taco Archives - Taste With The Eyes

Spicy Colorful Veggie Tacos, Korean-Style

Third in a Series of Superiores Tacos Vegetarianos

Spicy Colorful Veggie Tacos, Korean-Style

Scrambled Tofu with Gochujang and Scallion
Sesame Leaf, Seasoned Bean Sprouts, Pickled Cucumber, Diced Daikon
Carrot Ribbons, Pickled Red Onion, Sliced Omelette
On a Warm Blue Corn & Flaxseed Tortilla, Spicy Gochujang Sauce

Initially I was inspired by a vegetarian taco recipe by Rick Bayless that I saw in the dreamy Harvest to Heat cookbook. It was genius. Fresh ingredients, healthy, and a perfect balance of flavors. Nothing complicated yet completely satisfying. In his shadow I create my Superiores Tacos Vegetarianos series, a compilation of vegetarian tacos highlighting a unique combination of vegetables and herbs where the flavor profile stands on its own. A series where even carnivores won’t wonder, “Where’s the Beef?”

In this latest incarnation, tofu is seasoned with gochujang (red chile paste) paired with colorful vegetables, zesty pickles, and egg, resulting in a spicy, crunchy, vibrant vegetarian taco that might be a cross between Korean Lettuce Wraps and the craze of fusion Korean Tacos?

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All GREEN Grilled Zucchini Tacos

Second in a Series of Superiores Tacos Vegetarianos

All GREEN Grilled Zucchini Tacos
Prickly Pear Cactus Tortillas
Butter Lettuce, Avocado, Shredded Green Cabbage, Cilantro, Serrano Chile
Lime Garlic Cilantro Sauce

The inspiration for these tacos came during a trip to the farmers’ market. One booth was featuring something I had never seen before, namely Prickly Pear Cactus Tortillas. Whether it be at the farmers’ market or ethnic local grocery stores, if I see something I haven’t tried before, it usually ends up in my cart. And many of those unique or interesting ingredients find a home here on Taste With The Eyes.

These green tortillas are made with organic nopal mixed with stone ground whole white corn kernels, water, lime, and vegetable plant extract. Two tortillas supply 100 calories, 3 g fiber and no cholesterol. I can’t say that they taste like nopalitos. If I close my eyes I’m not sure I could pinpoint the difference from other good corn tortillas, but I sure do love the color.

So now that I have a package of tortillas de nopal in my shopping bag, what shall I make with them?
The answer was all around me.

farmers’ market + green tortillas = all GREEN tacos

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Green Chard & Shiitake Tacos with Epazote

First in a Series of Superiores Tacos Vegetarianos

Garlicky Green Chard & Shiitake Tacos
Seared Onion, Cana de Cabra Spanish Goat Cheese, Chiffonade of Epazote
Corn & Whole Wheat Blend Tortilla, Chipotle Tomatillo Salsa

It was worth a drive down to the Bestway Supermercado to pick up fresh epazote for these extraordinario vegetarian tacos. These tacos are not your traditional tacos sans carne. This flavor profile stands on its own. In fact, the addition of chicken or pork or steak couldn’t improve on their fresh earthy robust sabor.

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seafood taco contest

midnight sun halibut & crab tacos

crispy rice paper wrapped alaskan halibut with leek and dijon mustard
king crab/ meyer lemon garlic mayonnaise
grilled meyer lemon wheel/ shaved fennel/ fresh dill

Lori Lynn & Pooch “Mrs. Cooper”
Homer, Alaska 1993

Alaska Seafood is holding The 1st Ever Wild Alaska Fish Taco Recipe Contest. And since I am a fan of (1) Alaska, (2) the hosts, Mary Sue Milliken and Susan Feniger, (3) fish tacos, (4) recipe contests, (5) sustainable fishing practices, and last but not least (6) food trucks – this challenge had my name all over it!

Living in Southern California we periodically venture south of the border, so we’ve been enjoying Baja fish tacos for decades. My original Wild Alaska Fish Taco, however, was to be quite different from its southern cousin. When creating the recipe, my first decision was to determine what ingredients NOT to use:

no cabbage
no cilantro
no white onion
no lime
no salsa
no avocado

The second decision was to choose which Alaska seafood to include – salmon, crab, cod, pollack, halibut, sole, black cod, spot prawns, weathervane scallops, or rockfish? I chose the mighty halibut from the halibut fishing capital of the world and the king of all shellfish – king crab.

The next step was to create a flavor profile with ingredients that complement the halibut and crabmeat:

halibut + dill + leek + dijon + fennel + meyer lemon + king crab + mayonnaise + garlic

The last step was to decide how to incorporate all these fabulous flavors and textures in one glorious tortilla while still being recognizable as distant relative of the famous Baja fish taco. To get a light crispy crust the halibut is wrapped in rice paper then fried. The rice paper wrapper also marries the leek and dijon to the piece of fish. This hot crispy “fish stick” contrasts with the cool sweet crabmeat, the fresh crunchy fennel, and the smokey citrus notes from the grilled meyer lemon. The rich garlicky lemon mayonnaise and bright fresh dill are the finishing touches. Just slice, mix, grill, sauté, and assemble – no special technique required to create the one-of-a-kind halibut & crab taco, a tribute to the land of the midnight sun!

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