“Taco Tuesday?” In 1989, a Mexican food chain Taco John’s trademarked the phrase. In the past few years, that phrase has become a marketing phenom!
Do you have a Taco Tuesday tradition? Last week I did ”Taco Tuesday” vegan style and loved the results. I started with a versatile Harrisa green sauce. Yummy! I made it to drizzle over black beans and roasted carrots and used the same sauce to top fresh grilled halibut and a corn and tomato salad/relish.
Here is my version of “Taco Tuesday” vegan style:
- I used cooked lentils combined with toasted walnuts for a tasty “meatless” taco meat.
- Make the Harrisa sauce. I double the recipe and do that a day or two ahead.
- Make the corn and tomato salsa and use fresh corn on the cob if in season or you can use frozen defrosted corn. It makes a great left-over salad.
- Prepare all of your toppings or garnishes so when the “meat” and tortillas heated, you are ready to go!
Suggested optional toppings are:
- green and/or red cabbage thinly sliced
- guacamole or avocado slices
- vegan shredded cheese
- non-dairy sour cream (see note and recipe link below)
- cilantro, coarsely chopped
- onions
I suggest adding a bonus salad that complements the tacos. One of my favorite summer treats is this watermelon salad. Summertime—when watermelon is plentiful, sweet and delicious.
To keep it simple, buy a non-dairy sour cream or make your own with soaked sunflower seeds or cashews. Here is a recipe.
I heated up the corn tortillas in a cast iron skillet or stove top grill and keep warm or heat as you go. Assemble tacos and enjoy!
Take a minute and share your Taco Tuesday idea by adding a comment below.
Happy Taco Tuesday!
