CHICKPEA TACOS

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INGREDIENTS:

2-3 Cups Cooked Chickpeas

2 TBS Olive Oil

Juice of 1/2 Lemon

2 TSP Honey

2 TSP Soy Sauce

2 TSP Paprika

2 TSP Cumin

1 TSP Garlic Powder

1/4 TSP Cayenne Pepper

KALE:

3 CUPS Chopped Dinosaur Kale (Ribs removed)

1 TBS Olive Oil & 1 TBS Butter (YOU CAN ALSO STEAM IT IN A LITTLE VEGETABLE BROTH TO CUT FAT)

2 Garlic Cloves (Minced)

Salt and Pepper to taste (I WOULD NOT ADD EITHER)

Seasame Seeds

RED PEPPER SLAW:

1 Medium Red Bell Pepper (seeded and finely sliced)

Juice of 1 Lime

2 Tsp Honey

1 Tsp Apple Cider Vinegar

2 Tsp chopped cilantro

6-10 ground corn tacos  OR OTHER WHOLE GRAIN TORTILLA SHELL

Lime and cilantro for garnish

Queso fresco (optional)

DIRECTIONS:

1. Make the chickpeas first.  Heat the olive oil in a skillet over medium high heat and then add the chickpeas and cook for about 4 minutes until they start to turn brown.  Mix together the lemon juice, honey, and soy sauce in a small dish, and then add this to the chickpeas.  Stir it around and let it reduce for a couple minutes, and then add all of the spices.  Cook for a few minutes more and then remove from heat into a bowl covered with foil.

2. Rinse out this pan (I like to actively reduce the amount of clean-up time later. 😉 ) Heat the olive oil and butter over medium-high heat and add the garlic.  Cook for about 1 minute and then add the kale.  Cook for about 3 minutes stirring occasionally until the kale wilts down.  If you like crispier kale, like I do sometimes, turn up the heat. Throw in the sesame seeds and remove from heat.

3. In a bowl mix together the lime juice, honey, and apple cider vinegar and then toss in the red pepper and cilantro.  Toast the taco shells and assemble to your liking.  Top with some lime juice and queso fresco.

ORIGINALLY POSTED AT http://seedandsea.net/2015/07/29/spiced-chickpea-tacos/

CRESCENT ROLL TACO BAKE 

crescent roll taco bake

Crescent Roll Taco Bake

2 crescent roll tubes
1 LB 96% lean ground beef (or ground turkey)
1 packet of taco seasoning
1 1/2 cups grated cheddar cheese

Shredded lettuce
1 or 2 diced tomatoes depending on size
1/4 cup diced onion
1/4 cup diced green pepper
1/2 small can sliced black olives
1/2 cup grated cheddar cheese
Sour cream optional (low fat)

Lay out the two tubes of crescent pastry on a round pizza pan or cookie sheet sprayed with nonstick cooking spray, thick sides in. Use some of the left over crescent rolls to to make the center a bit thicker. Brown beef and add taco seasoning. Lay beef in a circle inside of the laid out crescent rolls Add cheese to the top Pull over crescent rolls and tuck in under meat and cheese. Follow cook time on the pack of crescent rolls, and once it’s done, you’re good to go! Add lettuce, tomato, onion, green pepper, black olives, cheese, sour cream or whatever you desire for your tacos, in the middle.

I like it with some medium salsa too!