of the fish well. In a heavy bottom skillet over medium-high heat, sauté the fish about 4 to 5 minutes on each side. Remove from heat and transfer to platter. Break up fillets into bite-sized chunks then warm tortillas. Assemble tacos with slaw first, then add fish and drizzle sauce on top. Radish slices can be sprinkled on top of tacos and lime wedges served on the side.


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The Perfect Pico de Gallo

There's just something special (and cheaper) about making your own dips, sauces, and salsas. Making your own Pico de Gallo also leads to fresher results than what you'd get from a jar. You also don't have to limit yourself to tortilla chips when it comes to Pico de Gallo. Add your fresh Pico de Gallo to wraps, soups, tacos, nachos, and more

Ingredients:

  • 5 tomatoes, seeded and diced
  • 1/2 small green bell pepper, diced
  • 1/2 small red bell pepper, diced
  • 1/2 large red onion, diced
  • 1-3 jalapeno, seeded and chopped finely
  • 3 tbsps. fresh cilantro, diced
  • 3 garlic cloves, minced
  • 1/2 lime, juiced
  • salt and pepper to taste
  • 1/2 tsp. dried dill weed

Directions:

In a large bowl stir together the following ingredients: tomatoes, bell peppers, red onion, jalapeños, cilantro, minced garlic, lime juice, salt, pepper, and dill weed. Then cover and refrigerate for at least 1-2 hours and serve.


““SugarFree”

Korean Steak Tacos

Sometimes regular steak tacos become a redundant in flavor but you can spice steak up in this Korean beef recipe that incorporate soy sauce, fresh ginger, and brown sugar. The steak can even be added to a slow cooker to really make the meat tender and juicy in every bite. Adjust the length of time you marinade the beef for more tender and flavorful results!

Ingredients:

  • 1 1/4 lbs. thinly sliced beef such as sirloin or flank steak
  • 1/4 cup soy sauce
  • 2 tbsps. brown sugar
  • 3 cloves of minced garlic
  • 2 tsps. minced fresh ginger
  • 1/2 tsp. red chile flakes (optional)
  • salt (adjust to taste)
  • freshly ground pepper (adjust to taste)
  • 2 tsps. vegetable oil
  • 1/2 cup shredded carrots
  • 8 flour tortillas
  • 1/2 cup cilantro
  • 1/2 cup scallions, chopped
  • 3 cups napa cabbage ( 1/2 head, halved lengthwise and shredded crosswise)
  • 1 large carrot, cut into 2-inch-long matchstick-size strips
  • Feta cheese (adjust to taste)
  • 1 lime, cut in wedges

Directions:

In a Ziploc bag, fully combine the following ingredients for a marinade: soy sauce, brown sugar, ginger, chili flakes, and salt and pepper (to taste). Next, add the beef and seal the bag. Coat meat in the marinade and let sit for 15 minutes or up to 2 hours, if desired. Preheat grill on medium-high heat. Take steak from marinade and grill for 10-12 minutes total, turning halfway through. Once done transfer to a cutting board and let sit for 5-10 minutes. In a small bowl mix together the following ingredients: cabbage, carrots, green onion and cilantro. Heat tortillas on the grill, turning occasionally for 1 minute. Assemble tacos placing in cabbage, carrots, etc. first and then beef. Sprinkle feta cheese on top and serve with lime wedges, if desired.


““SugarFree”

The Best Barbacoa Tacos

Traditionally, meat barbacoa-prepared was steam cooked in an underground oven until the meat was tender. Therefore, you'll get the best results if you use a slow cooker to prepare this meal. However a pan can also be used to cook the meat on the stovetop. Don't limit yourself to just tacos. You can create quesadillas, salads and burritos with this barbacoa recipe! Leftovers hold up well in the freezer.

Ingredients:

  • 3 lbs. chuck roast (fat trimmed), cut into 2-inch chunks
  • 4 cloves garlic, minced
  • 2 chipotles in adobo sauce, chopped (or more to taste)
  • 1 (4-ounce) can chopped green chiles
  • 1 cup white onion, finely chopped
  • 1/4 cup fresh lime juice
  • 2 tbsps. apple cider vinegar
  • 3 bay leaves
  • 1 tbsp. ground cumin
  • 1 tbsp. dried Mexican oregano (or regular oregano)
  • 2 tsps. salt
  • 1 tsp. black pepper
  • 1/4 tsp ground cloves
  • 1/2 cup beef stock or water
  • Feta cheese (adjust to taste)
  • 12 small corn tortillas, warmed
  • Fresh cilantro (adjust to taste)

Directions:

Combine all ingredients into the slow cooker's bowl. Reserve some onion for toppings during the final assembly of the tacos. Toss the ingredients together gently then over and cook on low for 6 to 8 hours (or on high for 3 to 4 hours). You'll know the beef is done when it falls apart easily when shredded with a fork. Inside of the slow cooker, use two forks to shred the beef into bite-sized pieces. Toss the beef with the juices then cover and let beef soak up the juices for another 10 minutes. Remove bay leaves. Assemble tacos placing beef in tortillas. Top with onions, cilantro, and feta cheese to taste.


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Bonus: Spicy Mango Popsicle Margarita

Play with presentation as well when you create your own spicy mango popsicle margaritas. Their fun style makes for a great conversation starter. These popsicles will need to sit and freeze for 4-6 hours before they're ready for serving, so plan ahead.

Ingredients:

Margarita Popsicles

  • 1 jalapeño pepper, sliced
  • 1/2 cup silver tequila
  • 4 cups diced mango
  • 1/2 cup lime juice
  • 1/4 cup powdered sugar 

Margarita

  • Tequila
  • Cointreau
  • club soda
  • 2 limes, juiced
  • Salt for glass rim
  • Additional limes and jalapenos for presentation

Tools

  • popsicle mold
  • wooden popsicle sticks

Directions:

Combine sliced jalapeno and 1/2 cup silver tequila. Cover and allow to infuse for at least 6 hours before use. Blend together the following ingredients on high for about 1 minute and until smooth: mango, lime juice, and powdered sugar. Add in 6 tablespoons of jalapeno and tequila mixture to the blender and stir. Then pour mixture into popsicle molds and fit with sticks. Freeze for at least 6 hours or overnight, if possible. Add salt to rim of glasses using lime juice. Then pour in one part tequila, one part Cointreau, one part lime juice, and two parts club soda in each glass. Remove popsicles from mold. Place in glasses along with sliced jalapeno, lime wedges or crushed ice, and enjoy!