Ground Beef (No. 1)
Saute 1 chopped onion and 2 minced garlic cloves in oil. Add 1 tablespoon chili powder and 2 teaspoons each cumin and coriander; cook 30 seconds. Add 1 pound ground beef and cook until browned. Add 2 tablespoons broth, and salt to taste. Serve in hard taco shells and top as desired.
Fajita (No. 7)
Season 1 pound skirt steak with salt and pepper; grill and slice. Brush 1 each thickly sliced onion and bell pepper with oil; grill. Serve in tortillas with sour cream, guacamole and salsa.
Spiced Shell (No. 10)
Mix 1 teaspoon salt, 1/2 teaspoon smoked paprika and 1/4 teaspoon garlic powder. Deep-fry corn tortillas in 350 degrees F oil, using tongs to hold each in the shape of a taco shell, until crisp, 2 minutes. Drain; sprinkle with the spice mixture. Fill as desired.
Chicken and Vegetable (No. 21)
Saute 1/4 cup chopped onion and 1 teaspoon each minced garlic and jalapeno in oil. Add 1 1/2 cups each corn and chopped zucchini; cook until crisp-tender. Stir in 2 cups shredded cooked chicken, and cilantro, lime juice and salt to taste. Serve in tortillas.
Chicken-Mango (No. 22)
Mix 1 chopped mango, 2 tablespoons each minced red onion and scallion, 1 teaspoon each minced jalapeno and lime juice, and salt. Season 1 pound chicken cutlets with salt and cayenne; grill and slice. Serve in tortillas with the mango salsa.
Egg and Chorizo (No. 33)
Brown 1/4 pound crumbled fresh chorizo in a skillet. Add 6 beaten eggs and cook until just set. Serve in tortillas with cilantro.
Fish with Slaw (No. 40)
Combine 3 cups shredded red cabbage, 1/4 cup sour cream, 2 tablespoons each lime juice and chopped scallion, and salt. Whisk 1 cup each beer and flour with 1 teaspoon salt. Dip 1 pound white fish chunks in the batter; deep-fry in 375 degrees F oil. Serve in tortillas with salsa and lime juice. Top with slaw.
Shrimp Diablo (No. 41)
Saute 3 sliced garlic cloves in oil. Add 1 pound shrimp; cook until just pink. Add 1 tablespoon each tomato paste and chopped chipotles in adobo sauce and 1/4 cup water; simmer until thick. Serve in tortillas with cilantro.
Spaghetti (No. 44)
Warm 2 cups cooked spaghetti with 1 cup tomato sauce and 1 teaspoon hot sauce. Stir in 1/4 cup chopped cilantro. Serve in hard taco shells with shredded lettuce and cheese.