Taco Tuesday

It's that wonderful time of the week again; time for another Taco Tuesday. Today's offerings include Loaded Crispy Tofu Tacos and Tempeh Tacos with Ancho-Lime Sauce. Enjoy!

CHILI-LIME MUSHROOM TACOS

This comes from Taste of Home, and begins with this note from Greg Fontenot (The Woodlands, Texas), "I used to make this dish with beef, but substituting with portobella mushrooms turned it into my family's vegetarian favorite. It's quick, nutritious, low fat and tasty."

Prep/Total Time: 25 minutes; Makes: 4 servings

View this online at https://www.tasteofhome.com/recipes/chili-lime-mushroom-tacos/.

Ingredients

4 large portobello mushrooms (about 3/4 pound)

1 tablespoon olive oil

1 medium sweet red pepper, cut into strips

1 medium onion, halved and thinly sliced

2 garlic cloves, minced

1-1/2 teaspoons chili powder

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/4 teaspoon crushed red pepper flakes

1 teaspoon grated lime zest

2 tablespoons lime juice

8 corn tortillas (6 inches), warmed

1 cup shredded pepper jack cheese

Directions

Remove stems from mushrooms; if desired, remove gills using a spoon. Cut mushrooms into 1/2-in. slices.

In a large skillet, heat oil over medium-high heat; saute mushrooms, red pepper and onion until mushrooms are tender, 5-7 minutes. Stir in garlic, seasonings, lime zest and juice; cook and stir 1 minute. Serve in tortillas; top with cheese.

Health Tip: Making these tacos with lean ground beef adds almost 4 grams of saturated fat per serving. That’s a good reason for a meatless taco Tuesday!

VEGGIE TACOS

This also comes from Taste of Home, and begins, "These vegetarian tacos are stuffed with a blend of sauteed cabbage, peppers and black beans so filling, you won't miss the meat. Top with avocado, cheese or a dollop of sour cream."

Prep/Total Time: 30 minutes; Makes: 8 tacos

View this online at https://www.tasteofhome.com/recipes/veggie-tacos/.

Ingredients

2 tablespoons canola oil

3 cups shredded cabbage

1 medium sweet red pepper, julienned

1 medium onion, halved and sliced

2 teaspoons sugar

1 can (15 ounces) black beans, rinsed and drained

1 cup salsa

1 can (4 ounces) chopped green chiles

1 teaspoon minced garlic

1 teaspoon chili powder

1/4 teaspoon ground cumin

8 taco shells, warmed

1/2 cup shredded cheddar cheese

1 medium ripe avocado, peeled and sliced

Directions

In a large skillet, heat oil over medium-high heat; saute cabbage, pepper and onion until crisp-tender, about 5 minutes. Sprinkle with sugar.

Stir in beans, salsa, chiles, garlic, chili powder and cumin; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 5 minutes.

Serve in taco shells. Top with cheese and avocado.

LOADED CRISPY TOFU TACOS

This is from The Woks of Life, and can be viewed online at http://thewoksoflife.com/2014/07/loaded-crispy-tofu-tacos/.

Prep time: 30 mins; Cook time: 15 mins; Total time: 45 mins; Serves: 4 servings

Ingredients

Ingredients

You'll need:

1 package firm tofu

1 tablespoon Sriracha

1 tablespoon honey

1/2 cup fine cornmeal

1 teaspoon chili powder

1 teaspoon cumin

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/8 teaspoon pepper

1/4 cup oil

3 scallions

1 bunch cilantro

1/4 cup yogurt

warm corn tortillas

Other toppings:

shredded cheese

chopped tomato

chopped onion

sweet corn

avocado

lime wedges

Instructions

Cut the tofu into 3/4 inch cubes. In a wide, shallow bowl, combine the Sriracha and honey, and gently toss the tofu in the mixture. In another wide, shallow bowl, combine the cornmeal, chili powder, cumin, salt, garlic powder, and pepper. Toss the tofu in this dry mixture until well-coated.

In a cast iron or non-stick skillet, heat the oil over medium high heat. Add the tofu and allow the pieces to crisp up on all sides. While that's happening, whizz up the scallions, cilantro, and yogurt in a food processor or blender. Build your tacos with tortillas, your sauce, and whatever toppings you like.

ROASTED TOMATILLO AND BLACK BEAN TACOS

This yummy recipe was updated on the Vegetarian Times website on April 30, 2020. It begins, “To prepare fresh tomatillos, strip off the husks and rinse under warm water to remove any sticky sap clinging to the skin.”

Makes 4 servings

To view this online, go to https://www.vegetariantimes.com/recipes/roasted-tomatillo-and-black-bean-tacos-recipe.

Ingredients

Ingredients

3/4 lb. fresh whole tomatillos, husks removed

1 small onion, cut into 1/2-inch pieces (1 cup)

1 small red bell pepper, cut into 1/2-inch pieces (1 cup)

3 large cloves garlic, peeled

3 Tbs. coarsely chopped cilantro, divided

1 1/2 tsp. minced jalapeno pepper

1 cup canned black beans, rinsed and drained

4 6-inch corn tortillas, warmed

1 small avocado, cut into 1/4-inch-thick slices

2 Tbs. queso fresco or feta cheese

1/4 cup frozen corn kernels, thawed, optional

1/4 cup low-fat sour cream, optional

Preparation

Preheat oven to broil. Place oven rack 3 inches from heat source. Coat baking sheet with cooking spray, and spread tomatillos, onion, red bell pepper, and garlic on prepared baking sheet. Broil 12 minutes, or until tomatillos are blistered and charred, and onion and bell pepper are softened and charred, tossing once halfway through cooking time.

Pulse garlic, 1 Tbs. cilantro, jalapeño, and tomatillos 10 times in food processor, or until chunky. Season with salt and pepper.

Toss 1/4 cup tomatillo sauce with black beans, red bell pepper, and onion.

Fill tortillas with black bean mixture, avocado, and queso fresco. Garnish with remaining cilantro and corn kernels, if desired. Serve remaining tomatillo sauce and sour cream, if desired, on side.

SALSA ROJA BLACK BEAN TACOS

This yummy taco recipe was updated on the Vegetarian Times website on April 30, 2020. It begins, “Salsa roja is a cooked salsa made with skillet- or grill-blackened onions, tomatoes, and garlic. Serve in warmed corn tortillas.”

Makes 4 servings

View this online at https://www.vegetariantimes.com/recipes/salsa-roja-black-bean-tacos.

Ingredients

1 large onion, quartered, divided

2 round or plum tomatoes

2 cloves garlic, peeled

1 chipotle chile in adobo sauce, plus 1/2 tsp. adobo sauce

1 15-oz. can black beans, rinsed and drained

Preparation

Cut one-quarter of onion into 3 or 4 chunks. Chop remaining three-quarters of onion, and set aside.

Place medium skillet over medium-high heat. Char onion chunks, tomatoes, and garlic cloves in dry skillet 10 minutes, turning occasionally. Remove onion and garlic to plate while tomatoes continue 
to blacken. Break up tomatoes with wooden spoon or spatula; return onion and garlic to skillet. Add chipotle chile, adobo sauce, and 1 cup water. Bring to a simmer, reduce heat to medium-low, and simmer 15 minutes. Transfer to blender, and blend until smooth.

Wipe out skillet, and coat with cooking spray. Heat over medium heat. Add chopped onion, cover, and cook 5 minutes, or until translucent. Add beans and salsa roja, and cook 3 to 4 minutes, or until thickened.

TEMPEH TACOS WITH ANCHO-LIME SAUCE

This yummy recipe was updated on the Vegetarian Times website on April 27, 2020. It begins, “These balanced tacos offer mild heat and big flavor. Get all your serving ingredients on the table before putting together the tempeh filling—it cooks quickly.”

Makes 8 servings

View this online at https://www.vegetariantimes.com/recipes/tempeh-tacos-with-ancho-lime-sauce-recipe.

Ingredients

Sauce

1/2 cup raw cashews

1/3 cup lime juice

1-1/2 tsp. ancho chili powder

1/2 tsp. garlic powder

Tacos

2 Tbs. coconut oil

1 medium yellow onion, sliced thin

1 8 oz. pkg. tempeh, cubed

1 tsp. chili powder

1/2 tsp. ground cumin

8 6-inch soft corn tortillas, warmed

2 cups finely shredded red cabbage, for garnish

2 cups prepared salsa, for garnish

Preparation

To make Sauce: Purée all ingredients and 1/4 cup water in blender until smooth. Season with salt and pepper, if desired.

To make Tacos: Heat oil in large skillet over medium-high heat until shimmering. Add onion, and cook 3 to 4 minutes. Add tempeh, and season with salt and pepper, if desired. Cook 3 to 4 minutes, or until golden, stirring frequently. Remove from heat, and stir in chili powder and cumin.

Serve tempeh mixture with tortillas; garnish with cabbage, salsa, and Sauce.