entrées

tata tacos

Ahhhhhhh tacos! It’s nearly impossible to eat just one, so we’re making them a bit lighter so you can eat as many as you want without feeling overly stuffed. Swap out the tortilla shells with boston lettuce leaves and – voilá – stuff yo face, ya cutie patootie! 

 

makes 4-6 

1 small head boston lettuce

1lb chorizo

Caribbean Coleslaw

1 ear corn, shaved and roasted

1 avocado

1/4 c sour cream

1 Tbl lime juice

s+p

cilantro, optional

 

Preheat the oven to 425º. Shave an ear of corn and spread the kernels evenly on a baking sheet. Roast for 15 minutes. Thinly slice the chorizo and cook up in a hot cast iron with a a bit of oil. Sauté until crisp. 

While the corn + chorizo is slightly cooling, mix the ingredient for the avocado cream. Mash together avocado, sour cream, lime juice, and s + p. Mix until smooth.

Pull 4-6 leaves from the head of lettuce. Wash and pat dry.

Begin assembling the tacos. First add a layer of coleslaw. Then top with chorizo. 

Sprinkle with corn and finish with avocado cream + a sprinkling of fresh cilantro.