If any of you are from the Austin area and have had Torchy's, you know that they make the best tacos in existence--Trailer Park Trashy? Oh. My. God. So good. Mine and anyone else's will never compare, but I'll keep trying.
I personally think that you can throw anything in a tortilla and it will taste good, so I like to experiment with different ingredients.
For the boy's 25th birthday last year, I made a huge taco spread with homemade carnitas, fried chicken strips, black beans, pickled onions, poblano sour cream, corn/red/green salsas and all your other typical toppings. It was a make-your-own-taco assembly line, and it was glorious. But as epically meaty as it was, it's not something I can eat on a regular basis.
The one thing I wish taco joints would start offering is better vegetarian options. But alas, until that happens, whenever I'm craving a taco without meat I'll make my own. I've tried different types of vegetarian meats such as seitan "chicken" or soy "chorizo", but I find that simply using beans as the protein is the way to go.
Notes:
Try to taste the black beans before you start cooking. Depending on what brand you get, how salty they are to begin with can vary quite a bit. I find that some brands don't even need any additional salt and others can use anywhere between 1/4 and 1/2 tsp. After tasting, you can determine how much additional salt to use.
Serves 2 generously or 3 regularly.
Ingredients:
For the corn salsa:
2 tsp olive oil
3 cups fresh corn kernels, from about 3-4 ears of corn
1/2 tsp salt
1/2 cup diced tomato
1/2 cup diced red onion
1/4 cup chopped cilantro, lightly packed
1 tsp sugar
juice of 1 lime
For the black beans:
2 tsp olive oil
2 small shallots, finely chopped
1 can black beans, drained
1/2 tsp cumin
salt and pepper to taste
6 flour or corn tortillas, warmed
Other toppings:
sour cream
finely shredded romaine lettuce
diced avocado
queso fresco
an array of hot sauces
Instructions:
In a large skillet, heat up 2 tsp of oil on medium-high, add corn and 1/2 tsp of salt. Cook for 4 to 6 minutes until kernels are cooked through and starting to caramelize. Let cool.
After cooled, transfer to a bowl and mix corn kernels with tomato, onion, cilantro, sugar, and lime juice. Set aside.
In a skillet or saucepan, heat up another 2 tsp of oil on medium. Add shallots and cook for 2 to 3 minutes. Add black beans, cumin, salt and pepper to taste and cook for 4 minutes. Turn off heat and lightly mash up black bean mixture with the back of a spoon.
To assemble: smear a small spoonful of sour cream down the middle of a tortilla. Place some black beans on top, then top with corn salsa. Add lettuce, avocado, and top with some queso fresco. Drizzle whichever hot sauce(s) you're using on top and enjoy!