So I'll probably never be a food blogger. I don't have the urge and am not nearly tidy enough in the kitchen to take pictures of the cooking. I also dig into the food too fast to get a pretty photo of it. BUT. When I discover something this amazing I have to share. It's practically a duty to let you all know about these tacos.
I grew up with flour tortillas, which were fine, but this summer I discovered how yummy a warmed corn tortilla can be. Then I grilled a couple corn cobs on a whim (too lazy to boil it) and threw some peppers and onions next to them. Something magical happens to those veggies as they get a little charred by the flames. They require no more fussing than a squeeze of lime juice and a little salt and pepper and bam — best salsa ever. Add the salsa to a tortilla and other amazing things like avocado and cheese? Perfect summer dinner.
I'm not exaggerating when I say we had these 5 times in one week. They're that good.
Since it's hot and sticky and I don't really love cooking when there are other fun summer activities to get on to, these have been perfect. I use some precooked meat, throw the veggies on the grill, and we have a fresh, delicious dinner in 15 minutes. The secret is that the grilled sweet corn and fresh cilantro make the whole taco so flavorful that these could be served at a fancy shmancy taco place.
You can fill your taco like me and proportion everything just so, or you can do it like Dave and pile it so full that he can't even pinch it shut at top. By the end of the meal he can make a whole taco from just the droppings that have fallen out while he was eating.
Also, these are just as good without the meat, so if you vegetarian or just don't have meat in the house, these are still a winner.
Consider this recipe a guideline, the ingredients are so fresh and simple that it would be nearly impossible to mess up. We use whatever is in the fridge and throw it on the table to go on the tortillas. The salsa is the real star of the show.
- 2 ears corn
- 1 red onion
- 1 red pepper or a handful of smaller red peppers
- 1 jalapeno (optional)
- 1/2 cup cilantro, chopped
- juice of 1-2 limes
- salt and pepper
- 1/2 lb pre-cooked, chopped meat of some sort (chicken, fish, pork, etc)
- 1/4 to 1/2 tsp chili powder (depending on how spicy you like things)
- 1/8 tsp cumin
- corn tortillas
Additional optional toppings (go a little crazy with these):
- sour cream
- hot sauce
- chopped lettuce
- sliced cabbage
- grilled pineapple
- lime wedges
- Heat grill to high.
- Slice onion lengthwise into 1/2 inch slices. shuck corn. Cut pepper in half and remove stem and seeds.
- Place vegetables over flames and cook until slightly charred.
- Remove and chop veggies into small pieces. Season with salt and pepper and dress with the chopped cilantro and lime juice.
- Season meat with chili, cumin, salt and pepper.
- Heat tortillas either in a skillet or wrapped in aluminum in the oven.
- Top each tortilla with veggie salsa, chicken and all the other toppings your heart desires.