Every Taco Tuesday needs a special taco, and I enjoy finding new and exciting ways to celebrate said fun day. As a vegetarian, people tend to think the options are fairly limited, but they have come a long way from the once glorious, single delight of Taco Bell releasing the potato soft taco (and gotten better for you, I might add).
My favorite thing about this recipe is switching out sour cream for fat free plain Greek Yogurt. The texture is velvety and the nutrition is great, not to mention the (I think) better taste.
Nick is a huge fan of real meat, but even he really enjoyed these!
Half-assed recipe follows:
You will need:
- 1 box of Multigrain Crunchy Taco Shells (or make your own or soft, whatever)
- Plain Greek Yogurt (in place of sour cream, whatever amount you need – probably 1 tablespoon per taco?)
- Chopped spinach or romaine
- Freshly grated habanero cheddar or pepperjack cheese
- 1/2 cup diced tomatoes
- 1/3 cup diced onions or shallots
- 1 package Gardein brand Beefless Steak Tips
- 1 teaspoon Cilantro
- 1 clove of Garlic, minced
- 1 tablespoon Cayenne Pepper
- 1 tablespoon of Extra Virgin Olive Oil
Heat the oil in a pan and add the garlic, onions, cilantro, cayenne pepper and steak tips. Sautee until the fake steak develops a crust on the outside and is hot and tender on the inside. Evacuate the pan into a strainer (I do this in case there is any excess oil). Fill each taco shell with a few steak tips and onions, then top as you desire. It’s tacos. Not rocket science. Serve with salad or rice.
Give meatless a chance!