Tacos de Col Rizada (Kale Tacos)

Tuesday! Perfect excuse to make some tacos as it is Taco Tuesday. I don’t know who came with that idea but the hashtag #tacotuesday has become so famous, it is one of my favourite tags, but to be honest, I can’t wait to Tuesday, I could eat tacos any time, any day and with anything, well almost with anything, because I have to confess that I do not like tongue tacos.

Today I am bringing you a very healthy option for Taco Tuesday, kale tacos, an excellent vegetarian option packed with nice flavours and if you are not vegetarian they can be topped with any type of meat (chicken, pork, lamb or beef) or with seafood or fish.

I made this tacos especially for el inglés (my hubby), but for me, I added some grilled prawns and for my little ones I made some roasted chicken. The kale is the base and then you put on top whatever you fancy! 

Serves 4

Ingredients

  • 20 little corn tortillas
  • 500 gr kale leaves, washed & chopped
  • 250 gr cherry tomatoes, cut in halves
  • 1 minced clove garlic
  • 1/2 diced white onion
  • 1 tsp paprika
  • 1/2 tsp salt
  • Pinch of ground black pepper
  • 3 tbsp rapeseed oil

To garnish (here you can go wild & adventurous)

Method

  1. Prepare all the toppings and set them aside.
  2. Heat the oil on a large frying pan, medium heat. Once hot, add the cherry tomatoes and the onion, fry for 5 min, then add the garlic and fry for 2 more min, then add the kale, stir continuously, add the salt, paprika and pepper Fry for further 10 min and set aside. If you are adding meat, fish or seafood, add it at the end, once the kale is cooked.
  3. Heat the corn tortillas and wrap them in a kitchen clothe to keep warm.
  4. To make the taco, put some kale then add any topping you prefer. Enjoy!

Listo!

Provecho!

 

Sopa Fría de Pepino y Aguacate (Cucumber & Avocado Cold Soup)

The summer is almost around the corner and with a bit more sun every day I feel very inspired. Today I cooked this lovely and very refreshing cold soup or gazpacho with some nice cucumber and delicious ripe avocados and to give that crunch to this silky soup I pickled some veggies in lime and salt and I finished it off with some good quality extra virgin olive oil, fresh fennel & Maldon salt, and a good squeeze of lime! Continue reading “Sopa Fría de Pepino y Aguacate (Cucumber & Avocado Cold Soup)”

Sopa Conde (Black Bean Soup)

Good morning! A new week! Wow the time is flying, we are now in February, soon it will be spring.

As you probably know, if you have been reading my posts, today in my house is beans cooking day, I always cook beans every Monday and freeze them so I can use them through out the week. So today I cooked black beans, you can find the frijoles de la olla recipe here in my blog, so you, as me, can have beans for a week. Continue reading “Sopa Conde (Black Bean Soup)”

Tostadas de Ensalada de Nopal (Cactus Salad Tostadas)

There are two ways to make this salad, the first one is to buy fresh cactus and cook them yourself, that would be the best option as the cactus would be more crunchy and fresh, but if you, like me, live in a country where there is no cactus at all then buy the cactus in a jar, I know they won’t taste the same, but it would be ok. I usually remove all the onions and chillies that they come with, then I wash them very well several times and sometimes I even leave them for half an hour to soak in clean water and the taste of vinegar goes away. Try to do these tricks and hope for the best.
Continue reading “Tostadas de Ensalada de Nopal (Cactus Salad Tostadas)”

Tiritas de Camote (Sweet Potato Fries with a Mexican Touch)

This is a quick and easy recipe for days like today, grey and cold, I am waiting for a friends to cook together and I want to surprise her with a delicious, informal lunch, something that we can ear while we are cooking, so I thought about these sweet potato fries, I have seen lots of versions of this dish, I think you basically have add whatever you fancy! I tried to make mine with a Mexican touch, so I added different Mexican ingredients that would enhanced the flavour of the sweet potatoes. Continue reading “Tiritas de Camote (Sweet Potato Fries with a Mexican Touch)”

Caldo Tlalpeño Vegetariano (Vegetarian Tlalpeño Broth)

Mondays! Well for me, Mondays err! are a kind of struggle, after a long and busy weekend I usually have problems to wake up in the morning, so I try to find an easy recipe to make and today was one of those Mondays when I just couldn’t wake up, we almost arrived late for school, luckily my children woke me up and we rushed to get ready. So for lunch I really needed something comforting to make me feel energised and this broth is just so good and full of yummy vegetables. Continue reading “Caldo Tlalpeño Vegetariano (Vegetarian Tlalpeño Broth)”

Rajas con Huevos (Poblano Strips with Eggs)

There is no better way to start a day than having a nice, quick and healthy breakfast and this recipe ticks all those boxes!

With no time to spare in the mornings the last thing I want to be doing is a complicate breakfast, so I tried to do easy and quick things, but without compromising deliciousness, so I cooked this in 15 min, with enough time left to organised my utensils and ingredients for my cooking class, I taught a lovely lady to make Chiles Rellenos. Continue reading “Rajas con Huevos (Poblano Strips with Eggs)”

Tartitas de Calabaza, Rajas y Queso Cabra (Pumpkin, Poblano Strips & Goat Cheese Mini Galettes)

Autumn is one of my favourite seasons, it is the time for pumpkins, Day of the Dead, nice baking, etc. It makes me feel cosy and nostalgic and it always makes me want to cook more. During this time I usually try to master my baking skills, I guess is only an excuse to cook and eat more! Continue reading “Tartitas de Calabaza, Rajas y Queso Cabra (Pumpkin, Poblano Strips & Goat Cheese Mini Galettes)”