For perfectly cooked salmon, look no further than your slow cooker! The gentle heat of the slow cooker is ideal for rendering salmon fillets flaky and moist. In this recipe, a quick chili spice rub gives the fish loads of flavor, although you can use any spice mix you like, or you can keep it simple with just salt and pepper. The salmon is delicious all on its own, but I like to turn it into a nutritious, flavor-packed meal with cooked grains, shaved red cabbage, avocado (or any veggies you like) and a Creamy Cilantro Yogurt Sauce or Green Sauce (make the sauce while the salmon cooks). The salmon is also delicious in tacos! Wrap the flaked salmon in tortillas with shaved cabbage, avocado and the yogurt sauce, or keep it simple with shredded Romaine lettuce, sour cream and your favorite salsa. Be sure to use low heat for this recipe, not high (high heat isn’t as consistent and will overcook the fish). This fuss-free technique can also be used for other fish varieties, such as halibut or swordfish. For more slow cooker fish recipes, check out my book, Fresh Flavors for the Slow Cooker!
These low-carb cauliflower tortillas are the perfect alternative for anything that needs wrapping! Make lunch wraps, tacos etc. - all low-carb!
As you may have gathered from my posts so far, I eat everything. It doesn’t matter if it is vegan or all meat. I just like variety and if it looks or sounds good, I will make it and eat it. I wasn’t trying to reduce my meat intake or anything of the sort but I came across this idea on Tasty and it looked so good and so much like meat that I had to try it. If you are vegan, this could be a great addition to your recipes or you may already know a variation of this recipe. But if you are a meat lover, do not turn away from this recipe because it doesn’t have meat! Give it a shot. Now I won’t tell you that this taste just like ground beef because that would be a lie. The texture is softer and though it does have some umami it isn’t as much as that of meat. But it is delicious and I didn’t miss the meat when I was eating this. I don’t think you will either. You can use this cauliflower meat for tacos, quesadillas, nachos, burritos, burrito bowls, you name it. Keep these three tips in mind while making this: Do not over blend the ingredients. You want this to stay pretty coarse like rice. Do not over cook it. You don’t want it to be mushy. Season it generously with salt. Taste and adjust; if this is bland it is all your fault 👀 Ok, now proceed to the recipe below. Cauliflower Taco Meat 1 cauliflower head 8 oz baby bella mushrooms 2 tablespoons oil 1 medium onion 3 cloves garlic 1 teaspoon cumin 1 to 2 tablespoons chili powder 2 tablespoons soy sauce Salt and pepper to taste Method Cut the cauliflower in half and break it up into small pieces. Place the cauliflower in a food processor or blender and pulse until they break down into rice size pieces. Take it out and set it aside. Place mushrooms in the food processor or blender and pulse until they break down into rice size pieces. Heat oil in a large pan over medium high heat. Add the onions and cook for about 3 minutes then add the garlic and cook for another minute or until fragrant. Add the cauliflower, mushrooms, cumin, chili powder, soy sauce, salt and pepper then stir. Taste and adjust salt if necessary. Cook for about 10 minutes until they are tender and most of the water from the cauliflower and mushrooms have evaporated. Prepare it along with other ingredients for nachos, tacos, or whatever you are making and enjoy!
Vegan Birria Tacos ( Oyster Mushroom Recipes) are delicious and highly addictive. All it takes is one bite and you'll be deeply hooked!
Need some yummy tacos "hold-the'meat"? These mini vegetarian street tacos are not only the cutest and most fun way to eat tacos, but they come together fast and can even be served vegan!
These Cheesy Fiesta Potatoes are a perfect, oil free vegan copycat of the Taco Bell Cheesy Fiesta Potatoes. The tasty seasoned potato nuggets are topped with a drizzle of vegan cheese sauce and dollop of creamy dairy free sour cream. Enjoy them as a tasty snack, or alongside your burritos, tacos, or tostadas.
How to make a Keto Taco Casserole. Ingredients: Serves 4 1 ½ lbs. ground beef or venison½ cup diced onion1 ½ tsp. kosher salt½ tsp. garlic powder1 Tablespoon chilli powder½ tsp. cumin½ cup salsa1 10-12 oz. bag frozen cauliflower rice thawed and dried For the Filling: 1 cup shredded pepper
Learn how to make an easy vegan mustard dipping sauce that is perfect for dipping dumplings, baked potatoes, tacos, and raw veggies. It’s one of those quick and easy recipes that require no skills and minimal time.
Try something new for taco night with these crunchy bbq jackfruit tacos. They're gluten free and vegan.
How to make Vegan Tacos. Ingredients: Serves 4 Balsamic Glaze1/2 cup balsamic vinegar1 tbsp vegetable oil1 onion diced1 zucchini – diced1 yellow squash –diced1 red bell pepper – diced2 tsp chilli powder2 tsp cumin1 tsp coriander1 tsp smoked paprika¼ tsp cayenne pepper if you like it spicySalt and pe
These low carb stuffed zucchini are a perfect meal. Lean ground turkey, fresh veggies, and some heat!
This is the ultimate red cabbage coleslaw, and it’s a cinch to make! The healthy slaw gets made in one bowl using only a handful of ingredients. Sweet corn provides a pop of sweetness, taking the slaw over the top. You can use fresh sweet corn straight off the cob (you’ll need 1 large cob), leftover cooked corn, OR defrosted frozen corn, making this a year-round recipe. Serve the slaw with carnitas, ribs, burgers, tacos, grain bowls and more! For a vegan version, use a vegan mayonnaise (check out some other ingredient swaps below). Feel free to double the recipe for a crowd!
These tandoori cauliflower tacos are marinated in a vibrant tandoori yogurt sauce and burst with flavor in each bite. Perfect for lunch or dinner, these meatless tacos are easy to make and filling. Recently, I’ve discovered that I like experimenting with the tandoori flavors. For a long while, I would never make anything requiring a… Continue reading →
Roasted black bean taco salad with avocado lime dressing - a healthy, vegetarian / vegan Mexican inspired recipe. The spicy beans add a great crunch!
This dairy free sour cream is amazing! Light, tangy, and creamy - perfect to top your burritos, tacos, baked potatoes, and more!
Beer Battered Kung Pao Cauliflower Tacos I like to taco things that shouldn’t be tacoed. Speaking of, “tacoed” is another one of those words that Autocorrect and I disagree on the validity of, like beerified and hangry. And while we are on the topic of things people will disagree with me on, I’m fairly certain…
This is a super quick and easy Vegan Taco Soup with the meatiest Vegan Taco Meat ever. If you are craving a simple, delicious taco-flavored soup, make this one in 20 minutes! Serve it hot with tortilla chips, avocado slices and sour cream.
All the fixings for tacos + a side dish of Zucchini & Corn in the background. Our niece, Colette West, told us about this rec...