Taco Tuesday

It's time for another Taco Tuesday. This week's offerings include Bold Ranch Impossible™ Tacos and Banana Chocolate Tacos. Do I have your attention yet? Enjoy!

SMOKY CAULIFLOWER TACOS WITH AVOCADO CREMA

This is from Vegetarian Times. Prep Time: 15 minutes; Total Time: 30 minutes; Makes 4 servings

To view this online, go to https://www.vegetariantimes.com/recipes/smoky-cauliflower-tacos-avocado-crema/.

Ingredients

1 small head cauliflower, broken into florets

4 tsp extra-virgin olive oil, divided

1 tsp smoked paprika

1/2 tsp ground cayenne

1/2 tsp sea salt, divided

3 ears corn, husked

1/4 cup full-fat sour cream

1 avocado, peeled, pitted and halved, divided

1 lime, juiced

8 4-inch corn tortillas

1/3 cup shredded Monterey Jack cheese

1/2 cup fresh cilantro, optional

Preparation

Preheat a greased grill or grill pan to medium-high.

In a large bowl, toss cauliflower florets with one-half of oil until well coated. Add paprika, cayenne and one-half of salt; toss to coat. Rub corn with remaining one-half of oil. Grill cauliflower and corn, turning occasionally until softened and lightly charred, 12 to 16 minutes. (TIP: If your barbecue grates are widely spaced, use a grilling basket to prevent cauliflower from falling through.)

Meanwhile, in a small blender, combine sour cream, one-half of avocado, lime juice and remaining one-half of salt; blend until smooth.

Place tortillas on grill and cook, flipping once, until softened and lightly charred, 20 seconds per side. Wrap tortillas in a clean kitchen towel to keep warm. (NOTE: Do not overcook tortillas or you’ll end up with chips.)

Remove corn kernels from the cob using a sharp knife. Transfer cauliflower from grill to a bowl and immediately top with cheese. Cover dish to create steam and help melt cheese. Thinly slice remaining one-half of avocado. Divide cauliflower and corn among tortillas. Top each taco with avocado slices, corn kernels, avocado crema and cilantro (if using).

INDIAN DAL TACOS

This is from Vegetarian Times. It begins, "Yellow lentils or dal can be found in Indian markets, but orange or brown lentils can also be used here. To make your own Greek-style yogurt, place 2/3 cup low-fat plain yogurt in a paper-towel-lined fine-mesh strainer and set over a bowl. Let stand 12 to 15 minutes, then discard liquid and use yogurt."

Makes 4 servings

To view this online, go to https://www.vegetariantimes.com/recipes/indian-dal-tacos/.

Ingredients

1/2 cup diced onion

3/4 tsp. ground cumin

1/4 tsp. plus 1/8 tsp. turmeric

1/2 tsp. plus 1/8 tsp. salt, divided

1/4 tsp. ground black pepper

2/3 cup yellow split lentils, sorted, rinsed, and drained

1/2 cup plain low-fat Greek yogurt

1/3 cup diced cucumber

1 Tbs. freshly chopped mint

4 6-inch corn or flour tortillas, warmed

1 cup thinly sliced fresh spinach

1 cup mung bean sprouts

Preparation

Heat nonstick skillet over medium-high heat, and coat with cooking spray. Add onion, and cook 5 minutes, or until softened and starting to brown. Stir in cumin, turmeric, 1/2 tsp. salt, and pepper. Add lentils and 2 1/2 cups water. Bring to a boil, cover, and reduce heat to medium-low. Simmer 40 minutes, or until lentils are cooked but still hold their shape. There will be 1 to 2 Tbs. liquid left in pan.

Meanwhile, combine yogurt, cucumber, mint, and remaining 1/8 tsp. salt in bowl.

Fill tortillas with spinach, bean sprouts, and lentil mixture. Drizzle with yogurt mixture or serve on side.

BOLD RANCH IMPOSSIBLE™ TACOS

This is from Old El Paso, and begins, "Meatless Monday just got a new favorite recipe with our Bold Ranch Impossible™ Tacos. The Impossible™ Burger filling is made from plants, and Old El Paso™ Bold Ranch Stand ‘N Stuff™ Taco Shells bring a blast of flavor to every bite. Shake up your taco night, top the tacos with shredded cheese, crisp lettuce, tomatoes, onions and Old El Paso™ Crema Mexicana. The only thing that's impossible about these tacos, is how impossible it is not to love them."

Prep Time: 20 minutes; Total Time: 20 minutes; Makes 5 servings

To view this online, go to https://www.oldelpaso.com/recipes/bold-ranch-impossible-tacos.

Ingredients

1 package (12 Oz) Impossible™ Burger

2/3 cup water

1 package (1 oz) Old El Paso™ Original Taco Seasoning Mix

1 package (10 count) Old El Paso™ Bold Ranch Stand ‘N Stuff™ Taco Shells, heated as directed on package

1 1/4 cups Old El Paso™ Shredded 3 Pepper Cheese Blend (5 oz)

1 1/4 cups shredded romaine lettuce

1/2 cup chopped plum (Roma) tomatoes

1/4 cup chopped green onions

1/3 cup Old El Paso™ Crema Mexicana

Preparation

In 10-inch nonstick skillet, cook Impossible™ Burger over medium-high heat 5 to 7 minutes, stirring frequently, until crumbles are browned and cooked through.

Stir in water and taco seasoning mix; heat to boiling. Reduce heat; simmer uncovered 1 to 2 minutes, stirring frequently, until thickened.

Divide taco filling among heated taco shells. Top with cheese, lettuce, tomatoes and green onions. Top with crema.

Expert Tips

For a slightly sweeter and milder taste, chop up red onions instead of yellow. They'll add color and a mild flavor. If you use raw onions, they'll also add a sharp crunch to your Bold Ranch Impossible™ Tacos.

Drizzle Old El Paso™ Mild Taco Sauce on top of these Impossible™ Burger meat tacos. Or if you want more heat, try Old El Paso™ Medium Taco Sauce.

Try Old El Paso™ Shredded Mexican 4 Cheese Blend instead of Old El Paso™ Shredded 3 Pepper Cheese Blend for a different flavor twist on the Impossible™ Burger taco.

Add a fresh squeeze of lime for a bright burst of flavor.

APPLE EMPANADAS MINI TACO BOWLS

This is from Old El Paso, and begins, "Old El Paso™ brings our Tex Mex take on the perfect fall apple cinnamon taco dessert with these Apple Empanadas Mini Taco Bowls. This recipe deep fries our Old El Paso™ Soft Tortilla Mini Bowls to make them warm and crispy and then dusts them with cinnamon sugar for an easy to fill, easy to eat apple pie taco dessert. Delicious Granny Smith apples are spiced and served up with cinnamon sour cream and caramel sauce to make for a warm, delicious end to any taco night."

Prep Time: 10 minutes; Total Time: 1 hour 25 minutes; Makes 20 servings

To view this online, go to https://www.oldelpaso.com/recipes/apple-empanadas-mini-taco-bowls.

Ingredients

Vegetable oil for deep frying

1/4 cup granulated sugar

1 1/2 teaspoons ground cinnamon

20 Old El Paso™ Taco Bowls™ mini soft flour tortillas (1 Party Pack)

3/4 cup sour cream

6 medium Granny Smith apples, cored, peeled, cut into 1/2-inch cubes (about 6 cups)

1 cup packed brown sugar

2 tablespoons lemon juice

1/4 teaspoon salt

1/3 cup caramel topping

Preparation

In deep fat fryer or heavy-bottomed saucepan, heat at least 2 inches oil to 350°F. Add 3 tablespoons of the granulated sugar and 1/4 teaspoon of the cinnamon to a 1-gallon resealable food-storage plastic bag.

Place bowls in batches in preheated oil; fry 1 minute on each side, using tongs to turn bowls halfway through, until lightly brown all over. Drain bowls upside down on paper towel-lined cookie sheet until slightly cool; toss 4 bowls at a time in cinnamon sugar to coat. Remove to cooling rack to cool completely.

In small bowl, beat sour cream, remaining 1 tablespoon granulated sugar and 1/4 teaspoon of the cinnamon with whisk. Set aside.

In 12-inch nonstick skillet, mix apples, brown sugar, lemon juice, remaining 1 teaspoon cinnamon and the salt over medium-high heat. Cook 15 to 20 minutes, stirring occasionally, until liquid evaporates and apples are tender.

Divide apple mixture among fried bowls; top with cinnamon sour cream, and drizzle with caramel topping.

Expert Tips

Pears can be substituted for apples in this recipe.

Using a candy thermometer/deep frying thermometer helps to ensure correct temperature when frying to give best results.

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

BANANA CHOCOLATE TACOS

Chocolate? Bananas? On tacos? Sure, why not? This one is from the May 2016 issue of Runner’s World, and begins, “This taco is a smart dessert choice as research shows dark chocolate can improve brain functioning. Each bite also has the carbs needed to restock your muscles after a spirited run. Plus, ricotta is rich in whey protein to make it easier to build stronger muscles.”

This can be found here.

Ingredients

1 cup part-skim ricotta cheese

2 Tbsp. almond butter

1 Tbsp. maple syrup

1–2 tsp. orange zest

1 tsp. vanilla extract

2 oz. chopped dark chocolate

1/2 tsp. cinnamon

4 small bananas, sliced into 1/2" pieces

4 small (6") whole-wheat tortillas, heated according to package

1/4 cup unsweetened toasted coconut flakes

Instructions

Stir together ricotta, almond butter, syrup, orange zest and vanilla.

Place chocolate in a microwave-safe bowl and heat on high in 20-second intervals, stirring between each interval, until chocolate is melted. Stir in cinnamon.

Spread ricotta mixture on tortillas and top with banana. Drizzle chocolate sauce over top and sprinkle on coconut flakes. Serves 4.

Nutrition Information: Calories per serving: 439; Protein: 14 g; Carbs: 54 g; Fiber: 13 g; Total fat: 20 g; Saturated fat: 9.5 g; Sodium: 342 mg.