Taco Tuesday

It's time for another Taco Tuesday. Today's yummy six recipes include Sriracha Beef 3 Topping Tacos (from Old El Paso) and Edamame Tacos with Peanut Sauce. Enjoy!

BUFFALO CAULIFLOWER TACOS WITH AVOCADO CREMA

This is from Lindsay, whose blog, Pinch of Yum, is really good. Feel free to check it out!

This recipe begins, “This colorful, spicy, crispy, mega-yum recipe was inspired by the amazing buffalo ‘wings’ at J. Selby’s in Saint Paul and this recipe from Sarah Sullivan. Thanks to both sources of inspiration!”

Prep Time: 15 minutes Cook Time: 30 minutes Yield: 8-10 tacos (probably 4-5 servings)

To view this online, click here.

Ingredients

Buffalo Cauliflower Tacos:

1 cup flour

1 cup milk

1/4 teaspoon each garlic powder, salt, and pepper

1 head cauliflower (4-5 cups florets)

3/4 cup hot sauce (I used Frank’s brand)

shredded cabbage or slaw

chopped fresh cilantro

tortillas

Avocado Crema

2 avocados

1 clove garlic

1/4 cup sour cream (yogurt would work, too)

1/4 cup water

1/2 teaspoon salt

squeeze of lemon or lime

Instsructions

Batter the cauliflower: Preheat oven to 450 degrees. Whisk flour, milk, salt, pepper, and garlic powder. Dip cauliflower pieces in the batter and let excess drip off. Place on parchment-lined baking sheet. Bake on an upper rack for 15-20 minutes until lightly crisped and browned.

Spice the cauliflower: Gently toss the baked cauliflower in a bowl with the hot sauce. Return to pan. Bake for another 5-10 minutes.

Avocado Crema: Mix all ingredients in a food processor or blender until smooth.

Slaw: Toss the slaw with some of the avocado crema until it’s nice and creamy.

Tacos: Fill each tortilla with slaw, cauliflower, a drizzle of avocado crema, and cilantro. Perfection!

Notes:

Gluten Free: use almond meal and GF corn tortillas.

Vegan: use non-dairy milk and skip the sour cream in the sauce.

Cauliflower Pro Tip: It helps if you have a greased wire rack to back the cauliflower on – this allows excess batter to drip down and promotes crispiness. 👍🏼 But it works fine without, too.

Notes about texture: The texture as written is pretty firm and crispy, but not deep-fried-level crispy. Not surprisingly, you’d have to deep fry to achieve that. Which you could totally do! Here’s a recipe with a deep fry batter that I’d recommend if you want to spend the time doing that (it’s delish). But to me, this is a really great middle-of-the-road alternative that is a) much easier, b) healthier, and c) still really tasty!

CHEESY TACO MEATLOAF

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

Prep Time: 10 minutes; Total Time: 1 hour 16 minutes; Serves: 8 people

To view this online, go to https://www.campbells.com/kitchen/recipes/cheesy-taco-meatloaf/.

Ingredients

2 pounds ground beef

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

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

1 egg

1 teaspoon chili powder

3/4 teaspoon kosher salt

1/4 teaspoon ground black pepper

1/2 cup shredded Cheddar cheese

Directions

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

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

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

SPICY TURKEY TACOS

This is from Judy Kim on Delish and begins, “Thought ground turkey was blah? Think again.”

According to Delish, “Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.” Check out both Delish and The Judy Lab.

Total Time: 20 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 4

To view this online, click here.

Ingredients

8 hard corn taco shells

1 tsp. extra-virgin olive oil

1 lb. ground turkey

4 tsp. Mexican seasoning

1 tsp. cayenne pepper

kosher salt

Freshly ground black pepper

2 cloves garlic, minced

1 onion, diced

1 c. crushed tomatoes

1/4 c. chopped fresh cilantro, plus more for garnish

1 c. grated mozzarella

1 c. Pico de Gallo

1 c. sour cream

Directions

Preheat oven to 375°. Place taco shells on a sheet pan.

In a large skillet over medium-high heat, heat oil and add ground turkey; brown while breaking up with a wooden spoon. Season with Mexican seasoning, cayenne, salt and pepper.

Add garlic and onions; sauté until softened, about 4 minutes. Add tomatoes and cilantro and stir until warmed through. Turn off heat and cover to keep warm.

Just before serving, bake taco shells until warmed through, about 2 minutes. Spoon spicy turkey mixture into taco shells and top with mozzarella, pico de gallo and cilantro. Serve with sour cream.

EDAMAME TACOS WITH PEANUT SAUCE

This yummy recipe comes from Alissa, whose blog, Connoisseurus Veg, looks really fantastic.

Alissa wrote, “These crunchy edamame tacos are filled with a blend of tender cilantro-lime seasoned soybeans, fresh greens and Thai peanut sauce,” adding, “Mexican-Thai-Japanese fusion at its finest.”

Serves 4; Prep Times: 5 min; Cook Time: 10 min; Total Time: 15.

To view this on Alissa’s blog, click here.

Ingredients

For Peanut Sauce

1/4 cup natural peanut butter

1 tbsp. soy sauce

1 tbsp. maple syrup or agave

1-2 tbsp. water

For the Edamame Tacos

1 tbsp. canola oil (or other neutral-flavored vegetable oil)

1 medium onion, diced

2 large garlic cloves, minced

2 cups cooked, shelled edamame

1 1/2 tbsp. lime juice

1/4 tsp. salt

3 tbsp. finely chopped fresh cilantro

2 scallions, chopped

about 2 cups baby spinach, arugula or spring mix

8 taco shells, preferably homemade

Instructions

Make the Peanut Sauce

Whisk all ingredients together in a small bowl, adding as much water as needed to achieve desired consistency.

Make the Edamame Tacos

Heat oil in medium skillet over medium-high heat. Add onion and sauté until softened, about 5 minutes.

Add garlic and edamame. Continue to sauté until edamame begin to brown in spots, about another 5 minutes.

Add lime juice and salt. Sauté another 30 seconds and remove from heat.

Add cilantro and scallions. Mix well.

Divide mixture among taco shells and top with greens and peanut sauce.

SRIRACHA BEEF 3 TOPPING TACOS

This yummy recipe, from Old El Paso, begins, “This 3 topping taco doubles down on Sriracha sauce – in the beef and on the taco – to deliver a zippy, easy beef taco.”

Total Time: 25 minutes; Prep Time: 25 minutes; 10 Servings; 7 Ingredients

To view this online, go to https://www.oldelpaso.com/recipes/sriracha-beef-3-topping-tacos.

Ingredients

1 lb lean (at least 80%) ground beef

1 package (1 oz) Old El Paso™ original taco seasoning mix

2/3 cup water

1/4 cup Sriracha sauce

10 Old El Paso™ Stand 'N Stuff™ taco shells

1 cup shredded Cheddar cheese (4 oz)

1 avocado, pitted, peeled and diced (1 cup)

Instructions

In 10-inch nonstick skillet, cook beef over medium heat 8 to 9 minutes, stirring occasionally, until brown; drain. Stir in taco seasoning mix, water and 2 tablespoon of the Sriracha sauce. Heat to boiling; reduce heat, and simmer uncovered 2 to 3 minutes, stirring frequently, until thickened.

Heat shells as directed on package. Divide beef mixture among shells; top with cheese, avocado and remaining Sriracha sauce.

Expert Tips

To dice the avocado, cut in half, and remove pit. Using large spoon, scoop flesh from skin. Place one half avocado cut side down on cutting board. Make two horizontal cuts to make three planks, then cut lengthwise into strips. Turn 90 degrees, and cut again. Repeat with other half of avocado.

Want more than 3 toppings? Add diced tomato, sour cream and cilantro to this taco.

CHEESEBURGER TACOS

This recipe comes from FamilyTime, and begins, “Cheeseburger tacos are a tasty take on tried-and-true burgers. Try them filled with lettuce, onion and pickle relish and seasoned with savory taco seasoning mix.”

Serves: 6; Prep Time: 15 minutes; Cook Time: 15 minutes

To view this online, click here.

Ingredients

1 pound lean lean beef

3/4 cup water

1 packet (1.25-oz.) ORTEGA® Taco Seasoning Mix

8 ounces pasteurized prepared cheese, cubed

2 tablespoons prepared yellow mustard

12 ORTEGA® Taco Shells or White Corn Taco Shells, warmed

2 cups shredded lettuce

2 cups chopped tomato

1 cup sweet pickle relish

1 cup chopped onion

1 cup ORTEGA® Medium Taco Sauce

Directions

Brown beef; drain. Stir in water and seasoning mix; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 5 to 6 minutes or until thickened. Add cheese and mustard; stir until cheese is melted.

Fill taco shells with beef mixture. Top with lettuce, tomato, relish, onion and taco sauce.