I am a Honey Bee

All about my adventures with cooking, crafts, and travel

Cinco De Mayo

Shrimp Taco Bowls

Shrimp Taco Bowls

How addicted to Pinterest are you?

I’m hooked. I love it like a fat kid loves cake. (sup 50 Cent!)

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Sure, I love it for checking out Whole30 recipes or pie ones or cocktail ones, but I am currently hooked on house stuff.

I have been looking at everything from lights to garage storage set up and pantry organization to lanai decor. A lot of our house will come complete but there are things that just make more sense for us to do since we can do it more affordably than doing it through the builder. Plus, they have limited options for things, like butt ugly chandeliers for lighting options for the dining room. No thanks!

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So pardon my overzealous house related pins, but looking at all this stuff is just too much fun! And it makes me wish I won the lottery. Dang.

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Anyway, it’s Taco Tuesday and it’s also National Shrimp Day so I merged the 2 together for this weeks Taco Tuesday recipe post.

Since I’m still doing Whole30, it’s a Whole30 complaint recipe but I swear you would never feel deprived. (I just clarify that for those who think Whole30 is depriving/lame/crazy/whatever!) We made out bowls with cauliflower rice, but if you prefer you can make yours with white rice, brown rice, quiona, or whatever!

It took me about 10 minutes of prep and another 20 minutes for all of it to come together. It’s the perfect week night meal when you are craving some with some fun flavors and is fast to prepare.

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Get your eats on with this Taco Shrimp Bowl. You’re gonna love it!!!!

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Shrimp Taco Bowls

Makes 4

Ingredients

  • 1 pound shrimp, tails removed
  • 2 Tablepsoon olive oil, divided
  • 1 Tablespoon taco seasoning
  • 1/4 Cup raw pumpkin seeds/pepitas
  • 1 each of green, red, and orange peppers, sliced into 1/2″ wide strips
  • 1-2 yellow onions, cut into 1/2 wide strips (yeild approx 2 Cups)
  • 4 Cups mixed greens
  • 2 Cups cooked rice (I used cauliflower rice)
  • 2 avocados, pitted and thinly sliced
  • 2 Cups sliced grape tomatoes
  • 1/4 Cup chopped cilantro
  • 1 fresh jalapeno, sliced very thinly
  • 1 lime, cut into 8 wedges
  • your favorite salsa (I used a salsa verde from TJ’s)

Process

  1. Marinate the shrimp by coating with 1 Tablespoon oil and then mixing in the taco seasoning, set aside.
  2. In a dry skillet, add the pepitas. Toast the seeds over medium heat, moving frequently, until golden brown. Set aside.
  3. In the same skillet, heat the remaining oil over high heat. Add the peppers and onion strips. Let sit for 1 minute prior to mixing. Mix to allow all strips to cook evenly, but not too often as you want them to char a bit as well. When compeltely softened, remove and set aside.
  4. Add the shrimp to the skillet. Let cook on 1 side for 2 minutes prior to flipping, again you are aiming for some char, but not over cooking the shrimp. Cook until just opaque/white, approximately another 2 minutes. Do not over cook!
  5. While the shrimp is cooking, begin to assemble the bowls by layering in the cooked rice, greens, and cooked veggies.
  6. Add the shrimp to the bowls when cooked through. Finish topping off the bowls with the 1/2 an avocado, some tomatoes, cilantro, jalapeno slices, and 2 lime wedges per bowl. Enjoy with some of your favorite salsa as well.

Extra Cheesy Baked Tacos

Extra Cheesy Baked Tacos

So right now, my life is super focused on work and pricing out the house that we want to build. It’s exciting and draining.

We really like the community that we are looking into and the house too. We’ve been hooked since we walked into the model of it a a different community. And even then we looked at hundreds of plans from other builders and are still hooked on it. The big struggle now is figuring out the finishes we want to upgrade. Well, I should clarify, we have our wishlist and now we are purging through to get to the finishes that we can’t live without and the ones that financially/logistically make sense to have in the house when we move in vs do on our own later on.

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Flooring is the hardest part since…

1) we don’t want carpet for the look, cleanliness, and allergens

2) upgrading flooring from carpet to tile or hardwoods is $$$.

So we have basically given up and are opting for standard carpet in the bedrooms and in some rooms on the first floor. We’d love to tile the whole first floor and have hardwoods on the 2nd but our bank account says otherwise.

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At this point we are working though another round of edits to get a better idea of what the house will come to and go from there. I am hoping to figure it out soon since building is a 6 month process and I really wanted to be in the house by Christmas. But, we’ll see how it all works out.

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Anyway it’s Tuesday so I have another Taco Tuesday post for ya.

It’s super special. It’s super cheesy.

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While I am normally all about soft tacos, I had been craving hard tacos recently. So I just figured I would make them extra crunchy by baking them. And, of course, it just made sense to load them up with cheese that would get extra awesome in the oven when it melted. Yasss!!

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Extra Cheesy Baked Tacos

Makes 10 tacos

Ingredients

  • 1 pound ground turkey or beef
  • 2-3 Tablespoons taco seasoning
  • 1/2 Cup water
  • 1/4 Cup fresh chopped cilantro
  • 4 ounce can diced green chilies
  • 2 Cups shredded cheese, I suggest a ‘Mexican Style’ blend
  • 10 flat bottom hard taco shells
  • Toppings, such as diced tomatoes, sour cream, chopped green onions, olives

Process

  1. Preheat oven to 400 degrees.
  2. Over medium heat, in a large skillet, break up the meat while browning. When it has been just browned, but not cooked through, add the taco seasoning, water, cilantro, and chilies. Turn down and simmer on low until most of the water has been absorbed.
  3. Arrange the taco shells in a 13 x 9 baking pan, sprinkle 1 cup of the cheese in the bottom of all of the taco shells. Bake for 2-3 minutes, just until the cheese has begun to melt.
  4. Evenly distribute the meat into the taco shells. Try to leave excess liquid in the pan to prevent the taco shells from getting soggy.
  5. Sprinkle with the remaining cheese and return to the oven for another 2-3 minutes, or until the cheese has melted.
  6. Top with your favorite toppings and enjoy!

 

B.L.T. Tacos

BLT Tacos

I literally can’t even with this week.

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Mainly, I can’t deal with Instagram.

Who the hell do they think they are trying to mess with the algorithm?

Have you heard? If not, brace yourself.

They are planning on changing the way that you view your feed. Instead of the chronological order in which you currently see it they are doing to change it up so that you see the posts so that most popular ones appear first. I get it, IG stays that we miss 70% of our feed so this will help us see what we want to see. But no, just no. I like what I see, the way I see it. Don’t touch it.

I like FB, but part of the reason I really truly hate it is that they rank things for you and present to you what they think you want. I’m sure there are load of smart people that work there and they have this all figured out, but, again, no…

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Part of the reason that I love Instagram is that it is a mix of the things I love… food pictures, baby pictures, dog pictures, kids clothing consignment. I just like to randomly scroll through it. But if they now edit what I see and how I see it I am going to be turned off by the whole damn thing.

I know that writing a ranty post about it is silly, but my week is crazy and this is just the icing on the damn cake.

Hey, Instagram… YOU DON’T KNOW ME.

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In other news, my current approach to cooking is ‘just do it’ I’m all sorts of Nike right now, except when it comes to physical exercise since I have no time for it. And don’t even give me some BS about making time for it. I projected out my work week and I’m prob going to be close to 60 hours so don’t even.

Anyway, just do it…

Just cook up some bacon. Just cut up a tomato. Just toss some lettuce on a tortilla. Just slap your bacon on there. Just toss some tomato on there. Just, drown your sorrows in ranch dressing.

I used a thick cut pepper bacon and let me tell you, da bomb. Get some.

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Just make these and just enjoy Instagram while you still can.

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B.L.T. Tacos

Makes 8 Tacos (4 servings)

Ingredients

  • 1 pound of bacon, thick cut is suggested
  • 2 large tomatoes
  • 8 tortillas
  • lettuce, I used mixed greens
  • ranch dressing

Process

  1. Cut bacon slices in half. Cook bacon in batches until desired doneness. Place on a paper towel lined plate to absorb excess drippings.
  2. Cut tomato in thin wedges.
  3. Place a bit of lettuce, 3-4 pieces of bacon, a few wedges of tomato on a tortilla. Spoon a bit of ranch dressing on each taco. Enjoy.

Bacon and Chilies Egg Bake Tacos

Bacon and Chilies Egg Bake Tacos

It’s Tuesday! How’s your week going so far?

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So far, so good over here.

I’m loving work so I every day is great since I’m working on things that I love. Which sorta makes up for Autumn having a meltdown every day at daycare drop off. Ugh.

At least they told me that she partnered up with another girl and they have been insuperable during the day. Yes!

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The week is busy for both of us but this upcoming weekend is going to be really busy. We have a bunch of plans including checking out the Dragon Boat festival at the community where my dad lives on Saturday. Then we have an epic trip to Ikea planned so I can get my beloved hangers. (OCD much?!?!) And there is a Strawberry Festival that I am trying to squeeze in too!

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No matter how you busy yourself this weekend, you should make these Bacon and Chilies Egg Bake Tacos.

I believe that you should consume as many tacos as possible so you should start the day with tacos to do just that.

Everything about this is delicious… eggs, cheese, bacon, and chilies.

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When in doubt, make tacos for breakfast.

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Bacon and Chilies Egg Bake Tacos

Makes 8 tacos

Ingredients

  • 4 slices of bacon
  • 1/4 Cup diced red onion
  • 4 eggs
  • 1 Cup whole milk
  • 1/2 Cup shredded cheddar cheese
  • 4 ounce can of diced green chilies
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 16 corn tortillas

Process

  1. Preheat oven to 350 degrees.
  2. Cut the bacon into 1/2 pieces. Cook over medium heat until golden brown and the fat has rendered off. Remove all but 1 Tablespoon of fat.
  3. Turn the heat down to low and add the diced onion. Cook for about 5 minutes, until just softened.
  4. In a large bowl, beat the eggs, milk, shredded cheese, green chilies, salt, and pepper. Add the cooked bacon and onion to the egg.
  5. Pour into greased 8×8 pan. Bake for 35 minutes, or until the center of the pan is no longer jiggly.
  6. Slice in half and then into 4 equal segments in the other direction to create 8 pieces. Serve on warmed corn tortillas with your choice of toppings like sour cream, salsa, guacamole, hot sauce, etc.

Buffalo Chicken Tacos

Buffalo Chicken Tacos

There are so many things going on right now, I don’t even know where to begin!

“Begin at the beginning and go on till you come to the end; then stop.”

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I have just 9 days left at work before moving. It’s scary and wonderful at the same time. I’ve been here for over 9 years and I love where I am and what I do, but it’s time for some change.

The tickets for Autumn and I to move on 2/15 are booked.

My dad is flying up tomorrow to get our loaded up car to drive to CT to stay at my sister’s, then he will take the Auto Train from VA to FL arriving on Friday. And then my brother and dad will unload the car and assemble Autumn’s crib while my brother is on vacation. My family just effing rocks!

And that bag of poop with a spray tan, wearing a toupee didn’t win in Iowa. So that’s pretty awesome.

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Plus, I have these bangin’ Buffalo Chicken Tacos for you today!

And I didn’t purposefully make them for the ‘Big Game’! I just made them because I was really craving some buffalo chicken and ta-da, I made some tacos. Duh! It’s Taco Tuesday! Double duh!

Did you know that the NFL owns the rights to “Super Bowl” and retailers and TV shows reference it as “The Big Game”, “Game Day”, etc so they don’t have to pay the NFL? I find it silly and awesome. There should be a drinking game for how many times the hosts of Food Network’s The Kitchen day “The Big Game”. Love it!

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Anyway, these took about 15 minutes to whip up, which is perfect for a lunch or quick dinner. Or to even throw together for your friends while you watch “The Big Game!!!”

I made my own blue cheese dressing since I really like to make most of my own dressings, but you can make things even easier for yourself and just grab your favorite blue cheese dressing.

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You can’t go wrong with buffalo chicken!

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Buffalo Chicken Tacos

Makes 4-6 Tacos

Ingredients

  • 1/2 Tablespoon oil (just enough to coat the surface of the pan)
  • 2 chicken breasts, cut into thin strips
  • 2 Tablespoons butter
  • 1/2 Cup cayenne pepper hot sauce,  such as Frank’s
  • 4-6 flour tortillas
  • greens
  • pickled onions (make at least 1 hour ahead of time!)

For the Blue Cheese Dressing

  • 1/3 Cup blue cheese crumbles
  • 1/4 Cup mayo
  • 1/4 Cup sour cream
  • 1-2 Tablespoons milk
  • salt and pepper to taste

Process

  1. Heat the oil in a skillet over medium-high heat until shimmering, add the chicken. Stir occasionally to brown on all sides. When chicken is almost cooked through, add the butter and the hot sauce. Simmer for 1 minute.
  2. While the chicken is cooking, make the blue cheese dressing. Combine all of the ingredients together in a bowl.
  3. Serve tacos by filling a tortilla with some greens, chicken, blue cheese dressing, and pickled onions.

 

Chipotle Tofu Tacos with Jalapeno Cashew Crema

Chipotle Tofu Tacos with Jalapeno Cashew Crema

How ready are you for the Super Bowl????

I’m so totally stoked since The Pats are out. #sorrynotsorry

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The Super Bowl is happening on my last weekend in Boston so I am ready to enjoy it with Price. And that means with plenty of food and beer. And we’ll probably be packing in the basement while it’s on the wall from the ceiling projector.

Do you have a projector? If not, you should get one. It makes watching everything from the news to movies to sporting events that much more awesome. I mean, how can you not love watching Al Roker broadcast the weather in life size form on your wall?!?!?

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Anyway, since I’m all about tacos with my Taco Tuesday posts I am making them left and right. I think they are great for breakfast, lunch, and dinner. And snacks in between. ha! So, I have the best arsenal of taco recipes right now. Just you wait!

Honestly, one of my favorite taco, or taco bowl, options is tofu. I sometimes just get bored with ground meat or chicken. And there are days when I have not planned out in advance properly to slow cook some carnitas. So tofu to the rescue.

It takes on so much flavor that it’s the perfect sponge for fun spicy flavors. But what if your toddler has yet another cold, you have something that has been lingering for 2 weeks now, and you just can’t even… You turn to Nasoya’s TofuBaked tofu.

 

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I was able to whip up these tacos in practically no time by using the Chipotle seasoned tofu. It made me think that these would be perfect to serve for a party, especially a Super Bowl party as they are easy to assemble, are affordable, and everyone loves tacos.

I served the tacos with the most delicious jalapeno cashew crema and quick pickled onions. Both will change your life. Don’t be scared off with the cashew crema. It is legit awesome. You won’t miss typical sour cream from the consistency and flavor from it. It’s my new dip and dressing for everything in life.

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Now, you absolutely can make these delicious tacos with ‘regular’ extra firm tofu. BUT, I swear by this TofuBaked from Nasoya. Seriously. Save yourself the effort and time of draining, drying, and seasoning up that tofu for these tacos.  Yes, you can totally do that. It’s really not that hard, but I am at the point in my life when I take logical shortcuts when I can. #momlife

And this totally is one of them!!!

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Besides these tacos, you can make awesome salads with this Chipotle Nasoya TofuBaked tofu, or any of their other varieties. In fact, I am going to have a salad topped off with the tofu today at lunch. I swear! I’ll even IG it. It just makes things easier at work when I don’t need to worry about how I will be adding protein.

I swear you’ll be adding tofu to your tacos all the time now!

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Chipotle Tofu Tacos with Jalapeno Cashew Crema

Makes 8 tacos, Crema Recipe makes 2 Cups

For the Tacos

  • 2 8oz packages of Nasoya TofuBaked Chipotle Tofu
  • 16 corn tortillas
  • olive oil
  • Serve with argula, torn cilantro leaves, sliced grape tomatoes

For the Crema

  • 2 cups raw, unsalted cashews, soaked for 3 hours, drained
  • 1 jalapeno, stemmed & seeds removed
  • 1 tablespoon lime juice
  • Salt, to taste
  • Freshly ground black pepper, to taste

For the quick pickled onions

  • 1 red onion
  • 1/4 Cup apple cider vinegar
  • 1 Tablespoon sugar

Process

  1. Begin by making the crema as this needs 3 hours to prep. In a bowl, cover the cashews with water and let soak for at least 3 hours. Drain. Combine the drained cashews and jalapeno in a food processor or blender and pulse until a paste forms, scraping down the sides as needed. With the machine running, slowly, add in the lime and 3/4 – 1 Cups water until creamy, about 1 minute. Season to taste with salt and freshly ground black pepper. Set aside and store in a sir tight container for up to 1 week.
  2. Make the pickled onions at least 1 hour prior to serving. Peel, then halve the onion, then slice into 1/4″ thick (max) slices. Combine the sugar and vinegar together in a bowl or in a large mason jar until the sugar is dissolved. Add the onion slices, stir as needed to completely cover. Set aside and store in a sir tight container for up to 1 week.
  3. To make the tacos, slice each piece of TofuBaked into 4 long strips. Quickly heat in lightly oiled pan over medium heat. (The tofu is already prepared so you are just warming through.)
  4. Over high heat, warm the tortillas in a skillet until warm, soft, and there is some slight char on the tortillas. I suggest using a cast iron grill pan. Or warm directly over a gas burner flame. Spray or lightly coat with oil.
  5. Assemble the tacos by layering 2 warm tortillas together, lay down some arugula, then the warmed tofu, add a few slices of the pickled onion, and sprinkle with the tomatoes and cilantro. Then drizzle the crema over it all.

Crema adapted from Chef Marcela Valladolid, Quick Pickled Onions sourced from Bon Apetite

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This post is sponsored by Nasoya, but all opinions are expressly my own.

Your New Taco Tuesday Favorite: Taco Pie

Taco Pie

So, let’s see what’s been going on?

Yesterday was my birthday. I woke up feeling great and went to bed with a cold. And my phone has been broken for like a week. I’m dying. Not from the cold. But because of my phone situation. Although I am questioning if one can sneeze their own nose off…

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And as I write that I realize how that is such a #FirstWorldProblem. But it actually is a problem. Like, since how I’m trying to tell my house and don’t have a working phone to talk to people. Yeah, that’s sorta a problem.

Plus, no IG surfing while on the bus. And I am missing out on sending and receiving ridiculous snaps with Amanda. Also, very important reasons to have a working phone.

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So right now I’m struggling with figuring out what to do about the phone situation. It’s a hot mess right now with contracts, data packages, new phone releases. I feel so conflicted about all the things.

But I am not conflicted about anything related to this Taco Pie. Nope, it’s going to be your new family favorite. I swear by the stars in the moon in the sky, I swear…

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I first had this while in Florida last September. We headed over to my Dad’s friend’s house for dinner and they served Taco Pie. I was hooked immediately. And Autumn was hooked with their pool. We each have our priorities.

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It is super easy to make. Super easy. And delicious. Super delicious. (I’m horrible. Blame the cold meds to prevent the mouth breathing)

I know everyone is all about that taco crescent wreath thing, but I wear this is better. Okay, so I never had that thing, but I can bet this is better since the toppings go ON the pie, not like with that wreath where the fun toppings get plopped in the middle.

My one suggestion would be that if you were thinking that keeping this around for leftovers then just serve the pie without the lettuce. Lettuce will get gross when it’s reheated, so no thanks. But tomatoes would still be cool on it.

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Taco Pie

Makes 8 slices

Ingredients

  • 4 Tablespoons butter
  • 2/3 cup milk
  • 6.6 ounce box of mashed potato flakes OR 2 2/3 Cup mashed potatoes (omit the butter and milk)
  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 1/2 cup salsa
  • 2 Tablespoons Taco Seasoning
  • 4 ounces of shredded sharp cheddar
  • 1 cup shredded lettuce
  • 1 cup chopped tomato
  • Other optional toppings: Sour Cream, Guacamole, Sliced Black Olives, Chopped Cilantro, Salsa

Process

  1. Preheat oven to 350 degrees.
  2. In a medium sauce pan, melt butter. Add the milk to slightly warm. Remove from heat and add potato flakes, mixing well until incorporated. Press mixture into the bottom of a 10-inch pan. Bake for about 10 minutes, until it evenly turns a light golden brown.
  3. While the crust is par-baking, cook the ground beef and onions until beef is browned and cooked through. Drain.
  4. Add the salsa and taco seasoning. Cook until bubbly. Pour into the crust. Bake for 15 minutes, or until crust is golden brown.
  5. Top with the shredded cheese and return to the oven for another 2-3 minutes to melt the cheese. Let cool for 5 minutes.
  6. Top with lettuce and tomatoes. Cut and serve with additional preferred toppings

Carne Asada Tacos with a Roasted Tomatillo Salsa

Carne Asada Tacos with Roasted Tomatillo Salsa

I think Taco Tuesday is my new favorite day of the week.

Sure, it’s not Saturday or Sundays- those cherished weekend days- but it has tacos. So that’s a total win!

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Another win? I got my move date!!!

You see, back in November in a fit of I-hate-Boston-and-I-must-get-out-of-here rage, I walked into my HR office asking about my transfer and impulsively said that my move date was flexible since I was just moving into my dad’s house, not like waiting for a rental to start. So this info was passed on, and before Christmas I spoke to the HR woman out of Atlanta coordinating the move for Tampa. She mentioned that Tampa was interested in an earlier move date, as early as February 1st! ZOMG.

So then the holidays arrived and everyone was off and I had to anxiously wait for an official start date and offer letter. As the days ticked on I was getting more and more anxious about finalizing the date as February was just around the corner!

But alas, I got the call yesterday and I am all set up with my last day in Boston on the 12th and I start up in Tampa on the 15th! So 1 more month! I’m so excited, nervous, and everything all rolled up into one!

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In related excited news, I am super excited to share this recipe for Carne Asada Tacos with a Roasted Tomatillo Salsa. Super excited.

There is a lot of excitement going on today!!!

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The steak is great in this taco, but the real amazingness thing is the Roasted Tomatillo Salsa. You’ll be saying “I put that $#!% on everything!” like that old lady in those hot sauce commercials. It’s great on eggs, chicken, tacos, nachos, enchiladas… I could list it all out but the list would be as long as a CVS receipt.

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While this is grilled recipe, I don’t think that it’s completely insane to share it now… in January. We regularly grill throughout the year in Boston, so I feel that these work for any time of the year wherever you live. And if you don’t feel like standing out in the cold at your grill, then just use an indoor Grill Pan. Or if you don’t have one of those, then just give it a quick sear on both sides, let it rest, and then slice it up. Super simple.

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Take a bite of these Carne Asada Tacos and you’ll be transported back to the summer. Let’s skip this cold and just enjoy summer life with tacos. Forever.

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Carne Asada Tacos with a Roasted Tomatillo Salsa

Makes 4-6 servings

Ingredients

For the Carne Asada

  • 1 12 -ounce jar sliced pickled jalapenos
  • 1 1 3/4 -pound flank steak,trimmed
  • Kosher salt and freshly ground pepper

For the Salsa

  • 1 pound tomatillos, husked and rinsed
  • 1-2 jalapenos, stemmed, sliced in half
  • 4 large garlic cloves, peeled
  • 1 large onion, peeled, cut into wedge
  • 1/4 Cup vegetable oil
  • 1 Tablespoon apple cider vinegar
  • 1 Tablespoon honey
  • 1/4 Cup chopped fresh cilantro
  • Salt

For the Tacos

  • corn tortillas
  • thinly sliced radishes
  • thinly sliced fresh jalapenos
  • fresh chopped cilantro
  • lime wedges

Process

  1. Marinate your carne asada by pouring the jar 0f jalapenos in a baking dish and press the steak on top. Cover and set aside at room temperature for about 1 hour.
  2. While your steak is marinating, make the salsa. Halve or quarter your tomatillos. Place on a baking sheet with the jalapenos, garlic, and onion. Drizzle with olive oil, mix to coat everything.
  3. Place the baking sheet until a broiler for 4-5 minutes, until everything is starting to char. Set aside to cool a bit.
  4. Pour the roasted vegetables into a blender, then add the rest of the salsa ingredients. Blend until smooth. Store in an air tight container for up to 48 hours.
  5. When your seak is done marinating, preheat a grill or grill pan to high. Remove the steak from the marinade, pat the steak dry and then sprinkle with seasoning.
  6. Grill the steak for 4 to 6 minutes per side for medium-rare. Let rest for 10 minutes, then slice against the grain.
  7. To assemble the tacos, stack 2 tortillas on a plate,  lay a few pieces of steak in the middle, then top with salsa, radishes, jalapenos,  and cilantro. Squeeze lime wedges on the tacos right before eating.

Carne Asada  adapted from from Aaron Sanchez

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This post contains affiliate link(s).

Homemade Taco Seasoning

Homemade Taco Seasoning

Welcome to Taco Tuesday’s!!!!!!

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As I’ve done with my previous themes, Sprint Cup Snacks, Thirsty Thursday, The Year of Pies, and Waffle Wednesday, I am going to make a Taco recipe every Tuesday for the year in celebration of #TacoTuesday!!!!

We eat a lot of tacos, but I just don’t blog about them. So I figured I’d dive into this Taco Tuesday adventure to feature the tacos, fajitas, taco salads, tortilla soups, and amazing sides like rice, refried beans, and salsas we enjoy. Shoot, there might even be a margarita in the mix as well!! The recipes I will feature this year will be for breakfast, for lunch or dinner, and there will even be some for dessert!

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I’m starting things off with a basic recipe to get the ball rolling. It’s the spice mix that you would use to make your favorite tacos. The ground beef ones that you eat in crunchy hard shells or warm flour tortillas. This recipe is for the classic weeknight taco recipe you grew up with. So yummy!!

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I certainly like the convenience of mixes and seasoning packets but when you can make your own spice blend for tacos, you just have to try it once to realize it’s the way to go! Plus, it doesn’t have any additives or preservatives so you can enjoy it while sticking to your paleo or Whole30 diets.

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The best thing about making your own seasoning is that you can personalize it to you taste preferences. If you don’t like a lot of garlic, reduce the amount you would use. Or if you love the smokiness of cumin, then add a bit more. I don’t typically like chipotle powder but it is really great in the mix as it gives it a nice smokey flavor. But if you don’t like it, then skip it! You gotta make what makes you happy!

Let’s rock this Taco Tuesday series this year! Woohoo!!

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Homemade Taco Seasoning

Makes 6 servings

Ingredients

  • 3 Tablespoons Chili Powder
  • 3 Tablespoons Paprika
  • 2 Tablespoons Cumin
  • 2 Tablespoons Granulated Onion
  • 1 1/2 Tablespoons Garlic Powder
  • 1 1/2 Tablespoons Cayenee Pepper Powder
  • 1 Tablespoon Oregano
  • 1 Tablespoon Crushed Red Pepper Flakes
  • 1 Tablespoon Chipotle Powder
  • 1 Tablespoon Black Pepper
  • 1 Tablespoon Kosher Salt

Process

  1. Combine all of the ingredients together. Store in an airtight container.
  2. When making tacos, add 3 Tablespoons and 1/2 Cup water to 1 pound of browned, drained ground beef.