Sundaysuppertacosaladbowlstacos Recipes

SALMON TACOS

Salmon Tacos image

I am a newlywed and made these tacos after I had something similar at a restaurant in town. My husband loved them and thinks I am a brilliant chef and a perfect wife!

Provided by jenthevideogirl

Categories Main Dish Recipes Taco Recipes

Time 50m

Yield 4

Number Of Ingredients 13

Ingredients

2 tablespoons butter
2 tablespoons lemon juice
1 dash Cajun seasoning
4 (3 ounce) fillets salmon fillets, thawed if frozen
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, drained
1 tomato, diced
¼ cup diced red onion
¼ cup chopped fresh cilantro
8 corn tortillas
½ cup shredded mild Cheddar cheese
½ cup sour cream
½ cup guacamole

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Microwave butter in a small microwave-safe bowl until melted, 20 to 30 seconds. Whisk in lemon juice. Add Cajun seasoning.
Place salmon fillets in a shallow baking dish. Drizzle butter mixture over salmon.
Bake salmon in the preheated oven until cooked through, about 20 minutes. Flake into smaller pieces with a fork.
Mix corn, black beans, tomato, red onion, and cilantro in a bowl to make salsa.
Arrange corn tortillas on a baking sheet.
Warm tortillas in the preheated oven for about 5 minutes.
Divide salmon, salsa, and Cheddar cheese among warm tortillas. Wrap up and serve with sour cream and guacamole.

Nutrition Facts : Calories 650.4 calories, Carbohydrate 67.6 g, Cholesterol 84.5 mg, Fat 30.6 g, Fiber 14.5 g, Protein 32.3 g, SaturatedFat 13 g, Sodium 979.6 mg, Sugar 5.4 g

SUNDAY SUPPER TACO SALAD BOWLS & TACOS.

Sunday Supper Taco Salad Bowls & Tacos. image

Being served again at the free Sunday Supper on May 29, 2016. This supper starts the 5th full year of the Sunday Supper's held at the Warner Park Community Recreation Center in Madison, Wisconsin, USA. It'S FREE (meal and volunteer help accepted)! NO OFFICIAL PROGRAM OR AGENDA, COME EAT, SIT, and/or MEET YOUR NEIGHBORS........Community Dinner for the Northside June free Sunday Supper. Adapted from Kraft Recipes where my daughter works in the offices in Madison, Wi. (Recipe #50219)

Provided by MadCity Dale

Categories For Large Groups

Time 4h

Yield 100 serving(s)

Number Of Ingredients 40

Ingredients

100 (8 inch) flour tortillas
1 1/2 gallons ground beef
2 gallons vegetable oil
3 gallons salad greens
1 gallon chunky salsa
1 gallon diced tomato
1 gallon black beans, drained
1 gallon shredded cheese
1 gallon sliced nacho jalapeno
2 cups taco seasoning, # 493255
1 1/2 gallons sour cream
1 gallon diced jalapeno
1 lb fish (perch, bluegill, walleye, cod)
2 cups all-purpose flour
6 eggs
baking powder
4 teaspoons garlic powder
4 teaspoons cayenne
2 teaspoons dry mustard
2 teaspoons dried whole Mexican oregano, rubbed to a powder
2 teaspoons sea salt
2 teaspoons fresh ground black pepper
fresh lime juice
vegetable oil (for deep frying)
for the fish sauce
4 cups mayonnaise
4 cups low-fat yogurt
4 cups reserved sour cream
2 teaspoons garlic
1 tablespoon cilantro
16 corn, tortillas
200 regular taco shells
5 lbs shredded pork loin
20 hot dogs
20 hot dog buns
35 ounces catsup
10 ounces mustard
10 ounces relish
1 gallon posole, soup # 427023
1 gallon corn chowder, soup # 525205

Steps:

HEAT vegetable oil to 350°F Submerge tortilla into oil 30 seconds with a large ladle, use tongs to remove to a towel to drain.
MEANWHILE, brown meat in chili powder (in batches) in large nonstick skillet on medium-high heat, stirring occasionally. Drain juices. add 1 cup water and 1/4 cup seasoning to each batch, cook 2 minute or until heated through, stirring occasionally.
Fill shells with greens mixture and meat mixture. Set out bowls of salsa, tomato, beans, jalapenos cheese, and sour cream for toppings.

Nutrition Facts : Calories 10687.7, Fat 1160, SaturatedFat 160.6, Cholesterol 70.3, Sodium 1615.4, Carbohydrate 80.8, Fiber 11.8, Sugar 12.5, Protein 29.9

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