Tag: gordon ramsay taco

Homemade Taco Seasoning

Never buy another package of taco seasoning with this spicy taco seasoning in your pantry. This is SO MUCH BETTER. Now you can have a tasty tacos in about 15 minutes.

I love my usual taco recipe (and my wife told me not to change it) but it takes 25 minutes and I get out a lot of spices. It is time to simplify my life. The second issue I have ( the real one to me) is that a lot of recipes I want to try call for a package of taco seasoning. I refused to do that and substituting would mean adding 7 or 8 more ingredients. This is much better. 

As a pediatrician, I’m always look at ingredients on everything. Taco seasoning mix always puzzled me. Whoever though of putting most of that junk in there must be a genius since I had no idea that wheat, flour and maltodextrin were needed. And the salt… so much salt. And I though it was suppose to be spices. Silly silly me.

Rating

Tasty like my other taco meat.

Make extra and store in a air tight container for the next time

Notes: there are hundred of recipes for taco seasoning out there. I didn’t bother since I knew what I wanted.
By making your own, you get to control everything.  I want to always use fresh onion so I did not put the onion powder in. I find the garlic a bit of a pain at times so the garlic powder is in. This is 3/10 spicy. Adjust the cumin and cayenne accordingly. You are the boss.

 Lots of good things plus an air tight container.

Combine 1/2 cup chile powder, 1 tsp each of oregano, Kosher salt, 1/2 tsp each of cayenne pepper, black pepper and 2 tsp cumin. Options are 1 tsp each of granular garlic powder and onion powder. Add these if you are not adding onion or garlic during your cooking. I always do fresh onion so I omitted the onion powder.

 Seal in a air tight container. It should be good for months.

To make taco meat. If you did not add the garlic and onion to the mix. Start with one small onion and 2-3 cloves of garlic and dice the onion and crush the garlic.

Over medium high heat add 1 t oil to a nonstick pan. Add the onion and cook for a couple of minutes until clearing. If adding fresh garlic, put it in now and “bloom” for 30 seconds.

Add 1 pound of ground beef and continue over medium high heat, breaking the meat apart and cook until browned. About 4-5 minutes.

 Drain the fat.

 Add 3 tablespoons of taco seasoning and 1/4 cup of water. I usually will add 1/2 cup of tomato sauce or salsa here. Simmer for a few minutes until liquid is reduced.

Homemade Taco Seasoning
by April-20-2013

Never buy another package of taco seasoning with this spicy taco seasoning in your pantry. This is SO MUCH BETTER. Now you can have a tasty tacos in about 15 minutes.
Ingredients
  • 1/4 cup chili powder
  • 2 t Garlic powder- granulated preferred- optional
  • 2 t onion powder-optional
  • 4 T cumin
  • 2 t oregano
  • 1 t cayenne pepper
  • 2 t kosher salt
  • 1 t black pepper
Instructions
1) Combine ingredients in medium bowl. Omit the garlic powder and/or onion powder if adding them fresh.2) The heat on this is 3/10. Adjust cumin and cayenne for taste. See post to vary amounts.3) To make taco meat. If you did not add the garlic and/or onion to the mix. Start with one small onion and/or 2-3 cloves of garlic and dice the onion and crush the garlic.4) Over medium high heat add 1 t oil to a nonstick pan. Add the onion and cook for a couple of minutes until clearing. If adding fresh garlic, put it in now and “bloom” for 30 seconds.5) Add 1 pound of ground beef and continue over medium high heat, breaking the meat apart and cook until browned. About 4-5 minutes. Drain the fat.6) Add 3 tablespoons of taco seasoning and 1/4 cup of water. I usually will add 1/2 cup of tomato sauce or salsa here. Simmer for a few minutes until liquid is reduced.
Make extra and store in a air tight container for the next time
Details

Prep time: Cook time: Total time: Yield: 1 to 8 pounds taco meat

Updated

April 20 2013

Dan Mikesell

Crock Pot Baja Chicken Tacos

If you haven’t noticed by now… I’m not exactly a fan of sea food.

Yikes! I know, I know… one of the leanest proteins and I won’t eat it. And, to top it off… I have absolutely no reason as to why I don’t like it. I lived on the Oregon coast for five years during my childhood and I can still count on one hand the amount of times that I’ve eaten seafood knowingly

It’s strictly mental. I can’t say that it’s the taste, texture, allergy or anything else. I just can’t bring myself to eat seafood.

That being said, I remember several years back when my parents would make baja tilapia tacos for themselves and naturally would have to make a chicken version for my brother and I.

They were some of the best tasting, simple, light summer friendly tacos that you could put in your mouth.

This is my healthified ‘crock pot’ take on their dish.

Please, please… make this recipe! These tacos are cool, crunchy, and absolutely bursting with flavor. The combination of the slow cooked chicken, the sweetness of the slaw, and the tang of the pico work so perfectly together.

Crock Pot Baja Chicken Tacos
 
TheSkinnyFork.com

The Skinny:
Servings: 4 • Size: 2 Tacos • Calories: 352.2 • Fat: 7.1 g • Carb: 57.9 g • Fiber: 17.9 g • Protein: 28.5 g • Sugar: 9.9 g • Sodium: 732.4 mg

Ingredients:
Chicken: 
2 Raw Boneless Skinless Chicken Breasts
1/4 C. Cilantro, Chopped
2 Limes, Juiced
4 Garlic Cloves, Smashed
 
1/2 Tsp. Cumin
1/2 Tsp. Chili Powder
Salt & Pepper to Taste

Pico:
1 Large Tomato, Chopped (About 1 C.)
 
1/2 C. Red Onion, Diced
 
1/2-1 Jalapeño, Seeded & Diced
 
1 Garlic Clove, Minced
 
1 Lime, Juiced
 
Salt & Pepper to Taste

Slaw: 
1 1/2 C. Slaw
1 Large Carrot, Shredded (About 1/2 C.)
1/2 C. Cilantro, Chopped
1 Lime Juiced
1/2 Tsp. Olive Oil
1/2 Tsp. Honey
2 Tbsp. Plain Fat Free Greek Yogurt
2 Tbsp. Light Mayo

8 Whole Wheat (100 Calorie) Flour Tortillas

Optional Additional Topping:
Mexican Hot Sauce (I used Valentina.) 

Directions:
Toss the ingredients for the chicken into a crock pot. 

Secure the lid and cook for at least 4-6 hours on low. 

In the mean time, prepare the pico in a small bowl. Give everything a good stir. Cover and set in the fridge to cool and let the flavors marry.

Once the chicken is ready, remove from the crock pot and shred via your method of choice.   (You can use or discard any remaining juice as you see fit. I kept the garlic to shred with the chicken and trashed the juices.)

I tossed mine into my stand mixer fitted with the paddle attachment on low for a couple of minutes… but two forks would work just as well.

Right before serving, prepare your slaw by tossing the ingredients together in a medium bowl.

Divide the chicken among the tortillas and top each with 1/4 c. slaw and 2 tbsp. prepared pico.

Give them all a drizzle of hot sauce (if desired) and serve warm! 

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