We love tacos! But really, who doesn’t?
Tacos, or thin flat bread with yummy stuff on them, are a staple for us. I love working with glutenous flour so we usually opt for a flour taco over a corn taco, but I’m not choosy. A fresh corn taco is just as amazing!
My family comes from a community outside of Victoria called North Saanich. I meet a lot of people that talk about how good Chilliwack corn is but I think the Island has the Mainland beat (I may be a tad biased). Some of the best corn I’ve ever had was grown on the Saanich Peninsula.
A few years back, one of our instructors in Victoria, Khalil Akhtar, taught me the simple Indian street food method of cooking corn, and since that day my corn has never seen boiling water.
Grilled Corn Method:
- Shuck corn
- Lay on open, fairly hot, fire grill (We used the Big Green Egg)
- Turn often
- Take off when charred to desired darkness (Hint: the char is flavour)
Making the shells is quick and easy
The recipe is by feel.
- a few cups of flour (approx 4 tacos per cup)
- enough water to make a solid mixture (approx 1/4 per cup of flour)
- 1/2 tsp salt per cup of flour
Mix together in a bowl for a few minutes and turn out onto a well floured surface. Knead and add flour until you have a soft, springy, dry texture. Chop and roll into 1″ round balls. Roll with a rolling pin on a floured surface
Cook in a dry fry pan at 3/4 heat, or in the oven on a pizza stone, OR, if you are as fortunate as I am, fire up your Big Green Egg and get them on the stone. Cook for 90 seconds on one side and about 30 seconds on the other.
The filling: Lentils, Salsa, and Slaw
We chose French lentils by GRAIN as our protein, which for a taco is one of my go-to fillings. We used the All-Clad Pressure Cooker for around 6 min to make the lentils a perfect texture.
We made a salsa and slaw that were made with the method of “go by feel and have fun”. We didn’t follow a recipe or use measurements. We like to recommend this sometimes in our classes as a creative way to cook, especially when you’re making food such as this. It’s very hard to go too far off the mark, and a great use of your knife skills. We LOVED using the new Kaizan II 8″ Chef knife; the more we use it the better the natural feel becomes (which is saying a lot for a hand forged knife like this).
The salsa was composed of:
- Lime juice
The slaw was composed of:
- Dressing (as below)
The kick to these tacos is Chef Cosmo Meens’ Creamy Almond Dressing
- 1 cup handful of soaked almonds
- 1 Avocado
- 1/8 cup nutritional yeast
- 1/4 cup apple cider vinegar
- 1/4 cup water
- 1 clove garlic
- 1/2 tsp salt
Mix together in your Vitamix, then slowly add:
- 1/2 cup olive oil
Use this in the slaw and for the topping
Make the tacos!
Now that you have all the ingredients made, build as you like.
Any sort of side will do, but sweet potato fries went very well with these fresh tacos.
Fresh tacos seem like a bunch of work but they actually prepare very quickly, and a few sets of hands make very quick work of this meal. It’s nutritious, nutrient dense and takes advantage of the bounty of the season.
We hope you have a wonderful BC Day long weekend and get time to cook with your family.