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Posts Tagged ‘#tacos’

Happy May everyone!! Everyone’s favorite day of the month is just around the corner, Cinco de Mayo. As you all may know this day is celebrated by taking in copious amounts of tequila and eating plenty of tacos (my favorite part about this day). So what’s more fitting than sharing with you all some delicious tacos fit to eat on May 5th. Happy eating and drinking everyone!

Pulled Chicken Tacos

Pulled Chicken Tacos

Recipe: http://www.dinneratthezoo.com/pulled-chicken-tacos/

Grilled Fish Tacos

Grilled Fish Tacos

Recipe: http://www.vindulge.com/2016/01/easy-and-healthy-grilled-fish-tacos-dont-forget-the-wine/

Chili Lime Shrimp Tacos

Chili Lime Shrimp Tacos

Recipe: http://www.foxandbriar.com/chili-lime-shrimp-tacos/

Carne Asada Tacos

Slow Cooker Carne Asada Tacos

Recipe: http://showmetheyummy.com/slow-cooker-carne-asada-recipe/

Mexican Breakfast Tacos

Mexican Breakfast Tacos

Recipe: http://www.chilipeppermadness.com/chili-pepper-recipes/breakfasts/huevos-con-chorizo-mexican-breakfast-tacos

Pork Tacos

Slow Cooker Pork Tacos

Recipe: http://www.foxandbriar.com/slow-cooker-pork-tacos-with-pineapple-mint-salsa/

Is your mouth watering scrolling this post because I know mine is. Now if you excuse me, I’m off to find some tequila recipes to go with these tacos. Happy Cinco de Mayo everyone!

Your Realtor and Friend for Life!

~Kathy

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If you live in Texas then you know breakfast tacos are the holy grail of breakfast foods. Most contain egg *the most important ingredient* and bacon *the tastiest ingredient* but these tasty little concoctions can be combined in 100 different ways. Here are some delicious breakfast taco combinations that you can try when breakfast time rolls around again.

AVOCADO, BACON, HOT SAUCE

BLACK BEANS, SALSA VERDE, CILANTRO

CHORIZO, SWEET POTATO, COTIJA CHEESE

POTATO, PICKLED RED ONION, CREMA

BREAKFAST SAUSAGE, CHIPOTLE, SOUR CREAM

POTATO, BACON, CHEDDAR CHEESE

That last one is my personal favorite! But see there are SO many different ways you can eat a breakfast taco. Try out your favorite today!

Your Realtor and Friend for Life!

~Kathy

 

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I know the saying goes “Taco Tuesday” but these tacos are so good that I had to share them with you today.

1

These salmon tacos with cilantro-lime slaw are so good they’re making my mouth water just thinking about them. The cilantro- lime slaw is paired with a sriracha aioli. The sweet, tangy slaw is perfectly balanced against the smoked juicy salmon and the spicy aioli. I recommend making the slaw and aioli ahead of time so the flavors have time to blend and then when dinner time rolls around all you will have to do is prepare the salmon. I hope you enjoy these fabulous tacos as much as I did!

Salmon Tacos with Cilantro-Slaw

Ingredients
Cilantro-Lime Slaw Ingredients:
  • 3/4 cup mayonnaise
  • fresh lime juice from half a lime
  • 1/2 teaspoon rice vinegar
  • 2 teaspoons minced garlic
  • 2 teaspoons Sriracha
  • 4 teaspoons Swerve sweetener (or sugar if you prefer)
  • 3 tablespoons finely chopped fresh cilantro
  • 1/4 red onion, very finely minced
  • about 5 1/4 cups slaw mix (bagged cabbage and carrot shreds)
Sriracha Aioli Ingredients:
  • ½ cup mayonnaise
  • 2 tablespoons Sriracha
  • fresh lime juice from half a lime
  • 1/2 teaspoon cumin
  • 1 teaspoon Swerve sweetener (or sugar if you prefer)
  • pinch salt
Taco Ingredients:
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon brown sugar
  • 1 teaspoon salt
  • 1 pound salmon
  • 2 tablespoons olive oil
  • 8-9 low-carb tortillas (I use Mama Lupe’s; or corn tortillas if you prefer)
  • chopped cilantro
  • sliced jalapeños, for topping
Instructions
  1. Make the Cilantro-Lime Slaw: (Note: It’s best if you can prepare the slaw and Sriracha Aioli a few hours to a full day in advance.) In a medium bowl, whisk together mayonnaise, lime juice, rice vinegar, garlic, Sriracha, and Swerve sweetener until the sweetener is dissolved. In a large bowl, toss the cilantro, red onion, and slaw mix together to mix. Add the mayonnaise mixture about a cup at a time, tossing as you go, until all your vegetables are coated to your preference. I ended up adding all my dressing, but could’ve probably used a little less. Cover tightly and chill until ready to serve tacos.
  2. Make the Sriracha Aioli: Whisk together the Sriracha aioli ingredients and cover tightly. Chill until ready to serve tacos.
  3. Make the salmon: Whisk together the cumin, chili powder, brown sugar, and salt. Rub the spice mix on the salmon (on both sides if it’s skinless, but on just the exposed side if it’s skin-on.) Heat the olive oil in a medium skillet over medium heat until shimmering. Place the fish in skin side down and cook without disturbing for 4-5 minutes before turning over and cooking for 4 minutes on the other side (thicker cuts might need 6-7 minutes per side). Remove the fish from the heat, tent it with foil, and allow it to rest for 10 minutes. The fish will flake apart easily when done.
  4. Assemble the tacos: Fill each tortilla with slaw, a few hunks of salmon, a small handful of fresh cilantro, a few slices of jalapeño, and a drizzle of Sriracha aioli.

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