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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 them the reasons I love this town in fact, I think there are sweeter combinations of flavors than grilled vegetables or wrapped in a warm steak tortilla art with a cup of guacamole. Mmmm … Before I delved into my heel fantasies, I thought it would be appropriate to start On the fifth of May over the weekend, a countdown to my top 10 taco recipes. They are varied veggie versions to breakfast specialties, on par he burns the tortilla.
Keep scrolling for links to all the recipes, and I’d love to hear your favorite taco recipe (or restaurant!) In the comments. Olé!
These roasted cauliflowers have become a weekly screwdriver in our home, and are vegan, gluten-free, and all kinds of ingredients that are good for you. (Not that you would notice as you swallow another.)
There is no better way to overcome the summer heat than with a bright and rigorous serving of fish tacos. I use tequila and a lime bag to start with the marinade, grill the fish to a neat perfection, and then top with tacos with crispy cabbage and some spicy red pickled onions.
It’s an enlightened and really healthy version inspired by the flavors of the classic Beijing duck. I never used cabbage as a “wrapper” for tacos, and it came out better than I imagined.
I love chips and cheeses as much as I respect someone else who respects Austin, but sometimes I’m eager to set up a bit of an unexpected appetizer, so: these healthy little taco salads were born.
These are some of the most gratifying vegetarian dinners I make; even meat eaters will not realize it.
Okay, these are not technically tacos, but since they are one of the most popular recipes of all time, it seemed to me that I would fit in better. The ingredients are unexpected, so trust me and do it right away.
All of my favorite summer flavors were put together on a delicious, delicious snack on the grill.
Because the taste of pumpkin spices is very good only enjoy the winter. This stuffed with black beans and red onions is great to double the range and eat leftovers throughout the week.
That’s how I start almost every Saturday morning.
You have some fresh vegetables, 3-component avocado cream, plus cheap fish like tilapia and one of my favorite summer dinners on the planet.
The trip to Cape San Lucas inspired the best taco recipe I’ve ever had. It’s a perfect combination of freshly cooked fish, chilled cabbage, creamy aioli, and heat wrapped in a warm corn tortilla; however, it protects me.
Inspired by the famous agave lime from El Santo chicken taco, this delicious taco recipe is a perfect combination of fresh corn tortilla, avocado, jicama, carrot and jalapeño with a cool chipotle aioli and fresh mint. Yum!
Austin, Tacos they are a way of life. They can be worn up or down, and they are perfect breakfast, lunch, and dinner. Comfortable food? Healthy food? Somewhere in between? Except for the rules, tacos are one of those few foods that can be stress-free and nutritious, without a fork and knife This salmon taco is certainly a prime example of how easy ingredients can be raised wrapped in a simple canvas that is a warm corn tortilla.
This post was originally posted on May 1, 2019, and has been updated ever since.
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