Tostadas from Lynn's Kitchen Adventures

Here is another super easy and delicious recipe from Lynn's Kitchen Adventures...Instead of taco night, how about making tostadas for the family? Check out Lynn's tostada recipe here and enjoy!

Vegetable Soft Tacos with Chipotle Sour Cream

I love this! From Health.com, check out recipes for comfort food with a vegetarian spin. For those of us who don't eat meat or are sometimes in the mood for meat alternatives, this recipe collection has great recipes that are still filling and still taste great.

Vegetable Soft Tacos With Chipotle Sour Cream
The perfect vegetarian summer meal!

Serves 4

2 cups corn (fresh or frozen)
2 limes, juiced
2 tsp. cumin
1 1/2 tsp. paprika
2 tsp. salt
2 tbsp. olive oil
2 red bell peppers, sliced thin
1 red onion, sliced thin
1 can (15 oz.) black beans, drained and rinsed (or make your own!)
1 green cabbage, sliced thin
1 bunch fresh cilantro, minced
1 tbsp. white vinegar
1 1/2 tsp. sugar
1 avocado
3 radishes, sliced thin
1 cup sour cream
2 canned chiles in adobo sauce, seeded and diced plus 2 tsp. of the adobo sauce
1/2 cup shredded Monterey Jack cheese
Whole-wheat tortillas

1. Preheat oven to 425 degrees. Toss together corn, 1 tbsp. of olive oil, lime juice, 1 tsp. salt, cumin, bell peppers, and onion in a large bowl, then spread on half a baking sheet.

2. In a large bowl, toss together remaining olive oil, paprika, 1 tsp. salt, and black beans. Spread on the other half of the baking sheet.

3. Bake for 20 to 25 minutes, tossing occasionally, until beans are crispy and veggies are cooked.

4. While that’s baking, combine cabbage, cilantro, vinegar, sugar, diced avocado, radishes, and a pinch of salt. Set aside.

5. In a small bowl, mix together sour cream, chili peppers, and adobo sauce.

6. When veggies and beans are done, fill tortillas, then layer on cabbage mixture and a drizzle of sour cream. Sprinkle with cheese.

Chili-Lime Tilapia with Black Bean Corn Salsa

Here is another great fish recipe find. I found this one from Hippie Mom at Great Contradictions. It uses tilapia and fresh homemade salsa to create a zesty and flavorful, healthy meal.

Read more...

Smoked Chicken Quesadillas with Mango Salsa

Chicken dinners are the easiest go to when you need to make dinner quickly-check out Ladies Home Journal's collection of Beat the Clock chicken recipes; check out this recipe for Smoked chicken Quesadillas with Mango Salsa .

Smoked Chicken Quesadillas with Mango Salsa

Makes: 4 to 6 servings

Prep: 30 minutes
Start to Finish: 30 minutes

Ingredients

• 1/3 cup sliced red onion
• 3 tablespoons fresh lime juice
• Pinch sugar
• 1 firm-ripe mango, peeled, cut (avoiding pit) into 1/4-inch dice
• 1/2 cup chopped fresh cilantro
• 3 ounces low-fat soft mild plain goat cheese, softened
• 1/2 teaspoon ground cumin
• 8 (7-inch) low-fat flour tortillas
• 5 ounces purchased cooked smoked chicken breast or deli-sliced smoked turkey, coarsely chopped
• 1 to 2 tablespoons olive oil

Directions

1. Toss together onion, 1 tablespoon juice, and the sugar in a small bowl. Marinate onion at room temperature, stirring occasionally, 10 minutes.

2. Meanwhile, stir together mango, 1/4 cup cilantro, and 1 tablespoon juice in another bowl; salt and pepper to taste, for mango salsa.

3. Using a fork, stir together cheese, cumin, and remaining 1 tablespoon juice until smooth. Season with salt and pepper.

4. Spread cheese mixture on one side of each of 4 tortillas; top with onion, remaining 1/4 cup cilantro and the chicken. Cover with remaining tortillas, pressing together.

5. Heat 1/2 tablespoon oil in a large nonstick skillet over moderate heat. Cook each quesadilla, turning once, until golden brown and cheese begins to melt, about 3 minutes (add remaining oil as needed). Transfer to a cutting board and cut into wedges. Serve with mango salsa. Makes 4 to 6 servings.

Nutrition Facts

• Servings Per Recipe 4 to 6 servings
• Calories250,
• Total Fat (g)9.5,
• Saturated Fat (g)2,
• Cholesterol (mg)20,
• Sodium (mg)476,
• Carbohydrate (g)38,
• Fiber (g)7,
• Protein (g)11,
• Vitamin A (DV%)0,
• Vitamin C (DV%)0,
• Calcium (DV%)0,
• Iron (DV%)0,
• Percent Daily Values are based on a 2,000 calorie diet

Sacrificing flavor for healthier meals is never fun. Check out Southern Living's collection of Lightened Suppers and find something delicious and healthy to make and enjoy. Here is a lightened recipe for Tacos Al Pastor.

Tacos Al Pastor

Tacos Al pastor is a Mexican dish featuring a pork and pineapple mixutre. By marinating the pork with pineapple, the protein in the pork breaks down resulting in very tender meat. These tacos are genererally served on soft tortillas and include cilantro, onions, lime juice, pineapple, and salsa.

Prep Time: 15 minutes
Cook Time: 10 minutes
Chill: 4 hours
Yield: Makes 6 tacos

Ingredients

• 1 pound pork tenderloin, cut into 1/2-inch cubes
• 1 (8-oz.) can pineapple tidbits in juice, drained
• 1 medium onion, chopped
• 1/4 cup chopped fresh cilantro
• 1 tablespoon Mexican-style chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon pepper
• 1 teaspoon chopped garlic
• 3/4 teaspoon salt
• 1 tablespoon canola oil
• 6 (8-inch) soft taco-size corn or flour tortillas, warmed
• Toppings: chopped radishes, fresh cilantro leaves, crumbled queso fresco, chopped onions, chopped jalapeño

Preparation

1. Combine pork and next 9 ingredients in a large zip-top plastic freezer bag. Seal and chill 4 to 24 hours.

2. Cook pork mixture in hot oil in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until pork is done. Serve mixture with warm tortillas and desired toppings.

Note: For testing purposes only, we used McCormick Gourmet Collection Mexican-Style Chili Powder.

Note: Nutritional analysis is per taco with flour tortilla and 1/2 cup pork mixture (not including toppings).

Spicy Chicken-Pineapple Tacos: Substitute 1 lb. skinned and boned chicken thighs, chopped, for pork tenderloin. Proceed with recipe as directed.

Per taco with flour tortilla and 1/2 cup chicken mixture (not including toppings): Calories 230; Fat 10.4g (sat 2.3g, mono 3.5g, poly 1g); Protein 15.5g; Carb 17.7g; Fiber 0.8g; Chol 50mg; Iron 1.8mg; Sodium 564mg; Calc 62mg

Nutritional Information

Calories:

221

Fat:

8.1g (sat 1.9g,mono 2.8g,poly 1g)

Protein:

18.2g

Carbohydrate:

17.7g

Fiber:

0.8g

Cholesterol:

50mg

Iron:

1.9mg

Sodium:

552mg

Calcium:

58mg

Maria Corbalan, Taco Xpress, Austin, Texas, Southern Living, JUNE 2009

Migas Tacos

Check out another healthy taco recipe from Southern Living. Migas Tacos would be great for breakfast, or even a mid day protein pick me up.

Migas Tacos

Prep Time: 15 minutes
Cook Time: 8 minutes
Yield: Makes 2 tacos

Ingredients

• 1/3 cup lightly crushed tortilla chips
• 1/4 cup chopped onion
• 1/4 cup diced tomatoes
• 2 tablespoons chopped jalapeño peppers
• 1 teaspoon vegetable oil
• 2 large eggs, lightly beaten
• Pinch of salt and pepper
• 2 (8-inch) soft taco-size flour tortillas, warmed
• 1/2 cup (2 oz.) shredded 2% reduced-fat Mexican four-cheese blend

Preparation

1. Sauté first 4 ingredients in hot oil in a medium-size nonstick skillet over medium heat 3 to 4 minutes or just until onion is translucent.

2. Whisk together eggs, salt, and pepper. Add to skillet, and cook, without stirring, 1 to 2 minutes or until eggs begin to set on bottom. Gently draw cooked edges away from sides of pan to form large pieces. Cook, stirring occasionally, 2 minutes or until eggs are thickened and moist. (Do not overstir.) Spoon egg mixture into warm tortillas, and sprinkle with cheese; serve immediately.

Note: Nutritional analysis is per taco with flour tortilla.

Nutritional Information

Calories:

256

Fat:

13.8g (sat 5.7g,mono 2g,poly 1.9g)

Protein:

10.7g

Carbohydrate:

25g

Fiber:

2g

Cholesterol:

21.8mg

Iron:

1.3mg

Sodium:

384mg

Calcium:

280mg

Maria Corbalan, Taco Xpress, Austin, Texas, Southern Living, JUNE 2009

Tacos are delicious and fun to eat, especially when you've had day that was not quite a fiesta. Here is the first of a series of healthy taco recipes from Southern Living. This recipe is perfect for vegetarians looking for a new way to enjoy tacos.

Tacos Verdes

Yield: Makes 16 tacos

Ingredients

• 1/2 pound fresh green beans, trimmed and cut into 1-inch pieces
• 1 (8-oz.) package sliced fresh mushrooms
• 2 medium zucchini, diced
• 2 medium tomatoes, chopped
• 1 large red bell pepper, chopped
• 1/2 small eggplant, diced
• 1 small white onion, chopped
• 1 tablespoon lime juice
• 1 tablespoon vegetable oil
• 1 1/4 teaspoons salt
• 3/4 teaspoon garlic powder
• 3/4 teaspoon ground cumin
• 3/4 teaspoon pepper
• 16 (8-inch) soft taco-size corn or flour tortillas, warmed
• Toppings: shredded cabbage, crumbled queso fresco (fresh Mexican cheese)

Preparation

1. Bring first 13 ingredients and 1 cup water to a boil in a large Dutch oven over medium-high heat. Reduce heat to medium-low, and cook, stirring occasionally, 20 minutes or until vegetables are tender. Serve vegetable mixture using a slotted spoon with warm tortillas and desired toppings.

Note: Nutritional analysis is per taco with flour tortilla and 1/2 cup vegetable mixture (not including toppings).

Nutritional Information

Calories:

112

Fat:

3.4g (sat 0.7g,mono 0.2g,poly 0.7g)

Protein:

3g

Carbohydrate:

18.2g

Fiber:

2g

Cholesterol:

0.0mg

Iron:

1.2mg

Sodium:

373mg

Calcium:

55mg

Maria Corbalan, Taco Xpress, Austin, Texas, Southern Living, JUNE 2009

Tacos are delicious and fun to eat, especially when you've had day that was not quite a fiesta. Here is the first of a series of healthy taco recipes from Southern Living. This recipe also includes a vegetarian way to prepare the tacos that seems to be just as delicious as the meat recipe.

Picadillo Tacos

This meaty mixture is also great served as a taco salad or wrapped in enchiladas and burritos.

Prep Time: 15 minutes
Cook Time: 16 minutes
Yield: Makes 8 tacos

Ingredients

• 1 pound ground round
• 1 tablespoon vegetable oil
• 2 carrots, diced
• 1 small onion, diced
• 1/2 teaspoon salt
• 2 plum tomatoes, diced
• 1 to 2 canned chipotle peppers in adobo sauce, minced
• 8 (8-inch) soft taco-size corn or flour tortillas, warmed
• Garnish: fresh cilantro sprigs

Preparation

1. Cook ground round in hot oil in a large skillet over medium-high heat, stirring often, 7 minutes or until meat crumbles and is browned. Stir in carrots, onion, and salt; sauté 5 minutes. Add tomatoes and chipotle peppers, and cook, stirring occasionally, 3 to 4 minutes or until tomatoes begin to soften. Serve mixture with warm tortillas. Garnish, if desired.

Note: Nutritional analysis is per taco with flour tortilla and 1/2 cup beef mixture (not including garnish).

Vegetarian Picadillo Tacos: Substitute 1 (12-oz.) package frozen meatless burger crumbles for ground round. Proceed with recipe as directed, sautéing crumbles in hot oil 3 to 4 minutes. Prep: 15 min., Cook: 13 min.

Per taco with flour tortilla and 1/2 cup meatless mixture (not including toppings): Calories 173; Fat 6g (sat 0.8g, mono 0.8g, poly 2.7g); Protein 9.7g; Carb 20.6g; Fiber 2.5g; Chol 0mg; Iron 2.2mg; Sodium 548mg; Calc 63mg

Nutritional Information

Calories:

165

Fat:

5.8g (sat 1.5g,mono 1.1g,poly 1.2g)

Protein:

11.1g

Carbohydrate:

16.8g

Fiber:

1g

Cholesterol:

23mg

Iron:

1.8mg

Sodium:

395mg

Calcium:

48mg

Maria Corbalan, Southern Living, JUNE 2009

Easy Shrimp Tacos

From Self's November 2008 feature of Eat Healthy All Week, here is a recipe for shrimp tacos-a quick and easy way to break up the boring lunch or dinner routine.

Shrimp Tacos

Serves 1

INGREDIENTS

Salsa

• 1/4 cup canned diced tomatoes
• 1 clove garlic
• 1 tablespoon cilantro, thinly sliced
• 1/2 teaspoon grated ginger

Tacos

• 6 oz cooked shrimp (left over from Sunday's dinner), tails removed, chopped
• 2 soft corn tortillas (6 inches each)
• 1 carrot, peeled and grated
• 1/2 large romaine leaf, thinly sliced
• 1/2 oz goat cheese, crumbled

PREPARATION

1. For salsa

   Blend ingredients in a mini-chopper or blender; set aside.

2. For tacos

   Divide shrimp between 2 tortillas. Top with carrot, lettuce, cheese and salsa. Fold tortillas in half, wrap and refrigerate until ready to serve. At lunchtime, unwrap and microwave each taco, 20 to 30 seconds.

THE SKINNY

277 calories per 2 tacos, 7.7 g fat (3.8 g saturated), 27.3 g carbs, 4.9 g fiber, 25 g protein

Chicken Quesodillas with Avocado Tomato Salsa

Seriously just reading this recipe makes my mouth water...sounds so good and filling and healthy...I'm excited to make this one once I have a kitchen again..found it on Delish.


Chicken quesodillas with avocado tomato salsa

This tasty Tex-Mex has lower-fat tortillas and cheese. The splurge: avocado. Though high in fat, it's mostly the heart-healthy kind; plus, avocados have a natural cholesterol reducer.

Ingredients

Ingredients

• 2 teaspoon(s) canola oil
  
• 1 green onion, thinly sliced
• 1 lime
• 1 pound(s) skinless, boneless thin-sliced chicken breasts, cut into 1-inch-wide strips
• 4 burrito-size low-fat flour tortillas
• 1 cup(s) reduced-fat (2%) shredded Mexican cheese blend
• 1/2 avocado, peeled, seeded, and cut into 1/2-inch pieces
• 3/4 cup(s) salsa
  

Preparation

1. In 12-inch nonstick skillet, heat oil on medium 1 minute. Add green onion and cook about 6 minutes or until tender, stirring occasionally.
2. Meanwhile, from lime, grate 1 teaspoon peel and squeeze 2 tablespoons juice. Evenly season chicken on both sides with lime peel, 1/4 teaspoon salt, and 1/8 teaspoon ground black pepper.
3. Add chicken to green onion in skillet; cook 10 minutes or until chicken is no longer pink inside. Transfer to bowl; stir in lime juice.
4. Evenly divide chicken mixture and cheese on half of each tortilla; fold over to make 4 quesadillas.
5. In same skillet, cook quesadillas on medium, in 2 batches, 8 minutes per batch or until browned on both sides and heated through. Cut each quesadilla into thirds. Stir avocado into salsa; serve with quesadillas.

Nutritional Information
(per serving)

Calories	400
Total Fat	14g
Saturated Fat	5g
Cholesterol	86mg
Sodium	970mg
Total Carbohydrate	31g
Dietary Fiber	8g
Sugars	--
Protein	38g
Calcium	--