Having taco meat in the freezer (link) sometimes does actually mean tacos. Mostly I am a street taco girl, like more traditional in Mexico, charred soft corn tortilla, meat and sauce.
Occasionally though I go to the dark side and embrace the traditional American style, crispy tortilla, melty cheese and fresh salsa, avocado.
Start with a charred corn side. Like the street corn with lime and mayo. Corn and sweet peppers from the freezer.
Into a hot pan to get some good color.
looks old
still juicy.
Make a quick dressing for the corn, mayo, juice of 1/2 lime, cumin, coriander, chili powder, green onion and fetta. Toss with the hot corn and peppers. Heat a couple inches of oil and fry tortilla folded to crispy.Turn and fry on the other side.Drain and cool over a potato masher. Repeat with second tortilla.Lay shredded cheese in the bottom of the tortillas – most people start with the meat, but this way the warm tortilla and meat melt the cheese. Thaw, heat taco meat serving in the micro and split between the tacos.
Halve an avocado and dice in the shell, top the tacos. Salsa fresca and a sprinkling of cilantro over everything.
I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.
