These recipes are not for the tacos themselves, but for accompaniments. I have included a corn relish and a slaw recipe that I think would be best for shrimp or fish tacos, but really could go with just about any taco recipe.
Corn and Pineapple Relish
- 1 cup grape tomatoes, quartered
- 1 cup canned or frozen corn (thawed), prefer roasted
- 1/4 red onion, minced
- 1 jalapeno, minced (with or without seeds as desired)
- 1/4 red bell pepper, minced
- 8 oz can crushed pineapple in its own juice, drained
- 1 handful (about 1 cup) fresh cilantro, coarsely chopped
- 1 Tbsp Lime or Lemon juice (I used fresh)
Mix all ingredients together in a small bowl. Let sit out at room temperature for at least 1 hour before serving. Refrigerate left-overs, but keep in mind that refrigeration changes the flavor of the tomatoes.
This is a really quick recipe if you have a Cilantro Dressing like the one from Bolthouse Farms or Trader Joes. If not, you can use these recipes: Cilantro Dressing 1, Cilantro Dressing 2. I use Greek Yogurt in my homemade Cilantro Dressing, NOT mayo. This recipe make a LARGE bowl of slaw, so if you are just going to use the slaw on the taco and not as a sort of salad on the side, then I would halve the recipe.
- 1 bag of cole slaw mix or sliced cabbage (10 oz bag)
- 1 cup slivered or matchstick carrots
- 1/2 small red onion, cut into thin slivers
- 1/2 cup chopped fresh cilantro
Mix together in a large bowl.
Mix the following ingredients together in a small bowl: 1/2 cup Cilantro dressing, 1 Tbsp Apple Cider or White Vinegar, 1 Tbsp fresh lime juice.
- Pour dressing and mix through slaw. Refrigerate for at least 1 hour before serving.
Sriracha Yogurt Sauce
Taco Tuesday is a popular night in many homes. We can have tacos in my house any night, really. Tacos are one of my favorite meals to make because you can use just about any protein, it’s not a difficult or time consuming meal to make, they are kid-friendly (kids love finger food), and you can include a lot of veggies! Taco night isn’t just for a family dinner, it is also a less-expensive way to feed a crowd. Tacos can be simple or creative and they can incorporate other ethnic and cultural foods and flavors.
My favorite tacos are fish and shrimp tacos, but that is because I am not much of a beef or pork eater, however I am selective where my fish and shrimp come from. I really like veggie tacos as a close second or third (butternut squash, corn and beans, please). Often when I make tacos for my family, I have a taco salad for myself – which is a total excuse for me to have MORE AVOCADO. I always try to have left-overs. Besides having them the next day for lunch, I often use my taco filling to make a delicious omelette or breakfast burrito the next morning.
- 1/2 avocado, mashed
- 1/2-1 tsp Sriracha sauce (more or less depending on preference for heat)
- 1/4 cup plain greek yogurt (or light sour cream is okay)
- 1/8 tsp onion powder or garlic powder
- 1/8 tsp cumin
- 1/8 tsp salt
- 1 lime wedge, juiced
Mix all ingredients together well.