Guys! IT'S TACO TUESDAY! We wait for this glorious day every week...ok...we actually don't wait because we make tacos whenever the heck we want! 'Cuz we are tough like that. Tacos are seriously like the perfect food. It's a meal in one single vessel filled with deliciousness and no utensils required...so.....without further ado here are our go to recipes for Taco Tuesday...everyday!
Our beautiful friend Meg is creator, chef and beautiful woman behind the stunning website, This Mess Is Ours and her food is out of this world. We make her recipes weekly and her sweet potato black bean tacos are beyond!
For the sweet potatoes
- 1 pound sweet potatoes, cubed into 1-inch dice
- 1 tablespoon olive oil
- 1 teaspoon Kosher salt
- ¼ teaspoon garlic powder
- ¼ teaspoon ancho chile powder
- ½ teaspoon smoked paprika
For the tacos
- 1 batch fast and smokey black beans
- 1 avocado sliced or diced
- a selection of salsa, we like tomatillo salsa, pico de gallo, and mango salsa
- chopped cilantro
- pickled peppers
- lime wedges
- sour cream or cashew cream
- corn tortillas, grilled or warmed through until pliable
For the potatoes
- Preheat the oven to 400° F and line a baking sheet with parchment paper.
- Mound the cubed sweet potatoes onto the middle of the baking sheet and drizzle with olive oil then top with salt, garlic powder, ancho and paprika. Toss with your hands to coat all of the potatoes with the oil and the spices, then spread out into an even layer on the sheet pan.
- Roast in the oven for 15-20 minutes, stirring once, until the potatoes are tender on the inside but crisp and caramelized on the outside.
For the tacos
- Layer the sweet potatoes and black beans into the prepared corn tortillas then top with desired toppings like salsa, avocado, sour cream, etc.
When we heard Danny Trejo was opening a taco joint in LA with vegan options we lined up (there are lines daily) for his creations and his rainbow taco was worth the wait! Thanks to LA times we can all have them...all of the time!
Trejos rainbow tacos
1 cup cashews
3 cups water
2 tablespoons salt, or to taste
2 teaspoons lime juice, or to taste
In a bowl, soak the cashews in water, cover and set aside overnight at room temperature for the cashews to soften. The next day, strain the cashews, reserving the water. In a blender, puree the cashews with enough water to form a smooth sauce with the texture of heavy cream. Season with salt and lime juice to taste. This makes a generous cup of cream, which will keep, covered and refrigerated, up to 5 days.
1 small red onion, very thinly sliced
¼ cup lime juice
1 tablespoon salt
In a nonreactive bowl, stir together the onion, lime juice and salt until the salt is dissolved and all of the onion is covered. Set the mixture aside to marinate for at least 20 minutes before assembling the tacos. The pickled onions will keep, 3 to 5 days, covered and refrigerated.
Grilled white corn:
2 ears white corn, husks removed
Olive oil, for brushing
½ teaspoon salt, or to taste
¼ teaspoon freshly ground pepper, or to taste
Brush the corn with a light coat of olive oil and sprinkle over salt and pepper to taste. Cook the corn over a grill or grill pan heated over medium-high heat until the corn is charred and tender on all sides, 6 to 8 minutes. Remove from heat and cut the kernels from the cobs. You should have about 1 cup corn kernels. Set aside.
4 cups colored cauliflower florets, from a mixture of purple, orange, green and white cauliflower heads
2 tablespoons olive oil
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground pepper, or to taste
Heat the oven to 400 degrees. In a bowl, toss the cauliflower florets with the olive oil, salt and pepper to taste, until evenly combined. Spread the cauliflower onto a rimmed baking sheet and roast until slightly charred and tender, about 15 minutes, depending on the size of the florets.
Roasted rainbow cauliflower tacos:
1 teaspoon olive oil
Prepared roasted cauliflower
Prepared grilled white corn
Lime juice, for seasoning
6 corn tortillas, warmed
¾ cup prepared cashew cream, or to taste
Prepared pickled onions
Cilantro leaves, for garnish
Crushed roasted cashews, for garnish
1 to 2 radishes, thinly sliced, for garnish
Lime wedges, for serving
Heat a saute pan over medium-high heat until hot, and add the olive oil. Add the cauliflower and corn, stirring until warmed through. Remove from heat. Taste and season the mixture as desired with salt and lime juice.
To assemble the tacos, drizzle about 2 tablespoons cashew cream over each warmed tortilla. Spoon over about 1/2 cup of the cauliflower corn mixture. Top the mixture with a pinch of pickled onions, and garnish with cilantro leaves, roasted cashews and radish slices. Serve the tacos with lime wedges.
Makes 6 Tacos.
We are HUGE fans of Beyond Meat and their "chicken" strips can fool even the biggest meat eater except they are filled with veggies, vegan protein (pea and soy protein which BTW is not bad for you and after tremendous research we found out it was the meat industry selling propaganda to try to get people not to eat soy!) and spices instead of chicken! These tacos are TDF and super easy to make!
Go here for our favorite and easy recipe for Beyond Meat tacos...
Live every day like it's Taco Tuesday!