Ingredients with Measurements:
- 2 Sandia peppers, sliced
- 2 avocados, sliced
- 1 red onion, sliced
- 1 lime, juiced
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 8 small corn tortillas
Special equipment needed: None
Step-by-step instructions:
1. Preheat a grill or grill pan to medium-high heat.
2. In a bowl, toss the sliced Sandia peppers and red onion with olive oil, salt, and pepper.
3. Grill the Sandia peppers and red onion for 5-7 minutes, until slightly charred and tender.
4. Warm the tortillas on the grill for 30 seconds on each side.
5. To assemble the tacos, place a few slices of avocado on each tortilla, followed by the grilled Sandia peppers and red onion.
6. Drizzle lime juice over the tacos and serve immediately.
15 minutes
5. Temperature: Medium-high heat
Serving size: 4 tacos
Nutritional information:
- Calories: 210
- Fat: 13g
- Carbohydrates: 22g
- Protein: 4g
- Fiber: 6g
Substitutions for ingredients:
- Sandia peppers can be substituted with bell peppers or poblano peppers.
- Red onion can be substituted with white onion or shallots.
- Corn tortillas can be substituted with flour tortillas or lettuce cups for a low-carb option.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Top with crumbled queso fresco or cotija cheese for added flavor.
- Add sliced jalapenos for extra heat.
Tips and tricks:
- Make sure to slice the Sandia peppers and red onion evenly for even cooking.
- Use a grill basket or skewers to prevent the vegetables from falling through the grill grates.
- Serve with a side of salsa or guacamole for dipping.
Storage instructions:
- Store leftover grilled Sandia peppers and red onion in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the vegetables in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the tacos on a platter with a lime wedge and a sprinkle of chopped cilantro.
Garnishes:
- Garnish with chopped cilantro or sliced jalapenos.
Pairings:
- Serve with a side of black beans and rice for a complete meal.
Suggested side dishes:
- Black beans and rice
- Grilled corn on the cob
- Mexican street corn salad
Troubleshooting advice:
- If the Sandia peppers and red onion are not cooking evenly, adjust the heat on the grill or move them to a cooler part of the grill.
Food safety advice:
- Make sure to wash the Sandia peppers and red onion before slicing and grilling.
Food history:
- Sandia peppers are a type of New Mexican chili pepper that are known for their mild heat and sweet flavor.
Flavor profiles:
- The Sandia peppers and red onion add a smoky and slightly sweet flavor to the tacos, while the avocado adds a creamy and refreshing element.
Serving suggestions:
- Serve with a cold beer or a margarita for a refreshing pairing.
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Region: Mexican