Celebrate Taco Tuesday with These Easy Recipes
A nationwide Mexican-American phenomenon we are all familiar with is Taco Tuesday! According to Backyard Taco Blog, the White Star Cafeteria restaurant began advertisements for Taco Tuesday in October 1933.
So it’s clear that Taco Tuesday is a long tradition and an irreplaceable part of people’s diet. So let’s bring home Taco Tuesday to households everywhere with a few easy steps. Here are some easy Taco Tuesday recipes!
Tacos De Pollo /Chicken Tacos
Chicken tacos are definitely an easy crowd-pleaser. Spice up a traditional Taco Tuesday favorite by adding a little zest to your tastebuds. The sensational seasonings & spices will knock anyone’s socks off!
- 1 pound chicken thighs, boneless skinless or chicken breasts
- 2 cloves garlic minced
- 1 tablespoon lime juice optional
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1/2 teaspoon paprika optional
- ½ teaspoon garlic powder or onion powder
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper
- 8 small corn or flour tortillas
Pico de Gallo:
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped tomato
- 1/4 cup finely chopped cilantro
- 1 finely chopped jalapeño deseeded
- 1 tsp lime juice
- pinch salt & pepper to taste
- Add the chicken, garlic, olive oil, lime, and spices, to a large bowl or zip-seal bag and stir or shake to combine.
- Heat a large pan to medium-high heat. Cook chicken 6-7 minutes per side or until it is no longer pink and the internal temperature of 165 degrees F. Remove from heat and cool for at least 5 minutes. Slice or chop into small cubes.
- While the chicken is cooking, combine the chopped tomato, jalapeno, onion, cilantro, and lime juice in a small bowl. Char tortillas on the stovetop over the flame until lightly charred (this step is optional).
- Assemble tacos by placing about 1/4 cup of chicken into each tortilla. Top with a few tablespoons of the onion-tomato mixture & cilantro sauce.
Tacos Al Pastor/Pork Tacos
According to the Tasting Table, Tacos Al Pastor originates from Puebla, Mexico. In the 1930s, Lebanese immigrants introduced the classic shawarma cooked in an upright rotating manner. The lamb was eventually replaced with pork but the technique & preparation remain the same. Enjoy this easy cross-cultural taco!
For the pork:
- 1 tbsp. extra-virgin olive oil, plus more for grill
- 3 dried guajillo chilis, seeds removed
- 3 dried chiles de arbol, seeds removed
- 1/3 c. pineapple juice
- 1/4 c. achiote paste
- 2 tbsp. apple cider vinegar
- 3 cloves garlic
- 2 tbsp. packed brown sugar
- 2 tsp. kosher salt
- 1 tsp. ground cinnamon
- 1/2 tsp. freshly ground black pepper
- 2 lb. boneless pork shoulder, sliced 1/2″ thick
For the Serving
- 1 pineapple, cored and cut into rings
- 1 red onion, cut into rings
- 12 corn tortillas
- Freshly chopped cilantro
- Lime wedges
- Small skillet over medium heat, heat oil. Add chilis and toast until slightly charred & fragrant, 1 minute. In a food processor or blender, add toasted chilis, pineapple juice, achiote paste, vinegar, garlic, brown sugar, salt, cinnamon, and pepper. Blend until fully combined.
- Place pork in a large bowl and pour marinade over. Cover and refrigerate for 4 hours or overnight.
- Preheat grill to medium-high and brush with oil. Grill pork until slightly charred and cooked through, 6 minutes per side. Let rest on a cutting board for 5 minutes then cut into 1″ pieces.
- Add pineapple & onions to grill and cook until slightly charred and onion is softened, 3 minutes per side. Break pineapple rings into large pieces.
- Add tortillas to grill and cook until warmed, 1 minute per side.
- On warmed tortillas, add pork, pineapple, onions, and cilantro. Serve with lime wedges.
Carne Asada Tacos/Steak Tacos
Planning on eating in? The easy & classic carne asada taco will set the night off right. It’s tender marinated steak packed with flavor, making its reputation absolutely exemplary!
- 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
- In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin, and oregano.
- In a gallon size Ziploc bag or large bowl, combine soy sauce mixture & steak; marinate for at least 1 to 4 hours, turning the bag occasionally.
- Heat remaining 1 tablespoon canola oil in a large skillet over medium-high heat. Add steak & marinade, and cook, stirring often, until the steak has browned and marinade has reduced about 5-6 minutes, or until desired.
- Serve steak in tortillas, topped with onion, cilantro, and lime.
Tacos De Higado Encebollado/ Liver & Onion Tacos
If you feel adventurous or planning a party, we have the recipe for you! Wow your guests by serving Mexico City-inspired tacos de hidago.
- 2 pounds of cow liver
- 2 jalapeños
- 2 garlic cloves
- 3 tablespoons of oil
- Salt and pepper to taste
- Juice of 1 orange
- 25-30 fresh corn tortillas
- Salsa of your choice
- 6 limes, halved
- 1 cup of fresh, chopped cilantro
- 1 diced onion
- Remove membrane from the liver. Slice into thin pieces, 1 ½ inches thick.
- Slice jalapeños lengthwise. Remove Seeds and veins
- Heat pan on medium-high and add oil
- Once the oil is hot, add onion, jalapeño, and garlic. Sauté for four minutes.
- Then add liver with salt and pepper to taste.
- Stir and allow to cook for 5 minutes. Continue to stir regularly.
- Add orange juice and cook for 15 minutes
- Sauté for 2 more minutes, then remove from stove.
- Serve with tortillas, salsa, lime, cilantro, and diced onion.
What are your favorite taco recipes? Did we miss one of your favorite taco recipes? Let us know in the comments below!