California Tacos

I love tacos. I love being creative with them and amping them up with new, unexpected ingredients. Inspired by Aaron's incredible Korean/Californian tacos - I decided to try something different than the usual tacos. I made a quick trip to the wonderful Mi Pueblo supermarket in San Rafael to pick up cheap ripe avocados, 10 limes for a buck (haven't seen that since my days of China Town in NYC!) and a few other seasonal staples. A few hours later and with a hungry mom and sister waiting at the table - I laid out the spread for these California Tacos. Why California? Because I can't figure out where else they would be from!

California Tacos

I serve these with whole wheat flat bread tortillas (low carb, high fiber - sorry if this sounds like an infomercial - but Trader Joe's has some excellent low cal tortillas!)

Ingredients + Directions:

Cabbage salad:
2 cups red cabbage, shredded to extract the juices
3 carrots grated
2 corn ears - husked
1 tablespoon rice vinegar
2 teaspoons apple juice
half a lime - juiced
1/2 cup slivered almonds

Directions:
1. Place all the ingredients in a bowl, mix to combine, refrigerate until ready to serve.

Arugula Pesto
2 cups arugula
6 cloves garlic - mashed in a mortar and pestle
1/2 cup olive oil
1/2 cup Parmesan
1/2 cup walnuts
lemon juice

Directions:
1. Combine all ingredients in a food processor and pulse until smooth. Add lemon juice to taste.

Tofu Pieces:
Tofu chopped into rectangles
Olive oil
Garlic powder
Ground pepper

Directions:
1. Heat olive oil in a skillet over medium high heat. Place the tofu rectangles on the skillet. Sprinkle with garlic powder and ground pepper. Fry for about 3 minutes per side, until golden brown.

Guacamole
2 avocados
1 bunch Italian flat leaf parsley
1/3 white onion, chopped
1 ear corn, husked
1/2 lime juiced

You know the guacamole drill. Prepare and combine :)