Tacos Del Sur
Tacos with grilled Jalapeño's, Anaheim peppers, onions, avocado and cilantro. Del Sur is the name of the restaurant that inspired these tacos. Del Sur means the Of the South in Spanish. Serve with my Chili verde sauce!
Servings: 6 Tacos
Equipment
- Grill pan with grill press or panini grill
- Metal taco holders (see notes)
- Metal spring mixing balls
Ingredients
- 3 Jalapeños
- 2 Hatch or Anaheim chili
- 6 Medium mushrooms About 2 cups sliced
- 1 Onion About 1 1/2 cup
- 1 Avocado
- 6 Tortillas
- 6 Stems cilantro
- 1 Cup Corn
- 3 Tbsp Lime juice
- 1 Tbsp Cumin
- 1 Tsp Garlic
- 1/4 Tsp Black pepper
- 1/4 Tsp Himalayan salt To taste
Instructions
- Remove stems from peppers. Seeds are optional. Slice peppers lengthwise into long strips.
- Peel and slice onions from root to top in a 1/4" slice to make long strips (like a segmented orange)
- Wash and slice mushrooms.
- Place tortillas in holders. Use spring balls to prevent the tortillas from curling up. Toast in oven at 350°F for 15 minutes.
- Place a grill press in a grill pan and heat up on the stove. Set the press aside and add peppers, mushrooms and onion to grill pan. Place the hot press on the vegetables to hold the vegetables in place on the grill. This also creates grill marks. (You may need to spray the grill pan and press lightly with avocado or coconut oil if you are not using a seasoned set).
- Combine Lime juice, cumin, garlic, salt and pepper.
- Grill vegetables for 7-10 minutes until peppers and onions are getting soft and brown. Halfway through cooking time or if vegetables are getting dry and sticking, add the seasoned lime juice and turn down the heat.
- If using frozen corn, rinse in a colander to remove the frozen taste. Add to the grilling vegetables the last 5 minutes of cooking time.
- Slice open an avocado. Remove seeds. Slice inside the skin then scope the slices out with a spoon. (Do NOT hold your avocado in your palm while slicing! Put it on a cutting board.)
- Remove leaves from cilantro stems. Reserve stems for soup, rice or salsa.
- Spoon grilled vegetables into the tortilla shells. Top with avocado, cilantro and hot sauce. Try my Chili verde sauce!
Notes
This is a Snap Pea Sheep recipe.
Feel free to add sliced carrots or zucchini to your grilled vegetable medley. They simply were not on the Taco's Del Sur tacos I was trying to emulate.
Cactus is also a variation to consider. Nopale's in a jar are pickled cactus and have a very different flavor from fresh cactus. Use tongs to handle the cactus until you have fileted away the prickly skin.
After many fails of baking tortillas only to find them folded up on themselves, I finally invested in stainless steel taco holders. Mine are about 2 1/2" high on the sides. While trying to find them tall enough, I accidentally bought 1" tall holders. These can be used for plating but they are too small for baking.
I bought spring mixing balls to hold the tortillas open while baking. LOVE these!
You can opt to warm your tortillas over an open flame if you prefer.
I have also dampened CORN tortillas with hot water for a few seconds to make them pliable enough to bend. When I use damp tortillas, I line the holders with parchment paper to prevent sticking. (You can also use a ball of parchment paper instead of the spring mixing balls if you don't have those).