Layered Taco Salad

layered taco salad

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! Read More & Get the Recipe

Breakfast Tacos

breakfast tacos

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! Read More & Get the Recipe

Taco Pasta Bowl

taco pasta bowl

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! Read More & Get the Recipe

Light and Easy Fried Fish Tacos

fried fish taco

Man, have I been in a fish taco mood lately.  Which works out well for the Southern husband who loves fish tacos, and is very happy that I am not in, say, a brussels sprout mood or a chicken liver mood or a couscous mood, all things that I love but he doesn't.  But fish tacos he is happy to eat night after night, which we did until I got things down to my two favorites...the quick and scrumptious grilled fish tacos I wrote about the other day, and these light and delectable fried fish tacos.  And while we did adore the grilled fish tacos....these fried ones?  They are the grand prize winners in my house. Read More & Get the Recipe

Taco Pasta!

taco pasta

I do love a good taco.  I do not like the crunchy shells that shatter on first bite though.  I like the taste of them...it's the shattering part that gets me.  And yes, I know I can eat tacos with soft tortillas, but recently it occurred to me that good old everyday pasta would make an excellent stand-in for the taco shell...AND I would be able to eat it with a spoon.  Somehow, things taste just a little bit better when a spoon is involved.  Which is the convoluted way that my recipe for taco pasta was born! Read More & Get the Recipe

Taco Pie!

DSC_2727a

It's just about Cinco de Mayo, the one day of the year that we are required to eat delicious Mexican food!  Or something that at least approximates Mexican food, which if I am going to be totally honest is the case with this taco pie.  I'm not sure how authentic it is...probably 0%, if I had to put a number on it.  But it's delicious and spicy and involves taco sauce and tortilla chips and so I'm going with it.  That's what you get when an Irish girl does Mexican food.  But let me repeat: delicious! Read More & Get the Recipe