Every Tuesday is Taco Tuesday at our place and in the Dinner Plan. This is how to make it really special.
Look the part:
Set the mood:
Use the right tools:
Make the best recipes:
Serve a big pitcher of agua fresca, sangria, or margaritas.
- Watermelon Basil Cooler
- Ginger Cantaloupe Refresher
- Cucumber Mint Lemonade
- Hibiscus Iced Tea
- Classic Margaritas for a Crowd
- Pear Cilantro Margarita Pitcher
- Habanero Ginger Margarita
- Cucumber Jalapeño Gimlet
- Sage Apple Sangrìa
- Stone Fruit Sangrìa
- Sangrìa Verde
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.
- 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.
- 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.
- 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.
- Char the tortillas over an open flame and set aside on a plate.
- Serve family style, letting everyone make their own tacos with the corn, cheese, chopped tomatoes, and basil jalapeño drizzle.