tacos

Dinner, Lunch, Recipes, Vegan, Vegetarian

Spicy Korean Tacos

RFFMBT was down for about an hour today due to extremely high traffic! I was so worried that I would lose some of my content or even contest entries for the DOLE Salad Circle Party Giveaway! All is good and no content was lost! I took care of the server issue and am back up and running and hit 2.3 million views OMG! No wonder my server was freaking out! Thank you so much to everyone who reads, shares, likes, follows, tweets, pins, or comments on my blog. You are AMAZING!

I really wanted to recreate a dish that I once had from a food truck called Calbi. The Calbi truck is always driving around different areas of LA serving up some amazing Korean BBQ and Asian fusion treats. They serve up tons of delicious Korean style dishes with an awesome twist: filled into tortillas making Korean burritos and tacos! Ummm can you say brilliant? Burritos and tacos are awesome, and next up, I really want to try the Jogasaki truck which makes sushi burritos! I’m drooling now. I want sushi for din!


Here is my take on the Calbi truck’s Tofu Tacos! Made with my favorite Asian hot sauce: Sriracha. Sriracha, originally from Thailand is very popular among Asian cuisines such as Chinese, Vietnamese, and Korean. If you’re like me Sriracha is not limited to Asian foods, and goes on practically anything and everything!  Made from chili, sugar, salt, garlic, and distilled vinegar, Huy Fong Foods’ Sriracha (also knows as “Rooster Sauce” in the US – due to it’s iconic label) sauce adds a nice fiery kick of spice and flavor to your dish.

Any other Sriracha fans out there?!



Spicy Korean Tacos
Serves 1

2 soft taco sized whole corn tortillas
1 cup shredded cabbage
1 cup shredded carrot
1/2 cup low-sodium vegetable broth
1/5 package extra firm tofu
1 Tbsp Sriracha
1 Tbsp low sodium soy sauce or Tamari
1/2 Tbsp sesame oil
1/2 Tbsp sesame seeds

Remove tofu from packaging. Remove as much water as possible by pressing/squeezing firmly with paper towel to absorb excess liquid. Cut the tofu into 1 inch cubes. Pour the sesame oil, soy sauce, and Sriracha into a pan/skillet and mix together. Set stove to medium/high heat. Add the cubed tofu into the pan and cook on each side for about 3 minutes until edges become firm and center is warmed through. Once the tofu has finished cooking, remove it from the pan and set aside. In the same pan, add the low sodium vegetable broth, cabbage, and carrots. The vegetables will pick up the flavoring from the broth and extra sauces left in the pan. Cook the vegetables over the stove for about 2-3 minutes or until they have reached your desired firmness. Strain any excess vegetable broth from the pan. Heat the corn tortillas with a damp paper towel (to avoid cracking) for 20 seconds. Place the tofu and vegetable mixture onto the tortillas and sprinkle with sesame seeds.
Note: If sesame oil is unavailable, olive oil will still give great results.


The Rabbit Food Pyramid Breakdown
Produce: cabbage & carrots
Whole Grain: whole corn tortillas
Protein: tofu
Plant Based Fat: sesame oil & sesame seeds
Free Extras: vegetable broth, Sriracha, and tamari

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Dinner, Lunch, Recipes, Vegetarian

Black Bean Fajita Tacos

When I think of Mexican food, a few words come to mind: greasy, fat, oil, salty, and fried.

It’s easy to classify Mexican food as unhealthy because of the way it is often prepared, but not all Mexican food has to be bad for your waistline.
I’ve swapped the oil and salt for healthier alternatives such as:
Oil : low sodium vegetable broth
Salt : No-Salt added seasonings & beans
Fried taco shells : soft whole corn tortillas

Question: Have you even seen how much sodium is in a can of black beans?
There is up to 550mg of sodium per serving in some brands. Even labels that read “low-sodium” can be completely misleading, adding up to 400mg of sodium per serving! Make sure to take an extra 30 seconds to read the nutrition labels and pay close attention to the sodium content and servings!


Black Bean Fajita Tacos
Serves 1

2 whole corn soft taco sized tortillas
1 cup green bell pepper
1 cup onion
1/2 cup no salt added black beans (I use 365 Organic)
1/4 cup low sodium vegetable broth (I use Pacific)
1/4 Hass avocado
1/4 small jalapeño
lime juice – to taste
garlic powder – to taste
Mrs. Dash Fiesta Lime seasoning (no-salt added) – to taste

Pour the vegetable broth in a pan over medium-high heat. Chop bell pepper and onion into long strips and add to the pan. Sprinkle with garlic powder and Fiesta Lime seasoning. While the vegetables are cooking, cut the avocado and remove 1/4 of the “meat.” Finely chop the jalapeño and combine with 1/4 avocado in a small bowl. Add lime juice and mix until desired taste is reached. Set the guacamole aside. Place the beans in a microwave safe bowl. Cover and heat in the microwave for 2 minutes. Stir the vegetables until broth has been absorbed and veggies are tender. Heat the corn tortillas in a microwave for 20 seconds. Transfer the warm tortillas to a plate and then add the vegetables, beans, and top with fresh guacamole.


The Rabbit Food Pyramid Breakdown
Produce: bell pepper & onions
Whole Grain: whole corn tortillas
Protein: beans
Plant Based Fat: avocado
Free Extras: jalapeño, garlic powder, lime juice, vegetable broth, fiesta lime seasoning.

Now Sam and I are off for a run!
Did you get your exercise in this morning? 

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