Spicy Corned Beef Tacos & Raspberry Banana Breakfast Tacos

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.



Laverne Diede
Rhonda Fitterer

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