This is the perfect combination of citrus, spiciness and crunch...a great taco for spring and summer!I devised the original recipe a few years ago after reading an article by Calvin Trillin's on ceviche. I've never had a ceviche made with fish (or anything else, for that matter!) in my life, but the combination of flavors and the idea of something crisp and fresh was appealing. Why not substitute tofu? A firm tofu cubed could pass in a ceviche for small pieces of fish, right? It's turned out beautifully and I loved it. So, why not make a taco out of it?
It is taco nirvana, that is all I have to say. Perfection.
Recipe: Crispy Soft Ceviche Tacos
Following a couple of easy steps with the tofu will go a long way to create amazing flavor and texture in your ceviche--this means you have to start thinking about the ceviche a couple of days before you want to eat it. First, freeze the tofu--at least overnight. This improves the texture and allows you to get more moisture out of it. After it's thawed, press as much water out as possible, dice and proceed with the recipe. Once assembled, your really want to let the ceviche sit overnight as the tofu will absorb the flavors and be 'cooked' by the citrus. I know, it sounds weird, but the texture does change. A great addition: thinly sliced kumquats if you can find them. The salad that follows is a great accompaniment to the tacos.
1 lb. firm tofu, pressed and cut into 3/8-inch cubes
2 large garlic cloves, minced
1 small jalapeno chilled, cored and seeded, finely diced
1 medium red onion in small, finely diced
1 medium tomato, seeded and diced
1/2 cup ketchup
3/4 cup fresh orange juice
3 tbsp. fresh lemon juice
4 tbsp. fresh lime juice
1/2 tsp. dried oregano
1/2 tsp. freshly ground black pepper
large pinch of cumin
small pinch ground cinnamon
small pinch of ground cloves
dash of Tabasco
2 tbsp. virgin olive oil
1/2 cup cilantro leaves
Crispy Taco Shells
Soft, flour tortillas
Place the tofu in a large bowl, add onion, tomato and jalapeno. In a smaller bowl, combine ketchup and through the olive oil. Whisk together, then pour over tofu mixture, folding gently until mixed well. Add salt to taste, then chill for several hours, or overnight if possible.
(The ceviche is also great served in little spoons, endive spears, or small glasses with a celery garnish.)
When you're ready, heat the oven and prepare the crispy tacos as directed by the package. Warm the flour tortillas in a dry skillet. Assemble the tacos by placing a crispy taco shell in a soft flour tortilla, filling with the ceviche and topping with freshly chopped cilantro.
Makes eight to ten tacos.
(The ceviche is also great served in little spoons, endive spears, or small glasses with a celery garnish.)
When you're ready, heat the oven and prepare the crispy tacos as directed by the package. Warm the flour tortillas in a dry skillet. Assemble the tacos by placing a crispy taco shell in a soft flour tortilla, filling with the ceviche and topping with freshly chopped cilantro.
Makes eight to ten tacos.
Recipe: Creamy, cumin-scented Salad Dressing with Chili PepitasI love this creamy dressing--the cumin adds a little bite, to contrast the creaminess. The pepitas add spiciness and a delicious crunch.
For the Dressing
1/4 cup mayonnaise
1 clove of garlic, minced
1/2 tsp. ground cumin
1 tsp salt
1 tbsp. light vinegar (a Champagne vinegar would be good)
1 tbsp. olive oil
Freshly ground pepper
In your salad bowl, whisk together the mayonnaise through vinegar. Slowly add the olive oil and keep whisking. Add freshly ground black pepper, taste and adjust seasoning.
For the Pepitas
1/4 cup pumpkin seeds
1/4 tsp. chili powder
1/4 tsp. kosher salt
Spray olive oil
Heat a small, non-stick skillet to high heat. Add the pumpkin seeds and spray generously with the oil. Sprinkle with chili powder and salt, stirring and tossing until the pumpkin seeds begin to brown and pop. Cool.
For the Salad
Top the salad dressing with 6 ounces butter lettuce, toss and taste for seasoning. Top each serving with a the pumpkin seeds. Other nice additions might be cucumber or avocado.
Serves 4.
Taco #4