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Classy Tacos

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Post-earthquake drama, my apartment is cleaned up and the photos are back on the walls; it’s finally starting to feel normal again! And thanks to my Mema and Panini Girl, I have some new (used) plates, wine glasses and platters to fill my previously empty cabinets. I celebrated by hosting a couple of girlfriends over for fancy tacos last night. I tweaked a previous recipe for corn salad, made some avocado crema, and cooked up some chorizo – delicious!

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Chorizo Tacos (makes 6-8 tacos)

  • 1 tsp olive oil
  • 1/2 lb chorizo sausage, casings removed
  • 1 shallot, diced
  • 1/2 yellow onion, diced
  • 1/4 cup diced green chili (canned)

In a large skillet, heat 1 tsp olive oil. Add onions and shallots and sauté for about 3 minutes. Add chorizo and break up with a wooden spoon; sauté until beginning to brown. Add green chilies, and continue to sauté until sausage begins to crisp – about 10 minutes.

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Avocado Crema

  • 1 large ripe avocado
  • 1/4 cup Greek yogurt
  • 2 TB half & half
  • juice from 1 medium lime
  • 1 tsp agave
  • 1 tsp Sriracha chili sauce, available in most larger grocers in the Asian section.
  • 1 medium clove garlic
  • 1/2 cup roughly chopped fresh cilantro
  • 1/2 tsp cumin
  • 1/2 tsp kosher salt

In a large food processor fit with a steel blade, process avocado and Greek yogurt until smooth – about 2 minutes. Add the rest of the ingredients and process for another 2 minutes, scraping down the sides with a rubber spatula, until creamy. Transfer to a sealed container and refrigerate until use. It will last about 3 days in the fridge and can also be used as a dressing for salad!

photo 3

Spicy Corn Salad

  • 1 ear white corn
  • 1 ear yellow corn
  • 1/2 red pepper, diced
  • 1/4 red onion, diced
  • 1/4 cup diced green chili (canned)
  • 1/4 tsp cayenne pepper
  • 1/2 tsp salt
  • 1 TB chopped cilantro

Boil a large pot of water, then add corn and cook for 4 minutes. Let cool, then remove kernels from the ear and add to a medium mixing bowl with all other ingredients. Combine, then taste for seasoning and adjust if needed. This can be made one day in advance and refrigerated until use.

photo 4

Serve with:

  • corn tortillas, toasted on the stove
  • shaved manchego
  • diced avocado
  • sliced chili pepper
  • salsa verde
  • sliced red cabbage
  • lime wedges
  • cilantro, finely chopped
  • cherry tomatoes, halved


photo 2

These tacos are refined, yet spicy and hearty. I love the varying textures, and the kick from the corn salad. Also – shaved Manchego on tacos is life changing. I will never go back to shredded Mexican blend. And the leftovers made for a great salad the next day!

About Kelsey

Kelsey is a food and wine lover residing in Napa, California, where she does marketing for a boutique wine collective. She previously lived in San Francisco for over six years, where her blogging journey began. She loves to cook seasonal meals and experiment with new wine pairings. She has been drinking and learning about wine with her father since she was 14, and cooking in the kitchen with her mother since she was 6. Both of her parents taught her well about seasoning and flavors, and she continues to learn more with every meal that is made.

3 responses »

  1. That looks simple and delicious, I am going to try it this week!
    I am so glad the Tapas platter made it through the earthquake, I was wondering how it fared.

  2. So glad to hear of your quick recovery from the quake. The tacos sound delish.


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