Make it a Meatless Monday with these hardy vegetarian tacos, stuffed with mildly spiced cauliflower and mushrooms and topped with sweet bell pepper sauce. This mostly hands-free meal is perfect for a busy week night, because you get 20 extra minutes to relax while dinner is roasting. Round out this meal with a side of pinto or black beans and Mexican hot chocolate for dessert. This is also a great make-ahead meal, especially if you are entertaining. Reheat the vegetables, make a pitcher of margaritas and you are ready to host book club.
Nothing reminds me of the beach more than grilled seafood, and this recipe will have you dreaming of your next vacation. I actually brought fresh seafood home from my last trip to make these and paired them with kohlrabi from my weekly farm share from Sustainable Harvest Farm. The kohlrabi slaw adds a nice crunch to these fresh tacos, bringing the taste of the beach to your backyard. You can also make these with any white fish you have on hand, like halibut or tilapia. I like to enjoy mine with a mojito or margarita and chips and salsa.
These vegetarian tacos, featuring winter squash, are comfort food you can feel good about devouring. I use butternut squash, but any winter squash would work well paired with Tex-Mex spices and heart-healthy beans. Enjoy as a meal or serve as tapas for your next gathering. Leftovers are excellent the next day or could be transformed into a delicious salad served over your favorite leafy greens with a few crushed tortilla chips for a little crunch.
With bright purple cabbage, one look at this dish is like sunshine on a rainy day. Filled with tender and flaky fish, crunchy cabbage and creamy avocado sauce, one bite of these tacos will have you reminiscing of ocean- or lake-front dining. Pair them with chips, salsa and a margarita for a restaurant-inspired meal.