Friday, November 26, 2010 at 11:46 a.m.
Rick and his Friday
Photo by Todd Barnes
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
-Atomic Cafe's Vegetarian Taco's-
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
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)
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)
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.