Texas caviar tacos a twist on tradition

The Texas heat is bearing down on us, and cool suppers are at the top of my list when I walk into the kitchen.

This beautiful array a jewel-toned ingredients whips up quickly and doesn’t require heating up the oven. After stirring up the mixture, I slice some cool, creamy avocados, and I lightly toast corn tortillas on the stop top. Flour tortillas may also be used, and they heat very nicely in the microwave.

If my husband wants to add meat, I just pull out some shredded rotisserie chicken or leftover chicken breasts, which can also be served cold. It’s a refreshing update that creates a very summery taco. He typically adds a bit of grated cheese, as well.

The seasonings in this recipe, mixed with fresh lime juice, results in a light sauce that is drizzled on, and stirred into the rest of the mixture. It gives the tacos plenty of flavor, but other sauces or crema may be used. This colorful mixture can also be served like the traditional

This colorful mixture can also be served like the traditional version as a dip with crispy tortilla chips, or over a grilled steak, or atop steamed rice.

Enjoy food made fresh!

Texas Caviar Tacos

3 tablespoons freshly squeezed lime juice

1 teaspoon agave nectar, or date syrup

1 teaspoons smoked paprika

1 teaspoon ground cumin1 teaspoon chopped fresh oregano, or ½ teaspoon dried oregano

¼ teaspoon ground black pepper

1 15-ounce can black-eyed peas, drained and rinsed

1 15-ounce can corn, drained

1 jalapeno, stemmed, seeded, and diced

1 Roma tomato, diced

½ red onion, peeled and diced

½ orange bell pepper, stemmed, seeded, and diced Haas avocado slices

Haas avocado slices

Corn or flour tortillas

Place freshly squeezed lime juice in a small dish. Add agave nectar or date syrup, paprika, cumin, oregano, and black pepper. Whisk together and set aside. In a medium bowl, add black-eyed peas, corn, jalapeno,

In a medium bowl, add black-eyed peas, corn, jalapeno, tomato, onion, and bell pepper. Gently toss to combine. Drizzle with lime juice mixture, and gently toss to coat.

Place avocado slices onto warm tortillas. Scoop a portion of the Texas Caviar onto to each one. Fold and eat. Makes 10 to 12 tacos.

Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.