Taco Tuesday or Bust..

It’s Tuesday y’all!! You know what that means – TACO TIME!

Taco | noun: a Mexican dish consisting of a fried tortilla, typically folded, filled with various mixtures, such as seasoned meat, beans, lettuce, and tomatoes.

I’m not bringing you your typical taco today. You can find taco recipes anywhere. I’m presenting to you a mouth full of flavor, texture, and somewhat disbelief. How do y’all feel about veggie tacos? Are they a hit? Miss? Or something you just haven’t given a shot?

When it comes to tacos, I choose veggie over all tacos any day. I don’t know what it is about the massive flavors of using fresh vegetables, but the standard meat taco just isn’t that flattering to me. Now I’ve made some pretty flavorful tacos using these tomatillo chicken skewers or even my jerk shrimp skewers: and they are good. But these tacos are unmatched.

I’m not going to talk too much on this blog, I’ll just get straight to the point.

Here are TWO sure fire veggie taco recipes that you can make for you next #MeatlessMonday, #TacoTuesday, or your vegan/vegetarian friends.

Tell me what y’all think.

Caramelized Brussel Sprout Tacos

Caramelized Brussel Sprout Tacos

  • Servings: 4-6
  • Difficulty: easy
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Ingredients:
– 8-12 Tortilla ( I used corn)
– 1 lb Brussel Sprouts
– 1/4 C Bell Peppers, sliced (any color)
– 1/4 C Onion, sliced
– 1 Tbsp Garlic, finely chopped
– 2 Tbsp Olive Oil
– 1/4 C Brown Sugar
– 2 tsp Paprika
salt and pepper, to taste
pinch red pepper flakes (optional)

Toppings:
– 1/2 C Ultimate Pico *see recipe
– 1/2 C Black Beans
– 1/2 C Whole Kernel Corn
Jalapeno, for garnish
Cilantro, for garnish
Lime, for garnish
Salsa, for garnish

Directions:
In a large skillet, heat oil over medium heat. Sauté onions and garlic, until fragrant. Add brussel sprouts, and sauté for about 3-5 mins, or until bright green. Season with salt, pepper, and paprika. Then add the bell peppers. Sauté for 3-5 mins or until brussel sprouts are fork tender.

Next, add brown sugar and red pepper flakes. Cook for about 2-3 mins, stirring occasionally. Brussel sprouts should be tender and brown sugar should be dissolved and coating the brussel sprouts. Set Aside.

*I like to fry my corn tortillas, before eating them. You can skip the next step if you don’t*

Heat a griddle or flat bottom pan over medium/high heat. Coat with cooking spray or olive oil, cook tortillas (in a single layer) for about 1 min on each side.

Once tortillas are ready you can start building your tacos.
Eat ’em hot!

Roasted Cauliflower Tacos

Roasted Cauliflower Tacos

  • Servings: 4-6
  • Difficulty: easy
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Ingredients:
– 8-12 Tortillas (I used corn)
– 1 head of Cauliflower, cut into florets
– 1 medium Sweet Potatoes, diced
– 2 tbsp Olive Oil
– 2 tsp Spanish Paprika
– 2 tsp Dried Parsley
– 2 tsp Cumin
– 1 tsp Cinnamon
salt and pepper, to taste
pinch red pepper flakes (optional)

Toppings:
– 1/2 C Black Beans
– 1/2 C Whole Kernel Corn
– 1/4 C Onion, diced
Jalapeno, for garnish
Cilantro, for garnish
Lime, for garnish
Salsa, for garnish

Directions:
Preheat Oven to 375 degrees Fahrenheit.
In an oven safe dish, toss cauliflower, sweet potatoes, olive oil, and all your spices together. Coat them with the spices well. Roast in oven for about 8-10 mins, or until veggies are tender.

*I like to fry my corn tortillas, before eating them. You can skip the next step if you don’t*

Heat a griddle or flat bottom pan over medium/high heat. Coat with cooking spray or olive oil, cook tortillas (in a single layer) for about 1 min on each side.

Once tortillas are ready you can start building your tacos.
Eat ’em hot!

The Ultimate Pico de Gallo

Ultimate Pico

  • Servings: 2-3 cups
  • Difficulty: easy
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Ingredients:
– 1lb Cherry Tomatoes, quartered
– 2 Firm Avocados, diced
– 2 tsp Garlic, chopped
– 1 C Red Onions, diced
– 1/2 C Cilantro, chopped
– 1-2 Serrano Pepper, seeded + diced (optional)
– 4 limes, zest + juice
– 1 tsp Smoked Paprika
– 1 tsp Onion Powder
– 1 tsp Granulated Garlic
salt and pepper, to taste

Directions:
In a large bowl, toss together ALL of the ingredients.
Rest in fridge for about 10-15 mins

Serve Cold.

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