Happy National Taco Day! Celebrate one of the tastiest days of the year with these Serendipity Catering Taco favorites:

Taco Cones

Take your favorite taco on the go with these Taco Tortilla Cones!

Ingredients:
Burrito Size Flour Tortillas
Egg Wash
Olive Oil

Directions:
1.Preheat oven to 400 degrees Fahrenheit.
2. Brush one side of tortilla with egg wash. Roll the tortilla into a cone with the egg wash on the inside. The egg wash will help keep the together while baking.
3. Brush olive oil over the entire exterior of the tortilla cone then place a ball of tin foil inside and set on a non-stick baking sheet.
4. Bake cones for 8-10 mins, until lightly golden brown. Remove from oven and set aside to cool. When ready to enjoy, fill with your favorite taco recipe.

 

 

 

Chili Lime Shrimp Tacos

Ingredients:
Large Shrimp (Peeled and Cleaned)
4 Cups Shredded Purple Cabbage
1/4 Cup Jalapeño (Finely Chopped)
1 tbsp Olive Oil
3 Garlic Cloves (Finely Minced)
Juice from 1-2 Limes
1/4 tsp Red Pepper Flakes
1/4 tsp Paprika
1/4 tsp Chili Powder
Salt
Fresh Cilantro

Directions:
1. Combine the shrimp in a bowl with olive oil, lime zest, minced garlic, paprika, chili powder, red pepper flake and 1/4 teaspoon salt. Toss to combine and set aside to marinate for 15 minutes.
2. Toss the cabbage with jalapeño, 1 tablespoon of lime juice and a pinch of salt, set aside.
3. Heat a large skillet over medium high heat. When hot, pour the shrimp in. Sear on one side for 1-2 minutes, flip and sear on the other side until pink all the way through and no longer opaque, 1-2 minutes. Remove from heat.
4.  To assemble tacos, add a few shrimp, lime slaw and fresh cilantro.

Try more seafood taco recipes, here.

.

 

Fajita Steak Tacos

Ingredients:
3/4 lb Top Sirloin Steak
2-3 Bell Peppers
1 Onion
2 tbsp Olive Oil
1 Garlic Clove (Finely Minced)
Juice from 1-2 Limes
1/4 tsp Red Pepper Flakes
1/2 tsp Cumin
1/2 tsp Chili Powder
Salt and Pepper

 

Directions:
1. Slice steak into thin strips
2. In bowl, mix together 1 tablespoons olive oil, lime juice, garlic, chili powder, cumin, hot pepper flakes, black pepper & salt. Add beef strips and toss to coat, set aside.
3. In large non stick skillet over medium high heat, heat remaining tablespoons of olive oil. Add onions & peppers stirring for 3-4 minutes, until softened; transfer to a bowl and set aside.
4.  Add beef to skillet, cook, stirring for 3-4 minutes or until they lose their red color.
5. Return onions and peppers to skillet; stir for about one minute.
6. To assemble tacos, toss fajitas and meat evenly and add to tortilla.

 

 

 

Mexican Street Corn Chicken Tacos

Ingredients:
1 1/2 lbs Boneless Chicken (Peeled and Cleaned)
1 tbsp Olive Oil
Juice from 1-2 Limes
1 tsp Garlic Powder
1 tsp Cumin
2 tsp Chili Powder
Salt
1 cup Roasted Corn
1/2 cup Scallions (Chopped)
1 Jalapeño (Chopped)
Fresh Cilantro
Crumbled Cotija Cheese

Directions:
1. Combine the lime juice, oil, chipotle powder, garlic, ground cumin, salt in a bowl. Add the chicken and toss using a rubber spatula so that the chicken is coated in the marinade. Allow the chicken to marinate for 30 minutes. Lightly spray a nonstick skillet with cooking spray and cook the chicken over medium-high heat 6-10 minutes, flipping halfway through until it cooks through. Set aside.
2. Combine the corn, scallions, cilantro, cotija cheese, jalapeno, and lime juice in a bowl. Season with salt and pepper. Taste and adjust as needed; set aside.
3. Heat a large skillet over medium high heat. When hot, pour the shrimp in. Sear on one side for 1-2 minutes, flip and sear on the other side until pink all the way through and no longer opaque, 1-2 minutes. Remove from heat.
4.  To assemble tacos, add chicken, and top with mexican corn mix. Top with fresh cilantro.

Try more meat taco recipes, here. 

 

 Honey Lime Sweet Potato Tacos

Ingredients:
1 1/2 lb Sweet Potatoes (Peeled and Diced)
1 Cup Black Beans (Cooked and Drained)
1 Cup Corn
3 tbsp Honey
1 Cup Onion (Diced)
4 tbsp Olive Oil
1 Garlic Clove (Finely Minced)
Juice from 1-2 Limes
1/4 tsp Cayenne Pepper
1/2 tsp Ground Coriander
1 tsp Cumin
1 tsp Paprika
2 tbs Cilantro (Chopped)
Salt and Pepper
For Garnish: Avocado and Cojita Cheese

Directions:
1. Preheat oven to 425 degrees.
2. Place potatoes in bowl and drizzle with olive oil. Sprinkle evenly with cumin, paprika, coriander, cayenne pepper and season lightly with salt and pepper to taste then toss to evenly coat.
3. Place potatoes on baking pan and bake for 15 – 20 mins or until tender. Remove from oven and set aside.
4. In a skillet, over medium-high heat, heat oil and saute onion until caramelized, (about 5 – 6 mins). Add in garlic during last 30 seconds of sauteing.
5. Reduce heat to medium-low, black beans, corn, honey and lime juice. Heat until warmed through. Toss in roasted sweet potatoes and cilantro.
6. To serve, serve potato mix and top with avocado and donita cheese.

Try more vegetarian taco recipes, here.