And I had a really good taco.
The taco was light and healthy; the turnout at the precinct was just light.
Cranky and I discussed our votes on the walk back home, and it turns out we canceled each other on a couple of categories. Eh. That's the American way.
This taco, on the other hand, might be the Native American way.
We had bought a couple of packages of heartbreakingly fresh corn tortillas Saturday at the Davis farmers market. We had some zucchini in the fridge, along with some spring onions and a little feta cheese. As always, there were also walnuts in the fridge (in the shell).
I don't know why it all came together like it did. I never consulted a recipe; I was strictly riffing on ingredients at hand.
But it was unbelievably good. Fresh, light, chewy in all the right ways, deeply satisfying (OK, I had two tacos, and Cranky had three). No meat. You could even veganize it with a little tofu instead of cheese.
I wonder which one of our two tofu — I mean, Democratic — gubernatorial candidates will wind up facing Der Big Cheesinator.
Technique: Chop a handful of walnuts, not too fine, and toss in a medium-hot, lightly oiled skillet with some crumbled dried Mexican oregano and a little salt (remember the feta is salty). Remove walnuts to a bowl when they are toasty and fragrant. Thinly slice a bit of onion (doesn't take much; I used maybe 1/8+ of a medium one) and saute it in the skillet, adding more oil if necessary. Add onions to walnuts after they become limp and golden. Quarter a medium zucchini lengthwise and slice it into 3/8" segments. Throw these in the hot skillet with a pinch of salt (again, more oil if needed; probably won't need it) until they get spotted with brown. Add the walnuts and onions back into the pan with the hot zucchini and toss until mixed.
Have ready some crumbled feta (1/2 cup?) and the bottled salsa of your choice.
Steam your tortillas in the microwave wrapped in a damp (not wet) paper towel.
Stuff the tortillas, and then stuff your face.