LIGHT TACOS
Provided by Marcela Valladolid
Time 1h18m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- For the steak: Scatter half the orange slices, half the onion slices, and half the garlic pieces on the bottom of a glass dish large enough to hold the flank steak. Sprinkle the flank steak all over with salt and pepper and place in the prepared baking dish. Scatter the remaining oranges, onions, and garlic over the flank steak and pour the beer over. Cover with plastic wrap and let stand for 1 hour at room temperature or overnight in the fridge.
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
- Remove the meat from the marinade. Discard the marinade. Grill the steak to desired doneness, about 4 minutes per side for medium-rare. Let the steak rest for 10 minutes. Transfer the grilled flank steak to a cutting board and cut crosswise into strips.
- For the salsa: In a small bowl mix together the salsa ingredients.
- To assemble: Using the butter lettuce leaves, make tacos using slices of flank steak and avocados. Drizzle with the salsa.
- Cook's Note: The marinated steak can also be broiled.
GRILLED CHICKEN TACOS WITH AVOCADO CREMA
Make and share this Grilled Chicken Tacos With Avocado Crema recipe from Food.com.
Provided by dstripling
Categories Meat
Time 35m
Yield 4 Tacos
Number Of Ingredients 14
Steps:
- In a small bowl mix together 1 teaspoon salt, 1/2 teaspoon black pepper, cumin, and chili powder. Sprinkle cumin mixture over chicken and massage well.
- Preheat grill on medium-high. Lightly brushed grill with oil. Place chicken on grill and cook for 5 minutes. Flip chicken and cook for 5 minutes more. Continue to flip chicken in 5-minute increments until internal temperature is 165 degrees F, about 20 minutes. Transfer to a clean, medium-sized mixing bowl and cover loosely with foil.
- In a medium mixing bowl add 1 chopped avocado, mayonnaise, zest of 1 lime, 1 tablespoon lime juice, and cilantro; mash together using a fork and whisk until smooth. Remove foil from chicken and shred into bite-size pieces using 2 forks.
- Warm tortillas in a dry skillet. Transfer to a clean kitchen towel and wrap to keep warm. Continue to warm remaining tortillas. Assemble tacos; in each tortilla layer shredded cabbage, chicken, pico de gallo, remaining avocado cut into slices, chopped jalapeños, and cilantro. Serve with remaining limes cut into wedges and side of avocado-cilantro crema.
Nutrition Facts : Calories 498, Fat 21.3, SaturatedFat 3.4, Cholesterol 109, Sodium 535.2, Carbohydrate 39.8, Fiber 12.8, Sugar 3.7, Protein 42.3
COOKING LIGHT'S BLACKENED CHICKEN AND GRILLED AVOCADO TACOS
Categories Chicken
Number Of Ingredients 17
Steps:
- Place chicken between 2 sheets of plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Combine paprika and next 7 ingredients (through pepper) in a small bowl. Sprinkle paprika mixture evenly over chicken; let stand 10 minutes. Combine juice and avocado in a medium bowl, tossing to coat. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Grill avocado 2 minutes on each side or until well marked; remove from pan. Place chicken in pan. Cook 4 minutes on each side or until done. Let chicken stand 5 minutes; cut chicken crosswise into (1/4-inch-thick) slices. Warm tortillas according to package directions. Divide the chicken evenly among tortillas; top each with 2 avocado slices, 1/4 cup lettuce, 2 tablespoons salsa, 1 1/2 teaspoons sour cream, and 1 1/2 teaspoons onion. Yield: 4 servings (serving size: 2 tacos) NUTRITION PER SERVING CALORIES 423(25% from fat); FAT 11.6g (sat 3g,mono 5.1g,poly 2.6g); PROTEIN 45.2g; CHOLESTEROL 100mg; CALCIUM 158mg; SODIUM 675mg; FIBER 5.7g; IRON 3mg; CARBOHYDRATE 38g David Bonom Cooking Light, MAY 2006
GRILLED AVOCADO TACOS
Grilled avocados on a warm corn tortilla topped with a fresh salsa made from grilled corn, black beans, jalapeño, cilantro and lime juice from Dan Seidman of The Chef Dan.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat grill to medium-high heat.
- Brush corn with olive oil and individually wrap with Reynolds Wrap® Aluminum Foil. Place on the grill, turning frequently for 20 minutes. Allow to cool slightly before handling.
- Cut corn off the cob and combine with black beans, jalapeno, cilantro and the juice of 1 lime. Season to taste with salt and pepper and set aside.
- Slice avocados in half and remove the seeds but do not remove the skin yet. Squeeze the juice of the remaining lime over the avocados and lightly brush them with olive oil.
- Grill flesh side down for 2 to 3 minutes and then remove. Quarter each avocado half and then carefully peel off the skin.
- Wrap tortillas in foil and place on the grill while the avocados are cooking.
- Build tacos by placing avocado slices on tortillas and then top with the corn and salsa.
- Serve with your favorite hot sauce and additional lime wedges.
Nutrition Facts : Calories 638 calories, Carbohydrate 73.9 g, Fat 37.6 g, Fiber 25.1 g, Protein 13.6 g, SaturatedFat 5.5 g, Sodium 331.6 mg, Sugar 4.3 g
BLACKENED FISH TACOS WITH CREAMY AVOCADO SAUCE
Blackened white fish tacos with creamy avocado sauce and lime coleslaw. Serve with lime wedges and cilantro!
Provided by Nancy Vargas
Categories Mexican Fish Tacos
Time 35m
Yield 3
Number Of Ingredients 22
Steps:
- Combine garlic powder, paprika, cayenne pepper, chili powder, cumin, brown sugar, salt, and black pepper in a small bowl. Rub the mixture on both sides of the fish.
- Heat oil in a large skillet over medium heat. Place fish in the hot skillet and cook until the outside has browned and fish is flaky, 4 to 5 minutes per side. Remove from heat and break fillets into pieces.
- Heat tortillas in the same skillet over low heat until warm, about 30 seconds per side.
- Prepare coleslaw: Combine coleslaw mix, cilantro, lime juice, salt, and pepper in a bowl and mix until well combined. Set aside.
- Prepare avocado sauce: Combine avocado, cilantro, water, lime juice, mayonnaise, Dijon mustard, salt, and pepper in a blender or food chopper; blend until smooth. Stir in jalapenos.
- Evenly distribute the fish into each tortilla, add in some slaw, and top with a heaping spoon of the avocado sauce.
Nutrition Facts : Calories 589.2 calories, Carbohydrate 51.1 g, Cholesterol 67.7 mg, Fat 34 g, Fiber 14.1 g, Protein 28.3 g, SaturatedFat 5.1 g, Sodium 323.6 mg, Sugar 4.3 g
BLACKENED CHICKEN WITH AVOCADO SALSA
The salsa is what makes this recipe. I also tried it on halibut fillets and they turned out beautifully. I love its creamy, fruity and sweet flavor.
Provided by TasteTester
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. Lightly sprinkle both sides of chicken with blackened steak seasoning. In a large ovenproof skillet, heat the 1 tablespoon oil over medium heat. Add chicken; cook until browned on both sides, turning once.
- Place the skillet and chicken into the oven and bake for about 15 minutes, or until chicken is no longer pink in center.
- Meanwhile, for salsa, in a large bowl whisk together rice vinegar, the 2 tablespoons olive oil, cumin, salt, and black pepper. Stir in avocado, papaya, sweet pepper, and chopped cilantro. Serve with chicken.
Nutrition Facts : Calories 312.8, Fat 19.1, SaturatedFat 2.9, Cholesterol 68.4, Sodium 154.7, Carbohydrate 7.4, Fiber 4.1, Sugar 2.2, Protein 28.6
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- Place chicken between 2 sheets of plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Combine paprika and next 7 ingredients (through pepper) in a small bowl. Sprinkle paprika mixture evenly over chicken; let stand 10 minutes.
- Combine juice and avocado in a medium bowl, tossing to coat. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Grill avocado 2 minutes on each side or until well marked; remove from pan.
- Place chicken in pan. Cook 4 minutes on each side or until done. Let chicken stand 5 minutes; cut chicken crosswise into (1/4-inch-thick) slices.
- Warm tortillas according to package directions. Divide the chicken evenly among tortillas; top each with 2 avocado slices, 1/4 cup lettuce, 2 tablespoons salsa, 1 1/2 teaspoons sour cream, and 1 1/2 teaspoons onion.
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