I make tacos for dinner a few times a week. We never tire of them, and they are a great way to turn whatever is hanging out in the refrigerator into a quick meal. Here are a few favorites.
- •Plantain TacosCook sliced ripe plantains in a little olive or coconut oil in a hot pan until they are brown on the outside and soft inside. Serve in corn tortillas with salsa, avocado, sour cream, and cilantro.
- •Egg TacosFry or scramble 2 eggs per person. Serve eggs on hot tortillas with cheese, salsa, and guacamole or avocado.
- •Sausage TacosLiterally any sausage will work. I often make these with vegetarian sausage. Slice up 1 sausage per person and cook in a hot frying pan or on a griddle until hot and crispy on the edges. Serve in tortillas with hot mustard, sliced cabbage, and sliced onions.
- •Mole Chicken or Beef TacosCook chicken or beef in mole sauce until the meat falls apart. Serve the tender meat on corn tortillas with crumbled cotija or goat cheese and chopped cilantro and onion.
- •Roasted Cauliflower TacosRoast cauliflower tacos in a little olive oil in the oven at 400 degrees F. Serve in tortillas with shredded cheddar, cubed avocado, minced onion, sliced jalapeños, and fresh cilantro.
- •Leftover Meat TacosChop up literally any leftover cooked meat (I've done this with everything from meatloaf to Kung Pao Chicken). Heat through in a hot frying pan with a little oil to prevent sticking. Serve in corn tortillas with any toppings you have around (salsa, sour cream or plain yogurt, avocado, cilantro, onions, cheese, etc).
- •Black Bean and Sweet Potato TacosCubed sweet potatoes get roasted in a little olive oil at 400 degrees F, then served with cooked black beans in corn tortillas, topped with salsa, avocado, and jalapeños.
- •Guacamole TacosSpread a thick layer of fresh guacamole on corn tortillas. Top with a little cotija, some onion, and cilantro.