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Sardine Tacos with Beans and Corn

Sardine Tacos With Beans and Corn

These tacos will have a big load to bear. Let’s top them with sardines in olive oil, sweet corn, and a delicious jalapeno-hot paste made with red beans, onion, and garlic. But first, let’s make our own wheat flour tortillas.

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Ingredients Needed for Sardine Tacos With Beans and Corn

1 cup flour
1 teaspoon sugar
1 teaspoon instant yeast
1 ½ tablespoons of vegetable oil
½ cup water
½ large onion, diced
3 garlic cloves
1 jalapeno, sliced
8 ounces of canned red beans
1 teaspoon dried oregano
1 bay leaf
½ onion, sliced
½ cup sweet corn
4 ounces of canned sardines in olive oil

How to Make Sardine Tacos With Beans and Corn

  1. Add the flour, sugar, instant yeast, and salt to taste to the mixer bowl. Shortly mix until even using a spoon.
  2. Add 1 tablespoon of vegetable oil and start mixing. Gradually add 1/2 of the water in the process. Mix until you have a dough.
  3. Let it rise for 30 minutes.
  4. Heat the remaining 1/2 tablespoon of oil in a pan over low heat, then add the diced onion, garlic, and jalapeno. Cook and stir until the onion is tender.
  5. Add the red beans, season with salt and dried oregano, then stir in for 30 seconds.
  6. Add the remaining water and the bay leaf and cook for 7 minutes.
  7. Remove the bay leaf and transfer the mixture to a blender. You can strain it first if there is too much liquid left. Blend and set aside.
  8. Dust your work surface with a little flour, knead the dough a little, then shape it into a cylinder. Cut it into 8 equal pieces.
  9. Shape each piece into a small tortilla using your hands and a smaller rolling pin.
  10. Drizzle a pan with oil and heat it over low heat. Fry each dough disc for 2-3 minutes on each side.
  11. Spread red bean paste on them, add sliced onion, sweet corn, and sardines. You can serve them with lime wedges. Optionally you can garnish the tacos with some chopped parsley.
Scrambled Egg Tacos with Parmesan Tortillas

Scrambled Egg Tacos With Parmesan Tortillas

Although this looks somewhat like Taco and we use the names “Taco” and “tortilla” it merely has a vague resemblance with the well-known Mexican dish. Our fatty low-carb recipe uses tortillas made from organic parmesan filled, among other things, with organic heavy cream and avocado. And we cooked the stuffing in ghee.

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Ingredients Needed for Scrambled Egg Tacos With Parmesan Tortillas

1cup organic parmesan, grated
3 eggs
3 tablespoons of organic heavy cream
1 tablespoon taco seasoning
1 tablespoon ghee
½ avocado, sliced
Tabasco sauce

How to Make Scrambled Egg Tacos With Parmesan Tortillas

  1. Heat a skillet over low heat and add 1/2 cup of parmesan. Equally spread it across the skillet’s surface and cook for 3 minutes.
  2. Gently transfer the melted cheese on a tortilla rack. Follow the same steps with the remaining parmesan. Set them aside.
  3. Add the eggs, heavy cream, and Taco seasoning to a bowl. Whisk until smooth.
  4. Heat a skillet over low-medium heat, then add the ghee and the egg mixture. Cook and continuously stir for about 3 minutes or until reduced.
  5. Fill the parmesan tortillas with this mixture. Add avocado slices, season with Tabasco and serve.
Baked Chicken Guacamole Tacos

Baked Chicken Guacamole Tacos

Are you in the Mexican food section of our website? Because what’s more Mexican than some delicious homemade tacos? They have chicken breast, they’re full of cheese, cooked veggies, and melted shredded Cheddar. Quite delicious, we might say!

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Ingredients Needed for Baked Chicken Guacamole Tacos

0.5 green bell pepper, diced
½ red chili, thinly sliced
½ green chili, thinly sliced
½ cup cilantro
2 garlic cloves
lime zest
½ avocado
2 tablespoons of olive oil
10 ounces of cooked chicken breast, shredded
5 ounces of cream cheese
½ cup low moisture mozzarella, shredded
4 tortilla wraps
½ cup cheddar, shredded

How to Make Baked Chicken Guacamole Tacos

  1. Set up your blender and add the bell pepper, chilies, cilantro, garlic, lime zest, avocado, and olive oil.
  2. Blend to combine all the ingredients.
  3. Add the chicken in a large bowl and mix it with the guacamole, cream cheese, and mozzarella. Season with salt, pepper, and mix.
  4. Use to the mixture to fill the empty tortilla wraps. Roll the tortillas, shaping them into tacos.
  5. Lay the tacos in a cast-iron skillet and add the shredded cheddar on top.
  6. Slide the skillet into the oven and bake it for the next 10 minutes at 400 degrees F/200 degrees C.
Paleo Tacos

Paleo Tacos

Wow! Did you know you can make tacos suited for Paleo diet? That’s because we have removed the taco shell out of the equation. The meat is flavored with lots of taco seasoning, and it is served with delicious homemade guacamole.

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Ingredients Needed for Paleo Tacos

1 tablespoon vegetable oil
7 ounces of ground beef
7 ounces of pork mince
1 teaspoon taco seasoning
1 onion, chopped
1 red chili, thinly sliced
1 red onion, chopped
2 tomatoes, chopped
2 garlic cloves, crushed
1 avocado, mashed
1 tablespoon lime juice

How to Make Paleo Tacos

  1. Heat the vegetable oil in a skillet over medium heat.
  2. Add the ground beef and pork mince.
  3. Season with taco seasoning and cook the meat for 8 minutes.
  4. Next, heat a separate skillet over medium heat, add a bit of oil and start cooking the onion.
  5. Add half of the chili and the ground meat. Cook for 2 minutes.
  6. Add the red onion in a large bowl. Add the diced tomatoes, remaining chili, garlic, avocado, and lime juice. Mix until smooth.
  7. Serve the ground meat on a bed of salad, topped with the guacamole.
Puff Pastry Apple Tacos

Puff Pastry Apple Tacos

Prepare yourselves for an extremely delicious and sweet snack. First, form the puff pastry into small taco shells. Fill these with an intensely sweet mixture of butter-cooked apple and maple syrup.

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Ingredients Needed for Puff Pastry Apple Tacos

10 ounces of puff pastry
flour for dusting
¼ cup melted butter

For the topping:

1 ounce butter
3 medium-sized apples, diced
2 tablespoons of maple syrup
2 tablespoons of whisky
melted chocolate for garnishing

How to Make Puff Pastry Apple Tacos

  1. Portion the dough into equal parts, form them into balls. Dust some flour on the work surface and flatten the dough balls into circular little discs using a rolling pin.
  2. Turn a 6-cup muffin pan upside down and dust it with some flour. Fit the dough discs into 6 of the spaces formed by 2 inverted cups so that they resemble flared baskets.
  3. Cover each baskets’ interior with melted butter using a kitchen brush. Bake for 15 minutes at 400⁰F/200⁰C.
  4. Repeat the previous step until you finish all the puff pastry. You should make around 18 tacos.
  5. For the topping:

    Melt the butter in a skillet over low heat, add the diced apple and maple syrup and mix.

  6. Add the whiskey and mix more. Cook and stir until the apple starts changing color.
  7. Fill the dough baskets with the cooked apple mixture. Serve them garnished with melted chocolate.

Salmon and Veggie Tacos

If you’re surfing into Mexican snacks territory, these delicious taco shells are just what you were looking for. Filled with a savory salmon, flavored with yogurt, garlic, spices, and herbs, and laid on a bed of fresh veggies (like avocado, tomato, and onion), this dish really brings a plethora of flavors right at your doorstep.

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Ingredients Needed for Salmon and Veggie Tacos

2 teaspoons of olive oil
7 ounces of salmon fillet, diced
½ teaspoon smoked paprika powder
½ teaspoon cumin powder
3.5 ounces of yogurt
2 garlic cloves, crushed
fresh coriander
1 lime
1 red onion, thinly sliced
2 tomatoes, chopped
1 avocado, diced
4 tacos shells

How to Make Salmon and Veggie Tacos

  1. Heat 1 teaspoon of olive oil in a skillet over medium heat.
  2. Add the diced salmon, and season with salt, pepper, smoked paprika powder, and cumin powder. Stir, and cook the salmon evenly on all sides.
  3. Add the salmon in a large bowl, add the yogurt, garlic, and fresh coriander.
  4. Squeeze the juice out of half a lime and mix until smooth.
  5. Next, grab a large bowl and add the red onion, tomatoes, and avocado. Pour the remaining olive oil and lime juice over the veggies. Mix.
  6. Fill around half of the taco shells with the veggie salad and then finish it with the salmon.

Turkey, Veggie and Feta Tacos

Tacos, like quesadillas and burritos, are great Mexican dishes, which you can very easily cook in your kitchen. There are countless recipes and variations on recipes you can choose from. Or you could invent your own. For moments when your culinary muse is nowhere to be found, try this recipe with turkey meat, bell peppers, celery, bulgur, and barbecue sauce. It wouldn’t be a taco without some cheese, so add some crumbled feta on top and you’re good to go!

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Ingredients Needed for Turkey, Veggie and Feta Tacos

2 tablespoons of vegetable oil
½ red bell pepper, chopped
½ yellow bell pepper, chopped
0.5 ounce celery, chopped
½ spring onion, chopped
1 teaspoon chili flakes
1 garlic clove, chopped
2 ounces of bulgur wheat
4 ounces of leftover turkey, large shreds
1 tablespoon barbecue sauce
2 tortilla wraps
1 ounce feta cheese, crumble

How to Make Turkey, Veggie and Feta Tacos

  1. In order to make the bulgur side, the ratio is 2 parts of water for 1 part of bulgur wheat. Bring the water to a boil and add the bulgur wheat. Cover and simmer for 12-15 minutes until soft. Drain off the excess liquid.
  2. Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add both bell peppers, celery, and stir for 1 minute. Add the spring onion and season it with salt and pepper. Add the parsley, chili flakes, garlic, and stir.
  3. Add the cooked bulgur and cook for 1-2 more minutes. while stirring.
  4. Heat the remaining oil in a skillet over medium heat. Add the turkey leftovers and cook them for 2-3 minutes, until golden. Add the barbecue sauce and cook the turkey for 1 more minute.
  5. Place the tortillas on a wooden board. First add the cooked veggies and bulgur and top them with feta cheese, and turkey meat.
  6. Fold the tortillas and serve them!

Vegetarian Tacos

Summer will be soon upon us and what better way to celebrate the sunny times than a light and satisfying meal? So skip the meat and go veggie from time to time! This mushroom, zucchini, and bell pepper wrap, topped with yogurt, is nourishing and tasty. Not to mention the very definition of cool.

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Ingredients Needed for Vegetarian Tacos

1 red onion, diced
1 tablespoon vegetable oil
10 ounces of mushroom, cut into quarters
¼ zucchini, diced
½ red bell pepper, diced
½ yellow bell pepper, diced
3 garlic cloves
¼ cup heavy cream
3 tortilla wraps
1 baby spinach leaves
3 chili peppers
½ cup yogurt
1 dill

How to Make Vegetarian Tacos

  1. Heat the vegetable oil in a skillet.
  2. Add the diced red onion and cook it for about 1 minute, then add the mushrooms and continue to cook stirring often.
  3. When the onion and mushrooms soften a little, add the zucchini, and bell peppers. Mix.
  4. Crush the garlic and add it to the skillet.
  5. Add heavy cream and combine all the ingredients. When ready, set the mixture aside.
  6. Warm the tortilla wraps, one by one, in a skillet.
  7. Fold the 3 tortilla wraps like tacos, and place them in a taco holder.
  8. Lay about 3-4 baby spinach leaves on the bottom of each tortilla wrap.
  9. Divide the veggie mixture into the three tortillas.
  10. Slice the chili peppers and remove their seeds. Add some slices to each tortilla.
  11. Top with yogurt and chop some fresh dill over it.
  12. Serve!

Beef Tacos With Wasabi Mayonnaise

If you’re looking for a great snack, you can always rely on Mexican treats. The food is delicious, fresh, and full of interesting ingredients. These tacos, pair up a delicious beef steak, with a surprising sauce, with mayo, wasabi, and chili!

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Ingredients Needed for Beef Tacos With Wasabi Mayonnaise

12 ounces of beef tenderloin
1 tablespoon vegetable oil
2 ounces of mayonnaise
1 teaspoon wasabi paste
2 red chilis es, thinly sliced
2 ounces of cabbage, shredded
2 ounces of red cabbage, shredded
1 tablespoon olive oil
lettuce leaves
8 tacos shells

How to Make Beef Tacos With Wasabi Mayonnaise

  1. Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat.
  2. Add the beef and cook it for 3-4 minutes per side.
  3. Mix the mayonnaise with wasabi and 1 thinly sliced chili. Season it with salt, pepper, and chives.
  4. Place the cabbage in a large bowl. Pour a drizzle of olive oil and add 1 red chili.
  5. Thinly slice the beef. Top the tortilla with lettuce and cabbage. Add the beef and wasabi mayo.
  6. If you want, you can secure the tacos with a thin slice of carrot.

Pork Tacos

Got some pork and want to try something new with it? Try making some Mexican-inspired tacos! Cook the pork with a bit of seasoning and a rich tomato sauce, and serve it wrapped in a tortilla, with some chili and avocado.

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Ingredients Needed for Pork Tacos

1 tablespoon vegetable oil
10 ounces of pork tenderloin, thinly sliced
1 red onion, chopped
2 garlic cloves, thinly sliced
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 bay leaf
1 cup canned tomatoes
½ lime
1 green chili, thinly sliced
1 red chili, thinly sliced
2 tortilla wraps
4 avocados slices

How to Make Pork Tacos

  1. Heat the vegetable oil in a skillet over medium heat.
  2. Add the pork tenderloin and cook it until well browned.
  3. Remove it from the skillet, and in the remaining fat, add the red onion and garlic.
  4. Cook them for 1 minute, and season with cumin, coriander, and bay leaf.
  5. Pour the canned tomatoes and cook to reduce the sauce.
  6. Squeeze the juice out of half a lime, season with salt and pepper.
  7. Add the cooked pork, and cook it for 2 more minutes.
  8. Assemble the tacos. Grab the tortilla wraps, and fill them with the cooked pork. Add 2 avocado slices and sliced chili.
  9. Enjoy!

Leftover Turkey and Zucchini Tacos

Put those turkey leftovers to good use and make these wonderful tacos tonight! All you have to do is cook some veggies, mix them with the leftover turkey and wrap everything in a tortilla! We’ve used zucchini and carrots for the vegetable filling, but you can use almost anything, from bell peppers and green peas to mushrooms and eggplant. Serve these tacos with yogurt on top for a fresh touch!

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Ingredients Needed for Leftover Turkey and Zucchini Tacos

1 tablespoon vegetable oil
1 red onion, sliced
½ carrot, grated
½ zucchini, cut into sticks
6 ounces of turkey leftovers, sliced
2 tablespoons of tomato sauce
1 tablespoon sweet corn
2 tortilla wraps
4 tablespoons of yogurt
8 lettuce leaves

How to Make Leftover Turkey and Zucchini Tacos

  1. Heat the vegetable oil in a skillet and cook the onion slices, for a few minutes.
  2. When the onion starts to soften, add the carrot. Stir and continue to cook for 2 minutes before adding the zucchini and the turkey leftovers.
  3. Season with salt, then add tomato sauce.
  4. Add the sweet corn and stir everything. Keep on heat for 1 more minute.
  5. Warm the tortilla wraps on both sides, then fold them like a taco and stuff them with turkey mixture.
  6. Top with yogurt and serve warm!
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