We’ve been on an enchilada kick lately (sorry, not sorry). And who can blame us for loving a saucy, filling, nourishing dish that keeps well and is great for feeding a crowd!?
These fall-inspired pumpkin black bean enchiladas are all that (and more)! …
We’ve been on an enchilada kick lately (sorry, not sorry). And who can blame us for loving a saucy, filling, nourishing dish that keeps well and is great for feeding a crowd!?
These fall-inspired pumpkin black bean enchiladas are all that (and more)! Let us show you how it’s done.
How to Make Pumpkin Black Bean Enchiladas
These vibrant enchiladas are veggie-packed, “cheesy” (without any cheese), plant-based, (optionally) gluten-free, and feature our NEW smoky 5-minute pumpkin enchilada sauce!
A few years ago, I sent out a taco recipe for testing. When the tester replied, she mentioned that she had served the dish with half-and-half tortillas. This style was…
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A few years ago, I sent out a taco recipe for testing. When the tester replied, she mentioned that she had served the dish with half-and-half tortillas. This style was...
We’re big fans of enchiladas (SO satisfying and flavorful), but we know we’re not the only ones who’ve faced the tragedy of corn tortillas cracking when you try to roll them. Not anymore, friends! The ultimate weeknight enchiladas are here — in cassero…
We’re big fans of enchiladas (SO satisfying and flavorful), but we know we’re not the only ones who’ve faced the tragedy of corn tortillas cracking when you try to roll them. Not anymore, friends! The ultimate weeknight enchiladas are here — in casserole form!
This green enchilada casserole is saucy, savory, hearty, and full of veggies and plant-based protein.
Prepare your taste buds, friends. These umami-filled portobello mushroom fajitas are smoky, satisfying, herby perfection. Inspired by Bouldin Creek Cafe, they’re topped with our 5-Minute Chipotle Pecan Pesto (a fan-favorite also inspired by Bouldin), c…
Prepare your taste buds, friends. These umami-filled portobello mushroom fajitas are smoky, satisfying, herby perfection. Inspired by Bouldin Creek Cafe, they’re topped with our 5-Minute Chipotle Pecan Pesto (a fan-favorite also inspired by Bouldin), creating the ULTIMATE flavorful, plant-based meal!
These fajitas are perfect for when you’re craving hearty comfort food, and they come together quickly with just 10 ingredients!
We are all about quick and easy dinner recipes at our house and one of our favorites, FAJITAS! We are a fajitas family because they are easy to make and fun to eat. Chicken fajitas and Vegetarian Fajitas have always been a staple at our house, but our …
We are all about quick and easy dinner recipes at our house and one of our favorites, FAJITAS! We are a fajitas family because they are easy to make and fun to eat. Chicken fajitas and Vegetarian Fajitas have always been a staple at our house, but our boys are currently loving Shrimp Fajitas. Shrimp…
This delicious new recipe was a reader request, and since we love Instant Pot meals, it needed to happen! Our inspired version of this traditional Mexican dish is easy to prepare and nutrient-packed — but with all the classic flavors you know and love….
This delicious new recipe was a reader request, and since we love Instant Pot meals, it needed to happen! Our inspired version of this traditional Mexican dish is easy to prepare and nutrient-packed — but with all the classic flavors you know and love. It’s smoky, spicy, perfectly brothy, and undeniably comforting!
With just 1 pot required, this soup comes together in no time but is incredibly flavorful, not to mention satisfying and nourishing!
The tortilla pizza is a genius quick meal! It forms the crust of this crispy pie, ideal for an easy dinner or appetizer.
Need food…fast? There’s nothing better than a cheater pizza to the rescue, and this one is loads faster than delivery pizza. Try the mighty crispy Tortilla Pizza! This genius concept uses a tortilla to make the crust of the pizza pie, making for a delightful crunch for each bite. We love naan pizza and pita pizza, so it was time for testing it with a tortilla…which we like even better! Here’s how to make the best crispy tortilla pizza: ideal for weeknight dinners, kid foods or even a quick appetizer.
Methods for tortilla pizza
The most important thing when you use a tortilla as the crust for a pizza? Getting the tortilla very crispy. No one wants a wimpy pizza. There are three different methods for tortilla pizza, each of which have pros and cons. Here’s what to know:
Pizza stone (crispiest): The best method for a tortilla pizza is a pizza stone. While it’s special equipment, the pizza comes out the crispiest. (Here’s the pizza stone we have). You can cook about 2 to 3 tortilla pizzas at once on a stone, depending on your stone and the size of the tortillas.
Cast iron skillet (single serve): Don’t have a pizza stone? Make a tortilla pizza in a cast iron skillet. This method comes out very crispy. The only downside? You can only make one at a time.
Oven grates (multi-serving): Tortilla pizza comes out great cooked right on the oven racks! This version doesn’t come out quite as crispy, but it still tastes great. You can cook several pizzas at once, which is great for serving a family. Make sure to place a baking sheet in the oven to catch drips with this method.
Another key: a great pizza sauce
Picked your method? The only other trick you’ll need to make a killer tortilla pizza? Our 5 minute Homemade Pizza Sauce. Here’s the thing: storebought pizza sauce is fine in a pinch. But this homemade sauce will blow your mind with the fresh, garlicky robust flavor. It takes every pizza up a notch. And it only takes 5 minutes to make, so why skimp?
This pizza sauce takes 5 minutes in a blender. All you need are canned tomatoes, garlic, oregano, salt and olive oil. In fact, we have the recipe memorized. Take one bite from the blender, and it’s life changing.
It capitalizes on the magic of fire roasted tomatoes. Fire roasted tomatoes are key for the flavor here! They’re tomatoes that have been roasted on an open flame, making them taste sweet right out of the can. Try them once, and you’ll never go back.
Tortilla pizza topping ideas
When it comes to tortilla pizza, our favorite flavor is margherita: a great pizza sauce, mozzarella and Parmesan cheese, and fresh basil. But you can customize this any way you like! The only thing to keep in mind? Chop the toppings very small, and don’t overload the pizza. Because a tortilla is not as strong as a standard crust, you’ll need small and light toppings. Here are some flavor combination ideas (scale down the quantities for personal-sized pizza):
What’s a good gluten free option for tortilla pizza? We don’t recommend using corn tortillas because of their strong flavor. But there are lots of grain free tortillas on the market that could work! Use your favorite brand: the thicker the better. The brand Siete has various options like almond flour tortillas or cassava flour tortillas. We have not tested gluten-free tortilla pizza, so let us know in the comments below if you have good options.
More pizza recipes
There are so many fun ways to make a pizza! Here are a few more alterative pizza ideas to add to your arsenal:
Brush both sides of each tortilla lightly with olive oil. Top each tortilla with 3 tablespoons pizza sauce and ¼ cup shredded mozzarella. Add a sprinkle of grated Parmesan and a small pinch of salt. Add additional bite-size chopped toppings if desired (but not the basil).
Cook using one of the following methods:
Pizza stone or cast iron pan (crispiest): Place as many pizzas as fit directly onto the preheated pizza stone, or place one pizza into the preheated cast iron pan. Bake 4 to 5 minutes until crispy and the cheese is melted.
Oven rack: Place the pizzas directly onto the oven racks, placing a baking sheet underneath to catch any drips. Bake 5 to 6 minutes until crispy and the cheese is melted.
Top with fresh basil, if using. Slice into pieces and serve.
Notes
*For gluten-free, use your favorite brand of grain free tortilla: as thick as possible. We don’t recommend using corn tortillas because of their strong flavor.
These salmon tacos are bursting with flavor, pairing blackened fish with pineapple pico and a creamy green avocado sauce. Dinnertime win!
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)
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.
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.
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.
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:
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
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.)
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.
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.
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.
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!
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!
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.)
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.
We are all about quick and easy dinner recipes at our house and one of our favorites, FAJITAS! We are a fajitas family because they are easy to make and fun to eat. Chicken fajitas and Vegetarian Fajitas have always been a staple at our house, but our boys are currently loving Shrimp Fajitas. Shrimp… 
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