Vitamina T: Border Grill Truck’s Avocado Taco - Digest - Los Angeles magazine
 
 

Vitamina T: Border Grill Truck’s Avocado Taco

Avocado tacos from the Border Grill Truck
Photograph courtesy Border Grill

Even more delicious than Taco Tuesday, our weekly segment showcases the best doses of Vitamina T, or vitamin T, to celebrate the beloved comfort foods of Mexico that begin with the letter T. (Tacos, tortas, and tostadas, oh my!) This would have been great on Sesame Street, but we beat them to the punch—here’s this week’s taste of vitamin T from the streets of L.A.


It seems that with our annual resolutions to lose weight, eat better, and take a break from comfort foods, tacos are the last things on our minds. But I for one can’t commit to any regimen that would deprive me of tacos; the good news is that you don’t have to either.

Chefs Mary Sue Milliken and Susan Feniger have a delicious but not-so-bad-for-you alternative that’ll keep tacos on the menu, even for those lean days after the New Year. The Border Grill Truck’s avocado taco (available on Thursdays only) is one of the most ingenious vegetarian options ever wrapped in a tortilla, and it’s as tasty as it is attractive.   

Whole slices of fresh avocado are fried with a savory crust of quinoa, poppy seeds, and sesame seeds, then dressed with a smoky chipotle salsa, pickled onions, and a sweet relish made from grilled corn. Moist and full of flavor, with wonderfully contrasting textures, it’s everything a taco should be.

The “Too Hot Tamales” have outdone themselves on this one—it’s an original taco created north of the border that holds its own against Mexico’s best, and a guilt-free way to start 2013 healthy without breaking any resolutions. 

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