Smash Dumpling Tacos

Cooked smash-burger style, these Smash Dumpling Tacos are an easy way to enjoy homemade dumplings without the painstaking chore of wrapping them.

Ingredients:

28 dumpling wrappers 

1 lb ground pork

2 tbsps minced garlic

2 tsps minced ginger

1/4 cup chopped green onion

4 tsps rice vinegar

1/4 cup soy sauce

pepper to taste

vegetable oil for cooking

sesame seeds and green onion slices to garnish

Sauce:

1/4 cup soy sauce

4 tsps rice vinegar

1 tsp chili crisp oil 

Combine the sauce ingredients and set aside. Mix the ground pork, garlic, ginger, chopped green onion, rice vinegar, soy and pepper together. This can be done early in the day and refrigerated for the flavours to meld. Lay the dumpling wrappers out on a counter. Take 1 tbsp of meat mixture, form a ball then press or smash onto the wrapper. Prepare all the dumplings stacking them between sheets of wax paper. Heat oil in a frying pan or griddle to medium. Place the dumplings pork side down on the pan and fry 1-2 minutes. Flip them over then fold over like a taco and cook another 1-2 minutes until crisped.

Serve with dipping sauce on the side and topped with sesame seeds and sliced green onions. Makes 28 or enough for about 4 servings.

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Sheet Pan Pineapple Shrimp Tacos

This! This is summer right here! Juicy pineapple chunks, spiced shrimp, a good helping of fruits and vegetables all on a soft corn tortilla. Then drizzled with a wonderful creamy hot sauce.

Ingredients:

2/3 lb (300g) shrimp

2 tbsps olive oil

2 tsps minced garlic

1 tsp chili powder

2 tsps soya sauce

1 1/2 tsps sriracha

salt and pepper to tast

1 cup pineapple chunks

1/4 cup kernel corn

1/4 cup diced onion

1/4 cup diced red bell pepper

 

Creamy hot sauce drizzle:

1 scotch bonnet pepper, roughly chopped (wear gloves)

1/4 cup + 1 tbsp plain Greek yogurt

2 tbsps lime juice

1 tsp honey

 

Corn tortillas

mango and spinach (or cilantro) to garnish

 

Preheat the oven to 425°F. Toss the shrimp in a bag with 1 tbsp olive oil, garlic, chili powder, soya sauce, sriracha, salt and pepper. Place on one side of a parchment lined baking sheet.

Toss the pineapple in the same bag with corn, onion, red pepper and 1 tbsp olive oil and place on the other side of the baking sheet. Roast 8-10 minutes then broil 2 minutes. If the shrimp are done before the pineapple, just loosely cover them with foil while broiling.

While that cooks prepare the sauce. Just place all the sauce ingredients in a blender and process until smooth. Set aside.

Toss the shrimp with the pineapple mixture and spoon onto warmed corn tortillas. Top with sliced mango and chopped spinach. Cilantro would be ideal but we're not all cilantro lovers here! Drizzle the hot sauce over top and serve.

Serves 2

Adapted from: halfbakedharvest.com

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Oven Baked Tacos

If you don't like a messy, crumbly taco then these double decker tacos are for you. Crunchy shells wrapped in corn tortillas to hold everything together! For best results make these right before dinnertime and serve immediately. 

Ingredients:

2 kale leaves, chopped well

1 lb ground beef

1 tsp onion powder

1 cup diced red pepper

2 tbsps taco seasoning, store bought or homemade, see note below)

a few drops of Tabasco sauce

6 hard taco shells

6 - 6" soft corn tortillas

1/2 cup refried beans

1 cup salsa, divided

1 - 1 1/2 cups shredded Monterey Jack or cheddar cheese

Place the chopped kale in a saucepan with a little bit of water. Bring to a boil then turn off the heat. Once the kale has wilted, drain and squeeze out the water with your hands.  Set aside.

Brown beef and red pepper in a skillet then add onion powder and taco seasoning. Cook for 3-4 minutes, then add the kale and 1/2 cup salsa. Heat through.

Now to assemble... I used these Stand and Stuff Ranch Blasted taco shells (I really didn't taste much difference from plain shells). Take a soft corn tortilla spread with refried beans and wrap it around a hard shell.

Divide the filling in 6 portions and spoon into the hard shell. Stand it in the baking dish. When they are all stuffed top them with shredded cheese.

Bake at 375°F for 15-20 minutes.

Then add your favourite taco toppings like more salsa, chopped lettuce, diced tomatoes or sour cream. But my all time favourite to add is CAESAR salad dressing! For real!

Serve with a side of rice and peas and you're good to go!

NOTE: Homemade Taco Seasoning link here 🠋

https://hotandcoldrunningmom.blogspot.com/2016/05/homemade-taco-seasoning.html

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Vegetarian (ish) Tacos

My first attempt at cooking with tofu was a success! However, full disclosure, this dish was cooked with part tofu/part pork to ease into tofu only. Next time I make it... full on tofu only, it was delicious! 

Ingredients:

1/2 lb shredded firm tofu

1 lb ground pork (or just use 1 1/2 lbs tofu, no meat)

1 tbps vegetable oil

1 tbsp sodium reduced soya sauce

1 tbsp taco seasoning (see below for  homemade recipe link)

1/3 cup diced red onion

1 cup salsa

2 tbsps taco seasoning

1/2 cup kidney beans

8 soft whole wheat tortillas

8 crunchy taco shells

2 cups shredded (jalapeño) cheddar

1/4 cup (roasted red pepper) hummus (see below for recipe link)

Toppings: lettuce, tomato, cucumber, sour cream, salsa, black olives

To prepare the tofu simply pat it dry with a paper towel and grate on a box grater. Mix 1 tbsp vegetable oil, 1 tbsp soya sauce and 1 tbsp taco seasoning and toss with the tofu to coat. Spread out on a parchment lined baking sheet and bake at 350°F for 28-30 minutes, tossing halfway through. Set aside.

In a large skillet brown the pork then add the red onion to soften. Stir in the tofu, 1 cup of salsa, kidney beans and the remaining taco seasoning.

Note: If using only tofu (no pork) increase the soya sauce to 2-3 tbsps, the veg oil to 3 tbsps and use the 3 tbsps of taco seasoning in the tofu.

Lay a soft tortilla out and spread lightly with hummus (regular or roasted red pepper). Place a taco shell in the center and fill with taco mixture.

Repeat with all the tortilla/tacos and stand in a greased 13 X 9" baking dish. Top with cheese.

Bake at 375°F for 15-20 minutes.

Here's the before pic 🠋

and the after pic 🠋

Load on your favourite toppings and serve!

I added a side of Mexican rice.

Serves 8

Homemade Taco Seasoning:

https://hotandcoldrunningmom.blogspot.com/2016/05/homemade-taco-seasoning.html

Roasted Red Pepper Hummus:

https://hotandcoldrunningmom.blogspot.com/2021/07/roasted-red-pepper-hummus.html