Tacos and Tata's Menu

Tacos
1 pound or package mince (ground) turkey for a lower fat option, Can also use mince beef, shrimp, veggie crumble or chicken
2 Diced salad tomato or half of a large tomato
1 small Diced onion
1 clove minced garlic
2 finely chopped fresh jalapeno pepper (use half the seeds for medium heat all seeds for full heat)
2 parts cumin (table spoon for large portion, teaspoon for small)
1 part smokey paprika (table spoon for large portion, teaspoon for small)
1 part chili powder (table spoon for large portion, teaspoon for small)
2 shakes cayenne powder
1 or 2 to taste chipotle in adobe sauce chopped (optional)
salt, pepper to taste

Medium saute,fry pan on medium high heat add 1 table spoon olive oil add onion, garlic, turkey and 1/3 of jalapenos. Break up the turkey to small pieces, add remaining ingredients. reduce heat to low and allow to simmer for 20 mins. add water if too dry and sticking to pan. Taste to test heat add more chili and cayenne if needed add more salt if needed.

While taco meat is simmering prepare Mexican rice.

Mexican Rice
1 cup long grain rice
2 cups water or stock
1/2 small onion
1 clove garlic minced
1/3 of previous chopped jalapeno pepper
1 can drained of sweetcorn and red pepper medley
1 salad tomato diced
1 handful of fresh chopped coriander (cilantro)
salt, pepper

2 quart sauce pan or medium sauce pan on medium high heat
1 table spoon olive oil, rice, onion and garlic. Saute in pan until rice is translucent do not allow it to brown. Add water and reduce heat to medium. let boil for 10 mins while boiling prepare re fried beans. After 10 mins add remaining ingredients and let rice rest with heat off stirring occasionally to prevent sticking.

Re fried Beans
Can use can (tinned) or prepare fresh. For this lunch I used old el paso.

empty beans in small fry pan on low heat. Add remaining 1/3 of jalapeno, 3 tablespoon of diced onion, 1/2 of a chopped salad tomato, salt, pepper, sprinkle of garlic powder stir occasionally after scooping on plate add garnish of cheddar cheese.

Taco Garnish
creme fresh (sour cream)
shredded cheddar cheese
salsa
guacamole
pico de gallo

Guacamole
1 ripe avocado
2 table spoon diced tomato
1 tablespoon diced onion
salt, pepper

mash avocado with back of a fork in a bowl add remaining ingredients and stir

Pico de gallo
3 small salad tomatoes diced
1/2 small onion diced
teaspoon of garlic powder
dash of salt
juice of 1/2 of a lime or lemon
handful of fresh coriander (cilantro) chopped

mix all ingredients and chill. can be eaten immediately but taste better after chilling overnight.




Chocolate Chip Brownies
package of brownie mix
75ml water
splash 1/4 cup milk
100g package of plain chocolate chips
2/3 cup coconut
2 eggs
60mil (2 tablespoons) vegetable oil
squeezable caramel topping

Prepare Package of brownie mix. add extra egg, splash (1/4 cup) milk 75 g of plain chocolate chips bake as directed. While brownies are baking in a small saute pan over low heat toast coconut. After 15 mins add a tablespoon of coca powder and remove from heat.

When brownies are done remove from oven and drizzle with caramel sauce (topping) add toasted coconut and coco mixture then toss over 25 gram of plain chocolate chips.