If you love tacos as much as I do, you don't mind that it's time for another Taco Tuesday. Today's yummy offerings include Buffalo Turkey Tacos and Shrimp, Tomato, Corn, and Avocado Tacos. Enjoy!
HUEVOS RANCHEROS
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, “A spicy sauce made fresh from sautéed vegetables helps you begin the day with a good dose of vitamins A and C.”
Serves:4; Prep Time: 10 minutes; Total Time: 35 minutes
This can be found at https://www.runnersworld.com/nutrition-weight-loss/a21946015/healthy-taco-recipes/. They were originally from: Prevention US.
Ingredients
3 tsp olive oil
1 med green bell pepper, chopped
1 med yellow onion, chopped
2 cloves garlic, chopped
1/2 tsp dried oregano
1/2 tsp ground cumin
1 can (14 oz) no-salt-added diced tomatoes with juice
2 Tbsp chopped chipotle pepper in adobo
1/4 c chopped cilantro + leaves for garnish
4 eggs
1 c canned black beans or pinto beans, drained and rinsed
4 whole wheat tortillas, warmed
Directions
Heat 2 tsp oil over medium until shimmering in medium saucepan. Add bell pepper, onion, garlic, oregano, cumin, and a pinch of kosher salt and cook until onion is translucent, 8 minutes. Add tomatoes, chipotle, and cilantro and cook until reduced slightly, 10 minutes. Puree with regular or hand blender until smooth.
Heat remaining 1 tsp oil in large nonstick skillet and fry eggs sunny side up. Fill each tortilla with 1/4 cup beans, 1 egg, and desired amount of sauce. Top with cilantro leaves.
Per serving: 272 cal, 14 g pro, 40 g carb, 8 g fiber, 6 g sugars (1 g added sugars), 9.5 g fat, 2 g sat fat, 186 mg cholesterol, 476 mg sodium
QUINOA TACO MEAT
This comes from Wendy Polisi’s website, which is full of wonderful recipes. You really should check it out. Go ahead, I’ll wait…
Anyway, Wendy wrote, “Think vegetarian tacos mean sacrificing on taste? Think again! This Quinoa Taco Meat is so delicious that even meat eaters will love it! It is the best vegetarian taco meat substitute I have found.”
Prep Time: 15 mins; Cook Time: 15 mins; Total Time: 30 mins
To view this yummy taco recipe on Wendy’s site, click here.
Ingredients
1 teaspoon coconut oil
1 onion chopped fine
1 tablespoon minced garlic
2 tablespoons chili powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon chipotle chili powder
1 teaspoon salt
3 tablespoons tomato paste
1 package Beyond Meat crumbles
1 1/2 cups cooked quinoa
3/4 cup vegetable broth
1 tablespoon apple cider vinegar
8 organic taco shells
For serving: lettuce tomatoes, avocado or guacamole, sour cream or Greek yogurt (dairy or non-dairy)
Instructions
Heat coconut oil in a large skillet over medium heat. Add onion, and cook until tender, about 8 to 10 minutes. Add garlic, chili powder, coriander, cumin, chipotle chili powder and salt and cook for one minute longer. Add tomato paste and stir for 1 minute. Add beyond meat crumbles and quinoa and cook for two minutes. Add in broth and apple cider vinegar. Cook for 5 to 7 minutes, until the liquid has partially cooked off.
Heat taco shells according to package directions and serve with lettuce, tomatoes, avocado or guacamole and sour cream or Greek yogurt.
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
TACO CASSEROLE
This comes from Kraft Recipes, and begins, “Give your friends and family something to taco about with this quick and easy Taco Casserole recipe. Make this yummy Taco Casserole in under one hour.”
Prep Time: 25 minutes; Cook Time: 30 minutes; Total Time: 55 minutes; Makes 12 servings.
To view this online, click here.
Ingredients
1 lb. lean ground beef
2 green onions, sliced
1 clove garlic, minced
1 pkg. (1 oz.) TACO BELL® Taco Seasoning Mix
1 can (15.5 oz.) kidney beans, undrained
1 can (8 oz.) tomato sauce
1 can (4.5 oz.) chopped green chiles, undrained
1 pkg. (30 oz.) ORE-IDA Shredded Hash Brown Potatoes
1 cup KRAFT Shredded Cheddar Cheese
Directions
Heat oven to 350°F.
Cook meat, onions, garlic and taco seasoning mix in large skillet sprayed with cooking spray on medium heat 10 min. or until meat is done, stirring frequently. Remove from heat.
Drain beans, reserving 1/4 cup of the liquid; set beans aside. Add reserved bean liquid to meat mixture along with the tomato sauce and chiles; mix well.
Spread half the meat mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with layers of half each of the beans and potatoes. Repeat layers.
Bake 30 min. or until hot and bubbly. Sprinkle with cheese; bake 5 min. or until melted.
Kitchen Tips
Tip 1
Serving Suggestion
Serve topped with guacamole, BREAKSTONE'S or KNUDSEN Sour Cream, and/or additional sliced green onions.
Tip 2
Make Ahead
This delicious casserole can be mixed together ahead of time. Refrigerate up to 24 hours. When ready to serve, bake as directed, increasing the baking time as necessary until casserole is hot and bubbly. Sprinkle with cheese; bake 5 min. or until melted.
DESSERT TACOS
This yummy recipe from Kraft Recipes begins, “Discover a real party pleaser with these scrumptious Dessert Tacos. These Dessert Tacos include fruit, cinnamon, pudding and toasted coconut.”
Prep Time: 15 minutes; Cook Time: 1 hour 5 minutes; Total Time: 1 hour 20 minutes; Yield: 10 servings.
To view this online, click here.
Ingredients
1 pkg. (3.4 oz.) JELL-O Coconut Cream Flavor Instant Pudding
1-1/4 cups cold milk
1 cup thawed COOL WHIP Whipped Topping
10 flour tortillas (4 inch)
2 Tbsp. butter, melted
1 Tbsp. sugar 1 tsp. ground cinnamon
1-1/2 cups fresh or frozen mixed berries (blueberries, raspberries and quartered strawberries)
1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted
Directions
Heat oven to 325°F.
Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP.
Refrigerate 1 hour.
Meanwhile, brush both sides of tortillas with butter; sprinkle with combined sugar and cinnamon. Fold in half; place between cups of inverted muffin pan. (See Note.)
Bake 18 to 20 min. or until lightly browned; cool completely (in pan).
Spoon pudding mixture into taco shells; top with fruit and coconut.
Kitchen Tips
Substitute
Prepare using JELL-O Vanilla Flavor Instant Pudding.
How to Toast the Coconut
Heat oven to 350°F. Spread coconut onto bottom of shallow pan. Bake 5 to 7 min. or until lightly browned, stirring frequently.
Note
When preparing the taco shells, place 3 of the folded tortillas down each long side of inverted muffin pan. Then, place 2 folded tortillas on each of the 2 short sides.
Size Wise
Balance your food choices throughout the day so you can enjoy a serving of these dessert tacos with your family.
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.
Showing posts with label Dessert Tacos. Show all posts
Showing posts with label Dessert Tacos. Show all posts
Tuesday, July 30, 2019
Tuesday, July 16, 2019
Taco Tuesday
“If you want to get rid of stinking odors in the kitchen, stop cooking.” - Erma Bombeck
Found in Women's Lip: Outrageous, Irreverent and Just Plain Hilarious Quotes, edited by Roz Warren, page 53.
Note: Check out my Quote of the Day blog.
You know the routine: If it's Tuesday (and it is), then it's time for another Taco Tuesday. Today's offerings include Turkey Club Ranch Tacos and Steak Tacos. Enjoy!
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.
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!
DESSERT TACOS
This yummy recipe from Kraft Recipes begins, “Discover a real party pleaser with these scrumptious Dessert Tacos. These Dessert Tacos include fruit, cinnamon, pudding and toasted coconut.”
Prep Time: 15 minutes; Cook Time: 1 hour 5 minutes; Total Time: 1 hour 20 minutes; Yield: 10 servings.
To view this online, click here.
Ingredients
1 pkg. (3.4 oz.) JELL-O Coconut Cream Flavor Instant Pudding
1-1/4 cups cold milk
1 cup thawed COOL WHIP Whipped Topping
10 flour tortillas (4 inch)
2 Tbsp. butter, melted
1 Tbsp. sugar 1 tsp. ground cinnamon
1-1/2 cups fresh or frozen mixed berries (blueberries, raspberries and quartered strawberries)
1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted
Directions
Heat oven to 325°F.
Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP.
Refrigerate 1 hour.
Meanwhile, brush both sides of tortillas with butter; sprinkle with combined sugar and cinnamon. Fold in half; place between cups of inverted muffin pan. (See Note.)
Bake 18 to 20 min. or until lightly browned; cool completely (in pan).
Spoon pudding mixture into taco shells; top with fruit and coconut.
Kitchen Tips
Substitute
Prepare using JELL-O Vanilla Flavor Instant Pudding.
How to Toast the Coconut
Heat oven to 350°F. Spread coconut onto bottom of shallow pan. Bake 5 to 7 min. or until lightly browned, stirring frequently.
Note
When preparing the taco shells, place 3 of the folded tortillas down each long side of inverted muffin pan. Then, place 2 folded tortillas on each of the 2 short sides.
Size Wise
Balance your food choices throughout the day so you can enjoy a serving of these dessert tacos with your family.
TURKEY CLUB RANCH TACOS
This is from Old El Paso, and begins, “Have your club sandwich a bold new way on a bold ranch taco!”
Prep Time: 15 minutes; Total Time: 15 minutes; Servings: 5
To view this online, click here.
Ingredients
1 tablespoon vegetable oil
1 lb lean ground turkey
1 package (1 oz) Old El Paso™ taco seasoning mix
1/2 cup ranch dressing
10 Old El Paso™ Stand ‘N Stuff™ bold ranch flavored taco shells
1/2 cup mayonnaise
2 tablespoons salsa
6 slices bacon, crisply cooked, diced (about 1/2 cup)
Make it FRESH toppings, as desired (see below)
Directions
In 10-inch nonstick skillet, heat oil over medium heat. Add turkey; cook until starting to brown on both sides, stirring occasionally. Sprinkle with taco seasoning mix. Cook until turkey is cooked through, stirring occasionally. Stir in ranch dressing.
Heat taco shells as directed on package. Step 3 Meanwhile, in medium bowl, mix mayonnaise and salsa. Divide turkey mixture among warmed shells, and top with bacon. Add FRESH toppings. Top with salsa mayo to complete taco.
Expert Tips
If you prefer ground chicken to ground turkey, feel free to substitute, following the same directions as above.
Ideas for Make it FRESH toppings: diced avocado, shredded lettuce, diced tomatoes, thinly sliced green onions, shredded cheese.
CHICKEN CHILI TACOS
This is from the TODAY Show Recipes e-newsletter. Prep Time: 10 minutes; Servings: 4.
To view this online, click here.
Ingredients
6 boneless, skinless chicken thighs
1 1/2 cups prepared pico de gallo or salsa
1/4 cup fresh lime juice (about 1 1/2 limes)
2 teaspoons cumin seeds, lightly toasted
2 cloves garlic. minced
1/4 cup chopped fresh cilantro
12 taco shells (crisp or soft/flour or corn)
Preparation
Place the chicken, pico de gallo or salsa, lime juice, cumin seeds and garlic in a slow cooker and stir to combine. Cover and cook on low for 6 hours. (You can also cook on high for 3 hours.)
Allow to cool a bit. Scoop the chicken out with a big slotted spoon and place it in a large serving bowl. Use two forks to pull the meat apart. The chicken will shred easily. Stir in some cooking juice from the pot and top with the cilantro.
Place the shredded chicken, your taco shells and desired fixings on the table and let everyone put together their perfect taco.
STEAK TACOS
This recipe begins, “Your slow cooker makes Mexican-style magic, turning flank steak fork-tender and infusing it with irresistible flavors for the best steak tacos you ever ate.”
http://www.diabeticconnect.com/diabetic-recipes/general/2664-steak-tacos
Ingredients
1 lb raw lean flank steak (I use semi-frozen steak)
1 packet Taco Seasoning Mix
1 medium onion
4 oz chopped green chilies
1/2 cup (or more) sliced bell pepper
6 Corn tortillas
Directions
Cut steaks in half; rub with taco seasoning. Place in a crock pot coated with nonstick cooking spray. Top with onion, bell pepper and chilies. Cover and cook on low for 8-9 hours or until meat is tender. Remove steaks and cool slightly; shred meat with two forks. Return to crock pot; heat through. Spoon about 1/2 cup meat mixture down the center of each tortilla. Top with cheese, tomato and sour cream. Fold ends and sides over filling.
Nutritional Facts: Servings 6; Yield 6 servings – 210 Calories; 9 g fat (48.1% calories from fat); 17 g Protein; 16 g Carbohydrate; 2 g Dietary Fiber; 39 mg Cholesterol; 186 mg Sodium.
Found in Women's Lip: Outrageous, Irreverent and Just Plain Hilarious Quotes, edited by Roz Warren, page 53.
Note: Check out my Quote of the Day blog.
You know the routine: If it's Tuesday (and it is), then it's time for another Taco Tuesday. Today's offerings include Turkey Club Ranch Tacos and Steak Tacos. Enjoy!
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.
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!
DESSERT TACOS
This yummy recipe from Kraft Recipes begins, “Discover a real party pleaser with these scrumptious Dessert Tacos. These Dessert Tacos include fruit, cinnamon, pudding and toasted coconut.”
Prep Time: 15 minutes; Cook Time: 1 hour 5 minutes; Total Time: 1 hour 20 minutes; Yield: 10 servings.
To view this online, click here.
Ingredients
1 pkg. (3.4 oz.) JELL-O Coconut Cream Flavor Instant Pudding
1-1/4 cups cold milk
1 cup thawed COOL WHIP Whipped Topping
10 flour tortillas (4 inch)
2 Tbsp. butter, melted
1 Tbsp. sugar 1 tsp. ground cinnamon
1-1/2 cups fresh or frozen mixed berries (blueberries, raspberries and quartered strawberries)
1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted
Directions
Heat oven to 325°F.
Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP.
Refrigerate 1 hour.
Meanwhile, brush both sides of tortillas with butter; sprinkle with combined sugar and cinnamon. Fold in half; place between cups of inverted muffin pan. (See Note.)
Bake 18 to 20 min. or until lightly browned; cool completely (in pan).
Spoon pudding mixture into taco shells; top with fruit and coconut.
Kitchen Tips
Substitute
Prepare using JELL-O Vanilla Flavor Instant Pudding.
How to Toast the Coconut
Heat oven to 350°F. Spread coconut onto bottom of shallow pan. Bake 5 to 7 min. or until lightly browned, stirring frequently.
Note
When preparing the taco shells, place 3 of the folded tortillas down each long side of inverted muffin pan. Then, place 2 folded tortillas on each of the 2 short sides.
Size Wise
Balance your food choices throughout the day so you can enjoy a serving of these dessert tacos with your family.
TURKEY CLUB RANCH TACOS
This is from Old El Paso, and begins, “Have your club sandwich a bold new way on a bold ranch taco!”
Prep Time: 15 minutes; Total Time: 15 minutes; Servings: 5
To view this online, click here.
Ingredients
1 tablespoon vegetable oil
1 lb lean ground turkey
1 package (1 oz) Old El Paso™ taco seasoning mix
1/2 cup ranch dressing
10 Old El Paso™ Stand ‘N Stuff™ bold ranch flavored taco shells
1/2 cup mayonnaise
2 tablespoons salsa
6 slices bacon, crisply cooked, diced (about 1/2 cup)
Make it FRESH toppings, as desired (see below)
Directions
In 10-inch nonstick skillet, heat oil over medium heat. Add turkey; cook until starting to brown on both sides, stirring occasionally. Sprinkle with taco seasoning mix. Cook until turkey is cooked through, stirring occasionally. Stir in ranch dressing.
Heat taco shells as directed on package. Step 3 Meanwhile, in medium bowl, mix mayonnaise and salsa. Divide turkey mixture among warmed shells, and top with bacon. Add FRESH toppings. Top with salsa mayo to complete taco.
Expert Tips
If you prefer ground chicken to ground turkey, feel free to substitute, following the same directions as above.
Ideas for Make it FRESH toppings: diced avocado, shredded lettuce, diced tomatoes, thinly sliced green onions, shredded cheese.
CHICKEN CHILI TACOS
This is from the TODAY Show Recipes e-newsletter. Prep Time: 10 minutes; Servings: 4.
To view this online, click here.
Ingredients
6 boneless, skinless chicken thighs
1 1/2 cups prepared pico de gallo or salsa
1/4 cup fresh lime juice (about 1 1/2 limes)
2 teaspoons cumin seeds, lightly toasted
2 cloves garlic. minced
1/4 cup chopped fresh cilantro
12 taco shells (crisp or soft/flour or corn)
Preparation
Place the chicken, pico de gallo or salsa, lime juice, cumin seeds and garlic in a slow cooker and stir to combine. Cover and cook on low for 6 hours. (You can also cook on high for 3 hours.)
Allow to cool a bit. Scoop the chicken out with a big slotted spoon and place it in a large serving bowl. Use two forks to pull the meat apart. The chicken will shred easily. Stir in some cooking juice from the pot and top with the cilantro.
Place the shredded chicken, your taco shells and desired fixings on the table and let everyone put together their perfect taco.
STEAK TACOS
This recipe begins, “Your slow cooker makes Mexican-style magic, turning flank steak fork-tender and infusing it with irresistible flavors for the best steak tacos you ever ate.”
http://www.diabeticconnect.com/diabetic-recipes/general/2664-steak-tacos
Ingredients
1 lb raw lean flank steak (I use semi-frozen steak)
1 packet Taco Seasoning Mix
1 medium onion
4 oz chopped green chilies
1/2 cup (or more) sliced bell pepper
6 Corn tortillas
Directions
Cut steaks in half; rub with taco seasoning. Place in a crock pot coated with nonstick cooking spray. Top with onion, bell pepper and chilies. Cover and cook on low for 8-9 hours or until meat is tender. Remove steaks and cool slightly; shred meat with two forks. Return to crock pot; heat through. Spoon about 1/2 cup meat mixture down the center of each tortilla. Top with cheese, tomato and sour cream. Fold ends and sides over filling.
Nutritional Facts: Servings 6; Yield 6 servings – 210 Calories; 9 g fat (48.1% calories from fat); 17 g Protein; 16 g Carbohydrate; 2 g Dietary Fiber; 39 mg Cholesterol; 186 mg Sodium.
Tuesday, June 18, 2019
Taco Tuesday
It's time for another wonderful Taco Tuesday. Today's interesting variety includes Jamaican Jerk Tempeh Tacos and Turkey Club Ranch Tacos. Enjoy!
SPICY SHRIMP 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 one begins, “Flavored with a zesty spread and cool pickled vegetables, these shrimp tacos have half the saturated fat and twice the protein of a fried fish taco.”
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
1/3 c white vinegar
1 Tbsp sugar
1 tsp grated ginger
1/2 tsp kosher salt
1/2 c grated carrot
1/2 c grated daikon radish
1/4 c mayonnaise
2 tsp Sriracha sauce
1 tsp less-sodium soy sauce
4 lg butter lettuce leaves
12 oz med shrimp, cooked, peeled, and deveined
1 jalapeno, thinly sliced
2 Tbsp cilantro leaves
Directions
Stir together 1/3 cup hot water, vinegar, sugar, ginger, and salt in medium bowl until sugar dissolves. Submerge carrot and radish; let sit 10 minutes.
Mix mayonnaise, Sriracha, and soy sauce in small bowl. Spread over 4 lettuce leaves. Add shrimp and jalapeno. Top with pickled carrot-radish mixture and sprinkle with cilantro.
Per serving: 175 calories, 22 g protein, 7 g carb, 1 g fiber, 3 g sugars (1 g added sugars), 6.5 g fat, 0.5 g sat fat, 176 mg cholesterol, 480 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
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.
DESSERT TACOS
This yummy recipe from Kraft Recipes begins, “Discover a real party pleaser with these scrumptious Dessert Tacos. These Dessert Tacos include fruit, cinnamon, pudding and toasted coconut.”
Prep Time: 15 minutes; Cook Time: 1 hour 5 minutes; Total Time: 1 hour 20 minutes; Yield: 10 servings.
To view this online, click here.
Ingredients
1 pkg. (3.4 oz.) JELL-O Coconut Cream Flavor Instant Pudding
1-1/4 cups cold milk
1 cup thawed COOL WHIP Whipped Topping
10 flour tortillas (4 inch)
2 Tbsp. butter, melted
1 Tbsp. sugar 1 tsp. ground cinnamon
1-1/2 cups fresh or frozen mixed berries (blueberries, raspberries and quartered strawberries)
1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted
Directions
Heat oven to 325°F.
Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP.
Refrigerate 1 hour.
Meanwhile, brush both sides of tortillas with butter; sprinkle with combined sugar and cinnamon. Fold in half; place between cups of inverted muffin pan. (See Note.)
Bake 18 to 20 min. or until lightly browned; cool completely (in pan).
Spoon pudding mixture into taco shells; top with fruit and coconut.
Kitchen Tips
Substitute
Prepare using JELL-O Vanilla Flavor Instant Pudding.
How to Toast the Coconut
Heat oven to 350°F. Spread coconut onto bottom of shallow pan. Bake 5 to 7 min. or until lightly browned, stirring frequently.
Note
When preparing the taco shells, place 3 of the folded tortillas down each long side of inverted muffin pan. Then, place 2 folded tortillas on each of the 2 short sides.
Size Wise
Balance your food choices throughout the day so you can enjoy a serving of these dessert tacos with your family.
TURKEY CLUB RANCH TACOS
This is from Old El Paso, and begins, “Have your club sandwich a bold new way on a bold ranch taco!”
Prep Time: 15 minutes; Total Time: 15 minutes; Servings: 5
To view this online, click here.
Ingredients
1 tablespoon vegetable oil
1 lb lean ground turkey
1 package (1 oz) Old El Paso™ taco seasoning mix
1/2 cup ranch dressing
10 Old El Paso™ Stand ‘N Stuff™ bold ranch flavored taco shells
1/2 cup mayonnaise
2 tablespoons salsa
6 slices bacon, crisply cooked, diced (about 1/2 cup)
Make it FRESH toppings, as desired (see below)
Directions
In 10-inch nonstick skillet, heat oil over medium heat. Add turkey; cook until starting to brown on both sides, stirring occasionally. Sprinkle with taco seasoning mix. Cook until turkey is cooked through, stirring occasionally. Stir in ranch dressing.
Heat taco shells as directed on package. Step 3 Meanwhile, in medium bowl, mix mayonnaise and salsa. Divide turkey mixture among warmed shells, and top with bacon. Add FRESH toppings. Top with salsa mayo to complete taco.
Expert Tips
If you prefer ground chicken to ground turkey, feel free to substitute, following the same directions as above.
Ideas for Make it FRESH toppings: diced avocado, shredded lettuce, diced tomatoes, thinly sliced green onions, shredded cheese.
BUFFALO TURKEY TACOS
Makes 8 servings
Source: Jennie-O
Find this recipe at: http://diabeticgourmet.com/recipes/html/1341.shtml
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; Protein: 14 g; Fat: 13 g; Sodium: 260 mg; Cholesterol: 45 mg; Saturated Fat: 4 g; Dietary Fiber: 3 g; Sugars: 1 g; Carbohydrates: 13 g
SPICY SHRIMP 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 one begins, “Flavored with a zesty spread and cool pickled vegetables, these shrimp tacos have half the saturated fat and twice the protein of a fried fish taco.”
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
1/3 c white vinegar
1 Tbsp sugar
1 tsp grated ginger
1/2 tsp kosher salt
1/2 c grated carrot
1/2 c grated daikon radish
1/4 c mayonnaise
2 tsp Sriracha sauce
1 tsp less-sodium soy sauce
4 lg butter lettuce leaves
12 oz med shrimp, cooked, peeled, and deveined
1 jalapeno, thinly sliced
2 Tbsp cilantro leaves
Directions
Stir together 1/3 cup hot water, vinegar, sugar, ginger, and salt in medium bowl until sugar dissolves. Submerge carrot and radish; let sit 10 minutes.
Mix mayonnaise, Sriracha, and soy sauce in small bowl. Spread over 4 lettuce leaves. Add shrimp and jalapeno. Top with pickled carrot-radish mixture and sprinkle with cilantro.
Per serving: 175 calories, 22 g protein, 7 g carb, 1 g fiber, 3 g sugars (1 g added sugars), 6.5 g fat, 0.5 g sat fat, 176 mg cholesterol, 480 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
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.
DESSERT TACOS
This yummy recipe from Kraft Recipes begins, “Discover a real party pleaser with these scrumptious Dessert Tacos. These Dessert Tacos include fruit, cinnamon, pudding and toasted coconut.”
Prep Time: 15 minutes; Cook Time: 1 hour 5 minutes; Total Time: 1 hour 20 minutes; Yield: 10 servings.
To view this online, click here.
Ingredients
1 pkg. (3.4 oz.) JELL-O Coconut Cream Flavor Instant Pudding
1-1/4 cups cold milk
1 cup thawed COOL WHIP Whipped Topping
10 flour tortillas (4 inch)
2 Tbsp. butter, melted
1 Tbsp. sugar 1 tsp. ground cinnamon
1-1/2 cups fresh or frozen mixed berries (blueberries, raspberries and quartered strawberries)
1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted
Directions
Heat oven to 325°F.
Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP.
Refrigerate 1 hour.
Meanwhile, brush both sides of tortillas with butter; sprinkle with combined sugar and cinnamon. Fold in half; place between cups of inverted muffin pan. (See Note.)
Bake 18 to 20 min. or until lightly browned; cool completely (in pan).
Spoon pudding mixture into taco shells; top with fruit and coconut.
Kitchen Tips
Substitute
Prepare using JELL-O Vanilla Flavor Instant Pudding.
How to Toast the Coconut
Heat oven to 350°F. Spread coconut onto bottom of shallow pan. Bake 5 to 7 min. or until lightly browned, stirring frequently.
Note
When preparing the taco shells, place 3 of the folded tortillas down each long side of inverted muffin pan. Then, place 2 folded tortillas on each of the 2 short sides.
Size Wise
Balance your food choices throughout the day so you can enjoy a serving of these dessert tacos with your family.
TURKEY CLUB RANCH TACOS
This is from Old El Paso, and begins, “Have your club sandwich a bold new way on a bold ranch taco!”
Prep Time: 15 minutes; Total Time: 15 minutes; Servings: 5
To view this online, click here.
Ingredients
1 tablespoon vegetable oil
1 lb lean ground turkey
1 package (1 oz) Old El Paso™ taco seasoning mix
1/2 cup ranch dressing
10 Old El Paso™ Stand ‘N Stuff™ bold ranch flavored taco shells
1/2 cup mayonnaise
2 tablespoons salsa
6 slices bacon, crisply cooked, diced (about 1/2 cup)
Make it FRESH toppings, as desired (see below)
Directions
In 10-inch nonstick skillet, heat oil over medium heat. Add turkey; cook until starting to brown on both sides, stirring occasionally. Sprinkle with taco seasoning mix. Cook until turkey is cooked through, stirring occasionally. Stir in ranch dressing.
Heat taco shells as directed on package. Step 3 Meanwhile, in medium bowl, mix mayonnaise and salsa. Divide turkey mixture among warmed shells, and top with bacon. Add FRESH toppings. Top with salsa mayo to complete taco.
Expert Tips
If you prefer ground chicken to ground turkey, feel free to substitute, following the same directions as above.
Ideas for Make it FRESH toppings: diced avocado, shredded lettuce, diced tomatoes, thinly sliced green onions, shredded cheese.
BUFFALO TURKEY TACOS
Makes 8 servings
Source: Jennie-O
Find this recipe at: http://diabeticgourmet.com/recipes/html/1341.shtml
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; Protein: 14 g; Fat: 13 g; Sodium: 260 mg; Cholesterol: 45 mg; Saturated Fat: 4 g; Dietary Fiber: 3 g; Sugars: 1 g; Carbohydrates: 13 g
Tuesday, May 21, 2019
Taco Tuesday
You know the drill: If it's Tuesday (and it is), then it's time for another Taco Tuesday. Today's offerings include Spicy Shrimp Tacos and Dessert Tacos. 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
SOFT BLACK BEAN TACOS WITH SALSA AND CABBAGE
This comes from Martha Rose Shulman, also in The New York Times cooking e-newsletter. Martha wrote, “Canned black beans and lots of cabbage combine in a quick, utterly satisfying one-dish taco dinner. They can be served open-faced or folded over.” Yield: 4 servings; Time: about 20 minutes.
This was featured in “Quick One-Dish Meals, Some Cooking Required” and can be viewed online here.
Ingredients
1 tablespoon canola or grape seed oil
1 teaspoon medium-hot chili powder (more to taste)
1 teaspoon ground lightly toasted cumin seeds (more to taste)
2 cans black beans, with liquid
Salt to taste
8 corn tortillas
1 cup fresh or bottled salsa
3 ounces either queso fresco, feta, or sharp cheddar, grated or crumbled
2 cups shredded cabbage
Preparation
Heat the oil in a large, heavy skillet over medium-high heat and add the chili powder and ground cumin. Allow the spices to sizzle for about half a minute, until very fragrant, and stir in the black beans and 1/2 cup water. Cook, stirring and mashing the beans with the back of your spoon, for 5 to 10 minutes, until thick and fragrant. Be careful that you don’t let the beans dry out too much. If they do, add a little more water. Remove from the heat.
Heat the tortillas, two or three at a time, in a dry skillet over medium-high heat, or in a microwave. Top with the black beans, salsa, cheese and cabbage. Fold the filled tortillas over if desired and serve. Alternatively, one at a time, place a tortilla on a plate, top with the beans and cheese and heat through for 30 seconds to a minute in a microwave. Then top with salsa and a generous handful of cabbage, and serve.
Tip
Make fresh salsa with 2 or 3 chopped roma tomatoes, 1 or 2 jalapeños or serrano chiles, a little chopped onion or shallot if desired, salt, a squeeze of lime juice, and chopped fresh cilantro.
BLACK BEAN AND POBLANO TACOS
This comes from David Tanis in The New York Times cooking e-newsletter. David wrote, “There are many kinds of tacos, some piled high and overstuffed and some more minimal, meant to be more a snack than a meal. These little tacos are in the second category, similar to what you might find in a Mexican market for a quick bite. Savory black beans and roasted poblano chiles make a satisfying vegetarian version. Fresh soft corn tortillas, hot off the griddle, are essential.” Yield: 6 to 8 servings.
This was featured in “The Unstuffy Taco” and can be viewed online here.
Ingredients
1/2 pound black beans, rinsed and soaked 4 to 6 hours, or overnight if possible
1 small onion, halved
1 bay leaf
1 large sprig epazote (optional)
1 teaspoon salt
4 poblano chiles
Soft corn tortillas
1/2 pound fresh mozzarella or Oaxacan-style string cheese, shredded
1/2 pound queso fresco, available in Latino groceries
8 ounces crème fraîche or Mexican crema
Preparation
Drain beans, put in medium pot, add water to cover and bring to a boil over hight heat. Add onion, bay leaf, epazote and salt and reduce heat to a gentle simmer. Cook for about 1 hour, longer if necessary, adding water occasionally if liquid falls below surface of beans. When beans are tender, taste and adjust salt. Keep beans warm in their broth.
Meanwhile, roast poblano chiles over a charcoal grill, under the broiler or directly on a gas stovetop burners until skins are completely blackened and blistered. Set chiles aside to cool, then split lengthwise. Scrape away skins and seeds with a paring knife. Cut cleaned chiles into 1/2-inch ribbons, transfer to small bowl and season lightly with salt.
To serve, warm the tortillas on a hot griddle or cast iron pan over a burner. Put 2 warm tortillas side by side on a small plate. With a slotted spoon, place 2 tablespoons beans on each tortilla. Top with a few shreds of mozzarella and 2 or 3 strips of poblano. Crumble a little queso fresco and drizzle about 1 teaspoon crème fraîche on each taco.
SPICY SHRIMP 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 one begins, “Flavored with a zesty spread and cool pickled vegetables, these shrimp tacos have half the saturated fat and twice the protein of a fried fish taco.”
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
1/3 c white vinegar
1 Tbsp sugar
1 tsp grated ginger
1/2 tsp kosher salt
1/2 c grated carrot
1/2 c grated daikon radish
1/4 c mayonnaise
2 tsp Sriracha sauce
1 tsp less-sodium soy sauce
4 lg butter lettuce leaves
12 oz med shrimp, cooked, peeled, and deveined
1 jalapeno, thinly sliced
2 Tbsp cilantro leaves
Directions
Stir together 1/3 cup hot water, vinegar, sugar, ginger, and salt in medium bowl until sugar dissolves. Submerge carrot and radish; let sit 10 minutes.
Mix mayonnaise, Sriracha, and soy sauce in small bowl. Spread over 4 lettuce leaves. Add shrimp and jalapeno. Top with pickled carrot-radish mixture and sprinkle with cilantro.
Per serving: 175 calories, 22 g protein, 7 g carb, 1 g fiber, 3 g sugars (1 g added sugars), 6.5 g fat, 0.5 g sat fat, 176 mg cholesterol, 480 mg sodium
TACO CHILI
This was posted on the Vegetarian Times website on January 6, 2001. Makes 8 servings.
Ingredients
2 cups soy crumbles
1/2 cup canned soybeans
15-oz. can corn, drained
2 (28-oz.) cans diced tomatoes
30-oz. can chili beans
1 medium onion, diced
1 medium green bell pepper, diced
2 pkgs. taco seasoning
1 1/2 tsp. chili powder
Preparation
In large saucepan, combine all ingredients. Bring to a boil over medium-high heat. Reduce heat and simmer, stirring occasionally, 30 to 45 minutes.
Serve with low-fat shredded cheese and tortilla chips.
DESSERT TACOS
This yummy recipe from Kraft Recipes begins, “Discover a real party pleaser with these scrumptious Dessert Tacos. These Dessert Tacos include fruit, cinnamon, pudding and toasted coconut.”
Prep Time: 15 minutes; Cook Time: 1 hour 5 minutes; Total Time: 1 hour 20 minutes; Yield: 10 servings.
To view this online, click here.
Ingredients
1 pkg. (3.4 oz.) JELL-O Coconut Cream Flavor Instant Pudding
1-1/4 cups cold milk
1 cup thawed COOL WHIP Whipped Topping
10 flour tortillas (4 inch)
2 Tbsp. butter, melted
1 Tbsp. sugar 1 tsp. ground cinnamon
1-1/2 cups fresh or frozen mixed berries (blueberries, raspberries and quartered strawberries)
1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted
Directions
Heat oven to 325°F.
Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP.
Refrigerate 1 hour.
Meanwhile, brush both sides of tortillas with butter; sprinkle with combined sugar and cinnamon. Fold in half; place between cups of inverted muffin pan. (See Note.)
Bake 18 to 20 min. or until lightly browned; cool completely (in pan).
Spoon pudding mixture into taco shells; top with fruit and coconut.
Kitchen Tips
Substitute
Prepare using JELL-O Vanilla Flavor Instant Pudding.
How to Toast the Coconut
Heat oven to 350°F. Spread coconut onto bottom of shallow pan. Bake 5 to 7 min. or until lightly browned, stirring frequently.
Note
When preparing the taco shells, place 3 of the folded tortillas down each long side of inverted muffin pan. Then, place 2 folded tortillas on each of the 2 short sides.
Size Wise
Balance your food choices throughout the day so you can enjoy a serving of these dessert tacos with your family.
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
SOFT BLACK BEAN TACOS WITH SALSA AND CABBAGE
This comes from Martha Rose Shulman, also in The New York Times cooking e-newsletter. Martha wrote, “Canned black beans and lots of cabbage combine in a quick, utterly satisfying one-dish taco dinner. They can be served open-faced or folded over.” Yield: 4 servings; Time: about 20 minutes.
This was featured in “Quick One-Dish Meals, Some Cooking Required” and can be viewed online here.
Ingredients
1 tablespoon canola or grape seed oil
1 teaspoon medium-hot chili powder (more to taste)
1 teaspoon ground lightly toasted cumin seeds (more to taste)
2 cans black beans, with liquid
Salt to taste
8 corn tortillas
1 cup fresh or bottled salsa
3 ounces either queso fresco, feta, or sharp cheddar, grated or crumbled
2 cups shredded cabbage
Preparation
Heat the oil in a large, heavy skillet over medium-high heat and add the chili powder and ground cumin. Allow the spices to sizzle for about half a minute, until very fragrant, and stir in the black beans and 1/2 cup water. Cook, stirring and mashing the beans with the back of your spoon, for 5 to 10 minutes, until thick and fragrant. Be careful that you don’t let the beans dry out too much. If they do, add a little more water. Remove from the heat.
Heat the tortillas, two or three at a time, in a dry skillet over medium-high heat, or in a microwave. Top with the black beans, salsa, cheese and cabbage. Fold the filled tortillas over if desired and serve. Alternatively, one at a time, place a tortilla on a plate, top with the beans and cheese and heat through for 30 seconds to a minute in a microwave. Then top with salsa and a generous handful of cabbage, and serve.
Tip
Make fresh salsa with 2 or 3 chopped roma tomatoes, 1 or 2 jalapeños or serrano chiles, a little chopped onion or shallot if desired, salt, a squeeze of lime juice, and chopped fresh cilantro.
BLACK BEAN AND POBLANO TACOS
This comes from David Tanis in The New York Times cooking e-newsletter. David wrote, “There are many kinds of tacos, some piled high and overstuffed and some more minimal, meant to be more a snack than a meal. These little tacos are in the second category, similar to what you might find in a Mexican market for a quick bite. Savory black beans and roasted poblano chiles make a satisfying vegetarian version. Fresh soft corn tortillas, hot off the griddle, are essential.” Yield: 6 to 8 servings.
This was featured in “The Unstuffy Taco” and can be viewed online here.
Ingredients
1/2 pound black beans, rinsed and soaked 4 to 6 hours, or overnight if possible
1 small onion, halved
1 bay leaf
1 large sprig epazote (optional)
1 teaspoon salt
4 poblano chiles
Soft corn tortillas
1/2 pound fresh mozzarella or Oaxacan-style string cheese, shredded
1/2 pound queso fresco, available in Latino groceries
8 ounces crème fraîche or Mexican crema
Preparation
Drain beans, put in medium pot, add water to cover and bring to a boil over hight heat. Add onion, bay leaf, epazote and salt and reduce heat to a gentle simmer. Cook for about 1 hour, longer if necessary, adding water occasionally if liquid falls below surface of beans. When beans are tender, taste and adjust salt. Keep beans warm in their broth.
Meanwhile, roast poblano chiles over a charcoal grill, under the broiler or directly on a gas stovetop burners until skins are completely blackened and blistered. Set chiles aside to cool, then split lengthwise. Scrape away skins and seeds with a paring knife. Cut cleaned chiles into 1/2-inch ribbons, transfer to small bowl and season lightly with salt.
To serve, warm the tortillas on a hot griddle or cast iron pan over a burner. Put 2 warm tortillas side by side on a small plate. With a slotted spoon, place 2 tablespoons beans on each tortilla. Top with a few shreds of mozzarella and 2 or 3 strips of poblano. Crumble a little queso fresco and drizzle about 1 teaspoon crème fraîche on each taco.
SPICY SHRIMP 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 one begins, “Flavored with a zesty spread and cool pickled vegetables, these shrimp tacos have half the saturated fat and twice the protein of a fried fish taco.”
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
1/3 c white vinegar
1 Tbsp sugar
1 tsp grated ginger
1/2 tsp kosher salt
1/2 c grated carrot
1/2 c grated daikon radish
1/4 c mayonnaise
2 tsp Sriracha sauce
1 tsp less-sodium soy sauce
4 lg butter lettuce leaves
12 oz med shrimp, cooked, peeled, and deveined
1 jalapeno, thinly sliced
2 Tbsp cilantro leaves
Directions
Stir together 1/3 cup hot water, vinegar, sugar, ginger, and salt in medium bowl until sugar dissolves. Submerge carrot and radish; let sit 10 minutes.
Mix mayonnaise, Sriracha, and soy sauce in small bowl. Spread over 4 lettuce leaves. Add shrimp and jalapeno. Top with pickled carrot-radish mixture and sprinkle with cilantro.
Per serving: 175 calories, 22 g protein, 7 g carb, 1 g fiber, 3 g sugars (1 g added sugars), 6.5 g fat, 0.5 g sat fat, 176 mg cholesterol, 480 mg sodium
TACO CHILI
This was posted on the Vegetarian Times website on January 6, 2001. Makes 8 servings.
Ingredients
2 cups soy crumbles
1/2 cup canned soybeans
15-oz. can corn, drained
2 (28-oz.) cans diced tomatoes
30-oz. can chili beans
1 medium onion, diced
1 medium green bell pepper, diced
2 pkgs. taco seasoning
1 1/2 tsp. chili powder
Preparation
In large saucepan, combine all ingredients. Bring to a boil over medium-high heat. Reduce heat and simmer, stirring occasionally, 30 to 45 minutes.
Serve with low-fat shredded cheese and tortilla chips.
DESSERT TACOS
This yummy recipe from Kraft Recipes begins, “Discover a real party pleaser with these scrumptious Dessert Tacos. These Dessert Tacos include fruit, cinnamon, pudding and toasted coconut.”
Prep Time: 15 minutes; Cook Time: 1 hour 5 minutes; Total Time: 1 hour 20 minutes; Yield: 10 servings.
To view this online, click here.
Ingredients
1 pkg. (3.4 oz.) JELL-O Coconut Cream Flavor Instant Pudding
1-1/4 cups cold milk
1 cup thawed COOL WHIP Whipped Topping
10 flour tortillas (4 inch)
2 Tbsp. butter, melted
1 Tbsp. sugar 1 tsp. ground cinnamon
1-1/2 cups fresh or frozen mixed berries (blueberries, raspberries and quartered strawberries)
1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted
Directions
Heat oven to 325°F.
Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP.
Refrigerate 1 hour.
Meanwhile, brush both sides of tortillas with butter; sprinkle with combined sugar and cinnamon. Fold in half; place between cups of inverted muffin pan. (See Note.)
Bake 18 to 20 min. or until lightly browned; cool completely (in pan).
Spoon pudding mixture into taco shells; top with fruit and coconut.
Kitchen Tips
Substitute
Prepare using JELL-O Vanilla Flavor Instant Pudding.
How to Toast the Coconut
Heat oven to 350°F. Spread coconut onto bottom of shallow pan. Bake 5 to 7 min. or until lightly browned, stirring frequently.
Note
When preparing the taco shells, place 3 of the folded tortillas down each long side of inverted muffin pan. Then, place 2 folded tortillas on each of the 2 short sides.
Size Wise
Balance your food choices throughout the day so you can enjoy a serving of these dessert tacos with your family.
Tuesday, April 16, 2019
Taco Tuesday
It's time for another Taco Tuesday, a time to explore the expanding world of tacos. Today's offerings include Shrimp, Tomato, Corn, and Avocado Tacos, Gluten-Free Egg and Black Bean Breakfast Tacos and Dessert Tacos. I hope I've got your attention! Enjoy!
BLACK BEAN AND POBLANO TACOS
This comes from David Tanis in The New York Times cooking e-newsletter. David wrote, “There are many kinds of tacos, some piled high and overstuffed and some more minimal, meant to be more a snack than a meal. These little tacos are in the second category, similar to what you might find in a Mexican market for a quick bite. Savory black beans and roasted poblano chiles make a satisfying vegetarian version. Fresh soft corn tortillas, hot off the griddle, are essential.” Yield: 6 to 8 servings.
This was featured in “The Unstuffy Taco” and can be viewed online here.
Ingredients
1/2 pound black beans, rinsed and soaked 4 to 6 hours, or overnight if possible
1 small onion, halved
1 bay leaf
1 large sprig epazote (optional)
1 teaspoon salt
4 poblano chiles
Soft corn tortillas
1/2 pound fresh mozzarella or Oaxacan-style string cheese, shredded
1/2 pound queso fresco, available in Latino groceries
8 ounces crème fraîche or Mexican crema
Preparation
Drain beans, put in medium pot, add water to cover and bring to a boil over hight heat. Add onion, bay leaf, epazote and salt and reduce heat to a gentle simmer. Cook for about 1 hour, longer if necessary, adding water occasionally if liquid falls below surface of beans. When beans are tender, taste and adjust salt. Keep beans warm in their broth.
Meanwhile, roast poblano chiles over a charcoal grill, under the broiler or directly on a gas stovetop burners until skins are completely blackened and blistered. Set chiles aside to cool, then split lengthwise. Scrape away skins and seeds with a paring knife. Cut cleaned chiles into 1/2-inch ribbons, transfer to small bowl and season lightly with salt.
To serve, warm the tortillas on a hot griddle or cast iron pan over a burner. Put 2 warm tortillas side by side on a small plate. With a slotted spoon, place 2 tablespoons beans on each tortilla. Top with a few shreds of mozzarella and 2 or 3 strips of poblano. Crumble a little queso fresco and drizzle about 1 teaspoon crème fraîche on each taco.
HUEVOS RANCHEROS
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, “A spicy sauce made fresh from sautéed vegetables helps you begin the day with a good dose of vitamins A and C.”
Serves:4; Prep Time: 10 minutes; Total Time: 35 minutes
This can be found at https://www.runnersworld.com/nutrition-weight-loss/a21946015/healthy-taco-recipes/. They were originally from: Prevention US.
Ingredients
3 tsp olive oil
1 medium green bell pepper, chopped
1 medium yellow onion, chopped
2 cloves garlic, chopped
1/2 tsp dried oregano
1/2 tsp ground cumin
1 can (14 oz) no-salt-added diced tomatoes with juice
2 Tbsp chopped chipotle pepper in adobo
1/4 c chopped cilantro + leaves for garnish
4 eggs
1 c canned black beans or pinto beans, drained and rinsed
4 whole wheat tortillas, warmed
Directions
Heat 2 tsp oil over medium until shimmering in medium saucepan. Add bell pepper, onion, garlic, oregano, cumin, and a pinch of kosher salt and cook until onion is translucent, 8 minutes. Add tomatoes, chipotle, and cilantro and cook until reduced slightly, 10 minutes. Puree with regular or hand blender until smooth.
Heat remaining 1 tsp oil in large nonstick skillet and fry eggs sunny side up. Fill each tortilla with 1/4 cup beans, 1 egg, and desired amount of sauce. Top with cilantro leaves.
Per serving: 272 cal, 14 g pro, 40 g carb, 8 g fiber, 6 g sugars (1 g added sugars), 9.5 g fat, 2 g sat fat, 186 mg cholesterol, 476 mg sodium
DESSERT TACOS
This yummy recipe from Kraft Recipes begins, “Discover a real party pleaser with these scrumptious Dessert Tacos. These Dessert Tacos include fruit, cinnamon, pudding and toasted coconut.”
Prep Time: 15 minutes; Cook Time: 1 hour 5 minutes; Total Time: 1 hour 20 minutes; Yield: 10 servings.
To view this online, click here.
Ingredients
1 pkg. (3.4 oz.) JELL-O Coconut Cream Flavor Instant Pudding
1-1/4 cups cold milk
1 cup thawed COOL WHIP Whipped Topping
10 flour tortillas (4 inch)
2 Tbsp. butter, melted
1 Tbsp. sugar 1 tsp. ground cinnamon
1-1/2 cups fresh or frozen mixed berries (blueberries, raspberries and quartered strawberries)
1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted
Directions
Heat oven to 325°F.
Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP.
Refrigerate 1 hour.
Meanwhile, brush both sides of tortillas with butter; sprinkle with combined sugar and cinnamon. Fold in half; place between cups of inverted muffin pan. (See Note.)
Bake 18 to 20 min. or until lightly browned; cool completely (in pan).
Spoon pudding mixture into taco shells; top with fruit and coconut.
Kitchen Tips
Substitute
Prepare using JELL-O Vanilla Flavor Instant Pudding.
How to Toast the Coconut
Heat oven to 350°F. Spread coconut onto bottom of shallow pan. Bake 5 to 7 min. or until lightly browned, stirring frequently.
Note
When preparing the taco shells, place 3 of the folded tortillas down each long side of inverted muffin pan. Then, place 2 folded tortillas on each of the 2 short sides.
Size Wise
Balance your food choices throughout the day so you can enjoy a serving of these dessert tacos with your family.
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.
GLUTEN-FREE EGG AND BLACK BEAN BREAKFAST TACOS
This comes from Kaleigh McMordie, MCN, RDN, LD at VeryWellFit. Kaleigh wrote, “Did you know that corn tortillas are actually considered a whole grain? They are also low in sodium, so they make a great base for healthy breakfast tacos.
“Fried potatoes, meats like bacon and sausage, and cheese can quickly add up when it comes to sodium and saturated fat. These tacos have none of that. Instead, try adding sauteed vegetables, beans, and creamy avocado to your eggs for healthy and flavorful tacos that will have you feeling good all morning long.
“These breakfast tacos are gluten-free and vegetarian, and can be made dairy-free if you leave out the milk or use a milk substitute. If you have other vegetables that need to be used up, feel free to add them in with the onions and jalapeno. Top with your favorite salsa for a flavorful and delicious breakfast.”
Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Servings: 2 (1 taco each).
To view this recipe online, click here.
Ingredients
olive oil spray
2 tablespoons onion, diced
1 tablespoon jalapeno, diced
1/4 cup low sodium black beans
1 large egg
1 tablespoon skim milk
2 corn tortillas
1/4 small avocado, sliced
1 tablespoon cilantro
Directions
Heat a small nonstick skillet over medium heat and spray with oil. Add onions and jalapeno and cook, stirring, until softened, about three minutes. Add black beans and continue cooking until heated through. Remove from skillet and wipe clean.
Turn heat to low and spray skillet with oil again. Whisk together egg and milk. Pour into pan and cook, stirring, until eggs are set.
In a separate pan, heat tortillas over low heat. Divide eggs and bean mixture between the tortillas. Top with avocado and cilantro. Serve.
Ingredient Variations and Substitutions
You can use egg whites or egg substitute in place of the egg for a lower-fat version.
Cooking and Serving Tips
Serve with a side of fresh fruit for a balanced meal.
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
BLACK BEAN AND POBLANO TACOS
This comes from David Tanis in The New York Times cooking e-newsletter. David wrote, “There are many kinds of tacos, some piled high and overstuffed and some more minimal, meant to be more a snack than a meal. These little tacos are in the second category, similar to what you might find in a Mexican market for a quick bite. Savory black beans and roasted poblano chiles make a satisfying vegetarian version. Fresh soft corn tortillas, hot off the griddle, are essential.” Yield: 6 to 8 servings.
This was featured in “The Unstuffy Taco” and can be viewed online here.
Ingredients
1/2 pound black beans, rinsed and soaked 4 to 6 hours, or overnight if possible
1 small onion, halved
1 bay leaf
1 large sprig epazote (optional)
1 teaspoon salt
4 poblano chiles
Soft corn tortillas
1/2 pound fresh mozzarella or Oaxacan-style string cheese, shredded
1/2 pound queso fresco, available in Latino groceries
8 ounces crème fraîche or Mexican crema
Preparation
Drain beans, put in medium pot, add water to cover and bring to a boil over hight heat. Add onion, bay leaf, epazote and salt and reduce heat to a gentle simmer. Cook for about 1 hour, longer if necessary, adding water occasionally if liquid falls below surface of beans. When beans are tender, taste and adjust salt. Keep beans warm in their broth.
Meanwhile, roast poblano chiles over a charcoal grill, under the broiler or directly on a gas stovetop burners until skins are completely blackened and blistered. Set chiles aside to cool, then split lengthwise. Scrape away skins and seeds with a paring knife. Cut cleaned chiles into 1/2-inch ribbons, transfer to small bowl and season lightly with salt.
To serve, warm the tortillas on a hot griddle or cast iron pan over a burner. Put 2 warm tortillas side by side on a small plate. With a slotted spoon, place 2 tablespoons beans on each tortilla. Top with a few shreds of mozzarella and 2 or 3 strips of poblano. Crumble a little queso fresco and drizzle about 1 teaspoon crème fraîche on each taco.
HUEVOS RANCHEROS
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, “A spicy sauce made fresh from sautéed vegetables helps you begin the day with a good dose of vitamins A and C.”
Serves:4; Prep Time: 10 minutes; Total Time: 35 minutes
This can be found at https://www.runnersworld.com/nutrition-weight-loss/a21946015/healthy-taco-recipes/. They were originally from: Prevention US.
Ingredients
3 tsp olive oil
1 medium green bell pepper, chopped
1 medium yellow onion, chopped
2 cloves garlic, chopped
1/2 tsp dried oregano
1/2 tsp ground cumin
1 can (14 oz) no-salt-added diced tomatoes with juice
2 Tbsp chopped chipotle pepper in adobo
1/4 c chopped cilantro + leaves for garnish
4 eggs
1 c canned black beans or pinto beans, drained and rinsed
4 whole wheat tortillas, warmed
Directions
Heat 2 tsp oil over medium until shimmering in medium saucepan. Add bell pepper, onion, garlic, oregano, cumin, and a pinch of kosher salt and cook until onion is translucent, 8 minutes. Add tomatoes, chipotle, and cilantro and cook until reduced slightly, 10 minutes. Puree with regular or hand blender until smooth.
Heat remaining 1 tsp oil in large nonstick skillet and fry eggs sunny side up. Fill each tortilla with 1/4 cup beans, 1 egg, and desired amount of sauce. Top with cilantro leaves.
Per serving: 272 cal, 14 g pro, 40 g carb, 8 g fiber, 6 g sugars (1 g added sugars), 9.5 g fat, 2 g sat fat, 186 mg cholesterol, 476 mg sodium
DESSERT TACOS
This yummy recipe from Kraft Recipes begins, “Discover a real party pleaser with these scrumptious Dessert Tacos. These Dessert Tacos include fruit, cinnamon, pudding and toasted coconut.”
Prep Time: 15 minutes; Cook Time: 1 hour 5 minutes; Total Time: 1 hour 20 minutes; Yield: 10 servings.
To view this online, click here.
Ingredients
1 pkg. (3.4 oz.) JELL-O Coconut Cream Flavor Instant Pudding
1-1/4 cups cold milk
1 cup thawed COOL WHIP Whipped Topping
10 flour tortillas (4 inch)
2 Tbsp. butter, melted
1 Tbsp. sugar 1 tsp. ground cinnamon
1-1/2 cups fresh or frozen mixed berries (blueberries, raspberries and quartered strawberries)
1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted
Directions
Heat oven to 325°F.
Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP.
Refrigerate 1 hour.
Meanwhile, brush both sides of tortillas with butter; sprinkle with combined sugar and cinnamon. Fold in half; place between cups of inverted muffin pan. (See Note.)
Bake 18 to 20 min. or until lightly browned; cool completely (in pan).
Spoon pudding mixture into taco shells; top with fruit and coconut.
Kitchen Tips
Substitute
Prepare using JELL-O Vanilla Flavor Instant Pudding.
How to Toast the Coconut
Heat oven to 350°F. Spread coconut onto bottom of shallow pan. Bake 5 to 7 min. or until lightly browned, stirring frequently.
Note
When preparing the taco shells, place 3 of the folded tortillas down each long side of inverted muffin pan. Then, place 2 folded tortillas on each of the 2 short sides.
Size Wise
Balance your food choices throughout the day so you can enjoy a serving of these dessert tacos with your family.
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.
GLUTEN-FREE EGG AND BLACK BEAN BREAKFAST TACOS
This comes from Kaleigh McMordie, MCN, RDN, LD at VeryWellFit. Kaleigh wrote, “Did you know that corn tortillas are actually considered a whole grain? They are also low in sodium, so they make a great base for healthy breakfast tacos.
“Fried potatoes, meats like bacon and sausage, and cheese can quickly add up when it comes to sodium and saturated fat. These tacos have none of that. Instead, try adding sauteed vegetables, beans, and creamy avocado to your eggs for healthy and flavorful tacos that will have you feeling good all morning long.
“These breakfast tacos are gluten-free and vegetarian, and can be made dairy-free if you leave out the milk or use a milk substitute. If you have other vegetables that need to be used up, feel free to add them in with the onions and jalapeno. Top with your favorite salsa for a flavorful and delicious breakfast.”
Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Servings: 2 (1 taco each).
To view this recipe online, click here.
Ingredients
olive oil spray
2 tablespoons onion, diced
1 tablespoon jalapeno, diced
1/4 cup low sodium black beans
1 large egg
1 tablespoon skim milk
2 corn tortillas
1/4 small avocado, sliced
1 tablespoon cilantro
Directions
Heat a small nonstick skillet over medium heat and spray with oil. Add onions and jalapeno and cook, stirring, until softened, about three minutes. Add black beans and continue cooking until heated through. Remove from skillet and wipe clean.
Turn heat to low and spray skillet with oil again. Whisk together egg and milk. Pour into pan and cook, stirring, until eggs are set.
In a separate pan, heat tortillas over low heat. Divide eggs and bean mixture between the tortillas. Top with avocado and cilantro. Serve.
Ingredient Variations and Substitutions
You can use egg whites or egg substitute in place of the egg for a lower-fat version.
Cooking and Serving Tips
Serve with a side of fresh fruit for a balanced meal.
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
Tuesday, March 26, 2019
Taco Tuesday
It's time for another Taco Tuesday. Today's yummy offerings include Soft Black Bean Tacos With Salsa and Cabbage and Dessert Tacos. Enjoy!
CHICKEN-WATERMELON TACOS
This yumminess is from the Food Network Kitchen.
Total: 30 min; Prep: 10 min; Cook: 20 min; Yield: 4 servings; Level: Easy
To view this online, click here.
Ingredients
4 tomatillos, husked and rinsed
1 large jalapeno pepper
1 small red onion (1/2 cut into large chunks, 1/2 thinly sliced)
2 tablespoons extra-virgin olive oil
3 cups shredded rotisserie chicken (skin removed)
Juice of 2 limes, plus wedges for serving
Kosher salt
2 cups chopped watermelon
1 1/2 cups fresh cilantro
3/4 cup crumbled Cotija cheese (about 3 ounces)
Freshly ground pepper
12 corn tortillas
1 avocado, chopped
Directions
Heat a large cast-iron skillet over high heat. Add the tomatillos, jalapeno and red onion chunks. Cook, turning, until blistered, 5 to 6 minutes for the onion and 7 to 8 minutes for the tomatillos and jalapeno. Transfer to a cutting board; cool slightly. Chop the tomatillos and onion; seed and chop the jalapeno.
Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the tomatillos, chopped onions and half of the jalapeno. Cook until the vegetables release their juices, then add the chicken, the juice of 1 lime and 1/2 teaspoon salt. Simmer until warmed through, about 2 minutes. Keep warm over low heat.
Toss the watermelon, 1/2 cup cilantro, the sliced red onion, the remaining jalapeno, juice of 1 lime, 1 tablespoon olive oil and half of the cheese in a bowl. Season with 1/4 teaspoon salt and a few grinds of pepper. Warm the tortillas in a dry skillet.
Add the remaining 1 cup cilantro to the chicken mixture. Divide among the tortillas; top with the watermelon salad, the remaining cheese and the avocado. Serve with lime wedges.
SOFT BLACK BEAN TACOS WITH SALSA AND CABBAGE
This comes from Martha Rose Shulman, also in The New York Times cooking e-newsletter. Martha wrote, “Canned black beans and lots of cabbage combine in a quick, utterly satisfying one-dish taco dinner. They can be served open-faced or folded over.” Yield: 4 servings; Time: about 20 minutes.
This was featured in “Quick One-Dish Meals, Some Cooking Required” and can be viewed online here.
Ingredients
1 tablespoon canola or grape seed oil
1 teaspoon medium-hot chili powder (more to taste)
1 teaspoon ground lightly toasted cumin seeds (more to taste)
2 cans black beans, with liquid
Salt to taste
8 corn tortillas
1 cup fresh or bottled salsa
3 ounces either queso fresco, feta, or sharp cheddar, grated or crumbled
2 cups shredded cabbage
Preparation
Heat the oil in a large, heavy skillet over medium-high heat and add the chili powder and ground cumin. Allow the spices to sizzle for about half a minute, until very fragrant, and stir in the black beans and 1/2 cup water. Cook, stirring and mashing the beans with the back of your spoon, for 5 to 10 minutes, until thick and fragrant. Be careful that you don’t let the beans dry out too much. If they do, add a little more water. Remove from the heat.
Heat the tortillas, two or three at a time, in a dry skillet over medium-high heat, or in a microwave. Top with the black beans, salsa, cheese and cabbage. Fold the filled tortillas over if desired and serve. Alternatively, one at a time, place a tortilla on a plate, top with the beans and cheese and heat through for 30 seconds to a minute in a microwave. Then top with salsa and a generous handful of cabbage, and serve.
Tip
Make fresh salsa with 2 or 3 chopped roma tomatoes, 1 or 2 jalapeños or serrano chiles, a little chopped onion or shallot if desired, salt, a squeeze of lime juice, and chopped fresh cilantro.
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.
TACO CASSEROLE
This comes from Kraft Recipes, and begins, “Give your friends and family something to taco about with this quick and easy Taco Casserole recipe. Make this yummy Taco Casserole in under one hour.”
Prep Time: 25 minutes; Cook Time: 30 minutes; Total Time: 55 minutes; Makes 12 servings.
To view this online, click here.
Ingredients
1 lb. lean ground beef
2 green onions, sliced
1 clove garlic, minced
1 pkg. (1 oz.) TACO BELL® Taco Seasoning Mix
1 can (15.5 oz.) kidney beans, undrained
1 can (8 oz.) tomato sauce
1 can (4.5 oz.) chopped green chiles, undrained
1 pkg. (30 oz.) ORE-IDA Shredded Hash Brown Potatoes
1 cup KRAFT Shredded Cheddar Cheese
Directions
Heat oven to 350°F.
Cook meat, onions, garlic and taco seasoning mix in large skillet sprayed with cooking spray on medium heat 10 min. or until meat is done, stirring frequently. Remove from heat.
Drain beans, reserving 1/4 cup of the liquid; set beans aside. Add reserved bean liquid to meat mixture along with the tomato sauce and chiles; mix well.
Spread half the meat mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with layers of half each of the beans and potatoes. Repeat layers.
Bake 30 min. or until hot and bubbly. Sprinkle with cheese; bake 5 min. or until melted.
Kitchen Tips
Tip 1
Serving Suggestion
Serve topped with guacamole, BREAKSTONE'S or KNUDSEN Sour Cream, and/or additional sliced green onions.
Tip 2
Make Ahead
This delicious casserole can be mixed together ahead of time. Refrigerate up to 24 hours. When ready to serve, bake as directed, increasing the baking time as necessary until casserole is hot and bubbly. Sprinkle with cheese; bake 5 min. or until melted.
DESSERT TACOS
This yummy recipe from Kraft Recipes begins, “Discover a real party pleaser with these scrumptious Dessert Tacos. These Dessert Tacos include fruit, cinnamon, pudding and toasted coconut.”
Prep Time: 15 minutes; Cook Time: 1 hour 5 minutes; Total Time: 1 hour 20 minutes; Yield: 10 servings.
To view this online, click here.
Ingredients
1 pkg. (3.4 oz.) JELL-O Coconut Cream Flavor Instant Pudding
1-1/4 cups cold milk
1 cup thawed COOL WHIP Whipped Topping
10 flour tortillas (4 inch)
2 Tbsp. butter, melted
1 Tbsp. sugar 1 tsp. ground cinnamon
1-1/2 cups fresh or frozen mixed berries (blueberries, raspberries and quartered strawberries)
1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted
Directions
Heat oven to 325°F.
Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP.
Refrigerate 1 hour.
Meanwhile, brush both sides of tortillas with butter; sprinkle with combined sugar and cinnamon. Fold in half; place between cups of inverted muffin pan. (See Note.)
Bake 18 to 20 min. or until lightly browned; cool completely (in pan).
Spoon pudding mixture into taco shells; top with fruit and coconut.
Kitchen Tips
Substitute
Prepare using JELL-O Vanilla Flavor Instant Pudding.
How to Toast the Coconut
Heat oven to 350°F. Spread coconut onto bottom of shallow pan. Bake 5 to 7 min. or until lightly browned, stirring frequently.
Note
When preparing the taco shells, place 3 of the folded tortillas down each long side of inverted muffin pan. Then, place 2 folded tortillas on each of the 2 short sides.
Size Wise
Balance your food choices throughout the day so you can enjoy a serving of these dessert tacos with your family.
GLUTEN-FREE EGG AND BLACK BEAN BREAKFAST TACOS
This comes from Kaleigh McMordie, MCN, RDN, LD at VeryWellFit. Kaleigh wrote, “Did you know that corn tortillas are actually considered a whole grain? They are also low in sodium, so they make a great base for healthy breakfast tacos.
“Fried potatoes, meats like bacon and sausage, and cheese can quickly add up when it comes to sodium and saturated fat. These tacos have none of that. Instead, try adding sauteed vegetables, beans, and creamy avocado to your eggs for healthy and flavorful tacos that will have you feeling good all morning long.
“These breakfast tacos are gluten-free and vegetarian, and can be made dairy-free if you leave out the milk or use a milk substitute. If you have other vegetables that need to be used up, feel free to add them in with the onions and jalapeno. Top with your favorite salsa for a flavorful and delicious breakfast.”
Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Servings: 2 (1 taco each).
To view this recipe online, click here.
Ingredients
olive oil spray
2 tablespoons onion, diced
1 tablespoon jalapeno, diced
1/4 cup low sodium black beans
1 large egg
1 tablespoon skim milk
2 corn tortillas
1/4 small avocado, sliced
1 tablespoon cilantro
Directions
Heat a small nonstick skillet over medium heat and spray with oil. Add onions and jalapeno and cook, stirring, until softened, about three minutes. Add black beans and continue cooking until heated through. Remove from skillet and wipe clean.
Turn heat to low and spray skillet with oil again. Whisk together egg and milk. Pour into pan and cook, stirring, until eggs are set.
In a separate pan, heat tortillas over low heat. Divide eggs and bean mixture between the tortillas. Top with avocado and cilantro. Serve.
Ingredient Variations and Substitutions
You can use egg whites or egg substitute in place of the egg for a lower-fat version.
Cooking and Serving Tips
Serve with a side of fresh fruit for a balanced meal.
CHICKEN-WATERMELON TACOS
This yumminess is from the Food Network Kitchen.
Total: 30 min; Prep: 10 min; Cook: 20 min; Yield: 4 servings; Level: Easy
To view this online, click here.
Ingredients
4 tomatillos, husked and rinsed
1 large jalapeno pepper
1 small red onion (1/2 cut into large chunks, 1/2 thinly sliced)
2 tablespoons extra-virgin olive oil
3 cups shredded rotisserie chicken (skin removed)
Juice of 2 limes, plus wedges for serving
Kosher salt
2 cups chopped watermelon
1 1/2 cups fresh cilantro
3/4 cup crumbled Cotija cheese (about 3 ounces)
Freshly ground pepper
12 corn tortillas
1 avocado, chopped
Directions
Heat a large cast-iron skillet over high heat. Add the tomatillos, jalapeno and red onion chunks. Cook, turning, until blistered, 5 to 6 minutes for the onion and 7 to 8 minutes for the tomatillos and jalapeno. Transfer to a cutting board; cool slightly. Chop the tomatillos and onion; seed and chop the jalapeno.
Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the tomatillos, chopped onions and half of the jalapeno. Cook until the vegetables release their juices, then add the chicken, the juice of 1 lime and 1/2 teaspoon salt. Simmer until warmed through, about 2 minutes. Keep warm over low heat.
Toss the watermelon, 1/2 cup cilantro, the sliced red onion, the remaining jalapeno, juice of 1 lime, 1 tablespoon olive oil and half of the cheese in a bowl. Season with 1/4 teaspoon salt and a few grinds of pepper. Warm the tortillas in a dry skillet.
Add the remaining 1 cup cilantro to the chicken mixture. Divide among the tortillas; top with the watermelon salad, the remaining cheese and the avocado. Serve with lime wedges.
SOFT BLACK BEAN TACOS WITH SALSA AND CABBAGE
This comes from Martha Rose Shulman, also in The New York Times cooking e-newsletter. Martha wrote, “Canned black beans and lots of cabbage combine in a quick, utterly satisfying one-dish taco dinner. They can be served open-faced or folded over.” Yield: 4 servings; Time: about 20 minutes.
This was featured in “Quick One-Dish Meals, Some Cooking Required” and can be viewed online here.
Ingredients
1 tablespoon canola or grape seed oil
1 teaspoon medium-hot chili powder (more to taste)
1 teaspoon ground lightly toasted cumin seeds (more to taste)
2 cans black beans, with liquid
Salt to taste
8 corn tortillas
1 cup fresh or bottled salsa
3 ounces either queso fresco, feta, or sharp cheddar, grated or crumbled
2 cups shredded cabbage
Preparation
Heat the oil in a large, heavy skillet over medium-high heat and add the chili powder and ground cumin. Allow the spices to sizzle for about half a minute, until very fragrant, and stir in the black beans and 1/2 cup water. Cook, stirring and mashing the beans with the back of your spoon, for 5 to 10 minutes, until thick and fragrant. Be careful that you don’t let the beans dry out too much. If they do, add a little more water. Remove from the heat.
Heat the tortillas, two or three at a time, in a dry skillet over medium-high heat, or in a microwave. Top with the black beans, salsa, cheese and cabbage. Fold the filled tortillas over if desired and serve. Alternatively, one at a time, place a tortilla on a plate, top with the beans and cheese and heat through for 30 seconds to a minute in a microwave. Then top with salsa and a generous handful of cabbage, and serve.
Tip
Make fresh salsa with 2 or 3 chopped roma tomatoes, 1 or 2 jalapeños or serrano chiles, a little chopped onion or shallot if desired, salt, a squeeze of lime juice, and chopped fresh cilantro.
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.
TACO CASSEROLE
This comes from Kraft Recipes, and begins, “Give your friends and family something to taco about with this quick and easy Taco Casserole recipe. Make this yummy Taco Casserole in under one hour.”
Prep Time: 25 minutes; Cook Time: 30 minutes; Total Time: 55 minutes; Makes 12 servings.
To view this online, click here.
Ingredients
1 lb. lean ground beef
2 green onions, sliced
1 clove garlic, minced
1 pkg. (1 oz.) TACO BELL® Taco Seasoning Mix
1 can (15.5 oz.) kidney beans, undrained
1 can (8 oz.) tomato sauce
1 can (4.5 oz.) chopped green chiles, undrained
1 pkg. (30 oz.) ORE-IDA Shredded Hash Brown Potatoes
1 cup KRAFT Shredded Cheddar Cheese
Directions
Heat oven to 350°F.
Cook meat, onions, garlic and taco seasoning mix in large skillet sprayed with cooking spray on medium heat 10 min. or until meat is done, stirring frequently. Remove from heat.
Drain beans, reserving 1/4 cup of the liquid; set beans aside. Add reserved bean liquid to meat mixture along with the tomato sauce and chiles; mix well.
Spread half the meat mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with layers of half each of the beans and potatoes. Repeat layers.
Bake 30 min. or until hot and bubbly. Sprinkle with cheese; bake 5 min. or until melted.
Kitchen Tips
Tip 1
Serving Suggestion
Serve topped with guacamole, BREAKSTONE'S or KNUDSEN Sour Cream, and/or additional sliced green onions.
Tip 2
Make Ahead
This delicious casserole can be mixed together ahead of time. Refrigerate up to 24 hours. When ready to serve, bake as directed, increasing the baking time as necessary until casserole is hot and bubbly. Sprinkle with cheese; bake 5 min. or until melted.
DESSERT TACOS
This yummy recipe from Kraft Recipes begins, “Discover a real party pleaser with these scrumptious Dessert Tacos. These Dessert Tacos include fruit, cinnamon, pudding and toasted coconut.”
Prep Time: 15 minutes; Cook Time: 1 hour 5 minutes; Total Time: 1 hour 20 minutes; Yield: 10 servings.
To view this online, click here.
Ingredients
1 pkg. (3.4 oz.) JELL-O Coconut Cream Flavor Instant Pudding
1-1/4 cups cold milk
1 cup thawed COOL WHIP Whipped Topping
10 flour tortillas (4 inch)
2 Tbsp. butter, melted
1 Tbsp. sugar 1 tsp. ground cinnamon
1-1/2 cups fresh or frozen mixed berries (blueberries, raspberries and quartered strawberries)
1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted
Directions
Heat oven to 325°F.
Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP.
Refrigerate 1 hour.
Meanwhile, brush both sides of tortillas with butter; sprinkle with combined sugar and cinnamon. Fold in half; place between cups of inverted muffin pan. (See Note.)
Bake 18 to 20 min. or until lightly browned; cool completely (in pan).
Spoon pudding mixture into taco shells; top with fruit and coconut.
Kitchen Tips
Substitute
Prepare using JELL-O Vanilla Flavor Instant Pudding.
How to Toast the Coconut
Heat oven to 350°F. Spread coconut onto bottom of shallow pan. Bake 5 to 7 min. or until lightly browned, stirring frequently.
Note
When preparing the taco shells, place 3 of the folded tortillas down each long side of inverted muffin pan. Then, place 2 folded tortillas on each of the 2 short sides.
Size Wise
Balance your food choices throughout the day so you can enjoy a serving of these dessert tacos with your family.
GLUTEN-FREE EGG AND BLACK BEAN BREAKFAST TACOS
This comes from Kaleigh McMordie, MCN, RDN, LD at VeryWellFit. Kaleigh wrote, “Did you know that corn tortillas are actually considered a whole grain? They are also low in sodium, so they make a great base for healthy breakfast tacos.
“Fried potatoes, meats like bacon and sausage, and cheese can quickly add up when it comes to sodium and saturated fat. These tacos have none of that. Instead, try adding sauteed vegetables, beans, and creamy avocado to your eggs for healthy and flavorful tacos that will have you feeling good all morning long.
“These breakfast tacos are gluten-free and vegetarian, and can be made dairy-free if you leave out the milk or use a milk substitute. If you have other vegetables that need to be used up, feel free to add them in with the onions and jalapeno. Top with your favorite salsa for a flavorful and delicious breakfast.”
Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Servings: 2 (1 taco each).
To view this recipe online, click here.
Ingredients
olive oil spray
2 tablespoons onion, diced
1 tablespoon jalapeno, diced
1/4 cup low sodium black beans
1 large egg
1 tablespoon skim milk
2 corn tortillas
1/4 small avocado, sliced
1 tablespoon cilantro
Directions
Heat a small nonstick skillet over medium heat and spray with oil. Add onions and jalapeno and cook, stirring, until softened, about three minutes. Add black beans and continue cooking until heated through. Remove from skillet and wipe clean.
Turn heat to low and spray skillet with oil again. Whisk together egg and milk. Pour into pan and cook, stirring, until eggs are set.
In a separate pan, heat tortillas over low heat. Divide eggs and bean mixture between the tortillas. Top with avocado and cilantro. Serve.
Ingredient Variations and Substitutions
You can use egg whites or egg substitute in place of the egg for a lower-fat version.
Cooking and Serving Tips
Serve with a side of fresh fruit for a balanced meal.
Tuesday, March 12, 2019
Taco Tuesday
It's time for another Taco Tuesday when we discover that not every taco has to be nothing more than a concoction of ground-beef-tomtotes-lettuce-and-cheese and not much else. Today's offerings start with Spicy Shrimp Tacos, touch base with Jamaican Jerk Tempeh Tacos and end with Dessert Tacos. (Do I have your attention yet?) Enjoy!
SPICY SHRIMP 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 one begins, “Flavored with a zesty spread and cool pickled vegetables, these shrimp tacos have half the saturated fat and twice the protein of a fried fish taco.”
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
1/3 c white vinegar
1 Tbsp sugar
1 tsp grated ginger
1/2 tsp kosher salt
1/2 c grated carrot
1/2 c grated daikon radish
1/4 c mayonnaise
2 tsp Sriracha sauce
1 tsp less-sodium soy sauce
4 lg butter lettuce leaves
12 oz med shrimp, cooked, peeled, and deveined
1 jalapeno, thinly sliced
2 Tbsp cilantro leaves
Directions
Stir together 1/3 cup hot water, vinegar, sugar, ginger, and salt in medium bowl until sugar dissolves. Submerge carrot and radish; let sit 10 minutes.
Mix mayonnaise, Sriracha, and soy sauce in small bowl. Spread over 4 lettuce leaves. Add shrimp and jalapeno. Top with pickled carrot-radish mixture and sprinkle with cilantro.
Per serving: 175 calories, 22 g protein, 7 g carb, 1 g fiber, 3 g sugars (1 g added sugars), 6.5 g fat, 0.5 g sat fat, 176 mg cholesterol, 480 mg sodium
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.
MUSHROOM TACOS
This is from Runner's World and can be viewed online here. Recipe feeds 2-3 runners; Time needed: 30-45 minutes
What you’ll need:
Pound of scrubbed assorted mushrooms (creminis and portabellos work well)
1 yellow onion
2 cloves garlic
6 small corn tortillas
1 orange
1 lime
1 teaspoon cumin
2 teaspoons dark chili powder
1 teaspoon oregano
3 tablespoons extra virgin olive oil
Salt to taste
Cilantro
How to make it:
Dice up one onion, setting aside three tablespoons for onion topping. Cut mushrooms into large chunks.
Heat oil in a large skillet over medium high-heat. Add onions and mushrooms and sauté for about 10 minutes until onions are tender and mushrooms begin to brown.
Mince garlic. Juice orange and lime. Reserve two wedges of lime.
Add garlic, cumin, oregano, and chili powder to onions and mushroom.
Saute for 30 seconds until garlic is aromatic, then add orange and lime juice, along with about a teaspoon of salt.
Cook for two to three minutes until the juice reduces.
Heat tortillas individually in a dry pan on the stove or all together wrapped in a towel in the microwave.
Spoon mushroom mix into tortillas and garnish with reserved raw onion and chopped cilantro. Enjoy!
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
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.
DESSERT TACOS
This yummy recipe from Kraft Recipes begins, “Discover a real party pleaser with these scrumptious Dessert Tacos. These Dessert Tacos include fruit, cinnamon, pudding and toasted coconut.”
Prep Time: 15 minutes; Cook Time: 1 hour 5 minutes; Total Time: 1 hour 20 minutes; Yield: 10 servings.
To view this online, click here.
Ingredients
1 pkg. (3.4 oz.) JELL-O Coconut Cream Flavor Instant Pudding
1-1/4 cups cold milk
1 cup thawed COOL WHIP Whipped Topping
10 flour tortillas (4 inch)
2 Tbsp. butter, melted
1 Tbsp. sugar 1 tsp. ground cinnamon
1-1/2 cups fresh or frozen mixed berries (blueberries, raspberries and quartered strawberries)
1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted
Directions
Heat oven to 325°F.
Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP.
Refrigerate 1 hour.
Meanwhile, brush both sides of tortillas with butter; sprinkle with combined sugar and cinnamon. Fold in half; place between cups of inverted muffin pan. (See Note.)
Bake 18 to 20 min. or until lightly browned; cool completely (in pan).
Spoon pudding mixture into taco shells; top with fruit and coconut.
Kitchen Tips
Substitute
Prepare using JELL-O Vanilla Flavor Instant Pudding.
How to Toast the Coconut
Heat oven to 350°F. Spread coconut onto bottom of shallow pan. Bake 5 to 7 min. or until lightly browned, stirring frequently.
Note
When preparing the taco shells, place 3 of the folded tortillas down each long side of inverted muffin pan. Then, place 2 folded tortillas on each of the 2 short sides.
Size Wise
Balance your food choices throughout the day so you can enjoy a serving of these dessert tacos with your family.
SPICY SHRIMP 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 one begins, “Flavored with a zesty spread and cool pickled vegetables, these shrimp tacos have half the saturated fat and twice the protein of a fried fish taco.”
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
1/3 c white vinegar
1 Tbsp sugar
1 tsp grated ginger
1/2 tsp kosher salt
1/2 c grated carrot
1/2 c grated daikon radish
1/4 c mayonnaise
2 tsp Sriracha sauce
1 tsp less-sodium soy sauce
4 lg butter lettuce leaves
12 oz med shrimp, cooked, peeled, and deveined
1 jalapeno, thinly sliced
2 Tbsp cilantro leaves
Directions
Stir together 1/3 cup hot water, vinegar, sugar, ginger, and salt in medium bowl until sugar dissolves. Submerge carrot and radish; let sit 10 minutes.
Mix mayonnaise, Sriracha, and soy sauce in small bowl. Spread over 4 lettuce leaves. Add shrimp and jalapeno. Top with pickled carrot-radish mixture and sprinkle with cilantro.
Per serving: 175 calories, 22 g protein, 7 g carb, 1 g fiber, 3 g sugars (1 g added sugars), 6.5 g fat, 0.5 g sat fat, 176 mg cholesterol, 480 mg sodium
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.
MUSHROOM TACOS
This is from Runner's World and can be viewed online here. Recipe feeds 2-3 runners; Time needed: 30-45 minutes
What you’ll need:
Pound of scrubbed assorted mushrooms (creminis and portabellos work well)
1 yellow onion
2 cloves garlic
6 small corn tortillas
1 orange
1 lime
1 teaspoon cumin
2 teaspoons dark chili powder
1 teaspoon oregano
3 tablespoons extra virgin olive oil
Salt to taste
Cilantro
How to make it:
Dice up one onion, setting aside three tablespoons for onion topping. Cut mushrooms into large chunks.
Heat oil in a large skillet over medium high-heat. Add onions and mushrooms and sauté for about 10 minutes until onions are tender and mushrooms begin to brown.
Mince garlic. Juice orange and lime. Reserve two wedges of lime.
Add garlic, cumin, oregano, and chili powder to onions and mushroom.
Saute for 30 seconds until garlic is aromatic, then add orange and lime juice, along with about a teaspoon of salt.
Cook for two to three minutes until the juice reduces.
Heat tortillas individually in a dry pan on the stove or all together wrapped in a towel in the microwave.
Spoon mushroom mix into tortillas and garnish with reserved raw onion and chopped cilantro. Enjoy!
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
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.
DESSERT TACOS
This yummy recipe from Kraft Recipes begins, “Discover a real party pleaser with these scrumptious Dessert Tacos. These Dessert Tacos include fruit, cinnamon, pudding and toasted coconut.”
Prep Time: 15 minutes; Cook Time: 1 hour 5 minutes; Total Time: 1 hour 20 minutes; Yield: 10 servings.
To view this online, click here.
Ingredients
1 pkg. (3.4 oz.) JELL-O Coconut Cream Flavor Instant Pudding
1-1/4 cups cold milk
1 cup thawed COOL WHIP Whipped Topping
10 flour tortillas (4 inch)
2 Tbsp. butter, melted
1 Tbsp. sugar 1 tsp. ground cinnamon
1-1/2 cups fresh or frozen mixed berries (blueberries, raspberries and quartered strawberries)
1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted
Directions
Heat oven to 325°F.
Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP.
Refrigerate 1 hour.
Meanwhile, brush both sides of tortillas with butter; sprinkle with combined sugar and cinnamon. Fold in half; place between cups of inverted muffin pan. (See Note.)
Bake 18 to 20 min. or until lightly browned; cool completely (in pan).
Spoon pudding mixture into taco shells; top with fruit and coconut.
Kitchen Tips
Substitute
Prepare using JELL-O Vanilla Flavor Instant Pudding.
How to Toast the Coconut
Heat oven to 350°F. Spread coconut onto bottom of shallow pan. Bake 5 to 7 min. or until lightly browned, stirring frequently.
Note
When preparing the taco shells, place 3 of the folded tortillas down each long side of inverted muffin pan. Then, place 2 folded tortillas on each of the 2 short sides.
Size Wise
Balance your food choices throughout the day so you can enjoy a serving of these dessert tacos with your family.
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