Soyrizo & Pinto Bean Tacos

Taco Tuesday! If meats your jam use regular chorizo – ya want the Mexican kind not the Spanish kind for this taco!

  • 10 oz soyrizo
  • 1 can pinto beans, rinsed
  • 1 onion, sliced thin
  • 1 pack TJs taco seasoning
  • 1 c water
  • 10 oz cabbage, shredded
  • 2 carrots, shredded
  • 2 limes
    Green onions, sliced thin
    Sliced olives
    Taco shells

In a 12 skillet, heat 1 tbsp oil, add onions and cook over medium heat, till soft. Add soyrizo and break up with a spoon, cook until browned. Add beans, seasoning and water and cook until water is absorbed.

Toss cabbage, carrots, lime juice and oil together.

Assemble tacos and enjoy!

Serves 4.


Jamaican Jerk Jackfruit Wraps

Found this recipe in the web at I made quite a few changes, using a Caribbean inspired slaw in the wrap and cooking the beans with the jackfruit. This recipe was perfect for a portable picnic meal at the kids camp!

Jerk Jackfruit:

  • 20 oz can young jack fruit
  • 2 tsp oil divide
  • 1.5 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp thyme
  • 1 tsp parsley
  • 1/2 tsp salt
  • 1 tsp paprika
  • 3/4 tsp cayenne
  • 1/2 tsp black pepper
  • a good dash of cinnamon, nutmeg and all spice.
  • 1 tbsp lime juice
  • 2 c water
  • 1/2 tsp sugar or other sweetener
  • 1 15 oz can black beans, rinsed
  • Large tortilla wraps


  • 16 oz shredded cabbage
  • 1 large carrot shredded
  • 1 mango, diced (or frozen, defrosted)
  • 4 tbsp lime juice
  • 2 tbsp oil

Toss all ingredients in a bowl, set aside.

Jamaican jerk Jackfruit:

Drain the jackfruit and wash well. Squeeze out the liquid really well by pressing the jackfruit pieces in a paper napkin. Shred in a food processor or thinly slice using a knife.

Heat 1 tsp oil in a skillet over medium heat. Add shredded jackfruit and all dry spices (or 1.5 tbsp or more premade jamaican jerk seasoning) . Cook for 2-3 mins or until the spices start to smell roasted.

Add lime juice, beans,water and sugar and cook partially covered for 25 to 30 minutes. Stir occasionally.

Once the mixture is dry, taste and adjust salt and heat. Add in the 1 tsp oil and continue to roast the jackfruit until golden brown on some edge.

Lay out a tortilla, place about 1/2 c jackfruit in the middle, then 1/2 cup slaw, fold in half to bring mixture together. Then fold ends up, the side then roll tight. Then wrap in foil.

Makes 4 – 6.

BBQ Jackfruit Sandwich

This recipe is from Vegan Comfort Classics it is amazing! The pickled onions need a couple hours, so make them the night before or in the morning.

Pickled Onions

  • 1 red onion, sliced thin
  • 1/2 c white vinegar
  • 1 tbsp salt
  • 1 tbsp sugar

Combine all ingredients in a bowl and whisk to combine. Let rest at least 2 hours. Drain before serving.


  • 3 c shredded Napa cabbage
  • 2 green onions, sliced thin
  • 2 tbsp mint, chopped
  • 2 tbsp cilantro, chopped
  • 1/2 c jalapeño aioli

Combine in a large bowl and chill while marking jackfruit.

Jalapeños Aioli

  • I c vegan mayo
  • 1/4 c pickled jalapeños
  • Zest and juice of 1 lime
  • 1/4 tsp chili powder
  • 1/4 tsp salt

Combine in a blender until smooth.

Jack Fruit

  • 2 c young jackfruit
  • 2 tsp oil
  • 1 c bbq sauce
  • 4 buns

In a medium pan, heat oil over medium heat, add jackfruit and cook for 10 minutes. Use forks to shred it, add BBQ sauce and cook for 10 minutes on low, stirring.

Spread buns with aioli, add slaw and bbq jackfruit, top with pickled onions.

Serves 4.

Shrimp Tacos

The recipe is for kiwi salsa and slaw come from Jamie Oliver. I had some shrimp so I decided to use that instead.

2 ripe kiwifruit
4 scallions
1 fresh jalapeño or green chile
1 bunch of fresh cilantro (
2 limes
Tabasco chipotle sauce
10 oz shredded cabbahe
1 tbsp red wine vinegar
½ an orange
1 pepper
16 oz shrimp, peeled abs cleaned
8 corb tortilla shells
Cotija cheese
Olive oil

Peel the kiwifruit, cut in half, and put into a large, dry non-stick frying pan on a medium heat with scallions and the seeded chile. Lightly scald it all, turning every now and again, then place in a blender with half the cilantro, the juice of 1 lime, and a few shakes of chipotle Tabasco. Puree until smooth.

In a large bowl toss the cabbage with the remaining cilantro leaves and the vinegar and orange juice, and red pepper.

In a large skillet heat 1 tbsp of oil over medium heat, add shrimp and a handful of chopped green onions, squueze of lime and a couple shakes of hot sauce.

Heat tortillas in a dry skillet.

Divide amoung tortilla shells, top with slaw, salsa and cheese.

Serves 4.

NYT Vietnamese Tacos


These were inspired by a recipe from the NYT. I forgot to start them in the slow cooker so it was pressure cooker to the rescue. You can also cook in a slow cooker for 5 – 7 hours.

1 tbsp sesame oil
1 medium-size yellow onion, peeled and diced
8 cloves garlic, peeled and minced
2 tbsp fresh ginger, peeled and minced
½ c hoisin sauce
¼ c fish sauce
1 tbsp sriracha sauce
2 lb pork
12 to 16 flour tortillas, warmed

⅓ c rice vinegar
2 tsp grated fresh ginger
1 tbsp sesame oil
2 tbsp peanut oil
1 tsp sriracha sauce, or to taste
1 small green cabbage, cored and sliced thinly
2 medium-size carrots, peeled and sliced into julienne
1 Asian pear, cored and sliced into julienne
½ bunch fresh cilantro, rinsed, dried and roughly chopped

In a pressure cooker on medium sauté, add the sesame oil and then the onions, stirring to combine. Sauté for about 5 minutes, then add the garlic and continue to cook until the onions are soft and becoming translucent, stir in the ginger and set aside.

Add the hoisin sauce and the fish sauce to the pot and stir to combine, loosening the mixture with a little less than half a cup of water. Add sriracha sauce to taste then nestle the pork on top of it. Place the pressure cooker on 12 psi, for 30 minutes. Depending on your pork you may needs to add 10 more. You want the pork to shred easily with a fork. Remove the pork from the slow cooker and allow to rest for a few minutes.

Meanwhile, make the slaw: Put the vinegar, ginger, sesame oil, neutral oil and sriracha sauce in a large bowl and whisk to combine. Add the cabbage, carrots and Asian pear and toss to combine.

Shred the pork with a pair of forks.Return the pulled pork to the slow cooker and stir to combine with the juices. Serve with the slaw and warmed tortillas, with the cilantro on the side.

Serves 6 – 8

Chicken Chipolte Tacos

This super easy and tasty recipe came from Food & Wine. I made a few tweaks serving it with slaw and cotija cheese.

8 chicken thighs (3 pounds)
2 TBSP vegetable oil, plus more for brushing
1/2 medium white onion, minced,
2 jalapeños—stemmed, minced
2 TBDP minced chipotle chiles plus 3 TBSP adobo sauce from the can or jar
4 tomatoes, finely chopped
Warm corn tortillas
10 oz cabbage, shredded
2 limes juices
2 tsp canola oil
1 bunch of cilantro
4 oz cotija cheese, crumbler

Preheat the oven to 350°. 

On a large rimmed baking sheet, brush the chicken with oil and season with salt and pepper. Bake for about 45 minutes, until an instant-read thermometer inserted in the largest piece registers 165°. Let cool, then shred the meat; discard the skin and bones.

In a large skillet, heat the 2 tablespoons of oil until shimmering. Add the onion, jalapeños and a generous pinch of salt and cook over moderate heat, stirring occasionally, until just softened, about 5 minutes. Add the chipotles and adobo sauce and cook for 2 minutes. Add the tomatoes and cook until softened and any liquid has evaporated, about 7 minutes. Stir in the shredded chicken and cook until hot, about 3 minutes. Season with salt and pepper.
Meanwhile combine the cabbage, lime juice, 2 tsp and cilantro.

Spoon the chicken into warm corn tortillas and serve with slaw and cheese.
Serves 4.

Grilled Fish Tacos


These are delicious and healthy, perfect for a hot summer night since all the cooking is done outside. I used Tajin to season the fish, you can get in the produce section of your grocery store, it’s a lime and mild chili spice that is great of fruit.

1 lb firm white fish, such as tilapia, snapper, cod, mahi mahi, or catfish
2 medium limes, halved
1 medium garlic clove, finely chopped
1/4 tsp ground cumin
1/4 tsp chili powder
2 TBSP vegetable oil
Salt and pepper
1/2 cabbage, cored and thinly sliced
1/2 medium red onion, thinly sliced
1/4 c coarsely chopped fresh cilantro
6 to 8 soft (6-inch) corn tortillas
Sliced avocado
Cotija cheese

Place the fish in a baking dish and squeeze a lime half over it. Add the garlic, cumin, chili powder, tajin (be generous with the tajin) and 1 TBSP of the oil. Season with salt and pepper and turn the fish in the marinade until evenly coated. Refrigerate and let marinate at least 1 hour.

Combine the cabbage, onion, and cilantro in a large bowl and squeeze a lime half over it. Drizzle with the remaining 1 tablespoon oil, season with salt and pepper, and toss.

Spray the grates of the grill with oil and heat over medium-high heat until hot. Remove the fish from the marinade and place on the grill. Cook without moving until the underside of the fish has grill marks and is white and opaque on the bottom, about 3 minutes. Flip and grill the other side until white and opaque, about 2 to 3 minutes more. Heat the tortillas on the grill while you cook the fish, about 1 minute per side.

Slice the remaining lime halves into wedges and serve with the tacos.

To construct a taco, break up some of the cooked fish, place it in a warm tortilla, and top it with slaw, salsa, cheese and avocado.


Roasted Portobello Tacos with Cabbage and Lime Slaw

 This recipe is from Shroom by Becky Selengut. Her recipe includes the Cacao-Chili Sauce, but I opted to buy it on Amazon “Chicaoji Sauce” it’s amazing and complex and really makes this dish. I served the dish with some grilled padrons.

Cabbage and Lime Slaw:

  • 10 oz cabbage slaw, cored and shredded
  • 1/2 c cilantro, minced
  • 1 jalapeño, minced
  • 3 TBSP like juice
  • 1 TBSP olive oil
  • Salt and pepper


  • 1 TBSP coconut oil, melted
  • 1 1/2 lb portobello mushrooms
  • Salt


  • Corn tortillas
  • 1 avocado, sliced thin
  • 6 oz queso fresco or feta
  • 2 limes

Combine all the ingredients for the slaw and toss to combine. Set aside.

Preheat the oven to 400. Line a baking pan with aluminum foil, brush with coconut oil. Place mushrooms on the pan and drizzle with the coconut oil and toss to coat. Season with salt. Roast until mushrooms have released most of their water and have shrunk, about 15 minutes. Remove from oven and drizzle with 3 TBSP Chicaoji Sauce, toss and pop back in the oven for 2 minutes.

Heat the tortillas in a pan.

When ready to serve fill taco with slaw, mushrooms and top with avocado, cheese and some extra Chicaoji Sauce.

Serves 4.

Fish Tacos with Avocado Crema

This is a light version of the classic fish taco – lots of veggies too.

12 oz shredded green cabbage
1/4 c TBSP chopped cilantro
3 TBSP lime juice
1/8 tsp salt

Toss in a bowl and set aside.

Avocado Crema:
4 TBSP fat free sour cream
1 TBSP lime juice
1 avocado
1 jalapeno
1/4 c cilantro
1/4 tsp salt

Process in food processor until smooth.

Tomato Sauce:
1 onion sliced thin
4 cloves garlic smashed
1 14 oz can diced tomatoes, drained
1 4.25 oz diced green chiles
1 tsp cumin
Salt and pepper

Cook in a non stick skillet until onions are soft and most of the liquid cooked off, about 10 min over medium heat. Keep warm.

1 lb mahi mahi or cod
Salt and pepper
Corn taco shells

Season fish with salt and pepper. Spray a grill, heat over medium high heat, grill fish 3 – 4 min per side until cooked through.

To serve, heat tortillas in a hot skillet for 30 – 40 seconds per side. Fill with tomato mixture, slaw, fish and drizzle with crema.

Serves 4, 2 tacos each.