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lime juice

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30 Minutes or Less

Air Fryer Fish Tacos

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air fryer fish tacos on a plate with beer on the side

Fish tacos are a favorite around here, and making them in the air fryer is SUPER easy! Light, flaky fish is smothered in a smoky spice rub and rests atop a bed of homemade mango jalapeño salsa. Throw these tacos together in under 20 minutes and enjoy with friends, family, and loved ones!

air fryer fish tacos on a plate with beer on the side

What You Need To Make Air Fryer Fish Tacos

Firm White Fish – Cod, mahi mahi, and halibut are a few examples or firm white fish that would taste great in this recipe. I used wild caught cod fillets in my air fryer fish tacos and they cooked up perfectly flaky and delicious!

Smoked Paprika – Different from regular paprika, smoked paprika contributes this essence of smokiness to recipes that simply can’t be beat. If you don’t have smoked paprika at home, I highly recommend you go pick some up. It’s a great spice to use in all sorts of recipes and tastes especially delicious on fish, chicken, beef, and pork.

Tortillas – I use and love the Siete Almond Flour tortillas for all of my tacos! They’re a delicious grain-free tortilla that are pliable and hardly ever bottom out. However, you can use any kind of tortillas you’d like in this recipe. For a cheaper gluten-free alternative, I recommend corn tortillas. And if you’re not gluten-free, go ahead and use flour tortillas instead!

Adjust This Recipe To Your Diet

Make Them Air Fryer Chicken Tacos: Easily swap out the fish for a half a pound of boneless skinless chicken breast, then season and cook the chicken exactly how you would the fish in this recipe!

Make it Paleo: To make this dish paleo, use either Siete Grain-Free Tortillas or lettuce wraps in place of the tortillas.

Tips For Making Air Fryer Fish Tacos

  • Don’t forget to lightly coat your air fryer basket with a little bit of oil before placing the fish filets inside. Due to it’s light and flakiness, fish is at risk of sticking to the inside of the basket once cooked. Therefore, to avoid the hassle, quickly either sprits the inside of the basket with spray cooking oil or drizzle it with a little avocado oil before cooking!
  • Serve these air fryer fish tacos however you’d like. I love topping mine with sliced avocado and a little bit of chipotle mayo – YUM!
  • Store any leftovers in separate airtight containers in the fridge for up to 3 days. Avoid storing pre-assembled tacos in the fridge, since any moisture on the tortillas will sauce them to get soggy and break apart.
Air Fryer Fish Tacos
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Air Fryer Fish Tacos

0 from 0 votes
Recipe by Samantha Russo Course: MainCuisine: MexicanDifficulty: Easy
Servings

2

servings
Prep time

10

minutes
Cooking time

10

minutes
Total time

20

minutes

Fish tacos are a favorite around here, and making them in the air fryer is SUPER easy! Light, flaky fish is smothered in a smoky spice rub and rests atop a bed of homemade mango jalapeño salsa. Throw these air fryer fish tacos together in under 20 minutes and enjoy with friends, family, and loved ones!

Ingredients

  • For the fish:

  • 1/2 pound firm white fish, see Notes

  • 1/2 teaspoon chili powder

  • 1/2 teaspoon smoked paprika

  • 1/2 teaspoon garlic powder

  • 1/4 teaspoon salt

  • For the salsa:

  • 2 tablespoons lime juice

  • 1 cup fresh mango, diced

  • 1/2 jalapeno, finely chopped

  • 1/4 cup fresh cilantro, chopped

  • 1/2 teaspoon salt

  • For serving:

  • 6 tortillas, see Notes

Directions

  • Mix together the chili powder, smoked paprika, garlic powder, and salt in a small bowl then evenly sprinkle over the fish.
  • Lightly coat the inside of air fryer basket with oil, then transfer fish to basket and cook at 400° Fahrenheit for 10 minutes.
  • While fish cooks, add all salsa ingredients to a bowl and toss to combine.
  • Warm tortillas then place a bed of homemade salsa and a few pieces of flaked fish into each taco.

Recipe Video

Notes

  • Firm White Fish: I used cod, though mahi mahi and halibut would work great as well!
  • Tortillas: I use and LOVE Siete Almond Flour Tortillas, though any tortillas will work in this recipe.

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30 Minutes or Less

Avocado Crema

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avocado crema being scooped from a bowl with a tortilla chip

This avocado crema is tangy, creamy, and delicious! Whip this naturally vegan recipe together for friends and family with just five super simple ingredients.

We love a good guac around here. And while yes, guac is pretty easy to make, this avocado crema is even easier! It requires just five easy-to-acquire ingredients and is blended together in a few minutes. Before I forget, I must mention my most FAVORITE thing about this simple recipe. You know how when you make guacamole it pretty quickly turns brown? Well friends. this avocado crema stays bright green for hours! The lime juice gives this recipe a delightfully tangy flavor and helps to preserve the color of this dish. I just love throwing this easy dip recipe together when friends or family come over. Not only does everyone go crazy for it, but it looks delicious and appetizing until it’s all gone!

What You Need To Make Avocado Crema

Avocados – Use perfectly ripe avocados in this recipe. To know when an avocado is ripe, gently but firmly press on the outside. If the avocado gives a little without feeling too mushy, then you know it’s ripe and ready to eat! However, if the avocado feels hard, place it in a plastic bag with a bunch of bananas to help it ripen quickly (typically in a day or two).

Lime Juice – If you love a ton of lime in your guac, you’re gonna go insane for this avocado crema recipe! Loaded with fresh lime juice, it’s incredibly zesty and bright. However, feel free to adjust the amount of lime juice to your preferences. And while fresh lime juice is always best, bottled lime juice will work in this recipe as well.

Garlic – If you’re anything like me, you add garlic to literally everything. A single garlic clove contributes a bit of spice and an essence of that delicious garlic flavor to this simple dip recipe. If you’d like, you can add even more garlic to this recipe or leave it out altogether!

Adjust This Recipe To Your Diet

  • Add Dairy: If you’re not dairy-free, you can add 1/2 cup sour cream to make this avocado crema even creamier!
  • Sub Cilantro: I know a handful of you are averse to cilantro, therefore you can easily swap the cilantro in this recipe for some fresh parsley instead.

Ways To Enjoy This Avocado Crema

  • with chips
  • in tacos
  • in burritos
  • over chicken
  • in salad
  • …or by the spoonful!
Avocado Crema
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Avocado Crema

0 from 0 votes
Recipe by Samantha Russo Course: SidesCuisine: MexicanDifficulty: Easy
Servings

4

servings
Total time

5

minutes

This avocado crema is tangy, creamy, and delicious! Whip this naturally vegan recipe together for friends and family with just five super simple ingredients.

Ingredients

  • 4-5 medium-sized ripe avocados

  • 3 tablespoons lime juice

  • 1/4 cup cilantro

  • 1/2 teaspoon salt

  • 1 garlic clove

Directions

  • Add all ingredients to a blender or food processor and blend until smooth.

Recipe Video

Notes

  • Store any leftover avocado crema in an airtight container in the fridge for up to three days.

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Dairy-Free

Vegan Elote (Mexican Street Corn)

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vegan elote on a baking sheet with fresh lime wedges

This vegan elote is fresh, tangy, and delicious! Make this recipe for your next summertime party or barbecue – it’s crazy easy and even non-vegans love it!

vegan elote on a baking sheet with fresh lime wedges

This vegan elote is literally my summer dream come true. Elote, also known as Mexican street corn, is one of those things where if it’s on a menu, there’s a 1,000% chance I’m ordering eat. As soon as the weather warmed up, the corn cravings hit HARD. And I couldn’t wait to make it to a local Mexican restaurant to enjoy some elote. So I made it myself! I was also set on developing a recipe that both I (the dairy-free one) and my sister (the vegan one) could enjoy.

With literally just a few simple swaps, I took this classic summertime favorite and turned it into a classic vegan summertime favorite. And trust me, I’ve fed this vegan elote recipe to plentyyyyy of non-vegans and none of them (not a single one!!!) could tell the difference. Practically bursting with flavor, be sure to add this easy recipe to your 4th of July lineup. You won’t be disappointed.

What You Need To Make Vegan Elote

Corn – Ahh corn season, let us rejoice! Sweet corn peaks between July and September, making right now the best time to buy it and eat it. While we’ve literally just kicked off corn season, I’m already sad about it soon being over. Though short, corn season is oh-so sweet (see what I did there hehe). Anyway, back to the recipe – pick up four sweet corns on the cob with preferably the husk on. The husk on will make for a more fresh and flavor-packed vegan elote, though husk off will make for less cleanup. If the husk is on, easily remove it by peeling away at the green leaves (aka the husk) and be sure to remove as much of those stringy fibers as possible. Once clean, snap off the end where the husk attaches to the corn and start on this recipe.

Vegan Mayonnaise – Feel free to use whatever brand of vegan mayonnaise you’d like in this vegan elote recipe! I used the Follow Your Heart Vegenaise and had great results. Vegan mayo is quite a bit thinner than regular mayo, which is why I keep the lime juice to a minimum in this recipe. Though don’t worry, that lime flavor still manages to shine through! If you’re not vegan, you can use an equal amount of regular mayonnaise in its place.

Adjust This Recipe To Fit Your Diet

  • Add Cheese: If not vegan or dairy-free, sprinkle your finished elote with a little bit of queso fresco!
  • Make it Less Spicy: While I definitely wouldn’t classify this recipe as spicy, the chili powder add just the tiniest bit of heat. If you’re concerned about this, feel free to use just 1/4 teaspoon of chili powder instead. Or you can replace the chili powder with smoked paprika if you’d like.
  • Use Regular Mayonnaise: Regular mayo can be used as a 1:1 swap for the vegan mayo in this recipe!
Vegan Elote (Mexican Street Corn)
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Vegan Elote (Mexican Street Corn)

0 from 0 votes
Recipe by Samantha Russo Course: SidesCuisine: MexicanDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

40

minutes
Total time

45

minutes

This vegan elote is fresh, tangy, and delicious! Make this recipe for your next summertime party or barbecue – it’s crazy easy and even non-vegans love it!

Ingredients

  • 4 corn on the cob

  • 1/2 cup vegan mayonnaise

  • 1/2 tablespoon lime juice

  • 2 teaspoons lime zest

  • 1/2 teaspoon chili powder

  • 1/4 teaspoon salt

  • Fresh cilantro, chopped

Directions

  • Preheat oven to 350° Fahrenheit.
  • Wrap each corn on the cob in aluminum foil, place on a baking sheet and bake for 40 minutes, turning halfway through.
  • Mix together the vegan mayonnaise, lime juice, lime zest, chili powder, and salt in a bowl.
  • Once corn is done cooking, brush with mayo and top with cilantro.

Recipe Video

Notes

  • Elote OFF the Cob: Feel free to remove the corn from the cob after cooking and then mixing the kernels in with the sauce for an easier to eat vegan elote off the cob!

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30 Minutes or Less

Mango Habanero Salsa

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Mango habanero salsa in a bowl with a spoon, surrounded by cilantro, habanero peppers, limes, and chips.

This mango habanero salsa strikes the perfect balance between sweet and spicy! Ripe, juicy mangoes create the perfect base for this fun and flavorful salsa. This easy dip requires just 5 ingredients and takes only a few minutes to throw together. Prep a double (or heck, a triple!) batch of this mango habanero salsa for your next party as an exciting new recipe everyone will love – beware of double-dippers!

Mango habanero salsa in a bowl with a spoon, surrounded by cilantro, habanero peppers, limes, and chips.

The Story Behind This Recipe

I honestly only discovered mango salsa last year. Like I knew it existed, but never bothered to try it. To me, salsa had to always consist of mainly some type of tomato. And not to say that a tomato-based salsa isn’t still incredible, but this mango salsa is truly something else! It’s that perfect sweet and salty combo that makes my tastebuds dance. And to top it all off, we add just a hint of spice in there. Let me tell you, the only thing better than sweet and salty is sweet, SPICY, and salty! It’s a total game changer.

In this mango habanero salsa we get that delicious sweetness from juicy, ripe mangos, then add in the savory with some lime, cilantro, and lemon juice, THEN round it all out with a spicy kick from finely chopped habaneros. The fun thing about this salsa is that you can totally customize it to your taste and spice level. I use just half of a habanero to give this salsa that spicy almost smokey flavor without lighting my mouth on fire ?. But if you enjoy that burning sensation (RESPECT) go ahead and dice up an entire habanero. Though on the other end of things, if you reach for the “mild” salsa jar at the store then you can simply use just a quarter of a habanero in this mango habanero salsa!

What You Need To Make Mango Habanero Salsa

Mango – To know if your mangoes are ripe enough for this salsa, give it a gentle squeeze. If the mango is slightly soft, but not too squishy then it’s ready to go in this mango habanero salsa! You’re free to dice your mangoes however big or small you’d like for this recipe. And if you want a more pureed-style salsa, throw the diced mango in a few processor and give it a few pulses before mixing in the other ingredients.

Habanero – These teeny tiny little orange peppers pack a MAJOR punch. Be very careful when handling these peppers, avoid touching your face and especially your eyes during and after chopping. It’s also important that you finely chop the habaneros for this mango habanero salsa. Finely chopped peppers will be more evenly dispersed creating a perfectly subtle flavor rather than overwhelming your tastebuds by biting into larger pieces.

Adjust This Mango Habanero Salsa to Your Spice Level

Mild – Use 1/4 of a habanero pepper and be sure to dice it extra fine for your salsa.

Medium – Use 1/2 of a habanero pepper in your salsa, give it a taste then add more habanero as desired.

Hot – Go ahead, throw that entire habanero in your salsa, I admire your braveness!

Mango Habanero Salsa
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Mango Habanero Salsa

0 from 0 votes
Recipe by Samantha Russo Course: SidesCuisine: MexicanDifficulty: Easy
Servings

2

servings
Total time

5

minutes

This mango habanero salsa strikes the perfect balance between sweet and spicy! Ripe, juicy mangoes create the perfect base for this fun and flavorful salsa. This easy dip requires just 5 ingredients and takes only a few minutes to throw together. Prep a double (or heck, a triple!) batch of this mango habanero salsa for your next party as an exciting new recipe everyone will love – beware of double-dippers!

Ingredients

  • 1 cup diced mango

  • 1/2 habanero pepper, finely diced

  • 1/4 cup cilantro, chopped

  • 1 tablespoon lime juice

  • 1/2 teaspoon salt

Directions

  • Add all ingredients to a bowl and stir to combine.
  • Cover and let chill in the fridge until ready to serve!

Notes

  • If you’d prefer a pureed salsa, add all ingredients to a food processor and give it a few pulses until you achieve your desired consistency.

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30 Minutes or Less

Skinny Blackberry Margarita

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blackberry dropping into a glass of skinny blackberry margarita.

Yes, you read that title right – the skinny blackberry margarita is here and ready to change your life! This cup of pure magic is bursting with fresh blackberry and lime flavor, with just a touch of sweetness. Finished off with a salt + sugar rim, this skinny blackberry margarita are nothing short of perfection.

blackberry dropping into a glass of skinny blackberry margarita.

I am a margarita girl through and through. If there’s a marg on the happy hour menu, there’s a 99% chance I’m ordering it. Because of my sheer obsession with margaritas, I wanted to create a recipe for my own margarita here one day. As the weather warms up and my margarita cravings increased, I knew now was the time. But I didn’t want to create just a regular margarita – that’s boring. So I thought hmmm blackberries sound good. And that’s quite literally how these skinny blackberry margaritas came to be.

Why Skinny?

I want to start off by saying that I am usually NOT a fan of foods or recipes that call out “skinny,” or ” low-fat.” Or really anything in the title that would imply that if you didn’t eat or drink this recipe, you’d be “fat.” But the term “skinny margarita” is actually widely known as a specific kind of margarita. It’s almost like asking for a “spicy margarita,” the extra word helps to identify its ingredients (not call out its nutrition facts). Therefore, by calling this a skinny blackberry margarita, we are making it known that this recipe contains fresh-squeezed orange juice and agave nectar. For more info on these ingredients, see the section below!

What You’ll Need to Make a Skinny Blackberry Margarita

Tequila – Silver or reposado tequila taste best in this cocktail, but really any tequila will work! Though keep in mind that the better quality the tequila is that you use – the better tasting your margarita will be.

Fresh Orange Juice – Fresh orange juice replaces the orange liqueur in this skinny blackberry margarita recipe. Simply slice an orange in half then squeeze one of the halves into a glass. Half of a squeezed orange usually yields enough fresh orange juice for this recipe!

Agave Nectar – This sweet syrup is a natural sweetener reigning from – you guessed it – the agave plant! The agave nectar in this recipe replaces the simple syrup used in most traditional margarita recipes. We use a fairly small amount of nectar in this recipe in order to keep the sugars low. Though feel free to add as much or as little agave nectar as you’d like!

Make it a Virgin Skinny Blackberry Margarita

  • Use 2 ounces of tonic or sparkling water in place of the tequila to make this a virgin skinny blackberry margarita!
Skinny Blackberry Margarita
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Skinny Blackberry Margarita

0 from 0 votes
Recipe by Samantha Russo Course: DrinksCuisine: MexicanDifficulty: Easy
Servings

1

serving
Total time

5

minutes

This cup of pure magic is bursting with fresh blackberry and lime flavor, with just a touch of sweetness. Finished off with a salt + sugar rim, this skinny blackberry margarita is nothing short of perfection.

Ingredients

  • 1 tablespoons sugar

  • 1 teaspoon salt

  • lime wedge

  • 5 blackberries

  • 2 ounces tequila, see Notes

  • 3 tablespoons lime juice

  • 2 tablespoons fresh orange juice

  • 1 1/2 teaspoons agave nectar

Directions

  • Mix together the sugar and salt on a small plate. Run a lime wedge around the rim of your glass, then dip in the sugar and salt mixture.
  • Place blackberries at the bottom of the glass and muddle until they are lightly crushed, then fill the glass with ice.
  • Fill a cocktail shaker with ice, then add in the tequila, lime juice, orange juice and agave nectar. Secure the lid and shake for 30 seconds, then strain into your glass.

Notes

  • No muddler? No problem! I used the end of a spatula as a muddler – you can use any kitchen utensil you’d like to lightly crush the blackberries.
  • Tequila: Silver or reposado tequila taste best in this recipe, though you can use any tequila you’d like.

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