½ lb – ¾ lb. Ground
1 Yellow Onion, diced
1 Yellow Onion, thinly sliced
1-2 Green Peppers, ½ diced and ½ sliced
1 Summer or Zucchini Squash, sliced in strips
Frozen Sweet Corn, kernels
Oregano, chopped fresh or dried
4 (or more) Cloves Garlic, minced
Salt and pepper
Adobo, powdered (optional)
Yellow Corn Tortillas
Olive Oil
Taco Toppings (guacamole, salsa, shredded cheese, sour cream, etc.)
Chop your vegetables, keeping diced onion and diced green
pepper together in one glass bowl, and the sliced veggies together in a
separate bowl. Season veggies in both
bowls with a healthy sprinkling of oregano, salt, pepper, and a sash of
powdered adobo (optional).
Heat a good drizzle of olive oil in a skillet over medium
high heat. Add diced onion and green
peppers. As the onion begins to soften,
add 2-3 cloves minced garlic. Lower heat
to medium and stir about for a 2-3 minutes, then add ground turkey. Season with another generous sprinkle of
oregano, salt, pepper, and adobo (optional) and then stir to mix well. Cook until meat is done. Add frozen corn kernels to taste and mix in
until corn is warm throughout. Taste and
add salt and pepper if needed.
In a separate shallow sauté pan with lid, heat a good
drizzle of olive oil over medium heat and add 2-3 cloves minced garlic, and
sliced veggies. Stir veggies about a bit
adding more seasonings as you see fit.
Lower heat to avoid burning and cover pan. Visit your veggies every few minutes to stir
around and check to see if done. Veggies are
done when squash and peppers begin to feel soft.
Soften and warm tortillas either on a griddle or using the
same skillet you cooked your meat in.
Drizzle some olive oil and heat surface before placing your
tortillas. Flip your tortillas at least
once, and place on a paper towel to drain excess oil when tortillas are soft
and pliable.
Serve buffet style with toppings so that everyone can build
their own personally perfect tacos!
Taco night is a favorite in our house. It is one of the very few ways I can get
Joaquin to eat meat, Vidal always seems more enthusiastic about the meal than
most I serve (probably because he gets to eat meat and decide how much!), and
MariaBella just LOVES the shredded rice “cheddar” cheese I serve as a topping!
I like the versatility of the meal. It is a simple meal to make and I can usually
get it on the table in less than an hour.
When I have the luxury of a more leisurely pace, Joaquin makes a great
sous-chef! As meat takes a back seat in
our family diet, taco night is one time that each individual can decide for
themselves how much meat to eat. Ground
turkey breast is my preferred meat to use in this dish because the meat is just
so lean, tender, and takes so well to the seasonings. Also, turkey is the most affordable organic
free range meat I can usually get my hands on!
On occasion, however, I will use ground buffalo or chicken instead. The veggie part of this dish is the part that
changes the most due to what is in season.
In the fall and winter months, I often used mixed frozen veggies. This week, green peppers were finally more
affordable again, so they were a prominent part of the dish. Vegetable growing season is really starting
now, so we are beginning to have more vegetable choices which will only make our
spring and then summer tacos that much yummier!
Additional Notes:
Guacamole: It is Joaquin’s favorite topping, after cheese. I just love getting those fatty nutrients into his little body via guacamole! To make it “fresh” and fast, I just take the meat of a fresh avocado and mash it up with a fork. I add a few drizzles of lime juice and some salt and pepper to taste, and keep mashing about until I have a creamy spread.
Leftovers: I use leftovers to build lunch salads. I save the leftover ground meat to make a Sheppard’s' pie the following week. I'll share that easy recipe soon!
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