hosted by Laverne Diede & Rhonda Fitterer
Spicy Corned Beef Tacos
- 2 cups coleslaw mix
- 4 green onions, sliced
- 2 jalapeno peppers, seeded and thinly sliced
- 1 cup thousand island salad dressing
- 1 to 2 Tbsp. Sriracha chili sauce
- 2 Tbsp. canola oil
- 3 cups chopped cooked corned beef
- 2 cups refrigerated diced potatoes with onion
- 12 flour tortillas, warmed
Combine coleslaw mix, green onions and jalapenos. In a small bowl, whisk salad dressing and chili sauce until combined. In a skillet, heat oil over medium heat. Add the corned beef and potatoes; cook and stir until heated through; 8-10 minutes. Serve in tortillas with coleslaw mixture and dressing mixture.
Raspberry Banana Breakfast Tacos
- 3/4 cup flour
- 3/4 cup whole wheat flour
- 3 Tbsps. Sugar
- 2 tsp. baking powder
- 3/4 tsp. ground cinnamon
- 1/2 tsp. salt
- 1 large egg, room temperature
- 1 cup milk
- 2 Tbsps. canola oil
- 1 tsp. vanilla extract
- 1/3 cup cream cheese, softened
- 3 Tbsps. Vanilla yogurt
- 1 small banana, sliced
- 1 cup fresh raspberries
Whisk together flours, sugar, baking powder, cinnamon and salt. Combine egg, milk, canola oil and vanilla; stir into dry ingredients just until moistened. Preheat griddle over medium heat. Lightly grease griddle. Pour batter by 1/2 cupful’s until griddle; cook until bottoms are golden brown. Flip; cook until second side is golden brown. Meanwhile, beat together cream cheese and yogurt. Spread over pancakes; top with banana and raspberries. Fold edges over filling.
