It was one of ‘those’ days. I was just way to busy too cook up a fancy dinner. Or even a marginally fancy dinner. So, quick fix shrimp tacos to the rescue. I had everything on hand already. A box of shells, some pre-cooked frozen shrimp, a bag of salad, and spicy salad dressing. That’s all it took to make light, crunchy, tasty quick fix tacos for dinner. Nothing fru-fru, just good and fast. Ok, I did add a few tortilla strips for color and more crunch, but that’s all.
You can of course substitute soft tortilla shells if hard shells aren’t your thing, but I like the crunchy contrast. But don’t get fancy. That’s not what we’re doing here.
Also try my original quick fix taco salads and my even easier new recipe.
Quick Fix Shrimp Tacos
Servings 10 tacos
Warm the taco shells or tortillas per package instructions.
Place the shrimp and chopped salad into a large bowl and toss to combine.
Add the dressing and toss to combine. Add more dressing if desired.
Place the shrimp mixture into shells. Sprinkle with the tortilla strips and serve.
My slow cooker Buffalo chicken is mighty darned good, if I do say so myself. And putting it on a taco is just fantastic. Crunchy taco shell (I use crunchy shells whenever my taco ingredients aren’t crunchy) because I need that contrast between crunchy and well, not crunchy. Spicy, creamy chicken, sweet corn, fantastic avocado and a bit of cilantro. You won’t even realize that these Buffalo chicken tacos don’t have (or need) cheese on them, but if you’re missing it, just crumble a bit of blue cheese or Gorgonzola cheese over the tops before serving.
To give these Buffalo chicken tacos a nice citrus kick, serve them with a few lime wedges for squeezing.
Also try my Buffalo chicken sandwiches.
Buffalo Chicken Tacos
Servings 4 servings
- 1 15-ounce can whole kernel corn
- 3 cups Buffalo chicken I used our slow cooker version
- 1/2 cup blue cheese or Ranch salad dressing
- 12-16 hard taco shells or substitute flour tortillas
- 4 cups shredded iceberg lettuce
- 2 ripe avocados peeled, pitted, chopped
- Freshly chopped cilantro for garnish
Warm the corn.
Warm the chicken. Stir in the salad dressing.
Heat the shells or tortillas as desired.
Divide lettuce between tacos. Add meat, corn and avocado.
Garnish with chopped cilantro and serve.
Wow. Just wow. I admit, I usually make quick tacos when I’m making tacos. Ya know the kind. Brown some ground beef with taco seasoning. Add some taco sauce. Boom. Done. And good. Well, that version is good. But this slow-cooker shredded Mexican beef is better.
Sure it takes a day to make the beef, but man is it ever worth it. The meat comes out unbelievably flavorful and tender and juice. It has a bit of a kick, but not so much that your I-don’t-like-heat friends won’t like it. There’s nothing it isn’t good on, from tacos to nachos to quesadillas to burritos to whatever.
If you’re looking for a great spicy sauce to top your nachos (or tacos) with, try our Southwestern sauce. It really goes well with this slow-cooker shredded Mexican beef.
Also try my Mexican beef ribs and my slow cooker Mongolian beef.
Slow-Cooker Shredded Mexican Beef
Servings 8 -10
- 2 4 ounce cans fire-roasted diced green chiles (I used La Victoria)
- 1 4 ounce can fire-roasted diced jalapenos (I used La Victoria)
- 2 tablespoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 2 cloves garlic minced
- Kosher salt and freshly ground black pepper to taste
- 3 pounds boneless chuck roast trimmed as desired
Combine all but the roast in a small bowl.
Rub the spice mixture over the roast, getting all sides.
Place roast into a slow cooker and cook on low for 8-10 hours or until fall-apart tender.
Remove roast (carefully, as it will tend to fall apart) to a cutting board and chop or shred as desired. Return to the slow cooker for serving.
Note: The meat gets even better the next day. I made this on a Sunday for several easy weekday meals.
I kinda made these grilled taco dogs up on the fly. I was hankerin’ for some crunchy tacos. And I was hankerin’ for some grilled dogs. So, I married the two and well, the rest is history. Of course you can put whatever you want on these, but I opted to go with what we usually put on our tacos.
A little spicy Taco Bell ranch dressing gave these tacos a bit more kick.
There are two ways you could do the dogs. If you’re making taco meat (my slow cooker taco meat is awesome!)for with these tacos, just grill the dogs like you normally would. But, if you want to leave out the taco meat, sprinkle your dogs with taco seasoning first before grilling to give them a bit of taco flavor.
Also try my hot dogs with avocado.
Grilled Taco Dogs
- Taco meat prepared (I mix 1 pound ground beef with 3 tablespoons of our homemade taco seasoning), optional
- Taco shells we used crunchy, but you could make these on tortillas as well
- Hot dogs plus taco seasoning, to taste if not using taco meat
- 1 can kidney beans rinsed, drained, warmed
- Lettuce shredded
- Tomatoes seeded and chopped
- Sharp cheddar cheese shredded
- Green onion sliced
- Black olives sliced
- Taco Bell Spicy Ranch salad dressing for topping optional
Cook the taco meat if you are using it.
Warm the shells per the package instructions.
If you are not using taco meat, sprinkle the dogs with taco seasoning. Grill the dogs as desired.
Assemble the tacos by adding the meats (taco and dogs) followed by the toppings.
Drizzle with salad dressing if desired and serve.
I usually make most of our meals from scratch, but sometimes I just don’t have the time. I scrounged around in the freezer and found a box of pre-cooked popcorn shrimp. Then I took a gander around the SeaPak website and came across this contest-winning recipe for great fiesta shrimp tacos. I had everything on hand except an avocado, so I made a quick trip to the grocery store and I was set.
And they were really, really good. If you don’t have shrimp, you could substitute chicken strips, fried clams, or fish or chicken nuggets. The crunchy slaw, creamy avocado, fresh lime and a tangy sauce really went well with the crispy fried shrimp.
Fiesta Shrimp Tacos
For the tacos
- 1 18 ounce package SeaPak® Popcorn Shrimp
- 10 flour tortillas heated
- 1 pound coleslaw mix
- 8 ounces white cheddar cheese shredded
- 1 large tomato diced
- 1 6 ounce can sliced black olives, drained
- 1 avocado chopped
- Lime wedges for serving if desired
For the sauce
- 8 ounces sour cream
- 1 package Ranch dressing mix I used our homemade mix
- 1 packet taco seasoning I used our homemade mix
- Milk as needed
Cook the shrimp per the package instructions.
Meanwhile, make the sauce by whisking together all ingredients. If the sauce is too thick whisk in a tablespoon or two of milk.
Spread a tablespoon of sauce over each tortilla.
Add slaw mix, cheese, tomato, olives and avocado.
Top with shrimp and drizzle with a bit more sauce.
Serve with a lime wedge for squeezing over the taco.
Crunchy tacos may not be authentic, but they are our favorite. There’s something about that crunch.
These tacos disappear fast. If you’re making them for a crowd, set up a ‘taco bar’ with several toppings available.
Servings 6 -8
For the toppings (or add your own)
- 1 cup Southwestern sauce
- 1 cup Taco sauce
- 1/4 small head iceberg lettuce shredded
- 2 cups sharp cheddar cheese shredded
- 1/2 medium white onion chopped
- 2 avocados chopped
- 2 large tomatoes chopped
Brown beef in a large skillet. Drain most of the drippings. Add the taco seasoning and combine well. Reduce heat. Add 1/4 cup of water and simmer, uncovered, for 1 hour or until tender.
Heat taco shells per package instructions.
Serve with toppings.