The spicy taco sauce for this recipe pulls double-duty as a dressing for a side salad, too. Whip up these tacos with steak or yams, or one of each! All Mexican food is my favorite, but this really is one of my favorite meals of all time.
Single Serving | Vegan (w/options)
Prep time: 35 min | Cook and serve time: 15 min
2 teaspoons olive oil
8 ounces steak, sliced (vegetarian option: 1 cup chopped yam pieces)
1 cup romaine lettuce, thinly sliced
1 small red bell pepper, chopped
2 small corn or flour tortillas
Taco sauce/salad dressing:
1/4 cup sour cream (vegan option: 1/3 cup raw cashews)
1 large tomato, coarsely chopped
1 jalapeno pepper, coarsely chopped
1/2 white onion, coarsely chopped
1 clove garlic
1 dry-roasted poblano chile
1/4 teaspoon salt (or to taste)
1/4 cup chopped white onion
1/3 cup chopped cilantro
1/2 a lime, sliced in two wedges
1. Preheat oven to 450 degrees F.
2. FOR CASHEWS: Soak in water for 20 to 30 minutes.
3. Soak dry-roasted poblano chile in water for 20 to 30 minutes.
4. Place the tomato, 1/2 of a coarsely chopped onion, jalapeno, and clove of garlic in a small baking dish. Roast vegetables until they start to brown, but do not burn, about 20 minutes. Place the roasted vegetables and poblano chile (plus drained cashews, if using) into a blender or food processor, along with salt. Puree until smooth.
5. FOR SOUR CREAM: Refrigerate pureed sauce, covered, until cool. Stir in sour cream.
6. FOR YAMS: Chop.
7. FOR STEAK: Slice.
8. Prepare white onion and lime wedges.
9. Slice romaine and chop red pepper.
Cook and Serve:
1. Pour two teaspoons of olive oil in a medium skillet on medium heat.
2. FOR STEAK: Add to skillet, turning pieces until cooked through, 3 to 5 minutes.
3. FOR YAMS: Add to skillet, stirring every minute or two until they start to brown on the outside, 6 to 8 minutes.
4. Slice avocado and cilantro.
5. Arrange romaine and red bell pepper on a plate, top with 2 to 3 tablespoons of salad dressing, sliced avocado, and 1 tablespoon of both onions and cilantro.
6. Heat tortillas.
7. To serve, spoon 2 to 3 tablespoons of taco sauce in a line along the length of each tortilla, then add steak/yams. Sprinkle taco filling with remaining onion and cilantro, and squeeze lime juice on each before rolling up. (Optional: add sliced romaine and avocado slices to each taco.)