Monday, June 4, 2018

Kale Bacon Tacos

I make a rare trip now and then to Publix to get tahini or Darjeeling. I don't shop there regularly, but living in a relatively small town it's the only local option for some things. When I am there, I always check the BOGO's  to see if there's anything vegan and not totally junk on special. This week there were taco shells. Nice 4 ingredient natural taco shells. Bingo!

Of course I have already done my grocery shopping and had not planned for tacos but now I have taco shells and cannot stop thinking about tacos! I was challenged to come up with a non-traditional taco recipe from the ingredients I had on hand.

I had, incidentally, bought a jar of Avocado Salsa. After having some at Moe's a few weeks back I had become a bit obsessed. I hadn't planned any real use for it, but definitely wanted to try it. It turned out to be a little too spicy for me (I have wimpy taste buds), so I have relied on a recipe since then (leaving out the jalapeno). I've shared that recipe below, but if 'Medium Heat' doesn't equal 'Pass the Fire Extinguisher' to you, you should definitely give this jarred kind a try. It's quite good before the heat kicks in.




I have based this recipe on the amounts needed to go with an entire recipe of the Mexican Crumbling Cheese and the Chickpea Bacon Bits. In reality, I would be sick of eating tacos that many meals in a row, so I have always halved this recipe and used the leftover cheese and bits for other things. This stuff is nice, though, because you just mix it all up and fill your taco shells and then get back to whatever you were doing. Those are my favorite kinds of meals.

Kale Bacon Tacos
Makes 10-12 tacos

5 cups of Kale, washed, chopped, destemmed
1 cup shredded carrot
1 recipe of Mexican Crumble Cheese
1 recipe of Chickpea Bacon Bits (below)
Avocado Salsa (store bought or see this recipe)
10-12 Taco Shells

Toss the first 4 ingredients together and drizzle with the Salsa. Toast your taco shells and pack full. Enjoy!



Chickpea Bacon Bits
Add all of this to your High Speed Blender:
1 tbsp of olive oil
1/2 tsp of liquid smoke
1 tbsp of brown sugar
1/2 tsp of salt
1/2 tsp of onion powder
1/2 tsp of garlic powder
1/2 tsp of chili powder
1/2 tsp of paprika
1 tsp of cumin

Blend Well. Add in:
1 can of chickpeas, drained, rinsed, patted dry

Pulse 3-4 times to mix/break up beans. Do not overprocess. You don't want mush... just crumbs.

Spread out on a cookie sheet and Bake at 400F for 35-45 minutes, stirring 2-3 times throughout. Back until on the toasty side. Allow to cool completely before adding to a salad, this taco recipe, or storing.


P.S. 
Leftover crumbling cheese and bacon bits make excellent hotdog toppings! Love those Field Roast Frankfurters!

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