My kids love Taco Tuesday! Who doesn’t? We’re starting to experiment more in the kitchen, and I know they are going to be very excited about new cookbook that is coming out, full of taco recipes! We’re going to have a lot of fun!
Tacos are the perfect food–uniquely versatile and great for breakfast, lunch, dinner… even dessert. Taco! Taco! Taco! features 100 savory and sweet taco recipes that are as easy to prepare as they are to love with options for omnivores as well as vegetarians and vegans alike.
Enjoy these two taco recipes from Sara’s new book, coming soon!
Taco! Taco! Taco!
Make Every Day Taco Tuesday
Recipe #1: BBQ Skirt Steak Tacos
8 flour tortillas, warmed
For the rub:
2 teaspoons ground cumin
1 teaspoon chili powder
1 tablespoon packed brown sugar
½ teaspoon kosher salt
½ teaspoon Hungarian paprika
¼ teaspoon ground cloves
1 pound skirt steak, trimmed
For the slaw:
2 tablespoons plain Greek yogurt
1 teaspoon apple cider vinegar
1 tablespoon fresh orange juice
2 medium carrots, shredded
2 cups shredded green cabbage
2 green onions, thinly sliced
⅛ teaspoon kosher salt
In a small bowl combine the cumin, chili powder, brown sugar, salt, paprika, and cloves for the rub. Rub steak all over with the spice mixture and let sit for 30 minutes or up to 1 hour in the fridge. Combine the yogurt, apple cider vinegar, and orange juice in a medium mixing bowl. Add the shredded carrot, cabbage, and green onion and toss to coat to complete the slaw. Season to taste with salt and black pepper. Cover and refrigerate until ready to serve. For the steak, preheat the grill to high heat or set a grill pan over medium-high heat. If using a grill, clean the grill grates and brush them with oil. If using a grill pan, coat pan lightly with oil. Once hot, add the steak and cook the steak for 4 to 5 minutes on each side, or until desired degree of doneness. Let steak rest 10 minutes. Slice against the grain and serve in warmed tortillas topped with slaw.
Recipe #2: Cumin Chickpea Tacos
16 (6-inch) corn tortillas, warmed
For the salsa:
1 pound tomatillos, skins removed and washed
1 small white onion, chopped
2 cloves garlic, skins removed
2 teaspoons extra-virgin olive oil
½ lime, juiced
¼ cup lightly packed cilantro
For the chickpeas:
1 (15.5-ounce) can chickpeas, drained, rinsed and patted dry
1 tablespoon extra-virgin olive oil
1 teaspoon ground cumin
¼ teaspoon kosher salt
1 teaspoon fresh lime juice
For the cabbage slaw:
¼ cup plain Greek yogurt
Zest and juice of 1 lime
¼ teaspoon kosher salt
½ head purple cabbage, thinly sliced
1 jalapeño, thinly sliced
Position oven rack about 6 inches from the heating element and preheat the broiler. Line a rimmed baking sheet or broiler pan with foil and coat with nonstick cooking spray. Quarter the tomatillos and add them to a bowl along with the onion, garlic, and olive oil. Toss to coat. Spread mixture out onto the prepared baking sheet. Broil 4 minutes, stir, then broil 2 more minutes. Stir again and broil an additional 2 minutes, or until tomatillos and onion are blistered and browned. Remove and cool slightly before transferring to a blender or the bowl of a food processor. Add the lime juice and cilantro and puree until smooth to complete the salsa. Season with salt to taste, if desired. Set a large, non-stick pan over medium-high heat and add the oil. Add the chickpeas and cook, stirring often, until toasted, about 2 to 3 minutes. Add the cumin and cook 1 more minute. Remove from heat and stir in the salt and lime juice. Combine the yogurt, lime juice, zest, and salt in the bottom of a mixing bowl. Add the cabbage and jalapeño and toss to combine to finish the slaw. Serve chickpeas in warmed tortillas, then top with salsa and cabbage slaw.
Preorder Taco! Taco! Taco! through my Amazon affiliate link.
Sara Haas, RDN, is a food and nutrition expert with formal training in the culinary arts. She works as a freelance writer, recipe developer, media authority, public speaker and consultant dietitian/chef. Sara is a former culinary and nutrition instructor and served as a National Academy of Nutrition and Dietetics Media Spokesperson. Sara has been featured in Eating Well Magazine, Shape Magazine, Parents Magazine, U.S.A. Today, The Wall Street Journal, The Huffington Post, Epicurious, BabyCenter, O Magazine and Today’s Dietitian Magazine. Sara also shares her love of food and nutrition on her website, SaraHaasRDN.com and on Instagram (@cookinRD) where she posts recipes, as well as nutrition and cooking tips.
Thank you to Hatherleigh Press for providing these recipes to share!