Aji Verde Crush olive oil ·
Chipotle olive oil ·
Jalapeno Lime balsamic ·
Persian Lime olive oil ·
SELECT Delicate olive oil ·
Vegetables ·
Grilled Vegetable Tacos with Corn Salsa
Grilled Vegetable Tacos with Corn Salsa
Submitted by Corporate Chef Andy Stewart
Vegetables
Ingredients
- 1 zucchini - sliced
- 1 summer squash - sliced
- 1 eggplant - peeled, sliced, salted, rinsed, dried
- 2-3 tablespoons Fustini's Aji Verde Crush olive oil
- pinch cumin
- salt and pepper
- corn taco shells
- 4 cobs corn
- 1/2 cup red onion - fine dice
- 1 jalapeno - minced
- 1/4 cup red pepper - all pith removed and fine brunoise
- 2 tablespoons cilantro - chopped
- 2 scallions - sliced thin
- juice of 1/2 lime
- 1 tablespoon Fustini's Persian Lime olive oil
- 1 tablespoon Fustini's Jalapeno Lime balsamic
- pinch cumin
- salt and pepper
- 1 poblano chili - roasted, peeled and seeded
- 1 peach - peeled and chopped
- 1 shallot - minced
- 1 clove garlic - chopped
- juice of 1/2 lime
- 1 tablespoon Fustini's Delicate SELECT olive oil
- 1 tablespoon cilantro
- salt and pepper
- 2 tablespoons sour cream
- 1 tablespoon heavy cream
- 2 tablespoons Fustini's Aji Verde Crush olive oil
- 2 tablespoons Fustini's Jalapeno Lime balsamic
- salt and pepper
Directions
- Place vegetables on a sheet tray and drizzle with olive oil then season with cumin salt and pepper. Grill each slice until just hot or marked then remove and reserve. Once all vegetables are grilled, slice them and combine them. Grill taco shells until soft then place some grilled veggies into taco shells and top with Corn Salsa, Green Chili Mojo and Chipotle Crema.
- Remove kernels from cobs. Place kernels in a large bowl and add the rest of the ingredients, seasoning with salt and pepper in the end. Let sit for 30 minutes then strain before using.
- Blend all ingredients together and reserve.
- Whisk all together and refrigerate until ready to use.
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