TACO POPCORN
Stove-top buttered popcorn is tossed with a homemade taco seasoning, cheese and scallions.
Provided by Food Network Kitchen
Time 20m
Yield four 2-cup servings
Number Of Ingredients 12
Steps:
- For the spice mix: Put half the tomato strips in a single layer on a microwavable plate. Microwave in 30-second increments, checking the texture in between, until they begin to harden but are still red and slightly pliable, 1 to 2 minutes. (They may begin to brown and taste bitter if cooked too long.) Let sit until cool and completely hardened, about 2 minutes. Repeat with the remaining tomato strips.
- Transfer the cooled tomato strips to a spice grinder and grind to a powder. Discard any pieces that won't grind. Add the nutritional yeast, chili powder, cumin, oregano, cayenne and 1 teaspoon salt, and grind to a fine powder. Reserve 2 heaping tablespoons for the popcorn. Store the remaining taco spice blend at room temperature in an airtight container for up to 2 weeks. (You?ll have enough to make 3 more batches of popcorn.)
- For the taco popcorn: Heat the oil in a large pot over medium heat. Add the popcorn kernels. When one pops, cover the pot and cook, shaking the pot constantly, until the popping subsides to 1 pop every 20 seconds. Pour in the melted butter and toss to coat. Add the reserved taco spice blend, the cheese, scallions and 1/2 teaspoon salt, and toss again to coat.
TACO POPCORN
Make and share this Taco Popcorn recipe from Food.com.
Provided by LonghornMama
Categories Lunch/Snacks
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Heat oil and popcorn kernels in covered pot over medium-high heat. After first kernel pops, shake pot gently until popping stops.
- Melt butter and mix with taco seasoning. Toss butter mixture with popped popcorn in large bowl.
Nutrition Facts : Calories 166.9, Fat 18.4, SaturatedFat 8.2, Cholesterol 30.5, Sodium 154.8, Carbohydrate 1.2, Fiber 0.3, Sugar 0.1, Protein 0.2
CHILI TACO POPCORN
Good alternative form the plain butter and salt, good to have anytime of day.
Provided by barrysbabe30
Categories Appetizers and Snacks Snacks Popcorn Recipes
Time 10m
Yield 6
Number Of Ingredients 6
Steps:
- Mix butter, taco seasoning, hot pepper sauce, chili powder, and seasoned salt in a large bowl. Stir in popcorn and mix well. Serve immediately.
Nutrition Facts : Calories 763.6 calories, Carbohydrate 125.1 g, Cholesterol 40.7 mg, Fat 23.4 g, Fiber 24.4 g, Protein 20.5 g, SaturatedFat 10.5 g, Sodium 446.1 mg, Sugar 2.7 g
TACO POPCORN
This low-fat and low-carbohydrate treat is excellent for your next movie night. The spices add an interesting flavor to the snack.
Provided by shawnajean
Categories Lunch/Snacks
Time 20m
Yield 1 1/2 cups, 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees Fahrenheit (148 degrees Celsius).
- Put popcorn in a large mixing bowl.
- Lightly coat popcorn with cooking spray. Toss and coat again.
- Combine cumin, garlic powder, onion powder, and cayenne pepper (optional).
- Sprinkle spices over popcorn and toss to coat evenly.
- Drizzle Worcestershire sauce over popcorn and toss again.
- Spread popcorn evenly in large baking pan. Bake for 10 minutes, tossing once.
Nutrition Facts : Calories 46, Fat 0.6, SaturatedFat 0.1, Sodium 16.1, Carbohydrate 9.3, Fiber 1.6, Sugar 0.6, Protein 1.6
POPCORN SHRIMP TACOS WITH CABBAGE SLAW
These healthy popcorn shrimp tacos combine classic flavors in a new way! It's one of my family's favorites. To make them low-carb, use lettuce instead of tortillas. -Julie Peterson, Crofton, Maryland
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine coleslaw mix, cilantro, lime juice, honey, salt and, if desired, jalapeno; toss to coat. Set aside., Preheat air fryer to 375°. In a shallow bowl, whisk eggs and milk. Place flour in a separate shallow bowl. In a third shallow bowl, mix panko, cumin and garlic powder. Dip shrimp in flour to coat both sides; shake off excess. Dip in egg mixture, then in panko mixture, patting to help coating adhere., In batches, arrange shrimp in a single layer in greased air-fryer basket; spritz with cooking spray. Cook until golden brown, 2-3 minutes. Turn; spritz with cooking spray. Cook until golden brown and shrimp turn pink, 2-3 minutes longer., Serve shrimp in tortillas with coleslaw mix and avocado.
Nutrition Facts : Calories 456 calories, Fat 12g fat (2g saturated fat), Cholesterol 213mg cholesterol, Sodium 414mg sodium, Carbohydrate 58g carbohydrate (11g sugars, Fiber 8g fiber), Protein 29g protein.
MEXICAN STREET CORN CHICKEN TACOS RECIPE
These amazing Mexican Street Corn Chicken Tacos are the best chicken tacos you'll have ever had.
Provided by Camille Beckstrand
Categories Main Course
Time 30m
Number Of Ingredients 22
Steps:
- In a skillet pan over medium heat, heat oil. Add cooked and shredded chicken, cumin, chili powder, garlic powder, salt, and pepper. Stir and cook until completely heated through and all the chicken is coated in seasonings. Remove from heat, cover with aluminum foil to keep warm, and set aside while you prepare the corn.
- In another skillet (or you can use the same skillet you heated the chicken in), heat oil over medium heat.
- Add frozen corn and let cook until corn starts to char, stirring occasionally (it took about 7-8 minutes before my corn was lightly charred).
- While the corn is cooking, mix together mayonnaise, cheese, lime juice, jalapeno, cilantro, red onion, garlic, chili powder, salt, and pepper in a large bowl. When corn is done, gently fold it in with other ingredients.
- Lay tortilla out on a plate. Top with 1/2 cup chicken, some Mexican street corn, sliced avocados, cotija cheese, and fresh cilantro.
Nutrition Facts : Calories 476 kcal, Carbohydrate 42 g, Protein 21 g, Fat 27 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 54 mg, Sodium 775 mg, Fiber 8 g, Sugar 2 g, UnsaturatedFat 18 g, ServingSize 1 serving
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- Heat oil in a medium saucepan over high heat until melted. Add popcorn kernels, and give the pan a shake so that they level out. Cover with a lid and wait until kernels have popped. (**See tips below to prevent burning).
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- Heat the oil in a medium skillet over high heat. Once hot and shimmering, add the popcorn kernels. Shake and shift the pan so that the kernels are in a flat, even layer.
- Cover the pan and let the kernels cook until the time between pops is 3 to 4 seconds, shaking the pan every 20 seconds or so to keep the kernels from burning. The popcorn should cook in about 3 minutes.
- Uncover the popcorn and pour into a serving bowl. Immediately drizzle with the melted butter, then sprinkle with the spice mixture, lime zest, and nutritional yeast. Toss to combine. Taste and add additional salt as desired.
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