Cinco de Mayo, but make it CSE! Sharing our fave taco recipes (in case you want to celebrate Cinco de Mayo all week)! 🌮🌮  Taco 'bout a fiesta! 😂

Ground Beef Tacos

Makes 4 servings
350 calories / 13F / 31C / 27P / per serving

8 6-inch corn tortillas
15 oz. 93% lean ground beef
2 ½ Tbs. taco seasoning

Pickled Onions:
55g thinly sliced red onion
½ cup warm water
¼ cup apple cider vinegar
1 tsp. organic sugar
1 tsp. kosher salt

Toppings:
2 cups shredded lettuce
120g avocado
4 Tbs. nonfat, plain Greek yogurt
8 Tbs. pico de gallo
2 limes, juice of

1. Prepare the pickled onions by mixing warm water, vinegar, sugar, and salt until dissolved. Add thinly sliced red onion and place in the fridge to soak.

2. Lightly reheat corn tortillas in a pan over medium-high heat and cook 1-2 minutes on each side. Once heated, wrap tortillas in a dish towel and set aside until ready to serve.

3. Brown ground beef in a large nonstick pan over high heat. When no longer pink, add taco seasoning. Stir until well coated and remove from heat. Weigh the meat mixture and divide the weight by four to get the amount needed to fill each serving.

4. Drain pickling liquid from sliced red onions and discard. Weigh the onions and divide the weight by four. Assemble each taco with pickled onions, ¼ cup lettuce, 15g avocado, one tablespoon pico de gallo, and ½ tablespoon Greek yogurt. Finish with a squeeze lime juice over each taco and enjoy!

Citrus Steak Street Tacos

Makes 4 servings
335 calories / 14F / 27.5C / 25P / per serving 

12 oz. raw skirt steak
¼ cup orange juice
1 tsp. Traeger Chicken Rub
¼ tsp. onion powder
¼ tsp. garlic powder
¼ tsp. sea salt
Dash black pepper
12 corn street taco tortillas

Cashew Sour Cream:
½ cup unsalted cashews
1 Tbs. lemon juice
½ Tbs. olive oil
¼ tsp. sea salt 
½ cup water

Toppings per serving (split between 3 tacos):
½ cup shredded lettuce
2 Tbs. salsa
Red or white onion, for garnish
Green onion or cilantro, for garnish
Lime wedge, for garnish
1 Tbs. Cashew Sour Cream 

1. Slice the steak into thin strips. If time allows, marinate the steak in the orange juice and seasonings for 2+ hours in the fridge. Prepare the Cashew Sour Cream by soaking the cashews in water for 30+ minutes. Drain the cashews and add to a high-powered blender. Add the lemon juice, olive oil, sea salt, and ¼ cup water. Blend on high. Add up to an additional ¼ cup water if the mixture is too thick. It should be pourable consistency, but not too runny. Pour into a sealed container and store in the fridge until ready to eat. 

2. Heat a skillet or pan over medium heat. Spray with cooking spray. Add the steak, orange juice and seasonings to the pan. Cook to your desired doneness or until the pink is mostly gone. Remove from heat. Weigh the mixture and divide the weight by four to get the amount needed to fill one serving. Keep warm.

3. Chop the lettuce, onion and cilantro/green onion. Set aside.

4. Add the tortillas to a griddle over medium heat. Cook until lightly browned on one side. Flip the tortillas over, turn off the heat and add the toppings to the tortillas. Enjoy three tacos per serving!

Marinated Steak Tacos

Makes 4 servings
350 calories / 14F / 30C / 26P / per serving

2 Tbs. lime juice
2 tsp. olive oil
2 tsp. raw honey
1 tsp. minced garlic
Dash cumin
Dash chili powder
Dash sea salt and pepper, to taste
14 oz. raw Sirloin-Tip Steak
8 6-inch corn tortillas

Toppings:
2 cups shredded lettuce
½ cup fresh salsa
4 Tbs. Bolthouse Farms Salsa Verde Dressing
4 Tbs. feta cheese crumbles
Cilantro, for garnish
1 lime, juice of

1. Combine the lime juice, olive oil, honey, garlic and seasonings in a large zip top bag. Slice steak into thin strips and add to the bag. Massage until well coated. Let marinate in the fridge 2+ hours.

2. Heat grill to medium heat. Place sliced steak on the grill and cook 3 minutes per side or until you reach your desired doneness.

3. Weigh the steak and divide into eight equal portions. Add one portion to each tortilla. Top each tortilla with shredded lettuce, one tablespoon of salsa, half tablespoon of Salsa Verde Dressing, half tablespoon of feta cheese, cilantro and a squirt of lime juice. Enjoy two tacos per serving.

Grilled Lime Salmon Tacos

Makes 4 servings
350 calories / 12F / 34C / 26P / per serving

16 oz. boneless, skinless salmon fillets
Dash sea salt and black pepper, to taste
8 6-inch corn tortillas 

Marinade:
1 Tbs. olive oil
1 Tbs. lime juice
1 tsp. minced garlic
1 tsp. lime zest
Dash sea salt
Dash black pepper

Mango Avocado Salsa:
200g peeled and chopped mango
100g chopped avocado
½ cup chopped red bell pepper
4 Tbs. chopped red onion
Pinch chopped cilantro
2 Tbs. lime juice
2 tsp. olive oil
Sea salt and pepper, to taste

1. Add all the marinade ingredients to a large zip top bag. Place the salmon in the bag and let marinate in the fridge for 2+ hours.

2. Heat a grill over medium-high heat. Place a piece of tin foil on the grill and spray with cooking spray. Place the marinated salmon on the foil and cook about 3 minutes per side or until just cooked through.

3. In a medium bowl, toss together the mangoes, avocados, bell peppers, red onions, cilantro, lime juice and olive oil. Season with salt and pepper to taste. Weigh the salsa and divide by four to get the amount needed to fill one serving.

4. Divide the salmon into eight equal portions and add to each tortilla. Enjoy two tacos per serving. Top with one serving of the Mango Avocado Salsa.

Honey Garlic Chicken Tacos

Makes 4 servings
340 calories / 10F / 35C / 27P / per serving

2 Tbs. raw honey
1 ½ Tbs. taco seasoning
3 cloves garlic, minced
1 Tbs. melted coconut oil
¼ tsp. sea salt
14 oz. raw chicken breasts (10.5 oz. cooked)
8 6-inch corn tortillas 

Cashew Sour Cream:
½ cup unsalted cashews
1 Tbs. lemon juice
½ Tbs. olive oil
¼ tsp. sea salt 
½ cup water

Toppings: 
1 cup chopped green cabbage
4 Tbs. Cashew Sour Cream
4 Tbs. salsa
1 lime, cut into wedges
4 Tbs. green onions, for garnish
4 Tbs. cilantro, for garnish

1. Spray a crockpot with cooking spray and heat on low. Prepare the Cashew Sour Cream by soaking the cashews in water for 30+ minutes. Drain the cashews and add to a high-powered blender. Add the lemon juice, olive oil, sea salt, and ¼ cup water. Blend on high. Add up to an additional ¼ cup water if the mixture is too thick. It should be pourable consistency, but not too runny. Pour into a sealed container and store in the fridge until ready to eat. 

2. In a large bowl, mix the honey, taco seasoning, garlic, melted coconut oil and sea salt. Add the chicken to the bowl and toss to coat. Add the chicken to the crockpot and pour the remaining mixture over the top. Cook on low heat for three hours. Shred the chicken and let cook another 2-3 hours.

3. Weigh the chicken and divide by four to get the amount needed to fill one serving. Evenly distribute the chicken mixture into the corn tortillas. Top each one with cabbage, half tablespoon of cashew sour cream, half tablespoon of salsa, lime juice, green onions and cilantro. Two tacos per serving.

Black Bean Tostadas

Makes 4 servings
350 calories / 12F / 34C / 27P / per serving

Toppings:
2 cups shredded lettuce
8 oz. guacamole
4 Tbs. nonfat, plain Greek yogurt
4 Tbs. salsa
1 lime, juice of

1. Cook the chicken using either the grill, broil, or stovetop directions below. Make sure chicken is completely thawed before cooking, and butterfly the breasts to help them cook faster. Chicken is done when it is no longer pink and juices run clear. After cooking, season as desired and slice. 

Grill: Preheat grill to high heat. Turn heat down to medium, lightly spray grill with nonstick cooking spray and place chicken on grill. Grill about 5-7 minutes per side, flipping occasionally. 

Broil: Preheat oven to HI broil. Move oven rack to the very top. Spray broiler pan with nonstick cooking spray and place chicken on pan. Broil 7-8 minutes per side. 

Stovetop: Heat skillet to medium heat and grease with cooking spray. Cube thawed chicken and place in skillet. Season the chicken with salt, pepper and other seasonings of choice. Cover. Stir and flip every three minutes until all sides are golden brown and chicken is cooked through. 

2. Preheat oven to 375 degrees.

3. Line a baking sheet with foil. Spray foil with cooking spray. Lay tortillas in a single layer on foil and spray tops with cooking spray. Sprinkle tops of tortillas with taco seasoning. Bake for 8 minutes.

4. Drain and rinse the beans. Place on a plate and microwave for 30-45 seconds. Mash with a fork, then spread a rounded tablespoon onto each warm tortilla. Slice the bell peppers, grilled chicken and green onions. Layer the bell peppers evenly on tortillas and top each one with 1 oz. grilled chicken, one tablespoon of shredded cheese and green onions.

5. Return to oven for another 8 minutes. Enjoy two tostadas per serving. Serve warm with shredded lettuce, 2 oz. guacamole, one tablespoon of Greek yogurt, one tablespoon of salsa and a squirt of lime juice.