Vegetable Tacos with Feta + Lime

This is a clean out the fridge and the garden kinda dish. The kale I neglected all winter was trying to get my attention with its pretty little yellow flowers. It was begging to be sautéd with a bit of butter and garlic. I tossed in a couple vegetables I had sitting in the fridge, some shreds of red cabbage and an ear of corn. I’m thinking these tacos would be tasty with any veg you’ve got. The avocado, feta and lime seal the deal. Oh yeah, hot sauce – don’t forget that. This is the first time I made tortillas from scratch – so easy. I added cumin seeds and lime juice to the dough – optional but delicious. You don’t need a fancy tortilla press either, just make balls and roll them out between two pieces of parchment paper. Rainbow on a plate right here. Yes.

Ingredients for the Vegetable Filling

1 bunch of kale

1 ear of corn

1 shallot

1 garlic clove

1 avocado

1 lime

1/4 of a small red cabbage

some feta crumbles

some butter / olive oil for sautéing

salt and pepper to taste

Ingredients for the Tacos 

2 cups Golden Masa Harina Corn Flour

1/2 teaspoon salt

1/2 teaspoon turmeric (optional – for color)

1 teaspoon cumin seeds

juice of half a lime

1/2 to 2 cups hot water

Directions

Sauté the garlic, shallot and corn in a bit of butter / olive oil.  Add the kale and the cabbage and sauté until barely wilted. It’s nice to have a little crunch here. Salt and pepper to taste. For the tortillas I followed this simple recipe I added cumin seeds and turmeric into the dry flour and lime juice at the very end. Roll the dough out as thin as you can. To cook the tortillas, add a bit of oil to a hot pan and just cook 1 to 2 minutes per side. Assemble tacos as shown, top with avocado, feta and lime juice. And hot sauce.