Spring Tacos

Spring Tacos with fermented tomato guacamole

I spent 5 weeks in Mexico one summer and my best, favorite memories were the way life was really intense and laid back at the same time, the kind, generous people and of course the amazing food. I loved the fresh corn tortillas and would often see women making tall stacks of them for people to pick up for lunch.  At restaurants, waiters keep the tortillas coming in a steady supply so that you always have plenty to eat.  I recently found some really good corn tortillas where I live in Quebec City, they are made in Montreal and sold at a tiny Lebanese grocery store.  Oh what a strange and intertwined world we live in.  There are many ways to enjoy corn tortillas, here is one of them.  Enjoy!

Serves 2


1 pint grape tomatoes
1 teaspoon salt
2 scallions

1 avocado
1 small orange bell pepper
1/4 cup finely chopped cilantro
1 tablespoon minced red onion
lime, cut in wedges

8 corn tortillas

The night before:

Halve the tomatoes and slice the scallions and place in a clean jar. Sprinkle with salt and stir.  Cover with a clean towel and place on counter.  Before bed, stir the tomatoes and gently press.  In the morning, stir again.  Listen and you should hear some sizzling sounds of the fermentation process. Cover with a loose fitting lid until ready to eat for lunch or dinner.

Prepare the guacamole

In a nice mixing bowl, add cubed avocado, orange bell pepper, red onion, cilantro.  Add any other seasoning you like such a chipotle pepper flakes, fresh jalapeño, oregano, etc.  Stir in the tomatoes and its juices, and add a squeeze of lime.

Heat up the tortillas on a cast iron skillet until they are slightly singed and nice and soft.  Quick stack up the tortillas and serve along with the guacamole.  Enjoy!