Wednesday, May 13, 2015
Cinco de Mayo Taco Night
If you've been reading the blog for any amount of time, you'll know we love tacos in this house. I've even made a round-up of my favorite tacos. I'm always on the lookout for a new recipe to try or a new chance to make one up, so Cinco de Mayo last week seemed like as good a time as any.
A few weeks ago, I discovered the blog Cookie and Kate. While not strictly vegan, this vegetarian blog has amazing recipes, beautiful pictures, and funny writing. I was hooked, especially when I ran across Kate's recipe for Roasted Cauliflower and Lentil Tacos. I knew I needed to make them immediately. So, when my sister mentioned we needed a hangout date soon, I suggested a Cinco de Mayo taco night.
To go with our tasty tacos, I whipped up a quick jicama slaw. No recipe is really needed, just cut a bunch of jicama super thin, then toss with carrots, lime, and jalapeno if you're nasty.
We decided there should probably be a little tequila at this party, as well. I ended up mixing mine with lemonade, because I'm not a fan of margarita mix.
We also did a simple Mexican corn by roasting soaked corn in the oven at 350 degrees (F) for 30 minutes. Once it's done, let it cool for a good 10 minutes, then shuck and cover in Earth Balance, lime, and cilantro!
Yum and yum! I used black lentils, because that's what we had on hand. Everything was so light and fresh.
In true Dana fashion, I made enough food for 3x as many people as we had over, so I got to eat taco leftovers a lot that week. You won't hear any complaints from me!
Do you do taco night often in your house? What is your favorite filling? Leave me a comment!