Tag Archives: tacos

Two grilled tuna tacos filled with a mix of veggies and fresh salsa sit atop a crispy homemade corn tortilla

The Best Tacos in North America in 2021: John Catucci’s Picks

Originating in Mexico sometime in the 18th century, today’s taco craze proves these simple tortilla snacks have serious lasting power. And with good reason; tacos are cheap, versatile and undeniably delicious. This hand-held street food packs intense flavour in just one bite and boasts the ability of entirely new tastes depending on your salsa of choice.  Whether you’re grabbing some late-night eats off the street corner or indulging in the diverse flavours at a high-end restaurant,  a taco simply never disappoints.  Why not make your New Year’s resolution to try the best tacos with one of food expert John Catucci’s picks of 2021!


See More: Browse the Restaurants Featured on Big Food Bucket List

Based on the lamb Shwarma brought to Mexico by Lebanese immigrants, the Al Pastor taco combines aromatic Middle Eastern spices with those indigenous to South America. A mainstay staple, this beef or pork-based taco can be found at just about any authentic taqueria, but for the ultimate plant-based take you’ll want to head to Tumerico in Tucson, AZ.  Prepared with smashed jackfruit, deep-fried then sauteed with pineapple for a sweet, caramelized finish. Top it all off with fresh corn, pico de gallo, onion, cilantro, a drizzle of cashew cream, and restaurant signature – a dusting of Tumeric. Beloved by meat-eaters, vegetarians and vegans alike for it’s spicy, smokey flavour.

Get the recipe for Al Pastor Tacos

 

Over at Tacos Chiwas, Chef Nadia Holguin shares the flavours of her families home state of Chihuahua, Mexico. The smoked brisket Deshebrada Roja Gorditas is the supreme hand-held food; slow-cooked shredded beef and refried beans fill a homemade flour tortilla pocket. Chef Nadia makes the 12-hour trip home each month to bring in the dried red hatch chile used to make the savoury Roja sauce, so you know she is passionate about bringing her guests the absolute best.

Related: 50 Tasty Taco Recipes You’ll Crave Every Day of the Week

 

John Catucci and Chef Nick Liu smile at one another while cooking in the kitchen at DaiLo

At the height of their popularity, the traditional taco took on a whole new delicious dimension when chefs began cooking them in a fusion style. At Toronto, Ontario’s Dailo, Chef Nick Liu creates predominantly Chinese fare with signature flair, including his exquisite Crispy Octopus Tacos.  The self-titled Ninja Chef begins by substituting your standard corn tortilla with thin slices of crunchy, sweet jicama and follows up with layers of salty pork belly, crispy fried octopus and an Asian vegetable garnish. The result, as John demonstrates, is a bite worthy of three first pumps of pure joy.

 

Related: From Competitor to Judge: Nick Liu Returns to Food Network Canada on Wall of Chefs

If you’re intrigued by a new blending of flavours but aren’t ready to give up a corn base, Primal Kitchen & Bar has you covered with their Tuna Tacos.  This Halifax kitchen fills their tortilla with a seared, pink tuna steak, topped with avocado crema, pickled vegetables and delicate shavings of dried seaweed.  Not that it needs selling, but John Catucci does call it “the best fish taco” he’s ever had.

Get the recipe for Tuna Tacos

 

Now that you’ve dipped your toes in the experimental side of things, it’s time to up the ante with a true original; Abe Fisher’s Veal Schnitzel Taco, found in the heart of Philadelphia. These decadent tacos are uniquely prepared with chunks of braised veal, which are then breaded and deep-fried. Finished with a salty anchovy mayo and sweet and spicy pickled red cabbage for the perfect bite every time.

Get the recipe for Veal Schnitzel Tacos

 

If you’re looking to really surprise your taste buds, Hamilton’s own Rapscallion Rogue Eatery is slinging sweetbread tacos, made with a less conventional, but seriously amazing, buttermilk fried pancreas. This buttery, rich meat is complemented by a drizzle of smokey, poblano aioli, spicy mango salsa and garnish with pickled red onion and fresh cilantro. Meat lovers everywhere- add this to your bucket list!

Watch full episodes of Big Food Bucket List onlineYou can also stream your favourite Food Network Canada shows through STACKTV with Amazon Prime Video Channels, or with the new Global TV app, live and on-demand when you sign-in with your cable subscription.

5 Delicious Ways to Celebrate Cinco de Mayo at Home (Including a Taco Bar!)

While you could say the star of a Cinco de Mayo party is the margarita, the celebration wouldn’t be anywhere near complete without a rainbow-bright spread starring all of our favourite Mexican dishes, spices and fixings. And just because we’re stuck at home this year doesn’t mean we can’t celebrate in style just the same (bring on the virtual dinner parties!). We’ve even created a taco-themed Zoom background to get the party started.

It’s time to bring on the guac and tacos (okay, and churros for dessert) with this tasty, sweet and savoury Mexican-inspired menu for a successful Cinco de Mayo fiesta at home this Tuesday, May 5th.

Fresh Salsa Verde

When it comes to classic party dishes, you can’t go wrong with a hefty platter of chips and salsa. And this vibrant version, featuring fresh green tomatoes, mint leaves, garlic and lime juice, is guaranteed to satisfy taste buds everywhere. Don’t have mint? Swap for fresh or dried basil, or any other herbs you have on hand!

Get the recipe for Fresh and Minty Salsa Verde

Classic Guacamole

Where there’s chips and salsa, there should also be an (extra-large) offering of guacamole. Try this super simple five-ingredient recipe and serve with these non-traditional — but incredibly delicious — homemade wonton chips. Cue the drools.

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Get the recipe for Classic Guacamole and Chips

Related: Creative Ways to Eat Avocados (That Don’t Involve Toast)

The Most Epic Stay-at-Home Taco Bar

Now that you and your household have dipped into the homemade salsa and guac, it’s time for the main attraction. And by that we mean the most eye-catching, drool-worthy taco bar that’ll brighten your menu… and entire week, let’s be honest.

Even better? It’s a cinch to assemble: begin by stocking up on Old El Paso hard shells and soft tortillas. Then opt for protein like grilled flank steak, shredded chicken and refried beans. Next come all your favourite fixings: pickled jalapeños, corn, avocado (or the guac you made!), shredded lettuce, sliced peppers, fresh cilantro and lime wedges. Last but certainly not least: shredded cheddar, sour cream and a whole lot more salsa for good measure. Voila!

Related: Tasty Taco Recipes You’ll Crave Every Day of the Week

Bean Salad

This colourful side dish features a medley of refreshing flavours — corn kernels, bell peppers, red onion, cherry tomatoes, avocado, pinto beans and fresh cilantro — then it’s tossed in a light, garlicky lime dressing before serving.

pinto-bean-salsa-saladGet the recipe for Pinto Bean Salsa Salad

Related: These Delicious Recipes Will Make You Rethink Canned Beans

Classic Churros with Caramel Sauce

Anyone with a sweet tooth will absolutely devour these doughy deep-fried, cinnamon-sugar treats. The best part? They only take 15 minutes to make thanks to using store-bought puff pastry.

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Get the recipe for 15-Minute Churros with Caramel Sauce

Wash down these eats with a refreshing drink to sip and celebrate. Here are our very best Cinco de Mayo cocktails.

These Coconut Shrimp Tacos are Cheaper Than Taking a Vacation

Looking for a simple, bright and sunny dish to cast away your winter blues? Look no further! These flavour-packed tacos are the key. Fresh and flavourful charred pineapple salsa, zesty pickled cabbage, tender, crispy coconut shrimp and zesty lime crema come together to make for a new 30-minute dinner favourite.

Tropical Pineapple Coconut Shrimp Tacos

Prep/Cook Time: 30 minutes
Total Time: 30 minutes
Servings: 12 tacos

Ingredients:
1 cup water
1 cup rice vinegar
1 Tbsp sugar
1 tsp salt, divided
2 cups finely sliced red cabbage
4 slices pineapple, about ½ inch thick
1 jalapeno
2 rings red onion, about ½ inch thick
½ cup cilantro leaves and tender stems, chopped
2 limes, divided
1 cup sour cream
1 tsp agave syrup or honey
450g medium shrimp, thawed, peeled and deveined
½ cup flour
¼ tsp pepper
2 eggs, beaten
1 cup shredded, unsweetened coconut
¾ cup panko breadcrumbs
12 small flour tortillas

Directions:

1. Bring water, vinegar, sugar and ½ tsp salt to a boil in a medium saucepan. Add cabbage and boil for 2 minutes. Remove from heat, cover and set aside for 10 minutes. Drain and set aside to cool.

2. Heat a cast-iron skillet over medium-high heat. Cook pineapple, jalapeno and onion in batches until charred and tender, about 4 to 6 minutes, flipping halfway. Set aside to cool slightly. Once cooled, remove pineapple rind and chop the fruit and vegetables (use the seeds of the jalapeno if you want heat, discard if you want a milder salsa). Toss with the juice of one lime and cilantro.

3. Stir together the sour cream, juice of remaining lime, agave syrup or honey and 1 tsp zest in a small bowl.

4. Place flour and eggs into separate medium sized bowls. Stir remaining ½ tsp salt and pepper into eggs. Stir together coconut and panko in another medium bowl.

5. Dredge shrimp in flour, then egg mixture followed by coconut mixture. Heat enough oil to generously coat the bottom of a non-stick skillet over medium heat. Fry shrimp in batches until golden brown, about 3 to 4 minutes, turning halfway and replenishing oil, if needed between batches. Set aside on a cooling rack-lined baking sheet.

6. To warm tortillas, heat a cast-iron skillet over medium-high. Add tortillas in batches, cooking until browned on both sides, about 1 to 2 minutes, turning halfway. Wrap in a clean kitchen towel to keep warm while cooking remaining tortillas.

7. Spread tortillas with lime crema, topped with pickled cabbage, shrimp and pineapple salsa.

For a vegan alternative, whip up these coconut-crusted cauliflower tacos. For a post-meal treat, stick with the tropical theme and make one of our sunniest dessert recipes.  You can also add this reliable dinner staple to your arsenal of healthy Mexican recipes.

3 Healthy Vegan Taco Recipes You’ll Crave Every Tuesday

Step aside meaty tacos, we’ve got three satisfying, fresh and insanely delicious vegan versions that will blow any taco enthusiast away.  Although they may share similar seasonings to their meaty cousins, these tacos have so much more to offer (like a hefty amount of fiber and an ample supply of vitamins and minerals). Meaning, while your taste buds can love them up, so can your body. Each taco is paired with a simple topping, like a smack of vegan cashew sour cream and a zesty dollop of fresh guacamole.  Impress friends and make these for a dinner party, or just for yourself – you won’t regret it.

Pulled Jackfruit Tacos with Guacamole

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4-5

Vegan Pulled Jackfruit Tacos

Ingredients:
Pulled Jackfruit Filling:
1 can young green jackfruit, drained and rinsed
2 tsp extra virgin olive oil
1/2 cup yellow onion, sliced
2 garlic cloves, minced
1 tsp chili powder
1/2 tsp cumin
1 tsp paprika
1/4 tsp sea salt
1/4 cup veggie broth
1 tsp tamari
1 tsp maple syrup
1 Tbsp chipotles in adobo sauce (optional)

vegan pulled jackfruit taco ingredients

Guacamole:
1 avocado
1/2 tomato, diced
1 Tbsp red onion, minced
2 Tbsp cilantro, roughly chopped
1 lime, squeezed
Pinch of sea salt and pepper

Assembly and Toppings:
6 to 8 small sprouted corn tortillas or small tortillas of choice
Savoy cabbage, thinly sliced
Cilantro, roughly chopped

Pulled Jackfruit Taco Filling

Directions:
Pulled Jackfruit Filling:

1. Once jackfruit is drained and rinsed, chop it up into thin pieces.
2. Heat a pan over medium, add 2 tsp of extra virgin olive oil and saute the yellow onion in the pan for 5 minutes until translucent, then saute the garlic for another minute.
3. Add the jackfruit, spices, broth, tamari, maple syrup and adobo sauce.
4. Bring to a boil, then reduce to a simmer on low heat until the liquid is absorbed, this takes about 15 minutes. Keep uncovered.
5. Once the jackfruit softens, shred it by pulling apart with two forks, it will resemble pulled pork.

Guacamole:
1. While the jackfruit is simmering, prep the guacamole.
2. Slice the avocado in half, scoop it into a bowl and mash it. Add the remaining ingredients and mix until well combined.

Guacamole Recipe

Assembly:
1. Warm the tortillas slightly, if needed.
2. Spoon a good amount of jackfruit filling onto the tortillas, sprinkle on sliced cabbage and cilantro. Dollop guacamole on top.

Crispy Cauliflower Tacos with Mango Salsa

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4-5

Crispy Vegan Cauliflower Taco Recipe

Ingredients:
Crispy Cauliflower Filling:
1/2 head cauliflower, chopped into florets
1 cup almond meal
1/2 tsp granulated garlic powder
1 tsp chili powder
1/2 tsp paprika
1/4 tsp turmeric powder
1/4 tsp sea salt
1 cup non-dairy milk, like unsweetened almond milk
1/2 cup brown rice flour
1/2 lemon, juiced
2-3 tsp extra virgin olive oil

Crispy Vegan Cauliflower Taco Ingredients

Mango Salsa:
1 mango, diced
1 tomato, diced
1/3 cup green or purple cabbage, thinly sliced
2 Tbsp red onion, minced
2 Tbsp cilantro, roughly chopped
1/2 lime, squeezed
1 tsp extra virgin olive oil
Pinch of sea salt and pepper

Assembly and Toppings:
6 to 8 small sprouted corn tortillas or small tortillas of choice
Cilantro, roughly chopped

Crispy Cauliflower Snack Recipe

Directions:
Crispy Cauliflower Filling:
1. Chop the cauliflower into florets.
2. In a bowl, combine the almond flour and spices, mix well so the spices are dispersed throughout. In a separate bowl add the non-dairy milk, brown rice flour and lemon juice.
3. Have a tray lined with parchment paper ready for the next step.
4. Dip the florets in the milk mixture, shake off excess, then coat in the almond flour mixture and place onto the tray. Repeat until all cauliflower is coated.
5. Drizzle 2-3 tsp of extra virgin olive oil on top of cauliflower to allow for even more crisping.
6. Bake in the oven at 375ºF for 25-30 minutes until golden and crisp.

Mango Salsa:
1. While the cauliflower is baking, prep all salsa ingredients and place them in a bowl, mix well so everything is combined.

Mango Salsa Recipe/Taco Topping

Assembly:
1. Warm the tortillas slightly, if needed.
2. Spoon a hefty amount of salsa onto each tortilla, place 3-4 crispy cauliflower florets on top and garnish with fresh cilantro.

Lentil Walnut Tacos with Cashew Sour Cream

Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 4-5

Vegan Lentil Taco Recipe

Ingredients:
Lentil Walnut Filling:
1 cup cooked green lentils
1 cup walnuts
1 tsp cumin
1 tsp smoked paprika
1.2 tsp granulated garlic powder
1/2 tsp dried oregano
1/4 tsp sea salt
1 tsp tamari
1 Tbsp extra virgin olive oil
2 tsp lime juice

Vegan Lentil Taco Ingredients

Cashew Sour Cream:
1/2 cup cashews, soaked for 15 minutes or up to overnight
2 Tbsp lemon juice
Pinch of sea salt
1 tsp apple cider vinegar
4 Tbsp non-dairy milk

Assembly and Toppings:
6 to 8 small sprouted corn tortillas or small tortillas of choice
Red peppers, thinly sliced
Radishes, thinly sliced
Fresh cilantro, roughly chopped

Directions:
Lentil Walnut Filling:
1. Cook 1/2 cup dried green lentils, submerge with water, bring to a boil, cover and simmer for 15-20 minutes until soft and cooked.
2. Pulse the walnuts in the food processor until crumbled into small pieces; don’t over process or you’ll end up with walnut butter!
3. Place 1 cup of cooked lentils and the rest of the ingredients into the food processor with the crumbled walnuts and pulse a few times until lentils are slightly chopped up and all of the ingredients are combined well.
4. Spread the mixture on a baking sheet lined with parchment paper and roast in the oven for 20 minutes at 375ºF. After the lentil and walnut filling is roasted, it will resemble ground meat.

Cashew Sour Cream:
1. While the filling is in the oven, prepare the cashew sour cream.
2. Soak the cashews for 15 minutes or up to overnight in water. If you’re only soaking for 15 minutes, use hot water.
3. Drain the water and place cashews in the food processor with the rest of the sour cream ingredients, blitz until smooth.

Vegan Cashew Cream

Assembly:
1. Warm the tortillas slightly, if needed. You can wrap a few tortillas in aluminum foil and place them in the oven for 5-10 minutes at 350ºF.
2. Spoon a desired amount of lentil walnut filling into the center of each tortilla. Top with sliced red peppers, radishes and cilantro.
3. Either dollop cashew sour cream on top, or place it in a piping or ziplock bag, cut a little hole at one end and squeeze it over.

Discover more delicious plant-based mains with 20 Easy Vegan Weeknight Dinner Recipes.

Dinnertime Done Right: Coconut-Crusted Cauliflower Tacos

Are you ready for some crispy, flavour-packed cauliflower tacos? We are, so we’re serving up this incredibly bright and delicious recipe to satisfy your taco needs. When the weather is warm, most people tend to crave zesty, fresh and light flavours and this vegetarian dish delivers just that. Make it for dinner this week — you (and your belly) will be very pleased.

cauliflower-tacos7

Prep Time: 1 hour
Total Time: 1 hour and 15 minutes
Serves: 3-6

Ingredients:
1 small cauliflower, chopped in florets
1/2 cup unsweetened coconut milk
3/4 cup shredded, unsweetened coconut
1/2 cup almond meal (ground almonds)
1/2 tsp garlic powder
1 tsp chili powder
1/4 tsp turmeric
1/4 tsp sea salt

Avocado Crema:
1 avocado
1/4 cup plain, unsweetened coconut milk
1/2 small clove garlic, minced
1 Tbsp fresh lime juice
Sea salt to taste

Mango Cabbage Slaw:
2 cups finely chopped purple cabbage
1 fresh mango, chopped in small cubes
1 lime, juiced
1/4 cup cilantro, chopped
2 Tbsp extra virgin olive oil
2 tsp maple syrup
Pinch sea salt

6 corn tortillas (or use sprouted corn tortillas)

cauliflower tacos1

Directions:

Coconut-Crusted Cauliflower:
1. Preheat oven to 375°F.
2. Combine shredded coconut, almond meal, garlic powder, chili powder, turmeric and sea salt in a bowl.
3. Place coconut milk in another bowl.
4. Chop cauliflower into florets.
5. Coat each floret in the coconut milk and then dip in the shredded coconut mixture.
6. Spread coated florets of cauliflower out on a baking sheet lined with parchment paper.
7. Bake for 35 minutes, until the outside is crisp and the cauliflower is soft.

cauliflower tacos3

Avocado Crema:
1. Meanwhile, prepare avocado crema by blending the avocado, coconut milk, garlic, lime juice and sea salt together in the food processor until creamy and smooth.
2. Place avocado crema in a small plastic bag and squeeze toward one of the corners of the bag. Eventually, you’ll snip a very small hole on one of the corners, right before you’re about to squeeze the crema over (in a few steps).

Mango Cabbage Slaw:
1. Chop purple cabbage finely, cut mango into small cubes and chop cilantro.
2. Combine purple cabbage, mango and cilantro in a bowl together with lime juice, extra virgin olive oil, maple syrup and sea salt.

cauliflower tacos5

Assembly:
1. Once the cauliflower is cooked, warm up tortillas for a few minutes in the oven.
2. Place a layer of the mango cabbage slaw down the centre of each tortilla.
3. Add some roasted cauliflower on top of each one.
4. Snip a tiny hole in the corner of the bag and gently squeeze the avocado crema to drizzle over top.
5. Garnish with fresh cilantro.

cauliflower tacos6

Watch this video to learn how to properly dine out at a Mexican taqueria.

Crunchy Fish Tacos with Cilantro Crema

Even if you don’t plan on doing a tropical summer vacation, you can bring a touch of the ocean home with these delicious crunchy fish tacos with zesty cilantro crema. The crispy almond coating on the fresh cod along with the crunchy cabbage gives these fish tacos texture and flavour that will get you in the mood for summer.

888_crunchy-fish-tacos-with-cilantro-crema

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Serves: 4

Ingredients:
2 Tbsp lime juice
1 Tbsp oil
1/2 tsp ground cumin
1/2 tsp each salt and pepper (approx.)
2 cups shredded red cabbage
1/3 cup fat free plain Greek yogurt
2 Tbsp light mayonnaise
2 Tbsp finely chopped fresh cilantro
2 Tbsp finely chopped green onion
1 lb cod fillets
1/2 cup ground almonds
2 tsp chili powder
8 corn or flour tortillas, toasted
8 lime wedges

Directions:
1. Preheat the oven to 425°F. Whisk the lime juice with the oil, cumin, salt and pepper. Toss with cabbage and chill until ready to use. Stir the yogurt with the mayonnaise, cilantro and green onion. Set aside.
2. Cut the cod into 1 1/2-inch (4 cm) chunks and season all over with salt and pepper. Stir the almond flour with the chili powder. Coat each piece of fish with the almond mixture. Arrange fish on a parchment-lined baking sheet. Coat well with cooking spray.
3. Bake for 10 minutes or until golden and cooked though. Spread the crema on each tortilla and top with fish and coleslaw. Serve with lime wedges.

amanda riva Amanda Riva is the host of The Hot Plate, a free online cooking show dedicated to inspiring culinary confidence in new cooks. The Hot Plate also offers regular cooking tips and advice, how-tos, and information on seasonal ingredients. Amanda Riva is part of the Blog Network family.

DIY Brunch Taco Party

Skip the lines and the hassle of corralling a large group into a 40-seat restaurant by hosting brunch at your house with an easy and fun breakfast taco party. Have your friends assemble their own tacos and they can even make their own corn tortillas from scratch. Not only does this keep your friends busy, it also means less work for you.

BreakfastTacos_sized

Restaurants typically use a tortilla press to flatten balls of masa (corn flour), but unless you have one of your own, here’s a way to achieve perfectly round and flat tortillas using two cutting boards, some plastic wrap and a steady two-foot jump. Seriously.

For the Tortillas:

Ingredients:
Two sturdy wooden cutting boards (or large, heavy hardcover books)
Plastic wrap
Corn flour (Maseca is a popular brand)
Water
Salt
Frying pan

BreakfastTacos5_sized

Directions:
1. Follow the instructions on the package of corn flour to make the masa dough. Typically it’s 1 cup of corn flour, 3/4 cup of water and 1/8 tsp of salt to yield 8 tortillas. Double up the portions to make more.
2. Use a Tbsp-sized measuring spoon to make evenly sized individual balls of dough.
3. Put one of the cutting boards on the floor and place a piece of plastic wrap on top of the board.
4. Place a dough ball in the middle of the cutting board, followed by another piece of plastic wrap on top. Carefully place the other cutting board (or sturdy book) on top of the dough ball. Holding on to a countertop (or trusty friend) for balance, make a two-foot hop directly on top of the cutting board, flattening the dough ball. Shift your weight back and forth and side to side to ensure that the dough is flattened.
5. Remove the cutting board and gently peel away the plastic wrap, revealing a perfectly round corn tortilla. Place the tortilla on a hot, un-greased frying pan for about 30 seconds on each side.
6. Stack the cooked tortillas on top of each other on a plate. Place a slightly moist sheet of paper towel on top to prevent the stack from trying out.

tacos3

Taco Fillings:

There are no rules as to what you can put in a brunch taco, but here are some suggestions. Fill individual bowls with these toppings and let your guests make their own:

– Diced tomatoes
– Sautéed mushrooms
– Green or white onions
– Sliced avocados or guacamole
– Hot sauce
– Spicy mayonnaise (Sriracha mixed with mayo)
– Bell peppers
– Cut up bits of chorizo or breakfast sausage
– Scrambled eggs
– Lime wedges

734863_10151322355189438_2070375187_n Karon Liu is a freelance food writer based in Toronto who is slightly lactose intolerant but will otherwise eat and cook anything.

Cauliflower Tacos with Mango Slaw and Avocado Crema

Everyone wants to eat a little lighter when it’s hot outside, so we’ve come up with a clever and delicious meat-free meal. Grilled cauliflower, mango slaw and avocado crema come together for a sophisticated vegetarian take on fish tacos, perfect for a family picnic or easy weeknight meal.

Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: makes 12 tacos

Cauliflower Tacos with Mango Slaw and Avocado Crema

Mango Slaw:
1 cup thinly sliced red onion (approximately ½ an onion)
1 thinly sliced red pepper
1 thinly sliced red mango
¼ cup cilantro, finely chopped
½ lime, juiced

Avocado Crema:
1 ½ avocados
2 limes, juiced
2/3 cup canned coconut milk
1 garlic clove
1 tsp hot sauce
¼ tsp onion powder
¼ tsp sea salt
¼ tsp ground pepper

Grilled Cauliflower:
1 head of cauliflower, cut into florets
3 Tbsp olive oil
1 garlic clove, minced
½ tsp chili powder
¼ tsp cumin

Extras:
24 corn tortillas

Directions:
1. In a bowl toss together all the ingredients for the mango slaw and refrigerate until ready to serve tacos.
2. In a blender, combine all the ingredients for the avocado crema until smooth and refrigerate until ready to serve tacos.
3. Toss cauliflower florets in olive oil, minced garlic, chili powder and cumin, and grill for 20 minutes on the barbecue over medium-high heat.
4. Assemble each taco with 2 corn tortillas as a base to prevent tacos from tearing. Place a small amount of mango slaw on the bottom, then a few pieces of grilled cauliflower and top with a dollop or drizzle of avocado crema.
5. Add a squeeze of extra lime on top if desired.

See more from hot for food on their YouTube channel.

Rainbow Quinoa Taco Salad with Vegan Dressing

We only have one diet tip and it’s easy. Ready? Here it is: eat all the colours of the rainbow the majority of the time. Just look at the spectrum of colour in this healthy rainbow quinoa taco salad. It’s full of flavour and we especially like the little zing from the creamy sunflower dressing. You might not find a pot of gold at the bottom of your bowl, but you’ll feel good eating this nutritious and filling salad.

rainbow-taco-salad-recipe-vegan

Rainbow Quinoa Taco Salad

Prep Time: 15 mins
Cook Time: 15 mins
Serves: 4

Ingredients for Salad:
½ cup rainbow quinoa
1 cup water
¼ cup teaspoon sea salt
8 cups chopped romaine lettuce
1 small can black beans (approx. 1 cup), drained and rinsed
1 cup frozen corn, thawed
2 avocados, diced
¼ cup finely chopped red onion
½ cup diced tomato
¼ cup cilantro leaves, finely chopped
2 teaspoons lime juice
corn chips, for serving (optional)

Dressing Ingredients:
½ cup raw sunflower seeds (soaked for 3 hours)
½ cup water
1 lime, juiced (approx. 2 ½ tbsp.)
1 teaspoon apple cider vinegar
1 teaspoon hot sauce
1 tablespoon nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon sea salt
¼ teaspoon ground pepper

Directions:

1. In a small pot combine quinoa, water, and sea salt. Bring to a boil, then cover with a lid and reduce heat to simmer. Cook for approximately 15 minutes or until all the water is absorbed.
2. Meanwhile combine diced tomato, red onion, cilantro and lime juice to make a fresh salsa.
3. Drain and rinse the soaked sunflower seeds and then add to a high-powered blender with remaining dressing ingredients. Combine until smooth.
4. Just before serving dress the chopped romaine lettuce in a large mixing bowl with 4 tablespoons of dressing and then divide portions into serving bowls.
5. Top each serving with quinoa, black beans, corn, diced avocado, fresh tomato salsa, and another drizzle of dressing.
6. Serve with corn chips on the side if desired.

See more from hot for food on their YouTube channel.

The Hot Plate: Easy Pulled Turkey Tacos

Leftover holiday turkey has never tasted so good! Use your Christmas leftovers (leftover pork or roast chicken is fine—especially if you feel like whipping up a batch this weekend!) in this flavourful base for tacos. Serve it over rice or noodles if desired.

Turkey-Tacos-011

Easy Pulled Turkey Tacos

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Serves: 6

Ingredients:

4 slices thick cut bacon, chopped
1 small onion, finely chopped
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon ground allspice
2 cloves garlic, minced
1/4 teaspoon each salt and pepper
2 cups barbecue sauce
1 cup sodium reduced chicken broth
2 chipotle peppers in adobo sauce, minced
1 Tablespoon maple syrup
4 cups shredded cooked turkey
12 small corn tortillas
1 avocado, diced or sliced
1/2 cup thinly sliced radishes
1/2 cup crumbled feta
1/2 cup fresh cilantro leaves
Lime wedges

Directions:

  1. Heat Dutch oven or high-sided skillet set over medium heat. Add bacon. Cook until golden brown and lightly crispy. Add onions, garlic, cumin, oregano, allspice, salt and pepper. Cook, stirring, for 3 to 5 minutes or until softened and fragrant.
  2. Stir in barbecue sauce, chicken broth, chipotle peppers and maple syrup. Bring to a boil. Add turkey. Simmer, stirring occasionally for 20 minutes or until thickened and flavourful.
  3. Divide turkey mixture evenly among the tortillas. Top with avocado, radishes, feta and cilantro. Serve with lime wedges.

amanda riva Amanda Riva is the host of The Hot Plate, a free online cooking show dedicated to inspiring culinary confidence in new cooks. The Hot Plate also offers regular cooking tips and advice, how-tos, and information on seasonal ingredients. 

Amanda Riva is part of the Lifestyle Blog Network family.

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