Taco Tuesday

It's time for another Taco Tuesday. Yum! Here are six meatless taco recipes to help you through the day, including Smoky Sweet Potato & Black Bean Tacos and, for dessert, a Death By Chocolate Taco recipe. Of course, you might even want to start the day off with tacos, so check out the Egg and Potato Breakfast Tacos. Enjoy!

EGG AND POTATO BREAKFAST TACOS

This is from the Food Network, and begins, "Quick and easy to assemble, it makes sense why tacos are enjoyed during any time of the day in Mexico. Roast potatoes with poblano peppers and onions until golden brown, then enjoy on warm tortillas with buttery scrambled eggs."

Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Makes 4 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/egg-and-potato-breakfast-tacos-3363842.

Ingredients

8 large eggs

1 teaspoon chili powder

Kosher salt

2 Yukon gold potatoes (about 1 pound), diced

1 onion, diced

1 poblano chile pepper, thinly sliced

Cooking spray

3 plum tomatoes, diced

1/2 cup chopped fresh cilantro

2 tablespoons jalapeno hot sauce

1 tablespoon unsalted butter

12 white corn tortillas

Directions

Position a rack in the upper third of the oven and preheat to 475 degrees F. Separate 1 egg; set the yolk aside. Whisk the egg white, chili powder and 1/2 teaspoon salt in a large bowl until frothy. Add the potatoes, onion and poblano; toss. Coat a baking sheet with cooking spray; spread out the vegetables, then coat with more cooking spray. Bake, flipping once, until golden brown, 25 to 30 minutes.

Meanwhile, toss the tomatoes, 2 tablespoons cilantro and 1 tablespoon hot sauce in a bowl; season with salt and set aside.

Whisk the reserved egg yolk and 7 eggs with 1/4 cup cilantro and 1/2 teaspoon salt in a bowl until frothy. Melt the butter in a medium nonstick skillet over medium heat; swirl to coat. Add the egg mixture and cook, stirring, until just set, about 5 minutes.

Toast the tortillas in a dry skillet or wrap in a damp paper towel and warm in the microwave. Toss the remaining 2 tablespoons cilantro and 1 tablespoon hot sauce with the vegetable mixture. Divide the vegetables and scrambled eggs among the tortillas. Serve with the tomato salsa.

MINI TOFU TACOS

This is from the Food Network, and begins, "These bite-sized vegetarian treats evoke the flavors of a crispy fried fish taco. Delicious, crispy spiced tofu is stuffed into mini corn tortillas with fresh and flavorful toppings like pico de gallo, crunchy cabbage, avocado, fresh jalapeño and crema for a healthful snack that’s loaded with flavor."

Active Time: 25 minutes; Total Time: 30 minutes; Yield: 18 mini tofu tacos; Level: Easy

View this online at https://www.foodnetwork.com/recipes/mini-tofu-tacos-12138037.

Ingredients

1 14-ounce package extra-firm tofu, drained

3 tablespoons cornstarch

1 teaspoon chili powder

1/2 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/2 teaspoon dried oregano

1/4 teaspoon garlic powder

Kosher salt

Vegetable oil, for frying

18 4-1/2-inch corn tortillas

Shredded cabbage, sliced avocado, pico de gallo, crema, chopped cilantro, sliced jalapeño and/or lime wedges, for serving

Directions

Cut the tofu lengthwise into 7 even planks. Cut each plank lengthwise into thirds, then evenly dice into 1/2-inch pieces. Spread the diced tofu on a large baking sheet lined with a kitchen towel or paper towels. Cover with another towel to absorb the moisture. Set aside 5 to 10 minutes.

Meanwhile, whisk the cornstarch, chili powder, cumin, paprika, oregano and garlic powder in a large bowl. Season the tofu with salt, then toss with the cornstarch mixture to coat. Heat 1/4 inch vegetable oil in a large nonstick skillet over medium-high heat. Add the tofu in an even layer and cook, undisturbed, until the tofu starts to brown slightly, 3 to 5 minutes. Gently stir, then continue to cook, tossing, until golden brown all over and very crispy, 5 to 7 more minutes. Transfer the tofu to a paper towel–lined plate to drain. Sprinkle with salt.

Wrap the tortillas in a damp paper towel and microwave until softened and hot, 30 to 45 seconds.

Assemble the tacos: Place some cabbage in the center of each tortilla; top with a slice of avocado. Add some tofu, pico de gallo, a drizzle of crema, chopped cilantro and jalapeño. Serve with lime wedges.

DEATH BY CHOCOLATE TACO

This is from Laura Rege at Delish. Laura wrote, "We can hear the ice cream truck music in our heads with each bite of these super decadent dessert tacos made with Ortega® Yellow Corn Taco Shells. There’s a bit of freezer work involved here, but don’t be intimidated. The recipe is incredibly simple and the end result is totally worth the wait."

Prep Time: 5 minutes; Total Time: 4 hours 15 minutes; Makes 6 servings

To view this online, go to https://www.delish.com/cooking/recipe-ideas/a33527634/death-by-chocolate-taco-recipe/.

Ingredients

2-1/2 c. semisweet chocolate chips

1/4 c. refined coconut oil

6 Ortega® Yellow Corn Taco Shells

2 pt. chocolate chocolate chip ice cream

3/4 c. hot fudge, chilled

1/2 c. chopped cocktail peanuts

1/2 c. sweetened coconut flakes, lightly toasted

2 tbsp. rainbow sprinkles

Directions

Line two small rimmed baking sheets with parchment paper.

In a medium microwave-safe bowl, combine 1 cup of the chocolate chips and 1 tablespoon of the coconut oil. Microwave until just melted, about 1 minute on high. Stir to combine.

Holding one taco shell from the inside over the bowl of chocolate, use a spoon to spread the outside with melted chocolate, letting excess chocolate drip back into the bowl. Repeat with remaining shells and melted chocolate.

Arrange on prepared baking sheets and freeze until chocolate is hardened and chilled, at least 10 minutes.

Using a serrated knife, slice the ice cream crosswise into thin rounds. Cut each round crosswise into strips. Keep ice cream frozen when not using.

Working with one coated taco shell at a time, remove the shell from the freezer. Fill halfway with ice cream. Spread fudge over top. Return to sheet tray in freezer. Repeat with remaining coated taco shells, ice cream, and fudge. Freeze 1 hour until fudge is hardened. Freeze filled taco shells until frozen and firm, at least 2 hours.

In a medium microwave-safe bowl, combine remaining 1-1/2 cup of the chocolate chips and remaining 3 tablespoons of the coconut oil. Microwave until just melted, about 1 minute on high. Stir to combine.

Working with one filled taco at a time, spoon the chocolate sauce over the top of the ice cream, completely covering the ice cream. Sprinkle with either half the peanuts(1/4 cup), half the coconut flakes (1/4 cup), or half the sprinkles (1 tablespoon). Arrange finished tacos standing up on the parchment lined baking sheet (use small bowls or measuring cups to hold tacos up). Repeat with remaining tacos, chocolate sauce, and toppings.

Freeze filled taco shells until frozen and firm, at least 1 hour.

SMOKY SWEET POTATO AND BLACK BEAN TACOS

This is from a really cool site, How Sweet Eats. I really encourage you to check it out. Go ahead, I’ll wait. (Tap, tap, tap…)

This recipe makes 8 tacos; Total Time: 35 minutes.

To view this online, click here.

Ingredients:

2 tablespoons olive oil

1 red onion, diced

2 garlic cloves, minced

2 medium sweet potatoes, cut into 1/2-inch cubes

1/2 teaspoon smoked paprika

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon cumin

1 (15 ounce) can of black beans, drained and rinsed

8 flour tortillas, warmed

1 cup freshly grated manchego cheese

fresh cilantro for topping

lime wedges

Chipotle Lime Crema

3 tablespoons greek yogurt

3/4 cup half and half

1 tablespoon adobo sauce (from a can of chipotles in adobo)

juice of half a lime

zest of half a lime

1/8 teaspoon salt

Directions:

Season chopped sweet potatoes with salt, pepper, cumin and smoked paprika. Heat a large skillet oven medium heat and add olive oil. Add onions and garlic, tossing to coat, then add sweet potatoes and stir. Cover and cook for 15-20 minutes, until sweet potatoes are just softened and cooked through.

While potatoes are cooking, combine yogurt, half and half, adobo, lime juice and zest and salt, whisking well to combine. Set aside.

Once sweet potatoes are cooked, add in black beans and toss well. Cover and cook again for 5-6 minutes until everything is warmed through. Heat tortillas and serve sweet potato mixture topped with cheese, crema and lots of cilantro!

SUMMER TACOS WITH CORN, GREEN BEANS AND TOMATILLO SALSA

This is from Martha Rose Schulman, in The New York Times cooking e-newsletter. Martha wrote, “Another way to use the versatile green bean in summer cooking. Cut into one-inch lengths and add to a mix of corn, chiles and green tomatillo salsa. Green beans are such a reliable and versatile summer vegetable. I serve them on their own, of course, but I also throw them into various pasta dishes and salads, and here I’ve used them in a taco filling. Cook the beans first, just until tender, then cut them into one-inch lengths and add to this sweet and spicy mix of corn, chiles and green tomatillo salsa.”

Serves 4; Time: 20 minutes

This was featured in “Vegetarian Taco Night” and can be viewed online here.

Ingredients

1/2 pound green beans, topped and tailed

4 ears corn

2 tablespoons extra-virgin olive oil

1 small red or white onion, finely chopped

Salt to taste

1 serrano chile, minced

1/4 cup chopped cilantro

1 recipe fresh tomatillo salsa (also, recipe follows)

8 warm corn tortillas

1/4 to 1/2 cup crumbled feta, queso fresco or goat cheese

Preparation

Bring a large saucepan full of water to a boil and salt generously. Add green beans and cook for 5 minutes. Transfer to a bowl of cold water, drain and cut in 1-inch lengths.

Cut the kernels off corncobs. Heat olive oil over medium heat in a large, heavy skillet and add onion. Cook, stirring often, until tender, about 5 minutes. Add a generous pinch of salt, the corn and chile, and continue to cook for another 4 to 5 minutes, stirring often, until corn is tender. Stir in green beans and cilantro, and about 1/4 cup of the salsa (more to taste). Remove from heat. Taste and adjust seasonings.

Top warm tortillas with corn and bean mix. Sprinkle cheese over the corn and add more salsa if desired.

Tip

Advance preparation: You can make this filling a few hours before serving, but the fresher it is, the better. Reheat gently in a pan.

QUICK FRESH TOMATILLO SALSA

This also comes from Martha Rose Schulman, in The New York Times cooking e-newsletter. For this one, Martha wrote, “Tomatillos, which are closer botanically to the gooseberry than to the tomato, have a wonderful acidic tang. To get the best out of them they should be simmered or grilled for about 10 minutes, until they’re soft and the color has gone from pale green to olive. You can use them for a quick, blended salsa (like the one in this recipe) and also for a cooked salsa, which has a rounder, seared flavor. Use on tacos, or as chip or vegetable dip, or alongside grilled chicken or pork.”

Of course, if you’re a vegetarian, as I am, you can forget the grilled chicken or pork, but this salsa does work well alongside a variety of entrees.

Yield: 2 cups, serving 8; Time: 45 minutes

This was featured in “Summer Tacos” and can be viewed online here.

Ingredients

1 pound tomatillos, husked and rinsed

2 to 4 jalapeño or serrano chiles, seeded for a milder salsa, coarsely chopped

1/4 cup chopped onion, soaked for 5 minutes in cold water, drained and rinsed

1/4 to 1/2 cup coarsely chopped cilantro (to taste)

Salt to taste (about 1/2 teaspoon)

1/4 to 1/2 cup water, as needed

Preparation

Place the tomatillos in a saucepan, cover with water and bring to a boil. Reduce the heat and simmer for 8 to 10 minutes, flipping them over halfway through, until softened and olive green. Remove from the heat. Transfer to a blender. Add the chiles, onion, cilantro, and 1/4 cup water to the blender and blend to a coarse puree. Transfer to a bowl, add salt, and thin out as desired with water. Taste and adjust salt, and set aside for at least 30 minutes before serving, to allow the flavors to develop.