A Farmer's Taco

Sunday, July 26, 2015
I believe taco construction is an art form. Admittedly, I also believe that steering any dish away from it's purest state is sacrilegious. The taco however is an exception, and I can't not take advantage of it's convenience and edible plate form.


When you're given great veggies and herbs from farmers markets what better way to handily enjoy them then to strategically stick them in a tortilla with your sauce of choice and call it lunch? I know, I could make a few people mad with such rhetorical nonsense but I'm (not) ashamed to say just how well it works. Tacos are welcoming with open arms to almost every vegetable. Top it with a little salsa, maybe some yoghurt or sour cream, something spicy and you're good to go. 
I'm not going to lie, everything I put in this exemplary taco came from my local farmer's market, except a sneaky slice of avocado or two. What would a taco be without it?

 *This recipe was originally written for Slant. View the article here.

 YOU WILL NEED:
1 cup of button mushrooms, sliced (or whichever mushroom you can get your hands on)
2 cobs of corn 
4 tablespoons of natural yoghurt 
a handful of baby tomatoes, quartered (1-2 per taco) 
1 avocado  olive oil handful of fresh parsley 
1 clove garlic sea salt and pepper 
4 (non GMO) corn tortillas 
chilli flakes (optional)
1 lime, quartered

Grill the corn on a dry hot pan until charred on all sides. 

Meanwhile, heat a little olive oil (about a teaspoon) in a separate pan. Grill the mushrooms without stirring until crisp and golden on both sides.

 Make the green salsa by chopping the parsley until extremely fine. Crush a clove of garlic and continue to chop the garlic, this time incorporating the garlic into the parsley. Add a pinch of salt and continue to chop until the parsley and garlic almost reach a paste. Transfer the parsley and garlic mixture into a bowl and cover with olive oil, teaspoon or so of lime juice and a pinch of black pepper. 

 When the corn is ready transfer onto a plate and remove the kernels from the cobs with a knife. In the same pan you used to grill the corn, heat your tortillas until they are slightly golden on one side. 


Generously spread a layer of yoghurt on the base of the tortillas, and then with the rest of the ingredients (corn, mushrooms, quartered tomatoes and sliced avocado) and finish with the green salsa, a pinch of chilli flakes and a squeeze of lime.