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My dreams are always either about food (a new recipe idea that will make me the most brilliant person alive) or my own murder. I either wake up googling said idea to see if it has been done before or I wake from having a panic attack because I have been killed. What in the hell do our dreams even mean?!?!?! My latest dream inspired me to make some rather colorful “dream tacos” but luckily, no one died.
A few days ago, I had a dream of making the most simplest vegan tacos for my mother and brother. My mother has been deceased for over 18 years and every now and then, she will visit me in my dreams. My brother has not been able to walk, chew, or swallow since the day he had a near fatal stroke in his brain stem eight years ago. But, in my dream, my mother was radiantly alive, and my brother was just as he was before he had the stroke.
Dream Tacos
The tacos I prepared for them were filled with grilled sweet corn, garlic-y guacamole, sliced blackberries, pomegranate seeds, and fresh tomato salsa stacked into corn tortillas. The simplicity of the tacos was absurd yet, I was so afraid to present them to my loved ones. Did I dream of making these tacos for them because I knew, in reality, they could not tell me truthfully if they were awesome or shitty? Do I have a fear of failing to please others? Do I need to plan a trip to see my brother? Geeeeeeeees…..someone TELL ME!!!!!
Meanwhile….back in the kitchen, I tried out these crazy tacos and uhmmmmm….they are pretty fucking delicious! Thanks, dream??
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Dream Tacos
- Total Time: 30 minutes
- Yield: 6 servings 1x
Ingredients
5 fresh tomatoes on the vine
1/2 yellow onion, roughly chopped
2 jalapeños, if you would like it spicy
1 heaping tbsp ground cumin
2 tsp kosher salt
juice of 1 lime
1 bunch fresh cilantro
4 ears fresh corn, husks removed
chili powder for dusting
2 tbsp olive oil
4 avocados, peeled, seed removed, then smashed
1/2 tsp garlic salt
juice of 1 lime
fresh cracked pepper
fresh blackberries. sliced into small rounds
pomegranate seeds
chopped cilantro for garnish
8 corn tortillas
Instructions
Start up the grill.
Broil tomatoes, onion, and jalapeños on a baking sheet in the oven for 20 minutes or until tomatoes are charred. Remove from oven and transfer into food processor along with cumin, salt, lime juice, and cilantro. Process to your desired consistency.
Rub corn ears with olive oil. Place onto heated grill and cook until charred, rotating cob to char all sides.
Combine smashed avocados with garlic salt, lime juice, and pepper. Set aside
Remove corn from the grill and let cool for a few minutes. Using a large knife, lay cobs onto a cutting board and carefully cut kernels from cob. Repeat with the other three cobs. Heat tortillas over an open flame. To assemble tacos, spread about a tablespoon of guacamole into each tortilla then top with grilled corn, guacamole, salsa, blackberries, and pomegranate seeds. Serve with extra guacamole.
- Prep Time: 15
- Cook Time: 15
- Category: tacos
- Method: grill
- Cuisine: mexican
