Yesterday while flitting around the Interweb I happened to occasion upon the blog '<a href="http://insanityhere.wordpress.com/">Insanity here</a>' by Chriselda. HELLO?! My attention was immediately arrested by this amazing recipe she had for Chilli Verde Tacos. Now yes, I know what you are thinking, 'Saer, aren't you a vegetarian??' Yes, yes I am. However, I firmly believe in vegetarianising meat based recipes... it's super easy. Especially with the abundance of great '<a href="http://www.morningstarfarms.com/products.aspx?coid=23|59&amp;family=366|994">fake meat</a>' products out there.

To Veggie-tise Chriselda's recipe I would recommend substituting the beef fajita meat with <a href="http://www.morningstarfarms.com/product_detail.aspx?family=366&amp;id=4971">Morningstar Farms Chik'n strips</a> or some such. I would also recommend using chopped baby spinach as well as cilantro for a lil bit of Iron.  So without further ado - the lovely recipe which I fully intend on trying out soon..

<strong>Chriselda's Chilli Verde Tacos</strong>

<img src="http://insanityhere.files.wordpress.com/2010/01/tacos.jpg?w=900&amp;h=1500" alt="Chilli Verde Tacos" width="350/">

<i>ingredients:</i>

1.5lbs beef fajita meat

1 tsp. ground cumin

olive oil

1lb fresh tomatillos, husks removed and chopped (about 4 cups)

1 chopped onion

2 tsp. lime juice (i prefer fresh limes)

i chopped yellow or red sweet pepper

4 cloves garlic, minced

12 – 6 inch corn tortillas

2 tblsp. snipped fresh cilantro

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in a bowl, mix cumin, 1/2 tsp salt, and 1/4 tsp pepper

(set aside)

in a skillet, add oil and slightly cook the onion and garlic until tender. add tomatillos, sweet pepper, and lime juice. cook until tender.

(in the interest of saving time and clean up – i place cooked peppers in a bowl and use the same skillet to brown the meat)

place meat in skillet and sprinkle the cumin mixture over it and brown until cooked

add the peppers to the meat and cover. reduce to low temperature and heat while you are heating the corn tortillas either on a skillet, burner, or in a small skillet.

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fill tortillas with the meat mixture and sprinkle with feta cheese and chopped cilantro

we added sliced avocado and another squeeze of lime

Makes 6 Servings

Per Serving: 333 Cal, 11g total fat, 214mg sodium, 32g carbs, 4g fiber (the nutrition facts are calculated prior to adding cheese or advocados)

<i> all images and recipe by<a href="http://insanityhere.wordpress.com/2010/01/28/chili-verde-tacos-food-porn/"> chriselda</a></i>