Taco Tuesday

It's time for another Taco Tuesday. Today's offerings include Fried Yuba Tacos with Sweet Corn Relish, Jamaican Curried Tempeh Tacos, and Banana Chocolate Tacos. Do I have your attention yet? Enjoy!

SPAGHETTI SQUASH & BLACK BEAN TACOS

This comes from Kelly, whose site, Mountain Mama Cooks is really pretty awesome. I highly recommend checking it out!

This recipe begins, “Crispy blue corn shells filled with black beans, savory spaghetti squash, cotija cheese and plenty of hot sauce. Vegetarian tacos never looked so good.”

To view this online on Kelly’s site, go to https://mountainmamacooks.com/spaghetti-squash-black-bean-tacos/.

Ingredients

1– 2 lb spaghetti squash (if you go bigger, increase spices accordingly)

2 tablespoons melted butter

juice of 1 lime (about 2 tablespoons)

1 teaspoon chili powder

1 teaspoon kosher salt

1/2 teaspoon ground cumin

1/2 teaspoon garlic powder

1 14oz can black beans, thoroughly rinsed

8–10 crispy blue corn tortillas

crumbled cojita cheese

cilantro

hot sauce (optional)

Instructions

Preheat oven to 400F degrees.

Cut spaghetti squash in half lengthwise, scoop out the seeds, throw about 1 teaspoon olive oil on each half and roast both halves face down on a rimmed baking sheet. Roast the squash halves in the pre-heated oven until tender and easily pierced with a fork, 45-60 minutes. (Alternately, you can microwave the squash if you’re short on time.)

Meanwhile, combine melted butter, lime juice, chili powder, salt, cumin and garlic powder in a small bowl.

When spaghetti squash is done remove from oven and let cool a few minutes until you can handle it easily. Working over a large bowl, gently scrape out the flesh with a fork. Add butter mixture to the squash and toss well to combine.

In the bottom of each corn tortilla, spread out a small handful (about 2 tablespoons) of black beans. Top with some spaghetti squash (about 1/4 cup). Top again with crumbled cojita cheese.

Line the tacos in a 9×13 baking dish or similar and bake in a preheated oven for 20 minutes.

To serve, top with fresh cilantro and hot sauce if desired.

CHOCOLATE TACO MINI TACO BOWLS

This is from Old El Paso, and begins, "A chocolate taco? Delicious! Crispy, sugar-coated mini bowls are dipped into chocolate and chopped peanuts and filled with ice cream for an absolutely addictive version of an ice cream truck favorite. Here's how to make the chocolate dessert tacos of your dreams!"

Prep Time: 30 minutes; Total Time: 1 hour 5 minutes; Makes 10 servings

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

Ingredients

1 tablespoon butter, melted

10 tortilla bowls from 1 package (5.1 oz) Old El Paso™ Flour Soft Tortilla Mini Bowls (12 Count)

3/4 cup semisweet chocolate chips

1 tablespoon shortening

1/2 cup plus 3 tablespoons finely chopped cocktail peanuts

1-1/2 cups vanilla ice cream

1/4 cup chocolate sauce

1/4 cup caramel topping

Preparation

Heat oven to 375°F. Line cookie sheet with foil. Lightly brush melted butter on all sides of each bowl. Place bowls on cookie sheet. Bake 5 to 8 minutes or until browned on edges and firm to the touch. Cool 15 minutes.

In medium microwavable bowl, microwave chocolate chips and shortening uncovered on High 60 to 90 seconds or until mixture can be stirred smooth.

Place 1/2 cup of the chopped peanuts on plate. Hold baked bowls by the bottom, and dip each one into melted chocolate, covering top rim of bowl. Dip and roll top rim into chopped peanuts to coat. Refrigerate bowls about 10 minutes or until coating is set.

Fill each bowl with 2 small scoops (about 1 tablespoon) ice cream; drizzle with chocolate sauce and caramel topping, and garnish with remaining 3 tablespoons peanuts.

Expert Tips

Chopped toasted almonds are a nice alternative to the chopped peanuts in this chocolate taco recipe.

Any flavor of ice cream and sauces will work well for these chocolate-dipped ice cream tacos, so feel free to fill them with your favorite combination.

Exchanges: 1 Starch; 1 Other Carbohydrate; 3 Fat

Carbohydrate Choice: 2

ICE CREAM OREO TACO BOWLS

This is from Old El Paso, and begins, "The next time you’re craving a chocolate-dipped, cookie-coated, over-the-top, ice cream-filled extravaganza of a dessert, reach for this recipe. These mini ice cream bowls are positively heavenly."

Prep Time: 25 minutes; Total Time: 1 hour; Makes 8 servings

To view this online, go to https://www.oldelpaso.com/recipes/ice-cream-oreo-taco-bowls.

Ingredients

2 tablespoons butter, melted

1 package (8 count) Old El Paso™ Soft Tortilla Bowls

1/2 cup semisweet chocolate chips

1 teaspoon shortening

8 Oreo Chocolate Sandwich Cookies, crushed (about 1 cup)

4 cups cookies & cream ice cream

1/2 cup hot fudge sauce, warmed

8 Oreo Chocolate Sandwich Cookies, whole

Preparation

Heat oven to 375°F. Lightly brush melted butter on all sides of each tortilla bowl.

Place bowls on large cookie sheet. Bake 5 to 8 minutes or until browned on edges and firm to the touch. Cool 15 minutes.

In medium microwavable bowl, microwave chocolate chips and shortening uncovered on High 60 to 90 seconds or until mixture can be stirred smooth.

Place 1/2 cup of the crushed cookies on plate. Hold baked bowls by the bottom, and dip each one into melted chocolate, covering top rim of bowl. Dip and roll top rim into crushed cookies to coat. Refrigerate bowls about 10 minutes or until coating is set.

Fill each bowl with 2 scoops ice cream; drizzle with hot fudge sauce, and garnish with remaining crushed cookies sprinkled over ice cream and 1 whole cookie inserted upright into ice cream.

Expert Tips

We used cookies & cream ice cream in this recipe, but if you prefer chocolate or vanilla ice cream, feel free to make a substitution.

If you like a little caramel with your chocolate, you can add a drizzle of warm caramel sauce along with the hot fudge.

Crush cookies quickly and easily by placing them in a food-storage bag and pounding gently with a meat mallet or rolling pin.

Exchanges: 1/2 Starch; 3 1/2 Other Carbohydrate; 1/2 Milk; 3 1/2 Fat

Carbohydrate Choice: 4

FRIED YUBA TACOS WITH SWEET CORN RELISH

This is from Byrant Terry at Food & Wine. This recipe begins, "In this recipe, Chef Bryant Terry fries rolled yuba, or thin sheets of tofu skin, in avocado oil until crispy, yielding a hearty vegan taco filling. Diaspora Co.'s single-origin turmeric lends its zesty, deeply floral flavor to the summery corn relish that tops these tacos. Diaspora Co. is one in a rising tide of small spice companies delivering better-tasting spices while supporting small, independent farmers. A spoonful of 'green cream'—sautéed spinach stirred together with mashed avocado—holds all of the delicious components in place."

Active Time: 30 minutes; Refrigerate Time: 1 day; Tot Time: 1 day 1 hour 30 minutes; Servings: 6

To view this online, go to https://www.foodandwine.com/recipes/fried-yuba-tacos-with-sweet-corn-relish.

Ingredients

Sweet Corn Relish

3 large ears yellow corn

12 ripe cherry tomatoes, cut into 1/8-inch-thick slices

1/2 cup finely chopped red onion

1/2 cup finely chopped green bell pepper

2 tablespoons minced fresh jalapeño

2 medium garlic cloves

1-1/2cups unseasoned rice vinegar

1/2 cup water

6 tablespoons raw cane sugar

2 tablespoons brown mustard seeds

2 teaspoons cumin seeds

1 teaspoon kosher salt

1 teaspoon whole black peppercorns

1/2 teaspoons ground turmeric (such as Diaspora Co.)

Green Cream

2 teaspoons avocado oil

2 medium garlic cloves, minced

4 ounces baby spinach (about 4 cups)

2 ripe Hass avocados, pitted and peeled

2 tablespoons seasoned rice vinegar

1/2 teaspoons kosher salt

Fried Yuba Tacos

4 yuba sheets (such as Hodo)

Avocado oil, for frying

Fine sea salt

12 (6-inch) corn tortillas, warmed

Hot sauce, shredded red cabbage, fresh cilantro, thinly sliced scallions, and sliced fresh serrano chile, for serving

Directions

Make the sweet corn relish

Fill a large bowl with ice water; set aside. Bring a large saucepan of water to a boil over high, and add corn. Return to a boil, and cook corn 1 minute; drain. Using tongs, transfer corn to ice water, and let stand 5 minutes. Drain corn, and slice kernels from cobs; discard cobs. Evenly divide corn kernels, tomatoes, onion, bell pepper, jalapeño, and garlic cloves between 2 clean 1-pint canning jars; set aside.

Combine vinegar, 1/2 cup water, sugar, mustard seeds, cumin seeds, kosher salt, peppercorns, and turmeric in the same saucepan, and bring to a simmer over medium-high, stirring often, until sugar is dissolved, about 3 minutes. Divide vinegar mixture evenly between jars, and let cool to room temperature, about 1 hour. Seal jars, and refrigerate relish 24 hours to develop the flavor.

Make the green cream

Combine oil and minced garlic in a large skillet, and cook over medium, stirring often, until garlic smells fragrant and just starts to turn golden, 1 minute and 30 seconds to 2 minutes. Add spinach to skillet, and cook, stirring often, until spinach is just wilted, about 30 seconds. Remove from heat, and transfer spinach to a cutting board. Finely chop spinach. Combine avocados and vinegar in a medium bowl. Using a fork, mash avocado mixture until almost smooth; stir in chopped spinach, and season with kosher salt.

Make the fried yuba tacos

If yuba sheets are stuck together, run warm water over them while gently separating, being careful not to tear. Using scissors, cut each sheet into 6 (4-inch) squares. Pat sheets dry with a clean kitchen towel or paper towel. Stack 2 (4-inch) squares, and roll into a tight cylinder. Set aside, and repeat with remaining squares.

Line a baking sheet with paper towels. Pour avocado oil to a depth of about 1 inch in a deep skillet. Heat over medium-high to 360°F to 375°F. Place 1 yuba roll on a spatula, and gently slide roll into hot oil. Cook, turning gently with spatula for even frying, until yuba is bubbling and starting to brown, 45 seconds to 1 minute. Remove using a spatula or skimmer, and transfer to prepared baking sheet. Sprinkle with fine sea salt. Repeat with remaining yuba rolls.

Assemble each taco by smearing 1 heaping tablespoon green cream on a warm corn tortilla. Top with a fried yuba roll, and sprinkle with 1 heaping tablespoon sweet corn relish. Top with hot sauce, shredded cabbage, cilantro, scallions, and serrano.

Notes

Find yuba sheets at Asian grocery stores or at Whole Foods.

Make Ahead

Sweet corn relish can be refrigerated in an airtight container up to 1 month.

JAMAICAN CURRIED TEMPEH TACOS

This comes from Vegetarian Times, and begins, “The yellow curry filling, mustard greens, and red pepper strips lend these spicy tacos the colors of the tropics.” Yield: Serves 4.

To view this online, click here.

Ingredients:

1 Tbs. peanut oil

1 small sweet onion, such as Vidalia or Walla Walla, diced (1 cup)

1 8-oz. pkg. tempeh, cut into 1/2-inch cubes

1/2 cup unsweetened pineapple juice

2 Tbs. chopped cilantro

2 1/2 tsp. curry powder

1 1/2 tsp. grated fresh ginger

1 Tbs. lime juice

1 tsp. grated lime zest

4 6-inch corn or flour tortillas, warmed

1/4 cup chopped red bell pepper

1/2 cup curly mustard greens, finely chopped

2 Tbs. chopped peanuts, optional

Instructions:

Heat oil in nonstick skillet over medium-high heat. Add onion, and cook 3 to 5 minutes, or until onion is softened. Stir in tempeh, pineapple juice, cilantro, curry powder, and ginger. Season with salt and pepper to taste. Cook 5 minutes, or until pineapple juice evaporates and tempeh starts to brown, stirring occasionally. Remove from heat, stir in lime juice and zest, and season with salt and pepper.

Fill tortillas with tempeh mixture. Add red bell pepper and mustard greens. Top with peanuts, if desired.

Nutrition Information: Calories: 220; Protein: 14 g; Total Fat: 7.5 g; Saturated Fat: 1.5 g; Carbohydrates: 26 g; Cholesterol: 0 mg; Sodium: 313 mg; Fiber: 7 g; Sugar: 6 g

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.