Planning your big menu for the big game, and trying to keep the calories in check? Try these Thai Curry Tacos with Pineapple Salsa
Don’t let the long ingredient list fool you — this dish is surprisingly easy to make. And if vegetarian, or tofu, isn’t your thing, swap in one pound of cooked, shredded chicken for a lean meat option.
Vegetarian Thai Curry Tacos with Pineapple Salsa
Makes 12 tacos
Ingredients:
Yellow Curry Sauce:
1-2 red or green chilies
2 shallots
1 tablespoon sliced fresh ginger
3 large cloves garlic
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon nutmeg
1 teaspoon turmeric
1 tablespoon brown sugar
4 leaves fresh Thai basil
1 can coconut milk
1 tablespoon fresh lime juice (or juice from 1/2 lemon)
1 tablespoon tomato paste
1 teaspoon granulated sugar
Salsa:
1 Roma tomato, coarsely chopped
1/4 cup red onion, finely chopped
1/2 cup fresh or canned pineapple, chopped
1 jalapeno pepper, finely chopped
1 tablespoon ginger, peeled and minced
Squeeze fresh lime or lemon juice
1 tablespoon extra virgin olive oil
Salt and pepper to taste
Tacos
4-5 sprigs fresh cilantro, stems removed
1/2 cup cheddar cheese (regular or vegan)
1 tablespoon extra virgin olive oil
12 fresh taco tortillas
Directions:
1. Blend curry ingredients in a food processor or blender until smooth, about 1 minute.
2. Make salsa: Combine tomato, red onion, pineapples, jalapeno and ginger. Add lime or lemon juice and olive oil. Season with salt and pepper to taste.
3. Season tofu with salt and pepper. In a large skillet, heat the olive oil over high heat. Cook tofu, tossing occasionally, until lightly browned on all sides, about 2 minutes.
4. Add yellow curry sauce to the tofu and continue cooking over medium heat until thickened, about 1 minute.
5. Toast tortillas: Place in a toaster oven for about 1 minute, or cook in a skillet over high heat, turning every 10-15 seconds, for about 1 minute.
6. Assemble tacos: Top tortillas with curry tofu, salsa and cheese and cilantro. Fold in half and serve.