Healthy(ish) recipes for taquitos, ‘Taco Bell’ tacos and beergaritas just in time for Cinco de Mayo

When Serena Wolf moved in with her now fiancé, Logan, she noticed something disturbing about his diet.

“The dude lived on primarily meat, cheese, bread, and buffalo sauce,” she said via email. “I was pretty worried about his long-term health.”

It inspired Wolf, a Le Cordon Bleu-trained chef, to write her cookbook “The Dude Diet: CLEAN(ish) Food for People Who Like to Eat Dirty,” an outgrowth of her blog Domesticate Me.

“I knew that overhauling the eating habits of someone who comes precariously close to having excitement seizures in the vicinity of finger food and regularly trips over himself running to the door to get his Domino’s wasn’t going to be an easy job, but I love a challenge,” she said. “So, I committed myself to helping Logan create better habits by feeding him nutritious, hearty meals that he’d actually be pumped to eat. …

“Knowing there are others out there just like Logan, I wanted to write a book that would arm people with the knowledge and tools they need to lead healthier, happier lives.”

Wolf, whose dad is Dick Wolf, the creator of “Law and Order,” will be in Charlotte Saturday, May 6, for a book signing at Tabor in Myers Park (421 Providence Road) from 1-4 p.m.

Earlier this week, Wolf took some time to answer a few questions from CharlotteFive and also shared three Cinco de Mayo-themed recipes from “The Dude Diet” — “Taco Bell” Beef Tacos, Chipotle Chicken Taquitos and Graprefruit Beergarita. See those recipes below the Q&A.

What’s the key to making all of those “dirty” foods that we love so much healthier?

“It’s really about cutting out processed foods (step away from the cheese whiz, people) and cooking with real ingredients — think lean meats, whole grains, and as many vegetables as humanly possible.”

What’s your favorite recipe in the book?

“Cheeseburger Quinoa Bake (page 86), hands down. For the record, one recipe tester said the flavors in this bake were like a McDonald’s cheeseburger but better. I consider this extremely high praise …”

What’s the one thing in your kitchen you couldn’t live without?

“My blender. I’m a die-hard smoothie enthusiast, so I use it pretty much every morning.”

How do you plan to celebrate Cinco de Mayo?

“With tacos and tequila! (Is there any other way?)”

Do you have any plans of where you want to eat and/or drink while you’re in Charlotte for the book signing?

“So many! I’m psyched to try something from the Living Kitchen (juice) truck at Capitol on Friday, and I’d love to make it to Soul Gastrolounge, and Comida (for the aforementioned tacos and tequila).”

Now for the recipes:

Grapefruit Beergarita (Makes 1 cocktail)

The Goods:

– 2 ounces freshly squeezed pink grapefruit juice

– 1.5 ounces tequila

– 1 ounce lime juice

– 1 teaspoon pure agave syrup

– 2 ounces Mexican beer of your choice

– Kosher salt

Do It:

– Start by rimming your glass. Pour a little kosher salt into a small shallow dish. Moisten the rim of your favorite cocktail glass with a lime wedge and dip it in the salt.

– Add the grapefruit juice, tequila, lime juice and agave to a cocktail shaker with ice. Shake well and strain into your rimmed glass with ice. Top with beer and fiesta on, dude.

“Taco Bell” Beef Tacos (Makes 12 tacos)

The Goods:

– 1½ pounds 90 percent lean ground beef

– 1½ teaspoons chili powder

– 1 teaspoon kosher salt

– ¾ teaspoon onion powder

– ½ teaspoon ground cumin

– ½ teaspoon garlic powder

– ½ teaspoon smoked paprika

– ¼ teaspoon crushed red pepper flakes

– ¼ teaspoon dried oregano

– One 8-ounce can tomato sauce

– 1 cup water

– 12 taco shells (or whole-grain tortillas for those that dig soft tacos)

– 1 cup grated sharp cheddar cheese

– 2 cups thinly sliced iceberg lettuce

– 2 tomatoes, diced

– ½ cup sour cream (optional)

Do It:

– Combine all the spices and salt in a small bowl. Place this bomb seasoning mix by the stove for easy access.

– Heat a large skillet or sauté pan over medium-high heat. When hot, add the ground beef to the pan. Cook for about 7 to 8 minutes, stirring and breaking up the meat into very small pieces with a spatula or wooden spoon, until completely browned. Drain the meat in a mesh colander (just like pasta, dudes) to get rid of excess grease. Wipe out your pan and return it to the heat.

– Return the beef to the pan and stir in the spice mix. Cook for 1 minute. Stir in the tomato sauce and water and bring the liquid to a boil, then lower to a simmer, and cook for 10 to 12 minutes until most of the liquid has been absorbed.

– Spoon meat into taco shells and top with a sprinkling of cheddar cheese, lettuce, tomatoes and sour cream. Live Más.

Chipotle Chicken Taquitos (Makes approximately 14 taquitos)

The Goods:

– 2 tablespoons olive oil, divided

– ½ medium yellow onion, finely chopped

– 1 clove garlic, minced

– 1 teaspoon ground cumin

– 1 8-ounce can tomato sauce (also labeled tomato puree)

– 1/3 cup low-sodium chicken stock

– 1 chipotle pepper canned in adobo, finely chopped

– ½ teaspoon honey

– 1 pound boneless skinless chicken breasts

– 1/3 cup grated Monterey Jack cheese

– ¼ cup non-fat Greek yogurt

– 14 6-inch flour tortillas

For Serving: (optional)

– Hot sauce such as Cholula

– 2 tablespoons freshly chopped cilantro

Do It:

– Heat 1 tablespoon olive oil in a medium Dutch oven or saucepan. When hot, add the onion and garlic and cook for 5 minutes until the onions are soft and translucent. Stir in the ground cumin and cook for 1 minute.

– Stir in the tomato sauce, chicken stock, chipotle pepper and honey. Bring to a boil, then lower the heat to a gentle simmer and add the chicken breast. Turn the chicken over in the sauce, so all sides are coated, then cover with a lid and cook for 20 minutes.

– Pre-heat your oven to 425 degrees. Line a large baking sheet with foil and spray with cooking spray.

– Remove the chicken from the sauce and place it on a cutting board. Shred into small pieces with two forks and return it to the Dutch oven. Cook for 2-3 minutes, stirring a few times, until most of the sauce has been absorbed. Turn off the heat and stir in the cheese and yogurt. (Congrats, your flavor bomb filling is complete!)

– Lightly brush one side of each tortilla with the remaining tablespoon of olive oil. Spoon 2 tablespoons of the filling onto the bottom third of the un-oiled side of each tortilla. Roll up the taquitos tightly like cigars, and place them seam-side down on the prepared baking sheet about an inch apart.

– Bake for 15-17 minutes until the edges are nicely browned and crispy.

– Pile the taquitos on a large serving plate. Drizzle with hot sauce and sprinkle generously with cilantro if you’re feeling fancy.

Meet Serena Wolf at her book signing, 1-4 p.m. at Tabor (421 Providence Road). And you can buy “The Dude Diet” on Amazon.

Photos: Courtesy of The Lippin Group

This story was originally published May 3, 2017 at 9:20 PM.