Taco Night!

Tacos are a family favorite.  Here's a quick and easy recipe for a mid week fiesta!

Tacos:

• Soft corn tortillas
• 1 package Boca veggie crumbles
• 1 cup water
• ¼ cup or 1 package taco seasoning (We use Penzey's Bold Taco)
• 1 recipe Guacamole (see below)
  
• 1 recipe Pico de Gallo (see below)
  
• 1 package of shredded veggie cheese
• Chopped cilantro and lime for garnish, if desired

Bring water in a saute pan to a simmer, add taco seasoning, then add Boca crumbles and heat thoroughly, about 3-5 minutes.

Assemble tacos by layering Boca crumbles, pico de gallo, guacamole and cheese. Sprinkle with cilantro and squeeze on a bit of lime.

Es hora de la feista!

Guacamole:

• 3 medium avocados
• juice of one lime
• ½ small onion diced
• 2 roma tomatoes seeded and diced
• 1 small jalepeno, seeded and diced fine
• ¼ tsp salt

Mash avocados with lime juice, add remaining ingredients and mix until desired texture.

Pico de Gallo:

• 3 Roma or vine tomatoes, seeded and diced
• 1 medium onion, diced
• 1 or 2 Jalepenos, seeded and finely diced
• juice of one lime
• 1 Tbl olive oil
• 1 tsp salt
• 2-3 Tbls chopped cilantro or parsley.

Toss all ingredients in bowl and mix until combined evenly.

Faux Shredded Beef w/ Orange Fennel Salad

Faux Shredded 'Beef':
1 Tbl olive oil
1 Tbl Earth Balance
2 medium sweet onions, sliced thin
1.5 cups water
1 tsp Better than Bullion vegan vegetable bullion
1 bag Gardien 'Beef' tips

Caramelize onions over medium heat in oil and Earth balance. Be patient, they can take up to 15 minutes. Set aside.
Bring water to a boil and add Better then Bullion. Add Gardien 'beef'. Heat through and then shred the Gardien. Add the onions back to the pan.
Serve on your choice of bun. We used Cybros (local bakery) sprouted 7 grain buns.

Orange Fennel Salad:
1/2 medium red onion, sliced thin
1/2 to 3/4 bulb Fennel, sliced thin
2 oranges, peeled and cut into chunks (or supremed)
1/4 cup chopped cilantro (or basil)
1 Tbl extra virgin olive oil
2 Tbl white balsamic vinegar
salt to taste
Pomegranate seeds as garnish

Toss all ingredients except pomegranate seeds until combined, serve and garnish with the pomegranate seeds.

Comment: The 'beef' could fool omni eaters. Be careful that your 'au jus' doesn't reduce too much or it could get salty.

The salad is light and fresh. I really like using red onion with fruit, the flavors play off of each other nicely. You could use other herbs if desired. I like the basil in the summer when it's in season. You could also add sunflower seeds for crunch.

Enjoy!