Are you a taco-lover? If so, today is the perfect day to satisfy your cravings…. because October 4th is National Taco Day!
To celebrate, we’ve rounded up five of our favorite recipes. Whether you like your taco shell hard or soft, your ingredients fried or grilled, make one of these tasty treats in honor of Taco Thursday!
Start the day off right with a special creation with all the protein to fuel a learning brain. In a corn or whole grain taco shell, heap up some scrambled eggs, turkey bacon, salsa and cheese. Serve with fresh fruit and everyone will be ready to face the day! [Read “Chorizo and Egg Breakfast Tacos”]
Do your kids watch iCarly? The show introduced us and our readers to the existence of the Spaghetti Taco… and boy is this a treat! All you have to do is boil your favorite spaghetti (for extra nutrition, most grocery stores have spinach or whole wheat pasta) and toss the noodles with your favorite veggie packed sauce.
(Nom nom nom)
After warming up your hard taco shells, fill them up with spaghetti, a little chicken or Italian sausage for protein, and a sprinkle of mozzarella or parmesan for a creamy topper. Buon Appetito! [Read “Mex-Italian Cuisine: Fiesta Spaghetti Tacos!”]
The Best Fish Tacos Ever
You may remember from the movie “I Love You, Man,” that Los Angeles is known for amazing fish tacos. But if you want to whip some up at home, the Nutrition Twins have a recipe that’s healthy and delicious!
With fresh white fish, corn tortillas, and a variety of herbs and spices, the Fish Tacos in Pumpkin Seed Chipotle Sauce with Pan-Fried Avocado is the perfect combination of healthy, spicy, creamy, crunchiness to serve your family on Taco Night.
Brooke’s “Junk Salad”
This salad has all the flavor of a great taco without all the annoying calories, and it serves a crowd! With a heaping helping of lettuce, corn, olives, chick peas, onion, taco chips, Catalina Island dressing, and your favorite taco meat, you can toss together a salad that will kick your taco craving out the door. Add some peppers and tomatoes to up the veggie count while staying true to the Mexican flavors. [Read “Hearty and Crunchy – Brooke’s Junk Salad]
Crockpot Taco Soup
This is a great recipe of my own creation that’s perfect for using up the cans of stuff you’ve been hiding in the cabinet. All you have to do is brown some ground turkey and a cubed chicken breast. Add the meat, canned black beans, canned diced tomatoes, a can of chicken broth, a can of cheddar cheese soup mix (plus two cans of water), a can of Mexicorn, fresh green and red bell pepper, fresh onion, chopped cilantro, and cayenne pepper to your crock pot. Set it on high and let it go for a couple hours to marry all the flavors. I serve it with crumbled tortilla chips on top, and my fiancé likes to add rice or quinoa to it.
What’s your favorite type of taco?