Taco Tuesday

It's Tuesday – time for another round of Taco Tuesday recipes.

I seldom (if ever) had tacos when I was growing up. (OMG! Really? Yup.) It wasn't until we moved to Florida when I was 17 that Mom decided to try fixing tacos for dinner. At that time, it involved hard taco shells (as opposed to the soft ones), warmed up, then brought to the table where my brother, sister, and I would fill them with whatever we felt like adding to them. This was, of course, as long as what we wanted involved ground beef, tomatoes, lettuce, and/or shredded cheese.

Years later, I would watch as someone I knew filled taco shells with peanut butter and mustard (yes, together!), along with anything else that hit his fancy at the moment.

Well, tacos have evolved into a lot more than the hamburger/tomatoes/lettuce/cheese concoction (though this is perfectly fine - just make sure I've got tofu crumbles in place of the hamburger), and a lot more appealing than the peanut-butter-and-mustard tacos of that certain someone. Peanut butter? Okay, maybe. Mustard? Fine. Together? Hmmm...not so much.

Here are today's six taco recipes to help you through the day, and only one of them involves peanut butter. (Hint: It's the Spicy Thai Tacos.) You’ll also find Butternut Squash Tacos with Cranberry-Jalapeno Relish, Zucchini and Crimini Tacos, and several more taco recipes. Enjoy!

PORTOBELLO BULGOGI KOREAN TACOS

This is from Rachael Hartley in her blog Avocado A Day Nutrition. (Nice blog, Rachael! I just signed up for it!) Rachael wrote, "Beef bulgogi Korean tacos are one of my favorites. Try this vegan twist using meaty portobello mushrooms, which soak up all the delicious marinade." Serves 6.

You can view this yummy recipe online here.

Ingredients

Mushrooms:

6 medium-large portobello mushroom caps, cleaned and sliced 1/2 inch thick

1/2 cup soy sauce

1/4 cup mirin (see note, below)

2 tablespoons dark sesame oil

3 scallions, thinly sliced

2 tablespoons raw sugar or coconut sugar

4 cloves garlic, minced

1 teaspoon gochugaru (see second note)

Slaw:

1 bag of shredded cabbage

1 large carrot, shredded on the large grates of a cheese grater

2 scallions, thinly sliced

8 corn tortillas

First Note: Mirin is a Japanese cooking wine and is made from rice. It's supposed to be sweeter than sake. Since I don't keep alcohol around, I use water in place of miring.

Second note: Gochugaru is Korean chile flakes. If you can get it locally, and plan to use it in several dishes, great. Since I probably wouldn't use it elsewhere - unless I fell madly in love with it - I might consider something a little cheaper and more generic.

Instructions

Two to four hours before cooking, whisk together all the marinade ingredients for the mushrooms. Add portobellos and toss to combine. Refrigerate and marinade 2-4 hours.

When ready to cook, heat the grill to medium-high. Place the mushrooms evenly on the grill or toss into a grill pan if you have one. Reserve the marinade. Cook about 10 minutes total, flipping halfway.

While the mushrooms cook, pour the reserved marinade into a small pot. Set to medium-high heat and bring to a boil. Boil about 10 minutes total until reduced to a thick syrup. Set aside.

Warm the tortillas. Spoon slaw on the bottom of each tortillas. Top with mushrooms and reserved sauce.

TASTY BLACK BEANS AND CORN TACOS

This also comes from Vegetarian Times, and begins, "Filled with beans and vegetables, these healthful tacos will be a kid’s favorite." Makes 12 tacos.

To view this online, click here.

Ingredients:

Black Beans and Corn Filling

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

1 medium-sized zucchini, diced

1 cup frozen corn kernels

1/2 cup mild enchilada sauce

Tortillas

12 6- to 8-inch corn or flour tortillas

Toppings, Optional

Note: No toppings were listed, but I would suggest shredded cheese, lettuce, tomatoes, and/or sour cream. A diced avocado would be nice, too. Or if there's something else that you love to top your tacos with, go for it! Just one thing: Enjoy!

Instructions:

To make Black Beans and Corn Filling: Put all ingredients into a saucepan. Bring to a boil over medium-high heat. Reduce heat to low. Cover, and cook for approximately 8 to 10 minutes, stirring often, until heated through.

To prepare Tortillas: Preheat a cast-iron skillet or griddle on stove over medium-high heat. Lay tortillas in single layer on skillet or griddle for about 10 seconds. Turn and warm other side. Remove from heat, and wrap in a napkin or dishcloth until ready to assemble tacos.

To assemble, set a tortilla on a plate, and spoon on some filling. Top as desired, roll up and eat.

Nutrition Information: Calories: 100; Protein: 4 g; Total Fat: 1 g; Saturated Fat: g; Carbohydrates: 22 g; Cholesterol: mg; Sodium: 170 mg; Fiber: 4 g; Sugar: 1 g

BUTTERNUT SQUASH TACOS WITH CRANBERRY-JALAPENO RELISH

Prep Time: 15 minutes; Cook Time: 30 minutes; Total Time: 45 minutes; Yield: 4-6 servings; Serving Size: 2-3 tacos

Relish adapted from The New York Times

Read more at http://ohmyveggies.com/butternut-squash-tacos-with-cranberry-jalapeno-relish/

Ingredients

1 medium butternut squash, peeled and cut into 1/2-inch cubes

2 tablespoons olive oil

1 teaspoon salt

12 small corn tortillas

2 cups cooked black beans

For the Cranberry-Jalapeño Relish:

1 (12-ounce) package fresh cranberries

1 1/2 pounds tart apples, peeled and cut into 1/2-inch cubes

1/2 cup sugar

2 tablespoons apple cider vinegar

1 jalapeño pepper, seeded and minced

1 tablespoon minced fresh ginger

Instructions

Preheat oven to 450°F.

In a large bowl, toss together the butternut squash, olive oil and salt. Spread on a parchment-lined baking sheet in an even layer and roast until tender, 20-30 minutes, tossing once halfway through.

Meanwhile, prepare the Cranberry-Jalapeño Relish. In a medium saucepan over medium heat, combine the cranberries, apples, sugar and apple cider vinegar. Cook, stirring frequently, until sugar has dissolved. Raise the heat to medium-high and cook, stirring constantly, until cranberries start to pop and mixture has thickened, 5-7 minutes. Stir in the jalapeño and ginger and remove from heat.

Warm the corn tortillas according to package directions. Serve the tortillas stuffed with the butternut squash and black beans, and topped with the Cranberry-Jalapeño Relish.

Notes

Both the butternut squash and relish can be made ahead of time! Just reheat the butternut squash before stuffing it into the tortillas.

ZUCCHINI AND CRIMINI TACOS

I originally found this at Oh My Veggies. The site has a mess of taco recipes from different places, which can be found http://ohmyveggies.com/vegetarian-taco-recipes/>here.

From A Spicy Perspective at http://www.aspicyperspective.com/taco-recipe/. YIELD: 8-10 tacos; PREP TIME: 20 minutes; COOK TIME: 15 minutes

Ingredients

1 large onion, peeled, quartered and sliced thin

1 1/2 lbs. crimini mushrooms, sliced thin

2 zucchini, sliced thin

2 summer squash sliced thin

4 garlic cloves, minced

4 Tb. butter

1 Tb. cuban seasoning (McCormick makes a good one)

2 tsp. cumin

1/4 chipotle chili powder

1 tsp. salt

1 1/2 cups crumbled California panela cheese (or queso fresco)

1 package corn tortillas

Directions:

Chop the veggies and leave in separate piles. Mix the salt and spices in a small bowl and sprinkle evenly over all the veggies.

Place 1 tablespoon of butter in a large skillet and heat to hight heat. Once the butter is melted, add the onions and garlic. Saute' for 1-2 minutes until just barely soft. Remove from the skillet and add 2 tablespoons of butter. Once the butter is melted, add the mushrooms and saute' and stir until brown and cooked through, about 5-8 minutes. Remove and add the last tablespoon of butter to the skillet. Add the zucchini and summer squash to the skillet. Saute' and stir for 2-3 minutes until golden, but just barley cooked through and still firm.

To serve, place a tortilla on a plate (you can double them up for extra stability) and load it with veggies. Top each taco with a generous sprinkling of crumbled panela cheese. Serve warm.

CRISPY THAI ROASTED CAULIFLOWER TACOS [VEGAN, GLUTEN-FREE]

This comes from One Green Planet, and starts off, “These cauliflower tacos are an explosion of flavors and textures that will leave you wanting more. The crispy Thai cauliflower is mellowed by a tasty slaw and the whole taco is tied together with a delightful avocado-lime sauce. These tacos are sure to be crowd pleasers.”

This recipe is: Dairy-Free and Vegan; Serves 4.

To view this online, click here.

Ingredients

For the Tacos:

1 tablespoon red curry paste

1 tablespoon olive oil

1 tablespoon lime juice

4 cups cauliflower florets

2 teaspoon Thai seasoning (see below)

4 small, gluten-free tortillas

For the Slaw:

3 cups purple cabbage, shredded

1 carrot, shredded

3 tablespoon cilantro, coarsely chopped

1 tablespoon flaked toasted coconut

2 teaspoon each extra virgin olive oil and lime juice

1 teaspoon agave

1 jalapeno pepper, thinly sliced

For the Avocado Lime Drizzle:

1 avocado, pitted

1/2 cup cilantro, chopped

1/4 cup water

2 limes, peeled (flesh only – take the skin and white bits off with a knife)

For the Thai Seasoning:

2 teaspoons ground cumin

1 teaspoon ground black pepper

1 teaspoon paprika

1 teaspoon chili powder

1 teaspoon dried lemon zest

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon powdered ginger

1 teaspoon ground coriander

A few pinches of dried chili flakes

Preparation

Preheat the oven to 400°F.

In a bowl, whisk together the curry paste, olive oil, and lime juice to make a thinner paste.

Toss the cauliflower in the mixture and stir it to coat.

In a small jar, combine all spices for the Thai seasoning and shake them together to blend.

Sprinkle 2 teaspoons of the Thai seasoning over the cauliflower and stir it to coat.

Line a baking sheet with foil and scatter the cauliflower florets in a single layer.

Roast them for 15-20 minutes or until they are crispy.

Meanwhile, combine all ingredients for the cabbage slaw in a large bowl.

Stir the olive oil, lime juice, and agave together. Then, pour it over the slaw and stir everything in.

In a blender, puree all ingredients for the avocado drizzle. Transfer it to a bottle with a squeeze top, or a sealed jar as you’ll have extra to store in the fridge.

When the cauliflower is ready, remove it from the oven.

Divide the cabbage slaw between 3-4 tortillas, then evenly distribute the roasted cauliflower. Drizzle the tacos with avocado sauce and garnish with additional cilantro and toasted coconut if desired.

SPICY THAI TACOS

I originally found this at Oh My Veggies. The site has a mess of taco recipes from different places, which can be found http://ohmyveggies.com/vegetarian-taco-recipes/>here.

This from Spabettie and can be viewed online at https://www.spabettie.com/2012/09/18/spicy-thai-tacos-taco-tuesday/. This recipe is dairy and gluten free, and vegan.

Ingredients

1/2 cup peanut butter

1 tablespoon sriracha

1 tablespoon sesame oil

juice of 1 lime

1 tablespoon tamari

1 clove garlic, minced fine

1 teaspoon chili powder

1 block extra firm tofu, cut into strips

fresh corn, cut from cob

broccoli slaw

corn tortillas

Directions:

In a small bowl, whisk together peanut butter, sriracha, sesame oil, lime juice, tamari, garlic, and chili powder. Arrange tofu strips on (prepared – silpat, parchment or spray) baking sheet, brush with marinade to coat completely (you will have extra marinade for sauce). Bake at 325 for 25 minutes – can also be grilled on an outdoor grill.

Serve in corn tortillas with fresh corn and broccoli slaw as garnish, drizzled with remaining marinade.