Crispy baked tofu tacos with cilantro lime slaw get a crispy, umami coating from a combination of nutritional yeast and soy sauce! with cumin for smokey spice! Served with a bright and fresh slaw. They were inspired by the best vegetarian tacos I’ve had on a trip to Sonoma!Read More
Make these easy vegetarian kimchi breakfast tacos! They're loaded with avocado, fried egg, roasted Japanese sweet potatoes and spicy kimchi! The kimchi gives you a dose of gut friendly probiotics. You could enjoy these tacos for breakfast or dinner. If you roast the potatoes in advance, these quick and easy tacos take just minutes to throw together in the morning.Read More
Start your day with a protein packed breakfast! These vegetarian spicy quinoa and black bean tacos make a filling savory breakfast, or enjoy leftovers for lunch or dinner! The spicy mixture takes just minutes, then load up the taco with your favorite fillings - avocado, cilantro, grilled corn and juicy tomatoes!Read More
Fire up the grill to make these grilled vegetable and quinoa tacos with cilantro pesto! Smoky grilled spears of zucchini and mushrooms are served in corn tortillas with quinoa and a spicy cilantro and pepita pesto. Garnish with crumbled goat cheese! These vegetarian tacos are going to become a favorite!Read More
If you can't take the heat, then you probably shouldn't make these crispy sriracha-lime cauliflower tacos! Serve with a quick cilantro-lime slaw and a slice of creamy avocado to tame the spice.
Oh boy, do I have an epic recipe for you today! I would call this the ultimate vegetarian man food, but I absolutely despise that term. Everything I see referred to as man food is fried, covered in cheese or a fully loaded hamburger. I mean, I'm a woman and I like fried food, you know I love everything cheese, and this may surprise you, but I also appreciate a big juicy hamburger with all the fixins'. Fried pickled green tomato, pimento cheese, bacon, and lettuce please!
What annoys me is the implication that women should only like uninspired salads or, as this article hilariously pointed out, tiny portions of artificially sweetened dessert. Nope! We want substance!
Okay, rant over. Now back to this recipe and the little piece of heaven that is sriracha.
After fancy mustard, sriracha is my favorite condiment and I don't think I'm alone with my love for it. What other condiment has it's own hipster t-shirt, halloween costume and award winning documentary? Not mayonnaise! By the way, the sriracha documentary is one of the most adorable things I've ever watched. It was on either Netflix or Amazon Prime, and if it's still there, it's well worth watching.
Between this and the Vietnamese rice noodle salad I made on Friday, I've consumed close to 1/2 cup of sriracha in 48 hours. Just building up my tolerance for our trip to Vietnam this fall! I'm proud to report back that I survived, although I did lose about 7 lbs in sweat. I'm one of those people who sweats profusely eating spicy food. I'm actually kind of nervous, because it's gotten worse as I've gotten older. My dad has the same problem and it's gotten to the point where he can't eat spicy food anymore, not because he doesn't love it, but because he'll go through 2-3 cloth napkins wiping away his sweat. It's awkward. When I think about getting older, I'm more fearful of losing my tolerance to heat than going grey or getting wrinkles! Life without sriracha, or more specifically, these crispy sriracha-lime cauliflower tacos, is a sad thought!
Crispy Sriracha-Lime Cauliflower Tacos
- 1 head cauliflower, stemmed, cut into florets
- 1 egg
- 1/4 cup water
- 1/2 cup whole wheat flour
- 1/2 cup sriracha
- 1/4 cup rice vinegary
- 1 teaspoon soy sauce
- 1 clove garlic, minced
Cilantro Lime Slaw:
- 1/2 medium head of green cabbage
- Juice of 1 lime
- 2 tablespoons rice vinegar
- 1/3 cup chopped fresh cilantro
- 1/3 cup chopped green onion
- 8 corn tortillas
- 1 avocado, sliced
- 1 lime, sliced, for serving
- First, make the slaw. Remove the core from the cabbage and carefully slice into thin shreds. Add lime juice, rice vinegar, cilantro and green onion. Season with 1/4 teaspoon sea salt and toss to combine. Set aside while you prepare the remaining ingredients.
- Then, prepare the cauliflower. Preheat the oven to 400 degrees and spray a large baking sheet with oil.
- Beat the egg and water together in a large bowl. Place the flour in another large bowl and season with salt. Dip the cauliflower into the egg mixture, then toss with the flour. Using a dry hand or slotted spoon, remove the cauliflower and spread evenly across the baking sheet. Spray lightly with oil and place in the oven. Bake 20 minutes, flipping halfway, until cauliflower is golden and crispy.
- While cauliflower is baking, make the sriracha sauce. Whisk sriracha, rice vinegary, soy sauce and garlic together in a small pot on medium heat. Bring to a simmer, then turn off heat.
- When cauliflower is cooked, remove from oven and place in a large bowl. Pour the sriracha sauce over the top and toss to combine. Spread cauliflower evenly over the baking sheet and place back in the oven 5 minutes to crisp.
- Meanwhile, toast the tortillas over a gas flame on medium-low until lightly charred, about 1 minute. Top tortillas with slaw, avocado slice, and sriracha caulifower. Squeeze lime juice over the top then serve.
Other taco recipes from the blog:
These grilled pork tacos with charred eggplant and tomatoes are pretty epic, definitely worth a little extra work on a weekend! Enjoy with a cold local brew and good friends!
A couple weeks ago was the week of the taco. It was awesome.
It all started when we spent the day sailing with friends on the lake. While we were out on the boat, my friend Chelsea told us her grand idea of opening a taco stand at our local farmers market. Environmental lawyer by week, taco connoisseur by weekend? I doubt she'll ever go through with it, but we still had fun dreaming up taco combinations! After a day in the sun, drinking and talking about Mexican food, what did we end up getting for dinner? Tacos and fresh margs. No big surprise.
Later that week, I took the day off to go wedding dress shopping with my family for my sister-in-laws wedding. When appointments ran late and our stomachs were rumbling, you know what they asked for? More tacos! BBQ shrimp and veggie tacos with extra guac for the win!
You would think at this point I would be sick of tacos. But apparently that's not physically possible, because what did I cook for dinner the next night? These pork tacos.
This recipe was adapted from one in Smoke, a James Beard award winning cookbook that teaches the art of cooking with fire. Like, real fire. As in, lets build a firepit in our backyard. It's legit. It's also one of the prettiest cookbooks I own. Most of the recipes aren't exactly weeknight friendly (grilled creole shrimp cocktail with pickled relish vinaigrette made from a combination of four different homemade relishes and a homemade horseradish Tejano red sauce anyone?). But they're beautiful, inspirational and most can be easily be simplified. It's a great gift for any grill lovers in your family - I know the hubs was set on building a pit for oyster roasts in our backyard after thumbing through it!
The original recipe called for waaaay more oil, like three cups (!!!). The pork was essentially confit. I love a good confit, but I'm also more than happy to let a real chef do it for me. I also used a leaner cut of pork. If you prefer shredded pork over cubed, I would use a fattier cut, like a pork shoulder. Also, I know the eggplant and tomato may seem like an odd choice for a tacos, but trust me on it. If you're really not into it or you want to save time, serve it with preshredded cabbage instead.
Because I'm a wuss, I cooked this on the grill instead of a backyard firepit. But, I did it in a cast iron skillet on the grill, so maybe that earns me a couple bad ass points?? If you're a bigger weenie than me, you could also cook this indoors with a Dutch oven or make life even easier with a crockpot! Simply sear the pork, add the citrus-beer mixture and let it simmer until tender! It might be missing some of that smoky flavor, but I bet the citrus-beer flavor would be more pronounced.
Grilled Pork Tacos with Charred Tomatoes and Eggplant
Serves 6 (2 tacos each)
Adapted from Smoke.
- 4 garlic cloves, minced
- 1 tablespoon curry powder
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder
- 2 tablespoons brown sugar
- 1 teaspoon cumin
- 1/2 teaspoon cayenne
- 1 teaspoon salt
- 2 lbs pork loin roast
- 1 cup lemon juice
- 1 cup orange juice
- 1 12 ounce bottle of IPA beer
- 4 cloves garlic, peeled and crushed
- 2 shallots, sliced
- 4 sprigs of oregano
- 2 bay leaves
- 2 tablespoons olive oil
- 1 large eggplant, sliced into 1/2 inch rounds
- 6 plum tomatoes, halved
- 12 corn tortillas
- Feta or cotija cheese, crumbled, for serving
- Salsa verde, for serving
- In a small bowl, mix together minced garlic, curry, smoked paprika, chili, brown sugar, cumin, cayenne and salt. Rub the pork all over with the spice mixture. Cover and refrigerate 1 hour or overnight.
- While pork is marinading, mix lemon juice, orange juice, beer, garlic, shallots, oregano and bay leaves in a large bowl. Refrigerate until ready to use.
- When ready to cook pork, heat the grill to medium-high heat. Place a large cast iron skillet on the grill to heat. When hot, add olive oil. Sear pork in the olive oil, cooking 2-3 minutes per side, until browned all over. Add the citrus-beer mixture, reduce the grill heat to medium-low, and cover grill lid. Cook covered, about 30-45 minutes until pork is tender, cooked through and sauce is reduced. Carefully with an oven mitt, remove and set aside to cool slightly, pork still in the skillet.
- While pork is resting, turn the heat up to medium-high. Spray the grates with olive oil. Season the tomatoes and eggplant with salt and pepper. Spread evenly on the grill, tomatoes skin side down, and cook with grill lid covered, about 5-7 minutes until charred on one side. Remove tomatoes from grill to a plate and set aside. Flip eggplant and cook 5 minutes on the other side until charred and tender.
- As space becomes available on the grill, lay the tortillas out flat to lightly char. Remove to a clean plate.
- When ready to serve, remove pork to a cutting board. Slice into 3/4-inch cubes. Add back to the sauce and toss to combine. Season with salt if needed.
- Divide eggplant and tomatoes between the tortillas. Top with pork then garnish with cheese and salsa verde.
Bulgogi - tender strips of grilled beef marinated in a sweet and salty sauce - is one of my favorite Korean foods! Try this vegan spin on fusion Korean tacos, made with portobello mushrooms. You’ll love these bulgogi portobello tacos with gochujang mayo and avocado as an easy weeknight dinner.Read More