Tacos for Whole Family, from Katie Lee
It can be time consuming and difficult to get your family together every night for a filling and healthy dinner. What's the solution? Taco Tuesday! With a few simple recipes and toppings you can make a great homemade dinner for your family tonight.
"Early Show" contributor Katie Lee, author of "The Comfort Table," shared how to make this weeknight meal something to savor.
Spicy Beef Tacos
This recipe is a little spicy twist on tradition. The guys will love it.
1 teaspoon Canola Oil
1/4 cup minced cilantro
1/4 cup thinly sliced scallions
1 7 ounce can of chopped mild green chiles
1 pound of lean ground beef
1 tablespoon of garlic salt
2 tablespoons of chili powder
1/4 cup of hot or medium salsa
8 taco shells
In a large skillet over medium high heat, warm the oil and add the cilantro and scallions. Add chiles, and cook for 1 minute, stirring constantly. Stir in the beef, using a wooden spoon to break up the meat.
As the meat is browning, stir in the garlic salt and chili powder. When the beef has cooked through, stir in the salsa and 2 tablespoons of water. Lower the heat to a simmer, stirring occasionally, until most of the liquid has evaporated. Serve in taco shells with desired toppings.
Salsa Verde Chicken Tacos
These are totally easy, tasty, and low fat, what's better than that?
2 1/2 cups of shredded rotisserie chicken
1 cup of green salsa
1/4 cup of minced cilantro
Juice of 1 lime
8 taco shells
In a saucepan over medium low heat, combine the chicken, salsa, cilantro and lime. Bring to a low simmer. Serve in taco shells with desired toppings.
Pink Grapefruit Margaritas
Nothing gets a party started like a pitcher of margaritas, especially when they are pink.
Lime Wedge
Kosher salt
1 Cup of Ruby Red Grapefruit Juice
1 tablespoon of superfine sugar
2 cups of triple sec
2 cups of good quality silver tequila
Ice
Grapefruit slice, cut into segments
Rub the outside rim of each margarita glass with the lime wedge. Press each glass in the kosher salt to coat.
Combine the grapefruit juice, sugar, triple sec, and tequila. Serve with ice for on the rocks, or blend with the ice in a blender for frozen. Garnish with grapefruit.
For Avocado Salad and Guacamole recipes, go to Page 2.
Avocado Pico de Gallo Salad
1 head iceberg lettuce, shredded
1 bunch scallions, thinly sliced
1/2 cup minced cilantro
2 ripe tomatoes, chopped
1 ripe avocado, diced
1/2 cup vinaigrette dressing
In a large salad bowl, combine lettuce, scallions, cilantro, tomatoes and avocado. Toss with vinaigrette and serve immediately.
Roasted Garlic Guacamole
1 head garlic
1 teaspoon olive oil
1/2 serrano pepper
4 hass avocadoes, halved, pitted, and peeled Juice of 1 lime
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 cup chopped cilantro
Tortilla chips, for serving
Preheat the oven to 400°F. Slice the top off the head of garlic. Place the garlic on a sheet of aluminum foil and drizzle with the olive oil. Wrap the garlic tightly. Roast for about 30 minutes, depending on the size of the garlic, until soft and golden brown. Let cool completely. Squeeze the peel of each clove to release the garlic.
In a food processor, combine the garlic, serrano, avocados, lime juice, salt, and pepper. Pulse until chunky. Transfer to a bowl and stir in cilantro. Serve with tortilla chips.