Tacos ideas for a yummy party!
published on 27 May, 2019 at 12:34
Tacos pizza:
INGREDIENTS:
5 tortillas
¼ cup butter, melted
1 tsp garlic powder
1 tsp dried oregano
1 cup pizza sauce
1 ½ cup grated mozzarella
Pepperoni slices
¼ cup butter, melted
1 tsp garlic powder
1 tsp dried oregano
1 cup pizza sauce
1 ½ cup grated mozzarella
Pepperoni slices
METHOD:
Preheat oven to 400F (200C).
Cut 4-5 rounds out of each tortilla to get about 25 shells.
In a bowl, mix together butter, garlic powder and oregano. Toss each tortilla round in butter mixture to coat.
Flip a muffin tin upside down. Place the tortilla pieces in between muffin cups. Bake 5-6 minutes until just golden brown. Take out and let them cool.
Fill each with a spoonful of pizza sauce. Top with grated mozzarella and pepperoni slices. Arrange on a tray and bake for 5-6 minutes until cheese has melted.
Cut 4-5 rounds out of each tortilla to get about 25 shells.
In a bowl, mix together butter, garlic powder and oregano. Toss each tortilla round in butter mixture to coat.
Flip a muffin tin upside down. Place the tortilla pieces in between muffin cups. Bake 5-6 minutes until just golden brown. Take out and let them cool.
Fill each with a spoonful of pizza sauce. Top with grated mozzarella and pepperoni slices. Arrange on a tray and bake for 5-6 minutes until cheese has melted.
-------------------------------------
Inside-out Chicken Tacos:
Ingredients
1 tsp salt
1 tsp pepper
1 tsp paprika
1 tsp cumin
5 chicken breasts
pepper, to taste
salt, to taste
3 cups (375 g) all-purpose flour
6 large eggs, beaten
3 cups breadcrumbs
canola oil, for frying
1 tsp salt
1 tsp pepper
1 tsp paprika
1 tsp cumin
5 chicken breasts
pepper, to taste
salt, to taste
3 cups (375 g) all-purpose flour
6 large eggs, beaten
3 cups breadcrumbs
canola oil, for frying
FOR SERVING
1 cup (70 g) lettuce, chopped
1 cup (230 g) guacamole
1 cup (240 g) pico de gallo
1 cup (100 g) shredded cheddar cheese
1 tbsp fresh cilantro, finely chopped
1 cup (230 g) mayonnaise
1 cup (70 g) lettuce, chopped
1 cup (230 g) guacamole
1 cup (240 g) pico de gallo
1 cup (100 g) shredded cheddar cheese
1 tbsp fresh cilantro, finely chopped
1 cup (230 g) mayonnaise
Preparation
Mix salt, pepper, paprika and cumin.
Slice chicken breasts in half.
Place the chicken slice between sheet of plastic wrap and pound it out. Sprinkle with spice mix.
Dip each cutlet in the flour, then in the egg, bread crumbs, in the egg, and in the bread crumbs.
Place the chicken breasts around of a baking sheet. Place a smaller baking sheet wrapped with plastic wrap in the middle of the larger pan.
Freeze for 8 hours.
Fry the chicken taco shells for 5 minutes.
Fill them with lettuce, guacamole, and pico de gallo, and cheddar cheese.
Garnish with cilantro and mayonnaise.
Mix salt, pepper, paprika and cumin.
Slice chicken breasts in half.
Place the chicken slice between sheet of plastic wrap and pound it out. Sprinkle with spice mix.
Dip each cutlet in the flour, then in the egg, bread crumbs, in the egg, and in the bread crumbs.
Place the chicken breasts around of a baking sheet. Place a smaller baking sheet wrapped with plastic wrap in the middle of the larger pan.
Freeze for 8 hours.
Fry the chicken taco shells for 5 minutes.
Fill them with lettuce, guacamole, and pico de gallo, and cheddar cheese.
Garnish with cilantro and mayonnaise.
---------------------------------------
Potato tacos:
Potato tacos
Ingredients:
2 potatoes, thinly sliced;
1 tsp salt;
½ tsp garlic powder;
½ tsp chili powder;
½ tsp ground cumin;
½ cup ground beef, cooked;
½ cup mozzarella, shredded.
Instructions
Preheat oven to 150C (300F).
Mix sliced potatoes with salt and spices. Flip a muffin tin upside down and use muffin cups to hold potato sliced folded in half, like crispy taco shells.
Bake for 20 minutes.
Fill each taco shell with beef and cheese, then broil, until cheese has melt. Serve with salsa, sour cream and sprinkle with parsley.c
Ingredients:
2 potatoes, thinly sliced;
1 tsp salt;
½ tsp garlic powder;
½ tsp chili powder;
½ tsp ground cumin;
½ cup ground beef, cooked;
½ cup mozzarella, shredded.
Instructions
Preheat oven to 150C (300F).
Mix sliced potatoes with salt and spices. Flip a muffin tin upside down and use muffin cups to hold potato sliced folded in half, like crispy taco shells.
Bake for 20 minutes.
Fill each taco shell with beef and cheese, then broil, until cheese has melt. Serve with salsa, sour cream and sprinkle with parsley.c
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