BLT Taco

How to make BLT Taco Recipe

Makes 2 tacos

Ingredients:
4 strips bacon
2 heaping Tablespoons Taco Aioli
1 cup lettuce, shredded
1 plum tomato, sliced thin, then cut in strips
Shredded cheese (Mexican or taco blend) for garnish
Tortillas

Method:
Fry bacon in an ungreased pan over medium heat until crispy, about 10 minutes. Remove to plate, lined with paper towel, to cool. Tear into long, thin pieces when
cool.

Spread a heaping Tablespoon of Taco Aioli on a tortilla and top with a bed of shredded lettuce. Add a few tomato strips and the pieces of one strip of bacon. Top with a light sprinkling of cheese for color.

BLT Taco

Barbecue Pork Taco

How to make Barbecue Pork Taco Recipe

Makes 6-8 tacos

Ingredients:
1 Tablespoon butter
1 medium white onion, sliced
2 pounds pork, cut into 7 or 8 large chunks
2 cans vegetable broth (14.5 oz each)
1½ cups barbecue sauce
1 teaspoon black pepper
2 cups lettuce, torn into large pieces
1 large tomato, diced
1 Tablespoon sour cream per taco
Tortillas

Method:
Melt butter in a Dutch oven over medium-high heat. Add onion and sauté until tender, about 6-7 minutes. Add pork and brown on all sides, about 10 minutes. Add vegetable broth and bring to a boil. Reduce to a simmer, cover, and cook 1 hour.

Shred pork into large pieces using two forks to pull meat apart. Cover and cook 10 more minutes. Pull meat apart into smaller shreds, cover, and cook 10 more minutes. Strain.

In a medium mixing bowl, mix pork, barbecue sauce, and pepper.

Loosely cover a tortilla with torn lettuce. Top with pork, tomato, and sour cream.

Barbecue Pork Taco

Tuna Salad Taco

How to make Tuna Salad Taco Recipe

Makes 2 tacos

Ingredients:
1 can of tuna in water, drained
2 Tablespoons red onion, chopped
¼ cup celery, chopped
1 Tablespoon mayonnaise
1 teaspoon Taco Mustard
1-2 pieces lettuce per taco
Paprika for garnish
Cracked black pepper for garnish
Tortillas

Method:
Combine tuna, red onion, celery, mayonnaise, and Taco Mustard in a medium mixing bowl and mix thoroughly.

Cover a tortilla with lettuce and top with tuna salad.

Garnish with paprika and black pepper.

Tuna Salad Taco

Smoked Salmon Taco

How to make Smoked Salmon Taco Recipe

Makes 2 tacos

Ingredients:
3 Tablespoons cream cheese, softened
1 scant teaspoon paprika
½ teaspoon cumin
1 teaspoon chopped dill
¼ pound smoked salmon
1 scant Tablespoon capers, drained
Several very thin slices red onion
Dill for garnish
Cracked pepper for garnish
Tortillas

Method:
Combine cream cheese, paprika, cumin, and dill in a small mixing bowl. Top tortilla with a thin layer of this sauce.

Add smoked salmon, capers, and a few slices of red onion.

Top with dill and black pepper.

Smoked Salmon Taco

California Roll Taco

How to make California Roll Taco Recipe - Be careful not to add soy sauce before serving or the taco will become soggy and impossible to hold; serve it on the side for dipping or for drizzling immediately prior to eating.

Makes 3-4 tacos

Ingredients:
2 oz crab meat
1 small cucumber
¼ avocado
1 cup cooked Japanese rice (sometimes called sushi rice); basmati works well, too
Wasabi sauce (or wasabi paste, if preferred) for topping
Soy sauce for dipping
Tortillas

Method:
Cut crab meat, cucumber, and avocado into thin matchsticks, no more than three inches long. (To make the cucumber more manageable, cut the rounded edges off of four sides to make a long rectangle that sits flat on the work surface, then cut into strips. You will need to be a little creative with the avocado to make strips.)

Add about ¼ cup of rice to a tortilla, gently patting down with the back of a spoon.
Top with 3-4 pieces each of crab, cucumber, and avocado.

Drizzle wasabi sauce on top and serve with a side of soy sauce.

California Roll Taco

Baja Fish Taco

How to make Baja Fish Taco Recipe

Makes 2 tacos

Ingredients:
6 oz filet white fish (cod)
¼ cup flour
¼ Tablespoon cornstarch
½ teaspoon garlic powder
¼ teaspoon chili powder
Dash of salt
¼ cup + 2 Tablespoons seltzer
1 cup panko bread crumbs
Vegetable oil for frying
1 Tablespoon Baja Taco Sauce per taco
¼ cup shredded cabbage
½ avocado, sliced
Mango Salsa for topping
Tortillas

Method:
Cut fish into strips no more than 1 inch wide and 2 inches long. Set aside on plate.

Combine flour, cornstarch, garlic powder, chili powder, salt, and seltzer in a mixing bowl. Mix until there are no clumps remaining in the batter. Pour panko bread crumbs in another bowl.

Dredge a fish strip in batter and drain excess. Strip should be only lightly battered, or bread crumbs will become clumpy. Dip battered strip in bread crumbs to coat, then return to plate. Repeat with all fish strips.

Heat about a half inch of vegetable oil in a frying pan and add fish when hot. (To test oil, wet a finger with water and flick a couple drops into the oil. If it sizzles, it is ready.) Cook 2½ minutes. Flip and cook another 2 minutes.

Spread 1 Tablespoon Baja Taco Sauce evenly on tortilla. Top with 2-3 fish pieces (too many and the taco will not close!), shredded cabbage, and a few avocado slices. Top with Mango Salsa.

Baja Fish Taco

Ian's Dry Rub

How to make Ian's Dry Rub Recipe - Use this dry rub recipe on smoked meats to be used in tacos, and skip the taco seasoning for a deeper flavor alternative to the traditional taco.

Ingredients:
1 cup salt
1 cup brown sugar
½ cup paprika
¼ cup garlic powder
¼ cup chili powder
½ cup black pepper
2 teaspoons ground mustard

Method:
Mix all ingredients in a bowl, and store in a spice jar or other airtight container.

Ian's Tomatillo Jam

How to make Ian's Tomatillo Jam Recipe

Makes about 12 ounces

Ingredients:
4 medium tomatillos, diced, cores removed
1 medium tomato, diced, core removed
5 Turkish hot baby peppers or 1 jalapeno, sliced with seeds
1½ cups sugar
¼ teaspoon pectin

Method:
Combine tomatillos, tomato, pepper(s), and sugar in a medium pan, and set over medium-high heat. When sugar dissolves into liquid, set to high heat and bring contents to a boil. Stir about 8-10 minutes until slightly thickened. Set heat to medium-low and simmer for about an hour, until jam thickens.

Add pectin and mix well.

Remove to heat-safe container and set aside to cool.

Southwestern Smoked Chicken Taco

How to make Southwestern Smoked Chicken Taco Recipe - Chicken and Gouda bring a deep, smoky flavor complemented by tangy barbe-cue sauce, and tomatillo jam adds a nice sweetness and some well-hidden heat to this recipe, created by culinary enthusiast Ian Skuse.

Makes 8-10 tacos

Ingredients:
2 cups water, or enough to cover chicken
3 Tablespoons salt
5 chicken thighs (bone-in with skin)
Applewood chips
¼ cup mustard
Ian’s Dry Rub, enough to cover chicken
¼ cup barbecue sauce
Smoked Gouda (shredded)
Ian’s Tomatillo Jam for topping
Barbecue sauce for topping
1 cup halved grape tomatoes
1 avocado, chopped into medium chunks
Tortillas

Method:
Combine water and salt and mix until salt dissolves. Pour into a baking dish large enough to hold chicken. Add chicken to the brine, covered with plastic wrap, for a minimum of 1 hour, preferably overnight.

Soak applewood chips in water for about 30 minutes. Set a meat smoker to 240°F.

Remove chicken from brine and rinse well. On a cookie sheet, pat the chicken dry and lightly brush both sides with mustard. Coat with Ian’s Dry Rub. Place the chicken skin side down, wrap the skin securely around, and hold closed with toothpicks.

Drain applewood chips and add to smoker. Add chicken thighs. Cook for about 2hours and 15 minutes, until internal temperature reaches 165°F. Remove thighs and coat with barbe-cue sauce, then return to smoker for another 15 minutes.

Remove chicken and let rest 5-10 minutes, covered with foil. Slice or pull apart into pieces.

Add chicken to tortillas with shredded Gouda, Ian’s Tomatillo Jam, and a drizzle of barbecue sauce. Top with tomato and avocado.

Southwestern Smoked Chicken Taco

Kurt's Pomegranate Chicken Taco

How to make Kurt's Pomegranate Chicken Taco Recipe - A delicious creation by R. Kurt Osenlund, inspired by my favorite Middle Eastern salad with a spice change and added chicken, this taco tastes great hot or cold.

Makes 4 tacos

Ingredients:
1 Tablespoon vegetable oil
2 boneless, skinless chicken breasts
2 cans chicken broth (14.5 ounces each)
2 plum tomatoes, sliced and halved (half moons)
2 Tablespoons olive oil
1 teaspoon fine ground sea salt
2 teaspoons coriander powder
½ cup pomegranate seeds + some for topping
Tortillas

Method:
Heat oil in a frying pan over medium heat. Add chicken breasts to pan and cook 3 minutes on each side.

While chicken is cooking, add broth to Dutch oven, or other large pot that can be covered, and bring to a boil over medium-high heat. Reduce to simmer. When chicken is ready, add to broth and cover. Simmer 10 minutes.

Shred chicken into large pieces using two forks to pull meat apart. Cover and cook 5 more minutes. Pull meat apart into smaller shreds, cover, and cook 5 more minutes.

Combine tomato, olive oil, salt, coriander, and ½ cup pomegranate seeds in a medium mixing bowl. Let sit 5 minutes.

Add chicken and mix thoroughly.

Top a tortilla with chicken mixture. Top with remaining pomegranate seeds.

Kurt's Pomegranate Chicken Taco

Orange Chicken Taco

How to make Orange Chicken Taco Recipe - Chinese food on a taco? Absolutely! Make your own orange chicken for a healthier version to Chinese takeout, then put it on a tortilla over lettuce for a fantastic Asian taco.

Makes 2 tacos

Ingredients:
2½ cups water
¼ cup orange juice
1 cup rice vinegar
2 Tablespoons soy sauce
1 cup brown sugar
1 teaspoon garlic powder
1 teaspoon ginger powder
1 boneless, skinless chicken breast
1 cup flour
½ teaspoon salt
½ teaspoon black pepper
2 Tablespoons vegetable oil
3 Tablespoons cornstarch
2 Tablespoons water
1-2 pieces lettuce per taco
Garlic Ginger Tortillas

Method:
Combine water, orange juice, rice vinegar, soy sauce, brown sugar, garlic powder, and ginger powder in a medium pan over medium-high heat. Bring to a boil, stirring to dissolve sugar, then turn off heat and cool 15 minutes.

Cut chicken into ½-inch chunks, place in a sealable bag, and add 1 cup cool orange sauce. Reserve remaining sauce. Refrigerate chicken and reserved sauce at least 1 hour, preferably overnight.

Using a slotted spoon, remove chicken chunks to a plate lined with paper towels. In another sealable bag, add flour, salt, pepper, and marinated chicken chunks. Shake to coat.

Add vegetable oil to a medium pan over medium-high heat. Brown coated chicken chunks on all sides, about 4-6 minutes. Drizzle extra oil over chicken chunks if pan becomes too dry.

Combine cornstarch and water in a small mixing bowl and mix until no chunks remain. Add to reserved orange sauce, then add to chicken chunks. Cook 5 more minutes.

Cover a tortilla with lettuce and top with orange chicken.

Orange Chicken Taco

Grilled Chicken Taco

How to make Grilled Chicken Taco Recipe

Makes 6 tacos

Ingredients:
1 Tablespoon vegetable oil
2 boneless, skinless chicken breasts
1½ Tablespoons Spicy Grill Rub
½ head iceberg lettuce, shredded
1 medium tomato, diced
1½ cups shredded cheese (Mexican or taco blend)
Taco Sauce for topping
Sour cream for topping
½ lime per taco, for garnish
Tortillas

Method:
Preheat oven to 400°F.

Heat vegetable oil in frying pan over medium heat. Cover one side of chicken with Spicy Grill Rub, and cook chicken, seasoned side up for 4½ minutes.

Flip and cook 4½ more minutes. Wrap handle in aluminum foil and move pan to preheated oven. Cook for 8-9 minutes, or until chicken is no longer pink in the center. Remove to a plate or cutting board to cool, about 5 minutes.

Slice chicken into thin strips and serve atop shredded lettuce on a tortilla. Top with tomato, cheese, taco sauce, and sour cream. Serve with half a lime.

Grilled Chicken Taco

Feta Chicken Taco

How to make Feta Chicken Taco Recipe

Makes 6 tacos

Ingredients:
1 Tablespoon + 1 teaspoon vegetable oil, separated
2 boneless, skinless chicken breasts
1 can chicken broth (14.5 ounces)
1 small onion, sliced
1 medium hot pepper, seeded and sliced
1 scant teaspoon fine ground sea salt
4 heaping Tablespoons feta cheese + more for topping
2 teaspoons adobo seasoning
Cracked black pepper for topping
Tortillas

Method:
Heat 1 Tablespoon oil in a frying pan over medium heat. Add chicken breasts to pan and cook 3 minutes on each side.

While chicken is cooking, add broth to Dutch oven, or other large pot that can be covered, and bring to a boil over medium-high heat. Reduce to simmer. When chicken is ready, add to broth and cover. Simmer 10 minutes.

Meanwhile, heat remaining oil in a small pan over medium-high heat. Add onions, hot pepper, and salt, and cook until tender, about 8-10 minutes.

After 10 minutes of cooking, shred chicken into large pieces using two forks to pull meat apart. Pieces should become nearly submerged by liquid. Cover and cook 5 more minutes. Pull meat apart into smaller shreds, cover, and cook 5 more minutes.

Add shredded chicken, onion, hot pepper, 4 heaping Tablespoons feta cheese, and adobo seasoning to a medium mixing bowl, and mix thoroughly.

Add chicken mixture to a tortilla and top with cracked black pepper and a sprinkling of feta cheese.

Feta Chicken Taco

Chipotle Chicken Taco

How to make Chipotle Chicken Taco Recipe

Makes 4 tacos

Ingredients:
1 Tablespoon vegetable oil
2 boneless, skinless chicken breasts
2 cans chicken broth (14.5 ounces each)
1 cup Chipotle Salsa
Sour cream for topping, if desired
Tortillas

Method:
Heat oil in a frying pan over medium heat. Add chicken breasts to pan and cook 3 minutes on each side.

While chicken is cooking, add broth to Dutch oven, or other large pot that can be covered, and bring to a boil over medium-high heat. Reduce to simmer. When chicken is ready, add to broth and cover. Simmer 10 minutes.

Shred chicken into large pieces using two forks to pull meat apart. Cover and cook 5 more minutes. Pull meat apart into smaller shreds, cover, and cook 5 more minutes.

Combine chicken and Chipotle Salsa in a medium mixing bowl and mix well.

Place on a tortilla. Top with sour cream, if desired.

Chipotle Chicken Taco

Chili Lime Chicken Taco

How to make Chili Lime Chicken Taco Recipe

Makes 6 tacos

Ingredients:
1 Tablespoon vegetable oil
2 boneless, skinless chicken breasts
1 can chicken broth (14.5 oz)
Juice of two limes (about 2.5 oz)
½ Tablespoon red chili powder
1 Tablespoon dried oregano
Kernels of 1 ear of corn, cut from cob
1 cup Mild Salsa (page 194)
½ head iceberg lettuce, shredded
Fresh cilantro for garnish
Tortillas

Method:
Heat oil in a frying pan over medium heat. Add chicken breasts to pan and cook 3 minutes on each side.

While chicken is cooking, add broth, lime juice, red chili powder, and oregano to Dutch oven, or other large pot that can be covered, and bring to a boil over mediumhigh heat. Reduce to simmer. When chicken is ready, add to liquid mixture and cover. Simmer 10 minutes.

Shred chicken into large pieces using two forks to pull meat apart. Pieces should become nearly submerged by liquid. Cover and cook 5 more minutes. Pull meat apart into smaller shreds, cover, and cook 5 more minutes.

With a slotted spoon, remove chicken to medium mixing bowl and add corn and salsa. Mix.

Serve on tortillas over shredded lettuce and garnish with fresh cilantro.

Chili Lime Chicken Taco

Chicken Tikka Taco

How to make Chicken Tikka Taco Recipe - This wonderful taco is based on an Indian dish popularized in the UK and is sure to surprise anyone with its awesome flavor in this unexpected form. You can make your own tikka masala sauce, but this is one of the rare times I recommend purchasing a pre-made sauce to save a lot of time and effort.

Makes 6 tacos

Ingredients:
2 Tablespoons vegetable oil
2 boneless, skinless chicken breasts, chopped into bite-size pieces
1 Tablespoon curry powder (yellow)
½ Tablespoon butter
1 cup tikka masala sauce
⅓ cup heavy cream
1-2 whole pieces of lettuce per taco
2 large plum tomatoes, sliced long
Cracked black pepper for garnish
Tortillas

Method:
Heat oil in a Dutch oven over medium heat. Add chicken pieces, sprinkle with curry, and lightly brown chicken, about 5-6 minutes, stirring almost constantly for even browning.

Meanwhile, in a small pot, melt butter over medium heat. Add tikka masala sauce and heavy cream, mix, and heat until mixture begins to boil. Remove from heat immediately and add to chicken. Cover and cook 20 minutes.

With a slotted spoon, remove chicken to a plate and cut into very small pieces (each bite-size piece should be reduced to about three smaller pieces). Reserve sauce.

Top a tortilla with lettuce. Add chicken, some tomato slices, and about a Tablespoon of the leftover sauce. Garnish with cracked black pepper.

*Any remaining sauce goes great over simple white rice, which is a perfect side for this taco!

Chicken Tikka Taco