Although there’s no denying that just about everybody’s favorite day of the week is Friday, we can’t ignore the fact Tuesday comes in right behind it as a close second for one reason and one reason only — Taco Tuesday.
If there’s anything we love more than the weekend, it’s a nice spicy pick-me-up during the week, and for that, Taco Tuesday is where we always turn, and let’s be real: it never disappoints.
Still, there’s always room for improvement, so if you’re looking to up your taco game, look no further. Here are five flavorful recipes that will be sure to spice up your Taco Tuesday in no time:
Buffalo Chicken Tacos
1 (15-ounce) can of whole kernel corn
3 cups shredded cooked chicken
⅔ cup buffalo sauce
1 package Old El Paso Small Flour Tortillas or Stand & Stuff Tortillas
4 cups shredded Romaine lettuce
1 avocado, peeled, pitted and diced
½ cup blue cheese dressing
optional toppings: extra crumbled blue cheese, chopped fresh cilantro, thinly sliced green onions, fresh lime wedges
Heat a skillet over high heat. Add the corn kernels and let them dry-roast for about 6-8 minutes, occasionally stirring, until their edges begin to brown and caramelize. Remove from heat, and transfer the corn to a separate plate. Set aside.
In a mixing bowl, toss chicken and buffalo sauce until combined. Set aside.
To assemble the tortillas, place your small tortillas (or a Stand & Stuff tortillas) on a flat work surface. Portion the lettuce evenly between the tortillas. Then top each tortilla with an even portion of the chicken, corn, and avocado. Drizzle each with the blue cheese dressing, then sprinkle on optional toppings if desired
Recipe courtesy of Gimme Some Oven.
Spicy Korean Tacos with Sesame Slaw
Spicy Korean Beef
1 lb. flank steak, skirt steak, or anything that makes good fajita meat
1/3 cup soy sauce
1/2 cup brown sugar
1 tablespoon sesame oil
3 cloves garlic, minced
1/2 teaspoon crushed red pepper
1/2 teaspoon ginger (ground or fresh minced)
2 teaspoons oyster sauce
1 tablespoon sesame seeds
1 – 2 tablespoons Sriracha
1/3 cup rice vinegar
5 – 6 tablespoons honey
1 tablespoon soy sauce
2 teaspoons grated ginger
2 teaspoons sesame oil
3 tablespoons brown sugar
4 tablespoons vegetable or canola oil
6 cups thinly sliced cabbage (I used half regular, half purple)
1 cup carrots, grated
2 tablespoons sesame seeds
Sriracha Sour Cream
1/2 cup sour cream
2 tablespoons Sriracha
1. For the Spicy Korean Beef: In a small bowl combine the soy sauce, brown sugar, sesame oil, garlic, red pepper flakes, ginger, oyster sauce, sesame seeds, and Sriracha. Whisk together.
Slice the meat into thin strips, make sure to slice against the grain if using a flank steak. Put the meat into the marinade and marinate at least an hour over overnight.
2. To cook the meat, heat a skillet over high heat. Pour the meat and marinade into the hot pan and cook, stirring as it cooks, until the meat is cooked through (about 5 minutes).
3. To make the Sesame Slaw: Whisk the vinegar, honey, soy sauce, ginger, brown sugar, sesame oil, and vegetable oil together in a small bowl to make the dressing.
4. Place the cabbage and carrot in a large bowl. Toss with the dressing. Sprinkle with sesame seeds.
5.For the Sriracha Sour Cream: Mix the sour cream and Sriracha together in a small bowl.
6. To serve, place the spicy Korean beef on a small tortilla (flour or corn), top with the sesame slaw and Sriracha sour cream. Enjoy!
Recipe courtesy of Prairie Californian.
Chili Lime Shrimp Tacos
24 Large Raw Shrimp, peeled
16 Small Corn Tortillas
4 cups shredded cabbage
¼ jalapeno, finely minced (about ½ Tablespoon)
1 Tablespoon Olive Oil
3 Garlic cloves, pressed or finely minced
1 lime, zested and juiced
¼ teaspoon red pepper flakes
¼ teaspoon paprika
¼ teaspoon chili powder
1 Avocado, diced
salsa for serving
Combine the shrimp in a bowl with olive oil, lime zest, minced garlic, paprika, chili powder, red pepper flake and ¼ teaspoon salt. Toss to combine and set aside to marinade for 15 minutes.
Toss the cabbage with jalapeno, 1 tablespoon of lime juice and a pinch of salt, set aside.
Warm Tortillas in a skillet over low heat, flipping occasionally.
Heat a large skillet over medium-high heat. When hot, pour the shrimp in. Sear on one side for 1-2 minutes, flip and sear on the other side until pink all the way through and no longer opaque, 1-2 minutes. Remove from heat.
To assemble tacos, layer two tortillas on top of each other. Top with lime slaw, a few shrimp, and some avocado. Top with some salsa and a squeeze of fresh lime.
Recipe courtesy of Fox and Briar.
Spicy Black Bean Tacos
2 tsp. olive oil
½ cup finely chopped onion
2 cloves garlic, minced or pressed
¾ tsp. kosher salt
¾ tsp. ground cumin
½ tsp. ground chipotle powder
Dash ground cayenne
2½-3 cups cooked black beans (about 2 cans, drained and rinsed)
1 cup veggie broth (or water)
Juice of 1 lime
Corn or flour tortillas
Pico de gallo
Heat the olive oil in a skillet over medium-high heat. Once the pan is heated, add the onion and sauté just until it begins to soften, about 5 minutes. Stir in the garlic, salt, cumin, chipotle powder and cayenne and sauté just until fragrant, about 30 seconds.
Stir in the beans immediately followed by the veggie broth or water. Bring to a simmer, then reduce the heat to medium-low and continue to simmer until most of the liquid has evaporated and the beans are tender about 8-10 minutes. Remove from the heat, stir in the lime juice and adjust seasonings to taste.
Assemble tacos as desired with tortillas, Pico de gallo and sliced avocado. Serve immediately.
Recipe courtesy of Annie’s Eats.