Taco night was a hit! There is something so great about getting together with people and communally stuffing your face with delicious eats. Tacos are probably our (Corey and I) favorite food of all time, so we were pretty excited about having people over and being able to mass produce tacos. We like to use corn tortillas for our tacos (shout out to GF foodies!).
Quick tip: warm the tortillas on a skillet, and then place into a makeshift tin foil sleeve with damp folded paper towel inside and a kitchen towel wrapped around the outside. This keeps the tortillas not only warm but also pliable. We were able to successfully heat 48 tortillas. Another Quick tip: doubling the tortillas makes for sturdy taco shells that stand up to the excess amounts of filling you’ll likely place onto said tortillas.
For taco fillings, we had a shredded green chili chicken and a blackened tilapia. Eventually I want to get the green chili chicken recipe up because trust me, you must make it! The adobo blackened tilapia was courtesy of my sweet fiancé who has started to establish himself as a fish cooking expert in this house. Both proteins were so so tasty. The real star of the show however, was the tangy and citrusy slaw that topped the meat nestled in tiny tortillas. When I was a teenager my mom started using broccoli slaw for salad recipes and stir fry. Over the years I’ve taken to using it in so many different things. It’s a such a versatile blend and is delicious both raw and cooked. When used raw, its a fabulous way to add some SERIOUS crunch to your recipe. If you’re like me and the fiancé, soft shell tacos NEED something crunchy in them to fully round out the flavor and texture experience. I also like to sneak veggie servings into foods in unexpected ways. Cue: Cilantro-Lime Broccoli Slaw. My moms recipe was very similar to this but seeing as I come from a family of non-written recipes, I am not positive that its exactly the same. (Hi, Mom!) In addition to the slaw, the tacos were topped off with a creamy, saucy version of guacamole (for easier drizzling). That slaw though… So. Good.
Cilantro-Lime Broccoli Slaw
A crunchy, citrusy, spicy, tangy, and colorful slaw that can be used as a topping or can be eaten on its own. Super quick and easy!
– 1 bag broccoli slaw
– 1/2 red onion chopped.
– 1/2 bunch of cilantro
– 1/2 jalapeno minced
– 1 Tbsp olive oil (As I am typing this I ponder the use of coconut oil and I think it would actually be quite tasty. Will try next time.)
– 3/4 cup lime juice (fresh or bottled works, feel free to use more or less)
– sea salt to taste
– sprinkle of garlic powder
In a medium sized bowl, empty the bag of broccoli slaw and lightly crunch the slaw with your hand (in the same way massaging kale works, I feel like this just makes the slaw easier to mix and work with). Add red onion, cilantro, jalapeño and lightly mx together. Add oil and lime juice and mix thoroughly to coat the ingredients. Add salt to taste. Can be served immediately or placed in fridge to chill. Best if prepared at least 30 minutes prior to use. Can be kept in fridge and maintains crunch for 5 days. Caution: it does get spicier with time! Enjoy!