Skip to main content

Rockin' Tacos

I came up with this recipe for low-sodium tacos when I was learning how to make my own sodium-free seasoning mixes. To make them sound exciting so that my son would eat them, I called them "Rockin' Tacos." He went for it, and they've become a staple in our menu planning ever since.
Ingredients
1 Tbsp. olive oil
1 lb ground beef, turkey, or chicken
½ onion chopped finely
4 - 6 cloves of garlic pressed
¼ cup water
Add the following seasonings to taste (about a couple teaspoons each, but about a Tbsp of chili powder):
  • Cumin
  • Oregano
  • Adobo seasoning
  • Black pepper
  • Chili powder
  • Garlic powder (if not using fresh garlic)
  • Ancho chili pepper (optional)
Heat olive oil over medium-high heat. Add onions and sautee until clear. Add garlic if using fresh garlic. Add ground meat and brown.
When meat is almost cooked, add seasonings to taste. Add water if meat seems a bit dry (add more for turkey).
Serve on warmed corn or flour tortillas with cheese, lettuce, and salsa. Top with cilantro for a fresher taste.
Labels:

Comments

Post a Comment

Popular posts from this blog

Ann's (Family and Friends' Favorite) Coleslaw

If the original recipe card has any indication about how long or how often we make this coleslaw, it proves just how much our friends and family enjoy it...and ask for the recipe! Here's the original card from Great Aunt Ann (on my husband's side).  This lightly creamy coleslaw maintains a refreshing crunch, yet with a delightfully smooth texture. It has been the hit of many parties, family gatherings, and weeknight dinners. It can be served as a quick side dish or as a topping to barbecue sandwiches and even fish tacos.  This recipe has been broken down into two portions: "party for many" and "party for 2-4," depending on how much you need. Party for many                                                  About 2 bags of shredded cabbage mix              Dressing:          ...
Post a Comment
Read more

Chicken Hotchiladas

My son, Roman, loves this recipe and gave me the biggest thanks for making this dinner. Although these enchiladas are not hot, he thought I called them “hotchiladas.” Ingredients 2 Tbsp. olive oil 4 chicken breasts Ground black pepper ½ tsp. garlic powder ½ tsp. chili powder ½ tsp. cumin Optional: ½ tsp. Adobo Seasoning  ½ yellow onion chopped 1 green pepper chopped 4 oz. Light cream cheese 12 -14 corn tortillas 1 can mild or medium enchilada sauce ½ cup shredded cheddar cheese Heat oven to 350ºF. Place chicken breasts in a 9x13 glass pan. Rub chicken breast with 1 Tbsp olive oil. Season both sides of the chicken breasts with pepper, garlic powder, chili powder, cumin, and Adobo seasoning according to preference, or use the measurements as a guide. Bake for about 20 minutes or until cooked. After the chicken is cooked, shred it and set it aside. Heat 1 Tbsp olive oil in a pan over medium heat on the stove. Then, saute the onion and green ...
Post a Comment
Read more

Italian Lentil Soup

Adapted from a recipe by Cindy and Gabriele Dellanave This recipe came from a Community Education cooking class taught by the Dellanaves. Because I use ground turkey sausage, I don't use any added salt in this recipe. My kids love this hearty soup.  Ingredients 6 - 8 cloves garlic (finely diced) ½ onion (finely diced) 1 celery stalk (finely diced) 1 small carrot (finely diced) 4 Tbsp olive oil Ground black pepper (to taste) 1 15-oz. can of low-sodium diced tomatoes Low-sodium beef or chicken broth (about four 14-oz. cans) 1 package lentils 1 lb. Italian pork or turkey sausage Cayenne pepper (optional) Sort and rinse lentils. Then, let drain. In a large pot, heat olive oil over medium heat. Add celery, carrot, garlic, onion, and pepper. Sauté for  a few minutes. Puree the tomatoes, and add to the sauté mixture. Cook for about 10 minutes. Add lentils and let cook for a few minutes. Add broth , and boil for about 30 minutes or until the l...
Post a Comment
Read more