Cabbage Nachos with Tomatillo Salsa

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Now that football season’s over, I find myself missing it a little. My husband and I are used to watching football every Sunday…and sometimes Thursday, Saturday, and Monday, too.

I like football, but when I think about it, what I really miss is football food.

A football game is a good excuse to whip up snacks, open some beers—or maybe some sparkling rosé—and watch TV all day.

But I guess I don’t really need an excuse. ;)

I think it’s time to get back to Sunday tailgate snacks all day! And to start, how about some Cabbage Nachos?!

Mild, crunchy cabbage adds texture and acts as a delicious glue to hold a showstopping tomatillo salsa and crispy chip together.

Since I’ve solved the problem of missing my football snacks, it’s time to settle back onto the couch. The only question now is, what to watch?!

Cabbage Nachos with Tomatillo Salsa

makes: 1 large plate of nachos

Ingredients:

  • ¾ pound tomatillos (5 to 7), husks removed
  • 1 fresh jalapeno or serrano chile
  • Half a yellow onion, peeled and cut into 4 wedges
  • 2 tablespoons olive oil
  • 3 teaspoons kosher salt
  • ½ cup loosely packed fresh cilantro leaves
  • 5 cups lightly packed shredded green cabbage (about half a head)
  • 30 large tortilla chips
  • 2 cups shredded pepper Jack cheese (8 ounces)
  • ¼ cup pickled sliced jalapeno chiles

Directions:

  1. Turn on the broiler, to high if you have that option. Place the tomatillos, fresh jalapeno, and onions on a rimmed baking sheet; drizzle with 1 tablespoon of the oil and then stir to coat the vegetables. Broil until the vegetables are tender and slightly charred—7 to 10 minutes. (You may have to remove the tomatillos and jalapenos and let the onions cook for an extra minute or so.) Leave the broiler on while you do the next steps.
  2. To make the salsa, transfer the charred vegetables to a food processor or blender; add 2 teaspoons of the salt and the cilantro. Process until almost smooth.
  3. Heat the remaining 1 tablespoon oil in a medium skillet over medium heat. Stir in the cabbage and remaining 1 teaspoon salt; cook until the cabbage is tender but not mushy—about 5 minutes. Remove the skillet from the heat and stir in about half the salsa until combined. You want the cabbage to be coated, but not dripping wet, so then stir in as much of the rest of the salsa as you need to get to that point.
  4. Arrange the tortilla chips in a single layer on a large oven-safe serving dish. Spread the cabbage mixture over the chips and then sprinkle the cheese evenly over the top. Broil the nachos until the cheese is melted and bubbly. Scatter the pickled jalapenos over the top and serve right away.

Keep It Simple:

  • Tomatillos look like green tomatoes with papery skins around them, and taste like a tart apple. If you’re having trouble finding them at your store, you can use tomatoes instead—the taste will be different but similarly delicious.
  • To make this dish in less than 10 minutes, try these shortcuts: simply buy a jar of your favorite red or green salsa instead of making the tomatillo salsa. And save major time by purchasing shredded cabbage or coleslaw mix as well as shredded cheese at your market; no need to do it yourself!

Make It Meaty:

  • These nachos are currently meatless, but you can add your favorite nacho topping, including ground beef, over the whole plate—or just over half for a 50/50 appetizer.

Family Friendly:

  • Your family will never know there is a pound of cabbage sitting in these nachos. The sautéed cabbage has a really mild flavor and its job is to help the tomatillo salsa stay on the nachos to give you a flavorful hit with every bite.
: @NikkiDinki

: @NikkiDinkiCooking
 

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Spicy Shrimp Tacos on Jicama Shells + Pineapple Avocado Salsa

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There are a lot of cool things going on in this recipe.

First, the shrimp get tossed in cumin, paprika, and garlic powder, which gets them nice and spicy and gives them TONS of flavor.

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Next, you're making a spread of creamy sour cream, spicy chipotle, and cool lime.

Not to mention that you're also whipping up a pineapple avocado salsa—that you should just go ahead and make extra of, because you will want to put it on EVERYTHING.

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And last, all of this goodness goes on a piece of jicama that is sturdy yet flexible, and adds another layer of freshness and crunch to the dish.

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And because it’s really just a slice of jicama, it takes almost no extra time.

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You could use these components separately in lots of dishes this summer, or you could combine them all and make the most outrageous tacos—that are actually crazy healthy for you.

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Whatever you do, you are eating good tonight!

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Spicy Shrimp Tacos on Jicama Shells + Pineapple Avocado Salsa

servings: 4; makes 8 small tacos

Pineapple Avocado Salsa:

  • 1½ cup finely chopped pineapple
  • 1 avocado, finely chopped (about 1 cup)
  • 1 red pepper, finely chopped (about ½ cup)
  • Juice of half a lime
  • 2 teaspoons finely chopped cilantro
  • 1 teaspoon kosher salt

Shrimp Tacos with Jicama Taco Shells:

  • ½ cup sour cream
  • Zest of 1 lime
  • 1 tablespoon chipotle puree *see note
  • 2 teaspoons kosher salt
  • One-1½ pound jicama, about 4-5 inches wide
  • 3 tablespoons olive oil
  • ½ teaspoon cumin
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • 16-20 large/extra large shrimp (about ¾ to 1 pound)
  • Pineapple Avocado Salsa
  • Cilantro, for a garnish

Pineapple Avocado Salsa:

  1. In a large bowl, combine the pineapple, avocado, red pepper, lime juice, cilantro, and salt. Mix together and set aside.

Shrimp Tacos with Jicama Taco Shells:

  1. In a small bowl, combine the sour cream, lime zest, chipotle puree, and 1½ teaspoons of the salt. Mix together and set aside.
  2. Peel the jicama and cut it in half widthwise, creating two circular pieces. Place one of the halves on a mandolin cut-side down and set the mandolin for about 1/12 inch-thick slices (You should set the dial between ⅛ and 1/16, but closer to the 1/16 mark.). Your slices should be thin enough to bend without breaking, but thick enough to hold the filling. Also, if the jicama is too big for your mandoline, trim one of the sides until it fits. After slicing the jicama, you should have about 20 “taco shells” (the extras can be saved for up to a week in the fridge). Discard the ends or use for another purpose.
  3. Heat a large skillet over medium heat and add the oil, cumin, paprika, garlic powder, and the remaining ½ teaspoon of the salt. Cook the spices for 1 minute, then add the shrimp and cook it until it is pink and cooked through—about 2-3 minutes. Note: You can cut the shrimp in half prior to cooking if you prefer; the smaller the shrimp, the better they fit into the jicama taco shell, which also makes the taco a little easier to eat.
  4. Place the jicama shells on plates and sprinkle each with a touch of salt. Next top with the sour cream mixture, then the shrimp, and finally the Pineapple Avocado Salsa. Garnish with extra cilantro if desired.

Notes:

  • You’ll find chipotles in adobo in a small can next to your taco fixings in the supermarket. A whole chipotle pepper is generally too spicy for a recipe, so I take the whole can and puree it in the food processor or blender. Then you can measure out what you need. Store the remaining puree by placing in the bottom of a Ziploc bag and allowing it to freeze like that so you get a log shape. Then just slices off as much of the frozen puree as you need in the future.
: @NikkiDinki

: @NikkiDinkiCooking
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Find more recipes like this in Meat on the Side!

 

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Salsa Boxed Mac + Cheese

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This might be my favorite souped-up mac and cheese recipe.

And it’s also the simplest!

Win-win!

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All you need to do is add some chili powder and scallions!

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Then top it with some tangy salsa!

It’s so easy, but mac and cheese and salsa just really love each other.

And my belly can't help getting in on this Lovefest, too!

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Salsa Boxed Mac + Cheese

servings: 2

Ingredients:

  • One 6-ounce box macaroni + cheese with powdered cheese mix
  • ½ cup coarsely chopped scallions, more for a garnish
  • 3 tablespoons whole milk
  • 1½ tablespoons unsalted butter or margarine
  • ¾ teaspoon chili powder
  • ½ cup chunky salsa or pico de gallo

Directions:

  1. Place a medium pot of salted water over high heat for cooking the macaroni. When the water boils, add the macaroni and cook according to the package directions; drain when finished.
  2. Return the pasta to the same pot over medium heat, adding the scallions, milk, butter, cheese powder packet, and chili powder, then stir all ingredients to combine.
  3. To serve, top with the salsa and reserved scallions.
: @NikkiDinki

: @NikkiDinkiCooking
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