I have never been one for the taco Tuesday thing; I make tacos whenever I feel like it.
This time, it just happened to fall on Tuesday. But, I just didn’t want the plain old ground beef with salsa, cheese and lettuce. So here is what I came up with, Chicken taco with mango salsa, steak taco with a cucumber and tomato salsa and a veggie taco with sautéed mushrooms and avocado. I hope you enjoy these tacos as much as I did.
2 chicken breasts cooked and chopped in to chunks (If you have left over, use it)
1 mango diced
2 teaspoons of finely diced red onion
1 teaspoons of finely diced jalapeno (add depending on how much heat you like)
½ teaspoon sugar
A small handful of fresh cilantro
Place chopped Mangos, red onions and jalapeno in a bowl along with the finely chopped cilantro. Add sugar and the juice of the lime to the mango mixture and stir to combine.
Place the cooked chicken on 2 warm tortillas and top with mango salsa.
Cooked Steak seasoned with salt, pepper and olive oil to coat
2 chopped and seeded Roma tomatoes
I/2 of a cucumber peeled and chopped
2 teaspoons finely diced red onion
A small handful of fresh chopped cilantro
½ of a lemon
Grated Monterey jack cheese
I grilled flanked steak in my cast iron pan, about 7 minutes each side, always cut steak across the grain to insure tenderness. Cut cooked steak into strips.
In a bowl place, tomatoes, cucumber, red onion, and cilantro. Squeeze the juice from the lemon in the bowl and stir to combine.
Warm tortillas. Place steak on 2 warm tortillas and top with tomato salsa and a sprinkle of cheese.
1 carton of Button mushrooms sliced
1 avocado sliced
2 tablespoons of butter
Salt and pepper to taste
I cooked the mushrooms in the pan I cooked the steak, which gave them a bit of extra flavor.
Melt butter in a sauté pan. Add mushrooms and cook until tender, season with salt and pepper to taste.
Warm tortillas. Place mushrooms on 2 tortillas and top with avocado slices. Drizzle a bit of lime juice over each taco.