Summer meals need to be easy and fun. Outdoor activities are usually the top priority so meals that can be partially prepared are efficient.
Tacos, taco salad or taco salad served in a bag make ideal summer meals because they use an abundance of fresh vegetables. Also, the meat and vegetables can be prepared ahead of time and refrigerated for a quick easy meal for a few or a large group.
Homemade taco seasoning
Adjust seasonings to suit personal taste then package into small plastic bags ready to add to a meat mixture. They are also handy to put in the camper or take to the cabin. Serves four to six.
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- 2 tsp. dried minced onion 10 mL
- 2 tsp. chili powder 10 mL
- 1 tsp. cornstarch 5 mL
- 1/2 tsp. crushed red peppers 2 mL*
- 1 tsp. garlic powder5 mL*
- 1/2 tsp. oregano 2 mL
- 1 tsp. ground cumin 5 mL
- 1/2 tsp. smoked paprika 2 mL
Combine seasoning ingredients in a small bowl or container and set aside.
*Note: Replace red pepper and garlic powder with 2 tsp. (10 mL) roasted garlic and red pepper combination spice.
Taco salad or taco in a bag
Rather than making a taco with taco shell or tortilla serve the ingredients in a bowl or on a large lettuce leaf. For more fun, open an individual-size bag of tortilla chips and add the ingredients for a taco in a bag. Serves six.
- 1 lb. ground beef 500 g*
- 1/4 – 1/2 c. water 60-125 mL
- 1 recipe of taco seasoning mix (see above)
- 1 head romaine or iceberg lettuce, torn into bite-size pieces or leave some large leaves for wrapping
- 1 green onion, chopped
- 2 Roma tomatoes, chopped
- 1 avocado, chopped
- 1 red pepper, chopped
- 1 jalapeno
Salsa:
- sour cream
- 1 large bag or 6 individual serving size bags nacho cheese, or zesty flavour tortilla chips
- 1 c. cheddar cheese, shredded 250 mL
- 1 lime, cut in wedges
Other optional ingredients:
- hot sauce
- Pico de Gallo (see opposite page)
- black beans or refried beans
- corn
- Mexican flavoured rice
- ripe olives, sliced
Brown ground beef and drain off fat. Add water and taco seasoning mixture. Bring to a boil and let simmer for 10 to 15 minutes. If needed add more water.
To serve place meat and other ingredients in individual serving bowls. Have each person create their own taco salad to suit their personal preferences of toppings. Offer large lettuce leaves and individual size chip bags for lettuce wraps or taco in a bag, options. Garnish with lime wedges.
The salsa and sour cream form the salad dressing.
*Note: Ground turkey or chicken could be substituted for ground beef.
Shredded chicken tacos
This recipe can also be served as a chicken taco salad or as a taco in a bag. Serves six.
- 1 tbsp. canola oil 15 mL
- salt and pepper to taste
- 1 1/2 c. chicken with roasted garlic broth 375 mL*
- 1 1/2 lbs. skinless, boneless chicken thighs or 2-3 breasts 750 g**
- 1 recipe for taco seasoning mix (see above)
- 1 jar sun dried tomatoes, chopped 210 mL
- 1/2 c. chicken broth 125 mL
- 2 tbsp. tomato paste 30 mL
- 12-18 flour or corn tortillas
Topping options, be creative, the veggies, beans, rice, quinoa and pineapple could be heated with chicken, sauté separately or served uncooked.
- bell peppers, chopped
- avocado, chopped
- lettuce, chopped
- zucchini, chopped
- sweet potatoes, shredded
- spinach
- corn
- mild green chilies
- jalapenos or habaneros peppers, diced
- black or pinto beans or refried beans
- cooked rice or quinoa
- pineapple
- cheese, shredded
- salsa
- sour cream
- hot sauce
*Note: Substitute with plain chicken broth and a little garlic salt.
**Note: To reduce preparation time use three cups shredded cooked chicken (750 mL). A purchased rotisserie chicken works well.
To cook chicken, heat oil in large non-stick skillet over medium-high heat. Remove chicken tenders from breasts and slice breasts horizontally to allow for even cooking. Add raw chicken to pan and lightly salt and pepper, cook three to five minutes, or until golden brown on one side.
Flip chicken, add chicken broth, cover, reduce heat to medium and simmer 10 minutes. Turn chicken over and cook additional five to 10 minutes or until chicken is tender enough to shred. Add additional chicken broth or water if needed.
Remove chicken from skillet and rest five minutes before shredding. Add any pan juices to the shredded chicken.
Proceed to make chicken filling or put shredded chicken in a sealed container in refrigerator or freezer for later use.
To prepare shredded chicken filling heat a large skillet over medium heat. Add shredded chicken along with seasonings and stir to evenly coat. Stir in chicken broth, diced tomatoes and tomato paste. Cook five minutes or until heated through. Add additional chicken broth or salsa if chicken seems dry. Season with salt and pepper to taste and cayenne pepper or hot sauce if desired.
To warm tortillas:
Open flame: Place tortilla directly on burner of a gas stove or barbecue, flip with tongs once charred on one side. Take care not to over char because tortillas still need to be soft and pliable.
Skillet or griddle: Heat in a dry skillet or griddle on medium high heat. Warm each side of tortilla for about 20-30 seconds until warm and soft.
Microwave: Stack five tortillas on a microwave safe plate and cover with a damp paper towel.
Microwave 20 seconds on high, repeat at 10 second intervals as needed until warmed through.
Oven: Stack five tortillas and wrap in foil. Make as many packaged as needed. Bake all packages together at 350 F (180 C) for 15 to 20 minutes or until heated through.
Keep tortillas warm and pliable by stacking on a plate and covering with a slightly dampened paper towel or kitchen towel.
To serve place chicken and toppings in individual bowls so each person can load their tortillas with chicken and their favorite toppings. Adapted from carlsbadcravings.com
Pico de gallo (pronounced “peek-o day guy-o”)
Also known as salsa fresca (fresh salsa), pico de gallo is really a fresh tomato salsa that is always served raw and chopped. It just takes a few minutes to make and is delicious added to tacos, nachos, enchiladas or served with tortilla chips.
Pico de gallo always starts with fresh good quality ingredients, such as tomatoes, onions, cilantro, jalapenos, lime juice and salt and pepper. It’s a perfect summer recipe. Ingredient amounts can vary depending on personal preference. Optional ingredients can be added or substituted for other ingredients to personalize the flavour. Yields three cups.
- 6 Roma tomatoes diced, about (2 1/2 cups)
- 1 jalapenos or serrano pepper seeded, deveined and finely diced
- 1/2 large white or red onion, diced, about 1 cup
- 3 tbsp. loosely packed cilantro leaves, stems removed, minced 45 mL*
- 2 tbsp. lime juice, add lime zest for tangier flavour 30 mL
- 1/4 tsp. salt plus more to taste 1 mL
- 1/4 tsp. ground cumin (optional) 1 mL
- 1/4 tsp. garlic powder (optional) 1 mL
- pepper to taste
*Note: If cilantro is not a favourite, substitute other herbs such as parsley, Thai basil, or dill. Lemon and lime are also good substitutes.
Optional ingredients:
- avocado
- English cucumbers, unpeeled
- black beans
- red or green bell peppers
- asparagus
- Mexican rice
- mango
- oregano
- parsley
- Thai basil
- corn
- minced dill pickle
Choose deeply coloured, firm with-a-little-give, ripe tomatoes with a fresh tomato smell. Quarter tomatoes and remove flesh holding the seeds and dispose of. Dice tomatoes.
Always use gloves when cutting and deveining peppers. To seed and devein jalapeno(s), cut stem off, cut jalapeño in half lengthwise.
Scoop out seeds with a spoon or small knife, be sure to remove white rib. The ribs and seeds carry the most heat, add some seeds if desired. Remove gloves and dispose of. Remember never rub your eyes after dicing a hot pepper. Dice onion and mince cilantro leaves.
Add all ingredients to a medium bowl and stir to combine. Cover and refrigerate for at least 30 minutes.
When ready to serve, taste and add additional lime juice, salt and pepper if desired. If refrigerated longer beforehand, let sit 15 minutes at room temperature to warm flavours.
Store leftovers in an airtight container in refrigerator for up to three days. Best eaten fresh. Adapted from carlsbadcravings.com
Betty Ann Deobald is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
