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Elevate Taco Tuesday with Salsa Varieties & Fresh Toppings

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taco tuesdayOne of our favorite week-night traditions is preparing an easy, yet delicious meal for Taco Night. How could you not love those portable, crunchy, savory, little shells of awesomeness? And sometimes we like to mix things up. Why not elevate your next Taco Tuesday with Farmview Market’s organic salsa varieties and farm fresh ingredients?

We have some delicious and unique salsas in stock in a variety of incredible flavors. There are even five types of fruit salsa! We have a delicious dessert taco recipe that will knock you out! We highly recommend the Blackberry Patch Blueberry Salsa but honestly, any of their five fruity flavors from Thomasville, Georgia would be delicious. Browse the other flavors we carry, like raspberry, orange, blackberry, and apple. We also love the salsa blend made by KYVAN Foods, founded by NFL Pro Reggie Kelly. The KYVAN Honey Apple Salsa is our personal favorite!

If you want to take your traditional tacos up a notch, prepare our recipe below for quite possibly some of the best tacos you’ve ever made. Instead of a mild or medium salsa, try Drew’s Organic Salsa in Chipotle Lime! The spicy and smoky chipotle will add a Southwestern twist to your tacos. Need to feel the heat? Drew’s also makes a Double Jalapeno Salsa. And, if you like a chunkier salsa, there’s Peachey’s All Natural Salsa in Mild, Medium and Hot. These traditional flavors would make an excellent addition to our less than traditional fish tacos. And, you can also find the fresh ingredients and meats for these recipes at Farmview Market!




The Best Homemade Tacos


Ingredients



  • 1 tbsp. olive oil

  • 3 garlic cloves, minced

  • 1 onion, finely diced

  • 1/3 cup tomato paste

  • 4 tsp. chili powder

  • 1 lb. lean ground beef

  • 1 tsp. salt

  • 8-10 corn or flour tortillas


Toppings such as fresh lettuce, tomatoes, salsa, cheese, avocado, sour cream, etc.

Instructions


Heat oil in a large skillet over medium-high heat. Add onion and garlic and sauté until translucent, about five minutes. Stir in tomato paste and chili powder. Add ground beef, breaking up with a wooden spoon until cooked through. Add salt and stir to combine.

Spray a small skillet with cooking spray. Place a corn tortilla in the skillet and heat, flipping over once golden and toasted. Repeat with remaining tortillas. If using flour, place a few tortillas in a damp paper towel and heat in the microwave for 10 seconds or until warm.

Fill the insides of the heated tortillas with your meat mixture and add desired toppings. Serve and enjoy!




Easy Week-Night Chicken Tacos


Yield: serves 4
Total time: 45 minutes

Ingredients



  • 1 1/2 lbs. boneless, skinless chicken thighs

  • 1/2 tsp. salt

  • 1/2 tsp. pepper

  • 2 tbsp. olive oil

  • 2 tsp. ground cumin

  • 1 tsp. smoked paprika

  • 1/2 tsp. chile powder

  • 1/2 tsp. garlic powder

  • 1/4 tsp. chipotle chili powder

  • 1/2 tsp. onion powder

  • 1 cup grape tomatoes, quartered

  • 1/2 red onion, finely diced

  • 1/4 cup fresh cilantro, chopped

  • 1 lime, juiced

  • 8 to 12 4-inch tortillas, flour or corn - your preference!

  • 4 oz. queso fresco cheese, crumbled

  • 1 avocado, sliced

  • 3 tbsp. Greek yogurt

  • 3/4 C half and half

  • 1 tbsp. adobo sauce (from a can of chipotle chile in adobo)

  • 1/8 tsp. salt

  • Juice of half a lime

  • Zest of half a lime

  • Extra limes for garnish

  • Chipotle Crema (recipe below)


Directions


Preheat the oven to 375 degrees.

Heat a large oven-safe skillet over medium-high heat. Season the chicken with the salt and pepper. Add the olive oil to the skillet and once it's hot, add in the chicken. Brown the chicken on both sides, about 2 minutes per side. Cover the skillet and place it in the oven, roasting for 20 minutes. In a bowl, combine the cumin, paprika, chili powders, garlic powder and onion power in a bowl. Set aside.

While the chicken is cooking, combine the diced onion, tomatoes and cilantro in a bowl with the juice of the lime. Add a sprinkle of salt and pepper. Set aside.

In another bowl, whisk together the yogurt, half and half, adobo, lime juice and zest and salt, whisking well to combine. Set aside.

As soon as the chicken is finished cooking, add it to the bowl of your electric mixer, or a bowl that you can use a hand mixer with. If you used the chicken thighs, there will be juices in the pan. Leave them in the pan and do not discard them because we will use them! Turn the mixer on to low speed for a few seconds to break up the chicken. Add in the spices that you mixed before and mix the chicken on low speed for a full minute or two to completely shred it and mix with the spices. Transfer the spiced chicken back to the pan with the juices and toss it well, incorporating the juice.

To assemble the tacos, place the chicken in a tortilla and top with the quick salsa, the crumbled cheese and a drizzle of the crema. Serve with avocado on the side or on top and a fresh squeeze of lime.




Cuban Fish Tacos with Citrus Mango Slaw + Chipotle Lime Crema


Yield: Serves 4
Total Time: 30 minutes

Ingredients



  • 1 lb. mahi mahi or salmon, skin on

  • 1/4 cup olive oil

  • 1 lime, juiced

  • 1/4 cup freshly squeezed orange juice

  • 3 garlic cloves

  • 2 green onions

  • 1/4 tsp. paprika and cumin

  • 1 tsp. salt

  • 1 tsp. pepper

  • Corn or flour tortillas, warmed


Citrus Mango Slaw


Ingredients



  • 1 grapefruit

  • 1 Cara Cara orange

  • 1 mango, sliced or diced

  • 1 jalapeno, seeded and chopped

  • 1/3 cup cilantro, chopped

  • 1 lime, juiced

  • 1/2 cup red cabbage, shredded

  • 4 oz. cream cheese, softened

  • 1/4 cup mayonnaise

  • 2 cans chipotle chile in adobo sauce, finely chopped

  • 2 tbsp. buttermilk

  • Chipotle Crema

  • Salt and pepper, to taste


Directions


Add the olive oil, lime juice, orange juice, garlic, green onions, paprika, cumin, salt and pepper to a blender. Blend until chunky smooth.

Place the fish in a 9x13-inch baking dish, pour the marinade over the fish. Allow the fish to sit in the marinade while you prepare the rest of the meal, at least 15 minutes. Do not let the fish sit longer than four hours in the marinade.
Directions for Citrus Mango Slaw:

Cut off the peel and the white pith from all around the grapefruit. Working over a small bowl, use the knife to cut between the membranes to release the grapefruit segments into the bowl. Squeeze the juice from the membranes into the bowl. Remove the grapefruit segments from the bowl and cut into bite size pieces; return to the bowl.

Repeat this step with the Cara Cara orange, but only remove the inside membrane if desired. Add the mango, jalapeno, green onions, cilantro and lime juice.

Taste and season with salt.

Directions for Chipotle Crema


Mix together the cream cheese, mayonnaise, chipotle chile, lime juice, buttermilk and a pinch of salt and pepper in a medium bowl. Cover and place in the refrigerator until ready to use. When you are ready to cook the fish, heat a grill pan or cast iron skillet over medium-high heat (you may also use an outdoor grill). Once hot, add the fish, skin side down, and sear for 3-4 minutes, brushing the fish with the marinade as it cooks. Flip and cook until your desired temperature. Remove the skin. To serve, dice the fish into pieces. Warm the tortillas and fill with fish. Top with slaw, crema and shredded red cabbage. Sprinkle with cojita cheese if desired.




Pancake Tacos


Ingredients


Spiced Pancakes


  • 2 cup spelt flour

  • 2 tsp. baking powder

  • 1 tsp. baking soda

  • 1 tbsp. cinnamon

  • 1/4 tsp. fresh, grated nutmeg

  • 1/4 tsp. salt

  • 1 cup buttermilk

  • 1 cup milk

  • 1 egg

  • 1 tsp. vanilla extract

  • Butter for pan


Taco Filling Ideas



  • Nutella, sliced banana

  • Sliced banana, sliced strawberries, a few dollops of Greek yogurt, sprinkle of cinnamon

  • Sliced strawberries, blueberries, Greek yogurt, drizzle of honey

  • All-natural peanut butter, sliced bananas, a drizzle of honey, sprinkle of shaved almonds

  • All-natural peanut butter, blueberries, a drizzle of honey

  • Sliced bananas, sliced strawberries, a few dollops of Greek yogurt

  • All-natural almond butter, sliced apples, drizzle of maple syrup, sprinkle of cinnamon

  • You can also try your own fruit combinations!


Directions


In a large bowl, whisk flour, bak­ing pow­der, soda, cin­na­mon, nut­meg and salt.

In a medium bowl, whisk milk, but­ter­milk, egg, and vanilla extract.

Combine wet ingredients into flour mix­ture and stir until just combined. (Don't over mix the batter, in other words you can leave some lumps, since overworking it will cause the gluten in the flour to be released causing chewy pancakes.)

Let your batter rest in the refrigerator for a few minutes.

Mean­while, place a large skillet over medium heat and allow it to get nice and warm.

Remove bat­ter from the refrigerator. Add a tablespoon of butter to skillet and allow it to melt. Working in batches, ladle batter into skillet and cook pancakes until bubbles appear on surface.

Flip and cook another minute or two.

Remove from skil­let and keep warm in the oven. Repeat until you've used all the batter.

Now that you've browsed our assortment of recipe ideas here, join in on Taco Tuesday tonight!