Yes, this is a photo of taco fixings, but there’s one little bowl in the bottom-center that stole the show for me. I’ve been obsessed with sikil pak lately, though I first found out about it at Güero, a really excellent torta (not taco) joint in my neighborhood. It’s a thick Yucatecan dip made by pulverizing together pumpkin seeds, orange and lime juice (and zest), garlic, cilantro, shallots, and chiles. There are various different iterations, but mine was made to suit the milder palates of my son and husband, with sesame seeds and pistachios in the mix to compensate for my low pumpkin seed coffers. I also used an immersion blender instead of an molcajete to puree the ingredients. It’s traditionally eaten with jicama and chips or broken tostada shells, and you’ll never want hummus or guacamole again after tasting it.
Clockwise from upper right: seared ahi (salt and fish pepper, lime zest/juice), mini tortillas, homemade salsa verde (deglazed the pan with lime juice and garlic, then added the salsa), sikil pak (was low on pumpkin seeds so I supplemented with sesame and a little pistachio), jicama and chips, radishes, cilantro, carrots and red onion escabeche, cabbage. #dinnertonight #tacotuesday #tastetherainbow #vegetarianish 🌮 🐟 🌮 🐟 🌮 🐟 #baja #mexicanfood #fishtacos #seafood #tuna #tacos #glutenfree #instayum #instafood #foodgawker #foodstagram #healthyfood #dinner