Tacos Tacos and more Tacos

I think tacos make the perfect dinner. The possibilities are endless and they can be delightfully satisfying.  I try to limit my starchy carbs, so I opt for the extra thin corn tortillas at the market.   Three tortillas is 120 calories and 24g carbs which is a still a carb friendly meal.  I guess you could take it down to two and have a salad or a veggie side dish to bring it down further if you'd like.  the key for me is eating healthy and not feeling deprived so eat two or three - whatever makes you happy.
I spray a tiny amount of cooking spray on them and put them under the broiler on low until just getting color.  I take them out and lightly fold them in a stack in paper towel.  This gives me  crunchy tacos. Here are a few of my recent faves.

For these tacos, I added some of my favorite jarred salsa to some sour supreme (the vegan version of sour cream), I added some seasoned tofu strips, roasted peppers and onions, some vegan cheese shreds (just a few or it tastes like vegan cheese), thinly sliced radishes, and the dreaded cilantro garnish (this plate was for my sister - mine was cilantro-less). I really love the peppers. The sweet roasted flavors balance the spice from the salsa, and the earthy flavor from the vegan cheese. The slightly crispy shell keeps it all together.

For these tacos, I crumbled a block of extra firm tofu in to a skillet with a little olive oil and at least a tablespoon of poblano mole seasoning (I like the blend from Oaktown Spice Shop).  I let the tofu brown and absorb the mole spices.  I added that to the slightly crispy tortilla and topped it with a jicama radish matchstick slaw (tossed in lime juice, wine vinegar, splash of oil, salt and pepper), sliced avocado, pickled jalapenos, Greek yogurt, and some cilantro. Warm, tangy, and hearty.  I think this recipe came from the Sun Basket meal delivery service.

These were delicious. I baked slices of tofu in a chipotle simmer sauce.  I like the texture tofu gets when you bake it.  Once the moisture dries up, it gets a little chewiness and takes on the flavor you add to it. I roasted long slices of zucchini on a baking sheet at the same time the tofu was baking. The tacos were simple:  slightly crispy shells, chipotle tofu strips, zucchini spears, and freshly mashed avocados with lime, salt, pepper, and little finely diced jalapeno. You can eat it simply like this or add some chipotle salsa or anything else you like.