Summer is one step closer to Calgary and I must say, I am looking forward to it. Not necessarily because this usually marks the beginning of the grilling season, heck I am doing that all year round, neither snow nor rain nor heat… but I am really excited about all the fresh produce, vegetables, legumes, greenies that come with the hot season.
Of course some fruits are too exotic so I still have to rely on my neighborhood grocery store. Take my recipe for example, mango and avocados don’t actually grow around these parts but they don’t miss from any respectable store however, you could probably replace them with something more to your liking but if you want the full experience I would suggest you follow my recipe to a tee.
I don’t know much about Mexican cuisine to be honest and it is a shame because traditional recipes are often tailored for the North American consumer which sometimes kinda takes away their originality, making everything taste the same with everything else. Pretty sad but I believe that should give everybody an extra reason for doing more cooking at home, or you would think. Still, it works for me, since I am known to enjoy tacos everywhere I see a place that makes them, I decided to give it a shot and making them at home.
As you can probably see in my pictures, I made them twice, initially using hard shells and then the normal soft tortillas. Enough said it was a pain in making the hard shells stand properly for my photography session. Add the hunger I had to fight until every image came out the way I wanted and you will understand my struggle. For the second set, with soft tortillas, I bought a taco holder
- 1 lb beef, grilled and thinly sliced
- 1 avocado, peeled and cubed
- 1 Boston lettuce, chopped
- 1 jalapeno, cubed
- 1 mango, cubed
- 2-3 Roma tomatoes, cubed
- 2-3 small shallots or green onions, chopped (your choice)
- ¼ cup cheddar cheese, shredded
- ¼ cup cilantro, chopped
- juice from 1-2 limes
- pepper to taste
- shrimp (optional)
- You can use whatever beef cut you like. I bought one of those big pieces of roast beef and instead of using an oven, I sliced it in 2 inch pieces and grilled it. After it was done, I sliced it again as thinly as I could and that is what I used on my tacos.
- Clean and chop all the veggies and start making your salsa. Mix everything in a big bowl along with juice from 1 or 2 limes (the more the merrier). Add pepper to taste.
- Build your tacos using lettuce as first layer then in order, steak, salsa, shredded cheddar cheese. Top with some shrimp if you want and a couple of cilantro leaves or slices of jalapeno for composition.
- Makes enough for two hungry people but you can stretch it to four. lol
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