Irish Colleens Tacos Recipes

Steps:

• 1. Spread sour cream onto flour tortilla.
• 2. Sprinkle with onion
• 3. Scatter around chicken breast pieces.
• 4. Surround everything with dots of mashed potatoes.
• 5. Surface everything with the lettuce.
• 6. Put cheese over the lettuce.
• 7. Put a spoon of guacamole on top of the cheese.
• 8. Garnish with a dab of sour cream.

Steps:

• 1. Note: I candied the bacon by drizzling some real maple syrup on top, sprinkled with chopped pecans and baked at 350 degrees for about 20 minutes. Steam or fry the tortillas.
• 2. Heat up the leftover mashed potatoes. OR, we used leftover roasted potatoes which I warmed up in a little bit of oil in a skillet. I added the frozen green peas and scallions the last 1 minute of cooking.
• 3. Spoon the mashed potatoes into the tortillas. Add the garnishes!

Steps:

• Mix together the yogurt, mayonnaise, lime juice, cilantro, cayenne pepper, and salt in a bowl until smooth.
• Place the corned beef in a saucepan over medium-low heat just until hot. Place a tortilla into a heavy skillet over medium heat until hot and just beginning to show brown spots, about 30 seconds per side. To assemble, arrange about 2 tablespoons of coleslaw on a tortilla; follow with 3 tablespoons of corned beef. Drizzle with 2 tablespoons of the yogurt sauce; roll up to serve.

Steps:

• Warm the corned beef in its cooking liquid, or wrap it in foil and set on a sheet pan in a 350-degree oven for 20 minutes or so.
• Make the coleslaw: Mix cabbage and carrots together in a large bowl.
• In a separate bowl, whisk together mayonnaise, yogurt or sour cream, cider vinegar, salt, pepper and hot pepper sauce to taste.
• Pour half the sauce over the cabbage and carrots and toss to coat thoroughly. Season to taste. Reserve remaining sauce.
• When the corned beef is hot, remove from liquid or foil and use two forks to shred it. Serve with the warmed tortillas, sliced jalapeños, the slaw, remaining white sauce and some hot pepper sauce.

Steps:

• In a large skillet, heat oil over medium-high. Add onion and garlic and saute until translucent, about 5 minutes. Stir in tomato paste, cayenne (if using), and chili powder and cook until fragrant, about 30 seconds.
• Add beef and 1 teaspoon salt. Cook, breaking up meat with a wooden spoon, until cooked through, about 7 minutes. Spoon off excess fat. Serve filling in taco shells with toppings.

Steps:

• Spray your slow cooker with non-stick cooking spray for easy clean-up. Place chicken in the bottom, pour salsa on top, and sprinkle with taco seasoning.
• Cook on high for 4 to 6 hours or on low for 6 to 8 hours.
• When chicken is done cooking, it will shred easily when stirred with a fork.
• Place the chicken on crunchy taco shells or flour tortillas.
• Top with guacamole, lettuce, shredded cheese, tomatoes, olives, sour cream, and any other taco toppings you love.