These Chimichurri tacos from The Whole Smiths will knock your socks off and are sure to impress any dinner guests. Simply swap out the corn tortilla for a paleo, grain-free option!
When social media isn’t so social.
I’ve been thinking about social media a lot this year. A lot. So much of my job is spent here online and while I think it is a great outlet for us to connect and exchange ideas and offer support, it shouldn’t be a replacement for connecting with others in real life. I also worry about the implications of social media for my daughters as they get older. We cannot be living our lives out via Instagram.
And then I had an idea.
Was there a way that we could possibly combine the benefits of social media with real life connection? How could I use social media to help us to facilitate in person talks and time with our friends. How can we incorporate the idea of whole and well into one big, FUN package? A giant virtual dinner party is how.
Virtual Dinner Party is ON.
Not only is this a way to get offline and connect, but it’s a way to gather our friends around the table and eat healthy foods that are delicious. (I bet your friends won’t even realize what they’re eating is good for them!) The idea of social media bringing us together for a similar, real life experience gives me life. We’ll share the same menu, drinks even a playlist (more on that later). I’ll even be sharing some fun dinner questions via my Instagram later this week.
Tacos for ever. And everyone.
I spent a lot of time thinking about what I wanted to serve for our inaugural dinner party. I wanted it to be something that everyone loved obviously but it also had to be something that wasn’t crazy laborious to make for a group. I also wanted it to be something that people with a variety of dietary restrictions to be able to eat. And then it hit me.
Everyone loves tacos. Tacos have inspired countless memes base soy on the fact that everyone loves tacos. I also love that tacos are really easy to prepare most of the components ahead of time and guests can assemble their tacos taco-bar style right at your counter tased on what they like.
Tacos are also super easy to customize based on dietary restrictions. If you don’t eat corn, there are grain-free options available today as well a large leaf of lettuce makes for a great lettuce wrap. If you’re avoiding dairy no problem! Omit the bit of cheese at the end. And if your best friends is a vegetarian? Great! Serve up some extra cauliflower onto hers instead of the salmon.
Not to mention kids love tacos. Even if you have the littlest of kiddos attending your dinner party they can indulge. (Please, please don’t serve them up some chicken nuggets instead!) If their hands are still too little to manage proper taco eating techniques fell free to just serve them up some salmon and cauliflower.
margaritas! Duhhh. What’s a taco without a proper margarita? I suggest making a pitcher of my Clean(er) Mason Jar Margaritas for the occasion. These margaritas are made specifically to be served from a large mason jar which means you can make a giant batch ahead of time.
If you’re looking for a super easy dessert to share, whip up a batch of my favorite Strawberry Filled Chocolate Cupcakes using Simple Mills’ cupcake mix. Or better yet, tell your friend to bring dessert. This is a community table after all, isn’t it?
And with that I think you are ready to join us for the very first Whole Smiths #virtualdinnerparty. Make sure to post your pictures to IG with that hashtag and let us know what your favorite part about connecting was.
Chimichurri Salmon Tacos
- 1 pound cauliflower broken down into bite sized florets
- 2 1/2 teaspoons salt
- 1 tablespoon avocado oil + 2 teaspoons
- 1 teaspoon smoked paprika
- 1 pound salmon
- 8 corn tortillas heated (grain-free tortillas or lettuce wraps all work)
- 2 cups shredded slaw mix
- 1/2 cup queso fresco
For the cilantro chimichurri sauce
- 1/2 cup chopped cilantro
- 1/2 cup olive oil
- 1/4 jalapeno deseeded and minced
- 2 teaspoons lime juice
- 1/2 teaspoon honey
- 1/2 teaspoon salt
- 1/8 teaspoon smoked paprika
- 1/8 teaspoon red pepper flakes
For the chipotle crema
- 1/2 cup mayonaise
- 2 teaspoons almond milk
- 1 clove garlic minced
- 1/4 teaspoon chipotle powder
- 1/4 teaspoon lime juice
- 1/4 teaspoon salt
- Preheat the oven to 425* F and line a baking sheet with parchment paper. Combine the cauliflower, 1 teaspoon of the salt, 1 tablespoon of the avocado oil and the smoked paprika to a bowl and toss to coat. Spread the cauliflower over the baking sheet in one layer and roast the cauliflower for 25 – 30 minutes.
- Season both sides of the salmon with the remaining 1 1/2 teaspoons of salt and set aside.
- Combine all of the ingredients for the chimichurri sauce into a bowl and set aside.
- Combine all of the ingredients for the chipotle crema and set aside.
- Heat a pan over medium heat and add the remaining 2 teaspoons of the avocado oil. Once the oil is hot, place the salmon skin side down on the pan. Cook the salmon for about 4 minutes on each side. Once cooked, gently break the salmon down into smaller chunks to serve on the tacos.
- To assemble the tacos place about 1/4 cup of the slaw mix onto the tortilla and top with the cauliflower, salmon, chimichurri sauce, chipotle cream and some of the queso fresco.