Episode 65: Taco Time
Fish Tacos, Vegan Seitan Carne Asada Tacos, and Korean Beef Tacos
We are in love with tacos- easy, just plain tasty, handheld meals. Truth be told, we grew up on a crunchy taco with ground beef, and they still hold a special place in our hearts. But today there’s all sorts of tacos to explore. Fish tacos are perfect for a light dinner with plenty of vegetables. Try a vegan option with seitan and a mojo sauce. Or make food-truck style Korean tacos for a sweet/spicy flavor that keeps us coming back for more. Whatever you do, make sure to share one with someone you love. You always make friends with tacos.
Traditional San Diego- style fish tacos are deep fried and topped with a crunchy cabbage slaw. Since deep frying isn’t our favorite, we found a recipe that keeps the slaw and grills the fish instead. Still super delicious.
No grill? Use a stovetop grill pan or just saute it on the stove.
Don’t skip the sauce. It’s a simple addition we really loved.
This (as usual with cabbage) makes a bunch of slaw. Not to worry, the lime and cilantro-dressed cabbage was a great base for salads that week. We topped it with chicken breast and had it on the side with some grilled sausage.
Carne asada and vegan don’t often go together. But with this taco you can get the best of both worlds. A smoky, slightly spicy mojo sauce is the marinade for seitan, a meat substitute made from wheat gluten. Pile it in a corn tortilla and you have a fantastic plant-based meal.
If you make the seitan steaks from this recipe, more power to you! If not, we liked the chunks sauteed on the stovetop just fine.
No time to make the mojo sauce? Channel Ina (Ina Garten, that is) and “storebought is fine”.
Make sure to take out the seeds from your ancho chilis, Kate found (from experience) that they don’t soften one bit while cooking.
The flavors of Korean food- ginger, chili pepper, and soy sauce, make for an incredible taco. We’ve only had these tacos from our favorite food cart. But with this simple sauce and ground beef, you can make these tacos any weeknight. No waiting in line required.
This recipe could be easily doubled. Make sure to use a big enough skillet for a pound of ground beef and you’re all set.
Neither of us used mini tortillas but we may if we could find them.
No taco shells? This would be amazing over rice.
From the Smorgasbord:
Join us for the Summer Stretch! We’re tackling one fun project a month this summer. We’ll post about it every so often and you should, too! Use the hashtag #summerstretch and tag us @dinnersisterspodcast. We’ll find you can repost as more things come in.
What are we up to?
Kate is making kombucha!
Betsy is going to be making popsicles and frozen treats at her lake cabin.
Betsy and Kate are throwing a party back at her parent’s house!
Betsy is finding her signature summer cocktail (Maybe something with a little gin?)
Kate churning up ice cream.