Chicken Free Tacos

Yesterday I posted three amazing chicken taco recipes that I have tried and loved. Today I am sharing a few different recipes for tacos- no chicken included! It is a phenomenal mix of cuisines, styles, fillings and flavors. Let me know which ones interest you!

***Please note: I often share recipes of my own creation or tweaking. Still, much of what I share I find and test from other sites, blogs, cookbooks and friends! I ALWAYS name the sources and, since many are ones that I frequent, fully encourage you to visit and explore those sources***

Curtis Stone- the man is delicious on so many levels. I’m going to focus on the food skill level today šŸ˜‰ He offers up a recipe for Korean Steak Tacos that are out of the world…or at least the other side of the world! Full of flavor, juicy steak and the perfect shell make this a perfect dinner. Side it with some homemade guacamole and a fresh slaw and you will be in taco heaven!

Here is the recipe as well as the Epicurious link where I found it last year.

Curtis Stone’s Korean Steak Tacos


  1. Steak
    • 1/2 cup finely chopped fresh cilantro
    • 1/4 cup packed dark brown sugar
    • 3 tablespoons canola oil
    • 3 tablespoons soy sauce
    • 1 tablespoon toasted sesame oil
    • 2 large garlic cloves, minced
    • 1 jalapeƱo pepper, seeded and finely chopped
    • 1 teaspoon freshly ground black pepper
    • 1 teaspoon ground coriander
    • One 2-pound flank steak (about 1 1/2 inches thick), fat trimmed
  2. Tacos
    • 1/2 head napa cabbage, halved lengthwise and shredded crosswise (about 3 cups)
    • 1 large carrot, cut into 2-inch-long matchstick-size strips
    • 8 scallions (white and green parts), thinly sliced on a sharp diagonal
    • 1/2 cup lightly packed fresh cilantro sprigs
    • Twelve 6-inch corn tortillas
    • Guacamole for Lindsay


    1. 1. To marinate the steak: In a large baking dish, whisk the cilantro, brown sugar, canola oil, soy sauce, sesame oil, garlic, jalapeƱos, black pepper, and coriander to blend well. Reserve 1/4 cup of the mixture in a small bowl for serving. Place the steak in the remaining marinade and turn to coat. Marinate for at least 20 minutes at room temperature, or cover and refrigerate for up to 1 day, turning occasionally. Cover and refrigerate the reserved marinade.
    2. 2. Prepare an outdoor grill for medium-high cooking over direct heat.
    3. 3. Remove the steak from the marinade (discard the marinade) and grill, turning halfway through cooking, for a total of about 10 minutes, until the meat feels only slightly resilient when pressed with a fingertip for medium-rare. Transfer the steak to a cutting board and let stand for 5 to 10 minutes.
    4. 4. Meanwhile, prepare the tacos: In a large bowl, toss the cabbage, carrots, scallions, and cilantro together.
    5. 5. Heat the tortillas on the grill, turning occasionally, for about 1 minute, or until hot. Transfer to a serving bowl and cover to keep warm.
    6. 6. To serve: Cut the steak across the grain into 1/4-inch-thick slices. Transfer the steak slices and any carving juices to a platter. Serve the steak with the reserved marinade, tortillas, cabbage mixture, and guacamole. Let each guest fill two tortillas with some steak and cabbage mixture and top with some of the marinade and guacamole.

Now lets move off the land and into the sea. Fish tacos are delicious and often light and refreshing. They can be as healthy as you make them…and if you bread and fry the fish as savory as you wish. This recipe will lack that fried crunch that some many fish tacos lovers prefer, but Alton Brown as served up the amazing marinade to add all the flavor you could want. As I have mentions, there is nothing like a crunchy slaw with a well season taco and this fulfills that desire as well!.

Alton Brown’s Fish Tacos


This could be YOUR dinner!

  1. 3 cloves garlic
  2. 1 cup packed cilantro leaves
  3. Zest from 2 limes
  4. 2 teaspoons ground cumin
  5. 1 1/2 teaspoons kosher salt
  6. 1 teaspoon freshly ground black pepper
  7. 1/4 cup tequila
  8. 1 pound tilapia fillets
  9. 1 tablespoon olive oil
  10. 8 (7-inch) round flour tortillas, recipe below
  11. Crema, recipe below
  12. Shredded red cabbage
  13. Lime wedges
  1. 9 ounces all-purpose flour, plus 1/4 cup for kneading and rolling
  2. 1 teaspoon kosher salt
  3. 1/3 cup lard
  4. 1/2 cup cool water
  1. 1 cup heavy cream
  2. 1 tablespoon buttermilk
  3. 1 chipotle chile in adobo sauce
  4. 1/4 teaspoon kosher salt
  1. Pulse the garlic, cilantro, lime zest, cumin, salt and pepper in a small food processor for 20 seconds. Then, with the processor running, add the tequila.
  2. Place the tilapia fillets into a 1 gallon zip-top bag, add the paste and move around to coat each fillet. Work as much air out of the bag as possible, seal and aside at room temperature for 20 minutes.
  3. Heat an electric non-stick griddle to 375 degrees F. (I really like the griddle for this but in a pinch you can do this in a cast iron pan parked over medium heat for 10 minutes.)
  4. Brush the griddle with the olive oil and cook the fillets 3 minutes per side or until just cooked through and opaque. Cut into strips and serve in warm tortillas with crema, shredded red cabbage and lime juice.
  1. Combine 9 ounces flour and salt in the bowl of a food processor, pulsing 2 to 3 times.
  2. Add the lard in 4 to 5 chunks and pulse 10 times or until the mixture resembles coarse crumbs. With the processor running, add the water in a steady stream until a ball of dough begins to form, approximately 30 seconds.
  3. Sprinkle remaining 1/4 cup of flour on a clean surface. Remove the dough from the bowl of the processor and knead for 2 to 3 minutes or until most of the flour has absorbed and the dough is less sticky.
  4. Wrap dough ball in plastic wrap and rest at room temperature for 1 hour.
  5. Evenly divide the dough into 8 pieces and form into round balls. Roll each ball into 7-inch rounds with a rolling pin on a lightly floured surface. Keep all dough balls covered with a tea towel.
  6. Heat an electric non-stick griddle to 375 degrees F.
  7. Place the tortillas, 2 to 3 at a time, onto the griddle and cook for 4 minutes per side or until light golden. Hold for up to 2 hours at room temperature wrapped in a barely damp tea towel. Repeat with the remaining tortillas. Microwave for 1 minute in the damp tea towel to reheat.
  1. Place heavy cream in a microwave-safe 16 ounce glass jar and microwave on high 30 to 40 seconds or until cream is just under 100 degrees F. Add the buttermilk, close jar and store in a warm place for 24 hours. The cream will have thickened to the consistency of thin yogurt.
  2. Add the chipotle chile and salt and process with an immersion blender, in the jar, until smooth, approximately 20 seconds. Refrigerate until ready to use.

Moving right along – let’s go meatless! These Veggie Tacos from are packed with great veggies and just as importantly, flavor! Since gaucamole is an addiction of mine it is clearly one of the key points of the recipe. Make this- you won’t regret it.

Loaded Guacamole Vegetarian Tacos

Loaded Guacamole Vegetarian Tacos from

20 mins
8 mins
28 mins
Author: SoupAddict
Serves: 6 tacos
for the guacamole
  • 2 avocados, pit and skin removed, roughly chopped
  • 1/2 of a lime
  • 1/2 of a lemon
  • 1/4 salt (plus extra as needed)
  • 1/3 cup corn kernels (raw, from about 1/2 of a large cob, or thawed from frozen)
  • 1/4 cup red bell pepper, diced
  • 2 tablespoons diced poblano pepper
  • 1 tablespoon diced red onion
  • 1 tablespoon diced jalapeƱo pepper
  • 2 teaspoons minced cilantro
  • 1 clove garlic, minced
for the black beans
  • 1 can black beans (15 ounces)
  • 1/3 cup corn kerns (raw, from 1/2 of a large cob, or thawed from frozen)
  • 1/4 cup red bell pepper, diced
  • 1/4 cup poblano peppers, diced
  • 1/2 teaspoon ground cumin
for the tacos
  • 6 small flour or soft corn tortillas
  • 2 cups chopped iceberg or romaine lettuce
  • 1 tablespoon minced cilantro
  • hot sauce, such as Cholula or Sriracha (optional)
  • lime and/or lemon wedges
prepare the guacamole
  1. Mash the avocado in a medium bowl with a fork (or molcajete) until it reaches your desired consistency, chunky or smooth. Add a small squeeze each of lime and lemon juice, along with 1/4 teaspoon salt. Mix well and taste. Add more lime juice, lemon juice, and salt as you like. Stir in the remaining guacamole ingredients. (To make ahead, cover the bowl with plastic wrap and press gently against the guacamole. The entire surface of the guac should be touching and covered by the wrap, to keep air out. Then, cover the bowl with a second sheet of wrap, and refrigerate.)
prepare the black beans
  1. Add all of the black bean ingredients to a 2 quart sauce pot and heat over medium-low until hot. Turn off the heat and allow to cool to a very warm, eatable temp (a few minutes should do it).
  1. If the tortillas are not soft and pliable (or if you like your tortillas warm), stack them on a microwaveable plate, separated with paper towels, and heat for 20 to 30 seconds.
  2. Line half of each tortilla with lettuce. Spoon the black bean mixture over the lettuce (on half of the tortilla). Spoon guacamole on the other half. Top with a few shakes of hot sauce (optional) and a sprinkle of cilantro. Serve with lemon and lime wedges.



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