Tacos for every meal | expandthetable

Spice up mealtimes with versatile tacos! Fill them anything from scrambled eggs, beans, veggies, or shredded beef. Easy to hold, perfect for on-the-go meals or any time of the day. Works for quick and tasty meals for back to school days!

Tacos for Every Meal!

Bring the hostages home.

Need a new idea for your meals? Tacos are yummy choices that will fit every family! From scrambled eggs to veggies and beans to shredded beef or chicken, these tacos are easy to fill, hold, pack up and eat! Tacos are a great way to use up leftovers, customized for family or friends. From young children to seniors, this is a fun prep activity, filling and eating your very own creation. Feel free to use the hardshell tacos common in the US or the softer tortillas more typical in Mexico which come in many sizes.

If you have trouble getting your family to eat breakfast, just try this Scrambled Egg Taco, with a hard or soft taco or tortilla, fill with your favs and you are off to a great morning!

NOTE: I am not a cilantro fan so you usually don’t find this herb my recipes or in my herb garden! I am including it here, as cilantro is frequently used in tacos and Mexican cooking. If you also avoid cilantro, just omit or use parsley in its place. Many thanks to my new friend Daniel, originally from Mexico, for his help with these meals.

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Tacos for every meal!

Breakfast tacos: Use 1 egg per tortilla.
1. Scramble the egg, adding 1 teaspoon salt and 1/4 teaspoon pepper. Add 1 tablespoon shredded cheese of choice and 1 teaspoon salsa.
2. Other options include: spinach, corn, black or red beans, cherry tomatoes, halved, black olives, home fried potatoes. Place eggs on one side of the tortilla and add chosen veggies.
3. Top with salsa and cilantro or parsley.
Cooked beef or chicken
1. Add 2-3 tablespoons shredded, ground or bite-size pieces of beef, poultry or other meat. Top with thinly sliced red onions, lettuce, tomatoes and slivers of bell peppers. Top with a squirt of lime juice, salsa or horseradish.
Fish
1. Dredge 4 fish fillets in flour, 1/2 t chili powder, 1/4 t black pepper, 1/2 t salt. Pan fry or bake skinless fish drizzled with olive oil in 375F (190C)oven. Use halibut, cod, or other firm white fish drizzled with olive or vegetable oil.
2. Marinate 1/4 c thinly sliced red or green cabbage in store bought vinaigrette or homemade: 1/2 cup mayonnaise, 2 tablespoons honey, juice of 1 lemon, fresh parsley.
3. Fill taco with fish, marinated cabbage and salsa. A squirt of lemon if desired.
Vegetables
1. Roasted Vegetable Tacos: Use chopped cauliflower, onions, bell peppers, sweet potatoes, mushrooms and garlic. Place on parchment lined oven proof pan, drizzle with olive oil, salt, pepper and cumin. Roast until soft and slightly golden.
2. Top with shredded lettuce, cabbage, chopped scallions, salsa or sour cream.
3. May add canned beans of choice, drained. Slightly mash beans. Top with salsa and a squeeze of lemon or lime.
Roasted Portabella Tacos
1. Use 2 portabellas per taco. Marinate mushrooms in a zesty or spicy vinaigrette for 20 minutes or make your own from olive oil, chili powder, cumin and lemon juice, 1 t kosher salt.
2. Grill on preheated grill or roast in preheated 400F oven (200C) for 3 minutes on each side or until slightly browned. Fill taco with mushrooms and shredded cabbage or lettuce, sliced avocado and salsa, if desired.
Middle Eastern
1. Falafel Tacos: Make or purchase ready-made felafel balls. In taco, place 1 T humus. Add slightly mashed felafel, chopped tomatoes and cucumbers and a few chickpeas on top. Add chili peppers or sriracha, if you desire some heat. Drizzle with tahini.
Leftovers
1. Leftovers! Almost any leftover meat chicken or fish will fill a taco deliciously. Add shredded cabbage (pre-shredded coleslaw works fine) or shredded lettuce, chopped tomatoes, cucumbers, radishes—favorite veggies or leftover salad.
2. Canned beans also works! Add some salsa and a squirt of lemon or lime and you are all set for a tasty way to use up your leftovers!