Tacos are delicious and tacos are impressive and tacos are the food of summer. And last weekend, it was summer (though sadly not anymore). Therefore, if my calculations are correct, that meant it was Taco Time. Oh baby, I had Taco Time in a big way.
Taco Time started on Thursday afternoon after my friend Averie mentioned there was a new, mysterious taco stand that had opened in the Ottawa neighbourhood of Hintonburg. It wasn’t there one day, and then it appeared the next. Magic. Later that day, I saw a post from the good folks over at OpenFile Ottawa talking about the same opening. And that was that. Two people talking about tacos is pretty much the tipping point for me.
I had to make those tacos mine.
And so, after corrupting the picnic-planning minds of a couple of friends during a Friday afternoon in the sun, we reconvened at the TacoLot (that’s the name of this new stand, I should have said that earlier) for an evening of new-food exploration.
First impression? I think TacoLot was shocked with the amount of business it was getting and, like any new food place, needs some time to establish itself before it can really find its groove. The tacos were $5 each, which is quite pricy, considering the tacos are about the size of an outstretched palm. I tried the chicken one, which was topped with loads of corn and other goodies. I feel bad saying this, but it wasn’t that great. Like I said, though, grooves must be found. I will be checking back with you, TacoLot!
Of course, the half a dozen SuzyQ doughnuts we got to share amongst the group of us were fantastic. I never have any regrets when doughnuts are involved. +10 points to Hintonburg. TacoLot and SuzyQ are neighbours, in case you’re wondering. That’s right, Hintonburg is now a hipster food mecca.
Anyways, Taco Time didn’t stop on Friday night. Nope, it continued right into Saturday morning.
So that’s exactly what I did, and then I ate this on the front porch and read the newspaper. It was pretty glorious. Oh yeah, and the tacos weren’t too shabby either (though please abstain from putting generous amounts of hot sauce on the taco just because it makes them more photogenic. Trust me. You. Will. Pay.)
Recipe: Breakfast tacos with fried eggs and avocado radish salsa
Adapted from The Year in Food
For the salsa:
- 1/2 large avocado, scooped out of skin and diced
- 3 radishes, thinly sliced
- 1/4 small onion, minced
- 1/4 cup fresh cilantro, finely chopped
- 1 tbsp lime juice
- 1/4 tsp salt
For the tacos:
- 2 corn tortillas
- 2 large eggs
- 1/3 cup crumbled sun-dried tomato (or normal) feta
- Oil for cooking
- Hot sauce (a must)
First, prepare the salsa. Slice the radishes with a mandoline if you have one, or carefully with a very sharp knife. Combine the radishes with the avocado, minced onion, jalapeno, cilantro and lime juice. Add salt and adjust according to your taste.
Next, heat a large skillet over a medium-high. When the skillet is hot, add enough oil to cover the bottom. Fry eggs according to your taste, about 4-5 minutes, until whites have set. Set eggs aside and warm the tortillas in the skillet.
Place one egg atop each tortilla. Serve with the salsa, feta cheese and hot sauce.
Makes 2 servings.