Spicy Street Taco's
One of those days when I am experiencing writer’s block, there is so much to say but words fall short of expression. Last few weeks have been good, kids adjusted well to their new grades, project that I was managing got rolled out, celebrated some special milestones of extended family, slept to heart content over the long weekend, picked up a new book to read. So all in all life is good. But then there are days which I am sure all of us go through that can drive you against the wall screaming, had few of those thrown in last few weeks as well. The end result of the restlessness always boils down to expectations both from me and for me and managing those is always a challenging task and so goes on life managing them :)
Last Friday couple of girl friends and I had a date at Yard House this was my first time and had no expectations as such. Being a sports bar type restaurant I was so sure menu would hardly contain vegetarian options but to my surprise food was DELICIOUS had so many vegetarian and healthy options that came out belly full at the end of the night. I had HONGOS Y RAJAS a street taco made of shiitake mushrooms, roasted pasilla peppers and grilled onions with lemon sriracha aïoli, jack, feta, avocado and red chili threads , boy it tasted good and perfect portion size.
So here goes my version of HONGOS Y RAJAS or street taco
Makes for about 8~10 taco
8~10 soft shell taco's
5~6 Pasilla pepper pan roasted and chopped into threads
2 bell peppers sliced thin
1 yellow onion sliced
2 carrots sliced thin
1/2 cup corn
avocado sliced into thin strips
store brought Taco seasoning
salt according to taste
tbsp of olive oil
1/2 sriracha sauce
juice of half a lemon
1/2 cup store brought canned beans (optional)
1 red onion
2 tomatoes diced into cubes
fresh coriander finely chopped
juice of one lemon
salt according to taste
1. heat a tsp of olive oil in a flat pan, when oil gets warm add onions and saute for 3~4 minutes till they turn golden brown.
2. Add generous portion of taco seasoning and salt and mix well and remove from heat and keep aside
3. Repeat the same process for bell peppers, carrots and peppers and keep aside
4. Prepare the sauce /aioli by blending in all the ingredients together into a fine paste.
5. Mix all the ingredients for the salsa in a bowl and keep aside.
6. Assemble the taco, first spread a generous portion of the sauce and spread across the taco with a spoon, now ladle peppers,carrots,pasiclla pepper,onions,corn and avocado's
7. Top it with a generous portion of salsa and add choice of cheese and cilantro
I would highly recommend Yard House if you are around the area and make sure to have reservations as it can get pretty crowded.