In my family, we eat a ton of tacos. We are not at all Hispanic, so these tend to be an American-ized version of tacos, but nonetheless, we love them. I think it is in part because we all have a penchant for spicy food (aside from my picky sister, unfortunately). But, more importantly, it’s because this meal is so easily customizable. We serve tacos by putting all the fixings out on a table, and each person takes what they want.
When my father was diagnosed with Celiac, we relied heavily on this meal. He ate corn tortillas, while the rest of us ate whole wheat. And I, the vegetarian of the family, went for refried beans, while everyone else ate ground beef. And, of course, my picky little sister avoids all the vegetables and spiciness she can 😉
We still make this meal quite often, but try to switch it up with different salsas or bases. Most recently, we made bean tacos with a grilled peach salsa. The salsa was, as I’m sure you can imagine, to die for. Grilling peaches is a huge flavor boost – it brings out more flavor, and the char flavor complements the sweetness of the peach nicely. The best part is the fresh jalepeno peppers – these are kept tame by that peachy sweetness as well.
While the salsa goes great on fish, I love having it on tacos. In this recipe, its rustic flavor compliments the beans well.
Grilled Peach Salsa
1 Tablespoon olive oil, plus some for grilling
3 peaches, halved and pitted
2 teaspoons garlic powder
2 chile peppers (you pick the heat!)
2 chopped plum tomatoes
2 tablespoons lime juice
1/2 cup basil, cut in ribbons
1. Heat grill to medium high. Clean and oil.
2. Toss peaches with oil.
3. Grill peaches, turning occasionally until charred and softened. Transfer to a cutting board and let cool.
4. Cut the peaches into small chunks and combine with the rest of the ingredients. Let stand for about 15 minutes to get the juices flowing, then serve!
Bean Taco Bar
(To serve 4)
1 can refried beans
4 tortillas (can be corn or whole wheat)
Grilled Peach Salsa
Shredded cheddar cheese
Green and Red peppers, cut into bite sized pieces
Tomatoes, cut into bite sized pieces
1. Heat the refried beans on the stovetop on medium-low heat. While they are heating, wrap the tortillas in a wet paper towel, and heat in the microwave for 10 seconds each.
2. Serve all the rest of the ingredients on the table. Fill your tortilla and enjoy!