Crispy tacos with spicy strawberry salsa…

What do you do with a huge bowl of strawberries? It is too hot and humid to bake right now in Connecticut. I considered making strawberry shortcake, strawberry panna cotta, strawberry soufflé, or strawberry jam.  Each of those options however, required either using the oven or standing over some source of heat, which is to say at the very least, undesirable.  But we scored this amazing basket of strawberries, so sweet you can smell them just walking into the kitchen.  My thoughts…lets make tacos!

I started with making a strawberry salsa…

Strawberry salsa

1 cup finely diced strawberries

¼ cup white onion

½ cup roasted corn

juice of ½ lime

¼- 1/2  tsp of chipotle powder

dash of salt

Toss everything together in a bowl, and try to resist not eating this salsa with a spoon…


Then onto the tacos…

Taco accoutrements

flour or corn tortillas

ripe avocado, ½ per taco

sour cream

1 can salt free black beans

½ tsp cumin

pinch of salt

aged, white cheddar, shredded, 1 small handful per taco

Crisp up the tortillas and melt the aged, white cheddar as if making an open-faced quesadilla.  Season the black beans with cumin and salt over low heat, then add on top of cheese and tortilla.  Then top with strawberry salsa, avocado, sour cream, and a pinch of lime zest, salt, and pepper.

I promise you will not be disappointed.

Eat together, toast to each other, and enjoy!


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