Type what you have

Ingredients

• ✓ corn tortilla
• fish stick
• vegetable oil
• red cabbage
• tartar sauce
• salsa

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Arrange fish sticks in a single layer on a baking sheet, and bake 20 minutes in the preheated oven, or until crisp and golden brown. Remove from heat and cut into thirds.
3. 3 Heat vegetable oil in a skillet over medium-high heat. Fry tortillas until soft. Drain on paper towels.
4. 4 Fill heated tortillas with fish stick portions, cabbage, tartar sauce, and salsa to serve.

By Chris

Ingredients

• ✓ corn tortilla
• chicken breast
• mojo criollo marinade
• fire-roasted pepper
• onion blend
• mexican cheese blend
• cooking spray

Instructions

1. 1 Place chicken strips in a sealable container and add marinade. Seal and allow to marinate for 2 hours.
2. 2 Drain off marinade and discard. Heat a skillet over medium-high heat and cook chicken strips until browned, 6 to 7 minutes. Add thawed peppers and onions and cook for 2 to 3 minutes more.
3. 3 Transfer chicken strips to a cutting board and chop into smaller pieces. Add chopped chicken back to the peppers and onions; stir to combine.
4. 4 Preheat an heat air fryer to 370 degrees F (187 degrees C) for 5 minutes.
5. 5 Place tortillas in a tortilla bag. Microwave 5 tortillas at a time for 30 seconds.
6. 6 Spray each side of warmed tortillas with about 1/2 teaspoon oil and lay on a cutting board. Place 1 to 2 tablespoons chicken filling on top and sprinkle with 1 tablespoon cheese blend. Roll taquitos up tightly.
7. 7 Place taquitos seam-side down in the air fryer basket and air fry for 5 minutes. Increase air fryer temperature to 400 degrees F (200 degrees C) and air fry for 5 minutes more.

By thedailygourmet

Ingredients

• ✓ corn tortilla
• cooking spray
• chicken
• cream of chicken soup
• cream of mushroom soup
• green chile pepper
• onion
• taco seasoning mix
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a round baking dish with cooking spray.
2. 2 Combine chicken, cream of chicken soup, cream of mushroom soup, chile peppers, onion, and taco seasoning in a large bowl. Set aside.
3. 3 Lay 1 tortilla in the prepared baking dish. Top with 1/3 cup of the chicken mixture; cover with some Cheddar cheese. Repeat layers with remaining tortillas, chicken mixture, and cheese.
4. 4 Bake in the preheated oven, uncovered, until heated through, about 30 minutes.

By thedailygourmet

Ingredients

• ✓ corn tortilla
• mahi mahi
• adobo seasoning
• lime juice
• cilantro
• tomato
• red onion
• scallion
• lime juice
• cooking spray
• avocado

Instructions

1. 1 Season mahi mahi lightly with adobo seasoning and 1 dash of lime juice.
2. 2 Mix cilantro, tomato, onion, scallions, and 2 tablespoons lime juice together in a medium bowl for pico de gallo. Set aside.
3. 3 Lightly coat a nonstick skillet with cooking spray; heat on medium-high heat. Cook mahi mahi until golden brown, about 2 minutes per side. Reduce heat to low; cook, covered, until fish flakes easily with a fork, about 10 minutes.
4. 4 Place corn tortillas between damp paper towels; microwave on medium until heated through, 30 seconds to 1 minute.
5. 5 Place 1/2 mahi mahi fillet on each tortilla. Top each with 2 slices avocado, and 1 scoop pico de gallo.

By jacquixox

Ingredients

• ✓ corn tortilla
• vegetable oil
• chicken breast
• cumin
• chili powder
• enchilada sauce
• iceberg lettuce
• colby cheese
• onion
• sour cream
• egg

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add chicken pieces; cook until browned. Season with cumin and chili powder. Add enchilada sauce; simmer about 15 minutes, stirring occasionally.
2. 2 Warm tortillas in a separate skillet over medium heat until flexible. Don't fry them, just warm them.
3. 3 Dip 1 tortilla in enchilada sauce mixture; place on a serving plate. Spoon some chicken and sauce onto dipped tortilla; add shredded lettuce, cheese, onion, and sour cream. Top with another dipped tortilla. Repeat layering onto stack as many times as desired. Repeat stacks for each serving. Top stacks with 1 fried egg.

By PIPERCAT99

Ingredients

• ✓ corn tortilla
• olive oil
• onion
• poblano chili
• potato
• flank steak
• garlic powder
• chile powder
• cilantro
• pico de gallo
• hot sauce

Instructions

1. 1 Heat 1/2 tablespoon oil in heavy large non-stick skillet over medium-high heat. Add onion and chilies and saute until tender, about 10 minutes. Transfer onion mixture to bowl (do not wash skillet). Heat 1 tablespoon oil in same skillet over medium-high heat. Add potatoes and saute until golden brown and tender, about 12 minutes. Return onion mixture to skillet with potatoes and keep warm.
2. 2 Meanwhile, sprinkle both sides of steak generously with garlic powder, chili powder, salt and pepper. Heat remaining 1/2 tablespoon oil in heavy large skillet over medium-high heat. Add steak and cook until browned on both sides, turning once, about 8 minutes total for medium-rare. Transfer steak to cutting board; let rest 5 minutes.
3. 3 While steak rests, heat tortillas on griddle or over gas flame until warm, turning frequently with tongs.
4. 4 Thinly slice steak. Top tortillas with steak and potato mixture; sprinkle with cilantro. Serve passing pico de gallo and/or hot sauce separately.

By Potato Goodness

Ingredients

• ✓ corn tortilla
• black bean
• corn kernel
• olive oil
• lime juice
• salt
• tilapia fillet
• cooking spray
• blackened seasoning
• lime
• hot sauce

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine black beans, corn, olive oil, lime juice, and salt in a bowl. Gently stir until beans and corn are evenly coated; set aside.
3. 3 Lay fish fillets on a clean work surface and pat dry with paper towels. Lightly spray each fillet with cooking spray and sprinkle 1/2 of the blackened seasoning over the top. Flip fillets over, spray with cooking spray, and sprinkle with the remaining seasoning.
4. 4 Place fish in a single layer in the basket of the air fryer, working in batches if necessary. Cook for 2 minutes. Flip fish and cook 2 more minutes; transfer to a plate.
5. 5 Place bean and corn mixture in the basket of the air fryer and cook for 10 minutes, stirring halfway through.
6. 6 Place fish into corn tortillas and top with bean and corn mixture. Serve with lime wedges and hot sauce.

By Soup Loving Nicole

Ingredients

• ✓ corn tortilla
• onion
• carrot
• cilantro
• chili powder
• cumin
• cayenne pepper
• shrimp
• olive oil
• cabbage
• caesar salad dressing

Instructions

1. 1 Combine onion, carrots, and cilantro in a bowl; set aside.
2. 2 Whisk chili powder, cumin, and cayenne pepper together in a separate bowl. Add shrimp; toss to coat.
3. 3 Heat olive oil in a skillet over medium heat. Add shrimp; cook for 2 minutes. Flip; cook until pink, about 2 minutes more.
4. 4 Wrap tortillas in damp paper towels; microwave until warm, 15 to 30 seconds.
5. 5 Divide shrimp between tortillas. Top with cabbage, onion mixture, and dressing.

By Marci P

Ingredients

• ✓ corn tortilla
• butternut squash
• sweet onion
• olive oil
• salt
• black pepper
• soy chorizo
• cilantro
• green salsa
• greek yogurt
• mexican cheese blend
• avocado

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place cubed butternut squash and chopped onion in a large baking pan. Drizzle with olive oil and season lightly with salt and pepper. Toss to coat.
3. 3 Roast in the preheated oven until tender, about 20 minutes.
4. 4 Meanwhile, heat a pan over medium-high heat. Add soy chorizo; cook and stir until browned, 5 to 7 minutes.
5. 5 Reduce oven heat to 350 degrees F (175 degrees C). Stir the roasted squash, onion, chorizo, and 2 tablespoons cilantro together in a medium bowl.
6. 6 Stir salsa and yogurt together in another bowl. Pour a thin layer over the bottom of a 9x13-inch baking dish or two 8-inch square dishes. Dip 1 tortilla into the sauce; fill with about 1/3 cup of the squash mixture and 1 tablespoon cheese. Roll up and place seam-side down in the baking dish. Repeat until all the squash mixture is used up. Cover enchiladas with remaining salsa mixture and cheese.
7. 7 Bake in the preheated oven until cheese has melted is is starting to brown in places, about 30 minutes. Let cool for 5 minutes. Garnish with avocado and remaining cilantro.

By blackberry

Ingredients

• ✓ corn tortilla
• butternut squash
• olive oil
• garlic
• salt
• black pepper
• black bean
• garlic
• cumin
• spinach
• chipotle-lime crema

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Toss butternut squash with olive oil, garlic, and a pinch of salt and pepper. Spread evenly over a large rimmed baking sheet.
3. 3 Bake in the preheated oven until squash is tender and just starting to brown at the edges, 25 to 35 minutes.
4. 4 While squash is baking, empty beans into a small pot over low heat. Add garlic and cumin; stir well and continue to warm for a few minutes until heated through. Turn off heat, cover, and set aside.
5. 5 Heat 1 to 2 tablespoons of water in a large skillet over medium heat. Add as much spinach as can fit. Sprinkle with salt, stir, and cook until spinach starts to wilt. Add additional spinach as it cooks down and makes more room. Cook, stirring occasionally, until all spinach is wilted, 3 to 5 minutes.
6. 6 Top tortillas with the squash, beans, and spinach. Drizzle crema over tostadas.

By Kara Ceschini

Ingredients

• ✓ corn tortilla
• tomato
• avocado
• onion
• cilantro
• garlic
• lime
• vegetable oil
• black bean
• white rice
• cilantro
• green pepper sauce

Instructions

1. 1 Mix tomatoes, avocados, onion, 1/4 cup cilantro, and garlic together in a bowl. Drizzle lime juice over tomato mixture; toss to coat.
2. 2 Heat vegetable oil in a skillet over medium heat. Arrange tortillas, 2 at a time, in hot oil; cook until crisp, about 1 minute per side. Remove tortillas using tongs and repeat with remaining tortillas.
3. 3 Spoon 2 tablespoons black beans and 2 tablespoons cooked rice onto each crisp tortilla; top with tomato mixture. Garnish tacos using remaining 2 tablespoons cilantro and green pepper sauce.

By WHIRLEDPEAS

Ingredients

• ✓ corn tortilla
• olive oil
• onion
• garlic
• jalapeno pepper
• chicken breast
• chicken broth
• lime juice
• tomato
• salt
• black pepper
• avocado
• cilantro

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Arrange tortilla strips on a baking sheet.
2. 2 Bake in the preheated oven until lightly browned, 3 to 5 minutes.
3. 3 Heat oil in a large saucepan over medium heat. Cook onion, garlic, and jalapenos in oil until lightly browned, 4 to 5 minutes. Stir in chicken, chicken broth, lime juice, tomato, salt and pepper. Gently simmer until chicken is no longer pink, about 10 minutes. Stir in avocado and cilantro and heat through, 3 to 5 minutes. Adjust seasonings to taste.
4. 4 Ladle soup into bowls and sprinkle with tortilla strips to serve.

By Michelle

Ingredients

• ✓ corn tortilla
• cooking spray
• canola oil
• vegetable oil
• pork sausage
• egg
• cheddar cheese
• mexican blend cheese
• salt
• black pepper
• flour tortilla
• enchilada sauce

Instructions

1. 1 Spray a large (9x13) baking dish with cooking spray and set aside.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 In a small frying pan, heat 1 tablespoon of oil over medium-high heat for about 30 seconds. Add Jimmy Dean sausage and cook for 8 to 10 minutes until browned, stirring frequently to break up the sausage into small pieces, then drain. Remove the sausage and set aside.
4. 4 In a bowl, mix the cooked sausage, scrambled eggs, 1 cup of shredded cheese, and a pinch of salt and pepper. Add roughly 1/4 cup of the mixture to each tortilla, then gently roll them and place in the baking dish. The bottom edge of each roll should be on the bottom of the dish so that the tortilla won't unroll while baking. Fill the baking dish with rolled tortillas.
5. 5 Pour enchilada sauce evenly over the tortillas. Add the remaining cup of cheese. Place in the oven and bake for about 25 minutes.
6. 6 Allow the dish to cool for 5 minutes before serving.

By JimmyDean

Ingredients

• ✓ corn tortilla
• potato
• cumin
• chili powder
• salt
• ketchup
• tomatillo
• onion
• cilantro
• pinto bean
• queso fresco
• oil

Instructions

1. 1 Preheat oven to 400 degrees F (205 degrees C). In a bowl, toss diced potatoes together with cumin, chili powder, salt, and ketchup, and place in an oiled baking dish. Bake in the preheated oven for 20 to 25 minutes, or until tender.
2. 2 Meanwhile, boil tomatillos and chopped onion in water to cover for 10 minutes. Set aside to cool. Once cooled, puree with half of the cilantro until smooth.
3. 3 Fry tortillas individually in a small amount of hot oil until soft.
4. 4 Mix potatoes together with pinto beans, 1/2 cheese, and 1/2 cilantro. Fill tortillas with potato mixture, and roll up. Place seam side down in an oiled 9x13 inch baking dish. Spoon tomatillo sauce over enchiladas, and spread remaining cheese over sauce. Bake for 20 minutes, or until hot and bubbly.

By Syd

Ingredients

• ✓ corn tortilla
• bacon
• olive oil
• onion
• jalapeno pepper
• garlic
• ground beef
• salt
• black pepper
• tomato
• monterey jack cheese

Instructions

1. 1 Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate, reserving grease in the skillet. Crumble bacon when cool.
2. 2 While the bacon is cooking, heat 1 tablespoon oil in another large skillet over medium heat. Stir in onion, jalapeños, and garlic; cook and stir until onion is soft and translucent, about 5 minutes. Increase the heat to medium-high and stir in ground beef, salt, and pepper. Cook and stir until beef is browned and crumbly, 10 to 12 minutes. Drain off any excess liquid.
3. 3 Transfer beef mixture to the skillet with bacon grease. Stir in crumbled bacon until thoroughly combined; keep warm over low heat.
4. 4 Heat remaining 1 tablespoon of oil in a clean skillet over medium-high heat. Place one tortilla into the hot pan; place a generous spoonful beef mixture onto the lower half of the tortilla. Cook until bubbles begin to form in the tortilla, then fold in half over beef. Continue cooking until taco is crisp and lightly browned on each side, 1 to 2 minutes total. Repeat to fill and cook remaining tacos, adding more oil as needed.
5. 5 Serve tacos with tomatoes and Monterey Jack cheese.

By Tracy Rae Bowling

Ingredients

• ✓ corn tortilla
• instant mashed potato
• onion
• vegetable oil
• salt
• pepper
• vegetable oil
• lettuce
• tomato
• cheddar cheese
• monterey jack cheese
• salsa

Instructions

1. 1 Prepare mashed potatoes according to package directions.
2. 2 Heat oil in a skillet over medium heat. Sautee diced onions in oil until tender and translucent, 3 to 5 minutes. Add cooked mashed potatoes and season with salt and pepper.
3. 3 Place tortillas on a plate. Heat in microwave until pliable, 15 to 20 seconds.
4. 4 Place 1/4 cup of potato mixture in each tortilla, fold in half and secure each end with toothpicks.
5. 5 Heat oil in a skillet until shimmering. Fry each taco until crispy and golden brown, about 1 minute on each side.
6. 6 Remove toothpicks and top with garnishes.

By Yoly

Ingredients

• ✓ corn tortilla
• chicken breast
• chili
• cream of mushroom soup
• cream of chicken soup
• onion
• picante sauce
• milk
• cumin
• garlic powder
• cheddar cheese
• monterey jack cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place chicken in a baking dish; cover.
2. 2 Bake in the preheated oven, 1 hour. Transfer chicken to a plate; cool. Remove meat from bones; tear into small pieces. Discard bones.
3. 3 Meanwhile, combine chili, condensed soups, onion, picante sauce, milk, cumin, and garlic powder in a large bowl.
4. 4 Spread ½ shredded chicken into a 9x13-inch baking dish; cover with ½ tortilla pieces. Pour ½ chili sauce on top of tortillas; sprinkle with ½ each Cheddar and Monterey Jack cheeses. Repeat layers with remaining each ½ shredded chicken, tortilla pieces, chili sauce, Cheddar cheese, and Monterey Jack cheese.
5. 5 Bake in the preheated oven until cheese has melted and sauce is bubbling, 35 to 40 minutes.

By RHONDA35

Ingredients

• ✓ corn tortilla
• vegetable oil
• pumpkin
• vegetable stock
• cumin
• salt
• black pepper
• flour tortilla
• tomato
• onion
• avocado
• cilantro

Instructions

1. 1 Heat the oil in a large skillet over medium heat. Cook the pumpkin in the heated oil 2 to 3 minutes. Stir in the vegetable stock, cumin, salt, and pepper. Cook until the pumpkin cubes are easily pierced through with a fork, 5 to 7 minutes. Fill warm tortillas with pumpkin; top with tomato, onion, avocado, and cilantro as desired.

By Gabrielle in DC

Ingredients

• ✓ corn tortilla
• vegetable oil
• anaheim chile pepper
• leek
• garlic
• salt
• pepper
• chicken broth
• tomato
• cumin
• halibut
• lime

Instructions

1. 1 Heat the oil in a large skillet over medium heat, and saute the chile, leek, and garlic until tender and lightly browned. Season with salt and pepper.
2. 2 Mix the chicken broth and tomatoes into the skillet, and season with cumin. Bring to a boil. Reduce heat to low. Place the halibut into the mixture. Sprinkle with lime juice. Cook 15 to 20 minutes until the halibut is easily flaked with a fork. Wrap in warmed corn tortillas to serve.

By Lecia

Ingredients

• ✓ corn tortilla
• olive oil
• tomato
• green onion
• garlic
• cumin
• oregano
• solid white tuna
• hot sauce
• red pepper flakes
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a skillet over medium heat. Add tomatoes, green onions, garlic, cumin, and oregano; cook until tomatoes are very soft, about 5 minutes. Reduce heat to low; add drained tuna. Gently break into bite-sized pieces, then stir to combine; season with hot sauce, pepper flakes, salt, and black pepper. Cover and cook until tuna is warmed through, 2 to 3 minutes more.
2. 2 Stack 6 tortillas on a microwave-safe plate; cover with a damp paper towel. Microwave until pliable, 15 to 20 seconds. Repeat with remaining 6 tortillas. Spoon tuna mixture on warm tortillas.

By JasLak

Ingredients

• ✓ corn tortilla
• cooking spray
• sour cream
• cream of chicken soup
• tomato
• green chile
• green chile
• salsa
• salt
• chicken
• black olive
• monterey jack cheese
• queso fresco

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Combine sour cream, cream of chicken soup, diced tomatoes, green chiles, salsa, and salt in a large bowl. Spread 1/3 of the mixture in the bottom of the baking dish.
3. 3 Lay 3 tortillas on top of the mixture. Split a fourth tortilla in half and place it on the sides, covering the mixture fully. Sprinkle 1/3 of the chicken, olives, Monterey Jack cheese, and queso fresco on top. Repeat twice more with remaining ingredients, ending with cheese on top.
4. 4 Bake in the preheated oven until hot and bubbly, about 45 minutes.

By Dick McCabe

Ingredients

• ✓ corn tortilla
• butternut squash
• onion
• garlic
• olive oil
• chipotle powder
• kosher salt
• cooking spray
• black bean
• goat cheese
• enchilada sauce
• cotija cheese
• cilantro

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Toss butternut squash, onion, garlic, and olive oil together on a baking sheet; season with chipotle powder and salt.
3. 3 Roast in the preheated oven until squash is tender, about 25 minutes, stirring once. Set aside to cool. Reduce oven temperature to 350 degrees F (175 degrees C).
4. 4 Gently stir black beans and goat cheese into squash mixture to avoid breaking up goat cheese.
5. 5 Coat a 10x6-inch casserole dish with cooking spray. Pour 1/4 cup enchilada sauce over bottom of the dish.
6. 6 Pour some enchilada sauce onto a small plate. Quickly dip 1 tortilla into sauce; fill with some squash-bean mixture. Roll tortilla to enclose filling; place seam-side down into the prepared casserole dish. Repeat with remaining tortillas and filling, tucking any remaining or loose filling into exposed ends of enchiladas. Spoon remaining sauce over enchiladas; top with cotija cheese and cilantro.
7. 7 Bake in the preheated oven until heated through, about 25 minutes.

By CRAZY4SUSHI

Ingredients

• ✓ corn tortilla
• corn kernel
• red onion
• jicama
• red bell pepper
• cilantro
• lime
• cayenne pepper
• black pepper
• salt
• tilapia fillet
• olive oil
• sour cream

Instructions

1. 1 Preheat grill for high heat.
2. 2 In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest.
3. 3 In a small bowl, combine cayenne pepper, ground black pepper, and salt.
4. 4 Brush each fillet with olive oil, and sprinkle with spices to taste.
5. 5 Arrange fillets on grill grate, and cook for 3 minutes per side. For each fiery fish taco, top two corn tortillas with fish, sour cream, and corn salsa.

By LouiseCol

Ingredients

• ✓ corn tortilla
• cooking spray
• olive oil
• ground turkey breast
• onion
• cumin
• chipotle chile pepper
• radish
• enchilada sauce
• pumpkin seed
• cilantro
• green onion
• garlic
• lime zest

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9x13-inch baking dish with cooking spray.
2. 2 Heat oil in a large nonstick skillet over medium-high heat. Add ground turkey and onion; cook until turkey is no longer pink and onion is tender, about 5 minutes. Stir in cumin and chipotle. Remove from heat and let cool slightly. Stir in 1 cup Oaxaca cheese.
3. 3 Spread 1/4 cup enchilada sauce in the prepared baking dish. Divide turkey mixture evenly among tortillas. Tightly roll tortillas and nestle, seam sides down, in the baking dish. Top with remaining sauce and remaining 1/2 cup cheese.
4. 4 Bake in the preheated oven until sauce is bubbly and cheese is melted, about 20 minutes.
5. 5 Meanwhile, coarsely chop 1 tablespoon pepitas; mix with cilantro, green onion, garlic, and lime zest in a small bowl. Sprinkle topping over the enchiladas; add with remaining pepitas before serving.

By LKB

Ingredients

• ✓ corn tortilla
• butter
• onion
• jalapeno pepper
• garlic
• chicken broth
• cornstarch
• american cheese
• tomato
• green chile pepper
• cumin
• cayenne pepper
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat butter in a pot over medium-low heat. Cook and stir onion and jalapeno pepper in the hot butter until onion is translucent, about 5 minutes. Add garlic to onion mixture and cook until fragrant, about 30 seconds.
3. 3 Whisk chicken broth and cornstarch together in a bowl until smooth; pour into the onion mixture. Cook, stirring constantly, until broth thickens, about 2 minutes. Reduce temperature to low and slowly stir American cheese, 1/4 cup at a time, into broth mixture until cheese is completely melted and sauce is smooth, 5 to 10 minutes.
4. 4 Stir diced tomatoes, green chile peppers, cumin, and cayenne pepper into cheese sauce and keep pot over low heat. Divide cheese sauce in half, reserving 1/2 of the sauce for another use.
5. 5 Sprinkle about 1/4 cup Cheddar cheese down the center of 1 tortilla and roll tortilla around cheese. Place rolled tortilla, seam-side down, in a baking dish. Repeat with remaining tortillas and Cheddar cheese. Cover dish with aluminum foil.
6. 6 Bake in the preheated oven until cheese is melted, 10 to 12 minutes. Remove foil and pour the reserved 1/2 of the cheese sauce over tacos.

By Janet Casey

Ingredients

• ✓ corn tortilla
• ground turkey
• tomato sauce
• water
• green chile pepper
• onion
• taco seasoning mix
• garlic
• lettuce
• cheddar cheese
• tomato
• green onion
• cilantro
• olive

Instructions

1. 1 Preheat a large skillet over medium-high heat. Add turkey; cook and stir until browned, about 5 minutes. Add tomato sauce, water, green chiles, onion, taco seasoning, and garlic; simmer, stirring occasionally, until thickened, about 30 minutes.
2. 2 Serve turkey mixture in tortillas. Top with lettuce, Cheddar cheese, tomatoes, green onion, cilantro, and sliced olives.

By Andrea Parker

Ingredients

• ✓ corn tortilla
• lime
• olive oil
• cilantro
• jalapeno pepper
• ancho chile powder
• cumin
• salt
• black pepper
• halibut
• cabbage
• salsa
• pepper jack cheese
• avocado

Instructions

1. 1 Stir lime juice, olive oil, cilantro, jalapeno, chile powder, cumin, salt, and pepper together in a large bowl or resealable zip-top bag. Add halibut and marinate for 20 to 25 minutes. Do not over-marinate, as lime juice will start to 'cook' the fish.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate. Drain marinade; grill fillets for 5 minutes. Turn and cook until fish flakes easily with a fork, about 2 minutes more.
3. 3 Warm tortillas on the grill or stove. Divide halibut among tortillas and top with cabbage, salsa, pepper Jack cheese, and avocado.

By kmacs22

Ingredients

• ✓ corn tortilla
• cooking spray
• fajita seasoning
• tilapia fillet
• white corn
• black bean
• fajita seasoning
• pineapple
• red onion
• olive oil
• cilantro
• avocado
• cabbage
• sour cream
• lime

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet with cooking spray.
2. 2 Sprinkle 1/4 teaspoon fajita seasoning over tilapia fillets and arrange on the prepared baking sheet.
3. 3 Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes. Remove from the oven and cut each fillet into 3 pieces.
4. 4 Meanwhile, coat a large skillet with cooking spray and add corn, black beans, and 1/8 teaspoon fajita seasoning; cook and stir over medium-high heat until heated through, about 3 minutes. Remove the skillet from heat.
5. 5 Coat a separate skillet with cooking spray and add pineapple; cook and stir over medium-high heat until lightly browned, about 2 minutes. Add onion to pineapple; cook and stir until heated through, about 1 minute more. Remove the skillet from heat.
6. 6 Pour 1 teaspoon olive oil in a large skillet over high heat; add 4 tortillas and cook until heated through, about 30 seconds per side. Repeat with remaining tortillas and olive oil.
7. 7 Place a piece of tilapia onto each tortilla and top with corn mixture, pineapple mixture, cilantro, avocado, cabbage, sour cream, and a squeeze of lime.

By CECE_14

Ingredients

• ✓ corn tortilla
• cooking spray
• cabbage slaw mix
• jalapeno pepper
• lime juice
• olive oil
• apple cider vinegar
• salt
• black pepper
• cayenne pepper
• all-purpose flour
• cornmeal
• taco seasoning mix
• cod

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C). Grease the air fryer basket with cooking spray.
2. 2 Combine cabbage slaw, jalapeño pepper, lime juice, olive oil, vinegar, salt, black pepper, and cayenne pepper in a large bowl. Mix until evenly combined and set aside.
3. 3 Mix together flour, cornmeal, and taco seasoning in a medium bowl until well combined. Add cod and toss until evenly coated; discard any excess seasoning mixture. Place coated cod in the prepared air fryer basket and mist lightly with cooking spray.
4. 4 Cook in the preheated air fryer for 5 minutes. Shake the basket and continue cooking until fish is crispy and flakes easily with a fork, about 5 minutes more. Remove to a paper towel-lined plate to drain.
5. 5 Place cabbage slaw mixture into the air fryer basket.
6. 6 Cook in the air fryer until cabbage is caramelized, about 8 minutes, stirring halfway.
7. 7 Spoon cabbage slaw evenly onto tortillas and top with fish.

By Soup Loving Nicole

Ingredients

• ✓ corn tortilla
• olive oil
• onion
• garlic
• ground venison
• mushroom
• taco seasoning
• cabbage
• lime juice
• cilantro
• salt
• black pepper
• salsa
• blue cheese

Instructions

1. 1 Heat olive oil in a saute pan over medium-high heat. Add onions and cook about 3 minutes. Add garlic and cook 2 minutes more. Add venison and mushrooms; saute until venison is cooked through, 5 to 7 minutes more. Season with taco seasoning.
2. 2 Toss cabbage, lime juice, cilantro, salt, and pepper together in a bowl.
3. 3 Place about 2 tablespoons cabbage mixture onto a tortilla and top with about 2 tablespoons meat mixture. Top with salsa and blue cheese. Repeat with remaining fillings, tortillas, and toppings.

By Stephen Williams