Healthy
Shrimp Tacos ala “Taco Rack”
1- Pound of large shrimp
½ cup of medium salsa (preferably organic)
2- Tablespoons of Taco Mix
1- Box of Taco Shells
1-Cup of shredded lettuce
1- Cup of chopped tomatoes
1- Sliced avocado
1- Package of Shredded Cheddar Cheese
1- Taco Rack Family Fiesta Pack
Preheat oven at 350 degrees
De-shell, de-vein and cut each shrimp into three pieces
Combine shrimp and salsa in a sauce pan cover the pan and cook over medium
heat after about 10 minutes sprinkle in the taco mix and stir…continue
to cook the
shrimp with the cover off until the liquid evaporates.
Put shells on the “Taco Rack s” and place on a cook sheet. Put the
cookie sheet in the oven for seven minutes, after seven minutes take the
shells out of the oven and spoon the shrimp into the bottom of the shells, sprinkle
cheese over the shrimp and return the tray of prepared tacos to the oven
to melt the cheese. Once the cheese melts, take the tacos out of the oven and
place on the table. Garnish tacos with tomatoes and sliced avocado and Mangiamo…Yummy,
Yummy
Seafood Tacos ala “Taco
Rack”
1- Pound of baby shrimp
1- Pound of bay scallops
1- 12 oz can of premium crabmeat (or 1 pound of imitation crabmeat.)
2- Tablespoons of butter
2- Lemons
8 oz bottle of Cocktail Sauce
1- Package of Shredded Cheddar Cheese
1- Box of Taco Shells
1- Taco Rack Family Fiesta Pack
In a frying pan sauté the baby shrimp, baby scallops and imitation crabmeat
in butter. When cooked drain butter and juices and set the seafood aside.
Slice the lemons into wedges.
In a small bowl, squeeze three to four lemon wedges and mix into the cocktail
sauce.
Put shells on the “Taco Racks” and place on a cook sheet. Put the
cookie sheet in the oven for ten minutes, after ten minutes, take the shells
out of the oven and spoon the seafood into the bottom of the shells, sprinkle
cheese over the seafood and return the tray of prepared tacos to the oven to
melt the cheese. Once the cheese melts, take the tacos out of the oven and place
on the table. Garnish with a covering of cocktail sauce and
a squeeze of fresh lemon and you too can have the easiest quickest and tastiest
Seafood Tacos ever!
Grilled Veggie Tacos ala “Taco
Rack”
Ola Taco Lovers, if you have vegetarian friends who are
coming over for dinner and you are always scratching your head on what
to make?
Do we have a great suggestion for you?
2-3 Green bell peppers
2-3 Red bell peppers
1- Zucchini
½- Cup jalapeño peppers
1- Onion sliced
2-3 Scallions
1- Cup sour cream
1- Package of shredded cheddar cheese
2- Tablespoons of Taco Mix
1- Box of Taco Shells
1- Taco Rack Family Fiesta Pack
Slice all veggies into thin slices and grill on a stove top grill or a countertop
grilling machine. Once all veggies are nicely grilled, set aside.
Preheat oven to 350 degrees. Line a baking tray with aluminum and set two “Taco Racks” up
on top of the aluminum. Lay the 12- taco shells into the “Taco Rack” slots
and toast the shells for about 7-9 minutes. Remove tray of taco shells
from oven and add the grilled veggies to each shell. Top the veggies
with shredded cheese and return to hot oven, until cheese has melted.
Remove entire tray from oven and place onto table for your guests.
On each plate place, a Taco Rack Single Taco Holder, for your dinner guests
hands free garnishing.
Have all your salsa, sour cream, jalapeño peppers any garnishment you
like on the table for each person to personalize their own Healthy Veggie Taco
ala The “Taco Rack” America’s Only Taco Cooking
System
Dessert Taco’s ala The “Taco
Rack”
1- Half gallon of your favorite ice cream
1- Cup of chocolate morsels for melting
½- Cup of maraschino cherries
I- Can of Redi-Whip
2- Kiwi’s
1- Cup of your favorite dessert toppings (chocolate
chips, crushed Oreos, M&M’s, Sprinkles,
1- Box of Taco Shells
1- “Taco Rack”
In a saucepan melt the chocolate morsels on a low heat. Preheat the oven to
350 degrees. Set a Taco Rack on a cookie sheet and put shells into slots.
Place entire tray into oven for 7-9 minutes for toasting. Remove
tray of shells from the oven and one by one roll the top of each
shell through the melted chocolate. Place each chocolate covered
shells back into The “Taco Rack” and
place into freezer for a few minutes, to harden the chocolate. Remove from freezer
and spoon in ice cream until one-half to three-quarters full. Squirt a little
whipped cream on top of the ice cream. Garnish with your favorite dessert toppings.
Drizzle a few lines of chocolate syrup over your creation and return to
freezer in the rack to harden. When it is time for dessert, place a Taco Rack
single taco holder on each plate holding a perfectly prepared delicious “Ice
Cream Taco” for your totally impressed guests.
Grilled Tuna Taco
For the Basting Sauce/ Dressing
1/2 cup soy sauce
2 tsp. sesame oil
1 tsp. fresh chopped ginger
1-2 tsp. Sambal chili sauce
1/2 lemon, juiced
For the Salsa
1 cup mango, peeled and diced
1 cup ripe avocado, pit removed and diced
1 small red onion, diced
1 tbsp. lemon or lime juice
1/4 cup pickled ginger, chopped
1 tbsp. olive oil
salt and pepper to taste
For the Salad
1/2 cup carrot, thinly sliced
1/2 cup Daikon radish, thinly sliced
1/2 cup cucumber, thinly sliced
1/2 cup sprouts
2 tbsp. fresh chopped cilantro
2 tbsp. fresh chopped Thai basil
salt and pepper, to taste
For the Tuna
1 tbsp. fresh cracked black pepper
1 tbsp. sesame seeds
1 tbsp. Kosher salt
1 x 12-16 oz tuna loin, cut into 2 x 1 1/2-inch thick steaks
For the Taco
4 large taco shells
1 cup watercress or shredded lettuce
1. To prepare the basting sauce and dressing in a bowl combine soy sauce, sesame
oil, ginger, chili sauce and lemon juice. Transfer 1/2 cup of the mixture to
another bowl and set aside for basting.
2. To prepare the salsa in a bowl combine mango, avocado, red onion, lemon or
lime juice, olive oil and pickled ginger. Mix to combine, season to taste with
salt and pepper and set aside.
3. In a large bowl gently toss sliced carrot, radish, cucumber and sprouts. Pour
over remaining basting sauce/dressing, toss, garnish with cilantro and basil,
season to taste with salt and pepper and set aside.
4. Preheat grill to high (about 450-500°F) and oven to 350°F. Put taco
shells on the “Taco Rack” and place on a cook sheet. Put the cookie
sheet in the oven for seven minutes, after seven minutes take the shells out
of the oven.
5. Combine black pepper, sesame seeds and kosher salt. Mix well and crust tuna
steaks, on all sides, gently pressing the spices into the fish to adhere.
6. While the shells are in the oven grill tuna over direct heat for 1 to 2 minutes,
per side, until just rare, basting with reserved 1/2 cup of dressing/basting
liquid. Remove from grill, cool slightly and slice each tuna steak into 4.
7. Take the shells out of the oven and one quarter of the watercress into the
bottom of each taco shell. Place a layer of salad into each taco and top with
sliced grilled tuna. Garnish with salsa. Serves 2-3
Tofu Tacos
- 1 (16 ounce) package garden herb tofu, crumbled
- 2 tablespoons vegetable oil
- 1 clove garlic, minced
- 1/2 cup chopped onion
- 2 teaspoons chili powder
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/2 lime, juiced
- 1/2 cup tomato sauce
- 1/4 cup chopped fresh cilantro
- 10 medium taco shells, heated
- 2 cups shredded lettuce
- 2 tomatoes, chopped
- 1 avocado - peeled, pitted and diced
- 1 cup shredded Cheddar cheese
- 1/4 cup salsa
- Over a medium heat fry the tofu, oil, garlic and onion in a large skillet
for 5 minutes. Add the chili powder, paprika, cayenne, cumin, salt, lime
juice and tomato sauce to the skillet and stir. Cook for 3 minutes. Stir
in the cilantro. Spoon mixture in a serving bowl.
- Put shells on the “Taco Racks” and place on a cook sheet. Put
the cookie sheet in the oven for seven minutes at 350 degrees, after seven
minutes take the shells out of the oven.
- Spoon the tofu mixture into taco shells. Top the mixture with Cheddar cheese,
and return to oven to melt cheese over tacos.
- Remove entire tray of tacos from oven and top tacos with lettuce, tomatoes,
avocado, and salsa.
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