Today is National Taco Day, and I love me some Tacos! So I thought I’d share some great taco recipes for you to try out!
Chorizo Scrambled Egg Taco Breakfast
Recipe by IMUSA
- 6 eggs
- 1 tablespoon olive oil
- 2 chorizo links (about 7 ounces)
- 1 medium onion
- 1 cup cilantro, divided
- 1 medium tomato
- 1 cup sour cream
- 1 tablespoon fresh lime juice
- 1 teaspoon salt
- 1 cup sharp cheddar
- 10-12 corn flour tortillas
- Chipotle Tabasco (suggestion for topping)
1.Mix sour cream, lime juice, and salt in a bowl and put aside.
2.Char tortillas over gas flame or directly on electric burner until blackened in spots, turning with tongs. Place in IMUSA tortilla warmer or aluminum foil and set aside.
3.In an IMUSA non-stick sauté pan add olive oil and bring to medium-high heat. Sweat onions for about one minute and add diced chorizo
4.Cook for 5-6 minutes until chorizo is browned.
5.Add half of the cilantro and all of the cooked chorizo to beaten eggs and mix. Bring eggs back to the IMUSA pan and cook on low heat, mixing from time to time.
6.Place cooked eggs, cheddar cheese, diced tomatoes and remaining cilantro in separate bowls and lay them out throughout the table with the warm tortillas.
7.Allow your guests to assemble their own breakfast tacos!
Slim and Sparkling Lemon Lime Margarita
Recipe by Sparkling Ice
- 3 oz Lemon Lime Sparkling Ice
- 1 ½ oz Tequila
- Splash of fresh squeezed orange
- Fresh squeezed lime
Directions: Shake and pour into a chilled rocks glass rimmed in salt. Garnish with a lime slice.
Polenta-Crusted Fish Tacos with Spicy Mango Slaw
Recipe by George Duran for IMUSA
- 2 to 3 pieces of tilapia
- ¾ cups polenta (or fine cornmeal)
- 1 teaspoon paprika
- olive oil
- cilantro and sliced radishes for garnish
- 4 to 6 corn tortillas
- 1 tablespoon mayonnaise
- 2 tablespoons sour cream
- 1 teaspoon chipotle hot sauce, like Tabasco
- 1 teaspoonlime juice
- 1 pinch of salt
- 1 cup cabbage
- 1 mango, ripened but hard
1.Make slaw by mixing the first five ingredients until smooth and then mixing it with the cabbage and mango. Set aside.
2.Mix paprika and polenta together in a shallow bowl.
3.Season tilapia strips with salt and press into polenta, making sure it’s completely covered. Discard excess polenta.
4.Heat 1-2 Tblsp. of olive oil in your IMUSA non-stick sauté pan and once it begins to smoke, add the tilapia. Fry the tilapia in batches, about 2-3 minutes per side, until slightly browned and fully cooked. Remove onto a paper-towel lined dish.
5.Heat corn tortillas in the IMUSA tortilla warmer and serve fish tacos.
6.Assemble by placing some slaw in the center of the tortilla and one or two slices of tilapia on top. Top with cilantro leaves and radish.
**Disclaimer: I received no compensation of any type for this post. I posted this because I thought my readers might like to try these.