Taco Tuesday is the perfect way of saying 'it’s nearly the weekend!' without having to accept it’s not even Wednesday yet. It’s a hashtag we can all learn from, so gather those closest to you around and make someone else get the beers in: you’ve got two taco recipes under your belt and a chimichurri to prove it.
These tacos get transcendental when you can add a lot of colour and layer any which way you fancy. Dish up a few different fillings and make sure there’s some toppings and sauces to really go OTT, and then let your mates do the decision making.
Bonus points: if you’re using corn tacos it’s also really easy to keep this meal gluten free as well as vegan.
Charred corn, tomatillo and lime tacos
Sweetcorn and tomatillos are perfect layered on top of refried beans or kept solo. Tomatillos add a sweet, piquant flavour that’s closer to a jalapeño than a normal tomato, so if you can’t find these geezers in your local health food shop, I’d exchange for a couple of sliced jalapeños instead.
Serve everything here with plenty of corn or flour tacos, pickled shredded onions, salsa, rice, tortillas and guacamole.
Makes enough for 4
Ingredients
1 medium onion, half sliced into rings and half chopped small
1 red chili, sliced into thin strips
Sunflower oil
Salt and pepper
Chilli sauce
1 lime zest and juice
200g frozen or fresh sweetcorn
1 tin tomatillos, cut into slices
Lime and coriander to serve
Method
Sweat the onion in a large, heavy bottomed pan, with the chili and oil. Add a little seasoning (careful in case the tomatillos are also salty from being tinned- finish seasoning this once you've added them in), and allow to cook for a good five minutes, until the onion is translucent.
Pour the sweetcorn over the top to cover the entire surface of the pan- leave it for a few minutes to cook on one side, then turn over to char on the other- you shouldn't have to do this too often- you don't want the sweetcorn to go at all mushy.
Once the corn is cooked and beginning to brown, turn off the heat and add the sliced tomatillos. Carefully fold in so they're not cold, and top off tacos straight away.
Luxe refried beans with roasted vegetable tacos
You can add luxe to describe anything that includes coconut oil. Them’s the #TacoTuesday rules. Use a tablespoon of coconut oil just as the beans are finishing off and it’ll add a layer of rich, oily goodness to your tacos instead of adding cheese or meat. If you want something a little lighter, just leave out the oil altogether.
Makes enough for 4
Ingredients
Sunflower oil
1 red onion, cut into chunks
1 courgette, cut into bitesize chunks
Selection of orange, yellow and red peppers, cut into bitesize chunks
Handful asparagus
Salt and pepper
1 white onion, sliced down small
2 garlic cloves, peeled and chopped
1 red chili, sliced
1 tsp chili flakes
1 tsp paprika
800g tinned black beans, drained
1 bay leaf
Small handful chopped coriander
1 tbsp coconut oil (if using)
Method
Preheat the oven to 200°C. Lightly cover the base of roasting tray in sunflower oil and add in the red onion, courgette, peppers and asparagus and season with salt and pepper. Roast for about 20-30 minutes until everything is cooked through but not burnt, and set aside.
Take a heavy-bottomed pan and slowly heat the onion and garlic in a little oil for about five minutes. Add in the red chili, chili flakes, paprika, and a good amount of seasoning. Pour in the beans and sit the bay leaf on top. It should all cook in some of the leftover juices from the beans, but just add a little extra water if it’s beginning to stick. After 20 minutes, check and adjust the seasoning to your taste and stir in the coriander and coconut oil. Once the beans have broken down from cooking, set aside for the final five minutes before serving.
BONUS RECIPE ALERT! Chimichurri
Chimichurri is the perfect way of mixing up the standard guac or salsa vibes you might be a little sick of. In a similar way to pesto, this sauce is really pungent and can keep in the fridge for about a week. Use it on salads, as a marinade or save it for your next Taco Tuesday.
If you don’t have a food processor or hand blender, it’s still possible to make- it’ll just take a bit of patience and a sharp knife or two.
Makes one large jar
Ingredients
1 bunch of parsley, finely chopped
⅓ bunch of oregano, finely chopped
4 garlic cloves, grated
2 spring onions, sliced down small
1 red chili, sliced small
1 tbsp red wine vinegar
1 lemon zest and juice
200ml or more of olive oil
Salt and pepper to taste
Method
Combine all the ingredients in a mixing bowl and combine. Check the seasoning and add more salt, pepper, oil or lemon juice depending on your own preference.
Chill in the fridge or add straight on top of tacos.
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Follow Ava on Twitter @Guacandroll or over on her blog here.
This article originally appeared on The Debrief.