Chicken-less Tacos with Smoky Salsa Verde

 

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Grilled Chicken-less Tacos

With Smoky Salsa Verde

My Rachael Ray Vegan-ized Challenge

Eat Heal Glow 

July 2015

This dish is super flavorful and whips up quickly. It makes lots of the salsa verde so plan on leftovers! I used tofu in place of the chicken but seitan, tempeh or even Portobello mushrooms would also work. Enjoy!

Ingredieints:

1 bulb garlic, top cut away to expose the cloves

Olive oil for drizzling, plus about 3 tablespoons

Sea salt & pepper

1 lb. tomatillos, husked

1 onion, peeled and cut into wedges with root attached

1 jalapeno peppers, stemmed and seeds removed

4 limes

2 teaspoons chili powder

2 teaspoons ground cumin, divided

1 teaspoon poultry seasoning

1 teaspoon hamburger grill seasoning

1 rounded teaspoon (1/3 palmful) ground coriander

1 package vacuum sealed tofu sliced

1 round teaspoon agave or pure maple syrup

1 small handful cilantro tops

12 6inch corn tortillas

Fixins:

Quick – Pickled Red Onions (Thinly sliced red onion with lime juice salt & pepper)

Shredded vegan cheese (I like Daiya)

Thinly sliced radishes

Diced avocado, dressed in lemon or lime juice

Vegan sour cream or cashew cream

Chopped cilantro leaves

Preparation:

Preheat grill to medium / medium high

Prepare grill basket for the tomatillos

Drizzle garlic with a little olive oil, season with salt and pepper and wrap in foil. Grill until tender, 25-30 minutes, turning occasionally. Let cool then clean out cloves and paste.

Dress tomatillos, onion wedges and onions with a little olive oil, salt & pepper, and grill to char and blister all over; remove from heat.

Grill limes, cut side down to brown and get their juices flowing.

Whisk up chili powder, poultry seasoning, hamburger seasoning, 1 teaspoon each of cumin and coriander, half the grilled roasted garlic paste, the juice of 1 grilled lime and 3 tablespoons oil in a small bowl. Coat tofu in marinade and season with salt & pepper.

In a food processor, combine charred tomatillos, onion wedges, remaining half the grilled-roasted garlic, 1 teaspoon cumin, cilantro, juice of the remaining grilled limes, syrup or agave, and the 2 roasted jalapenos. Pulse into a slightly chunky, saucy salsa and season with salt and pepper to taste.

Char tortillas and grill to blister at edges, wrap in clean towel to keep warm.

Grill tofu 6-8 minutes turning once. Serve with lime wedges.

Assemble and arrange the fixins – the taco bar is officially opened! Eat Heal Glow!

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