Taco Tuesday

Taco Tuesday

Sep 18, 2015 by Christine

Every Tuesday is Taco Tuesday at our place and in the Dinner Plan. This is how to make it really special.

Look the part:

You’ll often find us making dinner in sweats, but sometimes it’s nice to try a little.
Jeans | Linen Tee | Shoes | Your favorite signature hot sauce from here or here.


Set the mood:

Light candles | Lay the table with decorative plates like this or this | Turn up the music from here, here, or here.


Use the right tools:

Make homemade tortillas with a press | Or char store-bought tortillas over an open flame with tongs then keep them warm | Smash and serve guacamole in a molcajete.


Make the best recipes:

Serve a big pitcher of agua fresca, sangria, or margaritas.

Serve tacos family style. Click here for all of our taco recipes.

Charred Corn Taco with Tomatoes, Cotija, and Basil Jalapeño Drizzle

  • 1 bunch fresh basil
  • 2 leaves romaine lettuce, chopped
  • 1 jalapeño pepper, ribs and seeds removed and roughly chopped
  • 1 lime, juiced
  • 1 clove garlic, or 2 minced
  • ⅓ cup mayonnaise
  • — sea salt
  • — black pepper, freshly ground
  • 4 ears corn
  • — extra virgin olive oil
  • 1 yellow onion, diced
  • 1 red bell pepper, diced
  • 8 corn tortillas
  • 2 tomatoes, diced
  • ½ cup cotija cheese

DO NOT forget (or chicken out of) slightly charring corn tortillas over an open flame. It takes about 6 seconds a side and it’s made store-bought tortillas amazing.

  1. In a blender add the basil, romaine, jalapeño, lime juice, garlic, mayo, a few pinches of salt, and a couple couple cracks of pepper. Purée until completely smooth. If it’s too thick add 1-2 tablespoons of water and blend again. Keep this in the fridge until your tacos are ready.
  2. Set a dry sauté pan over high heat and toast the corn kernels until golden, with some brown spots. Remove to a bowl and set aside.
  3. In the same pan, lower the heat slightly, add a good drizzle of oil and sauté the onion and bell pepper for 3 minutes. When soft add to the bowl of corn and set aside.
  4. Char the tortillas over an open flame and set aside on a plate.
  5. Serve family style, letting everyone make their own tacos with the corn, cheese, chopped tomatoes, and basil jalapeño drizzle.