Tacos are something Zach and I are muy passionate about. They are delicious, versatile, always sound good,
and are fun to make.
From a dietetics standpoint, you can easily make them
nutrient-dense and balanced.
Of course, there's the typical beef, lettuce, sour cream, and tortilla taco that are also delicious,
but these recipes offer a nice twist to taco night!
Keep reading for recipes to have a
delicious, colorful, and nutritious taco night.
Shrimp & Tuna Tacos
Don't like seafood? Throw it in a taco and maybe you will!
*makes (4) servings
-(1) bag of wild-caught frozen shrimp *I chose Kroger brand, OR 1# fresh
-(1) bag of wild-caught, boneless and skinless tuna *I chose Kroger brand, OR (4) pieces fresh
-(2) tsp. extra-virgin olive oil or pure butter
-(2+) tbsp. seasoning of choice... We used a 'Salmon Rub' seasoning that had: Paprika, cumin, celery seed, mustard, garlic, onion, ancho chili, salt, and brown sugar.
-Toppings: Pickled Red Onions (see below) & Mexican Slaw (see below). Yum!
-For tortillas: You can make from scratch (see below) for the cheapest and most fresh option. You can buy in refrigerated sections and heat up yourself (I like the brand Tortilla Land) ....Or, choose whatever tortilla you want.
*For this recipe, both corn and flour tortillas were used.
Corn Tortillas, from scratch: Recipe
Flour Tortillas, from scratch: Recipe
1. Thaw shrimp and tuna in fridge overnight (on bottom shelf) or with running cold water in a bowl (change water frequently).
All of the following can be done night before, morning of, or right before the meal:
*If making tortillas from scratch, go ahead and make up dough.
*Make pickled onions and let sit in fridge, covered.
*Make coleslaw and let sit in fridge, covered.
*Make margaritas,... if you want!
2. When fish is thawed & you're ready to eat....
In a medium-heat skillet drizzle olive oil, add shrimp, and sprinkle seasoning all over. Cook thoroughly. Set on plate. Take thawed tuna, add seasoning, cook to your preferred level. (We did medium-rare tuna steaks.)
3. Slice cooked tuna.
4. Heat up tortillas in skillet with a little sea or kosher salt (you want them to puff up!).
5. Fill 'em with all the toppings. Eat 'em up and ENJOY!
+ Pickled Red Onions
+ Mexican Coleslaw
(1/2) of a red cabbage
(1) cup shredded carrots
(1) red bell pepper, thinly sliced
(1/3) roughly chopped cup fresh cilantro
(1/4) cup lime juice
(1) cup mayonnaise (I like Sir Kensington, Simple Truth, or one made with olive oil)
(2) tsp. pure honey
(1) teaspoon kosher salt
(1/4) teaspoon cayenne pepper (optional, but delicious with it!)
1. Mix it all up in a big bowl, cover and refrigerate for about 30 minutes before serving.
Best Guac Everrr - on the side
*Note: We do this in a mortar & pestle. It makes it more smooth & flavorful. A bowl & fork or potato masher work fine, too.
1. In bowl, mash garlic to a paste. Add chopped onion, mash as much as possible.
2. Add avocado, mash/stir.
3. Add chopped tomato, stir.
4. Add salt & juice of lime.
Chips - on the side
1. Late July Chia & Quinoa Chips
2. Food Should Taste Good Black Bean Chips
3. Good 'ole Santitas Chips
Spicy Margarita - on the side
This recipe is from the cocktail book 'Shake', which I highly recommend if you enjoy making drinks: Click
This recipe serves: 4
4 1/2 ounces tequila
2 1/4 ounces triple sec
2 1/4 ounces fresh lime juice
2 1/4 ounces fresh grapefruit juice
2 fresh limes, sliced for garnish
Chile salt (1:1 sea salt and ground chile peppers)
Combine the tequila, triple sec, lime juice, and grapefruit juice in a cocktail shaker. Fill with ice and shake it uppp, for about 15 seconds.
Strain over ice into chilled rocks glasses rimmed with chili salt. Garnish with lime wheels.
Note: *Sip slowly, these thangs are strong!
Cheers to fiesta feastin' with the people who make you happy! Enjoy.