- - - - - - - - - - - - - - - - - - - - - Summer 2019

Sweet Corn & Black Beans Tacos

Lobster Tacos with Ancho Chile Salsa

Summer Garden Fish Tacos

Hot Dish! Taco Tuesday

Tacos are a staple here in Texas…on Tuesday or any day of the week! They’re easy, delicious, and there’s no shortage of tasty ingredients that can be placed in a taco shell. The classic taco is always a good choice, but for this edition of “Hot Dish!,” we’re sharing taco recipes that are perfect for the summer months. ¡Provecho!


From Cookie + Kate


Corn and feta salad

2 ears of corn, shucked (about 2 cups fresh corn kernels)

¼ c. chopped cilantro

3 medium red radishes, thinly sliced into small strips

1 medium lime, zested and juiced (to yield about 1 tsp. zest and 2 tbsp. juice)

1 medium jalapeño pepper, seeded and minced

1 tbsp. olive oil

¼ tsp. sea salt

½ to 2/3 c. crumbled feta, to tasted (optional)

Black beans

2 cans black beans, rinsed and drained (or 3 c. cooked black beans)

1 tbsp. olive oil

1 small yellow or white onion, chopped

1 tbsp. ground cumin

1/3 c. water

Salt and pepper to taste

Other ingredients

10 small round corn tortillas

1 large avocado, sliced into thin strips

Optional garnishes: pickled jalapeños, salsa verde, and/or hot sauce

To make the corn salad:

1. Use a sharp chef’s knife to slice the kernels off all four sides of the corn cobs. Transfer the kernels to a medium-sized mixing bowl and add the chopped cilantro, radishes, lime zest and juice, jalapeño, olive oil, and sea salt. Mix well. Stir in ½ c. crumbled feta, taste, and add a little more if you’d like. Set the bowl aside to marinate while you prepare the beans.

To make the black beans:

2. Warm the olive oil in a large saucepan over medium heat. Add the onions and a sprinkle of salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 8 minutes. Add the cumin and cook for about 30 seconds while stirring. Pour in the beans and ⅓ c. water. Stir, cover, and reduce heat to simmer. Cook for 5 minutes, then remove the lid and use the back of a fork to mash up at least half of the beans. Remove from heat, season generously with salt and pepper, to taste, and cover until you’re ready to serve.

To warm the tortillas:

3. Heat a cast iron or non-stick skillet over medium heat and warm each tortilla individually, flipping occasionally. Alternatively, you can warm them directly over a low flame on a gas range. Fold a tea towel over the warmed tortillas to keep them warm.

To put it all together:

4. Spread black beans down the middle of each tortilla. Top the beans with corn salad. Place a slice of avocado to the side of the beans and serve with optional pickled jalapeños, salsa, or hot sauce on the side.

Editor’s note uno: If you aren’t a fan of feta, you could easily substitute queso fresco for a milder taste, but similar texture.

Editor’s note dos: When handling jalapeños, avoid getting oils on your skin or in your eyes by wearing disposable gloves (dish gloves work well!) while cutting. Speaking from experience.


From ¡Hola Jalapeño


2 tbsp. olive oil

2 cloves garlic, minced

1 lb. cooked lobster meat

2 tbsp. tequila

½ tsp. lime zest

1 tbsp. lime juice


1 c. dried arbol chiles (about 32 chiles)

1 small onion, quartered

3 cloves garlic, unpeeled

Juice of 1 lime

¼ c. chopped cilantro

½ tsp. kosher salt

Other ingredients for serving:

Warm corn tortillas

Cilantro-lime slaw

To make the salsa:

1. Heat a dry cast iron skillet or comal over medium heat. Add chiles (remove the seeds if you’d like it less spicy) and toast until fragrant and skin has darkened. Transfer chiles to a medium bowl and cover with boiling water. Let sit 30 minutes to soften.

2. Place onions and garlic in the dry skillet and toast on all sides until almost blackened, transfer to a blender.

3. Once chiles are soft, remove them from the soaking liquid (saving the liquid) and place them in the blender. Add remaining ingredients plus ½ c. of the soaking liquid and blend until smooth. Taste and adjust the salt or lime juice as needed.

To make the tacos:

1. Heat oil in a large frying pan over medium heat. Add garlic and cook for a minute or two, then add remaining ingredients. Let cook until sauce has reduced slightly, about 3-4 minutes.

2. Remove from heat and serve immediately with warm tortillas, slaw, and a drizzle of salsa.


From Taste of Home



1. Lightly oil the grill rack. Grill corn and pepper, covered, over medium heat 10-12 minutes or until tender, turning occasionally. Cool slightly.

2. Meanwhile, sprinkle fish with salt. Grill fish and squash, covered, over medium heat 7-9 minutes or until fish just begins to flake easily with a fork and squash is tender, turning once.

3. Cut corn from cob and place in a bowl. Chop pepper and squash; add to corn. Stir in tomato, onion, cilantro, lime zest and lime juice. Serve fish in taco shells; top with corn mixture and avocado slices.

© 2019. A publication of Quintessential Quilt Media.
No portion may be reproduced without the expressed written consent of Quilts, Inc.