You know the drill: if it's Tuesday (and my calendar says it is), then it's time for another Taco Tuesday. Today's yummy offerings include Spicy Shrimp Tacos and Ice Cream Tacos. (Yes, you read that right!) Enjoy!
GREEK CHICKPEA TACOS
I found this, along with five other taco recipes (including the next one, Spicy Shrimp Tacos), on the Runner’s World website (posted on June 26, 2018), though it’s originally from the Prevention test kitchen.
This recipe begins, “Bring the Mediterranean diet to taco night: This dish delivers probiotic-rich Greek yogurt, stomach-soothing mint, and 10 grams of fiber per serving for healthy digestion.”
Serves: 4; Prep Time: 10 minutes; Total Time: 20 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 can (15 oz) unsalted chickpeas, drained and rinsed
2 Tbsp fresh lemon juice
2 Tbsp olive oil
1 tsp dried oregano
4 whole wheat pitas (6" diameter), warmed
2 c mixed spring greens
1 large tomato, diced
1/2 small red onion, thinly sliced
1/4 c pitted kalamata olives, sliced
1/2 seedless cucumber, peeled and grated (reserve and dice extra cucumber for garnish, if desired)
1 c plain Greek yogurt
2 Tbsp chopped fresh mint + leaves for garnish
1 clove garlic, minced
Directions
Mash chickpeas with 1 Tbsp lemon juice, olive oil, and oregano in medium bowl. Spread one-quarter of mixture on each pita. Top with greens, tomato, onion, and olives.
Combine cucumber, yogurt, mint, remaining 1 Tbsp lemon juice, garlic, and a pinch of kosher salt in medium bowl. Drizzle over taco fillings. Top with mint leaves and diced cucumber, if desired.
Per serving: 429 calories, 17 g protein, 58 g carb, 10 g fiber, 6 g sugars (0 g added sugars), 16.5 g fat, 3.5 g sat fat, 8 mg cholesterol, 696 mg sodium
SPICY SHRIMP TACOS
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
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
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.
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.
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!
Showing posts with label Greek Chickpea Tacos. Show all posts
Showing posts with label Greek Chickpea Tacos. Show all posts
Tuesday, August 6, 2019
Tuesday, June 4, 2019
Taco Tuesday
It's time for another Taco Tuesday. Today's exciting offerings include Jamaican Jerk Tempeh Tacos and Chicken Tacos with Chipotle. Enjoy!
GREEK CHICKPEA 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 recipe begins, “Bring the Mediterranean diet to taco night: This dish delivers probiotic-rich Greek yogurt, stomach-soothing mint, and 10 grams of fiber per serving for healthy digestion.”
Serves: 4; Prep Time: 10 minutes; Total Time: 20 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 can (15 oz) unsalted chickpeas, drained and rinsed
2 Tbsp fresh lemon juice
2 Tbsp olive oil
1 tsp dried oregano
4 whole wheat pitas (6" diameter), warmed
2 c mixed spring greens
1 large tomato, diced
1/2 small red onion, thinly sliced
1/4 c pitted kalamata olives, sliced
1/2 seedless cucumber, peeled and grated (reserve and dice extra cucumber for garnish, if desired)
1 c plain Greek yogurt
2 Tbsp chopped fresh mint + leaves for garnish
1 clove garlic, minced
Directions
Mash chickpeas with 1 Tbsp lemon juice, olive oil, and oregano in medium bowl. Spread one-quarter of mixture on each pita. Top with greens, tomato, onion, and olives.
Combine cucumber, yogurt, mint, remaining 1 Tbsp lemon juice, garlic, and a pinch of kosher salt in medium bowl. Drizzle over taco fillings. Top with mint leaves and diced cucumber, if desired.
Per serving: 429 calories, 17 g protein, 58 g carb, 10 g fiber, 6 g sugars (0 g added sugars), 16.5 g fat, 3.5 g sat fat, 8 mg cholesterol, 696 mg sodium
JAMAICAN JERK TEMPEH TACOS
This comes from Brian Sanuels’ wonderful food blog, A Thought For Food. You really should check out both his food blog and photography site (the first link).
To read what Brian wrote about tempeh (something I really need to get more into), as well as to view this recipe on his site, click here.
Ingredients for jerk tempeh
8 oz package organic, non-GMO tempeh, sliced (the size is up to you. It's for tacos, so not too thick).
1/2 small yellow onion, thinly sliced
2 garlic cloves, minced
1.5 tablespoons minced ginger
1.5 teaspoons cayenne
2 teaspoons onion powder
2 teaspoons cumin
2 teaspoons allspice
1 teaspoon nutmeg
1 teaspoon ground cinnamon
1.5 teaspoons smoked paprika
2 tablespoons molasses
1/3 cup soy sauce
Juice of two limes
3 tablespoons olive oil
For the tacos
Soft corn or flour tortilla
Fennel bulb, white part thinly sliced
Radish, thinly sliced
Cilantro
Lime, cut into wedges
Directions
In a bowl, add the garlic, ginger, spices, molasses, soy sauce, lime juice, and olive oil and whisk to combine.
Add the sliced tempeh and onion to the marinade and mix to coat each piece. Transfer to a container with a lid and place in the refrigerator for at least 4 hours, and as many as 8, before using (I let it sit overnight). This will allow them to absorb the jerk marinade and the lime will cure the sliced onion. Be sure to warm (or bring to room temp) before using.
To prepare the tacos, spoon some of the tempeh and onion onto a tortilla, along with some of the jerk marinade. Top with sliced fennel, radish, and cilantro leaves. Serve with lime wedge.
BUFFALO TURKEY TACOS
Recipe Yield: Makes 8 servings
Source: Jennie-O
View this online at https://diabeticgourmet.com/diabetic-recipes/buffalo-turkey-tacos.
Ingredients
1 (16-ounce) package JENNIE-O Lean Ground Turkey
1/3 cup hot pepper wing sauce
8 hard corn taco shells, heated as specified on package
1 cup shredded lettuce
2 tomatoes, diced
1 avocado, sliced
1/2 cup blue cheese dressing
Directions
Cook turkey as specified on package. Always cook to well-done, 165F as measured by a meat thermometer.
Add hot pepper sauce. Stir to combine.
Fill tacos shells with lettuce, turkey mixture, tomatoes and avocado.
Drizzle with blue cheese dressing.
Nutritional Information Per Serving: Calories: 220; Fat: 13 g; Saturated Fat: 4 g; Fiber: 3 g; Sodium: 260 mg; Cholesterol: 45 mg; Protein: 14 g; Carbohydrates: 13 g; Sugars: 1 g
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
CHICKEN TACOS WITH CHIPOTLE
This comes from David Tanis in The New York Times cooking e-newsletter. He wrote, “For good tacos, you need fresh, hot tortillas and a zesty filling. Canned chipotle chiles will do the trick with their smoky heat; it's an easy way to get flavor fast. Look for small cans with “chipotle chiles in adobo” on the label. And Mexican groceries generally have better-quality tortillas than the ones you find in supermarkets; it's worth seeking those out and heating them gently over steam, or by toasting them in a dry cast-iron pan. You can also use this recipe with precooked chicken, which makes this already quite simple recipe as easy as falling out of bed.”
Yield: 4 servings; Time: 1 hour.
This was featured in “Chicken Tacos Let You Think Fast” and can be viewed online here.
Ingredients
For the Tacos:
4 large bone-in chicken thighs, about 1 1/2 pounds
3 scallions, left whole
1 bay leaf
1 thyme branch
3 black peppercorns
1 allspice berry
2 cloves
Kosher salt
3 tablespoons olive oil
1 medium yellow onion, finely diced
2 garlic cloves, minced
1/2 teaspoon ground cumin
2 or 3 chipotle chiles in adobo, chopped
3 tablespoons adobo sauce, from the can
1/2 cup broth (use broth from simmered chicken)
8 fresh corn tortillas
For Garnish:
1 small white onion, finely chopped, soaked in ice water for 10 minutes and drained
Thinly sliced serrano chile
Thinly sliced radishes
Sliced avocado
Crumbled queso fresco or mild feta cheese
Crème fraîche or Mexican crema
Cilantro sprigs
Dried oregano
Lime wedges
Preparation
Put chicken thighs in a saucepan and cover with 3 cups water. Add scallions, bay leaf, thyme, peppercorns, allspice, cloves and 1/2 teaspoon kosher salt. Simmer for 30 minutes, then remove chicken and cool. Shred chicken with your fingers, discarding chicken skin and bone. Strain broth and reserve. You should have about 2 cups shredded chicken.
Put olive oil in a skillet over medium heat. Add diced yellow onion, season with salt and cook until softened and a bit browned, about 5 minutes. Add garlic and cumin and cook for 1 minute more. Add chopped chipotle chile and adobo sauce and stir to combine. Add shredded chicken, salt lightly and stir to coat. Add chicken broth and simmer for 2 or 3 minutes, until sauce has thickened somewhat. Keep warm.
Heat the tortillas over steam or by your favorite method, keeping them soft and pliable.
Build the tacos quickly: Put a spoonful of the saucy chicken in the center of each tortilla. Top with a teaspoon of chopped white onion, a few slivers of serrano chile, some radish and avocado slices, a teaspoon of queso fresco and a teaspoon of crème fraîche. Add a few cilantro springs and a small pinch of oregano. Serve immediately with lime wedges on the side.
STIR-FRY VEGETABLE TACOS
This one also comes from Vegetarian Times, and begins, "Spice up these tacos with sliced pickled ginger, crushed wasabi peas, and sriracha chile sauce, for garnish." Yield: Serves 4.
To view this online, click here.
Ingredients:
3 Tbs. peanut oil
2 cups shiitake mushrooms, stems removed and caps sliced (6 oz.)
1 cup sugar snap peas, trimmed
1 cup frozen shelled edamame
1/4 tsp. cayenne pepper
3 Tbs. white miso
2 Tbs. orange juice
2 tsp. rice vinegar
2 cups broccoli slaw
4 6-inch corn or flour tortillas, warmed
2 Tbs. sliced green onions
Instructions:
Heat oil in nonstick skillet over high heat. Add mushrooms, sugar snap peas, edamame, and cayenne pepper; cook 7 to 9 minutes, or until vegetables start to turn golden, stirring occasionally. Transfer to bowl, and cool 10 minutes in refrigerator.
Meanwhile, whisk together miso, orange juice, and rice vinegar in small bowl. Drizzle over mushroom mixture. Stir in broccoli slaw. Fill tortillas with vegetable mixture, and garnish with green onions.
Nutrition Information: Calories: 272; Protein: 8 g; Total Fat: 13 g; Saturated Fat: 2 g; Carbohydrates: 35 g; Cholesterol: 0 mg; Sodium: 386 mg; Fiber: 7 g; Sugar: 10 g
GREEK CHICKPEA 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 recipe begins, “Bring the Mediterranean diet to taco night: This dish delivers probiotic-rich Greek yogurt, stomach-soothing mint, and 10 grams of fiber per serving for healthy digestion.”
Serves: 4; Prep Time: 10 minutes; Total Time: 20 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 can (15 oz) unsalted chickpeas, drained and rinsed
2 Tbsp fresh lemon juice
2 Tbsp olive oil
1 tsp dried oregano
4 whole wheat pitas (6" diameter), warmed
2 c mixed spring greens
1 large tomato, diced
1/2 small red onion, thinly sliced
1/4 c pitted kalamata olives, sliced
1/2 seedless cucumber, peeled and grated (reserve and dice extra cucumber for garnish, if desired)
1 c plain Greek yogurt
2 Tbsp chopped fresh mint + leaves for garnish
1 clove garlic, minced
Directions
Mash chickpeas with 1 Tbsp lemon juice, olive oil, and oregano in medium bowl. Spread one-quarter of mixture on each pita. Top with greens, tomato, onion, and olives.
Combine cucumber, yogurt, mint, remaining 1 Tbsp lemon juice, garlic, and a pinch of kosher salt in medium bowl. Drizzle over taco fillings. Top with mint leaves and diced cucumber, if desired.
Per serving: 429 calories, 17 g protein, 58 g carb, 10 g fiber, 6 g sugars (0 g added sugars), 16.5 g fat, 3.5 g sat fat, 8 mg cholesterol, 696 mg sodium
JAMAICAN JERK TEMPEH TACOS
This comes from Brian Sanuels’ wonderful food blog, A Thought For Food. You really should check out both his food blog and photography site (the first link).
To read what Brian wrote about tempeh (something I really need to get more into), as well as to view this recipe on his site, click here.
Ingredients for jerk tempeh
8 oz package organic, non-GMO tempeh, sliced (the size is up to you. It's for tacos, so not too thick).
1/2 small yellow onion, thinly sliced
2 garlic cloves, minced
1.5 tablespoons minced ginger
1.5 teaspoons cayenne
2 teaspoons onion powder
2 teaspoons cumin
2 teaspoons allspice
1 teaspoon nutmeg
1 teaspoon ground cinnamon
1.5 teaspoons smoked paprika
2 tablespoons molasses
1/3 cup soy sauce
Juice of two limes
3 tablespoons olive oil
For the tacos
Soft corn or flour tortilla
Fennel bulb, white part thinly sliced
Radish, thinly sliced
Cilantro
Lime, cut into wedges
Directions
In a bowl, add the garlic, ginger, spices, molasses, soy sauce, lime juice, and olive oil and whisk to combine.
Add the sliced tempeh and onion to the marinade and mix to coat each piece. Transfer to a container with a lid and place in the refrigerator for at least 4 hours, and as many as 8, before using (I let it sit overnight). This will allow them to absorb the jerk marinade and the lime will cure the sliced onion. Be sure to warm (or bring to room temp) before using.
To prepare the tacos, spoon some of the tempeh and onion onto a tortilla, along with some of the jerk marinade. Top with sliced fennel, radish, and cilantro leaves. Serve with lime wedge.
BUFFALO TURKEY TACOS
Recipe Yield: Makes 8 servings
Source: Jennie-O
View this online at https://diabeticgourmet.com/diabetic-recipes/buffalo-turkey-tacos.
Ingredients
1 (16-ounce) package JENNIE-O Lean Ground Turkey
1/3 cup hot pepper wing sauce
8 hard corn taco shells, heated as specified on package
1 cup shredded lettuce
2 tomatoes, diced
1 avocado, sliced
1/2 cup blue cheese dressing
Directions
Cook turkey as specified on package. Always cook to well-done, 165F as measured by a meat thermometer.
Add hot pepper sauce. Stir to combine.
Fill tacos shells with lettuce, turkey mixture, tomatoes and avocado.
Drizzle with blue cheese dressing.
Nutritional Information Per Serving: Calories: 220; Fat: 13 g; Saturated Fat: 4 g; Fiber: 3 g; Sodium: 260 mg; Cholesterol: 45 mg; Protein: 14 g; Carbohydrates: 13 g; Sugars: 1 g
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
CHICKEN TACOS WITH CHIPOTLE
This comes from David Tanis in The New York Times cooking e-newsletter. He wrote, “For good tacos, you need fresh, hot tortillas and a zesty filling. Canned chipotle chiles will do the trick with their smoky heat; it's an easy way to get flavor fast. Look for small cans with “chipotle chiles in adobo” on the label. And Mexican groceries generally have better-quality tortillas than the ones you find in supermarkets; it's worth seeking those out and heating them gently over steam, or by toasting them in a dry cast-iron pan. You can also use this recipe with precooked chicken, which makes this already quite simple recipe as easy as falling out of bed.”
Yield: 4 servings; Time: 1 hour.
This was featured in “Chicken Tacos Let You Think Fast” and can be viewed online here.
Ingredients
For the Tacos:
4 large bone-in chicken thighs, about 1 1/2 pounds
3 scallions, left whole
1 bay leaf
1 thyme branch
3 black peppercorns
1 allspice berry
2 cloves
Kosher salt
3 tablespoons olive oil
1 medium yellow onion, finely diced
2 garlic cloves, minced
1/2 teaspoon ground cumin
2 or 3 chipotle chiles in adobo, chopped
3 tablespoons adobo sauce, from the can
1/2 cup broth (use broth from simmered chicken)
8 fresh corn tortillas
For Garnish:
1 small white onion, finely chopped, soaked in ice water for 10 minutes and drained
Thinly sliced serrano chile
Thinly sliced radishes
Sliced avocado
Crumbled queso fresco or mild feta cheese
Crème fraîche or Mexican crema
Cilantro sprigs
Dried oregano
Lime wedges
Preparation
Put chicken thighs in a saucepan and cover with 3 cups water. Add scallions, bay leaf, thyme, peppercorns, allspice, cloves and 1/2 teaspoon kosher salt. Simmer for 30 minutes, then remove chicken and cool. Shred chicken with your fingers, discarding chicken skin and bone. Strain broth and reserve. You should have about 2 cups shredded chicken.
Put olive oil in a skillet over medium heat. Add diced yellow onion, season with salt and cook until softened and a bit browned, about 5 minutes. Add garlic and cumin and cook for 1 minute more. Add chopped chipotle chile and adobo sauce and stir to combine. Add shredded chicken, salt lightly and stir to coat. Add chicken broth and simmer for 2 or 3 minutes, until sauce has thickened somewhat. Keep warm.
Heat the tortillas over steam or by your favorite method, keeping them soft and pliable.
Build the tacos quickly: Put a spoonful of the saucy chicken in the center of each tortilla. Top with a teaspoon of chopped white onion, a few slivers of serrano chile, some radish and avocado slices, a teaspoon of queso fresco and a teaspoon of crème fraîche. Add a few cilantro springs and a small pinch of oregano. Serve immediately with lime wedges on the side.
STIR-FRY VEGETABLE TACOS
This one also comes from Vegetarian Times, and begins, "Spice up these tacos with sliced pickled ginger, crushed wasabi peas, and sriracha chile sauce, for garnish." Yield: Serves 4.
To view this online, click here.
Ingredients:
3 Tbs. peanut oil
2 cups shiitake mushrooms, stems removed and caps sliced (6 oz.)
1 cup sugar snap peas, trimmed
1 cup frozen shelled edamame
1/4 tsp. cayenne pepper
3 Tbs. white miso
2 Tbs. orange juice
2 tsp. rice vinegar
2 cups broccoli slaw
4 6-inch corn or flour tortillas, warmed
2 Tbs. sliced green onions
Instructions:
Heat oil in nonstick skillet over high heat. Add mushrooms, sugar snap peas, edamame, and cayenne pepper; cook 7 to 9 minutes, or until vegetables start to turn golden, stirring occasionally. Transfer to bowl, and cool 10 minutes in refrigerator.
Meanwhile, whisk together miso, orange juice, and rice vinegar in small bowl. Drizzle over mushroom mixture. Stir in broccoli slaw. Fill tortillas with vegetable mixture, and garnish with green onions.
Nutrition Information: Calories: 272; Protein: 8 g; Total Fat: 13 g; Saturated Fat: 2 g; Carbohydrates: 35 g; Cholesterol: 0 mg; Sodium: 386 mg; Fiber: 7 g; Sugar: 10 g
Tuesday, May 7, 2019
Taco Tuesday
If you like tacos as much as I do, you don't mind having Taco Tuesday. Here are six yummy taco recipes to help you through the day, including Greek Chickpea Tacos and Chicken Tacos with Chipotle. Enjoy!
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.
TANDOOR TOFU SCRAMBLE TACOS [VEGAN, GLUTEN-FREE]
This recipe comes from One Green Planet, and is dairy free, gluten-free, high in fiber and protein, has no refined sugar, is vegan, and is wheat free. Thank goodness, it is NOT low in taste!
Serves: 4; Cook Time: 21 minutes
To view this online, click here.
Ingredients
For the Tandoori Tofu Scramble:
8 ounces super firm tofu
2 tablespoons olive oil
1/2 red onion, chopped
1 garlic clove, minced
1 red bell pepper, chopped
3 green onions, cut into large chunks
1 tablespoon tandoori spice blend
2 tablespoons tomato paste
1 15-ounce can kidney beans
2 large kale leaves, destemmed and chopped coarsely
For the Tacos:
Soft shell corn tortillas, gluten-free if needed
1 handful of arugula
2 cups red cabbage, sliced or shredded
1/2 red onion sliced
1 avocado, mashed with salt
Red pepper flakes, as needed
Preparation
To Make the Scramble:
Crumble the tofu and set aside. In a large sautéeing pan medium-hight heat, add the olive oil, red onion, garlic, green onions and the tandoor spice.
Cook this for 1 minute and add tomato paste, tofu crumbles, and kidney beans. Stir this well and cook it for 2 more minutes.
Add the kale and cook the mixture for 1 more minute.
To Make the Tacos:
Warm up the tortillas in a pan and once they are warm remove them.
Add the arugula, the tandoori tofu scramble, red cabbage, red onion, and avocado. Sprinkle the tacos with salt and red pepper flakes as needed.
GREEK CHICKPEA 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 recipe begins, “Bring the Mediterranean diet to taco night: This dish delivers probiotic-rich Greek yogurt, stomach-soothing mint, and 10 grams of fiber per serving for healthy digestion.”
Serves: 4; Prep Time: 10 minutes; Total Time: 20 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 can (15 oz) unsalted chickpeas, drained and rinsed
2 Tbsp fresh lemon juice
2 Tbsp olive oil
1 tsp dried oregano
4 whole wheat pitas (6" diameter), warmed
2 c mixed spring greens
1 large tomato, diced
1/2 small red onion, thinly sliced
1/4 c pitted kalamata olives, sliced
1/2 seedless cucumber, peeled and grated (reserve and dice extra cucumber for garnish, if desired)
1 c plain Greek yogurt
2 Tbsp chopped fresh mint + leaves for garnish
1 clove garlic, minced
Directions
Mash chickpeas with 1 Tbsp lemon juice, olive oil, and oregano in medium bowl. Spread one-quarter of mixture on each pita. Top with greens, tomato, onion, and olives.
Combine cucumber, yogurt, mint, remaining 1 Tbsp lemon juice, garlic, and a pinch of kosher salt in medium bowl. Drizzle over taco fillings. Top with mint leaves and diced cucumber, if desired.
Per serving: 429 calories, 17 g protein, 58 g carb, 10 g fiber, 6 g sugars (0 g added sugars), 16.5 g fat, 3.5 g sat fat, 8 mg cholesterol, 696 mg sodium
CARNE ASADA TACOS
This comes from the Food Network, and begins, “These steaks tacos are great at home, but also meant to travel to tailgates or cookouts. Bring the bagged and marinating steak with you if you know there's a grill available (or grill ahead of time and wait to slice at your destination). And don't skip on doubling up on the tortillas -- these tacos are juicy so the extra tortilla ensures no tearing.”
Level: Easy; Total Time: 5 hours (includes marinating time); Active Time: 40 minutes; Yield: 6 to 12 servings (makes 12 tacos)
To view this online, click here.
Ingredients
1 1/2 teaspoons cumin seed
4 serrano chilies, halved (seeds removed for less heat)
2 cloves garlic
3 tablespoons vegetable oil, plus more for brushing the grill and scallions
2 tablespoons light brown sugar
Juice of 4 limes (about 1/3 cup), plus lime wedges, for serving
Kosher salt and freshly ground black pepper
2 pounds skirt steak (halved, if needed, to fit on the grill)
2 bunches scallions
24 white corn tortillas
Guacamole, for serving
Pico de gallo, for serving
Directions
Heat a large cast-iron skillet over medium-high heat. Add the cumin seed and cook, stirring occasionally, until toasted, about 1 minute. Transfer to a small bowl. Add the chilies and garlic to the skillet. Cook over medium high heat, turning occasionally, until both are soft and blotchy black in spots, about 5 minutes. Remove from the skillet and cool. Add the chilies, garlic, toasted cumin seeds, oil, brown sugar and lime juice, 1 1/2 teaspoon salt and a few grinds of pepper to a blender and process until very smooth. Transfer the marinade to a large re-sealable plastic bag and add the steak. Shake well to coat, refrigerate for 1 to 4 hours.
Prepare a grill for high heat.
Remove the steaks from the marinade and shake off any excess. Brush the grill grates lightly with oil, lay the steak on the grill and cook until very well charred and grill marks appear, about 5 minutes. Turn the steaks and continue to cook until nicely charred, about 1 to 3 minutes more depending on thickness. Transfer the steaks to a cutting board and let rest for 10 minutes. While the steak rests, brush the scallions lightly with oil and grill, turning once until wilted and charred, about 2 minutes. Coarsely chop.
Warm the tortillas on the grill grates. Thinly slice the steak against the grain on a bias. Double the tortillas then top with the steak, grilled scallions, guacamole and pico de gallo. Serve with lime wedges.
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.”
br />Prep Time: 25 minutes; Cook Time: 30 minutes; Total Time: 55 minutes; Makes 12 servings.
To view this online, click here.
br />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.
CHICKEN TACOS WITH CHIPOTLE
This comes from David Tanis in The New York Times cooking e-newsletter. He wrote, “For good tacos, you need fresh, hot tortillas and a zesty filling. Canned chipotle chiles will do the trick with their smoky heat; it's an easy way to get flavor fast. Look for small cans with “chipotle chiles in adobo” on the label. And Mexican groceries generally have better-quality tortillas than the ones you find in supermarkets; it's worth seeking those out and heating them gently over steam, or by toasting them in a dry cast-iron pan. You can also use this recipe with precooked chicken, which makes this already quite simple recipe as easy as falling out of bed.”
Yield: 4 servings; Time: 1 hour.
This was featured in “Chichen Tacos Let You Think Fast” and can be viewed online here.
Ingredients
For the Tacos:
4 large bone-in chicken thighs, about 1 1/2 pounds
3 scallions, left whole
1 bay leaf
1 thyme branch
3 black peppercorns
1 allspice berry
2 cloves
Kosher salt
3 tablespoons olive oil
1 medium yellow onion, finely diced
2 garlic cloves, minced
1/2 teaspoon ground cumin
2 or 3 chipotle chiles in adobo, chopped
3 tablespoons adobo sauce, from the can
1/2 cup broth (use broth from simmered chicken)
8 fresh corn tortillas
For Garnish:
1 small white onion, finely chopped, soaked in ice water for 10 minutes and drained
Thinly sliced serrano chile
Thinly sliced radishes
Sliced avocado
Crumbled queso fresco or mild feta cheese
Crème fraîche or Mexican crema
Cilantro sprigs
Dried oregano
Lime wedges
Preparation
Put chicken thighs in a saucepan and cover with 3 cups water. Add scallions, bay leaf, thyme, peppercorns, allspice, cloves and 1/2 teaspoon kosher salt. Simmer for 30 minutes, then remove chicken and cool. Shred chicken with your fingers, discarding chicken skin and bone. Strain broth and reserve. You should have about 2 cups shredded chicken.
Put olive oil in a skillet over medium heat. Add diced yellow onion, season with salt and cook until softened and a bit browned, about 5 minutes. Add garlic and cumin and cook for 1 minute more. Add chopped chipotle chile and adobo sauce and stir to combine. Add shredded chicken, salt lightly and stir to coat. Add chicken broth and simmer for 2 or 3 minutes, until sauce has thickened somewhat. Keep warm.
Heat the tortillas over steam or by your favorite method, keeping them soft and pliable.
Build the tacos quickly: Put a spoonful of the saucy chicken in the center of each tortilla. Top with a teaspoon of chopped white onion, a few slivers of serrano chile, some radish and avocado slices, a teaspoon of queso fresco and a teaspoon of crème fraîche. Add a few cilantro springs and a small pinch of oregano. Serve immediately with lime wedges on the side.
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.
TANDOOR TOFU SCRAMBLE TACOS [VEGAN, GLUTEN-FREE]
This recipe comes from One Green Planet, and is dairy free, gluten-free, high in fiber and protein, has no refined sugar, is vegan, and is wheat free. Thank goodness, it is NOT low in taste!
Serves: 4; Cook Time: 21 minutes
To view this online, click here.
Ingredients
For the Tandoori Tofu Scramble:
8 ounces super firm tofu
2 tablespoons olive oil
1/2 red onion, chopped
1 garlic clove, minced
1 red bell pepper, chopped
3 green onions, cut into large chunks
1 tablespoon tandoori spice blend
2 tablespoons tomato paste
1 15-ounce can kidney beans
2 large kale leaves, destemmed and chopped coarsely
For the Tacos:
Soft shell corn tortillas, gluten-free if needed
1 handful of arugula
2 cups red cabbage, sliced or shredded
1/2 red onion sliced
1 avocado, mashed with salt
Red pepper flakes, as needed
Preparation
To Make the Scramble:
Crumble the tofu and set aside. In a large sautéeing pan medium-hight heat, add the olive oil, red onion, garlic, green onions and the tandoor spice.
Cook this for 1 minute and add tomato paste, tofu crumbles, and kidney beans. Stir this well and cook it for 2 more minutes.
Add the kale and cook the mixture for 1 more minute.
To Make the Tacos:
Warm up the tortillas in a pan and once they are warm remove them.
Add the arugula, the tandoori tofu scramble, red cabbage, red onion, and avocado. Sprinkle the tacos with salt and red pepper flakes as needed.
GREEK CHICKPEA 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 recipe begins, “Bring the Mediterranean diet to taco night: This dish delivers probiotic-rich Greek yogurt, stomach-soothing mint, and 10 grams of fiber per serving for healthy digestion.”
Serves: 4; Prep Time: 10 minutes; Total Time: 20 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 can (15 oz) unsalted chickpeas, drained and rinsed
2 Tbsp fresh lemon juice
2 Tbsp olive oil
1 tsp dried oregano
4 whole wheat pitas (6" diameter), warmed
2 c mixed spring greens
1 large tomato, diced
1/2 small red onion, thinly sliced
1/4 c pitted kalamata olives, sliced
1/2 seedless cucumber, peeled and grated (reserve and dice extra cucumber for garnish, if desired)
1 c plain Greek yogurt
2 Tbsp chopped fresh mint + leaves for garnish
1 clove garlic, minced
Directions
Mash chickpeas with 1 Tbsp lemon juice, olive oil, and oregano in medium bowl. Spread one-quarter of mixture on each pita. Top with greens, tomato, onion, and olives.
Combine cucumber, yogurt, mint, remaining 1 Tbsp lemon juice, garlic, and a pinch of kosher salt in medium bowl. Drizzle over taco fillings. Top with mint leaves and diced cucumber, if desired.
Per serving: 429 calories, 17 g protein, 58 g carb, 10 g fiber, 6 g sugars (0 g added sugars), 16.5 g fat, 3.5 g sat fat, 8 mg cholesterol, 696 mg sodium
CARNE ASADA TACOS
This comes from the Food Network, and begins, “These steaks tacos are great at home, but also meant to travel to tailgates or cookouts. Bring the bagged and marinating steak with you if you know there's a grill available (or grill ahead of time and wait to slice at your destination). And don't skip on doubling up on the tortillas -- these tacos are juicy so the extra tortilla ensures no tearing.”
Level: Easy; Total Time: 5 hours (includes marinating time); Active Time: 40 minutes; Yield: 6 to 12 servings (makes 12 tacos)
To view this online, click here.
Ingredients
1 1/2 teaspoons cumin seed
4 serrano chilies, halved (seeds removed for less heat)
2 cloves garlic
3 tablespoons vegetable oil, plus more for brushing the grill and scallions
2 tablespoons light brown sugar
Juice of 4 limes (about 1/3 cup), plus lime wedges, for serving
Kosher salt and freshly ground black pepper
2 pounds skirt steak (halved, if needed, to fit on the grill)
2 bunches scallions
24 white corn tortillas
Guacamole, for serving
Pico de gallo, for serving
Directions
Heat a large cast-iron skillet over medium-high heat. Add the cumin seed and cook, stirring occasionally, until toasted, about 1 minute. Transfer to a small bowl. Add the chilies and garlic to the skillet. Cook over medium high heat, turning occasionally, until both are soft and blotchy black in spots, about 5 minutes. Remove from the skillet and cool. Add the chilies, garlic, toasted cumin seeds, oil, brown sugar and lime juice, 1 1/2 teaspoon salt and a few grinds of pepper to a blender and process until very smooth. Transfer the marinade to a large re-sealable plastic bag and add the steak. Shake well to coat, refrigerate for 1 to 4 hours.
Prepare a grill for high heat.
Remove the steaks from the marinade and shake off any excess. Brush the grill grates lightly with oil, lay the steak on the grill and cook until very well charred and grill marks appear, about 5 minutes. Turn the steaks and continue to cook until nicely charred, about 1 to 3 minutes more depending on thickness. Transfer the steaks to a cutting board and let rest for 10 minutes. While the steak rests, brush the scallions lightly with oil and grill, turning once until wilted and charred, about 2 minutes. Coarsely chop.
Warm the tortillas on the grill grates. Thinly slice the steak against the grain on a bias. Double the tortillas then top with the steak, grilled scallions, guacamole and pico de gallo. Serve with lime wedges.
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.”
br />Prep Time: 25 minutes; Cook Time: 30 minutes; Total Time: 55 minutes; Makes 12 servings.
To view this online, click here.
br />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.
CHICKEN TACOS WITH CHIPOTLE
This comes from David Tanis in The New York Times cooking e-newsletter. He wrote, “For good tacos, you need fresh, hot tortillas and a zesty filling. Canned chipotle chiles will do the trick with their smoky heat; it's an easy way to get flavor fast. Look for small cans with “chipotle chiles in adobo” on the label. And Mexican groceries generally have better-quality tortillas than the ones you find in supermarkets; it's worth seeking those out and heating them gently over steam, or by toasting them in a dry cast-iron pan. You can also use this recipe with precooked chicken, which makes this already quite simple recipe as easy as falling out of bed.”
Yield: 4 servings; Time: 1 hour.
This was featured in “Chichen Tacos Let You Think Fast” and can be viewed online here.
Ingredients
For the Tacos:
4 large bone-in chicken thighs, about 1 1/2 pounds
3 scallions, left whole
1 bay leaf
1 thyme branch
3 black peppercorns
1 allspice berry
2 cloves
Kosher salt
3 tablespoons olive oil
1 medium yellow onion, finely diced
2 garlic cloves, minced
1/2 teaspoon ground cumin
2 or 3 chipotle chiles in adobo, chopped
3 tablespoons adobo sauce, from the can
1/2 cup broth (use broth from simmered chicken)
8 fresh corn tortillas
For Garnish:
1 small white onion, finely chopped, soaked in ice water for 10 minutes and drained
Thinly sliced serrano chile
Thinly sliced radishes
Sliced avocado
Crumbled queso fresco or mild feta cheese
Crème fraîche or Mexican crema
Cilantro sprigs
Dried oregano
Lime wedges
Preparation
Put chicken thighs in a saucepan and cover with 3 cups water. Add scallions, bay leaf, thyme, peppercorns, allspice, cloves and 1/2 teaspoon kosher salt. Simmer for 30 minutes, then remove chicken and cool. Shred chicken with your fingers, discarding chicken skin and bone. Strain broth and reserve. You should have about 2 cups shredded chicken.
Put olive oil in a skillet over medium heat. Add diced yellow onion, season with salt and cook until softened and a bit browned, about 5 minutes. Add garlic and cumin and cook for 1 minute more. Add chopped chipotle chile and adobo sauce and stir to combine. Add shredded chicken, salt lightly and stir to coat. Add chicken broth and simmer for 2 or 3 minutes, until sauce has thickened somewhat. Keep warm.
Heat the tortillas over steam or by your favorite method, keeping them soft and pliable.
Build the tacos quickly: Put a spoonful of the saucy chicken in the center of each tortilla. Top with a teaspoon of chopped white onion, a few slivers of serrano chile, some radish and avocado slices, a teaspoon of queso fresco and a teaspoon of crème fraîche. Add a few cilantro springs and a small pinch of oregano. Serve immediately with lime wedges on the side.
Tuesday, April 2, 2019
Taco Tuesday
It's Taco Tuesday. Here are six taco recipes to help you the day, including Superstuffed Steak Soft Taco and Shrimp, Tomato, Corn, and Avocado Tacos. Enjoy!
GREEK CHICKPEA 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 recipe begins, “Bring the Mediterranean diet to taco night: This dish delivers probiotic-rich Greek yogurt, stomach-soothing mint, and 10 grams of fiber per serving for healthy digestion.”
Serves: 4; Prep Time: 10 minutes; Total Time: 20 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 can (15 oz) unsalted chickpeas, drained and rinsed
2 Tbsp fresh lemon juice
2 Tbsp olive oil
1 tsp dried oregano
4 whole wheat pitas (6" diameter), warmed
2 c mixed spring greens
1 large tomato, diced
1/2 small red onion, thinly sliced
1/4 c pitted kalamata olives, sliced
1/2 seedless cucumber, peeled and grated (reserve and dice extra cucumber for garnish, if desired)
1 c plain Greek yogurt
2 Tbsp chopped fresh mint + leaves for garnish
1 clove garlic, minced
Directions
Mash chickpeas with 1 Tbsp lemon juice, olive oil, and oregano in medium bowl. Spread one-quarter of mixture on each pita. Top with greens, tomato, onion, and olives.
Combine cucumber, yogurt, mint, remaining 1 Tbsp lemon juice, garlic, and a pinch of kosher salt in medium bowl. Drizzle over taco fillings. Top with mint leaves and diced cucumber, if desired.
Per serving: 429 calories, 17 g protein, 58 g carb, 10 g fiber, 6 g sugars (0 g added sugars), 16.5 g fat, 3.5 g sat fat, 8 mg cholesterol, 696 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
CARNE ASADA TACOS
This comes from the Food Network, and begins, “These steaks tacos are great at home, but also meant to travel to tailgates or cookouts. Bring the bagged and marinating steak with you if you know there's a grill available (or grill ahead of time and wait to slice at your destination). And don't skip on doubling up on the tortillas -- these tacos are juicy so the extra tortilla ensures no tearing.”
Level: Easy; Total Time: 5 hours (includes marinating time); Active Time: 40 minutes; Yield: 6 to 12 servings (makes 12 tacos)
To view this online, click here.
Ingredients
1 1/2 teaspoons cumin seed
4 serrano chilies, halved (seeds removed for less heat)
2 cloves garlic
3 tablespoons vegetable oil, plus more for brushing the grill and scallions
2 tablespoons light brown sugar
Juice of 4 limes (about 1/3 cup), plus lime wedges, for serving
Kosher salt and freshly ground black pepper
2 pounds skirt steak (halved, if needed, to fit on the grill)
2 bunches scallions
24 white corn tortillas
Guacamole, for serving
Pico de gallo, for serving
Directions
Heat a large cast-iron skillet over medium-high heat. Add the cumin seed and cook, stirring occasionally, until toasted, about 1 minute. Transfer to a small bowl. Add the chilies and garlic to the skillet. Cook over medium high heat, turning occasionally, until both are soft and blotchy black in spots, about 5 minutes. Remove from the skillet and cool. Add the chilies, garlic, toasted cumin seeds, oil, brown sugar and lime juice, 1 1/2 teaspoon salt and a few grinds of pepper to a blender and process until very smooth. Transfer the marinade to a large re-sealable plastic bag and add the steak. Shake well to coat, refrigerate for 1 to 4 hours.
Prepare a grill for high heat.
Remove the steaks from the marinade and shake off any excess. Brush the grill grates lightly with oil, lay the steak on the grill and cook until very well charred and grill marks appear, about 5 minutes. Turn the steaks and continue to cook until nicely charred, about 1 to 3 minutes more depending on thickness. Transfer the steaks to a cutting board and let rest for 10 minutes. While the steak rests, brush the scallions lightly with oil and grill, turning once until wilted and charred, about 2 minutes. Coarsely chop.
Warm the tortillas on the grill grates. Thinly slice the steak against the grain on a bias. Double the tortillas then top with the steak, grilled scallions, guacamole and pico de gallo. Serve with lime wedges.
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.
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.
CHEESY TACO MEATLOAF
While this technically isn't a taco, in that you can't hold in in your hands while you eat, like most tacos, the name (and flavor and ingredients) made me want to include it here.
This comes from Campbell's Soup, and begins, “It takes just 10 minutes and a few ingredients to put together this scrumptious meatloaf...and when it comes out of the oven you've got two family favorites, tacos and meatloaf, combined into one tasty dish!”
Prep Time: 10 minutes; Total Time: 1 hr 15 minutes; Serves: 8
To view this online, click here.
Ingredients
2 pounds ground beef
1 jar (16 ounces) Pace® Chunky Salsa or Pace® Picante Sauce - Medium
1 1/2 ounces tortilla chips, crushed (about 1/2 cup)
1 egg
1 teaspoon chili powder
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup shredded Cheddar cheese
Directions
Set the oven to 350°F. Thoroughly mix the beef, 1 cup salsa, tortilla chips, egg, chili powder, salt and black pepper in a large bowl. Place the beef mixture into a 3-quart shallow baking pan and shape into an 9x4-inch loaf.
Bake for 1 hour or until the meatloaf is cooked through.
Spread the remaining salsa over the meatloaf and sprinkle with the cheese. Bake for 5 minutes or until the cheese is melted.
GREEK CHICKPEA 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 recipe begins, “Bring the Mediterranean diet to taco night: This dish delivers probiotic-rich Greek yogurt, stomach-soothing mint, and 10 grams of fiber per serving for healthy digestion.”
Serves: 4; Prep Time: 10 minutes; Total Time: 20 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 can (15 oz) unsalted chickpeas, drained and rinsed
2 Tbsp fresh lemon juice
2 Tbsp olive oil
1 tsp dried oregano
4 whole wheat pitas (6" diameter), warmed
2 c mixed spring greens
1 large tomato, diced
1/2 small red onion, thinly sliced
1/4 c pitted kalamata olives, sliced
1/2 seedless cucumber, peeled and grated (reserve and dice extra cucumber for garnish, if desired)
1 c plain Greek yogurt
2 Tbsp chopped fresh mint + leaves for garnish
1 clove garlic, minced
Directions
Mash chickpeas with 1 Tbsp lemon juice, olive oil, and oregano in medium bowl. Spread one-quarter of mixture on each pita. Top with greens, tomato, onion, and olives.
Combine cucumber, yogurt, mint, remaining 1 Tbsp lemon juice, garlic, and a pinch of kosher salt in medium bowl. Drizzle over taco fillings. Top with mint leaves and diced cucumber, if desired.
Per serving: 429 calories, 17 g protein, 58 g carb, 10 g fiber, 6 g sugars (0 g added sugars), 16.5 g fat, 3.5 g sat fat, 8 mg cholesterol, 696 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
CARNE ASADA TACOS
This comes from the Food Network, and begins, “These steaks tacos are great at home, but also meant to travel to tailgates or cookouts. Bring the bagged and marinating steak with you if you know there's a grill available (or grill ahead of time and wait to slice at your destination). And don't skip on doubling up on the tortillas -- these tacos are juicy so the extra tortilla ensures no tearing.”
Level: Easy; Total Time: 5 hours (includes marinating time); Active Time: 40 minutes; Yield: 6 to 12 servings (makes 12 tacos)
To view this online, click here.
Ingredients
1 1/2 teaspoons cumin seed
4 serrano chilies, halved (seeds removed for less heat)
2 cloves garlic
3 tablespoons vegetable oil, plus more for brushing the grill and scallions
2 tablespoons light brown sugar
Juice of 4 limes (about 1/3 cup), plus lime wedges, for serving
Kosher salt and freshly ground black pepper
2 pounds skirt steak (halved, if needed, to fit on the grill)
2 bunches scallions
24 white corn tortillas
Guacamole, for serving
Pico de gallo, for serving
Directions
Heat a large cast-iron skillet over medium-high heat. Add the cumin seed and cook, stirring occasionally, until toasted, about 1 minute. Transfer to a small bowl. Add the chilies and garlic to the skillet. Cook over medium high heat, turning occasionally, until both are soft and blotchy black in spots, about 5 minutes. Remove from the skillet and cool. Add the chilies, garlic, toasted cumin seeds, oil, brown sugar and lime juice, 1 1/2 teaspoon salt and a few grinds of pepper to a blender and process until very smooth. Transfer the marinade to a large re-sealable plastic bag and add the steak. Shake well to coat, refrigerate for 1 to 4 hours.
Prepare a grill for high heat.
Remove the steaks from the marinade and shake off any excess. Brush the grill grates lightly with oil, lay the steak on the grill and cook until very well charred and grill marks appear, about 5 minutes. Turn the steaks and continue to cook until nicely charred, about 1 to 3 minutes more depending on thickness. Transfer the steaks to a cutting board and let rest for 10 minutes. While the steak rests, brush the scallions lightly with oil and grill, turning once until wilted and charred, about 2 minutes. Coarsely chop.
Warm the tortillas on the grill grates. Thinly slice the steak against the grain on a bias. Double the tortillas then top with the steak, grilled scallions, guacamole and pico de gallo. Serve with lime wedges.
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.
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.
CHEESY TACO MEATLOAF
While this technically isn't a taco, in that you can't hold in in your hands while you eat, like most tacos, the name (and flavor and ingredients) made me want to include it here.
This comes from Campbell's Soup, and begins, “It takes just 10 minutes and a few ingredients to put together this scrumptious meatloaf...and when it comes out of the oven you've got two family favorites, tacos and meatloaf, combined into one tasty dish!”
Prep Time: 10 minutes; Total Time: 1 hr 15 minutes; Serves: 8
To view this online, click here.
Ingredients
2 pounds ground beef
1 jar (16 ounces) Pace® Chunky Salsa or Pace® Picante Sauce - Medium
1 1/2 ounces tortilla chips, crushed (about 1/2 cup)
1 egg
1 teaspoon chili powder
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup shredded Cheddar cheese
Directions
Set the oven to 350°F. Thoroughly mix the beef, 1 cup salsa, tortilla chips, egg, chili powder, salt and black pepper in a large bowl. Place the beef mixture into a 3-quart shallow baking pan and shape into an 9x4-inch loaf.
Bake for 1 hour or until the meatloaf is cooked through.
Spread the remaining salsa over the meatloaf and sprinkle with the cheese. Bake for 5 minutes or until the cheese is melted.
Tuesday, February 26, 2019
Taco Tuesday
You know the drill: It's now time for Taco Tuesday, when we check out how yummy tacos can be. Today's offerings include Salsa-Guava Pot Roast Tacos and Chicken-Watermelon Tacos. (Yes, you read that right!) Enjoy!
EASY GREEN CHILE CHICKEN TACOS
This taco recipe is from Kaleigh McMordie, MCN, RDN, who not only posts recipes on VeryWell Fit, but has her own food site, called Lively Table.
For this recipe, Kaleigh wrote, “Instead of making the same old tacos this week, why not change things up with delicious and healthy green chile chicken tacos?
“This chicken taco recipe is super easy to make. Just boil the chicken in a bit of broth, shred, and add diced green chiles. It's a simple nutritious meal that the whole family will love.
“Corn tortillas are naturally whole grain, so they make a great choice for these tacos. Top with a bit of shredded red cabbage, creamy avocado, and fresh cilantro to make a weeknight meal.”
Total Time: 35 minutes; Prep Time: 5 minutes; CookTime: 30 minutes; Servings: 4 (2 tacos each)
To view this online, click here.
Ingredients
1 (8-ounce) boneless, skinless chicken breast
2 cloves garlic
1 fresh jalapeno
1 cup low sodium chicken broth
Water
1 can (7-ounce) diced green chiles
8 warm corn tortillas
1 small avocado, sliced
1 cup red cabbage, shredded
Fresh cilantro, to taste
Preparation
In a medium saucepan, add chicken, garlic, jalapeno, and broth. Add water to cover the chicken. Cover and simmer over medium-low heat until chicken is cooked through, about 20 minutes. Remove chicken and shred using two forks. Discard garlic and jalapeno, reserving cooking liquid.
In a skillet, add green chiles and shredded chicken. Cook over low heat, stirring until warmed through and sauce is thickened. Add reserved cooking liquid as needed to keep the chicken moist.
Serve with warmed corn tortillas, avocado, cabbage, and cilantro.
Ingredient Variations and Substitutions
Use any type of tortilla that you like. Look for whole grain options, if possible.
You can also leave out the tortillas and serve the chicken on top of lettuce to make a taco salad or with brown rice and beans to make taco bowls.
Canned green chiles are usually found in the Mexican food aisle at the grocery store. They come in two varieties, spicy and mild. Choose the kind that best suits your taste.
Cooking and Serving Tips
Serve tacos with a side of low-sodium canned black beans for a quick and easy meal.
Add any toppings you like, such as your favorite salsa, tomatoes, or a dollop of plain Greek yogurt.
TANDOOR TOFU SCRAMBLE TACOS [VEGAN, GLUTEN-FREE]
This recipe comes from One Green Planet, and is dairy free, gluten-free, high in fiber and protein, has no refined sugar, is vegan, and is wheat free. Thank goodness, it is NOT low in taste!
Serves: 4; Cook Time: 21 minutes
To view this online, click here.
Ingredients
For the Tandoori Tofu Scramble:
8 ounces super firm tofu
2 tablespoons olive oil
1/2 red onion, chopped
1 garlic clove, minced
1 red bell pepper, chopped
3 green onions, cut into large chunks
1 tablespoon tandoori spice blend
2 tablespoons tomato paste
1 15-ounce can kidney beans
2 large kale leaves, destemmed and chopped coarsely
For the Tacos:
Soft shell corn tortillas, gluten-free if needed
1 handful of arugula
2 cups red cabbage, sliced or shredded
1/2 red onion sliced
1 avocado, mashed with salt
Red pepper flakes, as needed
Preparation
To Make the Scramble:
Crumble the tofu and set aside. In a large sautéeing pan medium-hight heat, add the olive oil, red onion, garlic, green onions and the tandoor spice.
Cook this for 1 minute and add tomato paste, tofu crumbles, and kidney beans. Stir this well and cook it for 2 more minutes.
Add the kale and cook the mixture for 1 more minute.
To Make the Tacos:
Warm up the tortillas in a pan and once they are warm remove them.
Add the arugula, the tandoori tofu scramble, red cabbage, red onion, and avocado. Sprinkle the tacos with salt and red pepper flakes as needed.
GREEK CHICKPEA 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 recipe begins, “Bring the Mediterranean diet to taco night: This dish delivers probiotic-rich Greek yogurt, stomach-soothing mint, and 10 grams of fiber per serving for healthy digestion.”
Serves: 4; Prep Time: 10 minutes; Total Time: 20 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 can (15 oz) unsalted chickpeas, drained and rinsed
2 Tbsp fresh lemon juice
2 Tbsp olive oil
1 tsp dried oregano
4 whole wheat pitas (6" diameter), warmed
2 c mixed spring greens
1 large tomato, diced
1/2 small red onion, thinly sliced
1/4 c pitted kalamata olives, sliced
1/2 seedless cucumber, peeled and grated (reserve and dice extra cucumber for garnish, if desired)
1 c plain Greek yogurt
2 Tbsp chopped fresh mint + leaves for garnish
1 clove garlic, minced
Directions
Mash chickpeas with 1 Tbsp lemon juice, olive oil, and oregano in medium bowl. Spread one-quarter of mixture on each pita. Top with greens, tomato, onion, and olives.
Combine cucumber, yogurt, mint, remaining 1 Tbsp lemon juice, garlic, and a pinch of kosher salt in medium bowl. Drizzle over taco fillings. Top with mint leaves and diced cucumber, if desired.
Per serving: 429 calories, 17 g protein, 58 g carb, 10 g fiber, 6 g sugars (0 g added sugars), 16.5 g fat, 3.5 g sat fat, 8 mg cholesterol, 696 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.
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.”
br />Prep Time: 25 minutes; Cook Time: 30 minutes; Total Time: 55 minutes; Makes 12 servings.
To view this online, click here.
br />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.
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.
EASY GREEN CHILE CHICKEN TACOS
This taco recipe is from Kaleigh McMordie, MCN, RDN, who not only posts recipes on VeryWell Fit, but has her own food site, called Lively Table.
For this recipe, Kaleigh wrote, “Instead of making the same old tacos this week, why not change things up with delicious and healthy green chile chicken tacos?
“This chicken taco recipe is super easy to make. Just boil the chicken in a bit of broth, shred, and add diced green chiles. It's a simple nutritious meal that the whole family will love.
“Corn tortillas are naturally whole grain, so they make a great choice for these tacos. Top with a bit of shredded red cabbage, creamy avocado, and fresh cilantro to make a weeknight meal.”
Total Time: 35 minutes; Prep Time: 5 minutes; CookTime: 30 minutes; Servings: 4 (2 tacos each)
To view this online, click here.
Ingredients
1 (8-ounce) boneless, skinless chicken breast
2 cloves garlic
1 fresh jalapeno
1 cup low sodium chicken broth
Water
1 can (7-ounce) diced green chiles
8 warm corn tortillas
1 small avocado, sliced
1 cup red cabbage, shredded
Fresh cilantro, to taste
Preparation
In a medium saucepan, add chicken, garlic, jalapeno, and broth. Add water to cover the chicken. Cover and simmer over medium-low heat until chicken is cooked through, about 20 minutes. Remove chicken and shred using two forks. Discard garlic and jalapeno, reserving cooking liquid.
In a skillet, add green chiles and shredded chicken. Cook over low heat, stirring until warmed through and sauce is thickened. Add reserved cooking liquid as needed to keep the chicken moist.
Serve with warmed corn tortillas, avocado, cabbage, and cilantro.
Ingredient Variations and Substitutions
Use any type of tortilla that you like. Look for whole grain options, if possible.
You can also leave out the tortillas and serve the chicken on top of lettuce to make a taco salad or with brown rice and beans to make taco bowls.
Canned green chiles are usually found in the Mexican food aisle at the grocery store. They come in two varieties, spicy and mild. Choose the kind that best suits your taste.
Cooking and Serving Tips
Serve tacos with a side of low-sodium canned black beans for a quick and easy meal.
Add any toppings you like, such as your favorite salsa, tomatoes, or a dollop of plain Greek yogurt.
TANDOOR TOFU SCRAMBLE TACOS [VEGAN, GLUTEN-FREE]
This recipe comes from One Green Planet, and is dairy free, gluten-free, high in fiber and protein, has no refined sugar, is vegan, and is wheat free. Thank goodness, it is NOT low in taste!
Serves: 4; Cook Time: 21 minutes
To view this online, click here.
Ingredients
For the Tandoori Tofu Scramble:
8 ounces super firm tofu
2 tablespoons olive oil
1/2 red onion, chopped
1 garlic clove, minced
1 red bell pepper, chopped
3 green onions, cut into large chunks
1 tablespoon tandoori spice blend
2 tablespoons tomato paste
1 15-ounce can kidney beans
2 large kale leaves, destemmed and chopped coarsely
For the Tacos:
Soft shell corn tortillas, gluten-free if needed
1 handful of arugula
2 cups red cabbage, sliced or shredded
1/2 red onion sliced
1 avocado, mashed with salt
Red pepper flakes, as needed
Preparation
To Make the Scramble:
Crumble the tofu and set aside. In a large sautéeing pan medium-hight heat, add the olive oil, red onion, garlic, green onions and the tandoor spice.
Cook this for 1 minute and add tomato paste, tofu crumbles, and kidney beans. Stir this well and cook it for 2 more minutes.
Add the kale and cook the mixture for 1 more minute.
To Make the Tacos:
Warm up the tortillas in a pan and once they are warm remove them.
Add the arugula, the tandoori tofu scramble, red cabbage, red onion, and avocado. Sprinkle the tacos with salt and red pepper flakes as needed.
GREEK CHICKPEA 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 recipe begins, “Bring the Mediterranean diet to taco night: This dish delivers probiotic-rich Greek yogurt, stomach-soothing mint, and 10 grams of fiber per serving for healthy digestion.”
Serves: 4; Prep Time: 10 minutes; Total Time: 20 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 can (15 oz) unsalted chickpeas, drained and rinsed
2 Tbsp fresh lemon juice
2 Tbsp olive oil
1 tsp dried oregano
4 whole wheat pitas (6" diameter), warmed
2 c mixed spring greens
1 large tomato, diced
1/2 small red onion, thinly sliced
1/4 c pitted kalamata olives, sliced
1/2 seedless cucumber, peeled and grated (reserve and dice extra cucumber for garnish, if desired)
1 c plain Greek yogurt
2 Tbsp chopped fresh mint + leaves for garnish
1 clove garlic, minced
Directions
Mash chickpeas with 1 Tbsp lemon juice, olive oil, and oregano in medium bowl. Spread one-quarter of mixture on each pita. Top with greens, tomato, onion, and olives.
Combine cucumber, yogurt, mint, remaining 1 Tbsp lemon juice, garlic, and a pinch of kosher salt in medium bowl. Drizzle over taco fillings. Top with mint leaves and diced cucumber, if desired.
Per serving: 429 calories, 17 g protein, 58 g carb, 10 g fiber, 6 g sugars (0 g added sugars), 16.5 g fat, 3.5 g sat fat, 8 mg cholesterol, 696 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.
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.”
br />Prep Time: 25 minutes; Cook Time: 30 minutes; Total Time: 55 minutes; Makes 12 servings.
To view this online, click here.
br />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.
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.
Tuesday, December 18, 2018
Taco Tuesday
It's time for another Taco Tuesday. Today's yummy offerings include Greek Chickpea Tacos and Salsa-Guava Pot Roast 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
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!
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.
TANDOOR TOFU SCRAMBLE TACOS [VEGAN, GLUTEN-FREE]
This recipe comes from One Green Planet, and is dairy free, gluten-free, high in fiber and protein, has no refined sugar, is vegan, and is wheat free. Thank goodness, it is NOT low in taste!
Serves: 4; Cook Time: 21 minutes
To view this online, click here.
Ingredients
For the Tandoori Tofu Scramble:
8 ounces super firm tofu
2 tablespoons olive oil
1/2 red onion, chopped
1 garlic clove, minced
1 red bell pepper, chopped
3 green onions, cut into large chunks
1 tablespoon tandoori spice blend
2 tablespoons tomato paste
1 15-ounce can kidney beans
2 large kale leaves, destemmed and chopped coarsely
For the Tacos:
Soft shell corn tortillas, gluten-free if needed
1 handful of arugula
2 cups red cabbage, sliced or shredded
1/2 red onion sliced
1 avocado, mashed with salt
Red pepper flakes, as needed
Preparation
To Make the Scramble:
Crumble the tofu and set aside. In a large sautéeing pan medium-hight heat, add the olive oil, red onion, garlic, green onions and the tandoor spice.
Cook this for 1 minute and add tomato paste, tofu crumbles, and kidney beans. Stir this well and cook it for 2 more minutes.
Add the kale and cook the mixture for 1 more minute.
To Make the Tacos:
Warm up the tortillas in a pan and once they are warm remove them.
Add the arugula, the tandoori tofu scramble, red cabbage, red onion, and avocado. Sprinkle the tacos with salt and red pepper flakes as needed.
GREEK CHICKPEA 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 recipe begins, “Bring the Mediterranean diet to taco night: This dish delivers probiotic-rich Greek yogurt, stomach-soothing mint, and 10 grams of fiber per serving for healthy digestion.”
Serves: 4; Prep Time: 10 minutes; Total Time: 20 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 can (15 oz) unsalted chickpeas, drained and rinsed
2 Tbsp fresh lemon juice
2 Tbsp olive oil
1 tsp dried oregano
4 whole wheat pitas (6" diameter), warmed
2 c mixed spring greens
1 large tomato, diced
1/2 small red onion, thinly sliced
1/4 c pitted kalamata olives, sliced
1/2 seedless cucumber, peeled and grated (reserve and dice extra cucumber for garnish, if desired)
1 c plain Greek yogurt
2 Tbsp chopped fresh mint + leaves for garnish
1 clove garlic, minced
Directions
Mash chickpeas with 1 Tbsp lemon juice, olive oil, and oregano in medium bowl. Spread one-quarter of mixture on each pita. Top with greens, tomato, onion, and olives.
Combine cucumber, yogurt, mint, remaining 1 Tbsp lemon juice, garlic, and a pinch of kosher salt in medium bowl. Drizzle over taco fillings. Top with mint leaves and diced cucumber, if desired.
Per serving: 429 calories, 17 g protein, 58 g carb, 10 g fiber, 6 g sugars (0 g added sugars), 16.5 g fat, 3.5 g sat fat, 8 mg cholesterol, 696 mg sodium
CARNE ASADA TACOS
This comes from the Food Network, and begins, “These steaks tacos are great at home, but also meant to travel to tailgates or cookouts. Bring the bagged and marinating steak with you if you know there's a grill available (or grill ahead of time and wait to slice at your destination). And don't skip on doubling up on the tortillas -- these tacos are juicy so the extra tortilla ensures no tearing.”
Level: Easy; Total Time: 5 hours (includes marinating time); Active Time: 40 minutes; Yield: 6 to 12 servings (makes 12 tacos)
To view this online, click here.
Ingredients
1 1/2 teaspoons cumin seed
4 serrano chilies, halved (seeds removed for less heat)
2 cloves garlic
3 tablespoons vegetable oil, plus more for brushing the grill and scallions
2 tablespoons light brown sugar
Juice of 4 limes (about 1/3 cup), plus lime wedges, for serving
Kosher salt and freshly ground black pepper
2 pounds skirt steak (halved, if needed, to fit on the grill)
2 bunches scallions
24 white corn tortillas
Guacamole, for serving
Pico de gallo, for serving
Directions
Heat a large cast-iron skillet over medium-high heat. Add the cumin seed and cook, stirring occasionally, until toasted, about 1 minute. Transfer to a small bowl. Add the chilies and garlic to the skillet. Cook over medium high heat, turning occasionally, until both are soft and blotchy black in spots, about 5 minutes. Remove from the skillet and cool. Add the chilies, garlic, toasted cumin seeds, oil, brown sugar and lime juice, 1 1/2 teaspoon salt and a few grinds of pepper to a blender and process until very smooth. Transfer the marinade to a large re-sealable plastic bag and add the steak. Shake well to coat, refrigerate for 1 to 4 hours.
Prepare a grill for high heat.
Remove the steaks from the marinade and shake off any excess. Brush the grill grates lightly with oil, lay the steak on the grill and cook until very well charred and grill marks appear, about 5 minutes. Turn the steaks and continue to cook until nicely charred, about 1 to 3 minutes more depending on thickness. Transfer the steaks to a cutting board and let rest for 10 minutes. While the steak rests, brush the scallions lightly with oil and grill, turning once until wilted and charred, about 2 minutes. Coarsely chop.
Warm the tortillas on the grill grates. Thinly slice the steak against the grain on a bias. Double the tortillas then top with the steak, grilled scallions, guacamole and pico de gallo. Serve with lime wedges.
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
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!
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.
TANDOOR TOFU SCRAMBLE TACOS [VEGAN, GLUTEN-FREE]
This recipe comes from One Green Planet, and is dairy free, gluten-free, high in fiber and protein, has no refined sugar, is vegan, and is wheat free. Thank goodness, it is NOT low in taste!
Serves: 4; Cook Time: 21 minutes
To view this online, click here.
Ingredients
For the Tandoori Tofu Scramble:
8 ounces super firm tofu
2 tablespoons olive oil
1/2 red onion, chopped
1 garlic clove, minced
1 red bell pepper, chopped
3 green onions, cut into large chunks
1 tablespoon tandoori spice blend
2 tablespoons tomato paste
1 15-ounce can kidney beans
2 large kale leaves, destemmed and chopped coarsely
For the Tacos:
Soft shell corn tortillas, gluten-free if needed
1 handful of arugula
2 cups red cabbage, sliced or shredded
1/2 red onion sliced
1 avocado, mashed with salt
Red pepper flakes, as needed
Preparation
To Make the Scramble:
Crumble the tofu and set aside. In a large sautéeing pan medium-hight heat, add the olive oil, red onion, garlic, green onions and the tandoor spice.
Cook this for 1 minute and add tomato paste, tofu crumbles, and kidney beans. Stir this well and cook it for 2 more minutes.
Add the kale and cook the mixture for 1 more minute.
To Make the Tacos:
Warm up the tortillas in a pan and once they are warm remove them.
Add the arugula, the tandoori tofu scramble, red cabbage, red onion, and avocado. Sprinkle the tacos with salt and red pepper flakes as needed.
GREEK CHICKPEA 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 recipe begins, “Bring the Mediterranean diet to taco night: This dish delivers probiotic-rich Greek yogurt, stomach-soothing mint, and 10 grams of fiber per serving for healthy digestion.”
Serves: 4; Prep Time: 10 minutes; Total Time: 20 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 can (15 oz) unsalted chickpeas, drained and rinsed
2 Tbsp fresh lemon juice
2 Tbsp olive oil
1 tsp dried oregano
4 whole wheat pitas (6" diameter), warmed
2 c mixed spring greens
1 large tomato, diced
1/2 small red onion, thinly sliced
1/4 c pitted kalamata olives, sliced
1/2 seedless cucumber, peeled and grated (reserve and dice extra cucumber for garnish, if desired)
1 c plain Greek yogurt
2 Tbsp chopped fresh mint + leaves for garnish
1 clove garlic, minced
Directions
Mash chickpeas with 1 Tbsp lemon juice, olive oil, and oregano in medium bowl. Spread one-quarter of mixture on each pita. Top with greens, tomato, onion, and olives.
Combine cucumber, yogurt, mint, remaining 1 Tbsp lemon juice, garlic, and a pinch of kosher salt in medium bowl. Drizzle over taco fillings. Top with mint leaves and diced cucumber, if desired.
Per serving: 429 calories, 17 g protein, 58 g carb, 10 g fiber, 6 g sugars (0 g added sugars), 16.5 g fat, 3.5 g sat fat, 8 mg cholesterol, 696 mg sodium
CARNE ASADA TACOS
This comes from the Food Network, and begins, “These steaks tacos are great at home, but also meant to travel to tailgates or cookouts. Bring the bagged and marinating steak with you if you know there's a grill available (or grill ahead of time and wait to slice at your destination). And don't skip on doubling up on the tortillas -- these tacos are juicy so the extra tortilla ensures no tearing.”
Level: Easy; Total Time: 5 hours (includes marinating time); Active Time: 40 minutes; Yield: 6 to 12 servings (makes 12 tacos)
To view this online, click here.
Ingredients
1 1/2 teaspoons cumin seed
4 serrano chilies, halved (seeds removed for less heat)
2 cloves garlic
3 tablespoons vegetable oil, plus more for brushing the grill and scallions
2 tablespoons light brown sugar
Juice of 4 limes (about 1/3 cup), plus lime wedges, for serving
Kosher salt and freshly ground black pepper
2 pounds skirt steak (halved, if needed, to fit on the grill)
2 bunches scallions
24 white corn tortillas
Guacamole, for serving
Pico de gallo, for serving
Directions
Heat a large cast-iron skillet over medium-high heat. Add the cumin seed and cook, stirring occasionally, until toasted, about 1 minute. Transfer to a small bowl. Add the chilies and garlic to the skillet. Cook over medium high heat, turning occasionally, until both are soft and blotchy black in spots, about 5 minutes. Remove from the skillet and cool. Add the chilies, garlic, toasted cumin seeds, oil, brown sugar and lime juice, 1 1/2 teaspoon salt and a few grinds of pepper to a blender and process until very smooth. Transfer the marinade to a large re-sealable plastic bag and add the steak. Shake well to coat, refrigerate for 1 to 4 hours.
Prepare a grill for high heat.
Remove the steaks from the marinade and shake off any excess. Brush the grill grates lightly with oil, lay the steak on the grill and cook until very well charred and grill marks appear, about 5 minutes. Turn the steaks and continue to cook until nicely charred, about 1 to 3 minutes more depending on thickness. Transfer the steaks to a cutting board and let rest for 10 minutes. While the steak rests, brush the scallions lightly with oil and grill, turning once until wilted and charred, about 2 minutes. Coarsely chop.
Warm the tortillas on the grill grates. Thinly slice the steak against the grain on a bias. Double the tortillas then top with the steak, grilled scallions, guacamole and pico de gallo. Serve with lime wedges.
Tuesday, November 27, 2018
Taco Tuesday
It's time for another Taco Tuesday. This week's offerings include Slow Cooker Smoky Pulled Pork Tacos and Carne Asada Tacos. Enjoy!
HUEVOS RANCHEROS
I found this, along with five other taco recipes (including the next one, Greek Chickpea Tacos), 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
GREEK CHICKPEA 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 recipe begins, “Bring the Mediterranean diet to taco night: This dish delivers probiotic-rich Greek yogurt, stomach-soothing mint, and 10 grams of fiber per serving for healthy digestion.”
Serves: 4; Prep Time: 10 minutes; Total Time: 20 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 can (15 oz) unsalted chickpeas, drained and rinsed
2 Tbsp fresh lemon juice
2 Tbsp olive oil
1 tsp dried oregano
4 whole wheat pitas (6" diameter), warmed
2 c mixed spring greens
1 large tomato, diced
1/2 small red onion, thinly sliced
1/4 c pitted kalamata olives, sliced
1/2 seedless cucumber, peeled and grated (reserve and dice extra cucumber for garnish, if desired)
1 c plain Greek yogurt
2 Tbsp chopped fresh mint + leaves for garnish
1 clove garlic, minced
Directions
Mash chickpeas with 1 Tbsp lemon juice, olive oil, and oregano in medium bowl. Spread one-quarter of mixture on each pita. Top with greens, tomato, onion, and olives.
Combine cucumber, yogurt, mint, remaining 1 Tbsp lemon juice, garlic, and a pinch of kosher salt in medium bowl. Drizzle over taco fillings. Top with mint leaves and diced cucumber, if desired.
Per serving: 429 calories, 17 g protein, 58 g carb, 10 g fiber, 6 g sugars (0 g added sugars), 16.5 g fat, 3.5 g sat fat, 8 mg cholesterol, 696 mg sodium
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.
CARNE ASADA TACOS
This comes from the Food Network, and begins, “These steaks tacos are great at home, but also meant to travel to tailgates or cookouts. Bring the bagged and marinating steak with you if you know there's a grill available (or grill ahead of time and wait to slice at your destination). And don't skip on doubling up on the tortillas -- these tacos are juicy so the extra tortilla ensures no tearing.”
Level: Easy; Total Time: 5 hours (includes marinating time); Active Time: 40 minutes; Yield: 6 to 12 servings (makes 12 tacos)
To view this online, click here.
Ingredients
1 1/2 teaspoons cumin seed
4 serrano chilies, halved (seeds removed for less heat)
2 cloves garlic
3 tablespoons vegetable oil, plus more for brushing the grill and scallions
2 tablespoons light brown sugar
Juice of 4 limes (about 1/3 cup), plus lime wedges, for serving
Kosher salt and freshly ground black pepper
2 pounds skirt steak (halved, if needed, to fit on the grill)
2 bunches scallions
24 white corn tortillas
Guacamole, for serving
Pico de gallo, for serving
Directions
Heat a large cast-iron skillet over medium-high heat. Add the cumin seed and cook, stirring occasionally, until toasted, about 1 minute. Transfer to a small bowl. Add the chilies and garlic to the skillet. Cook over medium high heat, turning occasionally, until both are soft and blotchy black in spots, about 5 minutes. Remove from the skillet and cool. Add the chilies, garlic, toasted cumin seeds, oil, brown sugar and lime juice, 1 1/2 teaspoon salt and a few grinds of pepper to a blender and process until very smooth. Transfer the marinade to a large re-sealable plastic bag and add the steak. Shake well to coat, refrigerate for 1 to 4 hours.
Prepare a grill for high heat.
Remove the steaks from the marinade and shake off any excess. Brush the grill grates lightly with oil, lay the steak on the grill and cook until very well charred and grill marks appear, about 5 minutes. Turn the steaks and continue to cook until nicely charred, about 1 to 3 minutes more depending on thickness. Transfer the steaks to a cutting board and let rest for 10 minutes. While the steak rests, brush the scallions lightly with oil and grill, turning once until wilted and charred, about 2 minutes. Coarsely chop.
Warm the tortillas on the grill grates. Thinly slice the steak against the grain on a bias. Double the tortillas then top with the steak, grilled scallions, guacamole and pico de gallo. Serve with lime wedges.
SLOW COOKER SMOKY PULLED PORK TACOS
This comes from Heidi, self-described “photo-taking, storytelling, magazine and e-cookbook designing food blogger” for FoodieCrush. If you’ve never heard of her or checked out her blog, I suggest checking it out ASAP. Seriously.
For this recipe, Heidi wrote, “Just four simple ingredients tossed in your crock pot make this easy pulled pork shoulder recipe taco-night ready when topped with a crunchy Mexican slaw, smoky roasted salsa and guacamole.”
Total Time: 15 hours; Cook Time: 15 hours; Serves: 3-4 pounds pulled pork.
To view this on FoodieCrush, go to https://www.foodiecrush.com/slow-cooker-pulled-pork-tacos/.
Ingredients
6-8 pound bone-in pork shoulder
1 pint jar Smoky Roasted Salsa or smoky-flavored store-bought salsa
6 whole cloves garlic, peeled and smashed
3-4 canned chipotles in adobo sauce, chopped
6-inch corn or flour tortillas
Mexican coleslaw
Guacamole
Cotija cheese
Cilantro leaves, chopped
Instructions
Place the pork shoulder in a 6½ to 8 quart slow cooker. In a medium size bowl, mix the salsa with the smashed garlic cloves and the chipotles in adobo sauce. Pour the salsa mixture over the pork. Cover with the lid of the slow cooker and cook on low for 12-14 hour, or until the pork falls off of the bone. Chill the crock with the contents still in it until cold all the way through.
Preheat the oven to 375 degrees F. Scrape away the congealed fat around the pork shoulder and use a bit of the fat to grease a 9 X 13-inch baking dish. Discard the rest of the fat but reserve the cooking juices.
Transfer the meat to a large cutting board and scrape away any visible fat. Use your hands to shred the meat into same-size pieces. Transfer the meat to the baking dish and bake, uncovered for 20 minutes or until the pork is hot all the way through. At the 10 minute mark, check to see if the meat is getting too dry. If so, toss it with a fork to keep it from drying out too much.
While the pork bakes, strain the cooking juices through a fine mesh sieve into a small saucepan. Bring to a boil, then reduce the heat to simmer and cook until reduced to 1/4 its original volume.
When the pork is hot, pour the reduced pan juices over the pork and toss to coat.
Warm the tortillas, either in a damp towel in a warm oven at 200 degrees F, or lightly char the tortillas over the flame of a gas stove. Assemble the tacos with a 1/3-1/2 cup pulled pork, Mexican coleslaw, guacamole and sprinkle with cotija cheese. Garnish with cilantro and serve with more smoky salsa if desired.
Pulled Pork recipe from Not Your Mama's Canning Book, by Rebecca Lindamood.
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.
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
HUEVOS RANCHEROS
I found this, along with five other taco recipes (including the next one, Greek Chickpea Tacos), 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
GREEK CHICKPEA 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 recipe begins, “Bring the Mediterranean diet to taco night: This dish delivers probiotic-rich Greek yogurt, stomach-soothing mint, and 10 grams of fiber per serving for healthy digestion.”
Serves: 4; Prep Time: 10 minutes; Total Time: 20 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 can (15 oz) unsalted chickpeas, drained and rinsed
2 Tbsp fresh lemon juice
2 Tbsp olive oil
1 tsp dried oregano
4 whole wheat pitas (6" diameter), warmed
2 c mixed spring greens
1 large tomato, diced
1/2 small red onion, thinly sliced
1/4 c pitted kalamata olives, sliced
1/2 seedless cucumber, peeled and grated (reserve and dice extra cucumber for garnish, if desired)
1 c plain Greek yogurt
2 Tbsp chopped fresh mint + leaves for garnish
1 clove garlic, minced
Directions
Mash chickpeas with 1 Tbsp lemon juice, olive oil, and oregano in medium bowl. Spread one-quarter of mixture on each pita. Top with greens, tomato, onion, and olives.
Combine cucumber, yogurt, mint, remaining 1 Tbsp lemon juice, garlic, and a pinch of kosher salt in medium bowl. Drizzle over taco fillings. Top with mint leaves and diced cucumber, if desired.
Per serving: 429 calories, 17 g protein, 58 g carb, 10 g fiber, 6 g sugars (0 g added sugars), 16.5 g fat, 3.5 g sat fat, 8 mg cholesterol, 696 mg sodium
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.
CARNE ASADA TACOS
This comes from the Food Network, and begins, “These steaks tacos are great at home, but also meant to travel to tailgates or cookouts. Bring the bagged and marinating steak with you if you know there's a grill available (or grill ahead of time and wait to slice at your destination). And don't skip on doubling up on the tortillas -- these tacos are juicy so the extra tortilla ensures no tearing.”
Level: Easy; Total Time: 5 hours (includes marinating time); Active Time: 40 minutes; Yield: 6 to 12 servings (makes 12 tacos)
To view this online, click here.
Ingredients
1 1/2 teaspoons cumin seed
4 serrano chilies, halved (seeds removed for less heat)
2 cloves garlic
3 tablespoons vegetable oil, plus more for brushing the grill and scallions
2 tablespoons light brown sugar
Juice of 4 limes (about 1/3 cup), plus lime wedges, for serving
Kosher salt and freshly ground black pepper
2 pounds skirt steak (halved, if needed, to fit on the grill)
2 bunches scallions
24 white corn tortillas
Guacamole, for serving
Pico de gallo, for serving
Directions
Heat a large cast-iron skillet over medium-high heat. Add the cumin seed and cook, stirring occasionally, until toasted, about 1 minute. Transfer to a small bowl. Add the chilies and garlic to the skillet. Cook over medium high heat, turning occasionally, until both are soft and blotchy black in spots, about 5 minutes. Remove from the skillet and cool. Add the chilies, garlic, toasted cumin seeds, oil, brown sugar and lime juice, 1 1/2 teaspoon salt and a few grinds of pepper to a blender and process until very smooth. Transfer the marinade to a large re-sealable plastic bag and add the steak. Shake well to coat, refrigerate for 1 to 4 hours.
Prepare a grill for high heat.
Remove the steaks from the marinade and shake off any excess. Brush the grill grates lightly with oil, lay the steak on the grill and cook until very well charred and grill marks appear, about 5 minutes. Turn the steaks and continue to cook until nicely charred, about 1 to 3 minutes more depending on thickness. Transfer the steaks to a cutting board and let rest for 10 minutes. While the steak rests, brush the scallions lightly with oil and grill, turning once until wilted and charred, about 2 minutes. Coarsely chop.
Warm the tortillas on the grill grates. Thinly slice the steak against the grain on a bias. Double the tortillas then top with the steak, grilled scallions, guacamole and pico de gallo. Serve with lime wedges.
SLOW COOKER SMOKY PULLED PORK TACOS
This comes from Heidi, self-described “photo-taking, storytelling, magazine and e-cookbook designing food blogger” for FoodieCrush. If you’ve never heard of her or checked out her blog, I suggest checking it out ASAP. Seriously.
For this recipe, Heidi wrote, “Just four simple ingredients tossed in your crock pot make this easy pulled pork shoulder recipe taco-night ready when topped with a crunchy Mexican slaw, smoky roasted salsa and guacamole.”
Total Time: 15 hours; Cook Time: 15 hours; Serves: 3-4 pounds pulled pork.
To view this on FoodieCrush, go to https://www.foodiecrush.com/slow-cooker-pulled-pork-tacos/.
Ingredients
6-8 pound bone-in pork shoulder
1 pint jar Smoky Roasted Salsa or smoky-flavored store-bought salsa
6 whole cloves garlic, peeled and smashed
3-4 canned chipotles in adobo sauce, chopped
6-inch corn or flour tortillas
Mexican coleslaw
Guacamole
Cotija cheese
Cilantro leaves, chopped
Instructions
Place the pork shoulder in a 6½ to 8 quart slow cooker. In a medium size bowl, mix the salsa with the smashed garlic cloves and the chipotles in adobo sauce. Pour the salsa mixture over the pork. Cover with the lid of the slow cooker and cook on low for 12-14 hour, or until the pork falls off of the bone. Chill the crock with the contents still in it until cold all the way through.
Preheat the oven to 375 degrees F. Scrape away the congealed fat around the pork shoulder and use a bit of the fat to grease a 9 X 13-inch baking dish. Discard the rest of the fat but reserve the cooking juices.
Transfer the meat to a large cutting board and scrape away any visible fat. Use your hands to shred the meat into same-size pieces. Transfer the meat to the baking dish and bake, uncovered for 20 minutes or until the pork is hot all the way through. At the 10 minute mark, check to see if the meat is getting too dry. If so, toss it with a fork to keep it from drying out too much.
While the pork bakes, strain the cooking juices through a fine mesh sieve into a small saucepan. Bring to a boil, then reduce the heat to simmer and cook until reduced to 1/4 its original volume.
When the pork is hot, pour the reduced pan juices over the pork and toss to coat.
Warm the tortillas, either in a damp towel in a warm oven at 200 degrees F, or lightly char the tortillas over the flame of a gas stove. Assemble the tacos with a 1/3-1/2 cup pulled pork, Mexican coleslaw, guacamole and sprinkle with cotija cheese. Garnish with cilantro and serve with more smoky salsa if desired.
Pulled Pork recipe from Not Your Mama's Canning Book, by Rebecca Lindamood.
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.
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
Tuesday, September 18, 2018
Taco Tuesday
It's Taco Tuesday, time to explore yummy tacos. This week, I'm posting six recipes from the same place (Runner’s World) from a post titled 6 HEALTHY TACO RECIPES.
These were on the Runner’s World website (posted on June 26, 2018), though the recipes were originally from the Prevention test kitchen. The group of recipes begin, “Fold in plenty of fresh produce for a truly balanced and delicious meal.”
The article begins, “It’s hard to imagine a meal more versatile than tacos. Not only can you go beyond your typical tortilla with lettuce cups or pita bread, you can stuff your shell with whatever your heart desires. Whether you’re vegetarian, prefer shrimp over steak (and vice versa), or constantly need to tame a ravenous sweet tooth—there’s a taco out there for you.
“Plus, tacos are an easy way to sneak in loads of nutrition. Pile on your favorite protein and plenty of produce, and you’ll have a satisfying meal full fiber and healthy fats, along with essential vitamins and minerals.
“But it’s easy to fall into the beef, lettuce, cheese, and salsa trap—so we created and perfected six delicious recipes that will help you spice things up. Keep the following ideas on hand next time taco night starts to feel a bit dull.”
The six taco recipes include Vegetable & Cheese Taco Cups and Spicy Shrimp Tacos. Enjoy!
These recipes can be found at https://www.runnersworld.com/nutrition-weight-loss/a21946015/healthy-taco-recipes/. They were originally from: Prevention US.
HUEVOS RANCHEROS
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
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
SPICY SHRIMP TACOS
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
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
GREEK CHICKPEA TACOS
This recipe begins, “Bring the Mediterranean diet to taco night: This dish delivers probiotic-rich Greek yogurt, stomach-soothing mint, and 10 grams of fiber per serving for healthy digestion.”
Serves: 4; Prep Time: 10 minutes; Total Time: 20 minutes
Ingredients
1 can (15 oz) unsalted chickpeas, drained and rinsed
2 Tbsp fresh lemon juice
2 Tbsp olive oil
1 tsp dried oregano
4 whole wheat pitas (6" diameter), warmed
2 c mixed spring greens
1 large tomato, diced
1/2 small red onion, thinly sliced
1/4 c pitted kalamata olives, sliced
1/2 seedless cucumber, peeled and grated (reserve and dice extra cucumber for garnish, if desired)
1 c plain Greek yogurt
2 Tbsp chopped fresh mint + leaves for garnish
1 clove garlic, minced
Directions
Mash chickpeas with 1 Tbsp lemon juice, olive oil, and oregano in medium bowl. Spread one-quarter of mixture on each pita. Top with greens, tomato, onion, and olives.
Combine cucumber, yogurt, mint, remaining 1 Tbsp lemon juice, garlic, and a pinch of kosher salt in medium bowl. Drizzle over taco fillings. Top with mint leaves and diced cucumber, if desired.
Per serving: 429 calories, 17 g protein, 58 g carb, 10 g fiber, 6 g sugars (0 g added sugars), 16.5 g fat, 3.5 g sat fat, 8 mg cholesterol, 696 mg sodium
CLASSIC CARNE ASADA
This one begins, “Swap that taco kit for a traditional take that uses soft tortillas instead of fried shells, homemade salsa in place of the bottled kind, and cilantro and lime juice rather than sour cream.”
Serves: 4; Prep Time: 10 minutes; Total Time: 25 minutes
Ingredients
1 lb skirt steak, trimmed
1 large ripe tomato, finely chopped
1/2 avocado, diced
1/2 small red onion, finely chopped
3 Tbsp finely chopped cilantro
1 small jalapeno, seeded and minced
1 clove garlic, minced Juice of 1 lime + wedges for serving
8 corn tortillas, warmed
Directions
Season steak with salt and pepper and let sit at room temperature while heating grill or grill pan to medium-high.
Toss together tomato, avocado, onion, cilantro, jalapeno, garlic, lime juice, and a pinch of salt in medium bowl.
Grill steak, flipping once, until medium-rare, about 8 minutes. Let rest 5 minutes while grilling tortillas to warm. Cut steak into 3 to 4 inch sections and slice thinly against grain.
Assemble tacos with steak and salsa. Serve with lime wedges.
Per serving: 314 calories, 27 g protein, 22 g carb, 5 g fiber, 4 g sugars (0 g added sugars), 13 g fat, 4 g sat fat, 74 mg cholesterol, 321 mg sodium
VEGETABLE & CHEESE TACO CUPS
This begins, “This appetizer showcases a mushroom blend that provides anti-inflammatory selenium and blood pressure-regulating potassium.”
Serves: 8; Prep Time: 10 minutes; Total Time: 45 minutes + cooling time
Ingredients
8 slices pepper jack or Colby jack cheese
1 tsp olive oil
1/2 c chopped red bell pepper
1/2 c chopped yellow bell pepper
1/2 c chopped white onion
1 clove garlic, minced
8 oz mixed mushrooms, chopped
1 can (15 oz) black beans, drained and rinsed
1 tsp chili powder
1/2 tsp ground cumin
1/4 c chopped cilantro
4 Tbsp chopped pickled jalapeno lime wedges for serving
Directions
Heat oven to 375°F. Place cheese slices on parchment-lined baking sheet. Bake until bubbly, 5 minutes. Remove from oven and let cool slightly, about 5 minutes. Gently push slices into separate muffin tin cups and let cool completely.
Heat oil over medium until shimmering in large skillet. Add bell peppers, onion, and garlic and cook, stirring, until onion is translucent, 5 minutes.
Stir in mushrooms and cook until liquid has evaporated and mushrooms are golden brown, 10 minutes. Stir in beans, chili powder, cumin, and a pinch of salt and cook until heated through, 5 minutes.
Divide mixture among cheese cups. Top with cilantro and jalapeno. Serve with lime wedges.
Per serving: 158 calories, 10 g protein, 9 g carb, 2 g fiber, 1 g sugars (0 g added sugars), 9.5 g fat, 5 g sat fat, 30 mg cholesterol, 240 mg sodium
MOCHA DESSERT TACOS
This recipe begins, “These blueberry-pancake taco shells are made from whole wheat flour for extra heart-healthy magnesium (a mineral the typical American diet falls short on).”
Serves: 6; Prep Time: 5 minutes; Total Times: 25 minutes
Ingredients
4 oz dark chocolate, finely chopped
1 tsp instant espresso powder or coffee granules
2 medium bananas
3 large eggs
1 c blueberries
1/2 c whole wheat flour
2 tsp whole milk
1/2 tsp baking powder
1/4 tsp kosher salt
2 tsp canola oil
2 c berries (such as blueberries and raspberries)
Directions
Microwave chocolate in 15-second bursts in microwave-safe bowl, stirring intermittently, until melted. Stir in espresso powder until smooth.
Puree bananas, eggs, blueberries, flour, milk, baking powder, and salt in blender until smooth.
Heat 1 tsp oil in large nonstick skillet over medium. Dollop 1/4 cup batter into skillet (spread slightly) and cook until top is set, 2 to 3 minutes; flip and cook until golden on bottom, 2 minutes more. Repeat with remaining batter, adding remaining oil as needed.
Fold each pancake and fill with berries. Drizzle with chocolate-coffee sauce.
Per serving: 260 calories, 7 g protein, 36 g carb, 7 g fiber, 18 g sugars (9 g added sugars), 11 g fat, 4.5 g sat fat, 94 mg cholesterol, 163 mg sodium
These were on the Runner’s World website (posted on June 26, 2018), though the recipes were originally from the Prevention test kitchen. The group of recipes begin, “Fold in plenty of fresh produce for a truly balanced and delicious meal.”
The article begins, “It’s hard to imagine a meal more versatile than tacos. Not only can you go beyond your typical tortilla with lettuce cups or pita bread, you can stuff your shell with whatever your heart desires. Whether you’re vegetarian, prefer shrimp over steak (and vice versa), or constantly need to tame a ravenous sweet tooth—there’s a taco out there for you.
“Plus, tacos are an easy way to sneak in loads of nutrition. Pile on your favorite protein and plenty of produce, and you’ll have a satisfying meal full fiber and healthy fats, along with essential vitamins and minerals.
“But it’s easy to fall into the beef, lettuce, cheese, and salsa trap—so we created and perfected six delicious recipes that will help you spice things up. Keep the following ideas on hand next time taco night starts to feel a bit dull.”
The six taco recipes include Vegetable & Cheese Taco Cups and Spicy Shrimp Tacos. Enjoy!
These recipes can be found at https://www.runnersworld.com/nutrition-weight-loss/a21946015/healthy-taco-recipes/. They were originally from: Prevention US.
HUEVOS RANCHEROS
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
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
SPICY SHRIMP TACOS
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
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
GREEK CHICKPEA TACOS
This recipe begins, “Bring the Mediterranean diet to taco night: This dish delivers probiotic-rich Greek yogurt, stomach-soothing mint, and 10 grams of fiber per serving for healthy digestion.”
Serves: 4; Prep Time: 10 minutes; Total Time: 20 minutes
Ingredients
1 can (15 oz) unsalted chickpeas, drained and rinsed
2 Tbsp fresh lemon juice
2 Tbsp olive oil
1 tsp dried oregano
4 whole wheat pitas (6" diameter), warmed
2 c mixed spring greens
1 large tomato, diced
1/2 small red onion, thinly sliced
1/4 c pitted kalamata olives, sliced
1/2 seedless cucumber, peeled and grated (reserve and dice extra cucumber for garnish, if desired)
1 c plain Greek yogurt
2 Tbsp chopped fresh mint + leaves for garnish
1 clove garlic, minced
Directions
Mash chickpeas with 1 Tbsp lemon juice, olive oil, and oregano in medium bowl. Spread one-quarter of mixture on each pita. Top with greens, tomato, onion, and olives.
Combine cucumber, yogurt, mint, remaining 1 Tbsp lemon juice, garlic, and a pinch of kosher salt in medium bowl. Drizzle over taco fillings. Top with mint leaves and diced cucumber, if desired.
Per serving: 429 calories, 17 g protein, 58 g carb, 10 g fiber, 6 g sugars (0 g added sugars), 16.5 g fat, 3.5 g sat fat, 8 mg cholesterol, 696 mg sodium
CLASSIC CARNE ASADA
This one begins, “Swap that taco kit for a traditional take that uses soft tortillas instead of fried shells, homemade salsa in place of the bottled kind, and cilantro and lime juice rather than sour cream.”
Serves: 4; Prep Time: 10 minutes; Total Time: 25 minutes
Ingredients
1 lb skirt steak, trimmed
1 large ripe tomato, finely chopped
1/2 avocado, diced
1/2 small red onion, finely chopped
3 Tbsp finely chopped cilantro
1 small jalapeno, seeded and minced
1 clove garlic, minced Juice of 1 lime + wedges for serving
8 corn tortillas, warmed
Directions
Season steak with salt and pepper and let sit at room temperature while heating grill or grill pan to medium-high.
Toss together tomato, avocado, onion, cilantro, jalapeno, garlic, lime juice, and a pinch of salt in medium bowl.
Grill steak, flipping once, until medium-rare, about 8 minutes. Let rest 5 minutes while grilling tortillas to warm. Cut steak into 3 to 4 inch sections and slice thinly against grain.
Assemble tacos with steak and salsa. Serve with lime wedges.
Per serving: 314 calories, 27 g protein, 22 g carb, 5 g fiber, 4 g sugars (0 g added sugars), 13 g fat, 4 g sat fat, 74 mg cholesterol, 321 mg sodium
VEGETABLE & CHEESE TACO CUPS
This begins, “This appetizer showcases a mushroom blend that provides anti-inflammatory selenium and blood pressure-regulating potassium.”
Serves: 8; Prep Time: 10 minutes; Total Time: 45 minutes + cooling time
Ingredients
8 slices pepper jack or Colby jack cheese
1 tsp olive oil
1/2 c chopped red bell pepper
1/2 c chopped yellow bell pepper
1/2 c chopped white onion
1 clove garlic, minced
8 oz mixed mushrooms, chopped
1 can (15 oz) black beans, drained and rinsed
1 tsp chili powder
1/2 tsp ground cumin
1/4 c chopped cilantro
4 Tbsp chopped pickled jalapeno lime wedges for serving
Directions
Heat oven to 375°F. Place cheese slices on parchment-lined baking sheet. Bake until bubbly, 5 minutes. Remove from oven and let cool slightly, about 5 minutes. Gently push slices into separate muffin tin cups and let cool completely.
Heat oil over medium until shimmering in large skillet. Add bell peppers, onion, and garlic and cook, stirring, until onion is translucent, 5 minutes.
Stir in mushrooms and cook until liquid has evaporated and mushrooms are golden brown, 10 minutes. Stir in beans, chili powder, cumin, and a pinch of salt and cook until heated through, 5 minutes.
Divide mixture among cheese cups. Top with cilantro and jalapeno. Serve with lime wedges.
Per serving: 158 calories, 10 g protein, 9 g carb, 2 g fiber, 1 g sugars (0 g added sugars), 9.5 g fat, 5 g sat fat, 30 mg cholesterol, 240 mg sodium
MOCHA DESSERT TACOS
This recipe begins, “These blueberry-pancake taco shells are made from whole wheat flour for extra heart-healthy magnesium (a mineral the typical American diet falls short on).”
Serves: 6; Prep Time: 5 minutes; Total Times: 25 minutes
Ingredients
4 oz dark chocolate, finely chopped
1 tsp instant espresso powder or coffee granules
2 medium bananas
3 large eggs
1 c blueberries
1/2 c whole wheat flour
2 tsp whole milk
1/2 tsp baking powder
1/4 tsp kosher salt
2 tsp canola oil
2 c berries (such as blueberries and raspberries)
Directions
Microwave chocolate in 15-second bursts in microwave-safe bowl, stirring intermittently, until melted. Stir in espresso powder until smooth.
Puree bananas, eggs, blueberries, flour, milk, baking powder, and salt in blender until smooth.
Heat 1 tsp oil in large nonstick skillet over medium. Dollop 1/4 cup batter into skillet (spread slightly) and cook until top is set, 2 to 3 minutes; flip and cook until golden on bottom, 2 minutes more. Repeat with remaining batter, adding remaining oil as needed.
Fold each pancake and fill with berries. Drizzle with chocolate-coffee sauce.
Per serving: 260 calories, 7 g protein, 36 g carb, 7 g fiber, 18 g sugars (9 g added sugars), 11 g fat, 4.5 g sat fat, 94 mg cholesterol, 163 mg sodium
Subscribe to:
Posts (Atom)