We’re trying to eat a lot less meat at our house. I did an experiment with tofu for tacos and I have to say they came out pretty darned good.

Here’s How to Do it:

Start by marinating the tofu. The longer is sits, the stronger the flavor.

Drain and pat the tofu dry.

Cut it

into 1/2 inch cubes.

Mix the dry marinade ingredients

and whisk to blend well,

then stir in the wet ingredients

and mix.

Pour the marinade over the tofu and

gently stir to cover every piece completely.

Let sit for one to three hours.

When you are ready to serve, heat the oil in a heavy skillet on medium to medium-high heat. Add the tofu and cook about 3-4 minutes, then turn with a spatula.

The chili tends to produce a little bit of a fume that might make you cough. Just open a window or turn on the fan. You want the tofu to be a bit on the crispy side, not mushy.

Cook the tortillas they way you like them. I like crispy fried, my husband likes just soft (wrapped in foil and heated in the oven to soften).

Place the tofu in the tortilla then top with your favorite taco toppings. I used cashew cheese ^[1],

lettuce, tomatoes, avocado and green salsa. Delicious!!

© Copyright 2022 The Lazy Gastronome

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Here are some things that are perfect to use for this recipe!

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For anyone that loves South of the border cuisine, we bet you have a real passion for Mexican Food ^[7]. Who doesn’t? It is full of flavor, rich in culture, and always satisfying. You can easily whip up a quick dish for lunch or slow cook a meal for dinner. But, if you have limited time or are tired, you most probably want something quick and easy. For those who love easy dinners and Mexican cuisine, you have come to the right place. Here are three easy Mexican dinners.

Tacos

Tacos ^[8]are a common favorite when it comes to Mexican cuisine. They are a great family meal as you can fill them with whatever you like – veg, sauces, meat, beans, and more.

Here’s a recipe for barbecue pork tacos to try:

• 2 tsp vegetable oil
• ½ red onion, chopped
• 2 tsp each smoked paprika and ground cumin
• 2 cups lean ground pork
• 10 oz tomato paste
• 5 tbsp barbecue sauce
• 14 oz can black bean, drained
• small bunch coriander, chopped
• 8 taco shells
• 1 ripe avocado, peeled and sliced
• ½ iceberg lettuce, finely shredded

1. Heat the oil in a large frying pan, add the onion and cook for 5 mins until softened. Sprinkle over the spices and cook for 1 min more. Add the pork, breaking it up with the back of a wooden spoon, and stir until cooked through.
2. Stir the tomato paste and barbecue sauce into the pan along with 4 tbsp water. Increase the heat and allow the sauce to bubble and reduce until it clings to the meat. Add the beans, season, and cook for a further 2 mins, then stir in the coriander. Heat the tacos following pack instructions.
3. Use the pork and bean mix to fill the tacos, top with slices of avocado, and shredded iceberg lettuce.

Chilli Con Carne

Chili is a meal that can satisfy everyone ^[9]. You can even make it vegetarian with meat-free options or vegetables. Here is an easy traditional recipe. 

• 2 medium onions, chopped
• 4 garlic cloves, crushed
• 1-1/2 pounds ground beef, browned
• 1 tbsp chili powder
• 3 tbsp tomato puree
• 14-oz can tomatoes
• 1 tbsp cumin seeds
• 1 bay leaf
• 4 tbsp olive oil
• 1 cup beef stock
• 1 can red kidney beans
• Salt

1. Fry the onions, garlic, olive oil, and beef together for 10 minutes
2. Add the chili powder, drained tomatoes, and other ingredients (except the beans) and stir in for a few minutes
3. Simmer for 15 minutes
4. Stir in the kidney beans
5. Serve with salad, tortilla, or rice

Birria Stew

Birria is an old Mexican recipe that uses pork and barbeque flavors to create immense smoky results.

• 4 chilies
• 6-1/2 pounds meat
• 5 cloves of garlic
• 7 cloves
• 1 cinnamon stick
• 1 tbsp dried oregano
• 2 cans tomatoes
• 1/2 cup wine vinegar
• Salt and pepper
• 1 12-oz bottle of beer
• 1 large red onion

1. Cut the chilies and the meat into slices and cubes
2. Blend together chilies, garlic, cloves, cinnamon, tomatoes, vinegar, and seasoning until a smooth sauce is formed
3. Add the beet and blend
4. Add the meat to a casserole dish, pour over the sauce, and simmer for 3 hours
5. Serve with sliced red onion, and/or tortilla

So get your Latin on and make a great Latin inspired dinner tonight!

You can still have great food with a Mexican flair even if you are just not feeling slaving away at the hot stove. And you don’t have to worry about making a mess of the sides or doing the dishes afterwards. Just check out your local tex-mex restaurant ^[10] for a family treat. 

It’s National Taco Day!! And who doesn’t love tacos?

The taco is believed to have originated in the lake region of the Valley of Mexico. People put small fish inside a tortilla and rolled it. They were called “atacos”, which means to stuff. The Spanish conquistadors dropped the a and called them tacos. And it stuck. The National Taco Council was started in 1964 by Roberto Gomez – and so begins our love of tacos.

We love a good taco and to prove it, Americans ate over 4-1/2 BILLION tacos just last year.

And National Taco day is celebrated across the U.S. Check your area and I bet you find somewhere that is giving away free tacos – Or you can just make your own!

Now it’s time to get cooking!

Here are some Great Tacos:

Lets start with my favorite – the Carné Asada Taco ^[8] – a delicious citrus marinated thin sliced beef that is grilled.

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Here’s one for the taco bar! Tortilla “cups” to fill with delicious ingredients. Taco Cups ^[14]!

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One of our favorite things about Baja California was the taco stands – and the best was the fish taco ^[15].

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A Taco for breakfast ^[16]? You bet!!

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Chile and lime go fantastic together. And it’s perfect for this Chile-Lime Pork Taco ^[17]!

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And here’s one for those looking for a vegetarian option – How about some a Chipotle & Bean Taco ^[18]?

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Here’s another fish option – Salmon Tacos with Chipotle Crema.

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Grilled Shrimp tacos ^[20] are great one for firing up the grill with company.

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On the other hand, no tortillas? How about a Waffle Taco ^[21]?

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Finally, and last on the list (for now), Green Chile Chicken Soft tacos ^[22].

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So there you have ten different taco ideas. What kind of taco will you make tonight?

© Copyright 2021 The Lazy Gastronome

Leave me a comment! I love to hear your thoughts.

 

It’s national Waffle day!! To honor this delicious dish I wanted to do something different. I’ve seen cornbread waffles with chili, so why not tortilla waffles with taco toppings? And oh my these are the best waffles I’ve made to date! Check them out – and some other waffle offerings as well!

What you need to make this waffle:

• 1 cup all-purpose flour
• ½ cup masa flour (corn flour)
• 1 cup cornmeal
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon sea salt
• 2 cups butter milk
• ½ cup regular milk
• 4 Tablespoons melted butter
• 2 eggs
• 1 teaspoon sugar
• 2 teaspoons ground cumin
• 2 cups grated extra sharp cheddar
• All your favorite taco fillings and toppings

Making the waffles

Place all the ingredients except the cheese and toppings/fillings into a blender. Process on high until all the ingredients are blended.
Add the cheese and process again.

Heat a Belgian waffle iron.

(my favorite)   

Pour the batter onto the hot iron. Cook until the waffle is golden brown and crisp.

Place in a warm (150°) oven directly on the grate, not a plate.

Continue until all the batter is used.

Serve with taco meat, cheese, lettuce, avocado, cilantro, chopped peppers, onions and anything else you like on tacos!

Makes about 8 to 10 waffles

Also good toasted and buttered!

© Copyright 2018 The Lazy Gastronome

 

Here are some other waffle ideas!

Fried Chicken and Waffles ^[27]

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Cornbread waffles ^[28]

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Blueberry Waffles ^[29]

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Banana Chocolate Waffles ^[27]

Leave me a comment! I’d love to hear your thoughts.

I’m trying to add more fish to my diet and sometimes it can get boring! I had these salmon fillets in the freezer. I wasn’t in the mood to grill and it was too hot to turn on the oven. Hmmm… I have some great things out in the garden! And voila! We had tacos!

What you need:

•  4 large salmon fillets
• ½ teaspoon salt
• 1 teaspoon chipotle chili powder
• ½ teaspoon cumin
• Scant pinch of sugar
• Oil to fry
• 8 medium corn tortillas

Salsa 

• ½ cup red onion, minced
• ¾ c tomatoes – any variety, any color –chopped
• 1 tomatillo, husked and chopped
• 1 small jalapeño, minced
• Juice of one lime
• ¼ teaspoon lime zest
• ¼ cup chopped fresh cilantro
• 1 Tablespoon extra-virgin olive oil

Crema

• ¼ cup plain Greek yogurt
• 1/8 cup canned chipotle in adobo sauce, finely chopped

How to Do it:

Mix the chipotle powder, cumin, salt, and sugar in a small bowl, blending well. Rub the salmon fillets with the spice mix on both sides, then set aside.

Prepare the salsa ingredients as indicated on the list. Place them all in a ceramic bowl and mix well.

Refrigerate. I grow the tomatoes, tomatillos and the cilantro – so those items were super fresh and nutritious!

 

Mix the yogurt and chipotles in a small bowl. Refrigerate.

Heat the oil in a heavy skillet and place the salmon fillets in gently, skin side down. Let it cook until the skin begins to get crispy. Flip each one and cook another minute or two. Remove from the pan and set on a warm place.

Heat the tortillas either in a microwave (place in a plastic bag to steam) or the oven (wrapped tightly in foil). You can also add a little more oil to the pan and fry them if you like crispy shells.

Cut each fillet into pieces. Place ½ of a fillet in each tortilla. Top with salsa and chipotle crema.

Serve with a spicy, pickled jalapeño.

Makes four servings of two tacos each.

We were Featured!

© Copyright 2018 The Lazy Gastronome

Below are some of the items we used to create this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!