What’s a taco without the toppings? Claire Tansey keeps it simple with her amazing recipes that will take your taco to a whole new level of flavour.
Guacamole
Prep 5 min | Total 5 min
Ingredients:
- 3 ripe avocados
- 3 tbsp lime juice
- 1/4 cup chopped cilantro
- 1/2 tsp salt
Method:
Mash avocados with lime juice, cilantro and salt in a medium bowl.
Makes 2 1/4 cups
Per tbsp: 27 calories, 2 g carbs, 3 g fat, 1 g fibre, 33 mg sodium.
Pico de gallo salsa
Prep 10 min | Total 10 min
Ingredients:
- 2 plum tomatoes, finely chopped
- 1 serrano pepper, seeded and finely chopped
- 1/4 cup finely chopped onion
- 1/4 cup packed chopped cilantro
- 1 tbsp lime juice
- 1/4 tsp salt
Method:
Combine tomatoes with serrano, onion, cilantro, lime juice and salt in a medium bowl.
Makes 1 1/2 cups
Per tbsp: 2 calories, 24 mg sodium.
Tomatillo salsa
Prep 5 min | Total 5 min
Ingredients:
- 2 cups packed cilantro
- 1 serrano pepper, seeded
- 2 garlic cloves
- 1 tsp salt
- 2 cups canned tomatillos
Method:
Whirl cilantro, serrano, garlic and salt in a food processor until finely chopped. Add tomatillos. Pulse until just chopped but not puréed.
Makes 2 cups
Per tbsp: 4 calories, 1 g carbs, 142 mg sodium.
Pineapple-watermelon salsa
Prep 15 min | Total 15 min
Ingredients:
- 2 cups finely diced pineapple
- 2 cups finely diced watermelon
- 1 shallot, finely chopped
- 1/2 cup finely chopped cilantro
- 2 tbsp lime juice
- 2 tsp lime zest
- 2 tsp canola oil
- 1/4 tsp salt
Method:
Combine pineapple with watermelon, shallot and cilantro in a medium bowl. Stir in lime juice and zest, oil and salt.
Makes 4 1/2 cups
Per tbsp 4 calories, 1 g carbs, 8 mg sodium.
Fiery red sauce
Prep 5 min | Total 25 min
Ingredients:
- 2 tsp canola oil
- 2 garlic cloves, minced
- 1 small onion, finely chopped
- 796 mL-can diced tomatoes
- 1 serrano pepper, finely chopped
- 2 tsp granulated sugar
- 1 tsp taco seasoning
Method:
Heat a large frying pan over medium. Add oil, then garlic and onion. Cook until onion is soft, about 3 min. Add tomatoes, serrano, sugar and taco seasoning. Gently boil, stirring often, until most of the liquid has evaporated, 18 to 20 min. Reduce heat if mixture starts to splatter. Scrape into a blender. Purée until smooth.
Makes 2 cups
Per tbsp: 9 calories, 2 g carbs, 39 mg sodium.
Quick-pickled red onions
Prep 15 min | Total 45 min
Ingredients:
- 1 large red onion, cut into 1/8-in. rounds, separated into rings
- 1/3 cup white-wine vinegar
- 1/4 tsp granulated sugar
- 1/4 tsp salt
- 1 garlic clove, halved
Method:
Boil a kettle of water. Pour boiling water over onion rings in a large bowl until covered. Let stand 2 min, then drain.
Boil vinegar with sugar, salt and garlic in a medium saucepan until sugar dissolves. Remove from heat and add onion rings. Press onion into liquid and let stand for at least 30 min. Use right away or refrigerate up to 1 week.
Makes 3 cups
Per 1/4 cup 7 calories, 1 g carbs, 49 mg sodium.
Red cabbage slaw
Prep 10 min | Total 10 min
Ingredients:
- 2 cups finely shredded red cabbage
- 1/2 small red onion, thinly sliced
- 1/4 cup lime juice
Combine cabbage with onion and lime juice in a medium bowl. Toss to coat.
Makes 3 cups
Per 1/4 cup 6 calories, 2 g carbs, 3 mg sodium.
Photo credit: Sian Richards