Salsa Verde Beef For Tacos Recipes

BEEF TACOS WITH SALSA VERDE

Beef Tacos with Salsa Verde image

Provided by Food Network Kitchen

Time 6h20m

Number Of Ingredients 12

Ingredients

1 tablespoon vegetable oil
1 3-pound boneless beef chuck roast
1/2 teaspoon ground cumin
Kosher salt and freshly ground pepper
1 16-ounce jar salsa verde
1/2 white onion, thinly sliced
2 cloves garlic, smashed
1/2 cup chopped fresh cilantro
12 corn tortillas, warmed
Shredded lettuce and chopped tomatoes, avocado and/or radishes, for topping
Shredded lettuce and chopped tomatoes, avocado and/or radishes, for topping
Lime wedges, for serving

Steps:

Heat the vegetable oil in a large skillet over medium-high heat. Season the beef with the cumin, 1 teaspoon salt and 1/4 teaspoon pepper. Add to the skillet and cook until golden brown, about 3 minutes per side.
Transfer the meat to a 6-quart slow cooker, then add the salsa, onion and garlic. Cover and cook on high, 6 hours.
Remove the meat to a cutting board and shred with 2 forks, discarding the excess fat. Return the meat to the slow cooker and stir in the cilantro.
Serve the meat in tortillas and top as desired. Serve with lime wedges.

TILAPIA TACOS WITH SALSA VERDE

Tilapia Tacos with Salsa Verde image

Looking for something tasty and a bit different? Trying to impress someone with a foodie-esque recipe? Try these tilapia fish tacos with salsa verde and radish sauce!

Provided by mglarson

Time 35m

Yield 6

Number Of Ingredients 14

Ingredients

12 (6 inch) corn tortillas
1 bunch fresh cilantro, stems removed and leaves chopped
4 tablespoons lime juice, divided
3 tablespoons olive oil, divided
2 tablespoons water
coarse salt and ground black pepper to taste
½ bunch radishes, halved and thinly sliced
3 stalks scallions, thinly sliced
½ medium jalapeno pepper, seeded and minced
1 tablespoon butter, or to taste
1 ½ pounds skinless tilapia fillets
½ teaspoon ground coriander
2 cups shredded cabbage
1 medium avocado, diced

Steps:

Wrap tortillas in aluminum foil and place in the oven; set to 250 degrees F (120 degrees C).
Combine cilantro, 2 tablespoons lime juice, 2 tablespoons olive oil, water, salt, and pepper in a blender; blend salsa verde until pureed.
Combine radishes, scallions, jalapeno, remaining lime juice, and remaining olive oil in a small bowl. Season radish salad with salt and pepper.
Melt butter in a frying pan over medium heat. Add tilapia and season with coriander, salt, and pepper. Cook until opaque throughout and it flakes easily with a fork, 4 to 5 minutes.
Remove tortillas from the oven. To assemble, fill warm tortillas with fish, radish salad, salsa verde, cabbage, and avocado.

Nutrition Facts : Calories 372.2 calories, Carbohydrate 29.6 g, Cholesterol 46.8 mg, Fat 16.7 g, Fiber 6.8 g, Protein 27.7 g, SaturatedFat 3.4 g, Sodium 102.9 mg, Sugar 2 g

SALSA VERDE BEEF FOR TACOS

Salsa Verde Beef for Tacos image

Make and share this Salsa Verde Beef for Tacos recipe from Food.com.

Provided by couponmommy123

Categories Meat

Time 6h15m

Yield 6-8 , 6-8 serving(s)

Number Of Ingredients 5

Ingredients

1 tablespoon olive oil
2 -3 lbs stewing beef, cut into 1 1/2-inch chunks (I've used both rump roast and chuck)
1/2 cup chopped onion
2 tablespoons taco seasoning
1 cup salsa, verde* (I like LaVictoria thick and chunky.)

Steps:

Heat oil in a large skillet.
Add beef chunks and brown on all sides to carmelize.
Remove to crockpot.
Add onion to drippings and saute until lightly browned.
Stir in taco seasonings and heat about 1 minute.
Add salsa and stir, scraping up any browned bits.
Transfer liquid to crockpot.
Stir to combine.
Cook on low 6-8 hours.
* You can use any kind of salsa. It doesn't have to be salsa verde, but we like the flavor it adds to the beef.

Nutrition Facts : Calories 416.7, Fat 31.4, SaturatedFat 12.1, Cholesterol 101.3, Sodium 344.1, Carbohydrate 4, Fiber 0.9, Sugar 1.9, Protein 28.4

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