National Taco Day is Tomorrow October 4th
Chef Aarón Sánchez and Ortega want to celebrate this food fanatic holiday in style by sharing some unique and delicious recipes! The spinach, caramelized onion and black bean tacos, fundido fiesta flats, and zesty fish tacos with cabbage and tangerine slaw are sure to make your National Taco day a mouthwatering success. Last year, Americans ate over 4.5 billion tacos, so it’s no wonder this food staple has its own holiday.
Chef Aarón has also teamed up with Ortega to host a National Taco Day Twitter party to reveal the most delectable Taco recipes, tips, and tricks for the occasion. The party kicks off at 1:00 pm tomorrow, October the 4th (follow @Ortega and @Chef_Aaron for more details).
Here are some of Ortega’s newest offerings that are perfect for taco day entertaining!
FUNDIDO FIESTA FLATS™
Prep: 10 minutes
Cook: 5 minutes
1 lb ground beef
1 package (1.25 oz.) ORTEGA® Taco Seasoning Mix or 40% Less Sodium Taco Seasoning Mix
½ cup water
6 oz. American cheese, cubed
1 jar (16 oz.) ORTEGA® Salsa (any variety)
Chopped fresh cilantro
12 ORTEGA® Fiesta Flats™ Taco Shells
1. Brown beef in a large skillet over medium-high heat; drain. Stir in taco seasoning and water, and cook for 2 to 3 minutes or until thickened.
2. Meanwhile, combine cheese and one cup salsa in a microwave-safe bowl and cook on high for 1 to 2 minutes, stirring every 20 seconds, until smooth.
3. Evenly spoon meat mixture into Fiesta Flats™ and top with the cheese mixture. Top with additional salsa and sprinkle with cilantro.
Makes 4 servings.
ZESTY FISH TACOS WITH CABBAGE AND TANGERINE SLAW
Prep: 15 minutes
Cook: 3 minutes
1/4 cup sour cream
1/4 cup mayonnaise
Juice and zest of 1 lime
3 tbsp ORTEGA® Guacamole Seasoning Mix
4 cups shredded red cabbage
1 onion, thinly sliced
2 tangerines (cubed, seeds removed)
Chopped fresh cilantro
2 lbs white fish fillets or shrimp
1 package (1 oz) ORTEGA® Fish Taco Seasoning Mix
2 tbsp vegetable oil
1 box ORTEGA® Taco Shells (any variety)
1 jar (16 oz.) ORTEGA® Thick & Smooth Taco Sauce (any variety)
1. Combine sour cream, mayonnaise, lime juice and zest, and guacamole seasoning mix. Add red cabbage, onion and tangerines and mix to combine. Set aside for 20 minutes
2. Cut fish into 1 ½ inch chunks and toss with taco seasoning mix. Heat oil in a large skillet over medium heat and cook the fish until it’s opaque and the edges are slightly browned, about 2 to 3 minutes, turning once
3. Fill taco shells with fish chunks and top with the slaw. Sprinkle on chopped cilantro and top with taco sauce.
Makes 5 servings.
SPINACH, CARAMELIZED ONION AND BLACK BEAN TACOS
Prep: 8 minutes
Cook: 15 minutes
3 tbsp vegetable oil
1 large yellow onion, thinly sliced
2 tbsp ORTEGA® Taco Seasoning Mix (or 40% Less Sodium Taco Seasoning Mix)
¼ cup water
1 can (15 oz.) ORTEGA® Black Beans, drained
2 garlic cloves, minced
1 (10 oz.) package fresh spinach leaves, washed
¼ tsp salt
1 can (4 oz) ORTEGA® Diced Green Chiles
8 ORTEGA® Taco Shells (any variety) or ORTEGA® Fiesta Flats™
Crumbled feta cheese
1 bottle (8 oz.) ORTEGA® Taco Sauce (any variety)
1. In a large skillet, heat half (1½ tbsp) of the vegetable oil over medium heat. Add the sliced onion and cook, stirring occasionally, for 10 to 12 minutes, until the onions are a rich brown. While the onions cook, heat the beans in a small saucepan.
2. Stir the taco seasoning mix and water into the onions, and cook for 1 to 2 minutes more to thicken. Spoon the onions into a serving bowl and set aside.
3. In the same skillet, increase the heat to medium-high and add the remaining oil. Cook the garlic in the hot oil for 10 seconds, just until it’s fragrant, then add the spinach leaves, a handful at a time, stirring and adding more as they wilt. Sprinkle with salt and diced green chiles and continue to cook until the spinach is tender, 3 to 4 more minutes.
4. To serve, mound beans, spinach and onion in taco shells or Fiesta Flats™ and top with crumbled feta and taco sauce.
Makes 4 servings.
The below products not only add flavor, but a little spin to your traditional taco:
- Ortega® Fiesta Flats™ Flat Bottom Taco Shells – The newest addition to the brand’s line of high quality, great tasting Mexican food products. Uniquely shaped with a flat bottom and raised edges, these one-of-a-kind, crispy taco shells are perfect for an after school snack or quick weeknight dinner. Try them in Fundido Fiesta Flats™, a delicious, easy weeknight recipe created by Ortega brand ambassador, Chef Aarón Sánchez
- Ortega® Fish Taco Seasoning Mix – This seasoning mix is a zesty blend of authentic Mexican spices including hints of chipotle chiles, garlic and paprika that promise to make ordinary tacos, extraordinary. Perfect for all types of fish tacos – from grilled fish, to crunchy shrimp, and everything in between, this Seasoning Mix instantly adds refreshing flavor and Mexican flair to your mid-week taco dish. Fish Taco Seasoning Mix is wonderful in Chef Aarón’s Fish Tacos with Cabbage & Tangerine Slaw – another quick recipe for busy weeknights
About B&G Foods, Inc.
B&G Foods and its subsidiaries manufacture, sell and distribute a diversified portfolio of high-quality, branded shelf-stable foods across the United States, Canada and Puerto Rico. Based in Parsippany, New Jersey, B&G Foods’ products are marketed under many recognized brands, including Ac’cent, B&G, B&M, Baker’s Joy, Brer Rabbit, Cream of Rice, Cream of Wheat, Devonsheer, Don Pepino, Emeril’s, Grandma’s Molasses, JJ Flats, Joan of Arc, Las Palmas, Maple Grove Farms, Molly McButter, Mrs. Dash, New York Style, Old London, Original Tings, Ortega, Pirate’s Booty, Polaner, Red Devil, Regina, Sa-són, Sclafani, Smart Puffs, Sugar Twin, Trappey’s, TrueNorth, Underwood, Vermont Maid and Wright’s. B&G Foods also sells and distributes two branded household products, Static Guard and Kleen Guard. For more information, please visit www.bgfoods.com.
About Chef Aarón Sánchez
The co-star of Food Network’s hit series, Chopped, Chopped: Grill Masters and Heat Seekers, Aarón is the chef/owner of Mestizo, located in Leawood, Kansas. He is also the culinary visionary behind Tacombi Tacqueria in New York City and Crossroads at House of Blues nationwide. The son of celebrated Mexican cooking authority Zarela Martinez, Aarón’s passion, commitment and skills have placed him among the country’s leading contemporary Latin Chefs.
When he’s not in the kitchen, shooting his TV shows, or writing cookbooks Aarón spends most of his time with his family, writing and traveling the world exploring different and interesting cultures.
Follow Chef Aaron on Twitter.