TURKEY TACOS

 

1 lb ground turkey (read label and watch fat content)

1 medium onion, chopped
1 can (6-oz) tomato paste
1/2 cup chunky salsa
1 tbsp chopped cilantro
1/2 tsp salt
8 taco shells
1 tbsp butter
1 tbsp flour
1/4 tsp salt
1/3 cup milk
1/2 cup sour cream
Ground red pepper, optional

Over medium heat brown turkey and onion in a large skillet that has been sprayed with nonstick cooking spray.  Transfer brown mixture to a slow cooker or crockpot.

To the turkey in the cooker add the following: tomato paste, salsa, cilantro, and salt.  Place lid on cooker and cook on low 4 to 5 hours.

Spoon 1/4 cup of the hot turkey mixture into each of taco shells; keep warm.

Melt the butter in a small saucepan over low heat; stir in the flour and the 1/4 teaspoon of salt.  Slowly stir in the milk.  Cook the mixture over low heat until thickened.  Remove from the heat.

Combine the sour cream and red pepper, if using, in a small bowl then stir into the milk mixture.  Return to the heat and cook for about a minute, stirring constantly.  Spoon the mixture over the taco filling.

Yield: 8 tacos

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CILANTRO LIME CHICKEN TACOS

 

• 2 pounds skinless, boneless, chicken breasts (fresh or frozen)
• 1 packet taco seasoning mix (I use low sodium)
• 1 (16 oz) jar salsa (use your favorite; I used a local Texas brand)
• ⅓ cup chopped fresh cilantro
• juice from 2 small limes

Place chicken breasts in the bottom of your slow cooker. Sprinkle taco seasoning over the top, then cover with salsa, lime juice, and cilantro.

Place lid on top and cook for four hours on high, or 6-7 hours on low. 

Remove chicken from crock pot to a separate bowl and shred with two forks. Moisten chicken with small amounts of juice left over from the crock pot until you get the amount of moisture that you like. I used about ½ - ¾ cup juice.

Serve with taco shells or tortillas, adding on your favorite toppings. I like to use shredded lettuce, diced tomatoes, diced avocado, cheese, sour cream, and even a drizzle of ranch dressing. 

Note: Recipe and picture from belle of the kitchen

REALLY DIFFERENT GROUND TURKEY TACOS

Taco Meat:

1 lb ground turkey

1 small-medium onion, chopped

1 can (4-oz) sliced mushrooms, drained

1 garlic clove, minced

1 can (6-oz) tomato paste

1/2 cup white cooking wine

1 tbsp chopped parsley

1/2 tsp salt

1 tsp pickling spice (yes, you read that correctly!)

4 whole peppercorns

8 taco shells

Cream Sauce - recipe below

Brown turkey and onion in a skillet over medium heat.

In the crock pot, combine the turkey with the rest of the ingredients through the salt. Place the pickling spices and peppercorns in a cheesecloth bag or a tea ball; add to the crockpot. Place lid on cooker and cook on low 4 to 5 hours. Remove the spice bag and discard. Make the cream sauce.

Cream Sauce:

1 tbsp butter

1 tbsp flour

1/4 tsp salt

1/3 cup milk

1 egg, slightly beaten

1/2 cup plain yogurt

Dash of ground nutmeg

Melt butter in a small saucepan; stir in flour and salt. Gradually add milk, stirring constantly. Cook over low heat until thickened; remove from heat.

In a small bowl, combine the egg, yogurt, and nutmeg; stir into the milk mixture. Return to heat and cook, while stirring constantly, for 1 minute.

To assemble tacos:

Spoon 1/4 cup turkey mixture into each taco shell and top with cream sauce.

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STEAK TACOS

 

1 lb raw lean flank steak

1 packet Taco Seasoning Mix
1 medium onion
4 oz chopped green chilies
½ cup (or more) sliced bell pepper
6 whole-wheat tortillas

shredded cheese for topping

diced tomato for topping

low-fat sour cream for topping, if desired

Spray crock pot with nonstick cooking spray.

Cut steaks in half and rub with taco seasoning; place in crock pot. Top with the onion, chilies and bell pepper.

Place lid on cooker and cook on low 8 to 9 hours or until meat is tender. Remove steaks to a cutting board, allow to cool enough to shred and shred with two forks. Return meat to crock pot and heat through.

Spoon about ½ cup meat mixture down the center of each tortilla. Top with cheese, tomato and sour cream, if using. Fold ends and sides over filling to serve.

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EASY CHICKEN TACOS

4 chicken breasts

1/2 pkg taco seasoning mix 

1 bottle salsa

Taco shells for serving

Taco condiments as desired.

Spray cooker with non stick cooking spray.

Pour half the bottle of salsa over the bottom of the cooker. Place the chicken over the salsa and sprinkle with the taco seasoning mix. Pour the remaining salsa over the chicken, Place lid on cooker and cook 4 hours on high or 6 to 8 hours on low.

Remove chicken to a cutting board and shred using two forks; return to the cooker and allow to set on warm setting while you make the tacos.

Place meat in warmed taco shells. Garnish with cheese, sour cream, cilantro, lettuce, diced tomatoes, etc.

file photo for referehce

SHREDDED CHICKEN TACOS

 

1 1/2 lbs skinless, boneless chicken breasts halves

2 tsp ground cumin
1 tsp chili powder
1 jar (16-oz) Salsa or Picante Sauce
12 (6-in) corn tortillas, warmed

Lightly spray a 6-quart slow cooker with nonstick cooking spray.

Season the chicken pieces with the cumin and chili powder; place in the slow cooker.
Pour the salsa or picante sauce over the chicken.

Place the lid on the cooker and cook on high 4 hours or until the chicken is cooked through and is fork tender. Remove chicken to a cutting board and using two forks, shred all the chicken.

Serve the shredded chicken in the warmed tortillas. Top with your favorite toppings such as cheese, shredded lettuce, diced onion, sour cream, additional salsa, etc.

Yield: 6 servings

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CROCK POT BRISKET TACOS

This is a recipe I got from another pinner on Pinterest 9 years ago. I made a few changes to suit myself.

• 3 lb brisket
• Salt
• Ground black pepper
• 1 Tbsp chili powder
• 3 cloves garlic, minced
• 16 oz Dublin Dr. Pepper (made with real sugar but regular Dr. Pepper will work)
• Mango Barbecue Sauce
• 1 1/2 Tbsp olive oil
• 1 medium yellow onion, chopped (about 3/4 – 1 cup)
• 1/2 cup ketchup
• 2 Tbsp lemon juice
• 1 1/2 Tbsp Worcestershire sauce
• 1 1/2 tsp Creole (spicy brown) mustard
• Salt
• Pepper
• 1/4 cup mango chutney

1. To make the brisket: Rub the meat with salt, pepper, chili powder, and garlic.
2. Place brisket in the crock-pot and pour the Dr. Pepper over the top.
3. Cook on low for 8 hours.
4. Remove from the crock-pot and let rest for 15 minutes.
5. Slice against the grain (1/8-1/4 inch thick).

1. To make the barbecue sauce: Heat olive oil in a 2-qt saucepan.
2. Sauté onions for 5 minutes.
3. Add garlic and cook until fragrant.
4. Stir in the remaining ingredients and simmer for 5 minutes.
5. Transfer to a blender or food processor and run until smooth.

• 8 8-in flour tortillas
• 8 oz brie, thinly sliced
• 1 cup Monterrey jack, shredded
• olive oil or cooking spray, to brush tortillas
• cilantro, for garnish (optional)

1. To assemble: Heat a griddle or large pan over medium-high.
2. Lay out the tortillas. Divide the meat, brie, and Monterrey jack between the tortillas, placing the meat and cheese on half of the tortilla.
3. Top with a spoonful or two of barbecue sauce and fold the other half over.
4. Place on the heated grill (brushing the tortilla with oil or cooking spray will prevent sticking).
5. Cook until the bottom is crisp and flip over.
6. (Or just heat the tortillas and fill with the meat, cheeses, cilantro, or other toppings of your choice)

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