If you don’t have a good taco truck in your neighborhood, then you have to make do and cook your own. These are my favorite tacos to make, other than fish tacos (more on that later). It’s a Deborah Madison recipe, with a few modifications: different chiles, corn instead of flour tortillas. (Local Flavors, p. 191; an awesome cookbook.) First you roast fresh chiles on a grill or over an open flame–she calls for poblanos, these are Anaheims and jalapeños. You can remove the seeds along with the charred bits, but I like heat so I leave them. Grill fresh corn tortillas in a cast iron pan, place a generous bit of goat cheese and a big roasted chile on top of the tortilla, let the cheese melt, then fold the taco over. Keep going until you have a big plate of the tacos, then put them back into the pan, cover it and let the tacos reheat. Serve with a bowl of parsley salsa verde.
PARSLEY SALSA VERDE
1 large bunch fresh flat-stemmed parsley, washed and some but not all of the stems removed
juice and zest of 4 limes
1/2 cup extra virgin olive oil
2 teaspoons kosher salt
2 cloves of garlic
1. Pulse everything together in a food processor until well combined, adding more olive oil or a bit of water to the mixture to get the right consistency. Serve in a bowl or over chile tacos (or anything else you can think of, like grilled fish or white bean soup).
Note: You can make this recipe with cilantro instead, just substitute it for the parsley; you can also add a serrano or an extra jalapeño.
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