Summer in a Taco

I can’t think of a better way to describe this unbeatable recipe from my all-time favorite, Smitten Kitchen (yes, again). I seriously think these are possibly the best homemade tacos I have ever cooked. The recipe is deceivingly simple and it might not really sound all that exciting on first glance. Well, that’s because you haven’t eaten these tacos.

This “slaw” does it all by itself. I knew before I even finished cooking that this is a recipe I’ll make again and again, just by eating a spoonful (or 3) of this gorgeous, colorful medley of raw zucchini-radish slaw with lime and cilantro. I added jalapeno for a little kick and wouldn’t mind throwing in some red cabbage ┬ánext time for extra crunch.

I know you might be thinking that this dish is too light – all veggies in a taco? Where’s the meat or beans? You might also be thinking it’s too heavy – all that starch between the corn and tortillas. You’d be wrong on either assumption. These are a perfectly satisfying, well balanced, healthy, cheap and delicious meal. Beat that. I dare you.

Now I must admit, I made a few very slight variations on the original recipe. I folded the cilantro into the slaw, rather than the corn-onion mixture because I wanted it to stay as fresh and bright as possible, and not wilt in the heat. I oven-roasted the corn because it was WAY too hot to fire up the grill, and I don’t have a gas stove (yet). Also, sadly, my grocery store is a little too Bethesda to carry Cotija cheese, so I replaced it with feta, but it was delicious all the same. Note: must track down a local Latino market.

I also chopped up half a jalapeno in the slaw, and used cumin instead of chili powder in the corn and onions. And we prefer flour tortillas over corn.

I seriously cannot recommend this recipe highly enough. It was incredibly easy, pretty quick, very cheap, super healthy and absolutely delectable. Worst case scenario, you eat a third taco and oops, you’ve eaten too many vegetables today…. what a shame.

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