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Taco Tuesday

My favorites taco recipes plus everything you can serve with your tacos to make your Tuesday extra tasty!

Simmer Down Your Search!

Salmon Tacos with Greek Yogurt Sauce assembled on a large white plate

Salmon Tacos with Greek Yogurt Sauce

tofu fajitas with onions and peppers

Tofu Fajitas with Onions and Peppers

Three Fish Tacos with Pineapple Salsa with hand grabbing bottom one

Blackened Fish Tacos with Pineapple Salsa

Pineapple Pico De Gallo served in a whole pineapple

Easy

Fresh Pineapple Pico de Gallo

Wide Overhead Shot of taco and chili spices in mortar

Easy

Easy 5-Minute Chili and Taco Seasoning

stack of homemade fluffy flour tortillas wrapped in a kitchen towel

Homemade Fluffy Flour Tortillas

Homemade Tableside Guacamole in a mortar with a tortilla chip sticking out

Easy

Tableside Guacamole at Home

Overhead image of 5-Ingredient Queso Blanco

Easy

5 Ingredient Tex-Mex Queso Blanco

Hi there, I'm Marley!

Hi there, I'm Marley!

Mom. Foodie. Creator. Qualified environmental scientist.

I'm dedicated to creating attainable, sustainable recipes and sharing them along with my favorite green tips for living a more environmentally friendly lifestyle.

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Seasonal Recipes

Platter of Great Grandmas Traditional Potato Latkes with sour cream

Great Grandma’s Traditional Potato Latkes

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Buy Me a Coffee

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These decadent 5-Ingredient Chocolate and Hazelnut

These decadent 5-Ingredient Chocolate and Hazelnut Truffles are the ultimate Holiday treat with a crunchy crushed Hazelnut exterior and melt-in-your mouth center made with @theochocolate Nutcracker Brittle bars! Made from hazelnuts and sweet brittle pieces in 55% Organic, Fair Trade, Non-GMO Dark Chocolate, Theo’s Nutcracker Brittle brings the magic to your Holiday dessert table. Each ingredient is handpicked to guarantee highest quality, producing chocolate that leaves a positive impact on both our taste buds and our planet. #ad #TheoChocolate #Organic #FairTrade

Find the easy recipe for these truffles below:

Ingredients
-8.4 ounces (3 bars) @theochocolate Nutcracker Brittle
-1/2 cup heavy whipping cream
-1 tablespoon unsalted butter
-2.5 ounces chopped Hazelnuts
-extra 1/2 ounce of melted Nutcracker Brittle and Christmas sprinkles (optional for decorating)

Method
-Over a double boiler, heat the cream and butter together until the butter melts into the cream and it begins to simmer.
-Meanwhile, finely chop your chocolate and add it to a large mixing bowl.
-Pour simmering cream and butter over the chopped chocolate and whisk until chocolate is melted.
-Cover with a clean kitchen towel and place in the refrigerator to cool and solidify—about 2 hours.
-Scoop out about 2 teaspoons worth of the chocolate truffle mixture and place on a baking sheet. Put back in the refrigerator for 15 minutes to make them easier to shape.
-Roll the truffles into balls and then roll the balls in the chopped hazelnuts to coat. Pro tip: coat your hands in cocoa powder to avoid the truffles sticking too much to your hands.
-Optional: Melt the additional 1/2 ounce of Nutcracker brittle to drizzle on top. Add your festive sprinkles to the melted Chocolate while it’s still hot.
-Serve immediately or store in the refrigerator until ready to enjoy (these truffles will last up to a month!). Enjoy!

You can easily peel the stringy parts of your cele

You can easily peel the stringy parts of your celery for the smoothest blended soup broths 🥰

🚨MOST requested recipe 🚨 matzo ball soup wit

🚨MOST requested recipe 🚨 matzo ball soup with blended veggies aka Jewish penicillin! Cozy, warming, healing, nostalgic, and NEVER bland!
- 6-8 cups vegetable broth
- 1 small yellow onion
- 4 cloves garlic
- 2 stalks celery
- 2 large carrots
- 1 packet matzo ball mix (I used @manischewitzco )
- 2 large eggs
- 2 tablespoons olive oil
- 3 sprigs parsley
Method
- In a large pot or Dutch oven, bring 6 cups of vegetable broth to a boil. Meanwhile, clean all your veggies. Peel and half the onion, peel the garlic, and cut the ends off and half the celery stalks and carrots.
- Add the prepped vegetables to the boiling veggie broth. Cover and boil for 15 minutes.
- Meanwhile, in a mixing bowl, beat the eggs and olive oil until smooth. Add the packet of matzo ball mix and diced parsley and stir to combine. Place in the refrigerator for about 10 minutes to chill.
- Remove the vegetables and add them to a blender with about ¼ cup of the broth.
- Blend until smooth and add the puree back to the boiling broth. Stir to combine.
- Scoop out about 2 tablespoons of matzo ball mixture and use wet hands to shape them into 6-8 balls.
- Carefully add the matzo balls to the broth and cover. Boil for about 20 minutes until matzo balls double in size and are tender. Assess the consistency of your soup and add extra veggie broth to thin out to desired consistency (I like my broth on the thicker side, so I don’t usually add any extra broth, but you can add up to 2 extra cups of broth to your taste). Serve hot.

Chewy chocolate candy cane kiss cookies! 30 minute

Chewy chocolate candy cane kiss cookies! 30 minutes, one bowl, no chilling time. Easy and the perfect balance of chocolate and peppermint!

-36 candy cane kisses
-½ cup softened unsalted butter (½ cup butter = 1 stick)
-1 cup granulated sugar
-1 teaspoon vanilla extract
-1 large egg
-¾ cup + 1 tablespoon all-purpose flour
-½ cup dark unsweetened cocoa powder
-¼ teaspoon salt (plus optional extra flaky sea salt for garnish)
-½ teaspoon baking soda

-Unwrap the candy cane kisses and place them in the freezer.
-Preheat your oven to 350°F and line two large baking sheets with parchment paper or a reusable baking mat.
-To a large mixing bowl, add softened butter and brown sugar. Use a hand mixer on high to cream together until light and smooth (about 2-3 minutes).
-Add the egg and vanilla extract and use your hand mixer on low to combine.
-Add the flour, cocoa powder, salt, and baking soda and mix to combine, careful not to overbeat. -Use a spatula to scrape any flour off the sides of the bowl and integrate it into your dough.
-Use wet hands or a cookie scoop to shape 1 heaping tablespoon of dough into a ball and place it on your lined baking sheet. Leave a couple of inches in between each cookie for the dough to spread.
-Bake for 12-14 minutes until the edges are crispy to touch. Grab your kisses from the freezer and press 3 into each cookie while they are still hot. Allow to cool completely before enjoying!

Looking for a new way to reinvent your thanksgivin

Looking for a new way to reinvent your thanksgiving leftovers?? These Brie Cranberry Mashed Potato balls take your leftover mashed potatoes, stuff them with Brie and leftover cranberry sauce, coat them in crispy breadcrumbs and fry them to golden brown perfection!

Ingredients (yield: 8 potato balls)
- 2 cups mashed potatoes
- 3 ounces Brie cheese
- 3 tablespoons cranberry sauce
- 1 large egg
- 1/2 cup Panko
- Salt and pepper to taste
- Oil for frying (I used high heat olive oil but you can also use vegetable,canola, grape seed, or peanut oil)
Method
-Scoop out 2 heaping tablespoons of leftover mashed potatoes and cut in half horizontally.
-Press a slice of Brie into the bottom half of the scooped mashed potato and top with about 1 teaspoon cranberry sauce. Place the second half of the mashed potato back on top of the Brie and cranberry stuffed half.
-Use clean hands to shape your stuffed mashed potato into a ball. Repeat to use up all of the leftover mashed potato.
-Grab two shallow bowls, crack the egg into one and beat until the yolks and whites of the egg are combined. Add the Panko, salt , and pepper to the second bowl and stir to combine.
-Dredge the mashed potato balls in the egg wash and then coat with the seasoned Panko.
-Add enough oil to a frying pan so that it is about 1/2 inch deep. Allow to heat over medium until oil reaches 375F.
-Carefully drop the mashed potato balls into the hot oil, and fry until golden brown on both sides- flipping halfway between (usually 2-3 minutes each side).
-Place fried mashed potato balls on paper towel to soak up extra oil and serve hot.

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