Celebrate Taco Day With Our Favourite Taco Recipes!

Get. In. My. Belly!

Whether you’re a fan of fish, chicken or something more vegetarian, these three taco recipes are sure to pack a punch of flavour!

Use these recipes interchangeably, or change things around to whatever tickles your fancy- DO WHATEVER YOU WANT, JUST EAT TACOS!

Fish Tacos (our personal favourite)

Created by yours truly, our fish tacos are light with a bit of a bite!

What you need:

• Battered fish fillet of your choice, thinly sliced (we recommend Birds Eye Deli Flathead – in the frozen section)
• Red cabbage and carrot coleslaw (lettuce is fine, if you’re boring)
• 1 cup mayonnaise
• 1 tbs Tabasco hot sauce
• 1/4 cup dill pickles, finely diced
• Tortillas of your choice

What to do (not much really):

1. Place fish in air-fryer at 200°C (conventional oven if you’re not cool) for 15 minutes.
2. Mix mayonnaise, Tabasco sauce and pickles together in a bowl.
3. Assemble tortilla with coleslaw, fish and top with sauce.
4. Eat!

Spicy Chicken Tacos

We can thank Country Side Cravings for this spicy chicken treat!

What you need:

• 2 large chicken breasts, cut into bite sized pieces
• 1 small onion, chopped
• 1 large jalapeño, finely chopped
• 4-6 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon tomato paste
• 2 teaspoons chilli powder
• 1 teaspoon cumin
• ½ teaspoon smoked paprika or chipotle chilli powder
• salt, pepper, and cayenne pepper to taste
• juice of ½-1 lime
• flour or corn tortillas

What to do:

1. In a large fry-pan, brown chicken pieces, onion, pepper, garlic, and olive oil over medium heat until chicken is cooked through. 
2. Add tomato paste, chilli powder, cumin, smoked paprika or chipotle, salt, pepper, cayenne, jalapeño and lime juice. (You can add 1/4 cup of water or chicken stock to make it a little saucy).
3. Heat tortillas and serve with desired toppings. 

Roasted Cauliflower and Lentil Tacos

A tasty vegetarian treat that even non-vegetarians will love! (Thanks to Cookie+Kate)

What you need:

Cauliflower

• 1 large head of cauliflower, sliced into bite-sized florets
• 2 to 3 tablespoons olive oil
• Salt and freshly ground black pepper

Seasoned Lentils

• 1 tablespoon olive oil
• 1 cup chopped white onion
• 2 large garlic cloves, minced
• 2 tablespoons tomato paste
• ½ teaspoon ground cumin
• ½ teaspoon chilli powder
• ¾ cup brown lentils, picked over for debris and rinsed
• 2 cups vegetable stock or water

Everything else

• As much chipotle sauce as you like
• Corn tortillas

What to do:

1. Preheat air fryer (or oven- again if you’re boring) to 220°C. Drizzle olive oil over cauliflower florets and season with salt and pepper. Roast for 30 to 35 minutes, tossing halfway, until the florets are deeply golden on the edges.
2. Warm olive oil in a medium-sized pot over medium heat. Sauté onion and garlic until tender and lightly browned. Season with salt and pepper. Add the tomato paste, cumin and chilli powder and sauté for another minute, stirring constantly.
3. Add the lentils and the vegetable broth or water, raising the heat and bring the mixture to a gentle simmer. Cook uncovered until the lentils are tender and cooked through. Reduce heat as necessary to maintain a gentle simmer, and add more broth or water if needed. Once the lentils are done cooking, drain off any excess liquid, then cover and set aside.
4. Warm your tortillas and assemble your tacos! Top each tortilla with the lentil mixture, cauliflower, a drizzle of chipotle sauce!

Brb, just going to be making tacos for breakfast, lunch and dinner over the next week!