Ingredients

• 1/2 cup of Nonfat Milk
• 3/4 cup seasoned bread crumbs
• 8 oz firm fish fillets (red-snapper, sea bass, etc.)
• Nonstick vegetable spray
• 8 corn tortillas
• 1 cup cabbage, shredded
• 1 tomato, sliced
• tartar sauce, or salsa and fresh cilantro (optional)

Directions

1. Pour milk into one shallow pan and bread crumbs into another.
2. Gently coat fish by dipping first into milk, then into crumbs. Be sure that the fish is completely coated.
3. Place fillets on a baking sheet that has been coated with nonstick spray and bake in a preheated 350 F oven for 10 minutes or until fish is done.
4. Warm the corn tortillas in the oven and place the fillets, cabbage and tomato slices on top.
5. Serve with tartar sauce or salsa and fresh cilantro, if desired.

Yield: 8 tacos

Ingredients

• Southwest Guacamole
• Fresh Tomato Salsa
• 1 lb Chorizo Sausage, Bulk
• 1 c Onion, Finely Chopped, 1 Lg
• 1 md Green Bell Pepper *
• 1 tb Margarine Or Butter
• 12 lg Eggs, Beaten
• 10 Flour Tortillas **
• 6 oz Cheese, Shredded ***
• 2 tb Margarine Or Butter, Melted

Directions

1. Prepare Southwest Guacamole and Fresh Tomato Salsa; reserve.
2. Cook and stir the sausage, onion and the bell pepper strips in a 10-inch skillet over medium heat, stirring frequently, until the sausage is done, about 10 minutes; drain and reserve. 
3. Heat 1 Tbls of margarine in a skillet over medium heat until hot and bubbly. Pour eggs into skillet. As the eggs begin to set at the bottom and sides, gently lift cooked portions with a spatula so that the thin uncooked portion can flow to the bottom.
4. Avoid constant stirring. Cook until the eggs are thickened throughout, but still moist, about 5 minutes. Heat the oven to 450 degrees F. 
5. Spoon about 1/4 cup sausage mixture onto each of the tortillas; top each with about 1/4 cup of the eggs and 2 Tbls of the cheese mixture. Fold tortillas into halves.
6. Arrange 5 assembled tacos in ungreased jelly roll pan 15 1/2 X 10 1/2 X 1-inches; brush with melted margarine. Bake until light golden brown, about 10 to 12 minutes. Repeat with the remaining tacos. 
7. Serve with the guacamole and salsa.

• Bell pepper should be seeded and cut into strips.
• Tortillas should be 7 to 8 inches in diameter.
• Use a mixture of shredded Colby and Montery Jack Cheeses.

Ingredients:

• 1 ½ Pound White Fish, Halibut, Seabass, or Cod, cut into fingers about 3 inches long and ½” thick.
• 1 Tablspoon Olive Oil
• pinch Salt
• pinch Black Pepper
• 1 ½ Cups Shredded green cabbage
• ½ cup Shredded red cabbage
• 1 Grilled lime, juiced
• 2 Tablespoons Cilantro
• ¼ Cup Mayonnaise
• 2 Tablespoons Buttermilk
• 1 Jalapeno, chopped
• 1 Teaspoon Garlic Salt
• 1 Bag Tortilla Chips 
• 1 Jar Restaurant Style Salsa
• 8 Whole Corn Tortillas
• 8 Lime wedges

Directions

For the Fish:

1. Preheat the grill 
2. Coat the fish with oil and season lightly with salt and pepper.
3. Place the fish flesh side down on the grill
4. Only flipping once, cook the fish 2-3 minutes on the first side and about 1 minute on the second side.

For the sauce:

1. In a mixing bowl, combine the mayonnaise, buttermilk, grilled lime juice, cilantro, jalapeno and garlic salt. Mix in the two cabbages and set aside in the refrigerator.

To assemble:

• Brush the tortillas very lightly with oil or spray with pan coating. Grill the tortillas for about 30 seconds on each side to soften.
• Place about 2 Tablespoons of the slaw in the center of the tortilla, top with two pieces of fish, top the fish with 1 Tablespoon of salsa and crush a few of the chips over the top and fold over to make the taco.
• Serve with lime wedges on the side.

Ingredients

• 1 deep dish pie shell
• 1 lb extra lean ground beef
• 1-1 oz package taco seasoning mix
• 1/4 cup Water
• 2 large tomatoes, diced and divided
• 1 cup (250 mL) frozen corn kernels 
• ½ cup (125 mL) drained and rinsed canned black beans 
• 1 cup (250 mL) shredded nacho cheese

Directions

1. PREHEAT oven to 400°F (200°C) and bake the pie shell according to package directions for a baked pie shell. Set aside.
2. BROWN beef in a large non-stick pan over medium-high heat until no longer pink. Drain meat if necessary and return to pan. Add taco seasoning mix and water and stir until well combined. Bring to a boil, lower heat and simmer for 7 to 8 minutes. Remove from heat.
3. STIR ½ the tomatoes plus corn and black beans into meat mixture.
4. SPOON the meat mixture into baked pie shell and cover with remaining tomatoes. Top with cheese.
5. BAKE at 400°F (200°C) for 20 to 25 minutes or until cheese is melted and slightly golden.

Tips

• Serve with chopped green onions, sour cream, salsa and guacamole for a complete southwest meal.
• Make your taco filling and bake pie shell the day before. Refrigerate filling overnight and fill the baked pie shell just before the final baking for a faster dinner preparation!
• Use ground chicken, turkey or pork for a different flavor!
• Use tart shells, for individual servings or an easy appetizer. Recipe fills 24 tart shells (2 packages).

Ingredients

• 2 pounds Pacific cod or tilapia fillets, 1/4 to 1/2 inch thick, thawed if frozen, rinsed, and patted dry
• 3/4 cup fresh lime juice
• 3 tablespoons Extra Virgin Olive Oil
• 3 cloves garlic, minced
• 1 cup bottled Green Taco Sauce
• 6 tablespoons Light Sour Cream
• 1 1/2 (10 ounce) packages finely shredded cabbage (part green and part red)
• 16 (7 inch) corn tortillas
• Salt
• Cilantro sprigs

Directions

1. Prepare a gas or charcoal grill for direct, medium-high heat (you can hold your hand 1 to 2 inches above cooking grate only 3 to 4 seconds)
2. While grill heats, in a gallon-size resealable plastic bag, combine fish, lime juice, olive oil, and garlic. Press bag to seal and turn over several times to coat fish evenly with marinade. Set aside to marinate for 15 minutes.
3. In a large bowl, whisk together taco sauce and sour cream until smooth. Add cabbage and mix to coat evenly; set aside. Arrange tortillas in a stack and seal in foil.
4. Lift fish from marinade and discard marinade. Place fish and tortilla packet on well-oiled cooking grate; cover gas grill. Cook, turning fish and tortillas once with a wide spatula, until fish is barely opaque in thickest part (cut to test) and tortillas are warmed through, 8 to 12 minutes total.
5. Transfer tortillas to a serving basket and fish to a bowl. Discard any fish bones and skin; break the hot fish into chunks. Wrap pieces of fish and cabbage mixture in warm tortillas. Add salt and cilantro to taste.

Ingredients

• 1 lb lean ground beef
• 1 large onion, chopped
• 2 cups of chunky salsa
• 1 can black beans, drained and rinsed
• 1/4 cup of Italian dressing
• 2 tbsp of taco seasoning mix
• 6 flour tortillas (8 inch)
• 1 cup of sour cream
• 8 ounces of shredded marble cheese

Directions

1. Heat oven to 400 degrees F. 
2. Brown meat with onion in large skillet on medium-high heat; drain.  Stir in salsa, beans, dressing and seasoning mix.
3. Arrange 3 tortillas on bottom of 13x9 inch baking dish; cover with layers of half each meant mixture, sour cream and cheese.  Repeat layers.  Cover with foil.
4. Bake 40 minutes or until casserole is heated through and cheese is melted, removing roil and after 30 minutes.  Let stand 5 minutes before cutting to serve.

Source: Kraft Foods: Busy Family Recipes

• 2 tablespoons of lemon juice
• 3 medium Avocados
• 1 cup of sour cream
• 1 taco seasoning mix packet
• 1 cup of scallions; chopped
• 7 ounces of olives; chopped tortilla chips; unsalted
• 1/2 teaspoons of salt
• 1/4 teaspoons of pepper, black
• 1/2 cup of mayonnaise
• 21 ounces of bean dip; plain or jalapeno
• 3 tomatoes; seeded and chopped
• 8 oz cheddar, sharp; grated

1. Peel, pit and mash avocados in medium bowl.  Add lemon juice, salt and pepper.  
2. In separate bowl, combine sour cream, mayonnaise, and taco seasoning.  
3. To assemble, spread been dip on a large, shallow platter.  Top with avocado mixture.  
4. Put on sour cream and taco mixture.  Sprinkle with chopped onions, tomatoes, and olives.  
5. Cover with shredded cheese.

• 1 lb Hamburger
• 1 Envelope taco seasoning mix
• 1 cn Tomato sauce
• 1 1/2 c Water
• 1 c Grated cheese (more if you, want it)
• Bag baked tortilla chips

Saute meat in skillet. Add taco seasoning mix, tomato sauce, and water. Bring to a boil, reduce heat, and simmer uncovered 15 min. Add tortilla chips; mix, being careful not to break the chips. Pour into a 2-inch-deep by 8 inch round or square baking dish. Bake in 400 oven 10-15 minutes. Top with cheese.

Technorati Tags : Mexican, taco, beef, casserole, recipe

• 1 Broiler chicken; cut in part
• 1 sm Onion; minced
• 8 oz Spanish-style tomato sauce
• 4 oz Taco sauce
• 1/4 c  Molasses
• 2 tb Vinegar
• 1 tb Cooking oil
• 1 ts Salt
• 1/2 ts Oregano leaves
• 1/8 ts Pepper
• 1/2 c  Jack cheese; shredded (opt)

Lay out chicken parts in baking dish and bake in 350~ oven for 40 min. Cool them a bit and pour sauce (method below) over the chicken, cover and marinate in refrigerator for at least an hour, or overnight would be better. When ready to grill, drain excess sauce and reserve.  Place chicken on prepared grill, skin side up, about 8" from heat.  Grill, turning a few times, for about 20 minutes or until fork can be inserted with ease. Brush generously with reserved sauce during 20 minutes of grilling. When chicken is done, place on platter; top with remaining sauce and sprinkle with cheese, if you like.  Sauce: In small saucepan, make sauce by mixing together onion, tomato sauce, taco sauce, molasses, vinegar, oil, salt, oregano, and pepper. Bring mixture to a boil. Remove from heat and cool 2 minutes.

Technorati Tags : taco, recipe, grill, chicken

Ingredients (use vegan versions):

• 1 pound cramine or portabella mushroom
• 1/2 red onion
• 1 or more clove of garlic
• 1 cup dry textured soy protein
• 1 cup veggie broth 1 package Taco seasoning
• 1 large can or 2 cups of enchilada sauce 8 to 10 corn tortillas shredded vegan cheese alternative of choice, if desired

Directions:

1. Heat oven to 375
2. Mince mushroom to fine consistency Chop onion to desired size Mince garlic
   In medium sauce pan on low, heat enchilada sauce till warm. Remove from heat. In large skillet on medium high add mushrooms, saute till tender. Add onions and garlic, saute till desired doneness. Add textured soy protein (if skillet is dry add a spray of a non stick fat-free spray to the pan then add textured soy protein) and mix well.
3. Add taco seasoning and mix till completely coated.
4. Add veggie broth and mix well (I like my textured soy protein soft, so if needed add extra veggie broth 1 tablespoon at a time).
5. Pull skillet off heat and let sit for a couple minuets mixing a couple times till textured soy protein is well hydrated.
6. Coat both sides of tortilla by dipping in the warm sauce. Place desired amount of filling in a line in the middle of tortilla. (3 or 4 tablespoons). Take left edge of tortilla and tuck under right edge so your tortilla rolls up and place seam side down in pan. Repeat till all filling is used.
7. Top enchiladas with left over sauce
8. Top with your favorite vegan cheese alternative if desired
9. Place pan in oven for 15 to 20 min
10. The warm sauce helps soften the tortilla so you can roll them with out breaking. If tortilla is really dry have a pan of hot water near that you can dip tortilla in to soften, then dip in sauce.
11. I build my enchiladas in the pan I am going to bake them in so all I have to do is roll the tortilla over seam side down and slide into place.

Technorati Tags : vegan, recipe, enchilada

• 2 large cans refried beans
• 2 cans Jalapenos -- or chilies
• 2 tomatoes -- or more
• 1 onion -- (optional)
• 16 ounces sour cream
• 2 to 4 avocados
• 2 packages taco seasoning
• Shredded cheese -- (Mozzarella and cheddar)
• 1 to 2 cans olives

1. Mix the refried beans and taco seasoning together (I also mix the chili's in with this, but some people put the chilis as a layer) Mix this really well. This is the first layer.
2. Put a layer of sour cream on top of the refried beans, taco seasoning and chilis.
3. Next put a layer of well mixed/mushed avacados (you need enough to cover the pan, I use a cake pan normally) on top of everything else 
4. Next sprinkle cheeses on top
5. Next cut up tomatoes and add as many as you like, which I like to use at least 2 cut up tomatoes.
6. Last put chopped up olives.
7. Put in the oven until the cheese is melted. I use a low heat so that everything else warms up.

• 1 can refried beans
• 1 can green chilis
• 2 cups monterey jack cheese
• 2 cups cheddar cheese, (velveta best)
• 3/4 cup taco sauce
• 1/2 cup sliced black olives, or to taste
• 1 Teaspoon lemon juice
• 1 cup sour cream
• tortilla or nacho chips

Brown ground beef, add onion and cook until tender. Drain fat, add salt and pepper to taste. Spread refried beans in a 10"x13" baking dish. Top with meat. Place green chilis on top. Mix monterey jack and cheddar cheese together and sprinkle on top. Drizzle taco sauce over evenly and bake uncovered 20-25 minutes 400 degrees. Remove from oven. Mix black olive with lemon juice and spread them on top. Cover with sour cream and serve at once
with chips.

Technorati Tags : cheese, nachos, appetizer, recipe