• Cauliflower Chickpea Chimichurri Tacos

    April 10, 2024 Author: Rachel
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    Recipe adapted from Two Peas and Their Pod.

    Ingredients:

    Cauliflower:

    • 1 1/2 tsp. chili powder
    • 1 tsp. ground cumin
    • 1/2 tsp. smoked paprika
    • 1/4 tsp. garlic powder
    • 1/4 tsp. onion powder
    • 1 TBSP olive oil
    • 1 large head cauliflower, washed and cut into bite-size florets
    • Kosher salt and black pepper, to taste

    Chickpeas:

    • 1 1/2 tsp. chili powder
    • 1 tsp. ground cumin
    • 1/2 tsp. smoked paprika
    • 1/4 tsp. garlic powder
    • 1/4 tsp. onion powder
    • 1 TBSP olive oil
    • 1 15 oz. can chickpeas, drained, rinsed, and dried
    • Kosher salt and black pepper, to taste

    Chimichurri Sauce:

    • Zest of 1 lemon
    • 2 TBSP fresh lemon juice
    • 3 garlic cloves peeled
    • 1 tsp. dried oregano
    • 1/2 tsp. salt
    • 1/2 tsp. pepper
    • 1/2 tsp. dried crushed red pepper
    • 1/2 c. fresh basil packed
    • 1 c. fresh cilantro packed
    • 1 c. fresh parsley packed
    • 1/2 c. olive oil

    Serve: tortillas filed with cauliflower and chickpeas, topped with chimichurri sauce, pickled onions, and guacamole.

    Directions:

    1. Preheat oven to 400 degrees. Line 2 large baking sheets with parchment paper or foil and set aside.
    2. Cauliflower: In a small bowl, stir together chili powder, cumin, smoked paprika, garlic powder, and onion powder. Place the cauliflower on a baking sheet and drizzle with olive oil. Toss until well coated. Roast for 25 to 30 minutes or until cauliflower is tender. Remove from the oven.
    3. Chickpeas: In a small bowl, stir together chili powder, cumin, smoked paprika, garlic powder, and onion powder. Place the chickpeas on a baking sheet and drizzle with olive oil. Toss until well coated. Roast for 25 to 30 minutes or until chickpeas are crispy. Remove from the oven.
    4. Chimichurri Sauce: Combine lemon zest through parsley in a food processor and puree until ingredients are combined and fairly well pureed. Leave just a bit of texture. Transfer to a bowl and add olive oil. Stir until well combined. If too thick, add a bit more olive oil or lemon juice, to taste.
    5. Assemble Tacos: top a tortilla with roasted cauliflower, chickpeas, chimichurri sauce, pickled onions, and guacamole.

    Cauliflower Chickpea Chimichurri Tacos:

  • Carne Asada Tacos

    April 8, 2024 Author: Rachel
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    Recipe from Carlsbad Cravings.

    Ingredients:

    Spice Mix:

    • 1 TBSP ground cumin
    • 1 TBSP garlic powder
    • 2 tsp. smoked paprika
    • 2 tsp. chili powder
    • 1 tsp. salt
    • 1 tsp. onion powder
    • 1 tsp. ground coriander
    • 1/2 tsp. pepper
    • 1/2 tsp. cayenne pepper

    Marinade:

    • 1/4 c. soy sauce
    • 1/4 c. orange juice
    • 2 TBSP lime juice
    • 2 TBSP olive oil
    • 1 TBSP brown sugar
    • 1 tsp. liquid smoke
    • 1 ½ – 2 lbs. flank steak pounded to an even thin thickness

    Directions:

    1. Add Spice Mix seasonings to a sealable container; whisk and set aside.
    2. Add all Marinade Ingredients – soy sauce through liquid smoke – to a large freezer bag and whisk to combine. Add 3 TBSP Spice Mix to Marinade and whisk to combine. Add steak, squeeze out excess air, seal and turn to evenly coat. Marinate in the refrigerator 4-12 hours (the longer the better).
    3. When ready to grill, mix remaining Spice Mix with 2 TBSP olive oil to create a wet Spice Rub.
    4. Discard marinade and pat steaks dry with paper towel. Rub steak evenly all over with Spice Rub and let rest at room temperature for 30 minutes.
    5. Grill steak.
    6. Remove steak and let rest 10 minutes before chopping into small pieces.

    Carne Asada Tacos:

  • Crispy Potato Tacos

    September 25, 2023 Author: Rachel
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    Adapted from So Much Food Blog.

    Ingredients:

    • Poblanos or Anaheim peppers, roasted and diced
    • 1 lbs. Yukon gold potatoes, peeled and chopped
    • 1 TBSP olive oil
    • 1 small white onion, diced
    • 1 tsp. chili powder
    • 1 tsp. smoked paprika
    • 1/2 tsp. ground cumin
    • 3/4 tsp. garlic powder
    • 1/2 tsp. dried oregano
    • 1 TBSP lime juice
    • 1/4 c. cilantro, chopped
    • Salt to taste
    • 6 corn tortillas
    • 1 c. Oaxaca or mozzarella cheese, shredded and divided
    • Vegetable oil to brush tacos
    • Toppings: shredded lettuce, chopped tomatoes, crumbled cotija cheese, salsa

    Directions:

    1. Broil peppers in oven until charred. Once charred, place peppers in a Ziploc bag and let the peppers steam for 15 minutes. After 15 minutes, remove peppers from the bag and peel the skins off and deseed the peppers, then dice and set aside.
    2. Preheat oven to 425F and lightly oil a baking sheet.
    3. Add the potatoes to a sauce-pot and cover with cold water. Season with salt. Bring to a simmer and simmer for 10-15 minutes, until the potatoes are fork tender. Drain them and let them cool a bit. Transfer to a mixing bowl.
    4. While the potatoes cook, heat the olive oil in a skillet and saute the diced onions for 2-3 minutes, until softened. Add the onions to the potatoes and add all the spices. Mix well until the potatoes are the texture of clumpy mashed potatoes and then add 1/4 – 1/2 c. shredded cheese and the roasted peppers, if using, and mix to combine. The potato mixture should be fairly spreadable. Season to taste with salt and pepper.
    5. Microwave tortillas until soft and pliable.
    6. Lay a tortilla flat on a work surface. Gently spread about 1/4-1/3 c. of filling on one side of the tortilla. Sprinkle with some of the shredded cheese and fold into a half moon. Press down so that the tortilla sticks to the potato and stays closed.
    7. Lay the tacos in a single layer on the prepared baking sheet and then brush the tops of the tacos with the vegetable oil.
    8. Bake for 12-15 minutes, or until crispy.

    Crispy Potato Tacos:

  • Crispy Baked Chicken Tacos

    May 28, 2023 Author: Rachel
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    Recipe adapted from Damn Delicious.

    Ingredients:

    • 2 1/2 TBSP canola oil, divided
    • 1 lb. ground chicken
    • 1 medium sweet onion, diced
    • 3 garlic cloves, minced
    • 1 (4.5-oz.) can chopped green chiles
    • 1 1/2 tsp. chili powder
    • 1/2 tsp. smoked paprika
    • 1/2 tsp. dried oregano
    • 1/2 tsp. ground cumin
    • 1/4 c. chopped fresh cilantro leaves
    • 1 TBSP freshly squeezed lime juice
    • Kosher salt and freshly ground black pepper, to taste
    • 1 1/2 c. shredded Mexican cheese blend, divided
    • 8 flour or corn tortillas, warmed
    • Toppings: lettuce, tomato, sour cream, guacamole, salsa, etc.

    Directions:

    1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
    2. Heat 1 tablespoon canola oil in a large cast iron skillet over medium high heat. Add ground chicken, onion and garlic, and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
    3. Stir in green chiles, chili powder, paprika, oregano and cumin until fragrant, about 1-2 minutes.
    4. Remove from heat. Stir in cilantro and lime juice; season with salt and pepper, to taste. Stir in 1 cup cheese until well combined.
    5. Working one at a time, spread chicken mixture on half of the tortilla; top with 1 tablespoon cheese, folding over to seal. Repeat with remaining tortillas to make 8 tacos.
    6. Place tacos in a single layer onto the prepared baking sheet. Brush tops with remaining 1 1/2 TBSP canola oil.
    7. Place into oven and bake until toasted and crispy, about 12-15 minutes.
    8. Serve immediately with desired toppings.

    Crispy Baked Chicken Tacos:

  • Black Bean Quinoa Taco Filling

    March 10, 2023 Author: Rachel
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    Recipe from Midwest Foodie.

    Ingredients:

    • 1.5 c. cooked quinoa (1/2 c. uncooked)
    • 1 TBSP olive oil
    • 1 small red onion, diced
    • 1 TBSP cumin
    • 2 tsp. chili powder
    • 1-2 tsp. chipotle peppers in adobo
    • 3/4 tsp. garlic powder
    • 2 (15 oz.) cans black beans, drained and rinsed
    • Juice of 1/2 a lime
    • 1/2 – 3/4 c. water
    • Salt and pepper, to taste
    • Serve in tacos, burritos, or tostadas with your favorite toppings: lettuce, tomatoes, cheese, sour cream, guacamole, and salsa

    Directions:

    1. Prepare Quinoa: Rinse quinoa in a fine mesh strainer. Add 1/2 c. quinoa and 1 c. of water to a saucepan and cover; bring to a boil and then reduce to a simmer for 12-15 minutes. Set aside for the filling.
    2. Black Bean Quinoa Filling: Heat oil in a skillet over medium high heat; then add onion, along with a pinch of salt and pepper and cook, stirring frequently for about 5 minutes.
    3. After 5 minutes, add the cumin, chili powder, chipotles, garlic powder, black beans, quinoa, lime juice and 1/2 c. water (can add more if needed) to the onions and stir to combine. Cook for about 3 minutes, stirring frequently. Add more water if necessary. At this point it should have a similar texture and consistency as regular taco meat.

    Black Bean Quinoa Taco Filling:

  • Spicy Tofu Sofritas

    March 7, 2023 Author: Rachel
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    Recipe adapted from Pinch of Yum.

    Ingredients:

    • 1 poblano pepper
    • 1–3 individual chipotle peppers canned in adobo sauce (1 for mild/medium, 3 for very spicy)
    • 2 TBSP of the adobo sauce
    • 2–3 cloves garlic
    • 2 tsp. cumin
    • 1 tsp. chili powder or smoked paprika
    • 1/2 c. of your favorite salsa
    • 2 TBSP canola oil
    • 1/2 tsp. salt
    • 1 14–oz. package extra firm tofu
    • 1/2 c. water
    • Lime juice, to taste

    Directions:

    1. Roast your poblano: Turn your oven to the broil setting, place poblano on a baking sheet, and roast for 15 minutes at a time until it’s soft and blistered. Once blistered place in ziploc bag and close for about 15 minutes. After 15 mintues, remove poblano from bag and peel of skins and remove seeds. 
    2. Make a sofritas sauce: Place poblano, chipotles, garlic, spices, and salsa in a small blender or food processor (EXCEPT tofu). Pulse until a mostly smooth paste forms.
    3. Make the sofritas tofu: Slice the tofu and press with a clean towel to remove as much excess moisture as you can (the drier the tofu, the better it soaks up the sauce). Heat a drizzle of oil over medium high heat. Scramble the tofu into small bits with a spatula or wooden spoon. You can do beans or no beans – this is a choose your own adventure here. Add the sofritas sauce with 1/2 c. water. Simmer for 15-20 minutes until the sauce is richly colored and thickened slightly. Add more water as necessary, and season to taste with the salt and lime juice.
    4. Serve: Serve in tacos, burritos, tostadas, and mega rice bowls!

    Spicy Tofu Sofritas:

  • Slow Cooker Salsa Verde Honey Lime Chicken Tacos

    October 5, 2022 Author: Rachel
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    This chicken is delicious in tacos, and then I used the leftovers for taco salad the next day. Chicken would also work great for burritos.

    Recipe adapted from Carlsbad Cravings.

    Ingredients:

    • 2 lbs. boneless skinless chicken breasts
    • 1 TBSP olive oil
    • 1 c. Herdez mild or medium salsa verde 
    • 1/3-1/2 c. honey
    • 1/2 c. lime juice
    • 1 1/2 tsp. chili powder
    • 1 1/2 tsp. salt
    • 1 tsp. onion powder
    • 1 tsp. garlic powder
    • 1/2 tsp. smoked paprika
    • 1/2 tsp. cumin
    • 1/4 tsp. pepper

    Directions:

    1. Rub chicken breasts with olive oil and place in the bottom of your slow cooker. Add all of the remaining ingredients . Cook on HIGH for 2-4 hours or on LOW for 6-7 hours or until chicken is tender enough to shred.
    2. Remove chicken to a cutting board, and let rest 5 minutes before shredding (there will be a lot of liquid remaining).
    3. Return shredded chicken and let cook on low for an additional 20-30 minutes to absorb some of the liquid/juices. Drain excess liquid before serving or use tongs to remove shredded chicken. Taste and add more honey for sweeter, lime for more tang.

    Slow Cooker Salsa Verde Honey Lime Chicken:

  • Chipotle Taco Meat

    February 26, 2021 Author: Rachel
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    Recipe adapted from Half Baked Harvest.

    Ingredients:

    • 2 TBSP olive oil
    • 1 pound ground chicken, beef, or turkey
    • 1 yellow onion, chopped
    • 1 tsp. chipotle chili powder
    • 2 tsp. smoked paprika
    • 1 1/2 tsp. cumin
    • 1 tsp. garlic powder
    • 1/2 tsp. oregano
    • 1 tsp. salt
    • 3/4 c. water
    • 1/4 cup fresh cilantro, chopped (optional)
    • 12 hard shell tacos
    • Taco toppings: cheese, lettuce, tomatoes, sour cream, guacamole, salsa

    Directions:

    1. In a large skillet, heat the olive oil over high heat. When the oil shimmers, add the ground meat and onion. Cook, breaking up the meat as it cooks, until the meat is browned, about 5 minutes.
    2. Once meat is browned, add the chipotle chili powder, paprika, cumin, garlic powder, oregano, and salt, and then stir to combine. Once combined, add the water.
    3. Reduce the heat to medium and simmer until the sauce has thickened slightly around the meat, about 10 minutes.
    4. Remove from the heat and stir in the cilantro, if desired. 
    5. Stuff taco shells and fill with desired toppings.

    Chipotle Taco Meat:

  • Instant Pot Chicken Bulgogi Tacos

    July 21, 2020 Author: Rachel
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    Adapted from Half Baked Harvest

    Ingredients:

    • 2 lbs. chicken breasts
    • 3/4 c. low sodium soy sauce
    • 1/4 c. rice vinegar
    • 1/4 c. honey
    • 2 TBSP Gochujang (Korean chile paste)
    • 1 inch fresh ginger, grated or 1 TBSP ginger paste
    • 4 cloves garlic, minced or grated
    • 1/3 c. fresh cilantro, chopped
    • 8-10 corn or flour tortillas warmed
    • 1 small mango, diced
    • kimchi, shredded lettuce, sliced cucumbers, crumbled feta, or queso, for serving

    Tomatillo Sesame Salsa Ingredients:

    • 6 tomatillos, skins removed 
    • 6 green onions
    • 2 TBSP Gochujang (Korean chile paste)
    • 2 TBSP sesame oil
    • 2 TBSP rice vinegar
    • 2 TBSP low sodium soy sauce
    • juice of 2 limes
    • 1/4 c. fresh cilantro
    • 1 TBSP toasted sesame seeds

    Directions:

    1. In the bowl of your instant pot, combine the chicken, soy sauce, vinegar, honey, Gochujang, ginger, and garlic. Cover and cook on high pressure/manual for 8 minutes. Once done cooking, use the natural or quick release function and release the steam. Shred with two forks and stir in the cilantro.
    2. Meanwhile, make the salsa. Preheat the oven to broil. Line a baking sheet with parchment.
    3. On the prepared baking sheet, arrange the tomatillos and green onions. Transfer to the oven and broil 3-5 minutes, until the tomatillos are lightly charred.
    4. To a blender, add the roasted tomatillos, green onions, Gochujang, sesame oil, rice vinegar, soy sauce, lime juice, and cilantro. Pulse until smooth. Stir in the sesame seeds.
    5. Stuff the kimchi, lettuce, and chicken into the warmed tortillas, and top with the salsa, mango, cucumbers, and cheese. Enjoy!

    Stovetop Instructions:

    1. In a medium size pot, combine the chicken, soy sauce, vinegar, honey, Gochujang, ginger, and garlic. Set over medium heat, partially cover and cook 20-15 minutes, until the chicken is cooked through. If the sauce is thickening too quickly, add 1/3 cup water. Once the chicken is done cooking, shred with two forks and stir in the cilantro.
    2. Follow the directions as directed above for steps 2-5.

    Instant Pot Chicken Bulgogi Tacos: