NewburyportNews.com, Newburyport, MA

PortWatch

May 29, 2013

Top chefs offer up fresh takes on taco night

(Continued)

“I just love the deep, spicy taste of sticky glazed pork,” Simmons writes in an email. Top the taco with avocado, thinly sliced radishes, and a shredded jicama and carrot slaw dressed with chopped cilantro and lime juice.

CALIFORNIA VEGETARIAN TACOS

Well, duh! No taco lineup is complete without a recipe from California, the entry point of so much of the country’s Mexican culture.

Santa Barbara-based food and garden blogger Valerie Rice (Eat Drink Garden) uses lentils as the base for her taco, simmering them with tomato, garlic, red pepper, and a dash each of cumin and smoked paprika. The lentils get packaged in a soft corn tortilla and topped with items such as roasted tomatillo salsa and guacamole.

“My first go-round with these I wasn’t sure how it would go over with my meat-loving husband and sometimes picky daughters,” Rice wrote in an email. “But they were a total hit and now are part of our dinnertime rotation.”

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