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Taco Tuesday

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

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Overhead image of 5-Ingredient Queso Blanco

Easy

5 Ingredient Tex-Mex Queso Blanco

Three fish tacos with mango salsa on a plate, with hand reaching in to grab one.

Easy

30-Minute Fish Tacos with Mango Salsa

Redfish tacos with baked red snapper and onion, arugula, and fresh avocado.

30-Minute Baked Red Snapper Tacos

Three Fish Tacos with Pineapple Salsa with hand grabbing bottom one

Blackened Fish Tacos with Pineapple Salsa

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

Salmon Tacos with Greek Yogurt Sauce

Close up of scallop tacos with avocado and cabbage.

Easy

Seared Scallop Tacos with Avocado Salsa

Holding a nacho with shrimp up to the camera.

Easy

15-Minute Oven-Baked Shrimp Nachos

Plate of Mahi-mahi tacos with a spoonful of Baja sauce.

Blackened Mahi-Mahi Tacos with Baja Sauce

tofu fajitas with onions and peppers

Tofu Fajitas with Onions and Peppers

Coupe glass filled with thick frozen peach margarita with tajin rim.

Easy

Blender Batch Frozen Peach Margarita

Wide Overhead Shot of taco and chili spices in mortar

Easy

Easy 5-Minute Homemade Taco Seasoning

stack of homemade fluffy flour tortillas wrapped in a kitchen towel

Homemade Fluffy Flour Tortillas

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Hi there, I'm Marley!

Mom. Foodie. Creator. Qualified environmental scientist.

Here at Marley's Menu, 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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Free meal plans for a 4-week challenge, including recipes not seen elsewhere on my site.

Seasonal Recipes

Platter of Great Grandmas Traditional Potato Latkes with sour cream

Great Grandma’s Traditional Potato Latkes

Pastina Soup with a hearty vegetable broth and finished with Parmigiano-Reggiano and black pepper.

30-Minute Warming Pastina Soup

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Candy Cane Shortbread Cookies

Homemade Hot Chocolate Mix with Chocolate Chips

The BEST Homemade Hot Chocolate Mix

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These Chocolate Caramel Cookies boast a chewy choc

These Chocolate Caramel Cookies boast a chewy chocolate base with pools of sticky caramel and melted chocolate chips. Just 30 minutes and one bowl required!

Chocolate Caramel Cookies
-½ cup unsalted butter (1 stick)
-1 cup granulated sugar
-1 teaspoon vanilla extract
-1 large egg
-¾ cup all-purpose flour
-½ cup unsweetened cocoa powder (I used dark)
-¼ teaspoon salt
-½ teaspoon baking soda
-½ cup chewy caramels (about 10 caramels)
-¼ cup chocolate chips (dark or semi-sweet)
-optional flaky sea salt to taste

-Preheat your oven to 350°F and line two large baking sheets with parchment paper or a reusable baking mat.
T-o a large mixing bowl, add softened butter and 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.
-Chop your chewy caramels into little pieces, about ½-inch long. Set aside 12 little pieces of caramel to press into the top of the dough once the cookies are formed. Add the rest to your dough along with the chocolate chips and use a rubber spatula to fold to combine.
-Use a cookie scoop or clean hands to shape 2 heaping tablespoons 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. Press one piece of caramel into the top of the cookie right in the center.
-Bake for 12-14 minutes until the edges are crispy to touch. If any caramel spills over the sides of the cookies, use the curved part of a spoon to push the caramel back in towards the cookie. Option to add extra flaky sea salt on top. Allow to cool and enjoy!

Calling all blue cheese lovers! This blue cheese p

Calling all blue cheese lovers! This blue cheese pasta with toasted walnuts made with @roguecreamery blue cheese and Touvelle is absolutely packed with flavor and has the best creamy texture. Rogue Creamery is a sustainable American cheese maker based in Oregon that produces a variety of organic, handcrafted cheeses that have won international critical acclaim. This pasta is especially delicious with the Oregon Blue and Smokey Blue varieties! Today, I’m using Smokey blue which is cold-smoked for hours to infuse it with notes of vanilla and candied bacon. The unique tangy and nutty flavors of the Touvelle rounds it out for a bite that is super packed with flavor.

Grab the full recipe below and learn more about Rogue Creamery and buy their cheese at their website!
https://roguecreamery.com/

Creamy Blue Cheese Pasta with Toasted Walnuts
-½ cup walnut halves, chopped
-2 tablespoons unsalted butter
-3 cloves garlic, minced
-¾ cup half & half
-salt & pepper to taste
-½ cup fresh parsley, chopped
-4 ounces Rogue Creamery Smokey Blue or Oregon Blue
-2 ounces Touvelle
-9 ounces linguine

Method
-Cook the pasta al dente according to the instructions on the package. Conserve about ½ cup of pasta water before straining, just in case you want to use it to thin out the blue cheese sauce.
-In a large pan, toast the walnuts over medium heat, tossing frequently, until they start to brown.
-Set the toasted walnuts aside and add the butter and garlic to the pan. Keep over medium heat until butter is melted and garlic is fragrant.
-Turn the heat down to low. Add the half and half, salt + pepper, and crumble in the blue cheese. Cook, stirring frequently, until creamy and smooth.
-Turn the heat off but keep your pan on the burner. Add the parsley and Touvelle and use the residual heat to melt and combine.
-Add the cooked pasta and toss to coat. If need be, use some of the conserved pasta water to thin out the sauce.
-Serve hot and top with the toasted walnuts. Enjoy!

These Festive Christmas Hot Cocoa Bombs are intera

These Festive Christmas Hot Cocoa Bombs are interactive, fun, and equally decadent and delicious. The pure chocolate spheres coated in fun Christmas sprinkles are filled with homemade hot chocolate mix can be made ahead of time and enjoyed when you’re craving warming cocoa. Plus, they make a beautiful homemade Holiday gift!
The recipe details are a little too long to leave in the caption, so I’m linking to it in my bio! But here’s what you’ll need:
-3/4 cup chocolate chips (dark or semi-sweet)
-1/4 cup cocoa powder
-1/4 cup granulated sugar
-2 tablespoons white chocolate chips
-2 tablespoons Christmas Sprinkles

Great Grandma’s Traditional Potato Latkes are th

Great Grandma’s Traditional Potato Latkes are the tastiest part of Chanukah with their crispy golden brown exterior and hint of salt and onion.
Ingredients

-2 lbs russet potatoes (roughly 4 potatoes)
-1 large yellow onion
-1 large egg
-1 ½ tablespoons all-purpose flour
-½ - 1 ½ cups mild olive or vegetable oil
-salt and pepper to taste
-fresh parsley or cinnamon for garnish (optional)

-Peel your potatoes and shred them with a cheese grater or food processor.
-Chop onion, remove outer layer, and shred it with a cheese grater, too.
-Mix the shredded potatoes and onions and use a cheesecloth to drain excess liquid.
-Add the egg, flour, and a crack of salt and pepper and use your hands or a spatula to mix well.
-Warm oil on the stove over medium heat. You should have about 1 inch of oil in your pan. After a couple of minutes, make sure your oil is hot by tossing a piece of potato in. If it starts sizzling right away, your oil is ready!
-Shape latkes with your hands by grabbing a handful and forming into round balls.
-Carefully drop the latkes into the hot oil and use a spatula to press down to flatten them. When you see the edges starting to brown, flip and cook until crispy and golden brown on both sides (about 5 minutes each side). As you continue to cook more latkes, add more oil as needed.
-When the latkes are ready, transfer them onto a paper towel to soak up excess oil.
-Add salt to taste, garnish with parsley (optional) and serve with sour cream or garnish with cinnamon and serve with apple sauce. #latkes #potatopancakes #chanukah

These Candy Cane Shortbread Cookies are comprised

These Candy Cane Shortbread Cookies are comprised of a buttery, melt-in-your-mouth cookie base with real crushed candy cane inside and on top for just the right amount of peppermint flavor and crunch.

Candy Cane Shortbread Cookies
-4 tablespoons candy cane, finely crushed (4 tbsp usually is 4 to 6 candy canes)
-½ cup unsalted butter, softened (½ cup usually = 1 stick)
-½ cup powdered (confectioner’s) sugar, tightly packed
-1 cup all-purpose flour
-¼ teaspoon salt
-1 large egg yolk
-1 tablespoon vanilla extract

-Crush 4 to 6 candy canes to yield 4 tablespoons of crushed candy cane bits and set aside.
In a large mixing bowl, use a hand mixer on medium speed to combine softened butter and powdered sugar.
-Add the flour and salt and combine with your hand mixer on medium speed.
-Add the egg yolk and vanilla extract and combine with your hand mixer on low (see notes below for how to separate an egg).
-Fold in 2 tablespoons of crushed candy cane, reserving the other two tablespoons for on top.
-Use a large cookie scoop or wet hands to form your dough into 8 round cookies, dunking them in the remaining crushed candy cane to coat the top.
-Place your cookie dough balls on a lined baking sheet or reusable mat, leaving at least an inch of space in between each cookie.
-Place the cookie sheet with your cookie dough in the refrigerator to set for 2 hours and preheat your oven 325°F.
-Bake for 14-16 minutes and allow to cool before enjoying. Some of the candy cane bits will melt. If you have some melted candy cane oozing off the sides of the cookies, use a spoon to press them back into the cookies while they’re still hot. #candycanes #christmascookies #holidaybaking #easycookierecipe

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At Marley’s Menu, we aim to provide delicious and easy-to-recreate recipes while empowering our readers to make mindful choices in the kitchen. We aspire to inspire, not lecture, and will show you that it’s possible to make more sustainable choices without sacrificing the foods you love. See our editorial policy.

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