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Get inspired for Taco Tuesday
“Taco Tuesday”, Make it a weekly tradition
“Taco Tuesday” has become a tradition for Mexican Food lovers (and Tex-Mex Lovers alike!), and at Casa Mendosa®, we believe everyone should indulge in this tradition every week. And when you fiesta every week, you need inspiration so you will never be bored! Add some fiesta to your week with a few of our favourite taco recipes that are a must-have for your Tuesday line-up.
Seafood, Eat food Taco Tuesday – Spicy Shrimp Corn Tacos
Whether or not you are a spicy fan, this easy shrimp and corn tortillas, taco recipe is a must-make for your next taco Tuesday. All you need are the following ingredients to get your weekday fiesta off to a perfect start.
- 6 Casa Mendosa® 50/50 Corn -Wheat Tortillas
- One lb. of peeled and deveined shrimp
- ¼ cup of oil (olive, sunflower or avocado oil)
- ¼ cup of water
- ½ cup of chopped green onions
- ½ cup of cilantro leaves
- Two cloves of garlic
- ½ tsp. of salt
- Two limes, juiced
- ½ cup of sour cream or full-fat Greek yogurt
To spice the shrimp:
- Two tsp. of chilli powder
- Two tsp. of cumin
- ½ tsp. Onion powder
- ½ tsp. Garlic powder
- ¼ tsp. cayenne pepper (more or less to taste)
- 1 tsp. Of course salt
Shrimp taco topping:
- 2-3 cups of shredded green cabbage
- Additions (Smashed avocado, Cotija cheese, and lime wedges for serving)
Start by placing oil, green onions, cilantro, garlic, lime juice, salt and Greek yogurt in a food processor blender and mix. Toss some of the dressing in a bowl with the cabbage and set aside. Rinse and pat the shrimp dry. Place all the spices in a bowl and mix. Throw the dry shrimp in a medium-sized bowl, pour the spice blend, and mix. Heat a large skillet with some oil and sauté in the pan for 5 to 8 minutes or until cooked through. Top your tortillas, starting with smashed avocado, shrimp, slaw, Cotija cheese and the garlic cilantro lime sauce. Serve and enjoy.
Plan ahead, ready to make – Mexican Shredded Beef Tacos
Beef tacos are so delicious and impossible to say no to. This is a great recipe to prep in the morning or the night before, so it’s easy for a taco Tuesday, especially if you have friends or family over to join in the fun.
Spice mix
- ½ tbsp. of chipotle powder
- 1 tsp. of paprika
- 1 tsp. of dried oregano
- 1/3 tsp. of ground allspice
- 1/3 tsp of coriander
- 3/5 tsp. onion powder
- 3/5 tsp. garlic powder
- 1/3 tsp. salt
Beef
- One lb. beef chuck or brisket cut into four pieces
- ½ tbsp. of olive oil
- 1 ½ garlic cloves, minced
- 1/3 onion, diced
- ¼ cup of orange juice
- 3/5 tbsp. lime juice
- ½ cup of crushed can tomatoes
- 3/5 cup beef or chicken stock
- 1/8 cup of water
Follow the cooking instructions here and top the tacos with avocado slices, Pico de Gallo, shredded cheese, sour cream, lime wedges and extra cilantro/coriander leaves. Enjoy your delicious homemade fiesta.
Don’t save the fish for Friday when you can have it Tuesday – Blackened Salmon Tacos
Salmon is delicious and nutritious. Many of us find it hard to cook fish at home because it can be intimidating and repetitive. This is the perfect salmon recipe to throw into the mix if you are tired of eating the same dish weekly. All you need is;
- 6 Casa Mendosa® 50/50 Corn -Wheat Tortillas
- 2 cups of romaine lettuce shredded
- ¼ cup chopped red onion
- 2 tbsp. chopped cilantro
- One lime cut into wedges
- Sliced avocado or guacamole
Salmon
- Four fillets of skin-on salmon (6 oz. each)
- 1 tsp. of chipotle chilli powder
- 1 tsp. ancho chilli powder
- 1 tsp. paprika
- 1 tsp. kosher salt
Start by combining all the spices into a small bowl and mix. Rinse the salmon, pat dry and place on a plate. Generously cover each salmon fillet with the spice rub on the flesh side only. Heat a large cast iron pan over medium heat with oil. Once warm, add the salmon into the frying pan, flesh side down, and cook for 3 minutes. Flip the salmon and cook skin side down for another 3 minutes or until the salmon is cooked through. Place the cooked salmon on a plate and use a fork to break the salmon into large chunks gently. Suppose you have a gas stove char your Casa Mendosa® 100% Corn Small Tortillas or heat them in a frying pan. Fill each tortilla with salmon, lettuce, red onion, cilantro, avocado/guacamole, and serve.
Oh so veggie goodness – Sweet Potato and Black Bean Tacos
In between grocery shops and looking to get the most of what is left in your fridge or pantry? This quick and easy sweet potato and black bean taco recipe may become your go-to when you aren’t feeling inspired to cook. All you need are a few Casa Mendosa® Whole Wheat Tortillas, a sweet potato, lime, olive oil, sour cream/Greek yogurt, a can of black beans, 1 tsp. Of cumin and green onions. If you have any extra salsa or avocado around, feel free to add it as a topping before serving.
Wanna know how to make ’em?
- Peel the sweet potato and cut it into small cubes. Heat a large skillet over medium heat, and add diced sweet potato with a few tablespoons of water. Sauté potatoes until soft and begin to fall apart. Add more water to the pan if the skillet is becoming dry before the potatoes are soft.
- Drain and rinse black beans. Once the sweet potatoes are soft, add the black beans to the skillet—season with cumin, salt and pepper. Add the beans to the potato mixture, so they warm up.
- Slice the green and roughly chop cilantro leaves. Stir the sliced green onion into the skillet.
- Before filling each Casa Mendosa® tortilla, heat them in a dry skillet until they are slightly crisp on each side. Smear a small amount of the sour cream down the center of the tortilla, then top with a scoop of the sweet potato and black bean hash.
- Garnish with cilantro and lime, and enjoy!
Sweet and Savoury? It must be Tuesday – Chicken and Pineapple Salsa Tacos
If you are looking for a quick, easy, sweet, savoury Taco Tuesday recipe, this is a much try. All you need is 25 minutes and the following ingredients;
- 10 Casa Mendosa® Medium Original Tortillas
- 2 cups fresh pineapple, diced
- 2 tbsp. red onion, finely minced
- 2 tbsp. chopped cilantro
- ½ – 1 medium lime, juiced
- 4 cups shredded rotisserie chicken
- Two large avocados
- One garlic clove, finely minced
- Pomegranate seeds for topping
Start by preheating your oven to broil at 420F. Using a cutting board, finely chop pineapple, red onion, cilantro, lime juice, garlic, avocado and pomegranate seeds and season with salt and pepper. Line a baking sheet with parchment paper and broil shredded rotisserie chicken for 10 minutes, or until crispy. While the chicken is broiling, warm the Casa Mendosa® tortillas on a frying pan. Top each taco with rotisserie chicken pineapple salsa and serve.