Spring Taco Party

Spring Taco Party

Serves 2-3 

Contents:
Asparagus, Mushroom, & Roasted Turnip Taco
Rapini, Roasted Potato, & Oregano Taco
Charred Onion Salsa
Radish Salsa
Cumin Spiced Black Beans
Yogurt Crema
Quick Pickled Shallots
Cured Chiles

The idea of these recipes is to mix and match to create a taco feast that’s all your own! With that said, we love the following combinations and have broken things up in case you want to do two separate taco nights (or mornings or afternoons!). The Asparagus, Mushroom & Roasted Turnip taco highlights some of our favorite spring things in one, and the Rapini, Roasted Potato & Oregano taco is great on its own or with eggs on top for breakfast. For the vegetables, most of them can be cooked in the oven at the same temperature, so we like to prep everything out and have it ready to go in so things can roast simultaneously. 

Asparagus, Mushroom & Roasted Turnip Taco

For the Asparagus 

6 ounces (about ½ bunch) asparagus, washed 
1 tablespoon high-heat oil (grapeseed or avocado)
Salt 
Lemon or lime juice, to finish

Trim the ends of your asparagus by holding it about ⅔ down the stalk and at the bottom end, and bending it so that it naturally snaps where the woody stalk ends and the nice tender part begins. Cut in half on a bias (diagonal). If your stalks are on the larger side, slice in half lengthwise as well. 

Heat a skillet over medium high heat and add your oil. Add the asparagus and a big pinch of salt, and toss to combine everything. Let cook for 5-6 minutes, tossing occasionally, until tender and starting to get some color. Transfer to a plate and squeeze lemon or lime juice over before serving. 


For the Mushrooms 

7 ounces (about 2 ½ cups) mushrooms, cut or torn into ¼” thick pieces 
2 tablespoons olive oil 
2 cloves garlic, grated 
1 small shallot, thinly sliced 
Salt 
2 teaspoons sherry vinegar 
1 tablespoon parsley, minced 

Preheat oven to 450º F, and line a baking sheet with parchment paper. 

In a large bowl, combine mushrooms, olive oil, garlic, shallot, and two big pinches of salt. Massage gently with your hands to coat the mushrooms. Transfer to prepared baking sheet and spread mushrooms out evenly so there is some space between them (this will give them crispy edges and prevent the mushrooms from steaming). Roast for 20-25 minutes, or until golden brown and crispy on the edges. Transfer to a bowl and let cool for 5 minutes. Add sherry vinegar and parsley, toss to combine, and season with additional salt to taste. 


For the Turnips 

4 ounces (about 2 medium) turnips, washed and cut into ½” wedges
1 tablespoon olive oil 
Salt 
Lime juice or white wine vinegar, to finish 

Preheat oven to 450º F, and line a baking sheet with parchment paper. 

Combine turnips, olive oil, and a big pinch of salt in a bowl. Toss to combine and spread onto the prepared baking sheet. Roast for 7-10 minutes, or until tender and browning on the outside but with a bit of crispness remaining. Transfer to a bowl, let cool slightly, then toss with some lime juice or white wine vinegar and add additional salt to taste. 

Rapini, Roasted Potato & Oregano Taco 

For the Rapini 

3 ounces (1 small bunch) rapini, raab, or sprouting broccoli, washed and ends trimmed 
1 tablespoon high-heat oil (grapeseed or avocado)
¼ teaspoon chili flakes (aleppo or anaheim both work great) 
Salt 
Lemon or lime juice, to finish 

Cut any large pieces of rapini in half, slicing any thick pieces down the middle lengthwise as needed. 

Heat a large skillet over medium high heat and add your oil and chili flakes. Swirl the pan to spread the chili out and let cook in the oil for about 1 minute. Add the rapini and a big pinch of salt, and toss to combine everything. Let cook for 4-6 minutes, tossing occasionally, until tender and starting to get some color. Transfer to a plate and squeeze some lemon or lime juice over before serving. 

 

For the Potatoes

8 ½ ounces (3 medium) potatoes, washed and cut into ¼” cubes 
3 tablespoons red or yellow onion, small dice
½ cup (about ½ medium) poblano pepper 
¾ teaspoon untoasted cumin, lightly ground
1 ½ tablespoons olive oil 
Salt 
1 tablespoon finely chopped oregano

Preheat oven to 450º F, and line a baking sheet with parchment paper. 

Combine potatoes, onion, poblano, cumin, olive oil, and 2 big pinches of salt in a bowl. Toss to combine, and spread out onto prepared baking sheet. Roast for 15-20 minutes, tossing halfway through, until tender and golden brown. Transfer to a bowl, season to taste with salt, and add the oregano. Toss to combine. 

Charred Onion Salsa

6 ounces (1 bunch) scallions, washed and sliced into thirds 
1 tablespoon high-heat oil (grapeseed or avocado)
2 tablespoons red onion or shallot, finely diced 
2 tablespoons cilantro, finely chopped 
1 clove garlic, grated 
1 teaspoon minced jalapeño 
Zest from ½ a lime 
1-2 limes, juiced 
Salt

Heat a large skillet over medium high heat and add your oil. When oil is hot, add scallions and a big pinch of salt, and cook for 5-7 minutes, tossing occasionally, until they start to get crispy and brown. Transfer to a bowl and let cool for 10 minutes or so. 

Once cool, finely chop enough of the scallions so you have about ⅓ cup (they can be a bit slippery, so use a sharp knife and watch your fingers!). In a medium bowl, combine chopped scallions with remaining ingredients. Stir everything together and let sit for at least 10 minutes. Before serving, season to taste with additional salt, lime juice and/or red wine vinegar. Be sure to serve any leftover charred scallions that you didn’t chop with your tacos! 

Radish Salsa

4 medium radish, washed 
1 tablespoon red onion or shallot, finely diced 
2 tablespoons cilantro, finely chopped 
1 teaspoon minced jalapeño 
1 scallion, thinly sliced (or an additional 1 tablespoon red onion or shallot)
1-2 limes, juiced 

Slice your radishes into ⅛” thick rounds, then slice again into ⅛” matchsticks. Finally, cut into ⅛” squares by cutting matchsticks crosswise again. 

In a medium bowl, combine radish, a big pinch of salt, and all remaining ingredients. Stir everything together and let sit for at least 10 minutes. Before serving, season to taste with additional salt and lime juice.



Serving Recommendations for the Tacos 

Corn or Flour Tortillas 
Cumin Spiced Black Beans  (recipe below)
Yogurt Crema (recipe below
Quick Pickled Shallots (recipe below)
Cured Chiles (recipe below - these need to be done at least 24 hours in advance)
Hot Sauce
Cotija or Feta Cheese
Cilantro
Lime Wedges

Cumin Spiced Black Beans

(makes about 1 ½ cups)

¼ cup yellow onion, small dice 
1 tablespoon olive oil
1-2 cloves garlic, minced
1 teaspoon cumin seeds, untoasted and ground 
15 oz can of black beans and their liquid (or 1 ½ cups beans cooked from scratch)
Salt

Heat oil in a medium saucepot over medium heat, and add your onion and a pinch of salt. Cook, stirring often, for 2-3 minutes or until onions are becoming translucent and taking on a bit of color. Add garlic and cumin seed and stir to incorporate. Cook for another minute or two, until fragrant. Add your beans and about half of their liquid (¼ cup or so). Let the mixture come to a boil, then reduce heat to and let simmer for 10-15 minutes, or until most of the liquid is gone but beans are still holding together. Season to taste with salt as needed before serving. 

Yogurt Crema

(makes ¼ cup)

2 tablespoons yogurt 
1 teaspoon lime zest 
2 teaspoons lime juice 
Big pinch of salt 
Black pepper 
¾ teaspoon olive oil 
½ teaspoon ground cumin 

Whisk all ingredients together in a bowl and set aside for at least 10 minutes before serving. 

Quick Pickled Shallots

(makes 1 ½ cups)

3 medium shallots, thinly sliced 
¾ cup water 
1 teaspoon black peppercorns 
1 teaspoon salt 
2 cloves garlic, crushed 
½ teaspoon coriander seeds 
¾ teaspoon honey 
1 cup vinegar 

Put shallots in a clean jar. Combine water, peppercorns, salt, garlic, coriander, and honey in a saucepan and bring to a boil while stirring until honey has dissolved. Remove from heat and add vinegar, then pour over the shallots. Let cool to room temperature, then seal with a lid and refrigerate. Shallots are ready to use once they are at room temperature. 

Cured Chiles  

This “recipe” isn’t specific, so you can make as many or as few as you’d like. I keep these on hand to add anywhere I want a little heat (sautés, pasta sauces, herb sauces, shaved salads, etc). Lightly curing them mellows their intense heat, and as a bonus, they keep for a long time! 

Serrano, jalapeño, or fresno chiles (see note)
Sea salt 

Thinly slice your peppers (wear gloves or wash your hands vigorously after doing this, and whatever you do, do not touch your skin/mouth/eyes!!!), and place them in a small jar. Add enough salt to thoroughly coat the chile slices, and give it a good shake. Let sit for 24 hrs in the refrigerator before using. These will keep for at least 2 months when stored in the fridge.  

Note: If you like less heat or can’t find serranos, you can do this with jalapeños (mild heat) or fresno chiles (medium heat) instead. 


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