We usually have tacos on Tuesday (for no other reason than we just got hooked on the social media moniker “Taco Tuesday” and now we’re used to it). Plus, it’s a nice change from the salmon the night before, and a good use of the leftover peas and rice. I cater to kids, so everything is intended to be very mild, but feel free to add your favorite salsa or fresh or pickled jalapeños if you want to spice it up!
Here is the menu:
Here is the grocery list for only that meal:
Here are the steps (with shorthand recipes), including a few things you can do the day before, or whenever you have a few minutes:
If you or your kids don’t like ground bison or beef, you can try ground turkey, or just shredded cheese. Another filling I use a lot is this easy crock-pot chicken tinga.
Or this easy crock-pot pork verde:
If you’re vegetarian, fill the tacos with sautéed mushrooms, spinach and melted cheese. Or mashed pinto beans and cheese.
And that’s another reason I love this dinner: it’s easy to modify for different preferences. If you’re looking for lower carb, try serving the protein (bison, beef, turkey, chicken or pork) over a big salad with cilantro-lime sauce as the dressing. Or, use a big butter lettuce leaf in place of the tortilla for a lettuce taco wrap.
Hope you enjoy!