Tacos in 15 Minutes? Yes. (And Yum!)
I'll tell you a secret: If I put any variety of fillings in a tortilla at my house and call it a burrito, I usually don't have to beg anyone to eat their dinner. And this is a very good thing.
But when I say we're having tacos, there's actual celebrating going on in my kitchen. Who doesn't love to hear "It's taco night"?
There's only one thing I like even more than taco night celebrating. And that's dinners that I can get on the table in 15 minutes. Yes, you read that right. Fifteen.
This is not your typical taco recipe. There is no need to turn on your stove. Just heat the shells in your toaster oven and fill 'em up. And apart from the avocado and corn taco shells, these tacos share very few ingredients with a typical taco. Black-eyed peas -- so tasty and so very underutilized in my opinion -- take the place of more typical ground beef or refried beans. The smokey, cajun seasonings are right in the filling, making salsa unnecessary. Though Tabasco, sour cream and sliced scallions make very pretty and pretty darn tasty toppings...
This recipe makes enough for 8 generous tacos. But go ahead and double it if your crew is really hungry. Then you may even have enough filling left over to pack in a lunch or two the next day. Pack the filling, lettuce and shells separately and you have a make-your-own-taco-kit that's sure to be the envy of any lunchroom or cafeteria.
Because the only thing cooler than Taco Night is Taco Day.
Cajun Black-Eyed Pea Tacos Makes 8 Tacos
15 oz can black-eyed peas, drained 1 avocado Half a 15 oz can fire-roasted diced tomatoes, drained 1/2 cup diced sweet onion (Vidalia or Walla Walla) 1/4 tsp dried oregano 1/4 tsp dried thyme 1/4 tsp smoked paprika 1/4 tsp sea salt dash of cayenne fresh ground pepper, to taste 8 taco shells 2 cups baby salad greens
Optional Toppings: vegan sour cream sliced scallions Tabasco sauce
Preheat your oven or toaster oven to 325F (this won't take long).
Smash the peeled and pitted avocado in a medium-sized bowl with a fork. Add the black-eyed peas, onions, tomatoes, oregano, thyme, paprika, salt, cayenne and black pepper (I did two twists on my pepper grinder). Mix gently with the fork and taste. Add more salt or pepper as desired.
Heat the taco shells in the oven or toaster oven for 5-6 minutes.
When the shells are cool enough to handle, fill with a 1/4 cup greens and about a 1/3 cup filling. Garnish with optional toppings. Or simply put the shells, bowl of filling and toppings on the kitchen table and tell your family to MTOT (Make Their Own Tacos). Your work is done.