Taco night was a regular, very regular, occurrence growing up in the Lauren household. Throw in some ground chicken… add a packet of taco mix, break out a jar of salsa, canned beans… tortilla shells, and bam– dinner is served.
While this recipe is undoubtedly dissimilar to traditional mexican cuisine, it is fun, fanciful, and spruces up any dinner table with color, and a sweet but bold flavor that is both creamy and crunchy. So without further ado, and as promised, here is another fun dinner party recipe. Although I cannot take credit for it, it was too good not to share.
Pan Seared Portabello Tacos and Sweet Red Cabbage Slaw by C. B.
Lightly steam red and orange peppers, and then quickly saute them in a pan with just a dash of olive oil
Lightly saute portabello mushrooms in a pan with a dash of olive oil. Season with sea salt, and freshly ground pepper
Slice a ripe avocado into “good-sized” strips
Stuff Ezeikle sprouted tortillas (not shown) with above ingredients
This is… in my opinion, the best part…
Sweet Red Cabbage Slaw
Rinse and thinly sliced 1 red cabbage into “slaw” like pieces
In a bowl, combine:
1 tbsp Olive Oil
1 tbsp freshly squeezed lime juice
1 tbsp cider vinegar
1 heaping tbsp Agave nectar
1 tbsp cilantro
1 tbsp scallions
2 tsp corriander
Combine above dressing ingredients and massage into your cabbage slaw. Season with Sea Salt to taste. Top your tacos with as much slaw as you like, (or just eat the slaw alone– as I did).
To C.B.’s credit, this taco was also adorned with a creamy “stew like” dressing, but the recipe was too complicated for me to even ask of the ingredients (and by too complicated, I mean… it blatantly took some prep work, and time). It consisted of a blended stew of veggies, spices, and something sweet. I like life simple– and these tacos were just as flavorful without their stewy marinade.
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How about that taco action!?
i’m about to try this…here goes nothing! (i’m a terrible chef)
lol. Good luck!
verdict is in: amazing!
I have a question about sautéing vegetables. I was always under the impression sautéing was the enemy. When I cook it myself I use a small amount of olive oil and salt/pepper. It tastes great, but I kept thinking about the fact that it was sauteed. Isn’t that a no-no?
My question is, does sautéing get a bad rap because restaurants over do it? Or should I be cautious about the amount of sautéing I do regardless?
Help! I’m a cooking novice.
Sautéing gets a bad rap for a couple of reasons:
1. Restaurant majorly over do it…
a. Heating oils to very high temperatures
b. Using A LOT of oil and/or butter, drowning out the veggie taste
c. Using multiple oils and fats, butter + oils (a “no no”)
d. Using bad oils like Soy bean… or refined oils
2. Heating oils to high temperatures can alter the chemical structure of the fat… causing free radical formation… i.e. not so great for the body
However… that being said… When I saute, I will lighly steam something first (just do they are BARELY tender) and then quickly saute them in organic wholesome butter (not the fake stuff), OR I will use olive oil. As long as you are watching the amount of oil you are using, and you are not a) letting the oils get so hot that get that oils get “mad” and burnt and b) not letting the veggies get drenched/or “burnt,” and too crispy (carcinogenic)… You will be fine.
I personally found that I liked to cook better with butter, as it is more heat stable, and just BARELY grease the pan with it… but the “fake-out saute” (steam, then saute) works fabulously and is the healthiest…
But I am sure with the amount you are using… you’ll be fine (just don’t let it get too hot).
I used to always saute everything!
Oh my gosh. I made these tonight. Sooooo good. That slaw is to die for. Thanks for the recipe and the blog. I love your ideas, recipes and advice.