The boy loves a walking taco, however buying individual bags of the appropriate size for an individual, unnecessarily digs into the very tiny budget allotted for food. So, we shared a bag and put it on a plate.
Cheese, beans and proteins. Still not frackin’ taco shell — but at least there’s crunch from the chips. Thus ends the many different tacos, not eaten over seven days. The children demand a vow that this will never be done again.
Jen says these were her favorite, yet, but there’s no bandwagon for this tofu in a taco thing — neither one impressed. Further, there’s an awful lot of manipulation with the fu — first baking, then sautéing — for such a little flavor payoff — boo!
It can just be marked off as a protein filler, a base to the delicious avocado crema and salacious slaw — so simple: Just salt and apple cider vinegar.
So, it meets marks for flavor and crunch, and for a pun in the blog name — Making thyme for health — but a mark off for too much work on the tofu and not getting a whole lot of flavor.
(Also, love the caveat that if you prepare everything ahead of time, it doesn’t talk long to assemble them!)
(Also, more parentheses: Prep time is listed at 30 minutes –ha… Drain fu for 30 minutes, bake fu for 20 minutes, sautee fu for 10 minutes. I think that adds up to an hour…)
These were the least favorite of the bunch, mostly because tacos should be salty, not sweet. A bit of sweetness as a clever adornment is entirely acceptable, but not as the predominant taste.
From a floating kitchen, these were saved as edible by the chimichurri, which at least offered some balance to the sweetness of the plantains, and gave us an idea for what to do with the leftover chorizo-potato filling from a few nights before.
As always, when doing tacos, get crunchy shells. Kinda the point…
Another decent recipe that would have been better I crunchy shells — there wasn’t any discussion about it, just default selection of tortillas without any thought to it.
Pretty good anyway, from Kristen’s Kitchen: Veggies and quinoa flurried together, gettin’ saucy with pureed corn and pepper Thai red curry paste and sprinkled with kale chips which were probably lost amongst the flavors, but delicious as always to snack upon.
Continue reading Thai red curry tacos
Another fantastic take on tacos, though this one more evidently: Chorizo, potato and onion, lonely bean’d with an egg. A fine, swarthy feast from How sweet eats.
Continue reading Chorizo & fried egg taco
It’s probably never idea to commit to seven days of anything for dinner, since time and exhaustion are frequent menu killers. Instead of 7dot, it’ll be 7tr — taco recipes — resumed after an ill-fated middle-eastern detour.
These are outstanding, both the cauli and the salsa suitable stand-alones and stupendous (!) together — from Keepin’ it kind.
Really great flavor from the caramelized, herbed cauli, bathed with a bit of soy and chipotle. The splendid savory, smoky morsels are marvelously count-pointed with the tart topper — a simple salsa that is a super stand-alone just to dip a chip — and a little avocado and radish.
Continue reading Chipotle cauliflower tacos with green apple salsa
The coleslaw is the highlight of the tortilla topper, though the fu had a nice flavor, too. Supposedly quick and easy, from She Likes Food, it’s that if the coleslaw is already made!