Tag Archives: tacos

Thai Tofu Tacos

Thai Tofu Tacos

A few months ago I offered to write a guest post for “Choc Chip Uru” at a website called GoBakeYourself.  I was thrilled when she accepted because Choc Chip Uru is a wonderfully talented young food blogger from Australia who loves to bake and make some insanely delicious desserts!

I asked Uru what she would like me to prepare for her and she suggested that I make something savory vegetarian.  In my opinion, I’m not much of an accomplished dessert maker, so the first thing that came to mind was Thai Tofu Tacos.   My Thai Tofu tacos are quick and easy to make and perfect for a busy weekday dinner.  They are vibrant in color, crunchy in texture and judging from their taste, you would not know that they are actually good for you!

Many thanks to Uru for allowing me to be do a guest post on her site!   Her enthusiasm for food, baking and desserts is simply a joy to behold. I enjoy subscribing to her site, reading her comments and most of all, her delicious recipes.  Thank you Uru!  Those who have not met Uru yet, please stop by her site, say hello and most of all, subscribe to her website.  Enjoy!  Tessa


  • 1 package firm tofu
  • 2 tsp canola oil
  • Big pinch of salt
  • 1/3 cup creamy peanut butter
  • 1/4 cup water
  • 2 tsp garlic paste
  • 1/2 tsp dried ginger
  • 1 Tbs low sodium soy sauce
  • Juice from 1/2 lime
  • 1/4 tsp sesame oil
  • 2 cups shredded red cabbage
  • 2 cups shredded carrot
  • 1/2 cup coarsely chopped cilantro
  • 1/2 cup chopped green onion
  • Juice from 1 lime
  • Few drops of sesame oil
  • Salt and pepper to taste
  • 8 small tortillas (warmed)
  • 8 lime wedges
  • Sriracha chili sauce for drizzling (optional, it’s spicy!)
  • Chopped peanuts for garnish (optional)

Begin by draining the tofu and placing it between some paper towels for about 15 minutes to pull out some of the moisture.  Slice the tofu into 1/2 inch or 1 cm pieces.  Meanwhile, whisk together in a bowl, peanut butter, water, garlic paste, ginger, soy sauce, lime juice and sesame oil.  Taste and correct your seasonings.  Add water if you need to.  This is the sauce for the tofu.  Set aside.

Shred the carrots.

Thinly slice your cabbage.

Chop the cilantro.

Slice the limes into wedges.

Grab a medium sized bowl and mix together carrots, cabbage cilantro, and green onions.  Add lime juice and a few drops of sesame oil.  Add salt and pepper to taste.  Lightly toss.  This is the topping for the soft tacos.  Set aside.

Place a nonstick skillet on the stove and heat to medium high heat.  Add canola oil.  Add tofu and cook until it’s a light golden color.  Add sauce to tofu.  Cook for about a minute or two or until heated through.  You’ll notice that it thickens up real quick.  Remove from heat.

Divide tofu mixture between 8 warm tortillas.  Add the cabbage and carrot mixture, fold in half, drizzle with the optional Sriracha sauce and sprinkle with peanuts and serve with a lime wedge.  Makes 8 vegetarian Thai Tofu Tacos.  Enjoy!  Tessa

Lamb Tomatillo Tacos

Lamb Tomatillo Tacos

You might be surprised but lamb is a relatively new ingredient to my kitchen.  I never enjoyed it because my family simply never prepared it.  The first time I ever ate lamb was several years back.  And what I remember about it is that it was a plate of perfectly grilled succulent chops.  It was outstanding.  After that, I was completely hooked on lamb.

Whenever I purchase lamb at the store I always buy the local organic lamb.  It’s not exactly cheap and not all grocery stores carry it. However, I make it a point to support our local farmers and ranchers.  Not to mention, I truly believe that organic ingredients taste so much better!  I have found that buying the lamb stew meat is one of the least expensive ways to go if I want to add lamb to our plates.  Little lamb chops run over well over ten dollars a pound and the stew meat is about half that.  So, for everyday occasions, I generally buy the stew meat.

Lamb tomatillo tacos are simple to make and taste wonderful.  I like to cook the lamb until it is fork tender and then add it to warm tortillas topped with shredded purple cabbage, sliced jalapenos and a squeeze of lime.  Sometimes I serve it with a bit of sour cream or salsa on the side.  Enjoy!  Tessa


  • 1 pound lamb stew meat
  • 1 tsp canola oil
  • 6 tomatillos (husked, washed and quartered)
  • 1 cup chopped onion
  • 1 tsp ground cumin
  • 1 chicken bouillon cube
  • 1/2 cup water
  • salt and pepper to taste
  • 6 taco sized tortillas
  • 2 – 3 cups shredded purple cabbage
  • garnish with limes, jalapenos, salsa or sour cream

In a medium sized pot with a lid brown the lamb meat in canola oil until golden.  Add tomatillo and onion.  Cook until onion is opaque.  Add cumin, bouillon cube, water, salt and pepper.  Cook covered on low until lamb is tender.  Taste and correct your seasonings.  Add additional water if necessary.  Using a slotted spoon add lamb to warm tortillas.  Fill with the shredded purple cabbage and garnish.  Makes 6 tacos.

Grilled Salmon Tacos

Grilled Salmon Tacos

Here in Southern Oregon, there is never a shortage of fresh salmon.  Even if local salmon is not in season, our stores carry it year round…  My grilled salmon tacos are quick and easy for busy weeknights or lazy weekends.  They are healthy, flavorful and you could easily have dinner knocked out in less than an hour.  Makes about 4 to 6 salmon tacos.  Enjoy!  Tessa


  • 1 pound salmon filet cut into large pieces
  • 1 1/2 tsp olive oil
  • 1 tsp dried ground cumin
  • 1/4 tsp dark chili powder
  • 1/4 tsp smoked paprika
  • salt and pepper to taste
  • 4 to 6 warmed corn tortillas
  • garnish with about 1 cup shredded purple cabbage, 1 cup shredded carrots, lime wedges and pico de gallo (see recipe below).

Toss salmon pieces in olive oil, cumin, chili powder, smoked paprika, salt and pepper.  On a hot grill pan, cook salmon about 2 to 3 minutes on each side until opaque.  Whatever you do, try not to overcook it.  Salmon cooks fast!  Fill the warmed corn tortillas with shredded cabbage, shredded carrots, and the grilled salmon.  Squeeze on some lime juice and spoon on some pico de gallo.  I told you it was easy!  Makes about 4 to 6 tacos.

Pico De Gallo

Mix together 1 cup chopped tomato, 1/4 cup chopped onion, and 1/4 cup chopped cilantro.  Toss with juice of 1/2 lime, salt and pepper.

Breakfast Soft Tacos

I love lazy Saturday mornings.  I can sit for hours sipping on coffee and reading the newspaper.  This Saturday morning instead of reading the paper, I decided to make some breakfast soft tacos.  I thought to myself, who made up the rules and said that tacos are only for lunch or dinner? My breakfast soft tacos are filled with scrambled eggs, refried beans, crispy bacon, fresh picked tomatoes and cotija cheese.  I like to drizzle hot sauce on mine for a fiery kick.   These breakfast tacos are super easy to make and can be made as a quick breakfast on a busy weekday morning.

I purchase my eggs from a family in town who has dozens of chicken roaming around in their yard.   When I put in my order, I never know what I am going to get.  Mostly I get the brown eggs but sometimes if I am lucky I get the ones that are a lovely light blue or green.  There is nothing better than farm fresh organic free range eggs…


  • 4 small flour tortillas
  • 4 eggs
  • 4 slices cooked bacon crumbled
  • 1 cup refried beans
  • 1/2 c. coarsely chopped tomatoes
  • 1/4 cotija cheese (crumbled)
  • 1 green onion sliced on the bias
  • your favorite hot sauce (optional)

Let’s begin by prepping all your ingredients.  Cook your bacon and crumble, chop your onions, heat up your beans, chop your tomatoes, crumble your cheese, and slice your onions.  Set aside.  Heat up your tortillas briefly in the microwave or in a dry frying pan.  Put on plates.  Add 1/4 cup refried beans on top of each tortilla.  Whisk together your eggs in a medium sized bowl and cook in a nonstick pan coated with cooking spray.  Divide your eggs and put on top of the refried beans.  Add your bacon, tomatoes, green onion and sprinkle on the cotija cheese.  Drizzle with hot sauce if you like.  Makes 4 tasty breakfast tacos.  Enjoy!  Tessa


Indonesian Chicken Soft Tacos


My husband Bruce calls me everyday at work at about 4:30 in the afternoon and wants to know what we are having for dinner.  Nearly every time, for the past seven years, I answer him with, “I dunno”.  The problem is that I am totally serious and you would think after all this time, he would realize he is not getting the answer that he needs.  I hope by now that he knows that I am terrible about planning dinner on busy weeknights and would rather cook what I want and when I want it.  Fortunately for Bruce, he may not always know what is for dinner but he can count on eating pretty well when he gets it.

My Indonesian Chicken Soft Tacos were inspired by my love for Indonesian food and the ease and simplicity of cooking soft tacos.  These Indonesian Chicken Soft Tacos are filled with tender chicken, bright orange carrots, crunchy cucumber, and peanut sauce.  I then garnish the tacos with fresh cilantro, fresh lime wedges and fiery sambal oeleck.

My Indonesian Chicken Soft Tacos are perfect for a weekday dinner and are so good that I just might quit my day job and sell these out of a food cart.  Enjoy!  Tessa


  • 1 1/2 pounds boneless skinless chicken thighs (sliced)
  • 2 Tbls Indonesian Soy Sauce
  • 1 Tbls fresh minced ginger
  • 2 tsp fresh minced garlic
  • 2 tsp ground coriander
  • 1 tsp fish sauce
  • 1/2 tsp salt
  • 1 tsp canola oil
  • garnish with peanut sauce, thin sliced cucumbers, shredded carrots, green onions, cilantro and sambal oeleck.
  • 1 lime (cut into wedges)
  • 6 small flour tortillas

In a hot frying pan or wok add canola oil and chicken.  Cook about 10 minutes or until almost cooked through.  Add the Indonesian soy sauce, ginger, garlic, coriander, fish sauce and salt.  Cook for an additional 3 – 4 minutes.  Add chicken mixture to heated tortillas and fill with peanut sauce, cucumbers, shredded carrots, green onions, cilantro and sambal oeleck.  Serve with lime wedges.  Makes 6 tasty Indonesian Chicken Soft Tacos.