A little birdy told me that tomorrow is National Taco Day!!! Clearly my favorite day of the year because if you know me, you know that I firmly believe tacos are life. And I mean every word of that. So today, I’m blessing you with not one, not two but 3 taco recipes you can make to throw a killer little taco party!
Now, each one of these makes 6 servings relatively so if you’re having a party you might want to consider doubling down. Also, they each come with their own unique sauce but feel free to just go straight taco bar style with it and put out some chopped tomatoes, onions, sour cream, salsa, cilantro and cheese. I also put avocado on all of these but given their price I totally understand not wanting to share them.
First we have my personal favorite, the Portobello Poblano Fajita Tacos. When I was younger, steak fajitas were my absolute favorite food, at some point on this blog I’m just going to makes straight fajitas, but for now, I love taking the concept and applying it just to a taco. The mushrooms soak in the marinade and have a great spicy, meaty flavor and the poblanos are the perfect compliment. Top these bad boys with jalapeno ranch and you won’t be disappointed.
Next, probably one of the easiest and quickest tacos I’ve ever made but still totally delicious, the Chipotle Cauliflower Tacos. These ones I think are likely to impress people and they’ll think you’ll hella creative but actually it’ll be our little secret that you put little to no effort into them. These ones come with their own sauce that accompanies it perfectly, adds creaminess and boost that smoky chipotle flavor through the roof.
Finally we have the Roasted Sweet Potato and Black Bean Taco. I have tried many different styles of tacos and I have to say, sweet potatoes are one of my favorite vegetables to have in a taco. They’re delicious, they go really well with all the smoky spicy flavors of Mexican food but add that slight undertone of sweetness. This one simply gets served with our out of this world tomatillo salsa which might actually make you cry tears of joy it’s that good.
Make one of these, make all of them, have a party, keep them to yourself, you can do anything you want. But definitely have a taco and margarita at some point, it is a holiday after all.
Love,
Jackie
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Portobello Poblano Fajita Tacos
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 mins
- Yield: 6 tacos 1x
- Category: Tacos, Dinner
- Cuisine: Mexican
Description
Marinaded, meaty portobello mushrooms combined with sweet and spicy poblano peppers and topped with creamy jalapeno ranch dressing.
Ingredients
- 2 portobello mushrooms, sliced
- 3 poblano peppers, seeded and sliced
- 2 tbsp soy sauce
- 2 tsp chili powder
- 1 tbs dijon mustard
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp salt and pepper
- 2 tbsp olive oil
- 6 corn tortillas (I like flour for these but if you’re actually making multiple taco recipes, just stick with corn)
- Jalapeno Ranch
Instructions
- Start by placing the sliced vegetables into a large plastic bag or bowl.
- In a small bowl, whisk together the soy sauce, chili powder, dijon mustard, onion powder, garlic powder salt and pepper and olive oil until it forms sort of a paste looking marinade. Pour over the mushroom and poblano and toss to combine. Set aside for at least 20 minutes.
- When the mushrooms and peppers are done marinading, heat a large cast iron pan over medium heat. Pour all the ingredients into the skillet and sautee until the peppers begin to soften, about 7-10 minutes. Serve with Jalapeno Ranch.
- Chipotle Cauliflower Tacos
- 1 head cauliflower, cut into small florets
- 3 canned chipotle peppers
- 1 tbsp adobo sauce from can
- 1 tbsp olive oil
- 6 corn tortillas
- Chipotle Crema
- 3 tbsp tahini
- 1 tbsp hot sauce
- 1 tbsp adobo sauce
- ¼ cup lime juice
- ½ tsp sea salt
- 1 tsp cumin
- 1 tbsp olive oil
- 1 clove garlic, minced
- Preheat your oven to 400 degrees. Line a large baking sheet with parchment paper and place the cauliflower florets on the baking sheet.
- Take the chipotle peppers and crush them in your hand then rub them over the cauliflower florets. Next pour the adobo sauce and the olive oil over the florets and continue tossing and rubbing the sauce and peppers until all the florets are coated. You may need to add another tablespoon of adobo sauce depending on how big of a head of cauliflower you had.
- Place the cauliflower into the oven and bake for 20 minutes until the florets begin to caramelize.
- To make the Chipotle Crema, add all the ingredients to a small food processor and process on high for 2 minutes. It will form a creamy sauce.
- 2 sweet potatoes, peeled and cut into small cubes
- 2 jalapenos, seeded and sliced
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp nutmeg
- 1 can black beans, drained
- Salsa Verde
- 6 corn tortillas
- Preheat your oven to 400 degrees. Line a large baking sheet with parchment paper and place the sweet potatoes and jalapenos on the baking sheet.
- Pour the olive oil, cumin, chili powder, smoked paprika, and nutmeg over the sweet potatoes and jalapenos and toss to coat.
- Bake uncovered for 25 minutes, if the sweet potatoes aren't soft yet, place back in the oven for another 10 minutes.
- Once the sweet potatoes are starting to soften, remove the pan from the oven and add the black beans directly to the pan. Use tongs to toss all ingredients together then place back in the oven. Bake for another 5 minutes just to heat the beans. Remove and enjoy with Salsa Verde.
