I really like tacos, but I especially like salsa. Foods with salsa are always a fun treat, so I like to make different varieties of tacos. I have extra turkey from Thanksgiving still. So, I thawed a container of dark meat and decided to make tacos. I made more homemade tortillas (recipe here), and I just decided to wing it. I’ve begun freezing diced onion, since I don’t want my onions going bad, So that is why my diced onion was in an ice chunk. I also would recommend adding the onion, frozen or not, with the spices to give them enough time to cook. You could even add them before the turkey if you’d like. I served my tacos with mozzarella, jarred salsa, and some romaine lettuce from the garden.
In a large skillet over medium heat, add 1 cup of torn turkey. Heat for 3 minutes before adding 1 Tbsp oil. Continue to cook and stir until turkey is browned.
Once your turkey is browned, add 1/2 diced onion. Add 1 tsp paprika, 2 tsp cumin, 1 tbsp cayenne pepper, and 2 tsp garlic powder. Stir and cook for 1 minute before adding 1/4 cup water.
Stir mixture and let cook until all liquid boils off. Once liquid is boiled off, add 1/4 cup shredded cheese. Stir until melted, then serve on homemade tortillas with lettuce and salsa.
Fish tortillas add a bright fresh flavor to a classic Hispanic meal. The spices in this meal are very light, but your tacos will have lots of flavor. Most of the flavor comes from your toppings. Toppings like avocado, sour cream, and different salsas will change the flavor of your tacos. The fish is very neutral in flavor and will go great with anything that won’t over power it. My tacos look a bit watery plated because my cheese was frozen, so there was some water from that, and the salsa was homemade and a bit watery.
Heat a large skillet over medium heat. Prepare flour tortillas.
Add 3 Tbsp oil to skillet. Add 2 tilapia fillets. After 3 minutes, flip tilapia.
Add 3 tsp Cumin, 2 tsp ground cayenne pepper, and 2 Tbsp Lemon juice. Cook the fish until it can be broken apart. Break up into large flakes, and stir in flavoring. Add 3-4 Tbsp diced chives, stir in, then remove from heat.
Place on tortillas, top with cheese, salsa, lettuce, or any other desired toppings.
Tacos are a quick and easy dinner. I made the steak and also the tortillas in less than 30 minutes! These are the homemade tortillas I posted yesterday, and they worked great with these tacos. I like to make my food juicy and a bit messy when I can, and though I tried very hard with the tacos seasoning, sour cream, and salsa, these tortilla were firm and not soggy at all! The way I cooked my steak was to medium, and it was a bit chewy. I also should have cut my pieces smaller before cooking. These pieces were about 1 1/2 to 2 inch cubes and if these pieces were about 1/2 inch cubes they would have been more “full” tacos, but you won’t get as pretty photos.
Dice up a thawed steak to your desired size. Brown your steak on two minutes per side. Once cooked, add 1/2 packet of taco seasoning, and 1/2 recommended water. Reduce to a simmer and cook until sauce thickens.
Assemble tacos with desired toppings. I used homemade tortillas from yesterday’s post, steak, shredded mozzarella, torn iceberg lettuce, and topped it with mild salsa and sour cream.
A history of my life and Fajitas: I was in love with McDonald’s Chicken Fajitas when I was a young child. I loved the flavors, and remember being filled up on one most of the time, but occasionally being able to eat two; they were so good. I went without another fajita until I was in my mid-teens when I stopped at a rest stop and the Quizno’s had a chicken fajita sub with lime. I had to get it, and it was so good. It tasted just like my childhood. I wasn’t able to have another Fajita until my Senior year of college when my then fiance had an apartment with a kitchen. In that kitchen I cooked many dinners. I cooked Easter dinner, steaks, a giant pot of mac & cheese, fry bread, granola bars, lemon mousse, and so much more. I got to borrow his kitchen every Friday night. That day when we were roaming around Dollar General, I found all the ingredients I had needed to make them, Chicken Fajitas. I bought everything frozen back then and only got the chance to make them two to three times, but that is the bases of what I’ve made today.
Actual information and hints for when/if you make them:
Please use non-stick if you have it. Melted/burnt cheese is one of the worst things to have to clean off a pot. You can also use frozen veggies (that’s what I used), but you can also chop fresh. You can also buy frozen pre-sliced chicken and it is just as good, just a bit less juicy. I had used Tyson Fully Cooked Grilled Chicken Breast Strips when I used to make them. They are good because they have a bit of flavor to them already. I have also used prepackaged shredded cheese, usually a mild cheese mix, but today I decided to do it a bit different with other cheeses. You pick whatever flavors you like. If you want spice, pick a monetary jack or pepper jack cheese. Want a mild flavor, pick mozzarella and cheddar mix. Something bold, go with a Munster or a sharp cheese. Today I split it 1:2 mozzarella and extra sharp cheddar. I also prefer heating my tortillas in a pan. It’s one of my favorite ways to heat them, but feel free to heat them as directed on the packaging. My oil is also brown in the first photo because I had used some butter in the pan, and because I had just used the pan to finish making breakfast sandwiches for the week.
Slice one chicken breast into 1/2 inch wide slices. Then, cut these strips into halves or thirds. If they chicken breast is really thick you will probably have to cut it in half that way too.
Heat a skillet over medium heat. Half and slice 1 medium onion (1 cup). Half, clean, and slice 2 bell peppers (one green and red and about 2 cups).
Once the skillet is heated, add your chicken and cook until browned. Add veggies, 3 Tbsp of oil, and 2 Tbsp of water if you are using all fresh ingredients. If using frozen do not add additional water. Continue to cook until all veggies are soft.
Add 1/2 a cup of salsa, and 2-3 cups of cheese. Reduce heat to low and stir until combined and the sauce is thick. Turn to keep warm, or remain on very low heat.
In a skillet, Heat one tortilla at a time over medium high heat. Heat one side for 1 minute until hot to the touch. Flip, fill 1/2 of the way with filling (add more cheese as desired), wrap, then transfer to serving plate. Wait 5 minutes before serving and have extra salsa available for serving.
Scrambled eggs and salsa is always one of my favorite breakfasts. If I ever have any left over salsa from tacos or fajitas, you can guarantee that I will be making scrambled eggs. I also like to put ham in my eggs, however since I made this only a few days before Christmas, I didn’t have any ham on hand. I’ve also used taco meat in the eggs before, and if I do add them, I add them at the same time I add the first amount of cheese. I used white extra sharp cheddar and whole milk however you can use anything you want!
In a large bowl, crack 4 eggs and add 2/3 cup of milk. Whisk until homogeneous.
Heat pan to medium heat, and melt 1/2 a tbsp of butter.
Once the butter begins to brown, add your egg mixture and begin sprinkling shredded cheese (1/4 cup) evenly over the eggs. Since the eggs are still liquidy, the cheese should sink into the eggs.
At this point, you can just scramble the eggs; Stirring and flipping until all areas of raw egg are gone.
Remove from heat and add another 1/2 cup of shredded cheese evenly over the top. Let the eggs rest for one minute, then serve with a side of salsa.