Chayote Tacos and Mango Avocado Salad

I've seen chayote at the grocery store, but haven't ever picked it up before. Chayote has a consistency that reminds me of a cooked potato. It has a mild flavor and a satisfying crunch. I found that chayote paired well with mild chilis and some cheese. If you can't find chayote, substitute zucchini or yellow squash and skip steps 1 and 2.

I served this with a lovely side salad of mango, avocado, and tomatoes, as well as some roasted sweet potatoes.

Chayote Tacos
Serves 2
     
1 chayote
1 can mild green chilis
1/4 an onion, diced
2 ounces cheddar cheese, shredded
4 corn tortillas

1. Peal and dice chayote, discarding pit.
2. Add chayote to pot of boiling water and cook 10 minutes, or until chayote is tender.
3. Meanwhile, heat olive oil in pan over medium heat. Add onion and cook until onion is translucent. Add mild green chilis and chayote.

4. Meanwhile, heat corn tortillas. My favorite method is to cook each over an open flame, as pictured. Once each tortilla is cooked, I wrap it in tinfoil while I finish the other tortillas. You can also heat in a oven set to 300 degrees or in a microwave.
5. Top each tortilla with chayote filling and cheese.


Mango Avocado Salad
Serves 2

1 mango, pealed and diced
1 avocado, diced
1 medium tomato, diced
2 green onions, diced
1 lime
Cilantro

1. Combine mango, avocado, tomato, and green onion.
2. Squeeze lime juice onto salad.
3. Top with cilantro.