Taco Tuesday

If you love tacos as much as I do, you won't mind that it's time for another Taco Tuesday. Today's offerings include Pulled Chicken Tacos with Hidden Valley® Sriracha Ranch® Sour Cream and Grilled Shrimp Tacos with Sriracha Slaw. Enjoy!

EASY AND WARM FARMSTAND CHILI TACOS

This is from Stephanie Lang, MS, RDN, CDN, who wrote for VeryWellFit. Stephanie wrote, “These chili tacos offer a rainbow of color—red (tomato), orange (sweet potato), yellow (summer squash), green (zucchini, green olives), and purple (pinto beans, red onion)—all from plant-based ingredients, making for an antioxidant-rich Mediterranean-style meal.

“All the ingredients get mixed together and baked in the oven, allowing for a relatively hands-off cooking experience. The finely chopped green olives add umami, a meat-like savoriness to the recipe. Use umami-enhancing ingredients like mushrooms, soy sauce, miso, tomato paste and olives to deepen the flavor of vegetarian dishes.

“Pinto beans provide the main source of protein in these tacos. Make this dish on Meatless Monday, or any day of the week, for a plant-based family favorite.”

Prep Time: 30 minutes; Cook Time: 30 minutes; Total Time: 60 minutes; Servings: 6 (2 tacos each).

To view this online, click here.

Note:This recipe adheres to recipe guidelines and cancer prevention recommendations outlined by the American Institute for Cancer Research.

Ingredients

1 medium zucchini, cubed

1 medium yellow squash, cubed

1 small sweet potato, peeled and cubed

1 medium jalapeno, de-seeded and finely chopped

1/2 medium red onion, chopped

2 tablespoons olive oil

1 tablespoon chili powder, divided

1/2 cup green olives, rinsed and finely chopped

1, 14.5 ounce can diced tomatoes

1, 15-ounce can pinto beans, drained and rinsed

1/4 cup chopped cilantro

salt and pepper to taste

12 6-inch corn tortillas

6 tablespoons non-fat plain Greek yogurt or sour cream (1/2 tablespoon per taco)

Preparation

Heat oven to 400 F.

Mix together the zucchini, squash, sweet potato, jalapeno, and red onion with the olive oil and half the chili powder and place on a baking sheet. Bake for 15 minutes, then toss with a spatula.

Add the green olives, diced tomatoes, and pinto beans to the vegetable mixture with the remaining chili powder and bake for another 10 to 15 minutes, until everything is heated through and the vegetables are tender.

Stir in the cilantro. Add salt and pepper to taste.

Warm the tortillas by wrapping in a clean towel and microwaving for 15 to 30 seconds, or heat individually over a flame on the stove top.

Spoon the vegetable-bean mixture into the tortillas and serve with extra cilantro and a dollop of sour cream or Greek yogurt.

Ingredient Variations and Substitutions

If any of the vegetables or beans in this recipe are not your cup of tea (or chili), you can easily replace them with a food that you prefer. Perhaps you'll want to swap the pinto beans for chickpeas. Chickpeas are nutritionally similar to pinto beans, with the exception of being higher in vitamin A, calories and omega-6 fatty acids, and lower in omega-3 fatty acids.

Try using plain Greek yogurt as a substitute for sour cream; it has a similar consistency and flavor but contains more protein.

Cooking and Serving Tips

Make enough of this recipe and serve it differently for 5 tasty meals! Try the tacos one night, a warm bowl of chili the next, and Tex Mex migas for a flavorsome and colorful breakfast. On the weekend, enjoy leftovers piled onto a whole grain roll (like a sloppy joe) or served cold atop greens for a salsa-like touch to your favorite salad.

Chili can be stored in the freezer for 4 to 6 months. Scoop your leftover chili into an airtight container, write the packaged and use-by dates on the top, and store. Not only will you have a quick meal to defrost and heat up in the future, but you can revisit your delicious farmstand seasonal vegetables in the winter and spring.

GRILLED SHRIMP TACOS WITH SRIRACHA SLAW

This is from Delish, and begins, “Smoky, grilled shrimp and spicy slaw are the keys to next-level tacos.”

Prep Time: 10 minutes; Total Time: 40 minutes; Yields: 4

To view this online, click here.

Ingredients

1/4 c. extra-virgin olive oil

3 tbsp. freshly chopped cilantro

Juice of 3 limes, divided

kosher salt

Freshly ground black pepper

1 lb. large shrimp, peeled and deveined

1/4 head red cabbage, shredded

1/4 c. mayonnaise

1 tbsp. sriracha

4 medium tortillas

Directions

In a small bowl, mix together olive oil, cilantro, and 1/3 of the lime juice. Season with salt and pepper.

Add shrimp to a baking dish and pour over mixture. Toss until completely coated and let marinate 20 minutes.

Meanwhile, make slaw: In a large bowl, toss cabbage with mayo, remaining lime juice and Sriracha. Season with salt.

Heat grill to high. Skewer shrimp and grill until charred, 3 minutes per side.

Grill tortillas until charred, 1 minute per side.

Serve shrimp in tortillas with slaw.

PULLED PORK TACOS WITH PINEAPPLE SLAW

This is from Delish. The recipe begins, “You'll want to use the pineapple slaw on everything.”

Yields: 8; Prep Time: 15 minutes; Total Time: 8 hours 15 minutes

To view this online, click here.

Ingredients

4 lb. pork shoulder

1 c. barbecue sauce

1/2 c. brown sugar

Juice of 3 limes, divided

2 tbsp. garlic powder

2 tbsp. chili powder

2 tsp. cayenne pepper

1/2 head cabbage, shredded

1 whole pineapple, cut and diced

2 tbsp. extra-virgin olive oil

1/2 small red onion, sliced

2 green onions, sliced

1 tsp. crushed red pepper flakes

8 corn tortillas

Directions

In a 6-quart slow-cooker, add pork. In a medium bowl, combine barbecue sauce, brown sugar, juice of 2 limes, garlic powder, chili powder, and cayenne, then mix together into a thick paste and spread all over pork.

Cook on high for 5 to 6 hours or on low 8 to 9 hours, until tender, then shred.

When ready to eat, make pineapple slaw: Combine cabbage, pineapple, remaining lime juice, olive oil, red onions, green onions, and red pepper flakes.

Top tortillas with shredded pork and pineapple slaw.

SWEET THAI PEANUT CAULIFLOWER TACOS

This came from the Vegetarian Times website, and starts, "The combination of savory and sweet paired with crispy cauliflower is also a win-win at any party. This is my husband, David’s, absolute favorite recipe in the book, and he has tried them all!"

Reprinted on the Vegetarian Times websitewith permission from Epic Vegan © 2019. Makes 4 servings.

Ingredients:

Sweet Thai Chili Sauce

1 cup packed organic light brown sugar

1/2 cup water, divided

1/4 cup rice vinegar

2 cloves garlic, minced

1/2 teaspoon crushed red pepper flakes

2 tablespoons cornstarch

1 tablespoon ketchup

Taco Sauce

1 batch Sweet Thai Chili Sauce

1/4 cup creamy peanut butter

For Cauliflower:

Canola oil

1 cup all-purpose flour

1 cup stone-ground yellow cornmeal or polenta

1/4 cup cornstarch

1 teaspoon sea salt

1/2 teaspoon black pepper

1 1/2 cups seltzer water

1 head cauliflower, cut into tiny florets (see Tip)

For Tacos:

8 small (6-inch) soft taco shells, warmed (see Tip)

1 cup shredded carrots

1 cup shredded red cabbage

2 scallions, chopped (optional)

Cocktail peanuts, crushed (optional)

White sesame seeds (optional)

Ingredients:

Thai Chili Sauce

In a small saucepan, combine the brown sugar, 1/4 cup of the water, rice vinegar, garlic, and crushed red pepper. Bring to a boil, then reduce to a simmer for 5 minutes, or until the sugar has completely dissolved.

In a small bowl, whisk together the cornstarch and remaining 1/4 cup water to create a slurry. Whisk the slurry into the saucepan until well combined. Simmer for 2 to 4 minutes, until thickened.

Whisk in the ketchup and transfer to a serving dish or use as needed in a recipe. Store in a sealed container in the refrigerator for up to 5 days. Yield: 1 cup

Tacos

To make the sauce: In a small saucepan whisk together the Thai chili sauce and peanut butter. Bring to a simmer and heat for 2 to 5 minutes, or until all the peanut butter has mixed in and the sauce is smooth and creamy. Remove from the heat and set aside.

To make the cauliflower: In a wok or large saucepan, pour 3 inches (7.5 cm) of canola oil. Heat the oil 350°F (175°C) when tested with a candy thermometer or a drop of batter bubbles up to the top and fries quickly. Line a plate with paper towels.

In a medium bowl, whisk together the flour, cornmeal or polenta, cornstarch, salt, and pepper. Slowly whisk in the seltzer water until well combined and a thick batter forms.

Working in 2 batches, transfer half of the cauliflower florets to the batter. Mix around until all the pieces are fully coated. Using tongs, shake off excess batter and carefully transfer battered cauliflower pieces, 1 at a time, into the frying oil.

Fry in small batches for 4 to 6 minutes, or until golden brown. Use a slotted spoon to transfer the cauliflower to the paper towel–lined plate. Repeat with the remaining cauliflower.

When all the cauliflower has been fried, transfer it to a large bowl and toss with the peanut-chili sauce.

To build the tacos: Start with a warm tortilla, 2 tablespoons (about 14 g) carrot, 2 tablespoons (about 9 g) cabbage, 6 to 8 coated cauliflower florets, and a sprinkle of scallions, peanuts, and sesame seeds (if using). Serve warm.

Tip

It’s important for these florets to be small so that several can fit on a taco. To make them the size of 1 or 2 marbles, completely remove the stem and cut the floret into smaller florets. Before you fry the cauliflower, warm the taco shells by setting them on a baking sheet (overlapping is okay) and placing in 200°F (93°C, or gas mark 1/2) oven until time to build the tacos.

GRILLED CHICKEN TACOS WITH AVOCADO-LIME BLENDER SAUCE

This came from Brooklyn Supper, a really cool site I found recently. This recipe begins, "These quick and easy grilled chicken tacos start with a vibrant orange and lime juice marinade, and are layered with avocado-lime sauce, and a simple red cabbage and radish slaw."

Prep Time: 20 mins; Cook Time: 10 mins; Marinating time: 3 hrs; Servings: 4

To view this online, go to https://brooklynsupper.com/grilled-chicken-tacos/#more-18294.

Ingredients

Marinade

3/4 cup orange juice (from 2 - 3 oranges)

Juice of 1 lime

2 tablespoon apple cider vinegar

2 tablespoons extra virgin olive oil

1 teaspoon cumin seed, fresh ground

1 teaspoon spicy paprika

1/2 teaspoon ground turmeric

1 tsp dried oregano leaves

1 teaspoon sea salt

1 package Farmer Focus Chicken Tenders (about 1 1/2 pounds)

Canola oil, for grilling

Slaw

1/2 head red cabbage, cored and sliced thin

1/2 cup watermelon radish or radishes of choice, julienned

Juice of 1 lime

1/2 teaspoon cumin seed, fresh ground

1/2 teaspoon sea salt, plus more to taste

2 green onions, trimmed and cut into thin strips

1/4 cup cilantro leaves

Avocado Sauce

2 avocados, peeled and pitted

1 - 2 jalapeños, seeded and chopped

1/2 cup cilantro (stems and all)

Juice of 1 lime

1/4 teaspoon sea salt, plus more to taste

3/4 - 1 cup water, as needed

For Serving

12 corn tortillas, warmed

1/4 cup cilantro leaves

1 jalapeño, seeded and sliced thin (if desired, toss with thinly sliced radishes and a squeeze of lime)

Lime wedges

Instructions

The night before, or at least an hour ahead of time, set out a container with a tight fitting lid large enough to hold all the chicken. Combine citrus juices, ACV, olive oil, spices, and sea salt, and whisk with a fork. Immerse chicken in marinade. Cover and refrigerate until needed.

To make the slaw, toss cabbage and radishes with lime, cumin, and sea salt, and set aside. After 15 minutes, fold in cilantro and green onion. Slaw will keep well covered in the fridge for three days.

To make the sauce, pulse to combine avocado, jalapeño, cilantro, lime juice, and sea salt. With blender running on high, drizzle in 3/4 cup water. Mixture should be thin enough to just drip off a spoon, so add up to 1/4 cup more water as needed.

To grill chicken tenders, prepare a hot grill or heat a grill pan over medium-high/medium heat. Douse a paper towel with canola oil and lightly grease the grill grate or pan. Shake excess liquid from the chicken and arrange over indirect heat on a grill grate or in a grill pan. If using open flame, grill 3 minutes per side, and then move to indirect heat until internal temp reaches 165 degrees F. For a grill pan, grill 5 minutes per side or until internal temp hits 165 degrees F (edge heat down as needed if things get smoky). For either method, you’ll want to move chicken just a bit as it cooks to prevent it sticking to the grate or grill pan.

On a large cutting board, slice and pull chicken tenders into bite-sized pieces.

Serve grilled chicken with warm tortillas, cabbage slaw, avocado sauce, and the fixings of your choice.

PULLED CHICKEN TACOS WITH HIDDEN VALLEY® SRIRACHA RANCH® SOUR CREAM

This is from Hidden Valley. Prep Time: 5 minutes; Cook Time: 20 minutes; Total Time: 25 minutes; Servings: 4

To view this online, go to https://www.hiddenvalley.com/recipe/pulled-chicken-tacos-with-hidden-valley-sriracha-ranch-sour-cream/

Ingredients

4 large chicken breasts (about 2 pounds)

1 stick (4 ounces) butter

1/4 cup sour cream

1/4 cup Hidden Valley® Sriracha Ranch® Dressing

1 packet (1 ounce) taco seasoning

warm flour or corn tortillas, for serving



Directions

In a large pot, add chicken, butter, and enough water to just cover the contents. Bring to a simmer over medium heat and cook until chicken reaches an internal temperature of 165°F, about 20 to 25 minutes.

While the chicken is cooking, combine sour cream and dressing in a small bowl; refrigerate until ready to use.

Remove chicken from pot, reserving 1 1/2 cups of the liquid. Shred chicken and return to pot with reserved liquid; add taco seasoning and bring to a simmer.

Spoon chicken filling into warm tortillas and dollop each with some of the Sriracha Ranch® sour cream. (If desired, feel free top the tacos with more of your favorite garnishes, like sliced avocados, chopped red onion, diced tomatoes, and shredded cheese.

Note: For safe meat preparation, reference the USDA website.