Tacos Any Time
April 20th, 2019 by Jennifer Brown

Photo by Elisa Weiss

Vegan Tacos

  • 1 cup kimchi
  • 8 small corn tortillas
  • 2 small handfuls baby arugula
  • 4 tablespoons olive oil
  • 1 teaspoon sea salt
  • 1 large ripe avocado, sliced
  • 2 tablespoons chives, diced
  • 1 cup cooked black-eyed peas
  • 4 tablespoons vegan ranch dressing, optional

In a small saucepan, sauté the chives in ½ tablespoon of the olive oil until tender. Turn off heat. Add the arugula, stirring in with chives and allowing to wilt slightly.

Lightly oil each side of the tortillas. In a large pan, heat the tortillas for about 30 seconds per side over medium heat until tortillas are soft and flexible.

Place two tortillas on a plate, folding and propping against one another to create a taco-shell shape while still soft. Repeat with remaining tacos. Divide fillings evenly among each taco, beginning with the black-eyed peas and followed by the arugula-chive mixture. Top with avocado slices and kimchi. Drizzle any remaining olive oil and dressing on top in a zigzag pattern. Finish with a dash of sea salt on each.

Serves 4


Southwest Breakfast Tacos

  • 4 large flour tortillas
  • 1 cup refried pinto beans
  • 8 eggs, scrambled
  • 1 medium ripe avocado, sliced
  • ¼ cup fresh cilantro, chopped
  • Juice of one fresh lime
  • 4 tablespoons sunflower seed or grapeseed oil, divided
  • 1 teaspoon cumin
  • Dash of cayenne pepper
  • ¼ onion, diced
  • Salt and pepper to taste
  • 1 roma tomato, diced, optional
  • 4 tablespoons sour cream, optional

Heat oven to 300 F.

Use 2 tablespoons of oil and spread on both sides of each tortilla. Wrap the tortillas in foil and heat in the oven until warmed through but not dried. Turn off the oven, but leave the tortillas to keep warm until ready to fill.

Heat 2 tablespoons of oil on a medium skillet over medium-high heat. Add onions and sauté until lightly caramelized. Add refried beans, lime juice and spices. Stir. Heat until warm.

While heating the beans, cook the eggs in a medium skillet. Add salt and pepper. Constantly scrape the bottom of the skillet and stir to keep eggs fluffy until cooked.

Remove tortillas from the oven. Fill each, beginning with the bean and onion mixture, following with eggs and topping with avocado. Top with cilantro, tomato and sour cream.

Serves 4


Asian Taco Fusion 

  • 4 large or 8 small brown-rice tacos
  • 8 ounces firm tofu, sliced into 1-inch-long and ¼-inch-thick strips
  • 1 cup edamame beans, steamed and hulled
  • 1 red pepper, sliced
  • ½ yellow onion, sliced
  • ¼ cup soy or tamari sauce
  • 4 tablespoons sesame oil
  • 1 tablespoon black sesame seeds
  • 1 cup cooked white rice
  • 1 carrot, grated
  • 1 cup red cabbage, shredded
  • Sweet and sour sauce or soy sauce

Heat oven to 350 F.

Oil a baking sheet. Place the tofu strips on the sheet and bake until golden browned and slightly crisp, about 20 to 30 minutes. Remove from oven and set aside. Turn down the oven to 300 F.

While preparing the fillings, heat the tortillas by wrapping in foil and placing in the oven. Heat sesame oil in a large wok or skillet. Add the onions, pepper, edamame and sesame seeds. Once partially cooked, add tamari or soy sauce. Stir and sauté until the onions are caramelized.

Remove tortillas from the oven and fill evenly with rice and tofu. Fill with the vegetable mixture. Top with grated carrot and cabbage. Drizzle with sweet and sour sauce or soy sauce.

Serves 4


Beer-Battered Fish Tacos

  • ¼ cup light beer
  • 1 cup palm or coconut oil

Tacos and filling

  • 8 small flour tortillas
  • 1-2 cups fresh napa cabbage, shredded
  • 12 ounces wild Alaskan King salmon, thawed and chopped into 1-inch strips or chunks
  • 1 lemon, sliced into wedges
  • 1 cup sour cream
  • ¼ cup green onions, chopped
  • ¼ cup fresh cilantro, chopped
  • Tartar sauce, optional


  • 1 cup all-purpose flour
  • 1 1/2 cups small bread crumbs
  • 2 eggs, whipped

Place the salmon and beer in a glass container. Refrigerate. Marinate for 30 minutes before preparing the tacos.

Place each of the following in separate medium-sized wide bowls, lined up in preparation for battering the salmon: 1) eggs, 2) flour and 3) bread crumbs.

Add oil to a deep frying pan and heat. Add enough oil to ensure the fish will be covered when placed in the pan. Let heat until the surface of the oil is slightly rippled, as if about to bubble.

Roll each salmon piece in the bowl of flour to coat evenly. Dunk each piece in the egg mixture, coating thoroughly. Roll each egg-coated piece in the bread crumbs, covering evenly. Place batter-coated salmon pieces on a plate.

Gently place each piece in the oil. Oil should not be bubbling but should be hot enough so small bubbles form on the battered salmon as soon as it is placed in the pan.

Turn the pieces occasionally with a slotted metal prong or spoon to cook evenly. Fry for about 8 minutes, until the salmon is golden and cooked through. Test after 4 to 6 minutes by removing one piece and slicing it open. Salmon tends to cook quickly, so check frequently.

Once cooked, gently remove fish with a slotted spoon and place on a paper towel-covered plate to drain excess oil. Fill the tortillas with salmon and cabbage. Serve with cilantro, onions, sour cream, tartar sauce and lemon.

Serves 4


Taco S’mores

  • 5-ounce bittersweet dark chocolate bar
  • 4 tablespoons hazelnut cocoa spread
  • 4 medium flour tortillas
  • 1 tablespoon coconut oil
  • 1 cup mini marshmallows
  • 4 graham crackers

Crush crackers and chocolate bar into medium-size pieces. Set aside. Evenly spread oil on one side of each tortilla. Lay the tortillas, oiled side down, on a plate or cutting board. Evenly distribute the hazelnut cocoa spread on each tortilla. Sprinkle the crackers, chocolate and marshmallows on top, dividing evenly among all tortillas.

Fold each tortilla in half. Place each inside a hot waffle iron for 1 to 2 minutes, or until chocolate and marshmallows are melted and outside is lightly browned. Serve hot.

Serves 4

Recipes by Chelsea Glanz