Delicious And Fresh Tacos For The Win!

Comfort food, as many can vouch for, is a great go-to, be it for a quick snack or a pick-me-up after a long day. 

Tacos are a staple in Mexican cuisine and loved by many for their bursts of flavours. Made with tortilla, which is a corn or wheat-based thin and unleavened flatbread, the filling is where the magic happens and can be made with beef, chicken, seafood and vegetables topped with beans and cheese, and garnished with salsa, guacamole or sour cream.

Chef Shaw Lash, mastermind and Co-Founder at Lila Wood-Fired Taqueria, Jumeirah 3, has shared with Connector how to make a delicious dish that celebrates amazing Mexican flavours.

The restaurant is home to the first wood-fired taqueria in the Middle East, which uses wood to cook meals at the restaurant and gives dishes a rich flavour. 

Launched at the end of 2022, the restaurant has since been offering diners the authentic tastes of Mexico, while also bringing traditional Mexican culinary techniques to Dubai.

This vegetarian dish, created by Chef Shaw Lash, is smoky summer squash tacos, perfect as a meal or a quick snack.

The recipe is also great option for plant lovers to tuck into and is made with summer squash, sweet corn, and peppers.

Easy-to-make, the dish is sure to become a go-to when in the mood to enjoy delicious Mexican flavours.

Ingredients:

35ml olive oil

1 medium diced onion

1 to 2 sliced jalapeno peppers

400g sliced baby marrow squash

75g sweet corn, cut from the cob

75g cherry tomatoes, cut into halves

50g grated Monterey Jack cheese

40g cultured sour cream

Chopped coriander

Sea salt, to taste

One dozen soft corn tortillas or chips

Recipe:

1. In a heavy-bottomed medium cast iron skillet, heat the olive oil over medium heat.
2. Add in the onions and sauté until translucent, and then add in the jalapeno peppers and saute till fragrant. 
3. Add in the baby marrow squash, sweet corn and cherry tomatoes and cook until the juices are released and it has reduced to half the quantity.
4. Sprinkle the cheese and cream over the filling and cover with a lid until the cheese has melted and the mixture starts to bubble and thicken.
5. Add salt to taste and serve with warm corn tortillas or chips.
6. Garnish with a sprinkle of coriander.

Chef Shaw Lash

Co-Founder

Lila Wood-Fired Taqueria

04-2820005