Shishito Pepper Taco with Asian Flavors

August 18 2015, Tuesday Dinner

WHAT:
Taco size soft corn tortilla

Salsa

• 1 tbsp oil
• 1 small onion diced
• 3/4 cup roasted corn (i had frozen)
• 1/2 cup shredded cabbage
• 2-3 cloves garlic
• 2 tbsp Gochujang sauce (thin a bit with water)
• salt per taste

Tofu Crema

• 1/2 block firm tofu
• 2-3 tbsp rice wine vinegar
• juice of 1 lime
• 1 tbsp miso paste
• 1/2 tbsp agave(less or more per taste)
• salt per taste
• water if needed to thin the paste
• 2 whole scallions thinly sliced

 Peppers

• 1 tbsp olive oil 
• 12-15 shishito pepper
• Smoked sea salt (or regular salt)

Toppings:

• julienne  of 1 cucumber
• 2-3 tbsp rice wine vinegar
• black sesame seeds (optional)
• fried shallots (optional)

HOW:

 Salsa

• Heat oil and saute onion until translucent. 
• Add garlic and cook for few more minutes
• Add corn and Gochujang sauce
• Add cabbage add salt per taste and cook for few minutes until everything is done
• Keep aside

Tofu Crema

• Combine all things listed above in a blender (except scallion) and blend it until smooth
• Add water if it is too thick
• Once done add scallion and keep refrigerated

Topping

• Add vinegar in julienne cucumber
• Add black sesame seeds

Peppers

• Heat olive oil and add peppers and let it cook on high heat
• Cook until they are blistered on all side
• Add smoked salt once they are off the heat

Combine 

• Warm tortillas and add layer of crema 
• Add corn salsa
• Put 3-4 pepper in one taco
• Add cucumber and fried shallots
• Add gochujang sauce if you want  it more spicy
• Enjoy!