This healthy taco salad has it all: warm spiced meat, cool romaine lettuce, a slew of crunchy toppings and a Creamy Cilantro Lime Dressing.
This ground turkey bubble bake is so good with just a few simple ingredients!
These Healthy Baked Chicken Taquitos are exploding with tender shredded chicken, green salsa, melted cheese and taco seasonings, delivering big Mexican flavor without the guilt.
These chicken lettuce wraps are an amazing alternative to sandwiches and tacos.
This easy cassava tortilla recipe comes together in minutes in the blender, and you don’t even need a tortilla press or rolling pin! Almond flour lends the tortillas a tender texture and slight sweetness, while the cassava flour makes them pliable.
These Slow Cooker Cilantro Lime Chicken Tacos are the perfect weeknight meal.
This is an adaptation of the Chipotle-Garlic Grilled Chicken recipe in my book, The Food Processor Family Cookbook (Sonoma Press 2016).
Slow cooker salsa verde chicken is the perfect shredded chicken recipe for use in tacos, taco salads, lettuce wraps, regular wraps, and bowls!
Braised chicken thighs with ancho chile and spices served on warm tortillas topped with cheese, lettuce, and avocado.
One of the best turkey taco filling you will ever have! So much flavor that you will want to eat more tacos than you should!
These easy-to-make steak burrito bowls are one of my favorite dinners, and I hope you’ll love them too! Spice-rubbed skirt steak gets served with a tangle of caramelized peppers, onions and sweet corn, with a creamy avocado sauce to tie everything together.
A Mexican dish consisting of pork marinated in dried chiles, pineapple and spices then roasted and served on tortillas.
Want to change up taco night without changing the ingredients? Ditch the tortilla, and put your taco stuffings on top of rice.
Hard shell tacos layered with cheese, seasoned beef, and more cheese then baked in the oven to fuse them together.
These Taco Stuffed Shells are so easy and perfect for a change up to your normal routine.
Adapted from Fresh Flavors for the Slow Cooker, by Nicki Sizemore (Story Publishing, 2019).
Scrambled eggs mixed with roasted potatoes and poblano peppers served in flour tortillas and topped with Monterey Jack cheese.