Californiasofttacos Recipes

CALIFORNIA TACOS

California Tacos image

These tacos are full of fresh vegetables and lime. They're quick and easy to make and they manage to be both healthy and very budget-friendly!

Provided by WHIRLEDPEAS

Categories World Cuisine Recipes Latin American Mexican

Time 25m

Yield 4

Number Of Ingredients 12

Ingredients

3 tomatoes, seeded and chopped
2 avocados, chopped
1 small onion, chopped
¼ cup chopped fresh cilantro
2 cloves garlic, minced
1 lime, juiced
2 tablespoons vegetable oil
8 corn tortillas
1 (15 ounce) can black beans, drained and rinsed
1 cup cooked white rice
2 tablespoons chopped fresh cilantro
1 dash green pepper sauce (such as Tabasco®), or to taste

Steps:

Mix tomatoes, avocados, onion, 1/4 cup cilantro, and garlic together in a bowl. Drizzle lime juice over tomato mixture; toss to coat.
Heat vegetable oil in a skillet over medium heat. Arrange tortillas, 2 at a time, in hot oil; cook until crisp, about 1 minute per side. Remove tortillas using tongs and repeat with remaining tortillas.
Spoon 2 tablespoons black beans and 2 tablespoons cooked rice onto each crisp tortilla; top with tomato mixture. Garnish tacos using remaining 2 tablespoons cilantro and green pepper sauce.

Nutrition Facts : Calories 512.2 calories, Carbohydrate 67.2 g, Fat 23.7 g, Fiber 19.1 g, Protein 13.7 g, SaturatedFat 3.4 g, Sodium 448.2 mg, Sugar 4.5 g

CALIFORNIA TACOS

California Tacos image

I always describe this as similar to a taco salad, without the bowl. It is a meat sauce, placed over corn chips, and topped how you like it. Can be finger food if your chips are big enough.

Provided by Darryn Glass

Categories One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 lb ground beef
1 cup chopped onion
1 garlic clove
1 1/2 teaspoons salt
1/8 teaspoon pepper
1 (8 ounce) can tomato sauce
2.5 (8 ounce) cans water (measured in tomato sauce can)
1 (6 ounce) can tomato paste
1 teaspoon chili powder
2 teaspoons sugar
1 1/2 teaspoons oregano
1 1/2 teaspoons cumin
2/3 cup rice

Steps:

Brown ground beef with the onion, garlic, salt and pepper until red is gone.
Add the rest of the ingredients except the rice and simmer uncovered 30 minutes.
Add 2/3 cup minute rice.
Cover and simmer 3-5 minutes.
Serve over corn or tortilla chips and top with cheese, letuce, tomato, onions or whatever you would like.

Nutrition Facts : Calories 440.3, Fat 17.8, SaturatedFat 6.8, Cholesterol 77.1, Sodium 1603.7, Carbohydrate 43.9, Fiber 4.2, Sugar 11.5, Protein 26.6

CALIFORNIA TACOS AND MORE - GUACAMOLE

California Tacos and More - Guacamole image

Provided by Food Network

Categories appetizer

Time 10m

Yield 10 to 15 (3-ounce) servings

Number Of Ingredients 6

Ingredients

12 ripe avocados
5 jalapeno peppers
1/2 bunch fresh cilantro, leaves only
2 tablespoons chopped garlic
2 tablespoons chopped onion
1 tablespoon sea salt

Steps:

Combine all the ingredients in a food processor or for best results mashed together by hand. This can be stored in the refrigerator, with as little contact with air as possible, is recommended. If you do store, place the guacamole in a container and cover with a sheet of plastic wrap before closing the container. If it is made to be used right away, it should be used within 24 hours.

CALIFORNIA TACO DIP

California Taco Dip image

There are many taco bean dips, but this one has a secret ingredient that makes is extra yummy...mayonnaise. It gives it a very creamy taste. Try it... bet you will like it!

Provided by Inge

Categories Appetizers and Snacks Dips and Spreads Recipes

Time 2h20m

Yield 10

Number Of Ingredients 10

Ingredients

3 large avocados, peeled and pitted
1 teaspoon lemon juice
1 cup sour cream
2 tablespoons mayonnaise
1 (1.25 ounce) package taco seasoning mix (such as Lawry's®)
1 (16 ounce) can refried beans
1 cup shredded Mexican blend cheese
2 chopped green onion tops
2 tomatoes, seeded and diced
1 (2.25 ounce) can sliced black olives, drained

Steps:

In a bowl, mash the avocados and mix in the lemon juice. In a separate bowl, mix the sour cream, mayonnaise, and taco seasoning.
Spread the refried beans over the bottom of a large serving platter or bowl. Top with avocado mixture. Spread sour cream mixture over the avocado, and sprinkle with cheese. Layer cheese with green onions (just the green part), then tomatoes, and top with the olives. Cover, and chill in the refrigerator 2 to 4 hours before serving.

Nutrition Facts : Calories 324.9 calories, Carbohydrate 20 g, Cholesterol 27.7 mg, Fat 25.1 g, Fiber 8.7 g, Protein 8.3 g, SaturatedFat 8.5 g, Sodium 586.8 mg, Sugar 2.2 g

TACOS DE CALABACITAS

Tacos de Calabacitas image

Provided by Elaine Louie

Categories dinner, lunch, quick

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons extra-virgin olive oil
2 tablespoons minced onion
1/2 cup diced yellow summer squash
1/2 cup diced zucchini
1/2 cup corn kernels, preferably fresh
1 jalapeño, stemmed, seeded and finely chopped
1/2 cup diced tomato or quartered cherry tomatoes
1/4 teaspoon dried oregano
salt
1/2 cup Monterey Jack cheese, grated
8 corn tortillas
1 tablespoon minced cilantro.

Steps:

In a medium saucepan over medium heat, heat the oil until shimmering. Add onion and sauté until translucent, about 2 minutes. Add squash, zucchini, corn kernels and jalapeno. Sauté until squash and zucchini are lightly browned, about 3 minutes. Add tomatoes, oregano and salt to taste.
Cover, reduce heat to medium-low, and cook, stirring once or twice, until squash, zucchini and tomatoes release their juices and begin to blend, 5 to 7 minutes. Uncover, and adjust salt as needed. Sprinkle with cheese, cover, and cook until cheese is melted, about 1 minute. Remove from heat and keep warm.
Preheat a griddle or large heavy skillet over medium heat. Working in batches, warm the tortillas on the griddle, about one minute a side. Place the warmed tortillas on a platter and cover with foil to keep warm.
Arrange two warm tortillas on each of four plates. Place equal portions of filling in the center of each tortilla. Garnish with a sprinkling of cilantro, and serve.

Nutrition Facts : @context http, Calories 262, UnsaturatedFat 8 grams, Carbohydrate 29 grams, Fat 14 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 367 milligrams, Sugar 3 grams

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