Best Coleslaw Cucumber Taco Cups Recipe By Tasty Recipes

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CRUNCHY TACO CUPS RECIPE BY TASTY



Crunchy Taco Cups Recipe by Tasty image

Here's what you need: lean ground beef, taco seasoning, diced tomato, diced green chilies, shredded sharp cheddar cheese, large flour tortillas

Provided by Iris Tian

Categories     Appetizers

Yield 12 taco cups

Number Of Ingredients 6

1 lb lean ground beef
3 tablespoons taco seasoning, 1 envenlope
6 oz diced tomato
4 oz diced green chilies, 1 can
1 ½ cups shredded sharp cheddar cheese
6 large flour tortillas

Steps:

  • In a large skillet, brown the ground beef and drain any remaining fat. Transfer to a bowl.
  • Add taco seasoning, tomatoes and green chiles to the ground beef and stir to combine.
  • Preheat oven to 375ºF (190ºC).
  • Cut flour tortillas into a square shape and cut each into 4 smaller equally sized square pieces.
  • Generously coat a standard size muffin tin with nonstick cooking spray.
  • Line each cup of prepared muffin tin with a tortilla sheet.
  • Add 1.5 tablespoons taco mixture. Top with 1 tablespoon of cheese. Press down and add another layer of tortilla sheet, taco mixture, and a final layer of cheese.
  • Lightly brush the top edges of the tortilla with cooking oil.
  • Bake 18-20 minutes until cups are heated through and edges are golden brown.
  • Enjoy!

Nutrition Facts : Calories 216 calories, Carbohydrate 14 grams, Fat 10 grams, Fiber 0 grams, Protein 14 grams, Sugar 1 gram

TANGY CUCUMBER SLAW FOR TACOS



Tangy Cucumber Slaw for Tacos image

I took the base of Martha Stewart's cucumber radish slaw and changed it up. This is great on top of tacos or with pork. You can use it like any other coleslaw. It's super tangy if you like a vinegar in-your-face tangy-type taste. I wanted to make a slaw without mayo to make a lower-fat version.

Provided by Smallfry

Categories     Salad     Coleslaw Recipes     No Mayo

Time 1h20m

Yield 8

Number Of Ingredients 9

½ head cabbage, chopped
1 cucumber, chopped
¼ red onion, chopped
3 tablespoons chopped cilantro, or to taste
9 tablespoons red wine vinegar
3 tablespoons olive oil
2 tablespoons brown sugar
3 cloves garlic, minced
salt and ground black pepper to taste

Steps:

  • Place cabbage, cucumber, red onion, and cilantro in a bowl to make coleslaw mix.
  • Whisk vinegar, oil, sugar, garlic, salt, and pepper together in a separate bowl. Add dressing to the coleslaw mix. Let sit until flavors settle, at least 1 hour.

Nutrition Facts : Calories 89.5 calories, Carbohydrate 10.8 g, Fat 5.2 g, Fiber 2.1 g, Protein 1.3 g, SaturatedFat 0.7 g, Sodium 35.2 mg, Sugar 6.4 g

BREAKFAST TACO CUPS RECIPE BY TASTY



Breakfast Taco Cups Recipe by Tasty image

Here's what you need: nonstick cooking spray, large flour tortillas, vegetarian refried beans, egg, shredded mexican cheese blend, cherry tomatoes, fresh cilantro leaf

Provided by Gwenaelle Le Cochennec

Categories     Breakfast

Time 30m

Yield 12 cups

Number Of Ingredients 7

nonstick cooking spray, for greasing
3 large flour tortillas
¾ cup vegetarian refried beans
¾ cup egg, scrambled
¼ cup shredded mexican cheese blend
3 cherry tomatoes, quartered
fresh cilantro leaf, for garnish

Steps:

  • Preheat the oven to 375ºF (190ºC). Generously coat a 12-cup muffin tin with nonstick spray.
  • Stack the tortillas and cut off the edges so the tortillas are square. Then, quarter the squares so you have 12 small tortilla pieces.
  • Press a tortilla square into each cup of the prepared muffin tin.
  • Fill each cup with 1 tablespoon of refried beans, 1 tablespoon of scrambled eggs, and 1 teaspoon of cheese and top with a cherry tomato quarter.
  • Bake for about 10 minutes, until the edges of the tortillas are golden brown and the cheese has melted.
  • Garnish with cilantro.
  • Enjoy!

Nutrition Facts : Calories 76 calories, Carbohydrate 7 grams, Fat 3 grams, Fiber 0 grams, Protein 4 grams, Sugar 0 grams

EASY TACO CUPS



Easy Taco Cups image

These zesty little cups rank high on my list of favorites because they combine three things I look for in a recipe: fast, easy and delicious! They make a simply fantastic finger food for parties, and my guests have fun selecting their desired toppings. -Ashley Jarvies, Manassa, CO

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 12 servings.

Number Of Ingredients 7

1 pound ground beef
1/2 cup chopped onion
1 envelope taco seasoning
1 can (16 ounces) refried beans
2 tubes (8 ounces each) refrigerated seamless crescent dough sheet
1-1/2 cups shredded cheddar cheese
Optional toppings: Chopped tomatoes, sliced ripe olives, shredded lettuce, sour cream, guacamole and salsa

Steps:

  • Preheat oven to 375°. In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink, breaking meat into crumbles; drain. Stir in taco seasoning and refried beans; heat through., Unroll each tube of dough into a long rectangle. Cut each rectangle into 12 pieces; press lightly onto bottoms and up sides of 24 ungreased muffin cups. , Fill each muffin cup with a rounded tablespoon of beef mixture; sprinkle each with 1 tablespoon cheese. Bake 14-16 minutes or until dough is golden brown. Cool taco cups in pans 10 minutes before removing. Serve with toppings as desired.

Nutrition Facts : Calories 291 calories, Fat 15g fat (7g saturated fat), Cholesterol 37mg cholesterol, Sodium 819mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 15g protein.

FIESTA COLESLAW



Fiesta Coleslaw image

Coleslaw with a touch of heat makes a zesty side for barbecued chicken or pork. I also pile it on fish tacos and po'boys. -Fay Moreland, Wichita Falls, Texas

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 10 servings.

Number Of Ingredients 13

1 package (14 ounces) coleslaw mix
1 cup chopped peeled jicama
6 radishes, halved and sliced
4 jalapeno peppers, seeded and finely chopped
1 medium onion, chopped
1/3 cup minced fresh cilantro
1/2 cup mayonnaise
1/4 cup cider vinegar
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon celery salt
1/4 teaspoon coarsely ground pepper
Lime wedges, optional

Steps:

  • In a large bowl, combine the first six ingredients. In a small bowl, whisk mayonnaise, vinegar, sugar and seasonings. Pour over coleslaw mixture; toss to coat., Refrigerate, covered, until serving. If desired, serve with lime wedges.

Nutrition Facts : Calories 114 calories, Fat 9g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 242mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

CUCUMBER COLESLAW



Cucumber Coleslaw image

I created this cucumber coleslaw recipe so I could use a julienne peeler I received as a gift. I had leftover sparkling wine, so I thought I'd try to use it over julienned cucumbers to make this refreshing slaw. It's a nice way to round out a brunch or picnic. -Merry Graham, Newhall, California

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 18

1/3 cup olive oil
1/4 cup sparkling or dry white wine
1 tablespoon minced fresh basil
1 tablespoon Key lime juice
1 serrano pepper, seeded and minced
1-1/2 teaspoons minced fresh mint
1-1/2 teaspoons molasses
1 teaspoon sugar
1 garlic clove, minced
3/4 teaspoon salt
3/4 teaspoon grated lime zest
1/2 teaspoon pepper
COLESLAW:
3 English cucumbers, julienned
2 cups fresh arugula or baby spinach, coarsely chopped
1 cup fresh snow peas, cut into 1/2-inch pieces
1/2 cup sliced almonds, toasted
1 cup dried cranberries

Steps:

  • In a small bowl, combine the first 12 ingredients. In a large bowl, combine cucumbers, arugula, peas, almonds and cranberries., Just before serving, pour dressing over salad; toss to coat.

Nutrition Facts : Calories 178 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 227mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

BLACK BEANS AND CORN TACO CUPS RECIPE BY TASTY



Black Beans And Corn Taco Cups Recipe by Tasty image

Here's what you need: nonstick cooking spray, large flour tortillas, black beans, corn, shredded cheddar cheese, jalapeño, pico de gallo

Provided by Gwenaelle Le Cochennec

Categories     Appetizers

Time 30m

Yield 12 cups

Number Of Ingredients 7

nonstick cooking spray, for greasing
3 large flour tortillas
¾ cup black beans
¾ cup corn
¼ cup shredded cheddar cheese
12 slices jalapeño
¼ cup pico de gallo

Steps:

  • Preheat the oven to 375ºF (190ºC). Generously coat a 12-cup muffin tin with nonstick spray.
  • Stack the tortillas and cut off the edges so the tortillas are square. Then, quarter the squares so you have 12 small tortilla pieces.
  • Press a tortilla square into each cup of the prepared muffin tin.
  • Fill each cup with 1 tablespoon of black beans, 1 tablespoon of corn, and 1 teaspoon of cheddar cheese and top it with a jalapeño slice.
  • Bake for about 10 minutes, until the edges of the tortillas are golden brown and the cheese has melted.
  • Garnish with pico de gallo.
  • Enjoy!

Nutrition Facts : Calories 61 calories, Carbohydrate 10 grams, Fat 1 gram, Fiber 1 gram, Protein 2 grams, Sugar 0 grams

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