Foodie on the Half Shell: Finals Week power tacos

Photo+Credit%3A+Olivia+Beals

Photo Credit: Olivia Beals

With finals coming up, we all have to make sure we are eating energizing foods that are good for our bodies and souls. Around this time we are known to eat foods that are quick and pleasurable… since we deserve it, right? Well no, our bodies don’t deserve those burgers, fries, and fried chicken tenders.

For the next couple of weeks, it is even more important that you are aware of what you are putting into your body. The greasy foods will leave you feeling heavy and low on energy. What you need is super foods!

Think foods that are dense in nutrients and full of healthy fats to give you energy. Beans, yogurt, berries, avocado, and even dark chocolate can help you in those last couple of hours late at night when you are finishing your paper.

This recipe is fun and will be perfect to start your finals week off, or just perfect anytime you want some tasty tacos. These tacos are shallow fried to create a great crisp shell. Stuff spicy potatoes and protein dense vegetarian chili into the shell, top with some cheddar cheese and a great coleslaw recipe I have for you guys.

This recipe is perfect for the cold nights coming up, and it will heat you right up. Get a group of friends together to have a kick off to finals taco party, and make this recipe together.

What you’ll need for 10 tacos:

Crunchy tacos:

10 corn taco shells

¼ cup of canola oil (more if needed)

Heat a large skillet with canola oil. A note to keep while you are frying the taco shells–make sure to add in little bits of the oil throughout the process so nothing burns. Also, don’t dump too much in, because that will cause the shell to become soggy. Fry each side of the taco shells for about ten seconds. On the second side, fold the shell in half. Hold each side away from the other, though, so they still have an opening. Do this on each side. Transfer to a paper towel and sprinkle with a little bit of salt.

Spicy potatoes:

½ white onion, diced

1 garlic clove, minced

6 red skin potatoes, diced

1 jalapeno, diced finely

1 teaspoon of chipotle powder

1/3 cup of veggie stock

Sauté the onion, jalapeno, and garlic until the onions are translucent. Add the diced potatoes and stock. Cover the pan and let it sit. Keep an eye on the potatoes, though, and make sure to stir every five to ten minutes so they don’t burn. After the potatoes are nice and soft, add the chipotle powder. Smash the potatoes roughly. Don’t smash until they are smooth, you want them to be a little chunky.

Vegetarian chili:

Other half of the onion, diced

1/2 cup of diced peppers (any color)

1 can of diced tomatoes

1 cup of diced mini portabella mushrooms.

1 can of kidney beans, rinsed and drained

1 teaspoon of cumin

1 tablespoon of chili powder

Salt and pepper to taste

Sauté the onions, mushrooms, and garlic until the onions are translucent. Add the peppers until they are tender but not mushy. Add the cumin, chili powder, salt, and pepper. Next, put in the diced tomatoes. Let the mixture sit for about ten minutes. Add the beans before serving.

Coleslaw:

2 cups of cabbage, grated or thinly sliced into their natural ribbons

1 tablespoon of Mayo

1 tablespoon of greek yogurt

1 tablespoon of smoky hot sauce

Salt and pepper to taste

Mix all ingredients together.

Assemble the tacos by putting the potatoes into the taco first, then the chili, and top with cheese and the slaw.