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 […]

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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…)

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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:

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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.

Taco Puff Pastry Pizza.

This taco puff pastry pizza is such a great weeknight meal! Flaky crust topped with taco meat, cheese, beans and all your favorite toppings. It’s super satisfying and everyone loves it.  New weeknight dinner alert!  This is what happens when you combine two of your favorite things! Taco + pizza = match made in heaven. […]

The post Taco Puff Pastry Pizza. appeared first on How Sweet Eats.

This taco puff pastry pizza is such a great weeknight meal! Flaky crust topped with taco meat, cheese, beans and all your favorite toppings. It’s super satisfying and everyone loves it. 

New weeknight dinner alert! 

taco puff pastry pizza

This is what happens when you combine two of your favorite things! Taco + pizza = match made in heaven. And please let the record show that’s the only kind of math I can do. 

I don’t mind. 

puff pastry with refried beans and cheese

When I was a kid I weirdly liked the taco pizza in the school cafeteria. Thinking back to it now, of course, I can’t even fathom it because today I can make it so much better. Like, so much! So, so much. 

taco puff pastry pizza

It’s no secret I’m obsessed with all things puff pastry. Have been forever. There are five (maybe six?!) recipes for puff pastry pizzas/snacks in Everyday Dinners. It’s one of my go-tos for a quick and easy dinner or appetizer or snack.

This fun taco spin is perfect for a weeknight meal, for a game day snack or even a little lunch if you have the time. The best part is that you get to make the rules and use all the ingredients you love. Make it your own!

pickled onions

Here’s the deal!

Grab a sheet of puff pastry – make sure it’s thawed if yours is frozen. For the record, my favorite brand is the wewalka puff pastry! It’s refrigerated and fantastic. 

Add on a layer of refried beans. Then a layer of cheese! Then a layer of taco meat. I season mine myself, which is why the ingredient list is rather long. We LOVE this seasoning mix. You can use it or even a packaged one if you are looking for a shortcut!

If you’re feeling it, you could use chicken too. Use shredded rotisserie chicken for ease! I tend to use ground turkey most of the time. Or leave the meat off entirely and do a layer of black beans!

Also, P.S.: even though you may be tempted to add more taco meat, I suggest not doing so. If you make the toppings too heavy, the pastry doesn’t cook through and the whole thing loses its light and fluffiness. You know? 

taco puff pastry pizza

Then I add a drizzle of taco sauce or salsa. I have a deeeelish taco sauce recipe in Everyday Dinners! It’s like, copycat taco bell. Excellent.

So once that is all layered up and ready to go, bake it until flaky and fluffy and cheesy and melty.  (more…)

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Plant Based Street Tacos

These plant based street tacos are fast and easy, full of bold flavor! Everyone will love this vegan dinner idea.…

A Couple Cooks – Recipes worth repeating.

These plant based street tacos are fast and easy, full of bold flavor! Everyone will love this vegan dinner idea.

Vegan street tacos

This post was created in partnership with OZO Plant-Based Protein. All opinions are our own.

Here’s a deliciously fresh plant based meal idea…that also takes no time to put together. (Sounds impossible, right?) Try these Plant Based Street Tacos! This vegan taco topping is our new go-to because it’s so easy and delicious, and everyone in our family loves it. The secret? Well, it’s powered by a plant-based protein that blew us away with the flavor and protein level, made by OZO Plant-Based Protein. It’s also a seriously fast dinner you can make in a flash. Ready to get started?

Ingredients in these plant based street tacos

What’s a street taco vs a standard taco? It’s all in the size. A street taco is made to hold in your hand and eat on the go, so it’s smaller than a regular taco. Street tacos are typically made with corn tortillas that are no larger than 5-inches in diameter. If you’re going authentic, you’ll want to double them up to avoid breakage! Here’s what’s in this plant based street taco recipe:

  • 5-inch corn tortillas
  • OZO Plant-Based Mexican Ground (see below)
  • Black bean and corn salad (here)
  • Pickled onions (optional)
  • Cilantro
  • Hot sauce
OZO plant based protein

The key: a great plant based taco meat!

What makes this plant based street taco recipe? The plant based taco protein: OZO Plant-Based Mexican Ground. After taste testing it, we were pleasantly surprised! There are a lot of questionable plant based proteins out there, and this one passed the test at our house. Here’s what we love about it:

  • It’s got 20 grams of protein per serving. A lot of plant based proteins we’ve tried actually don’t have much protein! (Weird, but true.)
  • It’s made of pea protein. Many plant-based proteins are made with gluten or unnatural substances.
  • It’s delicious. The texture is great, and it already tastes like taco meat, so you don’t have to add seasonings.

Optional taco sauces!

These vegan street tacos are seriously simple, so you may want to jazz them up with some additional items if you have extra time. They taste delicious as is, but here are a few different creamy plant-based sauces you might want to try:

  • Chipotle Sauce: This creamy, spicy sauce is made with tahini and adobo sauce (from a can of chipotle chilis). It’s the quickest to make of these options.
  • Cashew Cream: Make it in advance: it’s our go-to creamy vegan sauce that makes anything taste better! You can also try Vegan Sour Cream
  • Cilantro Sauce: This light green sauce is beautifully bright and has a zingy flavor! It’s also cashew based.
Plant based tacos

Tips on warming tortillas

The last tip on making killer plant based street tacos: make sure to warm your tortillas! There’s nothing worse than biting into a cold, leathery tortilla. Corn tortillas especially can break easily when they’re cold. Remember that with street tacos, you’ll want to layer 2 tortillas to avoid breakage. 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.

More taco recipes

Who doesn’t love tacos? Here are a few more tasty taco recipes you might enjoy, many of which are vegan dinner ideas:

This vegan street tacos recipe is…

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

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Vegan street tacos

Plant Based Street Tacos


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings (12 tacos)
  • Diet: Vegan

Description

These vegan street tacos are fast and easy, full of bold flavor! Everyone will love this plant based dinner idea.


Ingredients


Instructions

  1. Make the black bean and corn salad: In a bowl, mix together the beans (drained and rinsed), corn, and pico de gallo with the kosher salt.
  2. Warm the plant based taco meat: In a skillet, warm the OZO Plant-Based Mexican Seasoned Ground, according to the package instructions. 
  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: Layer 2 tortillas, then top with black bean and corn salad, taco meat, onions or pickled onions, cilantro, and hot sauce. 
  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Mexican-inspired

Keywords: Vegan street tacos, plant based tacos, plant based taco meat, OZO plant based protein

A Couple Cooks - Recipes worth repeating.

Summer Salmon Tacos with Grilled Corn and Poblano Peppers.

These summer salmon tacos are smoky and sweet and topped with a grilled corn poblano pepper salsa. So flavorful, crisp and refreshing! Perfect on a warm summer evening with an icy margarita. Summer salmon tacos are here for a refreshing dinner tonight!  There is nothing I love more than a perfect summer dinner. We eat […]

The post Summer Salmon Tacos with Grilled Corn and Poblano Peppers. appeared first on How Sweet Eats.

These summer salmon tacos are smoky and sweet and topped with a grilled corn poblano pepper salsa. So flavorful, crisp and refreshing! Perfect on a warm summer evening with an icy margarita.

Summer salmon tacos are here for a refreshing dinner tonight! 

summer salmon tacos with grilled corn poblano salsa

There is nothing I love more than a perfect summer dinner. We eat very seasonally in our house, and I love having some incredible meals in rotation each season that are special – just for that specific season. 

summer salmon taco ingredients

While I could make salmon tacos all year round, this combo tastes especially SUMMERY and special. When I think of this dish, I think of us sitting on the patio and eating it as the sun goes down – a slight breeze is blowing and maybe even some chilled white wine or a margarita is involved. 

This meal is so fresh and light and incredibly satisfying at the same time. 

Summer salmon tacos here we come! 

flaky salmon for tacos

I use the same seasonings here as I do for my cedar plank salmon – because that recipe is out of this world. The spices give it a smoky, sweet and savory flavor that is just absolutely incredible. We really love it, and I knew using it for tacos would be fabulous.

Once your salmon is seasoned, you can truly cook this in the way that is easiest for you. Roasting it is probably the way I tend to cook it the most, but now that it’s a billion degrees outside, I’ve been throwing it on the grill. 

You can also just sear it in the skillet! 

grilled corn poblano avocado salsa

The secret is to never overcook the salmon – it’s the best when it’s buttery and flaky and almost melts in your mouth. 

summer salmon tacos with grilled corn poblano salsa

What takes this dish over the top for me is the salsa. I love to use a mix of grilled or fresh corn (even sliced right off the cob, uncooked, it’s so crisp and sweet!), roasted or grilled poblano peppers and avocado. Again, we have that savory and sweet combo, with a refreshing crunch that just screams summer. It’s perfect! 

It also adds a great bite – a little crunch – to the otherwise buttery salmon. 

summer salmon tacos with grilled corn poblano salsa

Then! I also add some pickled onions. If I could throw pickled onions on everything, I would. Sure, because anything hot pink is amazing but also because they add the perfect tangy bite to all things – salads, tacos, pizza, chicken – everything. 

Finally, a heavy handed sprinkle of cotija cheese. This absolutely MAKES tacos for me. It’s creamy and tangy and a little bit goes a long way.  (more…)

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Tacos al carbon

If you were in Houston in the 1980s, it was hard to escape the ubiquitous tacos al carbon. Ninfa Laurenzo—of the eponymous Ninfa’s—made…
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If you were in Houston in the 1980s, it was hard to escape the ubiquitous tacos al carbon. Ninfa Laurenzo—of the eponymous Ninfa’s—made…

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Chili Lime Sweet Potato Taco Bowls with Chipotle Ranch.

These chili lime sweet potato taco bowls are served over rice and black beans, drizzled with chipotle ranch and lots of delish toppings! My favorite kind of monday meal!  Or let’s just say, a taco bowl meal any day of the week is what I want to eat. Taco bowl, burrito bowl, whatever you want […]

The post Chili Lime Sweet Potato Taco Bowls with Chipotle Ranch. appeared first on How Sweet Eats.

These chili lime sweet potato taco bowls are served over rice and black beans, drizzled with chipotle ranch and lots of delish toppings!

My favorite kind of monday meal! 

chili lime sweet potato taco bowls

Or let’s just say, a taco bowl meal any day of the week is what I want to eat.

roasted chili lime sweet potatoes

Taco bowl, burrito bowl, whatever you want to call it! See, I have made burrito bowls before – these caramel chipotle sweet potato burrito bowls are pretty darn good. I usually serve them with quinoa!

This is another hack on the taco bowl. Chili lime spiced sweet potatoes – I like to use tajin – and all finished off with a chipotle ranch.

Oh my WORD.

The chipotle ranch is drinkable. It’s true, it’s true. You will absolutely love it. 

roasted chili lime sweet potatoes

My favorite thing about bowls like this is that you can make them HOWEVER YOU WANT. Yes, mine always seem to get out of control with loads of toppings. I can’t help it!

I want salsa or pico but also pickled onions and avocado or guac and definitely cheese. The toppings are the best part.

OH and crushed tortilla chips OF COURSE. 

Bowls like this are ridiculously filling too. You can make them as large or as small as you want. My base for these are the chili lime sweet potatoes and black beans. I also like to add in some rice if I have it, as burrito-ish as that may make the bowl. 

sweet potatoes, black beans and rice in a bowl

I roast the sweet potatoes and it’s something you could easily do ahead of time. You can also even grill them if you wish, now that the weather is getting warmer. While the potatoes cook, I get everything else together. It’s pretty simple – DON’T be intimidated by the ingredient list!

First, I’m giving you the entire chipotle ranch recipe below, which you can make days ahead of time. I’m also listing out a bunch of different toppings you can use. Not every single thing in the list is a necessity – it all depends on what you want to put in your bowls. 

Regardless, take the cooking time of the sweet potatoes to get everything together!  (more…)

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25 Of My Favorite Tex Mex and Margarita Recipes!

Sharing 25 favorite tacos and margaritas here! Lots of delicious tex-mex options with tons of delicious margaritas for the side! Tacos and margaritas coming in hot today! Today I’m sharing over 25 of my favorite tacos and margaritas! A bunch of delicious tex-mex options, all paired with some of my favorite margaritas that I’ve made […]

The post 25 Of My Favorite Tex Mex and Margarita Recipes! appeared first on How Sweet Eats.

Sharing 25 favorite tacos and margaritas here! Lots of delicious tex-mex options with tons of delicious margaritas for the side!

Tacos and margaritas coming in hot today!

Today I’m sharing over 25 of my favorite tacos and margaritas! A bunch of delicious tex-mex options, all paired with some of my favorite margaritas that I’ve made here on the blog. Since anything tex-mex is basically a staple of our weekly menu, I have tons of dishes that I absolutely love. Some days we do tacos, sometimes it’s enchiladas, often it’s a version of a burrito bowl and I can always go for a sheet pan nacho situation.

I mean, who wouldn’t?!

And! I’m a bit partial to the bubbly jam margaritas below but also ADORE my classic margarita recipe that I’ve been making for over a decade. It’s just so darn good. Scroll down and let me know what your pick would be! I’m thinking bang bang cauliflower tacos for tonight…

25 Favorite Tacos and Margaritas

Bang bang cauliflower tacos

Our favorite ground beef tacos

Sheet pan lime shrimp fajitas (more…)

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Grilled Chili Lime Chicken Tacos with Pineapple Avocado Salsa.

These grilled chili lime chicken tacos are loaded with smoky, charred flavor! They’re also topped with a grilled pineapple avocado salsa that is incredible. Throw on some cotija cheese, pickled onions and you’re good to go. Chili lime chicken tacos are the star of the show today! Orrrrr maybe, the grilled pineapple avocado salsa is […]

The post Grilled Chili Lime Chicken Tacos with Pineapple Avocado Salsa. appeared first on How Sweet Eats.

These grilled chili lime chicken tacos are loaded with smoky, charred flavor! They’re also topped with a grilled pineapple avocado salsa that is incredible. Throw on some cotija cheese, pickled onions and you’re good to go.

Chili lime chicken tacos are the star of the show today!

grilled chili lime chicken tacos with pineapple salsa

Orrrrr maybe, the grilled pineapple avocado salsa is the star of the show. Make a bowl of that and pass the chips please!

It’s incredible.

grilled chicken, pineapple and tortillas

Actually, the real star of this show is Tajin! I love using Tajin seasoning for just about anything – all my meats, roasted vegetables and even the rim of a margarita (when I can drink them, haha). Today, the chicken marinates in Tajin and tastes like heaven. 

If you haven’t tried Tajin before, it’s not overly spicy. I don’t love a ton of heat and I find it to be more like chili powder mixed with fresh lime. The lime flavor is so fantastic here!

If you can’t find Tajin or would prefer something else, I’ve also found chili lime seasoning at Target and Trader Joe’s before too. If neither of those options work either, you can make your own! I suggest combining chili powder, a bit of salt and pepper, garlic powder and fresh lime zest. It will taste fantastic. 

chopped grilled chili lime chicken

After the chicken takes a little Tajin soak, I grill it for even more smoky, charred flavor. It’s divine!

At the same time, I grill some pineapple spears too. If you’ve been around this blog long enough you probably remember back in 2009 when I had an obsession with fruit salsa. I mean, I still do have an obsession with fruit salsa! I’ve probably made just about every version of fruit salsa there is. Almost. 

grilled pineapple avocado salsa

In this case, I wanted to do a smoky grilled pineapple, which in turn would caramelize ever so slightly and that would bring out the sweetness. Combine that with some creamy avocado and spicy jalapeño. And a few classics like red onion and cilantro and lime.

Oh my WORD.

You will love this salsa so much. Seriously considering just eating it with a spoon and calling it a salad. I mean, that would work, right?  (more…)

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