Tag: tacos

Lean Crescent Taco Pie


Crescent Taco Pie

I regularly receive emails from Pillsbury, and after seeing a yummy one for a Crescent Taco Bake, I decided to buy the few (missing) ingredients I needed. I made some modifications, like I normally do, to make this a bit healthier/lighter and added a couple of ingredients I thought would increase the tasty factor; however, you can omit these if you choose. This is a good basic recipe which can be suited to your own preference, if you have a favorite way to make tacos. Feel free to add jalapeños, beans (refried or black), onions, etc.

Ingredients

  • 1 can (8 oz) Pillsbury refrigerated crescent dinner rolls
  • 1 lb. lean (at least 90%) ground beef
  • 3/4 cup salsa (I use medium heat)
  • 2 tbsp. taco seasoning mix (from 1-oz package)
  • 1/2 can Rotel Mexican Lime & Cilantro (optional)
  • 1 cup light shredded Cheddar cheese
  • Shredded lettuce, (optional)
  • Diced tomato, as desired
  • Black olives, as desired
  • Avocado slices/cubes (optional)
  • Greek yogurt (optional)

Directions

  1. Heat oven to 375°F. Unroll dough; separate into 8 triangles. Place in ungreased 9-inch square pan or 10-inch pie plate; press over bottom and up sides to form crust. (I had some overlapping, so removed and threw away some of the dough.)
  2. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in salsa, Rotel (if using) and taco seasoning mix; simmer 5 minutes.
  3. Spoon meat mixture in crust-lined pan; sprinkle with cheese.
  4. Bake 18 minutes or until crust is deep golden brown and cheese is melted.
  5. Serve topped with diced tomato, black olives and lettuce (if desired), and avocado and plain greek yogurt on the side.

Taco Bake

 

Top ↑

Advertisement

Beer-Battered Fish Tacos With Chipolte Sauce and Salsa


Image

I receive numerous emails containing recipes, and got one yesterday from Kitchen Daily for this recipe, which originally came from Eating Well. As always, I modified it and came up with the chipolte white sauce to accompany the tacos. I like this because it’s not deep-fried and is really yummy. Now, don’t get me wrong, I love me some deep-fried food, but prefer to eat healthier… most of the time 😉

If you want to skip the sauce and make this even lighter, you can top the tacos off with a little plain greek yogurt with the salsa.

Ingredients

Fish Tacos

  • 3 tbsp. all-purpose flour
  • 1/8 tsp. ground cumin
  • 1/4 tsp. garlic powder
  • 1/4 tsp. cayenne pepper, or more for additional heat
  • 1/8 tsp. salt
  • 1/3 cup beer
  • 8 oz. tilapia filet, cut crosswise into 1-inch wide strips
  • 1 tbsp. canola oil
  • 4 corn tortillas, warmed
  • 1 cup shredded cabbage
  • Fresh salsa

Chipolte Sauce

  • 1/4 cup light mayo
  • 1 tbsp. low-fat milk
  • 2 tbsp. lime juice
  • 1/4 tsp. garlic salt
  • 1/4 tsp. chipolte seasoning

Directions

Chipolte Sauce

  1. Mix all of the ingredients together and put in fridge while preparing the fish.

Fish Tacos

  1. Combine flour, cumin, garlic, salt and cayenne in a medium bowl. Whisk in beer to create a batter.
  2. Coat tilapia pieces in the batter.
  3. Heat oil in a large nonstick skillet over medium-high heat.
  4. Add the fish to the pan, letting excess batter drip back into the bowl.
  5. Cook until crispy and golden, 2 to 4 minutes per side.
  6. Serve fish with tortillas, cabbage, chipolte sauce and salsa.
With guacamole on a flour tortilla
With guacamole on a flour tortilla

Top ↑