It doesn't have to be Tuesday for you to enjoy tacos. Tacos are versatile and quick & easy to make. Stuff them with veggies for an extra boost. Find some of our favorite taco recipes below.
Tempeh Taco Filling
Chicken Tacos with Charred Tomatoes
Total Time:
35 minutes
Servings:
2
Charring tomatoes in a hot, dry skillet makes them smoky and flavorful; in combination with fresh herbs and spices, they elevate this dish from "everyday" to "ta-da!" Serve the tacos with reduced-fat sour cream.
Ingredients: 2 plum tomatoes, cored 8 ounces boneless, skinless chicken breast, trimmed of fat 1/4 teaspoon salt 1/8 teaspoon freshly ground pepper 2 teaspoons canola oil, divided 1/2 cup finely chopped white onion 1 clove garlic, minced 1 small jalapeño pepper, seeded and minced 2 teaspoons lime juice, plus lime wedges for garnish 2 teaspoons chopped fresh cilantro 2 scallions, chopped 6 small corn tortillas, heated (see Tip)
Preparation: Heat a medium skillet over high heat until very hot. Add tomatoes and cook, turning occasionally with tongs, until charred on all sides, 8 to 10 minutes. Transfer to a plate to cool slightly. Cut the tomatoes in half crosswise; squeeze to discard seeds. Remove cores and chop the remaining pulp and skin. Cut chicken into 1-inch chunks; sprinkle with salt and pepper. Add 1 teaspoon oil to the pan and heat over high heat until very hot. Add the chicken and cook, stirring occasionally, until it is browned and no longer pink in the middle, 3 to 5 minutes. Transfer to a plate. Reduce the heat to medium and add the remaining 1 teaspoon oil. Add onion and cook, stirring, until softened, about 2 minutes. Add garlic and jalapeño and cook, stirring, until fragrant, about 30 seconds. Add lime juice, the chicken and tomatoes. Cook, stirring, until heated through, 1 to 2 minutes. Stir in cilantro and scallions. Divide the chicken mixture among tortillas. Serve with lime wedges.
Tips & Notes: Wrap tortillas in barely damp paper towels and microwave on High for 30 to 45 seconds.
Fish Tacos with Grapefruit Salsa
Total Time: 30 minutes Servings: 4
Ingredients:Salsa 2 medium grapefruit, peeled and segmented 2 tablespoons red onion, minced 1/2 cup red bell pepper, diced 1/4 cup cucumber, peeled and cut in small dice 1 garlic clove, minced 2 teaspoons jalapeño, seeded and minced 2 tablespoons fresh cilantro, chopped 1 teaspoon honey 2 tablespoons lime juice Pinch of salt
Tacos 8 corn tortillas 1 pound flaky white fish (such as tilapia or catfish) 1 tablespoon black peppercorns 1 bay leaf 2 cups shredded romaine lettuce
Preparation: Carefully chop the grapefruit into chunks. In a mixing bowl, gently stir together all of the salsa ingredients. Let sit for 15 minutes before serving. While the salsa sits, prepare the fish. Fill a wide skillet with an inch of water or vegetable broth and add the bay leaf and peppercorns. Bring it to a boil and gently add the fish fillets. Reduce heat to a gentle simmer, cover the pan and cook the fish through, about 10 minutes. Use a metal spatula to remove the cooked fish from the skillet and when cool enough to handle, break up the fish into small pieces and distribute it evenly among the tortillas. Top each tortilla with a heaping tablespoon of the grapefruit salsa and some shredded lettuce. Fold the tortilla over the fillings and enjoy.
Serving Suggestion: Cilantro-seasoned rice, guacamole, tortilla chips and a light ale bring out the bright, bold flavors of this dish. Substitute shredded leftover chicken or baked tofu for the fish, for a quick change of pace.
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