Baja Tacos (v*) Recipe

Warm tortillas: heat a dry skillet over medium for 30–45 seconds per side until pliable, or wrap in foil and warm in a 325°F (160°C) oven for 10 minutes. Alternatively, shallow-fry tortillas briefly in 1/4 inch oil for 10–15 seconds per side for a slightly crisp edge; drain on paper towel.

Keep tortillas wrapped in a towel to stay warm while you finish components.

Blanch snap peas: bring a small pot of salted water to a boil, add snap peas and cook 45–60 seconds until bright green and tender-crisp. Shock immediately in an ice bath and drain.

Blend aïoli: in a food processor or blender combine blanched snap peas, mayonnaise, Greek yogurt, lime juice, garlic clove, olive oil, 3/4 tsp salt, and 1/2 tsp black pepper. Puree until smooth. Taste and adjust salt and lime. For a vegan aïoli, substitute vegan mayonnaise and vegan yogurt 1:1. Transfer to a bowl and chill until assembly.

Combine diced mango, red bell pepper, red onion, minced jalapeño, cilantro, 1 tbsp lime juice and 1/2 tsp salt in a bowl. Toss gently, taste and adjust salt or lime. Refrigerate at least 10 minutes for flavors to meld.

In a large bowl whisk together mayonnaise, minced chipotle in adobo, apple cider vinegar, honey (or agave), 1/2 tsp salt and 1/4 tsp black pepper until smooth.

Add shredded green cabbage, red cabbage and carrot. Toss to combine thoroughly. Chill 15–20 minutes to let flavors develop, then taste and adjust seasoning.

Prepare avocado: halve and pit avocados, peel and slice each half into 4–6 wedges. Lightly salt and set aside.

Make batter: whisk together flour, cornstarch, cold sparkling water, 1/2 tsp salt and 1/4 tsp pepper until just combined. Batter should be slightly thick but pourable; add a tablespoon more sparkling water if too thick.

Heat oil: in a heavy skillet or pot heat oil to 350°F (175°C). If you don’t have a thermometer, heat until a small drop of batter sizzles and floats.

Fry avocado: dip avocado wedges into batter, allow excess to drip off, and carefully lower into oil in batches. Fry 1–2 minutes until golden and crisp. Remove to paper towels to drain and keep warm in oven at 200°F (95°C) while finishing other batches.

Assemble: spread snap pea aïoli on warmed tortilla, place 2–3 fried avocado wedges, a spoonful of chipotle coleslaw and a generous spoonful of mango salsa. Garnish with cilantro, pickled onions and a squeeze of lime. Serve immediately.

If preparing ahead in slow cooker or oven: preheat oven to 300°F (150°C) or set slow cooker to low.

Make sauce and braise: in a blender combine quartered onion, garlic cloves, 2 chipotle peppers, 1 cup stock, 2 tbsp apple cider vinegar, cumin, oregano, 1 tsp salt and 1/2 tsp pepper. Blend until smooth. Place pork shoulder pieces in a heavy ovenproof pot or slow cooker, pour blended sauce over, add bay leaf and bring to a gentle simmer.

Braise until tender: in oven cook covered 3–3.5 hours until pork shreds easily, or in slow cooker cook on low 6–8 hours. For stovetop, simmer gently 2.5–3 hours. Remove bay leaf and shred pork with forks; return to sauce and skim off any excess fat.

Finish and assemble: keep barbacoa warm. To assemble tacos spread a smear of snap pea aïoli on the tortilla, add 2–3 oz shredded barbacoa, top with chipotle coleslaw, mango salsa, cilantro and a squeeze of lime.

Season tuna: brush tuna steak with 1 tbsp olive oil and season with 1/2 tsp sea salt and 1/4 tsp black pepper. Let rest 5 minutes.

Sear tuna: heat a heavy skillet or grill pan over high heat until just smoking. Sear tuna 1.5–2 minutes per side for rare (adjust time for desired doneness). Remove and let rest 3 minutes, then slice thinly across the grain.

Assemble: spread snap pea aïoli on warmed tortilla, place several slices of seared tuna, top with chipotle coleslaw and mango salsa, finish with cilantro, pickled onions and lime.

Serve: arrange tacos on a platter. Offer extra lime wedges, aïoli, mango salsa and pickled onions on the side. Sprinkle with cotija or crumbled feta if using.

Storage: keep components (aïoli, slaw, salsa, cooked proteins) refrigerated up to 2–3 days separately. Avocado is best made fresh.