Here is the last part of our On the Line feature with Rick LeBlanc of Rick's Atomic Cafe in Costa Mesa. In this installment, he shares his vegetarian taco recipe. And, for the record: we do not hold it against him that he roots for the New England Patriots, and neither should you
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-Atomic Cafe's Vegetarian Taco's-
INGREDIENTS
corn tortillas, preferably fresh from local Mexican market, or Mission brand
1 small zucchini, julienned
1 onion, halved and sliced thin
olive and canola oil blend
1 carrot, grated
1 cup red cabbage, julienned
lettuce, shredded
Monterrey jack and cheddar cheese, shredded
pico de gallo (equal parts jalapeno, tomato, and red onion small dice with chopped fresh cilantro)
chipotle mayo (1 cup mayonnaise, 2 chipotle peppers in adobo sauce and 1 tsp. lemon
juice)
juice)
salsa (3 cups diced tomato, 4 jalapeno peppers 2 with
seeds 2 seeded rough chop, 1/4 onion, 1 tsp. oregano, 1 clove garlic, 1
tsp. lemon juice and salt pepper to taste; pulse in blender untill blended
but still chunky)
seeds 2 seeded rough chop, 1/4 onion, 1 tsp. oregano, 1 clove garlic, 1
tsp. lemon juice and salt pepper to taste; pulse in blender untill blended
but still chunky)
PROCEDURE
1) Saute onion and zucchini in 1 tablespoon oil over medium heat until soft and starting to color; set aside.
2) To assemble tacos, place tortillas on a 250-degree griddle top, each diagonally across center with about 2 tablespoons of cheese. Heat until cheese melts
3) Add zucchini, onion, pico de gallo, red cabbage, carrot and drizzle on chipotle mayo. Top with lettuce and serve with salsa.
Rick's Atomic Cafe, 3100 Airway Ave., Ste. 113, Costa Mesa, (714) 825-0570; twitter.com/ricksatomiccafe.
