Veggie Tacos with Homemade Tortillas
Recipe by Chef Eliza Martin
This is a recipe that uses fresh homemade tortillas with a vegetarian filling, it's topped with an amazing pico de gallo that uses red cabbage, mango and avocadoes. I learned this recipe when my son and I took a cooking class with Chef Eliza Martin, she teaches kid's cooking classes and has wonderful family friendly recipes. This has become one of my favorite recipes to make and my kid loves to help. It is surprisingly easy, and the best thing is that you will amaze your friends and family with your fresh homemade tortillas made from scratch!
Ancient Mexicans used freshly made, soft, flat corn tortillas and gave them with fillings like fish, cooked meat, squash, beans and corn. It was a staple meal that provided vital nutrients and energy to those who consumed it. The taco accompanied Mexican migrants that were working on mines and railroads as they entered the U.S. looking for work. Here, it became known as the street taco.Ingredients:
Yield: 6 tacos (3 servings)Golden Flax Tortilla:
- 1 cup masa harina
- 2 Tbsp flax seeds
- 1 tsp turmeric powder (optional for color)
- 1/2 tsp salt
- 3/4 Cup hot water
Refried Beans Filling:
- 1/2 can black beans
- 1/4 onion
- 1 clove garlic
- 1/2 tsp cumin
- 1/2 tsp oregano
- Salt to taste
- 1/2 cup water
Mango Pico:
- 1 ripe avocado
- 1/2 head red cabbage
- 1 bunch green onions
- 2 limes
- 1 mango
- 1 red bell pepper
- 1 bunch of cilantro
- 5 oz of sour cream
- Kosher salt and pepper
- Olive oil
Instructions:
-
Make tortilla dough:
In medium bowl mix the masa, flax seeds, turmeric, and salt. Make a well in the dry ingredients and pour the water into the well. Use a fork to draw the dough together until a ball of dough is formed. Cover the bowl and set aside until ready to make tortillas. -
Prep veggies and mango:
Peel and dice 1 mango into 1⁄4” cubes. Trim and thinly slice 1 bunch green onions. Mince 1 bell pepper. Cut 1 avocado into 1⁄4” cubes and add all to a large bowl. Add juice from 1 lime + 1 3 finger pinch of salt and gently toss. -
Make beans:
Dice onion and mince garlic. In small sauce pot, heat oil. Fry the onions until caramelized, about 4 minutes. Add the garlic and the beans, and fry 2 minutes more. Add the spices and salt to taste. Cook for a few moments until softened. Add water and mash, simmering until liquid evaporates, about 5 minutes. Cover and keep warm. -
Cook Tortillas:
Divide tortilla dough into 4-6 small balls. Use a rolling pin to roll out each ball into a disc that is about 4” in diameter. Heat a large saute pan over high heat. When it is hot, drop the tortillas into the dry pan. When bubbles start to form, gently flip the tortillas. Cook on both sides until kissed with brown spots. -
Plate it up!:
Char tortillas in a pan or directly over the burner. Divide fish among 8 tacos and top generously with cabbage slaw, cilantro leaves and a dollop of yogurt if desired. Slice the remaining 1⁄2 a lime into quarters and serve along with tacos.
Serving Suggestion: These tacos go great with some mango agua fresca, sangria, Mexican soda, or a Margarita for extra fun! Pair them with chips and salsa on the side. This is a fun recipe to make with friends and family on a taco tuesday or any night!