Mexi-Style Meal (Steak Tacos, Beans, Rice)

Marinaded Steak Tacos, Spicy Frijoles charros (Made with Red Beans), and Cilantro Lime Rice.

Steak Marinade:
1lb. Steak
1 Beef Broth Cube, crushed
1T Dried Oregano
1tsp Cumin Powder
1/4tsp Him. Salt
Good shake of Pepper
1 Large Garlic Cloves, minced
Good shake of Onion Powder
PEEL of 1 Mandarin Orange
–
Organic Cold Pressed Coconut Oil
1/2pkg, or so, Fresh Sweet Mini Bell Peppers, sliced thin
1 Onion, sliced thin
1/4tsp Him. Salt, or to taste
1/3c Water (I add to ziploc bag to get left behind Marinade Season)
–
Shells, Moz. Cheese, Butter Spray

Marinade several hours in ziploc bag. After marinading, slice meat into thin, small pieces. Add Oil to pan and heat til hot. Add meat (With orange peel slices). Cook til mostly cooked. (Remove small pieces of orange peel, so they don’t get lost with peppers. Keep large ones in.) Add in Peppers, Onions, Salt, Water. COOK DOWN. Remove rest of orange peels.
Top Meat onto Shells. Add in Moz. Cheese. Roll. Butter spray skillet and wraps. Brown each side.
——–

Instant Pot Spicy Frijoles Charros (Made with Red Beans):
1c DRIED Small Red Beans
1/3c, or so, Bacon Ends, fried up (WITH grease)
1/2 can Tomatoes in Green Chiles, drained some (Get those chiles)
2.5c Water
2.5 Beef Broth Cubes, crushed
2.5T Minced Jalapeno (I used Jarred)
2T Fresh Onion, minced up
1 Garlic Clove, minced
1tsp Dried Cilantro
1tsp Cumin
1/4tsp Him. Salt
Good shake of Pepper

Add all to Instant Pot. I sautee to dissolve the cubes and quicken the heating process. Set on Pressure Cook with Seal closed for 35-40 minutes. Once done. Allow to Pressure Release on it’s own for about 10-15minutes. Release Seal. Set on Sautee and COOK DOWN JUICES, mostly.
——–

Cilantro Lime Rice:
Rice cooked in Chicken Broth, with Splash Of Lime Juice and Good Shake of Cilantro.

Advertisement

Green Enchiladas

Chicken
Marinade:
3T Olive Oil
Good shakes of Cumin (I used a good amount)
About 1T Dried Oregano
Shake of Garlic Powder
(I may have done sprinkle of Onion Powder)
1 Chicken Broth Cube, crushed
–
Sauce:
About 1c Plain Greek Yogurt
Splash of Lime
1/4tsp Himalayan Salt
1tsp Dried Cilantro
–
Plain Salsa:
Tomatoes, cut up
Jalapeno, minced
Onions, cut up
Pinch of Himalayan Salt
–
Shell of choice (Corn Shells, Soft Shells, Cabbage Leaves, Low Carb Shells, etc.)
Shredded Cheddar or White Cheese of choice
1 can Green Enchilada Sauce

I place chicken in ziploc bag with marinade. My chicken was thick, so, I beat it down. I marinaded overnight. Air Fry Marinaded Chicken. Shred up.
Butter Flavor Cooking Spray small pan. Pour a few Tablespoons of Enchilada Sauce.
Top Chicken onto Shell with Plain Salsa, Cheese, Sauce. Roll up. Place into pan. Pour rest of Enchilada Sauce over entire top. Cover and cook 10minutes. Uncover, then, cook additional 15minutes.
*Optional: DIP SHELLS INTO ENCHILADA SAUCE before adding toppings, add toppings, roll, add to pan, add rest of sauce over top.

Pork Tacos

7lb. Pork Roast
1c Water
2-2.5T Orrington Farm’s Beef Base Seasoning (Or, 2 Beef Broth Cube, crushed)
4T Dried Oregano
4tsp Cumin
1tsp Him. Salt
2tsp Pepper
8 Garlic Cloves, minced
2tsp Onion Powder
PEEL of 1 Mandarin Orange (Don’t cut up, just add entire thing to juice)

Directions: Butter, or spray, Crock Pot. Mix HALF the season with water. Add to crock pot. Place meat into crock pot, I do fat side up. Add rest of seasoning, on top of meat. Cover and slow cook on low 8 hours. I cut up 1/2 way through. Add back to juices, cook rest of way.
–
Romaine Lettuce Leaves, or Taco Shells
Toppings:
– Cheese
– Quick Pico: Tomatoes (Gutted and cut), Onions, 1/4tsp Salt, Splash Lime Juice, Avocado optional
– Jalapeno Sour Cream Sauce:
3/4c Sour Cream or Plain Yogurt
4T Mayo
2 tsp Lime (Fridge 100% kind)
Up to 5 Jalapenos (We kept/added seeds of 2 of them)
2tsp Wishbone Ranch Dressing PACKET
1/2T Dried Cilantro
1/4tsp Garlic Powder
1/4tsp Him. Salt
1/4tsp Dill Weed

Directions: Blend in blender.

*If using Taco Shells, load onto shells. Roll up. Butter Spray. Air Fry on fry button for 5 minutes. Or, butter spray skillet, and brown each side. Optional to sprinkle with garlic powder.

Habanero Mango Chicken Fajitas

Chicken Marinade (Or Shrimp):
1T Olive Oil
2T Lime Juice (Concentrate kind)
3T McCormick’s Culinary Circle Habanero Mango Season
1.5tsp Chili Powder
1tsp Onion Powder
Optional: Minced Fresh Garlic
–
Cilantro Lime Rice:
1.5c Instant Rice
1 crushed Chicken Broth Cube
Water Rice calls for
Splash of Lime
Good shake of Cilantro
I microwave, covered, according to directions.

Green Giant Steamers Honey Roasted Sweet Corn
Red Peppers, sautee in Oil and Dried Oregano
  Other Toppings: Habanero Mango Salsa, Sour Cream, Cheese, Sweet Red Onions, Lettuce, Garlic Powder OR Garlic Salt

Marinade Chicken. Cook in skillet. Cut up, add back to pan with juices, cook down.
Microwave rice. Top all onto shells. Roll. Butter Flavor Cooking Spray skillet and all sides of Burritos. Brown each side. Sprinkle with Garlic Powder OR Garlic Salt. Serve with More Salsa and Sour Cream.

Freezer Friendly Pork Carnitas

I got a large 9 pound Pork Loin ON SALE! So, that’s what I used for this meal. I cut up to make 3 freezer friendly meals. This is one of them… AMAZINGLY TASTY!

3lb Pork Loin
–
1T Olive Oil
1T Worcestershire
3T Lime Juice (Fridge concentrate kind)
1T Lemon Juice (Fridge concentrate kind)
2T Dried Oregano
1T+1tsp Chili Powder
1T Beef Broth Base (I used Orrinton Farm’s Broth Base & Seasoning)*
1T Dried Cilantro
1.5-2tsp Cumin
1tsp Sea Salt
1tsp Onion Powder
1tsp Garlic Powder
3/4tsp McCormick’s Dried Orange Peel
1/4tsp Coriander
1/2T Fresh Garlic Clove, minced
1T Fresh Jalapeno, minced and deseeded
–
For Cooking: Add 1/4c Water (Only at cooking time!)

PREMIX everything, except Pork. Add Pork to Freezer Friendly Ziploc Bag. Pour over mixture. Rub around as best as you can. Remove air and seal. Freeze.
Cooking: Butter Crock Pot. Add everything. Add 1/4c Water to Crock Pot (I add 1/4c Water to freezer bag, shake around to get all those left behind seasons. Then, pour into Crock Pot.). Once meat is cooked, cut up. Cook additional hour, or so. 
Serving: Add Pork to Burrito Shell. Add Cheese, TACO SAUCE, Lettuce, Tomatoes, Onions. Wrap up, folding in sides. Butter Cooking Spray a skillet. Brown each side of Burrito. Sprinkle with Garlic Powder. Serve with Sour Cream and Salsa.

*Note: ONE Beef Broth Cube, crushed, can be used if you do not have this.

Tay-jita Seasoning (Chicken Fajita Taco Seasoning)

Tay-jita Seasoning is an amazing flavored seasoning, PERFECT for Chicken Fajitas! Easy to make. Minus all the un-needed ingredients! Lower in salt than most packets. And, tastier!

1 Chicken Broth Cube, crushed to powder *See Notes 
Sprinkle of Pepper
–
Premix (For 1-1.5 lb):
1T Chili Powder
1tsp Garlic Powder (I did 1)
1tsp Paprika
1/2tsp Cumin
1/2tsp Onion Powder
1/2tsp McCormick’s Dried Orange Peel
1/2tsp Chipotle Powder
1/4tsp Dried Mint or Cilantro (I did Mint!)
1/4tsp Sea Salt
1/4tsp White Sugar
–
1/2T concentrate Lime Juice (At very end of cooking, drizzle in.)
1/2T concentrate Lemon Juice (At very end of cooking, drizzle in)

*Notes: If using Chicken BREASTS: Cook Chicken with the Pepper and Broth Cube (Crushed). Otherwise, ADD Crushed Broth Cube to Seasoning Mix.
Add a LIL Water and Chicken into Butter Flavored Cooking Sprayed pan. Sprinkle with crushed Broth Cube and sprinkle of Pepper. Cook til cooked. Remove, shred/cut up, and add back to pan WITH JUICES. Add premixed seasoning. COOK DOWN JUICES. Then, add in Lemon and Lime Juice. Cook a few minutes longer. Add to Tacos with desired Toppings.
–
Photo above is with TACO TAY’S TAYter OLES – Seasoning. 

TAYco Seasoning (BEST Taco Season EVER!)

Our NUMBER 1 Go To Recipe for Homemade Taco Seasoning. A perfect spice and flavor! Use for your favorite Taco Dish, including your Taco Chili! On Tacos! In Salads or Dishes! You’ll never buy packaged season again!

1T Chili Powder
1/2T Dried Oregano
1 Chicken OR Beef Broth Cube, crushed to powder
2tsp Cumin
1tsp Garlic Powder
1tsp Dried Minced Onions
1/2tsp Paprika
1/2tsp Course Black Pepper
UP TO 1/2tsp Sea Salt (I used 1/2tsp)
1/4tsp Chipotle Powder
1/3c-1/2c Water, or to taste

-Optional:
1/8tsp Cinnamon (I skip sometimes)

Pre-mix Seasoning. (I use Chicken Broth for Chicken Tacos. And, Beef for Beef Tacos.) Cook Meat, adding in Season. (I also mix in about 1/4c Refried Beans.). Simmer and stir til juices cook down and flavors blend nicely. At End, I splash with Lime Juice (Small splash. Maybe 1tsp, if I had to guess). Quite TAYsty!

Try above Recipe AS IS. Most online recipes call for 1tsp of Salt. This is LESS Sodium than those. Even less than some packaged Seasonings! But, if you “Insist” and are trying to cut Salt, try skipping the Broth Cube and just using Sea Salt. 

Hawaiian Tacos

((NO PHOTO … Ate Immediately… Was TASTY!!!)

Chicken/ Shrimp Marinade (4-8 hours):
1-2 Chicken Breasts
1/2 lb. Shrimp, detail, devein
1/2 bottle Lawry’s Hawaiian Marinade
1tsp Lime Juice (100% fridge kind)
1tsp Chili Powder
1/2tp Paprika
1/2tsp Garlic Powder
1/2tsp Onion Powder
OPTIONAL: 1T Chipotle Peppers in Adobo, minced (I did)
(Reserve 4T, once done marinading)
–
4T Reserved Marinade
1 can Black Beans with Jalapeno in Lime, drain
1/3c Pineapple Chunks in Juice, drained
–
Shells of Choice
Toppings: Sour Cream, Salsa (Or tTt’s Pico), Onions (Chopped)

Marinade Chicken and Shrimp. Cut Chicken into Thin few inch slices. Detail and Devein Shrimp. Butter Flavor Cooking Spray Skillet. Add in Meats. Add in 4T RESERVED Marinade. Cook. Once done. Add in drained Black Beans and Pineapple. Cook down. Add to shells of choice with Sour Cream, Tomatoes and/or Salsa, and Onions.
ALTERNATIVE: You can amp this with skipping tacos and adding Turkey Kielbasa (Sliced). Serve over Rice (Cooked in Broth).

Quicky Lunch… Kid Approved!

We all know our Pizza Sticks… But, here’s a quicky Pizza-rrito (Same idear):

Soft Shells
Pizza Shredded Cheese
Turkey Pepperoni Slices
Toppings of Choice: We just did Pepperoni. But, options: Onions, Peppers, Jalapenos, Olives, etc.
Shake of Grated Parmesan
Shake of Oregano
–
Butter Flavor Cooking Spray
Garlic Powder
–
Spaghetti Sauce (Or Pizza)

Add Pepperoni to Soft Shells. Top with Cheese, Grated Parmesan Cheese, Seasons, and other Toppings of Choice. Roll, tucking in sides. Heat Skillet. Spray both sides of Wraps with Butter Flavor Cooking Spray. Brown each side. Sprinkle LIGHTLY with Garlic Powder. Serve with Sauce for Dipping.

LOADED Citrus Avocado Salsa served on Vegi Tacos with Red Pepper Hummus (Meat Optional)

Meatless night, so we used just vegis. You can add Meat, if you wish (*See Notes). Great on Grill or Baked. The Avocado Salsa can be used on ANY Taco! Or, served as a Dip! This was a Great Combo of Flavors.

Sweet Mini Bell Peppers
Onions
Mushrooms (Optional)
Favorite Mexi Style Marinade (Options: Taco/Fajita Season Pkt., Tay’s Mexi Marinade, Tay’s Baja Marinade, etc.) (We used Baja-What we had)
–
Sweet Potatoes, diced small
Oil
Dried Oregano
–
Shredd. Cheese (Pepper Jack and/or Cheddar)
Sweet Red Pepper Hummus
–


 – Citrus Avocado Salsa (Stems from our Citrus Avocado Sauce):
1 RIPE Avocado (Darker=More Ripe), mooshed
1.5c Tomato, chopped, or more to taste
1c-1.5c canned Black Beans IN LIME W/JALAPENO, drained.
1/2c Corn
1/4c Red Onions, chopped
2T 100% Pulp Free Orange Juice
1/2T Lime Juice (100% fridge kind)
1tsp White Wine Vinegar
1/2tsp Garlic Powder
1/2tsp Onion Powder
1/2tsp Cumin
1tsp Dried Oregano
1/4tsp Dried Mint
1/4tsp Sea Salt

I marinaded Vegis for about 4 hours. I used Baja, but, any Mexi Style Marinade works. I even thought about Herb and Garlic. But, have yet to try.
Citrus Avocado Salsa: Mix up everything from Orange Juice to Sea Salt. Add in Avocado. Mix. Then, add in rest of Salsa Ingredients. Mix. Cover and place in fridge til use.
I decided to cook Sweet Potatoes, separately to keep a separate flavor. Place in Foil. Toss with a LITTLE Oil (I used Avocado. Olive works). Sprinkle nice amount of Oregano on it. I grilled.
In separate Foil, I wrapped up Marinated Vegis. I grilled.
Serve on Shells/Wraps of Choice with Sweet Red Pepper Hummus, Marinated Vegis, Citrus Avocado Salsa, Sweet Potatoes, and Shredded Cheese.
Optional: Roll taco/wrap. Butter Flavor Cooking Spray Skillet. Brown each side. Sprinkle with Garlic Powder.

 * Notes: Meat? You can choose to Marinade just Meat and cook Vegis on side (With the Sweet Potatoes, Oil, Oregano). Or, Marinade Meat, toss over Vegis in a Butter Sprayed Pan. And, bake… But, it was nice out… So, wanted to find a reason to Grill! Many ways to cook. Whatever works for you.
Or, serve Salsa as Dip!

Tay’s Baja Chicken

Great Alone, on Tacos, for Salads (As we did), or over Rice (Mexi)! Amazing LOW CALORIE, LOW CARBOHYDRATES Chicken! AWESOME Flavor!!!

Marinade (I believe I did 1.5-2 lbs.- 6hrs):
1 McCormick’s Grill Mates Baja Citrus Marinade Pkt.
2T White Vinegar
1tsp Garlic Powder
1tsp Chili Powder
1/2tsp Paprika
1/2tsp Onion Powder
1/2tsp Chipotle Powder

Add Marinade and Chicken to ziploc bag. Mix. Marinade about 6 hours. BEST ON CHARCOAL GRILL! Eat Alone, on Tacos, or, as we did, on Salads (To desired consistency):

Lettuce
Radish, sliced THIN (Optional)
Mushrooms
Red Onion, slivered
Carrots, matchsticked
Hard Boiled Eggs
Tomatoes
Canned Black Beans WITH Jalapeno IN Lime, drained
Buttermilk Ranch Salad Dressing
Seasoned Texas Toast Croutons
Optionals (I skipped): Avocado, Mexi Corn/Corn, Sweet Bell Peppers

Mexi Cumin Chicken, Rice, and Beans

Eat as is, with Toppings. Or, as we did, as BURRITOS!

Chicken
Chicken Marinade:
1T White Vinegar
1T + 1tsp 100% Avocado Oil
1tsp Lime Juice (100% Fridge Kind)
1T Cumin Powder
1tsp Chili Powder
1/4tsp Sea Salt
1tsp Garlic Powder
1/2tsp Onion Powder
1/4tsp Pepper
1/4tsp Chipotle Powder
–
1 + 1/4c Minute Rice
1 + 1/4c Water
1 Chicken Broth Cube, crushed
1-2T Taco Sauce (I used 1T)
1 can Black Beans w/ Jalapeno in LIME, drained
–
Toppings: tTt’s Pico, Sour Cream, Shredded Cheese, Lettuce, Taco Sauce
Soft Shells (If tacos)

Marinade Chicken 5-6 hours. Butter Flavor Cooking Spray a baking dish. Lay in Rice, Water, Sprinkle over Crushed Broth Cube, stir in Taco Sauce. Stir in Drained Black Beans. Top with Chicken. Bake at about 425-450 about 35 minutes (Til Chicken is done). Cut up Chicken. Mix into Rice. Serve on Soft Shells with Pico, Sour Cream, Cheese, Lettuce, Taco Sauce. Enjoy! OR… Eat as is, topped with Toppings, skipping Shells.
Optional Step: Roll up Toppings in Soft Shells. Butter Flavor Cooking Spray skillet. Brown each side of Burritos.

Loaded Tostada-Bravos

1 lb. Ground Beef, Turkey, Chicken, or Leftover Taco/Mexi Meat
1/4-1/3c Salsa
Taco Pkt. (Or Homemade)
–
1/2c canned Queso Blanco Sauce (Or Salsa con Queso)
Canned Refried Beans
Tostadas
Soft Shells
Shredd. Chedd. Cheese
Optional: Sauce Below

Cook meat, adding in Salsa and Taco Pkt. Allow to cool slightly. Mix Taco Meat Mix with Shredded Cheese, to desired taste.
Spread Beans on inner side of Soft Shell. Then, spread with A LITTLE Sauce (Recipe below. Optional). Top with Shredded Cheese. Top Tostada with Meat/Cheese Mix, then drizzle on Queso. Add another Tostada. Top with Shredd. Cheese. Spread another Soft Shell (Inner side) with Beans and lil more Sauce (Recipe below. Optional), Lay on top. press edges together. Nicely Butter Flavor Cooking Spray Baking Pan. Place onto Baking Pan. SPRAY tops of Tacos with More Butter Flavor Cooking Spray. Bake 425 til toasty (About 15-20min, or so. I forgot how long!), keep checking bottoms. Sprinkle with Garlic Powder and Black Pepper. Serve with Drizzle of Taco Sauce, Spoon of Salsa and Sour Cream (Optional).

Optional Sauce Spread (I use):
2T Sour Cream
2T Mayo
1tsp of Lime Juice (Fridge 100% kind)
1/2 tsp Cumin
1/2 tsp Sugar
1/2 tsp Paprika
1/8 tsp Cayenne Powder
1/8 tsp Garlic Powder

TayQuitos

White Corn Tortillas
Red Onions
Salsa, Sour Cream (For Serving)
–
Meat of Choice (Seasoned Mexi Style/Taco Pkt. Optional): Turkey/Chicken/Beef/Pork/etc., cooked, shredded (I used Leftover Pork Roast-Not seasoned)
–
Cream Cheese Avocado (Blend):
1 nicely ripened Avocado
1/2c Shredd. Mont. Jack Cheese, or more to taste
4 oz. Low Fat/No Fat Cream Cheese
1tsp Lime Juice (100% fridge kind)
1/2tsp Garlic Powder
1/2tsp Cumin
1/2tsp Dried Parsley
1/8tsp Sea Salt
1/8tsp Pepper
1/2tsp Dried Cilantro
1/4tsp Dried Oregano
A smidge shy of 1/4tsp Red Pepper Flakes

Cook Meat of Choice. Seasoning, with Mexi/Taco Season (Optional). Shred, if need be. I used leftover Pork Roast (Not seasoned).
In blender, blend Avocado Cream Cheese Ingredients.
Spread Corn Shell with Cream Cheese Mix. Top with Meat of choice, Mont. Jack Shredd. Cheese, Red Onions. Roll, place in TOOTH PICKS to secure. Bake 425 20-35 minutes.
Top with Sour Cream and Salsa.
*** OR ***
Roll up in Corn Shell. Fry in Coconut Oil. Serve with Sour Cream, Salsa.

Turkey Chorizo Quesadillas W/ Chipotle Cranberried Bean Salsa

Eat these as Tacos, or Enchiladas. Meat is Optional, I used Turkey to cut Calories. Beef+Chorizo can be used, etc.

Meat Mixture (*See Notes):
1.5 -2 lb. Turkey Meat (See Notes)
1/2 lb Chorizo
1 pkg. Frontera Red Chile Enchilada Sauce w/ Roasted Tomato & Garlic
3/4tsp Cumin
1/4tsp Pepper
1/2tsp Dried Oregano
Optional: Garlic Powder and Taco Seasoning (I skipped)
–
Tay’s Chipotle Cranberried Bean Salsa (Recipe Below)
Shredded Cheese: Mont. Jack or Cheddar or Moz.
Shell of Choice: Corn, Soft, Gyro/Pita, etc.
–
Toppings (Choose): Sour Cream, Guacamole, Salsa, Shredd. Lettuce, Tomatoes

Premix Bean Salsa (Just toss all). Allow to set some.
Cook Meats. Adding in Fontera Sauce and Seasons. (See Notes).
You can have these as Tacos, or Quesadillas:
Butter flavor cooking spray skillet. Top HALF of Burrito Shell with Cheese, Meat Mix, Bean Salsa, more Cheese (I used both Monterey Jack and Cheddar). Fold. Slide into skillet. Brown. BUTTER FLAVOR COOKING SPRAY TOP, then flip. Brown other side (I place lid over to help heat cheeses). Cut up. Serve with Toppings of Choice.
–

 *** Tay’s Chipotle Cranberried Bean Salsa:
1 can Pinto Beans, drained
1T canned Chipotle Peppers in Adobo Sauce, minced
3T Dried Semi Sweetened Cranberries (Or fresh)
2T Pulp Free Orange Juice
1tsp Lime Juice (100% fridge kind)
1/3c Red Onions
1 Celery, minced small
1/8tsp Cinnamon Powder
1/8tsp Sea Salt (Or more to taste)

Toss all, allow to sit some. Longer, better. Eat with Quesadillas, Tacos, on Bruschetta, as Dip, etc..

* Notes: I used Turkey and Chorizo. To cut Calories. You can use Beef with Chorizo or just Chorizo. Ours was GREAT, so leaving as is, healthier, too! Optional to add Taco Seasoning or Garlic Powder to Meat Mix. I skipped, was amazing! Or season how you wish your Taco meat to be.

MOLE MOLE MOLE Enchiladas

Cooked Seasoned Chicken (I did Marinade Below!), shred
White Corn Shells (Not hard shells)
Shredded Monterey Jack Cheese
Onions, minced
–
Mole Enchilada Sauce (Makes a lil extra than what I used):
1c Water
1 Chicken Broth Cube, crushed
3T Mole  (I used La Costena)
3/4c canned Queso Blanco SAUCE

I marinaded and Grilled Chicken (BEST with these! TRY IT! Recipe Below). Butter Flavor Cooking Spray Baking Dish. Add a little cooked/grilled Chicken, Onions, and Mont. Jack Cheese. Roll*. Place SEAM DOWN. Fit all snug.
Mole Sauce: In sauce pan, heat Water and Broth cube up. Add in Mole. Simmer til dissolved. Stir in Queso Sauce, simmer a few minutes.
I DID NOT USE ALL SAUCE! I did about half, or so. Top over Corn Rolls. Sprinkle top with LIL more Mont. Jack Cheese.
Bake in preheated oven at about 400-425 for about 25-30minutes, til bottoms are browning slightly.
*I had no problem, so skipped, but, rolling is easier (More flexible), if you place shells, separately, in damp paper towels and microwave few seconds, til more flexible.
—

Tay’s Mexi Chicken Marinade (Best on Charcoal Grill! Amazing Flavor Combo!):
About 1.5 – 2 lb. Chicken Breast, thawed
1 Taco Season Packet
1tsp Garlic Powder
1tsp Cumin
1tsp McCormick’s Montreal Steak Seasoning
2 Dried Bay Leaves, halved
3T Lime Juice (Fridge 100% kind)

Marinade Chicken about 4-6 hours, in ziploc bag. Last hour I remove from fridge to bring closer to room temp before cooking. Best on Charcoal Grill. Cook. Shred Up!

Grilling Tip: We build a hill in center of grill. Light charcoal (We used Hickory Charcoal). Once coals are ashy grey, they are ready. Place on food, on outside of hill of charcoal. Prop Grill Open, using a Slightly crushed pop can. Chicken: Lay Chicken on outer part of grill (Outside hill). Once Chicken isn’t sticking to grate, so much, it’s ready to flip. Flip once, that’s it. Cook til Thermometer reads correct temp.

—
Similar Posts:

For Recipe Click Here

For Recipe Click Here

For Recipe Click Here – Rollin Hawaiians (Hawaiian Style Ham Enchiladas)

Tay’s Crab or Lobster Enchiladas

For Recipe Click Here

For Recipe Click Here

For Recipe Click Here

For Recipe Click Here

For Recipe Click Here – VegeTAYrian Enchijitas (Vegetable Enchiladas)

For Recipe Click Here – Ol’ Rolls (Old Fashion Cabbage Rolls)

For Recipe Click Here – Breakfastadas (Egg Burrito Enchiladas)

For Recipe Click Here – Chicken Parmesan Smoothered Wraps

For Recipe Click Here – Round em’ Up Rolls (Southwestern Egg Rolls)

For Recipe Click Here – Empa-Not-as (Egg Roll version of Empanadas)

For Recipe Click Here – Hot Dago Egg Rollo

For Recipe Click Here

For Recipe Click Here – Enchi-Cabbage? (Smothered Cabbage Enchiladas)

For Recipe Click Here – 5 Alarm Creamy Schrimp-cken Tacos (Creamy Chipotle Chicken and Shrimp Tacos)

For Recipe Click Here – Sproutin Ground Cow Rolls (Beef & Bean Sprout Egg Rolls)

For Recipe Click Here – The Cow’s Magical Fruit Roll Ups (Beef and Bean Taco Egg Rolls)

Mexican Marinaded Chicken … SERVED WITH Taco Tay’s TAYter Oles

Easy! Tasty! LOW CALORIES – LOW CARBOHYDRATES, too!
Ole Season Recipe below!

Mexi Marinade (4-6 hours):
About 1.5 – 2 lb. Chicken Breast, thawed
1 Taco Season Packet
1tsp Garlic Powder
1tsp Cumin
1tsp McCormick’s Montreal Steak Seasoning
2 Dried Bay Leaves, halved
3T Lime Juice (Fridge 100% kind)

Marinade Chicken in ziploc bag. Best on Charcoal Grill. Last hour I remove from fridge to bring closer to room temp before cooking.
Eat as is. Shred, eat over Salads, Rice, on Tacos, Fried Taco Bowls, Mole Enchiladas, etc. MANY USES!

Served with TACO TAY’S TAYter OLES:

*** TACO TAY’S TAYter OLES – Seasoning: ***
2tsp Lawry’s Seasonal Salt
1/2tsp Old Bay Seasoning
1tsp Paprika
1/2tsp Cumin
1/8tsp Cayenne Powder
–
Tater Tots, Fries, etc.

Bake or Fry Taters. Once out, season, well, immediately. Serve up.
Or, Make a Taco Dish:
In bowl, add Taters, top with Taco Meat. Then, Toppings of choice.

Easy Turkey Bean Tay-cos (Tacos)

2lb Ground Turkey Meat (Or: Chicken/Pork/etc.)
1 Taco Pkt.
1 Onion
1tsp Fresh Garlic, minced
1T Jalapeno (Or use as Topping)
1/4c Black Olives, chopped (Optional)
1 jar Favorite Pinto or Black Bean Dip (YES! Use Dip)
–
Toppings Ideas: Tay’s Guaca-HOLY MOLY Sauce, Shredd. Cheese, Sour Cream, Salsa/Pico de Gallo, Tomatoes, Queso Cheese or Sauce, THIN spread of Mole, Shredd. Lettuce.

Cook Turkey most way. Add in Onions, Garlic, Jalapenos, Black Olives, and Taco Pkt. Once juices are cooked down some, add in Beans. Simmer a few minutes. Serve up on

Optional (Soft Shells): Heat Skillet. Spray with Butter Flavor Cooking Spray. Top shells with Above. Roll. Add to heated and sprayed skillet. Brown each side. Sprinkle with Garlic Powder. Also, Optional to add or top with Bell Peppers.

Some Hits on Pinterest:

For Recipe Click Here – Down wit da Rappers (Tay’s FAMOUS Taco Wraps)

For Recipe Click Here – The Cow’s Magical Fruit Roll Ups (Beef and Bean Taco Egg Rolls)

CLICK HERE to Check Out ALL Our MANY Mexi/Taco Recipe Ideas – Below are just “SOME” of what we have to offer:

Tay’s Fried Taco Bowl

For Recipe Click Here

For Recipe Click Here

For Recipe Click Here

For Recipe Click Here – Sweet N Feisties (Sweet Potatoes stuffed with Chipotle Black Beans)

For Recipe Click Here – Chick N Pig Ranchers (EASY Chicken N Bacon Ranch Wraps)

For Recipe Click Here – Tay’s Feisty Redheaded Beans N Rice (Louisiana Style-ish Red Beans N Rice)

For Recipe Click Here

For Recipe Click Here – NSouped Up Black Bean Stew (Black Bean Stew)

For Recipe Click Here – Tatered Tacos (Potato Taco Dish)

For Recipe Click Here – Chorizo Tater Salad Dish

For Recipe Click Here – The Porky Mexi ChinaManwiches (Manly Pork Sandwich or Wrap)

For Recipe Click Here – MexiCheese Soup (Mexican Cheese Soup)

For Recipe Click Here – Many Faces of Quesadillas

For Recipe Click Here – Mexi Fried Rice w Marinated Chicken

For Recipe Click Here – Frito Taco Salad

For Recipe Click Here – Egg Stuffed Poblano

For Recipe Click Here – Steak Kabobs (Unstabbed Bobs)

For Recipe Click Here – Mexican Minestrone

For Recipe Click Here – Loaded Nacho Supreme Soup

For Recipe Click Here – Unstuffed Stuffed Poblanos

For Recipe Click Here – 5 Alarm Creamy Schrimp-cken Tacos (Creamy Chipotle Chicken and Shrimp Tacos)

For Recipe Click Here – Sproutin Ground Cow Rolls (Beef & Bean Sprout Egg Rolls)

For Recipe Click Here – The Cow’s Magical Fruit Roll Ups (Beef and Bean Taco Egg Rolls)

For Recipe Click Here – One Mad Hot Pig Chop Stewey (Spicy Pork Chop Stew)

For Recipe Click Here – Spanish Popeye Soup (Chorizo Spinach Soup)

For Recipe Click Here – Empa-Not-as (Egg Roll version of Empanadas)

For Recipe Click Here – Smooth N Citrusy Cilantro Chicken

For Recipe Click Here – Pork w Red Pepper Relish

For Recipe Click Here – Cheesy Brat Bean Dish

For Recipe Click Here – Festive Shrimp Tacos

For Recipe Click Here – Black Bean Salad Tacos

For Recipe Click Here – tTt Jalapeno Cheddar Beef Sticks

Party in my Egg Roll (Chicken Avocado Egg Rolls- Avocado Optional)

Not an Avocado Person? NO WORRIES! Just skip it!

1 FROZEN Chicken, Boiled in Broth, Cut up
3T: Red Onions, Red Bell Pepper, grated Cucumber (Opt.)
3-4T Spinach, minced
Sauce:
1 nice ripened Avocado (OPTIONAL!)
1/2c Sour Cream
1tsp Dried Cilantro
1/4tsp Lime (Fridge 100% kind)
1/4 Garlic Powder
1T-2T Fresh Jalapeno, minced (I did 2T)
1/8tsp Sea Salt
1tsp Wishbone/Hidden Valley Ranch Dressing Pkt. (Or to taste)
1/8tsp Dill Weed
2tsp REAL Bacon Pieces
–
Shredded Cheese (Try Moz. or Mexi/Taco Blend)

Add FROZEN Chicken to a pot with Water and 1-2 crushed Chicken Broth Cube(s). Turn on heat. Bring to Boil til cooked. Allow to set a few minutes in Broth. Cut up.
Mince Vegis. Toss Chicken, Bacon Pieces, and Vegis.
Blend Sauce ingredients. Mix, TO DESIRED CONSISTENCY, with Chicken (I did all). Add to Egg Rolls. Optional to Top with Shredded Cheese. Brown in Butter Flavor Cooking Spray Skillet. OR, Bake in Oven (Sprayed with Butter Spray on both sides). OR, Fry in Oil (Try Coconut Oil). Serve with Salsa and Sour Cream.
–
Notes: Up, Downsize, or Skip Vegis, to your taste!
Optional to Season Chicken once cooked/cut up (Try Greek Seasoning or 1/2pkt Taco Season)
–
FREEZER FRIENDLY. Once browned (I use Butter Flavor Cooking Spray), add to plate. Freeze. ONCE FROZEN, add to Freezer Ziploc Bag! ReHeat in Oven or Microwave-Cooks fast!

Tay’s Bread Bowl Tacos (Tacos in a Delicious Fried Bowl)

Bowls also great for: Soups, Chilis, Stews!

Taco Meat or Chicken*
Frozen Bread Loaf Dough
Dried Oregano
Cumin
Garlic Powder
Deep Frying Supplies (Oil, Fryer, etc.) 
Toppings:
Canned Refried Beans
Tay’s Guaca-HOLY MOLY! Sauce Recipe USE THIS!!!
Salsa
Shredded Cheese
Shredded Lettuce

We used our leftover Tay’s Crock Pot Sweet n Spicy Chicken Recipe (Any Taco Meat will work).
Bread Bowls: I use freezer Bread Dough. I place in bowl (Earlier in day – To thaw), on a Warmer. Once thawed enough to handle, Sprinkle with Cumin and Oregano, Fold, Sprinkle again, fold… Keep doing til nicely seasoned, WELL! Cover, allowing to rise.
Heat Oil. Break off large piece. I had to improvise with a metal measuring cup. I dipped into oil to oil it (Helps with sticking) spread dough around it. Using tongs, deep fry to shape into a bowl form. Brown both side. Lay onto paper towels. Sprinkle with Garlic Powder.
Top bowls with Refried Beans, Taco Meat, Tay’s Guaca-HOLY MOLY! Sauce, Salsa, Shredded Cheese, Shredded Lettuce. Eat!


HEALTHIER OPTION: Don’t Fry Dough. Season and Bake around Muffin Pan creating bowls, sprinkle cooked Bowls with Garlic Powder.
For meat I used left over: Tay’s Crock Pot Lil Sweet Lil Spicy Chicken Recipe
CLICK HERE to Check Out What We Have to Offer on FACEBOOK. Then LIKE Us!

Crock Pot Lil Sweet Lil Spicy Chicken

About 3 lb. Chicken or Roast/Large Cut of Choice (Pork/Beef)
–
Pick ONE of Two Options (Both give very different, YET, AMAZING flavor):
Option 1: Fontera Red Chile Enchilada Sauce w/ Roasted Tomato & Garlic
Option 2 (I did): Stubb’s Chiles, Lime, and Ginger Marinade
– Then, add:
1 Taco Season Pkt.
1/2c Root Beer
Brown Sugar (1/2tsp if using Stubb’s. 1tsp if Enchilada)
1/4tsp McCormick’s Garam Masala
1/4tsp Chipotle Powder (Optional)
2 Garlic Cloves, minced
1/2tsp Dry Mustard
1/2T Cumin
1/2tsp Pepper
Add Heat (Optional. I skipped): Red Pepper Flakes or minced Spicy Chiles

Add all to Crock Pot. Cook on low 8, or so, hours. Add to Shells/Bun of choice. Top with Taco Toppings of Choice. We used Tay’s Jalapeno White Sauce along with tTt’s Pico de Gallo, Shredd. Cheese, and Lettuce.
***LEFTOVERS***: Use for Tay’s Bread Bowl Tacos! YES TRY THESE!!!
CLICK HERE to Check Out What We Have to Offer on FACEBOOK. Then LIKE Us!

Tay’s Crocko’s Tacos with a DELICIOUS Jalapeno White Sauce

About 2.5lb., or so, Roast or Chicken (I did Frozen Chicken)
Fontera Red Chile Sauce with Roasted Tomato & Garlic (OR Old El Paso Red Chile and Roasted Garlic Mexican Cooking Sauce! If you can find it!!!)
1 Fiesta Taco Pkt. (Reg. works)
1tsp Garlic Powder
1/2tsp Dry Mustard Powder
1tsp Cumin
1/2tsp Dried Oregano
1/2tsp Pepper
1/2T Jalapeno, deseeded, minced
1 Dried Bay Leaf
–
Saute Vegis:
1 Pkg. Frozen Sweet Bell Peppers/Onions Mix
1tsp Extra Virgin Olive Oil
1/2tsp Dried Oregano
–
Sauce:
1/2c Sour Cream
1tsp Dried Cilantro
1/4tsp Lime (Fridge 100% kind)
1/4tsp Garlic Powder
1T-2T Fresh Jalapeno, minced (I did 1T)
1/8tsp Sea Salt
1/8tsp Dill Weed (Optional, I believe I skipped..?)
1tsp Wishbone Ranch Dressing PACKET

Toppings: Shredded Cheese, Lettuce, Tomatoes

Premix Sauce. Set in fridge til use. Butter Flavor Cooking Spray Crock Pot. Add first 10 Ingredients. Cook on low til Chicken is cooked. Shred, add back to crock. Allow to cook about 20 more minutes. Saute Vegis on skillet. Top Hard Shells or Soft Shells with Chicken Mix, Vegis, Sauce, Shredd. Cheese, Lettuce, and Tomatoes.
CLICK HERE to Check Out What We Have to Offer on FACEBOOK. Then, LIKE Us!

Tay’s EASY Philly served with Balsamic Garlic Spread/Dressing

1 lb. Beef (Chili Style Ground) *SEE NOTES
1tsp McCormick’s Montreal Steak Seasoning
1/2tsp Garlic Powder
1/2T Soy Sauce
1tsp Worcestershire
1tsp Dried Oregano
1 Beef or Chicken Broth Cube, crushed (I used Herb Ox NO Sodium Beef Broth Pkt.)
1 pkg. Frozen Bell Peppers and Onions Mix
1c (Packed) Kale and Spinach Mix
–
Shredded Cheddar Cheese
Drizzle canned White Queso Blanco
Sprinkle of Grated Parmesan Cheese (Store shelf kind)
–
Buns/Hoagies/Garlic Bread/Egg Roll Wraps/Wraps/Lettuce Leaves (We use Soft Taco Shells)
1 can Fire Roasted Tomatoes, drained
Balsamic Garlic Dressing (Recipe Below)

In skillet, cook Meat, adding in all TOP Ingredients (First 9 ingredients). COOK DOWN JUICES. Top with Shredded Cheese, Queso, and Parmesan.
Cover with lid. Cook on LOW/Simmer til all’s melted. Serve with Balsamic Garlic Spread/Dressing (Recipe below).


Balsamic Garlic Spread/Dressing:
2T Mayo
3T Sour Cream
1/2tsp Garlic Powder
1/8tsp Sea Salt
1/8tsp Pepper
1/2tsp Balsamic Vinegar

Premix, allow to sit about 15minutes. Top over Burgers, Sandwiches, Wraps, Hoagies, etc.
—
NOTES: Chili Style Ground Beef is NOT Seasoned… It’s the type of Ground-ness. Also, Turkey, Chicken, Steak can be used… To Cut Calories.
MAKE INTO A SALAD! Just add to Lettuce to Cooled Meat Mix, add in Cheese (Fresh Queso), Parmesan. Top with Dressing. Add Queso Cheese. Serve each with Dressing and Croutons!
CLICK HERE to Check Out What We Have to Offer on FACEBOOK. Then, LIKE Us!

Tay’s Sweet Shrimp over Rice and Vegis (Chicken can be used)

Coating *See Notes:
About 1/2 lb to 1 lb Shrimp (Or Chicken, cubed)
1/3c+1T Cornstarch (Flour can be used)
1 tsp+1/4 tsp Ol Bay Seasoning
1/2tsp Garlic Powder
1/4tsp Onion Powder
1/4tsp Sea Salt
1/8tsp Pepper
1/8tsp Cayenne
–
Egg + 1T canned Unsweetened Coconut Milk, beat
Organic Coconut Oil (For Frying)
–
Sauce *See Notes:
1/2c canned Unsweetened Coconut Milk
1/4tsp Lemon Juice (Fridge 100% kind)
1/8tsp Vanilla Extract
1/2T +1tsp Brown Sugar
1/4tsp Sea Salt
1T + 1tsp Green Onions, minced
–
Toppings (For Serving. Optional): Drizzle of Sweet Thai Sauce (I skipped), Honey Roasted Sunflower Seeds (Shell-less. I skipped)

Rice:
2c Rice (Mine was not instant)
4c Water (Per instructions 2c per 1c Rice)
2 Chicken Broth Cubes, crushed
1/2c Carrots and Peas
Optional (I Skip): Pineapple, Peppers, Mushrooms, Broccoli

Preheat oven to about 400. Mix Sauce. Toss Shrimp in Egg+Coconut Milk Mix. Dump into Cornstarch Coating. Toss. Add into skillet with heated Coconut Oil. Fry on both sides. Add to baking pan. Top with Sauce. Bake, uncovered, about 18minutes, cooked to desire.
Rice: 1 Broth Cube per 1c Rice, crushed. Add Water, Rice, Vegis together. Cook. Serve Shrimp over Rice.
Served with Chipotle Fish Tacos with Special Slaw & Avocado Sauce

Notes: My original recipe was going to try Coconut Milk with SWEETENED Condensed Milk… But, realized I didn’t have any. So improvised with this Recipe. 1/3c Coconut Milk + 1/4c Condensed Sweetened Milk then 1/2tsp Brown Sugar, rest of ingredients the same. I liked it the above way, tho.

A lil Healthier? Skip Breading, Just Marinade Meat with Seasons. (Shrimp 1.5-2hrs, Chicken for 4-8 hours)
CLICK HERE to Check Out What We Have to Offer on FACEBOOK. Then, LIKE Us!

Chipotle Fish Tacos with Special Slaw and Avocado Sauce (Chicken can be used)

Fish (Or Chicken) Marinade (1.5-2hrs):
1.5T Lime Juice
1tsp Brown Sugar
3T Chipotle Peppers in Adobo Sauce, minced
1tsp McCormick Cajun Seasoning
1/2tsp Garlic Powder
1/2tsp Onion Powder
1/4tsp Sea Salt
–
1/2T Extra Virgin Olive Oil or Coconut Oil

Avocado Sauce (Blend):
1/3c Sour Cream
1 Avocado, diced
1tsp Lime Juice (Store 100% kind)
1/2tsp Garlic Powder
1/8tsp Sea Salt
1/2tsp Dried Chives
1/8tsp Brown Sugar

Wasabi Slaw (TRUST ME!! USE!):
1.5c Coleslaw (Premix below, before adding)
1/3c Red Onion, thin sliced (Premix below, before adding)
–
3T Mayo
1T Prepared WASABI Sauce (I use Kikkoman’s)
1/8tsp Lemon Juice
1/4tsp Dill Weed
1/4tsp Paprika
1/8tsp Celery Salt
–
Hard/Soft Taco Shells
Canned diced Basil Oregano Garlic Tomatoes, drained

Marinade Fish/Chicken (Chicken marinades 4+ hours). Discard excess Marinade. Cook in skillet in Extra Virgin Olive Oil.
Avocado Sauce: Blend all til smooth.
Slaw: Mix below ingredients, add in Coleslaw and Onions.
Top shells with each. Lil fish goes long way! If using Soft Shells (As I did)- Roll. Heat Skillet. Spray with Butter Flavor Cooking Spray. Brown each side of Taco. Sprinkle with Garlic Powder.
Served with Tay’s Sweet Shrimp (Or Chicken) over Rice and Vegis
CLICK HERE to Check Out What We Have to Offer on FACEBOOK. Then, LIKE Us!

Garlic Lime Chicken Enchilada with Creamed Corn Crema

Chicken Marinade (4-6 hours. ABout 1.5-2 lb.):
1/2c LAWRY’S Herb and Garlic Marinade
1T Lime Juice (Fridge kind)
1.5T – 2T 100% Orange Juice (Pulp free)
1/2tsp McCormick’s Dried Orange Peel
1/2tsp Garlic Powder
1/2tsp Onion Powder
–
1 Pkg. Frozen Pepper and Onion Mix
1/2tsp – 1tsp Cumin
1tsp Fresh Jalapeno, minced
–
Toppings (Each Shell):
Shredded Mild Cheddar Cheese
Queso Blanco Cheese Sauce (DON’T SKIP)
Creamed Corn Crema:
1/2c+2T canned Cream Corn
1/4c Sour Cream
1tsp-1T Grated Parmesan Cheese (Shelf kind)
1T Green Onions, minced
–
Top over Rolled Tacos: 3T Taco Sauce + 1c Salsa + 1c Shredd. Chedd. Cheese

Marinade Chicken Breasts for about 4-5 hours. Cube Chicken last 30min. and Continue to Marinade. DRAIN excess Marinade.
Saute Chicken with Frozen Peppers, minced Jalapeno, and Cumin. Cook til Juices are Cooked Down!
In bowl, mix 3T Taco Sauce, 1c Salsa, and 1c Cheese.
In separate bowl, mix Creamed Corn Crema Ingredients: Cream Corn, Sour Cream, Parmesan, and Scallions (I allow to set 30minutes).

–
On Softshells, spread a little line of Queso Blanco. Add Cooked Chicken Mix. Add a Spoonful of Creamed Corn Crema. A sprinkle of Shredded Cheese. Roll.
Add to Butter Flavor Cooking Sprayed Baking Dish. Top with Salsa Mix. Bake, uncovered, at about 375-400 for about 35 minutes, or til lightly browned and cheese is melted. Optional to Broil at end.

CLICK HERE to Check Out What We Have to Offer on FACEBOOK. Then, LIKE Us!

Adobo Dare You to NOT Try these Tacos! (Philippine Adobo Chicken and Bean Tacos)

Soft Shells
Leftover Adobo Grilled Chicken (*Recipe Below)
– Bean Mixture:
2cans Refried Beans
1 can Basil Oregano kind Tomatoes, drained
1 can Black Beans, drained
1/2 Onion
Sprinkle Dried Oregano
1/4c Salsa
–
Toppings: Shredded Mild Cheddar Cheese, 1 tsp Sour Cream, 1tsp Salsa
(Optional), Lettuce.

Saute Onions, add in rest of Bean Mixture Ingredients. Top onto shells with Adobo Chicken (Shredded) and Toppings.
Optional: Butter Cooking Spray Skillet. Roll Adobo, Beans, and Toppings onto
Softshell, tucking in sides. Brown each side. Optional to BARELY sprinkle a
little Garlic Powder onto browned soft shells.
–

* Philippine Chicken Marinade (About 5-6 hours, or so):
Chicken Breasts, thawed
1/2c Soy Sauce
1/2c Rice Vinegar
4 large Dried Bay Leaves
1T Garlic Powder
1tsp Coriander Season
1T Dried Chives
1/2tsp Pepper
1/2tsp Red Pepper Flakes

In ziploc bag, add all. Marinade about 5-6 hours. BEST ON CHARCOAL GRILL!!!
Check Out Our Other Ways to Eat this Delicious Chicken: HERE
—
Grilling Tip: We build a hill in center of grill. Light charcoal (We used Hickory Charcoal). Once coals are ashy grey, they are ready. Place on food, on outside of hill of charcoal. Prop Grill Open, using a Slightly crushed pop can. Chicken: Lay Chicken on outer part of grill (Outside hill). Once Chicken isn’t sticking to grate, so much, it’s ready to flip. Flip once, that’s it. Cook til Thermometer reads correct temp.
CLICK HERE to Check Out What We Have to Offer on FACEBOOK. Then, LIKE Us!

Healthified Chorizo and Potato Tacos (Healthier)

Soft Shells
–
1 lb Ground Turkey
1/2 lb Chorizo
1 large Dried Bay Leaf
1tsp Garlic, minced
1tsp Taco Season (From Packet or Homemade Recipe)
Potatoes:
6 Red Potatoes, diced
1tsp Grated Parmesan Cheese (Store shelf kind)
1tsp Dried Oregano
1tsp Dried Basil
1/2tsp Garlic Powder
1tsp Dried Parsley
1/8tsp Sea Salt
1/8tsp Black Pepper
1/8tsp Red Pepper Flakes
–
Toppings (All Optional): Shredded Cheese, Sunny Side Up Egg (Or Cheesy Scrambled), Queso, Mexicana Crema or Sour Cream.
(I just used Chorizo Mix, Potatoes, Shredded Cheese, With and/or Without Egg. House was torn on which was best: With/Without egg, but both are GREAT!)

Directions:
Cut Red Potatoes. Add to ziploc bag, season, and mix. Bake til done.
Cook Meats with Seasons and minced Garlic (Remove Bay Leaf prior to rolling). Top with Toppings of Choice. Roll. Butter Flavor Cooking Spray Skillet. Brown each side. Sprinkle LIGHTLY with Garlic Powder (Or Garlic Salt- I use Powder).

Note: You can use Other Potato Options, too. Seasoned Southwestern diced Potatoes, Hashbrowns, Tater Tots, etc. Above is best!
CLICK HERE to Check Out What We Have to Offer on FACEBOOK. Then, LIKE Us!

Adobo Grilled Chicken and Vegis with Cilantro Lime Rice

We’ve made Adobo Pork Loin over Coconut Rice (With other options on Post). But, this is using same idea, but, with Grilled Vegis and Cilantro Rice. Great Combo of Flavors!
MARINADE is also great for Legs/Bone-In Breasts/Thighs, too!
Eat Adobo Chicken Alone. With Vegi Mix, or with Vegi Mix+Rice, or on Tacos (With Refried Bean Mix, below, is AMAZING!).


Chicken Marinade (About 5-6 hours):
Chicken Breasts, thawed
1/2c Soy Sauce
1/2c Rice Vinegar
4 large Dried Bay Leaves
1T Garlic Powder
1tsp Coriander
1T Dried Chives
1/2tsp Pepper
1/2tsp Red Pepper Flakes

Grilled Vegis:
Green Pepper(s), sliced
Red Pepper(s), sliced
Onion, sliced
Mushrooms, sliced
(I believe I also added 1 large Garlic Clove, minced)
Little Drizzle of Extra Virgin Olive Oil
Good Shake(s) Dried Oregano

Cilantro Lime Rice:
Instant Rice + Water it calls for
Pinch of Sea Salt
Splash of Lime (Or Lemon)
Few shakes of Dried Cilantro

Place Chicken in Ziploc Bag or Bowl. Marinade 6 hours. BEST ON CHARCOAL GRILL!!!
Vegis- I wrap, well, in Foil. Grill. (((GRILL TIPS BELOW)))
I microwave Rice with Pinch of Sea Salt. Once done, add a Little Splash of Lime and then a few Shakes of Cilantro. Toss. Cover.
Eat Chicken on top of Vegis with few Spoons of Rice.

Or Optional to Make Adobo Tacos:
– Adobo Chicken, A LITTLE Rice, Vegis, Shredd. Cheese (I used Italian 6 Cheese), Sour Cream (Optional)
– ALSO, AMAZING on Tacos with just Adobo Chicken, Shredded Mild Cheddar Cheese, and Our Beans (Refried Beans + 1 can Basil Oregano Tomatoes + Black Beans, drained, 1/2 small Onion- Mix well.)

Grilling Tip: We build a hill in center of grill. Light charcoal (We used Hickory Charcoal). Once coals are ashy grey, they are ready. Place on food, on outside of hill of charcoal. Prop Grill Open, using a Slightly crushed pop can. Chicken: Lay Chicken on outer part of grill (Outside hill). Once Chicken isn’t sticking to grate, so much, it’s ready to flip. Flip once, that’s it. Cook til Thermometer reads correct temp.
CLICK HERE to Check Out What We Have to Offer on FACEBOOK. Then, LIKE Us!
—
Similar Posts:

For Recipe Click Here – Squaking Tacos with Haba-Pineapple Salsa (Chicken Tacos with Habanero Pineapple Salsa)

For Recipe Click Here

For Recipe Click Here – Orange Teriyaki Chicken

For Recipe Click Here – Tays Best Greek Chicken Marinade

For Recipe Click Here – Smooth N Citrusy Cilantro Chicken

For Recipe Click Here – tTt’s Trailer Trash Legs

For Recipe Click Here – Coconut Balsamic & Soy Marinade

For Recipe Click Here – Mexi Fried Rice w Marinated Chicken

Great alone. On Salads. On Tacos. On Rice. Etc. For Recipe Click Here

 

Easy TAYjitas (EASY Herb and Garlic Fajitas)

We’ve been doing these for YEARS! This recipe was our first and our most favorite Fajita Recipe!

Marinade (7-8hours):
1c Lawry’s Herb and Garlic Marinade
2-3 Chicken Breasts (From 3lb Freezer Bag, to give idea on size)
(Reserve 1.5T of Marinade from the marinaded chicken)
–
1.5T Reserved Marinade
Red Pepper
Orange Pepper
Green Pepper
1c Mushrooms
1 med. Onion
1/2c can Southwestern Corn
1 smallish fresh Garlic, minced
–
Soft Shells (Or Egg Roll Wraps)
Toppings: Salsa, Shredded ITALIAN Cheese (6 Cheese), & Sour Cream
–
Marinade Chicken with Lawry’s Herb and Garlic Marinade.
Preheat Oven to 450. Butter Flavor Cooking Spray baking dish. Lay in Vegis. Top with Marinaded Chicken. Spoon over about 1.5T of the Marinade. Bake 450 for about 45-1hr. Top onto Shells with Toppings. OPTIONAL, to heat skillet. Spray with Butter Flavor Cooking Spray. Brown all sides of Tacos. Sprinkle LIGHTLY with Garlic Powder.

— — — OR MAKE ENCHILADAS!!! — — —


Top cooked Chicken/Vegis onto shells (I use spatula with holes, to help drain those excess juices). Smear a LITTLE Sour Cream, a LITTLE Salsa. Sprinkle a Little Italian Cheese. Roll up. Lay into a Butter Flavor Cooking Sprayed Baking Dish. Choose One Sauce Topping (Below). Mix Sauce Option with 1/2-1c Shredded Italian Cheese. Top onto Shells. Bake 400 for about 30-35 minutes, uncovered.
Topping Sauce Mix Options:
– 1/2c Vegi Broth, heated up + 1.5T Tomatoes Paste, mixed well
– Or: 1/2c – 1c Salsa
– Or: Favorite Enchilada Sauce (Try Green!)
Mix with: 1/2-1c Shredd. Italian Cheese

Vegetarian?: Skip Chicken. (Pinto/Canelli/Black Beans in place of Chicken for Vegetarian… Or Mock Chicken). Marinade all Vegis 1 Hour.
CLICK HERE to Check Out What We Have to Offer on FACEBOOK. Then, LIKE Us!

VegeTAYrian Enchijitas (Vegetable Enchiladas)

1 can Chili Beans, only slight drain
1c Black Beans w/ Jalapeno in Lime, drained
1/2 Avocado
1/2c Southwestern Corn (Peppers kind)
1c Zucchini, sliced/quarter
1c packed Spinach, chopped
1 Red Pepper
1 sm. Carrot, shredded
2T + 1tsp GOOD Fajita Season Pkt., Or Taco Season
1T fresh Garlic, minced
–
1c uncooked Instant Rice (1c Cooked in 1c Vegetable Broth)
Sour Cream
Shredd. Mild Cheddar Cheese
Salsa
–
1 can Red Enchilada + 1c Shredd. Mild Cheddar Cheese

In pan, cook above 10 ingredients (I add Fajita/Taco season near end), til about, or to, soft. Cook Rice (I did in microwave with 1c Instant Rice + 1c Water + 1c worth Vegetable Broth CUBE).
Top Soft Shell with about 1/3c Vegi Mix, 1-2T Cooked Rice, 1 small smear of Sour Cream, SMALL Sprinkle of Cheese, about 1T of Salsa. Roll.
Add to Butter Flavor Cooking sprayed baking dish. Top with Cheese and Enchilada Sauce.
Bake, uncovered, at 400 for about 30-35 minutes. Serve with Sour Cream.

CLICK HERE to Check Out What We Have to Offer on FACEBOOK. Then, LIKE Us!

Crock Pot Mexican Bean Burritos

1 lb. Dried Pinto Beans
6c Water + 4 Beef Broth Cubes
1c + 2/3c Bacon Ends
1/8tsp Hickory Flavored Liquid Smoke
1T Balsamic Vinegar
1c Red Onion
1 Green Pepper
1/2tsp Garlic Powder
1/2tsp Cocoa Powder (Yes, Add!)
1tsp Chili Powder
1/2tsp Cumin
1/4tsp Pepper
1/8-tsp Sea Salt
1tsp Dried Oregano
1/4tsp Red Pepper Flakes
1/4tsp Chipotle Powder
4T UN-Sweetened Raisins (Added Last Hour)
–
Shell of choice: Soft Shell, Hard Shell, Lettuce Wrap, Egg Roll Wraps, Rice Wrap
Toppings (All Optional, just ideas): Louisiana Hot Sauce, Tomatoes, Salsa, Sour Cream, Shredd. Cheese, Rice (Cooked in Broth)

Butter Flavor Cooking Spray Crock. Add all ingredients, EXCEPT, Raisins. Last 1-1.5hr, Mash Beans, then  add Raisins. Cook on high 1st hour, then low for about 8-9 hours. Serve with Toppings on Shell of Choice (Optional to heat skillet, spray with Butter Flavor Cooking Spray, then Brown each side. Sprinkle at end with Garlic Powder or Garlic Salt is Optional.).
We just do Bean and Cheese, maybe Hot Sauce n Sour Cream. Then Brown!

* NOTES:
– If using Egg Roll Wraps or Soft Shells. Heat skillet. Spray with Butter Flavor Cooking Spray. Brown each side of Egg Roll Wrap/Soft Shell.
-Optional to Saute Vegis and Bacon, before adding to crock. I skipped, just threw all in. Was DELICIOUS!
CLICK HERE to Check Out What We Have to Offer on FACEBOOK. Then, LIKE Us!

Alarmed Italians (Spicy Italian Wiches or Wraps) – Mild Option Available

3.75 Pork Shoulder
1 Vegetable Broth Cube (1c worth) + 1c Water
1 Beef Broth Cube + 1c Water
1 16 oz. jar HOT Giardiniera (Mild is available, as well)
1 large Onion
1/2 Green Bell Pepper
1 nice size Dried Bay Leaf
1tsp Dried Oregano
1tsp Dried Parsley
1/2tsp Onion Powder
1/2tsp Garlic Powder
1/4tsp Sea Salt
1 WISHBONE Italian Season/Dressing Packet *See Notes
–
Turkey Pepperoni Slices
Thin Pastrami Slices (OR Peppered Salami) *See Notes
Shredded Italian 6 Cheese
–
Bread/ Wrap of Choice
Mayo

LIGHTLY/BARELY Butter Crock Pot. Add in all, EXCEPT, bottom 3 ingredients. Cook on low 8 hours. LAST 1-2 hours, top with layer of Pastrami. Layer of Pepperoni. Then, top with cheese. Cook remaining time. Serve on toasted buns, loaves, hoagies, wraps, lettuce leaves, etc… Of Choice.

NOTES: Wishbone Italian Season Packet is optional. We loved it, so sticking with it. Another packet (Onion, Au Jus, etc.) can be used in it’s place (If so, I’d add 1/4c water- I have yet to try, so use your own judgement). It’s also optional to skip packet, all together… Also, have yet to try.
Pastrami can be cut into strips or chunks. If you put on with whole slices, put UNDER Pepperoni. Otherwise, you will scoop out all the top with it… FYI.
–

On Bread/ Buns/ Hoagies of Choice:
Low Carbs? Try Lettuce Wraps:

CLICK HERE to Check Out What We Have to Offer on FACEBOOK. Then, LIKE Us!

Rollin Hawaiians (Hawaiian Style Ham Enchiladas)

Soft Shells (Cabbage Leaves/ Egg Rolls work)
Fresh Tomato, diced (We did Roma)
Shredd. Mozarella Cheese
Spinach, rough chop
Cream Cheese Mix:
2 oz. Cream Cheese
1/2T Mayo
1.5T SOUTHWEST SPICY Mustard (Don’t Skip)
Ham Mix:
1.5c Ham, diced small
1/2 of Onion, chopped
1/3 of Green Bell Pepper, chopped small
2T Dried Sweetened Cranberries (Don’t Skip)
Topping (Over rolled shells):
1c Great Value Peach Pineapple Chipotle Salsa
About 3/4c To 1c Shredd. Cheddar Cheese
–
Grated Parmesan Cheese (Store shelf kind)

Butter Flavor Cooking Spray baking dish (Mine fit 6 tacos).
Blend together Cream Cheese Mix. In separate bowl, toss together Ham Mix.
On soft shell spread THIN layer of Cream Cheese Mix. Top with Ham Mix. Top with: Tomatoes, Spinach, and MOZ. Cheese.
Roll, tucking in corners. Lay into baking dish.
Mix topping together (Salsa/Chedd. Cheese). Top over rolled shells.
Sprinkle with good amount of Parmesan Cheese.
Bake, uncovered, at 425 for about 40minutes, or so.
Optional: Top with Sour Cream.

Note: My ham was not precooked. I’m sure there’s no big difference in that. Optional to add a few Tablespoons of Pineapple Chunks, chopped smaller. I forgot. But, thought it had the perfect amount of sweet, so will continue to skip it! Also, can kick this up with adding a lil bit of Red Pepper Flakes or minced Jalapeno!
—



CLICK HERE to Check Out What We Have to Offer on FACEBOOK. Then, LIKE Us!