Tacos and Leftovers! Are these not two of the most wonderful things in the world? And combining them… tacos are the perfect vehicle for leftovers. You can even make tacos out of leftover Indian food – trust me it is delicious. Another great vehicle for leftovers is the omelette, but I’ll expound on that another time 🙂

These tacos were a mix of leftovers and fresh ingredients. The first picture was our breakfast, which had leftover steamed veggies and a tiny bit of leftover fish – probably a few ounces. When I lived in Japan I learned how you can have wonderful meals with just a tiny bit of meat for protein. you don’t need an overwhelming amount. Save those tiny bits! That also means that you don’t have to stuff yourself at dinner, because there’s not enough left to save. I’ve done that so many times – especially when the food is good, but it is so much better to save those little bits and use them in something else!

One of the things that tied these two taco meals together (other than the fish) was the zucchini sauce that Rachel made a few days ago. Rachel came up with this as an verde sauce for vegetarian enchiladas. Omg – so good! But the other day, we made it using leftover butternut squash soup that we had in the freezer. Rachel cooked up some zucchini and garlic and blended it with the soup with a bit of cumin and salt. So delicious! Here’s the recipe for the original sauce, which is a little different but also super yummy!

Verde Sauce

Ingredients:

1 yellow onion, diced
2 teaspoons extra virgin olive oil
4 cloves garlic, chopped
2 cups butternut squash or sweet potato, chopped
2 zucchini, chopped
2 teaspoons cumin powder, or more, to taste
2 cups spring or filtered water
juice of 1 lime
1 bunch cilantro
up to ¼ cup extra virgin olive oil
unrefined sea salt, to taste

Instructions:

Heat skillet and sauté onion with pinch of salt in 2 teaspoons olive oil about 3 minutes. Add garlic, butternut squash, and zucchini with another pinch of salt.  Saute a few minutes more and add cumin powder and water. Cover and simmer until squash is soft.

Blend the vegetable mixture, lime juice, cilantro, and olive oil until smooth in blender. Add sea salt to taste.

While you’re getting all excited over tacos, make sure to head on over to Mando Rayo’s Taco Journalism blog. Mando is the man for tacos in Austin. He’s been eating and writing about them for over a decade – he is the Austin taco evangelist.

Rachel doing yoga at the springs in the morning. We like to start our day with a trip to the springs if we can. It’s often not possible, especially when work is busy. But even just doing it every so often is so healing.

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