Southwest Tacos Recipes

Steps:

• For sauce, mix mayonnaise, sour cream, cilantro and 2 teaspoons taco seasoning. In another bowl, toss cod with lemon juice and remaining taco seasoning., In a skillet, heat oil over medium-high heat; saute cod just until it begins to flake easily with a fork, 4-6 minutes (fish may break apart as it cooks). Spoon into taco shells; serve with sauce and optional ingredients as desired.

Steps:

• Sprinkle fish with taco seasoning. In a large skillet over medium heat, cook fish in butter for 3-4 minutes on each side or until fish flakes easily with a fork., Meanwhile, in a small bowl, combine the coleslaw, cilantro, mayonnaise, lime juice, sugar, salt and pepper., Place fish in taco shells. Top with coleslaw mixture; serve with lime wedges.

Steps:

• In a large skillet, cook beef over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat and simmer for 5 minutes. Stir in beans., Spoon meat mixture into a greased 8-in. square baking dish. Sprinkle with Monterey Jack cheese. In a large bowl, combine the eggs, milk and biscuit mix until moistened. Pour over cheese. , Bake, uncovered, at 400° for 20-25 minutes or until lightly browned and a knife inserted in the center comes out clean. Spread with sour cream. Top with cheddar cheese, lettuce, tomato and olives.

Steps:

• Combine barbecue sauce, seasoning and hot sauce in a small bowl. Let stand 15 minutes.
• Heat oil in a large skillet over medium heat until hot.
• Add chicken; cook and stir 3 to 5 minutes or until warmed through.
• Add barbecue sauce mixture. Cook 3 to 5 minutes more or until chicken is coated and sauce thickens slightly.
• Heat tortillas according to package directions.
• Spoon chicken mixture evenly onto the center of each tortilla.
• Top each taco evenly with tomatoes, Borden® Queso Fresco Fresh Crumbling Cheese and cilantro. Serve with lime wedges.

Steps:

• Combine marinade ingredients with 1/4 cup water and season with salt. Add shrimp; refrigerate 1 hour. To make relish, cut corn kernels off cob. Lightly spray a sturdy skillet with cooking spray and heat over moderately high heat. (Avoid Teflon pans, which should not be used when cooking at such high temperatures.) Stir-fry corn until golden brown. Pour corn into a bowl and add remaining relish ingredients; season with salt. Remove shrimp and reserve marinade. Lightly spray the same skillet with cooking spray and heat on high until very hot. Toss in a few shrimp at a time and cook until just opaque; remove shrimp. Pour marinade into pan, bring to boil and boil for 2 minutes; lower heat and simmer until thick. Put 4 shrimp on each tortilla; top with corn relish and marinade sauce. Sprinkle with cilantro and green onion.