Potato Chili Mushroom Tacos

Made a batch of tomatillo sauce. Roasted potatoes. Sauteed mushrooms and poblanos and spinach and garlic. 

Roast Potato & Rajas Tacos

These were good.  We roasted the potatoes separately.

https://cooking.nytimes.com/recipes/1016746-tacos-with-roasted-potatoes-squash-and-peppers-rajas

Ingredients:

1 pound potatoes, such as Yukon golds, cut into 1-inch chunks
Salt to taste
1 teaspoon lightly toasted cumin seeds, ground
1 teaspoon mild chili powder
2 tablespoons extra-virgin olive oil
½ pound summer squash, preferably a dense squash like Ronde de Nice, cut into 1-inch chunks
1 medium red onion, cut in half lengthwise and sliced in half-moons
1 pound mixed sweet and hot peppers (such as a mix of poblanos and bell peppers), roasted, peeled, seeded and cut in thin 2-inch strips
8 warm corn tortillas
1 recipe salsa ranchera (without chipotles)
3 ounces goat cheese (about 3/4 cup crumbled)

Preparation

Preheat oven to 425 degrees. Line 2 baking sheets with parchment. Place potatoes on one baking sheet and toss with salt to taste, 3/4 teaspoon each of the ground cumin and chili powder, and 1 tablespoon of the olive oil. Spread in an even layer.

Place squash and onion slices on other parchment-covered baking sheet and toss with the remaining olive oil, salt to taste, cumin and chili powder.

Depending on the size of your oven, roast vegetables together or separately on the middle rack. Roast potatoes for 20 to 25 minutes, stirring after 10 minutes, or until lightly browned and tender all the way through. Remove from oven and transfer to a large bowl. Roast squash and onions for about 15 minutes, stirring after 10 minutes, until tender and lightly colored. Remove from oven and add to bowl with potatoes. Add pepper strips (rajas) and toss together. Season to taste with salt, and add more chili powder if desired. Keep warm.

Spoon filling onto warm tortillas and add a generous spoonful of salsa. Top with goat cheese and serve.

Green Chili Chicken Tacos

Standard green chili chicken tacos.  Made some refried beans in the crock pot too.

Easy beef tacos

With zucchini this time

Roasted Cauliflower and Mushroom Tacos

Roasted some cauliflower. Sauteed sliced onions with shiitake and crimini mushrooms.

Roasted some tomatillos, blended and added with some beans.

Easy Beef Tacos

Beef, peppers, corn, beans

Potato Mushroom Tacos

Sorta the garlicky greed tacos. Fried some potatoes. Added sliced onions then mushrooms. Added chard then lots of garlic. Added a bit of youghurt at the end. Queso fresco, salsa. Not too shabby.

Fish Tacos

https://letnacholibre.blogspot.com/2013/02/fish-tacos.html

So good

Tacos

Ground beef, black bean and corn. Spinach or some other green too.

Tacos

Ground beef, spinach, beans, onion, pepper, mushrooms, zucchini.

Veg Tacos

Sort of garlicy greens.  Potatoes roasted, mushrooms, onions, garlic

Turkey Tacos

Ground turkey, corn, beans, Rick Bayless. Yum.

Bacon Corn Shrimp Tacos

Same as we made for New year's this year. Didn't turn out quite as good though. Alas.

Beef Tacos

Mushrooms, ground beef, shredded zucchini, maybe some other things. Yum.

Roasted Cauliflower and Pinto tacos

Roasted come cauliflower with chipotle and whatnot.  Crock pot refried beans.  Could have used something green but otherwise good.

Fasty Tacos

Party Time!

Steak tacos

Random steak, guac. Pretty good.

Ground Beef Fajita Tacos

Peppers and onions, ground beef, mild salsa for Julia!

Chicken Green Chili Tacos

https://letnacholibre.blogspot.com/2013/10/shredded-chicken-and-green-chile-tacos.html

Yum.  Tasty this time.

Scallop Chorizo Tacos

https://letnacholibre.blogspot.com/2015/10/seared-scallops-with-chorizo-and.html