Taco Night!

Ingredients

Taco "Meat":
1/2 tbs vegetable oil
1 cup Boca Crumbles
about 1/4 packet of taco seasoning
1 small jalapeno, diced (optional)
1/2 yellow onion, diced
2 tbs of water

Fixings:
1 tbs torn cilantro leaves
4-6 sliced grape tomatoes
1/2 cup cabbage/lettuce
1-2 green onions
sour cream (optional)
salsa
cheese (optional)
black olives, diced
Taco shells or tortillas, warmed

Avocado Sauce:
1 ripe avocado
1/4 cup milk
juice of 1 lime
1/2 cup sour cream

 

How to make Taco Night!

Josh LOVES taco night, and this is a great meal that can be made together.  I usually have him make the "meat" part, and I cut up whatever veggies we are going to use. 

For this recipe, you can really make it your own.  Feel free to use soyrizo instead of crumbles or omit the dairy products for some awesome vegan tacos.  This makes about 7 small tacos, which is just enough to satisfy us both (or 3-4 regular people).

For the crumbles, heat the oil over medium-high heat.  Add the broken up crumbles, onion, and jalapeno.  Saute for about 2 minutes and then add the water and seasoning.  Feel free to add more water if needed.  Cook for about 5 minutes or until heated through.

Assemble the tacos with whatever fixings you are using.  We tend to put the meat on the bottom and spread the sour cream down the sides.

If using the avocado spread, just puree all of the ingredients for this together and put into a squirt bottle.  This will keep for a few days in the fridge.

Enjoy!!

Salsa

 

Ingredients

1 small white onion
2-3  cloves of garlic
1-1.5 lbs tomatoes (whatever variety you like)
1 14.5 oz can of tomatoes with green chilies
1 roasted green chili (or a can of roasted, sliced green chilies)
juice from 1 lime
1/2 cup cilantro
1/2 tsp granulated garlic
1 jalapeno
1 tsp cumin
1 pinch Mexican Oregano

How to make Salsa

This is the basic recipe for salsa that I use all the time.  It is always a hit for parties.  If I want to make it look a bit fancier, I will use halved or quartered cherry or grape tomatoes.

As always, please feel free to add more vegetables!  Corn or black beans are wonderful in this.

Sometimes, if the jalapeno is not too hot, I will add a splash of hot sauce or Sriracha for an extra kick and tang.

For ease, I combine 1/2 the onion, 1/4 lb tomatoes, garlic, jalapeno, lime juice, green chili, canned tomatoes, and 1/2 the cilantro in a food processor and pulse until well chopped. 

Then, I finely dice the remaining tomatoes, onion, and cilantro and add them to the mix.  Add the seasonings and let sit for at least an hour.

Serve with chips and enjoy!