Category: Tex-Mex

Carne Asada Tacos With Mango Pinnaple Pico de Gallo and Chimichuri

Carne Asada Tacos

I love skirt steak, but the price has gotten out of hand in the past few years. That is why I was very excited other day when I came across some skirt steak on sale at the grocery store. Carne asada is a term that translates to “grilled meat” in Spanish, and is a marinated meat dish that is often made with skirt steak. Carne asada makes a great taco filling, and I love tacos.

Of course you can’t just have meat in your tacos, you need toppings. Chimichurri is an herb based sauce that originates from Argentina that goes great with steak.  It adds earthiness and a touch of heat to cut the richness of the beef.  It is super easy to make, you just finely chop the ingredients and mix. No cooking necessary.  I made it even easier, using the mini food processor attachment that came with my immersion blender.

I also wanted something fresh and bright with a touch of sweetness in my tacos.  Pineapples and mangos just happened to be a good price at the produce store, so I decided to use them to make a pico de gallo. Pico de gallo is a fresh salsa, that is way better than anything you get from the grocery store in a jar. Again, super easy, just chop and mix! No cooking necessary!

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Carne Asada Tacos
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Carne Assada Tacos
Course: Dinner, Lunch
Cuisine: Argentine, Mexican, South American, Tex-Mex
Keyword: Taco, Tacos
Servings: 2 Servings
Author: Daniel Peikes
Ingredients
  • Juice of 1 Orange
  • Juice of 1 Grapefruit
  • 5 Cloves Garlic Roughly Chopped
  • 1 Small Onion Roughly Chopped
  • 1 Handfull Cilantro Roughly Chopped
  • 1 lb Skirt Steak
  • 12 Small Corn Torillas Street style size
  • Chimichuri See recipe below
  • Pineapple Mango Pico de Gallo See recipe below
Instructions

  1. Combine the orange juice, grapefruit juice, garic, onion, and cilantro in a large ziplock bag. Cut the steak in manageable pieces and add to the bag.

  2. Place the bag with steak and marinade into the fridge for 3 hours to overnight.

  3. Remove the steak from the marinade and pat dry with a paper towel.

  4. Fire up your grill or place a cast iron skillet on the stove over high heat. Cook the steaks on each side until you get a good sear. Do not cook skirt steak past medium or it will be tough.

  5. Let yout steak rest for 5 minutes. While the steak rests lightly grill or broil your torillias, until they just start to get some color.

  6. Cut your steak into 3 inch long pieces. Then slice thinly against the grain.

  7. Construct your tacos with two tortillas each so they don't fall apart. Add your meat and top with the pico and chimichuri. Serve immediately.

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Mango Pineapple Pico de Gallo
Prep Time
15 mins
Total Time
15 mins
 

A fresh salsa that is quick and easy to make.  It is great for brightening up a dish by bringing a pop of acid.

Course: Dip
Cuisine: Mexican
Servings: 4 servings
Author: Daniel Peikes
Ingredients
  • 1 Mango Diced
  • 1/4 Pineapple Diced
  • 3 Plum Tomatoes Diced
  • 1 Red Bell Pepper Diced
  • 1 Small Red Onion Diced
  • 1 Cup Fresh Chopped Cilantro Substitute with parsley if you don't like cilantro
  • 1 Jalapeno Diced, optional
  • 1/4 Cup Lime Juice
  • Salt and Pepper To taste
Instructions

  1. Add all the ingredients to a large mixing bowl and stir to combine.  Let chill in the refrigerator for an hour for the flavors to come together before serving. 

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Chimichurri
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Chimichurri Sauce
Prep Time
15 mins
Total Time
15 mins
 

Chimichurri is a great sauce from Argentina usually served on grilled meat. It consists of earthy flavors of herbs combined with sharp flavors of chili, garlic, onions, and vinegar and is great for taming rich and heavy dishes.

Course: Sauce
Cuisine: Argentine, Latin, South American
Keyword: Chimichurri
Servings: 2 Cups
Author: Daniel Peikes
Ingredients
  • 1 cup Cilantro or Parsley Chopped finely
  • 5 cloves Garlic Chopped finely
  • 1 Scallion Chopped finely
  • 1 Tbsp Red Chili Flakes
  • 3/4 cup Olive Oil
  • 1/2 cup Apple Cider Vinegar
  • Kosher Salt To taste
Instructions

  1. Place all ingredients in a large mixing bowl, and stir to combine. 

Taco Soup

Taco Soup – a perfect Sukkot meal

As the weather has gotten colder, like all of us, I’m making soups more often. And lately I’ve been obsessing over this Taco Soup! I got the recipe inspiration from Mayra Wendolyne of @low.carb.love on Instagram.

Once you make this soup, you’ll be craving it for a while, trust me. 😉 Not only is it delicious and super easy but it’s a super-filling meal with the boost of protein from the Beyond Meat.

If you don’t feel like lugging out your big soup pot, make it in your instant pot! Or, add all the ingredients to your slow cooker in the morning, set it on low for 7-8 hours (or high for 4-6 hours).

Not only is this a great addition to your soup rotation, but it’s perfect for the last days of Sukkot. Of course, if you’re making a meat meal, use parve cream cheese! If you do, just be aware that the soup will look like it’s separating, but just be patient, once it’s done cooking, stir it well and it’ll stay nice and creamy.

This soup also reheats nicely, and the endless toppings make it so fun for a taco soup bar!

Chag Sameach!

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Taco Soup
Course: Soup
Servings: 12 servings
Author: Rachel Katzman
Ingredients
Taco Soup
  • 3 Garlic cloves, minced
  • Olive oil
  • 1 16 oz. Package of Beyond Meat or Impossible Burger
  • 2-3 Celery stalks, chopped
  • 1 Small white onion, chopped
  • 2 Bell peppers (any color), chopped
  • 2-3 Carrots, peeled and diced
  • 1 Can Rotel Diced Tomatoes & Green Chilies Use any variety - either mild or spicy
  • 16 oz Vegetable Broth I like the Imagine Soup brand, the low sodium - just eyeball about half the container (which is a total of 32 oz.)
  • 2 cups Water
  • 1 8 oz. Block of Cream Cheese Or use parve cream cheese if making a fleishig meal
  • Taco Seasoning
  • Salt
  • Pepper
Soup toppings
  • Shredded Cheddar Cheese or Parve
  • Sour Cream Or parve
  • Sliced Avocado
  • Pickled Jalapeno slices Optional
  • Handful of cilantro, chopped Optional
  • Tortilla chips You can use tortilla strips, or crush regular tortilla chips, or just add them whole.
  • 1 Lime, cut into wedges
Instructions

  1. In a medium soup pot, heat up a drizzle of olive oil and add the garlic on medium heat for about 1 minute (be careful not to burn the garlic - it happens fast, so keep an eye on it)

  2. Add the onion, carrot, bell peppers and celery, season with salt and pepper and sauté for about 6-7 minutes until the veggies are soft

  3. Add in the Beyond Meat and break use a wooden spoon to break up the meat into smaller pieces. Season again with salt and pepper and cumin.

  4. Pour in the can of Rotel canned tomatoes, veggie stock and 2 cups of water (here's a trick - after adding the Rotel, fill the can up with water and add that to the pot - it's exactly 16 oz. which equals 2 cups. I love using this method because it's one less thing to wash, plus you get the extra flavor bits in the can of the Rotel!)

  5. Taste the soup at this point and add in any additional salt, pepper or cumin. I added about a 1/4 to 1/2 tsp of cumin

  6. Add the block of cream cheese, either regular or parve and let the soup simmer on high with the lid on, for about 15-20 minutes

  7. Ladle into bowls and add your toppings! Enjoy!

Vegan Nacho “Cheese” Dip

I can confidently say this is one of the most talked about recipes I’ve ever made. My Vegan Nacho Cheese Dip is most definitely a crowd-pleaser but yet this humble dip has so many stories surrounding it. Let’s get into it!

Crowd-pleasing surprise

First off, I have to give my other blog (riskyveggie.com) some props because I posted a version of this recipe a few years back, since it was such a huge hit. I’ve made it for Super bowl parties in the past and it’s always fun to see the look on everyone’s faces when they see a “cheese”-looking dip on the same table as the chicken wings. Hmm…doesn’t look so kosher to me. But when I told them it’s vegan? Not to toot my own horn, but pure amazement on everyone’s faces.

The second time I made this dip for a crowd was last year’s Super bowl party. It was right before Ellie and I moved into our new condo and somehow I mustered up enough energy to whip up a batch of this dip. It’s THAT easy, that it didn’t feel like a chore. We went to a friend’s house to watch the game and their teenage son could not get enough of this. So much so that every time I see their family, there’s a good chance that one of them will ask me when I’m making it next. Well, Gottesman fam, this is for you.

Performance Recipe?

In October 2021, my little sister got married. It was an unbelievably magical weekend. Sunday night (the night before the wedding), there was a dinner and an activity called “Share” – basically like a talent show! There were lots of fun performances – jokes, songs, dances, funny stories and lots of laughs. I hadn’t planned on performing anything for share but about 20 minutes before the program started, a friend said “why don’t you share a recipe?” I looked at her quizzically, “um, how exactly would I do that? I’ve never “performed” a recipe before.”

But I decided super last minute to participate and the first recipe that came to mind was my infamous Vegan Nacho Cheese Dip. This is probably my most-requested recipe (apart from my Coconut Date Balls).

So, I mustered up some courage, jumped up on stage to “perform” my recipe! Wow, everyone was so into it! Maybe because it was a little different and unusual for a talent show? Either way, it turns out, this recipe is the perfect one to “perform” – all I did was share the ingredients and mimicked the action of my blender whirling away! But, the fun part is that I had several people approach me afterwards comment on how delicious (and easy) it sounded and of course, they wanted to know where to find the recipe! Cue a plug for MYV!

Well, look no further, my long-awaited Vegan Nacho Cheese Dip. I promise, it won’t disappoint.

Happy blending!

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Vegan Nacho "Cheese" Dip
Servings: 4 cups
Author: Rachel Katzman
Ingredients
  • 1 Large handful of raw cashews You don't want roasted or seasoned, just buy the raw whole or pieces (in bulk is cheaper) - and store in the freezer to keep them fresh
  • 4 cups Filtered water
  • 4 tbsp Nutritional Yeast
  • 1/2 cup Salsa
  • 2-3 Garlic cloves No need to chop, the blender will do all the hard work for you!
  • 2 tbsp Turmeric
  • 1 can Diced green chilies Optional
Instructions

  1. Add the cashews to the container of a high-powered blender. Add the water and the rest of the ingredients, except the diced green chilies

  2. Slowly power up to the highest setting and let it blend for about 6-7 minutes. The key here is to be patient. You need to let the blender do its job, so it'll be loud but trust me, it's worth it

  3. After about 6-7 minutes, you should hear a slight "chugging" noise and the sauce thicken and tighten up. Lower the speed to the medium speed for 1 more minute

  4. Turn off the blender and slowly pour out the sauce into a large container. Careful, it's going to be HOT! Add in the green chilies and serve!

  5. If you're going to be serving this for a party, I recommend serving it in a slow cooker on low to keep it warm and clump-free. Store in the fridge and use for up to 1 week. Serve with tortilla chips! (Note - this recipe is one of those things where you really don't need to measure. I put in rough measurements here, but you can always taste half-way through the blending process and adjust. One time I wanted to make this for a party but didn't have any salsa, so I substituted spicy red harissa and it was incredible. The perfect amount of heat and spice. So play around with it. Add in some lemon juice for a tang, or add in pickled jalapenos once it's mixed, or even pour in some of the juice before you blend! You can also omit the salsa and turmeric and add in more garlic and almond milk (like half almond milk, half water) to make a vegan alfredo sauce. It's the perfect base to make lots of yummy vegan sauces!!)

Fish Tacos With Mango Peach Pico De Gallo

Fish Tacos

Fish Tacos

The “Three Weeks” are upon us and we are fast approaching the “Nine Days“.  During the Nine Days many Ashkenazi Orthodox Jews refrain from eating meat and poultry. Fish is often the go to protein for many people during that time. I love tacos! Tacos are the worlds most flexible food. You can fill a taco with almost anything. You can top a taco with as much or as little as you would like.  So for the Nine Days why not go with the ever popular fish tacos?

For fish tacos I would stay away from any fish that are too oily, like mackerel. Stick with a basic firm fleshed white fish like cod.  In the Chicagoland area we have something called “White Fish”.  I am not sure exactly what species is it , but seems to work well for fish tacos.  In a pinch you can use tilapia, but it often comes frozen or previously frozen and thawed, and I find it has a slightly “fishy” taste, so I tend to avoid it.

Talking Tortillas

As for a tortilla I went with a basic medium sized corn tortilla. If you really want to get fancy you can make you own tortillas. I recommend my recipe for poblano tortillas. If you want something more suited for an appetizer or hor d’oeuvre you can use a small “street Taco” sized to tortilla. I like the texture you get from corn tortilla, but if you prefer a flour tortilla go for it. Like I said, tacos are flexible.  

Peach Pico

With summer upon us, peaches are in season. Mixing the peaches with the brightness of mango, the heat of jalapeno, and sharpness of the red onion makes a great balanced pico de gallo to top your fish tacos. Note that I don’t include tomatoes in my pico , as I abhor raw tomatoes (but love ketchup), but if you like them feel free to add them in. Also, with fish tacos you have the opportunity to use real dairy. A basic crema is super easy to make.  I just combine standard sour cream with the zest and juice of a lime, but  you can use crème fraîche or add some other flavors, have fun with it. 

Check out some of our other meat and poultry free recipes:

Meatless-stuffed Eggplant with Cilantro Tahini Sauce

Spinach Ravioli With Alfredo Sauce

Tostito Tacos

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Fish Tacos
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Fish Tacos With Mango Peach Pico De Gallo
Prep Time
10 mins
Cook Time
5 mins
 

A tasty taco, great for when you want something a little lighter or can't have meat.

Course: Dinner, Lunch, Snack
Cuisine: baja, Mexican, Tex-Mex
Keyword: Fish Taco
Servings: 3 Tacos
Author: Daniel Peikes
Ingredients
Fried Fish
  • ½ lb Firm Fleshed White Fish Such as Cod Skin removed.
  • 1 Cup All Purpose Flour Divided.
  • 1 Cup Beer Nothing fancy or too heavy.
  • 1 tsp Cayenne Pepper Powder
  • Salt and Pepper To taste
  • Neutral Oil for Frying Such as vegetable or canola. This is NOT the time to use your fancy extra virgin olive oil.
  • 3 Medium Sized White Corn Flour Tortilla
Mango Peach Pico De Gallo
  • ½ Cup Fresh Diced Mango
  • ½ Cup Fresh Diced Peach
  • ¼ Cup Diced Red Onion
  • ¼ Cup Diced Jalapeno
  • Juice of One Lime
  • ¼ Cup Fresh Cilantro Leaves Stems removed
  • 1 tsp Salt
Crema
  • 8 oz Sour Cream
  • Juice and Zest of One Lime
Instructions
Mango Peach Pico De Gallo

  1. In a mixing bowl combined the mango, peach, onion, jalapeno, salt, lime juice, and cilantro. Mix with a large spoon until all the components are well distributed.

Crema

  1. In a mixing bowl, combine the sour cream with the lime juice and zest.

Fish Tacos

  1. In a mixing bowl combine the cayenne pepper powder and half the flour (½ cup) with the beer (1 cup). Stir until there the mixture forms a thin batter. The batter should be fairly runny. Put the batter aside to allow the flour to hydrate and the gluten to relax.

  2. Cut your fish in to 1"x4" strips. If your fish has skin remove it.

  3. Add enough oil to a frying pan to come about a ½" up the side, and place on the stove over medium heat. Allow the oil to come to 350°F

  4. In a shallow dish add the salt and pepper to the remainder of the flour (½ cup) and stir to distribute. Lightly dust your fish strips in the flour, then dip in to the batter and allow the excess to drip off. You only want a thin coating of batter.

  5. Fry until golden brown on each side. It should only take a about 2 minutes per side, but cook to desired color not time.

  6. Once your fish is fried remove the pan from the fire and use the burner to toast your tortillas. Place each tortilla directly on the grate flipping every five seconds until they just begin to char around the edges and start to get some dark spots. Alternatively you can place them under the broiler on low for a few seconds to achieve the same effect.

  7. Place a piece of your fish in your tortilla, top with the mango peach pico de gallo, drizzle on some crema, and enjoy.

 

 

Sausage, Egg & Cheese Casserole

Sausage, Egg & Cheese Casserole

Hello friends! And almost Happy Shavout! Now, I know the title of this may may sound a little odd, but don’t worry, I’m using meatless meat here, specifically the Beyond Meat, to make this awesomely-easy Sausage Egg & Cheese Casserole, your newest savory dairy kugel for the upcoming holiday!

Spin on a classic breakfast Sandwich

If you’re not into using the parve meat, you can most definitely make this without it, but it definitely amps up the flavor and makes this a hearty side dish, otherwise, you’re just doing well, egg and cheese. Although there is nothing wrong with that combo.

For this year’s Shavuot recipes, I’m aiming for something easy. A throw-in-the-oven and don’t-think-about-it kind of dish. This casserole is just that. I browned the Beyond Beef on the stove, adding some salt, pepper and cumin. breaking it up with a wooden spoon until it was crumbly like sausage. Then I whisked the eggs, cream, garlic, salt and pepper in a bowl. I added the “beef” into a greased pan, topped with cheddar cheese and poured the egg and cream mixture on top. I also added in some pickled jalapenos just for fun. But that’s optional!

Leftover Magic

The great thing about this casserole, or kugel is that it’s great hot, room temp or even cold. It reheats well and you can even freeze leftovers!

What’s even more fun? Reheat this (at 325 for about 10 minutes) for the last days of yomtov, toast up some bagels and cut a few pieces of this casserole into thin slices and you’ve got yourself a “sausage, egg & cheese bagel”.

Chag Sameach! Now, let the dairy fest begin!

Want some more Shavuot recipes? Check out some past posts from Meat Your Vegetables here:

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Sausage, Egg & Cheese Casserole
Prep Time
10 mins
Cook Time
35 mins
 
Course: Brunch, Side Dish
Servings: 12 servings
Author: Rachel Katzman
Ingredients
  • 1 16 oz. Package of Beyond Beef If you have parve "sausages" like the Beyond Meat Sausage, those would be delish here! Just chop 'em up!
  • 8 Large Eggs
  • 1/4 cup Heavy Cream
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 2 Garlic cloves, minced Or, I "pressed" them through my microplane zester. So much easier than mincing!
  • 1 handful Pickled jalapenos Optional, or add in fresh hot peppers if you have them! You could also add thinly sliced red onion, green pepper, or mushrooms
  • 1 cup Cheddar Cheese, shredded
  • 2 Green onions, thinly sliced For garnish
Instructions

  1. In a medium-sized skillet, brown the beyond beef. Use a wooden spoon to break up the meat into small chunks, like sausage. Add 1/4 salt and 1/4 pepper and cook for about 10 min.

  2. Pre-heat oven to 350F.

  3. While the meat is browning, crack the eggs into a medium/large bowl. Add in the cream, garlic, salt and pepper.

  4. When the meat is done, add it to a greased 9.5 x 9.5" pan.

  5. Sprinkle the cheese over the "sausage" then add in a handful of pickled jalapenos and pour the egg and cream mixture.

  6. Make sure the cream mixture is incorporated into all nooks and crannies of the casserole. You might need to use your hands to make sure all spots are covered, but it doesn't have to be perfect.

  7. Bake for 35 minutes.

  8. Let the casserole cool, then cut into squares and garnish with sliced green onions. Enjoy!

Low Carb Vegan Cornbread

New Inspiration

A few weeks ago, a colleague of mine said to me in passing, “I have some news for you. Oh don’t worry, it’s nothing bad, I just think you’ll find it interesting.” Well, glad she made a mention that this wasn’t anything to worry about, phew! And she was right, I DID find it interesting. She had recently gone vegan (not cold turkey, but at her own pace) and wanted to pick my brain on recipes and ideas for making her cooking life easier. Granted, she’s not low-carb, but making this recipe keto-friendly was an added bonus for me!

And… this is the time in the story where the wheels in my brain start turning furiously. First, I mentioned all of the vegan recipes I had in BOTH of my blogs, Riskyveggie and of course, the vegan recipes here in MYV. Then I suggested the fantastic Megan Gilmore of Detoxinista – WOW does she have a huge repertoire of vegan recipes galore!

The wheels in my brain came to a screeching halt. And born was my Low Carb, (Keto-Friendly), Vegan Cornbread! And don’t worry, it’s still delicious, even without the dairy. Of course eggs are not vegan-friendly so I made a chia egg. It sounds weird, but the texture imitates that of an egg – really! I already had a bag of ground chia seeds (you can use flax seeds too), but if you don’t, I recommend grinding your own. Not that you can’t use chia or flax in your cornbread but it might have a strange texture, so I use ground.

Not Vegan? No Problemo!

The nice thing about this recipe too is that you can totally mix it up to what YOU like! Add in some diced jalapeno for a nice kick, or if you’re not vegan, go ahead and add some shredded cheddar and real eggs too (3 in this case). I love using nutritional yeast in vegan recipes because it gives that cheesy flavor with no dairy but added in Vitamin B6! And for those Keto fans out there, this is a great option for you – with or without the baby corn.

This side dish is a perfect accompaniment to any holiday meal, as an addition to your chili while watching football, or really, any time of year! Even for a picnic, it’s great to serve since it doesn’t require refrigeration.

This is for you, Sarah! ENJOY! Happy vegan-cooking!

Catch ya’ll in 2020!

3.25 from 4 votes
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Low Carb Vegan Cornbread
Prep Time
10 mins
Cook Time
40 mins
 
Course: Side
Cuisine: American
Keyword: Cornbread
Servings: 12 servings
Author: Rachel Katzman
Ingredients
  • 2 cups Almond Flour
  • 1/4 cup Coconut Flour
  • 3 tsp Baking Powder
  • 1 tsp Salt (or Pink Himalayan Salt, for those electrolytes!)
  • 1/2 cup Avocado oil
  • 1 tbsp Chia Seeds, preferably ground Or you can use flax seeds
  • 2 1/2 tbsp Water
  • 1/4 cup Almond Milk Or any non-dairy milk you like!
  • 25 drops Liquid Stevia
  • 1 cup Nutritional Yeast
  • 2/3 can Baby Corn, chopped
  • 1 Jalapeno, diced, seeded and ribs removed Optional - but a good kick!
Instructions

  1. Make the chia egg (egg substitute): Mix the chia (or flax) seeds, preferably ground, with the 2 1/2 tbsp water in a small bowl. Let it sit for a few minutes to thicken

  2. Pre-heat the oven to 350F and grease a 9-inch casserole dish with avocado or olive oil

  3. In a medium-sized bowl. combine the almond flour, coconut flour, baking powder and salt. Whisk to remove any clumps and and set aside

  4. In a another (large) bowl combine the chia or flax egg, avocado oil, almond milk, liquid stevia, diced jalapenos (if using) and nutritional yeast. Whisk until full no lumps. Slowly add the dry ingredients to the wet so you have 1 thick batter

  5. Fold in the chopped baby corn and transfer all to the casserole dish

  6. Bake for 37-40 minutes. Cool for 15 minutes and slice into squares. Garnish with some green onions and non-dairy sour cream - or serve alongside chili for a hearty meal!

Fish Tacos With Mango Jalapeno Salsa and Fresh Red Cabbage and Daikon Slaw

Fish TacosFish Tacos

Fish is usually Rachel’s territory, but with the “Nine Days” upon us, I decided to try my hand at fish tacos. I do have to admit, fish is not my favorite food. If it is really fresh I will eat it, but it must be a variety that doesn’t taste too “fishy”. I tend to stick with lightly flavored, white fleshed fish like cod and tend to stay away from more oily fish like mackerel.

As I have said before I personally consider tacos the world’s most perfect food. Tacos really are a great platform for almost any type of protein. Growing up, my mom never made fish tacos, so I didn’t try fish tacos until I was in my late 20’s. Years ago, my wife and I were on vacation in LA and we went to lunch at Fish Grill. We ordered fish and chips and fish tacos and shared the two dishes.

This was probably the first time I had ever ordered fish at a restaurant. The food was excellent. My theory is there are are two things that make a good fish restaurant, it should be close to the ocean, and busy. That way you know the fish can get there fast, and isn’t sitting around too long.  Also, don’t forget as Anthony Bourdain was fond of saying, never order fish in a restaurant on Monday.  Being in LA and very popular, Fish Grill checked all of the boxes. I wanted to recreate that experience at home.

California Cuisine

The goal here was to create a recipe inspired by that meal, all while making it easy and gluten free. I didn’t want to mess with a wet batter so I went with a breading. By using cornmeal instead of breadcrumbs I was able to keep the dish gluten free. The cornmeal also adds a great texture and nutty flavor. The slaw adds texture as well as some acidity and the salsa adds sweetness and a touch of heat. Both of these really help capture the great freshness of California cuisine.

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Fish Tacos
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Cornmeal Crusted Fish Tacos With Mango Jalapeno Salsa and Fresh Red Cabbage and Daikon Slaw
Prep Time
1 hr
Cook Time
30 mins
 

A fresh take on fish tacos. The salsa adds sweetness and heat, while the slaw adds crunch and acidity.

Course: Dinner, Lucnh, Snack
Cuisine: American, California, Mexican, Sea Food, Tacos, Tex-Mex
Keyword: Fish Taco
Servings: 4 people
Author: Daniel Peikes
Ingredients
Fish
  • 1 lb Firm Fleshed White Fish Cod works well, but tilapia or any white fish will work in a pinch
  • 2 Cups Yellow Corn Meal
  • 2 Large Eggs Beaten
  • Vegetable Oil For Frying
  • Salt and Pepper To taste
  • Chili Lime Seasoning I use the one from Trader Joe's, but in a pinch a mild chili powder will work
  • Corn Tortillas I like the 4.5'" mini tortillas but any taco sized tortilla will work
Crema
  • 1 Cup Sour Cream
  • Zest and Juice of 1 Lime
Salsa
  • 1 Pint Cherry Tomatoes
  • 1 Large Mango Diced
  • 2 Jalapenos
  • 1/4 Cup Cilantro Stems removed and roughly chopped
  • 1 Lime
  • Salt To taste
Slaw
  • 1/2 Cup Shredded Red Cabbage
  • 1/2 Cup Shredded Green Cabbage
  • 1/2 Cup Shredded Carrots
  • 1/2 Cup Shredded Daikon or Radish
  • 1 tbsp Kosher Salt
  • 1/4 Cup Rice or Apple Cider Vinegar
  • 1 tbsp Whole Mustard Seed
  • 1 tbsp Celery Seed
Instructions
Salsa

  1. Place the cherry tomatoes and jalapenos on a parchment paper lined baking sheet. Place in a cold oven and set to bake at 375°F. Roast until the tomatoes begin to burst and the jalapenos start to blister.

  2. Allow the tomatoes and jalapenos to cool. Remove the stems and seeds from the jalapenos,

  3. Roughly chop the tomatoes and jalapenos and add to a mixing bowl. Add the mango, cilantro, and salt. Add the juice from the limes and lightly stir to evenly distribute the ingredients.

Slaw

  1. Combine the 2 cabbages, daikon, carrots, salt, vinegar, mustard seed, and celery seed in a large bowl and stir to combine.

Fish

  1. Cut your fish into 1/2" by 3" strips and season with salt and pepper.

  2. In a bowl, combine the chili lime seasoning and the cornmeal.

  3. Dip each piece of fish in the egg and then in the cornmeal.

  4. Place a cast iron skillet or large frying pan over medium heat and and add a 1/2" of oil.

  5. Fry your fish until golden brown on each side.

Crema

  1. Mix the juice and zest of a lime with the sour cream.

Assembly

  1. Lightly brown your tortillas in a skillet.

  2. Place some of the slaw on the bottom of the tortilla, then add 1-3 pieces of fish depending on the the size of your tortillas. Top the fish with the salsa and drizzle on the crema. Enjoy!

Like this recipe? Check out some of our other fish recipes

Spicy Moroccan Salmon with Pickle Slaw

Smoked Salmon and Avocado Stacks

Wild Salmon Sweet Potato Sliders with Garlic Chive Mayo

Spicy Salmon Tamales

 

 

Cinco de Mayo: “Tostitos” Tacos

For the love of tacos

I love tacos.  Well, to be fair, most tacos I eat are more “Tex-Mex” then truly authentic Mexican cuisine.  But I’ll take what I can get.  If I ever decided to open a kosher restaurant (and if I do, please send help ASAP), I would open an upscale taco bar.  Jury is still out though if it would be a dairy or meat taco joint. But just image for a second – tacos with different mole sauces, pickled everything (jicama, onion, jalapeno, radish), homemade salsas with garlic confit and roasted tomato pico de gallo, and SUPER fresh fish tacos with crunchy slaw and a bright kick of lime.  So the sky’s the limit when we’re talking tacos.

This week’s challenge!

And that brings me to this week’s #MYV challenge …TACOS, (duh), just in time for Cinco de Mayo! Clearly I could have gone in a thousand different directions with this one.  Perhaps a personal favorite that I posted a while back, my raw walnut tacos, or maybe even a “fajita” taco! Since my husband loves chicken with grilled peppers and onions, if I can stuff that in a tortilla, he’ll eat it!  And bonus, there are veggies in it too!

The perfect meal – a childhood favorite

While my brain searched for the perfect, not-overly-complicated taco, I kept coming back to my mom’s home-cooked “Tostitos” dinner.  To this day I have no clue why we called it “Tostitos” (maybe because we would buy giant family-sized bags of the Tostitos tortilla chips for serious salsa-dunking), but this was basically a “make-your-own-(soft)taco” night.  Probably the easiest meal my mom ever made for us (and she made amazing meals), but hands down, this was my favorite.  Okay, maybe her pasta with homemade pesto and grilled salmon rivals the top spot.  But Tostitos nights – those were and still are the meals I crave!

It couldn’t get any simpler.  My mom would put out bowls of toppings. The table would be topped with our small white cereal bowls with navy blue trim – one bowl of salsa (from the GIANT jar we had in the fridge at all times), shredded cheddar cheese, shredded lettuce, homemade guac, a plate of (probably flour) tortillas and a huge frying pan of refried beans. That was literally all she had to cook – just those creamy, pinto beans.

I would put a tortilla on my plate, slather it with beans and cheese, pop it in the microwave and pile on all the toppings I could fit, and devour immediately.  Meanwhile, mid-bite, I would inevitable always have hot cheese juice running down my arm.  But boy don’t I know it – it’s worth the mess.

Welcome newbies!

One thing I noticed as I got older is that we never had sour cream in our house.  Like ever.  I’m not sure if it was just one person who didn’t like it or we just never thought to buy any, but now it’s one of the new additions I’ve added to my version.  You can’t really have a (possibly supremely spicy) taco without the rich sour cream added in to a crunchy cabbage slaw to cool down the heat.

And on top of the sour cream addition, in my opinion, cilantro is just the best herb to have ever graced this planet (alright basil, I can’t live without you either).  Last but not least, a final topping of pickled jalapenos.  And this meal is complete.

Updating a classic

So this is my version.  A nod to my favorite childhood meal.  Instead of the melty cheese, we have a crispy, cheesy taco “shell” (did you know that cheese can crisp up like that when you cook it?).  Instead of canned refried beans, we have dried pinto beans, cooked low and slow with cumin, garlic and onion.  And for the record, this recipe is not quite keto-friendly, but it’s close (you can definitely use soy beans to make it low-carb).  And instead of jarred salsa (which I LOVE btw), homemade pico de gallo – fresh tomato, yellow onion, jalapeno, cilantro and fresh lime juice.

Hooray for shortcuts!

And even if you’re a crazy busy human, like most of us are, you can definitely make this quick and easy dish using store-bought salsa, some pre-bagged shredded cabbage or iceberg lettuce (I love shortcuts too), and even packaged tortillas (I won’t tell).  Tacos are all about experimenting with levels of spice and heat, and this version features eating my favorite meal in a slightly deconstructed way.

Now THAT is something I can really sink my teeth into.

And, thanks mom. 🙂  Seriously, Tostitos night was the best – so simple, yet so freaking delicious. Just in time for mother’s day – a perfect tribute to my mom’s crazy-good homemade meals.

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Cheddar cheese taco shells
Servings: 6 taco shells
Author: Rachel Katzman
Ingredients
  • 9 oz. Pre-shredded cheddar cheese Personally, I used a bag of pre-shredded cheddar and mozzarella mix
  • 1/2 tsp Trader Joe's onion salt Totally optional but I love this onion mix and I flavor EVERYTHING with it practically! I like adding a little extra oomp to the shells
Instructions

  1. Pre-heat oven to 375F.

  2. If you'd like your shells to be all the same size, trace about 3, 6-inch circles on the parchment paper

  3. Measure about 1/3 cup of the cheese onto the circles and sprinkle with the onion salt

  4. Bake for 5 minutes until the edges begin to brown

  5. While the cheese is cooking, set up a taco shell drying station. Lay a wooden spoon across 2 soup cans and place a plate topped with a paper towel underneath.  You might have to make a few taco crisping stations, or cook one shell at a time (you can do this also in a pan on medium heat, versus an oven too).

  6. This is where you have to move fast, because as the cheese is cooling, it will harden quickly.  Remove the cheese from the parchment paper using a spatula and place over the wooden spoon to crisp

  7. Let the cheese cool and crisp up, about 5 minutes

  8. Place on a plate and add your favorite taco fixings!

 

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Slow cooker refried beans
Author: Rachel Katzman
Ingredients
  • 1 Yellow onion, peeled, halved and roughly chopped
  • 3 cups Dried pinto beans, rinsed Or use black beans, or great northern beans! If you used canned beans, just make sure to rinse them 3 times to remove as much of the salty starchy liquid as possible
  • 2 Garlic cloves, peeled and roughly chopped
  • 5 tsp Salt
  • 2 tsp Pepper
  • 1/4 tsp Ground Cumin I like cumin, so if you're not a big fan, start with 1/8 tsp and you can always add more if you like
  • 2 cups Vegetable stock Optional (or just add 9 cups of water)
  • 7 cups Water
  • 1 4 oz. can Diced green chiles
Instructions

  1. Place the onion, dried beans, green chiles, garlic, salt, pepper, cumin, stock and water in a slow cooker.  (Don't worry about the size of the chopped onion and garlic - you'll puree it when it's done cooking so I just roughly chopped the onions and cut the garlic cloves in half)

  2. Cook on HIGH for 8 hours or on LOW for 12 hours (or 4 hours on HIGH if using canned beans)

  3. Drain the bean mixture into a colander and strain out as much water remaining as possible

  4. Using a potato masher or an immersion blender, blend or mash the beans until you get the desired consistency.  

 

 

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Creamy Slaw
Prep Time
10 mins
Total Time
10 mins
 
Servings: 6 servings
Author: Rachel Katzman
Ingredients
  • 1/2 cup Mayo
  • 1/2 cup Sour cream
  • 1 14 oz. Bag of shredded coleslaw mix
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 4 Green onions, thinly sliced Optional
  • 3 tbsp Fresh lime juice
Instructions

  1. Add all ingredients into a medium-sized bowl and mix well.  Refrigerate for 1 hour before serving with your tacos (can be made 1 day in advance, keep chilled)

 

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Guacamole
Prep Time
10 mins
Total Time
10 mins
 
Servings: 4 servings
Author: Rachel Katzman
Ingredients
  • 3 Avocados, pitted, flesh scooped out
  • 1 Lemon, halved and juiced
  • 1 Garlic clove, peeled and minced
  • 1/2 Yellow onion, finely diced
  • 2 Roma tomatoes, diced
  • 1/4 tsp salt
  • 1/4 tsp pepper
Instructions

  1. Add the avocado to a mixing bowl and mash well with a fork

  2. Add in the garlic, onion, tomatoes, salt, pepper and lemon juice and mix well.  If you're not eating it right away, take the avocado pit, press it in the middle of the guac mix, and cover it tightly with plastic wrap, to remove as much air as possible so it doesn't brown as quickly (you can also drizzle some more lemon juice on top to slow the browning process).

  3. Dunk with crunchy tortilla chips or add a dollop to your tacos!

 

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Pico de Gallo
Prep Time
10 mins
Total Time
10 mins
 
Author: Rachel Katzman
Ingredients
  • 3 Yellow onions, diced You can use red onion if that's what you have on hand!
  • 12 Roma tomatoes, diced If your tomatoes are extra juicy, squeeze out some of the pulp before adding to the bowl
  • 3 Jalapenos, ribs and seeds removed, diced
  • 2 cups Fresh cilantro, chopped
  • 1 Lime
  • 1/4 tsp Salt
  • 1/4 tsp White pepper
Instructions

  1. Dice the onion, tomato, jalapeno and cilantro and add to a large mixing bowl

  2. Slice the lime in half and squeeze both halves into the mixing bowl

  3. Add the salt and white pepper and mix thoroughly

  4. Make sure you taste it to adjust any heat levels, adding more salt or jalapeno if needed.

Don’t forget to check out Daniel’s latest taco recipe: Cinco De Mayo: Italian Beef Tacos On Poblano Tortillas Topped With Pickled Red Onions and Roasted Tomatillo Salsa

Super Bowl Snack – behold the “Nacho Jalapeno Cheese Crisp”!

If you’ve taken a look at your calendar lately, you might be shocked to realize that January is almost over and that could only mean one thing (well, besides the fact that winter just seems to never end and the bitter cold is here to stay). It means the SUPER BOWL is almost here!

What a great day to watch football with friends and eat an endless amount of food from the all the Super Bowl food groups – chicken wings, nachos, assorted chips and dips and don’t forget the 3 different types of cookies and brownies.  So here’s an idea.  What about combining nachos AND chips all in one?  Sort of a nacho-in-a-bite kind of deal, so basically, the perfect chip.

Here’s the kicker – nachos are my jam.  If I could eat one snack food for the rest of my life, I’d have to go with nachos.  There are endless possibilities here – fake meat, no fake meat, different types of cheeses, green onions, salsa, guac (duh), sour cream, cilantro (an absolute must-have in my book), pickled jalapenos, maybe some chopped onion, tomato – a little pico de gallo action? You could get creative and do a Korean BBQ style nacho, or “sweet” nachos (not my thing truthfully) – it’s just a great baseline for showing off your creativity!

The Perfect Nacho Bite

My mission?  Create the perfect “nacho bite” in one chip, and then of course, feel free to dunk in giant bowls of guacamole and salsa (or just eat them plain, because you know, they’re THAT good). Oh and in case you’re thinking this is going to be super complicated, like rolling out a dough to create the chips – oh please!

All you need is a muffin pan, shredded cheese, jalapeno slices (you can use plain, or pickled or use whatever hot peppers you like), green onion and spices.  And maybe some fresh cilantro to top it off.  But that’s it.  The muffin tin basically does all of the work for you.  And depending on the size of your muffin pan, you may have to make more batches (my dairy muffin tin is only 6 individual cups, so I had to make 4 batches to make 24 chips, but it’s so worth it)!

Happy Super Bowling!

Recipe: Nacho Jalapeño Cheese Crisps

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Nacho Jalapeño Cheese Crisps
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Servings: 12 chips
Author: Rachel Katzman
Ingredients
  • 1 cup Cheddar Cheese, shredded
  • 1 Jalapeno pepper, thinly sliced (or any type of pepper to the heat level of your liking) You can use pickled jalapenos, but it'll make the "chips" a bit soggy, so you may have to bake them for a bit longer to crisp up
  • 1 Green Onion, sliced thin
  • 1/4 tsp Garlic powder
  • 1/4 tsp Cumin
  • 1/4 tsp Trader Joe's onion salt Optional, but I like the extra onion flavor!
  • 1 bunch Cilantro, chopped
Instructions

  1. Pre-heat oven to 375F.

  2. Spray a non-stick muffin tin with cooking spray (I like to use avocado oil spray for a mild flavor)

  3. Mix the cheese, green onion, garlic powder, cumin, and onion salt (if using) in a large bowl.

  4. Measure about 1-2 tbsp. of the cheese mixture and place in each muffin cavity. You don't want to overflow it, just really cover the bottom. The trick to making thin, crispy chips is to just cover the bottom of each muffin tin with a thin layer of cheese, otherwise it won't crisp up, it'll just be a blob.  You can, however, use the cheese to place up the sides of the muffin pan to create a "nacho chip cup" that you can fill with toppings, so feel free to experiment with that. 

  5. Take a thinly sliced piece of jalapeno (or whatever pepper you want to use, Serrano would be good too, and remove the seeds and ribs for less heat), and place on the top of the cheese.  Depending on the size of your muffin tin, you may have to make this in double batches.  My toaster is my dairy "oven" so I can only make 6 at a time.

  6. Bake for 10-12 minutes or until bubbling and crispy golden brown, but not burnt.

  7. Let the chips cool for about 10-15 minutes until you can easily "pop" them out of the muffin tin and they're nice and crispy!

  8. Serve on a platter sprinkled with chopped cilantro and enjoy with salsa, sour cream, guacamole, OR make a big pile of nachos using these as the chips!!

Don’t forget to check out Daniel’s Super Bowl Nachos dish: Steak and Eggs Tot-Chos (Tater Tot Nachos)  or check out some of our other great Super Bowl recipes:

Cheddar Stuffed Jalapeno Hush Puppies

Almond Butter Snickerdoodle Cookies

And hey, thank you for reading this post!  We’d love to hear from you, so feel free to comment below or even write us a testimonial here!

Raw Walnut Tacos

Raw Walnut Tacos

The Challenge

A few months ago, my co-worker texted me asking if I could give her some ideas for high-protein recipes (per instructions with her nutritionist), with the caveat of no meat, no tofu (but dairy is okay). My first question to her “what about nuts?” – and yes, luckily those were on the “do” list. So thus became my homework for the night.

Immediately I thought of giving her some no-cook/no-bake recipes since at the time of this text. It was mid-August and a squillion degrees outside so at least for me (living with no central air), I just had to give her a recipe that didn’t require an oven.

The Solution

So here is what I came up with!  Raw walnut tacos!  Yup, you heard me right.  And this can go vegan pretty quick if you don’t use any cheese, so feel free to play around with what you like! Don’t lose me now, people! The walnuts are so versatile because they have good protein and healthy fat. If you pulse them in a food processor with garlic (duh, because everything is better with gahhhlic), cumin, seasoned salt, pepper, lemon juice, olive oil and my favorite – hot paprika, it morphs into a crumbled meat-like texture!

Raw Walnut Tacos Mix

Just scoop into a fresh Boston lettuce leaf, top with shredded cheese, sliced avocado, some sour cream, scallions, radish (for that crisp, slightly spicy crunch), cilantro and lime and maybe even some hot sauce drizzled on top and even add some pickled jalapenos, and you’ve got yourself the perfect little summer meal!

Just one thing to note, you can totally add salsa, but I didn’t want the taco getting too “wet”, since this was being served up in a lettuce leaf, but some fresh pico de gallo would be amazing.  If you have some fresh tomatoes, white onion and jalapeno, just dice them up, add some fresh lime juice and salt and you’re good to go.  Or go ahead and buy some store-bought (it’s okay, I won’t judge – we all use those handy-dandy shortcuts sometimes!). 🙂

I still can’t believe how easy this is – requires zero cooking – just assembling a few ingredients and BAM – a simple, healthy-ish dinner is served!

Giveaway

Before you check out the recipe, don’t forget to enter our giveaway for the cookbook Millennial Kosher by Chanie Apfelbaum of the amazing kosher food blog Busy In Brooklyn
a Rafflecopter giveaway

Recipe

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Raw Walnut Tacos
Prep Time
15 mins
Total Time
10 mins
 
Servings: 4 tacos
Author: Rachel Katzman
Ingredients
  • 1 cup whole, raw walnuts
  • 3 garlic cloves, peeled
  • 1 tbsp lemon juice
  • 2 tbsp olive oil extra virgin, or I like avocado oil, for it's smooth and subtle taste
  • 1 dash hot paprika
  • 1 dash cumin
  • 1 dash seasoned salt
  • 1 dash freshly ground black pepper
  • 4 large Boston lettuce leaves, rinsed and dry
  • 1/4 cup shredded cheese Use whatever you have on hand - I used mozzarella and cheddar blend, but pepper jack would be amazing in this!
  • 4 tbsp sour cream
  • 2 scallions, chopped
  • 1 avocado, sliced
  • 2 radishes, sliced thin I used Easter egg radish that I found at Whole Foods, but any type will do!
  • 1 handful of cilantro, rinsed and chopped
  • 1 small handful of pickled jalapenos optional - but I like my tacos spicy!
  • 2 tbsp pico de gallo optional - but a nice fresh bright, burst of flavor!
  • 1 lime, halved
Instructions

  1. In a food processor, add the walnuts, garlic, lemon juice, olive oil, hot paprika, seasoned salt, cumin and pepper.  

  2. Pulse a few times until it resembles ground beef

  3. Lay the Boston lettuce leaves on a platter.

  4. Top with the walnut "meat", cheese, radish, avocado, scallion, sour cream, pico de gallo (if using), cilantro (if using) and picked jalapenos (again, if using). 

  5. Finish with a squeeze of lime and serve with a nice cold beer!  Enjoy!