À La Carte: Mexican-ish faves
Plantain tacos, charred corn salad, black bean dip + more 🌮
Hi friends,
It’s hard to believe, but Cinco de Mayo is only a week away! This means summer is almost here and I’m am so ready for the season change. It’s finally been steadily warm here in New York and I feel like the sunshine has literally brought me back to life.
Whether you’re getting together with friends to celebrate the holiday, or just want to make tacos for dinner to mark the occasion, I’ve compiled some sunny Mexican-inspired recipes for you below…
1. Plantain Tacos
Sweet plantains - cut into chunky slices and pan-fried - are an easy and somewhat unexpected taco filling. Finish these with refried beans, guac, and pico de gallo (all these can be store-bought or homemade).
2. Charred Corn Salad
This flavor-packed salad has juicy cherry tomatoes, creamy avocado, red onion, and so much cilantro, it could be considered a “cilantro salad”. Best made with fresh corn but frozen will also work.
3. Cilantro-Cumin Black Bean Dip
One of my all-time fave dips, this requires zero actual cooking. Just combine all the ingredients in a food processor and hit “purée”.
4. Shredded Tofu Tacos
“Super firm” tofu gets shredded on a box grater, tossed with oil and spices, and baked, turning it into a meaty taco filling. The massaged purple cabbage slaw adds color, contrast, and crunch.
5. Plantain Nachos
Swap out ultra-processed tortilla chips for pan-fried green plantains to make nachos that are basically a salad. Featuring homemade pico de gallo, guacamole, shredded lettuce, and black beans.
Planning to make one of these? Tell me how it goes in the comments section or tag me with your creation on Instagram.