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Refine your cooking Mexican Tacos recipe according to cuisine type:
Cooking mexican tacos
From the Tony Danza show.
Recipe courtesy Emeril Lagasse, 2006
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These soft shelled tacos have the colors of the Mexican flag. With layers of guacamole, sour cream, and chicken in tomato sauce. Can sub. 2 fresh serrano or some crushed red pepper for the pickled jalapeno, although the pickled jalapeno seems to add someth
Recipe courtesy Tyler Florence, 2007
This is super easy to make and something I prefer over ground beef tacos! If I'm not making carnita tacos I'm making this one Place in warm or fried corn tortillas and served with your favorite taco toppings. I like lettuce, onion, avocado and salsa mysel
Marinating the fish in lemon and lime juices "cooks" it while it sits in the fridge. Don't leave the fish in the marinade longer than six hours...
This is a good recipe serving 2 people, but can be increased to serve more.The recipe comes from Ortega, but I found it in a local newspaper.
This meat is tender, delicious and spicy! I'm sure this meat could also be cooked in a crock-pot if you didn't want to "babysit" it on the stove.
"Quick Easy and Delicious! I learned this recipe from many years of eating with the Mexican cooks at my restaurant. They like to sneak in breakfast before we open. I've grown to LOVE this breakfast. If you like spicy food, you will love this."
Beautiful salad with a Mexican flare! Add a nice margarita and some Mexican music and you have a nice lunch or dinner entrÃ©e. Pillsbury cookbook.