Homemade Taco Seasoning

During our weeks of staying at home and lots of experimenting in the kitchen, I decided to make my own taco seasoning. If I’m being honest, I ran out of taco seasoning and I needed taco seasoning. After a few times of playing with seasoning and measurements, I found a combination that made my guys say “throw out the pre-made stuff.” Complete Win in the Kitchen.

When I make tacos, I usually prepare 2 lbs of ground beef, turkey or chicken. I DOUBLE the following recipe to add to our tacos. BUT, when you have time you need to make up extra just to sprinkle on your black beans, scrambled eggs, popcorn, you see where I’m going. This has such a yummy flavor you will add it to lots of things.

Happy Taco Tuesday,
Amanda

Make your own Taco Seasoning

1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon smoked paprika (you can use plain paprika)
1/2 teaspoon dried oregano
1/2 teaspoon onion powder
1/4 teaspoon fine sea salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (add more if you want more kick)

Combine all the seasonings.  Add to your ground beef for tacos.  Add a few shakes to your black beans.  Add to your scrambled eggs.  Yum!!  Store in a sealed container if you don’t use all.

Rotisserie Chicken Tacos

Have you ever made a meal and then you feel like you completed cheated because it was so easy? Those are my favorite meals! Let me introduce to Rotisserie Chicken Tacos. Guys, this is so easy. First off, I am the girl that will always pick up a rotisserie chicken at the store. I mean all the work is done for you for 5 bucks.

Now you will take that magic chicken you bought and create chicken tacos that will have your family thinking you are a goddess in the kitchen. Chop up your favorite toppings and you are ready to roll. You have just changed the Taco Tuesday Game.

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Rotisserie Chicken Tacos
2 cups salsa (I used Mateo’s Salsa)
1 cup water
2 T tomato paste
½ t coriander
1 t chili powder
1 t ground cumin
1 small rotisserie chicken (picked up from Costco), meat removed from the bones (you’ll want about 1½ pounds of picked chicken meat)
6 T vegetable oil
12 white 6” corn tortillas
8 ounces pepper jack cheese, shredded
4 cups shredded iceberg lettuce (I cheated and bought the bag)
8 ounces Monterey jack cheese or Cheddar Cheese, shredded

Toppings

Guacamole Homemade or My go-to
Sliced pickled jalapeños
Diced tomatoes
Thinly sliced red onion
Avocado wedges
Sour cream
Lime juice
Fresh cilantro

Preheat the oven to 425 degrees.
Use baking sheets with high sides ready that can hold 12 completed folded tacos (or 2 pans with 6 each). Brush both baking sheets with oil. This will prevent sticking. Lay out the corn tortillas, 6 per tray and brush the tops with the other half of the oil. Set pans aside.
In a large skillet, place salsa, water and tomato paste. Using medium heat, stir and combine. Add the coriander, chili powder and cumin seasonings. Stir together completely.
Shred the cooked chicken pieces into the salsa mixture and heat to hot then hold to keep warm.
Beginning working on taco assembly, divide the pepper jack between the 12 tortillas.
Divide the warm chicken mixture between the 12 tortillas, on top of the pepper jack. Leave some room around the edges so your tacos will not be too full (yet!) Now top the tacos with Monterey jack cheese.

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Place in the oven for 12-15 minutes or until the edges start to get a little crispy and the mixture is hot and bubbly. Rotate halfway through for even browning.
Remove tacos from the oven. Then pick up each tortilla, fold in half and place in the reserved dish or pan, letting each taco stay folded by leaning on the one next to it. Add the lettuce at this time.

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Serve hot with whatever toppings you want including diced tomatoes, pickled jalapeños, thinly sliced red onion, avocado wedges, sour cream, guacamole, lime juice, fresh cilantro, etc.

Pico de Gallo

Pico de Gallo is easy to put together.  It’s a great addition to so many meals.  We add Pico (for short) to fajitas, tacos, omelets, and sometimes just love it by itself with chips.  The freshness of the flavors add something to each entree.  This is my simple recipe you can add to or take away.  I make it early in the day to let flavors sit for a little while.  This recipes make a lot so feel free to divide ingredients if you want a smaller batch.

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3 white or red onions

12 Roma tomatoes

2 cups fresh cilantro leaves

2 to 3 jalapeños (soak in ice water before using)

1 lime

Salt

Chop up onions and tomatoes. I like to make sure the tomato and onion ratio is about the same.  Chop the cilantro.

Slice 1 or 2 jalapeños in half.  I always wear gloves when chopping jalapeños.  With a spoon, scrape out the seeds and membranes. (If you want it spicy, leave in some of the white membranes.) Finely chop the jalapeños.

Combine onions, tomatoes, cilantro and jalapeños in one bowl.

Slice the lime in half and squeeze the juice from half a lime the bowl. Sprinkle with salt, and stir together until combined.   Do a taste test.  You can make adjustments to your  pico de gallo by adding more jalapeños, salt, or lime.

Amanda’s Guacamole

It’s that time of year when the avocados are ripe, delicious, and usually not $3 each.  I love avocados.  We add them to salads and sandwiches. (I’ll be sharing an avocado chicken salad in a few weeks.) With these magic green things, I create a guacamole that does not last long.  It is simple, fresh, and addictive.  Perfect as a starter to your fajita or taco night.  This amazing guacamole is a staple for any summer get together.  To Avocados! –AF

Amanda’s Guacamole

3 ripe avocados (must be ripe)

1/2 cup chopped tomato

1/4 cup finely chopped onion

1 jalapeño pepper, chopped

1 T fresh lime juice

1 t salt

freshly ground black pepper

Cut each avocado in half and remove seed from avocado.  Scoop out avocado pulp into a large bowl.  Mash avocado until desired consistency.  I like to leave small chucks in my guacamole.  Add tomatoes, onions, jalapeño, salt, and lime juice.  Stir until avocado mixture is blended.  Top with black pepper.  Serve with tortilla chips.  Makes about 2 1/2 cups.