I love this easy recipe for lettuce wrap tacos any time of year, but around this time of year it becomes an Actual Necessity in my house. More on that in a little bit, but as you can probably see from the picture, this is quick and easy and light version of tacos that features your favorite spicy, drippy, delicious taco meat, but instead of taco shells it’s nestled in bright crunchy lettuce leaves. Some sweet cherry tomatoes, some chopped scallions for a little bite and of course a generous handful of buttery avocado, and you are in healthy taco heaven. Let’s make it!
Any supper that has the words “steak” and taco” in it pretty much has me at hello, and this recipe for lime steak tacos is no exception. Because while I could cheerfully eat plain steak in plain tortillas and be a happy girl, when you marinate the steak in line and spices, and then grill it up and serve it warm corn tortillas with a lime avocado and cherry tomato salsa…well. That is otherwise known as heaven on a plate. And since we are sending our grill into overdrive as the days get shorter (sob!), this is one that we will definitely be tucking into a few times before the first leaves fall. Let’s make it!
Here’s the thing about this baked taco frittata. I do love me a good omelet, and I wish I was one of those people who could make a good omelet. I’m not. I’m one of those people who try to make a good omelet, but end up making something that looks more like scrambled eggs with stuff in them. It tastes fine, but it’s not very handsome. Which is why I think I love frittatas so much…especially the oven baked kind. No battling with your frying pan, just fluffy delicious eggs filled with scrumptious insides. In this case, chorizo sausage, jack cheese, taco sauce and crushed tortilla chips.
This layered taco salad came out of my endless enthusiasm for making pretty much anything for dinner that has the word “taco” in it. Good old regular tacos are one of the best things ever invented, so it stands to reason that anything that riffs off of tacos has a good chance of being a hit at the supper table. Tacos, you never let me down. And so now that it is getting to be the time of year when salads are the order of the day, I wanted to add yet another taco salad to my repertoire of taco deliciousness. This time in a layered version, full of spicy meat, sweet cornbread, shredded cheese and lots of cool and crunchy veggies. Here goes!
I love any excuse to combine bacon and eggs, don’t you? And while the old classic of over easy with a side of perfectly cooked bacon is always A-OK with me, I do like to shake things up a little from time to time, bacon and egg-wise. This easy and festive version is the perfect thing to make when your house slowly stretches out of bed on New Year’s Day, not only because it is full of good things like mashed avocado and warm tortilla and yep, bacon and eggs…but because that little red drizzle over the top is some open-your-eyes-wide Sriracha sauce. Depending on how much champagne was had the night before, you may want to adjust the amount!
I am a true blue taco lover. I think I have firmly established my devotion to fish tacos with the grilled fish taco and fried fish taco recipes that I’ve posted over the past couple of weeks. But don’t think I’m not equally besotted by tradition beef tacos as well – I am head over heels for them as well. The only, and I mean only, thing that bugs me in the slightest about tacos are the crunchy taco shells that shatter into a billion pieces when you bite into them, sending precious taco filling back on to your plate and/or down your arm. And while soft flour or corn tortillas are one answer to this issue, there’s another solution. Pasta!