Thursday, 10 March 2016 22:03

#Vegan Recipe: Tempura Avocado Street Tacos

A few weeks ago Karen and I went to a local establishment to have a meal on the patio while the weather was absolutely gorgeous. We have been here plenty of times but this time was different. As we were reading the menu and confirming the appetizer of Hot Chips (fresh made potato chips with a side of habanero ketchup) we saw the item labeled: Tempura Avocado Street Tacos.

Just saying the name made me drool. Karen decided to order it and I went with a taco salad knowing full well that she would not finish the plate and I would get at least one taco. As I had predicted she shared the last taco and I devoured it. Poor taco never stood a chance. A few days after that I decided I was going to replicate the dish.

As we sat down to eat we looked at each other and commented that it looked like the restaurant version. The first bite signified that I had indeed remade the dish BUT BETTER. The key was what I used for my tempura batter. Keep reading the recipe below to find out what that secret ingredient was.

Enjoy and do not forget to #EatUp.


Published in Snack/Dessert Recipes

Tacos are a staple in my diet.  I would venture to guess that I eat tacos at least once a week and they are not always the same which is why I enjoy them so much.  The basic tortilla shell is the same but it is the filling that makes each taco different.  Of course, living in Texas there is an abundant amount of Tex-Mex restaurants where you can get some of the best tasting tacos you have ever had, but I prefer to make mine at home.  Why?  The answers are simple:

  1. I make my own tortilla shells and they do not include lard.
  2. I have chosen the ingredients myself and know what they are being cooked with.
  3. The combination of flavors is not what you typically see at a restaurant because you are only limited by your own imagination.

And there is always this: [youtube]I view tacos very similar to waffles.  I believe that waffles are a vehicle for carrying ingredients and tacos are a true vehicle for the ingredients that you choose.  When you think about it a taco shell is no different from a slice of bread so any sandwich you make, including PB&J, can be placed inside a taco shell or of course a waffle. I am going to post a meal that I had for lunch on Monday that was incredible tasting and rather simple to make.  One thing you may notice is that the entire dish is made up of two colors and that leads me to the #EnduranceFoodies theme for April.  Our chosen them is 2 color dishes.  All the food that is presented in the recipes can only be of two colors.  Do you want to participate in the next #EnduranceFoodies blog carnival?  It starts on April 15th so if you are inclined please contact me and let me know of your interest with the colors as well as a link to your blog.  These tacos are green and yellow and would have worked perfectly in the theme for April.

Tacos With Roasted Chickpeas And Hummus Recipe

Ingredients:  1/2c Organic Masa Harina (I use Bob's Red Mill), 100g Asparagus Spears (approximately 5 spears), 1/4c Dry Chickpeas, Lemon Juice, 1 Tbsp Nut Butter, 2 cloves garlic Servings: 1 Nutritional Information: 438 calories, 82g Carbohydrates, 6g Fat, 18g Protein, 17g Fiber Directions:

  1. The night before soak 1/4c of dry chickpeas in 2 cups of water.  (You can also use canned chickpeas if you want to save time.)
  2. Pre-heat oven to 350*
  3. In a bowl add masa harina and 1/2c warm water.  With your hands combine until a ball is formed then set aside for 30 minutes.
  4. Bring water with chickpeas to a boil and then reduce to a simmer and cook chickpeas until soft.  Approximately 20 minutes of soaked overnight.
  5. After chickpeas have cooked drain but do not discard the cooking water.
  6. Measure out 45g and place in a bowl and add your favorite spices.  (I used cumin, cinnamon, coriander and sage.)
  7. Place seasoned chickpeas on a baking sheet and roast in the oven for 20-25 minutes or until crunchy.
  8. While chickpeas are roasting take the remaining chickpeas and place in food processor with peanut butter, juice of the lemon and garlic.
  9. Turn on food processor to begin making hummus and add water in small increments to your desired consistency (I like my hummus a bit chunky.)
  10. Once hummus is made cut your tortilla ball in half and form two smaller tortilla balls.
  11. Place one ball between sheets of wax paper and press down with a flat surface (a small plate works). You may need to roll flat with rolling-pin.
  12. Peel back side of wax paper off first then flip into your other hand and peel off second sheet.
  13. Place tortilla into a hot pan and cook for 1-2 minutes per side.  Then repeat for the 2nd tortilla.
  14. Remove 2nd tortilla and add the chopped asparagus to heat through. About 3-5 minutes.
  15. Remove roasted chickpeas from oven.
  16. Assemble tacos by spreading hummus on each of the tacos then add in roasted chickpeas and asparagus.

I served my chickepea and asparagus tacos with champagne mango, but feel free to use another fruit if you choose.  Oranges would go well as the acid from the citrus will help cut the tanginess of the hummus.

How Do You Prepare Your Tacos?

If You Are Interested In Participating In April's #EnduranceFoodies Be Sure To Contact Me

Published in Lunch Recipes
Saturday, 25 February 2012 12:54

Italian Tacos?

 Italian tacos don't mean mozzarella cheese and marinara sauce.  Use this recipe to create homemade tortillas and an Italian inspired filling.  Before we get into the recipe for the filling I have to say that I have been looking for garbanzo bean flour for a few weeks now but especially since I made these homemade flour tortillas.  In that recipe I used brown rice flour which worked very well but I felt that the rice flour was too thin to create a GREAT tortilla.  The garbanzo bean flour (or even soy flour) is a little heavier in texture and closer to all-purpose flour and thought that would be perfect.  Despite my searches at Kroger, Sprouts, Target, Tom Thumb and learning from Jon that grinding dry garbanzo beans doesn't work I had just about given up. That was until I was getting the whole wheat flour out of the pantry when I saw the rye flour. is a little heavier in texture than brown rice flour and well Rye Bread is my favorite bread of all time.  Especially if it is a marble rye with pumpernickel....sorry to go off on a tangent. So I was curious if this flavor and texture would hold up to become a quality tortilla and sure enough it did.  The rye added a different type of nutty flavor to the tortilla, but more importantly it was more flexible.  I could really wrap the tortilla around the food and not feel like it was going to break.  For me that is a perfect tortilla. Here is the recipe to what I made for dinner last night:

Italian Tacos

Ingredients (Tortillas): 1/2c Whole Wheat Flour, 1/2c Rye Flour, 1 tsp Salt, 1 Tbsp Oil, 8 Tbsp Water


  • In a food processor place flour and salt and turn on.
  • Drizzle in oil and then water.
  • Mixture should turn to a ball but if it is still wet add more flour.
  • Once a ball has been formed cut with a sharp knife into 3 separate sections.
  • Lightly dust your work surface with flour and dust your rolling pin as well.
  • Roll out each ball into a thin tortilla.  It will look authentic because you won’t have perfect round edges.
  • On a plate lay down wax paper then the rolled out tortilla then wax paper and alternate with rolled out tortilla.
  • Once they are all done turn on griddle and bring to heat.
  • Place tortillas on griddle and cook for 3-5 minutes on each side.  You may see smoke but that is ok as tortilla is cooking.

Ingredients (Italian Filling): 1/4c broccoli flowerets (bite size), 1/4c cauliflower (bite size), 1/4c eggplant (diced), 2 crimini mushrooms (diced), 1/4c onion (diced), 1/8c garbanzo beans, 8oz canned diced tomatoes, 4oz tofu, 1 Tbsp Coconut Oil Directions:

  • In medium sized pan add coconut oil, eggplant, mushroom, onions and cook for 5 minutes.  Broccoli and Cauliflower should start to get soft at this point.
  • Add in tomatoes and bring to a boil and then reduce to a simmer and cook for 15 minutes.
  • After 15 minutes add in the garbanzo beans and tofu and cook for 10 more minutes.  All veggies should be very soft by now.
  • Allow for liquid to evaporate some and create a thickened filling.
  • Fill each tortilla with filling and enjoy.

Servings:4 (The recipe above made 4 tortillas so I'm using that as 4 servings) Nutritional Information Total: 685 calories, 35g Fat, 111g Carbs, 20g Fiber, 32g Protein Nutritional Information Per Serving: 171 calories, 8.75g Fat, 28g Carbs, 5g Fiber, 8g Protein Nutritional Breakdown: 50% Carbs, 36% Fat, 14% Protein   If you had this all cooked before a long tough workout it would be perfect for recovery with a 3.5:1 Carb to Protein ratio.  



Published in Lunch Recipes