Tag Archives: spicy

Soy Chorizo Tacos with Jalapeño Yogurt Sauce and Homemade Corn Tortillas

21 Feb

Happy Taco Tuesday! Chris and I love going out for tacos as much as anyone. A local chain of restaurants celebrates both Taco Tuesday AND Taco Thursday, so we’re pretty spoiled – hard to beat cheap and tasty tacos, paired with $2 Mexican import draft beers! But, this can be rather unhealthy, which is why I also love making taco dinners at home.

The Recipe Redux challenge this month is to develop a healthy, creative take on the taco. It doesn’t get much healthier than making everything from scratch – right down to the tortillas!

Soy Chorizo Tacos with Jalapeño Yogurt Sauce and Homemade Corn Tortillas | xtinaluvspink.wordpress.com

If you’ve never made corn tortillas at home, don’t be afraid! They’re actually really easy and taste SO MUCH BETTER than store-bought corn tortillas which, let’s be honest, taste like nothing. Buy a bag of Masa Harina at almost any grocery store (it’s cheap) and make a fresh batch of tortillas to go with these tacos! If you’re tight on time, it’s fine to use store-bought, but you’ll be doing your taste buds a disservice.

The filling of these tacos is simple and just a bit spicy – soy chorizo is heated up with some frozen corn for a high-protein filling that tastes amazing. Finally, these tacos are drizzled with a charred jalapeño yogurt sauce for a creamy, cool element.

Tacos that are made from scratch, are high protein and taste amazing really do make for an amazing Taco Tuesday. But I won’t tell if you make these any other day of the week 🙂 Tell me – how do YOU taco?

Soy Chorizo Tacos with Jalapeño Yogurt Sauce and Homemade Corn Tortillas

Serves 4

  • 1 large jalapeño
  • 1 C plain Greek yogurt
  • 1/4 tsp sea salt
  • 1 tbsp honey
  • 1-2/3 C Masa Harina
  • 2/3 hot water
  • 1/2 tsp sea salt
  • 1/2 lime, juiced
  • 1 package soy chorizo, thawed – I love Trader Joe’s brand
  • 3/4 C frozen corn kernels

To make the tortillas, mix the Masa Harina with the hot water, remaining sea salt and juice of one lime. Stir to combine completely. Turn out onto a clean work surface and knead with your hands until the dough is smooth and no longer sticky. Return dough to the bowl and cover with a towel. Set aside to rest while you make the yogurt sauce.

Wash the jalapeño and slide a fork into the top (stem side). Carefully hold the pepper over an open flame on your stovetop. Alternatively, you could use the broiler if you have an electric oven. Keep turning the pepper until it’s mostly blackened, making sure it doesn’t catch fire.

Turn off the flame and run the pepper under water, scraping off the blackened skin with the blade of a knife. Transfer to a cutting board and cut off the stem. Slice it in half lengthwise and remove the seeds and ribs. Put the charred pepper halves into a small food processor with the yogurt, 1/4 tsp sea salt and honey. Puree until smooth and creamy. Transfer to a jar or bowl and refrigerate until serving.

Soy Chorizo Tacos with Jalapeño Yogurt Sauce and Homemade Corn Tortillas | xtinaluvspink.wordpress.com

Now you can make the tortillas! Cut a freezer zip-top bag down the sides so it folds open. Heat a cast iron skillet over medium-high on the stove. Use your hands to roll the dough into balls the size of a ping pong ball. Place a ball of dough between the cut-open plastic bag and use a rolling pin to flatten the dough into a round tortilla. Place the tortilla into the hot skillet (no oil necessary) and cook for 1-2 minutes on each side, being careful not to let it burn. Remove with a fork and place on a plate beneath a warm, damp towel. Repeat this process of rolling out the dough and cooking it until all the tortillas have been made. (For more detailed instructions, check out The Kitchn.)

Soy Chorizo Tacos with Jalapeño Yogurt Sauce and Homemade Corn Tortillas | xtinaluvspink.wordpress.com

In the same hot skillet, cook the thawed chorizo with the corn, about 5 minutes.

To assemble the tacos, place three tortillas on each plate. Spoon the chorizo filling into the center of each tortilla. Spoon or drizzle on the jalapeño yogurt sauce. Enjoy with a refreshing drink!

Soy Chorizo Tacos with Jalapeño Yogurt Sauce and Homemade Corn Tortillas | xtinaluvspink.wordpress.com

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Creamy Black Bean and Carrot Ribbon Salad

21 Jul

Food prep has never been my strong suit. I’m great at planning out food for the day ahead, or bigger weekend events. But a whole week’s worth of meals? Nah, I’ll figure it out later.

But this week it’s going to climb up to 97 degrees here, and without A/C at home, food prep has become invaluable. The last thing I want to do is turn on the oven or even a burner on the stove, and generate added heat in our house.

And that heat is where I drew inspiration for this month’s Recipe Redux theme: get your fruits and veggies in shape! We’ve been challenged to present a recipe featuring a creative way to serve produce. I’ve recently been loving carrot ribbons or shaved carrot. They’re a great way to get in that kerotene-rich vegetable in a super crunchy and fun way. I’ve put them in wraps and sandwiches, and now, beneath a creamy black bean salad!

Creamy Black Bean & Carrot Ribbon Salad | xtinaluvspink.wordpress.com

This salad is the perfect hot-weather meal! It’s cold and creamy and doesn’t require any heat at all. Chop, mix, shave and serve and you have a complete meal that’s packed with protein and fiber, without the need to bring anything to boil or bake at 375 for an hour. I’ll save those recipes for when it cools off 🙂

Even better: make this ahead of time to let the flavors deepen and meld together. Simply shave your carrots when you want to eat this salad, and you’re ready to go! Make a big batch of it and repurpose throughout the week. You could totally add an egg or avocado slices or just pair with more veggies! We enjoyed this while at an outdoor musical festival in one of the local neighborhoods: Chill on the Hill.

Creamy Black Bean & Carrot Ribbon Salad | xtinaluvspink.wordpress.com

How do you manage meals during hot weather? I’d love to know your tricks & tips!

Creamy Black Bean & Carrot Ribbon Salad

Serves 4

  • 1 C plain Greek yogurt
  • 2 tbsp white wine vinegar
  • 1 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp chili powder
  • ¼ tsp garlic powder
  • Sea salt and black pepper, to taste
  • 1 can black beans, rinsed and drained
  • 3 stalks celery, diced1 large jalapeno, seeds removed and diced
  • 2 tbsp chives, chopped
  • 3-4 large whole carrots, peeled

In a large bowl, mix together the dressing ingredients. Add in the black beans, celery, jalapeno, and chives. Stir to coat. Cover and refrigerate until ready to eat – either the same day or within 5 days.

Using a vegetable peeler, shave your peeled carrots to create long, thin ribbons. You could also use a spiralizer.

Cut the carrot ribbons in half so they’re not too long. Layer in the bottom of your bowls and top with the prepared, chilled salad.

As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover. Thank you for visiting. We hope you enjoy!

(Please note that this is a closed link-up for Recipe ReDux posts only. Any links added to this collection for non-ReDux posts will be deleted.)

Spicy Vegan Tempeh Fajitas

29 Jun

I received free product from True Made Foods and am eligible to win prizes associated with the contest. I was not compensated for my time. All opinions are my own.

Cookouts are a great time to fire up the grill, throw on some burgers and corn cobs, and slice open a watermelon for dessert. But they also present the perfect opportunity to get a bit more culinarily creative.

Think outside the burger (heehee) with some fajitas! My dad’s grill is pretty massive and therefore equipped with a side burner, perfect for a pan. He’d always throw in some veggies to cook along with the main dish, such as onions, peppers, mushrooms, and corn.

Spicy Vegan Tempeh Fajitas | xtinaluvspink.wordpress.com

This idea stems directly from that (thanks, dad!). These simple, flavor-packed fajitas can be made on the stovetop or on a grill’s side burner. They’re fresh and spicy at the same time, thanks to Veracha sauce. True Made Foods provided me with a lovely three-pack of their veggie-filled sauces. Yep, they make sauces out of REAL ingredients, with half the added sugar of leading brands. The spicy veracha sauce is sweet, smoky and all sorts of spicy, which makes it the perfect condiment to fajitas.

Spicy Vegan Tempeh Fajitas | xtinaluvspink.wordpress.com

Spicy Vegan Tempeh Fajitas 

Serves 4

  • 1 tbsp olive oil
  • 1 medium onion, sliced thinly
  • 2 bell peppers, different colors, sliced thinly
  • 1 package tempeh, halved lengthwise and sliced thinly
  • 1/3 C veracha sauce
  • 2 tbsp honey (or maple syrup if strictly vegan)
  • ½ tbsp dried oregano
  • 1 tsp ground cumin
  • Salt and pepper, to taste
  • 4 10” multigrain or 8 small corn tortillas
  • To serve: shredded cheese, plain Greek yogurt, salsa, shredded lettuce, chopped tomato, fresh cilantro, sliced green onion

In a large cast iron skillet, heat olive oil over medium-high. Saute sliced onion and peppers for 5-7 minutes. Stir in the tempeh and cook another 3-5 minutes.

In a small bowl, mix together the veracha sauce, honey, and seasonings. Pour over the fajita mix and stir to coat. Cook another minute or two to warm the sauce through.

Serve fajitas in one large or two small tortillas per person. Top with shredded cheese, plain Greek yogurt, salsa, shredded lettuce, chopped tomato, fresh cilantro and/or sliced green onion as desired. Enjoy with a cold beer!

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