Category Archives: Mexican

Taco Tuesday

Tacos

By pure coincidence it is always a Tuesday (or Thursday) when I decide to make tacos for dinner. Today’s Taco Tuesday – however – was more exciting than usual because I made fun accompaniments: guacamole (using the jalapeño & cilantro from the balcony garden, woo!) and a roasted corn & black bean salsa.

I first tasted tacos as a 9-year-old; my mum used to make them as a snack, and it was the best thing to eat after a long day at school!  So, obviously, this means that when it comes to Mexican food, tacos are my absolute fave! (particularly the yellow corn, crispy kind from Old El Paso).

For something that is so yummy, I find it really odd that most restaurants only have soft tacos on their menu. I have yet to find somewhere that actually has good crispy tacos (and trust me, I have looked!) which is why I just prefer to make my own at home. The recipe below can be made with any type of ground meat (beef/ pork/ turkey) or even Smart Ground for all you veggies out there, but at this household we like ours with turkey.

Ground Turkey Tacos

1/2 lb 99% fat free ground turkey
1/2 pkt Old El Paso Crunchy Taco Shells
2 tbsp extra virgin olive oil
2 cloves garlic, minced
1/2 yellow onion, diced
1 can diced tomato
1 tsp cayenne pepper
1 tsp cumin
1 paprika
1/2 cup water
2 tbsp fritos jalapeño cheddar queso (optional)
salt & pepper, to taste
shredded mexican blend cheese, to garnish
head iceberg lettuce, shredded, to garnish
shoestring carrots, to garnish

Heat oil in a large saute pan over medium-high heat. Add onion; cook until translucent & slightly brownish. Add garlic and cook for 2 minutes. Add the tomato and cook for additional 3-4 minutes, until mushy. Push to one side of the pan.

On the other side of the pan, add the ground turkey break up meat with the backside of a spoon. Cook until meat is just cooked through, about 4 to 5 minutes. Stir in all the dry seasonings, salt & pepper and cook 1 minute. Add water and simmer on low heat, stirring occasionally – do this for about 10 minutes. Fold in the queso (while this part is optional, I totes recommend you add it for an extra kick of heat & flavor…and yumminess!). Allow the meat to simmer on super-low heat, covered, for an additional 5 minutes or until you’re ready to serve.

Heat the tacos as directed on the taco shell packaging. When this is done (should take no more than 20 minutes, including the time to pre-heat your oven). Portion out the meat mixture into each taco, garnishing with lettuce, carrot & cheese. Eat immediately; otherwise your tacos will get soggy!

Corn & Black Bean SalsaRoasted Corn & Black Bean Salsa

2 tsp extra virgin olive oil
1 can golden corn kernels, drained & rinsed
1 can black beans, drained & rinsed
1/4 medium red onion, diced
1/4 cup cilantro, chopped
1/3 jalapeño, diced
juice of 1/2 lime
salt & pepper, to taste

Heat 1 tsp oil in a large saute pan over medium-high heat. Add the kernels of corn and cook. Refrain from stirring the corn too much, as you want the corn to get that brownish char. As the kernels brown, they will begin to pop – this is when you should stir thoroughly (to prevent it from burning!)

Allow the corn to cool on a large plate for about 20 minutes. Once the corn has cooled, combine all the ingredients in a bowl. Chill in the fridge for at least 20 minutes before serving.

GuacamoleGuacamole

2 hass avocados
1/2 medium red onion, diced
1/3 jalapeño, diced
a handful of cilantro, coarsely chopped
a pinch of garlic salt
pepper, to taste
lime juice, to taste

Combine all the ingredients (except avocados) in a bowl.  Add garlic salt & pepper to taste and allow the flavors a chance to marry for about 10 mins at room temperature. Mash the avocados with a fork so there are a few avocado chunks and then gently fold in the other ingredients. Serve immediately.

This recipe is good for 2 people… or just 1, if you’re a gordo, teehehe