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2013's First Taco Night



Taco night, the most blessed dining experience in our house.  Josh and I are on a bit of a health kick;  walking in the morning, eating at a table without tv, incorporating more salads.  However, every couple weeks (or months as it has been) we go all out with a taco night!  Now, we still try to keep things fairly healthy, but we usually end up in a huge food coma.

Somehow, we haven't had a taco night in months.  Josh and I were VERY excited it was time.




On the menu tonight:

TEMPEH TACOS WITH JICAMA SALAD


Ingredients:

Taco "Meat"

2 packages of organic tempeh
1/2 red onion
3 cloves of garlic
1 green pepper
1 jalepenos
1 can hot rotelle
1 tablespoon smoked paprika
1 tablespoon cumin
1 teaspoon ground red pepper
salt and pepper to taste

Jicama Salad

1/2 Jicama, peeled and diced into slivers
1/2 cup shredded carrots
3 mangos
2 jalepenos
1/2 cup pineapples
1/4 cup rice wine vinegar
salt and pepper to taste

Cashew "Cream" Sauce

1 cup soaked cashews
3 limes juiced
salt and pepper to taste
sriracha to taste



I constructed the salad and cashew sauce before we began our festivities.  Once that was prepared and we were ready for taco night, I started on the tempeh while Josh worked on his turkey tacos.

I boiled the tempeh for a few minutes first, and while I did that, I sauteed the onions, garlic and peppers.  Then I added the tempeh, spices, and rotelle.  I added water gradually and let the tempeh cook down.



Once ready, I topped my tacos with avocado, lettuce, black olives and the cashew cream sauce.  I had some daiya cheese stashed away, but I didn't think these needed them.  Maybe I can make some quesadillas later this week.



Here's the final product.  These were SO yummy!  I'm not sure what the next taco night will have in store.  Luckily, this made enough leftovers for the whole week.  YAY VEGAN TACOS!


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