We've decided to take on the weeknight dinner — creating meals you can whip up in as much time as it would take to order delivery, and that are as nutritious as they are easy (and tasty). First up: fall tacos. If you'd rather forgo the tortillas, serve each one on top of chopped romaine with a healthy squeeze of lime and a drizzle of olive oil.

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Serves 4

Ingredients

  • 8 corn tortillas
  • 2 15-ounce cans organic black beans (look for cans that are BPA-free) or 1½ cups cooked black beans
  • 1 large sweet potato, diced
  • pinch of red chili flakes
  • 2 tablespoons olive oil (you can also use 1 tablespoon of raw coconut oil)
  • salt + pepper

Preparation

1. Heat olive oil in a large frying pan over medium-high heat. Add a pinch of red chili flakes and let heat for a few seconds in the oil. Add the sweet potatoes and season with salt and pepper. Turn the heat down to medium, cover and let cook, for about 10 minutes stirring every few minutes for even cooking. Remove the lid and cook for another 5-10 minutes or so until the potatoes are soft and lightly browned.

2. Add the black beans to the pan with the sweet potatoes and season with salt and pepper. Cook until warm, about 2-3 minutes. Remove from heat.

3. Directly before serving: Over a low flame on a gas stovetop, place the warm tortilla directly on the burner. Heat for a few seconds on each side. Remove from heat and place in cloth towel to keep warm.

4. Serve the tacos with our Fall Slaw, full-fat yogurt (instead of sour cream), guacamole and your favorite hot sauce.

Fast, Cheap & Easy: 3 Fall Taco Dinners To Make Now Hero Image

Serves 4

Ingredients

  • 8 corn tortillas
  • 2 sea bass filets, ½ pound each
  • 1 bell pepper (red, yellow or orange), sliced into strips
  • 4 sprigs of fresh thyme
  • olive oil to drizzle
  • salt + pepper

Preparation

1. Pre-heat oven to 375ºF.

2. Place the sea bass in two pieces of parchment paper just large enough to fold over the fish to make a parcel. Arrange equal amounts of bell pepper around the fish and equally distribute the thyme. Season with salt and pepper and drizzle with olive oil (about a tablespoon for each filet). Fold the parchment paper over the fish to cover in and tuck in the ends, making a tight little package.

3. Place the wrapped filets on a baking sheet and place in oven for 12-15 minutes.

4. Meanwhile, over a low flame on a gas stovetop, place the warm tortilla directly on the burner. Heat for a few seconds on each side. Remove from heat and place in cloth towel to keep warm.

5. Remove the fish from the oven and let rest for a few minutes to allow the steam to finish cooking the filets. Remove the fish from the parchment and flake it into the tacos.

6. Serve tacos with our Roasted Tomato Salsa, full-fat yogurt (instead of sour cream), and your favorite hot sauce.

Fast, Cheap & Easy: 3 Fall Taco Dinners To Make Now Hero Image
V.K.Rees

Serves 4

Ingredients

  • 8 corn tortillas
  • 4 chicken thighs
  • 1 large onion or 2 small-medium onions, sliced
  • 3 tablespoons ancho chili powder
  • 1 tablespoon honey (or agave)
  • olive oil
  • salt + pepper

Preparation

1. Place the chicken thighs in a large mixing bowl. Add the chili powder, honey and about 2-3 tablespoons of olive oil. Massage the mixture into the chicken with your hands until the thighs are coated. Cook right away or marinate for up to four hours for a deeper flavor.

2. Coat the bottom of a large frying pan with olive oil and place over low-medium heat. Add the onions to the pan and season with salt and pepper. Cook for around 20 minutes until the onions are soft and lightly browned, stirring every 5 minutes or so.

3. Add about a tablespoon of olive oil into the bottom of a griddle pan (enough to coat the pan) and place over medium high heat. Once the pan is heated, add the chicken in a single layer. If you have a weighted handle, place over the chicken, otherwise, they are fine without. Cook for about 5-6 minutes on each side. Remove from heat onto a cutting board and let rest for 5 minutes.

4. Meanwhile, over a low flame on a gas stovetop, place the warm tortilla directly on the burner. Heat for a few seconds on each side. Remove from heat and place in cloth towel to keep warm.

5. Using a fork, pull the chicken apart into shreds. Add chicken to the tacos and top with the onions. Serve with our Roasted Tomato Salsa, Fall Slaw, full-fat yogurt (instead of sour cream), and your favorite hot sauce.

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Serves 4-6

Ingredients

  • 1 head of lacinato kale, finely sliced
  • 1/2 head of white cabbage, finely sliced
  • 1/2 head of purple cabbage, finely sliced
  • 4 scallions, finely sliced
  • handful of cilantro, finely sliced
  • handful of watercress
  • juice of 1 lime
  • 1/4 cup white balsamic vinegar
  • 1/4 cup olive oil
  • 1 teaspoon Dijon mustard
  • salt + pepper to taste

Preparation

1. Combine the kale, cabbages, scallions and cilantro in a large bowl.

2. In a separate small mixing bowl, add the lime juice, white balsamic vinegar, and Dijon and slowly whisk together while drizzling in the olive oil. Season with salt and pepper.

3. Pour the dressing over the slaw and mix to combine. (This can be done up to an hour in advance. Juts keep the slaw fresh in the fridge). Top with the watercress when ready to serve.

Fast, Cheap & Easy: 3 Fall Taco Dinners To Make Now Hero Image

Serves 4

Ingredients

  • 12-14 cherry tomatoes
  • 1/2 a red onion, finely chopped
  • handful of cilantro, finely chopped
  • juice of a lime
  • olive oil
  • salt + pepper

Preparation

1. Pre-heat oven to 475ºF.

2. Line a baking sheet with parchment or aluminum foil (this is not necessary but makes for easier cleanup). Place the tomatoes on the baking sheet, drizzle with olive oil and season with salt and pepper. Place in the oven and bake for 10-15 minutes until slightly browned. Remove and let cool.

3. Place the tomatoes in a bowl with the onion and cilantro. Season with salt and pepper, the lime juice and a olive oil to coat. Mix to combine.

Photography by V.K. Rees

Recipes + Styling by Christina Liva


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