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Southwestern Soft Tacos

Updated on January 11, 2015
Southwestern Soft Tacos
Southwestern Soft Tacos | Source
Southwetern Soft Tacos - Before Folding the Tortilla
Southwetern Soft Tacos - Before Folding the Tortilla | Source
The Spice Lab Pink Himalayan Fine Salt - Gourmet Pure Crystal - .5mm - 1 Pound
The Spice Lab Pink Himalayan Fine Salt - Gourmet Pure Crystal - .5mm - 1 Pound

This salt is one of the salts one can get which is better for you than table salt.

 

I call this recipe South-western Soft Tacos. I've been making it for years. It's very healthy by my standards of healthy eating. The thing that makes this recipe, for me, is the tortilla I use and the quality of the salsa I make. I use a ready-to-cook tortilla rather than one you just warm up. I've listed a few brands below. I recommend a chunky salsa for this dish rather than a smooth, liquified one. The hard part of sharing this recipe is I don't measure. I combine ingredients according to taste.

The recipe is a guideline, so experiment to get the right balance for your palate. The beauty of this recipe is that it can be prepared in advance and used as needed over a couple days. The avocados start to look peckish after a couple of days. If you want to tote tacos to lunch at work, cook the tortilla, spread the sour cream / yogurt and roll it up then place it before packing it. I fold it in half first, not pressing the fold flat, then roll starting at the fold. Spoon your ingredients into a small container except for the cheeses. Put the cheeses together in a separate container.

I didn't use garbanzos in the image taken of my last taco prep, but they are excellent as an addition to the rest of the stuff in the tortilla. I'm a healthy eater and three tacos does it for me. If I have the larger size tortillas (rather than the six-inch size), then I make only two.

Set dainty aside when you eat these as grace and poise are chucked out the window when you tuck in to these tacos.

Check out this wonderful variation on the same theme by lensmaster, Merrci: White Bean and Spinach Soft Tacos. I discuss tacos further on Jaquo.

Ready To Cook Tortillas

Tortilla Land

La Abuela [No link available. Found at my local Walmart.]

Mex Grocer

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Image courtesy of the lens author.

Source

Southwestern Soft Tacos

Cast your vote for Southwestern Soft Tacos
India Tree Pepper Rainbow, 1 lb (Pack of 2)
India Tree Pepper Rainbow, 1 lb (Pack of 2)

If you like to grind your pepper at the table or as you're cooking, this is the perfect pepper for you.

 

Ingredients

  • Salsa:
  • 5 tomatoes, diced (use a combination of Roma tomatoes and whatever else I can find)
  • 1 med onion, diced (I prefer the white ones with the brown skin)
  • Cilantro, chopped (I use leaves and stems)
  • 1 -3 Peppers, chopped (I use at least one jalapeno and combine with a few other chopped hot pepper types and bell pepper)
  • 2 -4 cloves of garlic, chopped fine
  • Avocado, diced (optional, also squeeze lemon on the avocado before mixing it in with the other ingredients)
  • Cumin
  • Salt
  • Pepper
  • Fresh Squeezed Lemon
  • Filling:
  • 1 Can of Black beans (or 1.5 cups of home cooked black beans)
  • 1 Can of Garbanzo Beans (optional)
  • 1 Can of sweet corn
  • 1 Tub of sour cream or Greek yogurt
  • Fresh made salsa
  • 1 pkg of tortillas
  • 1 pkg of shredded cheese of your choosing or 2 cups of cheese you've shredded yourself. I recommend a Fiesta or Mexican blend cheese.
  • 1 pkg of feta (optional)
  • 1 pkg of sharp cheddar.
  • 1 pkg of shredded lettuce or a couple cups if you shred it yourself.

Instructions

  1. Combine the salsa ingredients in a bowl and set aside or refrigerate. I squeeze a bit more lemon juice over the whole shebang then stir it up before I set it aside.
  2. Combine the beans, garbanzos and corn with the salsa or keep them separate.
  3. Heat the griddle for the tortilla. Ready-to-cook tortillas take a few seconds longer to cook but are worth it.
  4. Place the heated tortilla in the center of your work area.
  5. Spread sour cream or yogurt down the center of the tortilla.
  6. Spoon the desired amount of corn, garbanzos and beans over the yogurt. The yogurt helps keep the beans in the taco.
  7. Top with shredded lettuce if you like.
  8. Spoon the salsa mixture over the top of this.
  9. Top with cheese.
Quick and dirty salsa (pico).
Quick and dirty salsa (pico). | Source
Frontier Cumin Seed Powder, 16 Ounce Bags (Pack of 2)
Frontier Cumin Seed Powder, 16 Ounce Bags (Pack of 2)

I can't imagine my salsa without cumin seed.

 
Southwestern Soft Tacos
Southwestern Soft Tacos | Source

© 2014 Tanya Jones

Thanks for taking the time to visit. Please feel free to leave a comment about the hub or some other related topic.

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    • ecogranny profile image

      Kathryn Grace 3 years ago from San Francisco

      That looks SO good. If I hadn't just had lunch, I'd have to jump up and run to the store for ingredients and make it right now. Hey, it's #MeatlessMonday. We could have these for dinner tonight. Thanks for the recipe.

    • Arachnea profile image
      Author

      Tanya Jones 3 years ago from Texas USA

      @ecogranny: Tell me what you think when you try them out. #MeatlessMonday sounds interesting. I used to do a junkfood week twice a year. Kinda got it outta my system for the next half year. Thanks for stopping in, Graceonline, and commenting.

    • CampingmanNW profile image

      CampingmanNW 3 years ago

      Who doesn't love tacos? Thanks for sharing a new twist on the ever popular taco?

    • Arachnea profile image
      Author

      Tanya Jones 3 years ago from Texas USA

      @CampingmanNW: Thank you for stopping in to comment, campingman. You're welcome.

    • esmonaco profile image

      Eugene Samuel Monaco 3 years ago from Lakewood New York

      Looks delicious!!! I'll pin this one for later Thanks:)

    • Arachnea profile image
      Author

      Tanya Jones 3 years ago from Texas USA

      @esmonaco: Thank you for stopping in and commenting, esmonaco. Hope you like it.

    • Elsie Hagley profile image

      Elsie Hagley 3 years ago from New Zealand

      Beautiful, I can see myself sitting down and enjoying that meal, everything I like. Thanks.

    • Charito1962 profile image

      Charito Maranan-Montecillo 3 years ago from Manila, Philippines

      Tacos are my favorite Mexican food!

    • Arachnea profile image
      Author

      Tanya Jones 3 years ago from Texas USA

      @Charito1962: Mine too, Charito1962. Thanks for stopping in and commenting.

    • Arachnea profile image
      Author

      Tanya Jones 3 years ago from Texas USA

      @Elsie Hagley: Thank you, Kiwinana71, for stopping in and commenting. I hope you enjoy. It's one of my favorite things to make.

    • smine27 profile image

      Shinichi Mine 3 years ago from Tokyo, Japan

      I am craving for some of these right now.

    • Arachnea profile image
      Author

      Tanya Jones 3 years ago from Texas USA

      @smine27: Thank you, smine27, for stopping in and commenting. Let me know how they come out, if you try them.

    • SusanDeppner profile image

      Susan Deppner 3 years ago from Arkansas USA

      I'd eat this for lunch any day. And dinner! My kind of food - good stuff!

    • Arachnea profile image
      Author

      Tanya Jones 3 years ago from Texas USA

      @SusanDeppner: I appreciate your taking the time to comment, Susan52. They are a delicious meal, for sure.

    • KimGiancaterino profile image

      KimGiancaterino 3 years ago

      We love tacos, and usually have most of your listed ingredients on hand.

    • Arachnea profile image
      Author

      Tanya Jones 3 years ago from Texas USA

      @KimGiancaterino: Let me know what you think of them when you try them. Thanks for stopping in to comment.

    • profile image

      River_Rose 3 years ago

      This looks great! I cook like you, just kinda throw it all together according to what I have on hand or by the look of it. My grandmother was said to have made the best biscuits but never had a recipe and so she never passed it on down....I am also a healthy eater.... Thanks for this lens!

    • Arachnea profile image
      Author

      Tanya Jones 3 years ago from Texas USA

      @River_Rose: Thanks, River_Rose, for taking a moment to visit and comment. Let me know what you think of it when you're done. That's how I cook for myself most days. Too bad you didn't get that biscuit recipe.

    • DeborahDian profile image

      Deborah Carr 3 years ago from Orange County, California

      Sounds wonderful!

    • Arachnea profile image
      Author

      Tanya Jones 3 years ago from Texas USA

      @DeborahDian: Thank you. Let me know how it comes out for you.

    • Sylvestermouse profile image

      Cynthia Sylvestermouse 3 years ago from United States

      I just know my family would love your tacos! Thank you for sharing your recipe.

    • Arachnea profile image
      Author

      Tanya Jones 3 years ago from Texas USA

      @Sylvestermouse: You're welcome, Sylvestermouse. These are a wonderful standby when the wallet gets a bit thin and they are so healthy. Thanks for stopping in and commenting.

    • MelanieKaren profile image

      Melanie Wilcox 3 years ago from Pennsylvania, USA

      This looks fabulous! I have all the ingredients, and this is what's for dinner tonight. :) -nice recipe! I've added it to the main "lacto-ovo vegetarian" contributor page too. Again, nicely done. :)

    • Arachnea profile image
      Author

      Tanya Jones 3 years ago from Texas USA

      @MelanieKaren: Hi, melaniekaren. Thanks for stopping in and commenting. I'm sorry to not get back to you sooner. I've had to divert my free time over to work in the clay studio. My inventory is low. So, how did it come out?

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