I’m totally a sucker for a fun new Taco Tuesday recipe, and today I’ve got a really good one for you!
Last weekend I joined my friends at Litehouse Foods to serve up tacos & cocktails at their booth at the Natural Products Expo in Anaheim.
I had so much fun meeting their team, trying new products and sharing this super simple taco recipe with the thousands of attendees at the expo!
If your most-used emoji is the taco, your favorite day of the week is Taco Tuesday and you’ve ever used the phrase “tacos are bae”, this post is for you!
These 8 tasty crock pot recipes will feed your taco cravings while also making it possible to live every day like it’s Taco Tuesday!
Today’s post is sponsored by Cost Plus World Market. Thanks for supporting all of the awesome WhitneyBond.com partners like Cost Plus World Market!
Tomorrow kicks off Memorial Day weekend and if you want to find me, I’ll be the girl hanging out on my newly redecorate balcony with a glass of Lemon Berry Prosecco Sangria in one hand and one of these tasty tacos in the other hand!
When I think about going on vacation, I think about sitting outside somewhere warm, preferably near sand and water, with a cold, refreshing beverage in my hand and light, delicious food to eat!
When I think about a staycation, I think about that cold, refreshing beverage and light, delicious food – but enjoying them while sitting on my balcony on a random Friday night or Sunday afternoon!
Tacos, one of my three favorite food groups, the others being cheese and pizza, of course 😉
Tacos Al Pastor, one of my brothers favorite kind of tacos, and a recipe that he’s been requesting on LLB for a while now!
To kick off the New Year, I hosted my first “Sunday Family Dinner” of 2014 this weekend. At the dinner I premiered three new recipes including Chipotle Pulled Pork Dip, Mexican Chicken Cheesy Penne and these delicious Butternut Squash Tacos I prepared for my favorite vegetarian, Miss Courtney!
It’s Taco Tuesday and only two days away from Little Leopard Book’s 2nd Birthday Party where these delicious Mini Tacos will be served!
Fernanda Peimbert, the chef at Bailiwick where the party will be hosted, asked what kind of hors d’oeuvres I’d like served at the event. I told her light, fresh and gluten free!
This is the first of four recipes she created for the party that I’ll be sharing with all of you!
I shot the images above during a tasting last week at Bailwick, then I came home and re-created the dish for my upcoming web series, Cooking Secrets of a Single Girl, and to share here on Little Leopard Book.
Check out the video here on how to make these delicious mini tacos:
While Fernanda used pickled red onions, I used raw red onions and pickled jalapeños instead. To be completely honest, I liked her pickled red onions better than my raw red onions, but I did like the addition of pickled jalapeños on mine! For those of you making the dish at home, you can try either the raw or pickled red onions and decide for yourself which you like best!
- 1 lb ground beef
- 1/2 cup chopped bacon (approximately 4 slices)
- 1 avocado
- 1 lemon (juiced)
- 1/4 cup fresh parsley (divided)
- 1/2 tsp cumin
- 1/4 tsp black pepper
- 1/4 tsp salt
- 2 cups round corn tortilla chips
- 1/4 cup diced red onion (raw or pickled)
- 1/4 cup pickled jalapeños (diced)
Begin by adding the bacon to a large skillet over medium-high heat. Depending how crispy you want the bacon cook for 2-5 minutes, then add the ground beef.
While the meat is cooking prepare the avocado cream sauce by adding the avocado, lemon juice, cumin, salt, pepper and 1 tbsp parsley to a blender or food processor and puree.
Once the meat is cooked, drain the grease and get ready to prepare the mini tacos!
Place the ground beef bacon mixture onto the corn tortilla chips then top with the chopped red onion, jalapeño, avocado cream sauce and a sprig of fresh parsley.
Voila “Mini Taco Tuesday” is born!
There’s still time to get on the guest list for Little Leopard Book’s private 2 year birthday party this Thursday at Bailiwick, check out our Facebook page for more details!
And be sure to tune in to “Taco Tuesday” on Cooking Secrets of a Single Girl next month where I’ll be showing you how to make these mini tacos and so much more!
♣ Vegetarian Option: Omit the bacon and substitute veggie crumbles for the ground beef to make this recipe vegetarian.
♦ Gluten Free Option: This recipe is gluten free.
Yesterday was “Taco Tuesday” so I decided to combine two of the most trendy ingredients of the summer, salmon and chipotle, in a new dish!
Salmon is the superfood fish that is packed with Omega 3’s which help lower cholesterol and blood pressure, while keeping your mind sharp and skin glowing! This colorful and vitamin-rich fish has been one of the most searched foods of the summer and I just so happen to think that I’ve created the perfect salmon recipe!
Chipotle and Sriracha topped the list of summer spice favorites with no surprise to me! Since winning Yahoo! Shine’s Supper Club in June our Chipotle Lime Chicken Fajita Skewers have been the most popular post on Little Leopard Book to date!
The chipotle honey glaze on this salmon recipe is slightly sweet, slightly spicy and oh-so-scrumptious!
- ¼ cup honey
- 1 lime (juiced)
- 1 tsp chipotle powder
- ½ tsp cumin
- ½ tsp paprika
- 1 tbsp fresh cilantro
- 1 lb salmon
- 8 corn tortillas
- 1 cup Mango Salsa
- ½ cup red cabbage
- ½ cup green cabbage
Preheat grill to medium-high or oven to 400°.
In a small bowl, whisk the honey, lime juice, chipotle, cumin, paprika and cilantro together.
Place the salmon in a foil “basket” and cover with the glaze.
Place the salmon on the grill or into the oven for 30 minutes.
Shred the salmon with a fork and place into a warm corn tortilla. Top with a drizzle of the glaze, mango salsa and cabbage.
Now that’s one awesome “Taco Tuesday” if you ask me!
The glazed salmon was so flavorful, I kept eating it right out of the foil as I was shredding it for the tacos! To be honest, I’m just lucky any of the salmon actually made it into a tortilla 😉
♦ Gluten Free Option: This recipe is gluten-free.