The roasted vegetable medley is complemented with a simple cooling lime and avocado dressing – it’s veggie-licious! It is traditionally prepared by marinating the beef in citrus juice, spices and a pinch of salt. Perhaps more delicate than the hearty Burrito, tacos lend themselves to a wide variety of dishes/recipes.
The fish in these tacos get their amazing crunch from Old El Paso™ taco shells. You’ll be amazed at how delicious it is combined with crunchy chickpeas and a spicy coriander pesto. The meltingly delicious pork takes these tacos to an extra level. This style of taco is particularly popular in the northern states of Mexico. 1 package (0.85 oz) Old El Paso™ Al Pastor Taco Seasoning Mix 1 package (10 count) Old El Paso™ Stand ‘N Stuff™ Taco Shells, heated as directed on package 1 cup Old El Paso™ Shredded Monterey Jack Cheese (4 oz) 1 1/4 cups shredded red cabbage 1/3 cup sour cream, if desired 1/4 cup diced white onion 1/4 cup loosely packed fresh cilantro leaves Preparation. The smooth creaminess of avocado works so well with the flavourful beef in this quick and easy weeknight dinner.
Others though are quite mild because of the spices I use in them. | Support
Load up the toasty taco shells with the hearty seasoned beef, crispy lettuce, juicy tomatoes, grated cheese and Old El Paso Taco Salsa.