So I apologize for not posting sooner…but life just gets busy. I’m sure everyone can relate; however, I do have wonderful news to share. Wild Thyme is officially under construction. Wild Thyme if some of you are unfamiliar, will be Lexington’s (KY) first and only culinary boutique offering hands on cooking classes for all ages (4 +), an ideal location for private dinner parties, birthday parties, corporate team building events, and much more. Needless to say this has occupied a chunk of my time lately in planning our opening and managing a construction site, but I am happy to report things are moving ahead smoothly.
As my blog title suggest, today’s recipe is a healthy alternative to an American/Mexican favorite. TACOS!! This classic taco recipe is less than 12 grams of fat, and under 400 calories for 3 tacos!!! Yours and your childs tummy will be satisfied and you will have the pleasure of knowing your child received much-needed nutrients.
I wish I could take the credit for this recipe but I can’t, I can however attest to the deliciousness and I’m sure you will feel the same.
Tex-mex tacos have won the hearts of all with their saucy, chile-spiked ground beef, corn tortilla shells, and the traditional fixings of lettuce, cheese, salsa, sour cream, and guac.
This vegetarian twist mimics the traditional beef filling and will “wow” meat lovers alike.
- 2 tsp olive oil
- 1 small onion, diced (1 1/2 cups)
- 2 large cloves of garlic, minced
- 1 lb cremini mushrooms, stems trimmed, roughly chopped into small pieces
- 1 cup cauliflower florets, roughly chopped into small pieces
- 3 TBSP tomato paste
- 2 tsp chile powder
- 1 tsp ground cumin
- 1/2 tsp sea salt
- 1/2 tsp fresh ground black pepper
- 1 cup frozen corn kernels
- 12 small corn tortillas
- 5 large Romaine lettuce leaves, sliced into 1/4 inch strips
- 1/2 avocado, pitted, peeled, and cubed
- 1/2 cup grated low-fat cheddar cheese
- 1/4 cup low-fat sour cream
1. In a large, high sided skillet, heat oil on medium-high. Add onion and saute for about five minutes, until it begins to soften and become translucent. Stir in garlic and saute for 30 more seconds.
2. Add mushrooms and cauliflower and stir constantly for 2 minutes, until vegetables start to release water and shrink. Continue to cook, stirring occasionally until mushrooms are about half their original size and cauliflower us fork tender, about 15 minutes.
3. In a small mixing bowl, whisk together tomato paste, 1/4 cup water, chile powder, cumin, salt and pepper. Add mushroom mixture along with corn. Stir to combine, then cover. Reduce heat to medium-low and simmer for 15 minutes.
4. Warm tortillas over the flame of a gas stove or in a warm oven. To assemble tacos, fill each tortilla with 1/4 cup mushroom filling. Top with lettuce, avocado, cheese, and sour cream, dividing evenly.
Post your comments and I’d love to hear how you liked this vegetarian twist on traditional classic tacos. It’s muy bueno!!