Best Texas Tacos Recipes

TEXAS TACOS

Steps:

• In a Dutch oven, cook beef, red pepper and onion over medium heat until beef is no longer pink and vegetables are tender, breaking beef into crumbles, 8-10 minutes. Drain., Stir in tomatoes, corn, tomato sauce, chili powder and salt; bring to a boil. Add rice; heat through. Serve in taco shells with toppings of your choice.

TEXAS BEEF TACOS

Steps:

• Heat oil in heavy large skillet over medium-high heat. Add onion, bell pepper and garlic and sauté until soft, about 5 minutes. Add cumin and stir 1 minutes. Add beef and cook until brown, breaking up beef with back of fork, about 10 minutes. Spoon off any fat from pan. Add tomato sauce, raisins and pecans and cook until heated through, stirring occasionally, about 5 minutes. Mix in cilantro. Season with salt and pepper.
• Spoon 1/4 cup filling into each taco shell or spoon 1/4 cup filling onto each tortilla and roll up. Serve, passing lettuce, cheese, tomatoes and salsa separately as garnishes.

MY TEXAS FISH TACOS

Steps:

• 1. SAUCE: In a medium bowl, mix together yogurt and mayo. Gradually stir in fresh lime juice until consistence is slightly runny, then add jalapeno, capers, oregano, cumin, and cayenne.
• 2. FISH: In a medium bowl, combine the lime juice, tequila, cumin, salt and pepper. Mix throughly. Add fish and toss to coat; marinate for 10 minutes.
• 3. After marinating, coat fish with flour and Old Bay. Heat just enough oil to coat the bottom of the pan and lightly fry your fish until golden brown.
• 4. Place fried fish on paper toweling to drain.
• 5. Drizzle the same pan with additional olive oil once again and cook tortillas until limp but not crispy. HINT: Use two tortillas for each taco so they aren't as messy to eat.
• 6. Add your toppings and enjoy! HINT: Take a whole lime and put it in the microwave for about 8 seconds. The lime will be oh-so juicy! Squeeze it all over the taco once you have it ready to eat! YUM YUM!

TEXAS SUNRISE TACOS

Steps:

• COMBINE first 3 ingredients.
• WHISK whole eggs and egg whites until blended; pour into large nonstick skillet. Cook on medium heat 2 to 3 min. or until soft set, stirring occasionally.
• SPOON eggs onto tortillas; top with cheese, tomato mixture and cilantro. Fold in half.

VEGETARIAN TEXAS TACOS

Steps:

• In a large skillet, heat the oil, over medium heat.
• Add in the onion and garlic; sauté, stirring frequently, for 5 minutes or until the onion is clear.
• Add in the cumin and chili powder; stir for about 1-2 minutes.
• Add the beans and salsa; mash with the back of a wooden spoon or a potato masher until the mixture is your preferred state of chunky or smooth.
• Season with salt and hot sauce to taste.
• Transfer bean mixture to a casserole dish.
• Top with 1/3 cup shredded cheese.
• Cook at 350°F for 15-20 minutes or until heated through and starts to brown.
• Remove from oven.
• I let everyone assemble their own tacos and set out the bean mixture, taco shells, and all the toppings out on the table.
• Here is how I make mine: I spoon the bean mixture into the taco shell, then add salsa, lettuce, avocado and cheese; then I squeeze a little lime over the top.
• Feel free to add as many or as few toppings as your shell will hold.

TEXAS TACOS

Steps:

• 1. Assuming you have an empty Fryer; Scoop Lard into fryer; add Vegetable Oil; add Sesame Oil; Set to 375 Degrees F. About 6-10 min depending on your fryer.
• 2. If necessary de-thaw Steak Tips using the brazing setting on your microwave (check manufacturers book for how to do this if you don't know how) Takes about 6min. If no de-thaw neccessary set oven top to HI and set pan coated with Pam. When spray starts sizzeling you know its ready for searing the tips. Takes about 7-9 mins
• 3. While your Fryer and oven are heating; Cut Chives into small pieces about 1/4-1/2 inch lengths; Also cut Cilantro into fine pieces no bigger than 1/4 their original size. Set aside in bowl.
• 4. Check Fryer to ensure it has reached the proper temp; add Pam to the pan on the stove if necessary (sometimes heating both at the same time, the pan gets to temp before the fryer. Take hash browns out of freezer and free them from each other. Pour into basket and set Fry timer for 12 min
• 5. Season/tenderize the steak tips; and place the full amount in pan; check after 2 min and cut down any pieces you find to be too large so that all pieces are relatively the same size. After 4 min flip/turn the pieces let stand for 2 min and set the oven top to medium heat; Open can of Deiced Tomatoes with Jalapenos; do not remove lid; pour the juice in the can into the pan with the steak tips to help keep them moist and soft. remove lid and set can aside.
• 6. Add Garlic/garlic salt to steak tips;add a sprinkling of Cilantro and Chives
• 7. Place out 2 plates and put 2 tortillas on each plate; set the oven top to low and wait for the fryer to get done.
• 8. Put down fried hash browns on to tortillas in even portions. Pour out Juices from steak tips into the sink or store for a later gravy/sauce. Pour Tomatoes in can into pan with steak tips and brown slightly on stove top while hash browns cool for about 1-2min
• 9. add steak and tomato mix to tortillas in even portions. add in chives and cilantro to your own taste or serve as a side garnish.

TEXAS TURKEY TACOS

Steps:

• In a saucepan over medium heat, cook and stir the turkey, onion and garlic in oil until meat is no longer pink. Drain if necessary. Add the corn, picante sauce, broth, salt, cumin and cayenne. Cook and stir for 5 minutes or until corn is tender. , Spoon over tortillas. Top with tomato, lettuce, cheese and, if desired, sour cream. Roll up.