So I’m a little behind on the Cinco de Mayo theme.
No one gets sick of tacos though, right?
For the record if you answered ‘no, I get sick of tacos’, we can’t be friends.
It’s almost as bad as saying ‘I get sick of pizza’, which would make us mortal enemies.
So team taco, you need to try these.
We’re right smack dab in the middle of Ontario greenhouse produce season. My supermarket and vegetable stands are overflowing with greenhouse tomatoes, peppers and cucumbers, and as always, Ontario greenhouse mushrooms are available year round, making this a legit seasonal meal.
These remind me a little of the restaurant chain fajitas of my childhood. You know the ones. They’d be sizzling HARD as the server brought them to the table while other patrons looked on in awe.
These are a totally classy 2014 version though, promise.
The pickled onions are a non-negotiable addition. They really make this recipe and they are just so damn easy and impressive. Plus, they last for ages and just get better as they marinate in the fridge.
I would suggest making a batch on the weekend (takes 5 minutes!) and using them in like, everything.
Once the onions are pickled, this is easily a 30 minute meal. MAX.