❯ CHAPTER 2 ❮
TACOS,
TACOS,
TACOS!
The recipes in the following sections are all you need to make Taco Tuesday the best meal of your week–guaranteed.
BREAKFAST TACOS
◁ BLACK BEANS AND QUESO BREAKFAST TACOS
YIELD: 4 SERVINGS
Breakfast for dinner just got better with these basic and yet super delicious tacos. You’ll find Cotija cheese in the refrigerated section of the grocery store, although in a pinch you can substitute goat cheese.
1 tablespoon (15 ml) vegetable oil
6 large eggs
1 can (15-ounce/428 g) black beans, rinsed and drained
8 corn tortillas, store-bought or homemade (shown here), warmed
4 ounces (115 g) Cotija cheese, crumbled
1 avocado, pitted, peeled, and sliced
Chopped fresh cilantro
In a large skillet, heat the oil over medium-high heat and scramble the eggs. Meanwhile, in a small saucepan, warm up the beans over medium-low heat.
Distribute the eggs evenly over the tortillas, top with some black beans, then sprinkle on some cheese. Top with avocado slices and finely chopped cilantro and serve immediately.
BREAKFAST TACOS
◁ BREAKFAST OF CHAMPIONS TACOS
YIELD: 4 SERVINGS
Here’s an unconventional taco with a fun and tasty twist. This classic breakfast combination is the ultimate kid-friendly take on a breakfast taco. If you don’t have kids, pretend that you do, because not making these would be a real tragedy.
6 ounces (170 g) sausage, crumbled
8 large eggs
8 Perfect Pancakes, warmed
1/3 cup (80 ml) maple syrup
In a large skillet, cook the sausage over medium-high heat until cooked through. Pour off the grease. Add the eggs and scramble them with the sausage.
To assemble, place a pancake on a taco holder or hold it folded in your hand, top with scrambled eggs and sausage, and drizzle a little maple syrup on top. Serve immediately.
BREAKFAST TACOS
◁ BREAKFAST SAUSAGE AND PINEAPPLE SALSA TACOS
YIELD: 4 SERVINGS
Making these breakfast tacos is fun and easy. Starting with fully cooked sausage makes for an ultra-convenient breakfast for those days when we are in a rush.
8 (1-ounce/28 g) fully cooked turkey breakfast sausage patties
2 cups (60 g) baby spinach, chopped
8 flour tortillas, store-bought or homemade (shown here), warmed
Heat up the sausage patties according to the package directions.
Scatter some baby spinach on each tortilla and top with a heaping tablespoon of fresh pineapple salsa.
Place a sausage patty on each taco, either cut in half or whole, fold, and enjoy immediately.
BREAKFAST TACOS
◁ HUEVOS VERDES TACOS
YIELD: 4 SERVINGS
This is a perfect way to use up any Salsa Verde and Cilantro-Lime Dressing you might have left over from a previous taco night. Yes, that implies having two taco nights in one week, but who’s counting?
1 tablespoon (15 ml) vegetable oil
8 large eggs, whisked
1/4 cup (30 g) shredded cheddar cheese, plus extra for topping
8 corn tortillas, store-bought or homemade (shown here), warmed
In a large skillet, heat the oil over medium heat. Add the eggs and scramble until almost cooked through. Add the shredded cheddar and finish cooking the eggs.
Divide the scrambled eggs atop the corn tortillas, top with some salsa verde and cilantro-lime dressing, and finish with a sprinkle of shredded cheese. Serve immediately.
BREAKFAST TACOS
◁ HUEVOS RANCHEROS TACOS
YIELD: 4 SERVINGS
May I present: the traditional Mexican breakfast inside a taco. Because all great things deserve to be inside a taco! Be sure to have all your ingredients prepped and ready before heating your tortillas so these will come together in a flash.
8 corn tortillas, store-bought or homemade (shown here)
1 can (15-ounce/428 g) black beans, rinsed and drained
1/2 cup (60 g) shredded Mexican blend cheese
2 teaspoons olive oil
8 large eggs
1/4 teaspoon freshly ground black pepper
1/2 cup (120 g) Pico de Gallo
Sour cream
1/2 avocado, peeled and diced
1/4 cup (4 g) chopped fresh cilantro
1 lime, cut into wedges
Place an oven rack in the middle position and preheat the broiler to low.
Spread out the tortillas on a baking sheet and coat with cooking spray. Broil for 2 minutes. Remove the baking sheet from the oven and flip the tortillas over so the toasted side is face down.
Divide the black beans among the tortillas and sprinkle with cheese. Return the baking sheet to the oven and broil for 1 to 2 minutes, until the cheese is melted. Remove the baking sheet from the oven and place it next to the stovetop.
In a large nonstick skillet, heat the oil over medium-high heat. Crack two eggs into the skillet and cook until the whites are cooked through, then flip. Transfer each egg to one of the tortillas, on top of the black beans and cheese. Repeat with the remaining eggs. Sprinkle with the pepper.
Top the tacos with 1 tablespoon (15 g) pico de gallo, sour cream, avocado, and cilantro. Serve with lime wedges.
BREAKFAST TACOS
◁ MIGAS BREAKFAST TACOS
YIELD: 4 SERVINGS
Migas is the classic Tex-Mex breakfast. Usually it’s served with tortillas alongside, but of course I like to serve it taco style!
1 tablespoon (15 ml) olive oil
1/2 cup (130 g) Pico de Gallo
8 large eggs, beaten
1/2 cup (25 g) roughly crushed tortilla chips
1/2 cup (60 g) shredded cheddar cheese, plus more for serving
8 corn tortillas, store-bought or homemade (shown here), warmed
1 avocado, pitted, peeled, and sliced
Chopped fresh cilantro
In a large skillet, the heat the oil over medium-high heat. Add the pico de gallo and cook, stirring, for about 4 minutes, until the onion has softened. Pour the eggs into the skillet and cook. Add the tortilla chips and shredded cheese, toss to combine, and remove from the heat.
Divide the cooked egg mixture over the corn tortillas, sprinkle with additional cheese, and top with avocado slices and cilantro.
BREAKFAST TACOS
◁ BACON AND EGG BREAKFAST TACOS
YIELD: 4 SERVINGS
No breakfast menu is complete without bacon, and these bacon and egg breakfast tacos are as delicious as they sound.
1 tablespoon (15 ml) vegetable oil
8 eggs, whisked
Pinch salt
1/2 cup (60 g) shredded cheddar cheese
8 corn tortillas, store-bought or homemade (shown here), warmed
4 slices bacon, cooked and coarsely chopped
1 cup (150 g) cherry tomatoes, halved
1 avocado, pitted, peeled, and diced
Chopped fresh cilantro
In a large skillet, heat the oil over medium-high heat. Add the eggs and salt and scramble the eggs until cooked through. Sprinkle the cheese on top and remove from the heat.
Divide the scrambled eggs among the tortillas and top with some chopped bacon, cherry tomatoes, and diced avocado. Sprinkle with cilantro and serve.
BREAKFAST TACOS
◁ STEAK AND EGG TACOS
YIELD: 4 SERVINGS
The classic diner breakfast reinvented inside a taco. This hearty meal is one you’ll want to make on the weekends for breakfast, too!
2 tablespoons (30 ml) vegetable oil, divided
1 bag (12-ounce/340 g) frozen fajita vegetable mix
8 ounces (225 g) deli roast beef, finely chopped
8 large eggs, whisked
Pinch salt
1 can (15-ounce/428 g) black beans, rinsed and drained
8 flour tortillas, store-bought or homemade (shown here), warmed
1 avocado, pitted, peeled, and sliced
1/2 cup (75 g) crumbled Cotija cheese
Chopped fresh cilantro
In a large skillet, heat 1 tablespoon (15 ml) of the oil over medium-high heat. Add the fajita mix to the skillet and cook, stirring, until the vegetables soften, 5 to 7 minutes. Add the roast beef and cook for 3 minutes. Transfer the vegetables and roast beef to a plate.
Heat the remaining 1 tablespoon (15 ml) oil in the same skillet and scramble the eggs with a pinch of salt until cooked through.
Meanwhile, heat the black beans in a small saucepan over medium-low heat or in the microwave.
Divide the beef and vegetable mixture among the tortillas, top them with scrambled eggs and black beans, and add some avocado and Cotija cheese. Garnish with cilantro and serve with salsa.
LAURA’S TIPS: Instead of scrambling the eggs, you can cook them sunny-side up and place one on the taco mixture. Can’t find fajita mix in the freezer section? Slice 2 medium bell peppers and 1 small onion instead.
VEGETARIAN TACOS
◁ BLACKENED ZUCCHINI TACOS
YIELD: 4 SERVINGS
These tacos have “summer” written all over them. They are perfect for when you want a light meal or you have an abundance of zucchinis and you don’t know what else to make with them.
2 tablespoons (30 ml) extra virgin olive oil, divided
2 medium zucchinis, cut into 1/2-inch (1.3 cm) slices
11/2 tablespoons (12 g) Arriba! Seasoning, divided
1 medium red onion, diced
3/4 cup (98 g) corn
1 can (15-ounce/428 g) black beans, rinsed and drained
8 corn tortillas, store-bought or homemade (shown here), warmed
Easy Pickled Jalapeños and Onions
1/2 cup (75 g) crumbled Cotija cheese
1 lime, cut into wedges
In a large skillet, heat 11/2 tablespoons (22 ml) of the olive oil over medium-high heat. Add the zucchini slices and sprinkle with half of the seasoning. Flip and cook on the other side. Transfer to a plate and cover to keep warm.
Reduce the heat to medium and add the remaining 1/2 tablespoon (8 ml) oil. Add the onion and the remaining seasoning and sauté for about 5 minutes, until the onion has softened. Add the corn and stir to heat through.
Meanwhile, heat the black beans in a small saucepan over medium-low heat or in the microwave.
Assemble each tortilla by starting with a layer of onion, then a layer of zucchini slices, and then some pickled jalapeños. Top with crumbled Cotija cheese and serve with lime wedges.
VEGETARIAN TACOS
◁ BUFFALO CHICKPEA LETTUCE CUPS
YIELD: 6 SERVINGS
Have you ever purchased a bottle of buffalo sauce for a recipe and then kept what’s left sitting in your fridge, waiting to be used again? Well, here’s your solution: a recipe soon to be devoured by your entire family that can be made into a traditional taco or served inside a crispy base of iceberg lettuce. Homemade ranch dressing included.
1/2 cup (115 g) mayonnaise
1/4 cup (60 ml) milk
2 tablespoons (8 g) finely chopped fresh parsley
1 teaspoon dried dill
1 teaspoon garlic powder
Pinch salt and freshly ground black pepper
1 tablespoon (15 ml) vegetable oil
1 small onion, finely chopped
2 cans (14-ounce/428 g) chickpeas, rinsed and drained
1/2 cup (120 ml) buffalo sauce
1 head iceberg, Boston Bibb, or other leafy lettuce, leaves separated
1 avocado, pitted, peeled, and sliced
4 ounces (112 g) crumbled blue cheese
Chopped fresh cilantro or parsley
To make the homemade ranch dressing, in a medium bowl, whisk together the mayonnaise, milk, parsley, dill, garlic powder, salt, and pepper. Cover and refrigerate while you make the tacos (can be made up to 5 days ahead of time).
In a large skillet, heat the oil over medium-high heat. Sauté the onion for about 5 minutes, until it turns golden and translucent. Add the chickpeas and continue to cook, stirring frequently, for another 2 to 3 minutes. Add the buffalo sauce, reduce the heat to a simmer, and cook, stirring, for 3 minutes to heat through.
Layer two lettuce leaves to build each cup and scoop 1/3 cup (80 g) of the chickpea mixture into it. Drizzle with the ranch, sprinkle on some blue cheese, and top with avocado slices. Garnish with fresh herbs.
LAURA’S TIP: You can, of course, use your favorite store-bought ranch dressing for this recipe.
VEGETARIAN TACOS
◁ CURRIED CAULIFLOWER TACOS WITH PINEAPPLE SALSA
YIELD: 4 SERVINGS
Who knew cauliflower could be such a delicious addition to tacos? Roasted cauliflower seasoned with curry and turmeric, plus fresh homemade salsa: This is a taco recipe nobody should miss.
3 tablespoons (45 ml) olive oil
1 tablespoon (6 g) curry powder
1 cauliflower, cut into small florets
8 corn tortillas, store-bought or homemade (shown here), warmed
Sour cream (optional)
Preheat the oven to 375°F (190°C).
In a large bowl, combine the olive oil and curry powder. Add the cauliflower florets and toss to combine. Transfer the cauliflower to a 13 × 9-inch (33 × 23 cm) glass baking dish.
Roast the cauliflower for about 30 minutes, until the tops begin to turn golden brown, tossing after about 20 minutes.
Stuff the tortillas with the cauliflower and top with pineapple salsa and a drizzle of sour cream, if desired.
VEGETARIAN TACOS
◁ CHICKPEA AND BUTTERNUT SQUASH TACOS
YIELD: 4 SERVINGS
These simple, budget-friendly tacos work just as well for Meatless Monday as Taco Tuesday! You’ll fall in love with the combination of crispy chickpeas and creamy butternut squash.
1 tablespoon (7 g) taco seasoning
3 tablespoons (45 ml) lime juice (1 to 2 limes), divided
1 tablespoon (15 ml) olive oil
1 tablespoon (15 ml) water
1 can (15-ounce/428 g) chickpeas, rinsed and drained
1 pound (454 g) diced butternut squash, thawed if frozen
1 cup (230 g) plain Greek yogurt or sour cream
1/4 cup (4 g) chopped fresh cilantro
Salt and freshly ground black pepper, to taste
8 corn tortillas, store-bought or homemade (shown here), warmed
1 cup (70 g) finely chopped red cabbage
1 jalapeño, seeded and sliced
1 large avocado, pitted, peeled, and diced
1 lime, cut into wedges
Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
In a large bowl, combine the taco seasoning, 1 tablespoon (15 ml) of the lime juice, olive oil, and water. Add the chickpeas and squash cubes and toss to coat well.
Transfer the seasoned chickpeas and squash to the prepared baking sheet. Roast for 30 to 35 minutes, stirring occasionally, until the chickpeas are slightly crispy and the squash is tender.
Meanwhile, in a small bowl, whisk together the Greek yogurt, remaining 2 tablespoons (30 ml) lime juice, and cilantro. Stir well. Season with salt and pepper.
To assemble each taco, start with a warm tortilla and top with a bed of cabbage, roasted chickpeas, squash, jalapeños, and avocado. Drizzle on some cilantro-lime sauce and serve with additional lime wedges.
VEGETARIAN TACOS
◁ POBLANO PEPPER AND MUSHROOM TACOS
YIELD: 4 SERVINGS
I first tried these while camping with friends, where they cooked everything in a cast-iron skillet. Whenever I make them at home, I double the recipe for good measure and use the leftovers to top a bed of romaine lettuce later in the week for an out-of-this-world lunch salad drizzled with the cilantro-lime dressing.
1 bunch kale, roughly chopped
2 limes, juiced, divided
Pinch salt
1 cup (165 g) diced fresh pineapple
1 jalapeño, seeded and chopped, divided
3/4 cup (12 g) chopped fresh cilantro, divided
2 tablespoons (30 ml) vegetable oil
1 red onion, diced
2 poblano peppers, seeded and sliced
4 garlic cloves, grated
1 pound (454 g) cremini or button mushrooms, sliced
2 tablespoons (15 g) Arriba! Seasoning
8 corn tortillas, store-bought or homemade (shown here), warmed
1 avocado, pitted, peeled, and sliced (optional)
In a large bowl, massage the kale for a minute or two with the juice of 1 lime and a pinch of salt. Add the pineapple, half of the chopped jalapeño, and half of the chopped cilantro.
In a large cast-iron skillet, heat the oil over medium-high heat. Add the onion and cook for 5 minutes, or until soft. Add the peppers, garlic, and remaining jalapeño and cook for 3 minutes, or until the peppers begin to soften. Add the mushrooms and seasoning and cook for an additional 3 minutes.
To serve, place a bed of the kale-pineapple mixture on each tortilla, top with the veggie mixture, and drizzle with dressing. Serve with sliced avocado, the remaining cilantro, and lime wedges on the side, if desired.
VEGETARIAN TACOS
◁ ORANGE-GLAZED MUSHROOM TACOS WITH VEGGIE SLAW
YIELD: 4 SERVINGS
In this recipe, the best of Asian fusion food comes in our favorite vessel: a taco! One bite and you’ll know why these tacos are the real deal.
3 tablespoons (45 g) orange marmalade
1 tablespoon (15 ml) soy sauce
1 inch (2.5 cm) piece ginger, peeled and grated
1 small garlic clove, grated
3/4 teaspoon five-spice powder
11/2 cups (105 g) shredded red cabbage
1 cup (110 g) carrot matchsticks
1/2 cucumber, julienned
3 scallions, sliced diagonally
1 tablespoon (15 ml) toasted sesame oil
2 large portobello mushrooms, stemmed and sliced into strips
1 teaspoon sesame seeds
8 corn tortillas, store-bought or homemade (shown here), warmed
1 lime, cut into wedges
In a small bowl, whisk together the orange marmalade, soy sauce, ginger, garlic, and five-spice powder. Set aside.
In a medium bowl, combine the cabbage, carrots, cucumber, and scallions. Set aside.
In a large skillet, heat the sesame oil over medium-high heat. Add the sliced mushrooms and cook, stirring, for 2 to 3 minutes. Once the mushroom slices have begun to soften and brown, pour the orange sauce into the pan and stir to combine. Reduce the heat to low and cook for 1 minute for the sauce to reduce. Stir in the sesame seeds and remove the pan from the heat.
To serve, place a bed of veggies on each tortilla, top with orange-glazed mushrooms, and squeeze a lime wedge on top.
VEGETARIAN TACOS
◁ SOUTHWESTERN TACOS
YIELD: 4 SERVINGS
This is one of my favorite recipes to cook when I’m exhausted after a long day of work or pressed for time. The veggies are easy to prep ahead, so all I have to do is spread them out on a baking pan and the oven does all the work.
1 pint (300 g) cherry tomatoes, halved
11/2 cups (195 g) corn
3 medium zucchinis or yellow summer squash, diced
1/2 onion, sliced
1 red bell pepper, seeded and sliced
2 tablespoons (30 ml) olive oil
1 tablespoon (7 g) Arriba! Seasoning
1 can (15-ounce/428 g) black beans, rinsed and drained
1 lime, cut into wedges
8 corn tortillas, store-bought or homemade (shown here), warmed
Crumbled goat cheese or Cotija cheese
1/3 cup (5 g) chopped fresh cilantro
Position an oven rack in the middle of the oven and preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
In a large bowl, combine the tomatoes, corn, zucchinis, onion, and pepper. Add the olive oil and seasoning and toss so that all the veggies are evenly coated. Transfer to the prepared baking sheet.
Roast the veggies for 10 minutes, then stir and continue to roast for another 5 minutes. Add the black beans and squeeze a few lime wedges on top, stir, and roast for 5 to 10 more minutes, until all the veggies are soft.
To serve, spoon some roasted veggies onto each tortilla, top with crumbled cheese, and sprinkle cilantro on top. Serve with additional lime wedges.
VEGETARIAN TACOS
◁ CHIPOTLE BEET AND EGG TOSTADAS
YIELD: 4 SERVINGS
I love the roasted beet and goat cheese combination on this crispy, flat shell. The sweet and savory really come through, with a little kick from the chipotles. The fried egg just takes this tostada over the top.
4 medium beets, ends trimmed
1 can (7-ounce/196 g) chipotle peppers in adobo sauce
2 tablespoons (30 ml) vegetable oil, divided
1/4 teaspoon ground cumin
1/4 teaspoon salt
1 lime, halved, divided
4 large eggs
8 Baked Tostadas, freshly made or re-crisped in the oven
6 ounces (175 g) goat cheese, crumbled
Chopped fresh cilantro
Preheat the oven to 375°F (190°C).
Place each beet in the middle of a square of aluminum foil. Pour some adobo sauce from the canned chipotles over each beet; reserve the chipotles. Wrap the beets and place on a baking sheet. Roast for about 50 minutes, until fork tender. Remove the beets from the oven and let them cool to room temperature for about 10 minutes.
Carefully open the foil packets. Peel and cube the beets.
Coarsely chop the chipotle peppers.
In a large skillet, heat 1 tablespoon (15 ml) of the oil over medium-high heat. Add the beets, chipotles, cumin, salt, and the juice of half a lime. Stir gently to combine and heat through for about 3 minutes. Set aside.
In another large skillet, heat the remaining 1 tablespoon (15 ml) oil over medium heat and cook the eggs sunny-side up.
Make a layer of beets and chipotles on each tostada, top with goat cheese crumbles, add a fried egg, and sprinkle with cilantro. Cut the remaining lime half into wedges for serving.
CHICKEN TACOS
◁ BUFFALO CHICKEN TACOS WITH HOMEMADE RANCH
YIELD: 6 SERVINGS
Everything you love about buffalo chicken wings—inside a taco.
1/2 cup (115 g) mayonnaise
1/4 cup (60 ml) milk
2 tablespoons (8 g) finely chopped fresh parsley
1 teaspoon dried dill
1 teaspoon garlic powder
Pinch salt and freshly ground black pepper
1 tablespoon (15 ml) vegetable oil
1 small onion, finely chopped
11/2 pounds (680 g) boneless, skinless chicken breasts, cut into bite-size chunks
1/2 cup (120 ml) buffalo sauce
8 corn tortillas, store-bought or homemade (shown here), warmed
4 ounces (115 g) blue cheese crumbles
1 avocado, pitted, peeled, and sliced
To make the homemade ranch dressing, in a medium bowl, whisk together the mayonnaise, milk, parsley, dill, garlic powder, salt, and pepper. Cover and refrigerate while you make the tacos (can be made up to 5 days ahead of time).
In a large skillet, heat the oil over medium-high heat. Sauté the onion for about 5 minutes, until it turns golden and translucent. Add the chicken and cook, stirring frequently, for 5 minutes, or until the chicken is cooked through. Stir in the buffalo sauce, reduce the heat to a simmer, and cook, stirring, for 3 minutes to heat through.
To assemble, scoop 1/3 cup (75 g) of the chicken mixture on top of each tortilla, top with blue cheese and avocado slices, and drizzle with ranch.
CHICKEN TACOS
◁ JAMAICAN JERK CHICKEN TACOS
YIELD: 4 SERVINGS
These tacos are great the day of, but my favorite might be turning the leftovers into a chicken taco salad by placing them on top of a bed of romaine lettuce.
1/3 cup (77 g) sour cream
1/2 lime, juiced
1 tablespoon (7 g) + 2 teaspoons (5 g) Jamaican jerk seasoning, divided
11/2 pounds (680 g) boneless, skinless chicken breasts, cut into thin strips
2 tablespoons (30 ml) vegetable oil
11/2 cups (250 g) chopped fresh pineapple
2 cups (140 g) purple and green shredded cabbage
8 corn tortillas, store-bought or homemade (shown here), warmed
3 tablespoons (21 g) chopped fresh cilantro
In a small bowl, whisk together the sour cream, lime juice, and 2 teaspoons (5 g) of the jerk seasoning. Cover and refrigerate while you make the tacos.
In a large bowl, toss the chicken strips with the remaining 1 tablespoon (7 g) jerk seasoning to coat evenly.
In a large skillet, heat the oil over medium-high heat. Add the seasoned chicken and cook for 5 to 7 minutes, until cooked through. Use a slotted spoon or tongs to transfer the chicken to a plate and cover with another plate to keep warm.
Add the chopped pineapple to the skillet and cook with the leftover seasoning and tidbits in the pan for 3 to 4 minutes, until the pineapple is browned and its juices have begun to break down. Remove the pan from the heat, return the chicken to the pan, and toss to combine.
To assemble the tacos, make a bed of cabbage on each tortilla, top with a scoop of the chicken and pineapple mixture, drizzle some jerk cream sauce on top, and sprinkle with cilantro.
CHICKEN TACOS
◁ SLOW COOKER CHICKEN SALSA VERDE TACOS
YIELD: 6 SERVINGS
There’s nothing better than a sweet and spicy taco with the classic salsa verde flavors we all love. Pile the ingredients into a taco shell and you’ll soon be saying, “Ay, Dios mío, give me more!”
2 pounds (1 kg) boneless, skinless chicken breasts
1 cup (260 g) Salsa Verde
1/2 cup (170 g) honey
1/2 cup (120 ml) lime juice (about 4 limes)
2 tablespoons (15 g) Arriba! Seasoning
8 crunchy corn taco shells, warmed
11/2 cups (180 g) shredded Monterey Jack cheese
11/2 cups (80 g) shredded romaine lettuce
1 avocado, pitted, peeled, and diced
Put the chicken breasts in a slow cooker and top with the salsa verde, honey, lime juice, and seasoning.
Cover and cook on high for 4 to 5 hours or on low for 8 hours, or until the meat separates easily with a fork.
Transfer the chicken breasts to a cutting board and use two forks to shred the meat. Return the shredded chicken to the slow cooker, cover, and cook for an additional 30 minutes to allow the meat to absorb the sauce and seasonings.
Using tongs, transfer the chicken to a serving platter, leaving the excess liquid in the slow cooker.
Stuff each taco shell with chicken and top with cheese, lettuce, pico de gallo, and avocado.
CHICKEN TACOS
◁ SWEET AND SPICY SRIRACHA CHICKEN TACOS
YIELD: 4 SERVINGS
You’ll love the explosion of flavors of this marinated grilled chicken topped with avocado, lettuce, cilantro sour cream, and honey-Sriracha.
11/2 pounds (680 g) boneless, skinless chicken breasts
4 tablespoons (60 g) Sriracha sauce, divided
1 tablespoon (20 g) + 2 teaspoons (14 g) honey, divided
2 limes, juiced, divided
1/2 cup (115 g) sour cream
11/2 tablespoons (4g) finely chopped fresh cilantro
1/4 teaspoon salt
11/2 tablespoons (22 ml) vegetable oil (if not using a grill)
2 cups (110 g) shredded romaine lettuce
1 cup (120 g) shredded cheddar cheese
1 avocado, pitted, peeled, and sliced
8 corn tortillas, store-bought or homemade (shown here), warmed
Put the chicken breasts in an airtight container or zip-top plastic bag. Add 3 tablespoons (45 g) of the Sriracha, 1 tablespoon (20 g) of the honey, and the juice of 1 lime. Mix to combine, seal, and refrigerate for at least 4 hours or overnight.
In a small bowl, whisk together the sour cream, remaining juice of 1 lime, cilantro, and salt. Cover and refrigerate while you make the tacos.
In a small bowl, whisk together the remaining 1 tablespoon (15 g) Sriracha and remaining 2 teaspoons (14 g) honey and set aside.
Preheat a grill or heat the oil in a large skillet over medium-high heat. Remove the chicken breasts from the marinade and cook for 5 to 7 minutes, flip, and cook on the other side for 5 minutes, or until the internal temperature reaches 165°F (73°C).
Transfer the chicken to a plate and rest until cool enough to handle. With two forks, shred the chicken.
Assemble the tacos by layering the chicken, lettuce, cheese, and avocado on the tortillas. Drizzle the cilantro sour cream on top and finish with a single drizzle of spicy honey-Sriracha sauce.
CHICKEN TACOS
◁ TERIYAKI CHICKEN TACOS
YIELD: 6 SERVINGS
One of my kids’ favorite sauces turned into a taco! I couldn’t help but create a grown-up version with the sweet, grilled pineapple salsa.
1/2 cup (115 g) plain yogurt
1 cup (165 g) fresh pineapple chunks, divided
1/2 lime, juiced
1/8 teaspoon cayenne pepper (optional)
11/2 pounds (680 g) boneless, skinless chicken breasts, sliced into strips
1 cup (240 ml) teriyaki sauce, divided
1 tablespoon (15 ml) vegetable oil
2 cups (110 g) shredded romaine lettuce
11/2 cups (180 g) shredded Monterey Jack cheese
12 flour tortillas, store-bought or homemade (shown here), warmed
In a blender, blend the yogurt, 1/2 cup (85 g) of the pineapple chunks, juice of 1/2 lime, and cayenne pepper (if using) until smooth. Transfer to an airtight container and refrigerate for up to 3 days.
Put the chicken breast strips in an airtight container or zip-top plastic bag. Add 1/2 cup (120 ml) of the teriyaki sauce, seal, and toss to combine. Refrigerate for at least 4 hours or up to overnight.
In a large cast-iron skillet, heat the oil over medium-high heat. Remove the chicken from the marinade and cook for about 5 minutes, flip, and cook on the other side for 7 minutes, or until cooked through. Remove the pan from the heat, add the remaining 1/2 cup (120 ml) teriyaki sauce, and toss to coat the chicken. Transfer the chicken to a plate.
Assemble the tacos by layering the shredded lettuce, cheese, teriyaki chicken, and remaining 1/2 cup (85 g) pineapple chunks on the tortillas. Drizzle the creamy pineapple sauce over the top.
CHICKEN TACOS
◁ SLOW COOKER THAI CHICKEN LETTUCE CUPS
YIELD: 6 SERVINGS
This delicious recipe is my favorite way to eat more vegetables. Whether you serve the chicken inside a lettuce cup or a tortilla, you’ll love the crunchy texture.
CHICKEN
1/4 cup (60 ml) lime juice (about 2 limes)
1/4 cup (60 ml) soy sauce
3 tablespoons (60 g) honey
2 tablespoons (30 ml) vegetable oil
1 tablespoon (15 ml) fish sauce
2 teaspoons (10 ml) Sriracha sauce
4 garlic cloves, grated
2 teaspoons (10 g) grated fresh ginger
2 scallions, chopped, green parts reserved for the tacos
11/2 pounds (680 g) boneless, skinless chicken breasts, cut into halves or thirds
ASSEMBLY
1 cup (70 g) shredded purple cabbage
1 cup (110 g) carrot matchsticks
1 cup (150 g) diced red bell pepper
1/3 cup (50 g) chopped unsalted peanuts
1/2 cup (8 g) chopped fresh cilantro
1 or 2 Boston Bibb lettuce heads, leaves separated
TO MAKE THE CHICKEN: In the slow cooker, whisk together the lime juice, soy sauce, honey, oil, fish sauce, Sriracha, garlic, ginger, and white parts of the scallions. Add the chicken and stir to coat with the sauce. Cover and cook on high for 4 hours or on low for 8 hours.
When cooked, transfer the chicken breasts to a cutting board and use two forks to shred the meat.
TO ASSEMBLE: In a large bowl, combine the shredded chicken, cabbage, carrot, bell pepper, peanuts, green parts of the scallions, and cilantro.
Layer two lettuce leaves to build each cup and scoop the chicken and veggie mixture into it. Drizzle with peanut sauce.
CHICKEN TACOS
◁ EASY CHICKEN FAJITAS
YIELD: 4 TO 6 SERVINGS
You won’t believe how quick and easy it is to prepare everyone’s favorite Tex-Mex restaurant dish, especially if you start marinating the chicken the night before.
4 tablespoons (60 ml) vegetable oil, divided
2 tablespoons (30 ml) fresh lemon juice (about 1/2 lemon)
11/2 tablespoons (12 g) Arriba! Seasoning
11/2 pounds (680 g) boneless, skinless chicken breasts, cut into thin strips
1/2 medium red bell pepper, julienned
1/2 medium green bell pepper, julienned
4 scallions, thinly sliced
1/2 cup (80 g) chopped onion
8 flour tortillas, store-bought or homemade (shown here), warmed
1 cup (120 g) shredded cheddar cheese
Sour cream
In a large zip-top plastic bag, combine 2 tablespoons (30 ml) of the oil, lemon juice, and seasoning. Add the chicken, seal, and turn to coat. Refrigerate for at least 4 hours or overnight.
In a large skillet, heat the remaining 2 tablespoons (30 ml) oil over medium-high heat. Sauté the bell peppers and onion for 5 to 7 minutes, until crisp-tender. Transfer the vegetables to a plate and cover with another plate to keep warm.
Remove the chicken strips from the marinade and add them to the same skillet. Cook for 3 minutes on the first side, flip, and cook for another 4 minutes, until cooked through. Return the peppers and onion to the skillet and stir to heat through.
Transfer the chicken and pepper mixture to a large platter and bring to the table along with the remaining ingredients in individual serving bowls. Assemble the fajita tacos family style.
CHICKEN TACOS
◁ BARBECUE CHICKEN TOSTADAS
YIELD: 4 SERVINGS
There’s nothing better than turning leftover oven-roasted chicken into tacos. Consider it your taco starter.
3 cups (675 g) shredded cooked chicken
11/2 cups (375 g) barbecue sauce, divided
2 cups (240 g) shredded Monterey Jack cheese, divided
1/4 cup (4 g) chopped fresh cilantro
Sour cream
Preheat the oven to 350°F (180°C).
In a large bowl, toss the chicken with 1 cup (250 g) of the barbecue sauce and 1 cup (120 g) of the cheese.
Place the tostadas on a rimmed baking sheet. Distribute the chicken mixture evenly over the tostadas. Bake for 6 to 8 minutes, until the cheese has melted.
Top the tostadas with the remaining 1 cup (120 g) cheese, drizzle with the remaining 1/2 cup (125 g) barbecue sauce, sprinkle with cilantro, and finish with a dab of sour cream.
CHICKEN TACOS
◁ CHICKEN ENCHILADA TACOS
YIELD: 4 SERVINGS
My husband loves enchiladas, but I don’t always have the time to prepare them, roll them, and then bake them. This version goes from fridge to table in under 20 minutes by taking a few shortcuts—but without sacrificing the traditional enchilada flavors or ingredients. This will become your new way of preparing enchiladas.
1 rotisserie chicken, skin and bones discarded, meat shredded
1 can (8-ounce/235 ml) enchilada sauce
1 cup (120 g) shredded cheddar cheese
1 cup (120 g) shredded Monterey Jack cheese
8 corn tortillas, store-bought or homemade (shown here), warmed
Sour cream
Easy Guacamole or Classic Guacamole
1 can (4-ounce/115 g) sliced black olives, drained
1/4 cup (4 g) chopped fresh cilantro
In a large cast-iron skillet, combine the shredded chicken and enchilada sauce and toss to coat. Bring the mixture to a boil over medium-high heat, reduce the heat to low, and simmer for 3 to 5 minutes, stirring, to heat the chicken through. Remove the pan from the heat.
In a medium bowl, combine the cheeses. Add 11/2 cups (180 g) of the cheese to the chicken mixture in the skillet and toss to combine. Cover and set aside for 2 minutes to melt the cheese through while you prepare the remaining ingredients.
Assemble each taco by placing a scoop of the enchilada mixture onto a tortilla and topping with cheese, sour cream, guacamole, sliced olives, and cilantro.
CHICKEN TACOS
◁ AUNTIE’S MEXICAN CHICKEN TACOS
YIELD: 6 SERVINGS
I first tried this chicken at my Auntie’s house in high school. There are no exact measurements for the seasoning, but whatever you do, don’t skimp on the salt. Hands down, it is the best roasted chicken recipe I’ve ever had.
11/2 to 2 pounds (680 g to 1 kg) bone-in, skin-on split breasts of chicken
3 tablespoons (55 g) coarse salt
Coarsely ground black pepper
1/3 cup (5 g) Mexican oregano
8 corn tortillas, store-bought or homemade (shown here), warmed
1 avocado, pitted, peeled, and sliced
Sour cream
Preheat the oven to 350°F (180°C) and lightly coat a rimmed baking sheet with cooking spray.
Wash the chicken pieces and pat them dry so that the seasoning can adhere. Put the chicken on the prepared baking sheet. Do not remove the skin or bones from the chicken.
Generously salt and pepper the chicken pieces on both sides. Then, generously sprinkle the Mexican oregano all over the chicken.
Bake for 35 to 45 minutes, until the chicken’s internal temperature reaches 165°F (73°C). Remove from the oven and allow the chicken to rest for 5 minutes. Remove the skin and bones and shred the meat with two forks or by pulling it apart with your hands.
To assemble the tacos, put some chicken on each tortilla and top with pico de gallo, avocado, and sour cream.
LAURA’S TIP: You’ll find dried Mexican oregano by the Latin spices section of most grocery stores. The flavor is very different from regular oregano, so I recommend you use the Mexican variety in this dish.
BEEF TACOS
◁ ALL-AMERICAN BEEF TACOS
YIELD: 6 SERVINGS
No taco book would be complete without this classic, which I like to serve family style. This simple recipe is always a crowd-pleaser—as well as one of my stand-by midweek meals.
11/2 pounds (680 g) ground beef
21/2 tablespoons (12 g) Arriba! Seasoning
12 crunchy corn taco shells, warmed
11/2 cups (180 g) shredded cheddar cheese
11/2 cups (80 g) shredded iceberg lettuce
Sour cream
In a large skillet, cook the meat with the seasoning over medium heat, breaking up the chunks with a wooden spoon into small pieces as it cooks. Once cooked, drain off the fat.
To serve, scoop the beef inside each taco shell and top with the cheese, lettuce, salsa, guacamole, and sour cream.
BEEF TACOS
◁ QUICK CARNE ASADA TACOS
YIELD: 4 SERVINGS
This is a homemade version of the recipe from my local taco shop. Although the traditional version is cooked slowly in the oven, as a busy mom of three kids, I don’t always have time for that! This skillet version is much faster and yet has all the rich flavors and juiciness I love from the original in every bite.
11/2 teaspoons (4 g) ground cumin
11/2 teaspoons (5 g) garlic powder
1/2 teaspoon kosher salt
Pinch cayenne pepper
4 tablespoons (60 ml) olive oil, divided
1 pound (455 g) skirt steak, sliced into 1/2-inch (1 cm) strips
1 red bell pepper, seeded and sliced
1 green bell pepper, seeded and sliced
1 red onion, sliced
8 corn tortillas, store-bought or homemade (shown here), warmed
Sour cream
1/4 cup (4 g) chopped fresh cilantro
1 lime, cut into wedges
In a small bowl, combine the cumin, garlic powder, salt, and cayenne with 2 tablespoons (30 ml) of the olive oil.
Pour half of the marinade into a large zip-top bag or airtight container. Add the steak, seal, and toss to combine. Refrigerate for at least 4 hours or overnight.
Pour the remaining marinade into another zip-top bag or airtight container. Add the peppers and onion, seal, and toss to combine. Refrigerate for at least 4 hours or overnight.
In a large cast-iron skillet, heat 1 tablespoon (15 ml) oil over medium heat. Add the steak and cook for 6 to 9 minutes, flipping all the pieces to cook evenly. Transfer the steak to a plate and cover with another plate to keep warm.
Add the remaining 1 tablespoon (15 ml) oil to the skillet and cook the peppers and onion, stirring frequently, for about 7 minutes, until fork tender. Return the steak to the pan and stir for 2 minutes to heat through.
Spoon some of the steak and veggie mixture onto each tortilla. Top with sour cream and cilantro and serve with a lime wedge.
BEEF TACOS
◁ GREEK STEAK TACOS WITH CUCUMBER SALSA
YIELD: 4 TO 6 SERVINGS
Cucumber salsa on a taco with Greek sauce? What happened to Latin tacos? Well, you’ve clearly never met my stepdad, who is all about Greek everything. Wait until you try this recipe—all those Mediterranean flavors mixed in with a lot of crunchy goodness.
1 small cucumber, finely diced
4 ounces (115 g) Kalamata olives, pitted and chopped
1 cup (150 g) grape tomatoes, halved
1 lime, juiced
1/2 jalapeño, seeded if desired and minced
1 garlic clove, minced
1/2 cup (8 g) chopped fresh cilantro
1/2 teaspoon salt, plus a pinch
Pinch freshly ground black pepper
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 (11/2-pound/680 g) flank or skirt steak
1 tablespoon (15 ml) extra virgin olive oil
12 corn tortillas, store-bought or homemade (shown here), warmed
In a medium bowl, combine the cucumber, Kalamata olives, grape tomatoes, lime juice, jalapeño, garlic, and cilantro. Season with a pinch of salt and pepper and set aside.
In a small bowl, mix the cumin, paprika, and 1/2 teaspoon salt. Season the steak with the mixture on both sides, then brush the olive oil over the steak.
Preheat a grill or heat a large skillet over medium-high heat. Cook the steak for 5 to 7 minutes on the first side, flip, and cook for an additional 5 minutes, or until it reaches your desired doneness.
Transfer the steak to a plate, cover, and let it rest for 15 minutes. Slice the steak thinly against the grain.
To serve, place 2 or 3 steak slices on each tortilla. Top each taco with 1 to 2 tablespoons (15 to 30 g) cucumber salsa and drizzle with some sauce.
BEEF TACOS
◁ KOREAN BEEF TACOS
YIELD: 6 SERVINGS
Wait till you try these tacos—the Asian-flavored beef coupled with the crunchy cabbage and fresh cilantro is a taste explosion waiting to happen with each bite.
1/4 cup (60 ml) soy sauce
1/4 cup (80 g) honey
1/4 cup (60 ml) toasted sesame oil
1/4 cup (60 ml) hot water
4 garlic cloves, grated
1 tablespoon (8 g) grated fresh ginger
1 teaspoon freshly ground black pepper
11/2 pounds (680 g) skirt or flank steak, very thinly sliced against the grain
12 corn tortillas, store-bought or homemade (shown here), warmed
1 small head purple cabbage, thinly sliced
1/4 cup (4 g) fresh cilantro, chopped
1 avocado, pitted, peeled, and sliced
1 lime, cut into wedges
In a medium bowl, whisk together the soy sauce, honey, sesame oil, hot water, garlic, ginger, and black pepper until the honey dissolves.
Put the steak slices in a large zip-top bag or airtight container and pour in the marinade. Toss around to combine, then seal. Refrigerate for at least 4 hours or overnight for best results.
Heat a large cast-iron skillet over medium-high heat. Remove the steak slices from the marinade with tongs and put them in the skillet (reserve the marinade); you should hear a strong sizzle. Cook for 2 to 3 minutes, until lightly browned on one side, then stir the pieces around and cook for an additional 5 minutes. Reduce the heat to the lowest setting, pour in the marinade, and let it caramelize for about 1 minute. Remove the pan from the heat.
Assemble the tacos by placing several slices of steak on each tortilla. Add some shredded cabbage, cilantro, and avocado slices. Drizzle the dressing over the top and serve with lime wedges on the side.
BEEF TACOS
◁ PHILLY CHEESESTEAK TACOS
YIELD: 6 SERVINGS
“Because everything is better inside a taco” was my answer to my husband’s question about why his favorite sandwich was served inside a crispy corn tortilla. Once you try this, you’ll love the cheesy goodness in every bite.
1 (11/4-pound/570 g) skirt or flank steak, thinly sliced against the grain
2 tablespoons (30 ml) Worcestershire sauce, divided
1/2 teaspoon salt, divided
Freshly ground black pepper
8 ounces (224 g) cremini or button mushrooms, sliced
1 medium yellow onion, chopped
1 green bell pepper, seeded and chopped
2 tablespoons (30 ml) vegetable oil, divided
8 slices provolone cheese
12 crunchy corn taco shells, warmed
Put the steak slices in a medium bowl and season with 1 tablespoon (15 ml) of the Worcestershire sauce, 1/4 teaspoon of the salt, and a few grinds of black pepper. Stir to coat the beef.
In a large bowl, combine the mushrooms, onion, and bell pepper. Season with the remaining 1 tablespoon (15 ml) Worcestershire, remaining 1/4 teaspoon salt, and a few grinds of black pepper. Stir to combine.
In a large cast-iron skillet, heat 1 tablespoon (15 ml) of the oil over medium heat. Add the steak and cook for 6 to 9 minutes, flipping the pieces to cook evenly. Transfer the steak to a plate and cover with another plate to keep warm.
Add the remaining 1 tablespoon (15 ml) oil to the skillet. Add the onion and bell pepper and cook, stirring frequently, for about 5 minutes. Add the mushrooms and cook for an additional 2 minutes, or until tender. Return the steak to the skillet and heat through for 2 minutes. Remove the pan from the heat.
Lay the provolone cheese slices over the beef and vegetable mixture and allow it to melt.
Fill the taco shells with the cheesy skillet mixture and serve.
BEEF TACOS
◁ SLOW COOKER BEEF ROAST TACOS
YIELD: 8 SERVINGS
In this recipe, Taco Tuesday meets beef stew—with a little help from the slow cooker. Leftovers make terrific taco rice bowls later in the week.
1 (2-pound/1 kg) chuck beef roast
2 tablespoons (15 g) Arriba! Seasoning
3 garlic cloves, grated
1 medium onion, diced
1 serrano pepper, seeded if desired and finely diced
1 jalapeño, seeded if desired and finely diced
1/4 cup (60 ml) water
1/4 cup (60 ml) lime juice (about 2 limes)
3 tablespoons (48 g) tomato paste
12 to 16 corn tortillas, store-bought or homemade (shown here), warmed
11/2 cups (180 g) shredded cheddar cheese
1 or 2 avocados, pitted, peeled, and sliced
Place the roast in the slow cooker and sprinkle the seasoning all over. Add the garlic, onion, and peppers.
In a medium bowl, whisk together the water, lime juice, and tomato paste. Pour the mixture over the beef and vegetables.
Cover and cook on high for 4 to 6 hours or on low for 8 to 10 hours. In the last hour, transfer the roast to a cutting board and shred the beef with two forks. Return the shredded beef to the slow cooker, cover, and continue cooking for the last hour.
To serve, top each tortilla with some of the beef and vegetable mixture. Add shredded cheese, avocado slices, and pico de gallo.
BEEF TACOS
◁ STEAK TACOS WITH CILANTRO CHIMICHURRI
YIELD: 6 TO 8 SERVINGS
I make these regularly during the summer because it’s the perfect recipe to fire up the grill. It’s magical how this simple green sauce can transform steak into an incredible eating experience. I can’t help but dip extra soft corn tortillas into the chimichurri sauce and I know you will, too.
FOR THE MARINADE:
1 orange, juiced
2 limes, juiced
1/3 cup (80 ml) soy sauce
1/3 cup (80 ml) olive oil
1 teaspoon honey
4 garlic cloves, grated
1/2 cup (8 g) chopped fresh cilantro, stems and leaves
1 (2-pound/1 kg) skirt or flank steak, thinly sliced against the grain
1 large sweet onion, sliced
8 corn tortillas, store-bought or homemade (shown here), warmed
Easy Pickled Jalapeños and Onions (optional)
In a medium bowl, whisk together the marinade ingredients and then transfer the mixture to a large zip-top bag. Add the steak and onion slices. Turn to coat and seal the bag. Refrigerate for at least 4 hours or overnight. Remove the bag from the refrigerator about 30 minutes before you begin cooking.
Heat a large cast-iron skillet over medium-high heat. Cook the steak slices for 6 to 9 minutes, flipping the pieces to cook them evenly. Transfer the steak to a plate, leaving the juices in the skillet.
Add the onion slices to the skillet, reduce the heat to medium, and cook, stirring constantly, until golden and caramelized, 7 to 9 minutes. Add the steak back to the skillet to heat through.
Assemble each taco by layering the steak and grilled onion on a tortilla, then topping with cilantro chimichurri and pico de gallo. Serve with pickled jalapeños and onions on the side, if desired.
LAURA’S TIP: If you prefer grilled steak, don’t slice it first. Grill the steak for 5 to 7 minutes per side to reach your desired doneness. Then slice the steak thinly against the grain and assemble the tacos.
BEEF TACOS
◁ SKILLET BEEF TACOS
YIELD: 6 SERVINGS
When it’s your favorite night of the week and you forgot to buy taco shells or corn tortillas to pull it off and have no time to make the homemade version, this recipe comes to the rescue. It’s not quite a salad, but plan on creating a solid bed of greens.
1 tablespoon (15 ml) vegetable oil
1 large yellow onion, finely chopped
1 pound (455 g) ground beef or turkey
2 bell peppers, any color, seeded and diced
3 tablespoons (22 g) taco seasoning
11/2 cups (390 g) Restaurant-Style Salsa
3 cups (90 g) baby spinach, coarsely chopped
11/2 cups (180 g) shredded cheese, such as Mexican blend, cheddar, or Monterey Jack
1/2 cup (100 g) sliced black olives
2 romaine lettuce heads, shredded
1 avocado, pitted, peeled, and diced (optional)
Sour cream (optional)
Pico de Gallo (optional)
Corn chips (optional)
In a large skillet, heat the oil over medium-high heat. Add the chopped onion and sauté for about 3 minutes, until soft. Add the ground meat, diced bell peppers, and taco seasoning and cook, breaking up the meat as it cooks, for 5 to 7 minutes, until it’s cooked through.
Add the salsa and spinach, stir to combine, and heat through. Remove the pan from the heat and sprinkle the shredded cheese and black olives over the meat mixture. Cover and let the cheese melt.
To serve, create a bed of shredded romaine lettuce on each plate. Scoop a serving of the ground meat mixture onto the lettuce and let each diner choose their desired toppings.
BEEF TACOS
◁ FOOD TRUCK TACOS
YIELD: 4 TO 6 SERVINGS
A few years ago, during a trip to Austin, I set my mind to visit as many food trucks as possible. For four days, I ate all the tacos I could find, and my love for handheld, street vendor tacos has never left me.
1 tablespoon (15 ml) vegetable oil
3 pounds (1.5 kg) boneless (country-style) beef ribs, fat trimmed
1 can (4-ounce/115 g) chipotle peppers in adobo sauce
1/2 cup (120 ml) water
1/3 cup (85 g) barbecue sauce
3 limes, 2 juiced and 1 cut into wedges
2 tablespoons (30 ml) apple cider vinegar
4 garlic cloves, chopped
1 tablespoon (7 g) ground cumin
1 tablespoon (18 g) salt
1 large white onion, finely chopped, divided
8 corn tortillas, store-bought or homemade (shown here), warmed
2 avocados, pitted, peeled, and sliced
Sour cream
Chopped fresh cilantro
In a large skillet, heat the oil over medium-high heat. Brown the ribs in batches, 3 to 4 minutes per side. Transfer the browned ribs to the slow cooker.
In a blender, blend the chipotle peppers and adobo sauce, water, barbecue sauce, lime juice, vinegar, garlic, cumin, and salt until smooth. Pour the thick sauce over the ribs. Reserve one-quarter of the chopped onion and put the rest in the slow cooker. Cover and cook on high for 6 hours or on low for 10 hours, or until the meat easily separates between two forks.
In the last couple of hours, use tongs to flip the ribs and distribute the sauce on top of the ribs. When the meat is done, break it up into smaller pieces with two forks.
To assemble the tacos, start with a base of meat on each tortilla, top with some of the reserved chopped raw onion, pico de gallo, sliced avocados, sour cream, and cilantro. Serve with grated cheese and lime wedges on the side if you desire.
LAURA’S TIP: Can’t find chipotle peppers in adobo sauce? Substitute 3/4 cup (175 ml) enchilada sauce.
BEEF TACOS
◁ MEXICAN SHORT RIB TACOS
YIELD: 6 TO 8 SERVINGS
Tender, braised beef falling off the bone is the star of these Mexican short rib tacos. Cooked low and slow in the oven or the slow cooker with Mexican chiles, these are about as satisfying as it gets. And, to me, they are the epitome of comfort food.
1 tablespoon (15 ml) vegetable oil
6 pounds (3 kg) beef short ribs, fat trimmed
1 can (6-ounce, or 170 g) chipotle peppers in adobo sauce
4 garlic cloves, minced
4 ounces (115 g) tomato paste
1/4 cup (60 ml) fresh lime juice
2 tablespoons (30 ml) apple cider vinegar
1 tablespoon (7 g) ground cumin
1 tablespoon (18 g) salt
1/2 cup (120 ml) beef stock
1 large white onion, finely chopped
2 bay leaves
12 Homemade Tortillas (shown here)
2 avocados, peeled, pitted, and sliced
Sour cream
In a large skillet, heat the oil over medium-high heat. Begin to brown the beef ribs in batches until browned on both sides, about 3 to 4 minutes per side. Place them inside a large slow cooker once they’ve browned.
In a blender, combine the chipotle peppers and adobo sauce, garlic, tomato paste, lime juice, apple cider vinegar, cumin, salt, and beef stock. Blend until the sauce is homogenous. Transfer to the slow cooker and pour over the beef. Add half of the chopped onion, reserving the remaining half for serving, and the bay leaves.
Cover and cook for 6 hours on high or 10 hours on low, until the meat is falling off the bone.
Remove the ribs from the sauce. Remove any excess fat from the ribs; discard the bones and shred the meat. Using a large spoon, skim the fat from the surface of the sauce in the slow cooker. Transfer the meat back to the slow cooker and combine with the sauce.
Serve the beef inside a tortilla and top with the reserved chopped onions, sliced guacamole, pico de gallo, and a dab of sour cream.
PORK TACOS
◁ ASIAN THAI RIB TACOS
YIELD: 4 TO 6 SERVINGS
Fill your slow cooker and come back to find the meat falling off the bone. Top it off with a savory sauce that is finger-licking good. Three cheers for a low-maintenance recipe with lots of flavor!
1 large rack (about 2 pounds/1 kg) pork baby back ribs
1/2 cup (120 ml) soy sauce
1/2 cup (140 g) Sriracha sauce, plus more for serving
1/2 cup (115 g) packed brown sugar
1/4 cup (60 ml) rice wine vinegar
1/4 cup (80 g) honey
2 tablespoons (30 ml) toasted sesame oil
2 tablespoons (16 g) grated fresh ginger
3 garlic cloves, grated
2 cups (140 g) shredded purple cabbage
8 corn tortillas, store-bought or homemade (shown here), warmed
1/4 cup (20 g) chopped scallion
2 tablespoons (16 g) sesame seeds (optional)
Cut the rack of ribs into 3 or 4 sections and place in the slow cooker.
In a medium bowl, whisk together the soy sauce, Sriracha, brown sugar, vinegar, honey, sesame oil, ginger, and garlic. Pour the sauce over the ribs. Cover and cook on high for 4 to 5 hours, or on low for 8 hours until the meat fully separates from the bones.
Transfer the ribs to a cutting board and shred the meat with two forks; discard the bones. Return the meat to the slow cooker and mix it into the sauce.
To assemble the tacos, place a layer of purple cabbage on each tortilla, top with some shredded rib meat, and sprinkle the scallions and sesame seeds on top. Add additional Sriracha if desired.
PORK TACOS
◁ BARBECUE PORK TACOS WITH HONEY-MUSTARD SLAW
YIELD: 8 TO 10 SERVINGS
The slow cooker never disappoints when it comes to making sure I pull off Taco Tuesday after a busy day. And this recipe combines a flavor combination my family loves (honey mustard) with a practically done-for-you taco.
11/8 teaspoons salt, divided
5/8 teaspoon freshly ground black pepper, divided
1 teaspoon garlic powder
1 (3-pound/1.5 kg) pork shoulder roast
11/2 cups (375 g) barbecue sauce, divided
3/4 cup (175 g) mayonnaise
1/4 cup (44 g) Dijon mustard
3 tablespoons (60 g) honey
2 tablespoons (30 ml) milk
4 cups (280 g) shredded cabbage
1 cup (110 g) matchstick carrots
1/2 cup (15 g) chopped fresh cilantro, plus more for serving
12 corn tortillas, store-bought or homemade (shown here), warmed
In a small dish, combine 1 teaspoon of the salt, 1/2 teaspoon of the pepper, and the garlic powder. Season the pork shoulder roast on all sides and place it in the slow cooker. Add 1/2 cup (125 g) of the barbecue sauce, cover, and cook on high for 2 hours, then turn it down to low and cook for an additional 6 hours.
While the pork is cooking, make the slaw dressing by whisking together the mayonnaise, Dijon mustard, honey, milk, and remaining 1/8 teaspoon each salt and pepper in a medium bowl. Transfer the dressing to a glass jar, cover, and refrigerate until serving time. (The dressing will keep in the refrigerator for up to 1 week.)
Using two forks, carefully shed the pork inside the slow cooker and discard any large fatty pieces. The pork should pull apart easily; if not, cover and cook on low for an additional 30 minutes to 1 hour. Add the remaining 1 cup barbecue sauce to the slow cooker and toss to combine.
In a large bowl, combine the shredded cabbage, carrots, and chopped cilantro. Drizzle with half of the slaw dressing and toss to combine.
To assemble the tacos, place a layer of slaw on each tortilla, top with shredded pork, drizzle with additional slaw dressing, and sprinkle with cilantro.
PORK TACOS
◁ CHORIZO AND BUTTERNUT SQUASH TACOS
Originally a quick, midweek skillet recipe in my Best Grain-Free Family Meals on the Planet cookbook, this family favorite quickly became a taco night guest.
YIELD: 4 SERVINGS
12 ounces (340 g) fresh chorizo sausage
1/2 cup (80 g) chopped onion
1 pound (454 g) squash, cut into small cubes
1 teaspoon garlic powder
1 teaspoon ground cumin
2 cups (135 g) finely chopped kale, stems removed
1/2 lime, juiced
Salt and freshly ground black pepper, to taste
8 corn tortillas, store-bought or homemade (shown here), warmed
1/4 cup (35 g) crumbled goat cheese
1/4 cup (4 g) chopped fresh cilantro
Remove the chorizo from its casings and cook in a large skillet over medium heat for about 4 minutes. Use a slotted spoon to transfer the chorizo to a plate; leave the drippings in the pan.
Add the onion to the skillet and cook, stirring often, for about 3 minutes, until golden and soft. Add the squash, garlic powder, and cumin and continue to cook for 5 to 7 minutes, until the squash is soft.
Add the kale and cook until wilted, about 2 minutes. Add the cooked chorizo back into the pan and stir to combine. Remove the pan from the heat, add the lime juice, and season with salt and pepper.
To assemble the tacos, place a layer of chorizo and squash mixture on each tortilla, top with some crumbled goat cheese, and sprinkle with cilantro.
LAURA’S TIP: Save time by purchasing frozen cubed squash. Simply thaw and incorporate into the recipe.
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PORK TACOS
◁ QUICK HAWAIIAN PORK TACOS
YIELD: 4 SERVINGS
After an eventful helicopter ride over Hawaii, I could tell that my empty stomach needed food! Inspired by the heavenly tacos I ate that day, this recipe never disappoints—especially since it comes together in less than 30 minutes.
1 tablespoon (15 ml) olive oil
1 (1-pound/455 g) center-cut pork loin, cut into bite-size pieces
1 tablespoon (7 g) Arriba! Seasoning
1/2 cup (83 g) diced fresh pineapple
8 corn tortillas, store-bought or homemade (shown here), warmed
1/2 cup (65 g) crumbled Cotija cheese
In a large cast-iron skillet, heat the oil over medium-high heat. Add the pork pieces and the seasoning and cook for 7 to 9 minutes, until the pork is cooked through and no longer pink.
Add half of the pineapple to the skillet. Continue cooking for about 2 minutes, until the pineapple has released its juices and become incorporated with the pork into a sauce. Remove the pan from the heat.
To assemble the tacos, place a layer of cooked pork on each tortilla and top with some pineapple salsa and crumbled cheese.
PORK TACOS
◁ PORK TACOS WITH PINEAPPLE PICO DE GALLO
YIELD: 4 TO 6 SERVINGS
This slow cooker pineapple pulled pork recipe can be served in tacos or on its own for a next-day lunch. Quick, easy, and delicious—and always a crowd-pleaser!
1 (2-pound/1 kg) pork tenderloin
1 can (28-ounce/795 g) pineapple chunks, with juice
1/4 cup (60 ml) soy sauce
2 tablespoons (20 g) honey
1 can (4-ounce/115 g) tomato paste
1 garlic clove, grated
1/2 teaspoon freshly ground black pepper
1 cup (240 g) Pico de Gallo
8 to 12 corn tortillas, store-bought or homemade (shown here), warmed
4 ounces (115 g) goat cheese, crumbled
Chopped fresh cilantro
Put the pork tenderloin in a slow cooker.
In a medium bowl, whisk together the pineapple juice from the can, soy sauce, honey, tomato paste, grated garlic, and pepper. Pour the sauce over the pork tenderloin. Add all but 1 cup (165 g) of the pineapple chunks to the slow cooker and reserve the remainder for the pico de gallo.
Cover and cook on high for 4 hours or on low for 8 to 10 hours. In the last hour, shred the pork with two forks and toss it in the sauce. Cover and continue cooking for the last hour.
In a medium bowl, combine the pico de gallo and the reserved pineapple chunks.
Assemble the tacos by layering some pulled pork on each tortilla and topping with pineapple pico de gallo, goat cheese, and cilantro.
PORK TACOS
◁ TEQUILA-LIME PULLED PORK TACOS
YIELD: 6 TO 8 SERVINGS
My friend Sandra made these tacos at a Cinco de Mayo party along with my famous margaritas (shown here). My job was to bring the Pico de Gallo, lots of freshly made masa (dough) for the Corn Tortillas (shown here), and my Grain-Free Tortillas. The recipe is one of the simplest ones, and yet, the pork is absolutely delicious.
2 cups (470 ml) chicken broth
1 cup (235 ml) tequila
1/4 cup (60 ml) lime juice (about 2 limes)
3 garlic cloves, grated
3 tablespoons (22 g) Arriba! Seasoning
1 (3-pound/11/2 kg) boneless pork shoulder roast
8 corn tortillas, store-bought or homemade (shown here), warmed
1 jalapeño, seeded and diced
1/2 red onion, finely chopped
4 ounces (115 g) crumbled queso fresco
1/4 cup (4 g) chopped fresh cilantro
1 lime, cut into wedges
In a slow cooker, combine the chicken broth, tequila, lime juice, garlic, and seasoning. Add the pork shoulder and turn to cover it with the mixture. Cover and cook on high for 5 to 6 hours, until you can easily separate the pork with a fork. Transfer the pork to a cutting board, shred the meat with two forks, and return it to the slow cooker.
To assemble the tacos, place some pork on each tortilla and top with jalapeño, onion, guacamole, queso fresco, and cilantro. Serve with lime wedges.
PORK TACOS
◁ CARNITAS LETTUCE CUPS
YIELD: 6 SERVINGS
I love the versatility of carnitas! The crispy texture goes well in so many meals. I serve carnitas in lettuce cups, inside a quesadilla, on top of a salad, over rice—you name it! Make sure you don’t skip the pan-frying step, as crisping up the meat on a hot pan is what gives a traditional pork roast the name “carnitas.”
2 teaspoons (2 g) dried oregano
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon chili powder
1 tablespoon (15 ml) olive oil
2 pounds (1 kg) boneless pork shoulder roast
1 onion, chopped
4 garlic cloves, minced
1 jalapeño, seeded and minced
1 orange, cut in half
3 tablespoons (45 ml) vegetable oil, divided
1 head Bibb or iceberg lettuce, leaves separated
11/2 cups (105 g) shredded cheddar cheese
1 lime, cut into wedges
In a small dish, combine the oregano, cumin, salt, pepper, chili powder, and olive oil and rub the mixture all over the pork shoulder roast. Place the pork in the slow cooker. Toss in the onion, garlic, and jalapeño. Squeeze the orange halves into the slow cooker and then add the spent halves. Cover and cook on low for 8 hours or on high 5 hours, until you can easily separate the meat with a fork. Transfer the pork to a cutting board and shred the meat with two forks.
In a large cast-iron skillet, heat half of the vegetable oil. Add half of the carnitas and sauté to crisp the meat around the edges. Transfer the carnitas to a large plate and repeat with the remaining oil and meat.
Layer two lettuce leaves to build each cup and scoop some crispy carnitas into it. Top with shredded cheddar and pico de gallo and serve with lime wedges.
TACOS DEL MAR
◁ BLACKENED SALMON FAJITA TACOS
YIELD: 4 SERVINGS
If you are the type of person who orders the salmon and vegetable plate at restaurants to stay with your health goals, you are going to love this recipe!
2 limes, 1 juiced and 1 cut into wedges
2 teaspoons Cajun seasoning
1 (1-pound/455 g) salmon fillet, skin removed, cut into 4 pieces
3 tablespoons (45 ml) vegetable oil, divided
1 red bell pepper, seeded and sliced
1 onion, sliced
1 cup (150 g) grape tomatoes
1 tablespoon (15 ml) olive oil
1/4 teaspoon salt
8 corn tortillas, store-bought or homemade (shown here), warmed
1 avocado, pitted, peeled, and sliced
Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
In a small bowl, combine the juice of 1 lime and the Cajun seasoning. Spread the seasoning mixture on all sides of the salmon pieces.
In a large cast-iron skillet, heat 1 tablespoon (15 ml) of the vegetable oil over medium-high heat. Add the sliced bell pepper and onion and cook, stirring constantly, for 5 to 7 minutes, until crisp-tender. Transfer the vegetables to a plate and tent with aluminum foil to keep warm.
Heat the remaining 2 tablespoons (30 ml) vegetable oil in the skillet. Add the salmon pieces and cook for 3 to 4 minutes, until the bottoms blacken, then flip and cook the other side for 3 to 4 minutes, until blackened. Transfer the salmon to a plate and give it a rough chop into smaller pieces.
While the veggies and salmon cook, put the grape tomatoes on the prepared baking sheet; drizzle with the olive oil and sprinkle with the salt. Roast until the tomatoes start to burst and turn black on a few sides, 5 to 10 minutes.
To assemble the tacos, start with a layer of pepper and onion on each tortilla, top with some salmon, charred tomatoes, and avocado slices, and drizzle with the dressing. Serve with lime wedges.
TACOS DEL MAR
◁ CHILI-LIME SALMON TACOS
YIELD: 4 TO 6 SERVINGS
This is one of those never-fail crowd-pleaser dishes. If you’re looking to impress your guests, try these super-tasty tacos—they’re perfect for any occasion.
1 (1-pound/455 g) salmon fillet, skin removed, cut into 4 pieces
2 tablespoons (30 ml) olive oil
2 limes, 1 zested and juiced and 1 cut into wedges
1 jalapeño, seeded and minced
1/2 teaspoon coarse salt
2 cups (350 g) chopped ripe mango
1 head butter lettuce, leaves separated
8 to 12 corn tortillas, store-bought or homemade (shown here), warmed
1 avocado, pitted, peeled, and sliced
Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
Place the salmon pieces on the prepared baking sheet. Drizzle with the olive oil and the zest and juice of 1 lime. Sprinkle as much jalapeño over the fish as desired for your preferred heat level, and then sprinkle with the coarse salt as well.
Bake for 10 to 13 minutes, depending on the thickness of the salmon, until it flakes easily with a fork. Transfer the salmon to a plate and give it a rough chop into smaller pieces.
Meanwhile, in a medium bowl, combine the chopped mango and pico de gallo.
To assemble the tacos, place a butter lettuce leaf on each tortilla and top with some salmon, mango pico de gallo, and avocado slices. Serve with additional lime wedges.
TACOS DEL MAR
◁ PINEAPPLE SHRIMP TACOS
YIELD: 4 TO 6 SERVINGS
No outdoor grill? No problem. These tacos come together in just minutes under the broiler!
11/2 pounds (680 g) medium raw shrimp, peeled and deveined
2 cups (330 g) fresh pineapple chunks
3 tablespoons (45 ml) extra virgin olive oil
1 teaspoon chili powder
3/4 teaspoon ground cumin
1/2 teaspoon salt
2 garlic cloves, grated
2 limes, divided
2 cups (140 g) shredded purple cabbage
8 to 12 corn tortillas, store-bought or homemade (shown here), warmed
1/4 cup (4 g) chopped fresh cilantro
Place an oven rack 5 to 6 inches (12 to 15 cm) from the top and preheat the broiler to high. Coat a rimmed baking sheet with cooking spray.
Thread the shrimp onto wooden skewers, alternating with pineapple chunks. You should be able to get 4 to 6 shrimp on each skewer.
In a medium bowl, combine the olive oil, chili powder, cumin, salt, grated garlic, and the juice of 1/2 lime. Cut the remaining 11/2 limes into wedges and set aside for serving.
Place the skewers on the prepared baking sheet and generously brush the oil and seasoning mixture over the shrimp and pineapple.
Broil for about 2 minutes on each side, carefully flipping the skewers with tongs.
To assemble the tacos, place a generous bed of purple cabbage on each tortilla, top with some cilantro, and add 2 or 3 grilled shrimp pieces and pineapple chunks on top. Serve with the guacamole and lime wedges.
TACOS DEL MAR
◁ CAJUN SHRIMP TACOS WITH AVOCADO SALSA
YIELD: 6 SERVINGS
My favorite New Orleans flavors take these grilled shrimp to a whole new level. Add some avocado salsa—which, by the way, you’ll want to eat on its own—and this taco recipe is one you’ll crave often.
1 pound (455 g) jumbo shrimp, peeled and deveined
1 tablespoon (7 g) Cajun seasoning
2 tablespoons (30 ml) olive oil
3 Roma tomatoes, diced
11/2 cups (190 g) corn kernels
1 can (15-ounce/428 g) black beans, rinsed and drained
1/2 red onion, diced
2 avocados, pitted, peeled, and diced
1/4 cup (4 g) chopped fresh cilantro, plus more for serving
1 lime, juiced
1/2 teaspoon salt
12 corn tortillas, store-bought or homemade (shown here), warmed
4 ounces (115 g) feta cheese, crumbled
In a medium bowl, toss the shrimp with the Cajun seasoning.
In a medium skillet, heat the olive oil over medium-high heat. Add the shrimp and cook for 2 minutes, then flip and cook for an additional 1 to 2 minutes, until no longer pink.
In a large bowl, combine the tomatoes, corn, black beans, red onion, avocado, cilantro, lime juice, and salt. Toss to mix well.
Assemble the tacos by placing a scoop of avocado salsa on each tortilla, then add some shrimp and top with crumbled feta and cilantro.
TACOS DEL MAR
◁ SHEET PAN FAJITA SHRIMP TACOS
YIELD: 4 TO 6 SERVINGS
This is an easy, fast, and delicious dish when you’re pressed for time. It all comes together on a single sheet pan and you’ll have a delicious meal in 20 minutes from start to finish!
11/2 pounds (680 g) large shrimp, peeled and deveined
1 yellow bell pepper, seeded and thinly sliced
1 red bell pepper, seeded and thinly sliced
1 orange bell pepper, seeded and thinly sliced
1 small red onion, thinly sliced
11/2 tablespoons (25 ml) extra virgin olive oil
11/2 tablespoons (12 g) Arriba! Seasoning
1/2 teaspoon kosher salt
1 lime, cut into wedges
1/4 cup (4 g) chopped fresh cilantro
8 to 12 corn tortillas, store-bought or homemade (shown here), warmed
1 avocado, pitted, peeled, and sliced
Preheat the oven to 450°F (230°C) and position an oven rack in the middle of the oven. Generously coat a rimmed baking sheet with cooking spray.
In a large bowl, toss the shrimp, bell peppers, and onion with the olive oil, seasoning, and salt until well coated.
Spread out the shrimp and veggies on the prepared baking sheet and bake for 8 to 10 minutes, until the shrimp are no longer pink.
Squeeze the lime wedges over the shrimp and veggies and sprinkle with the fresh cilantro.
Assemble the tacos by placing a generous amount of the shrimp and veggies on each tortilla and topping with avocado slices.
TACOS DEL MAR
◁ COCONUT-CRUSTED FISH TACOS
YIELD: 4 SERVINGS
The sweet coconutty fish goes perfectly with the tropical mango salsa, while the creamy avocado and salty Cotija cheese balance it all out.
3/4 cup (65 g) unsweetened shredded coconut
1/2 cup (25 g) panko bread crumbs
2 teaspoons (6 g) Arriba! Seasoning
4 (4-ounce/115 g) cod fillets
2 limes, 1 cut into quarters and 1 cut into wedges
1/2 mango, diced
11/2 cups (105 g) shredded purple cabbage
8 corn tortillas, store-bought or homemade (shown here), warmed
1 small avocado, pitted, peeled, and sliced
2 tablespoons (16 g) crumbled Cotija cheese
1 jalapeño, seeded and minced
Preheat the oven to 350°F (180°C) and place a wire rack on a rimmed baking sheet.
In a shallow pie dish or plate, combine the coconut, panko bread crumbs, and seasoning.
Pat the cod fillets dry with a paper towel. Squeeze a lime quarter over one fillet, then transfer the fish to the coconut breading and turn to coat on both sides. Place the breaded fish on the wire rack. Repeat with the remaining three limes quarters and cod fillets.
Bake for 15 to 20 minutes, depending on the thickness of the fish, until cooked through. Transfer the fish to a plate and use a fork to break up the fish into smaller pieces.
While the fish cooks, combine the pico de gallo and mango.
To assemble the tacos, make a layer of cabbage on each tortilla, add some fish pieces, and top with mango pico de gallo, avocado slices, Cotija cheese, and jalapeño.
TACOS DEL MAR
◁ BLACKENED FISH TACOS
YIELD: 4 TO 6 SERVINGS
Blackened fish is a traditional New Orleans flavor and one I couldn’t leave out of this cookbook. It transforms the simplest (and least expensive) fish, tilapia, into a sophisticated and delicious meal.
11/2 pounds (680 g) tilapia fillets
2 to 3 tablespoons (14 to 22 g) Cajun seasoning
2 cups (140 g) shredded green and purple cabbage
2 limes, 1 juiced and 1 cut into wedges
1/2 teaspoon kosher salt
12 corn tortillas, store-bought or homemade (shown here), warmed
Chopped fresh cilantro
Preheat the oven to 425°F (220°C) and place a baking sheet in the oven.
Sprinkle both sides of the tilapia with Cajun seasoning.
Using an oven mitt, remove the hot baking sheet from the oven. Generously coat the hot baking sheet with cooking spray and place the seasoned fish fillets on it. Spray the tops of the fillets and carefully return the baking sheet to the oven. Bake for about 15 minutes, depending on the thickness of the fish, until it’s cooked through and flakes easily with a fork.
While the fish is in the oven, toss the cabbage with the juice of 1 lime and the salt in a medium bowl.
To assemble the tacos, place some slaw on each tortilla, top with chunks of blackened fish, and add a generous drizzle of cilantro-lime dressing. Sprinkle with cilantro and serve with lime wedges.
TACOS DEL MAR
◁ GRILLED FISH TACOS WITH SRIRACHA SOUR CREAM
YIELD: 4 SERVINGS
Bring on the heat for your next Taco Tuesday with this recipe. You’ll definitely want to make your own dry Sriracha-Like Seasoning —it’s the spicy fairy dust for food.
2 tablespoons (30 ml) olive oil
2 limes, juiced, divided
1 tablespoon (7 g) + 1/2 teaspoon (1 g) Sriracha-Like Seasoning, divided
1 pound (455 g) mahi-mahi fillets
2 tablespoons (30 ml) vegetable oil
1/2 cup (115 g) sour cream
11/2 cups (105 g) shredded cabbage
1/4 cup (4 g) chopped fresh cilantro, plus more for serving
1 jalapeño, seeded if desired and sliced (optional)
8 flour tortillas, store-bought or homemade (shown here), warmed
1 cup (120 g) shredded sharp cheddar cheese
In an airtight container or large zip-top bag, combine the olive oil, juice of 1 lime, and 1 tablespoon (7 g) of the seasoning. Add the fish, toss to coat, and seal. Refrigerate for 30 minutes.
In a large skillet, heat the vegetable oil over medium-high heat. Remove the fish from the marinade and place it in the pan. Leave it there for about 5 minutes, until a brown, crispy layer has formed on the bottom. With a spatula, gently flip the fish over and cook for 4 to 5 minutes, until the fish is cooked through. Transfer the fish to a cutting board and coarsely chop it.
In a medium bowl, whisk together the sour cream, remaining juice of 1 lime, and remaining 1/2 teaspoon (1 g) seasoning. In another bowl, toss together the shredded cabbage, cilantro, and jalapeño, if using.
To assemble the tacos, place a layer of slaw on each tortilla, sprinkle with shredded cheese, top with fish, then add some salsa, Sriracha sour cream, and cilantro.
TACOS DEL MAR
◁ BAJA FISH TACOS
I still remember the first time I ate one of these crispy, flaky tacos at a small taco joint near Santa Monica Beach when I was in college. It was definitely one of the most memorable and fun moments from the road trip of a lifetime. Invite some friends over and feel free to drink a cerveza with these as I did.
YIELD: 6 SERVINGS
24 round crackers (such as Ritz), finely crushed
1/2 cup (25 g) panko bread crumbs
1 cup (125 g) all-purpose flour
11/2 tablespoons (12 g) Arriba! Seasoning
1 large egg, lightly beaten
1 cup (235 ml) water
1/4 cup (60 ml) lime juice (about 2 limes)
11/2 pounds (680 g) mahi-mahi or cod fillets
1/2 to 1 cup (120 to 235 ml) vegetable oil
11/2 cups (105 g) shredded green and purple cabbage
12 corn tortillas, store-bought or homemade (shown here), warmed
1 avocado, pitted, peeled, and sliced
Sour cream
In a large bowl, combine the cracker crumbs, panko, flour, seasoning, egg, water, and lime juice into a very thick batter.
Cut the fish into strips about 1 inch (3 cm) thick by 4 inches (10 cm) long. Pat the fish dry between two paper towels so the batter can adhere. Transfer the fish to the batter bowl and use a spatula to mix the fish into the batter to coat all the pieces.
Pour 1 inch (3 cm) of oil into a large cast-iron skillet and heat over medium-high heat until it reaches 375°F (190°C). Remove a few pieces of fish from the bowl, allowing the excess batter to drip back into the bowl, and add them to the skillet. Working in batches, fry the fish until golden, flipping the pieces once to cook the other side. Transfer the fish to a plate lined with paper towels.
Assemble the tacos by placing a thin layer of cabbage on each tortilla, then add some fish pieces and top with avocado slices, pico de gallo, and a generous drizzle of sour cream.