Nothing says summer gatherings like meals that can be easily made in large quantities and set out on a big table for a laid back dinner party.
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This pizza mash-up creation is topped with seasoned ground beef, grilled avocado, cherry, onion, sour cream, tortilla chips and lettuce for a meal reminiscent of American ground beef tacos.
In this recipe roasted sweet potatoes are served on flour tortillas with black beans, crumbled cotija cheese, spiced chili lime almonds and a bit of smoky chipotle salsa. These vegetarian tacos definitely don’t skimp on the flavor.
These tacos are a great vegetarian alternative to meat filled ones, not to mention they are also naturally gluten free. The potatoes are roasted until they are crispy on the outside and tender on the inside before being tossed in basil pesto and served with crispy radish slices and creamy goat cheese all piled into corn tortillas.
Fish tacos be are one of my favorite meals, especially when they’re freshly battered and served with herb yogurt sauce, pico de gallo, shredded cabbage and warmed flour tortillas.
For the tacos, the tender, slow-cooked meat is piled onto flour tortillas and topped with Guinness caramelized onions, shredded Swiss cheese and shredded cabbage.
I like to spice up my weekly taco dinner in a variety of different ways, and recently I came up with a recipe that used both shrimp and steak topped with herb aioli. The sweet shrimp offset the smoky beef and I ended up with a zesty surf and turf.
Jicama adds a crunch to this salsa, which compliments the smoky fish. I hadn’t heard or seen jicama until I came to California but it’s like a savory apple that adds the perfect fresh flavor to salsas and salads.
Quick and easy, these grilled shrimp tacos are a lighter alternative to meat filled tacos.