Tacos

Flank steak barbacoa tacos are easy weeknight taco Tuesday dinner. Flank steak is marinated with traditional slow-cooker barbacoa spices and then seared over high heat and served with your favorite tacos toppings.

A Cinco de Mayo spread worthy of a party, in partnership with Zingerman’s Deli featuring the monthly butcher box.

Sheet-Pan Elote Chicken Tacos take the best flavors from our favorite Mexican street corn, throw them in the oven and let them roast for a hands-off meal.

Spicy chorizo and perfectly scrambled eggs seasoned with tomatillo salsa make up the bulk of these chorizo and scrambled egg breakfast tacos.

Roasted cauliflower is coated in spicy homemade tinga sauce and fills corn tortillas in these spicy cauliflower tinga tacos.

Portobello mushrooms, homemade taco seasoning and roasted with red onions, make up the base for these easy, healthy, gluten-free, sheet pan Portobello mushroom tacos.

Mole-Q chicken tacos are a combination of mole and BBQ flavors, these chicken tacos are dressed in a corn salad for the perfect summer bite that will satisfy any cravings.

Sweet and Sour tacos are an Asian twist on traditional beef tacos, with notes of sweet and spicy and a crunch garnish of fresh onions – they will be your next Taco Tuesday favorite!

So since I’m currently (hopefully not) lost in the middle of the Dutch tulip fields with H, I got a treat or two or three up my sleeve (starting with these fish tacos!) for some guest posts to take care of you while I’m gone.…

So here we are, day 18 of the-cold-that-will-not-end. I’m cheering myself up by making chicken tacos with tequila caramelized onions.