Take a swim in flavor with these crispy fish tacos topped with a zesty garlic-lime crema. The perfect balance of tangy and savory in every bite!
https://natashaskitchen.com/fish-tacos-recipe/
Ingredients
For the Fish
For the Tacos
Taco Sauce Ingredients
Directions
Line large baking sheet with parchment or silicone liner. In a small dish, combine seasonings: 1/2 tsp cumin, 1/2 tsp cayenne pepper, 1 tsp salt and 1/4 tsp black pepper and evenly sprinkle seasoning mix over both sides of tilapia.
Lightly drizzle fish with olive oil and dot each piece with butter. Bake at 375 for 20-25 min. To brown edges, broil for 3-5 minutes at the end if desired.
Combine all Taco sauce ingredients in a medium bowl and whisk until well blended.
To serve the tacos, toast quickly toast the tortillas on a large dry skillet or griddle over medium/high heat.
To assemble: start with pieces of fish then add remaining ingredients finishing with a generous sprinkle of cotija cheese and finally that awesome taco sauce! Serve with a fresh lime wedge to squeeze over tacos.
Tossing up tangy flavours with a twist of lime – this cilantro coleslaw is sure to add a burst of freshness to any meal! A great addition to some Sonora Tortillas to make some killer tacos!
https://www.onelovelylife.com/cilantro-lime-slaw/#tasty-recipes-30454-jump-target
Ingredients
Directions
In a large bowl, combine coleslaw mix (or green cabbage), purple cabbage, 1/4 cup cilantro, lime juice, 1 tsp. honey (if using), salt, and pepper.
Stir to combine well. (The slaw may still look a bit dry. Don’t add more liquid yet!)
Let the mixture sit for 5-10 minutes on the counter or in the refrigerator. (The cabbage will soften, and the mixture will get “juicier”)
Stir again and taste. Add additional cilantro, salt, pepper, honey, or lime juice to taste.
Serve immediately or refrigerate up to 2 days. (Slaw will continue to soften in the refrigerator.)
Start your day by fuelling your body with plant-based deliciousness! These vegan breakfast tacos are packed with bold flavors and fresh ingredients.
https://veganyackattack.com/2020/03/02/vegan-breakfast-tacos/
Ingredients
Potato Hash
Slaw
Guacamole
Tofu Scramble
Serving
Directions
For the hash, preheat oven to 450F (230C, or gas mark 8) and get out a baking sheet (line with parchment if you think it may stick).
Place finely diced potatoes, bell pepper, and onion on the baking sheet, then drizzle with oil, sprinkle with salt, paprika, and pepper, and toss to evenly coat. Place baking sheet in oven and roast for 20 minutes, stirring halfway through. In the meantime, prep the slaw, guacamole, and tofu scramble.
For the slaw, in a small mixing bowl, stir together cabbage, vegan mayo, salt, and pepper until combined, then store in the refrigerator.
For the guacamole, scoop the avocado into a small mixing bowl, add onion, lime juice, salt, and pepper. Mash together with a fork until halfway smooth, season to taste, and store in the refrigerator.
For the tofu scramble, heat the oil in a saute pan or cast iron skillet over medium heat. Give the tofu a light squeeze to get rid of some water, then crumble it into the skillet using your hands. Let tofu sear for 3 to 5 minutes, then stir around occasionally, until most moisture has evaporated.
Sprinkle nutritional yeast, onion powder, kala namak, turmeric, and pepper over the scramble and cook for another 4 minutes, or until some of the edges become golden. Taste and add seasoning to preference.
For assembly, either toast the tortillas over a flame or in a pan, and wrap them in a towel to keep them warm. Once ready to serve, fill the tortilla by starting with tofu scramble, then hash, slaw, guacamole, vegan shreds, jalapeño slices, and cilantro.
Repeat with other tortillas until everything is used up (it may not be exact depending on your style). Serve immediately with lime wedges and enjoy!
Satisfy your cravings with this heavenly combination of ice cream and tacos! A truly unique fusion made extra delicious by toasting some Sonora Tortillas to make the taco shells!
https://www.thespruceeats.com/ice-cream-tacos-4169365
Ingredients
Directions
Gather the ingredients
Fold and lightly toast the tortillas in the toaster or oven.
Melt the chocolate chips and coconut oil in the microwave in a microwave-safe bowl for 30 second increments, stirring in between until it is completely smooth and melted.
Fill each shell with a large scoop of ice cream to the top edge of the shell.
Dip the top of each taco in the chocolate quickly, covering the ice cream and the top edges of the shell
Spoon more onto the top of the tacos if needed and then sprinkle generously with sprinkles.
Place them back on the parchment paper and freeze again until the chocolate is completely hardened and then serve.
Bringing a taste of Seoul to the taco game! Try this bulgogi beef in some fresh Sonora Tortillas, and you’ve got a killer meal!
https://cafedelites.com/korean-bulgogi-bbq-beef-tacos/
Ingredients
For the Beef
Kale Slaw
Pico De Gallo
To serve:
Directions
For the beef
Combine the soy, mirin, brown sugar, sesame oil, garlic, ginger and coriander in a bowl. Add the steak; cover and refrigerate to marinade for 3 hours (or over night).
Once marinaded, remove the steaks from the marinade and reserve the liquid. Fry the steaks on both sides over medium-high heat in a good quality skillet/non stick pan until cooked to your liking. Remove them from pan and allow to rest.
Pour the reserved liquid into a smaller saucepan; bring to the boil; reduce heat and allow to simmer until the marinade has thickened and cooked through (for at least 5 minutes).
Cut the beef into strips and coat them in the reserved marinade sauce.
For the Kale Slaw
Whisk the soy sauce, lime juice, mirin and sesame oil together in a bowl. Add the shredded and grated veggies and coat well.
For the Pico De Gallo:
Combine the tomatoes, cilantro, onions and finely diced jalapeño together in your serving dish. Drizzle with the lime juice and olive oil. Salt to taste.
For the Tacos:
Build your tacos with the greek yogurt or sour cream; Beef; Slaw and Pico De Gallo.
Savour the flavour in every bite with these short rib barbacoa tacos! For best results, lightly toast some Sonora Tortilla tacos and stuff them with all your favourite toppings!
https://cafedelites.com/slow-cooker-barbacoa-short-rib-tacos/#recipe
Ingredients
Optional Fillings
Directions
Heat the oil in a large skillet over medium-high heat. Trim as much visible fat as possible from each rib (optional but helps lessen the fat content). Brown the ribs in batches until browned on both sides (about 3-4 minutes each side, per batch). Transfer the browned ribs to a 6 litre slow cooker.
In a large jug, combine the chipotles, chipotle sauce, onion, garlic, barbecue sauce, lime juice, vinegar, bay leaves, cumin, salt, and broth together. Whisk well and pour over the ribs. Cover and cook for 6 hours on high or 10-12 hours on low, until the meat is falling off the bone. Allow the ribs to cool slightly in the sauce.
Remove the ribs from the sauce. Remove any excess fat from the ribs; discard the bones and shred the meat. Using a metal spoon, skim the fat from the surface of the sauce in the slow cooker and discard. Mix the sauce into the meat and season with salt and pepper, to taste. Spoon the meat and sauce into warm tortillas and serve with chopped fresh cilantro or parsley, the avocado slices and sour cream (or Crema).
