Some nights I just get an undeniable craving for Mexican food. But with the recent bleak weather out in Chicago, I've also had an undeniable need to take shelter in my warm apartment.
Solution = taco night at home.
I adore tacos in all forms. I love simple street tacos (carne asada, onions, and cilantro - yes!), fried fish tacos, or swanky, fancy tacos on late-night bar menus. But when I'm at home, I sort of like to mess around with unique flavors. I mean everything tastes good wrapped up in a tortilla, right?
After lots of back and forth, I settled on soyrizo + sauteed onions and peppers + apple and radish salsa in a maple mustard vinaigrette + sliced avocado + greek yogurt with sriracha mixture. Besides being a tad bit on the messy side, the tacos were amazing! Perfect combination of spicy, tangy, crunchy, creamy. I would make these again and again.
Tortillas (I recently discovered Mission's artisan tortillas - they are the best store-bought version I've ever found)
2-3 bell peppers (I used a variety of colors)
1 yellow onion
1 T olive oil
1/4 cup greek yogurt
1 T sriracha
1 granny Smith apple
7 red radishes, scrubbed clean
1 T dijon mustard
2 oz goat cheese
1/2 T red wine vinegar
1 T maple syrup
Salt and pepper
Slice the onion thinly and saute over medium heat in a pan with 1 tablespoon of olive oil. Season with salt and pepper and cook until onions begin to soften, approximately 5 minutes. Slice the bell peppers into thin strips, mix in with the onions, and season with salt and pepper. Cook until the bell peppers soften, an additional 5 minutes.
Cook the soyrizo in a pan over medium heat until some of the moisture evaporates, approximately 5 minutes.
Cut the apple into thin sticks, about the size of matchsticks. Cut the radishes into thin rounds. Mix the apples and radishes with the mustard, goat cheese, vinegar, and maple syrup. Season with salt and pepper.
Mix the Greek yogurt with the Sriracha.
Serve it up as a taco bar with all of the toppings in separate bowls.