At my house, every season is taco season. But this week, the Recipes for Health columnist Martha Rose Shulman offers a refreshing take on the taco, beginning with two delicious summer salsas. She writes:
I've always had a weakness for green salsa made with tomatillos, so when I stumbled upon a stall at a small farmers' market selling beautiful firm, purple-tinged tomatillos last week, I bought them on impulse. I let the other produce at the market guide my decisions about the taco fillings I now knew I'd be working on in the coming days. That wasn't difficult; the same farmer who had the tomatillos had pink-skinned potatoes and red onions. I bought corn and squash, cilantro and beautiful green beans at other stands. And now I had a great destination for the serrano chiles that were ready in my garden.
Tomatillos, which are closer botanically to the gooseberry than to the tomato, have a wonderful acidic tang. They're low in calories and a good source of iron, magnesium, phosphorus and copper, as well as dietary fiber, vitamin C, vitamin K, niacin, potassium and manganese. To get the best out of them they should be simmered or grilled for about 10 minutes, until they're soft and the color has gone from pale green to olive. You can use them for a quick, blended salsa and also for a cooked salsa, which has a rounder, seared flavor. I made both last week and used them with different taco fillings. The salsas keep well in the refrigerator and I'm enjoying the leftovers with just about everything I make, from scrambled eggs to grilled fish to plain corn tortillas that I crisp in the microwave.
Here are two salsa recipes and four ways to enjoy summer tacos.
Two Tomatillo Salsas: You could eat both of these green salsas with a spoon. The quick fresh salsa is the tangier of the two.
Potato 'Salad' and Tomatillo Tacos: The filling for these tacos can also stand alone as a potato salad, but it's very nice and comforting inside a warm tortilla.
Grated Squash, Corn and Tomatillo Tacos: Tacos with a light filling make for a perfect summer meal.
Tacos With Salmon or Arctic Char, Greens and Tomatillo Salsa: This tangy fish filling tastes good hot or cold.
Tacos With Green Beans, Chiles and Tomatillo Salsa: This filling works in tacos or on its own as a delicious summer salad.
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Well: Summer Taco Nights
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