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  • Garlic Caper Baked Salmon Recipe

    Garlic Caper Baked Salmon Recipe

    We love this baked salmon recipe with capers and garlic. It tastes incredible. Tender, flaky salmon, gently cooked in butter with garlic, lemon, and capers. It’s one of the best things we’ve made recently.

    Garlic Caper Baked Salmon

    We’ve been making a variation of this salmon recipe for ages. The method comes from my Mom, and I know I’m biased on this one, but my Mom’s method for cooking salmon is the best. She gently bakes her salmon, covered at a low temperature with a little liquid in the pan, so it doesn’t dry out.

    In this caper butter version, we use melted butter as the baking liquid, then add lots more flavor with capers, fresh lemon, and garlic. Trust me when I say it’s incredible, or read through the reviews, everyone loves this recipe!

    Key Ingredients

    • Salmon: Any salmon fillet will work for this recipe. However, I especially love those with a higher fat content, like sockeye, king, and coho. When baked, these types of salmon stay soft and moist. I advise the same for most of our salmon recipes including our popular brown sugar baked salmon.
    • Butter: The base of our lemon caper sauce. The salmon gently bakes in the butter, which you can spoon over the finished salmon fillets before serving (it’s incredible).
    • Garlic: I love garlic butter and use a tablespoon of minced garlic to make our butter sauce.
    • Capers: Salmon and capers are such a classic combination! I use drained capers to make this recipe. 
    • Lemon: If salmon and capers are classic, adding lemon makes it even more so! Use fresh lemon for this recipe. It makes a difference.

    Find the full recipe with measurements below.

    How to Make Baked Salmon with Capers

    Tip 1: Use an oven-safe skillet. To make this salmon, we use one pan. (Hello, easy cleanup!) A large, oven-safe skillet is best. I use my cast-iron skillet.

    You’ll melt butter with garlic and capers, then when it is bubbling and smells like garlic butter, take it off the heat and place your seasoned salmon fillets into the pan.

    Making garlic caper butter sauce before adding the salmon.
    Seasoned salmon fillets in an oven-safe skillet in the caper butter ready to bake.

    Tip 2: Covering the pan is key. Spoon a little butter over the fillets, and then cover the skillet with foil or tuck a sheet of parchment paper around the salmon (an oven-safe lid is fine, too). Covering the salmon creates a steamy environment, preventing it from drying out in the oven.

    Tip 3: How to tell it’s ready to come out of the oven. You’ll know the salmon is ready to come out of the oven when it flakes and is a little pink in the middle.

    Once it’s out of the oven, squeeze over lemon juice, and take a moment to gather up all the garlic butter from the bottom of the pan and spoon it back over the salmon (YUM). I can’t wait for you to try this one!

    Serving Suggestions

    Thanks to the butter sauce, this salmon works really well next to many of our side dishes. Some of our family favorites are mashed cauliflower, which is light, or mashed potatoes, which are a bit more hearty. We also love this salmon with saffron rice, homemade grits, or this unbelievably creamy polenta.

    I also love a veggie side like sautéed green beans or roasted green beans, quickly sautéed bok choy, sautéed cabbage, sautéed veggies, or this garlic roasted asparagus.

    And, for a truly special meal, serve this delicious salmon over risotto. Try our easy mushroom risotto or this vegetable risotto.

    More Favorite Salmon Recipes

    Garlic Butter Caper Salmon

    Garlic Caper Baked Salmon

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    If you save one salmon recipe for life, make it this one. This garlic caper salmon is so flavorful, and I really cannot get enough of the garlic caper butter sauce! The cooking time may vary depending on the type and thickness of the salmon you have, so check the tips below for our tips on telling when the fish is ready to come out of the oven. If you love salmon, we also love this brown sugar baked salmon!

    Makes 4 servings

    Watch Us Make the Recipe

    You Will Need

    1 ½ pounds salmon fillets, 1-inch thick, preferably wild-caught (680g)

    Salt and fresh ground black pepper

    4 tablespoons unsalted butter (56g)

    1 tablespoon minced garlic, 3 to 4 cloves

    3 tablespoons drained capers

    Chopped or torn fresh herbs like parsley, chives or dill

    Half of a lemon, quartered

    Directions

      1Prep: Preheat the oven to 325°F (162°C).

      2Season the salmon: Season both sides of the salmon with salt and pepper (we use 1/2 teaspoon fine sea salt for 1 ½ pounds of salmon). (Optionally, cut the salmon into four 6-ounce fillets.)

      3Make the sauce: Melt the butter in a wide oven-safe skillet over medium heat. When the butter is bubbling, stir in the garlic and capers. Cook, stirring, until warm, about 1 minute. Remove the skillet from the heat.

      4Cook the salmon: Add the salmon fillets, skin-side down, to the skillet. Tilt the pan so butter pools on one side, then spoon garlic caper butter over each fillet. Cover the skillet with aluminum foil or parchment paper, loosely tucking it around the salmon. Bake the salmon in the oven for 15 minutes, covered.

      5Uncover the salmon: Uncover and spoon more of the butter over the salmon. Continue to bake, uncovered, until your desired doneness, 5 to 10 minutes more. The best way to prevent overcooking is to check the temperature of the salmon using an internal thermometer. The thickest part of the salmon should read 125°F.

      6To serve: Squeeze fresh lemon juice over the baked salmon, sprinkle with lots of fresh herbs, and serve with another spoonful of the garlic caper butter on top.

    Adam and Joanne’s Tips

    • No oven-safe skillet: Cook the garlic and capers in butter in a regular skillet, and then add to a baking dish with the salmon.
    • How to tell when salmon is cooked: We cook salmon to 125°F, which means it will be soft, tender and slightly pink in the center. For a visual cue, look for the flesh to be somewhat opaque. You should also be able to flake the salmon with a fork.
    • Cook time: Cook time will vary depending on the type and thickness of the salmon you are baking. The cook times suggested above are for middle-cut fillets about 1 inch thick.
    • The nutrition facts provided below are estimates.

    Nutrition Per Serving
    Serving Size
    1 (6-ounce) fillet
    /
    Calories
    357
    /
    Total Fat
    21.7g
    /
    Saturated Fat
    9.3g
    /
    Cholesterol
    107mg
    /
    Sodium
    524.mg
    /
    Carbohydrate
    1.6g
    /
    Dietary Fiber
    0.4g
    /
    Total Sugars
    0.2g
    /
    Protein
    37.3g


    AUTHOR:

    Joanne Gallagher

    Adam and Joanne of Inspired Taste

    We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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  • Perfect Flax Egg Recipe

    Perfect Flax Egg Recipe

    author byline

    Making a flax egg is super easy! I’m sharing all my tips for creating these simple vegan egg substitutes with just water and flaxseed meal.

    How to Make a Flax Egg: Stirring flaxseed meal with water.

    Flax eggs are perfect for eggless pancakes, muffins, and cookies! When made correctly, they provide binding and moisture, similar to regular eggs. Another popular egg replacer is aquafaba.

    My favorite recipe that calls for a flax egg is my vegan blueberry muffins. If you have a recipe that calls for one or two eggs and need that recipe to be egg-free, flax eggs might be your answer.

    Key Ingredients

    • Flaxseed Meal: Flaxseed meal or flax meal is simply ground flaxseeds. You can buy it pre-ground or grind whole flaxseeds yourself. I prefer using pre-ground flaxseed meal for convenience (I buy Bob’s Red Mill). Flaxseeds are packed with nutrients and offer two varieties: golden and brown. Both work great for making flax eggs! If you do not have flaxseed meal, try chia seeds!
    • Water: Plain water is great. Filtered is even better.
    Flax Egg

    Perfect Flax Egg

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    Learn how to make a flax egg! This simple egg substitute is a staple for vegan baking. They work wonders in flour-based recipes that call for 1 or 2 eggs, like pancakes and muffins. However, flax eggs might not be the best option for recipes needing more than 2 eggs, like airy cakes, as they don’t provide the same leavening power.

    Makes 1 flax egg

    You Will Need

    1 tablespoon (7g) flaxseed meal

    3 tablespoons (45ml) water

    Directions

      1Stir the flaxseed meal and water together in a small bowl.

      2Place in the refrigerator for 10 to 15 minutes or until the mixture is thick. Stir again, and then use in your favorite baking recipe.

    Adam and Joanne’s Tips

    • Storing: I make flax eggs as needed for freshness and texture. However, you can store them in an airtight container in the fridge for up to 2 days.
    • How to make a chia egg: Substitute the flaxseed meal with 1 tablespoon (9g) chia seeds.
    • The nutrition facts provided below are estimates.

    Nutrition Per Serving
    Serving Size
    1 flax egg
    /
    Calories
    30
    /
    Total Fat
    0g
    /
    Saturated Fat
    0g
    /
    Cholesterol
    0mg
    /
    Sodium
    0mg
    /
    Carbohydrate
    0g
    /
    Dietary Fiber
    2g
    /
    Total Sugars
    0g
    /
    Protein
    1.5g


    AUTHOR:

    Joanne Gallagher

    Previous Post: Easy Homemade Croutons
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  • Homemade Green Curry Paste Recipe

    Homemade Green Curry Paste Recipe

    Making our Thai green curry paste recipe from scratch is easy. The vibrant green color alone is enough to make you smile, but just wait until you take a bite!

    Green Curry Paste

    This green curry paste recipe is perfect for Thai green curry, but it also adds a herby spicy note to fish curry, chicken, and veggies. It’s bright and super herby thanks to mint and basil, and you can easily control the spice level. Thai green curry is usually pretty hot, but if that’s not your style, you can easily tone things down with our recipe. You’ll never go back to store-bought!

    We love Thai curries, but store-bought curry pastes can vary a lot in flavor. That’s why we jumped at the chance to learn how to make our own, and now, after sharing three versions (red curry paste, yellow curry paste, and this green one), we’re so excited for you to join us!

    Key Ingredients

    • Peppers: All of the curry pastes on Inspired Taste are intended to be as close to authentic as possible while using ingredients that are typically available. For this green curry paste, which is traditionally hot and spicy, we’re using jalapeño. You can swap it for serrano or use Thai green chilies (which really pack a punch), but I find the jalapeño does the trick nicely. For a milder curry, remove all the seeds and membranes from the pepper before processing. In addition to the jalapeño, we use a mild Anaheim pepper, which adds even more fresh green flavor.
    • Coriander Seeds, Garlic, Green Onion, and Ginger: These aromatics form the foundation of our curry paste, guaranteeing an absolutely irresistible flavor. For the green onions, look for ones with more green than white.
    • Lemongrass Paste: Thai green curry paste is not complete without lemongrass! I love the convenience of lemongrass paste (sold in tubes), but if you’re working with fresh, check out the tips below the recipe. I also use lemongrass paste to make our sweet and sour meatballs.
    • Fish Sauce and Lime: These bring everything together, adding brightness, umami, and a touch of saltiness. While many curry paste recipes use dried shrimp or shrimp paste, fish sauce is a great alternative that’s much easier to find (if vegetarian, omit the fish sauce). I have Red Boat and Three Crabs fish sauce in my pantry.
    • Brown Sugar and Sesame Oil: We don’t use a lot, but a little bit of sugar and sesame oil balances the brighter, spicier ingredients like lime and peppers.
    • Green Herbs: We use a powerful trio of fresh mint, basil (Thai basil is best, but Italian basil works), and cilantro. For the mint and basil, use the leaves. For the cilantro, use the stems. They add texture to the paste and a rich cilantro flavor.

    Find the full recipe with measurements below.

    Tips for Making the Best Green Curry Paste

    Tip 1: Adjust the heat to your taste. We swap traditional Thai chilies for more common jalapeños. You can, of course, use Thai chilies if you have them, but our recipe guarantees a delicious green curry no matter what.

    • For a milder curry, remove the seeds and white membrane.
    • For a spicy curry paste, use one jalapeño with the seeds left in.
    • For an authentic and very hot curry, increase to two jalapeños or add one to two Thai green chilies (those little green chilies really pack a punch!).
    Making green curry paste in a food processor

    Tip 2: Blend until almost smooth. I use my food processor and let it run, scraping down the sides every so often, until I have an almost smooth paste. A blender works really well, too (and might even get you an even smoother paste). Just keep blending until it looks similar to our photos.

    Tip 3: Using your homemade green curry paste. The most common use for this is with coconut milk to make a classic green curry. I use 4 to 6 tablespoons for one 13.5-ounce can of full-fat coconut milk, but you can adjust this to your liking. Whatever you do, make sure you quickly cook the curry paste in a bit of oil before adding the coconut milk. This quick step “blooms” the spices and aromatics, releasing their full flavor. If you don’t use it for curries, get creative! It adds a fresh, spicy flavor to mayonnaise, meatballs, butter, fish, chicken, and more.

    Green Curry Paste

    Homemade Green Curry Paste

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    I crave curry made with this homemade green curry paste. Use 4 to 6 tablespoons of the paste for one 13.5-ounce can of full-fat coconut milk. Then, you can adjust from there. See me do this in our Thai green curry recipe. Before adding your coconut milk, cook the curry paste in a little oil to bring out all the flavors (trust me, this makes a big difference). For red curry, use our homemade red curry paste or for a mild curry, see this yellow curry paste.

    Adjusting the heat level: For a milder curry, remove the seeds and white membrane of the jalapeño; for a spicy curry paste, use 1 jalapeño with the seeds left in. For an authentic and very hot curry, increase to 2 jalapeños or add 2 to 3 Thai green chilies (they really pack a punch!).

    Makes 1 cup

    You Will Need

    1 teaspoon coriander seeds

    5 black peppercorns

    1 jalapeño, or more for extra spicy

    1 Anaheim pepper, seeds removed and roughly chopped

    4 cloves garlic, peeled and lightly crushed

    1 thumb-sized piece of fresh ginger, peeled and chopped (1 ½ tablespoons, about 10g)

    4 green onions, the greener the better, roughly chopped

    4 teaspoons lemongrass paste

    1 tablespoon brown sugar

    1 lime, zested and juiced

    2 teaspoons fish sauce

    1/4 cup (5g) packed mint leaves

    1/2 cup (10g) packed basil leaves, preferably Thai basil

    1/2 cup (30g) cilantro stems

    1/2 teaspoon toasted sesame oil

    1/2 teaspoon fine sea salt

    Directions

      1Grind the spices: In a mortar and pestle, grind the coriander seeds and peppercorns. Transfer the ground spices to a food processor bowl. (If you don’t have a mortar and pestle, you can crush them with the back of a heavy pan or the bottom of a can.)

      2Prepare the peppers: For a spicy paste, cut the jalapeño in half and add to the food processor. For a milder paste, cut the jalapeño in half and remove all the seeds and the white membrane before adding it.

      3Make the curry paste base: Add the Anaheim pepper, garlic, ginger, green onions, lemongrass paste, brown sugar, and lime zest to the food processor with the ground spices and jalapeño. Pulse until a rough paste forms.

      4Finish the paste: Add the fish sauce, mint leaves, basil leaves, cilantro stems, sesame oil, salt, and lime juice. Continue pulsing until the mixture becomes a smooth, mostly uniform paste.

    Adam and Joanne’s Tips

    • Storing in the fridge: Add your homemade curry paste to a clean glass jar, add a thin layer of avocado oil on top, and then store it in the fridge for up to 1 week, possibly longer. The green color may dull slightly.
    • Storing in the freezer: You can freeze this for up to 3 months. Portion the paste into small freezer-safe containers or ice cube trays. If using ice cube trays, freeze until frozen, pop them out, and store them in a freezer-safe airtight container.
    • Lemongrass paste: I buy the refrigerated lemongrass paste in a squeezable tube sold near the fresh herbs.
    • Using fresh lemongrass: Cut away the top and bottom of the stalk. Then, peel away the tough outer layers until you reach the tender, pale yellow core. Finally, thinly slice the stalk, then chop it as finely as possible or use a food processor to mince it. If you make a larger batch of homemade lemongrass paste, store in an airtight container in the fridge for a few days or freeze in ice cube trays, transfer to freezer bags, and freeze for up to 3 months.
    • For curries: Start with 3 to 4 tablespoons of curry paste per cup of coconut milk. You can always add more later!
    • For marinades/other dishes: Begin with 1 tablespoon of curry paste per pound of meat.
    • The nutrition facts provided are estimates.

    Nutrition Per Serving
    Serving Size
    1 tablespoon
    /
    Calories
    15
    /
    Total Fat
    0.2g
    /
    Saturated Fat
    0g
    /
    Cholesterol
    0mg
    /
    Sodium
    167.9mg
    /
    Carbohydrate
    2g
    /
    Dietary Fiber
    0.4g
    /
    Total Sugars
    1g
    /
    Protein
    0.3g


    AUTHOR:

    Joanne Gallagher

    Adam and Joanne of Inspired Taste

    We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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  • Perfect Hard Boiled Eggs Recipe

    Perfect Hard Boiled Eggs Recipe

    Learn how to make perfect hard boiled eggs with our easy, no fail recipe. It takes less than 15 minutes and produces perfectly cooked eggs every time.

    Hard Boiled Eggs

    This is my favorite method for making hard boiled eggs. I love to keep a batch in the fridge for snacks throughout the week. I also use them to make classic egg salad, deviled eggs, avocado toast with egg, and my favorite potato salad.

    You won’t believe how easy it is to cook hard boiled eggs. Follow my tips, and you’ll be making the best boiled eggs in no time! If you have an Instant Pot, we also have this easy recipe for Instant Pot hard boiled eggs.

    How to Cook Hard Boiled Eggs

    Tip 1: Place eggs in a single layer. You don’t want to pile them on top of each other. Keeping them in one layer at the bottom of the pot, reduces the risk of cracking the shells when they come to a boil.

    Tip 2: Cover by about two inches. Pour in water and cover by about two inches. Some hard boiled egg recipes have you bring water to a simmer and then tell you to add the eggs. I don’t like doing this since adding a cold egg to very hot water risks cracking the egg.

    Cover the eggs with about two inches of room temperature or cold water.

    Tip 3: Watch your pot closely. The moment the water begins to boil, cover the pot with a lid and cook for 30 seconds. After 30 seconds, move the pot off of the heat then set a timer for 10 to 12 minutes (I’ve shared suggested cooking times below).

    After boiling for 30 seconds, I move the pan off of the heat, and then set a timer for 10 to 12 minutes (depending on how large my eggs are).

    Tip 4: Quickly cool your eggs. Transfer the cooked eggs to an ice bath so they stop cooking. I use a slotted spoon to remove each egg from the hot water and then carefully drop them into a big bowl filled with cold water and ice. When the eggs are cool enough to handle, you can peel them.

    How Long to Boil Eggs

    What size eggs do you have? The right cook time for hard boiled eggs depends on a few things: the size of your eggs, your altitude, and how firm you want the yolks. After lots of experimenting, here’s our guide to the most accurate cook times:

    • Medium eggs: Cook for 9 to 10 minutes
    • Large eggs: Cook for 11 to 12 minutes
    • Extra-large eggs: Cook for 13 to 14 minutes

    For softer eggs. If you prefer a slightly softer yolk, reduce the cooking time by a minute or two. When making a large batch of eggs, I like to “sacrifice” one egg at around the 10-minute mark and check for doneness. If it’s underdone, I’ll keep the eggs in the water a minute or two longer.

    Higher altitude. If you live at a higher altitude, you may need to cook the eggs slightly longer than we mentioned above (I’d start with three to four additional minutes of cooking time).

    More Egg Recipes

    Hard Boiled Eggs

    Perfect Hard Boiled Eggs

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    Here’s our foolproof stovetop hard boiled eggs recipe. The recipe assumes four eggs, but you can increase or decrease them as you see fit (as long as the eggs can sit in the saucepan in one layer).

    4 or more eggs

    Watch Us Make the Recipe

    You Will Need

    4 or more large eggs

    Water

    Directions

      1Place the eggs in a single layer in a saucepan and cover with cold water by 1 to 2 inches. Heat over high heat until the water comes to a rolling boil.

      2Cover the saucepan with a lid, cook for 30 seconds, then remove from the heat and let stand for 12 minutes.

      3A minute or so before the eggs finish cooking, prepare a bowl of ice water.

      4Transfer the cooked eggs to the ice water using a slotted spoon and leave for 5 minutes (or longer).

      5Crack egg shells and carefully peel them away. If the shells are not easily peeling away from the eggs, place them back into the ice water and try again in 5 minutes.

      6**Cooking time can range from 10 to 14 minutes, depending on the size of your eggs, altitude, and how firm you want them to be. If you are cooking a large batch of eggs, it might be a good idea to “sacrifice” one egg and check doneness.

    Adam and Joanne’s Tips

    • Easy peel hard boiled eggs: Cool your hard boiled eggs completely before peeling them! If you’re still struggling with peeling hard-boiled eggs, crack the cooled egg and place it back into the ice bath. Water will work under the shell, making peeling a breeze after about 5 minutes.
    • Storing unpeeled hard boiled eggs: Unpeeled hard boiled eggs are your best bet for longer storage. Refrigerate them in their shells for up to one week. You can store them in a bowl or an airtight container.
    • Storing peeled hard boiled eggs: Peeled hard boiled eggs don’t last as long. Store peeled eggs in a container full of water or wrapped with damp paper towels so they don’t dry out. Eat them within 5 days.
    • The nutrition facts provided below are estimates.

    Nutrition Per Serving
    Serving Size
    1 egg
    /
    Calories
    71
    /
    Protein
    6 g
    /
    Carbohydrate
    0 g
    /
    Dietary Fiber
    0 g
    /
    Total Sugars
    0 g
    /
    Total Fat
    5 g
    /
    Saturated Fat
    2 g
    /
    Cholesterol
    185 mg
    /
    Sodium
    62 mg


    AUTHOR:

    Joanne Gallagher

    Adam and Joanne of Inspired Taste

    We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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  • Sweet and Sour Meatballs Recipe

    Sweet and Sour Meatballs Recipe

    This is not your typical, overly sweet and sour meatballs recipe. Our fresh twist has juicy, tender chicken meatballs swimming in a perfectly balanced sauce.

    Sweet and Sour Meatballs

    I honestly can’t get enough of these Asian-inspired meatballs. They have an amazing coconut sweet and sour sauce, which gets simmered down until it’s thick and shiny, perfect for coating the meatballs. They’re so good you’ll have a hard time not stealing them out of the pan. These are especially good served over rice (I love this coconut rice) and topped with plenty of that incredible sauce.

    You’ll use full-fat coconut milk and skim a bit of the thick coconut cream at the top of the can to add to the meatball mix itself. This is our secret for making the meatballs incredibly juicy and soft inside. The rest of the can turns into our creamy sauce, which simmers with a bit of broth, the brown sugar, and lime to get that perfect sweet and sour flavor profile.

    Key Ingredients

    • Ground Chicken: Look for ground chicken with some fat (92/8 or close to it is perfect). Skip the leaner options. It’ll just give you tough, dry meatballs. I use the same trick for my classic meatballs, too! Ground pork or turkey are also excellent.
    • Coconut Milk: You’ll want full-fat coconut milk for this recipe. When you’re at the store, give the can a flip and listen. You shouldn’t hear much sloshing liquid; that means you’ve got a good amount of thick coconut cream inside, which is precisely what we want! Once you get it home, don’t shake it. We need that separation of cream and milk. We’ll “steal” 2 tablespoons of that thick cream for the meatball mixture, and the rest of the can will make our sweet and sour sauce.
    • Ginger, Garlic, and Lemongrass Paste: These are our aromatics (I love the combination). Fresh lemongrass can be a bit fussy to prep, so I usually go for the lemongrass paste in a tube (it’s also fantastic for our red curry paste). If you can’t find the paste, don’t worry, I’ve included instructions on how to prepare fresh lemongrass in the tips section below the recipe.
    • Green Onion, Basil, Mint: We’ll add these fresh herbs to both the meatballs and the sauce at the end. It makes this dish taste super vibrant and fresh. I love Thai basil for this, but any variety will do!
    • Brown Sugar: This is what brings the “sweet” to our sweet and sour sauce and balances the sour. Brown sugar works so nicely with the aromatics and fish sauce. If you prefer, coconut sugar would be a great substitute here, too.
    • Lime and Rice Vinegar: These are the “sour” elements of our sauce! Use unsweetened rice wine vinegar and fresh lime (you’ll use both the zest and the juice for maximum sourness).
    • Chinese 5 Spice: We add just a tiny bit (1/4 teaspoon) to the meatball mixture. I love it, but if you don’t want to buy a whole new spice jar for just a quarter teaspoon, you can use an equal amount of Garam Masala. Or, try ground allspice, but reduce it to 1/8 teaspoon instead.
    • Fish Sauce: Oh, how I love fish sauce! As you might’ve seen in our Vietnamese Pho, sesame ginger shrimp marinade, or Thai chicken salad recipes, it adds an incredible salty, umami, and slightly funky flavor that nothing else can replicate. I always have Red Boat and Three Crabs in my pantry (both are excellent choices for this dish).
    • Chicken Broth: Grab your favorite store-bought or homemade chicken broth. Vegetable broth works perfectly fine here, too. We only need a small amount to blend with the coconut milk and create our sauce.

    Find the full recipe with measurements below.

    Tips for Making Our Favorite Sweet and Sour Meatballs

    Tip 1: Use full-fat coconut milk. The secret to these meatballs starts with a can of full-fat coconut milk that hasn’t been shaken. We’ll scoop a couple of tablespoons of that thick coconut cream right from the top of the can and add it to our meatball mixture. The rest of the coconut milk will then form the base of our incredible sweet and sour sauce.

    Tip 2: Chill before forming. I like to form the meatballs and then pop them in the fridge for 5 to 10 minutes. This little trick helps them firm up, so they stay beautifully round when you cook them.

    How to Make Sweet and Sour Meatballs with Coconut Lime Sauce

    Tip 3: Make the sauce in the same pan. After browning your meatballs, you’ll build the sweet and sour sauce right in the same pan. Then, simmer the meatballs in the sauce until they’re cooked through.

    Tip 4: Reduce your sauce. At this point, the sauce will be a bit thin. So, we’ll remove the meatballs and let the sauce continue to simmer and reduce down into a thicker, shinier consistency (usually takes about 10 minutes).

    Tip 5: Finish with fresh lime. Finish it off with a final squeeze of lime, then serve your sweet and sour meatballs with plenty of that incredible flavor-packed sauce spooned over the top.

    Sweet and Sour Meatballs

    Sweet and Sour Meatballs

    • PREP
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    • TOTAL

    This Asian-inspired sweet and sour meatballs recipe is bursting with flavor. I’m betting once you try them, you’ll add this recipe to your rotation for sure! Remember, we need the coconut cream and coconut milk inside the can separated, so no shaking! You’ll use the cream for the meatball mixture, and the rest of the can for the sauce.

    Try these piled on top of coconut rice, cilantro lime rice, rice noodles, or cooked quinoa.

    6 Servings

    You Will Need

    2 pounds (907g) ground chicken, 92/8

    1 (15oz) can full-fat coconut milk, do not shake

    1 ½ tablespoons minced fresh ginger

    2 teaspoons lemongrass paste, see tips

    3 cloves garlic, minced

    1 green onion, minced

    2 tablespoons chopped fresh basil

    2 tablespoons chopped fresh mint

    5 tablespoons (66g) brown sugar (1 tablespoon for meatballs, 4 tablespoons for sauce)

    1/4 teaspoon Chinese 5 Spice

    1 teaspoon fish sauce

    1 tablespoon toasted sesame oil

    1 tablespoon avocado oil

    3/4 cup (177ml) chicken broth

    3 tablespoons rice vinegar

    1 lime, zested, then cut in half

    Fine sea salt

    Optional topping: sliced green onion, cilantro leaves, chopped basil, chopped mint

    Directions

      1Make the meatball mix: In a large mixing bowl, combine the ginger, lemongrass paste, garlic, green onion, basil, mint, 1 tablespoon brown sugar, 1/4 teaspoon Chinese 5 Spice, 1 teaspoon fish sauce, and 1 ½ teaspoons salt. Give everything a really good mix.

      2Add the chicken and coconut cream: Now, add the ground chicken. Open your can of coconut milk and, using a tablespoon, scoop 2 tablespoons of the thick coconut cream from the top. Add this cream to the chicken, saving the rest of the can for the sauce. Mix the chicken and coconut cream into the rest of the meatball mixture until just combined.

      3Roll meatballs: Roll the mixture into roughly 1 ounce (30g) meatballs. Refrigerate them for 5 to 10 minutes to help them firm up.

      4Brown meatballs: In a wide, deep skillet with a lid, heat the sesame oil and avocado oil over medium heat. Carefully place the meatballs into the hot oil so they’re evenly spaced, and brown them on one side.

      5Build the sweet and sour sauce: Flip each meatball over. Now, add in the chicken broth, coconut milk, rice vinegar, remaining 4 tablespoons of brown sugar, zest from 1 lime, juice from half of the lime, and 1/2 teaspoon of salt. Swirl the pan gently to combine all the ingredients. Cover the skillet with a lid and simmer gently until the meatballs are cooked through, about 10 minutes. An internal thermometer should read 165°F when inserted into the middle of a meatball.

      6Reduce the sauce: Once the meatballs are cooked, remove them from the skillet and place them onto a platter. Keep the lid off, turn the heat to high, and reduce the sauce. You want to reduce it until it’s thickened and just barely coats the bottom of the skillet, which takes about 10 minutes.

      7Serve: Finish the sauce by squeezing in the juice from the second half of the lime and swirling to mix. Then, pour the sauce over the meatballs and garnish with fresh sliced green onion and herbs.

    Adam and Joanne’s Tips

    • Storing: Transfer to an airtight container and refrigerate for up to 4 days or freeze for up to 1 month. Thaw overnight in the fridge before gently reheating.
    • Lemongrass paste: I buy the refrigerated lemongrass paste in a squeezable tube sold near the fresh herbs.
    • Using fresh lemongrass: Cut away the top and bottom of the stalk. Then, peel away the tough outer layers until you reach the tender, pale yellow core. Finally, thinly slice the stalk, then chop it as finely as possible or use a food processor to mince it. If you make a larger batch of homemade lemongrass paste, store it in an airtight container in the fridge for a few days or freeze in ice cube trays, transfer to freezer bags, and freeze for up to 3 months.
    • Best pan to use: We love a rondeau or braiser pan for this dish as it is large, wide, with tall-ish, straight sides, and a lid. A Dutch oven works, as well. If you do not have a pan with a lid, you can cover the skillet with aluminum foil.
    • Leftover ginger, garlic, and green herbs: If you need another way to use up the aromatics purchased for this recipe, try making homemade chili paste like our yellow curry paste or green curry paste (recipe coming soon).
    • The nutrition facts provided are estimates.

    Nutrition Per Serving
    Serving Size
    1/6 of the recipe
    /
    Calories
    415
    /
    Total Fat
    29.1g
    /
    Saturated Fat
    14.8g
    /
    Cholesterol
    130mg
    /
    Sodium
    817mg
    /
    Carbohydrate
    11.1g
    /
    Dietary Fiber
    0.3g
    /
    Total Sugars
    7.6g
    /
    Protein
    28.4g


    AUTHOR:

    Joanne Gallagher

    Adam and Joanne of Inspired Taste

    We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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  • Chile Shrimp Tacos with Slaw Recipe

    Chile Shrimp Tacos with Slaw Recipe

    Here are my new favorite shrimp tacos! There’s tender shrimp cooked with the perfect blend of spices and butter, mashed avocado, and a quick and crunchy slaw!

    Chile Shrimp Tacos with Slaw

    I could happily eat these tacos once a week (maybe more!). We’re especially generous with the spices for the shrimp. You’ll find chili powder, smoked paprika, cumin, coriander, plus my secret ingredient: unsweetened cocoa powder. Trust me on this one! I only add a little bit, but it’s so worth it for the flavor.

    If you want to try a different flavor profile for your next shrimp taco night, consider swapping the chile butter shrimp shown here for our cilantro lime butter shrimp (they are just as tasty). And, I wouldn’t be doing you justice if I didn’t remind you how simple and delicious homemade corn tortillas are to make. They will take these tacos to an entirely new level!

    Key Ingredients

    • Shrimp: Use fresh, high-quality jumbo or large shrimp. I like to remove the tails from my shrimp for these tacos, which makes them easier to eat. I also leave the shrimp whole, though you can certainly chop them if you like.
    • Shrimp Spice Rub: This is where the magic happens! Our shrimp are generously coated in a robust spice rub featuring ancho chile powder (mild and sweet), chipotle powder (for smoky heat), cumin, and coriander. My secret ingredient is a touch of unsweetened cocoa powder. The cocoa powder may seem a little strange, but it works really well with the chile powders (somewhat similar to a mole sauce, which often includes a dark or unsweetened chocolate). If you can’t find chipotle powder, smoked paprika makes an excellent substitute and has a similar smoky flavor. For spicy shrimp tacos, increase the chipotle powder (it packs a punch).
    • Butter: I love to cook our shrimp in butter. It melts down and mixes with the spices to make a little bit of a butter sauce. It’s incredible! If you are opposed to butter, olive oil or avocado oil work perfectly fine.
    • Red Cabbage Slaw: We keep this slaw dairy-free and super simple. To make it, you’ll toss shredded cabbage and onions with fresh lime juice, salt, and cilantro. This crunchy, tangy slaw is the perfect counterpoint to the spiced shrimp and creamy avocado.
    • Avocado: I love adding a layer of mashed avocado with lime and salt to the tortillas before adding my shrimp and slaw. It acts as our taco sauce, and works so nicely with the other flavors.
    • Tortillas: Use corn or flour tortillas. I love corn tortillas for their flavor, but it really is up to you. And if you’re feeling ambitious, I highly recommend trying your hand at making them from scratch! Homemade tortillas truly take these tacos to the next level. You can find recipes for homemade corn tortillas and homemade flour tortillas on the blog!

    When making these shrimp tacos, I toss the shrimp with the spices first, then set the bowl aside while I prepare the slaw and mash the avocado. This brief resting time allows the shrimp to really soak in all that incredible flavor from the spice mix.

    How to Make Shrimp Tacos: Shrimp marinating with the spice mix

    The slaw takes minutes to make, so I make that next. The salt and lime help to wilt the cabbage and onion a little, so making it before you cook the shrimp is a great idea.

    Then, for assembly, I love the creamy layer of avocado, the chili butter shrimp, and a generous helping of the slaw. I can’t wait for you to try these tacos. They are easily one of my favorite shrimp recipes on the blog!

    More Shrimp Recipes

    Chile Shrimp Tacos with Slaw

    Chile Shrimp Tacos with Slaw

    • PREP
    • COOK
    • TOTAL

    Meet your new favorite shrimp tacos! This is just as easy to make as it is to eat! You can make the red cabbage slaw in advance, in fact, I prefer it a day old. The shrimp are tossed in a blend of chile powders and spices. Ancho chile is sweet and mild, while chipotle powder is smoky and hot. We use ancho chile powder a lot at home and highly suggest investing in it. The chipotle powder is also delicious and versatile, but you can substitute it for a smoked paprika in a pinch.

    Makes approximately 4 servings

    You Will Need

    1 pound (450g) large shrimp, peeled and deveined

    2 teaspoons ancho chile powder

    1/4 teaspoon chipotle chile powder or smoked paprika

    1 teaspoon unsweetened cocoa powder

    1/4 teaspoon ground cumin

    1/4 teaspoon ground coriander

    1 ½ tablespoons butter

    2 cups shredded red cabbage

    1/2 cup thinly sliced onion

    1/2 cup fresh cilantro leaves and tender stems, about half a bunch

    2 limes

    1 ripe avocado

    Salt and fresh ground black pepper

    8 medium corn tortillas or flour tortillas

    Directions

      1Season the shrimp: Pat the shrimp dry and place them in a medium bowl. Add the ancho chile powder, chipotle chile powder (or smoked paprika), unsweetened cocoa powder, ground cumin, ground coriander, and 1/4 teaspoon of fine sea salt. Toss well to coat. Set aside for 10 to 15 minutes.

      2Make the slaw: In a medium bowl, combine the shredded cabbage, thinly sliced onion, and half of the fresh cilantro. Squeeze the juice from half a lime over the mixture, then season generously with salt and pepper. Toss everything together and set aside.

      3Warm the tortillas: Wrap the tortillas in two stacks of 6 in aluminum foil. Place into a 350°F (177°C) oven for 15 to 20 minutes, or until heated through.

      4Make the avocado mash: Halve the avocado and remove the pit. Scoop the flesh into a medium bowl and use a fork to mash it until smooth. Add the juice from half of a lime and the remaining cilantro. Season with salt and pepper to taste, mixing well.

      5Cook the chile butter shrimp: Melt 1 1/2 tablespoons of butter in a large skillet over medium heat. Add the shrimp and cook until opaque throughout, about 2 minutes on each side. Finish by squeezing the juice from the remaining half lime over the cooked shrimp.

      6Build the tacos: To assemble, spread some of the mashed avocado onto each warmed tortilla. Top with 3 to 4 shrimp and a generous spoonful of the red cabbage slaw (you might have some slaw leftover). Serve immediately with any remaining slaw and lime wedges on the side for squeezing.

    Adam and Joanne’s Tips

    • The nutrition facts provided below are estimates.

    Nutrition Per Serving
    Serving Size
    2 tacos
    /
    Calories
    311
    /
    Protein
    20 g
    /
    Carbohydrate
    34 g
    /
    Dietary Fiber
    8 g
    /
    Total Sugars
    4 g
    /
    Total Fat
    12 g
    /
    Saturated Fat
    4 g
    /
    Cholesterol
    153 mg


    AUTHOR:

    Joanne Gallagher

    Adam and Joanne of Inspired Taste

    We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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  • Easy Butternut Squash Soup Recipe

    Easy Butternut Squash Soup Recipe

    My easy butternut squash soup recipe is unbelievably creamy, satisfying, and flavorful. Our recipe is also naturally vegan!

    Best Butternut Squash Soup

    You do not need any cream or butter to make this creamy butternut squash soup! Everyone, even the meat-eaters at the table, will love it, especially when topped with our delicious crispy spiced chickpeas!

    We’ve already shared our easy roasted butternut squash soup, but this recipe adds even more flavor with extra veggies, coconut oil, and crispy chickpeas (optional, but really tasty). The key to the best flavor is roasting. By roasting our butternut squash, we develop lots of flavor and caramelize the sugars, much like roasting cauliflower for roasted cauliflower soup or roasting tomatoes for my favorite roasted tomato soup!

    Key Ingredients

    • Butternut Squash: I typically use a medium butternut squash, but feel free to swap in other winter squash like honeynut, kabocha, or red kuri squash, or even a small sugar pumpkin like I use when making homemade pumpkin puree.
    • Veggies: Leeks, carrots, and garlic complement the squash beautifully. They cook down and add a touch of sweetness.
    • Spices: Cumin and smoked paprika add a smoky flavor. A pinch of cayenne adds a little kick (optional but delicious!).
    • Broth: I use vegetable broth to keep my butternut squash soup vegetarian, but chicken broth works great if that’s not a concern.
    • Coconut Oil: I love stirring in a small amount at the end to add a subtle coconut flavor. If coconut is not your thing, use butter or olive oil instead.
    • Crispy Spiced Chickpeas: These are optional but add a nice crunch, extra flavor, and a bit of protein. You can buy them ready-made or roast your own (it’s simple!). The recipe below includes instructions for making them.

    Find the full recipe with measurements below.

    How to Make the Best Butternut Squash Soup

    Tip 1: Roast your butternut squash. This soup is one of my favorite fall soup recipes. Start by roasting your butternut squash. I like to cut it in half and tuck a sprig of fresh rosemary underneath each piece before roasting (just like I do when roasting spaghetti squash).

    Roasted butternut squash on a baking sheet.

    Tip 2: Build flavors. While the squash roasts the oven, sauté your veggies (leeks, carrots, and garlic) in a bit of oil until they’re soft and sweet. Add cumin and smoked paprika for warmth and smokiness, along with your broth. Then, when the squash is out of the oven, you can scoop out the flesh and add it to the pot, and finally, blend until smooth. An immersion blender is the easiest way to do this right in the pot, which is what I’ve done in the video.

    Creamy butternut squash soup

    Tip 3: Finish with coconut oil and crunch. Just before serving, stir in a little coconut oil for a light coconut flavor. If you’re not a coconut fan, feel free to omit it or use olive oil or butter instead. I also love topping the soup with a handful of spiced chickpeas for extra crunch and flavor. You can buy them pre-made or roast your own (it’s easy!). Check out the recipe below for instructions.

    More Squash Recipes

    Butternut Squash Soup

    Easy Butternut Squash Soup

    • PREP
    • COOK
    • TOTAL

    This easy roasted butternut squash soup recipe is unbelievably creamy, satisfying, and so flavorful. It’s also straightforward, delicious when made in advance, and naturally vegan. We stir a little coconut oil right at the end before serving, adding a faint, sweet coconut flavor. If you do not enjoy coconut, skip this step or stir in olive oil or butter.

    4 to 6 Servings

    Watch Us Make the Recipe

    You Will Need

    Butternut Squash Soup

    1 medium butternut squash (3 to 3 ½ pounds)

    2 fresh rosemary sprigs

    2 tablespoons olive oil

    2 cups thinly sliced leeks, white and light green parts only (1 large leek)

    3/4 cup thinly sliced carrots (1 large carrot)

    3 medium cloves garlic, peels removed

    1/4 teaspoon ground cumin

    1/4 teaspoon smoked paprika

    Pinch red pepper flakes or cayenne, optional for heat

    5 to 6 cups vegetable broth or chicken broth, use more as needed

    1 bay leaf

    1 tablespoon coconut oil, optional

    Salt and fresh ground black pepper, to taste


    Spiced Chickpeas

    1 (15oz) can chickpeas or 1 ½ cups cooked chickpeas

    3 tablespoons oil like olive oil, safflower oil, or avocado oil

    Pinch salt

    1/2 to 1 teaspoon spice blend like chili powder, Za’atar, or Cajun seasoning

    Directions

    • Roast Butternut Squash

      • 1Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper or silicone baking mat.

      2Trim the stem end of the squash and slice it in half lengthwise. If the squash is too large to safely cut in half, cut it crosswise in half, just where the thinner end begins to widen. Then, slice each piece in half lengthwise. Scoop out the seeds. (Watch us do this in the recipe video.)

      3Brush or spray the cut side of the squash with 1/2 tablespoon of olive oil and season with a generous pinch of salt.

      4Place each piece of squash, cut side down, onto the prepared baking sheet. Sneak a small sprig of rosemary underneath each piece of squash.

      5Roast the squash until soft inside, 40 to 50 minutes.

    • Make Soup

      • 1While the squash is in the oven, heat 1 ½ tablespoons of olive oil in a large Dutch oven or deep pot over medium heat. Then, add the leeks, carrots, and whole garlic cloves. Cook, stirring occasionally, until the leeks have softened and smell sweet, 5 to 8 minutes.

      2Stir in the cumin, smoked paprika, and red pepper flakes (optional) and cook another 30 seconds.

      3Pour in 5 cups of the broth, add the bay leaf, and bring to a simmer. Taste the broth and adjust with salt and pepper if needed.

      4Cook at a low simmer for 15 minutes, then turn off the heat and wait for the squash to finish roasting.

      5When the squash is roasted and cool enough to handle, use a spoon to scrape out the soft flesh from the peel. Discard the peel and rosemary, then place the squash into the pot with leeks.

      6Remove the bay leaf, and then blend the soup using an immersion blender or transfer it to a high-speed blender, being careful not to overfill. Blend until smooth and creamy. If the soup is too thick, add some or all of the final cup of broth.

      7Stir in the coconut oil, then adjust with more salt or pepper as needed. Serve with spiced chickpeas on top (directions below).

    • Spiced Chickpeas (Optional)

      • 1Open and drain a can of chickpeas, and then pat them very dry.

      2Heat a few tablespoons of olive oil in a wide skillet over medium-high heat, then add the chickpeas.

      3Cook, stirring often, until the chickpeas turn a light brown and look crisp, about 10 minutes. Stir in a generous pinch of salt and your favorite spice blend. Transfer to a bowl lined with paper towels and enjoy.

    Adam and Joanne’s Tips

    • Storing: This soup can be stored in airtight containers in the refrigerator for 5 to 7 days or frozen for up to 1 month. Thaw and reheat in the microwave or on the stove before serving.
    • Other winter squashes: Try swapping the butternut squash for acorn squash, kabocha squash, red kuri squash, sugar or baking pumpkins, or any other winter varieties you’ve found at your local farmer’s markets.
    • Rosemary: I love rosemary and butternut squash together, but other herbs work, as well. Try thyme or sage. If you don’t have access to fresh herbs, scatter a pinch of dried herbs over the cut side of the squash pieces before roasting.
    • The nutrition facts provided below are estimates. Information provided includes the spiced chickpeas.

    Nutrition Per Serving
    Serving Size
    1 cup
    /
    Calories
    236
    /
    Total Fat
    11.5g
    /
    Saturated Fat
    2.8g
    /
    Cholesterol
    0mg
    /
    Sodium
    666.4mg
    /
    Carbohydrate
    33.4g
    /
    Dietary Fiber
    6.2g
    /
    Total Sugars
    7.6g
    /
    Protein
    4.3g


    AUTHOR:

    Joanne Gallagher

    Adam and Joanne of Inspired Taste

    We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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  • The Best Homemade Fajitas Recipe

    The Best Homemade Fajitas Recipe

    This fajita recipe is truly restaurant-worthy. The secret is cooking the steak, chicken, and shrimp all in one skillet, which builds incredible flavor.

    Steak, chicken, and shrimp fajitas ready to serve.

    We are obsessed with this recipe. Thanks to the combination of steak, chicken, and shrimp, they are just as good, if not better, than what you can get at a restaurant.

    I realize cooking three proteins for dinner seems like a lot, but with our clever recipe, it’s easier than you think. We use the same skillet to cook the steak, chicken, shrimp, and veggies, which means we build so much flavor! You will love it.

    Key Ingredients

    • Steak: I use flank or skirt steak for this recipe because it cooks quickly and becomes incredibly tender when sliced against the grain.
    • Chicken breast: I love chicken breast in this recipe, but you can use chicken thighs with no changes.
    • Shrimp: I love combination fajitas, so I include shrimp. For this recipe, choose large to jumbo shrimp.
    • Veggies: Even though this recipe has steak, chicken, and shrimp, the veggies are still my favorite part. All the juices and spices leftover from cooking the proteins get scooped up by the veggies, which makes them extra delicious. I use onion and bell peppers (or poblano peppers).
    • Fajita seasoning: I love our homemade seasoning! I bet you already have everything in your spice cabinet to make it. You’ll mix chili powder (I love ancho chili powder), cumin, oregano, garlic powder, and smoked paprika.
    • Tequila: Everything for this recipe is cooked in the same skillet, so the bottom of the pan builds in flavor thanks to bits of steak, chicken, shrimp, and spices sticking to it. A generous splash of tequila helps to lift all that flavor from the pan to create a sauce. A Mexican beer or chicken stock is a good substitute.
    • Lime: I squeeze fresh lime into the skillet and serve more lime wedges on the side. With this recipe, you can’t have too much lime.

    Find the full recipe with measurements below.

    How to Make the Best Fajitas

    Tip 1: Marinate using our dry rub. To make them extra flavorful, I marinate the steak, chicken, and shrimp with salt and a simple fajita spice rub (ancho chili powder, cumin, garlic powder, oregano, and smoked paprika) for 30 minutes before cooking.

    Tip 2: Start with chicken. I cook the chicken since it takes the longest. My favorite method for cooking chicken breasts is to sear them in a skillet, then cover and cook over low heat until done. After 10 to 15 minutes, I transfer them to a plate and cover with foil while I cook the steak. For a recipe using just chicken, check out these garlic citrus chicken fajitas.

    Seasoning steak, chicken, and shrimp with fajitas seasoning.

    Tip 3: Use the same skillet for the steak. Cook your steak until browned on both sides and slightly pink inside (I like to cook to medium, around 140°F). Then it joins the chicken to rest.

    Tip 4: Use the same skillet for veggies and shrimp! Sliced onions and peppers go in the pan and cook until softened. They release moisture as they cook, which mixes with the flavorful bits stuck to the skillet from cooking the steak and chicken. I move the veggies aside as they finish and cook the shrimp until firm and opaque.

    Tip 5: Deglaze your skillet. After the chicken, steak, shrimp and veggies are finished, I add a splash of tequila, Mexican beer, or chicken stock to deglaze the pan for extra flavor.

    Tip 6: Reheat chicken and steak for serving. To serve, I slice the steak and chicken and add them back to the pan, helping to reheat. Then, it’s time to build those delicious fajitas!

    Steak, chicken, and shrimp fajitas

    Serving Suggestions

    Homemade flour tortillas or corn tortillas take this recipe to the next level! Then, you can load them up with your favorite toppings. I love sliced avocado, guacamole, sour cream, shredded cheese, and pico de gallo. 

    A side of Mexican rice, refried beans, or homemade black beans is always a hit. And, of course, remember the tortilla chips and salsa for the table.

    More Tex Mex Recipes

    Fajitas with Chicken, Steak, Shrimp and Veggies

    The Best Homemade Fajitas

    • PREP
    • COOK
    • TOTAL

    Fajitas cook quickly, so I always take 30 minutes to season the steak, chicken, and shrimp with our simple fajita seasoning. Use our recipe as a guide (you can make all three proteins or choose one). Use 2 ½ pounds of protein for 6 people.

    Serves 6 when served with sides

    Watch Us Make the Recipe

    You Will Need

    2 tablespoons olive oil

    Salt and fajita seasoning, recipe below

    1 pound (450g) flank or strip steak

    1 pound (450g) chicken breast (2 medium)

    1/2 pound (225g) large shrimp, deveined with tails left on

    1 pound bell peppers or poblano peppers, sliced (3 medium)

    1 large onion, sliced into half-moons

    1 tablespoon minced garlic, about 3 cloves

    3 tablespoons tequila, light beer, or chicken stock

    2 limes


    Homemade Fajita Seasoning

    1 ½ teaspoons ancho chili powder or homemade chili powder

    1 teaspoon ground cumin

    1 teaspoon dried oregano

    1 teaspoon garlic powder

    1/2 teaspoon smoked paprika

    Directions

    • Season Chicken, Steak, and Shrimp

      • 1Mix the chili powder, cumin, garlic powder, oregano, and smoked paprika in a small bowl.

      2Season the steak, chicken, and shrimp with salt and a generous dusting of fajita seasoning. We use 1/2 teaspoon of salt for the steak, 1/2 teaspoon for the chicken, and 1/4 teaspoon for the shrimp. Set aside for 20 to 30 minutes.

    • Cook Chicken

      • 1You will need a wide skillet with a lid. If you do not have a skillet with a lid, prepare a sheet of foil large enough to cover it.

      2Heat 2 teaspoons of the oil in the skillet over medium-high heat.

      3When the oil is hot and looks shimmery, add the chicken. Cook until golden, 2 to 3 minutes. Flip the chicken so that the seared side is facing up.

      4Reduce the heat to low, then cover the skillet with its lid or use foil. Cook for 10 to 15 minutes or until an instant-read thermometer reads 165°F when inserted into the thickest part of the breast. Transfer chicken to a plate and cover loosely with aluminum foil.

    • Cook Steak

      • 1Pour any liquid left in the pan into a bowl, and use a paper towel to wipe the bottom of the skillet. It is okay if bits of chicken or spices are stuck to the bottom (you can leave them).

      2Put the skillet back over medium-high heat and add two teaspoons of oil.

      3When the oil is hot and looks shimmery, add the steak. Cook for 2 to 3 minutes until brown, then flip to the other side and let cook for another 2 to 3 minutes, or until an instant-read thermometer reads 140°F when inserted into the thickest part of the breast (for medium). Cook longer if you prefer your steak to be more done in the middle.

      4Transfer the steak to the plate with the chicken and cover loosely with aluminum foil.

    • Cook the Vegetables and Shrimp

      • 1Put the skillet back on the heat, increase to medium-high, and add two teaspoons of oil.

      2Add the onions, peppers, garlic, and a pinch of salt. Cook, stirring, until the veggies start to soften and brown a bit, about 5 minutes. As the veggies cook, use tongs or a wooden spoon to scrape up bits of chicken, steak, or spices stuck to the bottom of the pan.

      3When the peppers and onions are ready, pile them on one side of the pan. Add the shrimp to the pan and cook, flipping once, until firm and opaque throughout, 2 to 3 minutes. Transfer the cooked shrimp to a plate.

      4Turn the heat down to low, arrange the vegetables on the bottom of the skillet, stir in tequila, beer, or stock, and cook for 1 minute.

      5Take the pan off the heat. Slice the chicken and steak, then arrange them on the peppers and onions. Finish with a generous squeeze of lime.

      6Serve the fajitas family style with more lime on the side and your favorite side dishes.

    Adam and Joanne’s Tips

    • Leftover fajitas last in an airtight container in the fridge for up to 3 days. Gently reheat in a skillet over medium heat.
    • The nutrition facts provided below are estimates.

    Nutrition Per Serving
    Serving Size
    1/6 of the recipe
    /
    Calories
    314
    /
    Total Fat
    11.1g
    /
    Saturated Fat
    2.8g
    /
    Cholesterol
    161.3mg
    /
    Sodium
    764.3mg
    /
    Carbohydrate
    10.2g
    /
    Dietary Fiber
    2.7g
    /
    Total Sugars
    4.9g
    /
    Protein
    42.4g


    AUTHOR:

    Joanne Gallagher

    Source link

  • Green Chile Chicken Tacos

    Green Chile Chicken Tacos

    Green Chile Chicken Tacos are a perfect family-friendly dinner, and you can make the chicken in the Instant Pot or the slow cooker. These tacos will be low in carbs when you use low-carb tortillas, or eat the slightly-spicy green chile chicken in lettuce wraps for an option that’s Keto or gluten-free!

    PIN Green Chile Chicken Tacos to try them later!

    Green Chile Chicken Tacos close-up photo of finished tacos on plate

    These Green Chile Chicken Tacos are going to be perfect for Cinco de Mayo, and Kara and I really enjoyed this when we worked on the recipe! We loved the spicy green chile chicken, the slightly-spicy slaw with chopped Poblano peppers, and the squeeze of lime we added at the table. And when Kara took leftovers home, her family devoured the tacos too.

    And I’m happy to have both an Instant Pot and a Slow Cooker version of this recipe. The tacos were originally inspired by my love of Hatch Green Chile Enchilada Sauce, something I’ve used often since I first tried it. Any recipe with that sauce is going to be something I’ll enjoy! And recently I discovered that my original nutrition calculator sometimes was not accurate for low-carb tortillas, and I’m happy to say these tacos are even lower in carbs than I thought, see more below about that.

    Either version of Green Chile Chicken Tacos will be tasty, and even the slow cooker method only takes a little over three hours to cook. So this is pretty easy for a chicken taco dinner no matter which method you choose! I hope you enjoy trying it.

    What ingredients do you need for this recipe?

    (This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

    What are Poblano Chile Peppers?

    Poblano chile peppers are large dark green peppers that are mild but have a really delicious flavor. In U.S. grocery stores they are sometimes called Pasilla Peppers.

    Making Green Chile Tacos for Weekend Food Prep:

    If you’re making this for Weekend Food Prep and planning on leftovers to eat later, it would be best to only put dressing on half the slaw if you want it to stay crisp. Refrigerate slaw ingredients and taco meat separately, then heat the chicken and tortillas and add dressing to the rest of the slaw right before you eat the rest of the tacos.

    Which method did we like best for Green Chile Chicken Tacos?

    For the slow cooker version we recommend reducing the sauce so the finished result isn’t too watery, and using the Instant Pot made it super-easy to reduce the sauce after the chicken had cooked. So for that feature only I’d say I liked the Instant Pot method a bit better.

    What Instant Pot or Slow Cooker Did I Use?

    I use a 6 Quart Instant Pot (affiliate link) for all my Instant Pot Recipes! For the slow cooker version I used my favorite 3.5 Quart Slow Cooker (affiliate link) but any size that’s close to that will work.

    How low in carbs are the Green Chile Chicken Tacos?

    With the Mission Carb Balance Low-Carb Tortillas (affiliate link) I used, these tacos have only 7 net carbs each, with 13 grams of protein.

    Green Chile Chicken Tacos Instant Pot version process shots collage

    How to Make Instant Pot Green Chile Chicken Tacos:

    (This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

    1. Trim chicken, put in Instant Pot, and season with salt and pepper. 
    2. Pour Hatch Green Chile Enchilada Sauce (affiliate link) over the chicken, along with diced green chiles (affiliate link) if using.
    3. Lock lid on the Instant Pot and set to MANUAL, HIGH, 10 MINUTES. 
    4. When time is up let pressure release naturally for 20 minutes, then release remaining pressure.
    5. Remove chicken to cutting board and shred, leaving sauce in the Instant Pot.
    6. Turn Instant Pot to SAUTE, MEDIUM and reduce the sauce for about 10 minutes while you shred the chicken apart.
    7. Then put shredded chicken back in the Instant Pot to keep warm and let chicken absorb the sauce.
    8. While chicken cooks, chop the poblanos, green onions, and cilantro.
    9. Whisk together mayo, lime juice, and Green Tabasco Sauce (affiliate link) to make the dressing.
    10. Chop up green and red cabbage, and mix in the chopped poblano, green onion, and cilantro (if using).
    11. Then toss slaw with dressing until it’s a wet as you prefer.
    12. We used Mission Carb Balance Low-Carb Tortillas (affiliate link) with 4 carbs each. (The package has changed.)
    13. We heated each tortilla in a hot dry pan, just about 10-15 seconds per side.
    14. Fill each taco shell with 1/8 of the spicy chicken and 1/8 of the slaw, and serve right away.
    15. We loved this with a squeeze of lime to add at the table!

    Low-Carb Slow Cooker Green Chile Chicken Tacos process shots collage

    How to Make Slow Cooker Green Chile Chicken Tacos:

    (This is only a summary; scroll down for complete printable recipe.)

    1. Simmer Hatch Green Chile Enchilada Sauce (affiliate link) until it’s reduced to 3/4 cup, about 45 minutes. 
    2. While sauce reduces, trim chicken breasts, cut in half lengthwise, put in slow cooker, and season with salt and pepper.
    3. Put the reduced sauce (and 1 can additional diced green chiles if desired) over the chicken. 
    4. Cook on high in slow cooker for about 2 1/2 hours.  
    5. When the chicken is tender and starting to fall apart, remove to a cutting board and shred, leaving the sauce in the slow cooker.
    6. Put the shredded chicken back in the slow cooker and turn to low to keep warm and let the chicken absorb the sauce.
    7. I used Mission Carb Balance Whole Wheat Fajita Shells with 3 carbs each for this version, and heated the foil-wrapped tortillas in a toaster oven.
    8. Mix together ingredients to make dressing for the spicy slaw.
    9. Chop poblanos, green onions, cabbage, and cilantro and make the spicy slaw right before you’re ready to eat the tacos.
    10. To serve, fill each taco shell with 1/8 of the spicy chicken and 1/8 of the slaw.
    11. The original version was served with Cotija cheese. (Through the years I’ve made these tacos more often without it, but it’s tasty if you have some.)

    Make it a Low-Carb Meal:

    Here are some tasty things to serve with the Green Chile Chicken Tacos:

    Green Chile Chicken Tacos shown on serving plate with cut limes on the side.

    More Low-Carb Mexican Dinners:

    Check out my collections of Keto Mexican Food Dinners and Low-Carb Mexican Food Favorites for more ideas to satisfy that craving for Mexican food! And if want more recipes using low-carb tortillas, here are my favorite recipes with low-carb tortillas.

    Ingredients

    • 4 boneless-skinless chicken breasts
    • salt and fresh-ground black pepper to taste
    • one 15 oz. can Hatch Green Chile Enchilada Sauce (see notes)
    • one 3.5 oz. can diced green chiles plus juice (optional)
    • 8 Mission Carb Balance Low-Carb tortillas or Mr. Tortilla 2 Net Carb Multigrain Tortillas
    • 1/2 large fresh Poblano chile, finely chopped (see notes)
    • 1/4 cup thinly sliced green onion
    • 2 cups thinly sliced green cabbage
    • 1 cup thinly sliced red cabbage
    • 1/2 cup chopped cilantro (optional)
    • 3 T mayo
    • 2 T fresh-squeezed lime juice (I used my fresh-frozen lime juice)
    • 1 1/2 tsp. Green Tabasco Sauce (or more if you like it spicy)
    • Salt to taste, preferably Vege-Sal

    Instructions

    INSTANT POT INSTRUCTIONS:

    1. Trim chicken breasts, cut each one in half lengthwise, put in Instant Pot, and season with salt and pepper.  Pour Hatch Green Chile Enchilada Sauce (affiliate link) over the chicken, along with the diced green chiles (affiliate link) if using. Lock lid on the Instant Pot and set to MANUAL, HIGH, 10 MINUTES.
    2. When the cooking time is up let the pressure release naturally for at least 20 minutes, then release any remaining pressure. Remove the chicken to a cutting board and shred, leaving the sauce in the Instant Pot.
    3. Turn Instant Pot to SAUTE, MEDIUM and reduce the sauce for about 20 minutes while you shred the chicken apart. Then put the shredded chicken back in the Instant Pot to keep warm and let the chicken absorb the sauce. 
    4. While chicken cooks, chop the poblanos, green onions, and cilantro. Whisk together mayo, lime juice, and Green Tabasco Sauce (affiliate link) to make the dressing. Chop up green and red cabbage, and mix in the chopped poblano, green onion, and cilantro (if using). Then toss the slaw with dressing until it’s a wet as you prefer. 
    5. We used Mission Carb Balance Low-Carb Tortillas (affiliate link) with 4 carbs each. (The package has changed since I made these tacos in the slow cooker.) We heated each tortilla in a hot dry pan, just about 10-15 seconds per side.
    6. Fill each taco shell with 1/8 of the spicy chicken and 1/8 of the slaw, and serve right away. We loved this with a squeeze of lime to add at the table!

    SLOW COOKER INSTRUCTIONS:

    1. Put the green chile enchilada sauce into a small non-stick saucepan and cook over low heat, stirring occasionally, until enough liquid has evaporated that the sauce has reduced to 3/4 cup.  This will take about 45 minutes, or less if you’re watching it carefully and use higher heat. While the sauce is reducing, trim chicken breasts and cut each breast lengthwise into 2 or 3 long strips.  (Cut larger breasts into 3 strips and smaller ones into 2.)
    2. Spray the inside of slow cooker with olive oil or non-stick spray and put the chicken strips in the bottom. When the sauce has reduced to 3/4 cup, spread sauce over the chicken pieces and add the small can of diced green chiles if you want a bit more heat. Cook on high for about 2 1/2 hours, or until the chicken shreds apart easily with a fork.
    3. When the chicken is done, use a slotted spoon to remove chicken pieces to a cutting board, leaving the sauce in the bottom of  the slow cooker. Use 2 forks to shred the chicken apart into bite-sized pieces and put shredded chicken back in the slow cooker, stirring to coat the chicken with sauce. Turn slow cooker to low to keep the chicken warm while you prepare the rest of the tacos.
    4. Preheat oven or toaster oven to 400F/200C. Remove plastic packaging from the low-carb tortilla shells, wrap in foil, and heat the tortillas in the toaster oven while you make the slaw.
    5. Whisk together the mayo, lime juice, and Green Tabasco sauce to make the dressing. Cut the Poblano chile in half, remove seeds, and finely chop half the chile (reserving the other half for another use.) Thinly slice green onions, green cabbage, red cabbage, and chop cilantro (if using.) Put the slaw ingredients in a bowl and toss with the dressing.
    6. To serve, fill a heated tortilla with 1/8 of the chicken mixture and top with a generous scoop of slaw.

    Nutrition Information

    Yield

    8

    Serving Size

    1

    Amount Per Serving

    Calories 171Total Fat 9gSaturated Fat 2gUnsaturated Fat 7gCholesterol 38mgSodium 612mgCarbohydrates 9gFiber 2gSugar 5gProtein 13g

    Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

    Did you make this recipe?

    Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

    Square image of Green Chile Chicken Tacos shown on serving plate with limes in back.

    Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
    The small low-carb flour tortillas used in these Green Chile Chicken Tacos have only 2 – 4 net carbs each (depending on which brand you choose), making them a good choice for low-carb diet plans. If you’re following the original South Beach diet choose a low-carb tortilla that fits that plan and look for Green Chile Enchilada Sauce with the lowest amount of carbs you can find. You can eat the Green Chile Chicken inside lettuce wraps for an option that’s Keto or gluten-free.

    Find More Recipes Like This One:
    Use Slow Cooker Recipes or Instant Pot Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

    Historical Notes for this Recipe:
    The Green Chile Tacos were first posted in 2014, and I’ve made this recipe many times since then. The post was last updated with more information and corrected nutritional information in 2026.

    Pinterest image for Green Chile Chicken Tacos, showing three tacos in taco holder.

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  • Seriously Good Apple Salad Recipe

    Seriously Good Apple Salad Recipe

    This apple salad recipe is one of my favorite fall salad recipes. Its creamy dressing and toasted pecans make it a perfect side dish or holiday salad!

    Apple Salad

    When fall hits, I start craving this crispy green apple salad with fennel. It’s incredibly easy to make and has one of my favorite creamy salad dressings. It’s great throughout the fall and absolutely perfect on the table for Thanksgiving.

    I cannot wait for you to try this easy recipe. For more like this, see our arugula fennel salad or farro salad with apples.

    Key Ingredients

    • Apples: I love tart Granny Smith apples for this salad, but any variety of crunchy apples works well.
    • Celery and Fennel: If you aren’t familiar with raw celery and fennel in salads, hear me out. It’s delicious! You’ll quickly peel the celery, which removes any stringy bits, and then slice them thin for the salad. The fennel adds a light licorice (or anise) crunch. Seriously, it’s one of my favorite salads right here!
    • Green Onion and Fresh Dill: I love tossing chopped fresh dill and sliced green onions for even more fresh flavor. You can also use chives or mint.
    • Nuts: I use pecans in the photos, but pistachios, walnuts, and hazelnuts are great here. Toast them briefly first before you add them to the apples. Candied pecans would be amazing, too!
    • Creamy Dressing: This salad dressing is zippy and creamy. I make it with Dijon mustard, apple cider vinegar, maple syrup, olive oil, and crème fraîche. Crème fraîche tastes like a creamy, slightly less tangy sour cream. If you don’t have it on hand, mayonnaise, sour cream, and even plain yogurt will work in its place.

    Find the full recipe with measurements below.

    How to Make Apple Salad

    Tip 1: Make the creamy dressing. I genuinely love the salad dressing for this apple salad. It’s easy to make and requires whisking Dijon, cider vinegar, maple syrup, olive oil, and crème fraîche together until creamy. It’s light, creamy, and incredible with the apples.

    Tip 2: Prepping the apples, fennel, and celery. To bring this salad together, you’ll slice the apples (I keep the peel on). Then, for the celery, use a vegetable peeler to remove the tougher, stringy outer layers, and finally thinly slice the fennel. When prepping the fennel, remove the core first, then thinly slice from there.

    Adding dressing to apples, celery, and fennel to make salad

    Serving Suggestions

    This creamy, crunchy salad is incredible with all your favorite fall or holiday dishes. For a simple weeknight dinner, serve it alongside baked pork chops or chicken milanese (instead of the typical arugula salad). It’s also incredible next to roast chicken or pan-roasted chicken breasts. I’ve even served it with this balsamic pear pizza and loved it!

    For the holidays, this works beautifully on the table next to a roast turkey or a roasted turkey breast. It’s also amazing with glazed ham. Really, anytime your meal can stand a little extra freshness and crunch, this is your salad!

    More Fall Salad Recipes

    Apple Salad

    Seriously Good Apple Salad

    • PREP
    • TOTAL

    Who said you need lettuce to make a salad? This apple salad with celery and fennel is crisp, fresh, creamy, and delicious. Serve this on the side or as a bed for grilled or roasted meats. We love using a crisp apple like Honeycrisp or Pink Lady.

    4 Servings

    You Will Need

    For the salad

    2 medium apples, cored and thinly sliced

    3 celery stalks, peeled and sliced

    1 fennel bulb, cored and thinly sliced

    1 scallion, finely chopped

    ¼ cup fresh dill, finely chopped

    ½ cup pecans, hazelnuts, or walnuts, lightly toasted


    For the dressing

    1 tablespoon Dijon mustard

    3 tablespoons apple cider vinegar

    1 teaspoon maple syrup

    3 tablespoons extra-virgin olive oil

    2 tablespoons crème fraîche

    Salt and fresh ground pepper to taste

    Directions

      1Make the dressing: Whisk together the mustard, vinegar, and maple syrup in a large salad bowl until blended. Gradually add the oil, whisking constantly, until the dressing looks well blended and creamy. Whisk in the crème fraîche, a pinch of salt, and a few grinds of fresh ground black pepper. Taste and adjust with additional salt, vinegar, or maple syrup if necessary.

      2Make the salad: Add the sliced apples, celery, fennel, scallion, dill, and the nuts. Toss well. If you have any fennel fronds (the wispy tops of the fennel stalk that look similar to dill), scatter a few over the salad, then serve.

    Adam and Joanne’s Tips

    • Storing: Make sure the apples are well coated with the dressing, then store the salad in an airtight container in the fridge for up to 2 days. The apples may soften a little as they sit. Use crisp apples that aren’t as prone to browning, like Honeycrisp or Pink Lady.
    • Prepping the celery: Peeling celery removes the tough, sometimes stringy outer surface. Use a vegetable peeler to peel each stalk until the outer layer is smooth.
    • Substituting crème fraîche: Use mayo, sour cream, or plain yogurt. You may need to adjust the maple syrup slightly.
    • Toasting the nuts: Spread them in an even layer on a sheet pan and slide them into a 350°F oven. Toast 6 to 8 minutes or until they smell toasty, shaking the pan halfway during cooking.
    • Optional add-ins: Try tossing in some chopped kale or spinach, adding extra punch and creaminess with cheese (blue cheese or goat cheese is perfect), or crumble in some cooked bacon or pancetta.
    • The nutrition facts provided below are estimates.

    Nutrition Per Serving
    Serving Size
    1/4 of the recipe
    /
    Calories
    226
    /
    Total Fat
    17.3g
    /
    Saturated Fat
    2.4g
    /
    Cholesterol
    3.5g
    /
    Sodium
    123g
    /
    Carbohydrate
    18.2g
    /
    Dietary Fiber
    4.3g
    /
    Total Sugars
    12.7g
    /
    Protein
    1.9g


    AUTHOR:

    Joanne Gallagher

    Adam and Joanne of Inspired Taste

    We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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