Summer Nachos with Mango & Nectarine salsa

I love fruity salsas and now that summer is in full swing, it is the perfect excuse to make it with all the wonderful produce out there. This is a vegetarian recipe which can easily be made vegan if you skip on the sour cream.  You can either fry or bake the tortilla chips. I ended up doing half of them baked and the other half of them fried, since I had a little problem with my oven.

For the tortillas:

About 12 tortillas (I used 3 different colors)

Vegetable oil

Pinch of salt

For the mango & nectarine salsa:

1 medium mango, very finely chopped

1 nectarine, very finely chopped

1 medium red onion, very finely chopped

1 medium jalapeño, very finely chopped (without seeds)

1 medium red chili, very finely chopped (without seeds)

Juice of 1 lime

1 ½ tablespoon of olive oil

1 tablespoon of white vinegar

Salt to taste

Black pepper to taste

3 tablespoons of chopped coriander

Extra toppings:

The kernels of one ear of corn, cooked

4 radishes, thinly sliced

1 avocado, thinly sliced

Extra jalapeño slices

Extra red chili slices

125grs of sour cream

 

You can either bake or fry your tortilla chips.

If you bake them, preheat your oven to 180C/350F. Line a baking sheet with parchment paper. Brush each tortilla with a bit of vegetable oil. Then using kitchen scissors or a knife, cut each tortilla into small triangles. Spread the small pieces of tortilla in a single layer on the prepared baking sheet. Sprinkle a bit of salt. Bake them for about 10-12 minutes, till crispy. Repeat for the rest.

If you fry your tortilla chips, place about ½ cup of vegetable oil in a large pan over medium heat. Fry the pieces of tortilla till golden on both sides. Do it in batches without overcrowding the pan. This will only take about a minute or two, so keep an eye on them. Once fried, place them in a plate lined with some paper towels and sprinkle them with a bit of salt.

To make the salsa, just mix the finely chopped mango and nectarine with the remaining ingredients. Add salt and black pepper to taste. Set it aside.

To assemble the nachos, first place the tortillas in a sheet pan or plate. Add small dollops or quenelles of sour cream all over. Then spread the mango & nectarine salsa. Sprinkle the corn kernels over the chips. Top with some slices of radishes, avocado, jalapeño and chili. Serve right away and enjoy!

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Fresh Corn Fritter Tacos with Feta & Jalapeño/Cucumber Salsa

FullSizeRenderI love corn season and how versatile corn is. Love it in a Peruvian ceviche, love the Mexican street corn and I actually can’t think of any dish which had it that I didn’t like. This time I made it into fritters and stuffed them in tortillas. So delicious and super simple to make. This dish can be made in under 30 minutes. So if you don’t know what to cook today, give these a try. It is #tacotuesday after all!

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This recipe makes 12 small tacos.

Ingredients:

For the salsa:

1 red onion, finely chopped

1 cucumber, finely chopped (without the core/seeds)

2 jalapeños or more to taste, finely chopped

Juice of 2 limes

2 tablespoons of olive oil

Salt

Pepper

For the corn fritters:

Kernels of 3 corns

1/3 cup of yellow cornmeal

2 tablespoons of all-purpose flour

2 tablespoons of chopped chives

2 eggs

½ teaspoon of garlic powder

½ teaspoon of onion powder

Salt

Pepper

Extras:

12 small tortillas

2 tablespoons of vegetable oil for frying the fritters

100grs of crumbled feta

 

First prepare the jalapeño/cucumber salsa. Just mix all of the ingredients in a medium bowl and season with salt and pepper to taste. Set it aside until ready to serve.

To make the corn fritters, place the eggs in a large bowl and whisk them with a fork. Then add the cornmeal, flour, garlic and onion powder, salt and pepper. Mix and finally add the corn kernels and chives. Mix well. Then use an immersion blender or pour the mixture into a normal blender. Pulse just a couple of times just to blend some of the corn, so that fritters are easier to shape. You still want to have whole kernels in there so don’t overdo it.

Then pour some vegetable oil in a large saucepan over medium heat. Once it is hot, start frying the fritters in batches. I made them small, using about 1 tablespoon of batter. Fry until golden on both sides. About 1 ½ to 2 minutes per side.

Once all the fritters are cooked, warm up the tortillas.

Serve the tacos with some crumbled feta, the corn fritters and the salsa. Enjoy!

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