The ingredients in this salad are very simple, nothing fancy, yet still taste marvelous together.
I am a huge fan of Taco Salad. And Mexican food is one of my favorite food styles aside from Asian food. I probably cook Mexican cuisine at least once a week since I love it so much!
And a bonus — This meal can be prepared in 30 minutes or less!
I have never baked homemade taquitos before and wanted to give it a try. Baked taquitos are healthier and create less of a mess in your kitchen than when you are frying them.
Serve with sour cream and / or guacamole or even a Sweet & sour cranberry dipping sauce. Leftover chicken or a rotisserie chicken is perfect for the filling… or in my case leftover Turkey.
Since my kids and I are intolerant to chicken, I make A LOT of turkeys over the course of a year and whatever you usually make with chicken, I substitute with Turkey, hence Turkey Taquitos. 🙂
My mom always made my brother and I Sopapillas growing up. Ok Sopapillas is a fancy name for a Deep-Fried Flour Tortilla, Sprinkled with Sugar and Cinnamon. Around Halloween she would carve the tortilla to look like a pumpkin which was really cool.
Nevertheless, now with gluten free tortillas available at the grocery store I no longer need to make these with Corn Tortillas and can actually use a Gluten Free Flour Tortilla. YAY!
It is just so easy and quick — Just fry up the tortilla then sprinkle with a Cinnamon-Sugar mixture and then top with a dollop of whipping cream drizzled with honey!
I love making homemade tortilla chips — it reminds me of the authentic Mexican Restaurants I love to frequent. And they are really simple and quick to make. They go wonderfully with Guacamole or salsa or just to be eaten plain all by themselves.
Homemade Fried Tortilla Chips
- Olive oil, for frying
- 10 fresh corn tortillas
- Salt, to taste
Heat 1-inch of oil in a large frying pan or cast iron skillet over medium-high heat. If your oil is smoking you have the heat up too high.
Arrange the tortillas in a stack and cut into 4 equal wedges. Fry a batch of chips at a time, not to crowd pan, turning occasionally with tongs, until crisp and lightly browned, about 1 minute or less. Drain chips on a paper towel-lined plate; sprinkle lightly with salt and store in an airtight container.
Ok, I have to admit — I truly have old favorites that my family eats over and over again — And Taco Salad is one of those meals. And with today being Cinco De Mayo — why not make this filling favorite.
I like to use ground turkey, ground beef or steak – depending on what I have one hand. I brown onions then the meat and season with Trader’s Joes Taco Seasoning.
Once the onions are limp and the meat is cooked add two cups water. Let simmer until nearly all the water has evaporated.
Wash and spin dry romaine lettuce then cut into bit size pieces. Add lettuce to a large bowl layered with tomatoes, cheese and avocados. Then add cooked meat to the salad.
Toss and serve immediately with sour cream and chips.
If you guessed by now, I love avocado. I grew up in California down from my grandparent’s home that had two HUGE avocado trees. I never knew what an avocado cost until I moved to Nevada and boy what a culture shock that was.
Nevertheless, I still love avocados and will purchase them from Costco where they are a little nicer on the wallet.
With Cinco De Mayo upon us I decided to make guacamole for the kids and I.
Guacamole is a great avocado dip for chips or even as a side for enchiladas, taco salad or even on Nachos.
I love Mexican food just as much as I love Asian food. That means I like it A LOT!
I can’t even tell you the last time I bought store bought enchilada sauce. My husband doesn’t like the canned stuff at all so I started making my own years ago. Now I prefer Sour Cream Enchilada Sauce but I have to mix it up every once in awhile with a tomato sauce. And of course I try different versions every once in awhile as well.
Anyhow, you won’t want canned enchilada sauce again after making this easy homemade version!
- 1/4 cup vegetable oil
- 1/4 cup gluten free flour
- 2 (14.5 oz) cans diced tomatoes
- 1-1/4 teaspoon chili powder
- 1 teaspoons dried oregano
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon dried chopped onions
- 1 tablespoon brown sugar, packed
- 1 teaspoon fine sea salt
- Freshly ground black pepper, to taste
- Heat vegetable oil in a saucepan over medium high heat. Whisk in flour until well combined, about 1 minute.
- Stir in tomatoes, chili powder, oregano, cumin, garlic powder, onion powder, brown sugar, salt and pepper, to taste. Bring to a boil; reduce heat and simmer until thickened, about 10-15 minutes.
- Take a hand emulsifier to liquify the tomato chunks to make a smoother sauce otherwise you can leave as is.
Adapted from Damn Delicious
My kids love tacos and they love fish — so the combination of a Fish Taco is always a Dinner success at my house.
Unfortunately, it took me many years to even try a fish taco. And this is coming from a California girl who grew up only 45 minutes from the beaches of Santa Cruz as well as the bay side city of San Francisco. Nevertheless, once I tried a fish taco, I was HOOKED! Haha, pun intended!
These tacos are relatively on the healthy side and boast a lot of flavor. They are easy on your wallet, and extremely fast and simple to pull together. Instead of deep-frying the fish for these fish tacos, we coat the fish with a flavor-packed rub and grill them for just 3-5 minutes per side.
I used affordable swai white fish, and rubbed it with a generous amount of Kinder’s Mild BBQ Rub. The fish was then thrown on the barbecue for several minutes until it was cooked to perfection. The Swai was then topped with a perfect mixture of tomatoes, onions, cilantro, cabbage and a dash of Sour Cream and Sriracha sauce all inside a nice warm, crunchy tortilla.
For Christmas I made a 26 lb turkey for 2 adults and 3 little kids. Yeah — I HAVE A LOT OF Turkey left over and have been making sandwiches galore with the leftover meat and then decided I wanted to make burritos for dinner. AND my parents were here over the New Year and brought us several packages of Udi’s Gluten Free tortillas which I needed to use up. So burritos it was!
I took a gallon size ziploc filled with leftover turkey and dumped it into the crockpot with 2 cans of tomato sauce and 1 packet of Trader Joe’s Taco Seasoning and let it cook for 4 hours.
I opened the lid and the meat had a wonderful aroma and shredded as soon as I touched it with the fork!
Next I warmed up the tortillas, spread a very generous amount of sour cream on each tortilla, topped with refried beans, shredded turkey, sliced avocado and rice. Rolled the tortillas and cut them in half.
I love making something creative for dinner from leftovers the night before. I had made homemade sushi and had a lot of rice leftover in the fridge and basically heated that up, too, and added it to the burritos as well.
Regardless, I had A LOT of shredded turkey leftover and 2 more packages of tortillas left so a few nights later I made Enchiladas with Sour Cream Sauce with the shredded turkey and extra tortillas!
I love Taco Salad… it is one of my go to meals for my family — because it is quite quick to whip up and very simple as well.
Gluten Free Taco Salad
Gluten Free Taco Salad
I made my own tortilla strips for this salad because I didn’t have any Tortilla Chips on hand. So I sliced up about 5 corn tortillas and then fried them up to a crisp.
2 ripe tomatoes, diced
1/2 pound sharp Cheddar, shredded
1 large onion, diced
1 head green leaf lettuce, washed, drained and shredded
1 pound lean ground turkey or beef, browned, crumbled and drained
Can Black Beans, drained
2 TBSP Trader Joe’s Taco Seasoning
Gluten Free Tortilla Strips
Brown meat, beans and onions together with the Taco Seasoning until thoroughly cooked. Then combine everything together in a large salad bowl. Just before serving, add the taco chips, tossing to combine with other ingredients. Top each serving with a dollop of sour cream drizzled with Sriracha sauce to taste and some tortilla strips.