Hey everyone and Happy National Taco Day!
What a glorious day to celebrate – I mean, who doesn’t love a delicious taco? I myself, am a big fan of tacos. It´s just the perfect dish to prepare for a dinner date with your favorite friends, as there´s a million different ways to eat a taco – Satisfying every dinner guest is basically guaranteed!
So today, in honor of National Taco Day, I thought I would share my 3 favorite ways of eating a taco with you.
Let´s get cooking!
Roasted Cauliflower & Pomegranate Taco
The first taco is definitely my favorite one I have ever created. It consists of a soft-shell taco topped with a creamy Guacamole, oven-roasted cauliflower, a drizzle of sweet chili sauce and a handful of pomegranate seeds. Sounds convincing?
Ingredients (for 4 tacos)
- Soft-shell Tacos
- 1 small Cauliflower
- 1 Avocado
- 2 tablespoons Greek yogurt
- 1 lime
- 100g pomegranate seeds
- Sweet Chili Sauce
- Salt & Pepper
- Olive Oil
Instructions
Preheat oven to 200°C. Cut cauliflower into smaller pieces. Give it a good wash and pop onto a baking tray. Drizzle with olive oil. Season with salt and pepper. Roast cauliflower for about 15 minutes until nice and golden.
In the meantime, mash up the avocado in a small bowl. Add greek yogurt and the juice of 1 lemon. Give it a good stir and season with salt and pepper. Ét voila – time to enjoy your delicious cauliflower taco! So easy, yet so delicious…
Crispy Chickpea Taco
Crispy chickpeas are probably one of my go-to things to cook. I honestly have quite the obsession with roasted chickpeas and love putting them on any sort of dish ranging from salad to… well… Tacos!
The second taco recipe consists of a soft-shell taco again, topped with refreshing mint yogurt, crispy chickpeas, roasted bell pepper in a spicy Harissa marinade and a crumble of Feta cheese.
Ingredients (for 4 tacos)
- Soft-shell Tacos
- 200g chickpeas
- 1 bell pepper
- A handful of tomatoes
- 1 teaspoon Harissa paste
- 1 tablespoon tomato paste
- 100g Feta cheese
- 150g Greek yogurt
- A handful of mint leaves
- 1 lime
- Salt & Pepper
Instructions
Preheat oven to 200°C. Rinse chickpeas
In the meantime, wash mint leaves and dice them into tiny pieces. Add mint and the juice of 1 lime to the greek yogurt. Give everything a good stir. Season with salt and pepper. Chop tomatoes – Put aside as a topping.
Ét voila – Taco number 2 is ready to be served!
Cheesy Mushroom Taco
Last but not least, a Taco recipe inspired by Taco Cartel (a really delicious Mexican restaurant in my hometown Den Haag – highly recommend).
It is a soft-shell taco, served with a dollop of cream cheese, wild rice, fried mushrooms, a sprinkle of Gruyère cheese and black beans. Might sound a little all-over-the-place in the beginning, but trust me it´s a winner!
Ingredients (for 4 tacos)
- Soft-shell Tacos
- 100g wild rice
- 100g black beans
- 250g mushrooms (I used champignons, but feel free to use whatever mushrooms you like best)
- 50g Gruyère cheese
- a dollop of cream cheese
- Salt & Pepper
Instructions
Cook the wild rice. Cut mushrooms into smaller pieces. In a frying pan, cook mushrooms until they turn nice and crispy. Season with salt and pepper. Rinse the black beans.
And that´s it already! Serve everything on a soft-shell taco and enjoy this cheesy goodness.
Thank you all for reading, I hope you enjoyed reading as always! Take this opportunity to invite your friends over for a fun dinner night. It is an easy way to please everyone at your table and have a delicious meal all together.
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