4 Taco Recipes You Need To Try + Fresh Salsa and Guacamole

4 Taco Recipes You Need To Try + Fresh Salsa and Guacamole

Who can resist tacos? I’m sharing recipes for my Bang Bang Shrimp Tacos, Chicken Club Tacos with Chipotle Sour Cream, Blackened Salmon Tacos with Slaw, Carne Asada, Fresh Salsa and Guacamole.

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Grilled Chicken Club Tacos
How Jen Does It

3-4 large chicken breasts
1 pound bacon, cooked
Corn or flour tortillas

Marinade for chicken:
½ to 1 whole lime, juiced
1 Tablespoon olive oil
2 teaspoons chili powder
1 teaspoons cumin
1 teaspoon oregano
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon salt
¼ teaspoon cayenne pepper

Place chicken breasts and marinade ingredients in a large dish with a lid. Mix well and refrigerate for several hours or overnight.

Grill chicken until cooked through. Discard leftover marinade. Slice chicken into strips.

Chipotle sour cream:
1 cup sour cream
2-4 chipotle peppers in adobo sauce (these are hot so use more or less depending on your taste)
½ to 1 whole lime, juice
¼ cup cilantro, chopped

Mix all ingredients together and refrigerate until ready to serve.

Garnish tacos with: shredded colby jack cheese, shredded lettuce, chopped tomato and chipotle sour cream

Fresh Salsa
How Jen Does It

10 Roma tomatoes, quarted and seeds removed
1 jalapeno
3 cloves garlic
½ medium onion
¼ to ⅓ cup cilantro
½ to 1 whole lime, juiced
Salt to taste

Place all ingredients in a food processor and pulse for just a few seconds at a time until desired consistency.

Chunky Guacamole
How Jen Does It

2-3 avocados
1 jalapeno, chopped
1 roma tomato, chopped
¼ cup red onion, chopped
¼ cup cilantro, chopped
½ to 1 whole lime, juiced
Dash each of cumin, chili powder and salt

Mix all ingredients together. Best if served immediately.

Carne Asada (Steak Tacos)
How Jen Does It

2-3 pound flank steak
1-2 Tablespoons oil for cooking

1 Tablespoon olive oil
½ lime juiced
¼ cup cilantro, chopped
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon salt

Place steak and marinade ingredients in a large dish. Mix well so that both sides of the steak are covered. Refrigerate for a few hours. Remove steak from the fridge about 20-30 minutes before cooking. Heat a large cast iron skillet (if you have one) over medium high heat. Add oil. Once the oil is hot, add steak. Cook for 3-4 minutes on each side for medium doneness. Allow steak to rest for 5-10 minutes before slicing.

Corn tortillas
Garnish with: chopped jalapeno, cilantro, chopped onion and Queso Fresco

Bang Bang Shrimp Tacos
How Jen Does It

1 pound large shrimp
½ cup buttermilk
1 cup cornstarch
Oil for frying

Pat shrimp dry. In a large bowl, combine shrimp and buttermilk. In a separate dish, add cornstarch. Shake excess buttermilk from shrimp. Dredge shrimp in cornstarch. Heat a large skillet over medium high heat. Add enough oil to fully cover the bottom of skillet. Once the oil is hot, add shrimp. Cook approximately 2 minutes on each side or until crispy and golden brown.

Bang Bang Sauce:
½ cup mayo
¼ cup sweet chili sauce
2 Tablespoons honey
1 teaspoon sriracha

Mix all bang bang sauce ingredients together.
In a large bowl, add cooked crispy shrimp and bang bang shrimp. Gently toss to coat all shrimp.

Serve in corn or flour tortillas.
Garnish with shredded lettuce, shredded cabbage, chopped cilantro and green onion.

Blackened Salmon Tacos with Slaw and Chipotle Mayo
How Jen Does It

1 1/2 pounds Salmon
1-2 teaspoons Chili powder
1-2 teaspoonsCumin
1-2 teaspoonsSmoked paprika
1-2 teaspoonsGarlic powder
1/4 teaspoon Cayenne
Salt and pepper
1 Tablespoon Oil for cooking

Place salmon in a bowl, add seasoning and mix to coat. Heat a large skillet over medium high eat, add oil. Once oil is hot, add salmon and cook for approximately 3-5 minutes on each side or until cooked through.

Serve on corn tortillas with cabbage slaw, avocado and chipotle sour cream.
Cabbage slaw recipe in video.

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