LIME CHICKEN SOFT TACOS
I was given this recipe by my mom when I went away to college, and it has become all of my friends' favorite!
Provided by Marissa Wright
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 10
Number Of Ingredients 14
Steps:
- Saute chicken in a medium saucepan over medium high heat for about 20 minutes. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. Simmer for an extra 10 minutes.
- Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.
Nutrition Facts : Calories 204.2 calories, Carbohydrate 18.9 g, Cholesterol 36.7 mg, Fat 6.8 g, Fiber 1.4 g, Protein 16.2 g, SaturatedFat 2.1 g, Sodium 433.5 mg, Sugar 1.7 g
BEEF SOFT TACOS
Make and share this Beef Soft Tacos recipe from Food.com.
Provided by John Clotfelter
Categories Cheese
Time 15m
Yield 5 serving(s)
Number Of Ingredients 14
Steps:
- In a medium bowl combine the beef with the flour, salt, minced onion, paprika, chili powder, garlic powder and onion powder Use your hands to mix evenly.
- Heat skillet to med/low heat.
- Add beef mixture and water to the pan.
- Brown the beef, breaking it up as it cooks.
- Heat the tortillas in the microwave, wrapped in damp paper towels.
- Spread meat into tortillas, top with cheese, tomatoes, lettuce and sour cream.
FRIED FISH TACOS WITH CHIPOTLE-LIME SALSA
Crunchy fried fish tacos with a delicious and easy homemade chipotle salsa! My husband loves these, and it's a great summer meal to eat outside with a beer or a margarita. Yummy!
Provided by Nurjahan Boulden
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 24
Number Of Ingredients 17
Steps:
- Place 1/2 cup flour in a small bowl. Combine remaining flour with panko bread crumbs, seasoned salt, garlic powder, lemon pepper, black pepper, onion powder, and cayenne pepper in a shallow bowl. Whisk eggs in a separate small bowl.
- Heat oil in a large skillet over medium-high heat.
- Roll tilapia in flour, dip in the egg mixture, roll in the panko-flour mixture, and place in the hot oil. Fry until light brown, about 3 minutes per side. Place on a paper towel-lined plate.
- Heat tortillas in a separate skillet over medium-low heat.
- Combine ranch dressing, salsa, lime, and chipotle chile in a small bowl for the salsa.
- Divide tilapia over the warmed tortillas and serve with salsa and cabbage.
Nutrition Facts : Calories 166.6 calories, Carbohydrate 21.3 g, Cholesterol 23.8 mg, Fat 6.5 g, Fiber 2.7 g, Protein 7.4 g, SaturatedFat 1.1 g, Sodium 239.7 mg, Sugar 1.6 g
SOFT TACOS WITH FRIED PARSLEY AND LEMON
Provided by Ian Knauer
Time 25m
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Heat 1 1/2 inches oil to 375°F in a 2 1/2- to 3-quart saucepan, then fry parsley (use caution; oil will spatter) until leaves are dark green, about 45 seconds. Transfer with a slotted spoon to several layers of paper towels and season with salt.
- Return oil to 375°F, then fry lemon slices, stirring occasionally, until golden in spots, 1 to 2 minutes. Transfer to paper towels and season with salt. Serve parsley and lemon wrapped in tortillas.
FRIED CALAMARI WITH FRIED LEMONS AND LEMON AIOLI
Provided by Marc Murphy
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For calamari: Soak the calamari pieces in the buttermilk in a bowl for at least 1 hour and up to 4 hours in the refrigerator.
- For the lemon aioli: Add the mayonnaise, Dijon mustard, lemon zest and juice, salt and pepper to a medium bowl. Stir to combine and adjust the seasoning as needed. Set aside until ready to serve.
- Preheat a deep-fryer or several inches of oil in a Dutch oven to 375 degrees F.
- For the flour seasoning: Add the flour, paprika, salt and pepper to a large bowl. Drain the calamari and put into the flour mixture, making sure each piece gets coated with the flour. Dump all the contents into a colander and shake off any excess flour. Line a dish with paper towels and set aside.
- In batches, add the lemon slices and calamari to the preheated oil and fry, mixing with a slotted spoon to prevent the calamari from clumping together, until golden brown, 2 to 3 minutes.
- Right before you take the calamari and lemon out of the fryer, toss in the parsley leaves carefully; this will cook very fast and can splatter, so stand back. Take all the contents out of the fryer to the lined dish and season with salt.
- Serve with the aioli, garnished with the zest and chopped parsley.
LEMON-PARSLEY TILAPIA
I like to include seafood in our weekly dinner rotation but don't want to bother with anything complicated (and it had better taste good or the family will riot). This herbed fish does the trick. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Place tilapia in a parchment-lined 15x10x1-in. pan. Drizzle with lemon juice, then melted butter., Bake until fish just begins to flake easily with a fork, 11-13 minutes. Meanwhile, mix remaining ingredients. Remove fish from oven; sprinkle with parsley mixture.
Nutrition Facts : Calories 124 calories, Fat 4g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 359mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein. Diabetic exchanges
PASTA WITH FRIED LEMONS AND CHILE FLAKES
You probably already have a favorite pantry pasta dish that you habitually whip up when there's nothing in the house for dinner. Next time, try this one instead. It has all the usual players - olive oil, Parmesan, flaky sea salt - along with fried lemons for brightness and chile flakes for heat. Don't skip the step of blanching the lemon slices before frying. It may seem fussy, but it eliminates any bitterness in the lemon pith and takes only a few extra minutes. Then dry the lemon slices well before adding them to the hot oil; this helps them brown more deeply.
Provided by Melissa Clark
Categories dinner, lunch, quick, weekday, weeknight, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Finely zest 2 of the lemons and set aside. Trim the tops and bottoms off the other 2 lemons and cut lengthwise into quarters; remove seeds. Thinly slice the quarters crosswise into triangles. Blanch the lemon pieces in the boiling water for 2 minutes, then transfer with a slotted spoon to a dish towel. Blot dry.
- In the boiling water, add pasta and cook until just barely al dente. Drain, reserving 1/2 cup of the pasta cooking water.
- Meanwhile, in a large skillet, heat 1 tablespoon of the oil over high heat. Add the dried lemon pieces and season with a pinch each of salt and sugar. Cook until the lemons are caramelized and browned at the edges, 3 to 5 minutes. Transfer to a plate.
- Melt the butter with the remaining oil in the pan over medium heat. Add the chile flakes and zest of both lemons; cook until fragrant. Whisk in the reserved pasta water.
- Toss in pasta, juice of 1 lemon, cheese, pepper and the remaining salt. Cook until pasta is well coated with sauce. Toss in the caramelized lemon and the celery leaves and parsley if using. Taste and add lemon juice if needed. Serve, topped with a drizzle of oil, more cheese if you like, and a sprinkle of sea salt.
Nutrition Facts : @context http, Calories 394, UnsaturatedFat 3 grams, Carbohydrate 61 grams, Fat 10 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 6 grams, Sodium 313 milligrams, Sugar 3 grams, TransFat 0 grams
FRESH, FRIED & SPICY SOFT TACOS
Make and share this Fresh, Fried & Spicy Soft Tacos recipe from Food.com.
Provided by Super San Mateo Che
Categories Meat
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a medium skillet, brown meat on medium-high heat. Drain fat.
- Stir in Taco Seasoning Mix, red pepper and water.
- Bring to a boil. Reduce heat and simmer for approximately 5 minutes.
- While meat is simmering, add oil to a separate large skillet on low until oil is hot.
- Using tongs, immerse one tortilla at a time completely in oil. Cook tortilla for approximately one minute, turning it over several times in the oil.
- Remove tortilla from oil and place on paper towel.
- Plate each tortilla and add a couple spoons of seasoned meat, cheese and lettuce. Fold tortilla over and serve. Top with taco sauce, sour cream, salsa if desired.
Nutrition Facts : Calories 1479.2, Fat 135.7, SaturatedFat 20.1, Cholesterol 86.1, Sodium 1043.6, Carbohydrate 40.3, Fiber 2.2, Sugar 4.3, Protein 27
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