Has there ever been a human on this earth who doesn’t LOVE tacos? I will become your instant lifelong, loyal best friend if you feed me unlimited tacos. Living in Hawaii, I spend the majority of my time daydreaming about Mexican food, so I made it my life's goal to replicate an authentic taco. This recipe gives you all the tools to blow everyone's mind at your next family or friend party! I’ve got you covered with flavorful carne asada, creamy guacamole, mango salsa, red salsa, roasted tomatillo salsa and some cilantro lime rice.
I am a salsa feign, so it’s only appropriate that I put 3 different salsas on my tacos: roasted tomatillo, red tomato and jalapeno, and zesty mango salsa. Each equally as easy and delicious! I use a food processor to make all of these within a matter of minutes! If you do not have a food processor, a blender or hand dicing will do the trick just fine.
Have you ever met someone who doesn't like guacamole and you just look at them and think, “Are we even from the same species?” Just me? Okay. The key to the perfect guacamole is to find avocados that are perfectly ripe so that the guac becomes creamy and easily whipped. I test the ripeness of an avocado by squeezing the sides, and if it yields to the pressure then it is most likely ripe. I also remove the stem at the top and if it is easily removed and green at the top, then it is also ready to eat!
For the carne asada (steak) I either grill it or pan sear the meat when I am in a hurry. I choose to lightly season my tacos and let the flavor from all the salsas do the flavoring in the end. I lightly season my meat with avocado oil, garlic, lime juice, salt pepper, and top with cilantro. Enjoy!
● 2 (1 Pound) flank steaks
● 2 limes, juiced
● 4 cloves garlic, minced
● 1 cup chopped fresh cilantro for topping
● 1/2 tsp salt
● 1/4 tsp black pepper
● 2 Tbsp olive oil or avocado oilDirections:
1. Drizzle 1 Tbsp of oil over both sides of the steak and season with salt, pepper, and garlic. Let the steak rest until at room temperature (about 10-20 minutes).
2. If grilling, set the grill to high heat and cook the steak for 5-7 minutes per side (or until cooked to liking).
3. If pan searing, drizzle 1 tsp of oil and set the temperature to medium- high heat. Cook for 4-5 minutes per side ( or until cooked to liking).
4. Let the steak rest and squeeze the juice of one lime on top of the steak. Dice the steak into small cubes and serve on top of tacos. Serve in a corn tortilla with guacamole, salsa, cilantro, lime, peppers, and beans.
● 1 ripe mango (diced)
● 1/2 red onion (chopped)
● 1/2 bunch of cilantro
● 1 jalapeno (partially de-seeded)
● juice of 1 lime
● salt and pepper to taste
1. In a food processor combine the mango, red onion, jalapeno, and cilantro. Pulse 5-6 times until evenly diced.
2. If you do not have a food processor, dice each ingredient and mix together in a medium-size bowl.
3. Squeeze the juice of one lime on top and season with salt and pepper to taste.
● 4-5 Tomatoes
● 1/2 red onion
● 1 jalapeno (partially de-seeded to taste)
● 1 cup cilantro
● Juice of 2 limes (I sometimes do 3)
● 2 green onions
● 1 tsp minced garlic
1. Semi- chop all of the ingredients in order for them to fit into the blender all at once.
2. Throw all ingredients into the blender and pulse 4-5 times, or until evenly chopped.
3. Season to taste and add additional ingredients as needed.
● 4-5 tomatillos (husked and rinsed)
● 1 jalapeno pepper (partially deseeded)
● 1 serrano pepper (optional)
● 3 garlic cloves, unpeeled (or ½ Tbs. minced garlic)
● 1/2 cup fresh cilantro
● 1 large onion
● 2 teaspoons salt
1. For the tomatillos, remove the husks and rinse under warm water until the stickiness is fully removed. Rinse the other peppers under warm water as well.
2. Dice the tomatillos, peppers, and onion in half and place on a sheet pan. Place the sheet pan in the broiler (about 1-2 inches from the heat) until softened and charred. This should take around 5-6 minutes, depending on the oven. Watch closely as to not burn the ingredients.
3. Once lightly charred, place all the ingredients in a food processor or blender. Blend for 30 seconds- 1 minutes, until fully mixed together.
4. Allow the salsa to cool down before eating.
● 1 teaspoon avocado oil
● ¼ cup diced cilantro
● 1 cup brown rice or jasmine rice ●½ cup chicken stock or vegetable stock
● 1 tsp cumin
● 1⁄2 teaspoon salt
● 1lime ( I sometimes use 2)
1.In a medium-sized pot, heat oil on low heat.
2. Add rice, chicken stock, cumin and lime juice, stir for 1 minute.
3. Add water and salt, and bring to a full boil.
4. Once boiling, cover with a slide and turn down to simmer over low heat . SImmer until rice is fully cooked and tender and the water is absorbed. About 20- 25 minutes.
5. Add in the cilantro and more lime to taste.
● 4 ripe avocados (or 3 large avocados)
● ½ cup chopped onion
● ¼ cup chopped cilantro
● 1 jalapeño (remove seeds for less spice, and dice)
● Juice of 2 limes
● 1 teaspoon sea salt ●1 tsp cumin (optional)
Thanks to Maddie Castellano of Sandy Feet and Tasty Eats, our guest contributor for sharing this yummy recipe with us!
