There a few things in this world that set my heart a flutter but one of those is a killer vegetarian taco. They can be simple, they can be complicated, they can be messy or they can be clean but they are always amazing!
Every few months when our Mexican cupboard begins to get sparse, it is time for us to head for the border. It is not what you think. We live a short distance from the US border and so for us, a trip down South mean Bellingham Washington. For some reason, Mexican food and supplies have just not seemed to have crossed up North as successfully as we would have liked. Don’t get me wrong, you can find Mexican ingredients, but when you head down there, they are more plentiful and a whole lot cheaper even with the declining Canadian dollar.
So what is the perfect taco? It has to be the things that you love best and there has to be a variety. We love to get together all of the things that shout Mexican flavour for us and put everything out in little bowls in the centre of the table. You then get some quality tortillas (homemade or fresh and still warm from the experts) and dig in.
One of my favourite additions is another ingredient that can be challenging to get up North but that is easy to find in many places. If you have not had nopales, you need to give them a try. They are cactus paddles and are delicious. All that you need to do is get your hands on some, slice off the spikes (I was lucky to get them with the stems removed) and then panfry them until they have changed from a bright lime green to a duller army green and have softened. Now, there is an issue. There is slime. We are talking orca levels of slime. The key is to keep cooking them until the slime dries up. Fact, I don’t actually mind the slime but it creeps people out so best to cook it out.
So if you clicked on this link, you are probably wondering what the perfect taco has that yours might not. I am going to make this simple. This is the list of ingredients that was on the table tonight and that makes up our usual taco-fest. Get chopping!
Grilled poblano peppers
Fresh tomato salsa
Fresh pineapple salsa
Cheese (Oaxaca if you can get it)
Grilled green or spring onions
Kale and cabbage slaw
Did I miss anything? What’s your favourite?