One Cookbook, Many Tacos: My Tacolicious Journey

Once I committed to cooking my way through the entire Tacolicious cookbook, it was time to dive into the recipes.  None of the recipes felt overly complicated at first glance, but I quickly realized that to truly to them justice, most of my cooking would need to happen on the weekends.  That extra time allows me to source the right ingredients and enjoy the process of roasting, blending, and building flavors without the rush of a weeknight after work. 

For this week, I decided to ease in by focusing on three recipes: Butternut Squash, Kale, and Crunchy Pepitas Tacos, Pickled Onions, and the Just-Hot-Enough Habanero Salsa.  One thing I’ve found interesting about this cookbook is that some tacos come with suggested salsa or sauces, while other leave it completely open-ended.  I love that- it creates space to experiment and see what flavor combinations work best.  

Let’s get into it!

Pickled Red Onions

Honestly, this is a staple every kitchen should have on standby.  The balance of sweet and acidic makes them incredibly versatile-not just for tacos, but for grain bowls, salads, sandwiches and more.

The addition of Mexican oregano adds a subtle citrusy, earthy note that contrasts beautifully with the sweetness of the brown sugar.  Yes, brown sugar.  That was different from my usual method, but it works.  The vinegar keeps everything bright and balanced, creating a flavor combination that feels thoughtful but effortless.

Flavor Rating: 10/10

Difficulty: 2/10, (very simple, and you likely have most ingredients on hand.  Just plan ahead- it needs about 6 hours to fully marinate)

Would I Make Again: Definitely, on repeat!

Just-Hot-Enough Habanero Salsa

This salsa is described as “the color of sunshine…a smooth, slightly sweet and floral salsa” and I fully agree!  The color alone is stunning- bright and vibrant thanks to the turmeric- and it immediately elevates the plate.

One unexpected ingredient is the rice vinegar.  I’ve never used rice vinegar in salsa before, but it adds just the right touch of sweetness while balancing the heat of the havaneros.

Now, I know what you’re thinking: four habaneros?  That sounds intense!  I had the same reaction.  But once everything is blended together, the flavors balance beautifully.  It’s definitely warm and bold, but not overwhelming.  I’m not eating it by the spoonful- but I’m also not reaching for a glass of milk.  It truly lives up to is name: just hot enough.  

Spice Level Swagger: 7/10 for heat, 8/10 for boldness

Difficulty: 3/10 (Requires about 20 minutes of cooking before blending, plus cooling time.)

Would I make again: yes!

Butternut Squash, Kale, and Crunchy Pepitas Taco

For no particular reason,  I bought  a large container of butternut squash from Costco this week- so this recipe felt meant to be.  I did substitute spinach for the kale due to an allergy, and it worked perfectly. 

I’ll be honest: I didn’t expect this taco to completely wow me.  I assumed it would be good, maybe even very good-but not memorable.

I was wrong

This taco is DELICIOUS.

The filling is simple yet packed with flavor.  The pepitas are toasted in a skillet with just a touch of oil, then tossed with cayenne.  They add the perfect hint of spice and an ideal crunch 

The butternut squash and spinach are light but satisfying.  Seasoned simply with garlic and chili powder, they’re bold without being heavy.

The true star of this taco-at least for me- is the cashew crema.

I wasn’t sure what to expect going in, but it exceeded every expectation.  Soaked cashews blended with cumin and fresh lime create a creamy, slightly tart sauce with a subtle nuttiness that absolutely steals the show.  I was eating this one by the spoonful.  I even dipped my chips into it.  No regrets.

I did leave it a little thicker than intended and probably should have added more water to thin it out-but flavor wise, it was spot on.

Taco Meter (1-5 Tacos): 4/5 Tacos, (honestly, mostly because of the crema, The taco alone might be a 3.5 for me.)

Difficulty: 3/10, (cashews need to soak for an hour, but the filling and pepitas come together in about 15 minutes.)

Would I make again: yes!

Final Thoughts

The combination of pickled onions, habanero salsa, tacos, and cashew crema works beautifully together- but each component also stands confidently on its own.  The taco itself isn’t overly spicy, so the addition of the habanero salsa gives it just the right amount of boldness and balance.
All in all, this week feels like a win.  These are recipes I’ll absolutely make again-and if this is how the first week is shaping up, i’m even more excited to see what the rest of this Tacolicious journey brings!