Bicoastal Tacos

Making dough is a beautiful process. I love the meditative rhythms of kneading, the tactile satisfaction of working with my hands, and, most of all, overseeing the metamorphosis of flour.

Yesterday, I made tortillas for Taco Tuesday with flour from my home state of Maine. This made the tortillas pretty special. My favorite image from cooking dinner was having fresh basil and jalapeños from the community garden I belong to right next to a bag of Maine Grains flour, milled in Skowhegan – a gift from my parents.


I used King Arthur Flour’s recipe for simple tortillas, using olive oil and allowing the dough to rest for an hour (instead of 30 minutes).



There are always lots of Taco Tuesday leftovers, which means Wednesday packed lunches are easy. Whenever you have great leftovers, I definitely recommend packing lunch right after dinner. And that’s what I did last night.

The Menu: 

  • Pan-Blackened Chickpea Tacos with Basil-Jalapeño Cashew Cream, Smoked Cheddar, and Sliced Cucumbers


  • 1 partitioned container
  • 1 ziploc bag
  • 1 small piece of parchment paper

Ingredients (all dinner leftovers):

  • 1/2 cup of pan-blackened chickpeas, sprinkled with lime juice and cumin
  • 1/2 cup of basil-jalapeño cashew cream
  • 1/2 of a cucumber, sliced lengthwise (around the seed-filled membrane*)
  • 2-3 garlic chives, finely chopped
  • 2 whole wheat tortillas (homemade or store bought)
  • 1tbs of shredded smoked cheddar cheese (optional)
  • 1-2 sprigs of fresh basil (optional)

*No waste idea: use the middle of the cucumber to infuse water with cucumber flavor.



  1. Place the pan-blackened chickpeas in the small partition. Set the cheddar cheese on top in a neat row, off to one side.
    • I made the blackened chickpeas by tossing pre-cooked chickpeas in a very hot cast iron pan with no oil (the one I used to bake the tortillas). I spread them on a plate and sprinkled lime juice, salt, and cumin over them.
  2. Scoop the basil-jalapeño cashew cream into the large partition of the container. Set the basil sprigs next to the cream.
    • To make the cashew cream, I filled a mason jar 3/4 full with raw cashew pieces. I filled the jar with water and let the cashews soak all day. Just before dinner, I drained the water out, and I tossed the cashews, half of a jalapeño (no seeds), 5 or 6 sprigs of basil, a dash of homemade green chili powder, salt, pepper, lime juice, 1 tbs of vinegar, and 2-3 tbs of olive oil into the food processor. 
  3. Put the piece of parchment paper over the remaining space in the container. Put the cucumber slices on top of the paper, and sprinkle the garlic chives over the cucumber slices. Cover the container with the lid.
  4. Set both tortillas inside the ziploc bag (fold if necessary). Seal the bag. Store everything in the refrigerator overnight, and enjoy tacos for lunch.


  1. Carolyn · · Reply

    Love the idea of blackened chickpeas. Will have to try that!

    1. Just don’t forget to leave the oil out of the equation while cooking. They won’t blacken as well, and can be dressed with oil/lime juice/spices afterward like a salad. 🙂

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