Four Taco Recipes

Slow Cooker Chicken Tacos

Servings: 12


Taco Seasoning

2 teaspoons cumin

2 teaspoons oregano

1½ teaspoon paprika

1 teaspoon chili powder

½ teaspoon black pepper

Salt, to taste

1 onion, thinly sliced

1 cup corn

1 can diced tomatoes, drained

1 large jalapeño, deseeded and diced

4 cloves garlic, minced

1 lime, juiced (about 2 tablespoons)

6 chicken thighs, boneless and skinless

Corn tortillas



1. In a small bowl, combine the cumin, oregano, paprika, chili powder, pepper, and salt, and stir to combine. Set aside.

2. Place the onion, corn, tomatoes, jalapeño, garlic, and lime juice in a large slow cooker.

3. Place the chicken thighs on top of the veggies and season with half of the taco seasoning. Turn the chicken over and season with the remaining taco seasoning before mixing the chicken and veggies together so that everything is well combined.

4. Cook on the high setting for 3 hours or the low setting for 6 hours, until the chicken is cooked through.

5. Remove the chicken and slice into small diced pieces, then place them back in the slow cooker. Give the chicken and veggies a good mix and replace the lid.

6. Cook the chicken mixture for another 10 minutes so the flavors can marry.

7. Using tongs or a slotted spoon, place the chicken taco mixture on corn tortillas and top with your choice of toppings.

8. Enjoy!

Easy Fish Tacos

Servings: 16 tacos


Cabbage Slaw

3 cups green cabbage, shredded

½ cup red onion, diced

1 cup sour cream

1 lime, juiced

¼ teaspoon salt

4 tilapia filets

¼ teaspoon ground cayenne

½ teaspoon garlic powder

½ teaspoon cumin

½ teaspoon salt

½ teaspoon pepper

Corn tortillas





1. In a large bowl, combine green cabbage, red onion, sour cream, lime juice, and salt. Chill until ready to serve.

2. In a bowl, mix cayenne, garlic powder, cumin, salt, and pepper. Season each tilapia fillet on both sides with the seasoning mix.

3. Over medium-high heat, cook 2 fillets at a time for 8 minutes, flipping halfway. Repeat for the remaining fillets.

4. Using a fork, break apart the fillets into bite-size pieces.

5. Right before serving, heat the corn tortillas in the pan over high heat. Remove from the pan and assemble the tacos with the cabbage slaw and tilapia.

6. Garnish with cilantro and lime juice.

7. Enjoy!

Chili Lime Steak Tacos

Servings: 4-6


Avocado Cilantro Lime Sauce

1 ripe avocado

⅓ cup cilantro

3 tablespoons lime juice

⅔ cup water

Salt, to taste
Chili Lime Rub

1½ teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano

½ teaspoon salt

½ teaspoon black pepper

1 clove garlic, minced

1 lime, juiced (about 2 tablespoons)

½ pound top sirloin steak

Pico de gallo, or salsa of your choice

Corn tortillas


1. Place the avocado, lime juice, cilantro, water, and salt in a blender or food processor. Blend until smooth and set aside.

2. In a small bowl, combine the chili powder, cumin, oregano, salt, pepper, garlic, and lime juice.

3. Rub the chili lime rub all over the steak in a thin, even layer.

4. Grill the steak on either a grill or stove-top grill pan. To get the “X” grill marks, sear the steak for 1 minute, then adjust about 90 degrees and grill for another minute. Flip the steak when you’ve achieved desired grill marks and repeat the process on the other side.

5. Allow the steak to rest for 5-10 minutes once taken off the heat.

6. Slice the steak thinly, against the grain of the meat.

7. Prepare the tacos by topping the corn tortillas with a few strips of meat, salsa, the avocado cilantro lime sauce, and cilantro, then serve.

8. Enjoy!

Cauliflower Tortilla Tacos

Servings: 2-3


1 head cauliflower

2 eggs

½ lime, juiced

½ teaspoon dried oregano

½ teaspoon paprika

½ teaspoon chili powder

Salt, to taste

Pepper, to taste

1. Preheat oven to 375°F/190˚C.

2. Chop the head of cauliflower into small pieces.

3. Pulse in a food processor until cauliflower is finer than rice.

4. Place in a bowl and add salt, to taste.

5. Microwave for 4 minutes.

6. Drain the cauliflower using a kitchen towel and squeeze out all the excess water.

7. After draining add the cauliflower into a bowl and mix in the eggs, lime juice, dried oregano, paprika, and chili powder.

8. Mix together and add pepper to taste.

9. Roll out 6 balls of the mixture and then press onto a baking sheet.

10. Bake for 10 minutes, flip and then bake for another 10 minutes, or until edges are crispy.

11. After cooling, fill with your desired fillings and enjoy!