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Meat
Easy
5 Servings
Allergens 
No Allergens specified
10 Minutes
Diets
I really enjoyed the cilantro-lime dressing from The Carrot in Surfside, Florida, this winter. Since the start of COVID, and with travel so up in the air, I decided to try to bring the “vacation” into my home and re-create these flavors using my own twist. I paired it on a crunchy taco, using some of my favorite summer ingredients: fresh corn, juicy tomatoes, pickled onions and quinoa. Feel free to leave the chicken out for a delicious vegan option. Enjoy!
1 package of soft corn or flour tortillas
5 pieces of grilled boneless chicken (optional)
romaine lettuce
cherry tomatoes, halved
2 ears fresh corn on the cob, cut directly off the cob
1 cup cooked quinoa
quick pickled red onions (recipe follows)
1 large red onion, sliced
1/2 teaspoon Tuscanini Sea Salt
2 tablespoons sugar
1/4 cup Tuscanini Apple Cider Vinegar
water, to cover
1 ripe avocado
1/4 cup checked fresh cilantro
2 fresh limes, squeezed
1 cube Gefen Frozen Garlic
3 tablespoons Gefen Pure Maple Syrup
4 tablespoons Gefen Extra-Virgin Olive Oil
1/4 cup water
salt, to taste
pepper, to taste
Toast the tortillas over an open flame for one to two minutes until scorched.
Layer the tacos with diced chicken, lettuce, tomatoes, fresh corn, and quinoa.
Blend all the ingredients together in a blender or a food processor. If the dressing is too thick, add water until it reaches the desired consistency.
Add a big drizzle of cilantro-lime dressing on top, and top off with pickled onions (recipe follows).
In a small mason jar, add the red onions, salt, sugar, vinegar and water to cover.
Marinate in the fridge for two to three hours.
Ashira Mirsky’s cookbook, Hubby Is Hungry, is now available for purchase on Amazon.
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