Happy Taco Tuesday!! Here is a brand new video for these awesome Farmers Market Tacos to celebrate the end of summer and the TONS of amazing produce we have right now!
So my mom and I tried to take the 200 pounds of plums from our tree and make jam, but we got all jammed out after 4 hours and we had only gone through like 20-30 pounds!! So we have been unloading them like crazy and the nutty thing is, our tree is still packed with them. Our neighbor started keeping bees a year or two ago and they love to hang out in my garden, my theory is that they just pollinated the hell out of that plum tree last year! I have never seen a fraction of that many plums in the 10 years we have lived here!
But the good news is that the jam is literally the best thing ever. I mixed blackberries in as well and it is eyes rolling back in the head good. We made Peanut butter (sunbutter for Pia) and Jelly topped waffles on Saturday morning and OMG.
After jam making on Friday my weekend was so quiet and relaxing, which was much needed! And then we all had to prep for the ECLIPSE!! You guys- it was the weirdest thing ever. My family was over to watch it with us and by about 9:30 it had gotten so cold and we were all covered in goosebumps and piling on the sweaters. within a few minutes of that the weirdo vertigo-motion sickness feelings started. Then came the headache which dissipated around 12. But the vertigo and disorientation kind of lasted all day and into the night until we all collapsed super early to bed. WEIRD. Anyone else have a crazy reaction?? Even the dog was SO tired.
Oh yeah!!! FOOD! Green Goddess Farmers Market Tacos!! I just have so many gorgeous summer veggies and herbs and basically I bound them up in a lovely little package of tacos for you- because tacos are my favorite thing in life! Enjoy….
SWEET AND SPICY PICKLED RED ONIONS
- 2 large zucchini, cut into 3 inch batons
- 8 ounces asparagus spears
- 1 yellow bell pepper, cut into 4 chunks
- 8 green onions
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- kosher salt
- 8 corn tortillas
- 1 whole avocado, sliced
- 4 radishes, thinly sliced
- ¼ white onion, finely diced
- 1 cup chopped cilantro
- Sweet and Spicy Pickled Red Onions
- Thinly sliced jalapeno
- Lime wedges
- Preheat the Grill to High. In a large bowl or Ziploc bag toss all of the vegetables with the olive oil and balsamic vinegar and generously sprinkle with kosher salt. Let the vegetables marinate while the grill heats.
- Grill the vegetables, charring on each side and cooking until tender, about 2-3 minutes for the zucchini, green onions and asparagus and 5 minutes total for the yellow peppers.
- When the vegetables are cooked, thinly slice the grilled yellow peppers.
- Heat the corn tortillas over an open flame or on the grill until hot, slightly charred and flexible.
- To assemble the tacos, add some zucchini, asparagus, yellow pepper, and a green onion.
- Next top with avocado wedges, radish slices, chopped cilantro, diced white onions, sweet and spicy pickled red onions and thinly sliced jalapenos. Serve immediately with lime wedges.
Print Recipe
Look at these colorful tacos! What a gorgeous recipe!
Wow! That’s crazy how many plums you guys have!! I love the name of this taco!
What amazing summer tacos!
These are screaming my name!
I am adding these pretty tacos to my taco Tuesday dinner list for sure!
My Tuesday night so needs a platter of these gorgeous tacos!
Those corn tortillas look sooo thin and charred!!! Could you please show us how you make them? Pretty please 🙂
HI Olivia! I just use tongs and “toast” them over the open flame on my gas stove, flipping a few times.
Hi Heather!
I happened to stumble upon your blog, and boy, its a wonderful blog.
I just browsed through your vegetarian recipes, and loved them all. Your writing style is so peppy and good…enjoyed every aspect of your blog.
Will visit often, if you can make and share more of vegetarian recipes, that will be great! I’m a vegetarian & my children just roll their eyes, when i make the same old food …your recipes are great and would like to make them for my family.
Thank you for sharing your recipes and tome with us!!
Oh my goodness thank you so much Deepta!! I am so happy that I can help! I will continue to try and add more and more Vegetarian dishes!
Heather, I got a real kick out of your story about the Plums (bees) and your garden. You are so fortunate to have such a back yard. It reminded me of my Aunt who had Raspberry bushes by the side of her house, and a Peach tree out back. Needless to say, when I visited that was my treat, those raspberries and peach pie.
Hi Heather
Sondering if that plum and blackberry jam recipe is available from you? it sounds amazing and it will mean no rotting plums on the tree from my neighbor that hangs over into our garden, lucky me:)
thank you
Hi Heather
Would you be willing to post the recipe for the plum jam? I have so many plums from my neighbors tree, begging to be picked. Lucky me to have such a neighbor
Hi Hayley! I just literally followed the recipe that comes with the pectin- but the ingredients were just fruit (I cut the plums with about 1/8 blackberries mostly for color- plums turn kind of a nasty color on their own) sugar (I used beet sugar)a touch of coconut oil (in place of butter) and pectin.
A perfect way to eat all that produce!
These look like flavor overloads!!! I’d go for these any day!
These tacos have my name all over them! I am coming over for dinner:)
These tacos are making me count down the days until Taco Tuesday!!
Well these look stunning – love how many vegetables are stuffed in here! Also, that plum jam sounds amazing 🙂
Wow Heather!! These tacos look amazing! You have inspired me with this recipe!! I love how easy you make it look on your video tutorial!! By the way, I have never used kosher salt. Is that similar in health benefits to sea salt? I am just curious why you prefer kosher salt. Thanks again Heather!
These look delish…but am I the only person who wants this for lunch rather than breakfast???? Not being a meat eater, I eat mountains of vegetables, and even in subzero winter conditions, we still have a slaw or salad at least twice a week , but BREAKFAST!!????
I made these last weekend for a BBQ we had with friends. They were a hit! I put a healthy version of green goddess dressing and a poblano cashew cream on the side. I will definitely make these again. All of your recipes turn out so great!