Breakfast, lunch, dinner … tacos are always on everybody’s most wanted meal list, no matter the time of day. This traditional Mexican dish, which consists of a corn or wheat tortilla folded around a filling, has been embraced by the world. Here’s a tome that takes on tasty new takes on the classic taco: Taco! Taco! Taco!, the latest cookbook by food and nutrition expert Sara Haas, RDN, features 100 savory and sweet taco recipes that are as easy to prepare as they are to love with options for omnivores as well as vegetarians and vegans alike. If you’re looking to up your taco game, look no further. Here are two tasty taco recipes to get you started.
BBQ Skirt Steak Tacos (4 servings):
- 8 flour tortillas, warmed
For the rub:
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 tablespoon packed brown sugar
- ½ teaspoon kosher salt
- ½ teaspoon Hungarian paprika
- ¼ teaspoon ground cloves
- 1 pound skirt steak, trimmed
For the slaw:
- 2 tablespoons plain Greek yogurt
- 1 teaspoon apple cider vinegar
- 1 tablespoon fresh orange juice
- 2 medium carrots, shredded
- 2 cups shredded green cabbage
- 2 green onions, thinly sliced
- ⅛ teaspoon kosher salt
- In a small bowl combine the cumin, chili powder, brown sugar, salt, paprika, and cloves for the rub.
- Rub steak all over with the spice mixture and let sit for 30 minutes or up to 1 hour in the fridge.
- Combine the yogurt, apple cider vinegar, and orange juice in a medium mixing bowl.
- Add the shredded carrot, cabbage, and green onion and toss to coat to complete the slaw.
- Season to taste with salt and black pepper.
- Cover and refrigerate until ready to serve.
- For the steak, preheat the grill to high heat or set a grill pan over medium-high heat.
- If using a grill, clean the grill grates and brush them with oil. If using a grill pan, coat pan lightly with oil.
- Once hot, add the steak and cook the steak for 4 to 5 minutes on each side, or until the desired degree of doneness.
- Let steak rest 10 minutes.
- Slice against the grain and serve in warmed tortillas topped with slaw.
Cumin Chickpea Tacos (8 servings):
- 16 (6-inch) corn tortillas, warmed
For the salsa:
- 1 pound tomatillos, skins removed and washed
- 1 small white onion, chopped
- 2 cloves garlic, skins removed
- 2 teaspoons extra-virgin olive oil
- ½ lime, juiced
- ¼ cup lightly packed cilantro
For the chickpeas:
- 1 (15.5-ounce) can chickpeas, drained, rinsed and patted dry
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon ground cumin
- ¼ teaspoon kosher salt
- 1 teaspoon fresh lime juice
For the cabbage slaw:
- ¼ cup plain Greek yogurt
- Zest and juice of 1 lime
- ¼ teaspoon kosher salt
- ½ head purple cabbage, thinly sliced
- 1 jalapeño, thinly sliced
- Position oven rack about 6 inches from the heating element and preheat the broiler.
- Line a rimmed baking sheet or broiler pan with foil and coat with nonstick cooking spray.
- Quarter the tomatillos and add them to a bowl along with the onion, garlic, and olive oil. Toss to coat.
- Spread mixture out onto the prepared baking sheet. Broil 4 minutes, stir, then broil 2 more minutes. Stir again and broil an additional 2 minutes, or until tomatillos and onion are blistered and browned.
- Remove and cool slightly before transferring to a blender or the bowl of a food processor.
- Add the lime juice and cilantro and puree until smooth to complete the salsa.
- Season with salt to taste, if desired.
- Set a large, non-stick pan over medium-high heat and add the oil.
- Add the chickpeas and cook, stirring often, until toasted, about 2 to 3 minutes.
- Add the cumin and cook 1 more minute.
- Remove from heat and stir in the salt and lime juice.
- Combine the yogurt, lime juice, zest, and salt in the bottom of a mixing bowl.
- Add the cabbage and jalapeño and toss to combine to finish the slaw.
- Serve chickpeas in warmed tortillas, then top with salsa and cabbage slaw.