Friday, August 10, 2007

Apple Tacos -- Who Knew?


We've been having what qualifies as a heat wave here in Isolationville. It's been all the way in the 70s, with abundant sunshine and calm winds. Our wall o' windows ensures that our house gets very warm without diligent heat management through blind closures and window openings changing throughout the day.

And so, I've been inspired to cook summery foods. There isn't a lot of call for them around here, so I'll take what I can get. Lunch the past two days has consisted of edamame salad with a toasted sesame dressing and spicy sesame noodles. The leftovers made today a lot easier than it would have been otherwise. For dinner tonight, I'd planned tacos thinking to use up the last of the tomatillos from my birthday package. Things did not go quite as planned.

I set my tofu to drain, because I didn't feel like thawing out some Gimme Lean ground beef style even if we do, indeed, still have a package of it in the deep freeze. I'm not convinced that we do anyway. My brilliant plan was to coat small pieces of tofu in a combination of taco seasoning, flour, and nutritional yeast and fry it to a crispy goodness. That part worked. The part that didn't work was the salsa I'd planned to go with it. I was thinking tomatillos, cilantro (from my flower pot in the window), green chile, lime, and either green or red onion, depending on my mood when I got to that bit. But when I opened up the tupperware, I found that I'd left only three small tomatillos. Clearly, not enough for a salsa fresca.

I started poking around the kitchen and pantry. My first thought was to just use my fresh ingredients to liven up a can of Herdez salsa verde. It could have worked. But then I spied the green apples hanging out by the sink and thought, why the heck not. I could see nothing about a granny smith that didn't go with the rest of my planned ingredients.

So that's what we had. Lovely, crisp-fried taco tofu, shredded cabbage, and an apple-tomatillo salsa on hot corn tortillas. I went with the red onion, mostly for color, and the whole thing worked surprisingly well. I'd make it again. I think.

No comments:

Post a Comment