Cassie's "new favorite dinner" (other than Potato Gnocchi) may be Pizza with Quick Caramelized Onions, Figs, and Goat Cheese (with Trader Joe's pizza crust, dried figs, and goat cheese), but these vegetarian tacos are not far behind. They, too, are made almost entirely with Trader Joe's products. I draw the line though at Trader Joe's Taco Seasoning Mix, which is way too spicy for our taste. Brad's preferred taco, artfully done, is on the top; Cassie's preferred taco, made with a corn shell, is on the bottom.
Trader Joe's Beef-less Tacos
Time: 25 minutes
These are much improved with fresh guacamole, like any tacos. Our standard Guacamole is the best, but I've included a simpler recipe below.
1 12-ounce package Trader Joe's Beef-less Ground Beef
⅓ cup (80 grams) water
1 tablespoon Homemade Taco Seasoning (recipe below)
1 or 2 avocados, diced; or guacamole (recipe below)
1 or 2 tomatoes, chopped small
~10 ounces (~.60 pound) cheddar cheese, such as Trader Joe's Wisconsin Sharp Cheddar Cheese
Trader José's Taco Shells
salsa or Cherry Tomato Vinaigrette
Spicy Cashew Sauce (made with chipotle powder) or hot sauce (such as sriracha), optional
1. Heat the oven to 325 degrees. Place the faux beef in a 9- or 10-inch skillet over medium-low heat. Add the water. Sprinkle over the taco seasoning blend, then stir everything together. Cook until heated through, about 5 minutes. Turn the heat down to low just to keep it warm.
2. While the “beef” is cooking, chop the avocado and tomato, and grate the cheese. Place each in a separate bowl on the table.
3. Place the taco shells on a quarter sheet (13-by-9 inch) or similar-sized pan, and bake in the warm oven until crisp, 3 to 5 minutes.
4. Place a 10-inch stainless steel or cast iron skillet (not nonstick) over medium heat. When it is hot, heat the flour tortillas until warm and just barely blistered, about 30 seconds on each side. Stack them inside a clean, folded-over kitchen towel to keep them warm.
5. When the taco shells and tortillas are warm, put everything out on the table and let everyone make themselves some tacos with whatever fixings they like. Serves 4.
Time: 5 minutes
3 tablespoons (20 grams) chili powder
1 tablespoon ground cumin
2 teaspoons cornstarch
1½ teaspoons Diamond Crystal kosher salt
1½ teaspoons dried oregano, preferably Mexican
1½ teaspoons smoked paprika
½ teaspoon cayenne pepper, more to taste
Measure all of the ingredients into a clean spice jar. Stir with a chopstick. Store in the pantry for up to a year. Makes ~⅜ cup.
Time: <10 minutes
Spicy Cashew Sauce (made with chipotle powder) or hot sauce (such as sriracha), optional
1. Heat the oven to 325 degrees. Place the faux beef in a 9- or 10-inch skillet over medium-low heat. Add the water. Sprinkle over the taco seasoning blend, then stir everything together. Cook until heated through, about 5 minutes. Turn the heat down to low just to keep it warm.
2. While the “beef” is cooking, chop the avocado and tomato, and grate the cheese. Place each in a separate bowl on the table.
3. Place the taco shells on a quarter sheet (13-by-9 inch) or similar-sized pan, and bake in the warm oven until crisp, 3 to 5 minutes.
4. Place a 10-inch stainless steel or cast iron skillet (not nonstick) over medium heat. When it is hot, heat the flour tortillas until warm and just barely blistered, about 30 seconds on each side. Stack them inside a clean, folded-over kitchen towel to keep them warm.
5. When the taco shells and tortillas are warm, put everything out on the table and let everyone make themselves some tacos with whatever fixings they like. Serves 4.
Homemade Taco Seasoning 1.1
Time: 5 minutes
3 tablespoons (20 grams) chili powder
1 tablespoon ground cumin
2 teaspoons cornstarch
1½ teaspoons Diamond Crystal kosher salt
1½ teaspoons dried oregano, preferably Mexican
1½ teaspoons smoked paprika
½ teaspoon cayenne pepper, more to taste
Measure all of the ingredients into a clean spice jar. Stir with a chopstick. Store in the pantry for up to a year. Makes ~⅜ cup.
No-Fuss "Guacamole"
Time: <10 minutes
2 ripe avocados (~1 pound)
¼ teaspoon Diamond Crystal kosher salt
freshly squeezed lime juice, to taste
¼ teaspoon Diamond Crystal kosher salt
freshly squeezed lime juice, to taste
a pinch of cayenne pepper (optional)
Carefully halve the avocados and remove the pits. Cut the flesh in a crosshatch pattern. Using a large spoon, scoop the pieces out of the skins and into a small bowl. Mash the avocados gently with a fork, leaving some substantial chunks. Gently stir in the salt, a good squeeze of lime juice, and the pinch of cayenne, if using. Taste for salt and lime.
Carefully halve the avocados and remove the pits. Cut the flesh in a crosshatch pattern. Using a large spoon, scoop the pieces out of the skins and into a small bowl. Mash the avocados gently with a fork, leaving some substantial chunks. Gently stir in the salt, a good squeeze of lime juice, and the pinch of cayenne, if using. Taste for salt and lime.
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