May > Healthy Recipe of the Month

Healthy Recipe of the Month

Three Gourmet Taco Ideas

Tacos can be a great option for a casual family meal. Why not try out one of these three variations as a new idea for bringing a fun, easy meal to the table? For more recipe possibilities, check out all ten gourmet taco recipes offered by Cooking Light.

1. Steak Tacos with Lime Mayo

You can find bagged baby peppers at many supermarkets – no need to peel the skins after roasting. Use either fresh salsa found in the produce section or your favorite jarred salsa.

Yield: Serves 4 (serving size = 2 tacos)
Prep Time: 31 Minutes

Tacos. Image for May 2013 Newsletter

Ingredients:

Preparation:

  1. Preheat broiler to high.
  2. Arrange bell peppers in a single layer on a foil-lined jelly-roll pan and lightly coat peppers with cooking spray.
  3. Broil peppers 4 minutes on each side or until blackened.
  4. Cool slightly; discard stems. Cut peppers into strips.
  5. Combine chipotle, paprika, and salt; rub spice mixture evenly over steak.
  6. Place steak on a broiler pan coated with cooking spray and broil 5 minutes on each side or until desired degree of doneness.
  7. Let steak stand 10 minutes; thinly slice steak across the grain.
  8. Combine mayonnaise and next 4 ingredients; stir well.
  9. Working with 1 tortilla at a time, heat tortillas over medium-high heat, directly on the eye of a burner, for about 15 seconds on each side or until lightly charred.
  10. Place 2 tortillas on each of 4 plates and divide steak evenly among tortillas.
  11. Top each taco with 1/4 cup sweet peppers, 1 tablespoon salsa, 1 tablespoon cheese, and 1 1/2 teaspoons mayonnaise mixture.

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2. Supercrunch Tofu Tacos

Pickled daikon radishes and carrots plus a spicy Sriracha sauce set these Asian-inspired tacos apart. Pan-sautéed cashews lend meaty crunch to this vegetarian dish.

Yield: Serves 4 (serving size = 2 tacos)
Prep Time: Hands on, 16 Minutes; Total, 42 Minutes

Tacos. Image for May 2013 Newsletter

Ingredients:

Preparation:

  1. Cut tofu lengthwise into 2 (1-inch-thick) slices. Cut each slice lengthwise into 4 (1-inch-thick) strips.
  2. Place tofu on several layers of heavy-duty paper towels and cover with additional paper towels; top with a cast-iron skillet or other heavy pan. Let stand 15 minutes.
  3. Heat a large skillet over medium-high heat. Add canola oil to pan, and swirl to coat.
  4. Sprinkle tofu with salt and pepper. Add tofu to pan; cook 10 minutes or until browned, turning to brown all sides.
  5. Remove tofu from pan, and drain on paper towels.
  6. Add cashews to pan; cook 30 seconds or until nuts are just beginning to brown. Remove nuts with a slotted spoon, and coarsely chop.
  7. Cut tofu strips crosswise into 1-inch cubes.
  8. Combine 1/4 cup vinegar, 3 tablespoons water, and sugar in a small saucepan; bring to a boil. Remove from heat; add carrots and radish. Let stand 15 minutes; drain.
  9. Combine mayonnaise, Sriracha, and 1 teaspoon vinegar in a small bowl, stirring with a whisk.
  10. Working with 1 tortilla at a time, heat tortillas over medium-high heat directly on the eye of a burner for about 15 seconds on each side or until lightly charred.
  11. Arrange about 1/4 cup carrot mixture in center of each tortilla; top with 4 tofu pieces, about 1/2 teaspoon cashews, about 1 teaspoon mayonnaise mixture, and 1 1/2 teaspoons green onions.

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3. Huevos Ranchers Tacos

This recipe yields more of a knife-and-fork taco as the soft egg yolk spreads and coats the rest of the filling.

Yield: Serves 4 (serving size = 1 taco)
Prep Time: Hands on, 15 Minutes, Total, 20 Minutes

Tacos. Image for May 2013 Newsletter

Ingredients:

Preparation:

  1. Preheat broiler to high.
  2. Arrange tortillas on a baking sheet and lightly coat tortillas with cooking spray.
  3. Broil 2 minutes; remove pan from oven. Turn tortillas over.
  4. Top each tortilla with 2 tablespoons cheese and 2 tablespoons beans.
  5. Broil 1 minute or until cheese melts. Remove from oven.
  6. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat.
  7. Crack eggs into pan; cook 2 minutes.
  8. Cover and cook 2 minutes or until whites are set.
  9. Place 1 egg in center of each tortilla; sprinkle with pepper.
  10. Top tacos evenly with pico de gallo, crema, avocado, and cilantro. Serve with lime.

Source: Cooking Light, May 2013

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