Chili Lime Shrimp Tacos with Radicchio Slaw

 

Ingredients:

Chili Lime Shrimp

• 2 tablespoon olive oil
• 1 lb shrimp deveined
• 1 tablespoon chili powder
• 1 lime juiced
• salt to taste

Radicchio Slaw

• 1/4 cup olive oil
• 1 teaspoon cilantro finely chopped
• 1 teaspoon sugar
• 1 lime juiced
• 2 teaspoons vinegar
• 1 head Radicchio washed and sliced thinly

Cilantro Sauce

• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1/2 bunch cilantro
• 1/2 teaspoon salt

To assemble

• 8 tortillas

Preparation:

1. To make the shrimp, place them in a bowl. Add the juice of 1 lime. chili powder and salt. Toss in a bowl to coat evenly. Heat oil in a pan on medium heat. Add the shrimp and cook until the shrimp are cooked through.
2. To make the slaw, place olive oil, cilantro, sugar, lime juice, and vinegar in a large mixing bowl and whisk to combine the ingredients. Add the thinly sliced radicchio and toss to coat evenly.
3. To make the cilantro sauce, combine all ingredients in a food processor and pulse until well combined.
4. Assemble ingredients on the tortillas and serve.

https://www.herbsandflour.com

Black Bean and Kale Tacos

 

Ingredients:

• 8 small flour tortillas
• 50g (1.5oz) feta, crumbled
• 5-10 cherry tomatoes
• A handful of sliced fresh cilantro/coriander
• 1 can of black beans (don't drain them)
• 2 cloves of garlic, crushed
• 2 tsp oregano
• 1 tsp cumin
• 1/2 tsp coriander
• 1/2 tsp chili powder
• 1 tsp smoked paprika
• 75g (2oz) of roughly chopped kale
• Juice of 1 small lime

Preparation:

1. First, you will get the beans cooking. In a small saucepan, saute the garlic cloves in olive oil until softened. Add all of the spices and mix into the oil and garlic for just a minute or so until toasted and fragrant, before pouring the beans in their liquid into the pan. Season to taste, and allow to simmer for about 20 minutes while you get everything else ready. Stir regularly to make sure it doesn't stick to the bottom, and to help it break up.

2. Set the table and get all of your other toppings prepared and your tortilla warmed before you make the kale topping. You want the kale to get to the table as quickly as possible once it's cooked so that it doesn't sit out for too long and wilt.
3. Once you're ready to start the kale, take the beans off the heat and let them sit, covered.
4. Cook the kale. In a large frying pan, heat some olive oil and saute the kale and garlic until the kale is bright green and softened but not soggy. Pour the lime juice into the pan and let it bubble for a few moments. You want the kale to absorb the lime juice a little bit, but you don't need it fully evaporated.
5. To assemble your tacos, add a spoonful of beans to a tortilla and top with a mound of kale, sprinkling of feta and cilantro, and a few cherry tomatoes.

https://www.happyveggiekitchen.com/black-bean-kale-tacos/ 

Garlic and Ginger Glazed Bok Choi Tacos

Taco Ingredients:

4 corn tortillas
1/2 cup cooked quinoa
1/2 cup canned white beans, rinsed 
2 heads baby bok choy, sliced
2 cloves garlic, diced
1" knob ginger, diced
1 cap full of soy sauce (I know, such an exact measurement right? Probably about 1 t.)
1 t. sweet chili sauce
4 avocado slices (optional)

Instructions:

To make taco shells: Preheat oven to 425. Spray each tortilla with cooking spray and microwave for about 25-30 seconds. Being very, very careful drape each tortilla over two oven grates. Cook for 7-10 minutes or until edges have browned. Remove using a fork in one hand and an oven mit in the other.

Add garlic and ginger to a large pan over medium heat with 1 t. oil. Cook for about 5 minutes and then add bok choy. Cook for 1-2 minutes.

Add soy sauce and chili sauce and cook until bok choy has just wilted. Remove from heat.

To construct taco layer quinoa, beans, bok choy and avocado slice. Serve with cherry tomatoes if you're so inclined and enjoy!

Recipe Source