I recently relocated from Austin, TX all the way up to Portland, OR. Though I'm absolutely loving my new home, there is one thing (well, a few things) but one thing in particular that I really miss about Austin - and that's the abundance of TACOS everywhere! So, I've decided to take matters into my own hands and recreate my own favorite ATX tacos at home.
I enjoy making tacos for breakfast, lunch or dinner because they are always tasty, filling & quick to make. I also love that I can play around so much with each component of my tacos to add variety. I often mix up the vegetables I use based on what's in season or what I have leftover in my fridge, use different sauces based on what I'm craving that day & am always varying the heat level according to my sometimes moody tastebuds.
Here is my go-to method for creating these delicious morsels, which takes less than 20 minutes!
Homemade Taco Guide
yields 2 tacos
2 tablespoons avocado oil (or other neutral cooking oil)
2-3 cups mixed vegetables (raw) OR 1 cup cooked
(try onion, garlic, mushrooms, greens, cabbage, sweet potato, peppers, cauliflower or zucchini)
1 tablespoon mixed spices - cumin, coriander, garlic powder, chili powder, cayenne pepper (for heat)
1/2 cup protein of choice (for vegetarian tacos, I like black beans, tempeh or tofu)
2 tortillas (corn, flour, etc.)
Toppings - salsa, avocado, chopped cilantro, fresh lime, jalapenos, etc.
1. Chop your vegetables into small bite-sized pieces, relatively the same size for even cooking.
2. Sauté the onion first (if using) for about 3 minutes, then add in the rest of your veggies and cook for about 10 minutes total, until everything softens.
3. Season with salt, pepper and remaining spices.
4. Meanwhile, cook your protein. When using tofu or tempeh, I like to crumble them into small pieces or cut them into small chunks. Sauté with a bit of oil for about 5 minutes, or until some light browning occurs. You can use the same spices you did for the vegetables to season your protein for more flavor.
5. When everything is cooked, heat your tortillas in a dry skillet for about 45 seconds on each side or until warmed through.
6. To assemble, place your tortillas on a plate, top with your vegetables, protein & salsa, sliced avocado, lime, or whatever else you want to add.