Tuna Tacos with Cilantro Lime Slaw

These ahi tuna tacos are bursting with flavor! They pair seared ahi tuna with cilantro lime slaw and creamy chipotle…

A Couple Cooks – Recipes worth repeating.

These ahi tuna tacos are bursting with flavor! They pair seared ahi tuna with cilantro lime slaw and creamy chipotle crema.

Tuna tacos

Love a good fish taco? Here’s a new spin that you’ll fall for just as hard: Ahi Tuna Tacos! Meaty tuna steak is the ideal filling for a taco, contrasted with fresh cilantro lime slaw. Top it off with chipotle sauce and another sprinkle of cilantro, and it’s a little bit of everything: savory, spicy, fresh, cool, and creamy. It’s ideal for an easy weeknight meal, but impressive enough for entertaining. If you’re a tuna steak lover like we are, you’ll love this unique way to serve this versatile fish.

Elements in tuna tacos

These tuna tacos are a spin on the fish taco, invented in the 1950s in Mexico’s Baja California peninsula. In fact, both the cities of Ensenada and San Felipe, Mexico claim to have invented the fish taco! The idea then quickly spread across the border to San Diego, where they became popular in America in the 1980’s (much in part to a restaurant called Rubio’s Fresh Mexican Grill).

This recipe seeks to honor the traditional Mexican flavors, using seared tuna instead of the typical breaded fish and pairing it with a zingy fresh slaw. Here are the elements in these ahi tuna tacos:

  • Ahi tuna steaks
  • Spices: Cumin, chili powder, smoked paprika, garlic powder, and onion powder
  • Cilantro lime slaw
  • Chipotle crema (or alternative sauce; see below)
  • Tortillas
  • Red onion (for garnish)
Ahi Tuna Tacos

Tips for buying ahi tuna steak

Ahi tuna, aka yellowfin tuna or bigeye tuna, is a mild, lean fish commonly served as sushi, in poke bowls, or cooked rare or medium-rare. Here’s what to look for when buying tuna steaks for these tuna tacos:

  • Make sure it’s sushi or sashimi grade. There are no specific regulations around the label “sushi-grade,” but it means it’s a high quality fish that is safe to be eaten raw.
  • Check at the fish counter. You should be able to find ahi tuna steaks at your local grocery counter.
  • Look for frozen steaks. Or, it’s possible that your grocery might have frozen steaks. These can be even fresher than fresh tuna if they’re flash frozen right when they’re caught. You’ll just need to thaw the night before in the refrigerator.
  • Find wild caught. Fish that is wild caught is usually a sustainable choice. There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.

How to cook tuna steak

Once you’ve got a great piece of fish, the hardest part of this recipe is searing the tuna. Here are a few tips on how to cook tuna steaks:

  • Allow it to come to room temperature first! This is important: otherwise the inside is still cold when the exterior is cooked! Allow it to sit at room temperature for at least 20 minutes prior to cooking. You can use this time to prepare the slaw and sauce, then sear the fish right before serving.
  • Use a food thermometer to assess temperature (130 degrees Fahrenheit). Add the steaks to a skillet and cook 1 to 2 minutes per side, until lightly browned on the outside but still rare the inside. For a medium-rare tuna steak, the internal temperature should be 130 degrees Fahrenheit when measured with a food thermometer at the thickest point.
  • Rest for 2 minutes. This helps it to set and become easier to cut.
Cilantro Lime Slaw

For the cilantro lime slaw

A great fish taco often has a creamy slaw, and this one is no exception! The cilantro lime slaw in these tacos is so good, you’ll find yourself continually sneaking bites. This recipe has a bit of a shortcut so you’re not spending too much time chopping. Use a bag of coleslaw mix, then combine it with shredded red cabbage! It makes for a lovely mix of color and texture.

Tip: Got any leftover cilantro lime slaw? Eat it as a side dish for the tacos!

Sauces for tuna tacos

These tuna tacos are fantastic drizzled with chipotle crema, which adds a savory creaminess and a bit of smoky heat. Mix it up while your tuna comes to room temp, or try one of these alternative sauces based on your preferences and what you have on hand:

  • Chipotle crema: A sour cream-based sauce with adobo sauce, garlic and lime
  • Chipotle sauce: A zingy vegan sauce with tahini, adobo sauce and lime
  • Yum Yum sauce: A mayo-based savory sweet sauce that originated at Japanese steakhouses (not spicy)
Chipotle Crema

More tuna recipes

Tuna is one versatile fish! Here are a few more great tuna steak recipes with ideas for how to cook it:

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Tuna tacos

Tuna Tacos with Cilantro Lime Slaw


  • Author: Sonja Overhiser
  • Prep Time: 25 minutes
  • Cook Time: 5 minutes
  • Total Time: 30 minutes
  • Yield: 4 (8 tacos)

Description

These tuna tacos are bursting with flavor! They pair seared ahi tuna with cilantro lime slaw and creamy chipotle crema.


Ingredients

For the cilantro lime slaw

  • 14 ounce bag coleslaw mix (7 cups)
  • 2 cups shredded red cabbage
  • ¾ cup chopped cilantro, plus more for serving
  • ¼ cup mayonnaise
  • ¼ cup Greek yogurt
  • 4 tablespoons lime juice
  • 1 tablespoon maple syrup
  • ½ teaspoon chili powder
  • 1 teaspoon kosher salt
  • Fresh ground black pepper

For the tuna tacos


Instructions

  1. Allow the tuna steak to come to room temperature by letting it stand for at least 20 minutes.
  2. Meanwhile, make the slaw: Shred the red cabbage and chop the cilantro. Place it in a large bowl with the coleslaw mix. Mix in the mayonnaise, Greek yogurt, lime juice, maple syrup, chili powder, kosher salt, and fresh ground black pepper to taste.
  3. Make the sauce: Make the Chipotle Crema, Chipotle Sauce or Yum Yum Sauce.
  4. Cook the tuna: When ready to cook, pat the tuna dry. In a small bowl, stir together the salt, chili powder, cumin, smoked paprika, garlic powder, and onion powder. Sprinkle the seasoning mix liberally on all sides of the tuna. Heat the oil in a medium skillet over medium high heat. Add the tuna steak and cook 1 to 2 minutes per side, until lightly browned on the outside but still rare the inside. The tuna will continue cooking while sitting. For a medium-rare tuna steak, the internal temperature should be 130 degrees Fahrenheit when measured with a food thermometer at the thickest point. Cool for 2 minutes. Then slice the tuna against the grain into ½-inch slices. Taste and add additional salt if necessary.
  5. Warm the tortillas: Warm and char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)
  6. Assemble the tacos: Add generous spoonfuls of cilantro lime slaw, then slices of tuna. Top with Chipotle Sauce and more fresh cilantro. Enjoy immediately. 

Notes

*Frozen is okay, just thaw in the refrigerator before serving.

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mexican Inspired
  • Diet: Gluten Free

Keywords: Tuna tacos, ahi tuna tacos

A Couple Cooks - Recipes worth repeating.

Smoky Chipotle Layered Taco Dip.

Here’s a spin on the classic taco dip! I make a smoky chipotle beef, layer it with beans and sour cream and salsa verde and load it up with toppings for the perfect layered taco dip. It’s so delicious! Raise your hand if you’d like to eat layered taco dip for dinner! Or let’s be […]

The post Smoky Chipotle Layered Taco Dip. appeared first on How Sweet Eats.

Here’s a spin on the classic taco dip! I make a smoky chipotle beef, layer it with beans and sour cream and salsa verde and load it up with toppings for the perfect layered taco dip. It’s so delicious!

Raise your hand if you’d like to eat layered taco dip for dinner!

smoky chipotle layered taco dip

Or let’s be real – just about every single meal. It is the best.

Sign me up for bottomless chips, margaritas and a plate of this deliciousness. I am a happy girl! 

seasoned taco ground beef

This is my slightly elevated version of the layered taco dip that we all grew up eating and loved so much.

You know – beans, sour cream, guac, olives, tomatoes? That one?

I do like that one, but I make one that we like a little more. Especially Eddie, considering the guac and olives are a no go for him. 

This version is a bit more satisfying, a little fancier and kind of even reminds me of my turkey taco nacho skillet

refried beans + sour cream + salsa verde

I can’t even express how good this is! It is SO flavorful, the perfect party plate and something you’ll want to make over and over. Game day, BBQ, dinner party – the works! Make it for all the things. 

This dip has lots of texture, tons of flavor and looks super pretty on a plate too. I like to serve it on a platter where you can actually see some of the layers and colors, but you could throw it in a baking dish too! 

smoky chipotle layered taco dip

This is how we layer!

I start with the classic refried beans layer. I LOVE refried beans. They make the best base layer, especially because they are heavier than everything else. 

Next, I do a layer of sour cream and salsa verde, combined. YES. This is so super delicious. I simply stir together some salsa verde and sour cream and spread it on top of the refried beans.

The next layer is our smoky chipotle ground beef. You could do ground turkey, chicken or even a plant based version. I sprinkle it all over the sour cream. This is amazing for the texture and of course, flavor. 

smoky chipotle layered taco dip

Cheese! Sharp cheddar is my go-to, but you can choose your favorite here. What do you love on a taco? Grate it and sprinkle it all over the beef layer. 

Then it’s time to load on the toppings. I like to do tomatoes, then shredded lettuce, some cilantro and green onions. I kind of toss it all together and throw it on.

Finally, pickled onions for the win! You know I can’t live without these. Pretty pink color and a wonderful tangy bite. They are one of my most favorite ingredients of all time. 

smoky chipotle layered taco dip

Because I make this for get-togethers, I usually skip an avocado layer. I KNOW! I know that sounds crazy. There are a few reasons for that. First, I just don’t love store-bought guac. I can’t ever get into it. And that’s what people usually use for the guac layer.

And second, I like to prep this ahead of time or let it sit for a bit and the avocado browning just brings down the vibe. I like to keep it vibrant and pretty!

smoky chipotle layered taco dip

When I add avocado, I just cube it and sprinkle it on top with the lettuce and scallions and tomatoes right before serving. 

And the other option I love is to serve a bowl of guac on the side so you have the best of both worlds. Layered taco dip AND guac. No need to play favorites here. 

Serve this with lots of chips, an icy beer or a margarita on the rocks. HEAVEN.  (more…)

The post Smoky Chipotle Layered Taco Dip. appeared first on How Sweet Eats.

Quick Chickpea Tacos

These chickpea tacos are a fast way to dinner! This crowd pleaser pairs a flavorful filling of garbanzos with guacamole,…

A Couple Cooks – Recipes worth repeating.

These chickpea tacos are a fast way to dinner! This crowd pleaser pairs a flavorful filling of garbanzos with guacamole, pico and slaw.

Chickpea tacos

Here’s a dinner idea for when you’re not sure what to cook: Chickpea Tacos! This plant based recipe does heavy lifting with a short cook time and big flavors. Garbanzo beans might not strike you as a taco filling (and honestly, Alex was a little wary here). But they make a flavorful filling coated in cumin, chili powder, and smoked paprika, punched up with a hit of zesty lime. Throw it all in a tortilla with guacamole and toppings, and this fast weeknight dinner is done in 20 minutes. PS, it’s plant-based, too!

Elements in chickpea tacos

Need dinner ideas for tonight? These chickpea tacos are designed as a workhorse recipe to get quick, nourishing food on the table fast. We love recipes like this: simple to whip up and full of big flavors. (In fact, we wrote a whole book about it!) These

  • Red cabbage
  • Carrot
  • Chickpeas
  • Spices: cumin, chili powder, smoked paprika, garlic powder, black pepper, kosher salt
  • Olive oil
  • Lime juice
  • Sour cream (or cashew cream or omit for vegan)
  • Guacamole
  • Pico de gallo
Chickpea tacos

Making the chickpea filling

The chickpea filling in these tacos is loaded with savory spices to make these legumes sing! It’s possible these tacos could convert people who are chickpea wary, but this recipe is intended for chickpea lovers (like ourselves!). Here are a few notes on what makes the filling work:

  • The blend of spices is similar to a fajita blend. Make sure to find smoked paprika: its subtly smoky flavor brings an essential nuance.
  • Sour cream adds necessary richness. The chickpeas taste a little dry without a little more richness like a standard taco filling. For vegan, try vegan butter, cashew cream, vegan yogurt or vegan sour cream as a stand in. You can omit it, but it evens out the texture.
  • Fresh lime seals the deal. The hint of citrus takes it up a few notches.

You may have extra chickpeas left over after eating these tacos, depending on how many you add to each taco. Store any leftover filling refrigerated for up to 3 days. The recipe makes 3 cups of filling, which can stretch to 8 to 10 tacos.

Guacamole is required

Texture is everything when it comes to a taco. For these chickpea tacos, you need extra gooey, creamy elements to balance out the chickpeas. A smear of guacamole on the taco is required here, before you add the chickpeas.

You could substitute other creamy spreads or sauce (like refried beans), but we think zingy, creamy guacamole works best under these legumes. For quick meals we like to purchase it, but you can also try our homemade guacamole.

Chickpea tacos

Sides for chickpea tacos

When it comes to quick weeknight meals, often we skip sides for these chickpeas tacos (they’re pretty filling!). But if you’re looking for something simple to serve alongside, here are some ideas:

More chickpea recipes

These chickpeas tacos are a great way to use the mighty garbanzo bean! Here are a few more chickpea recipes you might enjoy:

This chickpea tacos recipe is…

Vegetarian, vegan, plant-based, and dairy-free.

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Chickpea tacos

Chickpea Tacos


  • Author: Sonja Overhiser
  • Prep Time: 14 minutes
  • Cook Time: 6 minutes
  • Total Time: 20 minutes
  • Yield: 8 to 10 tacos

Description

These chickpea tacos are a fast way to dinner! This crowd pleaser pairs a flavorful filling of garbanzos with guacamole, pico and slaw.


Ingredients

  • 2 cups shredded red cabbage
  • 1 carrot
  • 2 15-ounce cans chickpeas
  • 2 teaspoons ground cumin
  • 1 teaspoon each chili powder and smoked paprika (or paprika)
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • ¾ teaspoon kosher salt
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice, divided
  • 1 tablespoon sour cream (or vegan butter or cashew cream), plus more for serving if desired
  • Guacamole (required!)
  • Pico de gallo or fresh salsa, for serving (purchased)
  • Fresh cilantro, for garnish (optional)

Instructions

  1. Make the quick slaw: Shred the red cabbage and shred the carrot. Place them in a bowl with 1 tablespoon lime juice and 2 pinches of kosher salt.
  2. Cook the chickpeas: Drain and rinse the chickpeas, shaking off as much water as possible. Combine spices and salt in a small bowl. In a large skillet, heat olive oil over medium heat. Add the chickpeas and spices and sauté, stirring frequently, until warm and the chickpeas are evenly coated, about 5 minutes. Stir in 1 tablespoon lime juice and the sour cream and cook 1 more minute until warmed through and tender.
  3. Warm the tortillas: Warm and char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)
  4. Assemble the tacos: Add a generous spoonful of guacamole, spoonfuls of chickpeas, slaw, and pico de gallo. If desired, top with sour cream (or cashew cream) and/or fresh chopped cilantro. Store any leftover filling refrigerated for up to 3 days.
  • Category: Main dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Keywords: Chickpea tacos

A Couple Cooks - Recipes worth repeating.

Roasted Cauliflower and Black Bean Sheet Pan Fajitas.

These sheet pan cauliflower fajitas are one of our favorite meals. Super simple and delicious, cauliflower, peppers, onions and black beans are roasted and served with warm tortillas, avocado and cotija cheese. So delicious Monday meals are my favorite!! Mondays in general may not be my favorite, but my Monday meals are absolutely the best. […]

The post Roasted Cauliflower and Black Bean Sheet Pan Fajitas. appeared first on How Sweet Eats.

These sheet pan cauliflower fajitas are one of our favorite meals. Super simple and delicious, cauliflower, peppers, onions and black beans are roasted and served with warm tortillas, avocado and cotija cheese. So delicious

Monday meals are my favorite!!

cauliflower and black bean sheet pan fajitas

Mondays in general may not be my favorite, but my Monday meals are absolutely the best. They are always flavorful, mostly simple and super crowd pleasing. The fajitas are exactly that. Caramely roasted vegetables, warm tortillas, creamy avocado, tangy cotjia cheese. I dream about flavors like this! 

peppers, onions, cauliflower

We are biiiiig sheet pan fajita fans over here.

I don’t always love sheet pan meals, but I find that fajitas are a recipe that turns out great – nearly identical to the smoky, searing hot skillet that they are made in. 

Plus, if you’re trying to feed a family, throwing everything on the sheet pan makes it even easier.

cauliflower and peppers

 

 

 

 

 

 

My lime loaded shrimp sheet pan fajitas are one of the most popular recipes here on the blog! We love them and they are super simple.

I also have a sheet pan chicken fajita recipe, which is also fantastic. Seriously close in flavor to grilled fajitas, which is my #1 preferred way of making them. 

cauliflower and black bean sheet pan fajitas

With most of my sheet pan recipes, I get around the whole sheet pan method by doing the vegetables first and then adding on the protein. Since ingredients need different cook times, this usually works great.

With this recipe, I do the vegetables and cauliflower at once. After they roast and get lots of nice flavor, I throw the black beans on the sheet pan and let them get warm in the oven. Sometimes they pop open a bit and the exterior gets crisp while the inside stays creamy. 

cauliflower and black bean sheet pan fajitas

You can mix everything together but I prep to keep them separate, that way everyone can grab as much of what they like the most. For instance, I go heavy on the cauliflower and light on the black beans. Eddie is the opposite. The kids would go lighter on the peppers and onions. So this method keeps it easy for us to serve.

cauliflower and black bean sheet pan fajitas

My other must have sheet pan fajita ingredients:

  • Warm tortillas! Corn or flour work. Whichever you love, whichever you have on hand.
  • Avocado! Especially for this one. I like using sliced avocado on this over guacamole. Of course guac works too. 
  • Fresh cilantro and green onions. For a pop of color but also some refreshing flavor.
  • Lime wedges for spritzing! They add brightness and pop. 
  • Cotija cheese for sprinkling. I love this and it’s always in my fridge. A little sprinkle adds so much

(more…)

The post Roasted Cauliflower and Black Bean Sheet Pan Fajitas. appeared first on How Sweet Eats.

Salmon Tacos with Avocado Sauce

These salmon tacos are bursting with flavor, pairing blackened fish with pineapple pico and a creamy green avocado sauce. Dinnertime…

A Couple Cooks – Recipes worth repeating.

These salmon tacos are bursting with flavor, pairing blackened fish with pineapple pico and a creamy green avocado sauce. Dinnertime win!

Salmon Tacos

If there’s one dinner that always goes over well in this house, it’s tacos. The Tex Mex or American spin on the Mexican classic has infinite riffs. So here’s a new favorite: these Salmon Tacos with creamy green avocado sauce! These tacos are bursting with fresh, zingy flavor, pairing blackened salmon with pineapple pico and a creamy green avocado sauce. It’s an easy healthy dinner that tastes restaurant-style, but you can whip it up in about 30 minutes. Dinnertime win!

Elements in these salmon tacos

Salmon tacos can be made in a myriad of ways. Modern fish tacos came about in the 1950s in Mexico’s Baja California peninsula: both the cities of Ensenada and San Felipe claim to have invented the fish taco. The craze then quickly spread across the border to San Diego, where they became popular in the 1980’s (much in part to Rubio’s Fresh Mexican Grill).

These salmon tacos are a spin on the idea of a fish taco, but the fish is blackened instead of battered. The star? A quick avocado sauce that is the epitome of bright, creamy flavor. Here are the elements you’ll need:

  • Salmon
  • Spices: Cumin, chili powder, smoked paprika, and garlic powder
  • Olive oil, butter and lime juice
  • Pineapple (optional)
  • Pico de gallo
  • Avocado sauce: Avocado, Greek yogurt, lime, and cilantro
  • Tortillas
  • Red onion (for garnish)
Salmon Tacos

Tips for pan seared blackened salmon

The fish in this salmon tacos recipe is pan seared in a skillet, which makes the best exterior blackened crust of spices! It does require a few special things to keep in mind. Here are a few tips for blackened salmon:

  • A cast iron or stainless steel skillet makes the best sear. The best way to get the blackened look to the outside of the fish is with cast iron or stainless, which cause the best maillard reaction (caramelization). Don’t worry if all you have is a non-stick skillet: it will still taste great! You just won’t get that lovely char.
  • Bring the salmon to room temperature first. This sounds like a skippable step for impatient cooks (like me!), but don’t be tempted! If you sear it right from the refrigerator, the inside will be cold while the outside of the fish will be cooked. You can save it, though (keep reading).
  • A food thermometer is helpful. It’s easiest to cook the salmon perfectly by checking the internal temperature in this process.
  • If the fish is not up to temp, finish in the oven. If it’s not quite to temp but the outsides are cooked, set your oven to 400 degrees Fahrenheit and finish it in the oven until the temperature is reached.
Blackened salmon

For the avocado sauce

This easy avocado sauce is the crown jewel of this salmon tacos recipe! It’s quick and easy to make, and even better: it stays green in the fridge! Here are a few notes on this killer sauce recipe:

  • It’s only 4 ingredients! All you need are avocado, Greek yogurt, lime, and cilantro. (And salt, which we don’t count as an ingredient!) Using Greek yogurt instead of sour cream makes it taste light and fresh, and cuts a few calories too.
  • Use a food processor or small blender. It’s not enough for a large blender — but you could try a double recipe in a standard-sized blender.
  • It stays green without special storage needs! That’s right: you don’t have to worry about it turning brown like guacamole. The acidity in the lime juice naturally makes the avocado stay green.
Salmon Tacos

Toppings for salmon tacos

The avocado sauce for these salmon tacos is required, in our opinion! The zingy flavor is just the right contrast to the spiced blackened fish. Otherwise, you can get creative with your toppings! We’ll share a few ideas of what we did, and some alternative options:

  • Pineapple pico: Make a quick pineapple pico by chopping up fresh pineapple rings and combining them with purchased pico de gallo (aka fresh salsa). The result is a burst of tropical flavor without too much extra effort! We love pineapple salsa, but it takes quite a while to chop.
  • Pico de gallo: If you’re feeling rushed, just use purchased pico de gallo (fresh salsa) from the refrigerated section of your local grocery.
  • Mango salsa or pineapple salsa: Got more time? Make homemade Mango Salsa or Pineapple Salsa, or grab it at the store.
  • Slaw: Salmon tacos are also great with Fish Taco Slaw or Mexican Coleslaw.

Tips on warming tortillas

The last thing about salmon tacos: make sure to warm the tortillas! You just can’t make a good taco with a cold, leathery tortilla. Here’s how to warm tortillas like a pro:

  • Place them over the flame of a gas burner. Place each tortilla directly on a gas burner for a few seconds per side, turning with tongs. This lightly chars the edges and warms the tortillas. Then throw them into a tortilla warmer!
  • Warm them in the oven. Go to How to Warm Tortillas. You can also char them with a kitchen torch, if you’re a stickler for a charred tortilla like we are.

More taco recipes

Got tacos on the brain? Here are a few of our favorite taco recipes:

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Salmon Tacos

Salmon Tacos with Avocado Sauce


  • Author: Sonja Overhiser
  • Total Time: 30 minutes
  • Yield: 8 tacos (4 servings)
  • Diet: Gluten Free

Description

These salmon tacos are bursting with flavor, pairing blackened fish with pineapple pico and a creamy green avocado sauce. Dinnertime win!


Ingredients

For the salmon

  • 1 pound wild caught salmon fillets, skin on
  • 1 tablespoon cumin
  • 1 teaspoon each chili powder, smoked paprika, and garlic powder
  • ¾ teaspoon kosher salt
  • 2 tablespoons olive oil, plus one drizzle
  • 1 tablespoon butter (or more olive oil for dairy free)
  • 1 tablespoon lime juice

For the tacos

  • 1 ripe avocado
  • ½ cup Greek yogurt (or sour cream)
  • 3 tablespoons fresh lime juice
  • 2 handfuls fresh cilantro, leaves and tender stems, plus more for garnish
  • ½ teaspoon kosher salt
  • ½ cup pico de gallo (aka fresh salsa, available in the grocery refrigerated section)
  • 1 cup chopped fresh pineapple rings, optional (see Step 6)
  • 8 flour or corn tortillas
  • Red onion, for garnish

Instructions

  1. Bring the salmon to room temperature. (This is important so that it sears properly; otherwise the inside will be cold when the exterior is cooked. You can also do this by brining it, which helps to ensure there is no “white stuff” or albumin. In a large shallow dish, whisk together 4 cups room temperature water and 3 tablespoons kosher salt until dissolved. Place the salmon in the water and wait for 15 minutes.)
  2. Mix the cumin, chili powder, smoked paprika, and garlic powder in a bowl. Pat the salmon dry with a clean towel. Rub it with a drizzle of olive oil and sprinkle it with the ¾ teaspoon kosher salt divided between the filets, then the mix of seasoning.
  3. Heat a large cast iron or stainless steel skillet (not non-stick*) over medium high heat and add the butter and olive oil. When the butter is melted, add the salmon skin side up and cook for 2 to 3 minutes until cooked about halfway to the center of the thick part of the salmon.
  4. Flip the salmon (a fish spatula makes easy work of it). Tilt the pan down slightly and quickly spoon the pan juices over the top of the fish a few times. Drizzle with the lime juice and spoon the pan juices a few times again. Cook for 2 to 5 minutes, depending on the thickness, until just tender and pink at the center (the internal temperature should be between 125 to 130 Fahrenheit in the center when removed)**. Remove from the heat and allow to sit for 5 minutes. Then flake the salmon into large pieces with a fork. Taste and add additional pinches of salt if necessary. 
  5. Make the Easy Avocado Sauce: Cut the avocado in half, pit it, and scoop both halves into a food processor (or small blender). Add the Greek yogurt, lime juice, cilantro, and kosher salt, and blend until smooth. Store in a covered jar for up to 5 days refrigerated: it stays green for the entire storage!
  6. Make the pineapple pico (optional): Finely chop 1 cup pineapple rings. Then mix it with ½ cup pico de gallo, 1 tablespoon chopped cilantro, and a pinch of salt. Or, just use 1 cup pico de gallo to keep it simple! 
  7. Warm the tortillas: Warm and char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)
  8. Serve: Layer the tacos with salmon, salsa and avocado sauce. Top with minced red onion and chopped cilantro and serve. 

Notes

*You’ll get the best sear from a stainless steel or cast iron skillet.

**If the salmon is not up to temperature by the time the outside is cooked, set your oven to 400 degrees Fahrenheit and finish it in the oven until the temperature is reached.

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Mexican inspired

Keywords: Salmon tacos, salmon tacos recipe

A Couple Cooks - Recipes worth repeating.

Easy Vegan Tacos

This vegan tacos recipe stars a flavor-bursting taco meat with classic toppings like pico and lettuce. An easy vegan dinner…

A Couple Cooks – Recipes worth repeating.

This vegan tacos recipe stars a flavor-bursting taco meat with classic toppings like pico and lettuce. An easy vegan dinner in 30 minutes!

Vegan Tacos

It’s easy to resolve to eat more plant-based healthy dinners, but actually doing it is another matter entirely. Here’s one way to make it mega-delicious: this Vegan Tacos Recipe! There are lots of ways to make a vegan taco, but this one is our favorite. It’s filled with hearty, spiced walnut taco meat that tastes remarkably similar to the real thing. Add refried beans, your favorite classic toppings, and dollop with a creamy, spicy sauce. These were a major hit at our house. Eating vegan dinners never tasted so good!

The basic idea behind vegan taco meat

There are lots of plant-based meat substitutes available these days: which speeds up the prep of these vegan tacos. But many brands can have additives and odd ingredients, and aren’t all that different from the processed food many home cooks like to avoid. So we like to make our own! Walnut taco meat might sound a little odd: until you try it for the first time. You’ll be sold, one bite in! Here are the basic steps (or jump right to the recipe):

  • Chop walnuts and mushrooms very finely to the texture resembling ground beef. Use a large food processor for the easiest prep.
  • Add savory seasonings to amp the “umami” flavor of these ingredients: tamari, ketchup, cumin, smoked paprika and garlic powder.
  • Saute the mixture until it is lightly browned, about 7 to 10 minutes.
  • Stir in a little olive oil to approximate the richness of ground beef.
Vegan Taco Meat

Toppings for vegan tacos

Once you’ve got the taco meat, all you need are the taco toppings! We wanted this vegan tacos recipe to mimic a classic ground beef taco, with toppings to match. So we’ve kept everything pretty classic! Here are our must-have toppings, and a few other ideas for getting creative:

  • Refried beans: This is a must! It makes the tacos more filling with plant-based protein, and provides a soft texture contrast to the taco meat
  • Pico de gallo and iceberg lettuce: These are so classic! They’re required too.
  • Corn: We like adding corn to bring in a yellow element to mimic cheese (but of course, it doesn’t with the flavor)
  • Pickled vegetables (optional): If you have time, Pickled Red Onions add a tangy flair, or use storebought jarred Pickled Jalapenos
  • Guacamole: Another natural fit!
  • Hot sauce: Add a few dashes of hot sauce or taco sauce! Speaking of sauces…
Vegan Tacos

A few vegan taco sauces

Sometimes when we’re making tacos, making a separate sauce feels like too much effort with all the work on the toppings. But in my opinion, the sauce is what ties it together! Vegan sauces are difficult because you can’t rely on the richness of dairy. But there are a few great options to make a killer sauce:

  • Chipotle Sauce: This Chipotle Sauce recipe uses tahini to make the creamy base. It’s quick to whisk up and the spicy favor is spot on.
  • Yum Yum Sauce: Use vegan mayo and coconut oil to make this rich and creamy Yum Yum Sauce.
  • Cilantro Sauce: This Cilantro Sauce requires soaking cashews for 1 hour, but it’s absolutely worth it for the zingy flavor.

Tips on warming tortillas

The last thing about this vegan tacos recipe: make sure to warm tortillas! It’s impossible to make a good taco with a cold, leathery tortilla. Here’s how to warm tortillas like a pro:

  • Place them over the flame of a gas burner. Place each tortilla directly on a gas burner for a few seconds per side, turning with tongs. This lightly chars the edges and warms the tortillas. Then throw them into a tortilla warmer!
  • Warm them in the oven. Go to How to Warm Tortillas. You can also char them with a kitchen torch, if you’re a stickler for a charred tortilla (which is what we did here, because we cook on this induction range!).
Vegan Tacos

More ways to make vegan tacos

This vegan tacos recipe is a take on a classic ground beef taco. But there are so many different ways to make a vegan taco! Here are some favorites:

This vegan tacos recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free (with corn tortillas)

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Vegan Tacos

Easy Vegan Tacos


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 8 to 10 tacos
  • Diet: Vegan

Description

This vegan tacos recipe stars a flavor-bursting taco meat with classic toppings like pico and lettuce. An easy vegan dinner in 30 minutes!


Ingredients

For the vegan taco meat

  • 2 cups whole walnuts*
  • 8 ounces baby bella (cremini) mushrooms
  • 2 tablespoons soy sauce or tamari (or coconut aminos for soy free)
  • 2 tablespoons ketchup
  • 1 tablespoon cumin
  • ½ tablespoon each smoked paprika, onion powder, and garlic powder
  • ½ teaspoon kosher salt
  • 2 tablespoons olive oil, divided

For the vegan tacos


Instructions

  1. Make the vegan taco meat: Roughly chop the mushrooms. Place them in a large food processor, then add the walnuts and tamari, ketchup, cumin, spices, and salt. Pulse gently multiple times until everything is evenly chopped, being careful not to over process (or it will be too mushy). If you don’t have a food processor, use a chef’s knife to roughly chop everything and place in a bowl with the spices.
  2. Cook the vegan taco meat: Heat 1 tablespoon of the olive oil in a non-stick skillet over medium low heat. Cook for 7 to 10 minutes, stirring until it releases all of its liquid then becomes dry and browned. Stir in the remaining 1 tablespoon olive oil. Taste and add more salt if desired. (Store refrigerated for 1 week or freeze on a sheet pan, then place in a sealed container and freeze up to 3 months. )
  3. Prep the toppings: Heat the refried beans on the stovetop with ½ teaspoon cumin and a few pinches of salt. Chop the iceberg lettuce.
  4. Make the sauce: If using, make the Chipotle Sauce or Yum Yum Sauce with vegan mayo (or make the Cilantro Sauce in advance).
  5. Warm the tortillas: Warm and char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)
  6. Assemble the tacos: Add a generous spoonful of refried beans to a tortilla, then top with vegan taco meat, pico de gallo, lettuce, corn, and sauce.

Notes

*To make a smaller amount or reduce the calories, it also works with 1 cup walnuts and same amount of mushrooms. Reduce the kosher salt by ¼ teaspoon and then add more to taste. You can also substitute plant-based taco meat to speed up the recipe; here’s some notes on a favorite brand of ours.

  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Vegan

Keywords: Vegan tacos, vegan tacos recipe

A Couple Cooks - Recipes worth repeating.

Crispy Baked Cheeseburger Tacos with How Sweet Eats House Sauce.

We love these crispy baked cheeseburger tacos! It’s like cheeseburger meets crunchy taco, drizzled in my delicious house sauce. You have to try it! Today we’re putting a burger in a taco and eating it! Please forgive me.  This is another easy and delish weeknight meal that is a big hit in our house. With […]

The post Crispy Baked Cheeseburger Tacos with How Sweet Eats House Sauce. appeared first on How Sweet Eats.

We love these crispy baked cheeseburger tacos! It’s like cheeseburger meets crunchy taco, drizzled in my delicious house sauce. You have to try it!

Today we’re putting a burger in a taco and eating it!

crispy baked cheeseburger tacos

Please forgive me. 

This is another easy and delish weeknight meal that is a big hit in our house. With everyone! It’s like a cheesy burger meets taco in a crispy shell. It’s simple to eat, you can make a bunch at once on a sheet pan and they are dippable too.

Yes dippable. Let’s make that a new word. Dippable foods are the best foods!

how sweet eats house sauce

Have you made my cheeseburger tostadas yet?! Oh they are SO so good. Crunchy tortillas, flavorful beef/ground turkey, my house sauce – they’re dreamy!

These are kind of like those, but made into tacos. A mash of of the cheeseburger tostadas and my crispy baked chicken tacos that we love so much. Lots of flavor, lots of texture and the best part is that they are BAKED. 

ground turkey with ketchup and mustard

The tacos get SO crunchy and crispy in the oven. Especially when the cheese oozes out of the tortilla onto the baking sheet, and also gets crispy and crunchy… oh my word. 

LOVE.IT.

That’s easily my favorite part. I will always steal all the burnt, bubbly cheese off of any dish.

baked burger tortilla on a sheet pan

This is why I love them so much:

They are fully customizable. I like to use ground turkey or ground beef. You could even use the impossible beef or something similar.to make it plant based.

Add WHATEVER ingredients you like! Yes yes yes. You can throw in some mushrooms and onions. Maybe some diced green chiles. Whatever sounds good to you and whatever you like.

Same with the cheese. Go traditional with cheddar or try blue cheese (maybe add bacon!?) or even swiss cheese (definitely do the mushrooms then!). Options are endless. Especially if you’re a cheese lover. Also known as the best kind of person. 

Add all the fixings to serve! Same as above – use what you love here. Different sauces. My house sauce!! Different toppings or vegetables. Anything extra to make it more of a “meal” – you know what I’m saying?

crispy baked cheeseburger tacos

Here’s how the baked cheeseburger tacos go down:

My preference is ground turkey most of the time. Whether using ground beef or ground turkey, be sure to season it with salt, pepper, ketchup and mustard. 

OH YES. I said ketchup and mustard. I’ve talked about this in my other burger-ish recipes (like my cheeseburger chopped salad!), but adding these gives it a true burger flavor. It doesn’t taste like mustard, I promise.

The filling is just the ground beef mixture and cheese. If you add anything else, add it to the skillet with the beef. 

Make sure your tortillas are warm! This helps them fold without breaking. You also don’t want to overstuff said tortillas.

Get some olive oil spray. I use this daily. Spray the sheet pan and outsides of the tortillas help them get so super crispy and delicious. The crunch is unreal!

Then it’s time to bake. And wait! While you wait, chop some tomatoes, lettuce and definitely get out the pickled onions in your fridge because I know you have them! They are life giving. Make the house sauce. Also life giving. 

Serve it all up and ENJOY.

crispy baked cheeseburger tacos with house sauce

These are something the whole family absolutely loves. They have so much texture and crunch, are loaded with flavor, are fun to eat and are super satisfying too. (more…)

The post Crispy Baked Cheeseburger Tacos with How Sweet Eats House Sauce. appeared first on How Sweet Eats.

Chicken tacos Norteños

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Easy Mushroom Tacos

This mushroom tacos recipe is quick to make and bursting with savory flavor, starring meaty portobellos and creamy refried beans!…

A Couple Cooks – Recipes worth repeating.

This mushroom tacos recipe is quick to make and bursting with savory flavor, starring meaty portobellos and creamy refried beans!

Mushroom Tacos

Here’s a quick and easy taco recipe perfect for weeknights: try these easy Mushroom Tacos! Portobello mushrooms have enormous savory flavor: throw them in a skillet with some punchy seasonings and they make plant-based magic. This recipe is for when you have just a few minutes to throw together a meal: combine those portobellos with creamy refried beans and the quickest slaw, and you’ve got dinner!

Ingredients in mushroom tacos

This mushroom tacos recipe comes together in a flash: it should take you about 20 to 25 minutes to put together. The taco is a Mexican invention, likely from the Aztec times, and was first introduced in the US in 1905. We honor the great tradition of Mexican cuisine in this recipe! The only part that requires cooking is sautéing the portobello mushrooms with a few spices. Combine those with canned refried beans to add enough protein to keep these tacos filling. Here’s what you’ll need:

  • Portobello mushrooms
  • Garlic
  • Cumin seed, cumin, smoked paprika, salt and pepper
  • Lime
  • Refried beans
  • Cabbage
  • Avocado
  • Pico de gallo
  • Queso fresco (optional)
  • Tortillas

All you’ve got to do is sauté the mushrooms with spices, then make a quick slaw and top them with toppings. You don’t even need to make a sauce, though you can top with sour cream if you like. They’re juicy and delicious as is!

Mushroom Tacos Recipe

Refried beans are key for protein

These mushroom tacos are plant-based and vegan. But here’s the important thing to know about thsee tasty fungi: mushrooms can’t stand in for protein! The flavor of these portobellos is like a bite of steak (literally!). But it has no protein, so you’ve got to add other elements with plant based protein to make a filling meal!

Don’t like refried beans? You’ll want to make sure to add other plant based protein here:. Try Seasoned Black Beans or even Vegan Walnut Taco Meat, which has nuts for added protein. You could also try

Serving size for these mushroom tacos

This mushroom tacos recipe is so simple to make and bursting with flavor! Here’s one note to keep in mind on serving size:

  • The mushrooms shrink down in the pan. It looks like a lot at first, but as they cook off the water the mushrooms shrink in volume.
  • Add just a handful of mushrooms per taco. It will still add massive flavor. Place them on a generous helping of refried beans.
  • If you’re feeding very hungry eaters, make 1.5 times the mushrooms and double the beans. Or, you can accessorize with more hearty side dishes! See below.
Mushroom Tacos

About Portobello mushrooms (and substitutes)

The Portobello variety of mushroom makes these tacos: it’s so hearty and savory! But there are a few substitutes if you can’t find them. Here’s what you need to know bout this mighty mushroom:

  • Portobello mushrooms (aka portobella or portabella) are one of the most widely consumed varieties in the world. They taste intensely meaty and savory, with loads of umami.
  • Where to find them: You can find portobello mushrooms at most mainstream grocery stores. Often they come packaged in containers with 3 to 6 mushroom caps. If you get 6, make 1.5 times this recipe! (See below.)
  • Fun fact: the button mushroom and cremini (also known as baby bella) are the same variety of mushroom, just earlier growth stages! The portobello is the oldest stage, so it has the most meaty and savory flavor. So you can substitute the cremini or baby bella if you can’t find portobellos.

Tips on warming tortillas

One last thing about these mushroom tacos: make sure to warm tortillas! It’s impossible to make a good taco with a cold, leathery tortilla. Here’s how to warm tortillas like a pro:

  • Place them over the flame of a gas burner (preferred!). Place each tortilla directly on a gas burner for a few seconds per side, turning with tongs. This lightly chars the edges and warms the tortillas (so they’ll look like the photos). Then throw them into a tortilla warmer!
  • Warm them in the oven. If you don’t have a gas burner, you can warm them in the oven. Go to How to Warm Tortillas. You can also char them with a kitchen torch, if you’re a stickler for a charred tortilla (which is what we did here, because we cook on induction!).
Mushroom Tacos

Make it a meal: side dishes for mushroom tacos

Want to make these mushroom tacos into a filling meal? Here are a few side dishes that go with tacos:

What else would you serve with these vegan tacos? Let us know in the comments!

More mushroom recipes

Love mushrooms? Here are a few more tasty mushroom recipes you’ll enjoy:

Print
Mushroom Tacos

Easy Mushroom Tacos


  • Author: Sonja Overhiser
  • Prep Time: 13 minutes
  • Cook Time: 7 minutes
  • Total Time: 20 minutes
  • Yield: 8 tacos
  • Diet: Vegan

Description

This mushroom tacos recipe is quick to make and bursting with savory flavor, starring meaty portobellos and creamy refried beans!


Ingredients

  • 3 tablespoons olive oil, divided
  • 4 large portobello mushrooms*, sliced 1/4-inch thick
  • 1 clove garlic, minced
  • ¼ teaspoon cumin seed
  • ½ teaspoon each ground cumin and smoked paprika
  • Scant ½ teaspoon kosher salt
  • Fresh ground black pepper
  • ½ tablespoon lime juice (1/4 lime)
  • 15-ounce can refried beans
  • 1/4 medium red cabbage
  • 1 ripe avocado
  • For serving: pico de gallo (required), queso fresco or feta cheese crumbles (optional)
  • 8 tortillas

Instructions

  1. Sauté the mushrooms: Slice the mushrooms into 1/4-inch slices. Mince the garlic. In a large skillet, heat 2 tablespoons olive oil over medium high heat. Add the mushrooms and cook 5 to 6 minutes, stirring occasionally, until softened. Lower the heat to medium and stir in the additional 1 tablespoon olive oil, garlic, cumin seed, cumin, smoked paprika, kosher salt and black pepper. Cook 1 to 2 minutes until fragrant, then turn off the heat and stir in the lime juice.
  2. Heat the beans: Heat the refried beans in a small saucepan until warm. Taste and add a few pinches of kosher salt if necessary.
  3. Make the quick slaw: Shred the red cabbage. Place it in a bowl and add the juice of 1 lime quarter and 2 pinches of kosher salt. Dice the avocado, if using.
  4. Warm the tortillas: Warm and char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)
  5. Assemble the tacos: Add a generous spoonful of refried beans, a small handful of mushrooms*, slaw, avocado, pico de gallo, and cheese crumbles, if using.

Notes

*The serving size makes 8 modest tacos. If serving very hungry eaters, you may want to make 1.5 times the mushrooms and double the refried beans, or add some hearty side dishes.

  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Mexican inspired

Keywords: Mushroom tacos

A Couple Cooks - Recipes worth repeating.