Strawberry salsa? Try it! Tomatoes and strawberries are both fruits, after all, and I've discovered lately that swapping strawberries for tomatoes in traditional recipes yields surprisingly delicious results. These tacos straddle the line between savory and sweet for a simple, light meal or colorful appetizer. Feel free to make extra salsa to serve with salted tortilla chips.
Strawberry Salsa and Black Bean Tacos
Makes 6 tacos
Use gluten-free tortillas to make this a gluten-free meal
1 pint strawberries, hulled and chopped
1/3 cup finely chopped shallot (about 2 shallots)
1/4 cup chopped cilantro leaves
1 tablespoon finely chopped jalapeño (stemmed and seeded)
2 to 3 teaspoons white wine vinegar, to taste
sea salt and freshly ground black pepper, to taste
2 cups cooked black beans (or 1 15 ounce can black beans, rinsed and drained)
1 small lime, juiced
1/2 teaspoon cumin
pinch cayenne pepper, optional
6 small corn tortillas
3 ounces goat cheese, crumbled
In a medium bowl, combine all of the salsa ingredients and season with salt and pepper to taste. Gently warm the black beans in a pan on the stove or in the microwave. Mix in the lime juice, cumin and cayenne pepper (optional). Season with salt and pepper to taste.
In a small pan over medium-low heat, warm the tortillas one at a time, flipping halfway. Top each tortilla with a couple spoonfuls of black beans, then strawberry salsa, and sprinkle with crumbled goat cheese. Serve immediately.
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