Ryan's Painful Tacos

These tacos got this name from frying the taco shells crispy and getting splattered with frying oil in the process. These are a great addition for build your own taco bar, or taco night all put together.

Ingredients:
Filling: 
2 Tbsp vegetable oil or corn oil                        
2 tsp vinegar (preferably apple cider vinegar)    
1 small onion, chopped (about 2/3 cup)            
3 medium cloves garlic, minced or pressed through garlic press (~1 Tb) 
2 Tbsp chili powder 
1 tsp  ground cumin            
1 tsp ground coriander 
½ tsp dried oregano 
¼ tsp cayenne pepper 
table salt 
ground black pepper 
1 pound 90% lean beef (or leaner) 
½ cup tomato sauce 
½ cup chicken broth 
1 tsp brown sugar

Shells: 
3/4 cup vegetable oil, corn oil, or canola oil 
8 corn tortillas (6-inch)

Toppings:
shredded cheese: Colby Jack; Mexican mix; Cheddar
diced tomatoes
chopped lettuce
corn
black beans
refried beans
salsa
guacamole
your choice

Directions:
Filling: 

1. Heat oil in medium skillet over medium heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened, about 4 minutes. 
2. Add garlic, spices, and 1/2 teaspoon salt; cook, stirring constantly, until fragrant, about 1 minute. 
3. Add ground beef and cook, breaking meat up with wooden spoon and scraping pan bottom to prevent scorching, until beef is no longer pink, about 5 minutes. 
4. Add tomato sauce, chicken broth, brown sugar, and vinegar; bring to simmer. 
5. Reduce heat to medium-low and simmer, uncovered, stirring frequently and breaking meat up so that no chunks remain, until liquid has reduced and thickened (mixture should not be completely dry), about 10 minutes. 
6. Adjust seasonings with salt and pepper. 
7. Using wide, shallow spoon, divide filling evenly among taco shells.  

Shells: 

1. Heat oil in 8-inch heavy-bottomed skillet over medium heat to 350 degrees, about 5 minutes (oil should bubble when small piece of tortilla is dropped in; tortilla piece should rise to surface in 2 seconds and be light golden brown in about 1 1/2 minutes). 
2. Meanwhile, line rimmed baking sheet with double thickness of paper towels. 
3. Using tongs to hold tortilla, slip half of tortilla into hot oil. With metal spatula in other hand, keep half of tortilla submerged in oil. Fry until just set, but not brown, about 30 seconds. 
4. Flip tortilla; hold tortilla open about 2 inches while keeping bottom submerged in oil. Fry until golden brown, about 1 1/2 minutes. 
5. Flip again and fry other side until golden brown, about 30 seconds. 
6. Transfer shell upside down to prepared baking sheet to drain. 
7. Repeat with remaining tortillas, adjusting heat as necessary to keep oil between 350 and 375 degrees.

Notes:

• Serves 4 
• Per serving: 330 Cal + shell 
• Serve immediately, passing toppings separately.

Cauliflower Samosa Tacos

... not to be confused with the previous Cauliflower Samosa Burrito, which was made slightly differently.

Ingredients
1 tomato, diced 
½” fresh ginger root, peeled 
1 garlic clove 
½ small red onion, diced 
½ tsp ground cumin 
¼ tsp paprika 
½ tsp mild curry powder 
3 cups (11-oz) cauliflower florets 
1 cooked potato, diced 
½ cup green peas
6 corn tortillas 
3 tbsp raw cashews

Directions:

1. In a food processor or blender, puree tomatoes, ginger, and garlic. Set aside. 
2. Line a skillet with ¼-cup water. 
3. Sauté onions until translucent. 
4. Stir in blended tomato mixture, ground cumin, paprika, and curry powder. 
5. Add cauliflower and sauté until cauliflower is cooked but not mushy, about 10 minutes. 
6. Add potatoes and peas and cook until very warm. 
7. Taste and adjust seasonings. 
8. Scoop cauliflower mixture onto tortillas and top with cashews.

Notes:

• Serves 2
• Per serving: 383 calories, 8.7g fat, 68.6g carbs, 13.5g fiber, 9.3g sugars, 13.5g protein
• Total time: 20 min
• Active time: 10 min

Caesar Taco Salad

This is an everybody-approved salad. It's delicious! I got the recipe from Happy Herbivore Meal Mentor. This is a great salad as a side or main dish.

Ingredients:
1 tbsp low-sodium soy sauce 
2 tsp fresh lemon juice 
2 tbsp taco seasoning 
1.5 - 2 cups chickpeas  
2 corn tortillas 
1 head romaine lettuce, chopped 
5-oz cherry tomatoes, sliced 
2-oz guacamole

Caesar Dressing 
½ cup yogurt 
1 tbsp fresh lemon juice 
1 tbsp Dijon mustard 
1½ tsp Worcestershire sauce 
garlic powder

Directions:

1. Preheat oven to 375F.
2. Make dressing by whisking all ingredients together until well combined, adding garlic powder to taste. 
3. Chill until using.
4. Combine soy sauce, lemon juice, taco seasoning and chickpeas, stir to coat.
5. Place on parchment-lined baking sheet, and bake 20-25 minutes, until crispy but not hard. 
6. During last 5-10 minutes, place tortillas right on the rack and bake until crispy. 
7. In a large mixing bowl, toss chickpeas with lettuce and cherry tomatoes. 
8. Pour dressing over top, and toss to coat. 
9. Crumble corn tortillas over the top. 
10. Top with guacamole.

Notes:

• Serves 2.
• Per serving: 418 calories, 8.6g fat, 63.4g carbs, 12.7g fiber, 9.1g sugars, 19.2g protein

Sweet Tomatoes Bowl

This was amazing. I really like lentils, and there is a fabulous flavor combination here. I got the original recipe from Happy Herbivore Meal Mentor. 

Ingredients:
water
1 zucchini, sliced in half moons 
1-2 tbsp Taco Seasoning 
5-oz cherry tomatoes, or grape tomatoes, or combo of small tomatoes, sliced 
⅓ cup corn 
¾ cup cooked lentils 
¼ cup salsa 

Directions:

1. Heat a skillet, and add ¼-cup water. 
2. Add zucchini and Taco Seasoning. 
3. Cook for a few minutes, until zucchini is just becoming tender. 
4. Add tomatoes and cook until the tomatoes start to soften. 
5. Add corn and cooked lentils. 
6. Continue to cook until vegetables reach desired tenderness, stirring constantly and adding water as needed. 
7. Top with salsa and serve. 

Notes:

• Serves 1
• Per serving: 386 calories, 1.7g fat, 72.2g carbs, 27.1g fiber, 11.6g sugars, 24.6g protein
• You can add hot sauce if you like. 

Sweet Potato Chilaquiles

I was surprised at the flavors of this. Be careful picking your salsa and guacamole. I got this meal from Happy Herbivore Meal Mentor. 

Ingredients:
2 corn tortillas 
1 sweet potato, diced 
2-3 tsp Taco Seasoning 
½ small onion, diced 
2 garlic cloves, minced 
15-oz can pinto beans, undrained 
1 cup (9 oz) salsa 
2-oz guacamole

Directions:

1. Preheat oven to 375F and line a baking sheet with parchment paper. Set aside. 
2. Place tortillas right on the rack and bake until crispy, 5-10 mins. Crumble into chips. Set aside. 
3. Place cubed potatoes in a colander and rinse under cold water, shaking off excess water but leaving potatoes damp. 
4. Toss potatoes with Taco Seasoning. 
5. Spread out on baking sheet and bake 15-20 minutes. Flip, and bake another 10-20 minutes, or until fork-tender. 
6. Sauté onion and garlic until translucent. 
7. Add beans (with their liquid). 
8. Turn off heat and mash beans well using a fork or potato masher. 
9. Add Taco Seasoning to taste. 
10. Cook until it thickens and reduces a bit. 
11. Spoon into bowls and top with potatoes, salsa and guacamole. 
12. Crumble corn chips over top. 

Notes:

• Serves 2
• Per serving: 408 calories, 7.6g fat, 69.8g carbs, 18.2g fiber, 9.7g sugars, 18.1g protein
• You can add corn or black olives.

Potato Verde Tacos

This is a meal from the Happy Herbivore Meal Mentor. It is one serving pictured. I make changes to the original recipes to fit my tastebuds.

Ingredients:
olive oil
up to 1 cup vegetable broth 
½ small onion, diced 
1 garlic clove, minced 
½ tsp ground cumin 
1 green bell pepper, seeded and diced 
1 cooked potato, diced 
5-oz fresh spinach 
½-1 tbsp nutritional yeast 
¾ cup refried beans (warmed) 
6 corn tortillas 
½ cup salsa 

Directions:

1. Sauté onion and garlic until translucent. 
2. Add cumin, stirring to coat.
3. Add bell peppers and cook until almost tender, adding broth as needed. 
4. Add potato pieces, cover and simmer, cooking until potatoes and peppers are very tender and potatoes have taken on broth coloring. (Add more broth as needed during cooking). 
5. Turn off heat and add spinach, stirring to cook down and incorporate. 
6. Season with salt and pepper, then sprinkle with nutritional yeast. 
7. Mash potatoes partially (optional). 9
8. Stir to combine and set aside.  
9. Spread warm refried beans on tortillas and top with potato mixture. 
10. Spoon salsa on top or on the side.

Notes:

• Serves 2
• Per serving: 412 calories, 4.5g fat, 79.8g carbs, 17.7g fiber, 7.6g sugars, 19g protein
• Add corn or guacamole

Breakfast: Robert Rodriguez' Sin City Breakfast Tacos

These aren't really breakfast for us. These go in the Breakfast for Dinner category. But they are very good.

Ingredients

We make them as burritos, not tacos.

Ingredients:

Tortilla
2 cups unbleached all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 cup butter at room temperature
3/4 cup warm water, plus additional for dampening tea towel
bacon drippings (optional)

Tacos/Migas/Burritos
large potato, peeled and diced
large tomato
medium white onion, peeled and sliced
green jalapeno, minced
corn tortillas, 4 days old and sliced into strips
5-6 eggs, lightly beaten
corn oil
butter
salt and pepper

Directions:

Tortillas

1. In a large mixing bowl, combine the flour, salt and baking powder. Cut in the butter with a pastry blender or your hands until well-mixed and a coarse, sandy texture is achieved. Add warm water and form into a dough. Knead the dough on a floured surface until it is not sticky - it should be smooth and elastic. Make 8 to 10 balls and put these on a baking sheet. Dampen a tea towel with warm water, cover the dough and let rise for 20 minutes. 

Tacos/Migas/Burritos

1. Heat 2 tablespoons corn oil in a nonstick pan on medium heat. Fry the potatoes until soft but not crispy. Add salt and pepper. Scoop the potatoes to a plate lined with a paper towel. Heat 2 tablespoons corn oil in the same pan to fry the tomato, onion and jalapeno until the onion begins to soften. Put aside and keep warm.
2. In the same pan, heat 2 tablespoons of oil and fry the corn tortilla strips until crispy. Put aside on a plate lined with a paper towel. Heat 2 tablespoons butter in same pan and lightly scramble the eggs.
3. Combine the tomato mixture, corn tortilla strips and eggs on a platter. Put aside and keep warm.
4. 
   
5. Shape the flour tortillas into thin round circles about 6 inches in diameter using a rolling pin. Heat a skillet over medium heat, adding bacon drippings if desired. Cook the tortillas until bubbles form and brown specks appear, about 1 minute. Flip and cook another minute. Keep tortillas warm, stacking them until ready to serve.
6. Divide the potato and egg mixture onto the flour tortillas. Fold in half or burrito-style. Serve and enjoy.

Other Notes:

• The original recipe can be found here.
• Tortillas make 8-10.