I LOVED this live with Alex Snodgrass from The Defined Dish because it was interactive and we were able to make her crunchy baked tacos with a side of ranch water – does it get better than that?! I’ve been following Alex since I got her new cook book a few months ago and let me tell you, this cook book is a WINNER. Seriously, you’ve got to get this, especially since we are all cooking more now. I hope you enjoyed cooking with us today! ALSO, I dropped her recipes below – you’ve got to make this ASAP
How did you get into cooking?
So I’ve been cooking for a long time, I grew up outside of Dallas in a small town, so I grew up on a lot of home cooked meal. When I got to college, I was so sick of eating out all the time and so when I finally got into an apartment I started cooking constantly and fell in love with it. Then over the years, I came into clean cooking and clean eating, I did this because that’s what’s helped with my anxiety + eating clean made me feel better.
Do you have another book in the works?
Yes! Kinda, I definitely have thought about what I want to do. The book was amazing and I am so glad that I was able to celebrate it with everyone that bought it. But yes, we’ll definitely get there eventually !
How are you doing during quarantine?
We’ve loved living here, you know apartment vs. home life – I mean obviously pros and cons to both. We luckily now can go over to our new house and play, swim – so that’s super nice.
What are your favorite recipes from the book?
If I had to pick, I am really proud of the chicken fried steak, I love the street styled steak tacos and then the one pot stuffed grape leaves – it’s amazing.
T I P S F R O M A L E X
+ Topo Chico mineral water is a MUST
CRUNCHY BAKED TACOS
+ I only like to use dark meat turkey because the texture of it is a lot less dry
+ You add any seasoning to this – if you want a curry flare, add curry seasoning
+ For Cinco De Mayo I have a great recipe – Brisket Tacos that you make in the instant, to die for
+ Don’t be afraid to mix in your favorite taco seasoning
+ If you like heat, definitely add cayenne
+ My tip for making turkey meat not dry, you add tomato paste into it and adding broth
+ Feel free to use any tortillas you like, my personal favorite are the Siete Cassava tortillas
+ If you have a crackly tortilla- if you have a gas stove, turn it on and heat it until it slightly bubbly
+ if you’re entertaining, heat the oven to 250 and then leave un-foiled and put them in there until they are ready to serve
MY FAVORITE KITCHEN GADGETS
- avocado oil (you'll use about 3-4 tablespoons total)
- 1/4 cup very finely diced white onion
- 1 lb ground turkey (preferably dark meat)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp ground cumin
- 1/2 tsp dried oregano
- 1 [4-ounce] can diced green chiles (I use hot, but you can opt for the mild ones if you prefer)
- 1 tbsp tomato paste
- 1/4 cup chicken broth (can sub beef broth, veggie broth, or even water here also)
- 8 tortillas (I use Siete Foods grain-free tortillas and I prefer either the cassava blend)
- 1/4 cup cashew queso (I use Siete Foods nacho flavor, you can also use shredded cheese here, if you are okay with a little dairy.)
- 1/2 cup finely shredded iceberg lettuce (about 1/4 head of lettuce), for serving
- 1 roma tomato, seeded and diced small , for serving
- 2 tbsp finely chopped cilantro , for serving
- your favorite hot sauce , for serving
- 1 lime, cut into wedges , for serving
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- Heat a large skillet over medium high heat with 1 tabelspoon of avocado oil. Add the onions, ground turkey, salt and pepper and cook, breaking up the meat with the edge of a spoon, until it is cooked through and no longer pink, about 7 minutes. You want to really break up the meat so it's super small and there are no large chunks.
- Add the chili powder, garlic powder, onion powder, cumin, and oregano and cook, stirring until spices are fragrant and incorporated into the meat, 1 to 2 minutes.
- Pour in the diced green chiles (undrained) and the tomato paste into the meat and toss until well combined with the meat.
- Pour in the broth and cook, stirring until well combined and there are no longer clumps of the tomato paste in the meat. Remove from heat, cover, and keep the meat mixture warm while you prepare the tortillas.
- In a small, separate non-stick skillet, heat 1/2 tsp of avocado oil over medium-high heat and quickly fry 1 tortilla (about 30 seconds on each side) until flexible and easy to fold. Set the tortilla on the prepared baking sheet and scoop about 2 tablespoons onto one side of the tortilla. Spread 1 tablespoon of the cashew queso across the other side of the tortilla and gently fold the torilla in half, forming a taco. Continue frying, filling, and folding the tacos (adding more oil to the skillet as needed) until you’ve used all the filling.
- Transfer the baking sheet to the preheated oven and cook until the tacos are crispy and golden browned on the edges, about 10 minutes. (if for some reason the tops of your tortillas look dry, either brush or spray with avocado oil to ensure they will crisp up in the oven).
- Remove from oven and let cool just until you can handle the tacos. Using your hands, gently open the tacos to fill with the sliced lettuce, diced tomatoes, and chopped cilantro.
- Serve with lime wedges and your favorite hot sauce. Enjoy!
- lots of ice
- lots of lime juice
- topo chico