featured image: snixy kitchen
I would say that May should officially be named “Taco Month,” but let’s face it: that’s every month here in Austin. And it’s one of the reasons why I love this town, since in my opinion there are few more delicious flavor combinations than grilled veggies or steak wrapped up in a warm corn tortilla with a dollop of guacamole. Mmmm…
Before I digress further into my own taco fantasies, I thought it would be fitting to kick off Cinco de Mayo weekend with a countdown of my 10 best taco recipes of all time. They’re wide-ranging, from veggie versions to breakfast specialties to one that even ditches the tortilla. Keep scrolling for links to all the recipes, and I’d love to hear about your favorite taco recipe (or restaurant!) in the comments. Olé!
These roasted cauliflower tacos have become weeknight faves at our house, and they just so happen to be vegan, gluten-free, and packed with all kinds of good-for-you ingredients. (Not that you’d notice as you devour another one.)
There’s no better way to beat the summer heat than with a bright, zesty serving of fish tacos. I start with a marinade using tequila and lime zest, grill the fish to flaky perfection, and then top the tacos with crunch cabbage and some tangy pickled red onions.
This is a lightened up and truly healthy version inspired by the flavors in classic Peking Duck. I’d never used cabbage as the “wrapper” for tacos before, and it worked out even better than I’d imagined.
I love chips & queso as much as any other self-respecting Austinite, but sometimes I’m in the mood to set out appetizers that are a little more unexpected, so: these healthy little taco salad bites were born.
These are one of the most satisfying vegetarian dinners I make – meat eaters won’t even notice.
Okay, these aren’t technically a taco, but since they’re one of our most popular recipes of all time, I figured I better include them. The ingredients are unexpected, so just trust me on this one and make them immediately.
All my favorite flavors of summer rolled up into one delicious, charred-on-the-grill bite.
‘Cause pumpkin spice flavor is too good to only enjoy in the winter. This filling with black beans and red onion is so good you’ll want to double the batch and eat the leftovers all week long.
It’s how I start almost every Saturday morning.
A few fresh veggies, 3-ingredient avocado crema, plus an affordable fish like tilapia and you’ve got one of my favorite summertime dinners on the planet.