Taco Tuesday for Two

We developed this fun weeknight meal as a guest post on Date Nights - a website full of fun activities and ideas for couples. We're so happy that they decided to add dining room dates to their list, because cooking a special meal for the guys in our lives, is one of our favourite things.

The only thing better than munching on tacos on your own, is sharing it with your favourite person. This Taco Tuesday, add a Caribbean-Mexican twist to your date night dinner with An Ode To Food’s fusion tacos, loaded with fresh ingredients and bursting with flavour.

The best thing about this recipe is how ridiculously quick & easy it is. In under an hour, you can make the tacos from scratch and prepare the filling, leaving the two of you with plenty of time to taco ‘bout your day.

This recipe makes enough for 8 small , or 4 medium tacos, with some filling left that you can whip into a salad for work tomorrow.



We made our soft-shell tacos from scratch, using a recipe by Hurry The Food Up, here. It was quick and super easy to make, and the freshness and flavour beat store-bought tacos any day. However, if you’re not in the mood to knead and roll, simply grab some hard or soft shell tacos from your nearest grocery store – this meal is about bonding with your number one, not about punishing yourself.

Grilled Chicken with Strawberry-Tomato Salsa

We know what you’re thinking – “tomatoes & strawberries, what a weird combination”, right? Well, they actually go together like they were made for each other, and the salsa turns out a wonderful crimson pink colour that we just love.


7 Strawberries, medium, diced into small cubes

8 Vine tomatoes, diced into small cubes

1 tsp Honey

15g Basil, finely chopped

Juice of half a lime

Black pepper to taste


4 Chicken breasts

2 tbsp Salted Butter

Salt Flakes, to taste


Spicy Prawn with Pineapple Salsa

Not too spicy, but packed with flavour, this taco will make your heart sing. And trust us, you haven’t had pineapple, until you’ve tried it with red onion, feta and chilli.


1 Pineapple, small, diced into small cubes (makes roughly one cup)

1 Red onion, medium, diced into small cubes

1-2 Serenade Chillis, red, finely chopped

1 wheel of Feta, crumbled

2 tbsp Honey

15g Cilantro, finely chopped

Juice of half a lime


400g Medium Prawns, uncooked and defrosted (follow package instructions)

3 cloves Garlic, crushed but not chopped

1 tsp Chilli Powder

1 tsp Paprika

1 tsp Ground ginger

Pinch of Salt

Juice of one lime


For Serving:

1-2 Avocados, thinly sliced, to top tacos

½ cup Full Fat Yoghurt, to top tacos with

2 Limes, quartered



Grilled Chicken with Strawberry-Tomato Salsa

  1. Combine all the salsa ingredients, tasting as you go. You want the salsa to reveal itself to your taste buds in layers of flavour. Cover & refrigerate. Make the salsa first, to give it time to ‘marinade in its own juices’, so to speak.

  2. Butterfly the chicken breasts. On medium heat, melt butter in the pan. Once butter starts browning, add the chicken breasts. Add salt on the uncooked side. Turn once the chicken starts browning. Add salt to the other side. Turn chicken every one to two minutes until the juices run clear and chicken fillets have golden brown grill marks. Remove from heat and cover.

Spicy Prawn with Pineapple Salsa

  1. Combine all the salsa ingredients, tasting as you go. Create a balance between the sweet pineapple, peppery onion, and spicy chilli. Be sure to balance the tang of the lime with a bit of sweetness from the honey. Cover and refrigerate.

  2. Combine chilli powder, ginger, paprika, and salt. On medium heat, melt butter and add crushed garlic. Add prawns. Sprinkle spice mix over the prawn and add lime juice, tossing it as you go, looking for the spice, lime, and butter to create a dark red-brown sauce. Once prawn is pink, it‘s done (If the sauce is making it difficult to determine, remove a prawn from the pan and break it open to see. You will also be able to remove the tail quite easily by twisting it off.) Cooking should take 1-2 minutes. Remove from heat and place a lid on the prawn, letting it steam until you are ready to serve.

To Serve

  1. Slice chicken. If juices have collected in the bowl, do not discard. Mix sliced chicken with juices.

  2. Remove prawn tails by twisting them off.

  3. Optional: reheat tacos in microwave.

  4. Build your own tacos, and feel free to experiment. To aid in this, plate each element (salsa, meat, yoghurt, lime wedges, and avocado) in separate small bowls and place within reaching distance of both you and your partner.

  5. We suggest you enjoy this with a Mexican lager.

Tropical tacos for date night


We know that in today’s health-conscious world, there are many dietary requirements, so here’s a guide to turn your tacos into a guilt free meal.

  • Gluten free: You can make gluten-free tacos (recipe here) or use Sweet Summer Crisp lettuce (available at Woolworths Food, here, or other reputable stores), which forms a natural taco shape and is great for holding a filling.
  • Sugar-free: You can replace honey with xylitol, stevia or erythritol. Taste as you go. The aim is not to sweeten the salsa, but to balance the tang of the limes with a little bit of sweetness.
  • Dairy free: Use coconut yoghurt, or beat a little coconut cream and lime together, to top your taco with.

Frederika & Michelle