Tacos, tacos, tacos
Starting to think about summer dinners. Nothing like a simple corn tortilla layered with anything, particularly vegetables. I made these the other night, and they just hit the spot.
Broccoli rabe sauteed in olive oil, red chili flakes. Do the same thing with mushrooms in a separate pan. I used a bit of black Urfa chili flakes on top of the mushrooms. Big fan of the Burlap and Barrel spices, and we go deep on them in the summer.
I just took a few tablespoons of Tahini for a sauce, a bit of fresh lemon juice, kosher salt, and water. You really want the sauce to drizzle over the top.
Pan fried the corn tortilla until they are just starting to brown. I used a bit of olive oil but vegetable oil works too.
Eat as many as you want. I put two on my plate, put the greens on the bottom, mushrooms on top, a little drizzle of the dressing, and boom took a bite—simple, easy, and delish. You can use any veggies hanging out in the fridge with any sauce. Perfect for a starter or a whole meal.