Sonora Tortillas

Category: Tacos

Tacos recipes

  • Grilled Fish Tacos with Jalapeno Corn Slaw

    Grilled Fish Tacos with Jalapeno Corn Slaw

    Take fish tacos up a notch with jalapeno corn slaw and fresh lime and cilantro.
    https://www.howsweeteats.com/2023/08/grilled-fish-tacos/

    Ingredients









    Jalapeno Corn Slaw







    Directions

    Preheat your grill to the highest setting. As a note, I like to grill the corn for the slaw. Sometimes I will do that first and then make the slaw, because the fish cooks so quickly!

    Pat the fish dry with a paper towel. Season it all over with salt and pepper, then sprinkle all over with the spices. Place the fish on a grill pan (or directly on the grates if you’re not using one).

    Place the grill pan directly on the grill. You can also place a few ears of corn on the cob directly on the grill grates to use for the slaw if you didn’t do that yet.

    Grill the fish for 2 to 3 minutes with the lid closed, then gently flip the fish and grill for another 2 to 3 minutes more. It should be flaky and opaque when finished.

    Warm the tortillas if you wish. To assemble the tacos, add the fish on first then top with the slaw, some pickled onions, cotija cheese and cilantro. Spritz with lime.

    Jalapeno Corn Slaw

    Place the cabbage, corn peppers and cilantro in a large bowl. Add a big pinch of salt and pepper. Add in the lime juice and the olive oil. Toss a bunch of times with kitchen tongs until combined. Taste and season with more salt and pepper if necessary.

  • Tilapia Tacos

    Tilapia Tacos

    Deliciously flavourful tilapia tacos perfect for the whole family.
    https://www.realmomnutrition.com/easy-fish-tacos/

    Ingredients






















    Directions

    Preheat oven to 425°.

    Combine first 8 ingredients in a small bowl; stir well. Cover and chill.

    Combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture over both sides of fillets. Place fillets on a baking sheet coated with cooking spray. Bake at 425° for 9 to 10 minutes or until fish flakes easily when tested with a fork. Cool slightly. Place fish in a large bowl; break into pieces with 2 forks.

    Warm tortillas in warming drawer or microwave. Place 2 tortillas on each of 4 plates. Arrange ½ cup slaw on each tortilla. Divide fish evenly among tortillas; Top each serving with ¼ cup tomato, 2 tablespoons red onion, 1 tablespoon green onions and about 3 tablespoons lime crema. Garnish with cilantro, if desired. Serve with lime wedges.

  • Giant Taco Roll

    Giant Taco Roll

    A delicious way to please a crowd, your favourite taco fixings stuffed into a giant taco roll made with out Sonora Tortillas.

    Ingredients












    Directions

    Preheat oven to 350 degrees F. Line an 18-by-13-inch rimmed baking pan with parchment paper.

    Spread 1 1/2 cups of cheese evenly over parchment. Spread tortillas to fill the pan in rows of 4-5 ensuring that they are overlapping. Add another 1 1/2 cups of cheese evenly over top. Bake until cheese is bubbling and drying, not greasy, roughly 20 mins.

    Meanwhile, heat oil in a large skillet over medium-high heat. Cook ground beef with taco seasoning, stirring often until browned and cooked through. Add tomato paste, 1/4 cup of water and simmer, stirring often, until liquid has evaporated.

    Add refried beans on top of tortillas, spreading evenly and leaving roughly 1-inch border on the 2 short ends. Layer beef evenly over beans, then pico de gallo, jalapenos and olives. Sprinkle the remaining 2 cups of cheese over top.

    Starting at a short end, tightly roll up the taco. Return taco to the oven and bake until golden brown, roughly 15 to 20 minutes.

    Transfer the roll to a cutting board and slice with a sharp knife. Serve with guacamole, sour cream, and more pico.

  • Chicken Shawarma Tacos

    Chicken Shawarma Tacos

    A fusion to crush your hunger; these chicken shawarma tacos blend a Middle-Eastern favourite with the classic Mexican dish.
    https://www.fooddolls.com/chicken-shawarma-tacos/

    Ingredients
















    Directions

    In a bowl, mix together smoked paprika, cumin, onion powder, coriander, salt, black pepper, yogurt, tomato paste, lemon juice, olive oil, and minced garlic cloves.

    Place the chicken breasts in a baking dish, and coat it evenly with the marinade mixture. Marinate overnight.

    Preheat the oven to 375 degrees F. Bake the chicken in the preheated oven for about 30-35 minutes, or until cooked through. Once cooked, remove the chicken from the oven, and use a hand mixer to shred it.

    Arrange Sonora Soft Taco shells in baking dish.

    Fill each taco with the shredded chicken mixture, and sprinkle 1 tablespoon of Parmesan cheese over the top.

    Bake the tacos for an additional 8-10 minutes, or until the cheese is melted and the tacos are heated through.

    Remove the tacos from the oven, and top with desired garnishes and Tahina sauce before serving.

  • Sheet Pan Breakfast Tacos

    Sheet Pan Breakfast Tacos

    A breakfast that entices any time of day with crispy tortillas, fresh eggs and homemade scallion salsa.
    https://thecuriousplate.com/sheet-pan-breakfast-tacos-with-scallion-salsa/

    Ingredients





    Scallion Salsa







    Directions

    Preheat your oven to 400 degrees. Spray a large rimmed sheet pan with nonstick spray, olive oil, or butter.

    Take about 1/4 cup of the shredded cheese and sprinkle it in a circle on top of each tortilla. You’ll want to create a nest like situation for the egg.

    Next, break the egg into a ramekin. I find it easier to pour the egg on top of the tortilla if it is already broken. Top each tortilla with egg and place the baking sheet in the oven. Cook for about 10 minutes or until the eggs have set.

    While the eggs cook, make the scallion salsa. Simply combine all the ingredients into a mixing bowl. Taste to make sure there’s enough salt and pepper. This salsa gets better as it sits so it can be made a day ahead.

    Remove the baking sheet from the oven. Let cool slightly and garnish with scallion salsa, radish slices, cilantro, and more jalapenos if desired!

  • One Pan 10 Minute Sticky Mexican Chicken

    One Pan 10 Minute Sticky Mexican Chicken

    A simple chicken recipe with only 6 ingredients with a delectable combination of lime, cilantro and honey, ready in under 10 minutes.
    https://ohsweetbasil.com/10-minute-sticky-mexican-chicken-recipe/

    Ingredients







    Directions

    In a large bowl, mix together the chicken, olive oil and taco seasoning. Set aside.

    Heat a nonstick skillet over medium high heat. Once the pan is hot, add about 1 tablespoon olive oil or canola oil and add 1/2 of the chicken. Leave undisturbed for 3-4 minutes so that the chicken can brown. Next, start to stir occasionally until cooked through, about 5 minutes longer.

    Remove the chicken to a plate and repeat with remaining chicken.

    Meanwhile, whisk together the lime juice and honey.

    Just as the chicken is finishing, add the green onions in and stir until sautéed.

    Quickly add back in the first batch of chicken as well as the honey mixture and stir until the majority of the liquid coats the chicken. Serve immediately on baked Sonora Tortillas, tacos, fajitas, tacos or baked as chips.