Just in time for Taco Tuesday tomorrow!
I was inspired to make these by Malibu Farm's stoplight tacos where they give you 3 unique tacos in red, yellow, and green. Malibu Farm's version isn't vegan but had the inspired idea to make their yellow taco filling spaghetti squash which I loved! Unfortunately it isn't spaghetti squash season until early fall so I went with fresh corn and bell pepper. It only took me 10 mins total to make all 3 versions.
Ingredients:
cooking oil-I like avocado oil
corn tortillas
pico de gallo-already made to save time-diced onion, tomato, jalapeño, cilantro
2 corn cobs, or frozen corn
1 black bean veggie burger
cherry tomatos
cilantro
1 jalapeno
1 avocado
a green and red hot sauce or salsa you like
cucumber
1 yellow or orange bell pepper
Extras: next time I would serve my yellow taco with an orange habanero sauce, and the green taco with a soy based ponzu like sauce. If you try this please let me know how you liked it?! I could also see vegan mayo adding some great flavor to the green taco.
I simultaneously fry all my corn tortillas in 2TBS of avocado oil on my back burner while cooking everything else, then leave them covered on a plate to stay warm. Sometimes it is crazy having multiple burners going at once, but it saves time, and ensures my tortillas are freshly cooked for serving.
Red
For red I simply reheated a frozen black bean veggie burger on a small frying pan covered for about 5 mins.Then I used my spatula to break apart the burger into crumbles.Then topped with tomato, pico de gallo, and red salsa to give it a red look. This version was the most filling.
Yellow
Cut the corn kernels off two corn cobs, and dice up a yellow or orange bell pepper. Stir fry that together with some cooking oil for 10 mins covered. Add salt and pepper if desired. This version doesn't need any additional garnish to look yellow. This was my favorite version because it was sweet 😅🍬🌽. Habanero salsa or orange sauce would work well on this to give it a kick 😉🔥.
Green
I sliced up one chilled avocado. Drizzled the slices with cooking oil, then dipped each slice in panko breadcrumbs. Bake in the toaster over for 10 mins at 420 until browned. Add cilantro, cucumber slices, jalapeño slices, and verde salsa to make it look more green. This was my least favorite version. Just keeping it real with ya'll. I almost didn't post this recipe but my boyfriend really liked it, so maybe other people will also, and it was just me. I think the avocado would have tasted better as guac. Avocado cooked with bread crumbs is bland, but rich. I think next time I would pair this with some ponzu sauce for more sodium and acidity to balance it out.
Comment below if you try any of these recipes out! Let me know which was your favorite 😃.
