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Sauteed Chipotle Mushroom Tacos

Sauteed Chipotle Mushroom Tacos

Have you had a taco worth dying for? Apparently I have. I got a story. Want to hear it? Well here it go.

So I decided to visit Chicago last week. I had a business meeting and I also just wanted to hang out with my girl friends a bit.  On Friday, I worked from a cute little cafe in Wicker Park. For lunch I decided to grab a few tacos from Big Star on my way to my next destination. I got my tacos “to-go” and got on the CTA Blue Line. I got on at Damen and knew that I had only two stops before it was time to get off on Chicago. Nevertheless, I got wrapped up in instagram and wasn’t paying attention to the trip. BAD IDEA.

The Blue Line stopped at Chicago and like clockwork the pleasant automated lady’s voice announced the stop over the intercom system. People rushed around me to get off but I didn’t. Why? Because instead of using my ears, I was using my super sassy index finger to scroll through insta on a “liking” spree.

For some reason I took a breather and looked up, all to realize we were parked at my stop. I quickly grabbed my bag of food and ran towards the closing doors. I was fast enough to put my hand in the door, thinking that it would signal the door to open back up … it didn’t. Not only did the door close on my hand, repeatedly, but the Blue Line started slowly moving. Oh, and I forgot to mention that the hand that was stuck in the door was the one holding my bag of food!!! Insert “HELL TO THE NAH” song.

The next series of events happened quickly but I will describe them as I know them to be true. I looked at my bag of food, caught on the outside of the door, in despair and thought, “I’M NOT LETTING GO, I WON’T GIVE UP ON YOU.” I saw people on the outside of the train chuckling at my expense. My heart was beating fast at the thought of losing all this food I had just paid for, not to mention, I really had my heart set on trying the Taco De Zanahorias. I heard someone say, “let go of the bag!” My immediate response was not to let go but to give them the death stare for saying something so preposterous. All the while a striking young man comes to my rescue and hits some magical button that stops the train and releases the jaw-clenching grip of the door. I say thank you, and after which secure the bag of food, calmly walk off the Blue Line, with my head lifted high and adorning the biggest smile knowing that I was still about to eat.

Were my priorities mixed up in the moment? Pretty much. Could I have almost died or lost my hand? Quite possibly. But had I not committed to keeping that food, you my friend, would not have benefited from this week’s inspired Taco Tuesday recipes. BLOOP!
Since I am eating vegetarian for the Mission: Get It Right, Get It Tight, Health Challenge I shared my recipes for the 3 amazing vegetarian tacos that I made this week. Are my vegetarian taco creations worth dying for? I think so, but you be the judge!

 Sauteed Chipotle MushroomTaco

A blend of crimini and portobello mushrooms, sauteed in chipotle adobo sauce, lime juice and sour cream. Served on top of warm corn tortilla with tossed mesclun greens and crumbled cotija cheese. Yum Yum!

Sauteed Chipotle Mushroom Tacos

Cook Time: 20 minutes

Yield: 4

Sauteed Chipotle Mushroom Tacos

Sauteed Chipotle Mushroom Tacos - Mushrooms are great substitute for meat and these tacos do not disappoint in the flavor department.

Ingredients

  • Chipotle Sauteed Mushrooms
  • 1 (8 oz) package crimini mushrooms, sliced
  • 2 large Portobello mushroom caps, thinly sliced
  • 3 teaspoons of sauce from canned chipotles in adobo
  • 2 teaspoons olive oil
  • 1 teaspoon of sour cream
  • 1 teaspopn lemon juice
  • salt to taste
  • ! Tacos
  • chipotle sautéed mushrooms
  • 4 corn tortillas, warm
  • 1½ cup of mesclun greens
  • ? cup queso fresco or cotija cheese, crumbled
  • ¼ tablespoon olive oil
  • salt to taste
  • pepper to taste

Instructions

  1. Heat olive oil in a medium skillet and add in all sliced mushrooms. Cook mushrooms browned and excess fluid has evaporated (approx. 10 minutes on medium heat). Add salt to taste.
  2. Get sauce (not the actual chipotles) out of the canned chipotles in adobo and add it to the pan. Add in the sour cream and lemon juice and stir. Cook down for 5 minutes
  3. Serve sauteed mushrooms on top of warm tortillas with crumbled queso fresco and mesclun greens topped in olive oil, salt and pepper
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Soy Chorizo Tacos with Garbanzo Bean Salsa

Soy Chorizo Tacos with Garbanzo Bean Salsa

Have you had a taco worth dying for? Apparently I have. I got a story. Want to hear it? Well here it go.

So I decided to visit Chicago last week. I had a business meeting and I also just wanted to hang out with my girl friends a bit.  On Friday, I worked from a cute little cafe in Wicker Park. For lunch I decided to grab a few tacos from Big Star on my way to my next destination. I got my tacos “to-go” and got on the CTA Blue Line. I got on at Damen and knew that I had only two stops before it was time to get off on Chicago. Nevertheless, I got wrapped up in instagram and wasn’t paying attention to the trip. BAD IDEA.

The Blue Line stopped at Chicago and like clockwork the pleasant automated lady’s voice announced the stop over the intercom system. People rushed around me to get off but I didn’t. Why? Because instead of using my ears, I was using my super sassy index finger to scroll through insta on a “liking” spree.

For some reason I took a breather and looked up, all to realize we were parked at my stop. I quickly grabbed my bag of food and ran towards the closing doors. I was fast enough to put my hand in the door, thinking that it would signal the door to open back up … it didn’t. Not only did the door close on my hand, repeatedly, but the Blue Line started slowly moving. Oh, and I forgot to mention that the hand that was stuck in the door was the one holding my bag of food!!! Insert “HELL TO THE NAH” song.

The next series of events happened quickly but I will describe them as I know them to be true. I looked at my bag of food, caught on the outside of the door, in despair and thought, “I’M NOT LETTING GO, I WON’T GIVE UP ON YOU.” I saw people on the outside of the train chuckling at my expense. My heart was beating fast at the thought of losing all this food I had just paid for, not to mention, I really had my heart set on trying the Taco De Zanahorias. I heard someone say, “let go of the bag!” My immediate response was not to let go but to give them the death stare for saying something so preposterous. All the while a striking young man comes to my rescue and hits some magical button that stops the train and releases the jaw-clenching grip of the door. I say thank you, and after which secure the bag of food, calmly walk off the Blue Line, with my head lifted high and adorning the biggest smile knowing that I was still about to eat.

Were my priorities mixed up in the moment? Pretty much. Could I have almost died or lost my hand? Quite possibly. But had I not committed to keeping that food, you my friend, would not have benefited from this week’s inspired Taco Tuesday recipes. BLOOP!
Since I am eating vegetarian for the Mission: Get It Right, Get It Tight, Health Challenge I shared my recipes for the 3 amazing vegetarian tacos that I made this week. Are my vegetarian taco creations worth dying for? I think so, but you be the judge!

 

Soy Chorizo Taco with Garbanzo Bean Salsa

 

 

 

The absolute best soy chorizo scrambled with eggs and topped with fresh avocado slices and a garbanzo bean salsa that has just a hint of heat. This taco is packed with flavor, texture and is super quick to make.

Soy Chorizo Tacos with Garbanzo Bean Salsa

Cook Time: 15 minutes

Yield: 6

Soy Chorizo Tacos with Garbanzo Bean Salsa

Soy Chorizo Tacos with Garbanzo Bean Salsa - These vegetarian tacos are sure to hit the spot.

Ingredients

  • Soy Chorizo Tacos
  • ½ sleeve of (12oz) Trader Joe's Soy Chorizo
  • 3 eggs (optional)
  • 6 corn tortillas, warm
  • ½ avocado sliced
  • garbanzo bean salsa
  • !Garbanzo Bean Salsa
  • ? cup garbanzo beans
  • ? cup chopped cilantro
  • ¼ jalapeno, deseeded and sliced.
  • 1 green onion stem chopped
  • 1 garlic clove, minced
  • 1 tablespoon chopped bell pepper
  • 1 tablespoon lime juice
  • 1 clove garlic
  • ½ teaspoon tajin classico seasoning
  • salt to taste

Instructions

  1. In a bowl mix all the ingredients for the salsa. Add in salt to your desired level and refrigerate.
  2. In a medium skillet, on medium heat, warm up soy chorizo. Optional: add in eggs and stir into chorizo until they are fully cooked.
  3. Serve soy chorizo on top of a warm tortilla and top with garbanzo bean salsa and sliced avocado.
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Spicy Mango Chicken Sausage Tacos with Blackberry and Cucumber Salsa

Spicy Mango Chicken Sausage Tacos with Blackberry and Cucumber Salsa

What a week! So if you didn’t read my previous blog post I will catch you up on the week’s festivities.  After being swept away by the Kendrick Lamar Grammy performance I decided to restructure my content and recipe development this week to pay homage to his song “The Blacker The Berry”.  As a result blackberries took the spotlight this week and boy did they shine in these four new recipes.

Spicy Mango Chicken Sausage Tacos with Blackberry and Cucumber Salsa

I’m a huge fan of tacos; they are probably the one food type that I east most often out of anything else. I love coming up with new taco combinations, so using tacos for this challenge was right up my alley. For this occasion, I used Aidells Spicy Mango with Jalapeno sausage and topped it with bright blackberry and cucumber salsa.

Spicy Mango Chicken Sausage Tacos with Blackberry and Cucumber Salsa

Cook Time: 30 minutes

Yield: 4

Spicy Mango Chicken Sausage Tacos with Blackberry and Cucumber Salsa

Spicy Mango Chicken Sausage Tacos with Blackberry and Cucumber Salsa - This taco provides a bite that's sweet, spicy and refreshing.

Ingredients

  • Taco Ingredients
  • 2 Aidells Spicy Mango w/ Jalapeno Smoked Chicken Sausage (can alternate with chicken apple sausage), chopped
  • 2 flour tortillas (wheat or white)
  • 2 ½ tablespoons Mexican crema (can alternate with sour cream)
  • ¾ cup red cabbage, chopped
  • ½ teaspoon olive oil
  • pinch of red pepper flakes
  • pinch of salt
  • pinch of pepper
  • pinch of tajin classico seasoning
  • blackberry salsa
  • ! Blackberry Salsa Ingredients
  • 1¼ cups of sliced blackberries
  • ¼ cup cucumber, peeled and chopped
  • 2 tablespoons cilantro, chopped
  • 1 tablespoon red onion, minced
  • 1 tablespoon lime juice
  • 1 tablespoon of grape jelly, melted (can alternate with honey)
  • 1 teaspoon habanero, chopped and deseeded
  • salt to taste

Instructions

  1. In a bowl mix all salsa ingredients then refrigerate.
  2. Put olive oil in pan on medium high heat. When hot add in red cabbage and stir occasionally. Cook cabbage until the edges start to char and get crispy, about 5-7 minutes, then remove from heat.
  3. In pan, cook sausage on medium high heat (5-7 minutes) and heat tortillas until soft and pliable.
  4. To layer taco, put chicken sausage on tortilla first; followed by the crispy cabbage and top with blackberry cucumber salsa. Drizzle crema over the top and serve.
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Faux Mole Marinated Carrot Tacos with Pickled Radishes

Faux Mole Marinated Carrot Tacos with Pickled Radishes

Have you had a taco worth dying for? Apparently I have. I got a story. Want to hear it? Well here it go.

So I decided to visit Chicago last week. I had a business meeting and I also just wanted to hang out with my girl friends a bit.  On Friday, I worked from a cute little cafe in Wicker Park. For lunch I decided to grab a few tacos from Big Star on my way to my next destination. I got my tacos “to-go” and got on the CTA Blue Line. I got on at Damen and knew that I had only two stops before it was time to get off on Chicago. Nevertheless, I got wrapped up in instagram and wasn’t paying attention to the trip. BAD IDEA.

The Blue Line stopped at Chicago and like clockwork the pleasant automated lady’s voice announced the stop over the intercom system. People rushed around me to get off but I didn’t. Why? Because instead of using my ears, I was using my super sassy index finger to scroll through insta on a “liking” spree.

For some reason I took a breather and looked up, all to realize we were parked at my stop. I quickly grabbed my bag of food and ran towards the closing doors. I was fast enough to put my hand in the door, thinking that it would signal the door to open back up … it didn’t. Not only did the door close on my hand, repeatedly, but the Blue Line started slowly moving. Oh, and I forgot to mention that the hand that was stuck in the door was the one holding my bag of food!!! Insert “HELL TO THE NAH” song.

The next series of events happened quickly but I will describe them as I know them to be true. I looked at my bag of food, caught on the outside of the door, in despair and thought, “I’M NOT LETTING GO, I WON’T GIVE UP ON YOU.” I saw people on the outside of the train chuckling at my expense. My heart was beating fast at the thought of losing all this food I had just paid for, not to mention, I really had my heart set on trying the Taco De Zanahorias. I heard someone say, “let go of the bag!” My immediate response was not to let go but to give them the death stare for saying something so preposterous. All the while a striking young man comes to my rescue and hits some magical button that stops the train and releases the jaw-clenching grip of the door. I say thank you, and after which secure the bag of food, calmly walk off the Blue Line, with my head lifted high and adorning the biggest smile knowing that I was still about to eat.

Were my priorities mixed up in the moment? Pretty much. Could I have almost died or lost my hand? Quite possibly. But had I not committed to keeping that food, you my friend, would not have benefited from this week’s inspired Taco Tuesday recipes. BLOOP!
Since I am eating vegetarian for the Mission: Get It Right, Get It Tight, Health Challenge I shared my recipes for the 3 amazing vegetarian tacos that I made this week. Are my vegetarian taco creations worth dying for? I think so, but you be the judge!

Faux Mole Marinated Carrot Tacos with Pickled Radishes

Sliced carrots slow simmered in chocolatey spiced marinade, served with tangy pickled radishes and onions and topped with creamy goat cheese.  Simple and ridiculously delicious.

 

Faux Mole Marinated Carrot Tacos with Pickled Radishes

Cook Time: 45 minutes

Yield: 6

Faux Mole Marinated Carrot Tacos with Pickled Radishes

Faux Mole Marinated Carrot Tacos with Pickled Radishes - I have a special place in my heart for mole and these carrot tacos are no different.

Ingredients

  • Tacos
  • 6 small corn tortillas
  • 4 oz goat cheese
  • ½ cup pickled radishes and onions
  • Faux Mole Carrots
  • ! Faux Mole Carrots
  • 1 lb bag ruffled carrot chips
  • 4 tablespoons nutella hazelnut spread
  • 1 (8oz) can tomato sauce
  • 1 (4.5 oz) can chopped green chilis
  • ½ cup vegetable broth
  • ½ teaspoon salt
  • ½ teaspoon red pepper sauce (sriracha)
  • pinch of allspice
  • pinch of ground ginger
  • pinch of cinnamon

Instructions

  1. Combine all ingredients (except for the carrots) in a medium saucepan on medium heat. Bring mixture to a boil then reduce to medium low.
  2. Add in carrots and let simmer for 40 minutes, stirring the mixture periodically.
  3. Serve carrots on top of a warm tortilla topped with pickled veggies and goat cheese.
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