Spicy Chayote (Veggie) Tacos - Cesar Cano - Taco Foundations E5

In this episode of Taco Foundations, Cesar Cano shows his delicious recipe for a Spicy Chayote Taco. This veggie taco hits all the taste buds!

Recipe (text) & Video Below


  • Tortillas de maiz
  • 1 avocado
  • 3 oz. salsa Macha (recipe follows)
  • 2 chayotes
  • 2 oz. coleslaw (recipe follows)


  1. Wash, rinse, and dry the chayotes. 
  2. Cut chayotes in half lengthwise.  Cut in half again lengthwise to produce even quarters.
  3. Season chayotes with salsa macha and let marinade for 15 minutes.
  4. While the chayote marinades, make the coleslaw and set aside.  Smash avocado and set aside.
  5. To cook chayote, preheat a pan to medium high heat.  Add enough oil to cover the bottom of the pan.
  6. Add the chayote flat side down, turn heat down to medium and cook for 5 minutes.
  7. Flip the chayote and cook for another 5 minutes, until tender.  Use a toothpick to check for tenderness.
  8. To assemble the taco, cook your tortilla, spread with avocado, place chayote piece on top of avocado, top with coleslaw, and garnish with chives.

Salsa Macha


  • 3 chiles chipotle
  • 7 chiles cascabel (bolita)
  • 9 large garlic cloves
  • 1 shallot
  • 1 TBSP sesame seeds
  • 1/4 cup of raw peanuts
  • 3 cups of peanut oil
  • 3 tbsp kosher salt

*** salt can be increased or decreased according to personal taste***



  1. Preheat oil in a heavy-bottom saucepot on medium heat for 3-4 minutes.
  2. Add shallot and garlic cloves and fry until golden brown.  Remove from oil.
  3. Add the dry chiles and fry for 10 seconds. Remove from oil.
  4. Add peanuts and fry until golden brown.  Remove from oil and turn off to cool oil down.
  5. Toast sesame seeds on a dry skillet (no oil or other fat in the pan; just the seeds) over medium heat until golden brown.
  6. Grind all ingredients in a molcajete. 
  7. Add cooking oil to desired consistency.
  8. Season to taste with kosher salt.



  • 1/4 head of purple cabbage, sliced into ribbons
  • 1/4 red onion, small dice
  • 1 Serrano Chile, sliced into pinwheels
  • 1 cucumber, small dice
  • 4 oz dressing

Coleslaw Dressing

  • 1.5 cups mayonnaise
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp sugar
  • 1/4 tsp paprika
  • 1/4 tsp black pepper
  • 1 tsp kosher salt
  • 3 tablespoons rice vinegar


  1. Mix vegetables in a bowl and season
  2. Mix all dressing ingredients in a bowl and season
  3. Add dressing to bowl and mix thoroughly.