A nationwide Mexican-American phenomenon we’re all familiar with is Taco Tuesday! According to Backyard Taco Blog, the White Star Cafeteria restaurant began running advertisements for Taco Tuesday in October 1933.
It is therefore clear that Taco Tuesday has a long tradition and an irreplaceable part of people’s diets. So, let’s bring Taco Tuesday back to homes around the world in a few easy steps. Here are some easy taco Tuesday recipes!
Tacos De Pollo / Chicken Tacos
Chicken tacos are definitely an easy crowd pleaser. Spice up a traditional Taco Tuesday dish by adding a little spice to your taste buds. The sensational seasonings and spices will wow everyone!
- 1 pound boneless, skinless chicken thighs or chicken breasts
- 2 garlic cloves, chopped
- 1 tablespoon of optional lime juice
- 2 tablespoons of olive oil
- 1 tbsp Chili powder
- 1/2 teaspoon paprika optional
- Â½ teaspoon garlic powder or onion powder
- 1/2 teaspoon of salt, or to taste
- 1/4 teaspoon black pepper
- 8 small corn or flour tortillas
Pico de gallo:
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped tomato
- 1/4 cup finely chopped cilantro
- 1 jalapeÃ±o, finely chopped, seeded
- 1 tsp lime juice
- pinch of salt and pepper to taste
- Add the chicken, garlic, olive oil, lime and spices to a large bowl or zippered bag and stir or shake to combine.
- Heat a large skillet over medium-high heat. Cook chicken, 6 to 7 minutes per side, or until no longer pink and internal temperature is 165 degrees F. Remove from heat and let cool for at least 5 minutes. Cut or cut into small cubes.
- While the chicken is cooking, combine the chopped tomato, jalapeÃ±o, onion, cilantro and lime juice in a small bowl. Grill the tortillas on the stovetop over the flame until lightly charred (this step is optional).
- Assemble the tacos by placing about 1/4 cup of the chicken in each tortilla. Top with a few tablespoons of the onion-tomato mixture and cilantro sauce.
Al Pastor Tacos / Pork Tacos
According to the tasting table, Tacos Al Pastor hails from Puebla, Mexico. In the 1930s, Lebanese immigrants introduced classic shawarma cooked in a vertical rotary fashion. Lamb was eventually replaced by pork but the technique and preparation remain the same. Enjoy this easy cross-cultural taco!
For the pork:
- 1 tbsp. extra virgin olive oil, plus more for the grill
- 3 dried guajillo peppers, seeds removed
- 3 dried arbol peppers, seeds removed
- 1/3 c. pineapple juice
- 1/4 tsp. achiote paste
- 2 tbsp. apple cider vinegar
- 3 cloves of garlic
- 2 tbsp. packaged brown sugar
- 2 tbsp. kosher salt
- 1 C. ground cinnamon
- 1/2 tsp. freshly ground black pepper
- 2 lbs boneless pork shoulder, sliced ââ1/2 inch thick
For the service
- 1 pineapple, seeded and cut into rings
- 1 red onion, cut into rings
- 12 corn tortillas
- Freshly chopped cilantro
- Lime wedges
- Small skillet over medium heat, heat the oil. Add the chilies and grill until lightly charred and fragrant, 1 minute. In a food processor or blender, add the grilled peppers, pineapple juice, achiote paste, vinegar, garlic, brown sugar, salt, cinnamon and pepper. Mix until completely combined.
- Place the pork in a large bowl and pour the marinade over it. Cover and refrigerate 4 hours or overnight.
- Preheat the grill to medium-high heat and brush with oil. Grill pork until lightly charred and cooked through, 6 minutes per side. Let sit on a cutting board for 5 minutes then cut into 1 â³ pieces.
- Add the pineapple and onions to the grill and cook until lightly charred and onion is soft, 3 minutes per side. Break the pineapple rings into large pieces.
- Add tortillas to the grill and cook until heated through, 1 minute per side.
- On the warmed tortillas, add the pork, pineapple, onions and cilantro. Serve with lime wedges.
Carne Asada Tacos / Steak Tacos
Planning to eat there? The easy and classic taco carne asada will put the night off right. It’s a tender marinated steak full of flavor, which makes it an absolutely exemplary reputation!
- 2 tablespoons reduced sodium soy sauce
- 2 tablespoons of freshly squeezed lime juice
- 2 tablespoons canola oil, divided
- 3 garlic cloves, chopped
- 2 teaspoons of chili powder
- 1 teaspoon of ground cumin
- 1 teaspoon of dried oregano
- 1 1/2 pound skirt steak, cut into 1/2-inch pieces
- 12 mini flour tortillas, warmed
- 3/4 cup diced red onion
- 1/2 cup chopped fresh cilantro leaves
- 1 lime, cut into wedges
- In a medium bowl, combine soy sauce, lime juice, 1 tbsp canola oil, garlic, chili powder, cumin and oregano.
- In a Ziploc bag or large gallon bowl, combine soy sauce mixture and steak; marinate for at least 1 to 4 hours, turning the bag from time to time.
- Heat 1 tablespoon of remaining canola oil in a large skillet over medium-high heat. Add the steak and marinade and cook, stirring often, until the steak is golden brown and the marinade has reduced, about 5 to 6 minutes, or until desired.
- Serve the steak in tortillas, garnished with onion, cilantro and lime.
Tacos De Higado Encebollado / Liver and Onion Tacos
If you’re feeling adventurous or planning a party, we’ve got the recipe for you! Impress your guests by serving them Mexico-inspired hidago tacos.
- 2 pounds of cow liver
- 2 jalapeÃ±os
- 2 cloves garlic
- 3 tablespoons of oil
- Salt and pepper to taste
- Juice of 1 orange
- 25-30 fresh corn tortillas
- Salsa of your choice
- 6 limes, halved
- 1 cup chopped fresh cilantro
- 1 diced onion
- Remove the membrane from the liver. Cut into thin pieces 1 Â½ inches thick.
- Slice the jalapeÃ±os lengthwise. Remove seeds and veins
- Heat the pan over medium-high heat and add the oil
- Once the oil is hot, add the onion, jalapeÃ±o and garlic. SautÃ© for four minutes.
- Then add the liver with salt and pepper to taste.
- Stir and cook for 5 minutes. Continue to stir regularly.
- Add the orange juice and cook for 15 minutes
- SautÃ© for 2 more minutes, then remove from heat.
- Serve with tortillas, salsa, lime, cilantro and diced onion.
What are your favorite taco recipes? Did we miss any of your favorite taco recipes? Let us know in the comments below!