Tacos |

Cinco de Mayo Recipe Roundup

Posted on May 3, 2013 by Kaitlin

I have a bit of a taco obsession, partially fueled by Cooking Light’s delicious selection of taco recipes. Because of that, I have almost 10 taco recipes on this blog! With Cinco de Mayo around the corner, I thought it might be helpful to put all of those yummy recipes in one place as well as a few other spins on Mexican favorites. I also included some appetizers that would also be a hit at any party. Click the photos below to go to the recipe! Vegetarian: Seafood: Poultry: Beef: Appetizers:

Steak Tacos with Lime Mayo

Posted on April 27, 2013 by Kaitlin

I had corn tortillas left over from making the Fish Tacos with Tomatillo Sauce. I needed another taco recipe that was completely different flavor-wise than the fish tacos, so I went for Cooking Light’s Steak Tacos with Lime Mayo in the May issue. (Note: the May issue has a ton of taco recipes, even a dessert one!) Ingredients: 20 baby sweet peppers Cooking spray 1 teaspoon ground chipotle chile pepper 1 teaspoon smoked paprika 1/2 teaspoon kosher salt 1 (1-pound) flank steak, trimmed 3 tablespoons canola mayonnaise the zest and juice of 1 lime 2 garlic cloves, mined 8 (6-inch) corn tortillas 1/2 cup refrigerated fresh salsa 2 ounces queso fresco, crumbled (about 1/2 cup)

Fish Tacos with Tomatillo Sauce

Posted on April 25, 2013 by Kaitlin

I’m having a busy week at work, so I need some quick meals that still taste delicious but I can make in no time. My go-to for quick meals are Cooking Light’s tacos. I don’t know how they do it, but their taco recipes are awesome. Here’s one of their newest, from this month’s issue. Ingredients: 3 garlic cloves 2 medium tomatillos, husked and rinsed 1/2 medium jalapeno pepper 1/2 cup cilantro stems 3 tablespoons canola mayonnaise 1/2 teaspoon sugar 3/8 teaspoon salt, divided 2 cups very thinly sliced red cabbage 1 tablespoon fresh lime juice 1 tablespoon extra-virgin olive oil 4 (6-ounce) tilapia fillets 1/4 teaspoon freshly ground black pepper Cooking spray 8 (6-inch) corn tortillas 1/4 cup fresh cilantro leaves

Fish Tacos with Lime-Cilantro Crema

Posted on December 10, 2012 by Kaitlin

It’s funny how you can go years, even decades, thinking that you don’t like a certain food only to find you can’t get enough of it when you’re older. Fish tacos is one of those foods for me. They pack a ton of flavor but are a healthier option than other proteins (as long as the fish isn’t fried, that is). I also love how quickly you can cook them up, perfect for a weeknight dinner! Cooking Light always has the best taco recipes so I naturally went in search of a fish taco recipe there. I found this recipe in the myrecipes.com new cookbook: Myrecipes’ America’s Favorite Food Cookbook, which you can win by entering below! Ingredients Crema: 1/4 cup thinly sliced green onions 1/4 cup chopped fresh cilantro 3 tablespoons fat-free mayonnaise 3 tablespoons reduced-fat sour cream 1 teaspoon grated lime rind (I just used the zest of one lime) 1 1/2 teaspoons fresh lime juice (I used the juice of one lime) 1/4 teaspoon salt 1 garlic clove, minced Tacos: 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon smoked paprika 1/4 teaspoon ground red pepper 1/8 teaspoon salt 1/8 teaspoon garlic powder 1 1/2 … Continue reading →

Kung Pao Chicken Tacos

Posted on September 17, 2012 by Kaitlin

I have no idea who decided that different foods should get taco-fied, but I am all for this movement. I love tacos, and Cooking Light comes up with the best taco recipes. This Kung Pao Chicken Taco recipe is everything I want in a meal: quick and easy to make, colorful, a hint of spice, and full of many ingredients I already had on hand. Kung Pao chicken is a spicy stir-fry Chinese dish that includes peanuts, vegetables, chili peppers, and chicken. It is usually served over rice, but Cooking Light took some inspiration from Korean taco trucks and added the Kung Pao chicken to corn tortillas. Ingredients: 6 skinless, boneless chicken thighs, cut into bite-sized pieces 3 tablespoons lower-sodium soy sauce, divided 1/4 cup plus 1 1/2 teaspoons cornstarch, divided 1/4 teaspoon kosher salt 2 tablespoons canola oil, divided 1 1/2 tablespoons honey 1 tablespoon dark sesame oil 2 teaspoons rice vinegar 1 teaspoon sambal oelek (ground fresh chile paste) 1 large garlic clove, minced 3 tablespoons coarsely chopped dry-roasted peanuts 3/4 cup diagonally sliced celery (about 2 stalks) 8 (6-inch) corn tortillas 1/3 cup sliced green onions 1/2 medium red bell pepper, thinly sliced 4 lime wedges Add … Continue reading →

Chilean Sea Bass Tacos with Chipotle Cream

Posted on August 22, 2012 by Kaitlin

I have never made a taco recipe from Cooking Light that I didn’t love. Honestly, how do they manage to deliver fantastic recipe after fantastic recipe? This one is no different, although the original recipe was made with red snapper. I’ve been having really bad luck recently coming across the fish I want when I go to the market, so I had to sub in Chilean sea bass instead. Ingredients: 1/2 cup fat-free sour cream 1/8 teaspoon salt 1 canned chipotle chile in adobo sauce, seeded and minced 1 1/2 cups chopped onion, divided 1 1/2 cups chopped tomato, divided 2 tablespoons butter 1/2 teaspoon ground cumin 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 4 garlic cloves, minced 3 tablespoons chopped fresh cilantro 1 pound Chilean sea bass 1 teaspoon grated lime rind 2 tablespoons fresh lime juice 4 (8-inch) fat-free flour tortillas To make the chipotle cream, remove one chile from the can and chop. (I had a friend recently mention that when she read a recipe using one chile from a can of chipotle chile in adobo sauce, she incorrectly thought it said to use the whole can, and I can totally see how it would be read … Continue reading →

Korean-Style Beef Tacos

Posted on May 21, 2012 by Kaitlin

Tacos are one of my go-to’s for a quick weeknight meal. However, there’s only so many nights you can make traditional tacos before you start craving some new flavors. Cooking Light’s Korean-Style Beef Tacos sounded like the best of both worlds: a quick meal with new spices. I ended up changing the method of cooking, but the ingredients remained the same. Cooking Light suggested topping the tacos with a Quick Pickled Cabbage as well, so I’ve included that below. This recipe does require you to marinate the beef for an hour, so plan accordingly. To make it a quick meal, you could also just marinate the meat overnight. Ingredients for the tacos: 1/3 cup sugar 5 tablespoons lower-sodium soy sauce 1 1/2 tablespoons chile paste (such as sambal oelek) the juice of 2 limes 1 tablespoon dark sesame oil 4 garlic cloves, minced 12 ounces flank steak, sliced against the grain into thin strips Salt, to taste Cooking spray 8 (6-inch) tortillas 3 tablespoons sliced green onions Ingredients for the cabbage: 1 head of napa cabbage, chopped 2 garlic cloves, crushed 1/2 cup rice vinegar 2 tablespoons lower-sodium soy sauce 1 tablespoon sugar 2 teaspoons chile paste Combine … Continue reading →

Cumin-Spiced Fish Tacos with Avocado Mango Salsa

Posted on May 9, 2012 by Kaitlin

With Cinco de Mayo this past weekend, I couldn’t stop thinking about making some kind of Mexican-themed meal this weekend. So I was pretty excited when my boyfriend suggested Fish Tacos on Sunday. My trusty Cooking Light obviously had the perfect recipe to fulfill our craving. These Cumin-Spiced Fish Tacos get an extra boost of flavor from toasting the cumin seeds before grinding. If you can’t find cumin seeds, ground cumin will work for the recipe as well, just skip the toasting part. Ingredients: 1 tablespoon cumin seeds 3/4 teaspoon salt, divided 1/2 teaspoon paprika 1/4 teaspoon freshly ground black pepper 2 garlic cloves, minced 1 pound tilapia fillets 1 tablespoon coconut oil 1 cup sliced peeled avocado 2/3 cup finely chopped peeled ripe mango 1/4 cup chopped green onions 1/4 cup finely chopped red onion 2 tablespoons finely chopped fresh cilantro the juice of one lime 1/4 teaspoon ground red pepper 1/2 can black beans, rinsed 8 oz sour cream 2 tablespoons chopped cilantro the juice and zest of 1/2 a lime 8 (6-inch) corn tortillas Heat a large saute pan over medium heat. Add the cumin seeds and cook for 2 minutes, shaking the pan frequently. Add the … Continue reading →