Honestly, this column should have been called “Tacos From My Boyfriend” because I make him make tacos all the time. If you were to ask me to pinpoint why I am so in love with tacos, I don’t know if I could tell you. I just inherently love them. I even just Googled “Why are tacos so good?” to see if I could find a point of reference but no. There are no answers, just people all over the world obsessed with tacos. This makes me feel better about everything because I am not alone and I’m probably not even weird for referring to tacos as “tortilla treasure chests”.
Okay, maybe that is still a little weird but the sentiments are real. Tacos are the delicious!
Previously we’ve showed you guys how to fuse the savory palate of barbeque with tacos, and now today we’re going to show you some awesome gyro-taco hybrids of mouth-watering goodness.
• ½ head red cabbage (shredded)
• 3 radishes (shredded)
• 1 carrot (shredded)
• Olive oil
• 4 tablespoons red wine vinegar
• 1 – 2 tablespoon adobo sauce (depending on your spice factor)
• Alfalfa sprouts
• 1 pack fresh flour tortillas
• 1 red onion (sliced)
• 1 Anaheim pepper (sliced)
• 1 tablespoon cumin
• 1 tablespoon paprika
• 1 tablespoon lemon juice
• 1 can Garbanzo beans
• 1 can red kidney beans
• 2 – 3 cloves garlic (minced)
• Sour Cream
• Hot Sauce
1. Add shredded cabbage, carrot and radishes to mixing bowl. Then add a splash of olive oil, red wine vinegar and adobo sauce. Salt and Pepper to taste and place in refrigerator for later.
2. In medium size skillet, add sliced Anaheim pepper, red onion and some olive oil. Sauté until onions are caramelized.
3. While the onions/pepper are cooking, you can begin to make the fauxlafel. In mixing bowl, add garlic, cumin, paprika and lemon juice. Then drain and rinse the cans of red kidney and garbonzo beans – add to mixing bowl.
4. Now you mash the beans and ingredients together-– I used my “mashed potato tool” but if you do not have one, a glass or the bottom of the “bean can” will do. You’re looking for consistency that sticks together and will hold form.
5. Mold the bean mixture into golf ball sized shapes and place in grill pan/baking sheet. Preheat oven to 325.
6. Bake fauxlafel for 25 – 30 minutes (or until the outside begins to brown)
7. For the spicy sour cream, simply add your favorite hot sauce to your favorite sour cream.
1. Heat fresh tortilla in skillet. When finished place on plate.
2. Add cabbage salad on bottom
3. Followed by three fauxlafel balls
4. Then add caramelized onions/pepper mixture.
5. Followed by sprouts
7. And then top with spicy sour cream
And last but not least, chow down.
Don’t forget to let us know how your tacos go in the comments!
Big thanks to my amazing boyfriend & the best cook I know, Ben. ♥