Taco Mania

Last night I made 3 different taco fillings and we had a night of Taco Mania. We ate these fillings with soft corn tortillas along with some lettuce, avocado, and tofu queso fresco. The cumin lime tofu tended to get mixed with the other fillings to make really nice tasty combinations. We also had a little bit of the chorizo potato empanada filling, that we also ate as a taco filling, making taco mania night a night filled with 4 taco fillings!!

Our favorite of the night (although it was hard to choose) was surprisingly the Tequila Spiked Zucchini Potato filling - it was also the spiciest of the bunch:

Tequila Spiked Zucchini Potato Filling

2 small Zucchini, julienned **
1/2 tsp kosher salt
1 Tbsp Olive or corn oil
1/2 red bell pepper, cut into matchsticks
1 small red potato, cut into matchsticks
1 small onion, thinly sliced
1 clove garlic, minced
1/4 tsp ground cumin
1/4 tsp dried thyme
1/2 tsp mexican oregano
1 Tbsp pickled jalepeno, chopped
1 Tbsp tequila
1 Tbsp lime juice
salt to taste

Place the julienned zucchini in a strainer, sprinkle with salt, toss to coat and allow it to sit for 30 minutes.

Heat oil in a non-stick skillet over medium heat. Add the onions, potatoes, and bell pepper. Stir occasionally. When the potatoes start to brown and little and are almost cooked, grab handfuls of the zucchini and squeeze hard to squeeze out as much water as you can and then add to the skillet. Add the cumin, thyme, and oregano. Cook for a few minutes until the zucchini is cooked. Add the garlic and jalepeno and cook for about a minute. Deglaze the pan with tequila and lime juice. Remove from heat and add more salt if needed.

** This is my new favorite kitchen gadget! The Oxo Julienne peeler. But keep your fingers well away from this.

 

Here is a pic of the black bean filling which is a staple in our house:

Black Bean Filling

1/2-1 Tbsp olive oil
1/2 reb bell pepper, chopped
1 sm onion, chopped
1 clove garlic, minced
1/2 jalepeno, minced
2 cups black beans (drained and rinsed if canned)
1/4 cup water, veg stock, or bean broth (if not canned beans)
salt, to taste
1/4 cup cilanto, minced
1 Tbsp lime juice

Heat oil in a non-stick skillet. Add the onion, bell pepper, and jalepeno. Cook for about 5 minutes until onions are softened. Add the garlic and cook for another minute. Add the beans and the bean broth (or water or stock). Cook for a few minutes. Add lime juice and cilantro and remove from heat. Add salt to taste.

 

This tofu filling was tasty, but be careful not to let it burn.

Cumin Lime Tofu Filling

12-14 oz tofu, pressed, cut into 1 in cubes
1 Tbsp olive oil

Marinade Ingredients
1/4 cup lime juice
1 tsp ground cumin
1 tsp chili powder
1/2 tsp oregano
1 1/2 tsp sugar
1 tsp cilantro, chopped

Mix all of the marinade ingredients together in a measuring cup and whisk well to mix in the sugar. Place the tofu in a ziploc bag and pour in the marinade ingredients. Close up the bag and try to remove any excess air in the bag. Place the tofu in the refrigerator for an hour (flip the bag over after 30 minutes).

Heat the oil in a non-stick skillet over medium heat. Before it gets really hot, drain the tofu and add it to the pan (otherwise be careful when you add it as any marinade clinging to the tofu will splatter). Cook the tofu for about 5 minutes stirring occasionally until it is browned. A splatter screen might be helpful here to keep your stove from getting too messy.