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What do you get when you combine Taco Tuesday with Cinco de Mayo?
Something to look forward to in 2024! Seriously, though, let’s overlook what an absolute dumpster fire this year has been and focus on the positives. Today is the social media-ordained day of tacos and America’s favorite day on which to eat tacos. What is not to love about today? That question was rhetorical.
We’ll be celebrating with some delicious strawberry margaritas and—stop us if you saw this coming—tacos! Spontaneous, right? Anyway, our main concern with dinner this evening was figuring out which delicious taco recipe to enjoy. After all, our meal plan can accommodate a year’s worth of Taco Tuesdays. How, then, does one pick just one?
Using the old phone-a-friend method (of sorts), we asked our Facebook Community members what recipes they were preparing. After considering their responses, we decided to make… well, the last recipe below. But you should know that if you want tacos today or any day, a Noodle Magazine subscription means having enough taco, nacho, enchilada, and quesadilla recipes to last a lifetime. Don’t forget your marg, and subscribe today if you haven’t already!
Lemon-Pepper Flank Steak Tacos
Combine lemon zest with pepper and salt to create a rub for flank steak. Let it marinate for half an hour before grilling the beef on each side for four to five minutes. After that, allow it to rest and cut it into pieces. To prepare tacos, heat tortillas and add toppings such as cilantro, onion, and radish. Sliced steak is drizzled over them and topped with lime juice.
Slow Cooker Barbacoa Brisket
Season brisket with cumin, oregano, garlic and chipotle peppers in adobo sauce. Place in slow cooker with beef broth and lime juice. Cook on low for 8-10 hours until tender. Shred meat and return to juices. Serve in tacos or burritos with cilantro, onions and lime wedges.
Slow Cooker Pork Carnitas
Rub the pork shoulder with cumin, oregano, salt and pepper. Please put it in a slow cooker with lime juice, orange juice and minced garlic. Cook on low for 8-9 hours or until tender. Shred the meat and broil briefly for crispy edges. Serve in tacos with chopped onions, cilantro and a squeeze of lime.
Sheet Pan Beef and Black Bean Nachos
Start by spreading tortilla chips on a sheet pan. Then, add cooked ground beef, black beans, and shredded cheese to the mix. Bake in the oven until the cheese has melted away. After this is done, put diced tomatoes, jalapeños and some sour cream over everything else. Lastly, sprinkle fresh cilantro to finish off your dish before serving while still hot.
Soft Chicken Tacos
For this recipe, start by seasoning the chicken breasts with taco seasoning and cooking them until they are fully cooked. After shredding the meat, warm up some soft tortillas and fill them with the shredded chicken. Add lettuce, diced tomatoes, cheese, and sour cream on top. Serve alongside salsa and lime wedges.
Smoky Shredded Pork Tacos
Pork shoulder rubbed with smoked paprika, cumin and garlic powder. Mix in chipotle peppers and broth and slow cook until meat is tender. Shred the pork and combine it with the cooking liquid. Serve it on warm tortillas along with pickled onions, slices of avocado, and fresh cilantro leaves. Top it off by squeezing lime juice over the dish!
Cobb Salad Tacos
The chicken is barbecued and cut into small pieces. Taco shells are filled with shredded romaine lettuce. Then, it is topped with grilled chicken, bacon bits, diced avocado, and boiled eggs. The next step is to add tomato and crumble blue cheese. Finally, drizzle ranch dressing or a light vinaigrette for serving.
Shrimp and Black Bean Tacos
To season shrimp, use chilli powder and lime juice, then sauté them until they turn pink. Warm black beans by adding cumin and garlic. Fill tortillas with a mixture of beans and shrimp. Shredded cabbage, diced mangoes, and cilantro should be placed on top as toppings. Finally, drizzle some chipotle crema or sour cream spiced up with lime over these delicious tacos!
