Taco Tuesday

It's Taco Tuesday. Here are six taco recipes to help you the day, including Superstuffed Steak Soft Taco and Shrimp, Tomato, Corn, and Avocado Tacos. Enjoy!

GREEK CHICKPEA TACOS

I found this, along with five other taco recipes, on the Runner’s World website (posted on June 26, 2018), though it’s originally from the Prevention test kitchen.

This recipe begins, “Bring the Mediterranean diet to taco night: This dish delivers probiotic-rich Greek yogurt, stomach-soothing mint, and 10 grams of fiber per serving for healthy digestion.”

Serves: 4; Prep Time: 10 minutes; Total Time: 20 minutes

This can be found at https://www.runnersworld.com/nutrition-weight-loss/a21946015/healthy-taco-recipes/. They were originally from: Prevention US.

Ingredients

1 can (15 oz) unsalted chickpeas, drained and rinsed

2 Tbsp fresh lemon juice

2 Tbsp olive oil

1 tsp dried oregano

4 whole wheat pitas (6" diameter), warmed

2 c mixed spring greens

1 large tomato, diced

1/2 small red onion, thinly sliced

1/4 c pitted kalamata olives, sliced

1/2 seedless cucumber, peeled and grated (reserve and dice extra cucumber for garnish, if desired)

1 c plain Greek yogurt

2 Tbsp chopped fresh mint + leaves for garnish

1 clove garlic, minced

Directions

Mash chickpeas with 1 Tbsp lemon juice, olive oil, and oregano in medium bowl. Spread one-quarter of mixture on each pita. Top with greens, tomato, onion, and olives.

Combine cucumber, yogurt, mint, remaining 1 Tbsp lemon juice, garlic, and a pinch of kosher salt in medium bowl. Drizzle over taco fillings. Top with mint leaves and diced cucumber, if desired.

Per serving: 429 calories, 17 g protein, 58 g carb, 10 g fiber, 6 g sugars (0 g added sugars), 16.5 g fat, 3.5 g sat fat, 8 mg cholesterol, 696 mg sodium

SUPERSTUFFED STEAK SOFT TACO

This was on the Runner’s World website (from Devin Alexander, posted on March 4, 2008), and begins, “Learn how to make this healthy dish in less time than it would take you to go through the drive-thru.”

Serves one.

View this online at https://www.runnersworld.com/nutrition-weight-loss/a20793128/superstuffed-steak-soft-taco-recipe/.

Ingredients

4 ounces top round steak

1 eight-inch-diameter low-carb flour tortilla

1/2 to 1 teaspoon salt-free Mexican or Southwest seasoning

1/8 teaspoon garlic powder

Pinch of salt, or to taste

Olive-oil spray

2/3 cup finely shredded romaine lettuce

1/4 cup chopped tomato

1 ounce shredded Cabot's 75% light cheddar cheese

1 tablespoon red taco sauce

2 tablespoons fresh cilantro

Directions

Preheat the oven to 400°F.

Place the steak between two sheets of wax paper. Use the toothed side of a meat mallet to pound both sides of the steak until it's 1/3 inch thick. Cut it into 1/4-inch strips.

Wrap the tortilla in foil and place directly on the oven rack to warm for five minutes.

Mix together the Mexican seasoning, garlic powder, and salt. Add the steak strips and toss to coat evenly.

Preheat a nonstick skillet to medium-high. Mist it lightly with spray. Add the steak strips in a single layer and cook two to four minutes.

Place the tortilla on a plate and spoon the steak strips over half. Top evenly with the lettuce, tomato, cheese, taco sauce, and cilantro. Fold in half.

The Nutrition Facts: Calories Per serving: 320; Fat: 14 g; Carbs: 17 g; Protein: 40 g

CARNE ASADA TACOS

This comes from the Food Network, and begins, “These steaks tacos are great at home, but also meant to travel to tailgates or cookouts. Bring the bagged and marinating steak with you if you know there's a grill available (or grill ahead of time and wait to slice at your destination). And don't skip on doubling up on the tortillas -- these tacos are juicy so the extra tortilla ensures no tearing.”

Level: Easy; Total Time: 5 hours (includes marinating time); Active Time: 40 minutes; Yield: 6 to 12 servings (makes 12 tacos)

To view this online, click here.

Ingredients

1 1/2 teaspoons cumin seed

4 serrano chilies, halved (seeds removed for less heat)

2 cloves garlic

3 tablespoons vegetable oil, plus more for brushing the grill and scallions

2 tablespoons light brown sugar

Juice of 4 limes (about 1/3 cup), plus lime wedges, for serving

Kosher salt and freshly ground black pepper

2 pounds skirt steak (halved, if needed, to fit on the grill)

2 bunches scallions

24 white corn tortillas

Guacamole, for serving

Pico de gallo, for serving

Directions

Heat a large cast-iron skillet over medium-high heat. Add the cumin seed and cook, stirring occasionally, until toasted, about 1 minute. Transfer to a small bowl. Add the chilies and garlic to the skillet. Cook over medium high heat, turning occasionally, until both are soft and blotchy black in spots, about 5 minutes. Remove from the skillet and cool. Add the chilies, garlic, toasted cumin seeds, oil, brown sugar and lime juice, 1 1/2 teaspoon salt and a few grinds of pepper to a blender and process until very smooth. Transfer the marinade to a large re-sealable plastic bag and add the steak. Shake well to coat, refrigerate for 1 to 4 hours.

Prepare a grill for high heat.

Remove the steaks from the marinade and shake off any excess. Brush the grill grates lightly with oil, lay the steak on the grill and cook until very well charred and grill marks appear, about 5 minutes. Turn the steaks and continue to cook until nicely charred, about 1 to 3 minutes more depending on thickness. Transfer the steaks to a cutting board and let rest for 10 minutes. While the steak rests, brush the scallions lightly with oil and grill, turning once until wilted and charred, about 2 minutes. Coarsely chop.

Warm the tortillas on the grill grates. Thinly slice the steak against the grain on a bias. Double the tortillas then top with the steak, grilled scallions, guacamole and pico de gallo. Serve with lime wedges.

JAMAICAN JERK TEMPEH TACOS

This comes from Brian Sanuels’ wonderful food blog, A Thought For Food. You really should check out both his food blog and photography site (the first link).

To read what Brian wrote about tempeh (something I really need to get more into), as well as to view this recipe on his site, click here.

Ingredients for jerk tempeh

8 oz package organic, non-GMO tempeh, sliced (the size is up to you. It's for tacos, so not too thick).

1/2 small yellow onion, thinly sliced

2 garlic cloves, minced

1.5 tablespoons minced ginger

1.5 teaspoons cayenne

2 teaspoons onion powder

2 teaspoons cumin

2 teaspoons allspice

1 teaspoon nutmeg

1 teaspoon ground cinnamon

1.5 teaspoons smoked paprika

2 tablespoons molasses

1/3 cup soy sauce

Juice of two limes

3 tablespoons olive oil

For the tacos

Soft corn or flour tortilla

Fennel bulb, white part thinly sliced

Radish, thinly sliced

Cilantro

Lime, cut into wedges

Directions

In a bowl, add the garlic, ginger, spices, molasses, soy sauce, lime juice, and olive oil and whisk to combine.

Add the sliced tempeh and onion to the marinade and mix to coat each piece. Transfer to a container with a lid and place in the refrigerator for at least 4 hours, and as many as 8, before using (I let it sit overnight). This will allow them to absorb the jerk marinade and the lime will cure the sliced onion. Be sure to warm (or bring to room temp) before using.

To prepare the tacos, spoon some of the tempeh and onion onto a tortilla, along with some of the jerk marinade. Top with sliced fennel, radish, and cilantro leaves. Serve with lime wedge.

SHRIMP, TOMATO, CORN AND AVOCADO TACOS

This recipe is from Alex Guarnaschelli on the TODAY Show website, and begins, “While I always consider flavor the most important thing, texture in a good taco can be almost as critical. Avocado is almost always a must and I love shrimp as a companion. It's simply a matter of finding the balance of ingredients you like best.

“Technique tip: The best-tasting tacos are ones that have a mix of all the different flavors in the fillings in each bite. If you like spicy, add a dash of hot sauce or slivers of fresh jalapeño.

“Swap options: Make a vegetarian version of this taco by leaving out the shrimp. Or sub in roasted (sliced) steak or chicken in place of the shrimp. Don't like cilantro? Simply omit.”

Servings: 6-8

To view this online, go to https://www.today.com/recipes/shrimp-tomato-corn-avocado-tacos-recipe-t149013.

Ingredients

1 small hot house cucumber, peeled and sliced into 1/2-inch rounds

1 cup cherry tomatoes, halved

1 cup corn, fresh or frozen

Kosher salt

2 teaspoons sugar

2 tablespoons extra virgin olive oil

2 small cloves garlic, grated

2 large lemons, juiced

1 medium avocado, pitted and peeled

12 frozen medium cooked shrimp, thawed and cut into small pieces

8 sprigs cilantro, stemmed

6 to 8 small hard corn tortilla shells

Preparation

Arrange the cucumber slices and tomato halves (flesh side up) in a single layer on a baking sheet. Season them evenly with salt and the sugar. In a small bowl, stir together the garlic and olive oil and drizzle half of it over the tomatoes and cucumbers. Squeeze the juice from 1 lemon over them. Set aside.

Use a tablespoon to scoop out the avocado in bits and add corn. Season with salt, a dash of the remaining lemon juice and the remaining garlic oil. Toss the thawed shrimp with the remaining garlic oil, lemon juice and cilantro.

Place a tortilla on a flat surface. Arrange some of the cucumber-tomato mixture and shrimp in an even line down the length of the tortilla. Top with avocado. Repeat with remaining ingredients.

CHEESY TACO MEATLOAF

While this technically isn't a taco, in that you can't hold in in your hands while you eat, like most tacos, the name (and flavor and ingredients) made me want to include it here.

This comes from Campbell's Soup, and begins, “It takes just 10 minutes and a few ingredients to put together this scrumptious meatloaf...and when it comes out of the oven you've got two family favorites, tacos and meatloaf, combined into one tasty dish!”

Prep Time: 10 minutes; Total Time: 1 hr 15 minutes; Serves: 8

To view this online, click here.

Ingredients

2 pounds ground beef

1 jar (16 ounces) Pace® Chunky Salsa or Pace® Picante Sauce - Medium

1 1/2 ounces tortilla chips, crushed (about 1/2 cup)

1 egg

1 teaspoon chili powder

3/4 teaspoon kosher salt

1/4 teaspoon ground black pepper

1/2 cup shredded Cheddar cheese

Directions

Set the oven to 350°F. Thoroughly mix the beef, 1 cup salsa, tortilla chips, egg, chili powder, salt and black pepper in a large bowl. Place the beef mixture into a 3-quart shallow baking pan and shape into an 9x4-inch loaf.

Bake for 1 hour or until the meatloaf is cooked through.

Spread the remaining salsa over the meatloaf and sprinkle with the cheese. Bake for 5 minutes or until the cheese is melted.