Taco Tuesday

March 2021 (Public)

Menu

Tacos

Side options:

• Black bean & corn salsa

• Pico de gallo

• Seasoned rice

• Guacamole

• Chipotle brava sauce

• Cilantro

• Pickled onions

Ingredients & supplies

Supplies

Kitchen oven — Taco filling can be good to bake, broil, or grill

Blender or food processor

Mixing bowls

Knife & cutting board

Rice cooker

Ingredients

For the chipotle marinade & basic tacos:

• 1 can (7 oz.) of chipotle peppers in adobo sauce

• 1 red onion

• 6 cloves of garlic

• 1 lime

• olive oil

• Spices: salt, pepper, cumin, chili powder

• Taco filling of choice: meat (chicken or shrimp) or cauliflower

• Flour or corn tortillas

For the taco toppings:

Pick whichever you want to make and arrange the ingredients for those.

Black bean & corn salsa

• 1 can (15 oz.) of black beans

• 1 can (7 oz.) of whole kernel corn

• Lime

• Cilantro

• Red onion

• Jalapeños

Pico de gallo

• 4-6 medium tomatoes

• Lime

• Cilantro

• Red onion

• Jalapeños

Seasoned rice

• 1 cup rice

• 1 small can of tomato sauce

Guacamole

• Avocados

• Lime

• Jalapeños

• Cilantro

• Sour Cream

Cook-along Steps

Step 1: Make the marinade

Take the following ingredients: a small can of chipotle peppers in adobo sauce, 6 cloves of garlic, 1 medium red onion, juice of 1 lime, small handful of fresh cilantro.

Chop everything into large pieces. Put into a blender or food processor and blend.

Slowly pour in olive oil until it emulsifies. Season with 1 tbsp salt, 1 tsp pepper, 1 tsp cumin.

Step 2: Taco filling, meet marinade

Prepare chicken, shrimp, or cauliflower

• Chicken - wash and pat dry

• Shrimp - de-vein, de-tail, wash, and drain

• Cauliflower - chop into small florets

Mix well with about 1/2 of the marinade and set aside.

For cauliflower, preheat oven to 400 degrees F.

For chicken (if baking), preheat oven to 425 degrees F.

Step 3: Chop chop chop time

Depending on which sides you plan to make, follow the instructions with the matching square per side.

Step 4: Get your taco filling cooking

Shrimp

Saute in a skillet with some olive oil

Chicken

Bake at 425 degrees F for 25 min

Cauliflower

Bake at 400 degrees for 25 min

(or)

Broil on High for 15 min on second shelf

Cooked chicken thighs

Step 5: Mix ‘n’ bowl toppings

Guacamole

Mix avocados, diced jalapenos, chopped cilantro, and 1 tbsp sour cream,

Pico de gallo

Mix together diced tomatoes, chopped cilantro, diced onion, diced jalapeno, juice of 1 lime

Black bean & corn salsa

Mix together drained can of black beans, 1/2 can of rinsed sweet corn, chopped cilantro, diced onion, chopped jalapeno, juice of 1 lime

Seasoned rice

To jazz up the rice more, heat oil in a skillet, add chopped onion, minced garlic, chopped peppers. Once aromatic, add the rice and stir.