#SCBDRecipe: Tacos with a Twist

scbdrecipeVegan TacoVegan Tacos

  • 1 Teaspoon Vegetable Oil
  • 1/2 Onion Sliced
  • 2 Teaspoon Seeded Jalepeno Chile Chopped
  • 1 16oz can of Vegetarian Refried Black Beans
  • Diced Onions
  • Fresh Cilantro Chopped

Heat oil in a large, nonstick skillet over medium heat. Add sliced onion and jalapeño; sauté until tender, about 10 minutes. Add soy chorizo and cook until beginning to brown in spots, stirring often, about 5 minutes.

Meanwhile, cook beans in heavy small saucepan over low heat until heated through, stirring occasionally.

Stack 2 warm tortillas for each of the tacos. Spread about 2 tablespoons of beans over each stack. Top with soy chorizo mixture, dividing equally. Sprinkle with diced onion and cilantro.

You can find this recipe and similar ones at:

http://www.bonappetit.com/recipe/vegan-tacos 

 

Veggie TacosVeggie Tacos 

  • Olive oil
  • 1-2 cup(s) of roughly chopped zucchini or summer squash (depending on the size)
  • 1/2 medium onion, chopped
  • 1 garlic clove, chopped
  • 1 large fresh mild green chile (Anaheim or Hatch), seeds and stem discarded, chopped
  • 1/2 fresh jalapeño chile pepper, seeds and stem discarded, minced (or more, if you desire more heat)
  • Salt
  • Pinch of ground cumin
  • Pinch of ground oregano
  • 1 small to medium tomato, chopped
  • 4 corn tortillas
  • 4 slices cheddar cheese
  • 1/4 cup crumbled Mexican cotija cheese (a salty, crumbly cheese, you can substitute feta)
  • A few sprigs of fresh cilantro, chopped (okay to include the stems, if small)

You can find this recipe and similar ones at:

http://www.simplyrecipes.com/recipes/veggie_tacos/

Shrimp Tacos Shrimp Tacos 

Avocado Salsa:

  • 1 small onion, quartered
  • 1 jalapeno, quartered, seeds optional
  • 1 garlic clove, smashed
  • 4 medium tomatillos, (about 8 ounces) husked, rinsed, and coarsely chopped
  • 1/2 Hass avocado, peeled, seeded, and cut into chunks
  • 1 1/4 teaspoons kosher salt
  • 1/4 cup loosely packed fresh cilantro leaves, coarsely chopped

Shrimp:

  • 1 tablespoon olive oil
  • 1 teaspoon chipotle or blended chili powder
  • 1 teaspoon kosher salt
  • 1 pound medium shrimp (about 20), peeled and deveined
  • 8 corn tortillas
  • 8 sprigs cilantro for garnish
  • 2 limes, cut into wedges

Directions 

  • Put the onion, jalapeno, and garlic in a food processor and finely chop. Add the tomatillos, avocado, and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro.
  • Heat a stovetop or outdoor grill to medium-high. Mix the olive oil, chipotle or chili powder, and salt in a large bowl. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.
  • Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.) Spoon sauce on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro. Serve 2 tacos per person, with a lime wedge on the side.

Copyright 2005 Television Food Network, G.P. All rights reserved.

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/chipotle-shrimp-taco-with-avocado-salsa-verde-recipe/index.html?oc=linkback
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/chipotle-shrimp-taco-with-avocado-salsa-verde-recipe/index.html?oc=linkback

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