Taco Tailgate Line-Up 4 Ways
STAND N STUFF GROUND BEEF TACOS
Servings: 4 tacos
INGREDIENTS:
Shrimp
1 tablespoon olive oil
1/2 lb 51/60 shrimp, peeled, deveined, tails off
1/2 packet Old El Paso Taco Seasoning Mix
¼ cup water
Cilantro Lime Crema
1/2 cup sour cream
1/4 cup mayonnaise
1 garlic clove, finely chopped
1 tablespoon chopped cilantro
1 lime, zested and juiced
Salt and pepper, to taste
4 Old El Paso Blue Corn taco shells
2 cups coleslaw mix or shredded red cabbage
4 breakfast radishes, thinly sliced
PREPARATION:
1. Preheat oven to 375 °F.
2. Heat the oil in a medium skillet over medium-high heat. Add the shrimp, and cook through until the shrimp turn pink all over. Add the Old El Paso Taco Seasoning Mix and water, mix well, and cook until well blended, about 1 minute.
3. Place the taco shells on a baking sheet and into the oven for 5-7 minutes, to heat through.
4. To assemble the tacos, put 1/4 cup coleslaw mix on the bottom of the taco shell, then about 6 shrimp, a few slices of radish and drizzle with the cilantro lime crema. Repeat with remaining taco shells.
BLUE CORN SHRIMP TACOS
Servings: 4 tacos
INGREDIENTS:
Shrimp
1 tablespoon olive oil
1/2 lb 51/60 shrimp, peeled, deveined, tails off
1/2 packet Old El Paso Taco Seasoning Mix
¼ cup water
Cilantro Lime Crema
1/2 cup sour cream
1/4 cup mayonnaise
1 garlic clove, finely chopped
1 tablespoon chopped cilantro
1 lime, zested and juiced
Salt and pepper, to taste
4 Old El Paso Blue Corn taco shells
2 cups coleslaw mix or shredded red cabbage
4 breakfast radishes, thinly sliced
PREPARATION:
1. Preheat oven to 375 °F.
2. Heat the oil in a medium skillet over medium-high heat. Add the shrimp, and cook through until the shrimp turn pink all over. Add the Old El Paso Taco Seasoning Mix and water, mix well, and cook until well blended, about 1 minute.
3. Place the taco shells on a baking sheet and into the oven for 5-7 minutes, to heat through.
4. To assemble the tacos, put 1/4 cup coleslaw mix on the bottom of the taco shell, then about 6 shrimp, a few slices of radish and drizzle with the cilantro lime crema. Repeat with remaining taco shells.
NACHO CHEESE CHICKEN FAJITA TACOS
Servings: 4 tacos
INGREDIENTS:
Chicken Fajitas
1 tablespoon olive oil
1/2 lb boneless, skinless, chicken breast, cut into strips
1/2 large onion, sliced
1/2 orange bell pepper, thinly sliced
1/2 packet Old El Paso Taco Seasoning Mix, Chicken
¼ cup water
4 Old El Paso Nacho Cheese taco shells
1/4 cup crumbled cotija cheese
1 medium avocado, diced
Cilantro leaves, garnish
Lime wedge, garnish
PREPARATION:
1. Preheat oven to 375 °F.
2. Heat the oil in a medium skillet over medium-high heat. Add the chicken strips, and cook for 5 minutes. Then add onions and bell pepper and cook another 5 minutes, until the onion is wilted and chicken is cooked through. Add the Old El Paso Taco Seasoning Mix and water, mix well, and cook until well blended.
3. Place the taco shells on a baking sheet and into the oven for 5-7 minutes, to heat through.
4. To assemble the tacos, put about 1/4 cup chicken fajita mixture on the bottom of the taco shell, then layer with cotija cheese and avocado. Garnish with cilantro and lime juice. Repeat with remaining taco shells.
SPICY CHEDDAR SWEET POTATO TACOS
Servings: 4 tacos
INGREDIENTS:
Sweet Potatoes
2 medium sweet potatoes, diced
1 tablespoon olive oil
Salt and pepper, to taste
1 tablespoon olive oil
1/2 can black beans, drained and rinsed
1/2 can corn, drained
4 Old El Paso Spicy Cheddar taco shells
1 jar Old El Paso Cheese and Salsa, medium
1 cup shredded iceberg lettuce
PREPARATION:
1. Preheat oven to 375 °F.
2. Place the sweet potatoes on baking sheet and toss with olive oil, salt and pepper.
3. Spread the potatoes in an even layer and place into the oven for 20 minutes. Remove and toss the potatoes. Place back into the oven for 20 minutes or until cooked through and golden brown.
4. In a saute pan, heat oil and add beans and corn to heat through, about 5 minutes.
5. Place the taco shells on a baking sheet and into the oven for 5-7 minutes, to heat through.
6. In a small saucepan over medium heat, heat the Old El Paso Cheese and Salsa and heat through, about 5 minutes.
7. To assemble the tacos, place 1/4 cup shredded lettuce, 1/4 cup sweet potatoes, 2 tablespoons black beans and corn mixture, and 1 tablespoon Old El Paso Cheese and Salsa.