#salsasaturdays

Steak Fry Bread Tacos are a delicious twist on traditional tacos, featuring thinly sliced beef steak served on crispy fry bread rounds and topped with sautéed vegetables, cheese, and salsa.

Ingredients: 1 lb beef steak, thinly sliced. 1 cup all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon salt. 1/2 cup water. Oil for frying. Salt and pepper to taste. 1 onion, thinly sliced. 1 bell pepper, thinly sliced. 1 tomato, diced. 1 cup shredded lettuce. 1/2 cup shredded cheddar cheese. Salsa and sour cream for topping.

Instructions: Put flour, baking powder, and salt in a bowl and mix them together. Add water little by little and mix until a dough forms. On a floured surface, work the dough into a smooth ball. Form the dough into little balls, then press them out into rounds. Put oil in a pan and heat it over medium-high heat. Once the rounds of dough are golden brown, remove them from the oil and set them aside. Add salt and pepper to the steak slices. Cook steak slices in the same pan until they are done the way you like them, then remove and set aside. Add the onion and bell pepper to the pan and cook them until they are soft. Put steak slices on fry bread rounds to make tacos. Cheese, diced tomato, shredded lettuce, and sauted onions and bell peppers should be added on top. Add salsa and sour cream on top. Serve right away and enjoy!

Prep Time: 20 minutes

Cook Time: 20 minutes

The Baja Eggs Benedict is a tasty take on a classic breakfast dish. Poached eggs on toasted English muffins are topped with Canadian bacon, ripe avocado slices, salsa with a kick, and a dressing made of cilantro and lime. It's great for a special breakfast treat or a weekend brunch.

Ingredients: 2 English muffins, split and toasted. 4 large eggs. 1 ripe avocado, sliced. 1/2 cup salsa. 2 tablespoons fresh cilantro, chopped. 1 tablespoon lime juice. 1 teaspoon olive oil. Salt and pepper to taste. 4 slices Canadian bacon or substitute with turkey bacon for a lighter version. Hollandaise sauce store-bought or homemade.

Instructions: In a small bowl, mix the chopped cilantro with lime juice and olive oil. Set aside. Poach the eggs: Bring a large pot of water to a simmer. Add a splash of vinegar. Carefully crack the eggs one by one into a small bowl and gently slide them into the simmering water. Poach for about 3-4 minutes for runny yolks or longer if you prefer them firmer. Remove with a slotted spoon and drain on paper towels. While the eggs are poaching, heat the Canadian bacon slices in a non-stick skillet until heated through, about 2 minutes per side. To assemble, place the toasted English muffin halves on each plate. Top each muffin half with a slice of heated Canadian bacon and a few slices of ripe avocado. Carefully place a poached egg on top of the avocado slices. Spoon a generous amount of salsa over each poached egg. Drizzle the cilantro-lime dressing over the top and season with salt and pepper to taste. Serve immediately with a side of Hollandaise sauce. Enjoy your Baja Eggs Benedict!

Prep Time: 15 minutes

Cook Time: 15 minutes

For a tasty and filling plant-based take on a classic quesadilla, try these Vegan Tofu Quesadilla Tacos. The seasoned tofu makes the filling hearty and full of protein, and the vegan cheese makes it creamy and melty. Add guacamole, salsa, and fresh cilantro on top to make them taste even better.

Ingredients: 1 package extra-firm tofu, drained and pressed. 1/4 cup nutritional yeast. 2 tablespoons soy sauce or tamari. 1 teaspoon smoked paprika. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/4 teaspoon cayenne pepper optional, for heat. 1 cup vegan cheese shreds. 4 whole wheat or corn tortillas. 1/2 cup guacamole. 1/2 cup salsa. 1/4 cup chopped fresh cilantro. 1 lime, cut into wedges.

Instructions: Crumble the pressed tofu into a bowl. Add nutritional yeast, soy sauce or tamari, smoked paprika, garlic powder, onion powder, and cayenne pepper if desired to the crumbled tofu. Mix well to coat the tofu evenly with the seasonings. Heat a non-stick skillet over medium heat and add the seasoned tofu. Cook for 5-7 minutes, stirring occasionally, until the tofu is lightly browned and has a slightly crispy texture. Warm the tortillas in a dry skillet or microwave until they are pliable. Divide the cooked tofu mixture evenly among the tortillas, spreading it out in the center of each one. Sprinkle vegan cheese shreds over the tofu mixture on each tortilla. Fold the tortillas in half to create quesadillas and press them down gently. Return the quesadillas to the skillet and cook for 2-3 minutes on each side, or until they are golden brown and the cheese is melted. Remove the quesadillas from the skillet and let them cool for a minute before slicing them into wedges. Serve the Vegan Tofu Quesadilla Tacos with guacamole, salsa, chopped cilantro, and lime wedges on the side. Enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes