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Posts Tagged ‘tacos’

by Sarah Steimer

Beef banh mi tacos

I really love that this dish is a combination of two stellar street foods: banh mi and tacos. As far as I can tell, you can’t go wrong with some really powerful flavors all wrapped up to go. I’ll have to brainstorm some other street food hybrids. Pad thai sliders?

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by Sarah Steimer

Kale, back bean and avocado tacos with chimichurri

This was a great, light meal that gave me plenty of energy. Probably because it’s green and YOUR MOTHER WAS ALWAYS RIGHT ABOUT GREENS, WASN’T SHE?

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by Sarah Steimer

This was not a particularly small serving, and I had seconds. I love Mexican-style food all year, but there is nothing like tacos at the peak of summer vegetable season.

This was not a particularly small serving, and I had seconds. I love Mexican-style food all year, but there is nothing like tacos at the peak of summer vegetable season.


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by Sarah Steimer

I know, I know, why ruin a nice, healthy food like avocado by frying it? Because it's completely delicious, that's why.

I know, I know, why ruin a nice, healthy food like avocado by frying it? Because it’s completely delicious, that’s why.


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by guest blogger Chase Purdy

spicy carne molida taco

Mas Tacos’ menu certainly doesn’t lack options. Chase tried the spicy carne molida taco and a glass of zanaranta (carrot + orange juice).

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by Sarah Steimer

Grilling fish is not easy, it stuck to the grate a lot even though I brushed it with olive oil first. I’m sure baking the fish instead of grilling it would give you nearly the same effect.

For the corn salsa:

  • 1 cup corn (fresh, frozen or rinsed from a can)
  • 2/3 cup black beans
  • 1/4 cup red onion, diced
  • 1 jalapeno, diced (de-seed if it’s a very hot pepper)
  • 1 tablespoon crushed red pepper (again, lessen if this is too hot for you)
  • salt and pepper, to taste

Combine all ingredients. Let sit in the refrigerator for at least an hour so the flavors can combine well.

The salsa is great just with chips as well.

For the fish

  • 3 tilapia fillets
  • olive oil
  • salt and pepper
  • 6 small corn tortillas

Brush both sides of the tilapia with olive oil and season with salt and pepper. Grill (or bake) until the fish is cooked through, which should mean it should be firm when you touch it in the center.

Remove the fish from the grill (or oven) and flake with a fork. Grill the corn tortillas and serve the fish with the salsa, along with additional tomato salsa and sour cream, if you please.

Makes three servings.

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by Caitlin Saniga

This recipe is a throwback to one of my favorite Mexican-style, local-fresh restaurants in the world: Taco Tanto's in Kent, Ohio. These tacos were my go-to meal if Sarah and I didn't have time to cook.

  • 2 medium sweet potatoes, peeled and cut into small chunks
  • 1 cup mixed greens, roughly chopped
  • 1 small bunch cilantro, roughly chopped
  • 1 cup black beans, rinsed
  • 2 tablespoons Italian dressing, divided
  • 6 6-inch flour tortillas
  • 6-8 grape tomatoes, quartered
  • 1/2 cup shredded Mozzarella cheese (more is good, too)
  • hot sauce and lime wedges, to pass alongside

Steam sweet potatoes in a small pot until a fork prick glides cleanly through the potatoes.

Meanwhile, mix greens and cilantro in a small bowl. Combine black beans and 1 tablespoon Italian dressing in another small bowl.

Mash steamed sweet potatoes with the back of a fork in another small bowl, incorporating the remaining 1 tablespoon Italian dressing.

Assemble tacos by topping tortillas with layers of sweet potato mixture, bean mixture, greens mixture, tomatoes and cheese. Squeeze fresh lime juice over and sprinkle with hot sauce, if desired.

Makes 6 tacos.

Recipe: Caitlin Saniga

Photos: Caitlin Saniga

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