Veggie and Salmon Tacos with Lime Cream

These are my latest undoing

 Oh Doctor! I discovered La Tortilla Factory's Green Chile and Yellow Corn tortillas last year in San Clemente. But at the store the other day, picking up some staples in the Hispanic food aisle, there was a shining tractor beam of energy pull known as La Tortilla Factory's flour tortilla. Soft, fluffy and wholesome. I can't resist fluffy. It's the difference between chain grocery store pita bread and good Arabic bread from the Mediterranean store. It was worthy of an untried purchase of 3 packages. Back to the endcap, Guerrero.

They have become my addiction. They are Just. So. Good. And if you store them next to homemade hummus in the fridge, they'll talk you out of carrot sticks every time. I finally put one package in the freezer just to resist temptation. And then bought 4 more packages the next time I was at the store.

But, if you put something healthy between them, and not just obsessively make loaded quesadillas, they can be part of a good diet. Good luck with that.

Veggie tacos are No Cook, so they're good for hot weekday nights. This batch was planned because I wanted to make the Lime Cream for them, but you could just go with yogurt and store bought salsas, which makes them almost Pure Pantry/Fridge, if you routinely keep peppers, green onions, limes and cabbage in your fridge, and tomatoes on the kitchen counter.

I had leftover salmon, so I added salmon to some and skipped the beans in those.

Mangia!

Veggie Tacos

Makes 12

12 heavenly fluffy flour tortillas or you could use corn, just make sure they're heavenly and you might want to double them up

1 can red kidney beans, drained and rinsed

1 can black beans, drained and rinsed

1 bunch scallions, chopped

1 bunch cilantro, chopped

1 cup each red and yellow cherry or grape tomatoes, chopped

1 red bell pepper, sliced thinly

1 green bell pepper, sliced thinly

1/2 small green cabbage head, thinly sliced

Lime Cream

Pico de Gallo

Tomatillo salsa

Lime wedges

Set up the taco bar and tell all to stand and cram!

Lime Cream
Adapted from Anne Burrell

Juice of two limes
2 cloves garlic, minced
1 cup Greek yogurt
1/2 teaspoon cayenne
1/2 teaspoon cumin

Mix all ingredients together.

Pico de Gallo

Adapted from Emeril Lagasse

Ingredients

1 1/2 cups seeded, diced tomatoes

1/4 cup diced red onion

1 tablespoon diced jalapenos

1 tablespoon diced yellow chile pepper

1 tablespoon minced garlic

Juice of 2 limes

2 tablespoons cilantro, plus extra for garnish

Salt and pepper

Combine all ingredients.

Roasted Tomatillo Salsa

Courtesy Food Network

3/4 pound fresh tomatillos

3 fresh serrano chiles

2 garlic cloves, unpeeled

1/4 cup fresh cilantro

1/2 large onion, coarsely chopped

2 teaspoons coarse salt

PREPARATION

Preheat broiler or stove top grill pan.

Remove husks and rinse under warm water to remove stickiness. Broil chiles, garlic, and fresh tomatillos on rack of a broiler pan 1 to 2 inches from heat, or grill on stove, turning once, until tomatillos are softened and slightly charred, about 7 minutes.

Peel garlic and pull off tops of chiles. Purée all ingredients in a blender.