tacos

June 25, 2020 by Lindsey | Dolly and Oatmeal

LETTUCE TACO CUPS W/ CHIPOTLE-SPICED WILD SALMON | dolly and oatmeal

hi friends, it’s been a while. before we get to our recipe i wanted to take a minute to let you know where my head and thoughts are at. we’re currently living through the largest civil rights moment of our lives, and since this blog, my recipes, and current events shape and inform my thinking, it’s necessary that i make a few comments here and how i am going to continue anti-racism work - In and off this platform. i started my blog years ago in hopes of creating community; a community that could share in conversations, in cooking together, in forging positivity and relationships. but i want to acknowledge that through my own ignorance and privilege, I didn’t create an inclusive community. i didn’t take an active role to diversify the blogs or cookbooks i read, or the social accounts i followed. i wasn’t an ally to the voices of the Black and POC community in this way. going forward that is changing.

typical content will continue here (however infrequent that is these days 🙃). but, know that I’m here to do long-term work and growth. i’m committed to doing better. with that, let’s get to our recipe.

there’s a local taco spot that frank and i love. they have legitimately gooood tacos. pre-COVID we would order them every weekend. since we love them so much, i made a riff of the ones i typically order. i swapped in some roasted wild salmon, added grilled avocado (grilling it is optional, but it adds a nice smoky flavor), pickled red onions, and some homemade chipotle cashew crema. while Mexican crema is typically made with sour cream, buttermilk or heavy cream, for a dairy-free version we use soaked cashews to achieve a similar texture. to flavor it, all we add is some fiery chipotle peppers in adobo ( jalapeños that have been smoke and dried and stored in an adobo sauce), a bit of acidity, salt, and some water. and bonus, it can made ahead of time so you’re not preparing everything on the same day. i love them in a lettuce cup situation, frank not so much. if you’re like him, grab yourself some tortillas and you’ll be good to go 😉

lettuce taco cups w/ chipotle-spiced wild salmon | gf/df

notes:

-i roasted the salmon here, but since it’s bbq season, grilling would also be a great way to prepare it. i would try to cook the filet whole, to avoid drying it out. let it cool for a few, then slice the filet into taco-sized pieces.

-if you don’t have salmon/don’t like it you could use halibut or shrimp as well

print the recipe!

| serves roughly 4-6 |

1 pound wild salmon filet
2 teaspoons avocado oil
1 teaspoon chipotle powder
salt, to taste
1 head bibb lettuce, leaves washed and pat dried (or gluten-free tortillas of choice)
1/2 cup chipotle cashew crema
lime juice

optional toppings:

grilled or sliced avocado
pickled red onions
chopped cilantro

method

preheat oven to 450°F. place the salmon skin side down in a large baking pan, drizzle the salmon with the avocado oil, chipotle powder, and season with salt. bake in the center of your oven for 15-20 minutes, until the salmon is cooked through. let the salmon sit until room temperature, about 30 minutes.
assemble the taco cups. place the bibb lettuce cups on a large platter. start by pulling or cutting 2-3-inch pieces of salmon and fitting them in the cups. add grilled or sliced avocado (if using), and pickled red onions (if using). drizzle with chipotle cashew crema, a squeeze of lime juice, and a pinch of salt. garnish with chopped cilantro (if using). eat immediately.

similar recipes:

beet tacos w/ beet green salsa & spicy pickled onions

8 Favorite Recipes Using Chickpea Flour (+ a giveaway) / September 9, 2016 by Lindsey | Dolly and Oatmeal

8 Favorite Recipes Using Chickpea Flour | dolly and oatmeal

happy friday! just in case you're looking for some, i'm popping in for a bit of weekend inspiration! before i developed an entire cookbook based around chickpea flour, i used it quite frequently in my daily life, and here on the blog. some of you may remember a few of the recipes highlighted here, or if you're a newer visitor you may have missed them all together! no worries, though! i've put together 8 of my all-time favorite savory chickpea flour recipes for you :) there's a vegan pizza dough recipe, a falafel recipe, savory waffles (!), and a protein packed chickpea salad with the chickpea flour-based tzatziki from my book!

and i'm not sure if you're aware, but 2016 is the international year of pulses! what are pulses you ask? they're the delicious, edible seeds of plants in the legume family, like: lentils, beans, and chickpeas. i'm always trying to get my plant protein on - especially since i've been pregnant. when i was developing my book i quickly came to realize that, in particular, chickpea flour was endlessly versatile and could be used in just about any application. along with the recipes below, my book also highlights savory recipes like chickpea flour noodles, pasta-like spaetzle, dressings made from chickpea flour (they're not weird, i promise!); and a slew of sweet baked goods like a birthday cake, cookies, and some super delish almond butter brownies! so if you'd like, you can join me in taking the pulse pledge you can do so here and pledging to make pulses a larger part of your diet :)

*giveaway: my book, Chickpea Flour Does It All made its debut just over 5 months ago! so, in celebration of that, and in celebration of pulses in general, i'm giving away a copy to one of you all! to enter: leave a comment below about your favorite dishes using pulses! giveaway will close friday, september 16, 2016, at 5pm EST. (open to US and Canada only.)

this post was created in partnership with USA Pulses & Pulse Canada. all opinions, as always, are my own. thank you for supporting the sponsors that help keep dolly and oatmeal going!

chickpea & avocado tzatziki salad this salad is a year-round favorite, and a quick meal to throw together. whether for lunch, or as a side for dinner, it's hearty and light at the same time. plus, the chickpea flour-based tzatziki recipe makes enough servings for plenty of leftovers, or to use as a dip!

zucchini-basil chickpea waffles with tomato & shaved fennel salad waffles for dinner is always something i can totally get down with! these savory waffs are made with zucchini and basil, but feel free to substitute shredded carrots in for the summery zucchini, or another herb for the basil. the salad on top can also be swapped for a more seasonal-friendly option. i would think that a root veg slaw (maybe beets) with a zippy dressing would be fun here.

chickpea pizza with garden pesto & caramelized balsamic shallots this recipe comes right out of my book, and it's a weekly favorite in our house! while the pizza dough does call for other flours besides chickpea (brown rice, sorghum, and arrowroot), this blend is only used to give it a more familiar flavor and texture. i particularly love using a baking stone to provide a more even flow of heat, making the bottom crisp up really nicely and offer the dough those air bubbles we all know and love! plus, it's vegan friendly as well!

kabocha squash biscuits (with black lentil & kale chili) whether you're making this complete dish (which i gently nudge you to), or just making the biscuits themselves, you'll end up with a baked treat that's nourishing and cozy. these kabocha squash biscuits can be made with any winter squash puree, whether it's butternut, acorn, or pumpkin.

chickpea flour flatbread with new potatoes & fresh basil this is a super versatile flatbread recipe that can be topped with your go-to toppings, or whatever ingredients you have on hand. the recipe is super easy to put together, doesn't call for yeast and a quick resting period.

mung bean, chickpea & cilantro falafel tacos the chickpea flour and mung beans give these falafel a double dose of protein, while the cilantro and spices give them tons of awesome flavor. i love throwing them in a brown rice, or sprouted corn tortilla, topping with a simple avocado-radish salad, and a lemony tahini sauce. they're good for on-the-go, or just a fun lunch or dinner.

za'atar spiced chickpea crackers these crackers were so good and have been such a staple in my house, that they made it into my book. they're crisp, flavorful, and perfect for any dip. their toppings can be super versatile as well. i've made them with shredded nori and sesame seeds, as well as a garlic & herb mix. have fun and play around!

summer socca salad with burst tomatoes & roasted zucchini another year-round go-to is socca. anyone who has made it probably knows that it can be made plain, with any and all add-ins, topped with various toppings, made as pizza, or as a side companion to most dishes. i love topping socca with simple salads in the summer, grains and beans in the colder months, or served alongside soup or eggs.

mole black bean tacos w/ cabbage + cilantro slaw | v + gf / January 27, 2016 by Lindsey | Dolly and Oatmeal

mole black bean tacos w/ cabbage + cilantro slaw | dolly and oatmeal #vegan #glutenfree

our backyard is currently under about 5 feet of snow in some places. the blizzard this past weekend tossed around a fare bit of snow, not to mention our little 9-pound pup, quint. while this winter hasn't been much of a winter so far, it seems as though it's just lingering; the thought that there are basically 2 more months of these winter-ish days are enough for me crawl under the covers until spring. but then i remind myself of warm spring and summer days and try to summon some of those vibes in ways that i eat. over the summer me and frank made sara's grilled halibut sandwiches with jalepeno slaw, and it was somewhat of a transformative experience, as far as slaw goes. the slaw was cool, and crunchy, fresh, and spicy; and tossed with a good amount of a slightly creamy dressing. i had been discouraged by previous slaw experiences where there was a big globby mess of mayo with some hint of veg hiding in it.

aside from this slaw, mole sauce is another thing that makes heart pitter-patter. me and frank both have a deep love for it and its slow, intentional method. after making mole for new year's eve 2 years in row, it's become our tradition of sorts. this year, we made alex stupak's mole poblano from his new book, tacos, and it was super! it had a really interesting spice blend of anise seeds, coriander, cloves, peppercorns, and more; it also had a thick, chile base, without being too spicy, and a mix of nuts adding to its deep flavor. i tweaked the recipe a bit, omitting the lard, and replacing it with vegetable oil (which no doubt changes the flavor a bit), subbing in gluten-free bread, as well as vegetable stock. so if you have a hankering for loooong, slow cookin' this is a must-try sauce. there are some really good ones, like this one that we tried last year, if you're looking for a good online version. if not, my go-to brand (for all things non-homemade sauce) is sky valley.

wishing you all the cozies! xo

mole black bean tacos w/ cabbage + cilantro slaw | v + gf

for a slaw with less spice, substitute the jalapeño with half of a poblano pepper. also, this makes more slaw then you will likely use for the serving size below; leftover slaw can be stored in a lidded container in the fridge for up to 4 days.

slaw adapted slightly from sara's jalapeño slaw

| serves 2-3 as a meal |

1/2 head red cabbage, thinly shredded (on a mandolin or with a knife)
1/2 cup chopped cilantro,, plus more for serving
1 small red onion, sliced paper thin
1 jalapeño pepper, some seeds removed and thinly sliced
2 tablespoons white wine vinegar
1 tablespoon dairy-free cultured coconut yogurt (i use this one)
1 tablespoon extra virgin olive oil
2 teaspoons maple syrup
salt + fresh pepper
1 15 oz. can black beans (preferably with a BPA free lined can and no salt added), drained and rinsed
1/4 - 1/3 cup mole sauce (homemade or this one)
6 small corn tortillas, toasted
toasted sesame seeds, for serving
lime wedges, for serving

method

to make the slaw. place the cabbage, cilantro, red onion, and jalapeño in a large bowl and give it a good toss. to the bowl, add the vinegar, yogurt, oil, syrup, and salt and pepper to taste. toss again to dress, and set aside for at least 15 minutes. (slaw can be made up to 1 day in advance.)
in a medium pot over medium-low heat, combine the beans and 1/4 - 1/3 cup of mole sauce, depending on how much sauce you want. stir until heated through and steaming. turn heat to low, and toast your tortillas.
portion the mole beans among the tortillas and top with a good amount of slaw, toasted sesame seeds, chopped cilantro, and a few squeezes of lime juice.

enjoy!