Tacos are a traditional food of Mexico, sure, but they also provide a canvas for endless improvisation. This version is mostly true to its roots until you get to the topping, flavored with North African harissa.
Made with red chilies, spices and oil, the sauce delivers a spiciness that can vary in heat levels. Stirred into mayonnaise, an idea borrowed from Wave Restaurant, it makes a crowd-pleasing dip for fingerling potatoes, or a topping for just about any savory dish, such as these tacos. You'll have plenty left over from this dish to experiment.
Look for harissa sauce in larger grocery stores or Middle Eastern markets. Before using, taste a bit to check the heat level.
Tips
-- The harissa topping would work equally well with fish, shrimp or pork.
-- For dessert, stir together pitted, halved apricots and Bing cherries in a simple syrup flavored with fresh ginger.
Beverage suggestion
-- A cold, hoppy Mexican beer would provide a refreshing counterpart to the spice.
Menu
-- Grilled chicken tacos with harissa mayo
-- Black beans
-- Green salad with sliced radishes and red bell pepper
-- Apricots and Bing cherries in ginger syrup
Grilled chicken tacos with harissa mayo
Preparation time: 20 minutes
Cooking time: 15 minutes
Yield: 4 servings
Look for harissa sauce in larger grocery stores or Middle Eastern markets.
Ingredients
1 to 2 tsps. bottled or canned harissa sauce
1/2 cup mayonnaise
1 small jicama, diced (about 1 cup)
1 avocado, pitted, peeled, diced
1 small red onion, diced
Juice from 1 lemon
2 Tbsps. olive oil
1/2 tsp. salt
6 boneless, skinless chicken thighs
8 (6-inch) flour tortillas
1/4 cup chopped fresh cilantro
1. Stir the harissa into mayonnaise in a small bowl; taste for spiciness. Add more harissa or more mayonnaise according to taste; set aside.
2. Prepare a grill for medium heat. Meanwhile, combine the jicama, avocado and onion in a bowl; stir in the lemon juice, olive oil, 1/4 tsp. of the salt and pepper to taste.
3. Season the chicken with remaining 1/4 tsp. of the salt and pepper to taste; grill, turning as needed, until done, about 5 minutes per side. Cut chicken into small dice, or shred (cubes will be faster; shredding gives better texture). Warm tortillas on the grill until softened, taking care not to burn.
4. Divide chicken among tortillas; top with about 2 Tbsps. of jicama mixture. Add 1/2 tsp. harissa mayonnaise or to taste; top with cilantro. Fold tortilla around filling.
Nutrition information per serving: 460 calories, 43% of calories from fat, 22 g fat, 5 g saturated fat, 75 mg cholesterol, 38 g carbohydrates, 26 g protein, 711 mg sodium, 5 g fiber.