Walking Tacos/Tacos In A Bag#SundayFunday

Walking Tacos are a no fuss, no mess taco made right in the bag of chips. No plates, no bowls, no dishes to clean up! Just incredible, tacos, perfect party food or great for kid parties, potlucks, football/cricket games or even a quick snack meal which your family will love! 

I, loved making these since they are an easy way to feed the family or party, because you can customize the taco bag, they are so easy and of course everyone loves tacos! You can create a create your own Walking Taco bar for a party (and let your guests do the “work”). I did not get a snack size bag so used half a bag per person.

Ingredients
200 Grams Shredded Cheese
250 Grams Mince - Beef/ Chicken/ Pork
2 Teaspoons Homemade Taco Seasoning
Snack Size Bags Doritos/ Fritos Corn Chips
Suggested Toppings
Black Beans
Shredded Lettuce
Chopped Tomato or Pico de Gallo 
Salsa
Guacamole
Sour Cream
Ranch Dip

Method

Cook ground beef in a skillet over medium heat, breaking it up with a masher or base of a wooden spoon and stir in taco seasoning until just brown.
Fill chip bags for walking tacos with ground beef, shredded cheese, sour cream, pico de gallo or just whatever you wish. 

Serve with a wooden spoon and Enjoy!!
Labels: Tacos, Doritos, Mexican, Party pleasers, Sunday Funday, Gluten free

For Sunday Funday we are sharing recipes with "Corn Chips".

• Chili-Fritoque from Food Lust People Love
• Frito Corn Salad from Amy's Cooking Adventures
• Onolicious Furikake Chex Mix from Culinary Cam
• Slow Cooker Cheesy Chicken and Frito Casserole from Karen's Kitchen Stories
• Spicy Korean Chicken Fritos from Palatable Pastime
• Vegetarian Mexican Tortilla Soup from A Day in the Life on the Farm
• Vegetarian Nachos from Mayuri's Jikoni
• Walking Tacos/Tacos in a Bag from Sneha's Recipe

Tofu Tikka Tacos#SundayFunday

When you are in in the mood for a fun dinner, then these vegetarian & meatless tacos will please even the most adamant carnivores. One of the best things about taco that I love is, you, can be creative, so mix and match what’s ever veggies you have in your kitchen to make tacos. I have used these parathas to make these easy and fun tacos. I have given a twist to making these traditional tacos.
Serves  3 
Ingredients
250 Grams Tofu - cut into cubes
For Veggie Marination
1 Bell pepper - cut into cubes
1 Big onion peeled cut into cubes
1 Big Tomato - de seeded and cut into cubes
1 Tablespoons Mustard Oil
¼ Teaspoon Coarsely Ground Black Pepper
¼ Teaspoon Sea Salt
1 Teaspoon Lemon Juice
For Tofu Marination   
4 Tablespoons Hung Curd
½ Teaspoon Heaped Red Chili Powder
1 Tablespoon Homemade Tandoori Masala Powder
½ Teaspoon Turmeric Powder
1 Teaspoon Ginger Garlic paste
2 Tablespoons Mustard Oil
1 Tablespoon Besan/Gram Flour
½ Teaspoon Sea Salt
½ Teaspoon Pink Himalayan Salt
¼ Teaspoon Kasuri Methi - rub in your palms
¼ Teaspoon Ajwain - rub in your palms
¼ Teaspoon Coarsely Ground Black Pepper
1 Tablespoon Lemon Jucie
To Assemble The Tacos
Shredded Cabbage
Onion - sliced
Shredded Radish - optional
Used radish because I love the sharpness that it reddeners to the wraps
Chipotle Mayonnaise
Cheese
Bamboo Skewers as required
Flaky Parathas - for the tacos
Method
Soak the bamboo skewers in water for at least an hour or else they will burn while grilling.

For Veggie Marination

In a bowl, mix in all the ingredients mentioned and keep aside.

For Tofu Marination

Cut the tofu into cubes and keep aside.

In a big bowl, Mix in all the ingredients mentioned in marination well. 

Then add the tofu and mix well. Keep it aside for 15 to 20 minutes so that spices marry well the tofu.

Skewers one onion, one capsicum, one tomato then tofu like wise continue to thread them 2 -3 pieces of tofu in a skewer or according to the length of the skewers. I have used small skewers.  

Then grill them in a non stick grill pan.

To Assemble The Tacos

Slater the parathas with chipotle sauce generously then top it with cheese, 

then the tofu and some veggies

Fold the parathas and 

make the remaining the same way. Grill in a preheated oven at 200°C for 8 - 10 minutes 

or in a non stick pan will a little butter. 

To make them stand, after it's  golden on both sides , take a thong and hold the taco straight till the bottom is golden and stand flat.  

They are all ready to be devoured.

Serve & Enjoy!!  
Labels: Homemade, Parathas, Tofu, Tacos, Sunday Funday, Mexican, Street food

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event for the month of October 2021, is Wendy of A Day in the Life on the Farm and the theme is "Tacos".
Here are some of the Taco Recipes made by us. 

Karen’s Kitchen Stories: Ancho Chili Chicken Tacos
Amy’s Cooking Adventures: Breakfast Tacos
Making Miracles: Honey BBQ Chicken Tacos
Palatable Pastime: Shredded Chipotle Chicken Tacos
A Day in the Life on the Farm: Slow Cooker Shredded Beef Grilled Tacos
Food Lust People Love: Southwestern Chicken Tacos
Culinary Adventures with Camilla: Spiced Smashed Potato Tacos with Homemade Purple Corn Tortillas
Sneha’s Recipe: Tofu Tikka Tacos 

Flaked Fish Tacos#FishFriday

These are healthy and filling tacos. Healthy since they are made without cheese and contain veggies. A taco can be made with a variety of fillings, including beef, pork, chicken, seafood, vegetables, and cheese.

I have used Homemade Taco Shells, check the how to make them here.

Makes 6 - 7 Tacos 
Ingredients 
For the Purple Cabbage Slaw
1 Cup Shredded  Purple Cabbage Or Green  
1 Medium Onion - sliced
1/4 Cup Sour Cream  or as required
1 Teaspoon Lemon Juice 
¼ Teaspoon  Salt or to taste 
For the  Tacos 
150 Grams Boneless & Skinless Fish Fillets
¼ Teaspoon Ground Cayenne Pepper 
¼ Teaspoon Garlic Powder 
¼ Teaspoon Cumin powder 
¼ Teaspoon Salt or to taste
¼ Teaspoon Black Pepper 
To Garnish 

Homemade Corn Tacos Shells as required 
Chopped Coriander Leaves as required
Lemon juice to drizzle as required 
Method

In a large bowl, combine cabbage, onion, sour cream, lemon juice, and salt. Chill until ready to serve. 
In a bowl, mix cayenne, garlic powder, cumin, salt, and pepper. Season each fish fillet on both sides with the seasoning mix. 
Heat a pan with a tablespoon of oil and fry  fish on both sides  until done. 

Flake  the fillets  and keep aside. 

Just  before serving, heat the corn tortillas in Air fryer at 180 degrees for 3 -4 minutes. 

Assemble the tacos shell in a serving dish .
Fill each with the purple cabbage slaw and fish. Garnish with coriander and lemon juice and enjoy as an appetizer or as a main course. These are filling and yum.

Labels : Tacos, Fish, Mexican, Mexico, Purple cabbage, Sour Cream, Healthy, Appetizer, Main course, Homemade
The theme for this month is fish tacos or fish taquitos and our host is Karen of Karen's Kitchen Stories.
Check out this collection of recipes
Crispy Shrimp Street Tacos from Palatable Pastime
Flaked Fish Tacos from Sneha's Recipe
Margarita Shrimp Tacos from Sid's Sea Palm Cooking
Skillet Charred Cod Tacos with Roasted Pineapple Slaw from Karen's Kitchen Stories

Tuna Tacos from A Day in the Life on the Farm