Ontario Veal Street Tacos

Cut:  | Servings: 4

With a zesty tequila lime marinade and taco seasoning, veal scaloppini is infused with Mexican flavours and transformed into authentic Street Tacos. Though Chef Ted Reader includes instructions for all sorts of toppings for these tasty tacos, you can shorten the prep and cooking times substantially by using your favourite store-bought seasonings, beans, and salsa.

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Taco Seasoning
1 ½ tbsp Mexican chili powder
1 tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp ground cumin
½ tsp granulated garlic
½ tsp granulated onion
½ tsp cayenne pepper
½ tsp dried oregano leaves
½ tsp crushed red chili flakes

Tequila Lime Marinated Veal Scaloppini
12 slices Ontario veal scaloppini (approximately 1 ½ -2 lbs)
3 tbsp olive oil
1 oz tequila
1 green onion minced
¼ cup chopped fresh cilantro
1 lime, zest and juice
2-3 tsp taco seasoning

Refried Beans (Makes 2 ½ cups)
¼ cup vegetable oil
1 small onion, diced ¼ inch
4 cloves garlic minced
1 red long finger chili pepper seeded and chopped (optional)
1 jalapeno pepper, seeded and chopped (optional)
1 x 14 oz tin black beans, drained, reserving liquid
1 tsp salt
½ tsp black pepper
1 tsp dried oregano leaves
¼ tsp cayenne pepper

Tomato Salsa (Makes 3-4 cups)
1 tin, 14 oz diced tomato
3 plum tomatoes, diced ¼ inch
1 small white onion, diced about 1 cup
2-3 jalapeno peppers, seeded and finely diced
3 tbsp olive oil
1 lime juiced
1 tsp chipotle hot sauce or other hot sauce
1 tsp salt
½ tsp black pepper
½ tsp cayenne pepper
½ cup chopped fresh cilantro

Pickled Red Onions
1 large red onion, thinly sliced into rounds
Couple pinches of salt
1 pinch sugar
¼ cup white vinegar

Smashed Avocado
3 to 4 ripe avocados
1 lime
Taco seasoning
Olive oil for drizzling

For assembly
12-18 5-inch flour or corn flour street taco tortillas
3 cups of your favourite shredded cheese
½ cup chopped fresh cilantro



Taco Seasoning
In a small bowl combine chili powder, salt, black pepper, paprika, cumin, garlic, onion, cayenne, oregano and chili flakes. Mix well and set aside.

Tequila Lime Marinated Veal Scaloppini
Using the tip of a sharp knife diamond score each slice of veal scaloppini on both sides. This scoring is to allow for more flavor penetration to the veal from the grill for a hot fast cook. In a bowl combine veal scaloppini slices, olive oil, tequila, green onion, and cilantro. Zest and juice the lime and add to the veal mixture. Season the mixture liberally with the taco seasoning, about 2 to 3 teaspoons, mixing well. Cover and set aside to marinate for 30 minutes to 2 hours, mixing occasionally.

Refried Beans
Heat the oil in a medium sized heavy fry pan until the oil just starts to smoke. Add the onions, garlic and chili peppers and sauté hot ‘n fast for 1 minute, stirring frequently. Add in the drained black beans and continue to sauté stirring frequently until the beans are hot and lightly charred. Remove from heat and puree until smooth in a food processor. Add a little tinned bean water to help thin the bean onion mixture. Season to taste with a little salt, pepper, oregano, and cayenne pepper. The mixture should be a similar consistency to hummus.
Set aside to cool.

Tomato Salsa
In a bowl combine the tinned diced tomato, fresh tomato, onion, jalapeno pepper, olive oil, the juice of 1 lime, chipotle hot sauce, salt, black pepper, cayenne, and cilantro. Mix well and set aside. Note tasty quick and easy salsa for dipping chips.

Pickled Red Onions
Slice the red onion and separate the ring layers from each other and place in a bowl. Sprinkle a few pinches of salt and pinch of sugar over the onions and mix. Drizzle over white vinegar and mix. Set aside, stirring occasionally, let stand for minimum 30 minutes.

Smashed Avocados
Do this right before grilling the veal. Cut the avocado in half, remove pit, scoop out flesh.
Using the side of a knife gently press on each avocado half to squish. Squeeze over the juice of 1 lime, season with some taco seasoning, drizzle with olive oil and set aside.

Grilling and Assembly
Fire up your grill, to high heat, you are going to need to work fast. Smear about 1 heaping spoonful of refried black beans over the entire top surface of each tortilla, leaving a ¼ inch border at the edge. Sprinkle each tortilla with 2 tbsp of shredded cheese. Place on grill for 2 to 3 minutes until the cheese is melted and the tortillas and beans warms. It won’t take long. Set aside keep them warm

Grill veal scaloppini slices hot ‘n fast about 2 to 3 minutes per side maximum until lightly charred and tender. Season with a little more taco seasoning. Stack the veal and slice it into ½ -inch-wide strips.

Place a hefty mound of grilled veal onto the tortilla, add some smashed avocado, spoonful of salsa, some pickled red onions, fresh cilantro and eat.

Source: Ted Reader BBQ