Santa Fe Tacos Recipes

SANTA FE PORK TACOS WITH MONTEREY JACK & CILANTRO LIME SLAW

Steps:

• • Wash and dry all produce. • Halve, peel, and finely dice onion. Finely chop cilantro. Quarter lime.
• • Heat a drizzle of oil in a large pan over medium-high heat. Add onion and a pinch of salt; cook, stirring occasionally, until slightly softened and lightly browned, 2-3 minutes. • Add pork* and Southwest Spice. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. TIP: If there's excess grease in your pan, carefully pour it out.
• • While pork cooks, in a large bowl, combine coleslaw mix, mayonnaise, half the cilantro, juice from half the lime, 1 tsp sugar (2 tsp for 4 servings), and a pinch of salt and pepper.
• • Stir Tex-Mex paste into pan with pork mixture until fully coated. Taste and season with salt and pepper. Remove pan from heat. • Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • Divide tortillas between plates and fill with pork filling, Monterey Jack, slaw, sour cream, and remaining cilantro. Serve with remaining lime wedges on the side.

SANTA FE ENCHILADAS

Steps:

• Crumble beef into a large microwave-safe bowl; stir in onion. Cover and microwave on high for 3-5 minutes or until meat is no longer pink, stirring every 1 minute; drain. Stir in the tomato paste, water and taco seasoning. Cover and cook on high for 1-2 minutes or until heated through, stirring once. , Spoon about 1/3 cup meat mixture down the center of each tortilla; roll up tightly. Place seam side down in a greased shallow 2-1/2-qt. microwave-safe dish. Set remaining meat mixture aside. , In a microwave-safe bowl, combine cheese sauce and chilies. Cover and microwave on high for 40 seconds; stir. Pour over tortillas. , Spoon remaining meat mixture down the center of tortillas. Cover and cook on high for 3 to 3-1/2 minutes or until heated through. Let stand for 5 minutes before serving.

SANTA FE CHICKEN TACOS

Steps:

• Cut chicken into 1/2" chunks; toss with chili powder and salt.
• Heat oil in a large deep skillet over medium-high heat.
• Add chicken, bell pepper, garlic, ground cumin, and jalapeños. Stir-fry 5 minutes or until chicken is no longer pink in center.
• Add picante; simmer uncovered 3 minutes, stirring occasionally. Stir in tomato and cilantro; heat through.
• Spoon mixture into taco shells; sprinkle with cheese and serve with toppings as desired.

SANTA FE CHICKEN TACOS

Steps:

• In a small bowl, combine beans, corn, and tomato; season to taste with salt and pepper.
• Cover and refrigerate for at least 2 hours or for up to 6 hours.
• In another small bowl, combine barbecue sauce and ranch dressing.
• Cover and refrigerate for at least 30 minutes or for up to 6 hours.
• Coat chicken with oil and season with salt and pepper to taste.
• Preheat greased grill to med-high.
• Grill chicken, turning once, until no longer pink inside, 6-8 minutes per side.
• Transfer chicken to a cutting board and let stand for 6-8 minutes.
• Cut into bite-size pieces.
• To build tacos--divide chicken and bean mixture equally among tortillas.
• Top with lettuce, cheese, and barbecue sauce mixture.
• Fold tortillas in half.