Yippee! National Taco Day is on Tuesday, October 6th this year. Keep an eye on local restaurants for taco deals to celebrate! Or try something different with one of these recipes:
Fish Stick Tacos for a Quick, Easy Meal
Serves 4
Prep time: 20 minutes
Ingredients:
- 8 corn tortillas
- 8 whole meat fish sticks/fillets
- Pico de Gallo (We love this recipe)
- Mexican coleslaw (recipe below)
- Sriracha mayonnaise sauce (optional)
Mexican coleslaw ingredients:
- 14 oz. bag of shredded coleslaw mix
- 1/4 cup mayonnaise
- Juice of half a lime
- 2 to 3 teaspoons of taco seasoning
Tips:
You can also use your favorite broiled/baked or steamed fish in place of fish sticks.
Make this even faster by using pre-made pico de gallo and coleslaw ... No one has to know right?
Instructions:
- Mix all of the Mexican Coleslaw ingredients together in a bowl.
- Season to taste and let sit for 10 minutes to blend flavors.
- Cook fish sticks according to package directions.
- Gently warm corn tortillas and layer with slaw, fish sticks/fillets, pico de gallo, and finish with your favorite sriracha mayonnaise or other sauce.
Optional: Garnish with avocado and serve with rice and beans for a full meal!
This article by Charlotte Linde originally appeared in Macaroni KID EATS.
Grilled Pork Tacos & Pineapple Slaw
Ingredients:
- 3 tbsp fresh lime juice, divided
- 2 tsp olive oil, divided
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1⁄2 tsp ground cumin
- 1/2 tsp table salt
- 2 pounds thin cut, boneless pork chops
- 14-16 oz package coleslaw mix (shredded cabbage and carrots)
- 2 cups fresh pineapple, diced
- 1⁄2 cup fresh cilantro, coarsely chopped
- Soft taco shells
Directions:
- Combine 1 tablespoon lime juice, 1 teaspoon oil, oregano, garlic powder, cumin, and salt in a medium bowl; add pork and toss to coat. Let marinate 15 minutes (or cover and refrigerate up to 2 hours).
- Combine coleslaw mix, pineapple, cilantro, 2 tablespoons lime juice, and 1 teaspoon oil in a bowl. Mix until evenly coated and refrigerate until ready to use.
- Preheat grill to medium-high heat.
- Place pork chops on grill and cook pork, turning once, until just cooked through, about 6 - 8 minutes. Once cooked through, remove from grill and let rest for a few minutes before slicing into thin strips.
- Take a soft taco shell, top with pineapple coleslaw mixture and a few slices of pork and enjoy!
This recipe by Heather Williams first appeared in Macaroni KID EATS!
Slow Cooker Taco Soup
Ingredients:
- 1 pound boneless, skinless chicken breasts (uncooked) NOTE: You can substitute cooked ground chicken, ground turkey, or ground beef.
- 1 can of your favorite beans (pinto, black, kidney, northern), rinsed and drained
- 1 can of corn, undrained (or substitute 14-16 oz. frozen corn)
- 1 can of beef broth
- 1 can of diced tomatoes, undrained
- 1 can of diced tomatoes with green chiles
- 2-3 Tbsp. taco seasoning
- 1-2 Tbsp. diced onion (white, yellow, or red)
Instructions:
- Place all ingredients in your slow cooker.
- Cook on low for 6-8 hours ( 2-3 hours if using ground meat)
- Remove chicken breasts and shred, then return chicken to slow cooker.
- Add water if there isn't enough broth for your liking.
- If you like your soup spicier, you can add extra taco seasoning. (Tip: This soup gets spicier if it sits overnight in the fridge and you eat it the next day!)
Optional Variations:
If you want to "kick it up a notch" or be creative, try one of these variations:
- Serve soup over rice
- Top with one (or more) of the following: crushed tortilla chips, sour cream, shredded cheese, guacamole, fresh cilantro
- Add an extra spicy kick to the soup by adding a small can of diced green chiles or a diced jalapeño before cooking
- Don't want to use chicken breasts? You can make this soup vegetarian by adding more beans or different kinds of vegetables (add near the end of cooking time so they don't get mushy!).
Sarah Boucher is the publisher of Macaroni Kid Grand Haven, Spring Lake, and Muskegon, Mich.
