Have you ever pondered the deep, hard-hitting question of which you would eat—tacos or pizza—if you had to eat one thing for the rest of your life? We revisit this question every now and then, because it's important to touch base on these matters of the heart. Whenever it comes up, Nick usually needs a minute of labored introspection. But for me, the answer's easy: in my heart, tacos reign supreme.
That's why this installment of my Kitchen Trios series is especially near and dear. I'm delighted to share with you some of my favorite taco recipes—most of which are plant-based and require just three or four ingredients for the fillings. At my house, we always have a bag of corn tortillas in the freezer and a lime or two in the fridge—plus a tub of plain yogurt or sour cream. On any given evening, we can usually throw something together using the produce and/or pantry staples lying around.
The recipes below are delicious as is, but have fun adding to them: radishes, tomatoes, goat cheese, cilantro, guacamole, pickled red onion...the world's your taco.
Sweet Potato Tacos
Ingredients: black beans, sweet potato, avocado
Peel and cube the sweet potato. Toss the cubes in oil and season them with salt and pepper. Roast at 400°F for about 20 minutes.
Meanwhile, drain and rinse the black beans. Heat them up with some oil and whatever spices you like—I used cumin, smoked paprika, and garlic powder.
Throw it all down on a tortilla lined with sour cream. Top with the avocado and a squeeze of lime juice.
Chickpea Tacos
Ingredients: chickpeas, onion, red bell pepper
Drain and rinse the chickpeas. Slice half a red pepper and a quarter of a red onion (don’t make the slices too thin or they’ll burn).
Toss everything in a bowl with some oil, salt, and whatever spices you’d like (curry powder, turmeric, cumin, chili powder, etc.). Roast it all on a sheet pan in a 400°F oven for 20–25 minutes.
Serve this filling with a generous dollop of sour cream, plain yogurt, or guac.
Tofu & Mushroom Tacos
Ingredients: tofu, mushrooms, corn cob
Clean and quarter 8 ounces of mushrooms. Put them on a baking sheet, drizzle them with olive oil, and season with a pinch of salt. Toss everything together and spread out the mushrooms on one half of the baking sheet.
Wrap the tofu block in some paper towels and set a heavy pot on top of it for a good 15 minutes to wring out excess water. Then cube the tofu and toss it in 4 tablespoons of cornstarch + a pinch of salt and pepper. Feel free to add spices here too. Spread out the tofu on the open half of the baking sheet.
Roast the mushrooms and tofu at 400°F for 20–25 minutes. You want the tofu golden crisp and the mushrooms dark and tender. Meanwhile, cut the corn off the cob and sauté it in half a tablespoon of butter until tender. Season with salt and pepper (and red pepper flakes if you like a little heat).
Per usual, serve it all over tortillas swiped with sour cream.
Fish Stick Tacos
Ingredients: fish sticks, cabbage, mayo, lime
Bake the fish sticks according to the package instructions.
Meanwhile, whisk 2 tablespoons mayo with 1/2 tablespoon lime juice in a mixing bowl. Add 1.5 cups thinly sliced cabbage and toss it all together.
Lay your sticks on their cabbage slaw bed and tuck in.
There you have it! I hope you're inspired to cook up some super simple tacos, or use these as a base for more elaborate recipes.
View my taco Short on YouTube, and stay tuned for more recipes from my Kitchen Trios series!
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