I don’t remember when was the first time I heard about
Cinco de Mayo. But as soon as I did, I made it a tradition at home. I’m pretty sure it’s been more than a decade, and every year I make at least one Mexican dish to celebrate the country.
As I do with everything I celebrate, it loses a bot of the meaning in my case, but I guess there’s no harm in celebrating each and every country and people in the world.
My love for Mexican food is unconditional. In the past couple of years I’ve tried to introduce and blend my own flavours and this recipe I bring you today is a perfect example for that.
My first intention was making Sardine Tacos, but then I went to the market and bought so many greens that the sardines didn’t make any sense in there. I have a good recipe for
Sardine Stew here in case you want sardines.
I try to eat animal products every now and then because my gut kinda likes it. Sometimes it comes naturally, but lately I let my body decide. Today wasn’t a sardine day. It was a veggie day, and I am deeply grateful for that.
One thing that I’ve always wanted to try is Elotes with sour cream. I’ve never been in Mexico, but I’ve seen too many images from street vendors and they look so good. I made them this time and ended up being my favourite part on the plate.
They combined perfectly with the taco because it was so fresh that it needed a little bit of depth and density. Combining the corn with the sour cream made the dish balanced and delicious.
About the strawberry pico de gallo. I’ve been trying different things for tacos lately and I’ve decided strawberries are the perfect fruit to go in my pico de gallo.
I’m a keen admirer of fruit in savoury dishes. Strawberries are probably the easiest thing to use because of their acidity, texture and colour. Nonetheless, I bet peaches would be lovely in this recipe too.
Flowers are something that sometimes can’t be found easily. Just use any flower you have at home. Or maybe skip the step. They have a subtle sweet flavour, but don’t worry too much. I was looking for tiny marigold flowers, but today they didn’t have them in the shop.
I hope you celebrate Mexico any day of the year with this beautiful recipe. I love celebrating Cinco de Mayo because the season is perfect and the weather makes it easier to eat tacos outside. Paradise!
Have fun and keep fooding!
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Thanks a lot for stopping by! Here’s the recipe:
Vegan Strawberry Tacos
-
1
cup
strawberries
-
1
cup
radish and onion sprouts
-
3
small cucumbers
-
4
limes
juiced
-
1/4
cup
fresh cilantro
-
8
corn tortillas
-
8
small
pink radishes
-
2
orange peppers
small
-
1/2
onion
(optional)
-
1
fresh jalapeño
-
Start by preparing the pico de gallo.
-
I usually make mine with onion, but this time I wanted something lighter, be free to use raw onion if yu don't have a problem with it today 🙂
-
Chop the strawberries and mix with the lime juice and the chopped cilantro.
-
Add a pinch of salt and dice one small orange pepper.
-
Let it sit while you chop the rest of the ingredients.
-
Make sure you add a bit of salt to the sprouts.
-
Warm the tortillas and cover them until you are ready to serve.
-
Prep the tacos by adding the sprouts as a base.
-
Add the cucumbers, sliced orange pepper, sliced cucumber and radishes on top and finally the pico de gallo. Make sure to add the juice in small amounts so the tortilla doesn't get soggy.
-
Serve with Elotes and sour cream (unless you don't eat dairy)
Elotes with Sour cream
-
2
corn cobs
-
1/2
cup
sour cream
-
1
garlic clove
-
3
stalks
fresh cilantro
-
2
fresh jalapeños
-
1
lime
-
Boil the corn cobs for 20 minutes or until they are done. Depends on the size and the temperature, but also your preferences on crunchiness.
-
Grate the garlic clove and put it in a bowl.
-
Add the sour cream and a pinch of salt.
-
Chop the jalapeños and add to the bowl. Stir well until everything is combined.
-
Cut the cooked corn in two or three pieces. Lather a coat of the sour cream mix and the add some cilantro leaves.
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Serve with lime wedges and make sure to squeeze a bit of the juice right before you eat them.
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