Culture

These Non-Corn Tortillas For Your Next Taco Tuesday Will Change Everything You Know About Tacos

People have come up with a lot of ways to substitute for corn, whether that be allergies, Paleo or Keto diets, or to pack more veggies and nutrients into your life. That said, we do endorse finding ways to spice up your favorite Mexican dishes for whatever reason! Check out these ways to make taco shells.

1. Plantain Shell Tacos

“Grain-free Taco Shells.” Digital Image. Whole New Mom. 23 April 2018.

This is genius and I want to kiss the hands who first made this plantain taco a reality. Just preheat your oven at 300 F while you blend all of this:

  • 3 ripe plantains (you can use green plantains for a lower carb option. See notes in method.)
  • 1/2 cup avocado oil
  • 1 teaspoon freshly-ground garlic sea salt (more if desired)
  • 1/2 teaspoon onion powder
  • Optional: 1 teaspoon (or more) hot sauce (like Cholula)
  • Optional: 1/2 lime squeezed

Then, use an ice cream scoop to scoop the mixture onto a pan and bake for 25 min. Remove and let cool for a min. Put each one back in the oven, but lay them so that the ends fall through the oven rack slots, forming a taco shape. Cook until done and eat!

2. Healthy Zucchini Soft “Taco” Tortilla Shells

“Healthy Zucchini Tortillas Recipe or Zucchini Soft Taco Shells Recipe | @whiteonrice.” Digital Image. White On Rice Couple. 23 April 2018.

Ingredients:

  • 4 cups (950ml) zucchini, coarsely grated
  • 1 large egg
  • 1/2 cup (120ml) grated parmesan cheese
  • 1/4 cup (60ml) bread crumbs
  • 1/2 teaspoon freshly grated black pepper
  • 1/4 teaspoon kosher or sea salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground cumin

Directions:

  1. Pre-heat oven to 450 degrees F.
  2. Remove as much moisture as you can from the zucchini. Add zucchini to large bowl and mix in remainder of the taco shell ingredients (egg, parmesan cheese, bread crumbs, black pepper, salt, garlic powder, and cumin).
  3. Cover baking sheets with parchment paper or oven proof baking mat. Scoop about ¼ cup of mixture and press down on baking pan into a thin circle, about 5” wide. Repeat for remainder of mixture.
  4. Bake shells for about 25 minutes, or until the shells look “crisp’ and brown around the edges. We like to bake the shells a little longer for a more charred texture and flavor. Just be careful to not bake too long or else the shells dry out and are hard to peel off.
  5. After zucchini soft taco shells are cool, gently peel them off the parchment paper.

Adapted from White On Rice Couple.

3. Stuffed Taco Shells

“If you love easy, delicious dinner ideas, these Stuffed Taco Shells are for you! Plus, prep them in advance and freeze the shells for a later meal. Great for new moms too!” Digital Image. Shugary Sweets. 23 April 2018.

If you know how to make Italian Stuffed Shells, and you know how to make tacos, you’ve got this in the bag. Just stuff these shells with picadillo, corn, black beans and top with a lot of shredded cheese. Then, just bake at 350 F for 45 minutes.

Pro tip: Make a ton of these in advance and just freeze in a ziplock bag!

Adapted from Shugary Sweets.

4. Bacon Shells

@amybwall / Pinterest

Alright, you guys. Bake three slices of overlapping bacon until almost cooked. then, slip onto oven rack slots and bake into taco shells until done!

5. Pork Rind Tortillas

“Almost Zero Low Carb Wraps are great as soft tortilla shells or as sandwich wraps | Low Carb, Gluten-free, Primal, Keto, THM.” Digital Image. Low Carb Maven. 23 April 2018.

If you love pork rinds and cheese, these tortillas will blow your mind:

Ingredients:

  • 4 oz. Hot & Spicy Pork Rinds (regular work just fine, too)
  • 1 (eight oz.) package cream cheese, softened
  • 8 eggs
  • 1/3 cup water
  • 1 tablespoon granulated garlic
  • 1 tablespoon ground cumin

Directions:

  1. Blitz pork rinds into a food processor until they are dust.
  2. Add all other ingredients to food processor and blitz for about 45 more seconds. Until you have a nice smooth batter.
  3. Preheat an electric griddle to high. (Using a non-stick pan on the stove top would work also, I would just set the heat to medium-high)
  4. Spray cooking surface with a little spray oil (I use either coconut oil or olive oil spray) and pour 1/3 cup of batter onto griddle.
  5. Gently spread the batter as thin as you can with a rubber spatula and cook for about 2 minutes or until golden brown.
  6. Flip tortilla and continue to cook for about 45 more seconds.
  7. Repeat with the rest of the batter.

Adapted from Primitive Palate.

6. Feel free to make your own take.

Unnamed. Digital Image. Primitive Palate. 23 April 2018.

This blogger stuffed her pork rind tortillas with shredded beef, cilantro, and cheese. I’d like to stuff that into my mouth. 🙂

7. Pancake Tacos

“Pancake Tacos.” Digital Image. Sweet Potato Chronicles. 24 April 2018

I ship this as my new breakfast taco option. Just fold your pancake in half and stuff with nutella and sliced bananas (or plantains) and enjoy that ish!

8. 3-Ingredient Paleo/Vegan Taco Shells

“3-Ingredient Paleo Taco Shells” Digital Image. Rubies and Radishes. 23 April 2018.

Ingredients:

  • 1/2 cup flaxseed meal (find organic ground flaxseed meal here)
  • 1/8 cup water
  • a pinch of salt

Directions:

  1. Mix together the flaxseed meal, water, and a pinch of salt quickly in the preheated skillet, using a spatula to combine it well, and press it against the skillet for around a minute or so.
  2. Divide, roll out and drape over the oven rack (we suggest two slots), for 8-12 minutes at 350 F.
  3. Then EAT.

Adapted from Rubies and Radishes.

9. Endive Boat Tacos

“Low Carb Turkey Tacos with Endive” Digital Image. All Day I Dream About Food. 23 April 2018.

This one is easy. Just peel off endive leaves and stuff them with turkey picadillo, drizzle with shredded cheese.

Adapted from All Day I Dream About Food.

10. Fried Egg Tacos

“copycat naked egg taco” Digital Image. Extra Crispy. 23 April 2018.

This one you already know. Use a fried egg!

Pro tip: use a pastry ring in the pan to make sure the egg stays in a perfect circle.

11. Cocoa Cookie Taco Shell

“Cocoa Cookie Taco Shell” Digital Image. Rachel Ray. 23 April 2018.

Here’s how to make this magic happen:

Ingredients:

  • 1/2 cup flour
  • 1/3 cup natural unsweetened cocoa powder
  • 1/8 tsp. salt
  • 6 tbsp. butter, at room temperature
  • 2/3 cup sugar
  • 3 large egg whites
  • 1/4 tsp. pure vanilla extract
  • Chocolate shell topping, fillings and garnishes

Directions:

1. Preheat the oven to 350°. In a small bowl, whisk the flour, cocoa powder and salt. In a medium bowl, beat the butter and sugar, about 2 minutes. Add the egg whites and vanilla; keep beating, occasionally scraping down the bowl, until blended (the mixture may be lumpy). Add the flour mixture; beat to blend.

2. Set up a taco-making station: On a work surface, arrange two boxes (at least 3 inches high) about 12 inches apart. Arrange a 2-to 2 3/4-inch-diameter rolling pin with one end on each of the boxes, leaving space for the rolling pin to have 2 taco shells draped over it. (You can also use two paper towel tubes.) Drape a sheet of parchment paper over the rolling pin.

3. Line a baking sheet with parchment paper. Cut the paper in half crosswise; place 3 tbsp. dough in the center of each piece of parchment. Using a small offset spatula or the back of a spoon, spread the dough out to a 5-to 5 1/2-inch circle. Bake until the dough is firm, rotating the sheet halfway through, about 10 minutes for a softer taco and 12 minutes for a crispy taco. Let rest 15 seconds.

4. Working with 1 cookie at a time, lift the paper and cookie; gently invert over the rolling pin (leave the paper on). Using a pot holder (the cookie is hot), gently push the sides down to form a taco-shell shape. Let cool completely, about 30 minutes. Peel off the paper. Repeat with the remaining dough for 8 shells. Dip edges in chocolate shell topping; fill and garnish (see our Awesome Ice Cream Tacos).

Adapted from Rachel Ray

12. Chicken Skin Tacos

“Chicken Skin Tacos.” Digital Image. Chef Steps. 23 April 2018.

Here’s how you go from a chicken leg to chicken skin tacos.

  1. Just gently peel the skin off of a chicken thigh and blanch in boiling water for 15 minutes.
  2. Then, cut the chicken skin with a circle cutter.
  3. Get out your taco shell molds and deep fry for 6-10 minutes.
  4. Let cool and stuff!

13. Easy Provolone Cheese Tacos

“Almost Zero Carb Low Carb Wraps are great as soft tortilla shells or as sandwich wraps | Low Carb, Gluten-free, Primal, Keto, THM” Digital Image. Low Carb Maven. 23 April 2018.

Alright, this one is easy af. Just sprinkle spices (garlic, chili powder, your choice!) onto round slices of Provolone cheese. Then bake at 350 F for 10-11 minutes. Then take them out, and let them cool a bit until you can fold them on the oven rack.

14. Cauliflower Tortillas

“Cauliflower Tortillas.” Digital Image. Paleo Leap. 23 April 2018.

This bad boy is Paleo and Keto friendly. All you have to do is steam 1 head of riced cauliflower in boiling water for 5 minutes. Squeeze out all the water and mix with two eggs, oregano and paprika to taste.

Separate into six equal pieces of flour, press and bake for 8 to 10 minutes at 375 F!

Adapted from Paleo Leap. 

15. Carrot Shells

“Super easy 4-ingredients Healthy Taco Shells recipe made from carrots ! Make your own soft shell taco in a minute far better-tasting than store bought taco shells.” Digital Image. Sweet As Honey. 24 April 2018.

Do you have so many carrots you don’t know what to do with them!? These tacos are for you:

Ingredients

  • 1 1/2 cup grated carrot , packed + 1/2 cup tap water to cook
  • 1/2 cup grated cheese I used cheddar
  • 2 eggs
  • 3 tablespoon Gluten Free Oat Flour
  • 1/4 teaspoon Salt if desired, optional
  • 1/8 teaspoon pepper if desired, optional

Instructions

  1. Place grated carrots into a bowl and cover with 1/2 cup tap water. Microwave 5 minutes.
  2. Pat the carrots EXTREMELY dry. This is super important. Do what you gotta do.
  3. Place into a bowl and add the grated cheese, eggs, oat flour, salt and pepper. Combine until it forms a sort of batter.
  4. Prepare a baking tray covered with baking paper. Set aside.
  5. Place small portion of the carrot mixture onto the prepared tray. I used a 5 cm mechanical Ice cream scoop maker  to measure equal quantity and I split the whole batter into 4 portions.
  6. Press with your finger to compact the carrot onto the tray as a flat circle.
  7. Bake at 390 F for 15 minutes or until crispy on the sides.
  8. Gently remove the carrot tacos from the baking paper by lifting them from the side, using your finger or a tongue.
  9. Eat warm filled with filling of your choice.
  10. If you want to create a taco like shape. Cool down the shells on a bottle . I used small (17 oz) 500 ml bottle of water but any small bottle like beer bottles will work. The carrot taco will harden slightly when cooling down.

Adapted from Sweet As Honey.

16. Butter Lettuce Taco Shells

@reedbendoregon / Instagram

And if you don’t want to make your own homemade tortillas, snag yourself some butter lettuce and you’re good to go! Plus, they’re healthy!

17. Tacos with Jicama Shells

Unnamed. Digital Image. Primal Palate. 23 April 2018.

Jicama is a great sub for corn tortillas. It adds great flavor, is low-carb, and one-ingredient! Pro tip: soak the sliced jicama in cold water for 30 minutes before using.

18. Deli Meat

“Turkey Tacos.” Digital Image. Darling Be Daring. 23 April 2018.

Well, this is for the lazy, and we’re not judging. You can even cram more veggies into your life by making that the main taco stuffing and just wrapping in deli meat, right? Maybe, we don’t know.

19. Siete Cassava & Coconut Tortillas

Siete

If you’re trying to go grain-free, then you can find this at your Whole Foods 365, and they are seriously tasty. Be sure to fry them up first and enjoy the crunch!

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Nopales, The OG Ancestral Food We’ve Been Eating Since Waaaay Before Plant Based Foods Became Trendy

Culture

Nopales, The OG Ancestral Food We’ve Been Eating Since Waaaay Before Plant Based Foods Became Trendy

I can literally talk food until my babas drip. Don’t judge. The comelón life chose me and I’m not mad at it. Because growing up Latino meant breakfast wasn’t always cereal, and dinner wasn’t always mac and cheese. I grew up con más sabor en mis platillos than most Americans. And, at the time, I didn’t even realize that many of the foods my family was trying to get me to eat were ancestral foods. From chocolate to cocoa and chia to nopalitos, I blame los ancestros for my obsession with food and all the glorious ingredients that have been passed down for generations.

My knees already feel weak, fam, because today I’m gonna be talking nopalitos. Ya me estoy chupando los dedos, thinking back to how I grew up with these babies always in the refri in that Nopalitos jar, ready to be thrown into a sauce or encima de una carne asada. It turns out this soul-feeding food is one of the OG ancestral foods that have been used by our people for thousands of years. Ahí les va un poco de historia:

The Mexica introduced the world to the “fruit of the Earth.”

In Náhuatl, the word for nopal translates to “fruit of the Earth.” I don’t know what the Náhuatl word for “bomb-delicioso” is, but in my opinion, that should also be the name for nopales. And the Aztecs must have felt this way too because one of the most famous cities in the Aztec Empire – Tenochtitlán, the empire’s religious center – was named “prickly pear on a rock.” Iconic.

According to legend, the city was built after an Azteca priest spotted an eagle perched on a nopal plant, carrying a snake in its mouth. The priest, obviously extremadamente blown away by this, ran back to his village just so he could gather everyone to check out this crazy eagle with a snake in its mouth. As they watched, the cactus beneath the eagle grew into an island – eventually becoming Tenochtitlán. I’ll give you 3 seconds to just process that. 1…2…3. Please take more time if you need it. The image of the eagle carrying a snake, its golden talons perched on a nopal growing from a rock, can now be found on the Mexican flag.

Today, we know that the Mexica were right to call nopales the plant of life.

In Mexico, it’s still common to place a handful of nopal flowers in a bath to help relax achy muscles. And nopales are becoming more popular than ever in beauty treatments to help fight aging. But, y’all are too beautiful to be needing them for that, so let’s talk about what’s important — eating them.

There are so many ways you can mix this iconic ingredient into your meals.

We should all be eating our green foods. Your tía, your abuela, your primo, everyone…except your ex. Your ex can eat basura. I said what I said. But, nopalitos are especially important. These tenacious desert plants can be eaten raw, sautéed, pickled, grilled – they’re even used as pizza toppings. Though for some people, nopales – with their spines and texture – can be intimidating. After cutting off the spines and edges, and cutting them into slices, they will bleed a clear slime. But boiling for 20 minutes will take care of that. Or make it even easier on yourself and avoid espinas by buying them all ready-to-go from the brand we all know and love, DOÑA MARIA® Nopalitos.

Check it out, I’m even gonna hook it up with that good-good, because if you’re looking for ways to enjoy your nopales, I got’chu with some starter links to recipes: Hibiscus and Nopal Tacos, Nopal Tostadas, Roasted Nopales con Mole, and Lentil Soup con Nopales.  One of my personal favorite ways to eat them is in a beautiful Cactus Salad, full of color and flavor. Trust. I rate these dishes 10 out of 10, guaranteed to make your babas drip, and when you eat this ensalada de nopalitos, you will remember even your ancestors were dripping babas over this waaay before it was cool to eat plant-based foods.

So let’s give the poderoso nopal the spotlight it deserves by adding it to our shopping lists more often.

Rich in history, mythology, and practical uses, the nopal’s enduring popularity is a testament to its versatility. It’s time to give this classic ingredient the respect it deserves and recognize just how chingon our ancestors are for making nopales fire before plantbase foods were even trending.

Next time you’re at the supermercado, do your ancestors proud and add nopales to your shopping cart by picking up a jar of DOÑA MARIA® Nopalitos. This easy-to-use food will definitely give you a major boost of pride in your roots. Viva los nopalitos bay-beh!

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7 Avocado-Packed Super Bowl Snacks That Aren’t Guacamole

Culture

7 Avocado-Packed Super Bowl Snacks That Aren’t Guacamole

Football fans all over the world are getting ready for one of the most important sports events of the year: the Super Bowl. Sure, this Super Bowl is going to look very different since we should all be watching the game from home. But we should still be able to treat ourselves to the awesome snacks that come with the game, even if you’re not a legit sports fan.

The biggest party of the National Football League will take place this Sunday in Tampa Bay, home of the Tampa Bay Buccaneers. This year has promised an unforgettable event that will feature The Weeknd performing for the game’s half-time show..

Of course, avocados are the official food of the Super Bowl but – as our tias taught us – there’s so much more to them than guacamole. Here are seven mouthwatering alternatives to guacamole to put those decadent avocados to good use.

Avocado Hummus Dip

Can’t choose between hummus or guacamole? Try this delicious mash-up of the two. Get the recipe here.

Cheesy Stuffed and Baked Aguacate

stuffed baked avocados

This is some superior stuffing technique, people. And if you haven’t tried cooked avocado before, trust us: You’re in for a treat.

Avocado Mac-n-Cheese

Mmm… Cheese is delightfully creamy, avocados are delightfully creamy — it sounds like a match made in heaven to me!

Baked Avocado Fries

With a crunchy, crispy coating and a mouthwatering, tender inside, these fries will have you coming back for more. And more. And more…

Avocado Banana Horchata-Style Smoothie

Avocado Banana Horchata-Style Smoothie
Credit: Aguacates Frescos – Saborea Uno Hoy

A twist on a traditional drink, avocados and bananas give this horchata a boost of fruit flavor and more health benefits, including a good source of fiber and calcium. Adding fresh avocados to smoothies is a great way to help the family — from kids to aging parents — get more nutrient-dense foods in their daily diet.

Click here to start your day with this recipe.

Chocolate Avocado Brownies

Don’t knock it until you try it! These chocolate avocado brownies are incredible.

Creamy Avocado Daiquiris

Avocado in a cocktail? Sign me up! These creamy avocado daiquiris are a game day must.

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