Tuesday, July 17, 2018

Mini Vegetable Tacos

Top mini steamed tortillas with an assortment of grilled veggies, crumbled queso fresco, and tomatillo salsa.  Many types of vegetables would be delicious here, but here's what we used:

Cherry tomatoes: toss with olive oil, salt, and pepper, and blister in a cast iron skillet
Zucchini: quarter lengthwise, toss with oil and Florida pepper, and roast or grill until tender
Scallions: roast or grill until charred, then trim and chop
Corn on the cob: soak in water and grill in the husks for about 15 minutes

Tomatillo salsa: Husk and rinse about a pound of tomatillos.  Place in a pot with half a jalapeno (more for spicier salsa).  Cover with water and simmer until tender.  Use a slotted spoon to transfer to a blender.  Add about 1 tsp minced garlic, 3/4 tsp cumin, and 1/2 tsp kosher salt.  Blend until smooth, taste, and adjust seasoning.

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