Executive Chef Viet Vo is waiting for us at Ox and Fields off Nebraska Avenue in Tampa’s Seminole Heights, along with the Chef de Cuisine Nana Darkwuh.

It’s just beyond the neighborhood’s 24-hour diner, the staple Three Coins, where police officers and late night revelers can both get pancakes at 4 a.m.

I heard this from a friend.

Ox and Fields serves pancakes too.

And while Darkwuh is cutting squash and brussel sprouts for the coming dinner crowd, Vo is showing off his ingredients for his pancakes—deceptively simple—flour, salt and hot water.

They are Mandarin Pancakes.

And there is no syrup.

Because he is using them pancakes for tacos.

Mandarin Pancakes for Chinese Tacos

2 1/2 c. all-purpose flour

1 c. boiling water

1 tbsp. B Salt

1 oz. Sesame Oil

This should make about 20-30 "pancake" tacos.

Directions

Combine 2 cup of flour and salt in a large mixing bowl.

(If you have a stand up mixer, this procedure works very simple. All you would need in the dough hook attachment).

Add boiling water in increments and mix until flour and water are fully incorporated.

Once mixed, dust your work surface with the remaining flour.

Knead dough for 5-10 minutes, dust the dough with flour if needed if it starts to stick.

Place kneaded dough in a small mixing bowl, uncovered, in the refrigerator for at least 20 minutes to let the dough rest.

If leaving the dough in the refrigerator longer, cover mixing bowl in plastic wrap. 

Once the dough rests, portion the dough to any specific size you'd prefer (we recommend a 1 ounce portion).

Roll out the dough to about 1/8 of an inch.

Once all the dough is rolled out, preheat a non-stick skillet on medium heat.

Place 1 piece of rolled out dough pancakes on skillet until 1 side starts to bubble.

Brush one side of taco with sesame oil, and flip to continue cooking.

Approximately 2 minute cooking time for each "pancake" shell.

Once all tacos are cooked, fill with whatever ingredient you'd like.

Vegetable mix for tacos

1 large onion (diced)

3 cloves garlic (minced)

2 red bell peppers (julienne)

2 green bell peppers (julienne)

2 tbsp. vegetable oil

1/2 tsp. sesame oil

Salt and Pepper to taste

Saute’ all ingredients on high heat in a saute’ pan, until vegetables have softened.

Approximate cooking time 2-3 minutes.

Yes can add 2 ounces of the protein of your choice for each taco