Did somebody say Taco Tuesday!? We’re doing it Mexican-style by bringing you 7 new and improved taco recipe ideas straight from Claire Tansey’s kitchen!
Grilled steak tacos
Prep 5 min | Total 20 min
Ingredients:
- 1 flank steak, about 750 g
- 1 tbsp olive oil
- 1/2 tsp salt
- 4 soft corn or flour tortillas
Method:
Preheat barbecue to medium-high.
Brush steak with oil, then sprinkle with salt. Season with fresh pepper.
Oil grill. Barbecue steak, lid closed, 3 to 5 min per side for medium-rare. Transfer to a cutting board.
Let steak rest for 5 min. Slice steak thinly against the grain. Serve in tortillas.
Tasty Toppings: Try these tacos with red cabbage slaw, pico de gallo salsa, sliced avocado, fresh cilantro and a squeeze of lime.
Serves 4
Per serving: 467 calories, 44 g protein, 25 g carbs, 20 g fat, 641 mg sodium.
DIY taco seasoning
Prep 5 min | Total 5 min
Ingredients:
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp cornstarch
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp sweet paprika
- 1/2 tsp chipotle pepper powder
- 1/2 tsp ground coriander
- 1/2 tsp ground oregano
Method:
Stir all ingredients together in a small Mason jar with a tight-fitting lid. Spice will keep well, stored in the pantry, up to 1 month.
Makes 1/4 cup
Per tbsp: 21 calories, 1 g protein, 4 g carbs, 1 g fat, 1 g fibre, 598 mg sodium.
Mexican chicken tacos
Prep 10 min | Total 20 min
Ingredients:
- 4 skinless, boneless chicken breasts
- 1 tbsp canola oil
- 2 garlic cloves, minced
- 1 tsp dried oregano
- 1/2 tsp salt
- 4 soft corn or flour tortillas
Method:
Preheat barbecue to medium.
Combine oil with garlic, oregano and salt. Rub all over chicken.
Oil grill. Barbecue chicken, lid closed, until springy when pressed, 6 to 8 min per side. Transfer chicken to a cutting board and shred with forks. Serve in tortillas.
Tasty Toppings: Try these tacos with quick-pickled red onions, tomatillo salsa and a sprinkle of crumbled feta cheese.
Serves 4
Per Serving: 318 calories, 33 g protein, 26 g carbs, 8 g fat, 621 mg sodium.
Grilled eggplant tacos
Prep 15 min | Total 30 min
Ingredients:
- 4 large Japanese eggplants, about 800 g
- 1/4 cup canola oil
- 2 tbsp DIY taco seasoning
- 4 soft flour tortillas or hard corn taco shells
Method:
Preheat barbecue to medium.
Trim stem ends off eggplants. Slice each in half lengthwise, then slice each in half lengthwise again. Cut each strip in half crosswise. You should have 32 strips in total. Stir oil with seasoning in a large bowl, then add eggplants. Toss to coat completely.
Oil grill, then barbecue eggplant, lid closed, flipping halfway through, until grill marks appear and eggplant is cooked through but still firm, 1 to 2 min per side. Transfer to a plate. Let stand covered with foil, 5 min.
Serve in tortillas.
Tasty Toppings: Try these tacos with guacamole, red cabbage slaw and fiery red sauce.
Serves 4
Per Serving: 329 calories, 7 g protein, 39 g carbs, 18 g fat, 7 g fibre, 552 mg sodium.
Saucy beef tacos
Prep 10 min | Total 20 min
Ingredients:
- 2 tsp canola oil
- 2 garlic cloves, minced
- 1 small onion, finely chopped
- 500 g lean ground beef
- 1/4 cup water
- 1/2 156-mL can tomato paste, about 1/4 cup
- 1 tbsp DIY taco seasoning
- 1 tsp granulated sugar
- 4 flour tortillas or corn taco shells
Method:
Heat a large frying pan over medium-high. Add oil, then garlic and onion. Cook until onion is soft, 3 to 4 min. Crumble in beef. Cook, stirring occasionally, until meat is no longer pink, 4 to 5 min. Add water, tomato paste, taco seasoning and sugar. Stir until warmed through, 2 to 3 min.
Serve in tortillas.
Tasty Toppings: Try these tacos with pico de gallo salsa, tomatillo salsa, a sprinkle of grated mozzarella and a squeeze of lime.
Serves 4
Per serving: 455 calories, 29 g protein, 33 g carbs, 23 g fat, 2 g fibre, 612 mg sodium. Excellent source of vitamin B12.
Huevos Rancheros
Prep 10 min | Total 20 min
Ingredients:
- 1 tbsp canola oil, divided
- 1 garlic clove, minced
- 1/2 tsp cumin
- 1 cup canned black beans, drained and rinsed
- 1/2 cup water
- 1 tbsp lime juice
- 4 eggs
- 4 soft corn or flour tortillas
- 1/3 cup crumbled feta
Method:
Heat a medium saucepan over medium-high. Add 1 tsp oil, then garlic and cumin. Stir constantly until fragrant, 1 min. Add beans and water. Continue cooking until beans are soft and most of liquid is absorbed, 6 to 7 min. Stir in lime juice. Lightly mash with a potato masher.
Heat a large non-stick pan over medium. Add remaining 2 tsp oil, then crack eggs into pan. Cook, covered, until eggs are just set but yolks are still runny, 2 to 3 min.
Place a tortilla on a plate. Top with beans, then egg and feta.
Tasty Toppings: Try these tacos with pico de gallo salsa and fiery red sauce.
Serves 4
Per Serving: 256 calories, 13 g protein, 23 g carbs, 13 g fat, 4 g fibre, 562 mg sodium. Excellent source of folate.
Shrimp & onion tacos
Prep 5 min | Total 25 min
Ingredients:
- 1 red onion
- 400g pkg frozen large shrimp, thawed and peeled
- 2 tbsp canola oil
- 4 soft corn or flour tortillas
Method:
Preheat barbecue to medium-high.
Peel onion and cut into 8 wedges, keeping the core intact to hold each wedge together. Toss onion and shrimp with oil in a large bowl. Season with fresh pepper. Oil grill. Barbecue onion wedges, lid open, until charred on 1 side, about 3 min. Flip, then add shrimp. Barbecue until shrimp turn pink and onions are tender, about 2 min per side. Transfer shrimp to a plate and onions to a cutting board. Coarsely chop onions.
Serve shrimp and onions on tortillas.
Tasty Toppings: Try these tacos with guacamole, pineapple-watermelon salsa and a squeeze of lime.
Serves 4
Per Serving: 311 calories, 19 g protein, 33 g carbs, 12 g fat, 1 g fibre, 473 mg sodium. Excellent source of vitamin B12.
Courtesy Claire Tansey
Photo credit: Sian Richards