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6 Elevated Tacos You Can Make in Under 5 Minutes · Blush

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Remember how last week we did the Super chic, super cool,
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super elegant 654321 meal prep system?
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Well, this week we're going to put it into action.
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We're going to actually put food on the table.
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I'm going to show you how I envision combining the meal prep
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to make real food that we're actually going to eat.
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Today we're doing tacos. So my plan is to do 6 tacos.
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I want to get each one ready in under 10 minutes because that's
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the whole point of the meal prep prep, right?
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That you can get food on the table really quick throughout
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the week. And we're only going to use the
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things that we prepped. So let's get into it.
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OK? The first Taco we're going to
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make is the one that I'm the most excited about.
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I actually internally kind of named these tacos in my mind so
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I could keep them straight. And this one is the Hiba Taco.
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It's the one that I personally want to eat.
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Also, I skipped lunch today because I'm making six tacos.
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Tacos. I was like just have a massive
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dinner and skip lunch but your girls hungry.
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I'm on the verge of getting angry, you know?
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OK, so let's do this. All righty.
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So I'm taking what the hell is that?
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Can you see that? OK, whatever, we'll just ignore
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that weird detour. So we're taking our steamed
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cauliflower from the meal prep. Now I'm going to let you in on a
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little secret. Remember how I thought the
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cauliflower was moldy? I ate it, it was fine.
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I don't know that it that was mold, but I ate all of it.
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I've been trying to like hold off on eating this meal prep
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because you know, I have to use it for filming, but I just
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couldn't control myself with cauliflower.
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I love cauliflower so much. Like I know for a lot of people
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it's a diet food or whatever. It's the opposite for me.
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And this is our marinated tofu, so I'm just putting them in this
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glass Tupperware dish 'cause I'm going to use that to microwave
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and do one more bit just for good measure.
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Wow, I'm being really annoying again today.
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All right, I'm going to throw this into the microwave and then
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we're going to heat up our tortilla God crisis in the
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microwave. I got this great microwave
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splatter guard, by the way. I don't clean it very often, so
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don't judge me, but it's a lovely invention.
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And then it has magnets so it just sits on the roof of the
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microwave. The only issue is the roof of
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our microwave was fucked off because there was a hole in it.
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And like the landlord and stuff never repairs anything here.
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It's just like part of the charm of living here.
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Just things fall apart all the time and no one comes to fix it.
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And this one, I finally cried, screamed, bagged enough that
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someone came and they just like, patched it up.
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It's like, not fixed anyway, so it doesn't.
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The slaughter guard thing, you really have to like, find its
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angles. It's fine.
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That's a stupid story. Why did I tell it?
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OK, wait. I was just telling my friend
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that I wanted to be mindful of calling myself stupid because I
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feel like I've done it a lot. Anyway, we're taking these
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little cherry tomatoes. We're just going to cut them in
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half. Actually wouldn't even mind
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doing thirds. Why is this kind of giving
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Kendall Jenner These are, I think they're called like Bahama
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Mama cherry tomatoes or something.
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I think that's what it says on their packaging.
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They are very cute and very delicious, like maybe my
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favorite ones I've had. OK, that should be plenty for
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one Taco, you know? OK, so I'm taking my tortillas.
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These are the ones that I buy that I like.
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Again, I just don't like corn tortillas, which I know is
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blasphemous, but I am who I am. And I also, I love a flour
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tortilla, I'm not going to lie, but I don't have like that much
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white flour. So I got these whole wheat ones.
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I like them. I think they're good.
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So I'm just going to turn the gas stove on.
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I'm putting it all the way low, throwing the tortilla on for a
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few seconds just to get it going.
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OK. I can smell this.
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So that seems hot enough. Look how pretty she is.
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Yeah, yeah, yeah. That was the perfect amount.
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So I'm taking our Green Goddess dressing from last week.
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I'm just going to slap a bunch of it onto here, OK?
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This is pretty hot.
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My God, I love how I insist on just using my fingers, like,
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like a barbarian. Like who does this?
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That smells insane. I may as well just grab, like,
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15 forks because I'm going to need more.
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You OK, Sam? You OK, Mama?
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Oh, she smells that. She can smell that there's food.
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She can smell that there's food. OK, we're going to take these
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Pickles that turned out just stunning.
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Oh my God, that color and some of these tomatoes.
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And then last thing for these tacos, actually not the last
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thing, we're going to do some micro cilantro.
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There we go. First Taco down.
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Let's get this bad boy out of the way and we're going to do
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our next one now, maybe this next Taco I called the Katie
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Taco. I wasn't planning on sharing all
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the names of the tacos by the way, 'cause like they're kind of
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personal. I'm just kidding.
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They're not like they're not, I don't know, like they're,
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they're internal names, like they're not meant to be outward
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facing names. But I just wanted to share this
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one because I named it after my friend Katie and she's really
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been on my mind today. So whatever.
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So we're heating up some of the eggplant that we roasted.
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I think this is the only thing that needs to be heated up for
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this one. Yes, 'cause we're going to have
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tofu also, but we still some of the tofu still warm that I
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didn't use from the last one. So tortilla, we're doing tahini.
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OK, we're not our eggplant. She's nice and hot and steamy.
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We're going to add some of this tofu.
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I'm just going to like crumble it up a little bit.
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So we got more even coverage. You guys, I'm so hungry.
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OK, there we go. That's good enough.
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I have our umami sauce that we prepped, just give that a nice
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generous driz driz driz and then I have some parsley and some
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pomegranate seeds. Now the pomegranate seeds like
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have seen better days. I should have eaten them and
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bought fresh new ones, but we didn't do that, so it is what it
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is. I've both curly parsley and flat
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Italian parsley, in case you're concerned.
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They're that already. Just that splash of green just
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made that whole beige festival look so much better.
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Yeah, these pomegranate seeds have seemed better days, I'm not
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gonna lie. And then one last thing.
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I have this dried minced shallot or not shallot, garlic and onion
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and I love the way they add flavor to things and I also love
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the aesthetics of adding them on.
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So there we go. Taco #2 Dune.
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We're gonna move her a side and get working on Taco #3 you
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ready? OK, this is kind of like the
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easiest episode ever for me to film cause I've already done all
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the cooking, you know? But it's going to have the worst
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clean up I think because I'm just going to have to dirty so
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much shit. So this is Taco #3.
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We are grabbing some sunchokes and some mushrooms and some of
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the Thai Curry red lentil that we made.
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We're just going to heat these guys up together.
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By the way, those red lentils, one of my favorite things in the
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world. This really is my favorite
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kimchi. It's mustard leaf kimchi.
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It's so good and it's plant based 'cause if you don't know,
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not all kimchi is plant based. It often has some kind of like
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fish sauce or something in it. OK, for this one, I do want to
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cut like how valic is this bit of sunchoke.
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I do want to cut these up. My God, I had them stored near
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the beats so they're a little bit colored.
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I love that stunning. I love sunchoke so much.
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So we're going to sneer our oh God, these smells so good.
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Oh my God, remember when I was like crying dying last episode
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because like the red Curry paste was just in the air.
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Anyway, love that for me. Cool, cool, cool.
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Grab a bit of this mushroom, grab our umami sauce, and then
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the tomatoes. And I'm actually very
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intentional with using tomatoes in this one because there's a
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lot of salty elements and I find that tomatoes almost like take
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the saltiness away, if that makes sense.
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It probably doesn't make sense. So anytime something's like
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really, really salty, I like to add a little, I'm going to eat
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another one of these, and we're going to do a little bit of
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avocado. Gross.
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Almost perfect avocado. Other than that bruising.
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Oh, OK. No, it's just going to be a shit
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show to clean. Honestly.
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Where'd my kimchi go? And of course, I dirtied the
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four. I'm going to use every fucking
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fork in this house by the time we're done with this episode.
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OK, Well, that's the last thing with the kimchi.
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So now I want to add scallion to this.
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I want to try something. I don't know if it's going to
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work, but let's just try it. So I'm taking this outer bit of
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the scallion. I'm just going to kind of
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flatten it and roll it up. I don't think this is going to
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work the way that I want it to, but we'll see.
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Maybe it will. OK, whatever.
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All right. I'm going to try.
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I want to try to get, like, scallion ribbons.
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Kind of. I don't think it's working.
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Let's see. Yeah.
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I don't know. Does this look awful?
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Doesn't look great. No, no, I hate that.
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OK, we're just going to slice the scallions on a diagonal on a
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bias, as they like to say. Should we get merch band with
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that 'cause I feel like I say it a lot.
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We also, I'm going to wash my hair tomorrow, which like for a
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normal person wouldn't be an announcement, but you know, for
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me, someone who lacks hygiene, it's a pretty big deal.
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And we're going to add some Goju garu flakes on top of this.
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Yeah. Oh, she pretty.
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OK, let's move on to the next two tacos.
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And I'm just going to have to move this guy out of the way.
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And the time has come for Taco #4.
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I'm really excited for this one. I mean, I'm really excited for
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all. Like, there's not one that I'm
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not excited for. So for this one, we are gonna do
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some squash. I'm gonna do a bit of of each of
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them. I don't need much about that.
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And. Why am I the way that I am?
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And some butter bean, you know, I'll add a little bit more
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because the next Taco is also going to use butter bean.
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God, you nearly had a crisis on our hands.
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By the way, the microwave literally still has holes on the
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inside of it. So, you know, OK, tortilla out,
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Green Goddess, the high protein green goddess dressing on.
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We're going to give it a really nice smear all over the place.
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And now we wait. Actually, while we wait, I'll
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just grab another slice of avo. You know what song I've stuck in
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my head? Wait, actually I should stop
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thinking because it'll get flagged for copyright issues,
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but I don't even know what song that is.
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Oh, by the way, do you remember like a billion episodes ago I
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was like, oh, is there a drink called a Manhattan Fog?
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There is not. I never closed that loop of
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butter Bean, just exploded, but thanks to my splatter guard it
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wasn't an issue. The fuck?
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OK, sorry I this microwave was really fussy and one of its
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points of charm, if you will, is if you don't like actively turn
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it off. The whole power in the whole
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kitchen goes, by the way, make it sound like I live in this,
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like very dilapidated kind of place.
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Like, it's fine. I don't know why we have these
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issues. Like, we really shouldn't, you
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know? There we go.
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Oh, duh, butter beans. How good are butter beans, by
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the way? How good are butter beans, by
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the way? There we go.
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What else goes on this one piece of avo?
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We're going to do some of these pickle guys to make sure to get
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some onion and cabbage in this. I mean, can you even?
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We're going to do some arugula or rocket as they would call it
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in Australia. See, like you can't even see the
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orange anymore here. Let's move things around a
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little. Yeah, much better.
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And then a little sprink sprink of Tahin.
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It's time for our second to last Taco.
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OK, this second to last one, I keep wanting to say last one,
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and it's because the actual last one is going to be a little bit
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different. You'll see how in a sack I'm
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calling this one love Taco in my head in part because it's going
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to be pretty pink and in part because it's going to be high in
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nitrates, which help improve blood flow, which is good for
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your heart. So you know, if it works, it
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works. You know, we're going to
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incorporate some pink rudicchio into this gone.
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It's like a origami session. Oh my God.
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As a kid, I was obsessed with origami.
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Like, I never talk about it in adulthood, but it was a huge
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part of my childhood. I didn't even think about
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origami. Like, what happened to origami?
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Like, why aren't we spending more time talking about like,
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was origami of OK, the butter beans are just exploding in
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there. She says no, Like, do you feel
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like origami was bigger when we were little, or was it just my
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personal experience that origami was like the biggest and most
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important thing in the world? Because that truly was my
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childhood experience. Yeah.
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Like, no one talks about origami anymore.
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Why is that? OK, now I purposely want these
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to mix a little 'cause I just want things to get a little
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pinky pink. Yeah, just let that stay.
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All right? Tortilla Tahini.
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I love that we're using both tahini and tahin today because,
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you know, those things get confused with each other a lot.
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Actually, I'm gonna add this shit first.
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Also, no one's going to care, and this is going to be the
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stupidest story ever, but for some reason the lid of this
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Tupperware won't sit on it. Well, say I warned you that it
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was a stupid story. Did I not warn you?
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I think I did. I think I did.
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OK, let's do another sliver of avo.
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OK? Jesus, the drums, some ridicio,
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a lot of cilantro. I love, love, love cilantro with
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beets. I think there's some There,
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there. And then we're gonna do.
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I'm gonna try to use this guy. Is that how I do it?
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Yes. Oh, how fun is this?
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My God, how cute does that look. Wait, I'm obsessed with these
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lemon ribbons. And then when I serve it, I'm
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actually going to squeeze a little lemon juice on top, but I
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don't want to do it yet 'cause I just want to make the last one.
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Cutie Patootie. OK, let's get situated for our
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last one, which I'm actually weirdly the most excited for OK,
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for this last one, we're actually going to do kind of a
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play on sushi tacos. This one is my Aussie Taco.
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This is what I would make for Aussie if he was here right now.
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Sadly, he is not. So I'm going to go grab the wild
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rice. That's what we're going to use.
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We're going to get that nice and warm and then we'll assemble.
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I love how the bottom of this, like the water is kind of pink
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because we're steaming the beets on top.
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So let's grab some of this wild rice.
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I love when wild rice bursts open like this, and especially
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when it gets like curled up like that.
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And I'm going to grab some enoki mushrooms for this too.
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I was just munching on a bit of butter bean that exploded in the
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microwave. Yum.
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I'm grabbing the mandolin and I'm adding the julienne blade
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into it 'cause we're going to julienne some cucumbers.
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Oh perfect. I don't know why I'm moving so
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slow on this today. OK Oh, I forgot to heat up some
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tofu for this. That's fine.
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We'll just have the tofu cold. It'll be fine.
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All righty, I'm going to use this Taco boat that I bought
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like God knows how many years ago.
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And I have quite literally, not once in my life use this thing.
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And I actually bought it for this very purpose, to make sushi
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tacos. Yeah, sushi tacos.
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I don't know why that sounded weird on my head.
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So I'm using these nori sheets like this size.
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I actually love this brand, and I just cut it in half.
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And my cut, I mean, I folded it in half.
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Do you remember in elementary school, the day of elementary
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school where we learned to fold paper in half and tear it?
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And it was like the most exciting innovation because it
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was like, Oh my God, we can cut paper without scissors.
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Was this a universal experience or was it a HEBA only
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experience? OK, you know what?
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That thing can go fuck itself. That was a very big day of
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elementary school for me. All righty, that smells so good.
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All right, we're going to add some enoki mushroom.
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Wow, wow, wow. I'll probably insist on doing
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this like I have 14 forks around me, but no, no, I'll just bear
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claw it out. Is that what it we we is that
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what it's called an arcades like that?
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Do you know what I'm talking about?
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How cute are these though? All right, let me rinse my hands
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because I decided to act like a psychopath with that tons of
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cucumber. Isn't she cutie?
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I should have probably done the umami sauce beneath the
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cucumbers, but I can add more on top.
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We're not some chili crisp to this one cause Ozzy loves chili
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crisp and this is supposed to be his Taco.
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Oh, it's supposed to have avocado also.
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Really fucked this up, huh? Oops.
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OK, well, this is going great. Beautiful, stunning.
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We love it. Wait, it smells so fucking good.
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All right, I just want to kind of like, take a little peek, see
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if we can style these tacos a tiny bit, and then we're going
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to eat. It's time to eat.
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Your girl is hungry. OK, I actually like how these
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look. I just want to add a little bit
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of tahin. I think it'll add some texture
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and depth. Stunning.
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Look at that. And now let's plot these guys.
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I might add a bit of edible flower here.
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Something crazy actually going to pull the leaves of these
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pansies. Oh, my God, she's beautiful.
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Wow. I mean, look at these guys.
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The Katie Taco. And this is the Kiva Taco.
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Oh, my God. I can't wait to eat her.
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And then these two. I don't even think I'm gonna add
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edible flowers to these. They're so pretty already.
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So this is our love Taco. And I don't remember what this
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one was called. Oh, I called this one James.
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I think it's time to eat. I'm going to start with these
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ones because they're in front of me.
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Yeah, that's delicious. I wish I'd gone a bit harder on
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the tahini. Obviously, I can do that.
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Also, I did some math on the protein content of these.
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So this one has 6 grams of protein and just the one Taco
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this and this next one I meant to eat has seven grams.
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I really, really love that one. I just like anything with the
27:04
Pickles in it, you know. All right, let's do the Katy
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next. That's a very nice combination
27:12
of flavors. Let's go for the Glen.
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I'm excited for this one. Oh my God, the flavors in this
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one are crazy. Oh my God, it's like spicy and
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perfect. OK, let's do the Hiva.
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Look at her. OK, that one's like kind of my
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favorite because I did design it for myself, but the Glen with
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the sunchokes and the red lentils, that's just such an
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interesting flavor profile. Let's move on to these guys,
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which are going to be kind of hard to do because the hot rice
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kind of is messy. These ones are the best falling
28:11
apart. Go above.
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That's really good. The texture of the wild rice is
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so much more interesting than just using like regular white
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rice. The chili crisp on it, Oh my
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God, the umami like the flavors are crazy like I, I can't even
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explain it. This one I think is the I don't
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know. They're all really good.
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They're all really good. I would use more sauce than I
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use though. It's crazy how good that is.
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OK, I'm going to go eat. I'm sure I have a gnocchi
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mushroom in my mouth. I'm sure of it.
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I'm going to go eat and then floss.
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This is insane. You should make every single one
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of these tacos. Wait, actually, let me tell you
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the rest of the nutrition. OK, so the Hiva Taco, the one
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with the cauliflower, around 145 calories and 8 grams of protein.
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The Love Taco, the one with the beets, around 150 calories and 6
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grams of protein. The James Taco, the one with the
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squash, this one 180 calories and around 7 grams of protein.
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The Glen Taco, one of my personal faves with the red
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lentil is 205 calories and 9 grams of protein, The Katy Taco
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with the eggplant and the pomegranate, 160 calories in 8
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grams of protein. And the sushi ones, If you
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combine all three together, we have around 300 calories and 12
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grams of protein. So not a bad feed when you think
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about it. Would I eat all of this as one
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meal? Ordinarily, no, but today I
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probably will because I skipped lunch for this and I'm never
30:10
going to do that again. By the way, that was a terrible
30:12
idea. Terrible idea, but I'm just
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going to go eat. I'm so I'm so good.
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The lemon zest in that is crazy, right?
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Right. Goodbye,