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Anaheim Tacos with Pico de Gallo


Author Adapted from Thug Kitchen

Ingredients

Anaheim Filling

  • 1 Anaheim Pepper, sliced into 1/2 inch pieces
  • 1 Sweet Pepper, sliced into 1/2 inch pieces
  • 1/4 cup vegetable broth
  • 1 tbsp lime juice
  • 1 1/2 tsp tamari or soy sauce
  • 1 1/2 tbsp hot sauce
  • 2 cloves garlic, minced
  • 1 1/2 tsp chili powder
  • 1 tsp paprika
  • 1/4 tsp cumin
  • pinch salt more to taste
  • 1 tbsp olive oil
  • 1/2 Sweet Onion, chopped
  • corn tortillas (3-4 per person)

Lime and Cilantro Slaw

  • 3 Purple Carrots, sliced into matchsticks or grated
  • 2 tbsp lime juice
  • 2 tbsp rice vinegar
  • pinch salt
  • 1/3 bunch Cilantro
  • 1 Beet, sliced into matchsticks or grated
  • Beet Greens, sliced thinly

Quick Pico de Gallo

  • 2 Tomatoes, roughly chopped
  • 2 Cipollini Onions, sliced thinly
  • 1/2 bunch Cilantro, sliced thinly
  • salt, pepper, and lime juice to taste

Instructions

  1. Crank your oven to 400 degrees F. Grab a rimmed baking sheet.

  2. Chop your onion into thin slices, and chop the Anaheim and sweet pepper into ½ inch slices; set both aside.

  3. In a saucepan, warm the broth, lime juice, tamari, hot sauce, and garlic over medium heat. Add the onion and simmer for about 1-2 minutes, then add your peppers in and sauté about 3-5 minutes.

  4. Toss the spices, salt, and olive oil together in a large bowl. 

  5. Add the pepper mixture in and stir around until thoroughly mixed. 

  6. Dump it on a baking sheet and bake until browned, stirring half-way, about 20 minutes.

  7. To make the tacos, warm the tortillas in the oven or microwave for a hot minute or heat each side gently in a cast iron pan, then pile them high with the pepper filling, slices of avocado, some of the slaw, and plenty pico de gallo.