One reason I’m not 100% convinced my children are actually mine is that they don’t like tacos.

A few weeks ago – you know, when we were 2 hours early for a fair that’s an hour away and were in a town that literally only has a general store so we had to drive 20 minutes to find the nearest restaurant – we went out for Mexican and while I had delicious Tacos Al Pastor, all 3 of them ordered…

Corndogs.

Yeah, this is my life.

So making anything that even slightly resembles a taco is always risky.

We made these Walking Tacos last week mainly because I required a margarita (coming tomorrow!) for Big Brother and I can’t really have margarita without a taco. My kids LOVED them. They literally walked circles in the living while eating them. Because why sit with your Walking Taco when you can walk circles?

We ran out of Fritos after the first night so the next day, they put the rest of the taco meat on Cool Ranch Doritos.

These are super simple and are perfect for feeding a crowd. If you serve them with plastic utensils, you’ll have no clean-up to do!

Click for the full recipe

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I’m int his weird dinner funk lately. I feel like I have literally cooked every recipe in the world that my family would enjoy. I spend hours every week going up and down my Pinterest boards trying to find something – ANYTHING! – that looks good. And then when I finally find something, I always feel like I mess it up and it comes out mediocre at best.

I’ve lost my mojo.

I actually put this Enchilada Rice on the meal plan a few weeks ago because I needed to leave for the grocery store immediately and just happened to stop on it when browsing Pinterest. You guys know I’m obsessed with enchiladas and pretty much all Mexican food and this definitely hit the spot. I was pleasantly surprised that something so simple and so easy could make me so happy.

To make it a little heartier for my people, I got put theirs inside flour tortillas and rolled them up like burritos. They loved them!

Four years ago: Best Big, Fat, Chewy Chocolate Chip Cookies
Five years ago: Fig and Walnut Sticky Buns

Enchilada Rice
adapted from Heat Oven to 350
Ingredients
  • 1 cup uncooked rice
  • 2 teaspoons olive oil
  • 1 pound lean ground beef or ground turkey
  • 1 medium onion diced
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 cup sour cream
  • 2 cups green enchilada sauce
  • 1 cup shredded cheddar cheese divided
  • 1 11-ounce can Mexicorn, drained
  • 1 15-ounce can black beans, drained and rinsed
  • 1/2 cup sliced green onions
Instructions
  1. Preheat broiler.
  2. Cook rice according to package directions.
  3. In a separate oven-proof skillet, heat olive oil over medium heat. Brown beef with the onions until no pink remains in the beef and onions have softened.
  4. While beef is browning, stir together sour cream, enchilada sauce, 1/2 cup shredded cheese, Mexicorn and black beans.
  5. When beef is completely browned, drain the fat and add chili powder and cumin. Stir until combined. Stir in enchilada sauce mixture and cooked rice and stir and cook until warmed through. Season to taste with salt.
  6. Top mixture with remaining 1/2 cup cheddar. Broil for about 3 minutes or until cheese is melted.
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If you know me at all, you know that I am a Qdoba addict. Ad. Dict. I could honestly eat there once a week for the rest of my life and never get sick of it. I love the burritos, the nachos, the guacamole, everything.

But a couple months ago I was watching something and someone mentioned how they were hooked on the the barbacoa beef tacos at Chipotle and that was it. I was at Chipotle the next day (after picking up Jack in the Box for my husband), ordering the barbacoa tacos. And I’ve been back pretty much every week since then.

The barbacoa at Chipotle is shredded beef that’s cooked with chipotle peppers, cumin, gloves, garlic, and oregano. It’s kind of spicy but  not so much that my wimpy self can’t handle it. It’s absolute perfection in the crunchy taco shells with some crisp lettuce and a teeny bit of cheese. And maybe a little salsa. That’s all it needs.

This tastes pretty much just like Chipotle’s. I ate my weight in tacos the night I made them. And it’s so simple to make since it’s in the slow cooker. A hundred times easier than taking 3 kids into Chipotle and yelling your order at the poor person behind the counter because everyone else in there is so freakin’ loud.

Anyway.

If you like the barbacoa tacos like I do, you must try this!

Barbacoa Beef
from Food.com
Ingredients
  • 1/3 cup apple cider vinegar
  • 4 teaspoons minced garlic cloves
  • 4 teaspoons cumin
  • 2 teaspoons oregano
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 3/4 cup chicken broth
  • 3 tablespoons lime juice
  • 3 -4 chipotle chiles in adobo
  • 2 tablespoons vegetable oil
  • 3 bay leaves
  • 4 -5 lbs chuck roast
Instructions
  1. To make the sauce, combine vinegar, garlic, cumin, oregano, pepper, salt, cloves, lime juice, and chipotle chiles in a blender and blend until well blended.
  2. Remove most of the fat from the roast and then cut into large chunks (approximately 6).
  3. Heat oil over medium-high heat. Once hot, add chunks of meat and sear on all sides.
  4. Place seared beef in the slow cooker and pour sauce on top.
  5. Pour in the chicken broth and add bay leaves.
  6. Cook on high heat 5-6 hours or on low for 8-9 hours.
  7. Remove meat and shred. Return to slow cooker to keep warm.
  8. Serve as desired.

 

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If you’ve been reading my little blog for awhile, you might remember that last summer I was very pregnant and obsessed with Mexican food. I’m talking enchiladas-three-times-a-day obsessed. Priority number one when we go to Colorado was finding the Mexican restaurant that would satisfy all our my needs. We found that place and visited at least once a week.

I gave up my habit once the baby was born and we didn’t go back until the week before my husband deployed. Since I was no longer pregnant, I decided not to eat my weight in deep fried beef tacos and instead ordered the fish tacos. This came out. It was some kind of minced fish swimming (get it?!) in a mayo-based sauce. It was awful! And I’ve been dreaming about perfect fish tacos since that day.

These tacos are everything I wanted in a fish taco. Light, fresh, and so tasty! It’s just pan-fried filapia with lime guacamole and a cabbage slaw made with coconut oil (!!), all wrapped in a fluffy flour tortilla. I cannot imagine a better fish taco!

The coconut oil in the slaw was so perfect. It really adds more of a scent than a taste but it gives the taco an even more tropical feel. If you don’t have coconut oil or just don’t want to use it, vegetable oil would work perfectly.

One year ago: Baked Peanut Butter Doughnuts with Chocolate Glaze

Fish Tacos with Guacamole and Cabbage Slaw
adapted from Food & Wine
Ingredients
  • 2 avocados halved, pitted and peeled
  • 1 small jalapeño seeded minced
  • 2 tablespoons minced red onion
  • 2 tablespoons chopped cilantro
  • 5 tablespoons fresh lime juice divided
  • kosher salt and freshly ground pepper
  • 4 cups about 1 bag of coleslaw mix
  • 2 tablespoons coconut oil melted
  • 2 pounds tilapia cut into 2-inch strips
  • 10 7- inch flour tortillas warmed
  • 2 roma tomatoes diced
  • Lime wedges for serving
Instructions
  1. In a medium-sized bowl, mashed avocados with jalapeno, red onion, cilantro, and 3 tablespoons of the lime juice until it reaches desired consistency. Season to taste with salt and pepper. Set aside.
  2. In a large bowl, toss together coleslaw mix, coconut oil, and remaining 2 tablespoons of lime juice. Season to taste with salt and pepper.
  3. Heat a skillet over medium heat. Spray with nonstick cooking spray once hot. Lay strips of tilapia in the skillet. Cook only a couple minutes on each side, until browned and cooked through.
  4. To assemble tacos, spread a large spoonful of guacamole on each tortilla. Top with fish, tomatoes, and slaw. Serve with lime wedges.
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Other than doughnuts, I really don’t like baked food that’s traditionally fried. I know… healthier, easier, blah blah blah. I just don’t dig it. Don’t give me chicken and call it oven-fried. That chicken is baked. Baked, not fried.

I tried to bake wonton wrappers once. Huge disaster. I sat on the counter stuffing Oreos down my throat, crying over my half uncooked and half burnt wonton wrappers.

But anyway.

These taquitos went around the blog world 15 times last year and I ignored them because they were baked instead of fried. But then they popped up again all over everyone’s “Best of 2011” posts. Of course I had to see what all the fuss was about.

They turned out fantastic! My tortillas didn’t crisp up 100% but they were crispy enough. The filling was delicious and they couldn’t have been easier. My 4 year old (almost 5!!) claims he doesn’t like tacos or burritos or anything like that but he ate at least 3 of these. Definite success!

Baked Chicken Taquitos
Servings: 12 taquitos
Ingredients
  • 3 ounces cream cheese softened
  • ¼ cup salsa
  • 1 tablespoon freshly squeezed lime juice
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon onion powder
  • 2 cloves garlic minced
  • 3 tablespoons chopped cilantro
  • 1-2 green onions chopped
  • 2 cups shredded cooked chicken
  • 1 cup shredded sharp cheddar cheese
  • 10-12 6- inch flour tortillas
  • Cooking spray
  • Kosher salt
Instructions
  1. Preheat the oven to 425F. Line a baking sheet with a silicone mat or parchment paper.
  2. In a large mixing bowl, combine the cream cheese, salsa, lime juice, spices, cilantro, green onions, chicken and shredded cheese. Mix thoroughly until well combined.
  3. Briefly heat the tortillas in the microwave to make them soft enough to roll easily, about 20-3o seconds. Place a tortilla on a work surface. Spoon 2-3 tablespoons of the filling mixture down the middle of the tortilla. Roll the tortilla up tightly around the filling. Place seam-side down on a baking sheet. Repeat with the remaining tortillas and filling, spacing the assembled taquitos evenly on the baking sheet. Spray the tops lightly with cooking spray and sprinkle with a pinch of kosher salt.
  4. Bake 15-20 minutes, until crisp and golden brown. Serve with sour cream and salsa, if desired.
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