Buffalo Chicken Baked Tacos

Over a year ago, I made and blogged about Crock Pot Buffalo Chicken.

In that post, I shared three different ways to enjoy it,

and I've done so many time since.

Recently I ran across a recipe for Baked Tacos that sounded great!

I knew almost immediately that I wanted to make some,

but that I'd incorporate the Crock Pot Buffalo Chicken too!

Not only did I previously give you three ways to use the chicken,

but today I'm sharing yet another delicious way,

so you now have FOUR different options!!!

The Goods:

Crock Pot Buffalo Chicken

Taco Shells

Shredded Cabbage

Avocado

Green Onion

Bleu Cheese

Ranch Dressing

Franks Red Hot

You can buy your taco shells...

OR you can make your own!

They're actually quite simple.

Preheat your oven to 375 degrees.

Microwave corn tortillas for about 10 seconds to soften.

Drape the tortillas over two bars of your oven rack.

And back for 5 to 10 minutes - until nice and crisp!

The baked shells are SO much better for you because they aren't fried in oil.

Stuff your tacos to your liking and pop them in the oven.

Bake at 425 degrees for about 10 minutes.

Add fresh avocado, a little ranch dressing and a dash of Franks.

Then devour them while attempting not to burn your mouth!

Asian Quinoa Salad

For awhile, I have been making a Grain Greek Salad for lunches on a pretty regular basis.
Not too long ago, I decided I wanted to look for other grain salads.
I specifically set out to find quinoa recipes and quickly found one I knew I wanted to try!
Asian Quinoa Salad sounded great and I couldn't wait to make it!

The Goods:

Quinoa

Sesame Oil

Soy Sauce

Rice Vinegar

Sesame Seeds

Crushed Red Peppers

Cilantro

Ginger

Cabbage

Red Bell Pepper

Cucumber

Shredded Carrots

Edamame

Make the dressing, chop the veggies and cook the quinoa.
Then combine in one bowl and mix it all together.
Refrigerate at least a few hours before serving.

I made this salad for lunches one week,
and it was SO good that I decided I needed to blog about it.
So I made it for a second week in a row in order to document the process.

It's so simple and so tasty!
I can't wait to make it again to be honest.

Sunday Night Dinner: Take 27

Last night, I made a VERY tasty pulled pork for my parents. I always tell them about the things I'm making, so I figured it was only right to make them something delicious while they were staying with me! 

I decided to make them pulled pork. I'd never made this exact pulled pork (another post I'll blog about in the not too distant future), but I have made a different version that was cooked IN barbecue sauce before. The version I made for my parents was very moist with the right amount of spice. The spice came from a rub I made and put on to sit for almost 24 hours. I then cooked it with 2 homegrown jalapenos sliced up and put in the crock pot with the sliced onions and pork loin. 

The pork loin I got was WAY too much food for just three of us, but I knew that going in and planned to use the leftovers for something else amazing!

That something else came tonight when I made a Pork and Green Chile Burrito!!! 

It sounded great and was even better than I'd expected! I will, without a doubt, be making these again! The pulled pork, the burritos, everything!!! 

Fried Fish Tacos

One of my best friends went to Maui last summer and fell in love with Taco Tuesday's at Fred's Mexican Cafe. She especially loved their Chipotle Mayo and told me about it more than once! Recently she invited me over to try to make the Mayo and fry our own fish to make delicious tacos. In fact, they were so good I don't know if delicious is a good enough word to describe them!

We didn't take pictures, so I just HAD to make them again to show all my wonderful readers how to make these amazing tacos! I made them last weekend and devoured them with a friend. I wanted them again while editing the pictures a few days later. Oh and I'm sure I'll want them yet again before I'm done writing this blog! 

Now onto the fun part - showing you how to make the tacos.

The Goods!

Corn Tortillas, Vegetable Oil, Tilapia, Panko and Bread Crumb Mixture,

Limes, Avocado, Homemade Chipotle Mayo, Shredded Cabbage & Red Onion

Cover the Tilapia with the Panko and Bread Crumb Mixture.

I forgot to photograph this step - I'm sorry!

Heat oil in a large stock pot. 

Test the oil temperature with a tiny piece of Corn Tortilla.

Then do a final test with one piece of fish.

Once you know the oil is at the right temperature,

throw in (gently place really) the rest of the fish! 

Turn them after about 2 or 3 minutes. 

Cook a few more minutes - until they're golden and crispy.

Finally, take out one piece to make sure the fish is cooked through.

NOTE: Be careful folks - the oil is VERY hot and will probably start to pop at some point. 

Don't be like me and burn yourself...

Please be smarter and more safe than I was!

Nom nom fried Tilapia! 

Put the Mayo and Toppings on!

Now time to enjoy the amazingness.

And if you're nice - share the yummy tacos with someone else!