It's time for another Taco Tuesday. Today's offerings include Saucy & Sticky Sweet Potato Tacos with Creamy Avocado Cilantro Sauce and Chicken-Watermelon Tacos. (Do I have your attention now?) Enjoy!
SRIRACHA BEEF 3 TOPPING TACOS
This yummy recipe, from Old El Paso, begins, “This 3 topping taco doubles down on Sriracha sauce – in the beef and on the taco – to deliver a zippy, easy beef taco.”
Total Time: 25 minutes; Prep Time: 25 minutes; 10 Servings; 7 Ingredients
To view this online, go to https://www.oldelpaso.com/recipes/sriracha-beef-3-topping-tacos.
Ingredients
1 lb lean (at least 80%) ground beef
1 package (1 oz) Old El Paso™ original taco seasoning mix
2/3 cup water
1/4 cup Sriracha sauce
10 Old El Paso™ Stand 'N Stuff™ taco shells
1 cup shredded Cheddar cheese (4 oz)
1 avocado, pitted, peeled and diced (1 cup)
Instructions
In 10-inch nonstick skillet, cook beef over medium heat 8 to 9 minutes, stirring occasionally, until brown; drain. Stir in taco seasoning mix, water and 2 tablespoon of the Sriracha sauce. Heat to boiling; reduce heat, and simmer uncovered 2 to 3 minutes, stirring frequently, until thickened.
Heat shells as directed on package. Divide beef mixture among shells; top with cheese, avocado and remaining Sriracha sauce.
Expert Tips
To dice the avocado, cut in half, and remove pit. Using large spoon, scoop flesh from skin. Place one half avocado cut side down on cutting board. Make two horizontal cuts to make three planks, then cut lengthwise into strips. Turn 90 degrees, and cut again. Repeat with other half of avocado.
Want more than 3 toppings? Add diced tomato, sour cream and cilantro to this taco.
SAUCY & STICKY SWEET POTATO TACOS WITH CREAMY AVOCADO CILANTRO SAUCE
This comes from Laura, whose site, The First Mess, is absolutely wonderful. I highly recommend checking it out! Go ahead, I’ll wait…
This recipe serves 3 - 4, and can be found at http://thefirstmess.com/2018/04/11/sticky-sweet-potato-tacos-vegan-recipe/.
Headnote: Laura wrote, “I like to get the sweet potato shreds as long as possible, so I grate it with the long side of the vegetable striking the large holes of the box grater.
“You could use fresh or pickled jalapeno in the avocado cilantro sauce! I’ve tried the sauce with both.
“You could use collard leaves instead of tortillas for a grain-free option. As a bonus, they tend to hold a lot more filling than a standard tortilla :)
“If you want to save some time by using a jarred BBQ sauce, you’ll need a scant cup of it for this recipe.”
Date BBQ Sauce Ingredients
1/2 cup pitted Medjool dates
1/2 cup balsamic vinegar
2 tablespoons fresh lime juice (from 1 lime)
2 teaspoons gluten-free tamari
2 teaspoons tomato paste
1 teaspoon grainy mustard
1 teaspoon onion powder
1 teaspoon garlic powder
sea salt & ground black pepper, to taste
water to thin
Creamy Avocado Cilantro Sauce Ingredients
1 medium, ripe avocado
1/2 cup fresh cilantro
2 cloves of garlic
2 tablespoons tahini
1/4 cup fresh lime juice (from 2 limes)
1 small jalapeno, seeded & diced
1/2 cup filtered water
sea salt & ground black pepper, to taste
For the Tacos
1 teaspoon heat-tolerant oil, such as avocado
1 shallot, fine dice
1 medium sweet potato (about 550-600 grams), peeled & grated on the large holes of a box grater
sea salt & ground black pepper, to taste
corn tortillas, warmed (or collard leaves, see headnote)
3 cups shredded cabbage
Make the date BBQ sauce. In a medium saucepan, combine the dates, balsamic vinegar, lime juice, tamari, tomato paste, mustard, onion powder, garlic powder, salt, and pepper. Bring the mixture to a boil and then simmer until dates are soft, about 3 minutes. Transfer mixture to an upright blender and blend on high until smooth, adding water by the tablespoon if necessary. Scrape the date BBQ sauce into a small bowl and set aside. Rinse the blender pitcher.
Make the creamy avocado cilantro sauce. Peel and pit the avocado. Back in the upright blender, combine the avocado, cilantro, garlic, tahini, lime juice, jalapeno, water, salt, and pepper. Blend the mixture on high until completely smooth, adding more water by the tablespoon if necessary. Scrape the avocado cilantro sauce into a separate container and refrigerate until ready to use.
Make the filling. Heat the oil in a large skillet over medium heat. Add the shallot to the skillet and saute until slightly softened and translucent, about 3 minutes. Add the grated sweet potatoes and stir. Season the filling with salt and pepper. Keep stirring until sweet potato shreds start softening and collapsing into each other, about 4 minutes. Add a splash of water if you notice some sticking.
Once sweet potato shreds are soft, add the date BBQ sauce to the skillet and stir to combine. The filling should look quite saucy at this point. If it seems dry, add another splash of water. Keep stirring until the filling is saucy, sticking to the sweet potatoes, and piping hot, about 3-4 minutes.
Divide the sweet potato filling among the warm tortillas. Top each sticky sweet potato taco with shredded cabbage and plenty of the avocado cilantro sauce. Serve tacos with extra lime wedges if you like.
TACO ZUCCHINI LASAGNA
This comes from Linday Funston on Delish, and begins, “So flavorful, you won't even notice the noodles are gone.”
Total Time: 45 minutes; Prep Time: 20 minutes; Level: Easy; Serves: 4 - 6
To view this online, click here.
Ingredients
1 tbsp. extra-virgin olive oil
1 large onion, chopped
1 tsp. ground cumin
1 tsp. chili powder
kosher salt
Freshly ground black pepper
1 lb. ground beef
3/4 c. ricotta
1/2 c. sour cream, plus more for drizzling
1 large egg
1/3 c. salsa
3 large zucchini, thinly sliced lengthwise
2 c. shredded Cheddar
2 c. Shredded Monterey Jack
Fresh cilantro, for garnish
Directions
Preheat oven to 350º. In a large skillet over medium heat, heat oil. Add onion and cook until tender, 5 minutes. Season with cumin, chili powder, salt and pepper. Add ground beef and cook until no longer pink, 8 minutes more. Drain fat.
In a small bowl, stir together ricotta, sour cream, and egg. Season with salt and pepper.
In a large baking or casserole dish, spread a thin layer of salsa. Top with a layer of zucchini noodles, sour cream mixture, ground beef, cheddar, and Monterey Jack. Repeat until all ingredients are used up, ending with zucchini noodles.
Bake until noodles are tender and cheese is bubbly, 25 minutes.
Drizzle with sour cream, garnish with cilantro, and serve.
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.
SUPERSTUFFED STEAK SOFT TACO
This was on the Runner’s World website (from Devin Alexander, posted on March 4, 2008), and begins, “Learn how to make this healthy dish in less time than it would take you to go through the drive-thru.”
Serves one.
View this online at https://www.runnersworld.com/nutrition-weight-loss/a20793128/superstuffed-steak-soft-taco-recipe/.
Ingredients
4 ounces top round steak
1 eight-inch-diameter low-carb flour tortilla
1/2 to 1 teaspoon salt-free Mexican or Southwest seasoning
1/8 teaspoon garlic powder
Pinch of salt, or to taste
Olive-oil spray
2/3 cup finely shredded romaine lettuce
1/4 cup chopped tomato
1 ounce shredded Cabot's 75% light cheddar cheese
1 tablespoon red taco sauce
2 tablespoons fresh cilantro
Directions
Preheat the oven to 400°F.
Place the steak between two sheets of wax paper. Use the toothed side of a meat mallet to pound both sides of the steak until it's 1/3 inch thick. Cut it into 1/4-inch strips.
Wrap the tortilla in foil and place directly on the oven rack to warm for five minutes.
Mix together the Mexican seasoning, garlic powder, and salt. Add the steak strips and toss to coat evenly.
Preheat a nonstick skillet to medium-high. Mist it lightly with spray. Add the steak strips in a single layer and cook two to four minutes.
Place the tortilla on a plate and spoon the steak strips over half. Top evenly with the lettuce, tomato, cheese, taco sauce, and cilantro. Fold in half.
The Nutrition Facts: Calories Per serving: 320; Fat: 14 g; Carbs: 17 g; Protein: 40 g
SOFT BLACK BEAN TACOS WITH SALSA AND CABBAGE
This comes from Martha Rose Shulman, also in The New York Times cooking e-newsletter. Martha wrote, “Canned black beans and lots of cabbage combine in a quick, utterly satisfying one-dish taco dinner. They can be served open-faced or folded over.” Yield: 4 servings; Time: about 20 minutes.
This was featured in “Quick One-Dish Meals, Some Cooking Required” and can be viewed online here.
Ingredients
1 tablespoon canola or grape seed oil
1 teaspoon medium-hot chili powder (more to taste)
1 teaspoon ground lightly toasted cumin seeds (more to taste)
2 cans black beans, with liquid
Salt to taste
8 corn tortillas
1 cup fresh or bottled salsa
3 ounces either queso fresco, feta, or sharp cheddar, grated or crumbled
2 cups shredded cabbage
Preparation
Heat the oil in a large, heavy skillet over medium-high heat and add the chili powder and ground cumin. Allow the spices to sizzle for about half a minute, until very fragrant, and stir in the black beans and 1/2 cup water. Cook, stirring and mashing the beans with the back of your spoon, for 5 to 10 minutes, until thick and fragrant. Be careful that you don’t let the beans dry out too much. If they do, add a little more water. Remove from the heat.
Heat the tortillas, two or three at a time, in a dry skillet over medium-high heat, or in a microwave. Top with the black beans, salsa, cheese and cabbage. Fold the filled tortillas over if desired and serve. Alternatively, one at a time, place a tortilla on a plate, top with the beans and cheese and heat through for 30 seconds to a minute in a microwave. Then top with salsa and a generous handful of cabbage, and serve.
Tip
Make fresh salsa with 2 or 3 chopped roma tomatoes, 1 or 2 jalapeños or serrano chiles, a little chopped onion or shallot if desired, salt, a squeeze of lime juice, and chopped fresh cilantro.
Showing posts with label Saucy & Sticky Sweet Potato Tacos. Show all posts
Showing posts with label Saucy & Sticky Sweet Potato Tacos. Show all posts
Tuesday, October 2, 2018
Tuesday, July 3, 2018
Taco Tuesday
Here it is: another Taco Tuesday. Today's offerings include Soft Bean Tacos and Chicken Nacho Tacos. Enjoy!
ROASTED BUTTERNUT SQUASH TACOS
This recipe is from Cookie + Kate, and starts off, “Colorful butternut squash tacos with crisp slaw, black beans and guacamole! These tacos are a simple weeknight meal and a great option for vegan and gluten-free eaters. Recipe yields about 8 tacos (4 servings).”
Actually, just before the actual recipe, Kate wrote, “Just when I thought I couldn’t come up with another recipe, my wonderful hair stylist said, “Tacos.” So here we are, two grocery stores later, with tacos that are as tasty as they are colorful. You need some color to brighten up drab winter days, you know?” Kate (Cookie is her crumb-catching dog) goes on about the recipe (you can read more here), along with posting photos of these wonderful tacos. (Yes, I definitely love these and Kate’s site.)
Prep Time: 15 mins; Cook Time: 35 mins; Total Time: 50 minutes; Yield: 4 servings
Check out the recipe at https://cookieandkate.com/2016/roasted-butternut-squash-tacos-recipe/.
Ingredients
Roasted butternut squash
1 medium butternut squash (about 2 to 2 1/2 pounds, I used two 12-ounce bags of pre-sliced butternut from Trader Joe’s), peeled and sliced into 3/4-inch cubes
2 tablespoons olive oil
1 teaspoon chili powder
Salt and freshly ground pepper
Cabbage and black bean slaw
2 cups purple cabbage, thinly sliced and roughly chopped into 2-inch long pieces
2 cans black beans (15 ounces each), rinsed and drained, or 3 cups cooked black beans
1/3 cup chopped green onions, both green and white parts
1/3 cup chopped fresh cilantro
2 to 3 tablespoons fresh lime juice, to taste
1 teaspoon olive oil
1/4 teaspoon salt, more to taste
Simple guacamole (double if you love guac!)
1 large avocado, diced
1 tablespoon lime juice
1/4 teaspoon ground coriander (optional)
Pinch of salt, more to taste
Everything else
8 corn tortillas (certified gluten free if necessary)
Optional garnishes: additional chopped cilantro, hot sauce, toasted pepitas, crumbled feta cheese (omit for vegan tacos)
Instructions
Preheat oven to 425 degrees Fahrenheit. Line one large, rimmed baking sheet with parchment paper for easier cleanup.
To roast the squash: On your prepared baking sheet, toss the cubed butternut in enough olive oil to lightly coat all sides, about 2 tablespoons. Sprinkle with 1 teaspoon chili pepper and a pinch of salt and pepper. Arrange the butternut in a single layer. Bake until the butternut is tender throughout and caramelized on the edges, about 30 to 35 minutes, tossing halfway.
Meanwhile, to assemble the slaw: In a medium mixing bowl, combine the cabbage, black beans, green onion, cilantro, lime juice, olive oil and salt. Toss to combine, then taste and add additional lime juice and/or salt if necessary. Set aside to marinate.
To prepare the guacamole: In a small bowl, combine the diced avocado, lime juice, coriander and salt. Mash with a pastry cutter, potato masher or fork until the mixture is blended and no longer chunky. Taste and add additional salt if necessary.
To warm the tortillas: In a small skillet over medium heat, warm each tortilla on both sides before transferring to a plate and covering with a lint-free towel to keep warm. Repeat with each tortilla, stacking each warmed tortilla on the last.
To assemble the tacos, spoon an ample amount of slaw down the center of your taco, top with roasted butternut and spread a spoonful of guacamole down the side. Top with garnishes of your choice and serve immediately.
Notes
Change it up: Sweet potatoes would be an awesome substitute for the butternut.
Storage Suggestions: Store individual components separately for best results. Store leftover guacamole in a small bowl with plastic wrap pressed against the top to prevent oxidation.
CHEESY TACO NOODLES
This came from Delish, and starts off, “Say hello to your favorite new twist on tacos.”
To view this online, click here.
Ingredients
2 tbsp. extra-virgin olive oil
1/2 large white onion, chopped
1/2 jalapeño, minced
salt for seasoning
1 lb. ground beef
2 tbsp. Taco Seasoning
12 oz. No Yolks® Extra Broad Noodles
1 (15-oz.) can fire-roasted diced tomatoes
3 1/2 c. low-sodium chicken broth
1/4 c. heavy cream
1 1/2 c. shredded Cheddar
1 1/2 c. Shredded Monterey Jack
Chopped fresh cilantro, for garnish
Directions
In a large skillet over medium heat, heat oil. Add onion and season with salt. Cook until tender, 5 minutes, then add jalapeño. Cook 2 minutes more. Add ground beef and cook until no longer pink, 6 minutes, then drain the fat. Add the taco seasoning.
Add No Yolks noodles and stir until coated in beef mixture, then add fire-roasted tomatoes and chicken broth. Simmer until noodles are tender, 15 to 20 minutes. Stir in heavy cream.
Remove from heat and add both cheeses and toss to coat.
Garnish with cilantro and serve.
CHICKEN NACHO TACOS
This recipe is from Family Time, and begins, “These tasty tacos combine a few on-hand ingredients with canned chicken and fiesta nacho cheese soup to make a delicious dish super-simple!”
Serves: 4 servings (2 tacos each); Prep Time: 15 minutes; Cook Time: 10 minutes
To view this online, click here.
Ingredients
1 tablespoon vegetable oil
1 medium onion, chopped (about 1/2 cup)
1/2 teaspoon chili powder
1 can (10 3/4 ounces) Campbell's® Condensed Fiesta Nacho Cheese Soup
2 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained
8 taco shell, warmed
shredded lettuce
Chopped tomatoes
Directions
Heat the oil in a 10-inch skillet over medium-high heat. Add the onion and chili powder and cook until the onion is tender, stirring often.
Stir the soup and chicken in the skillet and cook until the mixture is hot and bubbling. Spoon the chicken mixture into the taco shells. Top with the lettuce and tomato.
SAUCY & STICKY SWEET POTATO TACOS WITH CREAMY AVOCADO CILANTRO SAUCE
This comes from Laura, whose site, The First Mess, is absolutely wonderful. I highly recommend checking it out! Go ahead, I’ll wait…
This recipe serves 3 - 4, and can be found at http://thefirstmess.com/2018/04/11/sticky-sweet-potato-tacos-vegan-recipe/.
Headnote: Laura wrote, “I like to get the sweet potato shreds as long as possible, so I grate it with the long side of the vegetable striking the large holes of the box grater.
“You could use fresh or pickled jalapeno in the avocado cilantro sauce! I’ve tried the sauce with both.
“You could use collard leaves instead of tortillas for a grain-free option. As a bonus, they tend to hold a lot more filling than a standard tortilla :)
“If you want to save some time by using a jarred BBQ sauce, you’ll need a scant cup of it for this recipe.”
Date BBQ Sauce Ingredients
1/2 cup pitted Medjool dates
1/2 cup balsamic vinegar
2 tablespoons fresh lime juice (from 1 lime)
2 teaspoons gluten-free tamari
2 teaspoons tomato paste
1 teaspoon grainy mustard
1 teaspoon onion powder
1 teaspoon garlic powder
sea salt & ground black pepper, to taste
water to thin
Creamy Avocado Cilantro Sauce Ingredients
1 medium, ripe avocado
1/2 cup fresh cilantro
2 cloves of garlic
2 tablespoons tahini
1/4 cup fresh lime juice (from 2 limes)
1 small jalapeno, seeded & diced
1/2 cup filtered water
sea salt & ground black pepper, to taste
For the Tacos
1 teaspoon heat-tolerant oil, such as avocado
1 shallot, fine dice
1 medium sweet potato (about 550-600 grams), peeled & grated on the large holes of a box grater
sea salt & ground black pepper, to taste
corn tortillas, warmed (or collard leaves, see headnote)
3 cups shredded cabbage
Make the date BBQ sauce. In a medium saucepan, combine the dates, balsamic vinegar, lime juice, tamari, tomato paste, mustard, onion powder, garlic powder, salt, and pepper. Bring the mixture to a boil and then simmer until dates are soft, about 3 minutes. Transfer mixture to an upright blender and blend on high until smooth, adding water by the tablespoon if necessary. Scrape the date BBQ sauce into a small bowl and set aside. Rinse the blender pitcher.
Make the creamy avocado cilantro sauce. Peel and pit the avocado. Back in the upright blender, combine the avocado, cilantro, garlic, tahini, lime juice, jalapeno, water, salt, and pepper. Blend the mixture on high until completely smooth, adding more water by the tablespoon if necessary. Scrape the avocado cilantro sauce into a separate container and refrigerate until ready to use.
Make the filling. Heat the oil in a large skillet over medium heat. Add the shallot to the skillet and saute until slightly softened and translucent, about 3 minutes. Add the grated sweet potatoes and stir. Season the filling with salt and pepper. Keep stirring until sweet potato shreds start softening and collapsing into each other, about 4 minutes. Add a splash of water if you notice some sticking.
Once sweet potato shreds are soft, add the date BBQ sauce to the skillet and stir to combine. The filling should look quite saucy at this point. If it seems dry, add another splash of water. Keep stirring until the filling is saucy, sticking to the sweet potatoes, and piping hot, about 3-4 minutes.
Divide the sweet potato filling among the warm tortillas. Top each sticky sweet potato taco with shredded cabbage and plenty of the avocado cilantro sauce. Serve tacos with extra lime wedges if you like.
BUFFALO SOFT TACOS
To view this online, go to https://diabeticgourmet.com/diabetic-recipes/buffalo-soft-tacos
Recipe Yield: 4 Servings. Serving size: 1 taco
Source: Cooking Up Fun For Kids With Diabetes
Book Title: Cooking Up Fun For Kids With Diabetes
Ingredients
1/3 cup mild cayenne pepper sauce (such as Frank's™ Red Hot Sauce, not Tabasco sauce)
1 teaspoon corn oil
2 cups (about 10 ounces) diced cooked chicken breast
4 (8 inch) tortillas, warmed if desired
1/2 cup (2 ounces) finely shredded Monterey Jack cheese
1 cup finely chopped lettuce
2 tablespoons + 2 teaspoons light ranch dressing
Directions
Put cayenne pepper sauce and oil in a large zip-top bag. Add cooked chicken, seal bag, and shake to coat chicken well. Refrigerate for 30 minutes to allow chicken to marinate.
Pour chicken and sauce in a microwave-safe dish, cover, and heat 2 minutes or until hot (or pour chicken and marinade in a pan and warm on the stove over medium heat).
Lay 4 flour tortillas on the counter. Spoon 1/4 of chicken in the center of each one. Drizzle with the warm marinade if you want to. Top each with 1/4 of the cheese and 1/4 of the lettuce. Drizzle each with 1/4 of the dressing.
Fold each taco in half, or roll it up. Slice in half if you want to.
Notes:
Cooking Up Fun For Kids With Diabetes authors Patti B. Geil, MS,RD,FADA,CDE, and Tami Ross, RD, LD, CDE, have planted their collective fingers directly on the food tastes that kids really love.
Nutritional Information Per Serving: Calories: 351; Fat: 13 g; Saturated Fat: 5 g; Fiber: 5 g; Sodium: 1220 mg; Cholesterol: 72 mg; Protein: 30 g; Carbohydrates: 26 g
Diabetic Exchanges: 1-1/2 Starch, 4 Meat, lean
SOFT BEAN TACOS
This also comes from Vegetarian Times. Serves 4.
To view this online, click here.
Ingredients:
8 (6-inch) flour tortillas
1/4 cup water
1 small red bell pepper, chopped
1 cup frozen corn kernels, thawed
2 green onions, thinly sliced
1 small jalapeno pepper, seeded and minced (optional)
16-oz. can spicy fat-free refried beans
1 cup shredded cheddar or Monterey Jack cheese, reduced-fat if desired, or soy cheese
Instructions:
Preheat oven to 400°F. Wrap tortillas in aluminum foil and warm in oven.
In large saucepan, combine water and bell pepper. Cover and cook over medium heat, 2 minutes. Add corn, green onions, jalapeño pepper and refried beans. Stir gently until mixture is heated through, about 5 minutes.
Remove tortillas from oven. Spread some of the filling on one half of each tortilla, then sprinkle with a small amount of cheese. Fold over and arrange on individual plates. Top with salsa and yogurt if desired.
Nutrition Information: Calories: 260; Protein: 12 g; Total Fat: 10 g; Saturated Fat: 5 g; Carbohydrates: 33 g; Cholesterol: 17 mg; Sodium: 455 mg; Fiber: 6 g; Sugar: g; Yield: 4 to 6 Servings
GROUND BEEF TACOS WITH SPICY SHELLS
This is from Delish and begins, “Line taco shells with lettuce leaves so the filling stays put inside.”
Total Time: 25 minutes; Prep Time: 25 minutes; Level: Easy; Serves:4
To view this online, click here.
Ingredients
2 tbsp. olive oil
1 medium onion, finely chopped
2 large cloves garlic, finely chopped
2 tsp. ground cumin
1 tsp. dried oregano
1 tsp. ground coriander
1/2 tsp. chili powder
1 1/4 lb. ground beef (at least 90% lean)
3 tbsp. tomato paste
2 tsp. low-sodium beef bouillon base (we used Better than Bouillon)
8 small yellow corn tortillas (see box, below)
8 butter or iceberg lettuce leaves
2 tomatoes, chopped
Shredded cheddar, for serving
Directions
Heat the oil in a large skillet over medium heat. Add the onion and cook, covered, stirring occasionally, until tender, 8 to 10 minutes. Add the garlic, cumin, oregano, coriander and chili powder and cook, stirring, 1 minute.
Increase heat to medium-high, add the beef and cook, breaking it up with a spoon until browned, 4 to 5 minutes. Add the tomato paste and cook, stirring 2 minutes. Add the bouillon base and 1 cup water and gently simmer until thickened, 2 to 3 minutes.
While the beef is browning, prepare the spicy taco shells (see tip, below). Line the tortillas with lettuce, fill with the beef, and top with the tomatoes and cheese, if desired.
PER SERVING 494 CAL, 28 G FAT (7.5 G SAT FAT), 92 MG CHOL, 154 MG SOD, 33 G PRO, 29 G CAR, 5 G FIBER
ROASTED BUTTERNUT SQUASH TACOS
This recipe is from Cookie + Kate, and starts off, “Colorful butternut squash tacos with crisp slaw, black beans and guacamole! These tacos are a simple weeknight meal and a great option for vegan and gluten-free eaters. Recipe yields about 8 tacos (4 servings).”
Actually, just before the actual recipe, Kate wrote, “Just when I thought I couldn’t come up with another recipe, my wonderful hair stylist said, “Tacos.” So here we are, two grocery stores later, with tacos that are as tasty as they are colorful. You need some color to brighten up drab winter days, you know?” Kate (Cookie is her crumb-catching dog) goes on about the recipe (you can read more here), along with posting photos of these wonderful tacos. (Yes, I definitely love these and Kate’s site.)
Prep Time: 15 mins; Cook Time: 35 mins; Total Time: 50 minutes; Yield: 4 servings
Check out the recipe at https://cookieandkate.com/2016/roasted-butternut-squash-tacos-recipe/.
Ingredients
Roasted butternut squash
1 medium butternut squash (about 2 to 2 1/2 pounds, I used two 12-ounce bags of pre-sliced butternut from Trader Joe’s), peeled and sliced into 3/4-inch cubes
2 tablespoons olive oil
1 teaspoon chili powder
Salt and freshly ground pepper
Cabbage and black bean slaw
2 cups purple cabbage, thinly sliced and roughly chopped into 2-inch long pieces
2 cans black beans (15 ounces each), rinsed and drained, or 3 cups cooked black beans
1/3 cup chopped green onions, both green and white parts
1/3 cup chopped fresh cilantro
2 to 3 tablespoons fresh lime juice, to taste
1 teaspoon olive oil
1/4 teaspoon salt, more to taste
Simple guacamole (double if you love guac!)
1 large avocado, diced
1 tablespoon lime juice
1/4 teaspoon ground coriander (optional)
Pinch of salt, more to taste
Everything else
8 corn tortillas (certified gluten free if necessary)
Optional garnishes: additional chopped cilantro, hot sauce, toasted pepitas, crumbled feta cheese (omit for vegan tacos)
Instructions
Preheat oven to 425 degrees Fahrenheit. Line one large, rimmed baking sheet with parchment paper for easier cleanup.
To roast the squash: On your prepared baking sheet, toss the cubed butternut in enough olive oil to lightly coat all sides, about 2 tablespoons. Sprinkle with 1 teaspoon chili pepper and a pinch of salt and pepper. Arrange the butternut in a single layer. Bake until the butternut is tender throughout and caramelized on the edges, about 30 to 35 minutes, tossing halfway.
Meanwhile, to assemble the slaw: In a medium mixing bowl, combine the cabbage, black beans, green onion, cilantro, lime juice, olive oil and salt. Toss to combine, then taste and add additional lime juice and/or salt if necessary. Set aside to marinate.
To prepare the guacamole: In a small bowl, combine the diced avocado, lime juice, coriander and salt. Mash with a pastry cutter, potato masher or fork until the mixture is blended and no longer chunky. Taste and add additional salt if necessary.
To warm the tortillas: In a small skillet over medium heat, warm each tortilla on both sides before transferring to a plate and covering with a lint-free towel to keep warm. Repeat with each tortilla, stacking each warmed tortilla on the last.
To assemble the tacos, spoon an ample amount of slaw down the center of your taco, top with roasted butternut and spread a spoonful of guacamole down the side. Top with garnishes of your choice and serve immediately.
Notes
Change it up: Sweet potatoes would be an awesome substitute for the butternut.
Storage Suggestions: Store individual components separately for best results. Store leftover guacamole in a small bowl with plastic wrap pressed against the top to prevent oxidation.
CHEESY TACO NOODLES
This came from Delish, and starts off, “Say hello to your favorite new twist on tacos.”
To view this online, click here.
Ingredients
2 tbsp. extra-virgin olive oil
1/2 large white onion, chopped
1/2 jalapeño, minced
salt for seasoning
1 lb. ground beef
2 tbsp. Taco Seasoning
12 oz. No Yolks® Extra Broad Noodles
1 (15-oz.) can fire-roasted diced tomatoes
3 1/2 c. low-sodium chicken broth
1/4 c. heavy cream
1 1/2 c. shredded Cheddar
1 1/2 c. Shredded Monterey Jack
Chopped fresh cilantro, for garnish
Directions
In a large skillet over medium heat, heat oil. Add onion and season with salt. Cook until tender, 5 minutes, then add jalapeño. Cook 2 minutes more. Add ground beef and cook until no longer pink, 6 minutes, then drain the fat. Add the taco seasoning.
Add No Yolks noodles and stir until coated in beef mixture, then add fire-roasted tomatoes and chicken broth. Simmer until noodles are tender, 15 to 20 minutes. Stir in heavy cream.
Remove from heat and add both cheeses and toss to coat.
Garnish with cilantro and serve.
CHICKEN NACHO TACOS
This recipe is from Family Time, and begins, “These tasty tacos combine a few on-hand ingredients with canned chicken and fiesta nacho cheese soup to make a delicious dish super-simple!”
Serves: 4 servings (2 tacos each); Prep Time: 15 minutes; Cook Time: 10 minutes
To view this online, click here.
Ingredients
1 tablespoon vegetable oil
1 medium onion, chopped (about 1/2 cup)
1/2 teaspoon chili powder
1 can (10 3/4 ounces) Campbell's® Condensed Fiesta Nacho Cheese Soup
2 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained
8 taco shell, warmed
shredded lettuce
Chopped tomatoes
Directions
Heat the oil in a 10-inch skillet over medium-high heat. Add the onion and chili powder and cook until the onion is tender, stirring often.
Stir the soup and chicken in the skillet and cook until the mixture is hot and bubbling. Spoon the chicken mixture into the taco shells. Top with the lettuce and tomato.
SAUCY & STICKY SWEET POTATO TACOS WITH CREAMY AVOCADO CILANTRO SAUCE
This comes from Laura, whose site, The First Mess, is absolutely wonderful. I highly recommend checking it out! Go ahead, I’ll wait…
This recipe serves 3 - 4, and can be found at http://thefirstmess.com/2018/04/11/sticky-sweet-potato-tacos-vegan-recipe/.
Headnote: Laura wrote, “I like to get the sweet potato shreds as long as possible, so I grate it with the long side of the vegetable striking the large holes of the box grater.
“You could use fresh or pickled jalapeno in the avocado cilantro sauce! I’ve tried the sauce with both.
“You could use collard leaves instead of tortillas for a grain-free option. As a bonus, they tend to hold a lot more filling than a standard tortilla :)
“If you want to save some time by using a jarred BBQ sauce, you’ll need a scant cup of it for this recipe.”
Date BBQ Sauce Ingredients
1/2 cup pitted Medjool dates
1/2 cup balsamic vinegar
2 tablespoons fresh lime juice (from 1 lime)
2 teaspoons gluten-free tamari
2 teaspoons tomato paste
1 teaspoon grainy mustard
1 teaspoon onion powder
1 teaspoon garlic powder
sea salt & ground black pepper, to taste
water to thin
Creamy Avocado Cilantro Sauce Ingredients
1 medium, ripe avocado
1/2 cup fresh cilantro
2 cloves of garlic
2 tablespoons tahini
1/4 cup fresh lime juice (from 2 limes)
1 small jalapeno, seeded & diced
1/2 cup filtered water
sea salt & ground black pepper, to taste
For the Tacos
1 teaspoon heat-tolerant oil, such as avocado
1 shallot, fine dice
1 medium sweet potato (about 550-600 grams), peeled & grated on the large holes of a box grater
sea salt & ground black pepper, to taste
corn tortillas, warmed (or collard leaves, see headnote)
3 cups shredded cabbage
Make the date BBQ sauce. In a medium saucepan, combine the dates, balsamic vinegar, lime juice, tamari, tomato paste, mustard, onion powder, garlic powder, salt, and pepper. Bring the mixture to a boil and then simmer until dates are soft, about 3 minutes. Transfer mixture to an upright blender and blend on high until smooth, adding water by the tablespoon if necessary. Scrape the date BBQ sauce into a small bowl and set aside. Rinse the blender pitcher.
Make the creamy avocado cilantro sauce. Peel and pit the avocado. Back in the upright blender, combine the avocado, cilantro, garlic, tahini, lime juice, jalapeno, water, salt, and pepper. Blend the mixture on high until completely smooth, adding more water by the tablespoon if necessary. Scrape the avocado cilantro sauce into a separate container and refrigerate until ready to use.
Make the filling. Heat the oil in a large skillet over medium heat. Add the shallot to the skillet and saute until slightly softened and translucent, about 3 minutes. Add the grated sweet potatoes and stir. Season the filling with salt and pepper. Keep stirring until sweet potato shreds start softening and collapsing into each other, about 4 minutes. Add a splash of water if you notice some sticking.
Once sweet potato shreds are soft, add the date BBQ sauce to the skillet and stir to combine. The filling should look quite saucy at this point. If it seems dry, add another splash of water. Keep stirring until the filling is saucy, sticking to the sweet potatoes, and piping hot, about 3-4 minutes.
Divide the sweet potato filling among the warm tortillas. Top each sticky sweet potato taco with shredded cabbage and plenty of the avocado cilantro sauce. Serve tacos with extra lime wedges if you like.
BUFFALO SOFT TACOS
To view this online, go to https://diabeticgourmet.com/diabetic-recipes/buffalo-soft-tacos
Recipe Yield: 4 Servings. Serving size: 1 taco
Source: Cooking Up Fun For Kids With Diabetes
Book Title: Cooking Up Fun For Kids With Diabetes
Ingredients
1/3 cup mild cayenne pepper sauce (such as Frank's™ Red Hot Sauce, not Tabasco sauce)
1 teaspoon corn oil
2 cups (about 10 ounces) diced cooked chicken breast
4 (8 inch) tortillas, warmed if desired
1/2 cup (2 ounces) finely shredded Monterey Jack cheese
1 cup finely chopped lettuce
2 tablespoons + 2 teaspoons light ranch dressing
Directions
Put cayenne pepper sauce and oil in a large zip-top bag. Add cooked chicken, seal bag, and shake to coat chicken well. Refrigerate for 30 minutes to allow chicken to marinate.
Pour chicken and sauce in a microwave-safe dish, cover, and heat 2 minutes or until hot (or pour chicken and marinade in a pan and warm on the stove over medium heat).
Lay 4 flour tortillas on the counter. Spoon 1/4 of chicken in the center of each one. Drizzle with the warm marinade if you want to. Top each with 1/4 of the cheese and 1/4 of the lettuce. Drizzle each with 1/4 of the dressing.
Fold each taco in half, or roll it up. Slice in half if you want to.
Notes:
Cooking Up Fun For Kids With Diabetes authors Patti B. Geil, MS,RD,FADA,CDE, and Tami Ross, RD, LD, CDE, have planted their collective fingers directly on the food tastes that kids really love.
Nutritional Information Per Serving: Calories: 351; Fat: 13 g; Saturated Fat: 5 g; Fiber: 5 g; Sodium: 1220 mg; Cholesterol: 72 mg; Protein: 30 g; Carbohydrates: 26 g
Diabetic Exchanges: 1-1/2 Starch, 4 Meat, lean
SOFT BEAN TACOS
This also comes from Vegetarian Times. Serves 4.
To view this online, click here.
Ingredients:
8 (6-inch) flour tortillas
1/4 cup water
1 small red bell pepper, chopped
1 cup frozen corn kernels, thawed
2 green onions, thinly sliced
1 small jalapeno pepper, seeded and minced (optional)
16-oz. can spicy fat-free refried beans
1 cup shredded cheddar or Monterey Jack cheese, reduced-fat if desired, or soy cheese
Instructions:
Preheat oven to 400°F. Wrap tortillas in aluminum foil and warm in oven.
In large saucepan, combine water and bell pepper. Cover and cook over medium heat, 2 minutes. Add corn, green onions, jalapeño pepper and refried beans. Stir gently until mixture is heated through, about 5 minutes.
Remove tortillas from oven. Spread some of the filling on one half of each tortilla, then sprinkle with a small amount of cheese. Fold over and arrange on individual plates. Top with salsa and yogurt if desired.
Nutrition Information: Calories: 260; Protein: 12 g; Total Fat: 10 g; Saturated Fat: 5 g; Carbohydrates: 33 g; Cholesterol: 17 mg; Sodium: 455 mg; Fiber: 6 g; Sugar: g; Yield: 4 to 6 Servings
GROUND BEEF TACOS WITH SPICY SHELLS
This is from Delish and begins, “Line taco shells with lettuce leaves so the filling stays put inside.”
Total Time: 25 minutes; Prep Time: 25 minutes; Level: Easy; Serves:4
To view this online, click here.
Ingredients
2 tbsp. olive oil
1 medium onion, finely chopped
2 large cloves garlic, finely chopped
2 tsp. ground cumin
1 tsp. dried oregano
1 tsp. ground coriander
1/2 tsp. chili powder
1 1/4 lb. ground beef (at least 90% lean)
3 tbsp. tomato paste
2 tsp. low-sodium beef bouillon base (we used Better than Bouillon)
8 small yellow corn tortillas (see box, below)
8 butter or iceberg lettuce leaves
2 tomatoes, chopped
Shredded cheddar, for serving
Directions
Heat the oil in a large skillet over medium heat. Add the onion and cook, covered, stirring occasionally, until tender, 8 to 10 minutes. Add the garlic, cumin, oregano, coriander and chili powder and cook, stirring, 1 minute.
Increase heat to medium-high, add the beef and cook, breaking it up with a spoon until browned, 4 to 5 minutes. Add the tomato paste and cook, stirring 2 minutes. Add the bouillon base and 1 cup water and gently simmer until thickened, 2 to 3 minutes.
While the beef is browning, prepare the spicy taco shells (see tip, below). Line the tortillas with lettuce, fill with the beef, and top with the tomatoes and cheese, if desired.
PER SERVING 494 CAL, 28 G FAT (7.5 G SAT FAT), 92 MG CHOL, 154 MG SOD, 33 G PRO, 29 G CAR, 5 G FIBER
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