This browser does not support the Video element.
Take advantage of some of the summer's best offerings with these vegetarian tacos and Xilo Guacamole from Chef Ricardo Castro of Xilo Street Mexican.
The vegetarian tacos can be modified to add lean meats like grilled chicken or fish.
This version uses lettuce wraps instead of tortillas, but corn or flour tortillas can be used, as well.
Xilo mushroom and corn salsa lettuce wrap tacos
- Butter lettuce - 3 each
- Red peppers, small diced - 1/8 cup
- Onions, small diced - 1/8 cup
- Cremini Mushrooms, small diced - 1/2 cup
- Cilantro, chopped - 1/8 cup
- Corn, on the husk -1 each
- Black beans, canned - 1/8 cup
- Salt to taste
HINT: Chef Ricardo says if you choose to use fish, adding some diced mango to the salsa is a nice touch.
Procedure:
1. Remove husk from corn. Roast corn inside the oven at 400 degrees F for 8 to 10 minutes.
2. Remove from the oven and cut the kernels off the cob.
3. Mix with the pepper and some of the onions.
4. Mix them with the black beans and create salsa. Season to taste.
5. To assemble tacos, add all the ingredients on top of lettuce.
Xilo Guacamole
- Avocado, mashed - 1 each
- Tomatoes, small diced - 1/8 cup
- Onions, small diced - 1/8 cup
- Jalapeños, small diced - 1/8 cup
- Lemon juice - 1/8 cup
- Cilantro, chopped - 1/8 cup
- Salt to taste
Procedure:
1. Mix all ingredients inside a small mixing bowl or volcanic rock bowl.
2. Served chilled with fresh crudité vegetables.