I love spending time in the kitchen and I hope to help you find the love too!

- Erin

Fusion Tacos

Fusion Tacos

August has been non-stop with activities, primarily focusing on setting up our Airbnb. This long Labor day weekend will be the final push to get all the finishing touches complete before we start renting it out, and I could not be happier! We started the first steps in mid-June and naively thought we would be renting in August. The process to legally rent in Charleston has taken a lot more time than expected but we are close to the finish. If all goes smooth this week, hopefully we can enjoy a little of the long weekend.

While BBQ might be a traditional idea for the weekend, tacos never disappoint. A fusion between Asian and Indian, these tacos are simple to make but incredibly flavorful. Street corn, mexican rice, or black beans would all make a great sides and a margarita never hurts! These could also be made using a meat alternative like Beyond Burger or substitute chickpeas.

Fusion Tacos

4 tacos

  • 1 carrot, sliced into matchsticks

  • 1/2 cup shredded purple cabbage

  • 1 cup thinly sliced cucumber

  • 1 red chili pepper, chopped

  • 1/2 TBS Olive Oil

  • 1 tsp fresh lime juice + lime wedges for serving

  • 1 TBS Apple Cider Vinegar

  • 1/2 tsp kosher salt

  • 1/2 lb ground meat

  • 1 TBS Curry Powder (I used Mama T’s Original)

  • 1 TBS Soy Sauce

  • 1/2 TBS Fish Sauce

  • 2 tsp sriracha (Wild Brine is our favorite)

  • 1/2 tsp minced garlic

  • 1 1/2 TBS coconut milk

  • 1/4 tsp salt

  • 4 small tortillas

  • Cilantro

  1. Slice carrot, shred cabbage, chop red chili pepper, and thinly slice cucumber

  2. Mix olive oil, apple cider vinegar, kosher salt and lime juice in a bowl

  3. Add carrot, cabbage, pepper, and cucumber to the bowl and toss

  4. Keep cucumber separate if you don't want it to turn purple and use a small amount of the sauce to coat it separately.

  5. Mix ground meat with curry powder, soy sauce and fish sauce. set aside.

  6. Make the sauce by mixing sriracha, minced garlic, coconut milk and salt

  7. Pause here until you are ready to eat. All items can be kept in the fridge.

  8. Warm skillet over medium high heat

  9. Add ground meat, breaking up as it cooks

  10. When meat is cooked, transfer to a paper towel covered plate to reduce grease

  11. Assemble tacos with shell, cabbage slaw, cucumbers (if you separated), ground meat, sriracha sauce and cilantro.

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Citrus Burst Fish

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Air Fryer Carrot and Potato Fries