Grilled Vegetable Tacos
Ingredients
- 8 pcSoft tortilla (for filling), made from corn (warmed)
- 1 pcRed bell pepper (sliced into strips)
- 1 pcGreen bell pepper (sliced into strips)
- 1 pcRed onion (thinly sliced)
- 1 pcZucchini (cut into sticks)
- 150 gCorn (drained)
- 1 pcPersea americana Mill. (sliced)
- 2 tbspExtra virgin olive oil
- 1 tspSmoked paprika
- 1 tspCumin ground
- 1 pcHot chili pepper (finely chopped)
- 1 pcLime juice (juiced)
- 10 gFresh cilantro (chopped)
- 1 pinchGray sea salt
- 1 tspMexican chili powder
Method
High-heat seared vegetables that retain their crunch. Smoky paprika and lime acidity cut through the natural sweetness of corn and peppers.
- 1
Slice the peppers and red onion into thin, even strips. Cut the zucchini into sticks. Finely mince the chili pepper, removing the seeds if you prefer less heat.
- 2
Heat the olive oil in a large skillet. When it smokes slightly, add the vegetables. Let them brown without stirring too much to achieve a light roasting. The vegetables should remain firm to the bite.
- 3
Add the corn, cumin, smoked paprika, and chili powder. Season with salt. Pour in the lime juice: it should evaporate instantly, coating the vegetables in an acidic glaze.
- 4
Warm the tortillas for a few seconds in a dry skillet to soften them. Generously fill with vegetables, add avocado slices, and sprinkle with chopped fresh cilantro.
Frequently asked questions
How do you get this dish right?
- Do not overcrowd the pan: if vegetables pile up, they will boil instead of searing.
- Add the avocado at the very last second to prevent oxidation.
How long does this dish keep?
Store the vegetable filling separately in an airtight container in the fridge for 48h. Reheat in a hot pan.
