Cilantrotacos Recipes

CILANTRO TACOS

Steps:

• Brown ground beef, drain and set aside.
• Sauté onions and bell pepper in a little olive oil until soft.
• Add habanero and garlic and sauté a few minutes more.
• Add beef back to pan along with all remaining ingredients except for the cilantro.
• Sauté beef mixture over med-high heat until almost all of the liquid is gone.
• Remove from heat and toss with cilantro.
• Serve with your favorite taco toppings.
• We prefer the uncooked tortillas from Costco that you heat and cook at home -- they are the best if you haven't had them. Otherwise you can use whatever tortilla or shell that you prefer.

CILANTRO BEEF TACOS

Steps:

• Sprinkle steak with salt and pepper. In a large skillet, heat 2 teaspoons oil over medium-high heat. Add steak; cook 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from pan., In same skillet, heat remaining oil over medium heat. Add onion; cook and stir 4-5 minutes or until tender. Add jalapeno and garlic; cook 2 minutes longer. Stir in salsa, cilantro, lime juice and pepper sauce; heat through., Thinly slice steak across the grain; stir into onion mixture. Serve in tortillas; top as desired.

CILANTRO LIME CHICKEN TACOS

Steps:

• Sprinkle the chicken with salt and pepper in a large bowl. Then toss with 1/2 cup of the Mexican Style Cilantro Lime Vinaigrette. Marinate for 10 minutes.
• Meanwhile, stir together the sour cream with the remaining 2 tablespoons vinaigrette.
• Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken along with the marinade and cook until slightly browned and cooked through, about 7 minutes per side. Transfer to a cutting board and chop. Season with salt.
• Warm the tortillas as the label directs. Using 2 stacked tortillas per taco, fill with the chicken, top with the cilantro-lime sour cream and the toppings of your choice.

CILANTRO LIME STEAK TACOS

Steps:

• Prepare marinade for steak by using the juice from 2 limes, salt, pepper, cilantro and chopped onion.
• Place all these in a plastic zip top style bag along with flank steak. Refrigerate for at least 8 hours or overnight.
• Preheat grill, bbq, George Foreman or oven broiler.
• Grill steaks over coals for about 4-6 minutes per side. Let it rest a few minutes before cutting steak into slices about 1/8-1/4 inch thick.
• Cut remaining limes in half.
• Using the Romaine lettuce leaves, fill with the remaining shredded Romain lettuce, tomatoes, steak strips, cheese and salsa.
• Squeeze juice of half a lime over each wrap, wrap it up and enjoy!

CILANTRO SHRIMP TACOS

Steps:

• Heat 2 tablespoons olive oil in a skillet over medium heat. Add garlic; cook until golden, about 2 minutes. Add shrimp, about 1/3 of the cilantro, seasoned salt, chili powder, cumin, salt, and pepper. Mix well and cook until mixture is heated through and shrimp is opaque, 5 to 7 minutes.
• Heat remaining olive oil in a separate skillet over medium heat. Add 1 corn tortilla at a time and cook until warm and slightly crispy, about 90 seconds each.
• Spoon shrimp mixture onto tortillas and serve with remaining cilantro.