NCR Avocado, bacon and tomato salsa - and vegan tacos

 

I wanted to make tacos.  I had leftover cheeze sauce, the remains of an avocado, some corn cobs that needed using, green veg, and I had promised Sylvia that I would make her some tofu bacon.  I still wasn't sure how my tacos would look.  I cooked rice.  I made my favourite kidney bean and corn stew.  Finally I decided I wanted avocado and bacon in a salsa.  The Seattle Times obliged with a recipe.

The salsa was brilliant.  Juicy, chewy, creamy, sour.  All it needed was a little kick.  I have added Tabasco sauce in the recipe below to redress this.  The tacos were fantastic.  I layered cheeze sauce, rice, kidney bean and corn stew, and avocado, bacon and tomato salsa in a crispy taco.  So so good.  So different from the chilli con carne, tomato, cheese and lettuce tacos I grew up with.  I am sure this would work just as well wrapped up like a burrito.

I also fried up some asparagus, spinach, spring onions, garlic and lemon juice.  It was ok but not great.  Perhaps just some of the silverbeet from my garden with a garlicky lemon sauce would have been better, as I had initially planned.  I would also have preferred larger tomatoes, but it is good to make do with what is in the kitchen.

For those who think this is quite a complex meal to make from scratch, I say yes.  I also will claim it is possible with a bit of staggered cooking.  I had already made the cheeze sauce and marinated the tofu bacon on a previous night.  I used tinned beans and love the kidney bean and corn stew because it is so simple.  As was the salsa.  Then you have time to laugh at a child with a saucepan lid on her head and argue with her about the name of Paul Kelly songs.

I am sending these tacos to Jacqueline for No Croutons Required, an event that usually focuses on vegetarian salads and soups.  This month the theme is sandwiches to accompany salads and soups.  Fortunately Jac is being very inclusive in what she will accept - it seems anything bread-related that can encase a filling will do.  Tacos, bagels, chappatis are all welcomed.

Previously on Green Gourmet Giraffe:
One year ago: Vegan Chocolate Caramel Slice
Two years ago: Healthy Blueberry Muffins
Three years ago: High tea walnut, quince and maple syrup biccies
Four years ago: NCR: 'Chinese' Soup

Avocado, facon and tomato salsa
Adapted from The Seattle Times
serves 2

1/2 medium avocado, diced
125g cherry tomatoes, quartered
1/3 to 1/2 cup diced and fried tofu bacon
1/2 spring onion, finely sliced 
juice of 1/2 a lime
dash of tabasco sauce

Mix all ingredients together.  Taste and adjust seasonings.  (I didn't add any salt and pepper but the recipe says salt and pepper to taste).  Best to make and sit for about 5-10 minutes before serving.

Tacos with avocado, facon and tomato salsa
A rough guide:

Crispy taco shells
Vegan cheeze sauce (recipe coming)
Cooked brown rice
Kidney bean and corn stew
Avocado, facon and tomato salsa

Heat taco shells, brown rice and stew.  Layer cheeze sauce, brown rice, stew and then salsa on tacos.

This post is part of Vegan Month of Food October 2012.  Go to my Vegan MoFo list for more of my Vegan MoFo posts.
 
On the stereo:
Songs from the South: Greatest Hits: Paul Kelly