taco

Taco Turkey Burgers

Growing up I thought I hated tacos. I know, I can't even believe it myself. It's actually worse than that. I thought I hated Mexican food period. I remember being forced to eat ground beef tacos in hard shells with all of the fixings (i.e. tomatoes) that I hated as a 4 or 5 year old (P.S. I thoroughly enjoy tomatoes today). That was the first and last time I remember trying anything Mexican related for 10 years. I literally avoided Mexican food like the plague for the first 15 years of my life.

Fast forward 10 years, and I agreed to go out to dinner with a friend's family. And where did we show up to but at a dreaded Mexican restaurant. I didn't know what anything was, but I was pretty sure I hated it all. I think I just ordered whatever my friend got because that was the easy way out, and I tried to smile through a bite. I can picture 15 year old me nervously moving the fork towards my mouth. Wait, this is freaking delicious! And that was that, folks. Mind instantly changed. Mexican food is easily one of favorite cuisines today. I've literally been hooked ever since.

So taco Tuesday rolled around this week, and I obviously had to celebrate. I didn't have any tortillas, and I wasn't initially feeling a taco salad. So I decided to mix it up a bit and try out some taco turkey burgers, and boy were they delicious! I whipped up a cilantro lime Greek yogurt sauce and topped the burger with it and some of my other favorite goodies, and Taco Tuesday was a huge success!

Here's What You'll Need:

-1 lb ground turkey
-1/2 large white onion, chopped
-2 green onions, chopped
-1/2 bell pepper, chopped
-2 tsp Just Spices Flavors of Mexico Seasoning (the code juststacy15 will get you 15% off on their website)
-1 clove garlic, minced
-1/8 tsp sea salt
-1/8 tsp black pepper

Makes 6 burgers

Optional Cilantro Lime Greek Yogurt Sauce:
-6 oz Wallaby Plain Greek Yogurt
-1 tsp dried cilantro
-1 tsp lime juice

Instructions:

1) In a large mixing bowl, thoroughly mix together all of the burger ingredients with your hands.
2) Form the mixture into 6 balls, and flatten into burger patties.
3) On a grill or in a pan on a stove top over medium high heat, add the patties, cover, and cook for 4-5 minutes. 
4) Flip the burgers, and cook covered for an additional 4-5 minutes until cooked through.
5) Serve, top with the sauce, salsa, and/or any other fixings you like, and enjoy!

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They're great on a bun, on their own, or even to top off a delicious taco salad. Let me know how you used yours and what you think in the comments below!

 

Grilled Portobello and Asparagus Tacos

I had some pretty delicious portobello and asparagus tacos from a place by me recently. So when taco Tuesday came around, I thought why not use the idea but give it my own twist? 

I decided to with grilling, because duh, it's me. Add in some SUPER simple, homemade guac, fresh radishes, and Bushwick Kitchen's delicious sriracha, and I had myself a taco upgrade. But seriously, this was better than the restaurant and kind of made me rethink the need for takeout on the taco front because they were also really easy peasy.

Here's What You'll Need:

-6 organic corn tortillas
-1 small bundle of asparagus (with the bottoms chopped off)
-1 portobello top, sliced
-1 avocado
-2 garlic cloves, minced
-8 cherry tomatoes, chopped
-Sea salt and pepper to taste
-2 tbsp olive oil
-1 radish, sliced
-Bushwick Kitchen's Weak Knees Gochujang Sriracha to taste

(Serves 2)

Instructions:

1) Get your grill going. In the mean time, toss the portobello and asparagus in a little olive oil, sea salt, and pepper. 
2) Toss the veggies on the grill, and cook for about 2-3 minutes per side for the mushrooms and 3-5 minutes per side for the asparagus. Remove from heat.
3) Throw together your quick guacamole. This isn't generally how I make guac, but keeping it relatively simple really lets the other flavors come through. Mash the avocado. Add in the garlic, tomato, sea salt, and pepper, and mix it all together.
4) Start assembling your tacos. Spread some guac in each (warmed) tortilla, top each with equal shares of the aspargus and portobello. Add on some radish slices and a drizzle of sriracha to each.
5) Enjoy!

This recipe is so simple but still packs such a delicious, fresh flavor. I'd love to hear what you think in the comments below!

Buffalo Cauliflower Wrawp Tacos

Buffalo cauliflower is seriously good. Tacos are seriously good. Wrawps are seriously good. So my thought was why not combine all three? 

I'm a huge fan of most things covered in buffalo sauce, and cauliflower is no exception. It's just the perfect vehicle for buffalo sauce honestly. You could really throw this buffalo cauliflower on anything. They are not buffalo cauliflower "wings". They're literally buffalo roasted cauliflower. No crunch, yes delicious. 

Throw that all together with some of my favorite veggies, a little blue cheese, and a Wrawp, and we have ourselves a meal!

Here's What You'll Need:

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-4 spirulina Wrawps, cut in half (or other wrap or tortilla of your choice)
-1 head of cauliflower, cut up into florets
-1 1/2 cups buffalo sauce
-4 tbsp blue cheese
-1 avocado, sliced
-1 medium tomato, chopped
-4 pieces of kale, chopped
-2 cloves garlic
-3 tbsp olive oil, separated
-salt and pepper to taste

Instructions:

1) Preheat your oven to 400 degrees.
2) Toss the cauliflower in 2 tbsp olive oil, salt, and pepper. Throw them on a baking sheet and pop into the oven for about 15 minutes.
3) In the meantime, heat up the additional tbsp of olive oil in a skillet over medium high heat.
4) Once heated, add in the garlic and let cook alone for about a minute.
5) Add in the kale and sautee for about 3-5 minutes. During this time place the wrawp pieces of top to warm them and make them a bit more malleable. Remove from heat once cooked.
6) Once the cauliflower has cooked for 15 minutes, remove it form the oven, toss it in the buffalo sauce, and return it to the oven for an additional 5 minutes.
7) Make your tacos! Split all of the ingredients between the 8 tacos.
8) Enjoy!

Let me know what you think in the comments below! I'd love to hear from you.
 

Spiralized Zucchini and Bell Pepper Taco Bowl

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Mexican food is one of my favorites. I love the spice it can bring. I'm also a sucker for cheese and carbs, so I sometimes struggle to make healthier choices when it comes to Mexican food. That's not say Mexican food is automatically unhealthy; it can just be harder to make good choices when cheese and tortilla chips hold the keys to your heart.

I was craving something with a kick, but I wanted to try to combat my unhealthy ways with Mexican food. When I make fajitas or tacos, I love throwing in zucchini, bell pepper, and onion. However, my boyfriend HATES onions, so the onions were out. But I decided that I could turn the remaining two into a base for my dish.

I like to use ground turkey when I make tacos. Unfortunately for me, Whole Foods was behind schedule the day that I went, and there was an hour wait for ground turkey. I decided to try ground chicken, and it ended up turning out great.

Top it all off with some fresh avocado, cheese, and salsa, and we have ourselves a meal!

Here's what you'll need:

-About 1 lb of ground chicken or turkey (the package I used was .91 lbs and was perfect)
-2 zucchinis, spiralized
-1 red bell pepper, spiralized
-8 baby bella mushrooms, sliced
-5 tbsp salsa (I used Muir Glen organic black bean & corn)
-1/4 cup + 3 tsp Mexican blend shredded cheese
-1 tbsp sriracha
-1 tsp Mexican seasoning
-1/4 tsp cilantro
-1/4 tsp Himalayan sea salt
-1/4 tsp ancho chili powder
-1 clove garlic
-1 tbsp olive oil
-1/4 avocado, sliced

Instructions:

1) Heat up a pan, add cooking spray, and toss in the ground chicken. Cook until the chicken is no longer pink, mixing around regularly. This will take about 10 minutes total.
2) Simultaneously, heat up a second, much larger pan. Add in the olive oil and garlic and let cook for about a minute.
3) Add in the spiralized zucchini and bell peppers along with the mushrooms to the second pan. Cook for about 5 minutes, mixing regularly.
4) Add sriracha and cilantro to the meat, and continue mixing for about a minute. Remove from heat.
5) Add 2 tbsp of salsa, Mexican seasoning, ancho chili powder, and sea salt to the vegetable mixture. Mix and let cook for about a minute.
6) Add 1/4 cup of cheese to the vegetable and mix for an additional minute. Remove from heat.
7) Dish out the vegetable mixture into 3 bowls, and top each with ground chicken.
8) Add 1/3 of the avocado slices, 1 tbsp of salsa, and 1 tsp of additional cheese to each bowl.
9) Enjoy!

Feel free to top with some fresh cilantro or plain Greek yogurt for some added flavor. Let me know what you think, and feel free to subscribe below!