TALKING ABOUT TACOS

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I love Mexican food. I love chilli. I love tacos. My Husband (Tom) & I have eaten chilli a few nights a week for the last 4 & a half years and we will never tire of it. Sometimes we throw it in a burrito, sometimes we serve it up enchilada-style, sometimes we have it straight up with a side of tortilla chips n guacamole.

We’ve recently gotten into traditional, soft shell tacos and I don’t want to under-play this but OUR LIVES HAVE CHANGED. We have been having them with every meal, pretty much; you can make any night Taco Night if you just put your dinner in a taco. That’s just science.

So I guess this post is more of a serving suggestion for tacos/what I ate this particular night than a recipe; there are so many different things you can stuff a taco with and we always vary a filling here and there. I know I’ve banged on about chilli for most of this intro but we didn’t have any chilli with our tacos on this night, don’t @ me. 

Black Beans – We cooked up a batch of black beans. Once they were cooked we stirred through a teaspoon of some chilli paste (I forget which one now, was either Chipotle or Adobo) and smushed the beans all up together. How very technical of us.

Nooch Hummus – Tin of chickpeas, 2 cloves of garlic, a lot (we did about 6 tablespoons) of Engevita yeast flakes (nooch), 2 teaspoons garlic powder, juice of half a lime, glug of olive oil and a sprinkling of chilli powder. Served it straight out of the food processer bowl because we classy.

Guacamole – Tom’s speciality. This night’s version was 2 avocadoes, 2 red chillies (chopped, including seeds), 2 spring onions, 1-2 tomatoes (chopped up small), juice of a whole lime. Mash it all up. Bit of salt & pepper. Bam.

Tortilla Chips – Cut a tortilla or 10 into triangles, bake at 180 until brown (usually 5 mins).

Rice – This night we just had plain white long grain rice, nothing fancy.

Veggies – 1 yellow bell pepper, 1 green bell pepper, 2 small carrots. Pan fried with a little oil, cumin, chilli powder and Mexican oregano (Mexican oregano is a little sweeter than regular oregano).

Jalapeno “mayo” – chopped up a bunch of pickled jalapenos and stirred them through some Vegenaise.

If you’re wondering how many tacos/fillings to make, I maxed out after my third taco and Tom managed 4. There were A LOT of leftovers, but I think leftovers make the best packed lunches so everything came up Milhouse in the end.

I think the next step for me on this taco train of love will be to make my own. Wish me all of the luck.

 

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2 Comments

  1. Mel
    March 10, 2016 / 10:22 pm

    I am so interested in these green tacos, but guess they aren’t GF…..I may also make some ?

    • March 11, 2016 / 12:56 pm

      Eek, I didn’t know you were GF. There is a website called http://www.mexgrocer.co.uk who have GF tacos. Sadly not the cactus version but the plain are very nice too! I do think homemade is going to be a noticeably different taste and the benefit of nothing added to elongate the shelf life too 🙂

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