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It's National Crunchy Taco Day❗

"Imagine a fresh batch of hot, spicy, cheesy, meaty, seasoned to perfection, sour creamy, guacamole-y, crunchy tacos with a variety of salsas on the side. 

If that doesn't sound like paradise to you. I challenge you to check your pulse... 


According to nationaltoday.com, Today is for the rough, rugged and crunchy." 


It's National Crunchy Taco Day!


FUN FACT: 

Tacos are healthier than most protein bars😲

"According to recent studies, tacos contain 21% protein, 24% carbs and 12% fat, versus a Fiber bar's 15% of protein, 7% of carbs and 18% of fat. Orale!"


In honor of today, here's a few ways you can pay homage:

📍Try a new restaurant and order the crunchy tacos in honor of today.

📍Host a white elephant "taco party", where everyone celebrates by gifting a pair of perfectly crunchy tacos to your family, friends or coworkers.

📍Try this recipe: 𝗖𝗼𝗼𝗹 & 𝗖𝗿𝘂𝗻𝗰𝗵𝘆 𝗖𝗵𝗶𝗰𝗸𝗲𝗻 𝗧𝗮𝗰𝗼𝘀

Refreshing jicama and mango pair beautifully with the warm flavor of the cumin sauce, making these tacos true standouts.


Ingredients

12 hard yellow corn taco shells

1 small head romaine lettuce (about 2 cups/500 mL shredded)

1-2 limes, divided

1/2 cup (125 mL) mayonnaise

2 tsp (10 mL) ground cumin

1/4 tsp (1 mL) cayenne pepper (optional)

3 cups (750 mL) diced grilled chicken breasts

1/2 small jicama

1 small mango

1/2 cup (125 mL) loosely packed fresh cilantro

1/4 tsp (1 mL) salt

1 avocado, peeled and sliced (optional)


𝗗𝗶𝗿𝗲𝗰𝘁𝗶𝗼𝗻𝘀

Prepare taco shells according to package directions; set aside. Shred lettuce using Santoku Knife. Zest limes using the fine side of the Adjustable Double Grater to measure 1 tsp (5 mL). Juice limes to measure 3 tbsp (45 mL). Place zest, 1 tbsp (15 mL) of the juice, mayonnaise, cumin and cayenne pepper, if desired, in Stainless (4-qt./4-L) Mixing Bowl; mix well. Spoon about 1/3 cup (75 mL) of the sauce into resealable plastic bag; twist to secure and set aside. Add chicken to remaining sauce; mix well using Classic Scraper.

Peel jicama and mango using Serrated Peeler. Slice jicama using Rapid Prep Mandolin. Slice jicama and mango into 1/4-in. (6-mm) strips. Chop cilantro. Combine jicama, mango, cilantro, salt and remaining juice in Classic Batter Bowl; mix well.

Place lettuce into taco shells. Top evenly with chicken mixture, jicama mixture and avocado, if desired. Trim corner of sauce-filled bag; drizzle over tacos.


𝗬𝗶𝗲𝗹𝗱: 6 servings of 2 tacos, excluding optional ingredients


𝗡𝘂𝘁𝗿𝗶𝗲𝗻𝘁𝘀 𝗽𝗲𝗿 𝘀𝗲𝗿𝘃𝗶𝗻𝗴:

Calories 370, Total Fat 21 g, Saturated Fat 3.5 g, Cholesterol 55 mg, Carbohydrate 24 g, Protein 22 g, Sodium 350 mg, Fiber 3 g


Your Pampered Chef Cook’s Tips: To grill chicken in Grill Pan, season 3 boneless, skinless chicken breasts (about 6 oz/175 g each) with salt and coarsely ground black pepper. Heat pan over medium heat 5 minutes. Spray pan with vegetable oil. Cook chicken 7-10 minutes. Turn chicken over; cook 7-10 minutes or until Digital Pocket Thermometer registers 165°F (74°C) and juices run clear.


𝗖𝗼𝗮𝘁𝗲𝗱 𝗦𝗮𝗻𝘁𝘂𝗸𝗼 𝗞𝗻𝗶𝗳𝗲 #𝟭𝟬𝟬𝟴𝟰𝟬

𝗖𝗶𝘁𝗿𝘂𝘀 𝗝𝘂𝗶𝗰𝗲𝗿 & 𝗭𝗲𝘀𝘁𝗲𝗿 #𝟭𝟬𝟬𝟯𝟲𝟭

𝗖𝘂𝘁𝘁𝗶𝗻𝗴 𝗕𝗼𝗮𝗿𝗱 # 𝟭𝟬𝟭𝟮

𝗔𝗱𝗷𝘂𝘀𝘁𝗮𝗯𝗹𝗲 𝗗𝗼𝘂𝗯𝗹𝗲 𝗚𝗿𝗮𝘁𝗲𝗿 #𝟭𝟬𝟬𝟰𝟳𝟮

𝗦𝘁𝗮𝗶𝗻𝗹𝗲𝘀𝘀 𝗦𝘁𝗲𝗲𝗹 𝗠𝗶𝘅𝗶𝗻𝗴 𝗕𝗼𝘄𝗹 𝘀𝗲𝘁 # 𝟭𝟳𝟯𝟮

𝗖𝗹𝗮𝘀𝘀𝗶𝗰 𝗦𝗰𝗿𝗮𝗽𝗲𝗿 # 𝟭𝟲𝟱𝟬

𝗩𝗲𝗴𝗲𝘁𝗮𝗯𝗹𝗲 𝗣𝗲𝗲𝗹𝗲𝗿 #𝟭𝟬𝟳𝟭

𝗥𝗮𝗽𝗶𝗱 𝗣𝗿𝗲𝗽 𝗠𝗮𝗻𝗱𝗼𝗹𝗶𝗻𝗲 # 𝟭𝟬𝟬𝟯𝟱𝟭

𝗖𝗹𝗮𝘀𝘀𝗶𝗰 𝗕𝗮𝘁𝘁𝗲𝗿 𝗕𝗼𝘄𝗹 # 𝟮𝟰𝟯𝟭

Don't have these item on hand, don't panic. Pick them up here⬇️


ACTION STEP: Invite friends and family over and host a white elephant “taco party”. Then let me know in the comments how it turned out or kick your kitchen up a notch by booking your cooking show here:

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