- Photo by Peter Callahan Catering via colincowieweddings.com
It’s mid-week and you are crammed on time but as you check your schedule you realize you are having the girls over tomorrow night for the weekly gossip and booze. Before you contemplate just getting take out and wine delivered remember this simple recipe that will make the girls’ jaw drop.
Because who doesn’t like tacos and tequila?
- Photo by Abby Larson via www.stylemepretty.com
- 8 flour tortillas
- Coconut or Olive Oil Spray
- 1/2 pound ground turkey
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup water
- pre-made guacamole
- 1/4 cup sour cream
- 1 container pico de gallo
- hot sauce
- *You need a flat wire roasting rack and a cookie sheet to make the taco shell.
- Preheat your oven to 400.
- Using a 2" cookie cutter, cut out your taco shells from your flour tortillas. You should get 3 shells per tortilla. Always a good idea to make more in case you end up with a few broken shells.
- Place your roasting rack on top of your cookie sheet.
- Spray both sides of your taco shells with olive oil or coconut oil.
- Gently fold your shell into the shape of a taco and place in between the grates of your rack. The bottom should be touching the cookie sheet, the top should be sitting between two grates.
- Bake for 10 minutes, watching closely so they don't burn. Before removing, gently check to make sure they have crisped up.
- Remove and let cool entirely.
- Meanwhile, brown your ground turkey.
- Once browned, add cumin, chili powder, garlic powder, water, salt and pepper. Stir to combine and let simmer for about 10 minutes until water has evaporated.
- In a small bowl, blend your guacamole and your sour cream.
- To assemble tacos, start with turkey. Top with pico de gallo, then guacamole and lastly hot sauce.
- Serve immediately.
- *If making the night before, keep all ingredients separate in the fridge. Taco shells will keep at room temp. When you're ready to serve, warm the meat in a skillet or in the microwave.
- Photo by Diana Johnson via www.sheknows.com
- 2 (50 milliliter) bottles Patrón tequila
- 3 tablespoons lime juice
- 1 teaspoon sugar
- Kosher salt
- Pour the tequila into a glass or cocktail shaker.
- Add the lime juice and sugar, and stir or shake until the sugar is dissolved.
- Wet the rims of the tequila bottles, and dip them in kosher salt.
- Use a funnel to pour the margarita shots back into the bottles (you will have 1 extra shot), and refrigerate until ready to serve.