Not Your Typical Tacos

Recipes

Dinnertime dilemma? We’ve infused taco night with the best produce that summer has to offer for an easy, tasty (and maybe a little messy) food fiesta.


By IVY MANNING
Photos by RONALD TSANG FOOD STYLING BY BERNADETTE AMMAR PROP STYLING BY THE FOOD GROUP

Pork & Swiss Chard Tacos with Spicy Pineapple Salsa

SERVES 4

Active | 30 min Total | 30 min

This jalapeño-spiked pineapple salsa has it all—sweet, spicy and tangy notes—all of which brighten up these juicy pork tenderloin tacos with sautéed greens.

INGREDIENTS

  • 1 1-lb pork tenderloin, trimmed
  • 2 tsp chile powder
  • ½ tsp sea salt
  • 8 6-inch corn tortillas
  • 1 tbsp safflower oil
  • ½ red onion, thinly sliced
  • 1 bunch Swiss chard, stems discarded and leaves chopped

SALSA

  • 1 cup peeled and chopped pineapple
  • ¼ cup finely chopped red bell pepper
  • ¼ cup finely chopped red onion
  • ½ jalapeño chile pepper, finely chopped (about 1 tbsp)
  • 2 tbsp fresh lemon juice
  • 1/8 tsp sea salt

INSTRUCTIONS

1. In a bowl, combine all salsa ingredients; set aside.

2. Cut pork into 1-inch-thick medallions. Cut medallions into ½-inch-thick strips. In a bowl, toss pork with chile powder and ½ tsp salt; set aside.

3. Heat a large skillet on medium-high. Add tortillas in batches and heat until warm and pliable, about 1 minute per side. Stack tortillas, wrap in foil and set aside.

4. Reduce heat to medium and heat oil in skillet. Add sliced onions and sauté until beginning to soften, 3 minutes. Add pork and continue to sauté until no longer pink in center, about 4 minutes. Transfer to a plate and cover with foil. Add chard leaves to pan and sauté, tossing with tongs, until chard has wilted, about 2 minutes. Divide pork, chard and salsa among tortillas.

Nutrients per serving (2 tacos with toppings): Calories: 323, Total fat: 8g, sat. fat: 1g, monounsaturated fat: 3g, polyunsaturated fat: 4g, carbs: 36g, Fiber: 6g, Sugars: 8g, Protein: 28g, Sodium: 589mg, Cholesterol: 70mg


Herbed Skirt Steak Tacos with Beet & Fresno Chile Salsa

SERVES 4

Active | 30 min Total | 1 hour, 15 min

Red beet and chile pepper salsa makes for a striking and flavorful topper on these oregano and sriracha–marinated steak tacos. Because this salsa requires a little baking time to cook the beet, you can make it entirely up to 1 day in advance and refrigerate until serving.

INGREDIENTS

  • 2 tbsp sriracha
  • 2 tbsp chopped fresh oregano
  • 2 tbsp fresh lime juice
  • ¼ tsp ground black pepper
  • 14 oz skirt steak, trimmed
  • 8 6-inch corn tortillas
  • 2 cups shredded romaine lettuce

SALSA

  • 1 large (10 oz) red beet
  • 3 green onions, chopped
  • 1 Fresno (red jalapeño) or jalapeño chile pepper, finely chopped
  • 2 tbsp fresh orange juice
  • 1 tbsp fresh lime juice
  • 1 tsp extra-virgin olive oil
  • ¼ tsp sea salt

INSTRUCTIONS

1. Prepare salsa: Preheat oven to 400°F. Wrap beet in foil and place on a baking sheet. Bake until a paring knife slips easily into center of beet, about 45 minutes. Unwrap beet, and when cool enough to handle, push skin off with your fingers and discard. Finely chop beet and combine with remaining salsa ingredients; set aside.

2. Meanwhile, in a glass or stainless steel bowl or a zip-top bag, combine sriracha, oregano, lime juice and black pepper. Add steak and rub marinade into meat. Marinate in the refrigerator for 30 minutes, or up to 3 hours.

3. Heat a grill or grill pan on medium-high. Grill tortillas in batches until warm and pliable, about 1 minute per side. Stack tortillas and wrap in foil; set aside.

4. Remove steak from marinade, shaking off excess. To grill or grill pan on medium-high, add steak and grill until medium-rare, 2 to 3 minutes per side. Let steak rest on a cutting board for 5 minutes. Thinly slice against the grain, then chop into small pieces. Divide steak, lettuce and salsa among tortillas.

Nutrients per serving (2 tacos with toppings): Calories: 365, Total fat: 15g, sat. Fat: 4g, monounsaturated fat: 8g, polyunsaturated fat: 1g, Carbs: 33g, Fiber: 5g, Sugars: 8g, Protein: 26g, Sodium: 317mg, Cholesterol: 69mg


Adobo Tofu & Portobello Tacos with Chunky Guacamole

SERVES 4

Active | 30 min Total | 55 min

Tofu is given a spicy-sweet flair with a wet rub that combines adobo chile, orange juice and honey. Combined with grilled vegetables including meaty portobello mushrooms and a classic spicy jalapeño guacamole, this taco is a hearty choice for a meatless Monday.

INGREDIENTS

  • 1 14-oz pkg organic extra-firm tofu, drained
  • 1½ tbsp finely chopped canned chipotle chiles in adobo
  • 1 tbsp fresh orange juice
  • 2 tsp raw honey (TRY: Wholesome! Organic Raw Honey)
  • 8 6-inch corn tortillas
  • 1 large red bell pepper, cut into ¼-inch strips
  • 1 large portobello mushroom, stem discarded, cut into ½-inch-thick slices
  • ¼ sweet onion, cut into ¼-inch slices
  • 2 tsp safflower oil
  • ¼ tsp sea salt
  • ½ tsp ground black pepper

GUACAMOLE

  • 3 tbsp finely chopped sweet onion
  • 2 tbsp chopped fresh cilantro
  • ½ jalapeño chile pepper, finely chopped (about 1 tbsp)
  • 1 small avocado, peeled, pitted and diced
  • 1 tsp fresh lime juice
  • ¼ tsp sea salt

INSTRUCTIONS

1. Cut tofu block into 4 slabs. Arrange on a paper towel–lined baking sheet, cover with more paper towels and top with another baking sheet. Using cans, weigh the baking sheet down and set aside at room temperature for 30 minutes to drain.

2. Meanwhile, prepare guacamole: On a cutting board, mash onion, cilantro and jalapeño with a fork until onion is mashed. In a small bowl, combine onion mixture with avocado, lime juice and ¼ tsp salt. Cover and set aside.

3. In a small bowl, combine chipotle chiles, orange juice and honey. Remove cans and top baking sheet from tofu and discard paper towels. Rub mixture on all sides of tofu and set aside on baking sheet.

4. Heat a grill pan or grill on medium-high. Add tortillas and grill until warm and pliable, about 1 minute per side. Stack tortillas and wrap in foil; set aside.

5. Mist grill pan with cooking spray or grease grill grate (still on medium-high). In a single layer, add tofu and grill until browned and heated through, 3 minutes per side. Transfer to a cutting board, then cut tofu into 2-inch strips, cover with foil and set aside.

6. In a large bowl, toss bell pepper, mushroom and onion slices with oil, ¼ tsp salt and black pepper. Add to grill pan or a grill basket (for outdoor grill) and cook on medium-high, tossing occasionally, until mushrooms are soft and peppers and onions are crisp-tender, about 5 minutes. Divide tofu and vegetables among tortillas and top with dollops of guacamole.

Nutrients per serving (2 tacos with toppings): Calories: 329, Total fat: 14g, sat. Fat: 1g, monounsaturated fat: 6g, polyunsaturated fat: 6g, Carbs: 38g, Fiber: 8g, Sugars: 9g, Protein: 15g, Sodium: 309mg, Cholesterol: 0mg


Garlic Lemon Chicken Tacos with Pinto Beans & Salsa Verde

SERVES 4

Active | 20 min Total | 45 min

This tomatillo salsa with lime juice and cumin does double duty as both a topper over the tacos as well as a sauce to simmer the beans in for maximum flavor.

INGREDIENTS

  • 1 lb boneless, skinless chicken breasts
  • 2 tbsp fresh lemon juice
  • 1 tbsp extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 tsp ground black pepper
  • ¼ tsp sea salt
  • 1 15-oz BPA-free can pinto beans, drained and rinsed (TRY: Eden Organic Pinto Beans No Salt Added)
  • 8 6-inch corn tortillas
  • ¼ cup (1 oz) crumbled cotija or feta cheese

SALSA VERDE

  • 8 oz fresh tomatillos, husked, rinsed with warm water and quartered
  • ½ cup loosely packed chopped fresh cilantro
  • 2 green onions, chopped
  • ½ to 1 serrano chile pepper, chopped
  • 1 tbsp fresh lime juice
  • 1 tsp ground cumin
  • ¼ tsp sea salt

Heart help: These chicken tacos are boosted by fiber-rich pinto beans, with 15 grams of heart-healthy dietary fiber in every cooked cup. They are also one of the richest sources of folate, also known as vitamin B9. Folate helps keep levels of homocysteine down, an amino acid that has been associated with an increased risk of cardiovascular disease when elevated.

INSTRUCTIONS

1. In a glass or stainless steel bowl, combine chicken breasts, lemon juice, oil, garlic, black pepper and ¼ tsp salt; cover and let marinate in the refrigerator for 30 minutes.

2. Meanwhile, prepare salsa: In a blender or food processor, blend all salsa ingredients until smooth. Set aside.

3. In a small saucepan, combine pinto beans and ½ cup salsa. Heat on low, stirring occasionally, until beans are heated through, about 10 minutes.

4. Heat a grill or grill pan on medium-high. Add tortillas in batches and heat until warm and pliable, about 1 minute per side. Stack tortillas, wrap in foil and set aside.

5. Remove chicken from marinade; discard marinade. Reduce grill or grill pan heat to medium and grill chicken until an instant-read thermometer registers 165°F or chicken is no longer pink in thickest part, 4 to 6 minutes per side. Let chicken rest for 5 minutes on a cutting board; slice thinly against the grain. Tuck chicken and beans into tortillas, top with salsa verde and sprinkle with cheese.

Nutrients per serving (2 tacos with toppings): Calories: 394, Total fat: 9g, sat. Fat: 2g, monounsaturated fat: 4.5g, polyunsaturated fat: 2g, Carbs: 43g, Fiber: 10g, Sugars: 4g, Protein: 33g, Sodium: 366mg, Cholesterol: 70mg


Chile-Rubbed Rockfish Tacos with Watermelon Mango Salsa

SERVES 4

Active | 30 min Total | 30 min

A fruit salsa of watermelon, mango and heirloom tomato is the perfect counterpoint to the delicate flavor of rockfish in these lightly spiced tacos.

INGREDIENTS

  • 1 tsp each ground coriander, cumin and ancho chile powder (or other red chile powder)
  • ½ tsp garlic powder
  • ¼ tsp each sea salt and ground black pepper
  • 1 lb Pacific rockfish fillets (or other firm, sustainable white fish), rinsed, patted dry and cut into 1 x 2-inch strips
  • 1 tbsp extra-virgin olive oil (TRY: California Olive Ranch Arbequina Extra Virgin Olive Oil)
  • 8 6-inch corn tortillas
  • 2 cups mixed baby greens

SALSA

  • 1 small heirloom tomato, cored and chopped
  • ½ small mango, peeled and chopped
  • ½ cup chopped seedless watermelon
  • 1 tbsp chopped red onion
  • 1 tbsp chopped fresh cilantro
  • 1 tbsp fresh lime juice
  • 1 tsp raw honey
  • ¼ tsp sea salt

The spice of life: Don’t overlook spices when it comes to good health. This fish is generously spiced with metabolism-boosting chile powder, which has anti-inflammatory and antioxidant properties.

Any firm white fish can work well in these tacos—check seafoodwatch.org for sustainable options.

INSTRUCTIONS

1. Prepare salsa: Combine all salsa ingredients and set aside.

2. In a small bowl, combine coriander, cumin, chile powder, garlic powder and ¼ tsp each salt and pepper. Toss fish with oil and then spice mixture.

3. In a large nonstick skillet on medium-high, heat tortillas in batches until warm and pliable, about 1 minute per side. Stack tortillas, wrap in foil and set aside.

4. To skillet (still on medium- high), add fish and cook, flipping pieces carefully with a spatula until fish is just opaque throughout, about 2 minutes per side. Divide fish, greens and salsa among tortillas.

Nutrients per serving (2 tacos with toppings): Calories: 301, Total fat: 7.5g, sat. Fat: 1g, monounsaturated fat: 5g, polyunsaturated fat: 1.5g, Carbs: 35g, Fiber: 5g, Sugars: 9g, Protein: 25g, Sodium: 374mg, Cholesterol: 57mg