Taco Recipes

Everything really does taste better in a taco; whether it be ingredients for meat lovers, ingredients for vegetarians, or ingredients for pescatarians. Everyone can enjoy a good taco either on a Tuesday or any day of the week. Tacos can be simply made in a timely manner; they can also take hours to make depending on the kind of meat or the kind of tacos you may want. Below are three different taco ingredients for meat lovers, vegetarians, and pescatarians.

Recipes

Fish Taco with Corn Slaw

4 servings / 498 calories per serving

20 minutes

Ingredients

For Fish Filling

3 TBSP extra-virgin olive oil
Juice of 1 lime
2 tsp chili powder
1 tsp paprika
1/2 tsp ground cumin
1/2 tsp cayenne pepper
1 1/2 lbs cod (or other flaky white fish)
8 corn tortillas
1 avocado (medium-sized), diced
8 TBSP light sour cream
Lime wedges, for serving

For Corn Slaw

1/4 cup light mayonnaise
Juice of 1 lime
2 TBSP cilantro, freshly chopped
1 TBSP honey, optional
1/4 tsp salt
1/4 tsp black pepper
2 cups, cabbage (green or purple), shredded
1 cup corn kernels (canned and drained or fresh)
1 jalapeño, minced

Instructions

In a medium shallow bowl, whisk together olive oil, lime juice, chili powder paprika, cumin, and cayenne pepper.
Add cod to bowl, tossing until evenly coated with spices. Let marinate for 15 minutes.
Meanwhile, make the slaw: In a large bowl, whisk together mayonnaise, lime juice, cilantro, and honey (if using). Stir in cabbage, corn, and jalapeño. Season with salt and pepper.
In a large nonstick skillet, heat olive oil over medium-high heat. Remove cod from marinade and add fish flesh side down (if it has skin). Cook until opaque and heated all the way through, 3 to 5 minutes per side. Let rest 5 minutes before flaking with a fork.
Assemble tacos: Serve fish over grilled tortillas with corn slaw and avocado slices. Squeeze lime juice on top and garnish with sour cream.

Vegetarian Tacos with Avocado Sauce

3 servings / 452 calories per serving

45 minutes

Ingredients

For Vegetarian Filling

1 small Japanese eggplant, chopped into 1-inch pieces
1 cup summer squash, chopped
1 red bell pepper, chopped into 1-inch pieces
1 cup cherry tomatoes, sliced
Extra-virgin olive oil, spray
6 corn tortillas
1 cup black beans, drained, and rinsed
1/2 avocado, diced
2 TBSP cilantro, chopped
1 serrano pepper, sliced, optional
1/4 cup crumbled cotija cheese, optional
1/4 tsp salt
1/4 tsp black pepper

For Avocado Tomatillo Sauce

1/3 cup tomatillo salsa
1/4 cup pepitas (pumpkin seeds)
1/2 avocado
1 cup spinach
2 TBSP extra-virgin olive oil
Lime juice, to taste
1/4 tsp salt
1/4 tsp black pepper

Instructions

Preheat the oven to 400° F and line a baking sheet with parchment paper. Place the chopped eggplant, squash, red pepper, and tomatoes onto the baking sheet. Spray with olive oil, salt, and pepper and roast until golden brown around the edges, 25-30 minutes.
Meanwhile, make the sauce: In a food processor or blender, blend together the tomatillo salsa, pepitas, avocado, spinach, olive oil, lime juice, salt, and pepper. Chill until ready to use.
Assemble the tacos with the black beans, roasted vegetables, diced avocado, cilantro, serrano, and cotija, if using, and generous scoops of sauce. Serve with extra sauce on the side.

Chicken Taco

[chicken can be substituted with beef, pork, or any lean protein]

4 servings / 425 calories per serving

20 minutes

Ingredients

2 tsp chili powder
1 tsp ground cumin
1 tsp smoked paprika (you can use regular, smoked, or hot)
1 tsp dried oregano
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
1 1/2 pounds boneless, skinless chicken breasts, cubed
1 TBSP canola oil
12 mini corn tortillas, warmed
1 cup pico de gallo, homemade or store-bought
1 avocado, halved, peeled, seeded and diced
1/2 cup cilantro leaves, chopped
1 lime, cut into wedges

Instructions

In a small bowl, combine chili powder, cumin, smoked paprika, oregano, garlic powder, salt, and pepper with the cubed chicken. Let marinate for 15-20 minutes, or overnight if possible.
Heat canola oil in a large skillet over medium high heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F; about 4-5 minutes per side.
Serve chicken in tortillas, topped with pico de gallo, avocado, cilantro and lime.