Monday, 11 September 2017

How Can You Be More Creative With Tacos?


Tacos are one of our all-timefavourite Mexican dishes. And why not? They make for a versatile meal packed with different varieties of fillings, making it an ideal choice for vegans, vegetarians and non-vegetarians alike.
You can pretty much pack anything in your taco and come up with a finger-licking good snack or meal option. Want to spruce up your taco game? Check out these creative ways to have some fun with tacos.

1. Crunchy Lentil Tacos With Avocado Feta Guacamole


You must have eaten tacos and lentils separately, but have you ever tried them together? Dig into this heavenly combination of tacos and lentils to fill up on a healthy and hearty meal. These lentil tacos can be a mouth-watering mid-week pick up to indulge in.

Ingredients

•1 tablespoon of avocado oil
•2 1/2 cups of pre-cooked lentils
•1 small onion, finely chopped
•1 teaspoon of ground Healthy Alternatives Organic Cumin Whole
•1 teaspoon of Healthy Alternatives Organic Red Chilly Powder
•1/4 teaspoon of ground Healthy Alternatives Organic Black Pepper Whole
•1/8 teaspoon of salt
•1/4 cup of water
•3 small avocados or 2 medium to large avocados
•1 cup of crumbled feta cheese
•8-12 crunchy taco shells
•Chopped lettuce, chopped tomato, cilantro,hot sauce (Optional)

Instructions

1.Heat a large skillet over medium heat, add some oil and ½ a cup of chopped onion to the pan, stir until the onion is softened, for 2 minutes. Add cooked lentils to the pan and stir, then add the cumin, the chili powder, salt, pepper, and water to the lentil/onion mixture, and stir well to combine. Turn the heat down to low and let it simmer while preparing the avocado feta guacamole.
2.Remove the skin and the pit from the avocados and place them in a medium-sized, mixing bowl. Mash the avocados with a fork, then add the remaining chopped onion and the feta cheese, stirring well to combine.
3.Spoon the lentil mixture into a serving bowl, and place it on the dining table along with the taco shells, avocado feta guacamole, and the desired taco toppings for self-serving.

2. Roasted Asparagus And Cherry Tacos



Courtesy: notwithoutsalt.com

Asparagus and cherries have never been heard of together in a taco. But trust us, this combination of sweet and succulentflavours can really open up the experimental side of your palate. These ingredients, whether grilled or roasted, can bring out the foodie in you.

Ingredients

•450 grams of asparagus spears, with the stems,trimmed
Healthy Alternatives Pure Olive oil
•Salt
•freshly ground Healthy Alternatives Organic Black Pepper Whole
•250 grams of cherries, halved and pitted
Flour tortillas 

For garnishing

•Asparagus salsa
•Queso fresco
•Cilantro

Instructions

1.Preheat oven to 400°F.
2.Arrange the asparagus spears in a single layer on a roasting pan or a baking sheet. Drizzle just enough olive oil to lightly and evenly coat, and toss. Season with some salt and pepper. Place in the oven.
3.After about 10 minutes, turn the asparagus spears and add the cherries to the pan.
4.Continue to roast until the asparagus is just tender and browned, for about 20 minutes.
5.To serve, place a few asparagus spears and cherry halves in the center of a tortilla and garnish with some asparagus salsa, queso fresco, and cilantro.

3. Spaghetti Tacos


Courtesy: www.tastefullysimple.com

This dish is a kid pleaser for sure! These Italian-Mexican tacos with spaghetti take creativity to a whole new level. It’s everything your child can wish for in just one recipe.So, put on your chef’s hat and cook up this lip-smacking dish for dinner tonight.

Ingredients

•1 (16 ounces) package Capellini pasta
•1 (5.8 ounces) package of crisp taco shells
•1 (28 ounces) jar of spaghetti sauce
•¼ cup of grated parmesan cheese

Instructions

1.Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once, the water is boiling, stir in the angel hair pasta, and return to a boil.
2.Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to bite, for about 4 to 5 minutes. Drain well.
3.Return the pasta to the pot, and pour the sauce over the pasta; mix thoroughly until reheated.
4. Place the taco shells into a microwave oven in a stack, and fan the stack out to a circular shape so the edges of the taco shells overlap slightly. Cook on High until warmed and crisp, for about 30 to 45 seconds.
5.Fill the warm taco shells with the pasta mixture. Sprinkle the pasta filling of each shell with about 1 teaspoon of Parmesan cheese before serving.

Find the freshest ingredients to make these recipes, right here.

Check out these Kids’Special for some food inspiration to brighten up your child’s day!

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