Spicy, sweet, tangy, and delicious.
Alex and I ended up at a Mexican steak house last Sunday afternoon. We spent the afternoon walking around the Lakeview Art Festival, – just a few blocks from her apartment – and then we spotted the restaurant, and its adorable outdoor patio. The funny thing was, we didn’t realize it was a steak house until we looked at the menu. All we saw was the word “Mexican” on the sign and we were all in. We love spicy food!
As I was browsing the menu, I noticed that they had vegetarian tacos. Done. The waitress was really cool, she got the whole no cheese because we’re vegans thing. The chef understood us too, and thanks to her/his culinary brilliance, I had the BEST veggie tacos I’ve ever eaten. Ever.
What set these tacos apart from the others that I’ve had was the balsamic glaze. Instead of the typical salsa or guacamole to take the place of the cheese, the chef drizzled a sweet, tangy, out of this world balsamic reduction that interacted with the spicy herbs that the veggies were sautéed in.
Balsamic glaze is easy to make. Just make sure you simmer it at a low temperature for 10-15 minutes, and keep a close eye on it so it doesn’t burn.
This is an incredible combination, and one that I will be making often. It’s like everything that I love wrapped up in a soft corn tortilla. The spicy chili powder and savory cumin, smoked paprika, and granulated onion is enhanced by the sticky, sweetness of the vinegar. It just doesn’t get any better than this!
It’s also super simple to make. Which adds to the awesomeness of this recipe. One of the things that I’ve been working on, and hopefully you noticed, are my knife skills. During an episode of Chopped on Food Network, one of the celebrity chef judges called out a contestant oh her poor knife skills. It made me think about how important consistency is when dicing veggies. So today, I was careful, almost methodical, as I tried to make sure that the zucchini, yellow squash, and red pepper pieces were uniform in size and shape. I think I did a pretty good job. Is there room for improvement? Of course, isn’t there always?
This recipe takes about thirty minutes to make. It’s pretty low calorie, healthy, and absolutely delicious! Make it for dinner tonight. And please, come back and tell me what you thought, I love your comments!!