I realize that I am not the inventor of caprese tacos, but since yesterday was the first time I thought to make them and I am still basking in the sheer delight of their flavors, I thought I would post my version of the recipe.
- I made a traditional caprese salad with our first garden fresh tomatoes and basil: slice up tomatoes, cut up basil into smallish pieces, slice up fresh mozarella and mix the lot of it in cold pressed, organic olive oil, salt and pepper to taste. Drizzle balsamic vinegar over everything. Yum! This is perfect by itself.
- Saute taco sized pieces of organic chicken breast in cold pressed, organic olive oil, salt, pepper and cumin to taste. Or equally wonderful, use any whole bean you like: pinto, black, adzuki, etc. Or both.
- Fry corn tortillas folded in half in cold pressed sunflower oil. Drain well on paper towel.
- Cut up any other taco ingredients you like: green onions, fresh salad greens, avocado, etc.
- Assemble tacos.