We've got quick and easy tacos that proves there's a taco for everyone; vegetarian, fish, chicken, pork, and steak tacos included.
Chicken and Rice Tacos
Heat 1 (8.8-oz.) pkg. ready-to-heat Spanish-style rice with tomatoes and peppers according to package directions. Add rice to 12 warmed Hy-Vee street taco flour tortillas. Top with 1 large tomato, chopped; 3 cups Hy-Vee rotisserie chicken, shredded; 1 cup salsa verde; 1-1/2 cups shredded iceberg lettuce; and 1/2 (8-oz.) pkg. Hy-Vee shredded Cheddar cheese. Serve with lime wedges, if desired. Serves 6 (2 tacos each).
Grilled Portabella Mushroom Tacos
Marinate 4 portabella mushroom caps in a mixture of 2/3 cup Gustare Vita olive oil; 1 tablespoon fresh lime juice; 1 teaspoon Hy-Vee chili powder; and 1/2 teaspoon Hy-Vee ground cumin for 2 hours. Grill mushrooms until tender and then cut into strips. Serve in 12 warmed Hy-Vee street taco flour tortillas. Top with 1 (15-oz.) can Hy-Vee no-salt-added black beans, drained and rinsed; 2 avocados, seeded, peeled, and chopped; 1/2 cup red cabbage, shredded; and 4 tablespoons Hy-Vee Monterey Jack salsa con queso dip. Garnish with fresh cilantro, if desired. Serves 6 (2 tacos each).
Grill 2 Hy-Vee Short Cuts ears sweet corn and 1 (1-lbs.) container Hy-Vee Short Cuts fajita vegetables. Remove corn from kernels. Season 4 (4-oz. each) Hy-Vee FishMarket frozen tilapia fillets, thawed, with 4 teaspoons Hy-Vee Mexican-style fajita seasoning mix. Grill fish until it easily flakes with a fork (145 degrees), and flake into bite-size pieces. Serve in 12 warmed Hy-Vee street taco flour tortillas with grilled fajita vegetables, corn, 1 cup Hy-Vee fresh pico de gallo, and 1/2 cup Hy-Vee Santa Fe style tortilla strips. Garnish with fresh cilantro, if desired. Serves 6 (2 tacos each).
Chipotle BBQ Pulled Pork Tacos
Prepare 1 (11-oz.) package sweet apple coleslaw kit according to package directions. Heat 1-lbs. Hy-Vee Hickory House pulled pork and 1 cup bottled chipotle-flavored barbecue sauce until warm. Serve barbecued pork in 12 warmed Hy-Vee street taco flour tortillas. Top with prepared apple coleslaw; 1/2 Granny Smith apple, cored, halved, and thinly sliced; and garnish with fresh cilantro, if desired. Serves 6 (2 tacos each).
Strip Steak Tacos
Pat 1-1/2-lbs. Hy-Vee True beef New York strip steaks dry with a paper towel. marinate steaks with 2 teaspoons lime zest; 2 tablespoons fresh lime juice; and 1 (1.25-oz.) package Hy-Vee original taco seasoning mix. Let mixture stand for 10 minutes while preheating grill. Grill steaks 6 to 9 minutes or until medium-rare (130 degrees). Allow steak to rest for 5 minutes and cut into strips. Serve in 12 Hy-Vee street taco tortillas, warmed, with 1-1/2 cups Hy-Vee Short Cuts tropical pico de gallo; 1/3 cup Cotija cheese, crumbled; and fresh cilantro for garnish. Serves 6 (2 tacos each).