Taco Tuesday

If you've followed this blog for a while, you know that today is Taco Tuesday, a chance to check out a few extra ways to fix tacos. Today's offerings include Salsa-Guava Pot Roast Tacos and Crispy Vegetarian Tacos. Enjoy!

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

AMERICAN BBQ TACOS

This is from Vegetarian Times, and begins, “For authentic Southern flavor, top these tacos with prepared coleslaw instead of shredded lettuce.” Yield: Serves 4.

To view this online, click here.

Ingredients:

BBQ Sauce

1 1/2 Tbs. ketchup

1 Tbs. vegetarian Worcestershire sauce

1/2 tsp. honey

1/8 tsp. hot sauce, or more to taste

Tacos

1 1/2 Tbs. vegetable oil

1 cup sliced button mushrooms

1/2 cup diced green bell pepper

1/2 cup shredded carrots

1 cup soy crumbles, such as Lightlife Gimme Lean

4 6-inch corn or flour tortillas, warmed

2 Tbs. chopped red onion

1/3 cup grape tomatoes, halved

1/2 cup shredded Romaine lettuce

1/2 cup shredded cheddar cheese

1 Tbs. pickle relish, optional

Instructions:

To make BBQ Sauce: Combine all ingredients in bowl.

To make Tacos: Heat oil in nonstick skillet over medium heat. Add mushrooms, bell pepper, and carrots, and cook 3 minutes, or until vegetables are softened, stirring halfway through. Add soy crumbles and 2 Tbs. BBQ Sauce. Cook 8 minutes, or until soy crumbles are browned.

Fill tortillas with soy crumble mixture. Top with red onion, tomatoes, lettuce, cheese, and relish, if desired. Serve with BBQ Sauce.

Nutrition Information: Calories: 178; Protein: 12 g; Total Fat: 10 g; Saturated Fat: 3.5 g; Carbohydrates: 10 g; Cholesterol: 15 mg; Sodium: 409 mg; Fiber: 3 g; Sugar: 4 g

CRISPY VEGETARIAN TACOS

This yummy taco recipe comes from Kraft, and begins, “Make next Monday the most delicious meat-free Monday ever with these Crispy Vegetarian Tacos. Explore the recipe to learn more about these tasty tacos.” Of course, you can also use this for Taco Tuesday!

Prep Time: 25min.; Total Time: 25min.; Servings: 6 servings, 2 tacos each

To view this recipe online, click here.

Ingredients

1 Tbsp. oil

1 Tbsp. KRAFT Zesty Italian Dressing

1/2 cup chopped onions

1-1/2 cups frozen whole kernel corn

1 can (15 oz.) black beans, rinsed

12 TACO BELL® Crunchy Taco Shells, warmed

2 cups shredded iceberg lettuce

1 tomato, seeded, finely chopped

2 green onions, chopped

1 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA

Directions

Heat oil and dressing in large skillet on medium-high heat. Add onions; cook and stir 5 min. or until lightly browned. Add corn; cook 2 min., stirring occasionally. Stir in beans; cook and stir 1 to 2 min. or until mixture is heated through.

Fill taco shells with lettuce, bean mixture and 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.

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

SALSA-GUAVA POT ROAST TACOS

This recipe comes from Publix.

Servings: 8; Total Time: about 5 1/2 hours; Active Time: 15 minutes

To view this recipe online, click here.

Ingredients

1 slow cooker liner (optional)

3 lb beef chuck roast

2 tablespoons reduced-sodium soy sauce

Large zip-top bag

1 large red onion, thinly sliced and divided

2 teaspoons fresh ginger, grated

1/2 cup fresh cilantro, coarsely chopped and divided

1 tablespoon olive oil

1 (15.5-oz) jar medium (or mild) salsa

1/2 cup guava jelly

16 small flour tortillas

1/2 cup cilantro-avocado dressing

Directions

Use slow cooker liner following package instructions, if desired. Coat beef with soy sauce; place in bag and let stand 30 minutes to marinate. Slice onion (1 1/2 cups). Peel and grate ginger; chop cilantro.

Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place oil in pan and add beef (discard bag); cook 4 minutes, turning occasionally, or until browned on all sides. Transfer beef to slow cooker; top with 1 cup onions.

Combine salsa, jelly, ginger, and 4 tablespoons cilantro until blended. Pour mixture over beef and onions. Cover and cook on HIGH for 4–4 1/2 hours (or LOW for 6–7 hours) or until tender and beef is 145°F.

Shred beef. Divide beef mixture evenly between tortillas; top with even amounts dressing, remaining 2 tablespoons cilantro, and 1/2 cup onions. Serve.