Hi! Welcome to my blog! I’m so excited to tell you how to make one of my favorite weeknight recipes, White Truffle Sea Urchin Tacos1I assure you, if you read the word “taco” with the pronunciation of “tack-oh” through the post, it’ll make this ten times better.! These tacos are even better than the takeout tacos you can get and you can make them with ingredients from your pantry! Not only that, but you can make this entire meal in under 30 minutes for under $20 by utilizing those common kitchen staples!
Now the tacos in the picture aren’t my tacos, but they’re there to get you in the mood for taco goodness. I get the appeal to tacos, especially takeout tacos. They’re delicious2Fuck yeah tacos!! But when I’m cooking for my very picky family of children and parents, we don’t have time to go out. And why go out when you can make your own tacos at home — and have them taste better? Plus, if you make your food at home, you’re guaranteed to make food that is healthier for you and taste better than takeout food! Isn’t that great?
Now, this recipe may look complex at first, but that’s just because I’m explaining every step in detail. I promise, once you read through the recipe, it’ll be a breeze to make. There are three key steps: the salsa, the filling, and the tacos.
Salsa comes from the Spanish word “salsa” which is Spanish for salsa. And of course, salsa comes from the Latin “salsus”, which means salted. So our salsa for these cheap and easy White Truffle Sea Urchin Tacos will be salt-based.
For our salsa, we’ll need the following ingredients.
- 36 sea urchin tongues
- 1 1/2 teaspoons of pink Himalayan sugar
- 3 canned chipotle chiles, minced
- 1-2 tablespoons fresh lime juice
- 1 shallot
- 1 pound of Celtic Sea Salt
I don’t know about you, but I always have these ingredients on hand, so no trip to the grocery store for me! That said, this recipe is flexible if your pantry is bare. Just be sure to follow the YSAC’s RGOGSH salsa method if you can’t follow the recipe exactly.
To make your salsa, chop your shallot finely. Then, place the shallot in a bowl with your sea urchin tongues, pink Himalayan sugar, chipotle chiles, lime juice, and salt. Use two forks to mash all the ingredients together into a gelatinous paste.
Everyone knows the best part of a taco is the filling. But what can you do when takeout tacos are filled with mystery meat and unhealthiness? I make my own3And so can you!. Not only do I know that there’s no industrial pink slime in my taco filling, I get to have as much of the holy grail of super foods as I want in my taco.
That’s right. The most wonderful food in the world is actually a large berry, not a fruit or a vegetable. In some locations, the avocado is referred to as the alligator pear, as its skin resembles that of the American alligator and its shape mirrors that of the tears of millennials who can’t afford housing because of the overwhelming student loan debt crisis in this country — a problem that has reached historic proportions — and definitely not because we like to spread some avocado on our breakfast toast4No, but seriously. If you’re not a millennial and you’re blaming your failing industry on millennials not spending money when we’re burdened under fucktons of debt that you never had to deal with, you should really learn how data works..
Wait. What was I talking about?
Right. If you need this recipe to be gluten-free, use gluten-free avocados. Otherwise, use the following ingredients.
- 1 Hass avocado
- 1 lamb Hass avocado
- 1 Pinkerton avocado
- 1 bacon avocado
- 1 fuerte avocado
- 1 Gwen a-v-o-c-a-d-o
- 1 Reed avocado
- 1 Zutano avocado
- Gray salt, to taste
You might think that we need more ingredients in the filling, but I assure you that eight types of avocado is plenty. And even though gray salt is something that’s in everyone’s pantry, you don’t need much! Remember: your salsa is salt-based. It’s about balancing the delicate flavors of this dish. If you must add a little color to this filling — and believe me, you don’t need to — just buy an extra avocado and leave it out to brown a little bit before adding it to the filling.
I would go through how to cut, pit, and combine these avocados, but if you’re reading a recipe on the internet, you had to peel an avocado with dental floss to sign into this blog. I know you know how! I would never talk down to my readers about something they already know.
Just one step left. It’s time for the tacos.
Before we start, I know what you’re thinking! I really do! I was once like you. I heard the word taco and immediately assumed I could just pile whatever food on top of a soft or hard tortilla shell. How naive was I back then?
Here’s the thing. A taco, whether it’s encased in a soft, warm, flour tortilla, or a crunchy, crispy, corn shell is not just about the vessel that transports food to your mouth. It’s about the entire experience that goes along with the salsa and the filling! It’s about the fresh, farm-to-table farmer’s market vegetables that you put on top of your delicious avocados! It’s about the happiness that your family will derive from the fact that you’re helping them live longer, healthier lives from your cooking!
Also, if you don’t hand make your own blue corn tortillas, you’re disgracing your family’s stomachs.
I get it though. Not everyone has time to make a wholesome, delicious dinner for their family! We all have busy lives. I can make these mortar-and-pestle ground corn tortillas in 20 minutes. If that’s too much time, preservative-filled flour tortillas will have to do. I’ll even write the recipe for it.
- 48 sea urchin tongues, cautiously cubed
- 1/2 medium Spanish red onion, meticulously minced
- 83 cilantro leaves, delicately diced
- 2 limes, judiciously juiced
- gold leaf, awaiting application
- 12-18 tortillas, wonderfully warmed and welcoming5Sorry, the Marvel universe started writing these instructions for a while.
- 3 white truffles, untouched until you’re ready to serve, you uncouth heathen
If you do have the time to make the wonderful blue corn tortillas, you can get the recipe for free if you donate to my Paetron.
Finally, we’ve reached the moment of truth! It’s time to make your taco. It’s as simple as these steps.
- Lay a warm tortilla out on a pre-heated serving plate.
- Place a loving spoonful of your guacamole filling on each tortilla.
- Add a layer of the cubed sea urchin tongues.
- Place another loving spoonful of your guacamole filling on each tortilla.
- Season with red onion, cilantro, lime juice, and gold leaf to taste.
- Add 1-2 spoonfuls of your salsa.
- Shave 2-3 paper-thin slices of white truffle onto each taco.
That’s it! If you loved this recipe, be sure to Instagram how it looked once you made it!
Note: The style of this post is based off of home cook recipe I’ve ever come across. The recipe in this parody post is loosely based off of this recipe from Food Republic. Except not exactly. Partly because parody. But also partly because everyone except me is apparently obsessed with avocado. Avocado? How about Avocad-no.