Instructions

  1. Make the quick pickled onions. Add the thinly sliced red onions to a large mason jar, then use your hands to pack them in tightly. Pour the vinegar, water, and salt on top. Press the garlic clove down in between the onion slices. Screw the lid on tightly, and gently shake the jar to mix all of the ingredients. Let the onions pickle at room temperature for 2 hours, then they can be used. Store the leftovers in the refrigerator.
  2. Preheat the grill to medium heat. Lightly brush the corn, zucchini, and peppers with avocado oil. Grill on medium heat until lightly charred, turning every 5 minutes so they are charred evenly. Set aside to cool slightly.
  3. Remove the corn from the cobs using a sharp chef’s knife, and slice the peppers into long strips. Slice the zucchini into strips on the diagonal. Cover to keep warm.
  4. Meanwhile, heat 1 teaspoon of avocado oil in a small frying pan over medium low heat. Fry the corn tortillas one at a time, flipping to cook on both sides. Add more oil to the pan with each tortilla. Set the cooked tortillas on a plate and cover with a clean tea towel to keep warm.
  5. Assemble the tacos by layering in the grilled vegetables, then spoon in the corn, sliced radish, cilantro leaves, crumbled Dubliner, a generous squeeze of fresh lime, and hot sauce (optional). Serve with black beans and rice.

Recipe by Lion’s Bread.