Ancient Fire is the name of my brand of homemade wines, meads, ciders & beers. Under that name I also write articles on my projects, wines from around the world, food & pairing, the wine business, wineries, travel and all things I enjoy in this life. -- Jason
Tuesday, May 11, 2010
Easy Meatless Tacos
Some nights cooking a good meal just can't take a long time. When you get home from the city at 7 and back from a walk with the dog at 7:45 getting food on the table before 9 can be a challenge.
Tonight we combined a Zattarain's Low Sodium Dirty Rice Mix kit with other simple ingredients to make tasty no meat tacos.
1 box Zatarain's Low Sodium Dirty Rice Mix
1 red sweet pepper
1/2 tsp ground cumin
1/4 tsp chili powder
1/2 tsp dried mexican oregano
1 Tbsp olive oil
1 Tbsp butter
2 Tbsp lime juice
1/2 cup shredded cheddar or mexican cheese blend
4 soft tortillas or wraps
salt & pepper
salsa, sour cream
diced green chilies
Prepare the rice according to the instructions with the following exception. When using no meat we have found reducing the water in the rice mix by 1/4 cup will ensure it isn't sticky. Slice the onion and pepper, and keep them separate. Over medium heat sauté the pepper with olive oil until just starting to brown, remove from pan. Add butter and sauté onions until well wilted and beginning to brown. Add peppers back to pan. Add chili powder, cumin and oregano and mix well. Add lime juice and mix again. Sauté for a five to 10 more minutes and season with salt and pepper before removing from the heat. Assembling the tacos is more a matter of preference. In the picture above you will see that I first placed rice on the wrap, then onion & peppers and covered that with cheese. I used a medium salsa, sour cream and some green chilies for a bit of zip. You could choose to use lettuce and tomato or a whole range of other toppings to accent the core ingredients.
I attempted a wine pairing with this dish using a 2008 off-dry Gewurztraminer/Riesling blend from my own home-made collection. The wine has definitely improved since I last sat down to evaluate it. The aromas are more pungent and some tropical flavors have come through that weren't noticeable before. The wine definitely is a little hot, something I knew from a super speedy fermentation that took me by surprise at the time, a facet that was magnified with the tacos. While the pairing wasn't a huge success it was tasty and is something I will attempt again with another wine with similar flavors and sweetness.
Posted by Jason Phelps at 10:10 PM
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As a vegetarian...I'm always looking for new recipes. As a former Texan...I'm always looking for Mexican vegetarian recipes. These tacos fit the bill, and they look delicious! Thank you for sharing!
My wife and I tend to eat a lot of meatless dishes just because we feel it helps us with keeping bad carbs and fat in check. I like spicier food so some ethnic dishes with no meat fit good with us. Indian food is one particular delight. We also have a recipe for veggie patties that use split peas, mushrooms, onions, etc that taste as good as meat and are better than store bought ones. I'll have to find the recipe and post it.
I am going to make some for my mother who is a vegan. She will like this for sure. Thanks.
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