Ingredients with Measurements:
- 8 small corn tortillas
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 onion, sliced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 4 ounces Bluebell Falls Cygnus cheese, crumbled
- Fresh cilantro, chopped
- Lime wedges, for serving
Special equipment needed:
- Non-stick skillet
Step-by-step instructions:
1. Heat the olive oil in a non-stick skillet over medium-high heat.
2. Add the sliced bell peppers and onion to the skillet and sauté for 5-7 minutes, until they are softened.
3. Add the ground cumin, smoked paprika, garlic powder, salt, and pepper to the skillet and stir to combine.
4. Add the crumbled Bluebell Falls Cygnus cheese to the skillet and stir until it is melted and combined with the vegetables.
5. Warm the corn tortillas in a separate skillet or in the microwave.
6. Divide the cheese and pepper mixture evenly among the tortillas.
7. Top with fresh cilantro and serve with lime wedges on the side.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
This recipe makes 8 small tacos, serving 2-4 people.
Nutritional information:
Calories: 120
Fat: 7g
Carbohydrates: 11g
Protein: 4g
Sodium: 140mg
Substitutions for ingredients:
- Any type of cheese can be substituted for the Bluebell Falls Cygnus cheese.
- Any type of bell pepper can be used in place of the red and yellow bell peppers.
Variations:
- Add cooked chicken or beef to the taco filling for a heartier meal.
- Top the tacos with sliced avocado or guacamole for a creamy addition.
- Use flour tortillas instead of corn tortillas for a different texture.
Tips and tricks:
- Make sure to warm the tortillas before filling them to prevent them from cracking.
- Don't overcook the vegetables, as they should still have a slight crunch to them.
- Serve the tacos with a side of salsa or hot sauce for added flavor.
Storage instructions:
Leftover taco filling can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the taco filling in a skillet over medium heat until warmed through. Warm the tortillas separately before filling them.
Presentation ideas:
Arrange the tacos on a platter and garnish with additional cilantro and lime wedges.
Garnishes:
Fresh cilantro and lime wedges
Pairings:
Serve the tacos with a side of rice and beans or a simple green salad.
Suggested side dishes:
Rice and beans or a simple green salad
Troubleshooting advice:
If the cheese and pepper mixture is too thick, add a splash of water or vegetable broth to thin it out.
Food safety advice:
Make sure to cook the vegetables to a safe temperature of 165°F to prevent foodborne illness.
Food history:
Tacos are a traditional Mexican dish that have been enjoyed for centuries. They are typically filled with meat, vegetables, and cheese, and are often served with fresh cilantro and lime wedges.
Flavor profiles:
This recipe has a smoky and slightly spicy flavor from the cumin and smoked paprika, balanced by the sweetness of the bell peppers and the tanginess of the lime.
Serving suggestions:
Serve the tacos as a main dish for a casual dinner or as a fun appetizer for a party.
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