Taco Tuesday

It's time for another Taco Tuesday. (Yay!) Today's yummy offerings include Buffalo Turkey Tacos and Ice Cream Tacos. (Yes, you read that right!) Enjoy!

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

LENTIL TACOS

This was on the Runner’s World website(from November 3, 2006), and begins, “This Mexican dish is so savory, you'll never miss the meat.”

View this online at https://www.runnersworld.com/nutrition-weight-loss/a20784984/lentil-tacos/.

Ingredients

1 cup onions, diced

1/4 cup celery, diced

3 cloves garlic, minced

1 tablespoon olive oil

1 cup brown lentils, dry

1 tablespoon chili powder

2 teaspoons ground cumin

1 teaspoon dried oregano

1 cup water or vegetable broth

3 tablespoons dried black currants or raisins, minced

1 cup salsa, plus additional for topping

8 6-inch corn tortillas

shredded lettuce

chopped tomatoes

shredded cheddar cheese (optional)

Directions

In a large frying pan over medium heat, sauted onions, celery, and garlic in the olive oil for five minutes or until vegetables are soft. Stir in the lentils, chili powder, cumin, and oregano. Cook for one minute. Add the broth and raisins. Cover and cook for 20 minutes, or until the lentils are tender (add more water or broth as needed). Remove the lid and cook an additional 10 minutes (until lentils are thick), stirring often. Fold in the salsa. Wrap the tortillas in a damp white cotton towel and microwave on high for one minute. Spoon the lentil mixture among the tortillas. Top with lettuce, tomatoes, and cheese.

Serves four.

Calories: 390; Fat: 6 g; Carbs: 69 g; Protein: 18 g

CLASSIC CARNE ASADA

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 one begins, “Swap that taco kit for a traditional take that uses soft tortillas instead of fried shells, homemade salsa in place of the bottled kind, and cilantro and lime juice rather than sour cream.”

Serves: 4; Prep Time: 10 minutes; Total Time: 25 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 lb skirt steak, trimmed

1 large ripe tomato, finely chopped

1/2 avocado, diced

1/2 small red onion, finely chopped

3 Tbsp finely chopped cilantro

1 small jalapeno, seeded and minced

1 clove garlic, minced Juice of 1 lime + wedges for serving

8 corn tortillas, warmed

Directions

Season steak with salt and pepper and let sit at room temperature while heating grill or grill pan to medium-high.

Toss together tomato, avocado, onion, cilantro, jalapeno, garlic, lime juice, and a pinch of salt in medium bowl.

Grill steak, flipping once, until medium-rare, about 8 minutes. Let rest 5 minutes while grilling tortillas to warm. Cut steak into 3 to 4 inch sections and slice thinly against grain.

Assemble tacos with steak and salsa. Serve with lime wedges.

Per serving: 314 calories, 27 g protein, 22 g carb, 5 g fiber, 4 g sugars (0 g added sugars), 13 g fat, 4 g sat fat, 74 mg cholesterol, 321 mg sodium

ICE CREAM TACOS

I can hear it now: Ice cream tacos??? Are you crazy?

Well, maybe. But this recipe is definitely something that makes for a perfect dessert – especially on Taco Tuesday.

This is from Leah Maroney, who, besides writing for The Spruce Eats, has her own blog, Mini Pie Kitchen.

For this recipe, Leah wrote, “Move over Choco Tacos, these homemade ice cream tacos are in town. You only need flour tortillas, ice cream, and chocolate chips to make these babies a reality.

“Get a little crazy and make your own ice cream or your own waffle cone shells. Or keep it simple and use the store-bought kinds. You really can't go wrong.

“Ice cream tacos are a fun party treat or spin on popular on-the-go ice creams. Just make sure to serve and eat them quickly!”

Total: 4 hrs 35 mins; Prep: 4 hrs 35 mins;Cook: 0 mins; Yield: 6 ice cream tacos (serves 6)

To view this online, click here.

Ingredients

6 flour tortillas (6-inch)

3 tablespoons butter

1 tablespoon sugar

10 ounces semisweet chocolate chips

6 scoops vanilla ice cream (or other ice cream of your choice)

Garnish: sprinkles

Directions

Preheat the oven to 350 F.

Line a baking sheet with parchment paper. Make 6 foil logs that are large enough so that the tortillas can drape over them to form a taco shell shape. Lay them on the parchment paper and drape the tortillas over each log.

Melt the butter in the microwave. Brush the butter over the top of each tortilla. Then sprinkle each tortilla with the sugar.

Place the baking sheet in the oven and bake for about 10 minutes or until lightly browned.

Remove them from the oven and allow to cool. Then place the baking sheet in the freezer for about 15 minutes or until very cold.

Melt the chocolate chips and coconut oil in the microwave in a microwave safe bowl for 30 second increments, stirring in between until it is completely smooth and melted.

Remove the bowl from the microwave and brush the melted chocolate on the inside of each shell until coated. Place the shells back in the freezer and freeze for another 10 to 15 minutes, or until the chocolate has hardened completely.

While the shells are hardening again, take the ice cream out of the freezer and allow it to soften slightly. Fill each shell with a large scoop of ice cream to the top edge of the shell. Squeeze the shell slightly to disperse the ice cream, being careful not to break the shell.

Place it back onto the baking sheet and freeze again for 1 to 2 hours, until very firm.

Reheat the chocolate in 30 second increments until melted. Pour it into a loaf pan. Dip the top of each taco in the chocolate quickly, covering the ice cream and the top edges of the shell. You need to work quickly so that the ice cream does not mess. Spoon more onto the top of the tacos if needed and then sprinkle generously with sprinkles.

Place them back on the parchment paper and freeze again until the chocolate is completely hardened and then serve!

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.

BUFFALO TURKEY TACOS

Recipe Yield: Makes 8 servings

Source: Jennie-O

View this online at https://diabeticgourmet.com/diabetic-recipes/buffalo-turkey-tacos.

Ingredients

1 (16-ounce) package JENNIE-O Lean Ground Turkey

1/3 cup hot pepper wing sauce

8 hard corn taco shells, heated as specified on package

1 cup shredded lettuce

2 tomatoes, diced

1 avocado, sliced

1/2 cup blue cheese dressing

Directions

Cook turkey as specified on package. Always cook to well-done, 165F as measured by a meat thermometer.

Add hot pepper sauce. Stir to combine.

Fill tacos shells with lettuce, turkey mixture, tomatoes and avocado.

Drizzle with blue cheese dressing.

Nutritional Information Per Serving: Calories: 220; Fat: 13 g; Saturated Fat: 4 g; Fiber: 3 g; Sodium: 260 mg; Cholesterol: 45 mg; Protein: 14 g; Carbohydrates: 13 g; Sugars: 1 g