Best Creamed Tacos Recipes

Shrimp and Pork Tacos with Tomato Salsa and Creamed Avocado image

Provided by Roger Mooking

Time 40m

Yield 4 servings

Number Of Ingredients 28

1 teaspoon vegetable oil
12 ounces ground pork
1 shallot, diced
1 clove garlic, diced
1 green chile, chopped
2 tablespoons ground cumin
2 teaspoon smoked paprika
15 (21/25 count) shrimp, shelled, deveined and coarsely chopped
1/2 cup canned water chestnuts, rinsed, drained and diced
Pinch sugar
2 tablespoons chopped fresh cilantro stems
Zest and juice of 1 lime
Salt
3 plum tomatoes, diced
2 green onions, chopped
Juice of 1/2 lime
1/4 bunch fresh cilantro, leaves picked and stems chopped
Pinch sugar
Salt
2 avocados, halved, pitted, peeled and chopped
Juice of 2 1/2 limes
1/4 bunch green onion, chopped
2 tablespoons sugar
1/4 cup sour cream
Salt
8 soft tortilla shells, warmed over grill or in microwave for 30 seconds
Fresh cilantro sprigs, for garnish
Salt

Steps:

For the shrimp and pork filling: In a cast iron pan, heat the vegetable oil over medium heat. Place the pork in the pan and saute until brown and caramelized.
Once the pork has browned, add the shallots, garlic, and chiles, cook for 1 to 2 minutes.
Add the cumin and smoked paprika and stir. Add the shrimp and stir. Once the shrimp has turned pink, add the water chestnuts and stir. Add the sugar, cilantro stems, lime zest and juice, remove from heat.
For the tomato salsa: Put the tomatoes and green onions in a small bowl. Add the lime juice, cilantro leaves and stems and mix. Season the salsa with sugar and salt.
For the creamed avocado: Put the avocados in a bowl, add the lime juice and chopped green onion. Add the sugar and sour cream. Mash until the mixture is incorporated. Season with salt.
To assemble the shrimp and pork tacos: Place the tortilla shells on a plate. Divide the pork and shrimp filling among the tortilla shells. Spoon the filling in the center of the taco.
Spoon the creamed avocado and tomato salsa over the tortilla shells. Garnish with cilantro.

Creamed Tacos image

Provided by Mary Alldredge

Time 40m

Number Of Ingredients 11

2 or 3 can(s) kidney beans
2 or 3 can(s) chili beans - mild or hot
1 can(s) chili no beans - mild or hot
1 can(s) rotel tomatoes - mild or hot
1 lb velveta cheese - mild or mexican
1 pkg hamburger meat
1 pt whippin cream
1 head of lettuce if desired.
2 tomatoes chopped into cubes if desired.
2 bag(s) tostitos
1 pt sour cream if desired.

Steps:

1. Brown grown beef in a pan until thoroughly cooked.
2. While meat is browning, open all cans and pour into a deep pan. Pour in Whipping cream. Cut up cheese into chunks so it melts quicker. (Use more beans or less for the amount you are making. Mild to hot as desired.)
3. Drain meat,(I rinse mine in hot water to remove more grease), pour into pan with other ingredients.
4. Mix all together and cook on medium heat until the cheese is melted. Stir as cheese is melting so it does not stick to bottom of pan.
5. Put Tostitos on plate or in a bow, Spoon Taco-Chili mix on top of chips, garnish with lettuce, chopped tomatoes and sour cream if desired.