I can’t decide which I like better, Taco Tuesday or Toast Tuesday! Though, they don’t really compete with each other do they? With one being a breakfast food and the other being dinner, it wasn’t too long ago that my friend Megan from Meg’s Cucina and I decided to opt for the tacos! We were so enthused by the entire #TacoTuesday wave on social media that we decided to make three different kinds of tacos. Ok, maybe our eyes were bigger than our stomachs! :O
I was so excited when I saw that Whole Foods Market regrammed my Instagram, shortly after sharing the photo!
Megan and I had just gotten off this vegan kick that was inspired by Michael Abramson of YamChops, from that event hosted by Loblaw that I shared with you a few weeks ago. So naturally, one of the Taco Tuesday recipes we made together was vegan.
Here are the three types of tacos we made for Taco Tuesday!
- Vegan Tacos – with walnut protein substitute
- Shredded Chicken Tacos – with traditional Mexican garnishing
- Spicy Fish Tacos – with avocado salsa
The Vegan Tacos:
We used walnuts as the meat substitute, and let me tell you, all they takes are a little chopping and some stovetop heat and BAM – the texture is just perfect! We added a super simple mango salsa (chopped mangos, green onions, red peppers) with some cilantro garnishing and voila. A quick and easy recipe that all your vegan friends can enjoy!
The Shredded Chicken Tacos:
These were actually a lot easier to make than I thought! Most important with this recipe is the texture of the chicken. To make sure it’s just right, be sure to cook your chicken breasts in a glass dish in the oven, with 100-200ml of chicken stock, and covered with aluminum foil for 45 minutes. This will make sure the chicken pulls apart really nicely when you pull it out of the oven. All you’re left to once the chicken’s cooked, is shred it using only two forks and pulling them away from one another.
For the garnishing, we went for an authentic Mexican feel and decided to add avocados, tomato salsa and sour cream for dressing!
The Spicy Fish Tacos:
I don’t know about you but I love fish, particularly ceviche! That was what we were going for, but when it came time to preparing the fish tacos, I underestimated the time required to “cook” the fish in lime juice! So we cooked the fish over stovetop instead, with a light olive oil drizzle, and salt & pepper, the fish was ready in no time!
We added cubed avocados, thinly sliced red onion, and of course cilantro! I cannot get enough of cilantro!! I have friends who absolutely hate it, and I just can’t comprehend. I’m there next to them at an Asian restaurant asking for EXTRA cilantro and they’re ready to gag.
I read somewhere that apparently if you HATE cilantro, you like dill. And if you HATE dill, you like cilantro. Though it may not be accurate because I happen to like both! But the article went on to say that people who absolutely despise cilantro, have trouble digesting it. There’s an enzyme in cilantro that apparently their bodies have trouble breaking down, similar to people who are lactose intolerant!
Who knew?! All this time I thought my friends were just picky eaters!
There you have it friends! Three Taco Tuesday recipes that you can try on your own at home!
Which one is your favourite?! And are you a cilantro lover or hater?! Let me know in the comment section below!