3 Quick-Fix Taco Suppers

Put together a flavor fiesta in no time! These tasty taco recipes are all perfect for an easy weeknight meal.

Southwest Shrimp Tacos
Serve with hot sauce, Mexican crema or regular sour cream, and chopped radishes.
Southwest Shrimp TacosSouthwest Shrimp Tacos
Ingredients
10 to 12 (10-inch) wooden skewers
2 pounds unpeeled, large raw shrimp (21/25 count)
Vegetable cooking spray
2 tablespoons hot sauce
1 tablespoon olive oil
1 1/2 teaspoons ancho chile powder
1 1/2 teaspoons ground cumin
3/4 teaspoon salt
16 to 20 (8-inch) soft taco-size corn or flour tortillas
3 cups shredded cabbage
1 cup grated carrots
Lime wedges

Preparation
1. Soak skewers in water 20 minutes.
2. Meanwhile, peel shrimp; devein, if desired. Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° to 400° (medium-high) heat.
3. Toss shrimp with hot sauce and next 4 ingredients. Thread shrimp onto skewers. Grill shrimp, covered with grill lid, 1 to 2 minutes on each side or just until shrimp turn pink. Grill tortillas 1 minute on each side or until warmed.
4. Combine cabbage and carrots. Remove shrimp from skewers just before serving. Serve shrimp in warm tortillas with cabbage mixture and lime wedges.

Related: Must-Have Margaritas and More!

Tacos Al Pastor
Tacos Al pastor is a Mexican dish featuring a pork and pineapple mixutre. By marinating the pork with pineapple, the protein in the pork breaks down resulting in very tender meat.
Tacos Al PastorTacos Al Pastor
Ingredients
1 pound pork tenderloin, cut into 1/2-inch cubes
1 (8-oz.) can pineapple tidbits in juice, drained
1 medium onion, chopped
1/4 cup chopped fresh cilantro
1 tablespoon Mexican-style chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon pepper
1 teaspoon chopped garlic
3/4 teaspoon salt
1 tablespoon canola oil
6 (8-inch) soft taco-size corn or flour tortillas, warmed
Toppings: chopped radishes, fresh cilantro leaves, crumbled queso fresco, chopped onions, chopped jalapeño

Preparation
1. Combine pork and next 9 ingredients in a large zip-top plastic freezer bag. Seal and chill 4 to 24 hours.
2. Cook pork mixture in hot oil in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until pork is done. Serve mixture with warm tortillas and desired toppings.
Note: For testing purposes only, we used McCormick Gourmet Collection Mexican-Style Chili Powder.
Spicy Chicken-Pineapple Tacos: Substitute 1 lb. skinned and boned chicken thighs, chopped, for pork tenderloin. Proceed with recipe as directed.

Related: Quick-Fix Mexican Meals

Grilled Chicken Tacos
Jazz up ordinary salsa with mango, cilantro, and hot sauce, and serve a side of refried black beans for an easy weeknight meal.
Grilled Chicken TacosGrilled Chicken Tacos
Ingredients
3 tablespoons olive oil
2 tablespoons lime juice
4 teaspoons Montreal chicken seasoning
1 1/2 pounds chicken breast tenders
1 (8-oz.) container refrigerated fresh salsa
1 large mango, peeled and chopped
1/4 cup chopped fresh cilantro
2 teaspoons chipotle hot sauce
6 (6-inch) fajita-size flour tortillas, warmed
Toppings: crumbled queso fresco (fresh Mexican cheese), and shredded romaine lettuce

Preparation

1. Preheat grill to 300° to 350° (medium) heat. Combine first 3 ingredients in a zip-top plastic freezer bag; add chicken, turning to coat. Seal and chill 10 minutes, turning once.
2. Meanwhile, combine salsa and next 3 ingredients. Cover and chill until ready to serve.
3. Remove chicken from marinade, discarding marinade. Grill chicken, covered with grill lid, 6 minutes on each side or until done. Serve in flour tortillas with mango salsa and desired toppings.
Note: We tested with McCormick's Grill Mates Montreal Chicken Seasoning.

Related: 6 more Quick-Fix Taco Suppers

February 2012 IssueFebruary 2012 IssueMore from Southern Living:
40 Party Appetizer Recipes
Quick-Fix 20-Minute Meals
Lighten Up! Southern Classics