Vegetarian take on fish tacos: Cornmeal baked zucchini with purple slaw & adobo cream.

Tacos.

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Right now I'm surrounded by broken bits of twig, twine, and dirt strewn along the floor of my house and nursing hot glue burns. I'm sure my project feels like a cruel temptation to my dogs... as they eye my large stick sign with longing. One night, in the beginning of making the letters out of twigs, Banjo carried off the 'O' and drug its entrails through several rooms. I imagined this inanimate stick object fittingly groaning "oooooo" with agony as it was ripped to shards. I wish I had the sign done, it is oh-so-close, I would show you a picture. It is lovely, considering I needed something cheap out of what I had... which was sticks! Things have been busy lately... and not just because of stick signs. I apologize for absence but believe me, I want to be here with you guys! I'll have more words and photos for you all soon but I needed to make sure you were fed first. Sorry I don't have very many photos... It was too dark for good photos when we had a chance to make dinner, so I took a few of the next day leftovers.

Now, I've mentioned that I believe tacos are the perfect food. I love them that much. I stand by my statement to the end. When things get busy and crazy, tacos slide into the menu often. This recipe, while not strikingly fall, is definitely a recipe you want to fit in before all the zucchinis disappear. You can find baby summer squashes at the farmers market right now since none of those babies will grow very big this late in the season.  Of course, normal sized zucchini can be used if cut down to proper size.

*When things are busy and I don't have time I have no problem buying pre-made tortillas. Sometimes it is fun to make your own though, but a tortilla press is a good investment if you plan on doing this. 

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Recipe (makes a lot of tacos) 

Summer squash - 1lb of baby squash (unusually little ones ya'll), but if using regular cut down to about 2" long sticks. 

Red cabbage - 1 cup generous, slivered

Red onion - 1/4 cup, slivered

Limes - Juice of 2 limes

Cilantro - 4TB, fresh, chopped

Chiles in adobo - 1-2TB of the sauce (depending on how spicy you want it. I went with 2) 

Sour cream - 1/3 cup

Eggs - 2

Coconut oil - 2-3TB (other oil will work as well)

Cornmeal - 3/4 cup

Flour - 1/2 cup (any flour will do)

Bay leave - 1tsp powdered (I threw dried leaves up in a clean coffee grinder to powder)

Ginger - 1/4tsp

Cinnamon - 1/8tsp

Cardamom - few pinches

Paprika - 1/2tsp

Salt/pepper - 1/2tsp

Chop/prep all your veggies. 

Preheat oven up to 350 degrees. And lightly grease a baking sheet with coconut oil

Toss together the cabbage, onion, lime juice, cilantro, and a pinch of salt in a bowl until combined. Set aside until later (this part can even be made a day ahead... tastes better that way!) 

Stir together the sour cream and adobo sauce in a separate small bowl and set aside until the end.

Beat eggs in a small bowl, set aside, and then combine the cornmeal, flour, and spices in a medium bowl. Now, one at a time, take a zucchini (or zucchini piece) and dip it into the eggs, turn to coat, and then drop it into the cornmeal mixture, turn to coat, and then lay it on the baking sheet. Repeat with the rest of the zucchinis. 

Bake the zucchini for 10 minutes. Take out the pan and flip the zucchinis while brushing on a little more coconut oil. Bake for 10 more minutes. 

Serve a zucchini or two on a tortilla (tortilla recipe below), top with slaw, and then drizzle with the adobo sauce. Enjoy this delicious piece of veggie heaven.

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Corn/flour hybrid tortilla recipe (Makes 12-16)

Masa Harina - 1 cup (found in the international section of grocery or carniceria) 

All purpose flour - 1 cup

Warm water - 3/4 cup, generous

Olive oil - 1-2Tb ( A hefty glug)

Salt - a pinch

Wax paper and a tortilla press. 

Mix together the masa, flour, and salt. Make a well in the center and pour in the water and olive oil. Stir together with a wooden spoon, slowly incorporating the sides until you form a ball. Then use your hands to get in there and knead until the ball comes together and there are no dry spots left. You don't want it sticky though... it needs more flour in that case. Add a splash more water if you think it is too dry. Make a thick disc with the dough and cut it into 12 wedges ( I cut mine into 16 wedges... but that makes really small tortillas). Roll each wedge into a ball, set aside. Cut off 6 strips of wax paper, big enough to cover the base of your tortilla press and place a skillet on high heat. Here comes the juggling part.

Place a piece of wax paper on the bottom of the press, top it with one ball of dough in the center, and then top it with another piece of wax paper. Press down the tortilla press all the way and then lift up. Peel off the tortilla and then lay it onto the skillet (once hot). After a minuet, flip the tortilla. It should be slightly speckled with brown. Let the tortilla cook another minuet on the other side, if it starts to balloon up, remove from heat and its done! Repeat the process with the other wedges using both sides of the wax paper only once.

 

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