Tag Archives: taco tuesday

Guinness Braised Lamb Tacos

Guinness Braised Lamb Tacos

My love for lamb has grown steadily over the years to the point where I prefer lamb over a beef burger. Lamb meat has an earthier, more complex flavour than beef. I find that it tends to be juicier and bonus: way more health benefits. From Shepherd’s Pie to lasagna, I post a lot about this gamey protein. Surprisingly, I haven’t posted tacos, and you know how much I love Taco Tuesday! So I decided that for St. Patrick’s Day, I would make some special Guinness Braised Lamb Tacos, just for you.

Guinness Braised Lamb Tacos

Guinness Braised Lamb Tacos

St. Patrick’s Day is bittersweet for me. I never got into the festivities when I was at university because I didn’t live in residence and missed out campus life. It wasn’t until I met my half Irish ex-husband that I started celebrating this day. Our first date was at an Irish pub on St. Paddy’s so whenever I see drunken folk clad in green, it reminds me of him. Not in a bad way, but in a no-regrets-fond-memories kind of way.

Guinness Braised Lamb Tacos

Guinness Braised Lamb Tacos

This taco recipe is based on my Slow Cooked Lamb recipe that features my latest food find: lamb from Costco.

Gotta love $35 for a leg of lamb!

The only change I made to my original recipe is I swapped the wine and beef broth for, you guessed it – beer! I covered the lamb with a whole can of Guinness, because on St. Paddy’s no beer can go to waste. How I love to cook with booze! The strong Irish stout cuts through the fatty lamb and adds a whole level of richness to the meat. The result? Tender fall-apart lamb infused with hints of espresso and caramel. Oh yeah baby, tonight is your lucky taco night!

I loaded this taco with a wallop of fresh guacamole, arugula, caramelized onions and banana peppers and topped the lamb with organic salsa, feta cheese and my favourite hot sauce.

Half a lamb leg still makes a ton of meat. We had enough taco meat for four people, and I turned the remaining lamb and root vegetables into a ragu.  An endless supply of lamb is always a good thing!

Guinness Braised Lamb Tacos
Print

Guinness Braised Lamb Tacos

Celebrate St. Patrick's Day with these Guinness Braised Lamb Tacos! Fresh corn tortillas are packed with tender lamb, fresh guacamole and arugula, grilled banana peppers, caramelized onions and topped with feta cheese and organic salsa. May the spirit of the Irish live on through these deliciously rich tacos!
Course Events and Holidays, Healthy, Main Dish, Poultry, Slow Cooker
Prep Time 30 minutes
Cook Time 5 hours
Total Time 5 hours 30 minutes
Servings 4 people

Ingredients

For the lamb

  • 3 pounds leg of lamb approx half a leg
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground pepper
  • 4 cloves garlic peeled and trimmed
  • half a lemon zested
  • 2 tablespoons fresh mint
  • 1 tablespoon fresh rosemary
  • 2 pounds root vegetables ie. squash, carrots, parsnips
  • 1 500ml can Guinness beer

For the tacos

  • 2 ripe avocados
  • 2 cloves garlic peeled, trimmed and minced
  • 1 teaspoon extra virgin olive oil plus more for greasing
  • half a lemon quartered
  • sea salt and freshly ground pepper
  • 2 banana peppers trimmed, seeds removed and sliced
  • 2 medium yellow onions trimmed, peeled and sliced
  • 16 fresh corn tortillas
  • 2 cups arugula roughly chopped
  • 170 grams feta cheese crumbled
  • half cup organic salsa
  • your favourite hot sauce

Instructions

For the lamb

  1. Heat a large cast iron pan on medium high heat.
  2. Rub lamb with 1 tablespoon olive oil and a sprinkling of salt & pepper. Using tongs, sear each side for 30 seconds. Remove lamb and place on plastic cutting board.
  3. In a food processor, combine garlic, lemon zest, remaining tablespoon olive oil, salt, pepper, mint and rosemary. Process and spread paste over lamb, making sure to get into all the little crevices.
  4. Place lamb over top of root vegetables in slow cooker and pour beer over top.
  5. Cook on high for 4 hours, then for 1 hour on low.
  6. Using a slotted spoon, lamb from slow cooker and pull large chunks apart using a carving fork. reserve root vegetables for later use.

For the tacos

  1. Combine avocados, garlic, olive oil and juice from two lemon wedges. Season with salt and pepper.
  2. Grease cast iron pan with olive oil and heat over medium heat. Saute banana peppers and onions until lightly browned, approx 5 minutes.
  3. In the meantime, place tortillas on a plate and wrap in syran wrap. Heat in microwave for 1 minute.
  4. Top corn tortilla with guacamole, arugula, lamb, peppers and onions. Sprinkle feta cheese, lemon and a tablespoon of salsa over top. Add hot sauce to taste.

Guinness Braised Lamb Tacos

Guinness Braised Lamb Tacos

So if you’re feeling the spirit of the Irish, throw some beer in your slow cooker and honour St. Patrick with these awesome tacos!

What food do you make to celebrate St. Patrick’s Day?  Did you like the addition of beer to these Guinness Braised Lamb Tacos?

Shrimp Tacos with Dairy Free Coconut Coleslaw and Cilantro Pesto

Taco Tuesdays have become a weekly tradition for my boyfriend and I, but coming up with a new idea every week is a challenge.  I was in a bit of a taco slump.  This week I decided to create a special summer shrimp taco.  I wanted something fresh with a bit of crunch, along with a creamy element to compliment the shrimp.  Since my boyfriend is lactose intolerant, it’s been awhile since I topped our tacos with cheese.  With all these elements in mind, I came up with my best taco yet: Shrimp Tacos with Dairy Free Coconut Coleslaw and Cilantro Pesto!

Let’s face it, tacos need cheese and so do I!  To make the dairy free cheese I used unsalted cashews for a smooth texture, nutritional yeast and garlic powder to add a cheesy flavour and a bit of apple cider vinegar for acidity.  I was so happy with how well the cheese turned out, no longer will my tacos be deprived!  For the crunchy bite, I wanted to add creamy coleslaw to this taco. To keep the coleslaw lactose friendly, I rediscovered coconut yogurt hidden among the soy and Greek yogurts.  I combined this coconut coleslaw with the homemade cilantro pesto to give the ‘slaw some kick.  My tacos were now oozing with dairy free goodness!

My Shrimp Tacos with Dairy Free Coconut Coleslaw and Cilantro Pesto are the ultimate summer taco! Pan fried spicy shrimp are nestled in an authentic corn tortilla filled with fresh guacamole and creamy coconut coleslaw.  Topped with homemade sweet peach salsa, garlicky cilantro pesto and crumbly cashew cheese, this is my taco masterpiece!  Taco Tuesdays have been elevated to a new level of awesome, I don’t think I will get bored of this one anytime soon!

Shrimp Tacos with Dairy Free Coconut Coleslaw and Cilantro Pesto

Shrimp Tacos with Dairy Free Coconut Coleslaw and Cilantro Pesto

 

Shrimp Tacos with Dairy Free Coconut Coleslaw and Cilantro Pesto

51

Total Time: 35 minutes

Yield: 8 tacos

Shrimp Tacos with Dairy Free Coconut Coleslaw and Cilantro Pesto

This summer shrimp taco masterpiece features an authentic corn tortilla filled with fresh guacamole and creamy coconut coleslaw, topped with pan fried spicy shrimp, homemade sweet peach salsa, garlicky cilantro pesto and crumbly cashew cheese.

Ingredients

    For the shrimp:
  • 400 grams peeled, divined, cooked shrimp. Thawed.
  • 2 limes, juiced
  • 1 tbsp extra virgin olive oil
  • 1 tbsp taco seasoning
  • 1 tbsp coconut oil
  • 8 fresh corn tortillas
  • Your favourite salsa (I used homemade peach salsa)
  • Your favourite hot sauce
  • For the guacamole:
  • 2 ripe avocados, peeled with pit removed
  • 1 small tomato, diced
  • 2 garlic cloves, peeled and finely minced
  • 1 tbsp cilantro, stems removed and finely chopped
  • juice from half a lime
  • 1 tsp extra virgin olive oil
  • sea salt and freshly ground black pepper
  • For the cilantro pesto:
  • 1/4 cup cilantro, stems removed
  • 1 green onion, trimmed and roughly chopped
  • 2 tbsp extra virgin olive oil
  • juice from half a lime
  • 1 garlic clove, peeled
  • sea salt and freshly ground black pepper
  • For the creamy coconut coleslaw:
  • 2 cups coleslaw
  • 1/4 cup vanilla coconut yogurt
  • For the cashew cheese:
  • 1/2 cup unsalted cashews
  • 2 tbsp nutritional yeast flakes
  • 2 tsp apple cider vinegar
  • 1/2 teaspoon garlic powder
  • sea salt and freshly ground black pepper

Instructions

  1. Marinade thawed shrimp in the juice of one lime, a tablespoon of olive oil and the taco seasoning. Let sit for 20-30 minutes.
  2. For the guacamole, combine the avocados with tomato, garlic cloves, cilantro, lime juice, olive oil and salt and pepper to taste and place in a small serving bowl.
  3. To make the cilantro pesto, use a hand blender or a Magic Bullet and blend cilantro, green onion, olive oil, lime and garlic clove. Season with salt and pepper.
  4. In a medium bowl combine the coleslaw with half the cilantro sauce and the coconut yogurt. Place remaining cilantro sauce in a small serving bowl.
  5. Using a Magic Bullet or food processor, combine the cashews, nutritional yeast, apple cider vinegar and garlic powder. Add one tablespoon of filtered water or just enough to bind the ingredients into crumbly "cheese-like" pieces, or add more water for a more creamy cheese. Season with salt and pepper and place in a small serving bowl.
  6. Heat the coconut oil in a cast iron skillet over medium heat and cook the shrimp for three minutes, tossing halfway through. Pour remaining marinate over top for the last minute. Remove from heat.
  7. Wrap place corn tortillas on a microwaveable plate and wrap tightly with cling wrap. Microwave for 30 seconds.
  8. Place a dollop of guacamole on the warm corn tortilla. Top with coconut cilantro coleslaw, 3-4 shrimp, a spoonful of salsa, a drizzle with some cilantro sauce and hot sauce and sprinkle some cashew cheese over top.

Notes

There are many ways to change up these tacos! One of my favourites is to swap the coleslaw for some leafy greens (beet greens, swiss chard, spinach and kale). The creamy cilantro pesto and coconut yogurt is a winning flavour! I also like to add grilled peppers if I'm not using coleslaw, to give a bit of crunch. Finally, if I'm using tomato salsa instead of peach or mango, then I will remove the tomato from the guacamole, gotta balance out that tomato!

http://iseehungrypeople.net/2016/06/27/shrimp-taco-dairy-free-coconut-coleslaw-cilantro-pesto/

Shrimp Tacos with Dairy Free Coconut Coleslaw & Cilantro Pesto

Shrimp Tacos with Dairy Free Coconut Greens, Creamy Cashew Cheese & Cilantro Pesto

What substitutes for cheese do you like to use?  I’d love some more ideas!  Did you like the cashew cheese as a topping for these Shrimp Tacos with Dairy Free Coconut Coleslaw and Cilantro Pesto!