TANGY CUCUMBER SLAW FOR TACOS
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
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
CUCUMBER SALAD
This side is from Mabel's BBQ, located in Cleveland and Las Vegas.
Provided by Michael Symon : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a large bowl, whisk to combine the sour cream, vinegar and dill. Add the cucumber and red onion, season with salt and pepper and toss to combine.
- Serve immediately or cover with plastic wrap and refrigerate for up to 1 week.
ALMOST-FAMOUS STEAK TACO SALAD
It's easy to pretend you're being healthy when you order a taco salad, but those crispy edible bowls - the best part! - can make the meal a serious calorie bomb. At the popular chain Moe's, the taco bowl alone has 390 calories and 26 grams of fat. But if you're addicted to Moe's Close Talker salad, don't despair: Chefs in Food Network Kitchens created this copycat with a slimmed-down shell that's baked instead of fried.
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 4 taco salads
Number Of Ingredients 24
Steps:
- Make the tortilla bowls: Position a rack in the lower third of the oven; preheat to 450 degrees F. Put 4 empty cans (labels removed) or small ovenproof bowls upside down on a baking sheet. Drape a square of foil over each can and coat with cooking spray.
- Fill a shallow bowl with 1/2 inch warm water; whisk in the olive oil. Soak each tortilla in the water until soft, about 5 seconds, then drape over the prepared cans, pleating as needed. Bake until golden, about 5 minutes. Remove from the oven and invert the tortilla bowls onto the baking sheet; remove the cans and foil. Spray the inside of the tortilla bowls with cooking spray, season with salt and continue baking until crisp, 4 to 5 more minutes; let cool.
- Meanwhile, make the steak: Whisk the dried garlic, onion and oregano, the cumin, chile powder, scallions, Worcestershire sauce, olive oil, 1 1/2 teaspoons salt and 1 teaspoon pepper in a bowl. Put the steak in a shallow dish and rub with 2 tablespoons of the spice mixture (reserve the rest for the dressing). Add the bell pepper and sliced onion and toss. Cover and refrigerate 30 minutes or up to 4 hours.
- Heat a large cast-iron skillet over high heat. Add the steak and scatter the bell pepper and onion around it. Sear the steak about 5 minutes per side, then transfer to a cutting board. Continue cooking the pepper and onion until just tender, about 3 more minutes. Thinly slice the steak against the grain, then cut into 1-inch pieces.
- Assemble the salad: Whisk the mayonnaise, buttermilk and the reserved spice mixture in a large bowl until smooth. Add the cucumber, lettuce, beans and olives and toss. Divide the salad among the tortilla bowls. Top with the steak, bell pepper, onion, cheese and salsa.
CREAMY CUCUMBER SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Using a Japanese mandolin or a sharp knife, thinly slice the cucumbers about 1/16-inch thick. Place the sliced cucumbers in a large colander and toss well with 1 teaspoon kosher salt. Place the colander over a large bowl and allow the cucumbers to sit and begin to drain for 10 minutes.
- Meanwhile, whisk together the sour cream, white balsamic vinegar, olive oil, mint, chives and the remaining 1/8 teaspoon salt in a large bowl. Set aside.
- Using your hands or a rubber spatula, squeeze or press out the excess water from the cucumbers. It is best to work in small batches to extract as much water as possible. Add the squeezed cucumbers to the sour cream dressing. Using a rubber spatula, toss the cucumber in the dressing until well coated, and serve.
TASTY LAYERED TACO SALAD
My colorful and attractive salad looks very appealing when layered in a trifle dish. It can be used as a main dish or side. I've even served it at potlucks. -Elissa Dougherty, Babylon, New York
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings (1 cup each).
Number Of Ingredients 16
Steps:
- In a small skillet, cook beef over medium heat until no longer pink; drain. Stir in water and taco seasoning. Bring to a boil; cook and stir for 2 minutes. Cool slightly., In a small bowl, mash avocados with onion, garlic and lemon juice. In a 3-qt. glass bowl, layer with beef, avocado mixture, lettuce, olives, tomatoes, cucumber, green onions, cheese, salsa and sour cream. Serve immediately with chips.
Nutrition Facts : Calories 289 calories, Fat 21g fat (11g saturated fat), Cholesterol 65mg cholesterol, Sodium 559mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 3g fiber), Protein 13g protein.
EASY CUCUMBER SALAD
This is a perfect side dish for your summer barbecue or any Mediterranean or Middle Eastern dish. You can also substitute 2 large tomatoes for the cucumber for a delicious tomato salad.
Provided by bwalker
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 4h20m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk together the vinegar, parsley, dill, garlic, sugar, and salt in a bowl; add the cucumber and stir to coat. Cover and chill in refrigerator 4 to 8 hours. Stir well before serving.
Nutrition Facts : Calories 24.6 calories, Carbohydrate 6 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.6 g, Sodium 584 mg, Sugar 4.3 g
TACO SALAD IN A JAR
We loved this great taco salad recipe from Elissa Dougherty of Babylon, New York, so we created a make-and-take version for lunch on the go. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a small skillet, cook beef over medium heat until no longer pink; drain. Stir in water and taco seasoning. Bring to a boil; cook and stir for 2 minutes. Cool., In a small bowl, mash avocado with onion, garlic and lemon juice. In each of four 1-qt. wide-mouth canning jars, divide and layer ingredients in the following order: sour cream, salsa, beef, tomatoes, olives, cucumber, green onions, avocado mixture, cheese and lettuce. Cover and refrigerate until serving. Transfer salads into bowls; toss to combine. If desired, serve with tortilla chips.
Nutrition Facts : Calories 483 calories, Fat 29g fat (12g saturated fat), Cholesterol 103mg cholesterol, Sodium 1087mg sodium, Carbohydrate 24g carbohydrate (11g sugars, Fiber 5g fiber), Protein 34g protein.
TACO-CUCUMBER SALAD
I'm living in France right now, and my parents sent me a care package including taco seasoning mix! Tonight I was trying to figure out what to do with the 2 cucumbers someone sold me by mistake (I guess when you run out of courgettes you just sell cucumbers?!?!) because I'm not a big cucumber fan. I figured it couldn't hurt. Mmm. Tangy. Warning: do not try this if you don't like sour. I didn't add any sugar at all. Warning 2: I don't measure, I eyeball. I'll list ingredients, but it's up to you how much to add.
Provided by Sheepie87
Categories Vegetable
Time 5m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Peel and slice cucumbers very thinly. Oscar Wilde-style thin, people.
- Add taco mix and lemon juice.
- Mix. Chill. Enjoy.
Nutrition Facts : Calories 48.1, Fat 0.3, SaturatedFat 0.1, Sodium 6.1, Carbohydrate 11.9, Fiber 1.6, Sugar 5.3, Protein 2
TACO BURGERS WITH CUCUMBER SALAD
Combine two favorite foods for one dish everyone in the family is sure to love in this Taco Burgers with Cucumber Salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 20m
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk sugar into jalapeno liquid until dissolved. Cut 4 slices tomato and reserve for burgers. Cut remaining tomato into 3/4-inch pieces and add to dressing. Stir in cucumber and onion. Season with salt and pepper.
- In another medium bowl, combine beef and chili powder. Form into 4 patties and season with salt and pepper. In a large nonstick skillet, cook burgers over medium-high until cooked through, about 8 minutes total, flipping once. Serve burgers on buns with tomato slices, pickled jalapenos, and shredded lettuce, alongside cucumber salad.
Nutrition Facts : Calories 347 g, Fat 16 g, Fiber 2 g, Protein 23 g, SaturatedFat 6 g
TACO RING AND TANGY CUCUMBER SALAD
Slightly spicy, slightly sweet taco ring, and tangy but sweet cucumber salad with taco toppings and lemonade is the perfect supper for me! It came from a Pampered Chef book, but I put my own twist on it! And only 5 calories per serving of the cucumber salad!
Provided by kitchen_scientist77
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- For the Cucumber Salad, slice cucumbers thin, with or without skin. Place in large bowl. Mix other ingredients in separate bowl and drench cucumbers with the mix. Cover and refrigerate 3 HOURS.
- Preheat oven 375°F for Taco Ring. Mix beef, water, all seasonings, and cheese in bowl. Roll crescent dough out and place on pizza pan, kinda like a sun with edges overlapping, in a circle, with points going out. There should be about a 5-inch circle space in the center. Spoon meat mix carefully around the circle space, not touching the pizza pan. Take crescent tips and fold over meat and tuck underneath.
- Bake for about 20 minutes until golden brown.
- Meanwhile, prepare lettuce, tomato, olives, onion,salsa, and sour cream on plates. Serve taco ring with this preparation of taco toppings.
- Serve cucumber salad on the side.
Nutrition Facts : Calories 348.3, Fat 13.7, SaturatedFat 5.7, Cholesterol 62.5, Sodium 835.4, Carbohydrate 41, Fiber 4, Sugar 9.3, Protein 15.8
FISH TACOS WITH CUCUMBER SALSA
Make and share this Fish Tacos with cucumber salsa recipe from Food.com.
Provided by kiwidutch
Categories Halibut
Time 25m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Prepare a medium-hot fire in a charcoal or gas grill.
- Drizzle the fish with olive oil, season with salt and pepper, and grill until barely done, for 2 to 5 minutes per side, depending on the thickness.
- Remove the fish from the grill, let cool slightly, and then pull apart into large flakes.
- Place the tortillas on a work surface.
- Line each with a piece of lettuce and top with chunks of fish.
- Top each with a generous spoonful of Cucumber Salsa, a squirt of lime, and a drizzle of olive oil.
- Garnish with avocado and radishes and serve.
- Cucumber salsa:Place all the ingredients in a bowl, combine well and let stand, covered, for at least 30 minutes.
- Will keep 24 hours refrigerated.
- Note: I always use halibut.
- You can cook it any way you choose, but I normally us a very very hot covered grill and do not turn the fish.
TACO SALAD
This salad uses Doritos (tortilla chips) instead of a taco shell and the ingredients are things I usually have on hand. Recipe source: local newspaper
Provided by ellie_
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet brown ground beef; stir in taco seasoning as directed on package;drain excess liquid and let cool.
- Mix together remaining ingredients (except for the tortilla chips) in a large bowl, add beef mixture and toss.
- Stir in the tortilla chips and toss (or place chips on top of each individual serving).
- Serve with sour cream, avocado slices, and green chilies and/or your favorite taco garnishes.
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