Esquites Tacos

*I’m proud to partner with Watkins to bring you this story and recipe. It’s quite evident in my recipes that I’m a big fan of flavor and I rely on good, fresh organic spices and dried herbs. Watkins uses only USDA Certified Organic and Non-GMO Project Verified ingredients in its spices, spice blends, and herbs…. Read more »

*I’m proud to partner with Watkins to bring you this story and recipe. It’s quite evident in my recipes that I’m a big fan of flavor and I rely on good, fresh organic spices and dried herbs. Watkins uses only USDA Certified Organic and Non-GMO Project Verified ingredients in its spices, spice blends, and herbs. You can find their products at Watkins1868.com and select stores nationwide.

As always, the words and photos are mine. I appreciate your support and the companies who graciously partner with me so I can continue to share my stories through the recipes that fill our table.

 

You may have heard of the popular street food recipe in Mexico called Elote. If not, it’s an incredible dish that starts with corn on the cob; grilled until blackened and smoky then slathered in a creamy and spicy sauce before being rolled in cheese then finished with fresh lime juice. It is now absolutely my preferred way of eating corn. Esquites is the same idea but minus the cob. Corn kernels are blackened (or the cobs are grilled then the kernels removed) and then mixed with mayonnaise, cheese, chili powder, cilantro leaves, ground cumin, adobo seasoning and lots of lime.

Because I’m a believer in “all things are better when wrapped in a tortilla” we’ve turned this classic Mexican corn dish into a taco. It’s paired with what is basically a chunky guacamole that is loaded with scallions and a touch of sour cream (or if you’re an Antoni fan you can use Greek yogurt).

This recipe is written to feed a crowd or to have plenty of leftovers. I also added slow simmered pinto beans to bulk up the tacos but you can add grilled fish, chicken, steak, or carnitas – the options are endless.

 

 

Esquites Tacos

Ingredients

Esquites

1/4 cup mayonnaise

1/2 cup crumbled Cotija or Parmesan cheese

2 tsp lime zest

1/4 cup lime juice

1/2 tsp salt1 tsp Watkins Organic Chili Powder

2 TBL butter

8 corn cobs, kernels removed (or about 24 ounces corn kernels – you can use frozen corn here too)

Instructions

In a medium size bowl stir together the mayonnaise, cheese, lime zest, juice, salt and chili powder. Feel free to add more chili powder if you want more heat.

Add the butter to a large skillet set over medium high heat. When the butter sizzles add the corn then let blacken. Give a quick stir after a couple of minutes then let sit again. Add a hefty pinch of salt then turn off the heat.

Stir the blackened corn into the creamy mayonnaise mixture.

Alternately you can grill the corn cobs then let cool and remove the kernels from the cob before stirring into the creamy sauce.

Creamy Avocado and Scallion Salsa

2 large avocados, peeled and diced

5 scallions, white and green parts thinly sliced

2 TBL sour cream

1/2 tsp Watkins Organic Ground Cumin

1/2 tsp Watkins Organic Adobo Seasoning Pinch salt

1 TBL fresh lime juice

2 garlic cloves, minced

1 TBL minced jalapeño (more or less depending on your spice preference)

1 TBL Watkins Organic Cilantro Leaves

In a medium size bowl stir together the avocado, scallions, cumin, adobo, salt, lime juice, garlic, jalapeño and dried cilantro. Taste and adjust seasoning as desired

Tacos

12 small flour or corn tortillas

Meat or beans (optional)

Crumbled cotija or queso fresco

Pickled jalapeños

Warm the tortillas then serve with meat or beans, esquites, salsa and whatever other toppings you prefer. I’ve listed my favorites.

 

Crispy Avocado Tacos

These crispy avocado tacos are destined to be your new favorite! With crunchy breading, they’ve got the vibe of a fish taco but are totally plant based. Meet your recipe soulmate: Crispy Avocado Tacos. Could there be a taster tortilla filling? We think not. You’ve got avocado fries, breaded and baked in a hot oven until crispy, with a texture of fried avocado. Then top that with spiced black beans, pico de gallo, and the refreshing crunch of romaine lettuce. Drizzle on a creamy lime and cilantro sauce, and it’s heaven on a plate. It tastes like restaurant tacos, but it’s easy to whip up in your kitchen. Let’s get cooking! Start with baked avocado fries The inspiration behind these vegan avocado tacos are these avocado fries. As we crunched our way through a platter, I mentioned offhandedly to Alex, “These would be great in tacos.” We looked at each other. Yes! Avocado tacos. The main part of the work in these tacos is the fries. Here are a few notes about how to make them: Get ripe but firm avocados. The most important part! You don’t want mushy avocados, because they don’t hold up to the breading process. Slice the […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

These crispy avocado tacos are destined to be your new favorite! With crunchy breading, they’ve got the vibe of a fish taco but are totally plant based.

Avocado tacos

Meet your recipe soulmate: Crispy Avocado Tacos. Could there be a taster tortilla filling? We think not. You’ve got avocado fries, breaded and baked in a hot oven until crispy, with a texture of fried avocado. Then top that with spiced black beans, pico de gallo, and the refreshing crunch of romaine lettuce. Drizzle on a creamy lime and cilantro sauce, and it’s heaven on a plate. It tastes like restaurant tacos, but it’s easy to whip up in your kitchen. Let’s get cooking!

Start with baked avocado fries

The inspiration behind these vegan avocado tacos are these avocado fries. As we crunched our way through a platter, I mentioned offhandedly to Alex, “These would be great in tacos.” We looked at each other. Yes! Avocado tacos. The main part of the work in these tacos is the fries. Here are a few notes about how to make them:

  • Get ripe but firm avocados. The most important part! You don’t want mushy avocados, because they don’t hold up to the breading process.
  • Slice the avocados the safe way. See below for more!
  • Set up an assembly line. There are three stops to the avocado breading process. Dredge the slice in flour and spices, then into lime juice and olive oil, then finally into panko.
  • Bake for 15 minutes at 425 degrees. You don’t even need to flip!
Avocado Fries

How to make avocado tacos: basic steps

Other than making avocado fries, these avocado tacos are a breeze! We tried to keep the other toppings fast and easy so that you can whip them up while the fries are in the oven. Here’s the basic process:

  • Make the avocado fries. While they’re in the oven…
  • Season the black beans. This recipe has a quick and simple flavoring for the black beans. The star ingredient is adobo sauce from a can of chipotle chilis (see below).
  • Make the sauce. This avocado tacos recipe has a simple cilantro sauce that covers it in creamy, tangy goodness.
  • Char the tortillas. It’s optional, but we always warm our tortillas by charring them on an open flame on the stove. It gives them great flavor and looks beautiful too. Go to How to Warm Tortillas.
Avocado tacos

Cilantro taco sauce (and a few other options)

The taco sauce for these vegan avocado tacos is also quick and simple…so you can finish it while the avocados bake! But you can also make some other sauces if you prefer. Here’s a breakdown on sauce options:

  • Cilantro taco sauce: It’s got mayo, lime juice, cilantro, garlic powder and cumin. All you have to do is stir together! Done and done.
  • Spicy Mayo: Even easier! 2 ingredients (you can also substitute sour cream for the mayo).
  • Shrimp Taco Sauce: Similar vibe to the cilantro sauce, but with yogurt too.
  • Chipotle Sauce: A vegan tahini-based sauce with a spicy kick!
Baked avocado fries

The safe way to slice an avocado

The most important part about avocado tacos: cutting the avocado the right way! Do it wrong and you could end up cutting yourself. Here’s how to do it the safe way (and see the video below):

  1. Slice around: Using a large chef’s knife, cut lengthwise around the avocado. Twist the two halves to separate them.
  2. Pit holding a towel: Place a towel in your hand and put the avocado on top. With a gentle but quick motion, tap the knife into the avocado pit.
  3. Use our safety trick: Do not attempt to remove the avocado pit with your hand! Instead, pull the cutting board close to your body, then place the pit against the far edge of the cutting board and pull back to release it from the knife. (Watch the video below for this part!)
  4. Scoop out and slice: Use a large spoon to scoop out the avocado from the peel. Place the avocado with the cut side down, then cut it into slices. To dice the avocado, turn the slices and cut crosswise to make diced avocado.

More about adobo sauce…and how to use leftovers

The black beans in this avocado tacos recipe have a bit of adobo sauce. It’s optional but it’s our favorite way to add flavor to Mexican dishes! Here’s more about it:

  • Adobo sauce is a tomato-chili sauce that brings savory, smoky flavor. It’s the sauce that’s packaged inside a can of chipotle chilis! Chipotles in adobo sauce are sold in most grocery stores here in the US, available near the Mexican products.
  • This recipe calls for adobo sauce only. Pull out just 1 teaspoon of the sauce from the can. The sauce is lightly spicy, but not nearly as spicy as the chipotle peppers! Each brand of can has different amounts of adobo sauce, so you’ll have to experiment and find your favorite.
  • Refrigerate or freeze the remainder. You can use the remaining adobo sauce and chipotle peppers in recipes! Try it in Vegan Enchiladas, Vegetarian Tortilla Soup, or Quinoa Chili.
Avocado tacos

Sides to serve with avocado tacos

Once your vegan avocado tacos are complete, it’s time to serve! Here are a few of our favorite ways to accessorize them for a party (on a weeknight we just go to town on the tacos);

This avocado tacos recipe is…

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

Print
Avocado tacos

Crispy Avocado Tacos


1 Star2 Stars3 Stars4 Stars5 Stars (7 votes, average: 4.86 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 (8 tacos)
  • Diet: Vegan

Description

These crispy avocado tacos are destined to be your new favorite! With crunchy breading, they’ve got the vibe of a fish taco but are totally plant based.


Ingredients

For the avocado tacos

  • 1 recipe Baked Avocado Fries
  • 15-ounce can black beans
  • 1 teaspoon adobo sauce from a can of chipotle chili peppers (optional)
  • 1/2 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon kosher salt
  • 1 romaine head
  • 1 cup pico de gallo (storebought or homemade)
  • 8 flour or corn tortillas

For the cilantro sauce*


Instructions

  1. Make the Baked Avocado Fries.
  2. While they bake, drain and rinse the beans. Mix them with with the adobo sauce, cumin, chili powder, and salt.
  3. Thinly slice the romaine.
  4. Make the cilantro sauce by mixing together the mayonnaise, lime juice, cilantro, cumin, garlic powder, and salt.
  5. If desired, 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 by topping the tortillas with romaine lettuce, beans, avocado fries, pico de gallo, and cilantro sauce.

Notes

*Or substitute Spicy Mayo, Shrimp Taco Sauce, Chipotle Sauce, or sour cream mixed with hot sauce.

  • Category: Main Dish
  • Method: Baked
  • Cuisine: Mexican Inspired

Keywords: Avocado tacos

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Shrimp Tacos

Shrimp Tacos with Grilled Pineapple Salsa will make you feel like you’re on vacation somewhere exotic. These simple and flavorful tacos are a summertime Taco Tuesday favorite! It is officially summer and that means it’s time to bring on all of th…

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The post Shrimp Tacos appeared first on Two Peas & Their Pod.

Vegan Chorizo & Potato Tacos

Mexican chorizo, seasoned with spices like cumin, dried chillies and clove, is very different to what we in the UK know as chorizo (i.e. Spanish chorizo) which is predominantly flavoured with smoked paprika.  These tacos are inspired by the Mexican dish of chorizo & potato tacos – I’ve used Linda McCartney’s Vegetarian Sausages, crumbled up and pan fried until a bit crispy. This is then seasoned with a blend of spices to bring that Mexican chorizo flavour, whilst still being veggie.  The combo of the spicy, meaty chorizo with the crispy potatoes is an excellent match and is perfect wrapped up in a warmed tortilla with some lime and coriander. 

The post Vegan Chorizo & Potato Tacos appeared first on Izy Hossack – Top With Cinnamon.

two vegan chorizo potato tacos on a chopping board with corn tortillas, cilantro and limes

Mexican chorizo, seasoned with spices like cumin, dried chillies and clove, is very different to what we in the UK know as chorizo (i.e. Spanish chorizo) which is predominantly flavoured with smoked paprika. 

These tacos are inspired by the Mexican dish of chorizo & potato tacos – I’ve used Linda McCartney’s Vegetarian Sausages, crumbled up and pan fried until a bit crispy. This is then seasoned with a blend of spices to bring that Mexican chorizo flavour, whilst still being veggie. 

a pan of vegan chorizo potato mixture on a board with a taco, cilantro and lime

The combo of the spicy, meaty chorizo with the crispy potatoes is an excellent match and is perfect wrapped up in a warmed tortilla with some lime and coriander. 

Linda McCartney Vegetarian Sausage Chorizo and Potato Tacos

Linda McCartney Vegetarian Sausage Chorizo and Potato Tacos

Yield: serves 3-4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

A spiced vegetarian sausage and crispy potato taco

Ingredients

Chorizo Spice blend:

  • 1 1/2 tsp cumin seed
  • 1 tsp coriander seed
  • 3 whole cloves
  • 5 black peppercorns
  • 1 dried ancho chili (see notes for substitutes)
  • 2 dried bay leaves
  • 1 tsp dried oregano
  • 1/2 tsp ground cinnamon
  • 1/2 tsp cayenne pepper

For the tacos:

  • 3 tbsp vegetable oil
  • 4 Linda McCartney’s Vegetarian Sausages, defrosted
  • 2 cloves garlic, finely minced
  • 1 tbsp chorizo spice blend
  • 2 medium potatoes, cut into ~3cm chunks
  • 1/2 white onion, roughly chopped
  • 6-8 small tortillas, warmed
  • Lime wedges
  • Fresh coriander, finely chopped

Instructions

Make the spice blend first:

  1. Toast the cumin, coriander, cloves, peppercorns and chilli in a dry frying pan over a medium heat until fragrant. Blitz with the bay leaves until powdery (or grind with a pestle & mortar) and then mix with the remaining spices. Set aside.

Start on the taco filling:

  1. Place the diced potato into a medium pot and cover with water. Place over a medium heat and bring to the boil. Cook for around 6-8 minutes until tender but not too soft. Drain and let them sit in the sieve/colander for a few minutes to allow the potato cubes to dry out a bit. 
  2. Heat 1 tbsp oil in a large frying pan. Once hot, crumble in the defrosted Linda McCartney’s sausages and let cook over a medium heat, stirring occasionally, until it starts to brown. Add the garlic and 1 tbsp of spice blend and stir through for 2 minutes. Transfer this sausage mixture to a bowl and wipe out the pan. 
  3. Return the pan to a medium heat and add the remaining oil. Add the cooked potato cubes and cook, stirring every now and then, until they become crisp all over. At this point, add the diced onion and stir through. Cook until the onion starts to become translucent (around 5 minutes) then add in the cooked sausage mixture. Stir together.
  4. Serve the sausage/potato mixture in warmed tortillas with a squeeze of lime and a sprinkle of coriander. 

Notes

  • *Ancho chili substitute: 2 tsp paprika + 1/8 tsp cayenne pepper
  • Make it Gluten-Free: serve with corn tortillas (ensure they're GF)

The post Vegan Chorizo & Potato Tacos appeared first on Izy Hossack - Top With Cinnamon.

Smoky Cauliflower Tacos

Smoky Cauliflower Tacos- Roasted cauliflower tacos with a simple, smoky chipotle sauce. These easy vegetarian tacos are full of flavor and a great way to mix up taco night! Smoky Cauliflower Tacos Roasted cauliflower is one of my very favorite vegetabl…

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The post Smoky Cauliflower Tacos appeared first on Two Peas & Their Pod.

Grilled Chicken Tacos with Key Lime Slaw.

These grilled chicken tacos majorly glow up with key lime slaw! Okay so who is ready to eat ALL THE TACOS next Tuesday?  Raise your hand if a margarita is included.  We have tacos at least once a week. I’m always looking for a new taco recipe or idea, something that isn’t like the boring […]

The post Grilled Chicken Tacos with Key Lime Slaw. appeared first on How Sweet Eats.

These grilled chicken tacos majorly glow up with key lime slaw!

These grilled chicken tacos are easy and flavorful. They are super smoky, then topped with a key lime slaw that is absolutely delicious!

Okay so who is ready to eat ALL THE TACOS next Tuesday? 

Raise your hand if a margarita is included. 

key lime slaw

We have tacos at least once a week. I’m always looking for a new taco recipe or idea, something that isn’t like the boring old beef tacos that I grew up on in the 90s. I mean, I still love those kind of tacos. But in my can’t-ever-be-bored millennial brain, I always want something new!

The best!

The newest!

The uniquest! 

Something that we haven’t eaten ten million times.

These grilled chicken tacos are easy and flavorful. They are super smoky, then topped with a key lime slaw that is absolutely delicious!

Grilled chicken tacos may be the furthest thing from that, because grilled chicken sounds pretty darn boring. But! The marinade here is really delicious – it gets more flavorful as it sits, obviously. And the slaw.

Oh my gosh. THE SLAW! 

These grilled chicken tacos are easy and flavorful. They are super smoky, then topped with a key lime slaw that is absolutely delicious!

It’s safe to say that I am obsessed with this slaw. We are a very pro-slaw family.

Eddie loves all kinds of slaw. He especially loves it on tacos, but he likes coleslaw too. The classic, next to a plate of pulled pork or something.

While I’ve never been a coleslaw fan, any kind of vinegary and briney slaw is my DREAM. I mean, I will eat it alone. All by itself! 

The crunch is fantastic. The flavor is so good. It adds texture to any sandwich or taco and really takes things over the top.

These grilled chicken tacos are easy and flavorful. They are super smoky, then topped with a key lime slaw that is absolutely delicious!

This slaw is extra special because we’re making it key lime flavored. Lime zest, lime juice, a pinch of sugar and salt. As it sits, he develops this incredible tangy, ever-so-slightly sweet lime flavor. 

It’s absolutely PERFECT on the grilled chicken tacos because they aren’t complicated. The whole flavor profile works together – neither takes away from the other. 

The rest of the taco depends on whatever you have/want on top. 

I went with avocado – of course. I like the plain sliced avocado on this instead of guacamole. Then a little sour cream drizzle. You could do mayo or a crema of your choice (I have about a million crema ideas in my taco section) – or even something like an avocado drizzle instead!

Then thinly sliced radish for more crunch and that little BITE. 

Then crumbled cotija cheese! 

Oh my gosh. Absolutely.

These grilled chicken tacos are easy and flavorful. They are super smoky, then topped with a key lime slaw that is absolutely delicious!

Grilled Chicken Tacos with Key Lime Slaw

Print

Grilled Chicken Tacos with Key Lime Slaw

These grilled chicken tacos are easy and flavorful. They are super smoky, then topped with a key lime slaw that is absolutely delicious!
Course Main Course
Cuisine American
Prep Time 35 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings 4 people
Author How Sweet Eats

Ingredients

  • 1 pound chicken breasts
  • 3 tablespoons olive oil
  • 1 key lime, zest freshly grated
  • 2 garlic cloves, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 8 to 12 corn or flour tortillas
  • for topping: sour cream, thinly sliced radish, cotija cheese, avocado

key lime slaw

  • 3 cups shredded green, napa or savoy cabbage
  • 2 key limes, zest freshly grated and juiced
  • 1 small shallot, thinly sliced
  • 1 garlic clove, minced
  • ¼ cup fresh cilantro, chopped
  • 1 tablespoon olive oil
  • 2 teaspoons sugar, (or honey!)
  • ½ teaspoon salt
  • ½ teaspoon pepper

Instructions

  • Marinate the chicken first! At least 30 minutes ahead of time (or even the night before), combine the chicken with the olive oil, lime zest, garlic, smoked paprika, cumin, salt and pepper. Place in in a dish or resealable bag and stick it in the fridge.
  • When you’re ready to grill, remove it from the fridge about 30 minutes before. Preheat your grill to the highest heat for 10 minutes.
  • Once the grill is hot, place the chicken on the grates. Grill about 5 minutes per side, until golden and charred and the internal temperature reaches 165 degrees F. Let the chicken rest for 10 minutes.
  • While the chicken cooks, make the slaw. In a large bowl, combine the cabbage, lime zest, shallot, garlic and cilantro. Add the lime juice and olive oil. Sprinkle on the sugar, salt and pepper. Toss well, mixing over and over to make sure everything is combined. Let the slaw sit while you finish the tacos.
  • Once the chicken rests, chop it up. Fill the tortillas with the chicken and if you wish, some avocado. Drizzle with sour cream. Top with the key lime slaw, a few radish slices and cotija cheese. If you want, sprinkle with a bit of tajin or smoked paprika. Enjoy!

These grilled chicken tacos are easy and flavorful. They are super smoky, then topped with a key lime slaw that is absolutely delicious!

But why are tacos so amazing?

The post Grilled Chicken Tacos with Key Lime Slaw. appeared first on How Sweet Eats.

Easy Black Bean Tacos

Like everyone, I’m craving some adventure and daydreaming future destinations. Mexico City might be my first stop. It’s a vibrant, energetic city with incredible food around every…

The post Easy Black Bean Tacos appeared first on Cookie and Kate.

black bean tacos recipe

Like everyone, I’m craving some adventure and daydreaming future destinations. Mexico City might be my first stop. It’s a vibrant, energetic city with incredible food around every corner. I hopped down there a few summers ago and came back with a list of restaurants to try next someday.

For now, we can make tacos at home. I can’t claim these black tacos are authentic, but they are easy, quick, tasty, and quite versatile. (If you’re looking for truly epic tacos, here they are—but they are a bit more time-consuming and reliant upon fresh produce.)

black bean taco ingredients

I hope these tacos are exactly what you need right now. I’ve provided suggestions on ingredient substitutions and alternate sauce ideas below.

Serve them as-is for an easy dinner, or keep on reading for side dish suggestions!

Continue to the recipe...

The post Easy Black Bean Tacos appeared first on Cookie and Kate.

Migas

Migas-you are going to love these easy Tex-Mex migas made with eggs, tortilla chips, and all the toppings! Enjoy for breakfast, lunch or dinner and they are so good served as breakfast tacos! Migas It’s rare that you find a recipe that works for all th…

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The post Migas appeared first on Two Peas & Their Pod.

Instant Pot Carnitas

Instant Pot Carnitas-juicy, tender, and crispy carnitas made in the pressure cooker. Use this easy carnitas recipe to make tacos, burritos, salads, quesadillas, and more! Instant Pot Carnitas Instant Pot Carnitas are the BEST! There’s an incredible ble…

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