In the Heat of Summer… Taco Recipe
Too hot to cook?
Summer tomatoes are here and
make delicious salads and dishes.
Taco’s make a delicious
dinner that is quick and easy to prepare, without overheating your kitchen. Simply
chop up some garden-ripe tomatoes, fresh cilantro, zucchini, and red or green
onion. Place them in a bowl, then toss
with a little fresh squeezed lime juice and a sprinkle of cumin and smoked
chipotle pepper I recently found
Blue-Corn Taco Shells made by Garden of Eatin’ and 365 Brand (Wholefoods
market) which are non-GMO and have a superior flavor and texture over the
yellow corn version. Spread a layer of your favorite refried beans or refried
black beans; add a layer of leftover quinoa if you like then scoop in your
seasoned tomato-veggie mix and some shredded greens (optional). You can add a
dollop of guacamole if you don’t have a ripe avocado.
Remember…Anything goes in
summer tacos… just load ‘em up and enjoy the summer-fresh flavors!
