Try out Taco Tuesdays

Published 12:00 am Tuesday, April 10, 2018 says Tuesday is for tacos. We can go for that.

If you have just a few ingredients, it’s easy to put a taco dinner together quickly. If you have leftover cooked chicken, beef, pork or even shrimp, there’s your main ingredient.

You can go as simple as lettuce and tomato with your meat and cheese, or spice things up by adding more ingredients.

Here are a couple of  recipes to try:

Chicken Tacos with Avocado Citrus Salsa

1 rotisserie chicken

8 corn tortillas

2 avocados, pitted and cubed

2 seedless oranges, such as navel

1 lime, juiced

1/2 cup minced cilantro

1 jalapeño, minced (remove seeds to reduce heat)

Salt and pepper to taste

Shred enough chicken to make four servings of two tacos each. Warm chicken slightly in the microwave.

Peel the oranges and cut the sections into smaller pieces. In a bowl, mix the avocado, oranges, lime juice, cilantro and jalapeño. Season with salt and pepper.

Warm the tortillas over an open flame or in a small frying pan without oil.

Fill each tortilla with chicken and the salsa and serve with wedges of lime.

— From The Lemon Bowl

Breakfast Tacos

4 slices bacon, coarsely chopped

8 ounces small red potatoes, diced (about 1 1/2 cups)

8 corn tortillas

6 large eggs

1 Tbsp. butter

1 large avocado, pitted and sliced

2 ounces cotija or feta cheese, crumbled

Heat a large non-stick skillet over medium heat and cook bacon until crispy. Transfer to a paper towel lined plate and set aside.

Leave 1 to 2 tablespoons fat in the skillet and return to medium high heat until very hot. Add diced potatoes, spread in a single layer in the pan. Cook, stirring the potatoes every 2-3 minutes, until potatoes are tender and golden brown, about 10 minutes. Transfer to a plate and set aside.

Return skillet to medium high heat with a splash of vegetable oil. When oil is shimmering, add tortillas until they are hot and crispy around the edges, but still pliable. Transfer to a plate and cover with foil to keep warm.

Melt butter in another skillet and whisk eggs together, then scramble.

Divide tortillas among serving plates (four), and spoon eggs down the middle, then add bacon and potatoes and top with two slices of avocado and the cheese.

— From Love and Olive Oil

(Compiled by Deirdre Parker Smith)