Low Carb Spicy Vegan Tacos

Taco Seasoning Mix

½ tsp Salt

½ tsp Chili Powder

1 tsp Minced Onion

½ tsp Cumin

1/8 tsp Garlic powder

1/2 tsp Black Pepper

1/8 tsp Cayenne Pepper or Red Pepper flakes

Taco Filling 

1 cup Water

1 cup TVP

1 can Tomato Paste

1 Jalapeño sliced small

Taco filling can be cooked on the stovetop or microwave. Boil water in saucepan or microwave. Add TVP to water, add Tomato Paste. {If you like Jalapeños, add to TVP mixture or can be served fresh on tacos.} Let it simmer for 5-6 minutes until water cooks down. Add Seasoning mix, let stand for 5-6 minutes. Serve in a lettuce leaf. Also great served with Black Beans topped with Tomatoes. Some other suggested toppings are Avocados, Guacamole, Olives, Cilantro, Green Chilis.

Inspired Salmon Marinades

I admit I found this on YouTube on The Domestic Greek channel and thought this is worth a share. I have tried all of these recipes. Any variations I made are in color (parentheses). For your convenience I have listed below the recipes.

Orange Ginger Marinade

2 6-8oz salmon fillets

1 orange, zested and juice

1/2 tsp ginger, freshly grated

2 tsp honey

1 tbsp cilantro, chopped

Salt and pepper to taste

(I added 2 tbsp Refined Coconut Oil)

In a small bowl, whisk together orange zest & juice, ginger, honey and salt & pepper to taste. Place salmon and marinade in a large zipper bag and allow to sit in the refrigerator for 20 minutes. Place salmon on a nonstick or parchment lined baking sheet. Bake at 400ºF for 10-12 minutes or until salmon is cooked through.

Greek Marinade

2 6-8oz salmon fillets

1 tsp dried oregano

1 tbsp dill, chopped

1/2 lemon, zest and juice

2 Garlic cloves, minced

2 tbsp Oil (I used Olive Oil)

Salt and Pepper to taste

In a small bowl, whisk together herbs, lemon zest & juice, garlic, oil and salt & pepper to taste. Add marinade and salmon to a large zipper bag and allow to sit for 20 minutes in the refrigerator. Place salmon on a nonstick or parchment lined baking sheet. Bake at 400ºF for 10-12 minutes or until salmon is cooked through.

Sweet & Spicy Marinade

2 6-8oz salmon fillets

1 cup pineapple juice

1 jalapeno, minced

1 garlic clove, minced

1 tsp cajun seasoning

Salt and pepper to taste

(I added 2 tbsp Refined Coconut Oil)

In a small bowl, whisk together pineapple juice, jalapeno, garlic and cajun seasoning. Season with salt and pepper to taste. Pour marinade over salmon and refrigerate for 20-30 minutes. When ready to cook, add salmon to a nonstick or parchment lined baking sheet. Bake at 400ºF for 10-12 minutes or until salmon is cooked through.

Maple Balsamic Marinade

2 6-8oz salmon fillets

1/4 cup Balsamic Vinegar

1/4 cup maple syrup

1 Garlic clove, minced

(I added 2 tbsp Olive Oil)

1 tsp thyme Salt and pepper to taste In a small bowl, whisk together balsamic, maple syrup, garlic and thyme. Season with salt and pepper to taste. Allow to marinate for 20-30 minutes in the refrigerator. Place on a nonstick or parchment lined baking sheet. Bake at 400ºF for 10-12 minutes.

Chipotle Lime Marinade

2 6-8oz salmon fillets

1/4 cup Chipotle in Adobo sauce (I used Herdez Chipotle Peppers in Adobo Sauce)

2 Limes, zest and juice

1 tbsp Agave (I used Raw Honey)

Salt and pepper to taste

(I added 2 tbsp Refined Coconut Oil)

Cilantro for garnish

In a small bowl, whisk together Chipotle in Adobo, Lime zest & juice and Agave. Season with Salt and Pepper to taste. Place Salmon in a large zipper bag and add marinade. Refrigerate for 20-30 minutes. Place marinated Salmon fillets onto a nonstick or parchment lined baking sheet. Bake at 400ºF for 10-12 minutes or until salmon is cooked through.

Pico De Gallo Salsa

pico de gallo

The translation of “Pico De Gallo” refers to Fresh Salsa. All items are inexpensive, especially in the summer when everything is in season. If you make this salsa in the winter time you will want to use Roma tomatoes. For me the easiest method to make salsa is to measure all the ingredients then place in a food processor. If doing by hand you will want to prepare each ingredient as directed.

3-4 diced Tomatillos  (1/4 cup)

4-6 diced Tomatoes

1/2 cup Cilantro finely chopped

1 Green Bell Pepper chopped

1/4 cup Sweet Onion chopped

2-3 Jalapeño Peppers chopped (if you like it hot, use seeds)

1 clove of crushed Garlic

2 tbsp. freshly squeezed Lime Juice 

Salt and Pepper to taste

 

Tomatillos are a green husk tomato. When preparing them you will remove the husk, they will be sticky and you can rinse them off with water and dice in small pieces. 

Tomatillos

To measure cilantro I remove the leaves from the stems and place in a measuring cup, when the measuring cup is full then I chop the cilantro very fine.

 measure Cilantro

After all ingredients have been chopped, mix everything together. For best results refrigerate for a couple of hours to let all the ingredients meld together.