Tacos Any-Day
By Hannah Kaminsky
Swaddled in tortillas big and small, soft and crunchy, corn- or wheat-based, tacos are as ubiquitous as they are diverse. However, it hasn't always been this way. A relative newcomer to the culinary landscape, the brief history of tacos begins in 19th century Mexico as an easy meal to grab and go. The original fast food, if you will. It didn't take long for the savory morsels to take off across the border, becoming wildly popular in the United States, where cooks of all stripes began putting personal touches on the handheld miniature meals. Now, you'd be hard-pressed to find a town in these 50 states without a taqueria.
Part of the taco's widespread appeal is its simplicity, which lends itself to infinite interpretations. Like sandwiches, anything can go in the middle with equal success, without demanding any greater effort to assemble. Outside conventional Mexican ingredients, a bold new world of flavor awaits those daring enough to take a fresh approach to the humble taco. "Fusion" food tends to get a bad rap, but these multicultural inspirations transcend traditional definitions. After all, there's no wrong way to make a taco. Each assembly is a unique combination of ingredients constructed according to your tastes. Take these blueprints and build you own fiesta, exactly as you like it.
Replacing buttery pastry with a crisp, pan-seared flour shell, Potato Samosa Tacos are stuffed with tender spuds, green peas, and chickpeas. Bold seasonings infuse the filling with warm, vibrant flavors that positively vibrate on the palate. Just like the original inspiration, these savory morsels would be fantastic paired with chutney or vegan raita (yogurt sauce), or simply eaten plain out of hand.
Garlicky, herbaceous, and citrusy sauce accents a Cuban-style mixture of beans, colorful peppers, and toasted coconut to create Mojo Black Bean Tacos that could be the centerpiece of any party. Zesty, tropical notes define this effortless entrée, which can be served cold or hot, depending on the weather. Coming together in minutes, you can go from hungry to happy faster than it would take to defrost a TV dinner.
Craving seafood? Don't go fish—grab a Mushroom Ceviche Taco instead! Approximating the toothsome texture of fresh cured marine products, the humble mushroom is elevated to new gastronomic heights with a quick dip in garlicky marinade. Served chilled in crisp butter lettuce leaves, it's an ideal light snack or starter on a warm day.
If Japanese food is top of mind on Taco Tuesday, there's no need to compromise. By pressing out perfectly al dente sushi rice on snack-sized squares of toasted nori, you get all the satisfaction of vegetable maki without the tiresome rolling and slicing. Sushi Tacos are an excellent blank canvas to dress up with any of your favorite veggie fillings, though it's hard to beat the classics like shredded carrots, cucumbers, and shelled edamame. Dip into spicy wasabi avocado aioli to transform this easy weeknight meal into a hot date.
Ruby red beets are the headliners of your next Korean feast! Bathed in a fiery hot sauce, tempered by the natural sweetness of ripe pears, Beet Bulgogi Tacos are an unexpected twist on tradition. Paired with the spicy funk of fermented vegan kimchi, thinly shaved rounds of jicama act as the tortilla for this meal, finishing each bite with a cool, crisp piquancy that lingers alongside a satisfying afterburn.
Potato Samosa Tacos
(Serves 4 as an entrée)
Samosa Filling:
1 pound Russet potatoes, peeled and diced
2 teaspoons coconut oil
1 large shallot, finely diced
2 cloves garlic, minced
1-inch fresh ginger, peeled and minced
1-1/2 teaspoons garam masala
1 teaspoon Madras curry powder
1 Tablespoon lemon juice
1/2 cup frozen peas
1/2 cup cooked chickpeas
Salt, optional, to taste
Fill a medium saucepan with water. Bring to a boil over medium heat and add the potatoes. Reduce the heat to a simmer and cook for another 10-15 minutes, until potatoes are fork tender. Drain and immediately rinse under cold water to stop the cooking process. Set aside.
In a medium skillet, melt the coconut oil over medium heat and add the shallots, garlic, and ginger. Sauté 5-6 minutes, until lightly browned. Add the garam masala and curry powder, stirring well, and cook only another 30-60 seconds until aromatic.
Quickly deglaze the pan with the lemon juice. Add the peas, chickpeas, and salt if using, cooking for 1 minute longer, until the peas are fully thawed. Turn off the heat. Toss the potatoes and sautéed vegetable mixture gently, stirring to combine without breaking the potatoes into pieces.
To Assemble:
6-8 (6-inch) flour tortillas
1 cup shredded red cabbage
1/2 cup fresh cilantro
Spread about 1/4 cup of the Samosa Filling across half of one of the tortillas, topped by a sprinkle of red cabbage and cilantro. Fold in half.
Working in batches, add two or three tacos at a time to a medium skillet over medium heat. Press down gently for about 10 seconds to keep the tacos' shapes. Cook for 2-3 minutes until golden and crisp. Flip and repeat. Serve immediately, while still hot.
| Total calories per serving: 310 | Fat: 6 grams |
| Carbohydrates: 54 grams | Protein 9 grams |
| Sodium 302 milligrams | Fiber 5 grams |
Mojo Black Bean Tacos
(Serves 2 as an entrée, 4-6 as a starter or snack)
Mojo Black Beans:
1/2 cup fresh cilantro, minced
1 Tablespoon fresh mint, minced
2 cloves garlic, minced
1 teaspoon orange zest
2 Tablespoons orange juice
2 Tablespoons lime juice
3/4 teaspoon ground cumin
1/2 teaspoon dried oregano
Salt, to taste, optional
One 14-ounce can or 1-1/2 cups cooked black beans, rinsed and drained
In a large bowl toss all the ingredients together and coat the beans evenly. This can be served right away, at room temperature, warmed over medium-low heat on the stove, or heated in a microwave for 1-2 minutes, just until warm.
To Assemble:
1 medium red bell pepper, deseeded and thinly sliced
1 medium orange or yellow bell pepper, deseeded and thinly sliced
1/2 small red onion, thinly sliced
5-6 6-inch corn tortillas
1/4 cup unsweetened coconut flakes, toasted
Place peppers and onions in a medium bowl and toss to combine. Set out the tortillas and top each with equal amounts of the pepper slaw, mojo black beans, and toasted coconut. Fold in half and enjoy!
| Total calories per entrée serving: 450 | Fat: 6 grams |
| Carbohydrates: 72 grams | Protein: 15 grams |
| Sodium: 131 milligrams | Fiber: 18 grams |
Mushroom Ceviche Tacos
(Serves 4-6 as starter or snack)
Mushroom Ceviche:
1/2 pound cremini or button mushrooms
3 cloves garlic, minced
1/2 jalapeño, deseeded and minced
1/4 cup lime juice
1/2 cup low-sodium mushroom or vegetable stock
In a small saucepan, combine the mushrooms, garlic, and jalapeño. Pour in the lime juice and stock, making sure the mushrooms are fully submerged; add a splash of water if needed. Set over medium heat and bring to a boil. Cook at a steady boil for 2 minutes before removing from the stove. Let cool completely, drain, and chill 1-2 hours before proceeding.
Cucumber Pico de Gallo:
1/2 medium seedless English cucumber, peeled and diced
1/2 cup fresh parsley, minced
1/4 cup canned crushed tomatoes, drained
1/4 cup red onion, finely minced
Salt, to taste, optional
In a medium bowl toss together all the ingredients. Keep refrigerated until ready to serve. This can be made ahead of time and kept in an airtight container in the fridge for up to two days.
To Assemble:
1 head Bibb or butter lettuce
1 medium avocado, pitted and thinly sliced
2-3 medium radishes, thinly sliced
Serve yourself and/or guests with one large lettuce leaf at a time. Top with Mushroom Ceviche, Cucumber Pico de Gallo, a few slices of avocado, and radish each. Enjoy right away, while still icy cold.
Cook's Tip: Can't stand the heat? Don't turn on the stove! This recipe can be completely raw if you allow the mushroom mixture to simply stand at room temperature for 1-2 hours, until tender and infused with the marinade.
| Total calories per serving: 96 | Fat: 6 grams |
| Carbohydrates: 11 grams | Protein: 4 grams |
| Sodium: 31 milligrams | Fiber: 4 grams |
Sushi Tacos
(Serves 2 as an entrée, serves 4 as a starter or snack)
Wasabi-Avocado Aioli:
1 medium avocado, pitted and peeled
2 Tablespoons rice vinegar
1-2 teaspoons wasabi paste, to taste
1 clove garlic
Salt, to taste, optional
Prepare the Wasabi-Avocado Aioli so it's ready for dipping when you are. Place the ingredients in a blender or food processor. Purée on high speed, pausing as needed to scrape the sides of the container, until completely smooth. Add more wasabi to taste, if needed, and adjust the consistency with a splash of water if you'd like it a bit thinner. Store in an airtight container in the fridge until ready to serve. It will keep for about three days if prepared in advance, but be aware that it will turn brown over time.
Sushi Fillings and Nori Shell:
1 cup cooked and cooled sushi rice
1 teaspoon rice vinegar
Salt, to taste, optional
One 0.35 ounce package roasted nori snacks (15-20 rectangle sheets)
1/2 cup shredded carrots
1/2 cup shelled edamame
1/2 seedless English cucumber, thinly sliced
1 scallion, thinly sliced
1/2 teaspoon toasted sesame seeds
In a small bowl combine the rice, vinegar, and salt. Press about 1 heaping Tablespoon in an even layer across the surface of one sheet of nori. Gently fold in half and fill with a small amount of the shredded carrots, edamame, and cucumbers. Finish with a pinch of sliced scallion and sesame seeds. Serve with Wasabi-Avocado Aioli.
Cook's Tip: To cook sushi rice from scratch, start with 3/4 cup short-grain sushi rice and rinse until the water runs clear. Drain thoroughly and set aside. In a small saucepan bring 1 cup water to a boil before adding the cleaned rice. Cover, reduce the heat to low, and simmer gently for 15-20 minutes, until the water has absorbed. Remove from the heat and let sit for at least 15 minutes. For this recipe, it's best to use rice that's either at room temperature or chilled. You can make the rice up to three days in advance, stored in an airtight container in the fridge.
| Total calories per entrée serving: 285 | Fat: 15 grams |
| Carbohydrates: 15 grams | Protein: 6 grams |
| Sodium: 188 milligrams | Fiber: 9 grams |
Beet Bulgogi Tacos
(Serves 6 as a snack or appetizer)
Beet Bulgogi:
1 medium ripe pear, peeled, cored, and diced
2 cloves garlic
1-inch fresh ginger, peeled
2 Tablespoons low-sodium tamari or soy sauce
1 Tablespoon rice vinegar
1-1/2 to 2 teaspoons gochugaru (Korean hot pepper flakes) or crushed red pepper flakes
1 teaspoon toasted sesame oil
1 pound red beets, peeled and diced
Create the bulgogi marinade by simply tossing the pear, garlic, ginger, tamari or soy sauce, vinegar, gochugaru or pepper flakes, and oil into your blender and thoroughly purée. Pause to scrape down the sides of the container as needed to combine all the ingredients. It's fine if it's not entirely smooth; the marinade should be a well-combined sauce that coats the beets.
In a medium bowl, toss together the beets and marinade to thoroughly combine. Allow the beets to rest for 15-30 minutes.
Meanwhile, preheat oven to 375 degrees. Spread the beets out in an even layer on a parchment paper- or aluminum foil-lined baking sheet. Roast for 25-30 minutes, stirring every 10 minutes, until the beets are fork tender. Let cool for 15 minutes.
To Assemble:
6 jicama "tortillas"
1 cup store-bought vegan kimchi
3 scallions, thinly sliced
Lay out one jicama "tortilla" at a time and top with kimchi, Beet Bulgogi (recipe above), and scallions to taste.
Cook's Tip: Jicama "tortillas" may sound exotic, but they're quite common in most well-stocked supermarkets. Check the refrigerated produce section next to cut fruits and vegetables. To make your own at home, peel a medium-sized jicama and slice it as thinly as possible. Use a mandoline for the best, most consistent results.
| Total calories per serving: 71 | Fat: 1 gram |
| Carbohydrates: 15 grams | Protein: 2 grams |
| Sodium: 366 milligrams | Fiber: 5 grams |
Hannah is a serious food lover who would happily eat all meals in taco-form. She is the author of many cookbooks, including Real Food Really Fast, Super Vegan Scoops!, and The Student Vegan Cookbook. Passionate about big flavors and simple techniques, she works in Austin, TX, developing recipes and photographing food from dawn to dusk.
