Tag Archives: Taco Tuesday

Frito Taco Salad

Frito Taco Salad

When days get hot and life is full of summer activities it’s good to have fast, easy recipes to count on. This Frito Taco Salad recipe is great for a quick Taco Tuesday; but exciting enough to take to a picnic, family get together or potluck.

August has definitely been the busiest month we have had in quite some time.

Both of the younger girls spent time away with at least one of their older sisters. D3 got a little one on one time with both of her older sisters. While this seems like a great break for The Parents, there were pick- ups and drop offs to factor in to the schedule.

In fact, two of these pick-ups and drop offs included me making brunch for D1. In fairness, she was doing the picking up on both occasions that one of her younger sisters went to stay with her.

Add prepping for a new school year and sports practices, and our local small Kansas town summer festival to the month and dang. And we still have 10 days to go!

Another change to our world was D3 turned 16. Yes, there was the almost obligatory slumber party for teenage girls. There was also the traditional family get together. Then there was the extra time, energy, and excitement of getting a driver’s license. She passed with flying colors. Yay! Another one of my chicks’ wings are unfolding even more.

Oh, did I mention that it’s the time of year that the vegetable garden requires the most attention? Zucchini, tomatoes, melons, and more need picked and used daily.

So, that is why this Frito Taco Salad is a great recipe to have on hand. It is both easy and refreshing. D3 isn’t a huge fan, but it ticks all of the boxes for me and D4 (vegetarian) and The Hubs doesn’t mind it at all.

The recipe for Frito Taco Salad came from one of my dad’s aunts when I was a child and I make it at once or twice a year.

That’s why when your summer gets super busy and you are looking for an easy dish that’s loaded with flavor, doesn’t dirty a bunch of dishes, and is a salad loaded with protein look no further. Now, I won’t say it is the healthiest salad around, but it is definitely one of the most fun salads.

Let me know if you have a go-to summer salad that ups the traditional notion of what a salad is! I think this one is all

Frito Taco Salad

  • 1 head iceberg lettuce (chopped)
  • 2 cans Ranch Style beans (drained)
  • 1 cup Catalina dressing
  • 8 ounces cheddar cheese (shredded)
  • 2 to matoes (diced)
  • 1 bag Frito Corn chips
  • Optional
  • Green onion (diced)
  • Sour cream
  1. In a large bowl add lettuce, beans, tomatoes, dressing, and cheese. Toss to combine thoroughly.
  2. Just before serving, add chips and toss lightly.
  3. Garnish with green onion and sour cream, if desired.

Notes: If you add the chips too soon they will become soggy. I add the chips to each plate individually and let each person mix their individual portion on their plate.

that… and a bag of chips!



Posted by on August 21, 2018 in Dinner Recipes, Vegetarian


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Battered Shrimp Tacos

Battered Shrimp Tacos

At least once a month I try to make something new for Taco Tuesday. This has produced some family favorites, like Tacos de Papas. However, once in a while something I think will be a big winner does not go over with my family. That was the case with these Battered Shrimp Tacos.

All four of the people living in my home eat shrimp during a normal food cycle. Let me explain what that means in my  household.

I do not eat red meat, occasionally eat chicken, and eat seafood. I am particular about the source of poultry and seafood, so even they are not daily occurrences.

Daughter Number Four has been a vegetarian off and on since she was born. When we tried introducing meat to her as a baby she did not like it. She would take it out of her mouth and throw it. Then, as a toddler when our older girls were in the cheeseburger stage she would ask if she could just eat the burger salad off of The Hubs burger. We finally discovered that meant the lettuce, onion, and tomato that he always got on his cheeseburgers. To this day she goes in cycles where she eats no meat. I believe that she is just that tuned in to her body, or her body communicates that well with her that she knows what she needs. On this day she was eating seafood.

Daughter Number Three has grown to like shrimp. She is my pickiest eater out of four, and typically a meat, potatoes, pizza, and macaroni and cheese kind of teenager. Normal, I would say. However, within the last few years she has discovered that she likes shrimp. So I just knew that Battered Shrimp Tacos was a good meal for her.

The Hubs is not picky. He eats all types of foods from Liver and Onions to vegetarian lasagna; from tuna noodle casserole to Chicken Shawarma. I cannot think of a food that he refuses to eat.

With all of the being said when no one liked the Battered Shrimp Tacos I was surprised. The feedback as to why they didn’t like the tacos was valid. In the past when I have made shrimp tacos the shrimp was fried or grilled, with a taco-style blend of seasonings. These were not seasoned and the family thought the coating was more geared toward Asian-inspired cuisine; especially the sweetness of the puffy batter.

Lesson learned. I will not make Battered Shrimp  Tacos again and stick to my previous methods for shrimp tacos.

However, I think I have found a good Battered Shrimp recipe for Sweet and Sour!

Battered Shrimp Tacos

  • Vegetable oil (for cooking)
  • ½ cup cornstarch
  • ½ cup all-purpose flour
  • ½ teaspoon sea salt
  • ¼ teaspoon chili powder
  • ¾ cup unflavored seltzer water
  • 1 egg white (beaten)
  • 1 pound large shrimp (peeled and deveined)
  • Tortillas or taco shells for serving

Optional garnishes:

  • Slaw
  • Shredded cheese
  • Queso fresco
  • Diced onion
  • Lime wedges
  1. Pour oil into a deep fryer or large heavy-bottomed pan, at least 2 inches depth of oil. Heat over medium high heat to 350 degrees.
  2. Combine cornstarch, flour, salt, and chili powder in a medium bowl.
  3. Make a well in the center of the flour and cornstarch mixture and whisk in seltzer water and egg white until just combined.
  4. Dredge the shrimp in the batter, allowing excess to drain off. Take a few of the shrimp and place carefully into the hot oil. Do not overcrowd the pan. Deep fry the shrimp, turning occasionally, until golden and cooked through; about 3 minutes.
  5. Remove from oil to a paper towel lined plate or a wire rack to drain.
  6. Repeat until all shrimp have been cooked.
  7. Place shrimp in heated tortillas or hard taco shells and garnish with your favorite taco garnishes.
  8. Serve warm with lime wedges, if desired.

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Posted by on August 18, 2018 in Dinner Recipes


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Tacos de Papa

Tacos de Papa

You may know by now that I love trying new things. At least in the realm of food and drink, whether it is in the kitchen or out I am adventurous. Also, you probably know that I like celebrating food days. These don’t have to be National Days of food, but even Taco Tuesdays! That’s how I discovered my new favorite taco recipe; Tacos de Papa.

First, let me help you out if you don’t speak Spanish. Papa is a Spanish word for potato, depending on where you are seeking and speaking potato. In Spain the correct word (I am told) is patata as in my favorite Spanish Tapas Patatas Bravas. However in Latin America and Mexico the word for potato is Papa. While this can be confusing, especially in a home where the name my children call my father is Papa, don’t get in the weeds on this!

What you need to know is that Tacos de Papa are potato stuffed fried tacos. Need I say more?

Well I will. As with much food the name varies a bit by region, but generally you will be fine if you know the easiest term.

Speaking of easy (not Speakeasy, although cool) Tacos de Papa are very easy to make. In all honesty you could say they are mashed potato tacos. They are basically mashed potatoes spread into a corn tortilla and deep fried. There is a bit more to them than that, but not much.

I made Tacos de Papa for the first time last week and loved them so much I also made them a 2nd time later in the week. In fact I am going to make them for the third time today for Daughter Number Two’s birthday celebration dinner.

When D2 announced she was coming home today to watch D4 play a softball game I asked if we could go ahead and celebrate her upcoming birthday. She said yes. I asked her what she wanted to eat, which is more complicated with her than with some people. In addition to being a vegetarian she has food sensitivities. I don’t know from visit to visit what foods she is having to avoid. When I mentioned Tacos de Papa she was excited. I’m pretty sure potatoes are her spirit animal. Whether that comes naturally from her Irish heritage or just something in her, she loves potatoes. I would probably not be far off if I said that Mexican food was one of her favorite food styles or cuisines.

The rest of the family isn’t sad that I’m making these again. Tacos de Papa are such a versatile base that anyone can enjoy. The toppings and accompaniments are vast; shredded lettuce, avocado, cheese, pico de gallo and more can elevate these tasty bites to a new level.

Have you ever tried Tacos de Papa? If not, did you ever imagine putting potatoes in a taco?

They have quickly become a staple in my home and I may not continue searching for new and different styles of tacos for Tuesdays.

Tacos de Papa y Pico de Gallo

Tacos de Papa y Pico de Gallo


Tacos de Papa

Serves 4


  • 3 medium sized potatoes (red or gold)
  • ½ teaspoon salt
  • 1 clove garlic (minced)
  • 1 teaspoon coriander
  • ½ teaspoon ground cumin
  • ½ teaspoon black pepper

For Tacos:

  • 12 corn tortillas
  • Oil for frying
  • Garnishes (optional)
  • Crema
  • Cotija cheese
  • Avocado
  • Lettuce (shredded)
  • Cabbage (shredded)
  • Onion
  • Radishes (sliced thin)
  • Tomato (diced)

For filling:

  1. Use new potatoes or potatoes with unblemished skin for best results. Clean potatoes. Pierce skin gently and place in a large pan of water over medium heat. When water begins to boil add salt. Cook potatoes until tender, about 30 minutes.
  2. Place potatoes in a mixing bowl to cool. Reserve cooking water. When potatoes are cooled enough to touch remove skins and discard skins. With a potato masher gently mash potatoes, adding reserved potato water to thin, if necessary. Add seasonings. Do not add milk or butter. Mash potatoes until they are smooth and resemble a past. Do not over mash so they do not become starchy.

For Tacos:

  1. In a skillet place about two inches of oil. Heat oil in skillet to 375 degrees F.
  2. Heat tortillas in microwave or on a griddle or in a skillet for a few seconds. Warm tortillas are more pliable and won’t tear when filling and folding.
  3. Place 1 – 2 tablespoons of potato mixture on one half of heated tortilla. Fold in half gently and secure with toothpicks to prevent filling from failing out.
  4. When oil is hot, place tacos one or two at a time, without crowding, into hot oil. Cook until golden and crispy, turning once so both sides are done. Remove with a slotted spoon onto a plate with a paper towel to drain. Continue with remaining tacos.
  5. Garnish as desired.



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Posted by on June 4, 2018 in Dinner Recipes


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Taco Pork Loin Recipe

Taco Pork Loin Recipe

I stumbled upon a pork recipe while looking for a good recipe to serve my family for Taco Tuesday. Check out this Latin American inspired Taco Pork Loin recipe.

It seems that most of my pork loins go into the slow cooker. This method is perfect for making taco fillings and pulled-style pork because of the low and slow cooking. Meat generally falls apart easily after being cooked in a slow cooker. I oven roasted this pork loin.

Although I don’t eat pork my family seems to enjoy having it about once a week. Generally I make a pork loin or roast in the slow cooker or boneless pork chops. As I had an unseasoned pork loin in the freezer that was my starting point.

Knowing that my family likes pork and likes flavor they are not fond of overly spicy foods. Latin American seasonings do not have to be spicy to add great flavor. This Taco Pork Loin recipe is a perfect example of that. It uses  the same seasonings that my homemade taco seasoning mix does, with a little added sweetness.

Even though my initial thought was to shred this pork loin when it was cooled slightly to put into tacos, it looked so beautiful that I simply sliced and served it.

The family was not disappointed that Taco Tuesday turned into Taco Pork Loin Tuesday. They all enjoyed the flavor immensely. I thought that Daughter Number Three would surely complain about the heat or scrape the seasonings off, but she did neither. They all mentioned repeatedly that it was very moist.

This was served with my standard taco side dishes; corn, rice, and a salad made from my taco garnishes.

I guarantee that this recipe will make it into a regular rotation at my house. The overwhelming response to the Taco Pork Loin recipe is a huge victory. I will definitely shred it and add it to the taco line filling line up in the future.

Do you have a favorite Taco Tuesday dish or filling? My goal is to have roughly one unique Taco Tuesday recipe for each week. Can you help me accomplish this?

Taco Pork Loin Recipe

  • 2 pound pork loin (trimmed of fat)
  • 2 tablespoons light brown sugar
  • 2 teaspoons sea salt
  • 2 teaspoons chili powder
  • 1 1/2 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon oregano
  • 1 clove garlic (minced)
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper
  • 2 – 3 tablespoons olive oil
  1. Preheat the oven to 350 degrees. Remove the pork loin from the refrigerator.
  2. Combine all the sugar and spices in a small bowl.
  3. Line a roasting pan with foil and place the wire rack over it. A baking sheet with a rack will work.
  4. Place the pork loin on the rack. Rub the olive oil on the part of the pork loin not on the rack. Press the spice mixture onto the pork loin. The pork loin above the rack should be covered completely.
  5. Roast 1 and ½ hours in preheated oven. Check internal temperature. (A 2 pound boneless pork loin will take approximately 25 minutes per pound) Roast to an internal temperature of 145-150 degrees. (FDA guidelines state that pork is done at 145 degrees. Internal temperature will rise after removing from oven)
  6. Allow to rest for 10 minutes before slicing.

To make tacos, dice or shred and serve in taco shells or tortillas with traditional taco toppings.

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Posted by on April 21, 2018 in Dinner Recipes


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