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 avocado cream, one bite of these tacos will have you reminiscing of ocean- or lake-front dining. Celebrate Cinco de Mayo by pairing these tacos with black beans, chips and salsa, and margaritas.
Ingredients: 4 cups purple cabbage, shredded ¼ cup cilantro leaves, chopped The juice of 2 limes, divided salt 1 small avocado, pit removed 1 cup plain, light Greek yogurt 1 ½ pounds white fish like cod, haddock or halibut 1 tablespoon olive oil 1 teaspoon ground chipotle pepper ½ teaspoon ground black pepper 12 flour or corn tortillas ⅓ cup Cotija cheese, crumbled
In a medium bowl, combine cabbage, cilantro, half of the lime juice and a pinch of salt. Stir until evenly coated and set aside.
With a spoon, scoop inside of avocado from the outer shell and place in a food processor. Add yogurt and a pinch salt, and process until smooth. Refrigerate until ready to serve.
Prepare an outdoor grill to medium-high heat. Brush fish with olive oil and season with chipotle pepper, black pepper and pinch of salt. Grill fish until opaque, about 4 to 5 minutes per side. Remove from grill and flake into large chunks with a fork. Drizzle fish with remaining lime juice.
Place tortillas on the grill for about 30 seconds on each side, until light grill marks appear. Remove from grill and place an equal amount of fish in each tortilla. Top with cabbage, avocado cream and cojita cheese.
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.
Taco Ingredients: 1 small head cauliflower, roughly chopped into bite-size pieces 8 ounces white button mushrooms, quartered 2 tablespoons olive oil 4 cloves garlic, minced 2 teaspoons cumin 2 teaspoons chipotle chili pepper ¼ teaspoon salt ¼ teaspoon pepper 8 soft flour tortillas
Roasted Sweet Pepper Sauce: 2 bell peppers (yellow, orange or red), seeded and cut in half ⅛ teaspoon cayenne pepper ⅛ teaspoon salt
Preheat oven to 450 degrees Fahrenheit. Place cauliflower and mushrooms on a large rimmed baking sheet. Drizzle with olive oil and add garlic to the tray. Season with cumin, chipotle chili pepper, salt and pepper, and toss with a spatula to evenly coat. Roast vegetables for 20 minutes.
Place bell peppers on a baking tray, cut side down and roast for 20 minutes, until lightly charred. Place peppers in the bowl of a food processor with the chopping blade attached. Add cayenne pepper and salt, and pulse to chop until slightly smooth with fine chunks of pepper.
Serve cauliflower and mushroom filling in tortillas and top with roasted sweet pepper sauce and optional taco toppings if desired.
Say goodbye to the season on this last day of winter with my vegetarian tacos, featuring winter squash, a comfort food you can feel good about devouring. Butternut or kabocha squash make excellent choices, but any winter squash will 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.
My slow and spicy pinto beans are a great option for these tacos if you make them in advance. If you are pressed for time, simply use no-salt-added canned pinto beans.
Taco Ingredients: 1 medium winter squash, peeled and cubed 1 tablespoon olive oil 1 teaspoon chili powder 1 teaspoon cumin ½ teaspoon salt 2½ cups cooked pinto beans 1 lime ¼ cup chopped cilantro 12 soft corn tortilla shells
Topping Ingredients: ¼ cup sour cream ½ cup plain, low-fat Greek yogurt 1 teaspoon smoked paprika ½ teaspoon garlic powder 1 avocado, peeled and cubed 4 ounces cotija cheese, crumbled
Preheat oven to 375 degrees Fahrenheit. Place squash cubes on a roasting pan and drizzle with olive oil. Add chili powder, cumin and salt and toss to evenly coat. Roast for 20 minutes, flipping with a spatula halfway through.
Meanwhile, make smoky cream sauce by combining sour cream and yogurt in a small mixing bowl. Add smoked paprika and garlic, stirring until well mixed. Refrigerate until ready to serve.
Add beans to roasting pan with squash and toss to combine. Continue roasting for 5 more minutes, until beans are heated. Drizzle the juice of one lime and sprinkle cilantro over squash and bean mixture.
Warm a couple of taco shells at a time in a large nonstick skillet over medium-high heat for about 30 seconds per side. Fill corn tortillas with an equal amount of squash and bean mixture and top with smokey cream sauce, avocado and cotija cheese.
Nothing reminds me of the beach more than grilled seafood, and this recipe will have you day dreaming about your last vacation. I added a refreshing and slightly crunchy kohlrabi slaw to these fish tacos, which was inspired by the beautiful purple produce that arrived in my farm share from Sustainable Harvest Farm. Pair this with your favorite tropical beverage as you bring the taste of the beach to your backyard. I like to enjoy mine with a mojito or margarita and start the meal with chips and salsa.
Kohlrabi Slaw Ingredients: 1 medium kohlrabi 2 tablespoons cilantro, roughly chopped 1 lime 1 tablespoon sorghum or honey 2 teaspoons olive oil ¼ teaspoon chili powder ¼ teaspoon salt
Grilled Fish Taco Ingredients: 1 pound skinless mahi mahi filets 2 teaspoons olive oil ½ teaspoon cumin ½ teaspoon chili powder ¼ teaspoon white pepper ¼ teaspoon salt 8 small wheat or corn tortillas 1 lime