This quick taco filling is ideal for weeknight dinners, Poblano peppers bring rich, earthy flavour, but little to no heat. If you wish to add a little spice, add some crushed red pepper whenever you saut the mushrooms. View Recipe: Mushroom and Charred Corn Tacos with Guacamole – Chicken Verde Tacos – We such as warm taco filling, but if you are going for something a little.resher and more refreshing, skip step 1 and season the salsa over assembled tacos. Add even more colour and character to the tacos with additional toppings such as avocado, red onion, or Cotija cheese.
View Recipe: Chicken Verde Tacos – Steak Tacos – In Latin cuisine, a bit of blistering on tortillas, peppers, onions, and garlic add pleasant smoke and incredible complexity to a dish. The marinade for our Steak Tacos depends upon this for bold taste that may stand up to the Toasted Chile Salsa. If you are ready for a real turning point, make your very own home made tortillas instead of purchasing the bagged kind. When along with mango, you get a burst of sweet and sour that makes this taco dish shine. A child friendly mix of quality convenience items and bright produce imparts fresh taste with minimal legwork.
A probiotic rich stand-in for sour cream, yoghurt offers creaminess and helps bind the toppings. Rotisserie poultry, probably the most versatile supermarket proteins, makes for a fast and fresh meal. Look for Barbecue sauce varieties with less than 250mg sodium and 5g sugar. We like Annie’s Original Barbecue Sauce. View Recipe: Barbecue Chicken and Black Bean Tacos – Smoky Potato and Greens Tacos – Vegetables cooked and crispy potatoes are excellent as a base for a frying pan hash, but why not try something new? Pile into lightly charred corn tortillas, and top with vibrant toppings such as fresh coriander and radishes to turn an one note leftover into a tasty, gratifying main. Our trick for crispy potatoes without the added fat: spread on paper towels after boiling and draining to remove any extra humidity, and after that stir occasionally as they saut for even browning on all sides. We utilized Arrowood smoked lager for this recipe, but you can use any smoked beer, if you cant find one, try a nut ale, a porter, or just 1\/2 cups chicken stock.