01/03/15 recipe -Taste USA

Saturday, January 3, 2015

Tropical Fruit Taco

How to make Tropical Fruit Taco Recipe

Makes 3-4 tacos

Ingredients:
¼ cup yogurt (plain or vanilla)
1 mango, peeled and sliced
1 kiwi, peeled, sliced, then halved
¼ cup crushed pineapple, well-drained
Tortillas

Method:
Spread yogurt evenly on a tortilla.

Top with fruit.

Tropical Fruit Taco

Strawberry Vanilla Breakfast Taco

How to make Strawberry Vanilla Breakfast Taco Recipe - Maybe a breakfast taco, maybe a dessert taco. You decide

Makes 4 tacos

Ingredients:
1 cup vanilla yogurt
1 teaspoon brown sugar
½ cup strawberries, sliced
Brown Sugar Tortillas

Method:
Mix yogurt and brown sugar.

Spread about 1½ Tablespoons yogurt and sugar mix on a tortilla. Top with a line of strawberry slices toward one end and roll as tightly as possible without breaking.

Serve upside down or with a strawberry on top to hold roll closed!

Strawberry Vanilla Breakfast Taco

Southwestern Omelet Taco

How to make Southwestern Omelet Taco Recipe

Makes 2 tacos

Ingredients:
1 teaspoon vegetable oil
½ small onion, diced
½ green pepper, diced
3 eggs
1 Tablespoon milk
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon red chili powder
¼ teaspoon fine ground sea salt
¼ cup shredded cheese (Mexican or taco blend)
¼ cup Mild Salsa, plus more for serving
Shredded cheese for garnish, if desired
Tortillas

Method:
Heat vegetable oil in a medium pan over medium-high heat. Add onion and green pepper and cook until tender, about 6-8 minutes.

Meanwhile, beat eggs with all remaining ingredients except tortillas in a small bowl. When bottom of eggs are firm, fold in half (as if making an omelet) and heat another 2 minutes. Unfold to a full, solid circle. (If eggs seal shut in some places, slide a spatula through and they will separate easily.)

Cut eggs in half and serve on warm tortillas with the straight edge of the eggs in the center for easy folding. Top with more shredded cheese, if desired.

Serve with more salsa on the

Southwestern Omelet Taco

Mexican Scrambled Egg Taco

How to make Mexican Scrambled Egg Taco Recipe - To add some kick to this simple Mexican breakfast-turned-taco, add half of a sliced chili pepper (no seeds!) when cooking the eggs.

Makes 2 tacos

Ingredients:
1 Tablespoon vegetable oil
1 small onion, diced (about ½ cup)
3 eggs
1 Tablespoon milk
½ teaspoon fine ground sea salt
1 small plum tomato, diced (about ½ cup)
½ chili pepper, minced, if desired
Tortillas
Salsa for topping

Method:
Heat vegetable oil in a small pan over medium heat. Add onions and cook until soft and beginning to brown, 4-5 minutes. Add chili pepper, if desired.

Meanwhile, beat eggs, milk, and salt in a small bowl. Add to onions along with tomatoes and cook to desired consistency, stirring constantly.

Serve with warm tortillas and a side of salsa for topping!

Mexican Scrambled Egg Taco

Black and Blue Breakfast Taco

How to make Black and Blue Breakfast Taco Recipe

Makes 4 tacos

Ingredients:
1 cup vanilla yogurt
1 teaspoon brown sugar
¼ cup blueberries, partially mashed
1 cup blackberries
Brown Sugar Tortillas

Method:
Mix yogurt, brown sugar, and blueberries.

Spread about 1½ Tablespoons yogurt mix on a tortilla. Top with a line of blackberries toward one end and roll as tightly as possible without breaking.

Serve upside down to hold roll closed.

Black and Blue Breakfast Taco

Bacon, Egg and Cheese Taco

How to make Bacon, Egg and Cheese Taco Recipe - Turn a classic American breakfast sandwich into a taco with this recipe for a rich flavor that will satisfy any bacon lover.

Makes 2 tacos

Ingredients:
2 strips of bacon
3 eggs
1 Tablespoon milk
1 teaspoon dried oregano
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon red chili powder
¼ teaspoon fine ground sea salt
¼ cup shredded cheese (Mexican or taco blend)
Shredded cheese for garnish, if desired
Tortillas

Method:
Fry bacon in an ungreased pan over medium heat until crispy, about 10 minutes. Reserve 1 Tablespoon of bacon grease.

Meanwhile, beat eggs with all remaining ingredients except tortillas in a small bowl. Heat reserved bacon grease in a small pan over medium heat and add egg mixture when hot. Crumble bacon and scatter evenly atop eggs. When bottom of eggs are firm, fold in half (as if making an omelet) and heat another 2 minutes. Unfold to a full, solid circle. (If eggs seal shut in some places, slide a spatula through and they will separate easily.)

Cut eggs in half and serve on warm tortillas with the straight edge of the eggs in the center for easy folding. Top with more shredded cheese, if desired.

Bacon, Egg and Cheese Taco

Zucchini Pesto Taco

How to make Zucchini Pesto Taco Recipe

Makes 2 tacos

Ingredients:
1 zucchini
1 Tablespoon Pesto
Pinch of coarse ground sea salt per taco, for garnish
Cracked black pepper, for garnish
Tortillas

Method:
Peel zucchini, then use a julienne peeler to shred into “pasta.”

Add zucchini pasta and pesto to a small mixing bowl, and toss with two forks to cover pasta with pesto.

Top a tortilla with pesto zucchini and garnish with salt and pepper.

Zucchini Pesto Taco

Waldorf Taco

How to make Waldorf Taco Recipe - Try asking someone to list the ingredients of a true Waldorf salad and you will get all sorts of responses, including lettuce, which is not one of the original ingredients! This taco has been whittled down to reflect the true Waldorf, and it is delicious!

Makes 4 tacos

Ingredients:
½ apple, any variety, sliced thin
½ celery stick, chopped
¼ cup walnuts, crushed
¼ cup Taco Mayonnaise
Tortillas

Method:
Toss apple, celery, and walnuts in a small mixing bowl.

Top a tortilla with an even layer of Taco Mayonnaise. Add apple mixture.

Waldorf Taco

Vegetable Stir Fry Taco

How to make Vegetable Stir Fry Taco Recipe

Makes 4-6 tacos

Ingredients:
1 small red pepper, sliced
1 small green pepper, sliced
1 medium onion, sliced thin
1 cup chopped broccoli
1 small carrot, shredded
2 Tablespoons + 1 teaspoon olive oil, separated
½ teaspoon powdered ginger
3 Tablespoons soy sauce
1-2 pieces lettuce per taco
Garlic Ginger Tortillas

Method:
Combine vegetables in a large mixing bowl and toss with 2 Tablespoons olive oil and powdered ginger.

Heat a large pan over medium-high heat and add remaining 1 teaspoon olive oil. When oil is hot, reduce heat to low, add vegetables, and cook until vegetables are tender with a slight crunch, about 15 minutes.

Add soy sauce and cook 1½ additional minutes, uncovered.

Top Garlic Ginger Tortilla with lettuce, and add vegetables.

Vegetable Stir Fry Taco

Turkish Soft Potato Taco

How to make Turkish Soft Potato Taco Recipe

Makes 4-6 tacos

Ingredients:
2 cups peeled, diced potato (about 2 large potatoes cut in ½-inch cubes)
1 teaspoon cumin
½ teaspoon turmeric
½ teaspoon paprika
1½ cups Chickpea & White Bean Hummus
1-2 pieces lettuce per taco
1 cup sour cream
Salsa for topping, if desired
Tortillas

Method:
Place potato cubes in boiling water, return to a full boil, and cook 2 minutes. Drain. Add cumin, turmeric, and paprika, and toss gently.

Heat a cast-iron skillet or heavy pan until very hot, then add potatoes and brown, stirring often but gently, about 10 minutes, until potatoes begin to turn gold and black in specs. Allow to cool at least 3 minutes.

Top a tortilla with 1½ Tablespoons Chickpea & White Bean Hummus. Add lettuce and sour cream, patted down gently. Top with potatoes. Add a Tablespoon of salsa for extra flavor, if desired.

Turkish Soft Potato Taco

Three Bean Taco

How to make Three Bean Taco Recipe

Makes 6 tacos

Ingredients:
1 can (15 oz) black beans
1 can (15 oz) great northern white beans
1 can (15 oz) red kidney beans
2 Tablespoons olive oil
1 Tablespoon dried oregano
1 scant Tablespoon black pepper
½ Tablespoon fine ground sea salt
1 cup lettuce, shredded
1 plum tomato, diced
Tortillas

Method:
Drain beans well and mix in a large mixing bowl.

Pour half of the mixture into a food processor, add the olive oil, oregano, pepper, and salt, and blend until smooth.

Spread 1-2 Tablespoons of blended bean mix over tortilla. Add whole beans, a few pieces of lettuce, and a few pieces of tomato.

Three Bean Taco

Steamed Broccoli Taco

How to make Steamed Broccoli Taco Recipe - A simple, refreshing vegetarian taco with an Asian flair.

Makes 2 tacos

Ingredients:
2 cups chopped broccoli
1 teaspoon olive oil
4 cloves garlic, chopped
1 Tablespoon + 2 Tablespoons soy sauce, separated
Garlic Ginger Tortillas

Method:
Bring water in a steamer to a rolling boil, then steam broccoli 5 minutes. Remove to a medium mixing bowl immediately to prevent further cooking.

While broccoli is steaming, heat olive oil in a small pan over medium-high heat. Add garlic cloves and cook until turning brown, about 2-3 minutes. Add 1 Tablespoon soy sauce, turn off heat, and mix until soy sauce is absorbed/evaporated, about 20-30 seconds.

Combine garlic with broccoli in mixing bowl and add remaining 2 Tablespoons soy sauce. Mix well.

Use two Garlic Ginger Tortillas and top with broccoli and garlic, using a slotted spoon to prevent excess soy sauce from weakening tortillas; two are recommended to withstand remaining soy sauce, or tortillas may crumble easily.

Note:
This taco also works well with lettuce wraps instead of tortillas, but add some grated fresh ginger in this case to make up for the flavor lost with the tortilla.

Steamed Broccoli Taco

Root Vegetable Taco

How to make Root Vegetable Taco Recipe - The variety of spices in this vegetarian taco, from the depth of the garam masala to the dessert quality of the nutmeg, combine for a full flavor experience that will satisfy anyone. This is an easy one to prepare for large groups; as taco filling, the vegetables taste just as good at room temperature as they do hot!

Makes 4-6 tacos

Ingredients:
4 medium carrots, peeled
2 large parsnips, peeled
¼ cup olive oil
½ cup butter (one stick)
1 teaspoon paprika
1 teaspoon garam masala
1 teaspoon nutmeg
1 teaspoon Classic Taco Seasoning
Dash of fine ground sea salt
1-2 pieces lettuce per taco
1 Tablespoon sour cream per taco
Paprika for garnish
Tortillas

Method:
Preheat oven to 400°F.

Slice carrots and parsnips in ¼-inch sticks, about 4 inches long. Place vegetables on a parchment paper-lined baking sheet, drizzle with olive oil (you may not use all of it), and roast for 15 minutes.

Melt butter in a small pot over medium heat. Add paprika, garam masala, nutmeg, Classic Taco Seasoning, and salt, and stir.

When vegetables are finished, spoon seasoned butter over vegetables. Return to oven and cook 10 more minutes. With tongs, remove to a plate to cool and dry 2-3 minutes.

Cover tortilla with lettuce, top with vegetables, and add a Tablespoon of sour cream. Garnish with paprika.

Root Vegetable Taco

Roasted Vegetable Taco

How to make Roasted Vegetable Taco Recipe

Makes 4-6 tacos

Ingredients:
1 teaspoon vegetable oil
½ zucchini, sliced in circles, then halved
½ squash, sliced in circles, then halved
½ small eggplant, sliced in circles, then halved (in thirds as circles get toward fat end)
5 cloves garlic, halved
1 Tablespoon Classic Taco Seasoning (page 170)
½ cup Taco Aioli (page 196)
Tortillas

Method:
Preheat oven to 375°F.

Grease a baking pan lightly with oil and arrange vegetable pieces (including garlic) so they do not overlap. Sprinkle with Classic Taco Seasoning. Cook 10 minutes.
Toss gently with a spatula (they can overlap now) and cook an additional 7 minutes.

Top a tortilla with 1 Tablespoon of Taco Aioli, spread evenly. Add vegetables.

Roasted Vegetable Taco

Potato Taco (taco de papa)

How to make Potato Taco (taco de papa) Recipe

Makes 4 tacos

Ingredients:
1 small hot pepper (as hot as you like it), seeded
2 Tablespoons olive oil
2 cups red potato, peeled and diced in ½-inch cubes
½ cup green pepper, diced
½ cup fresh corn kernels (canned whole kernels, well drained, will work)
4 cloves garlic, minced
Salt and black pepper to taste
Juice of 1 small lime
½ cup sour cream
1 small avocado, cubed
½ cup torn cilantro
Tortillas

Method:
Heat cast-iron skillet over medium-high heat until hot. Slice hot pepper and sear, cut-side down, about 4 minutes. Remove to cutting board to cool.

Reduce heat to medium and add olive oil to skillet. When hot, add potatoes and cook until golden brown and starting to blacken, about 10-12 minutes. Remove to a plate lined with paper towel to dry.

If skillet is completely dry, add a teaspoon of olive oil. Otherwise, simply add green pepper, corn, garlic, salt, pepper, and lime juice to skillet and cook 4-5 minutes, until corn begins to blacken and peppers become slightly tender.

Add a teaspoon of sour cream to the center of a tortilla and pat down gently. Top with potato and vegetable mixture. Top with avocado and garnish with cilantro.

Potato Taco (taco de papa)

Korean Taco

How to make Korean Taco Recipe

Makes 4-6 tacos

Ingredients:
¾ cup uncooked white rice
1 jar kimchi (14 ounces)
Cracked black pepper for garnish
Garlic Ginger Tortillas (page 146)

Method:
Prepare rice according to package directions.

Top a Garlic Ginger Tortilla with a thin layer of cooked rice, gently patted down. Add kimchi and top with freshly cracked black pepper.

Korean Taco