I prefer my food in the summer to be fresh and cooling, like salads, tomato sandwiches, and TACOS! Tacos in my house include lots of garden-fresh veggies like cabbage, corn, carrots, scallions, cilantro, tomatoes… Mmmm. I like to combine my veggies into one big salad or ‘slaw, and then keep it in the fridge for tacos throughout the week. Tacos pack up for an excellent easy-to-make lunch, or the slaw is great on burgers (veggie, beef or turkey) or alongside a piece of fresh fish or chicken hot off the grill. Let’s get started!
Your favorite taco filling (roasted sweet potatoes and black beans, ground beef, fried or poached fish, slow-roasted pork belly, to name a few and get your mouth watering)
About 6 cups of an assortment of shredded and chopped veggies (such as 2 cups red cabbage chopped small, 2 carrots shredded, kernels from 2 ears of sweet corn, 6 scallions sliced, 1 bunch cilantro chopped – or anything else you fancy)
4 tablespoons vinegar (apple cider is best, rice is nice too)
2 tablespoons olive oil
A sprinkle of sugar or drizzle of maple syrup
Salt and pepper to taste
Chop, slice, and shred your veggies into one big bowl. Sprinkle with a generous amount of sugar or syrup (this balances out the acidity of the vinegar you’re about to add), then lightly salt and pepper to taste. Drizzle oil and vinegar over the veggies, then toss a bunch to mix it all up and distribute the liquids.
Heat corn tortillas on a dry cast iron skillet for about 20-30 seconds per side, just enough to toast them lightly. They should brown slightly and smell like they are cooking. Or, wrap them in foil and heat them in an oven at 375* for about 10 minutes.
Put tortillas on a plate and add about 1/4 cup taco filling to each, then add a generous pile of veggie ‘slaw. Top with your favorite hot sauce and enjoy! A light and filling summer treat.