Who doesn’t love Taco Tuesday? It’s the perfect excuse to indulge in the delightful world of the much-beloved Tex-Mex treat. The beauty of tacos lies in their versatility— whether soft or crunchy, traditional or creatively twisted flavors, the options are endless. Here, we share a few scrumptious recipes that promise to elevate your Taco Tuesday experience.
BBQ Chicken Tacos With Mango Salsa
This delectable recipe effortlessly combines the sweetness of ripe mango and creamy avocado with the rich notes of rotisserie chicken infused with barbecue sauce and ground cumin.
Ingredients:
- 1 avocado, pitted, peeled, and cut into ½” pieces
- 1 mango, Peeled, pitted, and sliced into ½” pieces
- ¼ cup chopped red onion
- 1 small jalapeño pepper, thinly sliced
- 1 Tbs. lime juice
- ¼ tsp. salt
- 3 cups shredded cooked chicken
- ¾ cup barbecue sauce
- 2 tsp. ground cumin
- 12 white corn tortillas
- ¾ cup fresh cilantro leaves
Instructions:
- Combine mango, avocado, onion, jalapeño, lime juice, and salt in a bowl and set aside.
- Combine chicken, barbecue sauce, and cumin in a pot and cook over medium-low heat for 7-8 minutes, stirring occasionally.
- Meanwhile, heat corn tortillas according to package directions.
- Divide chicken and mango salsa evenly among tortillas.
- Top the tacos with cilantro and serve.
Barbacoa Beef Tacos
With barbacoa beef tacos you can enjoy succulent chunks of expertly browned and slow-cooked boneless chuck roast that are transformed into a bold and zesty delight with a blend of lime juice, apple cider vinegar, minced garlic, and chipotle chile in adobo.
Ingredients:
- 2½ lbs. boneless chuck roast, cut into chunks
- 2 Tbs. vegetable oil
- ¼ cup apple cider vinegar
- 3 cloves garlic, minced
- 1 chipotle chile in adobo, minced
- 2 tsp. ground cumin
- 2 tsp. dried oregano
- 2 limes, juiced
- ½ cup chicken stock
- 6 (6″) corn tortillas
- Grated cheese (optional)
Instructions:
- With an electric pressure cooker on sauté setting, brown beef in vegetable oil for 8 minutes, turning several times.
- In a bowl, whisk the next 5 ingredients and 2 tablespoons of lime juice. Add to the pot with stock and season to your taste.
- Lock the lid and cook on high pressure for 30 minutes.
- Let the pressure release naturally. Then shred the beef.
- Serve in corn tortillas with tomato, lettuce, and cheese, if desired.