Top 50

Most Delicious
Taco Recipes
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Copyright © 2015

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Introduction

Tacos describe a typical

Mexican dish that consists of
corn tortillas folded around a
filling. Mexicans have been
enjoying these delicious tacos
even before the Europeans
arrived. It can be made with
almost anything and can be
prepared in several different
ways. In Mexico, the typical
filling of the tacos will vary
according to the geographical
region you order them.

Typically the tacos are made

either with corn or flour
tortillas and they can be hard
shelled or soft shelled. The
most popular fillings are pork,
seafood, beef, chicken, beans,
rice, various vegetables and
cheese. This makes the taco a
very versatile dish. Some of
the most popular toppings are
salsa, guacamole, cilantro,
onions, avocados, lettuce and
tomatoes. Eat them with your
hands and don’t be afraid to
get messy, it’s all part of the
taco experience!

Just like a sandwich, you can

eat tacos as a snack or as a
complete meal. There’s
nothing you can’t fill a taco
with, the recipes in this recipe
book will show you just that.
These are the 50 most
delicious tacos from all over
Mexico and beyond. So go on
and explore the many
variations of this amazing
Mexican dish and satisfy your
taco cravings!

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Contents

Non-Vegetarian
1. Beef and Bacon Tacos
2. Beef and Ranch Tacos
3. Beef Tequila Tacos
4. Breakfast Tacos
5. Carne Asada Tacos
6. Chicken Tacos
7. Creamy Beef Tacos
8. Creamy Chicken Tacos
9. Fish Tacos with Chipotle Cream
10. Fish Tacos with Pink Mayonnaise
11. Fresh Chicken Tacos
12. Greek Tacos
13. Hard and Soft Beef Tacos
14. Light Flank Steak Tacos
15. Lime Chicken Tacos
16. Lobster Taco with Tomato-
Chipotle Salsa
17. Nacho Tacos
18. Pastor Tacos
19. Pot Roast Tacos
20. Potato and Pork Tacos
21. Quick and Easy Meat Tacos
22. Salmon Tacos with Mango Salsa
23. Shrimp Tacos
24. Sloppy Joes Tacos
25. Slow-Cooked Beef Tacos
26. Spicy and Sweet Short Rib Tacos
27. Spicy Shrimp Tacos
28. Turkey Tacos
Vegetarian
29. Black Beans with Roasted
Vegetables
30. Black Beans, Sweet Potatoes and
Corn Tacos
31. Butternut Squash and Quinoa
Tacos with Chimichurri Sauce
32. Chipotle Black Bean Tacos
33. Crispy Black Bean Tacos
34. Eggplant and Zucchini Tacos
35. Fried Avocado Tacos
36. Goat Cheese and Padron Pepper
Tacos
37. Grilled Mushrooms Tacos
38. Grilled Vegetable Tacos
39. Kidney Beans Tacos
 40. Lentil Tacos
41. Pineapple and Green Curry Tofu
Tacos
42. Quinoa and Greens Tacos
43. Smokey Sweet Potato Fried
Tacos
44. Summer Squash Tacos
45. Sweet Potato Tacos with Creamy
Sauce
46. Tofu Tacos
47. Tofu Tacos with Mapo Sauce
48. Veggies with Chipotle Sour
Cream Tacos
49. Very Veggie Cheesy Tacos
50. Zucchini and Portobello Tacos

More Top 50 Recipe Books

Non-Vegetarian
Beef and Bacon Tacos
Very simple to make and it takes about
20 minutes. So if you don’t have too
much time but want some amazing tacos,
this is the recipe for you.

Yields: 6 servings

Ingredients
1 large tomato, chopped
12 hard corn taco shells
6 slices bacon, crispy and crumbled
1 1/2 cups lettuce, shredded
1/2 cup cheese and salsa dip
2/3 cup water
1 pound lean ground beef
1 1-ounce package taco seasoning
Vegetable oil, as needed

Method of Preparation:
1. Heat a saucepan over medium high
heat, pour a teaspoon oil.
2. Incorporate the onions and beef.
Cook for about 7 minutes while
stirring constantly.
3. Add the water and taco seasoning.
Continue to cook until it the mixture
thickens for another 5 minutes.
4. Remove from the heat and
incorporate the cheese and salsa dip.
5. Heat the shells following the
instructions on the package.
6. Place some warm beef mixture and
some lettuce.
7. Top with some bacon and tomato.
8. Serve immediately.
Beef and Ranch Tacos
For all of the ranch lovers out there,
you’re really going to enjoy this classic
meat taco with a great kick provided by
the ranch dressing.

Yields: 4 servings

Ingredients
3 cups lettuce, shredded
1/2 cup cheddar cheese, shredded
1/2 cup ranch dressing
8 taco shells, warmed
1 medium tomato, diced
1 1-ounce package taco seasoning mix
1 pound lean ground beef
 Method of Preparation:
1. Heat a large skillet over medium
high heat and incorporate the beef
along with the taco seasoning mix.
2. Allow the meat to cook and brown
for about 10 minutes. Drain any extra
grease.
3. Place the lettuce in a bowl and pour
the ranch dressing over it. Toss the
ingredients together until the lettuce
is coated.
4. Take the tacos and begin to fill them.
5. Place a couple of spoonful of beef
mixture in the taco, top that with
some ranch lettuce, cheese and
finally some tomatoes.
6. Serve immediately.
Beef Tequila Tacos
The tequila flavor that this recipe brings
to the table is just astonishing. You’ll
feel like you’re in any bar down in
Mexico having some tacos.

Yields: 4 servings

Ingredients
1/3 cup Cotija cheese, grated
8 soft or hard shelled corn tortillas
1/4 cup cilantro leaves, chopped
1/3 cup white vinegar
2/3 cup blanco tequila, divided
2 limes, juiced and divided
1/4 teaspoon black pepper
1/3 cup soy sauce
1/2 teaspoon ground cumin
3/4 cup white onion, diced
1 pound flank steak, julienned
1/3 cup sour cream

Method of Preparation:
1. Take a bowl and pour the soy sauce,
incorporate the zest of one lime,
pepper, 1/3 cup tequila and cumin.
2. Mix all the ingredients together to
combine them.
3. Incorporate the steak and allow it to
sit to marinate for 30 minutes at
room temperature.
4. In a small bowl pour the remaining
lime juice and sour cream.
5. Mix thoroughly and place in the
refrigerator for about 30 minutes to 1
 hour.
6. Take the steak and strain it form the
marinade.
7. Pour the marinade into a small
saucepan and bring it to a simmer
over medium high heat.
8. Allow it to simmer until it reduces to
about 1 third, it should take about 10
minutes.
9. Heat a saucepan over high heat,
incorporate the steak and cook until
it barely browns.
10. Remove from the heat, pour the
marinade over the steak and
incorporate the remaining tequila and
the vinegar.
11. Take the taco shells or tortillas and
place some beef, sour cream and
 onions.
12. Top everything with some cheese and
cilantro leaves.
13. Serve.
Breakfast Tacos
Want an authentic Mexican breakfast?
Here’s the perfect recipe to start the day
with great energy and a belly full of
unbelievable food.

Yields: 4 servings

Ingredients
1/4 cup milk
1/2 teaspoon salt
1 cup cheddar cheese, shredded
1/2 teaspoon pepper
8 6-inch corn tortillas
1/2 cup salsa
6 ounces chorizo sausage, crumbled
1 dash hot sauce
6 eggs

Method of Preparation:
1. Heat a saucepan over medium high
heat and incorporate the crumbled
chorizo.
2. Cook while stirring until it browns
evenly on all sides.
3. In a bowl, place the eggs and
incorporate the pepper, milk and salt.
4. Take another saucepan and heat it
over medium heat.
5. Spray it with some cooking spray
and incorporate the egg mixture.
6. Cook until its almost firm and
incorporate the sausage.
7. Continue to cook while stirring it
until the eggs become firm.
 8. Take the tortillas and place them in
the microwave for 30 seconds to
warm them.
9. Place some of the cheese over the
tortilla, spoon some of the egg
mixture, some hot sauce and salsa.
10. Repeat for all the ingredients and all
the tortillas.
11. Serve immediately.
Carne Asada Tacos
This is the classical beef taco you can
have in almost any Mexican restaurant
but now you can have it in the comfort of
your home and enjoy on a dinner party
with some friends.

Yields: 4 servings

Ingredients
1 cup Mojo
Romaine lettuce, for serving
2 cups Jack cheese
Olive oil, as needed
1/2 cup pico de gallo
Juice of 2 limes
16 7-inch tortillas
Salt and pepper, to taste
2 pounds flank steak

Method of Preparation:
1. Take the steak and place it over a
baking dish. Pour the mojo over it.
2. Wrap the steak with the mojo in a
plastic and place in the refrigerator
for 1 hour.
3. Heat a grill over medium high heat
and brush some oil.
4. Take the steak, season with some salt
and pepper and place it in the grill.
5. Allow it to cook for about 10
minutes on each side.
6. Remove the steak and place it in a
cutting board.
7. Slice the steak as thin as you can.
 8. Take the tortillas and place them in
the microwave for about 30 seconds
to warm them.
9. Put some beef on the tortilla, top it
with some lettuce and take a couple
of spoons of pico de gallo.
10. Finish with a couple of drops of lime
juice.
11. Repeat for all the tortillas and serve.
Chicken Tacos
This is a great recipe to make for you
next dinner party, you’ll be showered in
compliments. One of the best things
about tacos is you can build them like
you want.

Yields: 8 servings

Ingredients
1/4 cup all-purpose flour
2 Serrano chilies, sliced
10 cloves garlic, minced
2 tablespoons smoked paprika
4 pounds chicken breast, boneless cut
into chunks
2 tablespoons sweet paprika
1/2 cup olive oil
Salt and pepper, to taste
5 yellow onions, chopped
2 tablespoons cumin seeds, toasted
5 cups chicken stock
2 tablespoons dried oregano

Taco toppings:
1 head lettuce, sliced
1 pint sour cream
8 large flour tortillas
1 15-ounce black beans, drained
12 radishes, thinly sliced
2 bunches cilantro, chopped
6 small tomatoes, diced
2 red onions, thinly sliced

Method of Preparation:
1. Take a large saucepan, coat the
bottom with olive oil and heat it
over medium heat.
2. Incorporate the yellow onions and
garlic, cook until tender for about 10
to 15 minutes.
3. While that is cooking, take the
chicken and season with pepper and
salt to taste.
4. Sprinkle the flour on the chicken and
toss to coat.
5. Take another saucepan and heat it
over medium high heat with 3
tablespoons olive oil.
6. Incorporate the chicken and cook for
about 10 minutes until it browns.
7. Once the onions are caramelized,
incorporate the cumin, Serrano
 chilies, oregano, sweet paprika and
smoked paprika.
8. Add the chicken into the seasoned
onion mixture.
9. Pour the chicken broth and bring the
mixture to a boil.
10. Reduce the heat and allow simmer
the mixture for about 20 minutes.
11. Take the tortillas and place them in
the microwave for about 30 seconds
to warm them.
12. Place them on a plate.
13. Put the taco toppings and the chicken
filling in bowl and allow your guests
to build their tacos.
Creamy Beef Tacos
The creamy texture that these tacos have
is so full of flavor and it has great
texture. You can have them in flour
tortillas or taco shells, whichever your
preference, this is an amazing filling.

Yields: 4 servings

Ingredients
1 10-ounce cream chicken soup
2 cups shredded lettuce
4 ounces jack cheese
1 pound ground beef
1 1-ounce package taco seasoning mix
1/2 cup water
8 flour tortillas warmed
1 1/2 cups tomato, diced

Method of Preparation:
1. Take the beef and place it in a
warmed skillet.
2. Cook it over medium high heat for a
couple of minutes until the beef
browns on all sides.
3. Stir the meat often while cooking to
make sure it doesn’t stick together.
4. Incorporate the taco seasoning and
the chicken soup.
5. Continue to cook for a couple
minutes more until the mixture is
very hot a bubbly.
6. Place 1/3 cup beef mixture on each
taco, followed by some tomatoes,
lettuce and finally the cheese.
7. Fold the tortillas around the filling.
8. Serve immediately.
Creamy Chicken Tacos
The creamy salsa in this recipe is so
great you’re going to want to have it
with absolutely every dish you have
after this one and the greatly seasoned
chicken in this recipe is the perfect
companion.

Yields: 4 servings

Ingredients
For the corn salsa:
1 1/2 cups corn kernels
1/2 medium red onion, diced
1/2 teaspoon cumin
Salt and pepper, to taste
1/4 cup mayonnaise
1 jalapeno, diced and seeded
1/4 cup sour cream

For the chicken tacos:

8 flour tortillas
1 avocado, chopped
Salt and pepper, to taste
2 tablespoons mesquite seasoning mix
3 large chicken breasts, boneless
1/2 cup fresh cilantro, chopped
1 1/2 cups cheddar cheese, shredded
1 tablespoon olive oil
2 tablespoons honey
Juice from 3 limes

Method of Preparation:
For the corn salsa:
1. Place the jalapeno on a bowl and
 incorporate the onion, pepper, salt,
cumin, mayonnaise, corn and sour
cream.
2. Mix all the ingredients thoroughly.
3. Place in the refrigerator and allow it
to chill for about 30 minutes.

For the chicken tacos:

1. Place the mesquite seasoning in a
bowl and incorporate the honey, lime
juice, pepper, olive oil and salt.
2. Combine all the ingredients together.
3. Incorporate the chicken breasts and
toss to combine.
4. Place the chicken to marinate for at
least 4 hours.
5. Take a grill and heat it over medium
heat until hot.
6. Place the chicken on the grill and
allow it to cook for about 4 to 5
minutes on each side until the
chicken ins cooked through.
7. Allow the chicken to cool for about
5 minutes.
8. Dice the chicken into bite-size
pieces.
9. Take the flour tortillas and place
some of the chicken, top that with
some corn salsa, cheese some
avocado and garnish with some
cilantro.
Fish Tacos with Chipotle
Cream
This recipe will transport you to you
happy place right from the first bite. The
chipotle cream is very easy to make but
provides some great flavors to the fish.

Yields: 4 servings

Ingredients
8 6-inch corn tortillas
1 1/2 cups lettuce, shredded
1/4 cup cilantro leaves
1/2 cup corn kernels

For the fish:

1 pound tilapia fish fillets
1/4 teaspoon salt
2 tablespoons olive oil
2 tablespoons lime juice
Pepper, to taste

For the chipotle cream:

2 teaspoons chipotle pepper
1/2 cup plain yogurt
2 tablespoons mayonnaise

Method of Preparation:
For the fish:
1. Pour the lime juice in a bowl and
incorporate the salt, olive oil and
pepper. Whip the ingredients
together to combine them.
2. Pour the mixture over the fish and
 allow them to marinate for 20
minutes.
3. Heat a grill over medium high heat.
4. Place the fillets in the grill and cook
them for about 3 minutes on each
side.
5. Take the tortillas and heat them for
about 30 seconds in the microwave.
6. Spread chipotle cream on the tortilla,
top with the fish fillets.
7. Add the corn, cabbage and cilantro.
8. Serve immediately.

For the chipotle cream:

1. Place the yogurt in a strainer lined
with paper towels and place that
over a bowl.
2. Allow the yogurt to drain and
 become thicker for about 20 minutes.
3. Place the thickened yogurt in a bowl
and incorporate the chipotle pepper
and mayonnaise.
Fish Tacos with Pink
Mayonnaise
Fish tacos are something anyone can
enjoy and the secret ingredient in this
particular recipe is the pink mayonnaise,
it’s full with flavor and spice.

Yields: 10 servings

Ingredients
For the
2 pounds mahi mahi, cut into strips
2 cups all-purpose flour
3 eggs, beaten
4 tablespoons water
2 cups bread crumbs
Salt and pepper, to taste
10 medium flour tortillas
Vegetable oil, as needed
1/2 head cabbage, shredded
1 bunch cilantro
1 bunch chives, chopped

For the pink chili mayonnaise:

1 cup sour cream
1 cup mayonnaise
3 chipotles in adobo
1/2 lemon, juiced
Salt and pepper, to taste

Method of Preparation:
1. In a bowl combine the beaten eggs
with the tablespoons of water season
with salt and pepper.
2. Put the bread crumbs on a plate and
the flour in another.
3. Dredge the pieces of fish in the flour,
soak in in the eggs and to finish in the
bread crumbs.
4. Repeat for all the pieces of fish.
5. Deep fry the fish in batches, drain on
some paper towels and sprinkle salt
over them.
6. Warm the tortillas by placing them in
the microwave for about 30 seconds.
7. Take the tortillas and place some fish
strips, some pink chili mayonnaise,
cabbage and top with some cilantro
leaves and chives.

For the pink chili mayonnaise:

1. In a blender, puree the chipotles until
 they smoothen.
2. Incorporate the mayonnaise and sour
cream, process again until you have
a consistent and creamy sauce.
3. Season with salt and pepper and
place in the refrigerator for 20
minutes.
Fresh Chicken Tacos
This is a very great recipe because you
can use some leftover chicken and make
this amazing dish with it. The exquisite
flavor of the tzatziki with the chicken
will stay will you for hours.

Yields: 4 servings

Ingredients
1/2 cup feta cheese, crumbled
3 cups cooked chicken meat, diced
1/2 cup red onion, diced
1 cup tomato, diced
Vegetable oil, as needed
8 small soft corn tortillas
1/4 cup parsley leaves, fresh
1 teaspoon dried oregano
1 cup tzatziki sauce

Method of Preparation:
1. In a saucepan, heat the chicken over
medium heat.
2. Take the largest saucepan you have
and heat it over medium high heat.
3. Brush the tortillas on both sides with
some vegetable oil.
4. Put as many as you can in the
saucepan in a single layer.
5. Allow the tortillas to cook for a
couple of minutes until they have
some brown spots.
6. Repeat for both sides in all the
tortillas.
7. Take one tortilla and spread 1
 tablespoon of the tzatziki sauce and
top it with 1/3 cup of chicken.
8. Incorporate a pinch of oregano, 2
tablespoons of tomato, another spoon
of tzatziki sauce, and 1 tablespoon
onion.
9. Top with 1 tablespoon cheese and
some leaves of parsley.
10. Fold the tortilla over the filling.
11. Repeat for the remaining ingredients.
12. Serve immediately.
Greek Tacos
Want to make something great and
different for some friends or maybe
family? This is a great way to spice
things up and have a remarkable dinner.

Yields: 4 servings

Ingredients
1 teaspoon vegetable oil
3 cloves garlic, minced
1/2 cucumber, seeded and shredded
1 teaspoon mint
1/3 cup ketchup
1 teaspoon paprika
1 small onion, chopped
1 pound ground beef
8 taco shells
1/4 cup feta, crumbled
1 large tomato, chopped
1 teaspoon salt

Method of Preparation:
1. Pour the oil on a saucepan over
medium high heat and heat it.
2. Incorporate the onion and cook for a
couple of minutes until transparent.
3. Add the garlic and meat and cook
until the beef is browned on all
sides.
4. Sprinkle the paprika, salt and
incorporate the mint.
5. Continue to cook for 1 minute.
6. Incorporate the ketchup and
tomatoes.
7. Reduce the heat to low and simmer
the mixture for about 10 minutes.
8. Fill the tacos with the beef mixture
and top with some cucumber and
feta.
9. Serve immediately.
Hard and Soft Beef Tacos
This recipe combines the best of two
worlds creating an exciting new way of
eating tacos. They are very easy to make
and the flour tortilla over the hard
shelled taco will blow your mind.

Yields: 12 servings

Ingredients
12 flour tortillas
1 16-ounce can refried beans, heated
1 1-ounce package taco seasoning mix
1 1/2 cups lettuce, shredded
3/4 cup water
1 pound ground beef
1 cup Monterrey Jack cheese, shredded
3/4 cup salsa
12 taco shells

Method of Preparation:
1. Heat a medium skillet over medium
high heat and incorporate the beef.
2. Cook for about 5 minutes and stir in
the taco seasoning.
3. Reduce the heat to medium and
continue to cook for 15 more minutes
while stirring constantly.
4. Take the taco shells and heat them
with the package instructions.
5. Place the flour tortillas and place
them in the microwave for about 30
seconds to warm them up.
6. Take 2 tablespoons of refried beans
and spread them on a flour tortilla.
 7. Place a hard taco shell and place it
in the middle of the flour tortilla.
Fold the soft tortilla sides up to
match the taco shell.
8. Place 2 spoonful of beef mixture
inside the hard shelled taco.
9. Pour some salsa and top with lettuce
and cheese.
10. Repeat for all the tortillas.
11. Serve immediately.
Light Flank Steak
Tacos
This recipe is perfect for when you’re
watching your carb intake but want to eat
something amazing. Make this dish for
your next dinner with family.

Yields: 8 servings

Ingredients
For the steak:
1 cup lager beer
2 1/4 pounds flank steak
Salt and pepper, to taste
1 orange, sliced
1/2 onion, sliced
4 cloves garlic, minced

For the salsa:

1 head butter lettuce, leaves separated
2 teaspoons cilantro, chopped
1 large lime, juiced
1 avocado, sliced thinly
1/2 Serrano chili
1/3 cup soy sauce
1 green onion, sliced

Method of Preparation:
For the steak:
1. Take a large glass dish and arrange
1/2 the sliced orange and half the
onion on the bottom of the dish.
2. Sprinkle pepper and salt to the steak
and incorporate it into the glass dish
 on top of the onion and orange.
3. Pour the 1/2 cup beer over the steak
and top everything with garlic and
the remaining onions and oranges.
4. Cover with plastic wrap and allow it
to marinate at room temperature for 1
hour.
5. Heat a grill pan over medium high
heat.
6. Remove the heat from the marinade
and discard the marinade.
7. Cook the steak for about 4 minutes
per side.
8. Cut the steak crosswise to make
strips.
9. With the lettuce leaves make tacos by
placing some meat on the lettuce,
topping it with avocado and salsa.
 For the salsa:
1. Place all the salsa ingredients in a
bowl and mix them together.
Lime Chicken Tacos
The sour taste of the lime makes a great
companion for the chicken. Add to that
amazing flavor some salsa, cheese in a
tortilla and you’ll have one of the best
chicken tacos ever.

Yields: 10 servings

Ingredients
1/2 teaspoon black pepper
1/4 cup cheddar cheese, shredded
1/2 teaspoon salt
1/8 cup red wine vinegar
2 cloves garlic, minced
1/2 lime, juiced
2 green onions, chopped
1 1/2 pounds chicken breast, diced
1 tomato, diced
1/4 cup lettuce, shredded
1 teaspoon white sugar
1/4 cup salsa
1 teaspoon dried oregano
10 6-inch flour tortillas

Method of Preparation:
1. In a saucepan, over medium high
heat, cook the chicken for about 20
minutes.
2. Incorporate the salt, garlic, vinegar,
oregano, green onion, sugar, pepper
and lime juice.
3. Allow the mixture to simmer for
about 10 minutes more.
4. Take another saucepan, heat it over
 medium heat.
5. Begin to warm the tortillas one by
one for about 30 seconds on each
side.
6. Take some of the chicken mixture and
place it on a tortilla, add the tomato
and top everything with some cheese,
lettuce and salsa.
7. Repeat for all the tortillas.
8. Serve and enjoy.
Lobster Taco with Tomato-
Chipotle Salsa
Lobster tacos is a not-so-common thing
to eat but it as amazing as you’re
picturing. To complement this
outstanding tacos there’s an unbelievable
tomato-chipotle sauce.

Yields: 4 serving

Ingredients
For the tacos:
3 green onions, sliced
1 1/2 cups cheddar cheese, shredded
Salt and pepper, to taste
8 6-inch corn tortillas, warmed
2 1/2 pounds lobster, parboiled
Canola oil, as needed

For the tomato-chipotle salsa:

1/4 cup olive oil
1/2 small red onion, sliced
Salt and pepper, to taste
2 limes, juiced
1/4 cup fresh cilantro leaves, chopped
3 yellow tomatoes, halved
1 tablespoon chipotle in adobo, chopped
2 teaspoons honey

Method of Preparation:
For the tacos:
1. Heat the grill over high heat.
2. Take the lobster and brush some
canola oil and season it with some
 pepper and salt to taste.
3. Place in the grill with the flesh side
down and allow it to cook for about
5 minutes, make sure its completely
cooked through.
4. Remove the meat from the shell and
chop it.
5. In a bowl place the onions and
incorporate the chopped lobster, mix
the ingredients to combine.
6. Take a tortilla and place some
cheese in the middle. Take some of
the lobster mixture and place it over
the cheese.
7. Fold the tortillas over and brush
some oil on one side.
8. Grill with the oil side down until it
browns, for about 1 minute.
 9. Brush some more oil on the other
side and flip it over. Grill for
another minute until the cheese melts.
10. Put the tortillas on a plate and place a
spoonful over the taco.

For the tomato-chipotle salsa:

1. In a bowl place the lemon juice and
incorporate the chipotle, olive oil
and honey.
2. Whip the ingredients together to
combine them.
3. Incorporate the cilantro, tomatoes
and onions and season with salt and
pepper to taste.
Nacho Tacos
This wet tacos are great for some many
different reasons, the beef cooked in
nacho soup makes it absorb its flavor
and create an unbelievably nacho tasting
beef.

Yields: 4 servings

Ingredients
1 cup lettuce, shredded
1 medium tomato, diced
1 pound ground beef
1/2 teaspoon chili powder
1 medium onion, diced
1 tablespoon vegetable oil
1 10-ounce can fiesta nacho soup
8 taco shells

Method of Preparation:
1. Take a skillet and heat the oil over
medium high heat.
2. Incorporate the onions and cook for a
few minutes until the onions become
tender and translucent.
3. Add the beef and continue to cook
until its completely brown on all
sides.
4. Incorporate the chili powder and 1/2
the nacho soup.
5. Continue to cook the beef mixture
until its begins to bubble.
6. Remove from the heat.
7. In a saucepan, pour the remaining
nacho soup and heat it over medium
 high heat.
8. Allow the soup to heat for a few
minutes until it bubbles.
9. Take tacos and fill them with some
beef mixture, pour some hot soup
over it and top with tomato and
lettuce.
10. Serve immediately.
Pastor Tacos
This recipe is simply delicious. It has
some pineapple that combines perfectly
with the amazing taste of the pork meat.
Invite some friends over, amaze them.

Yields: 6 servings

Ingredients
1/4 cup vegetable oil
1/4 cup cilantro leaves
1 clove garlic
1 cup pineapple juice
Salsa, for serving
1 1-ounce package achiote paste
1 fresh pineapple, diced
1/4 cup Cotija cheese, crumbled
12 white corn tortillas
1 tablespoon adobo sauce
Salt, to taste
2 pounds pork butt, boneless and cut into
strips
4 chipotles in adobo sauce
1 yellow onion, diced

Method of Preparation:
1. In a food processor, place the
vegetable oil, chipotles, adobo
sauce, 3/4 cup pineapple juice,
garlic, salt and achiote paste.
2. Process the ingredients until you get
a nice pureed mixture.
3. Pour the mixture into a freezer bag
and incorporate the pork.
4. Shake the bag to coat the pork and
 place in the refrigerator to marinate
for 2 hours.
5. Heat a grill over medium high heat.
Oil it lightly and incorporate the
tortillas to toast them for about 30
seconds on each side.
6. Take the heat into high and
incorporate 1 tablespoon vegetable
oil.
7. Incorporate the pork without the
juices and begin to cook it in badges.
8. Cook the pork until its completely
cooked through and charred.
9. Remove the pork from the heat and
chop it into bite-sized pieces.
10. Incorporate the onions and the
pineapple, cook until browned for
about 3 minutes.
11. Pour in the 1/4 cup of pineapple
juice and incorporate the chopped
pork.
12. Take the tortilla and begin to fill them
with the meat mixture, top with
onions, Cotija cheese, salsa an
cilantro.
13. Repeat for all the tortillas and serve
immediately.
Pot Roast Tacos
This is an amazing recipe that can take a
little bit of time, but every minute you
spend in the kitchen will be worth it as
soon as the amazing taste reaches your
tongue.

Yields: 6 servings

Ingredients
1 large onion, sliced
Salt, as needed
2 cloves garlic, minced
Olive oil, as needed
1 tablespoon ancho chili powder
2 cups salsa
1 tablespoon cayenne pepper
3 bay leaves
2 pounds beef shoulder
4 cups guacamole
Pepper, as needed
1 tablespoon ground cumin
1/4 bunch cilantro
3 cups white cabbage, shredded
6 hard shelled corn tortillas
1 28-ounce can crushed tomatoes

Method of Preparation:
1. Take the beef and season it with salt
and pepper on all sides.
2. Heat two tablespoons of olive oil
over medium high heat on a large
Dutch oven or a pot that has a tight
lid.
3. Incorporate the garlic and meat to the
 pot and cook the meat until its brown
on all sides and it has a crust on the
outside.
4. Add the onion and allow it to cook
for 4 minutes until they brown a little
bit.
5. Pour in the can of crushed tomatoes
with its juices, salt and pepper to
taste and the remaining spices.
6. Incorporate enough water to cover
the meat.
7. Bring the mixture to a boil and
reduce the heat to low.
8. Allow the mixture to simmer for
about 3 hours. The meat will be
ready when very tender.
9. Let the meat cool in its liquids and
then shred it.
10. Take the hard tortillas and one by one
begin to fill them with the
ingredients.
11. First, place some cabbage and top
that with some beef mixture.
12. Finish by adding some guacamole
and finally the salsa.
13. Garnish with cilantro leaves.
14. Repeat for all the tacos and serve
immediately.
Potato and Pork Tacos
Pork in an oven it’s always a great plan
when cooking. The oven makes the best
flavors of the pork come out. Mixed with
the delicious ingredients in this recipe
it’ll make your guests lick their fingers.

Yields: 9 servings

Ingredients
1 28-ounce can roasted tomatoes
1 teaspoon Mexican oregano
2 pounds pork shoulder
4 cups queso fresco
4 canned chipotles in adobo sauce
10 small potatoes, cut into chunks
1/3 pounds bacon, diced
36 corn tortillas
3 tablespoons brown sugar
1 tablespoon olive oil
6 cloves garlic, minced
1 large onion, sliced

Method of Preparation:
1. Preheat the oven to 300 degrees.
2. Heat a large Dutch oven over
medium high heat. Pour in the olive
oil and bacon.
3. Reduce the heat to low and allow the
bacon to quietly sizzle.
4. Cook until the bacon is crispy.
5. Drain the bacon grease but leave
about 3 tablespoons in the Dutch
oven.
 6. Take a bowl and add the chipotles,
brown sugar, oregano, onion,
tomatoes and garlic.
7. Mix all the ingredients together.
8. Layer the potatoes in the Dutch oven
and place on top the pork pieces,
followed by the tomato mixture.
9. Bring the mixture to a boil, cover
and place in the oven for about 2 or
3 hours.
10. The ideal texture of the ingredients is
tender but firm enough to hold its
shape.
11. Take two tortillas and place them on
a plate one on top of the other.
12. Place some of the pork mixture and
top with some tomato mixture.
13. Pour some sauce and some bacon
 over it.
14. Sprinkle some queso fresco.
15. Roll and enjoy.
Quick and Easy Meat Tacos
In a hurry and want to eat something
great? Head to the kitchen and under 30
minutes you’ll have this unbelievably
great tacos ready.

Yields: 6 servings

Ingredients
1 1/2 cups lettuce, shredded
12 8-inch flour tortillas
1/2 cup onions, chopped
1/2 teaspoon salt
1/2 cup tomatoes, diced
1 14-ounce can salsa
1 pound lean ground beef
1 1/2 cups corn kernels
2 cups cheddar cheese, shredded
2 teaspoons chili powder
3/4 cup ketchup
1 cup sour cream

Method of Preparation:
1. Take a saucepan and heat it over
medium heat.
2. Incorporate the onions and beef and
allow it to cook until the meat is
evenly brown on all sides.
3. Drain the excess liquid.
4. Incorporate the ketchup, salt, corn,
chili powder and diced tomatoes.
5. Reduce the heat to low and let the
mixture gently simmer for about 15
minutes while stirring consistently.
6. Heat the tortillas following the
 directions on the package.
7. Place 1/2 cup meat mixture on each
tortilla, top with cheese, lettuce,
salsa and sour cream.
8. Serve immediately.
Salmon Tacos with Mango
Salsa
The exotic taste of the mango is a perfect
companion for the Mexican seasoned
salmon. A great and unusual taco recipe
that will make you taste buds dance with
joy.

Yields: 3 servings

Ingredients
For the fish:
2 6-ounces salmon fillets
6 corn tortillas
2 tablespoons olive oil
2 tablespoons Mexican seasoning
1/2 cup mayonnaise
1/2 cup Greek yogurt
1 16-ounce package coleslaw mix
1/4 cup lime juice
1/2 cup cilantro leaves
1/2 teaspoon black pepper
1/2 teaspoon salt

For the mango salsa:

2 cups mango, diced
3 chipotle peppers, minced
1 large avocado, diced
2 cloves garlic, minced
1 tablespoon lime juice
Salt and pepper, to taste
1/4 cup red onion, chopped

Method of Preparation:
1. Place the coleslaw mix in a bowl
and incorporate the Greek yogurt,
mayonnaise, pepper, salt, cilantro,
mayonnaise and lime juice.
2. Toss the ingredients together to
combine and sprinkle 1 tablespoon
Mexican seasoning. This makes the
slaw.
3. Take the fish and sprinkle the
remaining tablespoon of Mexican
seasoning on top of it.
4. Pour the oil on a skillet and heat it
over medium high heat.
5. Incorporate the fish and cook for
about 4 to 5 minutes on each side
until it’s done.
6. Remove from the heat and with the
heat of 1 or 2 forks, break the fish
 into small chunks.
7. Divide the fish evenly into the
tortillas, top with some slaw and
salsa.

For the salsa:

1. Take all the ingredients and place
them in a bowl. Combine them all
together and voilà.
Shrimp Tacos
There is no other way to describe these
tacos, they’re just amazing. And the
lime-chipotle sauce made for topping
them is almost as incredible as the dish
itself.

Yields: 4 servings

Ingredients
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1 small tomato, diced
2 teaspoons olive oil
1 pound shrimp, peeled
1/4 teaspoon cayenne pepper
1 avocado, sliced
1 teaspoon chili powder

For the lime-chipotle sauce:

1 chipotle in adobo, chopped
1/4 cup sour cream
1 teaspoon adobo sauce
1/4 cup mayonnaise
1 tablespoon lime juice

Method of Preparation:
1. Take a large plastic bag and place
the garlic powder, black pepper, 1
teaspoon oil, chili powder, cayenne
pepper and shrimps.
2. Mix the ingredients thoroughly and
place in the refrigerator to marinate
for 20 minutes.
3. Take a large skillet and pour in a
 tablespoon olive oil. Heat it over
medium high heat.
4. Incorporate the shrimps with the
marinade and allow them to cook for
about 5 minutes, shrimps must be
cooked through.
5. Take a tortilla and place a couple of
spoons of the shrimp mixture, add
some tomatoes, avocados and top
with the lime-chipotle sauce.
6. Serve immediately.

For the lime-chipotle sauce:

1. Take the mayonnaise and place it in a
bowl.
2. Incorporate the lime juice, sour
cream, adobo sauce and chipotle
pepper.
3. Mix thoroughly to combine the
ingredients.
4. Place in the refrigerator for at least
15 minutes before using.
Sloppy Joes Tacos
Who doesn’t love sloppy Joes? Did you
ever pictured inside a taco? Well, the
dream you didn’t know you have has
come true. Go into the kitchen and make
them.

Yields: 6 servings

Ingredients
1 11-ounce can kernel sweet corn
2 ounces cheddar cheese, shredded
1 cup romaine lettuce, sliced
1 15-ounce can sloppy Joe sauce
1 pound lean ground beef
12 taco shells
1 small red bell pepper, chopped
1 2.ounce can olives, drained

Method of Preparation:
1. Preheat the oven to 350 degrees.
2. Take a skillet and over medium high
heat, cook the ground beef for about
7 minutes while stirring frequently.
3. Drain the excess liquid.
4. Take the taco shells and heat them
following the instructions of the
package.
5. Pour the sloppy Joe sauce in the
skillet when the beef is.
6. Incorporate the bell pepper and the
corn. Continue to cook while stirring
for about 5 minutes. The mixture has
to be heated completely.
7. Take 1/4 cup of the beef mixture and
 place it in a taco shell.
8. Top with some olives, cheese and
lettuce.
9. Repeat for all the tacos.
10. Serve immediately.
Slow-Cooked Beef Tacos
Making recipes in a slow cooker takes
almost any recipe and makes it so much
better. This recipe is no exception to that
rule. Make sure you invite some friends
over to share the greatness.

Yields: 4 servings

Ingredients
1 bunch cilantro, chopped
Salt and pepper, to taste
1 28-ounce can tomatoes
1 14-ounce can beef broth
2 tablespoons lime juice
1 medium yellow onion, chopped
2 tablespoons canola oil
1 tablespoon chili powder
2 pounds top round steak
8 corn tortillas
2 scallions, sliced
2 tablespoons garlic, minced
1 1/2 cups sour cream

Method of Preparation:
1. Take a large saucepan, pour the oil
and heat it over high heat.
2. Season the steak with some pepper
and salt to taste.
3. Place the steak in the saucepan when
the oil is heated.
4. Cook for about 4 minutes on each
side until it browns.
5. In a slow cooker, place the cilantro
stems and onion.
 6. Top with the steak and sprinkle the
chili powder and the garlic.
7. Take 1/2 cup of the canned tomatoes
and set it aside.
8. Pour the rest of the tomatoes in the
slow cooker over the cooked steak,
incorporate the broth and 2 cups
water.
9. Cover the slow cooker and allow it
to cook on the low setting for 6 hours
or until the steak is tender and shreds
easily.
10. Shred the meat using 2 forks.
11. Take the 1/2 cup tomatoes and pour
in a bowl. Incorporate the cilantro,
lime juice, pepper, scallions and salt.
12. Cover the bowl and place in the
refrigerator for at least 20 minutes.
13. Take the tortillas and warm them in
the microwave for about 30 seconds.
14. Take 1/4 cup meat mixture and place
it on the tortilla.
15. Top with salsa, 1 tablespoons sour
cream and cilantro leaves.
16. Fold the tortilla. Repeat for all the
tortillas.
17. Serve.
Spicy and Sweet Short Rib
Tacos
The sweet and spicy taste that this recipe
has will be one of your favorite beef
taco recipes. Make this recipe for some
friends or family, everyone will love it.

Yields: 6 servings

Ingredients
6 pounds beef short ribs
3 cloves garlic, chopped
1 tablespoon vegetable oil
4 dried ancho chilies, boiled
Salt and pepper, to taste
2 cups sour cream
1 tablespoon apple cider vinegar
1 medium onion, quartered
1/2 cup cilantro leaves, chopped
1/3 cup brown sugar
12 corn tortillas
1 1/2 cups beef broth

Method of Preparation:
1. Take the softened ancho chilies and
place them in a blender.
2. Incorporate the brown sugar, 1
teaspoon salt, garlic, vinegar cider, 1
teaspoon pepper, beef broth and
onion.
3. Process the ingredients until they
create a smoothened paste.
4. Season the ribs with some salt and
pepper to taste.
 5. Pour the oil in a skillet and heat it
over medium high heat.
6. Incorporate the ribs in batches and
cook for about 7 to 10 minutes for
each batch. The ribs must be
browned when finished.
7. Place the ribs in a sloe cooker and
pour the pureed ingredients over
them.
8. Cover the slow cooker and cook on
high for about 7 hours until very
tender.
9. Shred the meat into a bowl and
discard the bones.
10. Take the tortillas and heat them
following the package instructions.
11. Spoon some meat mixture into each
tortilla and top them with cilantro
 and sour cream.
12. Serve immediately.
Spicy Shrimp Tacos
Shrimps are so versatile and taste so
amazing that they can go with pretty
much any dish you’d like. Here’s a great
example with the shrimp tacos recipe
that will blow your mind.

Yields: 4 servings

Ingredients
8 corn tortillas

For the slaw:

1 teaspoon sugar
1/4 cup mayonnaise
1 cup milk
3 cups white cabbage, shredded
1 diced jalapeno
1/3 cup sour cream
2 teaspoons white vinegar
1/4 teaspoon salt and pepper
1 teaspoon cumin

For the shrimp:

1 package taco seasoning
1 package taco sauce
1 1/2 pounds shrimp, deveined and
peeled
1 tablespoon olive oil

Method of Preparation:
1. Place in a bowl the mayonnaise,
sugar, pepper, milk, vinegar, sour
cream, cumin and salt.
2. Mix all the ingredients thoroughly.
3. Incorporate the jalapeno and place in
the refrigerator to marinate for at
least 30 minutes.
4. Take the shrimps and place them in
another bowl, sprinkle the taco
seasoning over them.
5. Toss the ingredients together until all
the shrimps are covered with the
seasoning.
6. Place them in the refrigerator for 30
minutes too.
7. Pour the olive oil on a skillet and
heat it over medium high heat.
8. Incorporate the shrimps and allow it
to cook until they become pink.
9. Pour the taco sauce and reduce the
heat to low and simmer for a few
 minutes until the shrimps cook all the
way through.
10. Place the tortillas in the microwave
for 30 seconds to warm them up.
11. Take the tortillas and spoon some
shrimps over it, top them with the
marinated slaw.
12. Serve immediately.
Turkey Tacos
Turkey meat is a great meat that is not
often found in tacos but this recipe will
make your taste buds do a happy dance
with all the magnificent flavors this
recipe has.

Yields: 8 servings

Ingredients
1 plum tomato, chopped
1/2 medium onion, chopped
2 cups lettuce, shredded
2 teaspoons ground cumin
1 medium poblano pepper, diced
1 tablespoon chili powder
4 tablespoons olive oil
2 cups cheddar cheese, shredded
3/4 cup chicken stock
8 soft taco shells
1 1/2 cups sour cream
Salt and pepper, to taste
12 ounces ground turkey meat
1 medium zucchini, diced
1 teaspoon paprika

Method of Preparation:
1. In a large skillet pour 2 tablespoons
olive oil and heat it over medium
high heat.
2. Incorporate the turkey and cook
while stirring and breaking it up.
3. Allow the meat to brown.
4. Incorporate the onion, peppers and
 zucchini. Sauté the vegetables until
they begin to soften.
5. Sprinkle the paprika, chili powder
and cumin. Incorporate the tomatoes
and continue to cook while stirring
regularly for 3 more minutes.
6. Pour in the chicken stock and allow
the mixture to simmer for about 15
minutes.
7. Take the tortillas and place them in
the microwave for about 1 minutes
until they are heated through.
8. Place a tortilla in a working surface
and fill it beginning with some of the
turkey mixture.
9. Top it with some lettuce, sour cream
and cheese.
10. Repeat for all the tortillas.
11. Serve immediately.
Vegetarian
Black Beans with Roasted
Vegetables
Roasted vegetables are always a great
way to go with almost any dish you
prepare. This recipe combines them with
some amazing black beans to make an
incredible dinner dish.

Yields: 6 servings

Ingredients
1 15-ounce can black beans, drained
1 tablespoon olive oil
Salt and pepper to taste
1/2 teaspoon garlic powder
1 cup zucchini, chopped
1/2 teaspoon dried oregano
1 10-ounce can RoTel
1/2 teaspoon smoked paprika
1 cup onion, chopped
1 1/2 cups red bell pepper, chopped
1 teaspoon cumin
12 corn tortillas
1 1/2 cups yam, chopped
1 cup yellow squash, chopped
Vegetable oil, as needed

For topping:
Avocado
Feta cheese
Lettuce
Sour cream

Method of Preparation:
1. Preheat the oven to 425 degrees.
2. Place all vegetables in a bowl and
incorporate the olive oil.
3. Toss the ingredients together to coat
with the olive oil.
4. Arrange the vegetables in a prepared
baking sheet. Dust the pepper and
some salt.
5. Place in the oven and allow them to
roast for about 45 minutes. Taking
them out every 15 minutes to stir and
redistribute them.
6. Take a skillet and heat it over
medium high heat.
7. Reduce the heat to low and
incorporate the RoTel and black
beans.
8. Place the cumin in a small bowl and
 incorporate the paprika, garlic
powder, oregano salt an pepper. Stir
the ingredients together to combine
them.
9. Sprinkle the spices mixture over the
beans and RoTel.
10. Stir constantly and incorporate the
roasted vegetables.
11. Continue to cook until all the
ingredients are heated through.
12. Take the tortillas and heat them
following the package directions.
13. Take a scoop of beans mixture and
place in the tortilla.
14. Top with desired topping.
15. Serve immediately.
Black Beans, Sweet Potatoes
and Corn Tacos
When vegetables are baked their flavors
intensify greatly. Combine that with the
other ingredients in this recipe and
you’ll have an incredible meal.

Yields: 6 servings

Ingredients
1/4 teaspoon ground coriander
12 flour tortillas
1 teaspoon paprika
1 clove garlic, minced
2 tablespoons cilantro, chopped
1 14-ounce can black beans
1 cup frozen yellow corn
3 tablespoons lime juice
1 1/2 pounds sweet potatoes, cubed
1 teaspoon cumin
3 tablespoons honey
1/4 teaspoon cayenne pepper
4 tablespoons olive oil
Salt and pepper, to taste
1 cup yellow onion, chopped
1 cup salsa

Optional toppings:
Avocado
Purple cabbage
Feta cheese

Method of Preparation:
1. Preheat the oven to 425 degrees.
2. Arrange the sweet potatoes in a
baking sheet.
3. Drizzle the olive oil and toss
together to coat evenly.
4. Sprinkle some cumin, cayenne
pepper, paprika, salt, coriander and
pepper.
5. Place in the oven and allow the
potatoes to bake for about 20 minutes
until they are tender.
6. Pour the remaining tablespoon olive
oil in a skillet and heat it over
medium high heat.
7. Incorporate the onions and cooked
until translucent for about 5 minutes.
8. Add the garlic and continue to cook
for 1 minute.
9. Reduce the heat to medium low and
 incorporate the honey, beans, lime
juice and corn.
10. Continue to cook until all the
ingredients are heated through.
11. Toss with the sweet potatoes and
cilantro leaves.
12. Place a couple of spoons on each
tortilla and top with the desired
toppings.
Butternut Squash and
Quinoa Tacos with
Chimichurri Sauce
This is a very healthy and very delicious
meal that will get you a lot of
compliments in your next dinner party.
Share this great recipe with your friends.

Yields: 2 servings

Ingredients
For the tacos:
1/2 cup quinoa, cooked
3 ounces goat cheese
4 corn tortillas
3 cups butternut squash
Lettuce, as needed
1/2 teaspoon cumin
1/2 medium onion
1 tablespoon olive oil

For the chimichurri sauce:

1/2 cup cilantro
1 lime, juiced
2 jalapenos
1 clove garlic
2 teaspoons honey
2 tablespoons olive oil
4 green onions

Method of Preparation:
For the chimichurri sauce:
1. Place all the ingredients in a food
processor or a blender.
2. Process the ingredients until they are
broken down and well combined.
3. Place in the refrigerator for about 20
minutes before using.

For the tacos:

1. Preheat the oven to 375 degrees.
2. Slice the onions thinly and cut the
butternut squash into cubes of about
1/2-inch.
3. Sprinkle the cumin and pour the
olive oil, toss the ingredients to coat.
4. Arrange the ingredients in a baking
sheet and place in the oven to roast
for about 30 minutes until tender.
5. Take the chimichurri sauce and
incorporate the cooked quinoa. Whip
the ingredients together to combine
 them.
6. Incorporate the butternut squash and
goat cheese. Toss all the ingredients
together.
7. Take the tortillas and heat them by
placing them in the microwave for
about 1 minute.
8. Place some butternut squash mixture,
top it with lettuce and some cilantro.
9. Serve immediately.
Chipotle Black Bean Tacos
Chipotle goes amazingly well with
almost anything. Beans are the best
companion for this flavors. Enjoy a
delicious and spicy meal with this
incredible recipe.

Yields: 3 servings

Ingredients
2 15-ounce cans black beans, drained
1 tablespoon canola oil
1/3 cup vegetable broth
1 1/2 cups cheddar cheese, shredded
2 bell peppers, chopped
3 cloves garlic, minced
1 onion, chopped
2 cups lettuce, shredded
2 teaspoons chipotle chili, minced
6 10-inch whole wheat tortillas
1 teaspoon cumin
1/2 cup salsa
1/2 cup sour cream

Method of Preparation:
1. Pour the oil on a large skillet and
heat it over medium high heat.
2. Incorporate the peppers and onions
and allow them to cook for about 5
minutes until they are tender.
3. Add the chili powder, chipotle
chilies, garlic and cumin. Continue to
cook for about 1 minute.
4. Pour in the broth and add the beans.
5. Bring the mixture to a boil.
 6. Reduce the heat to medium low and
allow the ingredients to simmer for
about 10 minutes until the mixture
has thickened.
7. Remove the mixture from the heat
and stir in the salsa.
8. Take a potato masher and lightly
mash the bean mixture.
9. Place the tortillas in the microwave
and allow them to warm for about 40
to 50 seconds.
10. Take a tortilla and place 1/3 cup bean
mixture, top with lettuce, cheese and
sour cream.
11. Repeat for all the tortillas.
12. Serve immediately.
Crispy Black Bean Tacos
This crispy bean tacos will have your
mind spinning from the first bite. The
flavors combine in a very great and
unique way.

Yields: 4 servings

Ingredients
1 teaspoon cumin
2 roasted Anaheim peppers, minced
8 corn tortillas
1 teaspoon paprika
2 cups black beans, prepared
Salt and pepper, to taste
1/2 cup red onion, diced
2 tablespoons olive oil
1 avocado, sliced
2 tablespoons cilantro, chopped
1 cup cheddar cheese, shredded
Hot sauce, optional

Method of Preparation:
1. Place the beans in a medium bowl
and incorporate the paprika, onion,
cilantro, pepper and a pinch of salt.
2. Mash the ingredients lightly.
3. Take a skillet and coat the bottom
with oil and heat it over medium high
heat.
4. Place one tortilla in the skillet, fill it
with 1/4 cup of the filling. Top with
some cheese and fold the tortilla.
5. Press down with a spatula to hold
the shape.
6. Cook the tacos in batches.
7. Allow the tacos to cook for about 3
or 4 minutes on each side.
8. Remove from the skillet and place on
paper towels to remove the extra oil.
9. Serve immediately.
Eggplant and Zucchini
Tacos
Flavors in this recipe don’t compete
with each other, they complement each
other to create a totally new and exciting
flavor.

Yields: 2 servings

Ingredients
10 mini corn tortillas
1/2 cup chili salsa
1/2 pound Portobello mushrooms
1/2 red onion, sliced
3 tablespoons olive oil
2 Japanese eggplants, sliced
1 red bell pepper, sliced
1 cup cheddar cheese, shredded
1 zucchini, sliced
Cilantro, for garnish
1 1/2 cups sour cream

Method of Preparation:
1. Take a skillet and brush the oil and
heat it over medium high heat.
2. Incorporate all the vegetables, brush
them with a bit of oil and sprinkle a
bit of salt.
3. Flip the vegetables over once they
have browned.
4. Continue to cook until both sides
brown.
5. Take the tortillas and heat them
following the directions of the box.
6. Place some vegetable mixture on
each tortilla.
7. Top with some sour cream and chili
salsa.
8. Sprinkle some cheese and cilantro.
9. Serve immediately.
Fried Avocado Tacos
Deep fried avocados are SO GOOD!
Don’t believe us? Take this recipe and
cook it for your next family dinner.
Everybody will absolutely love the
taste.

Yields: 4 servings

Ingredients
1/2 teaspoon salt
1/2 cup tomatoes, sliced
1/2 cup feta cheese
1/4 cup milk
1 egg
2 ripe and firm avocados
8 hard-shelled tortillas
1/2 cup flour
1 cup bread crumbs
1/2 teaspoon cayenne pepper
1 15-ounce can refried beans, heated
4 cups canola oil
1/2 teaspoon chili powder
1 1/2 cups cabbage leaves

For the Serrano cream:

1 tablespoon water
1/2 teaspoon garlic salt
2 limes, juiced
1/2 cup cilantro leaves
2 green onions, chopped
1 Serrano chili pepper
1 cup sour cream

Method of Preparation:
1. In a bowl place the flour and
incorporate the chili powder, salt
and cayenne pepper. Whip them
together.
2. Place the milk and the egg in another
bowl. With a fork, whip the
ingredients lightly to combine.
3. Take a third bowl and place the
bread crumbs.
4. Cut the avocados in half.
5. Remove the pits and slice the halves
into 4 equal slices.
6. Remove the avocado peel from all
slices.
7. Take a large Dutch oven and pour the
canola oil in it. Heat it over medium
high heat.
8. One by one, take the avocado slices
 dip in the flour mixture, then in the
egg and finally in the bread crumbs.
9. In small batches, place the slices in
the Dutch oven to fry them for about
2 minutes.
10. Take 2 spoonful of refried beans and
spread them in the bottom of the
tortilla.
11. Place some cabbage on top and then
place 2 or 3 slices of avocado.
12. Top with tomatoes, cheese and
Serrano cream.
13. Repeat for all the tacos and serve
immediately.

For the Serrano cream:

1. Place the cilantro, green onions and
the Serrano pepper in the blender
 and process until the ingredients are
finely chopped.
2. Incorporate the remaining ingredients
to the blender and process to blend
them all together.
3. Sprinkle some salt to taste.
Goat Cheese and
Padron Pepper Tacos
The unbelievable flavor of the Padron
peppers combined with that smooth
texture and great flavor that the goat
cheese has will have you wanting more.

Yields: 2 servings

Ingredients
1 pint padron peppers
1/2 lime, juiced
2 ounces goat cheese, crumbled
1/3 cup sour cream
1 medium size avocado, sliced
2 small tomatoes
3 tablespoons cilantro
4 6-inch corn tortillas
Salt, to taste

Method of Preparation:
1. Take the diced tomatoes and sprinkle
some salt.
2. In a bowl, place the lime juice, sour
cream, a pinch of salt and the
cilantro leaves.
3. Cover it and place in the refrigerator
for at least 20 minutes.
4. Heat a tablespoon olive oil in a
skillet over medium heat.
5. Incorporate the peppers and toss
them occasionally for about 5
minutes until it blackens in some
places.
6. Take the tortillas and heat them
following the instructions on the
package.
7. One by one start filling the tacos.
8. Start with the goat cheese, them some
tomatoes, avocado slices, cilantro
cream and peppers.
9. Repeat for all the tacos and serve
immediately.
Grilled Mushrooms Tacos
The flavor that comes from the
mushrooms in this recipe is amazing.
Cooking them with butter and olive oil
makes them even better.

Yields: 4 servings

Ingredients
8 small corn tortillas, warmed
1/2 teaspoon salt
4 ounces cheddar cheese, grated
2 large poblano peppers
1 large avocado, sliced thinly
1/2 teaspoon pepper
5 large ears sweet corn, grilled
1/2 teaspoon olive oil
1 1/2 teaspoons butter
2 cups cremini mushrooms, sliced

Method of Preparation:
1. Take the peppers, remove the core
and seed. Slice them into pieces.
2. Arrange them in a baking sheet with
the skin side up, preheat the broiler.
3. Place in the oven and allow them to
roast for about 10 minutes.
4. Transfer the peppers into a Ziploc
bag and seal it to steam the peppers.
Allow them to rest for about 20
minutes.
5. Take a large saucepan and heat it
over medium low heat.
6. Incorporate the butter and olive oil.
7. Place the mushrooms and stir them to
 coat.
8. Cover the saucepan and allow them
to cook for 15 minutes. Stir the
mushrooms occasionally.
9. Remove them from the heat and
season with salt and pepper.
10. To make the tacos, place some corn
and them some mushrooms.
11. Top with the peppers, avocado slices
and cheese.
12. Serve immediately.
Grilled Vegetable Tacos
This recipe will blow your mind.
Grilled vegetables with some chipotle
prepared olive oil is the perfect
combination. Wrapped in a tortilla with
some fresh avocados and salsa,
unbelievable.

Yields: 6 servings

Ingredients
1/4 teaspoon salt
1/2 teaspoon chipotle powder
4 ounces Mexican cheese, crumbled
1/8 teaspoon cayenne pepper
2 medium zucchinis, sliced
1 clove garlic, minced
1 large red pepper
4 tablespoons olive oil
1/8 teaspoon cumin
12 flour tortillas
2 portabella mushrooms, stems removed
2 medium yellow squash, sliced
4 ounces salsa
1 large sweet onion, sliced
1/2 teaspoon paprika
1/4 teaspoon pepper
4 ounces sour cream
1 avocado, sliced

Method of Preparation:
1. Preheat the grill over high heat.
2. In a bowl pour the olive oil and
incorporate the cumin, pepper,
chipotle powder, cayenne pepper,
 salt, paprika and garlic.
3. Brush the mixture over the
vegetables and arrange them in a
platter.
4. Place the onions and mushrooms in
the grill and allow them to cook until
tender and charred.
5. Remove from the grill.
6. Place the red pepper, squash and
zucchini and allow them to cook until
charred.
7. Remove from the grill.
8. Place the tortillas in batches in the
grill for a few seconds to warm
them.
9. Slice the mushrooms and pepper
thinly.
10. Take a tortilla and spread some sour
 cream on it.
11. Place some vegetables on top and
finish it by placing some cheese,
avocado and some salsa.
12. Serve immediately.
Kidney Beans Tacos
This amazing tacos have great flavor and
amazing textures that will make your
taste buds dance with joy.

Yields: 4 servings

Ingredients
2 cloves garlic, minced
1/2 cup green bell pepper, chopped
1 1-ounce package taco seasoning
1 15-ounce can kidney beans
1/4 teaspoon salt
1/2 cup onion, chopped
Olive oil, as needed
1/4 cup nutritional yeast
8 taco shells
3/4 cup water

Suggested toppings:
Avocados
Tomatoes
Lettuce
Sour cream

Method of Preparation:
1. Take a saucepan and incorporate 1
teaspoon olive oil. Heat it over
medium high heat.
2. Incorporate the onions and cook until
translucent and tender.
3. Add the garlic and bell peppers.
Sprinkle some salt on top.
4. Cook for about 5 more minutes.
5. Pour in the water and the beans.
 6. Reduce the heat and simmer the
mixture until it thickens.
7. While you’re stirring the mixture,
mash as much as you can the beans.
8. Incorporate the nutritional yeast and
stir to combine it with the other
ingredients.
9. Divide the mixture evenly among the
tortillas.
10. Top with your desired toppings.
11. Serve immediately.
Lentil Tacos
Lentils are great, they have a nice flavor
and combine very well with almost
anything you can think of. Try this recipe
to prove once more that lentils go great
with anything.

Yields: 6 tacos

Ingredients
2 1/2 cups vegetable broth
1 tablespoon chili powder
1 cup dried lentils
1 clove garlic, minced
1 teaspoon olive oil
1 small onion, diced
6 tacos shells
1 teaspoon oregano
1/2 teaspoon salt
2 teaspoons cumin

For topping:
Tomato, diced
Cheddar cheese, shredded
Lettuce

Method of Preparation:
1. Take a skillet, pour the oil and heat it
over medium high heat.
2. Incorporate the garlic and onion and
sauté them for about 5 minutes, the
onions have to be tender.
3. Add the chili powder, salt, cumin,
lentils and oregano. Continue to cook
for another minute.
4. Reduce the heat to low and allow it
to simmer for 20 minutes until the
lentils become tender.
5. Transfer the lentils to a bowl and
lightly mash them.
6. Take a taco shell and spoon some of
the lentil mixture, top with desired
toppings.
7. Serve immediately.
Pineapple and Green Curry
Tofu Tacos
The tofu combined with the pineapple
make a great pair but mixing that with
the outstanding flavor that the green
curry has, makes this recipe remarkable.

Yields: 4 servings

Ingredients
1/4 cup green curry paste
3 stalks lemongrass, sliced
3 roma tomatoes, quartered
8 6-inch flour tortillas
1 cup vegetable broth
1 1/2-inch ginger, minced
2 green bell peppers, sliced
1 can coconut milk
1/2 pineapple, cut into bite-size pieces
1 package extra firm tofu, sliced

Method of Preparation:
1. Take a saucepan and pour in 1/2 the
coconut milk.
2. Bring it to a simmer until it reduces
and becomes thicker.
3. Incorporate the curry paste and whip
until its completely combined.
4. Pour in the broth and the remaining
coconut milk.
5. Keep simmering the mixture over
medium high heat.
6. Incorporate the lemongrass and
ginger.
 7. When the mixture thickens a little bit
more, add the tofu, pineapple, bell
peppers and tomatoes.
8. Continue to simmer the mixture until
it thickens and everything is cooked
through and tender.
9. Remove the lemongrass.
10. Heat the tortillas in the microwave
for about 30 seconds to a minute.
11. Divide the tofu pineapple mixture
evenly between the tortillas.
12. Serve immediately.
Quinoa and Greens Tacos
This is a very healthy recipe that
combines some great flavors with the
typical Mexican spices that make this
recipe just fantastic.

Yields: 6 servings

Ingredients
1/2 cup kale, chopped
1/2 cup onion, diced
1/2 cup tri color quinoa
2 teaspoons cumin
3 cloves garlic, minced
1/2 cup spinach, chopped
1/2 cup red bell pepper, diced
1 cup vegetable broth
1/4 cup nutritional yeast flakes
2 teaspoons chili powder
Salt to taste
1/2 teaspoon smoked paprika
2 tablespoons olive oil
1 1/2 cup cheddar cheese, shredded
1/2 cup collards, chopped
12 flour tortillas
1 cup sour cream

Method of Preparation:
1. Pour the broth in a saucepan and
bring it to a boil.
2. Incorporate the quinoa and reduce
the heat.
3. Allow it to simmer for about 15
minutes.
4. In a non-stick pan pour the olive oil
 and heat it over medium high heat.
5. Add the onions and cook them until
tender and translucent.
6. Incorporate the pepper and garlic.
Continue to cook for 3 more minutes
until the peppers become tender.
7. Add the quinoa to the saucepan as
well as the paprika, cumin and chili
powder.
8. Cook while stirring until the mixture
reduces a little bit. Incorporate the
nutritional yeast and the greens,
continue to cook for 3 more minutes.
9. Sprinkle some salt to taste.
10. Take a tortilla and place some of the
quinoa filling. Top with vegetables,
salsa and sour cream.
11. Repeat for all the tortillas and serve
immediately.
Smokey Sweet Potato Fried
Tacos
The sweet and amazing taste of the
potatoes compliment in a very unique
way with the spicy-sweet taste of the
maple-jalapeno cream.

Yields: 4 servings

Ingredients
For the maple-jalapeno cream:
2 tablespoons jalapeno, minced
1 teaspoon Tabasco
2 tablespoons maple syrup
1 cup sour cream
Salt, to taste
1 tablespoon lime juice

For the tacos:

2 cups Mexican cheese
8 corn tortillas, fried
Cilantro leaves, for garnish
1 15-ounce can black beans
2 pounds frozen sweet potato fries
1/2 cup lime juice
1 1/2 tablespoons smoked paprika
2 avocados, cubed
Salt, to taste
1/2 cup red onion, diced

Method of Preparation:
For the maple-jalapeno cream:
1. Place the jalapeno in a bowl and
incorporate the Tabasco, salt to taste,
 lime juice, sour cream and maple
syrup.
2. Stir everything together thoroughly to
combine all the ingredients.
3. Cover with plastic wrap and place in
the refrigerator for 20 minutes before
serving.

For the tacos:

1. Take the potato fries and fry them
following the package directions.
2. When they are done, sprinkle the
paprika, salt and lime juice. Toss to
combine.
3. Place some of the potatoes in a
tortilla, followed by some black
beans, cheese, red onion, avocados
and top with the maple-jalapeno
 cream.
4. Garnish with cilantro leaves.
5. Repeat for all the tortillas and serve
immediately.
Summer Squash Tacos
Amazing and healthy tacos to have for
lunch or dinner. The taste is absolutely
fantastic, trust us, you’re going to want
to have this dish every day.

Yields: 4 servings

Ingredients
1/2 teaspoon chili powder
1 pound summer squash (zucchini and
yellow squash mix)
1/2 teaspoon Cajun seasoning
2 teaspoons olive oil
1 cup cheddar cheese, shredded
1/2 teaspoon cayenne pepper
1 red onion, chopped
Cilantro, to garnish
1 lime, juiced
2 avocados
1/2 teaspoon salt

Method of Preparation:
1. Take the summer squash and cut into
1/2-inch thick slices.
2. Place it in a bowl, incorporate the
olive oil and spices. Stir together to
combine them.
3. Heat the grill over medium high heat.
4. Incorporate the squash and allow it
to cook on all sides until crispy on
the outside.
5. Remove from the heat.
6. In a bowl, mash the avocados,
incorporate some salt and the lime
 juice.
7. Take the tortillas and warm them up
following the directions in the
package.
8. Spread some mashed avocado and
top with squash mixture.
9. Top with some onions, cheese and
cilantro.
10. Serve immediately.
Sweet Potato Tacos
with Creamy Sauce
This delightful tacos are great with
potatoes or sweet potatoes, whichever
your preference, both go great with the
rest of the ingredients. The spicy and
creamy sauce is the best part.

Yields: 4 tacos

Ingredients
For the filling:
2 cloves garlic, minced
1 can of black beans, drained
4 corn tortillas
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 large potato, cut into 1/4-inch cubes
2 tablespoons grape seed oil
Salt and pepper, to taste
1 yellow onion, diced
2 carrots, cut into 1/4-inch cubes
4 tablespoons cilantro, chopped
1 teaspoon butter

For the creamy sauce:

1 teaspoon cumin seed
Salt and pepper, to taste
1 Serrano chili
3 tablespoons soy milk
1 cup silken tofu
1 tablespoon smoked paprika

Method of Preparation:
 For the filling:
1. Pour some oil over the Serrano chili
and wrap it in foil.
2. Place it under the broiler until all the
sides are roasted.
3. Unwrap and allow it to cool for
about 10 minutes.
4. Heat a medium skillet over medium
high heat.
5. Incorporate 2 tablespoons oil and tilt
the skillet to coat all the pan.
6. Add the garlic, sweet potatoes,
carrots and onions. Allow them to
cook for 3 minutes without stirring.
7. Turn the veggies once the have
browned and continue to cook for
another 5 minutes.
8. Take a small saucepan and melt the
 butter over medium heat.
9. Incorporate the cumin, black beans
and paprika.
10. With a wooden spoon, gently mash
the beans and add salt and pepper to
taste.
11. Reduce the heat to low and cover the
pan.
12. Heat the tortillas following the
package instructions.
13. Take a tortilla and spoon some of the
bean mixture and some veggie
mixture.
14. Top everything with the creamy sauce
and sprinkle cilantro to garnish.
15. Serve immediately.

For the creamy sauce:

1. Peel the Serrano chili and remove
the seeds.
2. Place the tofu in the blender and
incorporate the cumin seed, Serrano
chili, soy milk and smoked paprika.
3. Process the ingredients until the
creamy sauce forms.
4. Season with salt and pepper to taste.
Tofu Tacos
This amazing tofu tacos have their
unbelievable flavor due to the way the
tofu is cooked and seasoned. On top of
that, the creamy Greek yogurt makes this
recipe irresistible.

Yields: 4 servings

Ingredients
1 tablespoon taco seasoning
1 small bunch radishes, sliced
Salt and pepper, to taste
1/4 cup mozzarella cheese, shredded
8 8-inch whole wheat tortillas
1/4 cup non fat Greek yogurt
4 cups coleslaw mix, shredded
12 ounces firm tofu, cut into slices
1/2 cup cilantro, chopped
1 bunch scallions, sliced
1 1/2 tablespoons olive oil
1/4 cup salsa verde
1 lime, juiced

Method of Preparation:
1. Place the tofu on top of some paper
towels, top with some paper towels
and place a heavy saucepan on top to
drain some of the excess liquid for
10 minutes.
2. Place the cilantro on a bowl and
incorporate 1 tablespoon olive oil,
coleslaw, 1/2 the lime juice,
radishes and scallions. Toss the
ingredients together to combine them.
 3. Place the yogurt and the other half of
the lime juice in a small bowl,
season with salt and pepper and mix
the ingredients together.
4. Brush the remaining olive oil on the
tofu. Sprinkle the taco seasoning.
5. Take a saucepan and heat it over
medium high heat.
6. Incorporate the tofu and allow it to
cook for about 2 minutes on each
side.
7. Slice the tofu into strips.
8. Take the tortillas and heat them
following the package instructions.
9. Place some tofu in them, top with
some coleslaw and cheese.
10. Finish with some yogurt sauce and
the salsa verde.
11. Serve immediately.
Tofu Tacos with Mapo Sauce
Tofu is a great companion for tacos. But
if you add some mapo sauce to them, it
can’t get any better. Topped with some
vegetables, this baked recipe will blow
your mind.

Yields: 6 servings

Ingredients
For the tacos:
1 1/2 cups carrots, shredded
1 cup cabbage, shredded
1 1/2 cups all purpose flour
2 cups bread crumbs
1 19-ounce container firm tofu, cubed
2 eggs, beaten
1 1/2 cup scallions, diced
12 flour tortillas

For the mapo sauce:

1 tablespoon Szechuan sauce
1/2 cup water
1 tablespoon soy bean paste
2 cloves garlic, minced
1 tablespoon soy sauce
1 tablespoon sesame oil

Method of Preparation:
For the tacos:
1. Preheat the oven to 400 degrees.
2. Take the flour and place it in a bowl.
3. Place the eggs in a another bowl and
whip them for about 30 seconds.
4. In a third bowl, place the bread
 crumbs.
5. Take the tofu cubes and one by one
begin to dip them in the bowls.
6. Start by placing it in the flour, next
dip it in the eggs and finish by
placing it in the bread crumbs.
7. Repeat for all the cubes.
8. Line the cubes in a prepared baking
sheet.
9. Place them in the oven and allow
them to cook for 10 minutes.
10. Remove from the oven, flip the cubes
and place in the oven for another 10
minutes.
11. Take the tortillas and heat them
following the package directions.
12. Place a tortilla on a working surface
and place about 4 cubes tofu, pour
 some sauce over them and
incorporate the cabbage, carrots and
scallions.
13. Repeat for all the tortillas.
14. Serve immediately.
For the mapo sauce:
1. Take a saucepan and heat it over high
heat.
2. Incorporate all the ingredients and
mix well while cooking.
3. Bring the ingredients to a light boil.
4. Reduce the heat to a medium low and
allow the mixture to simmer for 5
minutes.
5. Remove from the heat.
Veggies with Chipotle Sour
Cream Tacos
Vegetables in the oven have to be one of
the greatest things you can do with
vegetables, with some spicy sour cream,
cabbage and avocados the taco can’t get
better.

Yields: 4 servings

Ingredients
2 cups corn
2 limed, juiced
2 teaspoons cumin
1 1/2 teaspoon paprika
2 teaspoons salt
2 tablespoons olive oil
2 red bell peppers, thinly sliced
1 red onion, sliced
1 15-ounce can black beans
1 green cabbage, sliced
1 bunch cilantro, minced
1 tablespoons white vinegar
1 1/2 teaspoons sugar
1 avocado
3 radishes, sliced
1 cup sour cream
2 chilies, diced
1/2 cup cheddar cheese, shredded
8 whole wheat tortillas

Method of Preparation:
1. Preheat the oven to 425 degrees.
2. Place the corn in a large bowl and
 incorporate the lime juice, cumin,
onion, 1 tablespoon olive oil, 1
teaspoon salt and bell peppers.+
3. Toss the ingredients together and
place on one half of the baking sheet.
4. In a separate bowl place the paprika,
black beans, 1 tablespoon olive oil
and 1 teaspoon salt.
5. Toss the ingredients together and
place on the other half of the baking
sheet.
6. Place in the oven and allow them to
bake for about 25 minutes. Make
sure you take the backing sheet out
and toss the ingredients together
every 10 minutes.
7. Place the cilantro in a bowl and
incorporate the sugar, cabbage,
 avocado in cubes, salt, vinegar and
radishes, combine them together.
8. In a small bowl place the sour cream
and incorporate the chili peppers.
Whip the ingredients together.
9. Fill the tortillas with the roasted
vegetables, some avocado mixture
and drizzle sour cream to top.
10. Sprinkle cheese and serve.
Very Veggie Cheesy Tacos
All veggie taco that will blow your
mind. The spices used to add flavor to
the vegetables come together in a great
way and enhance the vegetable flavors.

Yields: 2 servings

Ingredients
1 large green chili, seeds removed
Pinch of oregano
1 cup zucchini, chopped
4 slices cheddar cheese
Pinch of cumin
1/2 medium onion, chopped
1 clove garlic, minced
1 medium tomato, diced
Olive oil, as needed
4 corn tortillas
1/2 jalapeno pepper, minced
Salt, to taste
1/2 Mexican Cotija cheese, crumbled

Method of Preparation:
1. Take a saucepan and pour 2
tablespoons oil and heat it over
medium high heat.
2. Incorporate the onions, jalapeno,
garlic, zucchini and green chilies.
3. Sprinkle the cumin and salt to the
vegetables.
4. Stir the ingredients occasionally.
5. Cook until the vegetables are slightly
browned.
6. Incorporate the oregano and
 tomatoes.
7. Reduce the heat to low and allow
them to cook for a few minutes.
8. Take a non-stick pan and heat it over
medium heat.
9. Working in batches place one or 2
tortillas and allow them to warm on
one side.
10. Flip the tortilla and place 1 slice of
cheese on side of the tortilla.
11. Fold the tortilla so that the cheese is
covered by the cheese-less side.
12. Remove from the heat and repeat for
all the tortillas.
13. Open the tortilla and place some of
the filling inside.
14. Top with Cotija cheese and fold
again.
15. Serve immediately.
Zucchini and
Portobello Tacos
The taste the vegetables get from being
roasted is very unique and its present in
this recipe. Along with some salsa and
you have a great dish.

Yields: 4 servings

Ingredients
6 ounces Monterrey Jack cheese,
shredded
12 6-inch corn tortillas
2 tablespoons olive oil
3 teaspoons dried oregano
1/2 cup salsa
1 medium red onion sliced
5 Portobello mushrooms, sliced
Salt and pepper, to taste
4 zucchini, cut into sticks
4 cloves garlic, minced

Method of Preparation:
1. Preheat the oven to 425 degrees.
2. Toss the mushrooms in a baking dish
with 1 tablespoon olive, 2 cloves
garlic, 1 1/2 teaspoons oregano and
season with some salt and pepper to
taste.
3. In another baking dish, toss the red
onion and zucchini with the
remaining oil, oregano, garlic and
season with some salt and pepper to
taste.
4. Take both baking dishes and place
them in the oven.
5. Allow them to roast for about 30 to
40 minutes, make sure you toss the
ingredients every 10 to 15 minutes.
6. Warm the tortillas following the
package instructions.
7. Place a tortilla on a working surface,
place some mushrooms, cheese,
vegetable mixture and some salsa.
8. Repeat for all the tortillas and serve.
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