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The recipe for this dish is available on my blog Jackie's Happy Plate: jackieshappyplate.com/2012/10/04/carne-asada-tacos/
INGREDIENTS:
4 boneless skinless chicken breast halves, cut into thin bite-sized strips
1 cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
1 cup Old El Paso® Salsa
1 (2 1/4-oz.) can sliced ripe olives, well drained
8 (8 to 10-inch) fat-free flour tortillas
DIRECTIONS:
1. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook and stir 5 to 6 minutes or until no longer pink in center.
2. Stir in corn, salsa and olives. Reduce heat to medium; cook 4 to 6 minutes or until thoroughly heated.
3. Meanwhile, warm tortillas as directed on package. Spoon 1/4 of chicken mixture onto half of each tortilla. Fold tortillas over. If desired, serve with light sour cream and additional salsa.
chicken-tacos with pinto beans and rice. Side of nachos and salsa sauce at Baja Fresh in San Jose, CA.
Two tacos filled with grilled chicken or steak, lettuce, salsa Mexicana, guacamole and jack and cheddar cheeses.
One Enchilada and one Soft Taco served with Rice, Beans, Sour Cream and fresh Guacamole.
Polvos Mexican Restaurant, at 2004 South 1st Street, is a popular local joint serving Interior Mexican/Tex-Mex food complemented by a bottomless salsa bar and the pitchers of frozen margaritas.
Mostly homemade.. I don't do tortillas yet.
Stew Leonard's fresh salsa tortillas (you can watch them being made)..
Guacamole from Lawry's mix and fresh avacados..
Homemade salsa from 2 heirloom tomatoes (also Stew Leonard's), rice vinegar, a variety of 4 (different colored) hot peppers (minced), fresh squeezed lime juice, garlic, a pinch of kosher salt and plenty of cumin.
- the main filling -
4 chicken thighs (roughly 1 lb 6 oz or 620g)..
1 pound of ground beef (or 450g)
14 oz diced tomatoes (or 400g)
Pinch kosher salt
Pinch of italian seasoning
1 package of taco seasoning
Fry up the chicken and ground beef. (Some would probably say to do it seperately. I throw the chicken in.. and once it's mostly done I throw the beef in to brown. I tossed in a pinch or two of kosher salt and italian seasoning. I should also note that I use boned chicken. My wife removes the bones for me, since I hate working with bones, but I fry them up with the rest of the chicken. I believe they add a nice extra flavor to the overall quality of the dish and she loves chewing on them afterwards.
Once the beef is browned and the chicken looks well fried, I pour in a bit of mirin (rice wine) or white cooking wine and then the taco seasoning. As a note on taco seasoning, as with the guacamole - Lawry's seems to be the best. If you have a fav, please let me know so I can try it. I say use a package, but I actually have a large container full of taco seasoning that I can mix up myself and store for later use.
The taco seasoning will usually call for more moisture (water) which you can do to taste, but keeping in mind you don't want this to be a runny mixture - runny will ruin your soft taco. I have a few methods I use for thickening it up. In this case, Masa Flour could be added as a thickening and flavoring agent.. although with this particular dish I simply let it simmer down while I prepared my salsa.
One last cooking note - I would usually start this dish by frying up some onions and garlic first. It makes the whole house smell yummy and gives a good flavor start to the dish. I'm not entirely sure why I didn't do that this time. It turned out delicious, that's what counts..
For Project Soul Pancake: Don't Use Utensils To Eat All Day!
I eat constantly. My boss laughs. He will call me and be like, "Are you eating!?" and the answer is usually yes. I think the key to maintaining a healthy weight is constantly eating.
So, all day - I ate with no untensils. Let me try and remember all I ate.
Good Earth tea with honey
apple cinnamon breakfast bar
half a sandwich on wheat - ham, cheddar and mustard
iced tea
honey pretzels
apple slices
hand full of almonds
string cheese
3 lemon chalet girl scout cookies
some low fat saltines
a hard boiled egg
grapes
some fries at the bowling alley
strawberries
and for dinner - the photo above...(with some chardonnay)
One of my go to easy, quick dinners is to get a Rotisserie chicken and shred it. Take a fresh flour tortilla and coat it with hummus ( i am in LOVE with hummus lately ) and layer it with the chicken, grape tomatoes, cilantro, avocado, some cheese (or not) and lots of fresh lime juice. Fresh lime and lemon juice are my favorite on so many things....
Heat it up and eat it up!
seared cajun halibut, chipotle aioli, shredded green cabbage, & salsa fresca.
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I had to add my foodie image as it's always my favorite thing to take photo's of....LOL...
Yesterday, i met up with Tania and Kim for lunch at the Cactus Club. It was our first time meeting Kim.
It's so cool, how when we met...it was like we all knew each other and we're catching up like girlfriends usually do....kinda, like soul sista's!
I will add more images of our time together, maybe a series of five?...
"Is that okay? I think it is okay."
Tyrannical and adorable, Commander Catbug hails from the alternate reality in Bravest Warriors, as depicted in the episode “Hamster Priest.” Catbug is still shown as a mixture of a blue cat and ladybug who loves soft tacos and peanut butter squares, but his cheerful demeanor has been replaced by a harsh one, including his narrowed eyes. Move over Jean Luc Picard.
Recipe
Avocado Salsa:
•1 small onion, quartered
•1 jalapeno, quartered, seeds optional
•1 garlic clove, smashed
•4 medium tomatillos, (about 8 ounces) husked, rinsed, and coarsely chopped
•1/2 Hass avocado, peeled, seeded, and cut into chunks
•1 1/4 teaspoons kosher salt
•1/4 cup loosely packed fresh cilantro leaves, coarsely chopped
Cole Slaw:
• 1 bag cole slaw
• 2 tablespoons mayo
• Juice of two whole limes
• Dash of celary salt
• Mix
Shrimp :
•1 tablespoon olive oil
•1 teaspoon chipotle or blended chili powder
•1 teaspoon kosher salt
•1 pound medium shrimp (about 20), peeled and deveined
•8 corn tortillas
•8 sprigs cilantro for garnish
•2 limes , cut into wedges
Directions
Put the onion, jalapeno, and garlic in a food processor and finely chop. Add the tomatillos, avocado, and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro.
Heat a stovetop or outdoor grill to medium-high. Mix the olive oil, chipotle or chili powder, and salt in a large bowl. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.
Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.) Spoon sauce on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro. Serve 2 tacos per person, with a lime wedge on the side.
Based on version of Emeril Lagasse and Tyler Florence's seafood tacos.
© Mark V. Krajnak 2009 | All Rights Reserved
by me. Instead of ground beef, I used TVP. Refried beans, some cheese, sauce, tomatoes, and lettuce. Fish said it was delicious. It must have been since he ate six.
(Casa Rojas, Bainbridge Island, WA)
My favorite item from Casa Roja's Express. I get the soft flour taco with shredded chicken, picco de gallo, lettuce, cheese and the spicy sauce. Something about this is incredibly addicting. You have been warned! :)
Tacos Suaves - Lengua (Tongue), Pastor (Marinated Pork), Buche (Pork Tripe) and Cabeza (Cheeksmeat)
El Taco de Mexico, at 714 Santa Fe Drive, is a family owned restaurant which has been serving up the authentic flavors of Mexico City since it first opened in 1985. El Taco de Mexico was selected ot the Denver Eater 38 and has won numerous best of Denver awards from Westword Magazine including Best Green Chile, Best Sunday Morning Mexcian, Best Hangover Breakfast, Best Taste of Mexico City, Best Taco, Best Burrito, Best Menudo, Best Mexican Restaurant and Best Original Big Burrito.
chicken-tacos with black beans and red rice. Side of nachos and salsa sauce at Baja Fresh in San Jose, CA.
Pastor (Marinated Pork) Taco Suave
El Taco de Mexico, at 714 Santa Fe Drive, is a family owned restaurant which has been serving up the authentic flavors of Mexico City since it first opened in 1985. El Taco de Mexico was selected ot the Denver Eater 38 and has won numerous best of Denver awards from Westword Magazine including Best Green Chile, Best Sunday Morning Mexcian, Best Hangover Breakfast, Best Taste of Mexico City, Best Taco, Best Burrito, Best Menudo, Best Mexican Restaurant and Best Original Big Burrito.
Buche (Pork Tripe) Taco Suave
El Taco de Mexico, at 714 Santa Fe Drive, is a family owned restaurant which has been serving up the authentic flavors of Mexico City since it first opened in 1985. El Taco de Mexico was selected ot the Denver Eater 38 and has won numerous best of Denver awards from Westword Magazine including Best Green Chile, Best Sunday Morning Mexcian, Best Hangover Breakfast, Best Taste of Mexico City, Best Taco, Best Burrito, Best Menudo, Best Mexican Restaurant and Best Original Big Burrito.
El Taco de Mexico, at 714 Santa Fe Drive, is a family owned restaurant which has been serving up the authentic flavors of Mexico City since it first opened in 1985. El Taco de Mexico was selected ot the Denver Eater 38 and has won numerous best of Denver awards from Westword Magazine including Best Green Chile, Best Sunday Morning Mexcian, Best Hangover Breakfast, Best Taste of Mexico City, Best Taco, Best Burrito, Best Menudo, Best Mexican Restaurant and Best Original Big Burrito.
Soft tacos with rice and beans, from La Paz Mexican Restaurant, at 51 South Market Street in Frederick, MD. With my continuing dental problems, I can only eat soft-ish food again. I was able to get most of this down by chewing mostly on the right side.
Mango Super Margarita, Strawberry Super Margarita, and Veggie Tacos. The margaritas are as big as your head!â â â â â
â â â â â â â â â â â â â â â â â â â â â â
Taste: Highly recommend the margaritas (they also have lime flavor!), itâs deliciously fruity and enough for 3 people. The veggie taco isnât on the menu but they basically replaced the meat with more veggies and it was surprisingly filling. â â
â â â â â â â â â â â â â â â â â â â â â â â â â â â â â
Environment: busy, casual, great for groups and the servers were very friendly and helpful. â â â â â â â â â â â â â
Rating: 10/10
Price: ~$62 Cad (margaritas were $25 each and Tacos were $12) â â â â â â â â â â â â â â â â â â â â â â â â
Source: instagram.com/happy_boba_eats
La Casita Gastown
Mexican Food Restaurant
Delivery, lunch, dinner and events!
101 West Cordova str, V6B 1E1
Vancouver, BC, CANADA
Phone: 604 646 2444
#foodie #foodblogger #foodreview #vancouvereats #dailyhivefood #vancityfood #l4l #f4f #foodglooby #vaneats #eatstagram #margarita #giantmargarita #lacasita #tacos #softtacos #mexicanfood #mexicanrestaurant #mangomargarita #strawberrymargarita #veggietacos #coleslaw #beanpaste
Soft-shell chicken-tacos with pinto beans and rice. Side of nachos and salsa sauce at Baja Fresh in San Jose, CA.
Right before we went on vacation Pookie discovered a tortilleria that opened a block from her office. One of the things we've wanted to find for ages is a source for fresh tortillas -- and thanks to our patience the tortillas came to us instead of us having to put much work into finding them! So our taco night tonight was way authentic, with these delicious, delicious fresh corn tortillas. We used some farmshare tomatillos and onions and our own garlic and jalapeno in the ground turkey, and the toppings included some farmstand corn (sauteed in bacon fat, naturally...), farmshare tomato, our own pickled onions, and our own taco sauce and hot sauce. And they were ridiculously good.