Friday, March 2, 2012

The Best Tacos Ever



It's the middle of summer right?  Or barely march...  We've been having weather here that feels way too much like summer.  Some napa cabbage and these delicious potatoes came in our CSA share this week so I decided to go with the flow and cook up a summery taco fiesta.


These are the best tacos I have ever eaten- it's true- and they're veggie!  They are so good you will probably give up the tortilla and just eat the filling (this might have happened to me).  They are so good that I was sad that I was full and couldn't eat anymore.  And they are so good that you definitely won't miss the meat!
I found this recipe over at The Edible Perspective and I've only made some minor changes.  I've made this before and the recipe was way too much for us so I've decreased it.  I also changed a couple of the ingredients for what was hanging out in my pantry and fridge.  Oh and I added some mashed up avocado (aka the lazy mom's guacamole) to complete the veggie perfection with some creaminess.  I'm going to have to say that this addition is a necessity. 
The fantastic thing about this recipe is that there is no dairy!  So many tacos need some cheese for flavor or sour cream for that cool balance.  This recipe didn't require any fancy fake cheese or a difficult recipe to make dairy free sour cream- and I appreciate that.  If you aren't dairy free you could add cheese and sour cream but they aren't needed and you won't miss them.  The slaw and avocado provide enough cool and creamy that you just don't need the dairy.
Tacos are a little hard to eat for the kids so I made them a quesadilla with the corn-pepper mixture and served the potatoes on the side.  They love their quesadillas


I had to make a second quesadilla for Kota.


Somewhere during that second quesadilla she slipped into a food coma.


And the beans were a hit for the second night in a row.

Veggie Tacos

Roasted Corn & Peppers


¾ can diced tomatoes, drained* (look for BPA free)
1 ear corn
½ cup red onion, sliced
1 green pepper, sliced
3 cloves garlic, minced
1 tsp chili powder
¼ tsp salt
pepper to taste
1 tbsp olive oil

Preheat oven to 400.
Slice corn off the cob and combine with all other ingredients.
Spread mixture on a baking sheet and set aside. 

*feel free to use the whole can but I saved the rest to make some pizza sauce for later this week.

Roasted Beans & Potatoes


1 cup black beans**
3-5 red potatoes
3 cloves garlic, minced
1 tbsp olive oil
1.5 tsp cumin
1 tbsp chili powder
1 tsp oregano
¼ tsp salt
crushed red pepper- to taste

Wash and chop potatoes into ½ inch cubes.
Steam potatoes for about 10 minutes until cooked through.
Combine potatoes with the rest of ingredients and mix well.
Spread mixture on the other half of baking sheet
Bake for 12 minutes.
Turn broiler on high and broil for 3-4 minutes watching closely.  Using a lower rack in oven is best for this.

** I used our leftover black beans from last night's dinner.  I drained off the excess liquid and they worked great.


Napa Slaw
20 small napa cabbage leaves
1 lime, juiced
1 tsp lime zest
½ tsp salt
½ tsp honey
1 tbsp olive oil

Wash your cabbage and stack the leaves on top of each other.
Finely slice the cabbage into strips.
Combine all other ingredients in a bowl and whisk together.
Add cabbage and stir to coat.

Lazy Guacamole



Mash up that little avocado and show it who's boss.
If your free time is not taken up by trying to scrub crayon off a wall you could throw in some lime juice, onion, tomato, and cilantro and call it guacamole but trust me, there is plenty of flavor in the other taco fixins.  And it's a good thing because I was busy removing the Mona Lisa from my wall.

Now all you have to do is load up your toppings in some type of wrapper- hard, soft, flour, corn.  You could even make nachos or just a burrito bowl if your really feeling rebellious.  However you choose to eat it, I promise it will make you want seconds... and thirds.


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