Monday, July 15, 2013


My husband was at it again.  What was I suppose to do?  He grilled so much meat I had to get my mind working fast to come up with something new.  These crunch corn shelled taco were so good, and ready to eat in only minutes.  I used a little of the different meat on each one, even combined some on a few.  The pollo and picante chorizo were the best.  Once you try a taco full of chopped grilled filete you might think a little differently about the traditional taco.  I made my own shells, but lets face it.  All yo want to do is get them on the table.  Don't hesitate to buy some. This will make a dozen tacos.

12 Corn Taco Shells
3 Cups Smoked Meat (I  used Pollo, Puerco, Chorizo and Filete)

Toppings (your choice)

Shredded Lettuce
Diced Tomato
Sliced Jalapeno
Sliced Avocado
Shredded Cheese (Taco blend)
Sour Cream

Make sure to heat the shells.  This makes them good and crunchy.  Place about 2 TBS of Shredded Lettuce and 1 TBS Diced Tomatoes in the bottom of each shell (more if you like).  Add a good sprinkle of Shredded Cheese, your choice of Meat and finish with a nice thick slice of Avocado.  Top off with Jalapeno and Sour Cream if you prefer.  There you have it something quick and delicious.

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