Buffalo Chickpea Tacos with Avocado Sour Cream & Cucumber Noodles

Finally whipping up new recipes. Things have been so hectic lately. We are still working on our apartment and food styling projects have kept me super busy. The last two projects I did, were actually in France. We shot in Senlis (about an hour from Paris). The picture below is the garden of the small hotel where I stayed.

And we also shot in Arles in the south. Such a beautiful town. Loved all the colorful streets.

I never thought I would be traveling with luggage full of tableware. There is a first for everything :). They were cool projects but after arduous days of cooking a lot on set, I had no energy to cook anymore. So I took a little break from recipe testing. But now I am back with Taco Tuesday. Roasted chickpeas with buffalo sauce, cucumber noodles for some crunch and avocado sour cream. Super simple and minimal effort.

This recipe makes 12 small tacos.

Ingredients:

For the buffalo chickpeas:

300grs of canned chickpeas, drained

1 tablespoon of Maizena

150ml of buffalo sauce (I used Frank’s)

1 tablespoon of maple syrup

For the avocado sour cream:

1 avocado

Juice of 1 lime

125ml of sour cream

Salt to taste

A pinch of onion powder

Pinch of celery salt

Extras:

2 Cucumbers, spiralized or julienned

A handful of thinly sliced radishes

12 small tortillas

 

Start by preheating your oven to 180C/350F. Drain and pat dry your canned chickpeas with paper towels. Add the Maizena and mix well. Then add the buffalo sauce and maple syrup. Mix well until all the chickpeas are coated in the sauce. Place them in a baking tray lined with parchment paper. Baked them for 30 minutes. Stir half way through the cooking. Then turn the heat up to 230C/450F. Roast them for an extra 20 minutes. Stir after 10 minutes.

Using a spiralizer or a mandoline with a julienne attachment, slice the cucumbers. Then squeeze them to get rid of the excess water. Place them in a sift with a large bowl underneath until ready to serve

To make the avocado sour cream, just blend all of the ingredients until smooth.

Warm up the tortillas in a pan. Then stuff each with some of the cucumber, chickpeas, radishes and a drizzle of the avocado sour cream. Enjoy!

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Jerusalem Artichoke Tacos with Rainbow Carrot & Beet Salad and Chive Sour Cream

Another super easy taco recipe and a great way to eat more veggies. And dinner can be ready in about 30 minutes. A layer of iceberg lettuce, topped with a crunchy salad of rainbow carrots and beet. Then some pan-roasted Jerusalem artichoke and finally some chive sour cream. I’ve been so busy lately with different projects that I haven’t had much time to make new recipes but I’m trying to catch up on my cooking this week. I can’t believe it is almost the end of the year!

This recipe makes 12 small tacos.

Ingredients:

For the salad:

5 medium rainbow carrots, shredded

1 beet, shredded

For the dressing:

¾ teaspoon of mustard

1/3 cup of white vinegar

1/3 cup of olive oil

1 ½ teaspoon of honey

Salt to taste

For the chive sour cream:

250gr of sour cream

1/3 cup of chopped chives

Juice of 1 lime

Celery salt to taste

Cayenne to taste

For the Jerusalem artichokes:

600grs of Jerusalem artichokes, peeled and finely diced

3 tablespoons of olive oil

1 tablespoon of sumac

Salt

Pepper

Extras:

100grs of chopped iceberg lettuce

12 small tortillas

 

To make the dressing, just place all of the ingredients in a jar with a lid. Close the lid and shake it until it emulsifies. Set it aside.

Shred the carrots and beet but only add the dressing before serving so they keep their crunch.

To make the chive sour cream, just mix the chives with the sour cream, lime juice, celery salt and cayenne. Cover it and keep it in the fridge till serving time.

Pour the olive oil for the Jerusalem artichokes in a large pan over medium heat. Once the oil is hot, add the diced Jerusalem artichokes, sumac, salt and pepper. Cook for about 8 minutes, stirring from time to time, until they become golden.

Warm up the tortillas. Add the dressing to the carrot and beet salad, and mix well.

Stuff each tortilla with some lettuce, salad, Jerusalem artichokes and the chive sour cream. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and my Snapchat: cravingsinams.

Salmon Poke Sushi Tacos

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Gimme sushi any day and I am a happy woman! Okay, so this is not really a taco, but it’s a fun way to serve sushi. If your rolling skills are not very good or you don’t have the patience for it, this is an easier way to serve it. You will just need a 9 cm mold to make the round nori sheets. To the salmon poke, I added a bit of chili oil and a sprinkle of togarashi for some heat.

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This recipe makes 16 small tacos.

Ingredients:

For the sushi rice:

2 cups of sushi rice

2 cups of water

¼ cup to ½ cup of sushi vinegar depending on your taste

For the salmon poke:

460grs of salmon, sliced into small cubes

¼ cup of soy sauce

1 tablespoon of sesame oil

1 teaspoon of chili oil

1 ½ tablespoons of minced ginger

1 1/2 teaspoons of white sesame seeds

1 1/2 teaspoons of black sesame seeds

Extras:

16 nori sheets

Togarashi, to taste

3 tablespoons of chopped chives

300gr of Wakame salad

 

Start by making the sushi rice. Place the sushi rice in a strainer and rinse it under cold water until the water comes out clear.

Place the rice and 2 cups of cold water in a medium saucepan over high heat. Once it comes to a boil, cover the pan and cook over low heat for 20 minutes. Then remove it from the heat and let it sit covered for 10 minutes.

Then transfer the sushi rice to a large bowl, add ¼ of a cup of sushi vinegar and mix. Taste it and add a bit more sushi vinegar if you want. Keep stirring until all the sushi vinegar is absorbed. Allow it to cool down to room temperature before making the tacos.

Once the sushi rice has cooled down, start making the salmon poke. Just mix the salmon with the rest of the ingredients and keep it in the fridge until ready to serve.

Place a nori sheet (or 3 stacked on top of each other) on a cutting board. Place a 9cm round mold on top of the nori sheet. With a sharp knife, cut the nori into a round shape. Repeat until you have 16 round nori sheets. Don’t discard the remaining nori pieces, you can keep them in a Ziploc bag and use them later for a stir-fry, or to add it to soup.

To assemble the tacos, place one round nori sheet underneath the round mold. Then add a thin layer of sushi rice, pressing with the back of a spoon so it sticks to the nori. Repeat for all 16 nori sheets.

Then add a bit of the wakame salad and then the salmon poke (don’t over fill them, otherwise you won’t be able to fold them into tacos). Sprinkle some togarashi and chopped chives. Serve right away. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and my Snapchat: cravingsinams.

Fresh Corn Fritter Tacos with Feta & Jalapeño/Cucumber Salsa

FullSizeRenderI love corn season and how versatile corn is. Love it in a Peruvian ceviche, love the Mexican street corn and I actually can’t think of any dish which had it that I didn’t like. This time I made it into fritters and stuffed them in tortillas. So delicious and super simple to make. This dish can be made in under 30 minutes. So if you don’t know what to cook today, give these a try. It is #tacotuesday after all!

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This recipe makes 12 small tacos.

Ingredients:

For the salsa:

1 red onion, finely chopped

1 cucumber, finely chopped (without the core/seeds)

2 jalapeños or more to taste, finely chopped

Juice of 2 limes

2 tablespoons of olive oil

Salt

Pepper

For the corn fritters:

Kernels of 3 corns

1/3 cup of yellow cornmeal

2 tablespoons of all-purpose flour

2 tablespoons of chopped chives

2 eggs

½ teaspoon of garlic powder

½ teaspoon of onion powder

Salt

Pepper

Extras:

12 small tortillas

2 tablespoons of vegetable oil for frying the fritters

100grs of crumbled feta

 

First prepare the jalapeño/cucumber salsa. Just mix all of the ingredients in a medium bowl and season with salt and pepper to taste. Set it aside until ready to serve.

To make the corn fritters, place the eggs in a large bowl and whisk them with a fork. Then add the cornmeal, flour, garlic and onion powder, salt and pepper. Mix and finally add the corn kernels and chives. Mix well. Then use an immersion blender or pour the mixture into a normal blender. Pulse just a couple of times just to blend some of the corn, so that fritters are easier to shape. You still want to have whole kernels in there so don’t overdo it.

Then pour some vegetable oil in a large saucepan over medium heat. Once it is hot, start frying the fritters in batches. I made them small, using about 1 tablespoon of batter. Fry until golden on both sides. About 1 ½ to 2 minutes per side.

Once all the fritters are cooked, warm up the tortillas.

Serve the tacos with some crumbled feta, the corn fritters and the salsa. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and my Snapchat: cravingsinams.

Octopus Tacos with Sweet Peppers & Kalamata Olives Salsa

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It’s been a while since I posted a new recipe for Taco Tuesday and I’ve had this one in mind for over a month now. Octopus is so delicious, and I definitely don’t eat it often enough.  I boiled it first. Then I pan-fried it in some olive oil with some garlic, parsley and lemon juice. A Mediterranean style kinda tacos. We are finally moving to our new apartment this weekend and I couldn’t be more excited.

This recipe makes 12 small tacos.

Ingredients:

12 small tortillas

50grs of lamb’s lettuce of watercress

For the octopus:

1 medium octopus (about 1.1 kilo) cleaned

For boiling:

1 bay leave

1 lemon cut in half

1 teaspoon of salt

For the pan:

2 cloves of garlic, minced

3 tablespoon of olive oil

Handful of chopped parsley

Juice of half a lemon

Salt

Pepper

For the salsa:

100grs of pitted Kalamata olives, finely chopped

2 sweet peppers, finely chopped

Juice of 1 lemon

1 tablespoon of olive oil

Salt

Pepper

 

Boil some water with 1 teaspoon of salt, the lemon cut in half and the bay leave. Once the water is boiling, submerge only the tentacles in the water for a few seconds. The tentacles will start to curl up. Do this 3 times. Then completely submerge the whole octopus in the water and cover it with a lid. Let it cook until it is tender. This octopus took 40 minutes. To check when it’s done, just pierce it with a knife (if it goes easily, it’s done) or slice off a piece and try it.

Remove the octopus from the pot and let it cool down.

In the meanwhile, make the salsa. Just mix the Kalamata olives, sweet peppers, lemon juice, olive oil, salt and pepper. Mix it well and set it aside.

Cut off the head and the beak from the octopus and pat it dry with some paper towels.

Chop it into bite size pieces.

Heat up the olive oil in a cast iron skillet over medium high heat. If your pan is small, fry the octopus in 2 batches. Fry it for 2 minutes and then add the garlic. Cook for 1 more minute will stirring to prevent the garlic from burning. Take it off the heat and add the lemon juice and parsley. Add salt and pepper to taste.

Warm up the tortilla in a pan.

Serve the octopus right away with the lamb’s lettuce and salsa. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow me on Snapchat: cravingsinams.

Tamarind Roasted Chickpea Tacos with Apple & Cabbage Slaw

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It’s taco Tuesday again and I have a thing for vegetarian tacos. This time I made an apple and cabbage slaw with buttermilk dressing. And for protein, I made my tamarind roasted chickpeas again. It’s such a delicious combination. Tangy, sweet and spicy!

This recipe is for 12 small tacos.

Ingredients:

12 small tortillas

For the tamarind roasted chickpeas:

260grs of canned chickpeas, drained

2 tablespoons of tamarind paste

4 tablespoons of brown sugar

2 tablespoons of olive oil

2 tablespoons of honey

Pinch of salt

Pinch of Pepper

Pinch of cayenne

For the Slaw:

4 cups of finely chopped cabbage

1 apple, shredded or julienned (I used Royal Gala)

For the slaw dressing:

1/3 cup of buttermilk

1 teaspoon of mustard

1 tablespoon of finely chopped parsley

¼ cup of apple cider vinegar

¼ cup of Greek yogurt

3 tablespoons of honey

1 tablespoon of sugar

Celery salt to taste (I used about 1 teaspoon)

Pinch of chili flakes

Extras:

1 avocado, thinly sliced

Coriander leaves

Chili flakes to taste (optional)

1 chopped red chili (optional)

 

Start by roasting the chickpeas. Preheat your oven to 160C/320F and line a baking sheet with parchment paper. Whisk the tamarind paste, brown sugar, olive oil, honey, cayenne, salt and pepper. Then add the drained chickpeas and mix well. Spread the chickpeas on the prepared baking sheet. Roast them for 15 minutes. Then stir and increase the temperature to 180C/350F. Roast them for an extra 20 minutes. Turn off the oven and keep the chickpeas in the oven until ready to serve.

To make the slaw, whisk all of the ingredients for the dressing in a medium bowl. In another bowl, mix the cabbage with the apple. Then pour in the dressing and mix well. Let it rest in the fridge for about 30 minutes.

Once the slaw has rested in the fridge and you are ready to serve, warm up the tortillas in a pan and remove the roasted chickpeas from the oven. Place some of the slaw on each tortilla. Add the roasted chickpeas, a few coriander leaves and avocado slices. Top with chili flakes and chopped red chili to taste. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook.

Fried Avocado Tacos with Strawberry & Rhubarb Salsa

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I saw rhubarb at the market a few of weeks ago and this recipe popped into my head. Then when I decided to make it, I went to the only stand where I had seen it and of course they didn’t have it anymore. So I kept coming back to check until this past Saturday when they had it again. Kid in a candy store kind of excitement on my end. I am thrilled about spring produce since with it comes new dishes and hope for better weather. And with hope, I really mean it since you never know if it’s going to be a warm or not. But seeing more produce at the market makes me happy and I am also looking forward to seeing more variety of flowers. We bought a rhubarb plant about a week ago at a farmer’s market and we are hoping that it will grow nicely so we can eat it later. Both my hubby and I love plants and with our new apartment with a garden being delivered this summer, we already ordered online plenty of seeds to plant.

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Going back to the tacos, the avocado fries are very crunchy because of the panko coating. I added some honey to the salsa to balance out the sourness of the rhubarb.

This recipe is for 12 small tacos.

Ingredients:

12 small tortillas

About 1 cup of vegetable oil for pan-frying the avocado

For the fried avocados:

2 avocados, halved, pitted and sliced lengthwise (I made them not too thick)

3 eggs, beaten

2 cups of flour

3 cups of panko

Salt

Garlic powder

Onion powder

For the salsa:

1 rhubarb stalk, sliced lengthwise in 2 and then finely sliced

1 red onion, finely chopped

5 large strawberries, hulled

5 tablespoons of chopped coriander

2 ½ tablespoons of olive oil

1 ½ tablespoons of honey

1 ½ tablespoons of apple cider vinegar

Salt

Pepper

 

Sliced the rhubarb in two lengthwise and then finely slice it. Place it in a saucepan with boiling water over medium heat. Let it cook for only 1 minute (if you leave it too long it will become mush). Then drain it and chop it the same size as the onion.

In a large bowl, mix the onion, strawberries and rhubarb.

In a small container with a lid, mix the olive oil, apple cider vinegar, honey, some salt and pepper. Put the lid on and shake it to emulsify the dressing for the salsa. Then add it to the mix of the onion, strawberry and rhubarb. Add the chopped coriander. Adjust the salt and pepper to your liking. Set it aside until ready to use.

To make the avocado fries, first add some seasoning to the coating. Place the beaten eggs, flour and panko in separate bowls. Add some salt, garlic and onion powder to each bowl and mix well.

Then coat each avocado slice in the flour, then the eggs and finally the panko. Once all the avocado slices are well coated, pour the vegetable oil into a large pan over medium heat. Have a large plate lined with paper towels ready. Fry the avocado slices in batches until golden on both sizes. Place them in the prepared plate to soak up the excess oil. Season them with some extra salt if desired.

Once the avocados fries are done, warm up the tortillas in a pan. Place a few avocado fries on each tortilla and top with the salsa. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook.

Gin & Lime Chicken Tacos with Grapefruit Salsa

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One of my favorite ways to enjoy a gin & tonic is with grapefruit. So for this Taco Tuesday, I marinated some chicken thighs in Hendrick’s gin, lime juice and lime zest. And to go along with it, I made a grapefruit and avocado salsa. If you don’t feel like eating it with tortillas, you can also eat it with some rice.

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This recipe is for 12 small tacos.

Ingredients:

500gr of chicken thighs, skinless & boneless

12 small tortillas

2 tablespoons of olive oil

For the gin & lime marinade:

1/3 cup of gin (I used Hendrick’s)

Zest & juice of 1 lime

2 tablespoons of brown sugar

½ teaspoon of garlic powder

½ teaspoon of onion powder

½ teaspoon of salt

Pepper

Pinch of cayenne

For the grapefruit salsa:

1 large ruby red grapefruit, peeled, sliced into segments and then chopped

1 avocado, chopped

Juice of ½ a lime

2 tablespoons of olive oil

½ red onion, finely chopped

1 tablespoon of red wine vinegar

1 teaspoon of honey

2 tablespoons of chopped coriander

Salt

Pepper

 

 

First chop the chicken thighs into small cubes.

In a medium bowl, mix the gin, lime zest, lime juice, brown sugar and spices. Place the chicken in the marinade. Cover it with plastic wrap and place it in the fridge for 30 minutes.

To make the salsa, first carefully peel the grapefruit making sure to discard of any white parts. Then cut it into segments and carefully chop them. Chop the avocado, onion and coriander

In a medium bowl, whisk the olive oil with the lime juice, red wine vinegar, honey, salt and pepper. Place the avocado, onion, coriander and grapefruit in the dressing and carefully mix it.

Once the 30 minutes have passed for the marinade, take the chicken out of the fridge.  Remove it from the marinade. Place 1 tablespoon of olive oil in a large pan over medium heat. Once the pan is hot, cook half of the chicken until lightly browned.  This will only take about 4 minutes.  Then repeat for the remaining chicken.  Add a bit of salt to the cooked chicken.

To serve, warm up the tortillas in a pan. Serve them with the gin & lime chicken and the grapefruit salsa.

For more foodie inspiration, you can follow me on Instagram and Facebook.

 

Coconut Shrimp Tacos with Pineapple Salsa

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I’ve had shrimp on mine mind for the last week and finally decided to incorporate them into a taco recipe. Coconut and panko crusted shrimp with a pan-roasted pineapple salsa. So good and fresh, it was hard to stop eating them before taking pictures.

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This recipe is for 12 tacos:

Ingredients:

12 small tortillas

For the shrimp:

300grs of shrimp, peeled

1 cup of all-purpose flour

2 eggs, beaten

1 cup of panko

1 cup of shredded dried coconut, unsweetened

1 tablespoon of salt

Pinch of cayenne

Pinch of onion powder

Pinch of garlic powder

1 ½ cups of vegetable oil for pan-frying the shrimp

For the pineapple salsa:

½ of a pineapple, chopped into small pieces

2 tablespoons of olive oil

Pinch of cayenne

1 tablespoon of sugar

Salt

Pepper

1 small red onion, chopped

Juice of 1 lime

3 tablespoons of chopped coriander

Chopped chili to taste

 

To make the pineapple salsa, place 1 tablespoon of olive oil in a large pan over medium heat. Then add the pineapple, cayenne, sugar, some salt and pepper. Cook it until it caramelizes, this will take about 7 minutes. Stir from time to time. Once the pineapple is done, transfer it to a bowl and allow it to cool down.

In the meanwhile, start preparing the shrimp. Separate the ingredients for the coating. Place the flour in one bowl. Have the beaten eggs in another bowl. And in the last bowl mix the panko, coconut, salt, cayenne, garlic powder and onion powder. First coat each shrimp in the flour, then the egg and finally in the panko/coconut mixture.

Pour the vegetable oil into a large pan over medium heat. Once the pan is hot, start frying the shrimp in batches. They will take about 2 minutes per side, just make sure that the oil is not too hot, otherwise they will get brown without being cooked through. Place the fried shrimp on a plate lined with paper towels to absorb the oil. Have a taste and sprinkle them with some salt if you wish.

Once the shrimp are done, the pineapple should already have cooled down. So mix the pineapple with 1 tablespoon of olive oil, red onion, lime juice, coriander, salt and pepper. Mix well.

To serve, warm up the tortillas in a pan and serve it with the shrimp and pineapple salsa. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook.

Sumac & Za’atar Cauliflower Tacos with Baba Ganoush, Chimichurri and Fried Leeks

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Since it’s taco Tuesday, here is another vegetarian taco recipe. Not your traditional taco recipe, but a mash up of Middle Eastern and South American flavors. Crunchy cauliflower which I pan-roasted with sumac and za’atar, creamy baba ganoush, zesty chimichurri and for extra flavor and texture fried leeks. A messy eat but well worth it.

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This recipe is for 12 small tacos.

Ingredients:

For the baba ganoush:

2 large eggplants

1/3 cup of tahini

Juice of 1 lemon

Juice of 1 lime

¾ of a teaspoon of garlic powder

¾ of a teaspoon of paprika powder

¾ of a teaspoon of onion powder

Pinch of cumin

1 tablespoon of olive oil

Salt to taste

Pinch of cayenne

For the cauliflower:

½ a head of cauliflower

4 tablespoons of olive oil

Pinch of lemon pepper

Pinch of salt

1 ½ tablespoons of sumac

1 ½ tablespoons of Za’atar

Pinch of black pepper

For the fried leeks:

1 leek

Vegetable oil, about 2 cups

Salt

For the chimichurri:

2 cups of flat leaf parsley, firmly packed and without hard stems

2 cloves of garlic, peeled and roughly chopped

1 bird’s eye chili, chopped

1 tablespoons of dried oregano

½ cup of olive oil

1 tablespoon of white vinegar

Juice of 2 limes

1 teaspoon of salt

Pepper

Extras:

12 small tortillas

½ cup of pomegranate seeds

 

Start by making the baba ganoush, preheat your oven to 230C/446F and rub the skin of the eggplants with a bit of olive oil. Place them whole on a tray lined with parchment paper and roast them for 30 minutes.

Once they are roasted, slice them in half and spoon out the flesh. Place the tahini in the food processor and pulse for 1 minute. Then add the eggplant and the rest of the ingredients. Pulse until you have a smooth dip. Taste for salt and adjust the spices to your liking. Set it aside to cool.

To make the chimichurri, place all of the ingredients in the food processor and pulse until it is very fine. Set it aside.

To make the cauliflower, chop it into small chunks and place it in a large bowl. Add the olive oil, lemon pepper, salt, sumac, Za’atar and black pepper. Mix it well.

Heat up a pan over medium heat. Once it is hot, add the seasoned cauliflower including any oil left in the bowl. Cook the cauliflower for about 7 minutes, stirring from time to time. Set it aside.

To make the fried leeks, thinly slice them the sizes of matchsticks (only the white and pale green parts). Then heat up the oil in a small pan over medium heat. Have a plate lined with paper towels ready. Once the oil is hot, add the sliced leeks in small batches. Cook until lightly golden and then place them on the prepared plate. Repeat until you are done.

To serve, warm up the tortillas in a pan. Add some baba ganoush to each tortilla, then the cauliflower and a drizzle of chimichurri. Finally add the fried leeks and pomegranate seeds.

For more foodie inspiration, you can follow me on Instagram and Facebook.