A Slider for Every Series: Taco Salad Slider, San Diego Padres
San Diego is the home of the fish taco. This delicious creation that is a favorite in kitchens everywhere got its start with the surfers along the Pacific Coast. It’s understandable why they’ve achieved their fame. They are easy, cheap, healthy, and super delicious. My first impulse was to make this edition a fish taco slider. I even did the entire photo shoot with that in mind.
Then, life happened. I’ve had phone and memory issues, and in the process of trying to save as many pictures on my phone as I could, at the very last minute, the fish taco slider was lost.
But have no fear, I live in Arizona, and no Arizonan in their right mind would be caught dead without ingredients for some version of tacos in their possession. This day also being meatless Monday, I tweaked this into a vegan version of the same concept: taco ingredients sandwiched between two baked tortillas that immediately crumble into a taco salad on the first bit.
From there it’s not really a recipe, but a list of what I included!
- Black beans. I had some leftover Cuban black beans but canned will do. And you can find those at Trader Joe’s.
- My first squash of summer sauteed in olive oil and Tajin.
- Onion slices
- Jalapeno slices
- Sweet potato lime crema
I have been experimenting with Mexican cremas. What I have discovered is that if you make a mixture of 1/4 crema (the sour kind) and 3/4 Greek yogurt, you retain the flavor of the crema but you reduce the fat and increase the protein. In this version of that concept, I used Chobani lime Greek yogurt with the crema, then mashed half a roasted sweet potato into that. It’s a little chunkier than regular crema, but the sweet/sour/caramelized trio is worth a shot.
My chips are made with roasted Bravo radishes, an heirloom variety that are dark on the outside like radishes and variegated on the inside. If you’re familiar with watermelon radishes, they’re like the negative image of those, which are white on the outside and colored red on the inside. (Those are black sesame seeds I added just for effect.)
My bravo radishes were huge this past week! They were perfect for “chipping”. I simply sliced them as thinly as I could with a mandolin, brushed them with olive oil, sprinkled them with sea salt and pepper, then roasted at 400 degrees for about 20 minutes. The thicker ones took a little longer. If the edges aren’t browned, you can turn the oven off and leave it open to continue to dehydrate them as the oven cools down.
And that is all! I’m not a huge radish fan but I love bravos and watermelons for their milder flavor and I especially love them this way.
A final note: The jalapeno on the plate is homage to the bullpen chile garden that comes and goes at Petco Field. The story goes, the relievers had a tradition of eating one before heading to the mound. The garden was removed, the team started losing, the garden came back…I’m not sure if it is there this season but I love the story. I may or may not know of a few places where descendants from some of those peppers may be growing, too. 🙂