It’s been over a month since I last shared taco recipes with you and I’m so sorry for the delay my friends. Between work getting back to somewhat “normal”, summer kicking off, a few mini-vacations, and preparing to launch my latest and greatest coaching course (more details coming very soon!) — it’s been a crazy month. As promised, here are some taco recipes to try out at home this month — enjoy!
Lobster Tacos with Toasted Ancho Chile Salsa
|Recipe via Hola Jalapeno||Servings: 8 – 10 Tacos|
Ingredients for the Tacos:
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 pound cooked lobster meat
- 2 tablespoons tequila
- 1/2 teaspoon lime zest
- 1 tablespoon lime juice
Ingredients for the Salsa:
- 1 cup dried arbol chiles (about 32 chiles)
- 1 small onion, quartered
- 3 cloves garlic, unpeeled
- Juice of 1 lime
- 1/4 cup chopped cilantro
- 1/2 teaspoon kosher salt
Ingredients for Serving:
- Warm corn tortillas
- Cilantro-Lime Slaw
To make the Salsa:
- Heat a dry cast iron skillet or comal over medium heat. Add chiles (remove the seeds if you’d like it less spicy) and toast until fragrant and skin has darkened. Transfer chiles to a medium bowl and cover with boiling water. Let sit 30 minutes to soften.
- Place onions and garlic in the dry skillet and toast on all sides until almost blackened, transfer to a blender.
- Once chiles are soft, remove them from the soaking liquid (saving the liquid) and place them in the blender. Add remaining ingredients plus 1/2 cup of the soaking liquid and blend until smooth. Taste and adjust the salt or lime juice as needed.
To make the Tacos:
- Heat oil in a large frying pan over medium heat. Add garlic and cook for a minute or two, then add remaining ingredients. Let cook until sauce has reduced slightly, about 3-4 minutes.
- Remove from heat and serve immediately with warm tortillas, slaw, and a drizzle of salsa
Chili Lime Chicken Tacos with Peach Pico de Gallo
|Recipe via Hola Jalapeno||Prep Time: 20 minutes|
|Servings: 4 – 6 Tacos||Total Time: 30 minutes|
Ingredients for the Tacos:
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/2 teaspoon ground arbol chili powder
- 2 limes
- 2 pounds boneless, skinless chicken thighs, cubed
- 1 tablespoon vegetable oil
- 12–14 warm corn tortillas
Ingredients for the Peach Pico de Gallo:
- 2 ripe, firm peaches, pitted and chopped
- 1 serrano chile, chopped (seeds removed if you’d like it less spicy)
- 1/4 cup minced cilantro
- 3 spring onions or scallions, minced
- 1/2 lime
To Make the Tacos:
- Combine cumin, smoked paprika, pepper, salt, and chili powder in a small bowl.
- In a large bowl, squeeze limes over chicken and then add spices and toss to thoroughly coat.
- Heat oil in a large frying pan over medium-high heat. Once shimmering add chicken and cook until browned on all sides, about 10-12 minutes.
To Make the Peach Pico de Gallo:
- Combine all ingredients in a medium bowl. Season with salt and taste. Add more lime juice or salt to taste.
- Fill warm tortillas with chicken and top with pico. Enjoy!
To Grill the Chicken, leave the thighs whole, do not cut them. Marinate them in the lime juice and spices and grill until cooked through, about 5 minutes per side. Let rest 5-10 minutes, then cut into bite-sized pieces and serve.
Gluten Free Choco Tacos
|Recipe via This Mess Is Ours||Prep Time: 45 minutes|
|Servings: 12 Tacos||Total Time: 45 minutes|
- 1 batch of Paleo Waffle Cones, formed into taco shells instead of cones.
- 1 1/2 cups Enjoy Life Semi-Sweet Chocolate Mega-Chunks
- 1 tablespoon non-hydrogenated vegetable shortening
- 1 1/2 pints ice cream of choice, softened ( We used coconut ice cream)
- Finely chopped nuts: pistachios, peanuts, hazelnuts, almonds
- Enjoy Life Mini Chocolate Chips
- Melted Enjoy Life chocolate
- In a microwave safe bowl combine the Enjoy Life Semi-Sweet Chocolate Mega-Chunks and the non-hydrogenated vegetable shortening. Heat on 50% power for 25-35 second intervals, stirring in between each cook time, until the chocolate is melted and smooth.
- Line a sheet pan with parchment paper and place it in the freezer.
- Hold a taco shell over the bowl of melted chocolate then gently begin to ladle the chocolate into the shell, rolling the shell back and forth allowing the chocolate to coat the entire inside and for the excess chocolate to run out of the shell and go back into the bowl. When the inside of the shell is completely coated transfer the taco shell to the sheet pan in the freezer for the chocolate to harden. Repeat this process with the remaining taco shells. You will have some chocolate sauce left over, set it aside.
- Once the chocolate has hardened remove the tacos shells one at a time from the freezer and gently scoop the softened ice cream into the shell, smoothing with the back of a spoon or an offset spatula. Sprinkle with desired toppings, drizzle with the remaining melted chocolate and return to the freezer to freeze completely, about 2-3 hours. Repeat the process with the remaining taco shells, ice cream, and toppings.
- These Choco Tacos are best eaten the day they are made, but will stay fresh up to 3 days in the freezer individually wrapped tightly in plastic wrap after they have frozen completely.