Chicken Tacos

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Who doesn’t love a good taco?! These plantain shells are my new addiction! They add such great flavor!

These were super simple….

Plantain taco shell

Chicken

Red cabbage

Guacamole

Cherry tomatoes

Cilantro for garnish (and because I LOVE tons of it!)

What are your favorite taco toppings?

xo erin

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The Best Fish Tacos of All Time

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Me and my friend Aaron love to cook together. Girl Erin and boy Aaron.

We both have similar dietary restrictions so its fun to find new recipes and try them together. I introduced him to the plantain taco shell and he introduced me to this amazing fish taco recipe! Together they were AMAZING! Together we make amazing meals!

Plantain Taco adapted from Whole New Mom blog

Ingredients:

3 ripe plantains

1/2 c avocado oil

1.5 tsp hot sauce

1 tsp garlic salt

1/2 tsp onion salt

1/2 lime, juiced

Directions:

1. Pre heat oven to 300F

2. Combine all ingredients in your food processor or blender until smooth.

3. On parchment lined baking sheet pour plantain mixture, spread it out with a spoon or spatula to what ever size shells you would like- I like to make smaller sized shells (around the size of my hand) It should be about 1/4 of an inch thick.

4. Bake for about 25 minutes- until they are firm but flexible. Remove from over and let the shells slightly cool.

5. Hang shells from the oven rack and cook for another 10-12 minutes. It may need longer but you want to watch them very closely so they do not burn!! This will help the taco shells have a bit more form and crisp up a bit.

6. Remove shells from over and open them up a bit so as they cool they will keep their open shape- this will make them easier to fill.

While the tacos are cooking cook your fish and prepare the fillers….

Fish:

1 lbs of firm white fish

1/2 lime, juiced

1 garlic clove, minced

1/2 tsp cumin

1/2 tsp chili powder

1 tbsp olive oil

sea salt & pepper

Slaw:

1/2 head of red cabbage

1/2 red onion, sliced

1/3 cup cilantro, coarsely chopped

1 tbsp olive oil

1/2 lime, juices

sea salt & pepper

DIrections:

1. Place fish in a baking dish. Pour lime juice, sprinkle spices and add 1 tbsp of the oil to the dish. Flip fish over to coat both sides. Set aside to marinate for 20 minutes.

2. While fish is marinating make the slaw. Combine cabbage, onion, cilantro, 1 tbsp olive oil, salt and pepper in bowl. Pour lime juice over the slaw, mix and set aside.

3. In a frying pan with a bit of olive oil cook the fish on med- high heat for a couple minutes on each side. It is okay if the fish falls apart. Transfer cooked fish to a plate.

4. At this point you may need to add a bit more salt and pepper or lime juice to your slaw.

Recipe for the best guacamole!

Fill your taco shells with fish, slaw, guar and enjoy with a nice glass of lime water!

xo erin

World’s Best Dairy Free Chocolate Ice Cream

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LADIES & GENTLEMEN!!
You are in for a treat. This diary free ice cream is UNREAL! So creamy and delicious- I never have to miss real Ice Cream anymore and won’t have to suffer the tummy aches 😉 My friend Megan shared this recipe with me….so she if pretty much my new BFF! Check out her blog!
The first time I tried this recipe was at my friends house. You should have seen us- we were eating this ice cream so fast it was ALL over our faces. I fell in love and knew right then- I NEEDED and ice cream maker!
So I got one from Santa for Christmas. Enough of the story, I know you just want the recipe!
I have a Cuisine Art ice cream maker (2qt. or 1.9L) so I halved this recipe.
For the base:
1 avocado (4.5 oz)
1⁄2 plantain (2.5 oz)
34 oz coconut milk (2 cans)
2.5 cups agave (personally I prefer maple syrup)
Chocolate
Base: Add 1.5 extra cups agave (or maple syrup again)
3.5 cups cocoa powder
*it seems like a LOT of sugar I know- but the sugar to fat ratio is important!!
Directions:
1. Make sure your have you placed your ice cream maker in the freezer AT LEAST 48hrs in advance.
2. Add all of your ingredients into a food processor and mix till consistency is smooth.
3. Pour into your ice cream maker and let it mix for about 30 minutes. You may want to put it in the freezer for a bit longer after depending on how hard you want your ice cream.
4. Store the extra ice cream in an air tight container in the freezer!
* I couldn’t resist, I just had to eat some of the mixture before adding it to the ice cream maker- it is like chocolate pudding and you know I like every bit of that food processor and utensils I used:)
Enjoy!  And if you don’t have an ice cream maker GO buy one!
xo erin
1 tbsp espresso powder
Make base. Whisk in cocoa and espresso powder.