Product: Popchips Chili Limòn Tortilla Chips – $2.99+
Popchips really, really, really had to win me back after the bad taste (literally) they left in my mouth with their Sweet Potato Popchips a little while back. I disliked it so much that even at the store I was a bit hesitant to even pick up the flavors I actually do like. Yeah…that’s pretty bad.
However, my gluten-free pantry has quite a few snacks left in its overstock and the next one up, according to expiration date…was the Popchips Chili Limòn Tortilla Chips. I was almost hesitant to retrieve them from the pantry…but I don’t let products go to waste…so I put on a brave face and opened up the bag.
One serving is 28 grams of these chips. You actually get quite a lot for that weight because these are corn masa that has been popped into this light, airy, barely-there feeling tortilla chip. Like…a less-dense version of a Dorito. They looked innocent enough at first glance…so I packed away the serving in a dish to take to work with me and dig out for my late afternoon snack.
Well, the moment of truth came just now. Yes. RIGHT now. I’m at my desk with the lid off my Pyrex container and I’m happily munching away on these Popchips. Smile on my face and everything. The disgusting memory of the Sweet Potato Popchips a thing of the past. Redemption…thy name is Popchips Chili Limòn Tortilla Chips.
I am in love with these. They are light, airy, and totally dusted with amazing flecks of flavor. Sort of…like Cool Ranch Doritos. I know that most of the Doritos out on the market are free of gluten ingredients (not officially gluten-free)…but I hate not seeing that label on the packaging. If it’s not labeled, I normally don’t buy it. So it has literally been two years since I’ve eaten Doritos (also…not all Doritos are vegetarian…so…). But…from what I remember, these Popchips Chili Limòn Tortilla Chips taste like…COOL RANCH DORITOS! Those were always my favorite. These just have a little more of a spice to them. Other than that…I probably wouldn’t be able to tell the difference. It makes me smile…even more than I already am from snack happiness.
Seriously…if like me you gave up simple pleasures like Doritos…welcome something even better back into your life.
Popchips Chili Limòn Tortilla Chips are the perfect blend of spices to give it a kick, but then add that twist of lime that sort of tames it down. It’s awesome. The flavor is just exciting on the taste buds. And yes…you will keep reaching for more. I can’t stop myself…which is why I weigh out my portions instead of carrying the entire bag with me to the office. Seriously…spiced to perfection and made light as air. These chips are made from all-natural ingredients and contain no preservatives. They are non-GMO (a really, really big deal!) and are labeled gluten-free, kosher, and vegan. NICE!
A serving of these amazing tortilla chips is 28 grams (or about 16 chips). This amazingly filling serving will only cost you 120 calories and 4 grams of fat. Not bad for a chip, right? These are very low in sodium (only 135 mg), contain no cholesterol, and serves up 2 grams of protein. As for ingredients…you’ll recognize them. And there are so few of them. Love that. These include stone ground corn masa, oil, chili pepper, salt, sugar, citric acid, dextrose, rice flour, onion powder, yeast extract, garlic powder, paprika, turmeric, paprika extract, toasted corn germ, and a twist of lime. Easy as that.
And they all just mix together to make the perfect bite. Every…single…time!
Popchips…I am so glad I had these after the disaster that was the Sweet Potato Popchips. Because these have won you back my favor. And I intend to keep the Popchips Chili Limòn Tortilla Chips in stock in my pantry whenever possible. Beyond delicious. These are downright addicting.
So, last night I set out to work some culinary magic with some items in my refrigerator and my freezer. What came out of the plethora of ingredients I had on hand was one of the most amazing taco dinners I have ever created. I made mine gluten-free and vegan to fit my dietary needs, but if you happen to like real shrimp…use it. If you can eat regular sour cream…use it. The great thing about recipes is…they are made to be modified.
By popular demand, here is the recipe for my Gluten-Free and Vegan Shrimp Tacos with a Mango Salsa and Sriracha Sour Cream.
Recipe: Gluten-Free and Vegan Shrimp Tacos with Mango Salsa and Vegan Sriracha Sour Cream
Gluten-Free and Vegan Shrimp Tacos with a Mango Salsa and Sriracha Sour Cream
Servings: 2 (2 tacos each)
Ingredients for Avocado, Tomato and Mango Salsa:
Avocado, Tomato and Mango Salsa
1 mango – peeled, seeded and diced
1 avocado – peeled, pitted, and diced
4 medium tomatoes, diced
1 serrano pepper, seeded and minced
1/2 cup chopped fresh cilantro
3 cloves garlic, minced
1 teaspoon salt
2 tablespoons fresh lime juice
1/4 cup chopped red onion
3 tablespoons olive oil
Directions:
In a medium bowl, combine the mango, avocado, tomatoes, serrano, cilantro, and garlic.
Stir in the salt, lime juice, red onion, and olive oil.
To blend the flavors, refrigerate for about 30 minutes before serving.
Note: You will have left-overs…so enjoy with some gluten-free corn tortilla chips or save for the next day.
While the salsa is chilling in the fridge…prepare the rest of the tacos…
Ingredients:
4 Rudi’s Gluten-Free Fiesta Tortillas
1 box of Sophie’s Kitchen Gluten-Free Breaded Vegan Shrimp (or you can use real shrimp if not a vegetarian/vegan, just make/use a gluten-free breading)
2 leaves of Romaine lettuce, chopped
1/4 cup vegan sour cream (I used Tofutti Better Than Sour Cream – or use real sour cream)
1 tablespoon Sriracha
Directions:
Preheat the oven and cook the shrimp according to the instructions on the box. If using Sophie’s Kitchen Gluten-Free Breaded Vegan Shrimp, it takes about 10-15 minutes.
Mix together the vegan sour cream (or real sour cream, if using) with the Sriracha to make the Sriracha sour cream.
Warm the Rudi’s Gluten-Free Fiesta Tortillas in the microwave for about 20 seconds.
Remove and place on plates.
Placed chopped lettuce on each of the tortillas.
Scoop about 1/4 cup of the Avocado, Tomato and Mango Salsa over the lettuce.
Top the salsa with the cooked shrimp.
Top each taco with the Sriracha Sour Cream.
Fold tortillas around filling and ENJOY!
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I’m already considering making this again tonight, because I still have a good chunk of the salsa remaining and…it was really, really, REALLY good. The combination of the sweet salsa with the savory vegan shrimp (don’t mock…they are awesome) and the hint of heat from the vegan Sriracha sour cream all just worked together. My roommate (who doesn’t have to do gluten-free or vegan…in fact…loves real shrimp) fell in love with this dinner and said it was one of the best dinners I ever made.
By now, it’s no secret that one of the few fruits that I do not like (trust me…there aren’t many) are mangoes. Yep. Mangoes. I have never been a fan of that particular fruit. Give me papaya any day of the week…or any other fruit for that matter. But mangoes…there is just something about them that I just don’t like…flavor-wise.
So…while I was away in Minnesota visiting my grandpa and running a half marathon, my CSA bin order automatically went through. In this particular order that I was not around to modify (come on, I was visiting family, not sitting on my computer!), I soon realized that I would now be the proud (I guess?) owner of two fresh mangoes when my bin arrived on Friday.
Just…great! (Yes…that is sarcasm). So…what does someone who doesn’t like mangoes do with mangoes now that she has them and refuses to let anything go to waste?
Who knows? But I get on Pinterest and do some hunting for ideas. And one that I found, and that looked and sounded delicious…was a recipe for a mango salsa that also included other vegetables such as avocado and tomato. It could work. Maybe. So…I picked up the rest of the ingredients that I needed on the way home tonight and made this salsa to accompany the vegan and gluten-free shrimp tacos I was making for dinner.
I was really, really, really surprised by how much I liked this! Sweet, slightly spicy, and refreshing. The recipe, taken from Allrecipes.com, is as follows:
In a medium bowl, combine the mango, avocado, tomatoes, serrano, cilantro, and garlic.
Stir in the salt, lime juice, red onion, and olive oil.
To blend the flavors, refrigerate for about 30 minutes before serving.
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Yes…it really is that easy to make. The prep work is what takes up all the time. And it’s just a bunch of dicing and chipping to be honest. What emerges from the fridge is this amazing salsa that is refreshing and layered with flavors. Sweet from the tomatoes and mango, a bit of spice from the cilantro, onion, and serrano chili, all just mixed together and creating this deliciously balanced condiment.
I put mine on my gluten-free and vegan shrimp (yes, vegan shrimp) tacos…and that worked out beautifully. It was one of my favorite dinners I have ever put together. But, go ahead and pair this with tortilla chips or anything in need of a delicious salsa.
I wish I could write a love letter to Trader Joe’s. Quite honestly.
So often, the snack foods or vegan/vegetarian foods that most people can eat…I can’t. Because I can’t have gluten. And so often, some sort of gluten containing ingredient works its way into said snack foods or food items.
But…Trader Joe’s seems to hold the market…and that’s what keeps me coming back time and time again. While normally I don’t do queso dip…my roommate spotted this awhile back at Trader Joe’s…and as it was clearly marked gluten-free…she asked if we could go ahead and get it. For blog purposes, of course. Which is easy for her to say…because she’s not the one who has to type it. But…she rarely asks for a product while we are out grocery shopping, so I agreed and promised I would come up with something to use it with.
And then it sat in the pantry. And sat. And sat. And every time I contemplated using it in something, I would find something else to use. And so…it continued to sit on the pantry shelf.
A couple weeks ago, my roommate spotted yet another item while we ducked into Trader Joe’s. This time, the Organic Corn Chip Dippers. Basically, organic Fritos. They were even labeled gluten-free, so once again, who was I to say no. I was certain I could find a dish to pair them with.
And then…I didn’t.
Until tonight.
My roommate is now obsessed with sliders. Why? Because I made these little mini meatball sub sliders and now…everything she wants this week is in slider form. It’s a fun way to use some produce and get a bit creative in the kitchen. Tonight, I was making a gluten-free black bean and soy chorizo (using Trader Joe’s vegan and gluten-free chorizo) sliders, which I placed on toasted Udi’s Seeded Whole Grain Dinner Rolls with some fresh vegetables from my CSA bin. But, two little sliders, while still a decent dinner…needed something to go with it.
And after some quick thinking and a peek into the pantry…Trader Joe’s took over my dinner plates.
I’ll start with the Organic Corn Chip Dippers. As I stated before, these are basically a healthier and more natural Frito corn chip. The difference between these and Fritos is that Trader Joe’s version of these corn chips have no preservatives, no trans fats, and no chemicals baked into them. They aren’t greasy like Fritos are, leaving no oily residue behind on my fingers. And the ingredients list is super short: corn, sunflower oil, salt. Three ingredients. That’s all. So right there, they won me over. These chips are perfect for dipping, sturdy enough to hold a goopy scoop of queso cheese dip without busting apart or crumbling under the weight. And they aren’t overly salty either. Which, I do appreciate, because it lets the crisp, earthy flavor of the corn in these chips really shine. Perfectly flavored and great tasting.
As for nutritional information on the Trader Joe’s Organic Corn Chip Dippers, a serving is 28 grams (or about 10 chips). This serving will set you back only 160 calories. You will be taking in 10 grams of fat in this serving, which is a bit high, but these are chips…so keep that in mind. And much of that fat is a result of the sunflower oil, so at least it is a healthy fat. These chips also have only 160 mg of sodium. Not bad for a chip, right?
So, just because they are organic doesn’t mean they are healthy. Stick to a serving, and you’ll be enjoying a better-for-you corn chip dipper. Way better and way more flavorful than Fritos.
And, naturally, I decided to pair these chips with the Trader Joe’s Queso Cheese Dip that had just been begging for me to open it up since I bought it. And now I wonder why I had waited so long to do so.
Trader Joe’s Queso Cheese Dip is the perfect dip for nachos. It’s super cheesy flavored with a nice spicy kick that isn’t too much. Even my roommate, who is a spice wimp, raved about the queso. I think she liked it better than my black bean and soy chorizo burgers, to be honest. Bold flavors and a hint of spice make any queso amazing. But what really makes Trader Joe’s queso stand out is that a serving of 2 tablespoons has…are you ready for this?…only 15 calories. This is NOT a joke, my friends. Only 15 calories. For cheesy queso dip. I swear to the food gods! Don’t believe me? Go to your local Trader Joe’s and find this cheese dip and see for yourself. You realize, then, that the entire jar only would set you back 165 calories…which is what usually 2 tablespoons of regular queso would set you back. Um…AWESOME! That being said, a 2 tablespoon serving will only contains 0.5 grans of fat and 130 mg of sodium. This is beyond amazing. If you are tired of salsa and guacomole isn’t what you’re craving, then do pick up a jar of Trader Joe’s Queso Cheese Dip because with these nutritional facts, paired with the amazing flavor…you can’t go wrong.
Addictive. And a perfect snack or side dish to a meal. That’s what Trader Joe’s provides with Organic Corn Chip Dippers and Queso Cheese Dip. I was blown away. So, if I were to pen a love letter to Trader Joe’s…it would simply say:
I love the food you are able to provide for me when other stores fail to do so.
It’s the truth. And when the food is beyond my expectations and tastes amazing…even better.
Thank you, Trader Joe’s.
Trader Joe’s Organic Corn Chip Dippers with a serving of Trader Joe’s Gluten-Free Queso Cheese Dip
There is something that is so awesome about your locally owned businesses. I love going to the local restaurants whenever possible and trying them out. Especially when they have something that a gluten-free vegetarian can eat. And, let me tell you, not everywhere is equipped to handle that kind of patron.
I, however, am that patron. And that is my life…from restaurant to restaurant.
I actually got quite upset with Taco Punk the day I was to go and eat there. My roomie decided that Taco Punk would be the place to eat before hitting up the Pink concert at the KFC Yum! Center that night. I mean…Taco…PUNK. Pink. Yeah…it just seemed to work. She had read in our local independent paper, LEO, about how Taco Punk had vegetarian/vegan options, as well as some gluten-free options as well. Knowing that I wouldn’t have to depend on a protein bar stashed in my purse was a nice plus.
HOWEVER…
This is where Taco Punk fell short. I pulled up the menu the morning of the show and browsed it, trying to get a feel for my options and what I might be able to try. Not sure what ingredients went into what, I went ahead and shot them an e-mail via the “CONTACT” button on their Web site. I explained my dietary needs and the reason I was contacting them…because with a concert to get to, I didn’t want to have to question everything and anyone at the counter prior to the show. Going in prepared puts me at ease and helps make everything run a bit more smoothly in the end.
But…no response ever came. No e-mail. Nothing. My inquiry was either ignored…or just not important enough to get back to me. Which, honestly, put a sour taste in my mouth when it came to dining there the night of the show. Especially since I was running in a road race the following morning and have to be more cautious than normal prior to races about what I eat. One smidgen of gluten and I could be down for the count, out of the race, and out the money I poured into the race, not to mention the time and energy I put into training for each one. So, yeah, I bitched rather loudly at my office about not hearing back. My roommate offered to go somewhere else to eat, but I told her I would just go ahead and now call Taco Punk and see if they could spare a moment to talk to me about my dietary needs.
So, I called. And a woman answered the phone and very gratiously explained that while the house-made tortillas are not gluten-free, they keep corn tortillas that are on hand. So any taco could be made with those. As for vegetarian, they offer a Seasonal Veggie Mole Taco and that the Black Beans they have are vegan. So…there were some options. With that taken care of, I hung up and prepared to head out of the office to get some dinner pre-concert.
Taco Punk is a local restaurant in Louisville, Kentucky, that offers quick service gourmet tacos. Yep. They pride themselves on using only the freshest, highest quality ingredients in their food, to make the dining experience that much more enjoyable and offering only the best flavors. The tortillas, fillings, salsas and toppings are all made by hand, every day, in their kitchen. They believe in using locally raised, all natural meats, sustainably caught seafood, and local produce while it is in season. They also biomass and recycle everything they possibly can. Which, I find to be exceptionally awesome when all is said and done. And who doesn’t like a gourmet taco, right?
Upon entering Taco Punk, the first thing I noticed was the set-up. You are guided toward the back of the shop where a counter is set up, sort of like at Q’doba or Moe’s. It’s like…Subway done by way of tacos. I let Cathy order first since I was the oddball gluten-free vegetarian. Cathy placed her order…deciding to try out one of their Grilled Adobo Chicken Taco ($3.95) as well as Chorizo and Potato Taco ($3.25) with a side of chips and salsa. The woman at the counter shouted back to the kitchen for the chicken to be cooked up and she went to starting the rest of the order for Cathy, grabbing two of the housemade tortillas and prepping them for the fillings. Then she took my order.
I decided to go with the two suggestions that are available to me…Gluten-Free Seasonal Veggie Mole Taco ($3.95) and the Gluten-Free Black Beans and Cheese Taco ($3.25). I just got that with the chips and salsa as well. The woman called back for the veggie order and then asked another employee to change his gloves and start working on my order. She explained that they always did a glove change to cut down on cross-contamination, which I totally appreciated and told her so. He pulled out four of the corn tortillas and put them on the grill behind the counter to warm. It looked like a separate grill used only for the corn tortillas. That also put my mind at ease.
Cathy’s order was filled and she got us fountain drinks and went to find somewhere to sit. There were plenty of places to choose from as the restaurant wasn’t that busy. My order was filled next, and I had both tacos filled with their main ingredients, then topped off with cabbage, jalapenos, and pickled onions. It just sounded yummy. As I was using corn tortillas, they doubled them up so they would hold up to the fillings and proteins. My chips were added and I was directed over to the salsa bar to choose between their house made salsas. I’m a spicy salsa girl, but I decided to do a little of their Hot Salsa Roja, which is a hotter version of their tomato salsa; the Pineapple Habenero Salsa, a sweet and spicy combination, and of course, the Salsa Verde, a mix of tomatillos and green chilies.
I tried the salsas first, just in case I wanted to add them to my tacos. The first one I tried was the Salsa Verde. And I loved it. It was definitely mild, but I love the sweetness of salsa verdes anyway, and this one hit the mark. The next one I tried was the Pineapple Habenero…which I detested. It was far too sweet for my liking. So this one just got pushed off to the side. The Hot Salsa Roja was next. Very tomato-y in flavor, with an undertone of heat. It was good. It was. I just expected a little more heat with it. Needless to say, I used them only for tortilla chip dipping and nothing more.
As for the tacos…they were…pretty good.
The first one I decided to eat was the Black Beans and Cheese Taco. I picked it up, and the weight of the filling was already tearing through both of the corn tortillas that it was wrapped up in. And, this one wasn’t even that full. Ah well, that’s why we have forks. I took a bite…and loved the flavor of the black beans. The sofrito black beans that they use are flavored really well. This could be a really bland taco…but it wasn’t. The cheese was sort of a non-entity. I couldn’t even tell it was on there. And I was glad I went with the cabbage for some crunch and the pickled onions for some acidity…and the jalapenos for a little heat. I think this taco would have suffered without those additions. While the beans were cooked perfectly and seasoned well, nothing really was a flavor punch to the taste buds. And, I definitely have made versions of this in my home…and it tasted just as good as what I got here.
The Seasonal Veggie Mole taco, however, I was very excited about. Mostly because I have made veggie tacos at home, but never in a mole. And this mole was a pumpkin seed mole. So, it was even something a little offbeat and different. Loved that. This taco was packed full of sauteed seasonal veggies that were swimming in a pumpkin seed mole. It looked almost like a curry thrown into the corn tortillas. Smelled like that too. I was intrigued. It was definitely different…and in a good way. I loved how the vegetables were seasoned and how the mole tasted. But…it wasn’t as enticing as it sounded on the menu board. I appreciate the effort and the inventiveness of this taco…but it just wasn’t as amazing, to me, as it looked and sounded.
As for what Cathy thought of her tacos…she said they were…okey-dokey. Which, when I asked her to elaborate, she said that they were good…but nothing that just knocked her over and really made her want to go back in the near future for more.
And, unfortunately, I couldn’t agree more. I hate to say something like that about a local business. Espeically one that is having a bit of trouble lately and might be on the verge of closing. I love my local businesses, I do. But they have to impress me. They have to draw me back time and time again. Most of them succeed. Sometimes my roommate and I have to decide where to eat on Saturday and/or Sunday because there are so many local places that we enjoy going to and frequenting. This time, we decided to try somewhere new. And while I am happy for the experience and appreciate their high standards and food safety…I regret not being as amazed by their food as I was the care they put into making everything.
Would I go back to Taco Punk? Probably. But it wouldn’t be at the top of my list, nor would it be somewhere I actively sought out to return to when there are other places I know I enjoy more.
The food wasn’t bad, though. Don’t get me wrong. It just wasn’t something that stood up against other local restaurants and their flavors and food and impressed me. I was okay with what I was eating…but I felt, for the most part, I could just have easily made all of this in the comfort of my own kitchen and had it turn out the same…if not even better. It was a let down. And it’s too bad because I’ve been eagerly looking forward to dining at Taco Punk since I first learned of it. It took me awhile to get there. And now…it might take awhile to get me back.
If you love tacos and varieties of tacos that you normally can’t get anywhere…I encourage you to at least go in and try some of the offerings from Taco Punk. They are at least worth a stop and a sample. And, perhaps I was just there on an off day.
But, if it is any consolation…I still haven’t received a response to my e-mail…and it is two days past the day I sent it now. And it bothers me, more than a little, that an inquiry about ingredients and their food, went unanswered.
Taco Punk’s Black Beans & Cheese Taco and Seasonal Veggie Mole Taco with a side of chips and three house made salsas
The Celiathlete 